Roasted Tomatillo Salsa
1 yellow onion, cut crosswise into 1/2-inch slices
8 medium tomatillos, husked and rinsed
2 jalapenos
1/4 cup lightly packed cilantro leaves
1-2 garlic cloves
1/2 teaspoon dark brown sugar
1 teaspoon kosher salt
1/2 teaspoon pepper
1 teaspoon Worcestershire Sauce
1 teaspoon vinegar
Lightly brush onion with olive oil. Grill tomatillos, onions, and peppers over direct high heat until lightly charred all over. Transfer onions and tomatillos to a food processor or blender. When the peppers are cool enough to handle, remove and discard the skins, stem, and seeds. Add the peppers to the onions and tomatillos, along with the remaining ingredients. Process until fairly smooth, but still a bit chunky. Taste and adjust seasons as you need and like. Usually I have to add a bit more salt and pepper.
You can of course always adjust or change the peppers for how hot and spicy you wish to make your salsa.
Turkey Mini-Meatloaves with Roasted Root Vegetables
From: Cook Yourself Thin
Serves 4 Calories per serving: Meatloaves 227 Veggies 121
For the meatloaves:
1 slice whole wheat bread
1/2 cup skim milk
1 teaspoon olive oil
1 onion, diced
5-ounce bag baby spinach leaves
1 1/4 pounds ground turkey
2 tablespoons finely grated Parmesan cheese
1 large egg
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon freshly grated nutmeg
For the glaze:
3 tablespoons ketchup
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce
For roasted root veggies:
3 large carrots, cut on the bias
2 Yukon Gold potatoes, cut on the bias
1/4 cup asparagus (about 4 stalks)
1 teaspoon chopped parsley
1 teaspoon chives
1 1/2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon pepper
1. Preheat oven to 375 degrees. Arrange oven racks to accommodate two dishes being cooked simultaneously.
2. Grind the bread in a food processor until fine crumbs form. Transfer to a large bowl, and pour milk over crumbs.
Heat 1 teaspoon oil in a large skillet, preferably nonstick, over medium heat. Add onion and cook, stirring occasionally, until softened and golden, about 5 minutes. Add spinach, and stir until just wilted, about 30 seconds. Transfer to the bowl with soaked crumbs. Add the turkey, cheese, egg, salt, pepper, and nutmeg. Combine the mixture with your hands until well mixed: it will be quite wet.
4. Pack 1 cup of the mixture into a 1-cup dry measuring cup. Invert the cup onto a rimmed baking sheet, gently shaking the cup to release the mixture. Gently pat the mound to smooth its shape. Repeat with remaining mixture. Bake mini-meatloaves until cooked through and golden, about 40 minutes.
5. While the meatloaves are cooking, make the glaze: In a small bowl combine all ingredients. Brush over meatloaves.
6. To make the veggies: On a baking sheet, toss all the vegetables in the olive oil, season with salt and pepper. Add to the oven along with the meatloaf and roast for 30-35 minutes, stirring midway through the baking. Remove from the oven and sprinkle with fresh herbs.
**My adaptations**
1. I add garlic to the onions and usually some other veggies depending what I have on hand, carrots, celery, red pepper.
2. In the glaze I also add some Dijon mustard because I love the flavor. I also brush the meatloaves with half the glaze before putting them in the oven and then the rest about 1/2 way through the cooking process. It is also delicious to add grilled glazed onions too for something extra special.
3. When I cook the meatloaves I cover a sheet pan with foil, then I place the meatloaves on a cooling rack over the sheet pan. The reason is a lot of juices and fat comes out of the turkey while it cooks and I prefer not to have that on my loaves - it is just my personal preference. If you do do the rack thing, give it a quick spray with some cooking spray to help with sticking.
Spring Rolls with Lemongrass Dipping Sauce and Cucumber Salad
http://www.mylifetime.com/shows/cook-yourself-thin/recipes/spring-rolls-with-lemongrass-dipping-sauce-and-cucumber-salad
Sesame Peanut Noodles
http://www.mylifetime.com/shows/cook-yourself-thin/recipes/sesame-peanut-noodles
Green Chile & Chicken Enchiladas
http://www.mylifetime.com/shows/cook-yourself-thin/recipes/green-chile-chicken-enchiladas
Tuna Salad Rolls with Edamame
http://www.mylifetime.com/shows/cook-yourself-thin/recipes/tuna-salad-rolls-with-edamame
Sloppy Joes
by Ellie Krieger's The Food You Crave
1 pound lean or extra lean (90% lean or higher) ground beef
1 medium onion, diced (about 1 1/2 cups)
4 cloves of garlic, minced (about 4 teaspoons)
1 jalapeno pepper, seeded and minced
1 medium red bell pepper, seeded and diced (about 1 cup)
One 15.5 ounce can small red or pinto beans, preferably low-sodium, drained and rinsed
1 1/2 cups no-salt added tomato sauce
2 tablespoons tomato paste
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
3/4 teaspoon salt
freshly ground black pepper to taste
8 whole-wheat burger buns
Brown the meat and onion in a large nonstick skillet over medium-high heat for 5 minutes, breaking up the meat into crumbles as it cooks. Pour the drippings out of the pan and discard. Add the garlic, jalapeno, and red pepper and cook 5 minutes more, stirring occasionally. Stir in the rest of the ingredients, except the buns, reduce the heat to low and simmer for another 5 minutes. Place a 1/2-cup scoop mixture onto each bun and serve.
Serves 8. Calories: 265. Total Fat: 4.5g Carbs: 40g Fiber: 8g
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