turkey couscous meatloaf...

This recipe deserves a whole post all on its own. 

It's that good.

I have had this recipe since 2009.

I just found it in an old recipe book of mine and knew right away I had to make it.

I made it for the first time 2 weeks ago and I just made it again a couple nights ago.

It is amazing!

 

On to the recipe as I prepared it...

 

ingredients:

3/4 cup water

1/2 cup couscous

My Momma didn't know what couscous was so I sent her these pics.

Couscous is good for you!

I described it as being tiny round dots and having a rice like consistency, ha.

Check out that protein and fiber content, in just 1/3 of a cup!

 

1 medium zucchini (grated on a cheese grater)

1/3 cup of red onion

1/4 cup of chopped sage (I used ground sage - I am sage obsessed)

pinch of salt and pepper

1 pound ground turkey (I used 93% lean)

1 large egg (I used egg substitute)

1/4 cup 'light' brown sugar

2 tbsp. Dijon mustard

4 slices of bacon

(gasp....I skipped the bacon, promise it's delicious without it)

makin' n bakin'

1. Boil water and cook couscous

2. Heat oven to 425 degrees

3. Mix couscous, zucchini, onion, sage, salt, pepper, turkey and egg...mix well with a fork.

4. Shape into 4 or 6 or 8 oval shaped loaves.  First time I made them I made 4 and they seemed HUGE and too filling. The second time I made them, I made 8. They were perfect, at least for us.  I used a large pan and covered it in foil and non-stick spray. 

5. In a small cup mix the brown sugar and Dijon mustard. Brush over the loaves you have made.  If you are using bacon you want to wrap the bacon around the loaves now.

6. Bake your turkey couscous meatloaves for 30 minutes. Then I broiled from 3-5 minutes to have a crisp outer layer.

 

ENJOY!!!

 

We all LOVED these!! 

Even our sweet C snuck some bites off of my plate!

I hope you all enjoy them as well!

    

Old Recipes

1. Chicken Pot Pie

*Cullen approved, mixed with cottage cheese!! ; )

 This is the only pic I have and it has biscuits, I would much rather use the crescent rolls! 

Ingredients

1.5 pounds of cut up, cooked chicken breast

1 can of cream of chicken (or celery) 

2-3 chicken bullion cubes (I like lots of flavor!)

1 cup of water

1 cup of milk

1/2 package of cream cheese (softened)

1 bag of mixed frozen veggies - I use a big bag, more veggies the better!

(I microwave them 1 min before I mix them in)

1 can of diced potatoes (or frozen)

1 large yellow onion

3 tbsp butter

sprinkle (big sprinkle) of garlic and onion powder

1 can crescent rolls

Makin' n Bakin'

Pre-heat your oven to 350 degrees

-Cook the chicken, and then mix everything together in the pan you plan to bake the pot pie in. 

-If the mix seems too juicy once in the pan I add some instant potato flakes, sometimes its too juicy and sometimes it's not. I never know why or why not ;) It thickens as it bakes either way. Potato flakes give more flavor than flour, IMO.

- Once in a casserole pan I unroll a tube of crescents on top.

 - Then brush (spray) butter on the top and sprinkle some extra garlic salt (or powder) and pepper. 

 Bake at 350 for 20-25 minutes

-Add salt and pepper to taste if you want once served.  

2. Swiss and Ham Sliders

12 Hawaiian sweet rolls, cut in half

3/4 pound of sliced Honey Ham
8 slices Swiss cheese
1 1/2 tablespoons Dijon mustard
1 stick of butter
1 chopped onion
1 teaspoon Worcestershire sauce
1 tablespoon poppy seeds
Makin' n Bakin'

- Preheat oven to 350 degrees

-Melt butter over medium heat and saute the onions in the butter for 2-4 minutes.

-Then add the mustard, Worcestershire  and poppy seeds. Simmer for for about 5 minutes, until the onions are soft.

-Cut the entire pack of rolls in half, horizontally...keeping all the top and bottom halves separately in tact.

-Place foil in a casserole dish (no clean up!) add bottom half of rolls, and spoon 1/2 of the onion mixture over the rolls.

-Add a slice of ham and Swiss cheese over each roll.  

-Cover with the top half of rolls.

-Spread the remaining onion/poppy seed mixture over the top of rolls.

-Bake covered for 15-20 minutes, once finished, separate for serving.

Billy's NEW favorite sandwiches! He did eat 7 of the 12 instantly :) 

3. Ham and Potato Crockpot Soup

*this makes a HUGE pot of soup, enough to feed 8 (plus)!

32 ounce box/can of fat free chicken broth

2 chicken bullion cubes

1 quart of half and half (fat free)

1 cup of milk

1 cups of water

8 potatoes, chopped (I do not peel)

1/2 yellow onion

1 cup chopped carrots

1 cup corn

1/2 stick of butter

1/2 package of cream cheese (softened)

1/2 cup of sour cream

LOTS OF CHOPPED BAKED HAM! 

(I would say around 3-4 cups)

Instant Potato flakes (2-3 cups)

Pinch of garlic salt, steak seasoning and onion powder

This recipe is super flavorful and can be adjusted to suit anyone! 

Makin' n Bakin'

- Add chicken broth to crockpot and set on HIGH.

- Chop up potatoes (bite sized) and add to the crockpot.

 - Add ham, chopped onion, carrots, corn, 1 cup of water, milk and butter.

- 2-3 hours later set to LOW add cream cheese, sour cream and last 1 cup of water, stir for a few mins. 

- Cook another hour and then slowly start adding potato flakes, based on how thick or juicy you want the soup. The more flakes added, the heartier it will be. Also add pinch of garlic salt and onion powder. 

- Cook one hour and then set to WARM, you don't want the soup to over cook or burn in the crock pot.  Keep an eye on it and stir every 30-45 minutes.

Serve with shredded cheese and sour dough bread! 

Filling and oh-so-NOMMY!!!

*Please keep in mind this recipe is different with all crock-pots! If you need to add more water/milk while cooking do it! You can always add potato flakes which will absorb the liquid if you need to and it will give the same taste, potato soup!

4. Olive Garden chicken gnocchi soup 

best soup ever!!!

*I make this in the crockpot

• 5 tablespoons butter
• 1/2 cup of milk
• 1 cup of half and half
• 1 cup onion, finely diced
• 1 tbsp of minced garlic
• sprinkle of pepper
• 2 14 ounce cans of chicken broth (sometimes I add an extra bullion cube, i LOVE the chicken flavor/salt)
• 1 cup carrots, finely shredded
• 1 cup chicken breasts, cooked and diced (you can use a rotisserie chicken OR canned chicken)
• 1 package gnocchi, cooked  (you can find these in gourmet/pasta section of the grocery store
  (healthier)* I buy our gnocchi from ALDI and it is whole wheat and half the price!
• 1 cup of fresh spinach coarsely chopped
• If it is too soupy for you once it's ready to be served, just add some potato flakes. It will thicken up quick and taste just as delicious. Keep in mind olive garden soup like this is very runny, broth'y'.

Makin' n Bakin'

Throw everything into the crock-pot except the gnocchi.  You won't want to add it until the last 30-45 before you eat otherwise it gets a funny texture. You can really bake it at your own pace, I don't think you can mess it up.  I would just advise cooking it at least 1-2 hours, at least! Longer, the better.This soup is beyond amazing reheated! I eat it for a week! Even Billy, who rarely eats leftovers will eat this soup!! The ingredients make a lot and it is filling so you really don't need more than a cup with some fresh Parmesan and a slice of bread or a couple of crackers.  DELISH!

5. Egg Muffins

(only 50 calories and 1 carb!)

bacon bits

1 slice of cheese (cut in 12 pieces)

1 carton of egg beaters 

onion 

You can add any extra veggies that would like as well, I think peppers would be good! Also, you could skip the bacon or use ham.

makin' and bakin'

heat oven to 350

spray cupcake pan with non-stick spray

pour egg beater in each opening

add a small amount of bacon bits

add onion

place cheese on top

bake 25 minutes

You can place in fridge or freezer.  I keep ours in the fridge because between B and I eating these every morning, they will be gone quick!

6. Parmesan Zucchini 

1-2 zucchini

1/2 cup of grated parmesan cheese

butter (I use spray butter)

garlic salt

makin' n bakin'

Heat oven to 400

spray non-stick spray on pan or you can line with foil

slice up zucchini

place on the pan

spray each slice with a spray of butter

top with a small amount of parmesan cheese

Bake for 20 minutes

These are delicious and low carb!

*pic not mine, found on google images

coming up - MINI buffalo chicken wantons!!

&
 Reuben dip with mini rye bread!

Everyone loves mini foods!