Week of March 24th

TURKEY & SPINACH MEATLOAF
Original recipe here.

1 1/2 cups pecans
1 pound ground turkey
10 ounce package frozen spinach, thawed and squeezed dry
2 eggs
1 tablespoon extra-virgin olive oil
1/2 small onion, diced
1 teaspoon dried basil
1/4 teaspoon sea salt
pinch of black pepper

Preheat oven to 375.  In a food processor, grind the raw pecans to a medium-fine texture.  In a large mixing bowl, combine the ground pecans with the remaining ingredients.  Mix well.  Place into an oiled loaf pan and bake for 30 minutes.  Remove from the oven and allow to cool for 5 minutes before serving.

ZUCCHINI TART WITH CRUMBLED SAUSAGE & DIJON

Original recipe here.

1 tablespoon olive oil
½ pound sweet Italian sausage links, casings removed
2 small zucchini (about 1 pound), sliced
Kosher salt and pepper
1 sheet puff pastry (half a 17.3 oz package), thawed
3 tablespoons Dijon mustard
Green salad, for serving

Heat oven to 400.  Heat the oil in a large skillet over medium-high heat.  Add the sausage and cook, breaking it up with a spoon, until cooked partway through, 3 to 4 minutes.  Transfer to a plate using a slotted spoon, reserve the skillet.

Add the zucchini, 2 tablespoons water, ½ teaspoon salt, and ¼ teaspoon pepper to the drippings in the skillet.  Cook, stirring occasionally, until just beginning to soften, 4 to 5 minutes.

Unfold the pastry on a baking sheet and prick all over with a fork, leaving a ½ inch border around the dough.  Spread the mustard on the pastry (avoiding border); top with the zucchini and sausage.  Bake until the pastry is golden brown, 20 to 25 minutes.

Cut the tart into 8 pieces, serve with salad.

SHREDDED CHICKEN & SWEET POTATOES

4 boneless/skinless chicken breasts

2 medium sweet potatoes

3 8oz cans of El Pato tomato sauce

Can or two of black beans

Peel potatoes and cut into chunks. Throw potatoes in slow cooker, throw in chicken breasts, throw in black beans, add sauce. Cook on low for 4 hours, take chicken out to shred and then mix back in.

CHILI PORK TENDERLOIN
From Diabetes Family Friendly Cookbook 2013

1 tablespoon lime juice
1 teaspoon chili powder
1 teaspoon reduced sodium soy sauce
½ teaspoon sugar
½ teaspoon salt
¼ teaspoon pepper
1 pork tenderloin (1 pound)
1 tablespoon canola oil

In a small bowl, combine the first 6 ingredients, brush over pork.  In a large ovenproof skillet, brown pork in oil on all sides.

Bake at 375 for 25-30 minutes.  Let stand for 5 minutes before slicing.