Turkey Zucchini Meatloaf and Garlic Mashed Cauliflower

I have been making turkey meatloaf in my house for a few years and it has always been a really delicious meal that we look forward to. However, recently I have been on a zucchini kick. I decided to change it up a little and add some shredded zucchini to the mi and boy is it good. The recipe for this new concoction is provided below, along with my favorite pairing, garlic mashed cauliflower. It is also easy to make these at the same time because the meatloaf has to cook for an hour, leaving plenty of time to chop, steam and mash the cauliflower.

Turkey Zucchini Meatloaf

Ingredients:

20 oz package of 93% Lean Ground Turkey
1 medium zucchini, shredded
1/2 sweet onion, diced
2 eggs
3/4 cup whole wheat bread crumbs
1 tsp minced garlic
1 tsp dried oregano
1 tsp dried basil
1/2 tsp ground black pepper
a pinch of sea salt

Glaze:
1/4 cup Heinz Ketchup
3 tbsp Dijon mustard
2 tbsp light brown sugar

Directions:

1. Preheat oven to 350°F. In a large mixing bowl, combine all the meatloaf ingredients until well mixed.  Spray your loaf pan with non-stick cooking spray and place the meatloaf mixture in pan. Form it to the shape of the pan and place it in the oven.  Bake for 60 minutes.

2. In a small bowl, add all ingredients for the glaze and mix well.  Set aside until the timer runs out and then remove the meatloaf from the oven and pour the glaze evenly over the meatloaf.  Return the loaf to the oven and bake an additional 15 minutes.  Remove from oven and let stand for 5 minutes before serving.

Garlic Mashed Cauliflower

Ingredients:

1 small head of cauliflower, chopped
4 tbsp skim, 1% or 2% milk
2 tbsp light sour cream
1 1/2 tbsp butter, or light butter spread
2 tsp minced garlic
a pinch of ground black pepper

Directions:

1. If you haven't already, start by chopping your cauliflower. I do this by hand, not because I necessarily want to, but because I don't have a food processor at the moment. If you have a better way to get it chopped into small pieces, go with it. All that matters is that it gets chopped.

2. In a medium saucepan add 1 cup water and your chopped cauliflower. The water will not cover your cauliflower but it will still cook thoroughly this way, trust me. Cover and steam for about 15-20 minutes, occasionally checking your water level to make sure it has not evaporated. If it does add another 1/2 - 1 cup.

3. Use a colander with very tiny holes and drain any remaining water. Transfer cauliflower into a large mixing bowl and add milk, sour cream, butter, garlic and pepper. Mix the ingredients together and then begin to mash. Once again I do this the old fashioned way with a potato masher, but if you have a better way, go for it, All that matters here is the end result, which is healthy and delicious. Salt to taste.

Marinated Shrimp

I love this recipe because it is super easy and has a delicious flavor with a slight kick.  If you don't want the kick, just omit the cayenne.  I use this marinade on shrimp but I am sure you can use it on other shellfish, chicken or even certain types of fish.  Once marinated, you can choose to place shrimp on skewers and grill or just saute in a pan on the stove top.  Either way you will be in heaven with the hearty flavors that come out of this marinade.

Ingredients:

1 pound fresh peeled and deveined large shrimp

1/4 cup extra virgin olive oil

1/4 cup ketchup

3 Tbsp red wine vinegar

4 tsp minced garlic

1 1/2 tsp dried basil

1/2 tsp sea salt

1/4 tsp black pepper

1/4 tsp cayenne pepper (or to taste)

1.  Mix all ingredients together and pour over shrimp.  Place in the refrigerator and marinate for at least 1 hour.  I prefer to marinate mine for at least 24 hours.  

2.  Place shrimp on skewers and grill until no longer translucent. If cooking on the stove top, heat pan  with 1 Tbsp EVOO, add shrimp and saute until opaque.  Serve with steamed or sauteed vegetables for a healthy and delicious feast.  

Seared Tuna Tacos

I have just recently started making this recipe since my trip to the Keys, where I was first awakened to the wonders of seared tuna on a tortilla with baja sauce.  To me, this combination is the best thing I have discovered in a really long time.  Top with a little bit of shredded cheese and cabbage, and you have yourself a little piece of heaven.  I start out by making the baja sauce, so that it has time to chill, as well as give it time for the flavors to meld together.

Baja Sauce

Ingredients:

1/2 cup sour cream
1/2 cup mayonnaise
3 teaspoons taco seasoning
1/4 cup lime juice
1/2 chopped fresh cilantro

1. Combine all ingredients in a resealable container, and chill for at least 30 minutes.

Seared Tuna Tacos


Ingredients:

2 choice cut Tuna Steaks
1 teaspoon ground cumin
1/4 teaspoon garlic powder
1 teaspoon lime juice
1 package of medium flour tortillas
2 cups shredded cabbage (I use cole slaw mix from the salad section)
2 cups shredded cheese
(Sour cream, salsa, and guacamole are optional additional garnishes)

1. Preheat oven to 250° F.  Place tortillas in foil and put into the oven to warm.
2. Mix cumin, garlic powder and lime juice in a small bowl.  Apply mixture to both sides of your Tuna cuts.
3. Heat a small skillet coated in cooking spray to medium high.  Add Tuna cuts and sear 3-4 minutes per side. Remove from heat.  Slice.
4. Top with cabbage, cheese, and your homemade baja sauce.  Add additional toppings if desired.