Mini Turkey Meat Loaves With Herbed Pota­toes

Make week­night din­ners fun with these veg­gie-packed mini meat loaves. Cook­ing your pota­toes on the stove top with a lit­tle steam gets din­ner on the ta­ble more quickly. Steamed green beans make a nice veg­gie side dish.

Canadian Living - Quick & Easy - - CHICKEN & TURKEY -

HANDS-ON TIME: 20 min­utes

TO­TAL TIME: 30 min­utes

MAKES: 4 serv­ings

In small skillet, heat 1 tsp of the oil over medium heat; cook red pep­per, gar­lic, half of the Ital­ian sea­son­ing and pinch each of the salt and pep­per, stir­ring of­ten, un­til red pep­per is soft­ened, about 4 min­utes. Stir in spinach; cook un­til wilted and no liq­uid re­mains, about 2 min­utes. Trans­fer to bowl; let cool slightly. Mix turkey and oats into pep­per mix­ture; roll into 8 balls. Place 1 each in wells of non­stick muf­fin pan. Stir to­gether strained toma­toes, vine­gar and honey; spoon over meat loaves. Bake in 400°F (200°C) oven un­til in­stant-read ther­mome­ter in­serted into sev­eral reads 165°F (74°C), about 12 min­utes. Broil un­til sauce on top thick­ens, about 2 min­utes. Mean­while, in non­stick skillet, heat re­main­ing oil over medium-high heat; cook pota­toes and re­main­ing Ital­ian sea­son­ing, salt and pep­per, stir­ring, un­til pota­toes are lightly browned, about 5 min­utes. Add ½ cup wa­ter; re­duce heat, cover and sim­mer un­til no liq­uid re­mains and pota­toes are al­most ten­der, about 5 min­utes. Un­cover and cook, stir­ring, un­til pota­toes are ten­der, about 5 min­utes. Serve with meat loaves. PER SERV­ING: about 404 cal, 26 g pro, 14 g to­tal fat (3 g sat. fat), 44 g carb (5 g di­etary fi­bre, 8 g su­gar), 89 mg chol, 474 mg sodium, 1,219 mg potas­sium. % RDI: 7% cal­cium, 35% iron, 24% vit A, 130% vit C, 28% fo­late.

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