Hopefully as you read my post, you have found the time to try a recipe or two in small, healthful portions. This week, I would like to share a few more that I think you will enjoy.
One of the many challenges of cooking for one or two I have found, is that it sometimes is hard to buy main proteins or veggies in a size you will use. I have a few tips for this.
Ground meats are especially a challenge to buy as they usually come in pounds quantities only. Sometimes, when I buy these I simply portion these freezer bags and flatten the meat so it resembles a square. By freezing this way, it thaws quickly and stacks neatly. Flat frozen items definitely take the least amount of space. Another great idea is to find a way to make two completely different recipes at the same time. One meal for today and one for tomorrow already made ahead. This is really the best way to go for me. I have one of those recipes to share with you today.
2-for ground turkey:
Base:
One pound 99% lean ground turkey
1 cup instant oatmeal
1/4 cup parmesan cheese
2 green onions chopped
1/4 cup reduced sugar ketchup
1/4 cup teriyaki sauce
1/4 cup water
1 tablespoon dijon mustard
2 egg whites
1/4 teaspoon crushed red pepper flakes
1 tablespoon crushed rosemary
1 tablespoon kosher salt
1 teaspoon ground pepper
1 tablespoon olive oil
2 cloves garlic chopped finely
pinch of fresh grated or ground nutmeg
Combine eggs, spices, olive oil, water, ketchup, teriyaki sauce, mustard, chopped garlic and chopped onions in a large bowl. Mix until thoroughly combined. Add the ground turkey, oatmeal, and cheese and mixed just until combined. I find doing this by had works the best. This mixture is the base for two recipes.
To complete recipe one:
Two mini turkey meatloafs
Preheat oven to 400 degrees. Reserve half the base mixture to the side. With the remaining half divide in two evenly and mold each of those halves into oval meatloaf shapes. Place on a baking sheet sprayed with nonstick cooking spray.
Topping:
Combine 2 tablespoons ketchup, one teaspoon honey, and one teaspoon of dijon mustard. Divide evenly between the two loaves and brush to cover tops and sides.
Cook until completely done about 40 minutes. Serves two generously one mini loaf each.
To complete recipe two:
Turkey meatballs marinara
With reserved half of base mixture, roll into meatballs about the size of ping-pong balls to make about 12 meatballs. Place about an inch apart, on a cookie sheet lined with a silicone baking mat or sprayed with nonstick cooking spray. Bake at 350 degrees for about 12 minutes. Meanwhile, you can start the marinara. They do not have to be fully cooked at this point.
Cheater's marinara
1 1/4 cups of store bought jar marinara
2 cloves minced garlic
1 teaspoon chopped dried basil
pinch of crushed red pepper
Combine in a 2 quart saucepan and bring to a simmer. Gently place the baked meatballs into the simmering marinara and let simmer until flavors combine and meatballs are fully cooked, at least 10 minutes. You can serve them as is or you can cook 1/2 pound of whole wheat pasta to serve with it. Also, these excellent served in a whole wheat pita (half pita filled with 6 meatballs per person) and topped with a sprinkle of parmesan cheese.
You can choose to make both recipes at the same time, or place the uncooked meatballs in a freezer bag as below and store for later use.
Just Enough, Easy Peanut Butter Cookies:
This is a condensed down, healthier version of a recipe that I have used nearly all my life. It makes around 9 cookies. I have found this recipe to be just enough for one or two people to have around and not go stale or be too tempting. Hope you enjoy!
1/2 cup reduced fat peanut butter
1 tablespoon self rising flour
1/2 cup splenda or truvia (not the kind for baking)
1/2 teaspoon vanilla
1 egg white
Mix the egg white, vanilla, flour, and sugar substitute thorougly until combined. Add peanut butter and completely work into the mix until thick and very hard to mix with a spoon. Roll into 9 balls and place on a cookie sheet about 2 inches apart. Mash the tops of balls with the tines of fork in a criss-cross pattern to give it that peanut butter cookie look. Bake about 10 minutes at 325 degrees until just done. Let sit about one minute on cookie sheet before removing with a spatula to a cooling rack to cool.
I hope you take the time this week to try these recipes. Let me know what you think!
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