WW MEXICAN MEATLOAF RECIPES

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CHEESE STUFFED TURKEY MEATLOAF RECIPE - SKINNYTASTE



Cheese Stuffed Turkey Meatloaf Recipe - Skinnytaste image

The best tasting, moist turkey meatloaf stuffed with cheddar cheese, spinach and rolled, jelly roll style topped with a ketchup based glaze.

Provided by Gina

Categories     Dinner

Total Time 70 minutes

Prep Time 15 minutes

Cook Time 55 minutes

Yield 8

Number Of Ingredients 15

olive oil spray
1 large shallot (minced)
2 pounds 93% lean ground turkey
2/3 cup chopped fresh cremini mushrooms
3/4 cup Italian seasoned breadcrumbs
1/3 cup ketchup
2 large eggs
1 1/4 teaspoon kosher salt
1 teaspoon dried marjoram
1 cup 4 ounces reduced fat shredded Cheddar cheese
1 oz chopped fresh baby spinach
2 tablespoons ketchup
1  teaspoon brown sugar
1- 1/2 teaspoons dijon mustard
2 teaspoons Worcestershire sauce

Steps:

  • Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
  • Spray a small nonstick skillet with cooking olive oil spray over medium heat and saute shallot until golden, about 2 to 3 minutes; remove from heat.
  • Combine the glaze ingredients in a small bowl.
  • In a large bowl combine ground turkey, mushrooms, shallot, breadcrumbs, ketchup, egg, salt and marjoram. Mix with your hands until well blended. Place on a 12- x 16-inch piece of parchment paper and pat firmly into a 10- x 12-inch rectangle.
  • Sprinkle cheese mixture evenly over ground turkey followed by the spinach. Roll up jelly roll-style, starting from the short end, by lifting wax paper and removing the paper as you roll. Seal ends well. Place seam-side down in prepared baking dish.
  • Bake 45 minutes. Remove from oven, brush the sauce over roll, and return to oven 10 to 15 minutes, or until no pink remains. Remove from oven and allow to stand 10 minutes. Slice into 16 slices and serve.

Nutrition Facts : ServingSize 2 slices, Calories 292 kcal, CarbohydrateContent 15 g, ProteinContent 30 g, FatContent 13 g, SaturatedFatContent 4.5 g, CholesterolContent 15 mg, SodiumContent 747 mg, FiberContent 1 g, SugarContent 2 g

SALMON AVOCADO SALAD - SKINNYTASTE



Salmon Avocado Salad - Skinnytaste image

This Salmon Avocado Salad is made with my two favorite super foods – avocado and wild salmon. I could eat this every day!

Provided by Gina

Categories     Dinner    Lunch

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 13

4 wild salmon fillets (4 oz each)
1 tablespoon Dijon mustard (divided)
3/4 teaspoon dried parlsey
1/2 teaspoon kosher salt
fresh black pepper (to taste)
1/4 cup chopped red onion
4 teaspoons extra virgin olive oil
2 tablespoons apple cider vinegar (recommend: Braggs)
1/8 teaspoon garlic powder
1 cup halved cherry tomatoes
8 ounces avocado (diced (from 2 small))
4 cups chopped romaine lettuce
1 1/2 cups red cabbage (shredded)

Steps:

  • Season salmon with 2 teaspoons of the Dijon, 1/2 teaspoon dried parsley, 1/4 teaspoon salt and black pepper.
  • Adjust the oven on the second rack. Broil salmon 6 to 7 minutes, until cooked through.
  • In a large bowl, combine the red onion with olive oil, 1 1/2 tablespoons apple cider vinegar, 1 teaspoon remaining Dijon, garlic powder, 1/4 teaspoon parsley, 1/4 teaspoon salt and pepper to taste; let it sit about 5 minutes, so the flavor of the onion mellows.
  • Add the tomatoes, avocado and toss. When ready to serve, toss in chopped lettuce and cabbage, finish with the remaining 1/2 tablespoon of vinegar, taste for salt and pepper and adjust as needed.
  • Divide the salad in 4 bowls and top each with salmon.

Nutrition Facts : ServingSize 1 bowl, Calories 329 kcal, CarbohydrateContent 12 g, ProteinContent 25.5 g, FatContent 20.5 g, SaturatedFatContent 3 g, CholesterolContent 62.5 mg, SodiumContent 287 mg, FiberContent 6 g, SugarContent 2.5 g

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SALMON AVOCADO SALAD - SKINNYTASTE
This Salmon Avocado Salad is made with my two favorite super foods – avocado and wild salmon. I could eat this every day!
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Total Time 25 minutes
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  • Divide the salad in 4 bowls and top each with salmon.
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