Turkey Meatloaf

In the midst of looking for a Turkey Meatloaf recipe that sounded good to me I decided I would just create my own since most of them had breadcrumbs and I was wanting a gluten free meal. I will not claim this meatloaf was perfect but it was moist and very flavorful! Not to mention had all the veggies inside. I served this with sweet potatoes and more veggies.

tbsp. grape seed oil (or oil of choice)

tsp basil

tsp parsley

½ onion (shredded with food processor or food chopper)

2 gloves garlic

1 carrot (shredded with food processor or food chopper)

1 celery (shredded with food processor or food chopper)

handful of spinach (shredded with food processor or food chopper)

1 tsp salt

dash of pepper

¼ cup ketchup

1 egg

1 lbs ground turkey

1.    Pre-heat stove to 375’F

2.   Put oil into a pan and heat, throw in all veggies and spices. Cook for about 10-15 minutes.

3.   In large bowl whip ketchup and egg together. Add veggie mix when finished, and then at the ground turkey last. Mix all together with hands.

4.   Put into greased bread pan and cook for 60 min. (I took mine out at 50 min to drain excess liquids that cooked out)

Chicken Enchilada Soup

This recipe is from the "Our best bites" website and modified by myself to make it healthier and with some extra veggies included as well. But don't worry I promise you won't notice the veggies and this is a crowed pleaser!

Ingredients:

2 tbsp grape seed oil (can use olive oil)

1/2 medium onion, chopped
5-6 cloves garlic, chopped
2 carrots, peeled and chopped
3 stalks celery, chopped
1 red bell pepper, chopped

3/4 chopped cauliflower
1 1/2 teaspoons chili powder
1 heaping teaspoon cumin
1 heaping teaspoon ground coriander
1 teaspoon dried oregano
3/4 teaspoon smoked paprika
6 cups chicken broth
1 14.5-oz can diced tomatoes, divided (use rotel with green chili's if you want your soup to have a kick!)
1 cup water
5-6 6″ yellow corn tortillas
kosher salt and freshly ground black pepper to taste
Shredded breast meat from 1 medium rotisserie chicken (I just used shredded chicken breast)
2 tbsp coconut milk

1/2 cup greek yogurt

Instructions:

In a large soup pot or Dutch oven, heat 2 tablespoons of grape seed oil over medium heat. When hot, add the onion, garlic, carrots, celery, bell pepper, cauliflower, and saute until fragrant and the vegetables are tender.

While the vegetables are cooking, combine the chili powder, cumin, coriander, oregano, and smoked paprika. When the vegetables are tender, add the spices and stir to combine. add the chicken broth, 1/2 cup diced tomatoes, and water and then blend until smooth using an immersion blender (you can also it in batches in a regular blender). Bring to a boil and tear the tortillas and add them to the soup (6 will be pretty thick, it just depends on personal preference). Cover and turn the heat down to low and simmer 30-45 minutes or until the tortillas are breaking apart. Remove from heat. Whip out your immersion blender again and blend until smooth. Add the remaining tomatoes, the shredded chicken breast meat, yogurt and coconut milk and stir until combined. Season to taste with salt and pepper. Makes 8 servings.

Slow Cooker Instructions:

After sautéing the vegetables, add them to your slow cooker and add the spices. Stir to combine. Blend with the chicken broth and 1/2 cup of tomatoes until smooth, either with an immersion blender or in a traditional blender. Add water  and torn tortillas and cook on low for 8 hours or high for 4 hours. If necessary, blend again. Add the remaining diced tomatoes, shredded chicken breast, yogurt and coconut milk, stir to combine, and serve immediately.