Turkey Meatloaf Recipe

Turkey Meatloaf Recipe

1/4 cup ketchup
2 tablespoons brown sugar
2 tablespoons vinegar
1/2 cup reduced fat egg substitute
1/2 teaspoon dried thyme
2 teaspoons Dijon-style mustard
2 teaspoons reduced sodium Worcestershire Sauce
1/4 teaspoon hot sauce
1/2 cup skim milk
1 1/2 pounds ground turkey breast
1/2 pound lean ground sirloin
1 medium onion, chopped
2 cloves garlic, minced
1/3 cup minced parsley
16 reduced sodium saltine crackers

Preheat oven to 350 degrees. Combine ketchup, brown sugar and vinegar and set aside. Combine egg substitute, dried thyme, mustard, Worcestershire sauce, hot sauce and milk and mix well. Place ground turkey, ground sirloin, onions and garlic in a large bowl and mix well. Add liquid ingredients, parsley and crackers and mix with a fork until mixture doesn't stick to the bowl. If mixture sticks you can add a little more milk.

Place meat mixture in a 9x5 loaf pan. Pour ketchup/brown sugar mixture over the top and bake uncovered for an hour or until meat reaches 160 degrees.

Makes 8 servings
Serving Size: 3 ounces

nutrients per serving
calories:	251
total fat:	11 g (41% of calories)
saturated fat	4 g
cholesterol:	70 mg
sodium	248 mg
carbohydrate:	12 g (19% of calories)
protein:	25 g (40% of calories)
fiber:	1 g

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Whole Grain Apple Bake Recipe

Whole Grain Apple Bake Recipe

Crust:
3/4 cup all purpose flour
1/2 cup whole wheat flour
2 tablespoons powdered sugar
2 tablespoons softened butter
4 tablespoons canola oil

Filling:
2 large Gala apples, peeled, cored and cut into bite-sized chunks
2 large Granny Smith apples, peeled, cored and cut into bite-sized chunks
1 1/2 cups natural, unsweetened apple juice, divided
2 tablespoons cornstarch
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
2 tablespoons packed light brown sugar
Pinch salt
1/4 cup apple butter, preferably unsweetened
1/2 cup lowfat granola

Preheat oven to 375 degrees. In medium bowl, mix together dry crust ingredients. Cut in butter and canola oil until mixture is completely combined. Press crust mixture into bottom of 8x8 or 9x9-inch square baking pan. Bake 15 minutes. Remove from oven and set aside to cool. Lower oven temperature to 325 degrees.

Prepare filling: In saucepan over medium heat, cook apples in 1 cup apple juice for 5 minutes or until tender. Mix cornstarch with remaining 1/2 cup apple juice in small bowl. Add to cooking apples, stirring constantly until mixture thickens and cornstarch is completely cooked. Stir in cinnamon, nutmeg, sugar and salt. Set aside. Using back of spoon or spatula, spread prepared crust with apple butter. Top with cooked apple mixture. Sprinkle with granola. Bake 20-30 minutes or until hot and bubbly.

Makes 9 Servings
Serving Size: 8 ounces

nutrients per serving
calories:	251
total fat:	9 g (33% of calories)
saturated fat	2 g
cholesterol:	7 mg
sodium	50 mg
carbohydrate:	41 g (63% of calories)
protein:	3 g (4% of calories)
fiber:	4 g

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Cinnamon Oatmeal Raisin Cookie Recipe

Cinnamon Oatmeal Raisin Cookie Recipe

1/3 cup canola oil
2/3 cup packed light brown sugar
1 egg
2 teaspoon vanilla
1 cup raisins
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 cup old fashioned or quick-cooking oats
1 tablespoon cinnamon
1 teaspoon baking powder
1/2 teaspoon salt

Preheat oven to 375 degrees. In small bowl, whisk together oil, sugar, egg, vanilla and raisins and set aside. In medium bowl, blend together flours, oats, cinnamon, baking powder and salt. Pour wet ingredients into dry and stir until combined. Drop by the tablespoonful onto ungreased cookie sheet. Press each cookie down slightly with wet fingertips. Bake 15 minutes. Cool immediately on wire rack.

Makes 32 cookies
Serving size: 1 cookie

nutrients per serving
calories:	78
total fat:	3 g (30% of calories)
saturated fat	less than one gram
cholesterol:	6 mg
sodium	20 mg
carbohydrate:	13 g (64% of calories)
protein:	1 g (6% of calories)
fiber:	1 g

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Rye on Rye Roast Beef Panini

• Prep Time:15 min
• Cook Time:10 min
• Serves:4

Italian panini gets a bold American remake in this hearty roast beef sandwich flavored with sage-horseradish mayonnaise and served with a rye whiskey-infused au jus.

Recipe courtesy of McCormick

Ingredients

1 can (14 1/2 ounces) beef broth
1/3 cup rye whiskey
1 1/2 teaspoons McCormick® Gourmet Collection Sage, Rubbed, divided
1/2 cup mayonnaise
2 tablespoons prepared horseradish
8 slices hearty rye bread with seeds (1/2-inch thick)
1 pound thinly sliced deli roast beef
1/2 cup jarred roasted red bell peppers, drained and sliced
2 cups arugula leaves

Preparation

Preheat electric panini maker according to manufacturer’s directions. Meanwhile, mix beef broth, rye whiskey and 1 teaspoon of the sage in medium saucepan. Bring to simmer on medium heat. Set aside, keeping au jus warm while preparing sandwiches.
Mix mayonnaise, horseradish and remaining 1/2 teaspoon sage in small bowl. Lightly brush 1 side of each slice of bread with olive oil. Place bread, oiled side down, on a clean work surface. Spread top of each slice with 1 tablespoon of the sage mayonnaise. Top 4 of the bread slices with roast beef, red bell peppers and arugula. Top each with second slice of bread, oiled side up.
Place 2 sandwiches at a time on the preheated panini maker. Cook 3 to 5 minutes or until bread is crisp and dark golden brown. Cut each sandwich in half. Serve with au jus for dipping.
TIP: Rye whiskey is an American whiskey with a flavor similar to a smooth, rich bourbon.

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Mango & Sweet Chili Chiller

• Prep Time:5 min
• Serves:2

Quench the late summer heat with this Thai-inspired blender cocktail featuring sweet mango and a hint of spicy heat from the sweet red chili sauce.

Recipe courtesy of McCormick

Ingredients

2 cups small ice cubes or crushed ice
1 cup frozen mango chunks
1/4 cup sugar
3 ounces rum
2 tablespoons fresh lemon juice
1 tablespoon Thai Kitchen® Sweet Red Chili Sauce
1 tablespoon grenadine syrup

Preparation

Place ice, mango, sugar, rum, lemon juice and chili sauce in blender container; cover. Blend on high speed until smooth.
To serve, pour a small amount of grenadine syrup into bottom of each beverage glass. Slowly pour mango mixture into each glass so grenadine syrup forms a red swirl.

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Vegetable Frittata

• Prep Time:15 min
• Cook Time:15 min
• Serves:8

Frittatas are great for breakfast, brunch or a light supper. Serve warm or at room temperature.

Recipe courtesy of McCormick

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
1 medium zucchini, halved lengthwise and cut into 1/4-inch thick slices
1 small red bell pepper, coarsely chopped
6 eggs
1/4 cup milk
1 tablespoon McCormick® Perfect Pinch® Vegetable Seasoning
2 medium plum tomatoes, sliced
1 cup shredded mozzarella cheese

Preparation

Heat oil in large ovenproof nonstick skillet on medium heat. Add onion, zucchini and bell pepper; cook and stir 2 to 3 minutes or until vegetables are tender.

Beat eggs, milk and Seasoning in medium bowl. Pour into skillet. Cook on medium-low heat without stirring 5 minutes or until eggs are set on bottom. Arrange sliced tomatoes on top of egg mixture. Sprinkle with cheese.
Broil 4 to 5 minutes or until eggs are set and cheese is lightly browned.
TIP: Wrap the skillet handle in foil if your skillet is not ovenproof.

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Crunchy Asian Slaw

• Prep Time:20 min
• Cook Time:1 hour
• Serves:6

This tangy international twist on coleslaw makes a perfect accompaniment to grilled chicken or pork. Dressed with a light vinaigrette, this slaw keeps its crunchy texture when covered and chilled for up to 24 hours.

Recipe courtesy of McCormick

Ingredients

2 tablespoons canola oil
2 tablespoons orange juice
2 tablespoons rice vinegar
1 tablespoon brown sugar
1 1/2 teaspoons McCormick® Ginger, Ground
1/4 teaspoon salt
6 cups thinly sliced Napa cabbage
1 small red bell pepper, cut into thin 2-inch strips (1 cup)
3 ounces snow pea pods, cut into thin strips (1 cup)
1 unpeeled firm ripe pear, cut into 1/2-inch cubes
1 teaspoon McCormick® Sesame Seed, toasted

Preparation

Mix oil, orange juice, vinegar, sugar, ginger and salt in small bowl until well blended.
Mix Napa cabbage, bell pepper, snow peas and pear in large bowl. Add dressing; toss to coat well. Cover. Refrigerate 1 hour or until ready to serve. Sprinkle with sesame seed before serving.

TIP: TO TOAST SESAME SEED: Heat small skillet on medium heat. Add sesame seed; cook and stir 2 minutes or until golden brown and fragrant. Immediately pour out of hot pan to avoid over-toasting.

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