Turkey Meatloaf Muffins

(via The Daily Plate)

20 ounces Lean Ground Turkey
1/2 cups Onions, Diced
3 ribs Celery, raw, diced
1 Diced Green Bell Pepper
2 Eggs
1/4 cups Catsup
1 tablespoons Worcestershire Sauce

1. Spray small saute pan with Pam non-stick cooking spray. Saute onions and celery until translucent and set aside to cool.


2. In a mixing bowl, combine turkey, eggs, worcestershire sauce and salt/pepper to taste. Add cooled onions and celery and mix well. Divide into 10 muffin cups that have been sprayed with Pam non-stick cooking spray. Top with catsup and a sprinkle of diced green peppers.


3. Bake in a 350 degree oven for 30-40 minutes or until internal temperature of 'muffins' reaches 160 degrees on an instant meat thermometer.


4. 1 serving = 2 muffins

Nutritional information

193 calories
9.8 g fat
1.6 g carbs
24.5 g protein

Winter soup weather

OK, so I know that I have a broad palate when it comes to vegetables: I love them ALL. As a bonus, I can get my husband to eat most of them, too. And two of the vegetables I've fallen in love with are two that many people are unfamiliar with and are perhaps even scared of. I mean fennel and kale.

For those that don't know, fennel (also called anise) is a licorice-scented bulb with a few fronds. Look to the left. Kale is a leafy green, firmer and more flavorful than spinach, pictured below. Both are healthy (especially the kale, ladies!) and in the recipe I'm going to give you, both are absolutely delicious.

Seriously. I don't know what culinary mind came up with this strange combination of ingredients (it's a little like bit like Italian Wedding Soup, but also not), but it's a real favorite around my house in the fall and winter months.

Besides offering a good amount of muscle-building protein, the dish might help you get beyond your fear of vegetables. Really. After all, life is short and you wouldn't want to miss out on the experience of fennel, would you? I thought not.

Turkey Sausage and Pasta Soup
Serves 4
Prep time: 10 minutes
Cook time: 15 minutes

2 teaspoons olive oil
1/2 pound Italian turkey sausage (sweet or hot), casing removed and shaped into 1-nch diameter meatballs
1/2 cup chopped onion
1/2 bulb fresh fennel, chopped
2 cloves of garlic, minced
1 teaspoon dried oregano
1/2 teaspoon dried sage
3 14.5-ounce cans reduced sodium vegetable or chicken broth
1 cup water
1 15-ounce can white beans (Great Northern or cannellini are fine), drained and rinsed
2 cups of uncooked wheat pasta (bows, penne or elbow work great)
2 cups chopped kale
Salt and pepper
4 tablespoons parmesan cheese

Form turkey meatballs. Heat oil in a large stockpot over high heat. Add meatballs and cook three minutes, shaking the pot and moving the turkey to brown all sides. Odd onion, fennel garlic and spices and stir to combine. Pour in broth and water, and bring to a boil.

Add pasta to boiling pot and cook until about two minutes away from desired doneness. Pour in beans and add kale, then cover pot and cook until pasta is tender. Serve topped with parmesan cheese.

Nutritional information:
Calories: 353
Fat: 8 grams
Carbs: 47 grams
Protein: 24 grams
Fiber: 8 grams

Adapted from a recipe I got in the March 2004 Self magazine, which you can see here.