Mini turkey meatloaf

Miniature turkey meatloaf.

Back when I made my Italian wedding soup, I had some left over meatball mixture.

I put the extra mix into a mini meatloaf pan and put it in the freezer to save for another day. And, of course, I completely forgot it was in there:-)

While I was clearing out my freezer today I found it in the very back and it made for a quick and easy dinner.

I mixed 1/4 cup of barbeque sauce and 1/8 cup of ketchup and slathered it on top before it went into a 350 degree oven for 30 minutes.

Oh, wow, did it turn out nice and moist! And with some carrots and mashed potatoes it made for a great comfort food meal.

The mashed potatoes turned out pretty amazing too. I minced 2 garlic cloves and put it in a pan with some butter. When the butter became fragrant I added some boiled potatoes and mashed it all together with a sprinkle of Parmesan cheese.
 

Happy Labor Day everyone!

Tomorrow I am starting a new eating plan - well, not really new - I am just going to try eating more regular/consistent meals while I try to figure out my Basal Metabolic Rate - more on that on Tuesday.

I have been using a fun new app for my Android called Calorie Counter by Fat Secret.  It has this really cool feature that reads barcodes and brings up the nutritional information. 


Night all!

 

Turkey enchiladas

The green eating plan is going well. The trick is to only get produce and fruit from farmer's markets because, unfortunately, I have found that produce at the larger chain stores is pretty much tasteless - especially when you are not adding salt.

Last night I broke out this meal kit.

How can I eat this if I am keeping sodium to a minimum? I looked up the sodium content online and figured out that the meat seasoning mix the source of most of the salt in this kit. 

So, I ditched the seasoning packet, and instead I added some cumin, chili powder, onion and garlic powder to the ground turkey.

The enchilada sauce was pretty low in sodium so that stayed. I rolled up the meat in the tortillas and poured the enchilada sauce on top.

Dollops of farmer's cheese

The enchiladas went into a 400 degree oven for 20 minutes.

This turned out incredibly yummy. My favorite part was that the enchilada sauce (I probably used too much) soaked into the tortillas so that every bite packed tons of smoky, spicy heat.

And a nice side benefit, the kit makes 6 tortillas so I have enough left over for another meal. 

I am still working on how to create fun and delicious meals centered around leafy greens - at this point I am just stuffing large buckets of the stuff into my maw each day. Yes, I will spare all of you pictures of that glorious process...

Spicy turkey egg rolls

Ground turkey, Shitake mushroom, scrambled eggs, celery and spices in a lettuce wrap.

I am finally starting to get over the jet lag. 

This morning I wanted lettuce wraps. I know - my hunger is strange lately. 

I got in 2 miles this morning. Two miles in a shambling semi-zombie pace but it felt wonderful.

No meals beyond the one each day. Also very strange.

What made the meal was the spicy avocado salsa that I had on hand thanks to El Pollo Loco.