Turkey Meatloaf with Mashed Potatoes

This recipe serves 6

Hands-On Time 0h25m

Total Time 1h00m
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Ingredients

• 1 1/2 pounds lean ground turkey
• 1 onion, chopped
• 1 bunch fresh spinach, thick stems removed and leaves chopped (about 4 cups)
• 1 cup flat-leaf parsley, chopped
• 1/2 cup whole-wheat bread crumbs
• 2 tablespoons Dijon mustard
• 1 large egg white
• kosher salt and black pepper
• 1/4 cup ketchup
• 2 pounds red potatoes, quartered
• 1 cup buttermilk
• 1 tablespoon olive oil
• 1/4 cup marinara sauce (optional)

Directions

• 1Heat oven to 400° F. In a bowl, combine the turkey, onion, spinach, parsley, bread crumbs, mustard, egg white, and 1/2 teaspoon each salt and pepper.
• 2Transfer the mixture to a baking sheet and form it into a 10-inch loaf. Spread with the ketchup. Bake until cooked through, 45 to 50 minutes.
• 3Meanwhile, place the potatoes in a large pot of cold water. Simmer until tender, 15 to 18 minutes. Drain the potatoes and mash in the pot with the buttermilk, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
• 4Serve the meat loaf with the marinara sauce (if using) and potatoes.

• By Sara Quessenberry and Kate Merker, February 2009

Nutritional Information Servings Per Recipe 6

• Amount Per Serving

• Calories 376
• Calories From Fat 25%
• Protein 30g
• Carbohydrate 43g
• Sugar 7g
• Fiber 5g
• Fat 11g
• Sat Fat 3g
• Sodium 700mg
• Cholesterol 67mg

Quick Tip

Mixing spinach, whole-wheat bread crumbs, and lean turkey boosts the fiber and reduces the fat in this hearty classic. Buttermilk in the potatoes lowers the saturated fat.

From RealSimple.com

Golden Winter Soup

Leeks and potatoes provide the base for this hearty vegetable soup, and butternut squash adds a hint of sweetness. Gruyère toasts add a salty note.

Yield 8 servings

Ingredients

* 2 tablespoons butter
* 5 cups (1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds)
* 2 cups (1/2-inch) cubed peeled russet potato (about 12 ounces)
* 1 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
* 2 cups sliced leek (about 2 medium)
* 4 cups fat-free, less-sodium chicken broth
* 1 cup half-and-half
* 12 ounces baguette, cut into 16 slices
* 3/4 cup (3 ounces) shredded Gruyère cheese
* 3 tablespoons chopped chives
* Freshly ground black pepper (optional)

Preparation

Preheat broiler.

Melt butter in a large Dutch oven over medium-high heat. Add squash, potato, salt, and pepper to pan; sauté 3 minutes. Add leek; sauté 1 minute. Stir in broth; bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Place half of potato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining potato mixture. Stir in half-and-half. Cover and keep warm.

Arrange bread slices in a single layer on a baking sheet; sprinkle evenly with cheese. Broil bread slices 2 minutes or until golden. Ladle 1 cup soup into each of 8 bowls; top each serving with about 1 teaspoon chives. Serve 2 bread slices with each serving. Garnish with freshly ground black pepper, if desired.

Wine note: This is one vegetable soup that can easily handle a lighter red wine. Stick with the French theme and look for bargains from Burgundy, like Louis Jadot Pinot Noir 2005 ($20). This wine has pretty red berry fruit, great balance, and gentle tannins that make it ideal for lower-fat dishes. The underlying earthy, leathery flavors bring out the rustic nuances of the potatoes and squash. —Jeffery Lindenmuth

Nutritional Information

Calories: 329 (30% from fat)
Fat: 10.9g (sat 6.2g,mono 3g,poly 0.9g)
Protein: 12.8g
Carbohydrate: 46.7g
Fiber: 4.8g
Cholesterol: 30mg
Iron: 3.2mg
Sodium: 813mg
Calcium: 217mg

Barbara Kafka, Cooking Light, JANUARY 2008