Category: Types of Foods

Posted in - Poultry, Healthy Eating

Wellness Wednesdays: Spicy Turkey Meat Loaf

Posted on by Northerly Nosh

Spicy Turkey Meat Loaf

20131118-153317.jpg

1 tablespoon butter
2 cups chopped onion
1 (8-ounce) package presliced mushrooms
3 garlic cloves, chopped
3/4 cup panko (Japanese breadcrumbs)
1/4 cup fat-free, less-sodium chicken broth
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon low-sodium soy sauce
1 tablespoon Sriracha (hot chile sauce)
1 tablespoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1 1/2 pounds ground turkey
1 large egg, lightly beaten
Cooking spray
1/2 cup ketchup
1 tablespoon brown sugar
1/8 teaspoon dry mustard
1/8 teaspoon ground nutmeg

Prep Day: Melt butter in a large nonstick skillet over medium heat. Add onion, mushrooms, and garlic to pan; cook 8 minutes, stirring occasionally. Remove from heat; cool 5 minutes.

Combine mushroom mixture, panko, and next 8 ingredients (through egg) in a large bowl; stir well to combine. Shape turkey mixture into a 9 x 5–inch rectangle. Wrap and freeze.

Serve Day: Thaw. Preheat oven to 350°. Place meatloaf on a broiler pan coated with cooking spray.

Combine ketchup, brown sugar, mustard, and nutmeg in a small bowl, stirring with a whisk. Spread ketchup mixture evenly over top of meat loaf; bake at 350° for 40 minutes or until a thermometer registers 160°. Let stand for 10 minutes before serving.

Posted in - Poultry, Budget Friendly

Money Saving Mondays: Chicken Picatta

Posted on by Northerly Nosh

Chicken Picatta

20131118-150431.jpg

Serves 6

3 medium chicken breasts – $4.99
1 medium lemon – $.69
¼ bunch Italian parsley – $.20
3 cloves garlic – $.20
½ tsp chicken base – $.07
a pinch salt & pepper – $.05
½ cup flour – $.10
2 Tbsp olive oil – $.22
2 Tbsp butter – $.24
1 Tbsp capers – $.40

Total Cost – $7.16
Cost Per Serving – $1.19

Prep Day: Prepare the ingredients so they’re ready to go when you need them: Roughly chop the parsley leaves, juice the lemon, mince the garlic, and combine the chicken base with ½ cup of hot water to dissolve. Set these ingredients aside.

Trim the chicken breasts of excess fat. Cover them with plastic wrap and pound them with a mallet or rolling pin until they are an even thickness (about ¾ inch). Cut each chicken breast in half so that you have six pieces about the size of the palm of your hand. Season both sides with salt and pepper.

Heat the olive oil in a heavy skillet, over medium heat. While the oil is heating, place the flour in a bowl and lightly coat each piece of chicken on both sides. When the oil is very hot but not smoking, add three pieces of chicken to the skillet and cook until brown on each side (about 3-5 minutes on each side). Place the cooked chicken on a clean plate and cook the second batch of chicken.

After the chicken is cooked, turn the heat down slightly (medium-low) and add the butter and minced garlic. Stir and cook for about one minute. Add the chicken broth and lemon juice and whisk to dissolve (or “deglaze”) the brown bits off of the bottom of the pan.

Add the capers and chopped parsley to the pan. Increase the heat to medium and add the chicken back to the skillet. Spoon the sauce over top of the chicken and allow to simmer in the sauce for 3-5 minutes. The flour on the chicken will help thicken the sauce as it simmers. Serve hot and garnish with any leftover parsley.

Serve Day: Thaw. When ready to serve, warm in microwave for 3 minutes or saute on stove top for approximately 4 minutes.

Posted in - Meatless, Side Dish

Side Dish ‘n’ Saturdays: Mushroom and Wild Rice Hotdish

Posted on by Northerly Nosh

Mushroom and Wild Rice Hotdish

20131116-002028.jpg

Serves 6

“Hotdish” is the term used for casseroles here in Minnesota, where wild rice is the official state grain. Just the right amount sour cream is blended in for a comforting dish that’s both light and satisfying.

½ cup uncooked wild rice and brown rice blend
1 ½ tsp. vegetable oil
1 medium onion, chopped
1 large stalk celery, diced
3 cloves garlic, minced
1 lb. button mushrooms, sliced
1 tsp. grated lemon zest
1 cup creamy portobello mushroom soup, such as Imagine
2 T. lemon juice
6 oz. chicken tenders, non breaded
⅓ cup sour cream
2 T. panko breadcrumbs
Parsley for garnish, optional

Prep Day: Bring 1 cup water to a boil in medium saucepan. Stir in rice, reduce heat to medium-low, and simmer 30 to 40 minutes, or until rice is tender.

Meanwhile, heat oil in large skillet over medium heat. Add onion, celery, and garlic. Cook 5 to 6 minutes, or until onion is soft. Add mushrooms and lemon zest. Cook 4 to 6 minutes, or until mushrooms are soft and beginning to brown. Season with salt and pepper, if desired.

Stir in mushroom soup and lemon juice. Remove from heat, and stir in Chik’n Tenders, rice, and sour cream. Spoon into 8-inch-square baking dish, and top with breadcrumbs. Wrap and freeze.

Serve Day: Cook from frozen. Preheat oven to 375°F. Cover casserole with foil, and place on baking sheet. Bake 1 hour, or until filling bubbles and top is golden. Remove foil during last 15 minutes of baking. Let stand 5 minutes before serving.