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2 tablespoons butter or olive oil
1 cup diced onions
2 cloves garlic
1 red pepper, diced
1/2 carrot shredded
3 1/2 teaspoons Penzey's Chili 9000 or medium chili powder
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon sugar or Splenda
1/3 cup fresh cilantro or parsley, chopped
20 ounces ground turkey (mixed dark and white - stays more moist than all white)
3 tablespoons ketchup
1 egg
1 egg white
1/3 cup 2% milk
1/2 cup Panko bread crumbs
1/2 cup shredded Monterey Jack cheese
3 tablespoons salsa
Preheat oven to 375 degrees. Coat a loaf pan with vegetable cooking spray and set aside.
In a large frying pan over medium heat add olive oil or butter. Saute the onion, garlic, pepper, and carrot until onion is soft. Add in chili mix, cumin, salt, black pepper, sugar/Splenda, and cilantro and cook for two minutes. Transfer mixture to a large bowl and gently mix in turkey, ketchup, egg, egg white, milk, bread crumbs, and cheese. Place in prepared pan; cover with salsa and bake for 55-60 minutes. Allow to rest 15 minutes before serving. Makes 8 servings.
(I usually do this in 3 mini loaf pans and bake for 30-40 minutes. These freeze great, so I freeze two and Hon can eat one in a couple days, but no left-over burnout!)
Per Serving: 240 Calories; 18 g Protein; 14 g Tot Fat; 10g NET Carbs; (11 g Carb; 1 g Fiber); 4 g Sugar; 281 mg Sodium