Main Dishes

Turkey Meatloaf With Chipotle Ketchup

January is all about getting healthy and starting the new year off right. Though I try to eat as healthy as possible year-round, I’m always looking for new ways to get even more vegetables into my diet. This meatloaf is the perfect sneaky way to do it. It tastes so good, I promise even the pickiest eaters won’t notice all the vegetables hidden in it. 

Turkey Meatloaf With Chipotle Glaze
Serves 6
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Prep Time
20 min
Cook Time
1 min
Prep Time
20 min
Cook Time
1 min
For the Loaf
  1. 2 lbs ground turkey (90% lean)
  2. 2 tablespoons extra virgin olive oil
  3. 8 oz. white mushrooms, chopped
  4. 1 cup onion, chopped
  5. 1 cup chopped kale
  6. 2 cloves garlic, minced
  7. 1 tablespoon fresh parsley, chopped
  8. 2 tablespoons Worcestershire sauce
  9. 1/2 cup Panko breadcrumbs
  10. 1/2 cup grated Parmesan cheese
  11. 1 egg, beaten
  12. 1 teaspoon kosher salt
  13. 1/2 teaspoon ground black pepper
For the Glaze
  1. 1/4 cup ketchup
  2. 1 tablespoon Worcestershire sauce
  3. 1 tablespoon honey
  4. 1 teaspoon minced chipotle in adobo
Instructions
  1. Preheat oven to 375 degrees.
  2. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the onion and mushrooms, and sauté for about 10 minutes. Add the kale and garlic, and cook for about 3 minutes, until the kale has wilted. Remove from heat and let cool.
  3. In a large bowl, add the turkey, cooled kale and onion mixture, and the remaining ingredients. Combine. Gently press into a loaf pan.
  4. Whisk together the glaze ingredients. Pour evenly over loaf.
  5. Bake uncovered for 1 hour.
  6. Cool in pan for about 5 minutes before removing and slicing.
Seasoned to Impress https://seasonedtoimpress.com/

The Best Beef Chili

Nothing says a fall Sunday more than a big pot of chili simmering on the stove. What I love most about chili is its versatility — you can add basically anything you have on hand to it: any type of bean, peppers, corn, zucchini, beef, chicken, turkey, you name it. My chili is the perfect combination of sweet and spicy (I’m clearly  biased). I’ll one day get up the nerve to enter it in a chili cook-off … and then give my mom full credit when I win because this is her recipe 🙂

 

Beef Chili
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Prep Time
15 min
Cook Time
30 min
Prep Time
15 min
Cook Time
30 min
Ingredients
  1. 1 medium onion, diced
  2. 1 green bell pepper, diced
  3. 1 jalapeno pepper, seeds removed and finely diced
  4. 2 cloves garlic, minced
  5. 1 pound ground beef
  6. 8 oz. can no-salt-added tomato sauce
  7. 28 oz. of diced tomatoes
  8. 3 15.5-oz. cans dark red kidney beans, drained and rinsed
  9. 2 tablespoons chili powder
  10. 1 teaspoon dried basil
  11. 1/4 cup brown sugar
  12. 1/4 teaspoon cayenne pepper
  13. 1/2 teaspoon liquid smoke
  14. 1 teaspoon kosher salt
Instructions
  1. In a dutch oven or heavy pot, brown ground beef over medium-high heat until no longer pink, about 5-8 minutes. Drain off excess grease.
  2. Add diced bell pepper, jalapeno, onion, and garlic, and sauté for about 3 minutes.
  3. Add in tomato sauce, diced tomatoes, and kidney beans.
  4. Stir in chili powder, basil, sugar, cayenne pepper, liquid smoke, and salt.
  5. Bring to a simmer, cover, and cook for 30 minutes.
Seasoned to Impress https://seasonedtoimpress.com/

Beef Vegetable Soup

Now that it’s cooler out, I like to make huge pots of soup several times a week. They’re not only great for several nights of dinners, but I love having the leftovers to pack for lunch. And, most freeze well, too. This beef vegetable soup recipe came from my grandmother and is one of my favorites — it’s hearty, healthy, and so delicious, plus it feeds a crowd! Serve with slices of fresh bread or rolls — or, my favorite, a cold cheese sandwich — to soak up the broth.

Beef Vegetable Soup
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Prep Time
15 min
Cook Time
45 min
Prep Time
15 min
Cook Time
45 min
Ingredients
  1. 1 lb chuck roast
  2. 3 carrots, peeled and sliced into thin rounds (about 1 cup)
  3. 3 medium white potatoes, peeled and cut into small cubes (about 2 cups)
  4. 1 medium onion, diced
  5. 1/4 head green cabbage, chopped (about 2 cups)
  6. 1 15 oz. can diced tomatoes
  7. 2 cups frozen cut green beans
  8. 1 cup frozen peas
  9. 1 cup frozen lima beans
  10. 1 cup frozen corn
  11. 2 teaspoons kosher salt
  12. 1/2 teaspoon ground black pepper
Instructions
  1. Slice the beef into small bite-size pieces. Place in a large pot or Dutch oven, cover with water and bring to a simmer. Cook until no longer pink, about 10 minutes.
  2. Add the carrots, potatoes, onion, cabbage, and tomatoes. Bring to a simmer, cover, and cook until tender, about 25 minutes.
  3. Add the frozen vegetables, and cook until tender and heated through, about 10 minutes. (Add about 1 cup additional water if needed).
  4. Season with salt and pepper.
Seasoned to Impress https://seasonedtoimpress.com/