Hey everyone! We just arrived back in Nashville after a week back at home in Canada. We had an amazing time visiting with our family & friends, despite the crappy weather. It literally rained for seven days straight!
Since I didn’t get a chance to post anything while I was away, here is a complete yummy and healthy meal. I served mine with a side of steamed asparagus. 🙂
Mini Turkey Meatloaf Muffins & Sweet Potato Wedges
Mini Turkey Meatloaf Muffins:
- 2 lbs extra lean ground turkey
- 3 egg whites
- 1/2 cup of oats, gluten free
- 1/2 tsp ground cumin
- 1/2 tsp dried thyme
- 1 tbsp honey mustard
- 2 tsp pepper
- 1 tsp salt
- 2 gloves of garlic, minced
- 1 small onion, finely chopped
- 2 celery stalks, finely chopped
- 1/2 cup red pepper, chopped
- 1 tsp olive oil
- organic or sugar free ketchup
Preheat oven to 375 degrees F. Spray muffin tin with olive oil or coconut oil spray.
In a medium frying pan on medium heat add olive oil and chopped onion and cook over medium heat until the onion is translucent and starting to brown. Add in garlic, celery and red pepper and saute for about 5 minutes or until soft.
In a large bowl add in the turkey, egg whites, oats, spices, salt & pepper and honey mustard. Add in the cooked onion, garlic, pepper and celery. Mix everything together.
Place the mixture into the muffins tins and top each one with a little bit of ketchup.
Bake for 35-40 minutes or until cooked through.
Sweet Potato Wedges:
- 4 medium sweet potatoes, peeled, sliced in half lengthwise, and cut into wedges about 4 inches long
- 1/2 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 1 tbsp brown sugar (optional)
- 1 tbsp of olive oil
- salt & pepper to taste
Preheat the oven to 350 degrees. Cover a rimmed baking sheet with baking parchment or foil.
In a large bowl combine cumin, cayenne, brown sugar, salt and pepper.
Add the wedges to the bowl, add in the olive oil and toss completely with the spice mixture to coat each piece. Place the sweet potatoes onto the baking sheet and spread out in a single layer.
Spray with olive oil or coconut oil cooking spray.
Bake for 15 minutes. Turn over the wedges. Raise the heat to 400 degrees. Bake for 10 to 15 more minutes, until the potatoes are golden brown and tender.