kitchen Recipes

Recipes of less than 400 calories You can have a low calories and healthy meal adding a small bag (25gr) of SherryCos to those recipes you can find below

Famous Crunchy Cashew Thai Quinoa Salad {vegan & gluten-free}

Delicious vegan and easily gluten free Thai quinoa salad with a perfect crunch. Perfect for meal prep lunches, picnics or parties. This salad is a crowd-pleaser!

 

INGREDIENTS

  • ¾ cup uncooked quinoa
  • 2 cups shredded red cabbage, depending on how much crunch you like
  • 1 red bell pepper, diced
  • 1/4 cup diced red onion
  • 1 cup shredded carrots
  • ½ cup chopped cilantro
  • ¼ cup diced green onions
  • ½ cup cashew halves or peanuts (honey-roasted is good)
  • Optional: 1 cup edamame or chickpeas
  • Fresh lime, for a bit of tang
  • For the dressing:
  • ¼ cup all natural peanut butter
  • 2 teaspoons freshly grated ginger
  • 3 tablespoon gluten-free soy sauce or coconut aminos
  • 1 tablespoon honey (use agave or pure maple syrup if vegan)
  • 1 tablespoon rice vinegar or red wine vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon olive oil or more sesame oil
  • Water to thin, if necessary

INSTRUCTIONS

  1. To cook quinoa: In a medium saucepan, bring 1 ½ cups of water to a boil. Add in quinoa and bring mixture to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the water. Remove from heat and fluff quinoa with fork; place in large bowl and set aside to cool for about 10 minutes. You should have a little over 2 cups of quinoa.
  2. To make dressing: Add peanut butter and honey or agave to a medium microwave safe bowl; heat in microwave for 20 seconds. Add in ginger, soy sauce, vinegar, and both sesame and olive oil and stir until mixture is smooth and creamy. If you want a thinner dressing, simply stir in a teaspoon or two of water or olive oil.
  3. Add as much or as little dressing as you’d like to the quinoa. I always start out with a little bit of dressing and usually add more to suit my taste preferences. Alternatively you can save the dressing for later and add when you are ready to eat; however the flavors of the dressing usually soak into the salad so I love adding it to the quinoa first.
  4. Next fold in red pepper, onion, cabbage, carrots, and cilantro into the quinoa. Garnish with cashews and green onions. Serve chilled or at room temperature with lime wedges, if desired.

Nutrition Information

  • Serves: 6
  • Serving size: 1/6th of recipe
  • Calories: 260
  • Fat: 5g
  • Carbohydrates: 7g
  • Sugar: 7g
  • Fiber: 3g
  • Protein: 6g

 

Recipe type: Healthy, Salad, Vegetarian, Vegan, Gluten-free

Cuisine: Asian, Thai

Prep time:  10 mins

Cook time:  15 mins

Total time:  25 mins

The Easiest Chopped Chickpea Greek Salad

 

Vegetarian Chickpea salad with olives, feta, tomatoes, onion, garlic and a light lemon dressing! Add quinoa for more protein or enjoy on it’s own!

INGREDIENTS

  • For the salad:
  • 1 (15 oz) can of chickpeas, rinsed and drained
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1/2 small red onion, chopped
  • 15 grape tomatoes, halved (about 1 cup)
  • 1/3 cup pitted kalamata olives
  • 1 medium cucumber, sliced and quartered
  • 4 oz feta cheese, crumbled or cut into 1/2 inch cubes
  • For the dressing:
  • 1 tablespon olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • freshly ground salt and pepper, to taste

INSTRUCTIONS

  1. Place all salad ingredients into a large bowl and toss to combine.
  2. In a small bowl, whisk together olive oil, lemon juice, garlic and oregano. Pour onto salad and toss again to well combine. Taste and add salt and pepper as you’d like.
  3. Place in refrigerator for 1 hour to marinate, or serve immediately. Salad is best enjoyed within 2-3 days after making. Serves 4 for a meal, or 6 as a side salad.

 

Nutrition Information

  • Serves: 4 servings
  • Serving size: 1/4th of recipe
  • Calories: 279
  • Fat: 3g
  • Carbohydrates: 5g
  • Sugar: 4g
  • Fiber: 4g
  • Protein: 5g

 

Recipe type: Salad, Vegetarian, Healthy

Prep time:  15 mins

Total time:  15 mins

Roasted Veggie, Chickpea & Pesto Quinoa Salad

Pesto quinoa salad with sheet pan roasted veggies and garlic chickpeas. Flavorful and a great make ahead lunch to try!

A wonderful protein packed meal: Pesto quinoa salad with sheet pan roasted veggies and garlicky chickpeas. Flavorful and a great make ahead lunch to try!

INGREDIENTS

  • For the roasted veggies/chickpeas:
  • 1 red onion, chopped
  • 1 red bell pepper, chopped
  • 1 cup grape tomatoes
  • 2 cups sliced baby bella mushrooms
  • 1 can chickpeas, rinsed and drained
  • 1 tablespoon olive oil
  • 2 teaspoons garlic powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • For the quinoa:
  • 1/2 cup uncooked quinoa
  • 1 cup water
  • For the pesto:
  • 1 cup basil leaves
  • 1/2 lemon, juiced
  • 2 tablespoon water
  • 1 clove garlic
  • 2 tablespoons chopped cashews (or can sub roasted sunflower seeds to make it nut free)
  • 1/4 cup grated parmesan
  • 1/8 teaspoon salt

INSTRUCTIONS

  1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Place chopped veggies and chickpeas on parchment paper. Drizzle olive oil over veggies, then sprinkle on garlic powder, dried oregano, salt and pepper. Gently toss with your hands then spread veggies out evenly. Bake for 20-25 minutes or until veggies are tender and roasted.
  2. While the veggies are roasting, make the quinoa: Add quinoa and water to a medium pot and place over high heat; bring to a boil, then cover, reduce heat to low and cook for 15 minutes. After 15 minutes, remove from heat, fluff quinoa with a fork and transfer quinoa to a large bowl.
  3. Next make the pesto: In the bowl of a food processor, add basil, lemon, water, garlic, cashews and parmesan cheese. Process until smooth, about 1 minute, adding another tablespoon of water if necessary. Pesto will be on the thicker side.
  4. Once veggies are done, add them to the bowl with the quinoa. Then fold in the pesto. Serve warm or cold. Makes 4 servings.

 

 

Nutrition Information

  • Serves: 4 servings
  • Serving size: 1/4th of recipe
  • Calories: 324
  • Fat: 5g
  • Saturated fat: 3g
  • Carbohydrates: 1g
  • Sugar: 7g
  • Fiber: 9g
  • Protein: 2g

 

Recipe type: Salad, Vegetarian, Vegan Friendly, Gluten Free

Prep time:  20 mins

Cook time:  25 mins

Total time:  45 mins

Thai Peanut Chicken, Edamame & Quinoa Stir-Fry

Protein packed thai peanut chicken & edamame quinoa stir fry with an addicting peanut sauce. Nutritious, naturally gluten free & ready in only 30 minutes!

INGREDIENTS

  • For the quinoa:
  • 1/3 cup uncooked quinoa
  • 2/3 cup water
  • For the sauce:
  • 1/3 cup powdered peanut butter
  • 1/4 cup unsweetened almond milk
  • 2 tablespoons gluten free soy sauce
  • 1/2 tablespoon honey
  • 1 teaspoon red wine vinegar (apple cider vinegar also works well)
  • 3 cloves garlic, minced
  • 1/4 teaspoon cayenne pepper, only if you like a little spice!
  • For the stir fry:
  • 1 tablespoon sesame oil, divided
  • 1 pound boneless skinless chicken breast, cut into 1-inch cubes
  • Freshly ground salt and pepper
  • 3 cups fresh broccoli florets (1 small head of broccoli)
  • 1 medium red bell pepper, thinly sliced
  • 1 cup Cascadian Farm frozen organic edamame
  • For garnish: Crushed roasted peanuts or cashews, fresh cilantro, hot sauce

INSTRUCTIONS

  1. First cook the quinoa: Add quinoa and water to a small pot and place over high heat. Once water comes to a boil, cover, reduce heat to low and simmer for 15 minutes. After 15 minutes remove from heat, fluff quinoa with a fork and set aside.
  2. While the quinoa is cooking, make the sauce: In a medium bowl, whisk together the powdered peanut butter, almond milk, soy sauce, honey, vinegar and garlic until smooth. Set aside for later.
  3. Season the chicken pieces generously with salt and pepper. Heat 1/2 tablespoon of sesame oil in a large skillet or saucepan over medium high heat. Once oil is hot, add chicken pieces and cook for 4-6 minutes or until no longer pink. Once cooked through, remove chicken and transfer to a bowl.
  4. Add in the other 1/2 tablespoon of sesame oil to the skillet along with broccoli florets, red pepper slices and edamame. Add a little salt and pepper. Stir-fry for 6-7 minutes. Next add in peanut sauce and chicken; stirring to coat veggies. Reduce heat to medium low, stir in cooked quinoa until well coated. Garnish with cilantro, crushed peanuts or cashews, and hot sauce, if desired.

 

NOTES

If you prefer, you can use 1/4 cup of regular peanut butter instead of powdered peanut butter.

 

 

Nutrition Information

  • Serves: 4 servings
  • Serving size: 1/4th of recipe
  • Calories: 328
  • Fat: 2g
  • Saturated fat: .5g
  • Carbohydrates: 7g
  • Sugar: 8g
  • Fiber: 4g
  • Protein: 8g

 

Recipe type: Gluten Free, Grain Free, Dinner, Poultry, Healthy, Dairy Free

Prep time:  10 mins

Cook time:  30 mins

Total time:  40 mins

White Bean, Spinach & Turkey Stuffed Bell Peppers with Burrata

 

Delicious Italian style turkey stuffed bell peppers with spinach, white beans, brown rice and a fresh tomato basil sauce! A balanced healthy dinner with fiber & protein.

INGREDIENTS

  • 6 cloves garlic
  • 1/2 cup fresh basil leaves
  • 1 1/2 cups chunky tomato sauce, divided
  • 1 tablespoon dried oregano
  • 1 tablespoon italian seasoning
  • 2 teaspoons olive oil
  • 1 pound extra lean ground turkey breast
  • 1 medium yellow onion, diced
  • 1 (15 oz) can great northern beans
  • 3 cups fresh organic spinach
  • 1 cups cooked brown rice
  • Freshly ground salt and black pepper, to taste
  • 6 medium to large green or red bell peppers
  • 4 oz burrata cheese, sliced (fresh mozzarella also works)

INSTRUCTIONS

  1. In a blender or food processor, add 1 1/4 cups tomato sauce, garlic cloves and basil. Blend on high 1-2 minutes until smooth. Set aside.
  2. Preheat oven to 350 degrees F.
  3. Heat olive oil in a large 10 inch skillet or frying pan over medium high heat. Add diced onions and turkey, breaking up the meat as you stir. Cook for 6-8 minutes or until turkey is cooked and no longer pink. Stir in tomato sauce from the blender, along with oregano, italian seasoning and spinach. Simmer uncovered on medium low heat for 10-15 minutes; stirring every few minutes (the spinach will break down as you cook it). After it is done cooking, stir in beans and rice. Taste, add salt and pepper and adjust seasonings as necessary.
  4. While the turkey and sauce is cooking you can prepare the peppers: Cut off the tops of the peppers and remove the ribs and seeds. Rinse out extra seeds and place each pepper next to each other in a greased 2 quart baking dish.
  5. Fill each pepper with turkey mixture. Add an extra spoonful of remaining tomato sauce on top each pepper with a little burrata cheese.
  6. Cover with foil and bake for 30 minutes. Remove foil and bake 10-15 minutes longer or until peppers are tender. Makes 6 peppers!

 

NOTES

Feel free to use quinoa instead of brown rice. If it’s easier, you can buy pre cooked frozen brown rice.

Peppers can be prepped ahead and baked later, just follow instructions up to baking them in step 6. Keep them in the fridge until you’re ready to bake them!

Peppers are freezer friendly; just bake them, cool and freeze for a later meal.

Nutrition Information

  • Serves: 6 peppers
  • Serving size: 1 pepper
  • Calories: 334
  • Fat: 6g
  • Saturated fat: 2g
  • Carbohydrates: 9g
  • Sugar: 7g
  • Fiber: 8g
  • Protein: 28g

 

Recipe type: Dinner, Healthy, Gluten Free

Prep time:  10 mins

Cook time:  1 hour

Total time:  1 hour 10 mins

The Best Healthy Turkey Chili

Healthy turkey chili made with lean ground turkey, kidney beans and corn. This version is simply the BEST! Can be made on the stovetop or in your slow cooker.

Incredible, perfectly spiced healthy turkey chili made with plenty of spices, kidney beans, tomatoes, onion and corn. This version is simply the BEST!

INGREDIENTS

  • 2 teaspoons olive oil
  • 1 yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 medium red bell pepper, chopped
  • 1 pound extra lean ground turkey or chicken (99%)
  • 4 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt, plus more to taste
  • 1 (28-ounce) can diced tomatoes or crushed tomatoes
  • 1 1/4 cups chicken broth
  • 2 (15 oz) cans dark red kidney beans, rinsed and drained
  • 1 (15 oz) can sweet corn, rinsed and drained
  • For topping: cheese, avocado, tortilla chips, cilantro, sour cream

INSTRUCTIONS

  1. Place oil in a large pot and place over medium high heat. Add in onion, garlic and red pepper and saute for 5-7 minutes, stirring frequently. Next add in ground turkey and break up the meat; cooking until no longer pink. Next add in chili powder, cumin, oregano, cayenne pepper and salt; stir for about 20 seconds.
  2. Next add in tomatoes, chicken broth, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary. Garnish with anything you’d like.
  3. Makes 6 servings, about 1 1/2 cups each.

NOTES

I’ve gotten a few comments about the chili being too spicy — I used McCormick’s Chili Powder in this recipe, which is very mild. If you’re using something else, I would start with 2-3 tablespoons instead of 4.

To make this recipe in the slow cooker: Reduce the chicken broth to 1/2 cup and brown the turkey and onions before adding to the slow cooker. This is an awesome tailgating or football party recipe!

 

Nutrition Information

  • Serves: 6 servings
  • Serving size: 1/6th of recipe
  • Calories: 336
  • Fat: 7g
  • Carbohydrates: 7g
  • Sugar: 5g
  • Fiber: 4g
  • Protein: 8g

 

Recipe type: Chili, Healthy, Dinner, Gluten Free

Prep time:  10 mins

Cook time:  45 mins

Total time:  55 mins

Sheet Pan Zucchini Chicken Meatballs with Coconut Curry Sauce

Sheet pan zucchini chicken meatballs baked with gorgeous roasted bell peppers and drizzled with a flavorful coconut curry sauce. This easy, incredibly delicious recipe is packed with protein and great for meal prep!

Sheet pan zucchini chicken meatballs with gorgeous bell peppers and a flavorful coconut curry sauce. This easy, delicious recipe is packed with protein and great for meal prep!

INGREDIENTS

  • For the peppers:
  • 1 red bell pepper, cut into medium chunks
  • 1 yellow bell pepper, cut into medium chunks
  • 1 orange bell pepper, cut into medium chunks
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • Freshly ground salt and pepper
  • For the meatballs:
  • 1 pound 94% lean ground chicken or turkey
  • 1 cup shredded zucchini that’s been squeezed of excess moisture with towel
  • 1/4 cup panko or regular breadcrumbs* (see notes section for GF option)
  • 1 egg
  • 3 cloves garlic, minced
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon red cayenne pepper
  • 3/4 teaspoon salt
  • Freshly ground black pepper
  • For the sauce:
  • 1/3 cup light coconut milk
  • 2 tablespoons tahini
  • 1 clove garlic, minced
  • 1/2 teaspoon pure maple syrup or honey, to sweeten
  • 1 teaspoon yellow curry powder
  • 1/2 tablespoon freshly grated ginger
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon red cayenne pepper
  • Freshly ground salt and pepper, to taste
  • To garnish:
  • Cilantro and diced green onion

INSTRUCTIONS

  1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. If you don’t have a large baking sheet, you can use two smaller pans.
  2. Add chopped bell peppers to a medium bowl. Drizzle with olive oil, then sprinkle on garlic powder and a little salt and pepper. Use a spoon to toss the peppers in the oil to coat them. Set aside.
  3. Make the meatballs: Add ground chicken (or turkey), shredded zucchini (make sure you squeezed all the excess moisture out) , breadcrumbs*, egg, minced garlic, curry powder, cumin, turmeric, cayenne, salt and pepper to a large bowl. Use clean hands to mix until well combined. Do not over mix. Grab a golf size ball of meat and roll it into a ball. Place each on baking sheet, about 2 inches apart. Evenly distribute chopped bell peppers in the spaces between the meatballs like the pictures show. Bake for 20-25 minutes or until meatballs are fully cooked and a meat thermometer reaches 165 degrees. Mine were done at 20 minutes.
  4. While the meatballs are cooking, make the coconut curry sauce: In a small bowl, whisk together the coconut milk, tahini, garlic, maple syrup, curry powder, ginger, turmeric, cayenne and salt and pepper, to taste. Be careful to not over salt the sauce — taste and adjust as you go. Drizzle sauce over cooked meatballs. Garnish with green onion and cilantro, if desired. Serves 4, 3 meatballs each + roasted peppers + sauce. To make this a full meal, I recommend serving with rice, a baked sweet potato or quinoa.

NOTES

To make meatballs GF or paleo: I recommend using gluten free breadcrumbs or you can sub 1 tablespoon coconut flour (for the 1/4 cup breadcrumbs).

Nutrition Information

  • Serves: 4 servings (3 large meatballs + roasted peppers + sauce)
  • Serving size: 3 meatballs + 1/4 of roasted peppers & sauce
  • Calories: 330
  • Fat: 8g
  • Saturated fat: 0g
  • Carbohydrates: 8g
  • Sugar: 6g
  • Fiber: 5g
  • Protein: 1g

 

Recipe type: Dinner, Poultry, One Pan

Prep time:  20 mins

Cook time:  20 mins

Total time:  40 mins

Cheesy Chicken Quinoa Enchilada Meatloaf Muffins

Cheesy Chicken Quinoa Enchilada Meatloaf Muffins are a great healthy dinner option – flavorful, moist, low-carb and packed with protein! Kids love them… and you will too!

 

A healthy, lean deliciously-moist meatloaf packed with quinoa, veggies and protein! This gluten free meatloaf is FULL of mexican flavor!

INGREDIENTS

  • For the quinoa:
  • 1/3 cup uncooked quinoa
  • 2/3 cup water
  • For the muffins:
  • 4 cloves of garlic
  • 1/2 cup finely chopped yellow onion
  • 1 red or orange pepper, finely diced
  • 1 teaspoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • few dashes of your favorite hot sauce
  • few dashes red pepper flakes, if desired
  • 1/2 cup chopped cilantro
  • freshly ground salt and black pepper, to taste
  • 3/4 cup red enchilada sauce, divided
  • 1 pound ground chicken or lean ground turkey breast
  • 2 egg whites (or 1 egg)
  • 2/3 cup reduced fat shredded colby jack or mexican cheese

INSTRUCTIONS

  1. To cook quinoa: In a small saucepan, bring water and quinoa to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the liquid. Remove from heat and fluff quinoa with fork; set aside to cool for about 5 minutes. While the quinoa cooks you can move on to the next step.
  2. Preheat oven to 350 degrees F. Spray a 12-cup muffin tin generously with cooking spray. Heat olive oil in a medium skillet over medium heat. Add garlic, onion, and bell pepper. Cook for a few minutes or until the onions have softened. Transfer to a large bowl to cool for a few minutes.
  3. Add cooked quinoa, cumin, oregano, chili powder, hot sauce, red pepper flakes, cilantro, salt and pepper and half of enchilada sauce (you’ll reserve the rest for topping the muffins later). Next stir in ground chicken (or turkey) and egg whites and 1/4 cup of the cheese. You may need to use your hands to ensure all ingredients are well combined. Use a 1/4 cup measuring cup or an ice cream scoop to add meatloaf mixture evenly to muffin cups.
  4. Bake for 25-30 minutes. Remove from oven and spoon remaining enchilada sauce and cheese over the tops of muffins. Place back in oven and bake for an additional 3-5 minutes or until cheese melts and muffins are cooked. Let cool for a few minutes then serve with fresh vegetables for a full meal. Makes 6 servings, 2 meatloaf muffins each

NOTES

To make meatloaf less spicy and kid-friendly, omit red pepper flakes and hot sauce.

If you can’t find ground chicken breast, you can ask the butcher to grind it for you at the grocery store – they always do this for me at whole foods. Another option is extra lean ground turkey!

 

Feel free to use 1 egg instead of 2 egg whites.

Nutrition Information

  • Serves: 6
  • Serving size: 2 muffins
  • Calories: 208
  • Fat: 5g
  • Carbohydrates: 3g
  • Sugar: 7g
  • Fiber: 1g
  • Protein: 9g

Recipe type: Dinner, Healthy, Gluten Free

Prep time:  25 mins

Cook time:  25 mins

Total time:  50 mins

Layered BBQ Chicken & Sweet Potato Enchilada Casserole

Delicious layered chicken and sweet potato enchilada bake with corn tortillas and an amazing bbq enchilada sauce!

INGREDIENTS

  • 1 cup your favorite BBQ sauce
  • 2- 10 oz cans enchilada sauce
  • 1 pound Just BARE boneless skinless Chicken Breasts
  • 2 medium sweet potatoes, cooked and diced
  • 2 teaspoons olive oil
  • 1/2 small red onion, diced
  • 2 cloves garlic, minced
  • 1/2 teaspoon cumin
  • 1/2 cup chopped cilantro
  • 9 – 6 inch corn tortillas
  • 3/4 cup reduced fat shredded Mexican or colby jack cheese
  • 3/4 cup reduced fat shredded mozzarella

INSTRUCTIONS

  1. Preheat oven to 375 degrees F.
  2. Whisk BBQ and enchilada sauce together in large bowl. Place chicken in baking pan coated with nonstick cooking spray and drizzle 1/4 cup of mixed BBQ enchilada sauce on top. Bake for 20-25 minutes or until juices run clear and chicken is no longer pink. Remove pan from oven and allow chicken to cool for a few minutes. Keep oven temperature, as you’ll be baking the enchiladas!
  3. Then, either shred chicken or chop into bite-sized pieces. I like shredding mine as I feel it absorbs flavors much better.
  4. While chicken is cooking, heat olive oil in a large skillet over medium high heat. Add garlic and cook a few minutes until golden and fragrant. Add red onion and cook until onion is translucent. Turn off heat and immediately add 1 cup of enchilada sauce and diced sweet potatoes. Add shredded chicken, cumin, and cilantro; stir until just combined.
  5. Place 1/4 cup BBQ-enchilada sauce in the bottom of a 9-inch baking pan. Dip 3 corn tortillas in enchilada sauce and place on bottom of pan; you may need to cut one tortilla in half to make sure the entire surface is covered. Place 1/2 of chicken and sweet potato mixture on top of tortillas and cover with 1/2 cup of cheese and about 1/4 cup enchilada sauce; repeat layers once and top with remaining tortillas, sauce and cheese.
  6. Cover with foil and bake for 30-40 minutes or until warmed through and cheese is completely melted. Cool a few minutes, garnish with extra cilantro, then serve with sour cream and avocado if desired.

NOTES

Feel free to double recipe – simply purchase family packs!

Please note that calories reflect a low calorie BBQ sauce (30 calories per 2 tablespoons).

Nutrition Information

  • Serves: 9
  • Serving size: 1/9th of recipe
  • Calories: 272
  • Fat: 1g
  • Carbohydrates: 2g
  • Sugar: 7g
  • Fiber: 3g
  • Protein: 9g

 

Recipe type: Dinner, Healthy

Cuisine: Mexican

Prep time:  10 mins

Cook time:  60 mins

Total time:  1 hour 10 mins

Jalapeno-Cheddar Stuffed Enchilada Turkey Meatloaf

Enchilada turkey meatloaf stuffed with sharp cheddar cheese and jalapenos to make this a deliciously spicy and FUN dinner idea!

Enchilada turkey meatloaf stuffed with sharp cheddar cheese and jalapenos to make this a deliciously spicy and FUN dinner idea!

INGREDIENTS

  • For the enchilada sauce:
  • 1 (8 oz) can tomato sauce
  • 1 tablespoon chilli powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon apple cider vinegar
  • For the meatloaf:
  • 1 pound 94% lean ground turkey
  • 1 egg
  • 1/2 white onion, very finely diced
  • 1 clove garlic, minced
  • 1/2 cup panko bread crumbs (can also use gluten free bread crumbs)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 3/4 teaspoon salt
  • 2 oz sliced sharp cheddar cheese (or 1/2 cup shredded cheddar cheese)
  • 1 jalapeno, sliced

INSTRUCTIONS

  1. Preheat oven to 375 degrees F. Line large baking sheet with parchment paper.
  2. First make the enchilada sauce by combining all the enchilada sauce ingredients in a small bowl. Set aside.
  3. In a large bowl combine turkey, egg, onion, garlic, breadcrumbs, add 2 tablespoons enchilada sauce, cumin, chili powder and salt. Use your hands or a large spoon to mix until well combined. I find that it’s much easier to combine the ingredients if you use your hands.
  4. Place half of meat mixture on foil-lined pan and shape into a 10×4 inch rectangle. Top with cheddar evenly, leaving about an 1/2 inch of room on the sides. Add jalapeno slices on top of cheddar. Top with the remaining meat mixture, enclosing the cheese completely and sealing the sides/edges together.
  5. Spread half of the enchilada sauce on top of the meat loaf, reserve other half for brushing on when meatloaf is finished baking.
  6. Bake meatloaf for 50 minutes to 1 hour or until meat thermometer reads 160 degrees F. Top with remaining sauce and allow to cool for 5 minutes before cutting into 4 slices. Top with cilantro and serve with sweet potato fries or a side salad.

Nutrition Information

  • Serves: 4 servings
  • Serving size: 1/4th of recipe
  • Calories: 303
  • Fat: 6g
  • Saturated fat: 4g
  • Carbohydrates: 3g
  • Sugar: 4g
  • Fiber: 3g
  • Protein: 4g

 

Recipe type: Dinner

Prep time:  15 mins

Cook time:  1 hour

Total time:  1 hour 15 mins