Helen is a special lady. She’s a dedicated boot camper and I’ve had the pleasure of knowing her and even her daughter for years. She is very health conscious and wanted to share two of her tried and true recipes with us. Thanks so much Helen!
I encourage ANYONE and EVERYONE to get me your fav recipes and I’ll share them with on the blog or post them in the comment section below. (Especially fish recipes! All I eat is fish now so a little variety please!!)
Here goes:
Turkey Meatloaf
Ingredients:
1 cup chopped yellow onion
2 tsp. olive oil
½ tsp. kosher salt
¼ tsp. pepper
½ tsp. fresh thyme leaves
2 tbsp. Worcestershire sauce
¼ cup chicken stock
½ tsp. tomato paste
26 oz. ground turkey breast
½ cups bread crumbs
1 egg, beaten
¼ cup ketchup
Directions:
Preheat oven to 325°. Line the bottom of a loaf pan with two slices of bread to soak up the grease during cooking.
In a medium sauté pan, over medium-low heat, cook the onions, olive oil, salt, pepper and thyme until translucent but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken stock and tomato paste. Mix well. Allow to cool to room temperature.
Combine the ground turkey, bread crumbs, egg and onion mixture in a large bowl. Mix well. Press into the loaf pan. Spread the ketchup evenly on top. Bake for 1 ½ hours until the internal temperature is 160° and the meatloaf is cooked through. Let stand 10 minutes before slicing and serving.
Halibut with Zesty Peach Salsa- Serves 4
Ingredients
- 1/3 cup orange juice
- 2 tablespoons canola oil
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 2 teaspoons grated lime peel
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 4 (6 ounce) halibut steaks
- SALSA:
- 2 cups chopped fresh or frozen peaches
- 1/4 cup chopped sweet red pepper
- 1/4 cup chopped red onion
- 1 jalapeno pepper, seeded and chopped*
- 2 tablespoons orange juice
- 1 tablespoon minced fresh cilantro
- 2 teaspoons lime juice
- 1/4 teaspoon salt
Directions
- In a bowl, combine the first seven ingredients; mix well. Remove 1/4 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add the halibut. Seal bag and turn to coat; refrigerate for 2 hours. In a bowl, combine salsa ingredients; cover and refrigerate until serving.
- If grilling the fish, coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade from fish. Grill, uncovered, over medium heat or broil 4-6 in. from the heat for 4-6 minutes on each side or until fish flakes easily with a fork, basting occasionally with reserved marinade. Serve with peach salsa.