One day when I was feeling guilty about buying so many cupcake cookbooks I decided that if I bought a healthy cookbook life would balance out. So now I own "The Food You Crave" by Ellie Krieger. Okay, I'm semi-joking. (maybe not ;) )
But really, I like Ellie Krieger. I sometimes watch her show on Food Network and I followed some bloggie friends when the "Craving Ellie in My Belly" food group was happening.
I can't remember if these were the first recipes I made from the book or not, but I liked them so-so. The buttermilk smashed potatoes were delicious--we used chives from the herb garden! I'm not completely sold on the Turkey Meatloaf. I think if I were ever to make it again I would change the sauce on top and add more spices. However, I did love the onions on top! I thought it was a cool addition. I also, loved the fact that I was using ground turkey. It was definitely a good change.
Try them out for yourself!
Mom's Turkey Meatloaf
3/4 cup quick-cooking oats
1/2 cup skim milk
1 medium onion, peeled
2 pounds ground turkey breast
1/2 cup chopped red bell pepper
2 eggs, beaten
2 teaspoons Worcestershire sauce
1/4 cup ketchup
1/2 teaspoon salt
Freshly ground black pepper
1 (8-ounce) can tomato sauce
Preheat the oven to 350 degrees F.
In a small bowl, stir together the oats and milk. Thinly slice 1/4 of the onion and set aside. Finely chop the remaining onion. In a large bowl combine the turkey, oat mixture, chopped onion, bell pepper, eggs, Worcestershire sauce, ketchup, salt and a few grinds of pepper. Mix just until well combined.
Transfer the mixture to a 9 by 13-inch baking dish and shape into a loaf about 5 inches wide and 2 1/2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions. Bake for about 1 hour or until an instant-read thermometer registers 160 degrees.F.
Remove from the oven and let rest for 10 to15 minutes before slicing.
Smashed Potatoes with Sour Cream and Chives
1 1/4 lbs Yukon Gold potatoes (about 4 medium), left unpeeled and cut into 1-inch parts
1/4 cup low-sodium chicken broth (I used Shirley J Chicken Bouillon)
1/4 cup reduced-fat sour cream
1 1/2 TB fresh chives, chopped (got mine fresh from the herb garden)
Salt and freshly ground black pepper to taste (I used Kosher salt)
Place the potatoes in a steamer basket fitted over a large pot of boiling water. Cover and steam until the potatoes until the potatoes are knife-tender, about 12-15 minutes.
Drain the potatoes and return them to their pot. Add the warm broth and coarsely mash. Stir in sour cream and chives, season with salt and pepper, and serve.