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Turkey Veggie Meatloaf Cups

  • Prep 20 m
  • Cook 25 m

  • Ready In 50 m

Ingredients

  • 2 cups coarsely chopped zucchini
  • 1 1/2 cups coarsely chopped onions
  • 1 red bell pepper, coarsely chopped
  • 1 pound extra lean ground turkey
  • 1/2 cup uncooked couscous
  • 1 egg
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1/2 cup barbecue sauce, or as needed

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Spray 20 muffin cups with cooking spray.
  2. Place zucchini, onions, and red bell pepper into a food processor, and pulse several times until finely chopped but not liquefied. Place the vegetables into a bowl, and mix in ground turkey, couscous, egg, Worcestershire sauce, and Dijon mustard until thoroughly combined. Fill each prepared muffin cup about 3/4 full. Top each cup with about 1 teaspoon of barbecue sauce.
  3. Bake in the preheated oven until juices run clear, about 25 minutes. Internal temperature of a muffin measured by an instant-read meat thermometer should be at least 160 degrees F (70 degrees C). Let stand 5 minutes before serving




Baked Apples Stuffed wth Dried Fruit and Pecans

Ingredients

  • 4 (6-oz) red apples such as Gala or Rome Beauty
  • 1 tablespoon fresh lemon juice
  • 1/4 cup finely chopped dried apricots
  • 2 tablespoons dried currants
  • 2 tablespoons chopped pecans, toasted
  • 2 tablespoons packed dark brown sugar
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon unsalted butter (1/2 tablespoon softened and 1/2 tablespoon cut into 4 pieces)
  • 1/2 cup unfiltered apple cider
  • 1/4 teaspoon vanilla
  • 1/2 cup low-fat vanilla or maple yogurt
    Special equipment: an apple corer

Preparation

  1. Preheat oven to 350°F. Core apples with corer. Stand apples up and make 4 evenly spaced vertical cuts starting from top of each apple and stopping halfway from bottom to keep apple intact. Brush inside of apples with lemon juice and stand apples in a 9-inch ceramic or glass pie plate.
  2. Toss together apricots, currants, pecans, brown sugar, cinnamon, and nutmeg in a bowl. Rub softened butter into dried-fruit mixture with your fingers until combined well, then pack center of each apple with mixture. Put a piece of remaining butter on top of each apple. Pour cider and vanilla around apples and cover pie plate tightly with foil.
  3. Bake in middle of oven, basting once, until apples are just tender when pierced with a fork, about 40 minutes. Remove foil and continue to bake until apples are very tender but not falling apart, 20 to 30 minutes more.
  4. Transfer to serving dishes and spoon sauce over and around apples. Serve with dollops of yogurt.

We found these awesome recipes here:

http://allrecipes.com/recipe/216688/turkey-veggie-meatloaf-cups/
http://www.epicurious.com/recipes/food/views/baked-apples-stuffed-with-dried-fruit-and-pecans-107429