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Turkey Veggie Meatloaf Cups
- Prep 20 m
Cook 25 m
Ready In 50 m
- 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
- Preheat oven to 400 degrees F (200 degrees C). Spray 20 muffin cups with cooking spray.
- 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.
- 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
- 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
- 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.
- 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.
- 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.
- Transfer to serving dishes and spoon sauce over and around apples. Serve with dollops of yogurt.
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