Mini Meatloafs A La Florentine

This version of my mini meatloafs has been inspired by a dish in the style of Florence (Italy). Dishes a la florentine were traditionally made with eggs, fish or white meat and often served with Mornay sauce. Bottom line… these mini meatloafs are loaded with spinach. Spinach has a plethora of micro nutrients that we all need. Some of them are vitamins (A, B2, C, E &K), folate, iron, folic acid and omega-3 fatty acids. As with my Italian style loafs, I added both grated onion and carrot here to keep these hearty and juicy. Serve with quinoa mac n' cheeze (recipe coming soon).

What You Need:

1 lb lean ground turkey
1/3 cup egg whites from carton
16 oz frozen spinach, defrosted and water squeezed out
1 medium onion, grated
1 medium carrot, grated
6-8 garlic cloves (or to taste)
1/3 cup parmesan cheese
1/3 cup Italian parsley, minced
2 tsp red pepper flakes (or to taste)
½ tsp kosher salt and freshly cracked black pepper (or to taste)

What To Do:

Heat the oven to 350* and spray the inside of a muffin pan with nonstick cooking spray. Combine all ingredients in a bowl and gently mix with hands.

Divide mixture evenly among the 12 cups.

Bake for 30-45 minutes, or until no longer pink.















Serves 4-6



Bon Appétit!
Mary

Italian Style Mini Meatloafs

With a craving for Italian and a pound of ground turkey in the fridge, I got to work. You may be wondering why on earth I would want to put carrots in a meatloaf… The answer is simple. Grated carrot will not only keep your meat extra juicy, it will bulk up this meal with extra vitamins and minerals (vitamin A and beta carotene). To save time, you could buy them pre-grated. In addition to grating the carrots, I decided to grate the onion for an extra, extra juicy meatloaf. Serve with mashed potatoes.

What You Need:

1 lb lean ground turkey
1 medium carrot, grated
1/3 cup egg white (or one whole egg)
½ cup loosly packed Italian parsely, minced
6-8 cloves garlic (to taste), minced
¼ large red onion, grated or finely chopped
1 medium tomato, seeds removed and finely chopped
3 Tbs sundried tomatoes packed in oil, sliced (optional)
2 tsp red pepper flakes (to taste)
½ tsp kosher salt and freshly cracked black pepper

What To Do:

Heat the oven to 350* and spray the inside of a muffin pan with nonstick cooking spray. Combine all ingredients in a bowl and gently mix with hands.

Divide mixture evenly among the 12 cups and sprinkle with more red pepper flakes.

Bake for 30-45 minutes, or until no longer pink. Serve with mashed potatoes.













Serves 4-6



Bon Appétit!
Mary

Black Eyed Pea Soup with Potatoes, Corn, and Spinach

Whenever it rains, I can’t help but want a warm bowl of soup. This vegetable soup is hearty, while still light and delicious. To make this vegetarian, substitute vegetable broth for chicken broth. A great alternative to spinach would be kale or Swiss chard. This soup can be made a day ahead by following the recipe, but leaving out the spinach until you are ready to serve. Great for a cold rainy day!

What You Need:

1 – 15 oz can black eyed peas, drained

2 – 32 oz boxes low sodium chicken broth
1 small onion, diced
2 ears corn, kernels removed
1 potato, 1" dice
3 stalks celery, chopped
1 ½ cup shredded carrot
8 oz green beans, cut into 1” pieces
1/3 cup Italian parsley, minced, plus more for garnish
1 Tbs extra virgin olive oil
Salt and pepper to taste

What To Do:

Heat oil in a soup pot over medium heat until hot. Combine celery, carrot and onion and sauté for 9 minutes. Vegetables will be softened, but not completely cooked.

Add broth and diced potato and bring to a boil. Boil for 6 minutes and then add corn and beans. Bring soup back to a boil and cook for another 3 minutes.

Turn off the heat and add spinach, beans , corn and parsley. Stir well and then put lid on pot. Once spinach wilts slightly, serve with warm bread or grilled cheese.

Serves Many

Bon Appétit!
Mary