One-pan Sunday dinner.

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Mini turkey meatloaf and maple green beans

I sure do love the ease of one-pan Sunday dinners. This one is a favourite of FunkyPlaid’s: mini turkey meatloaf and maple green beans. This clever gluten-free recipe from Whole Foods uses grated sweet potato as the meatloaf binder instead of breadcrumbs. Check your barbecue sauce before adding, because some barbecue sauces contain malt vinegar.

What’s your favourite Sunday dinner? Let me know in the comments.

Print Recipe

Mini Turkey Meatloaf and Maple Green Beans Sheet-Pan Dinner

Source: www.wholefoodsmarket.com

Course: Main Course

Cuisine: American

Prep Time: 15 Min

Cook Time: 45 Min

Total Time: 1 Hr

Serves: 4

Ingredients

  • 2 teaspoons olive oil plus more for oiling pan
  • 1 pound ground turkey breast
  • 1/2 cup yellow onion finely chopped
  • 1 cup sweet potato grated
  • 1/4 cup barbeque sauce divided
  • 1 3/4 teaspoon sea salt divided
  • 1/2 teaspoon freshly ground black pepper freshly ground and divided
  • 1 pound green beans trimmed
  • 1 tablespoon maple syrup

Directions

  1. Preheat oven to 400°F (200ºC). Lightly oil a large sheet tray. In a bowl, mix turkey, onion, sweet potato, 3 tablespoons barbeque sauce, 1 teaspoon salt and 1/4 teaspoon pepper. Form into four loaves, brush with remaining 1 tablespoon barbecue sauce and bake on sheet tray for 20 minutes.
  2. In a large bowl, toss green beans with maple syrup, oil and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Arrange on sheet tray next to meatloaves and roast until tender and meatloaves are cooked through (165°F/74ºC), 20 to 25 minutes more.

Amount Per Serving
Calories: 290
Fat: 11g
Cholesterol: 80mg
Sodium: 1120mg
Sugar: 13g
Carbohydrate: 24g
Fiber: 6g
Protein: 25g

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Dinner fail, dessert win.

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Single-serving chocolate chip cookie

Tonight I attempted an old recipe with a new fish, and it didn’t go well. Haddock is so “fish-and-chips” fish that no amount of leeks, dill, lemon, asparagus, or white wine could dress it up. I decided to make up for the dinner fail with a dessert win: single-serving chocolate chip cookies. If you want to make this gluten-free, add a little less gluten-free flour to compensate for how “thirsty” gluten-free all-purpose flour can be.

This was quite a decadent treat, one we cannot justify more than once in a while, but it made up for my earlier disappointment.

Print Recipe

Microwave Chocolate Chip Cookie (Single Serve)

Source: tastykitchen.com

Course: Desserts

Cuisine: American

Prep Time: 2 Min

Cook Time: 1 Min

Total Time: 3 Min

Serves: 1

Ingredients

  • 1/4 c brown sugar
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 Tbsp butter melted
  • 1/4 c all-purpose flour
  • 2 Tbsp chocolate chips

Directions

  1. In a small bowl mix together sugar, egg, vanilla, cinnamon and butter. Mix in flour, stir until well combined. Fold in the chocolate chips.
  2. Transfer batter into a microwave safe bowl (a ramekin works just fine for me). Microwave on high for 50 seconds. Remove it from the microwave and let it cool for a minute and dig in.

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Vegan pre-race dinner.

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Mushrooms, quinoa, kale.

My second 5K race is tomorrow. I am not as rested or as prepared as I’d like to be, but I’ll give it a go anyway. The forecast for tomorrow morning is clear and 10º C, so I am not at all concerned about the running conditions. My health is another story. To soothe some of my symptoms, I opted for a vegan meal tonight: slow-cooker teriyaki portobello mushrooms on a bed of quinoa and baked kale chips. So far, my stomach is calm, and I am grateful.

Curry, chicken, and cheer.

Curried Chicken Salad
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Well, my participation in Holidailies wasn’t very participatory this year. No matter. I’d trade a million journal entries for the December I’ve had.

Right now I am feeling low, post-commencement and post-vacation whirlwind, and more than a little homesick. While in Chicago, my mom and I shared a treat of Whole Foods’ curried chicken salad. FunkyPlaid and I used to get this from the deli counter, and I had forgotten how much I love the taste. I vowed to find a good recipe for this when I returned to Edinburgh, so I could make it whenever I needed a culinary hug from home.

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Curried Chicken Salad

This is the best approximation I’ve found of Whole Foods’ delicious curried chicken salad. Thank you, Beth Garrison!

Source: www.tastebook.com

Course: Lunch

Cuisine: American

Prep Time: 15 Min

Cook Time: 45 Min

Total Time: 1 Hr

Serves: 4

Ingredients

  • 4 chicken thighs whole
  • 1 lemon quartered
  • 1/2 bunch cilantro chopped
  • salt
  • freshly ground black pepper
  • 1/4 cup mayonnaise
  • 1 tsp curry powder
  • 1 tsp honey
  • 1 tsp lemon juice freshly squeezed
  • 2 scallions thinly sliced
  • 2 stalks celery thinly sliced
  • 2 Tbsp dried currants

Directions

  1. Put the chicken thighs, lemon, and cilantro into a skillet or saucepan. Fill with water just to cover the chicken and season generously with salt and pepper. Bring to a boil over medium heat, and then reduce the heat to maintain a very gentle simmer. Cook until the chicken is tender and falling from the bones, about 40 to 45 minutes (note: I just throw it in the oven and bake instead of poaching it).
  2. Remove the chicken from the poaching liquid and allow cooling. When cool, remove the skin and strip the meat from the bones, discarding the skin and bones. Reserve the meat.
  3. In a bowl, mix the mayonnaise, curry, honey, and lemon juice. Stir in the scallions, celery, and currants until combined. Add the cooled chicken meat and toss to combine. Season with salt and pepper, to taste.

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Day 362 of Project 365: Fall in Line

Day 362 of Project 365: Fall in Line
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Before I went gluten-free, I was too intimidated to try making homemade lasagne. Even though I knew it was basically just layer-cake pasta — how hard can that be? — I avoided making it.

Post G-Day, one of the first recipes I learned how to make was polenta vegetable lasagne. Using pre-cooked polenta and jarred pasta sauce it is one of the easiest recipes I make.

But that’s just a little too easy. Feeling confident some months ago, I decided to purchase gluten-free lasagne noodles from Tesco. And promptly got intimidated again.

Today I’ve been feeling quite sassy. I sent that email and let go of a bunch of stress. Not all of it, but a lot of it. I even indulged in a mid-afternoon nap. So tonight I saw those noodles in the cupboard and decided what the hell.

So easy.

My favourite part, of course, was lining up all the partially-cooked lasagne noodles. I couldn’t trust them to behave at that point, though, so this is a ‘before’ photo. Look at how orderly!

Day 362 of Project 365: Fall in Line

gratitude: finishing the second sleeve of FunkyPlaid’s jumper · crossing off more items on my task list · that nap