Home-Style Meatloaf

Ingredients:

• 3/4 cup uncooked instant oatmeal
• 1/2 cup fat-free milk
• 1/2 cup chicken broth
• 1/2 cup shredded carrots
• 1/2 cup diced onions
• 1 large egg, slightly beaten
• 3 tbsp chopped fresh parsley
• 2 garlic cloves, minced
• 2 tsp Dijon mustard
• 1 tsp black pepper
• 3/4 # ground skinless superlean turkey breast
• 3/4 # superlean ground beef (5% fat or less)

Directions:

1. Preheat oven to 350 degrees F. Line a 5x9 inch loaf pan with foil.
2. Combine the oatmeal, milk, broth, carrots, onion, egg, parsley, garlic, mustard, and pepper in a large bowl. Gently mix the turkey and beef in a medium bowl. Add the turkey mixture to the oatmeal mixture; mix just until blended.
3. Spoon the mixture into the loaf pan and smooth the top. Bake until an instant-read thermometer inserted into the center of the loaf registers 165 degrees F, about 1 hour.
4. Let stand a few minutes, and then cut into 8 slices.

Grecian Spaghetti Squash Saute

Ingredients

• 2 pound raw spaghetti squash
• 2 tsp olive oil
• 1/2 cup scallion(s), sliced
• 2 tsp minced garlic
• 14 1/2 oz canned diced tomatoes, undrained
• 1 cup canned chickpeas, drained and rinsed
• 1 tsp dried oregano
• 1 tsp lemon zest, freshly grated
• 1/4 tsp table salt
• 1/4 tsp black pepper
• 1/4 cup dill, or mint, fresh, chopped
• 1/4 cup pot cheese, or fat-free crumbled feta

Instructions

1. Pierce squash with a fork in several places; place on a microwave-safe plate. Microwave on high, turning squash over every 3 minutes, until tender, about 12 to 15 minutes; let stand 5 minutes. (Or to bake squash, preheat oven to 350ºF. Halve squash lengthwise and scoop out seeds. Place squash, cut side down, in a large baking dish and prick skin all over with a fork. Bake until tender, about 30 to 40 minutes.)
2. Meanwhile, heat oil in a large nonstick skillet. Add scallions and garlic; cook, stirring, until fragrant, about 1 minute. Add diced tomatoes, chickpeas, oregano, lemon zest, salt and pepper; bring to a boil.
3. Cut cooked squash in half lengthwise; scrape out seeds and then scrape strands of squash into skillet with a fork. Cook, stirring, until squash strands are well coated; remove from heat and stir in dill or mint. Top each serving with cheese. Yields about 1 cup of squash and 1 tablespoon of cheese per serving.