Tag: zucchini

Healthified Mexican Meatloaf

It’s time for another round of ‘hide-the-veggies’!

This meatloaf is packed with flavor and loaded with vegetable on top of vegetable. The heaping half cup of zucchini in this recipe went entirely unnoticed by every mouth it came across. Sneaky, sneaky zucchini.

This is a great basic turkey meatloaf that I’ve put a bit of a mexican twist on to make it all the more interesting.

There were no complaints at the table, and leftovers (if you have any) make a fabulous sandwich! Topped with a bit more salsa and some 2% sharp cheddar slices, of course.

Healthified Mexican Meatloaf
TheSkinnyFork.com

The Skinny:
Servings: 5 • Size: 1/5 or 1 Slice • Calories: 186.5 • Fat: 2.3 g • Carb: 12.3 g • Fiber: 1.5 g • Protein: 28.7 g • Sugar: 1.9 g • Sodium: 446.7 mg

Ingredients:
1 1/4 Lbs. Extra Lean Ground Turkey
1/2 C. Zucchini, Grated & Squeezed Dry Of Moisture
1/2 C. Whole Wheat Bread Crumbs
1/4 C. Carrot, Grated
1/2 C. Healthified Restaurant Style Salsa, Divided (1/4 C. + 1/4 C.)
1 Egg White
2 Tbsp. Onion, Diced
2 Tbsp. Red Bell, Diced
2 Tbsp. Cilantro, Chopped
2 Cloves Garlic, Chopped
1/2 Tbsp. Taco Seasoning
Salt & Pepper To Taste

Directions:
Preheat the oven to 350 degrees F. Lightly spray a loaf pan with non-stick cooking spray and set aside. Mix all ingredients, except for the 1/4 c. reserved salsa, into a large bowl until well combined.

Press the meat mixture lightly into the prepared loaf pan.

Top with the remaining 1/4 c. reserved salsa and bake for 55-60 minutes.

Remove from the oven and allow to cool for a few minutes before slicing into 5 equal sections to serve. I cut my section into 2 slices. So what you see pictured here is 1 full serving – not 2.

You can prepared this up to 24 hours ahead of time. Just keep covered with saran wrap in the fridge until ready to bake.

Spaghetti del Cantuccio by Gennarino Esposito, other than nerano. What does he add to the zucchini to make an exceptional first course? – Gordon Ramsay’s version

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Cantuccio spaghetti with courgettes and mussels it is an ideal first course for the summer, with a rich and surprising flavour. For this recipe, we suggest using spaghetti, a short pasta shape perfect for accommodating the sauce base of courgettes and mussels. Every bite will make you taste the freshness of one of the most loved dishes during summer holidays. For a special touch, you can blend the courgettes to obtain a cream that will envelop the pasta in a delicious way. The mussels, very fresh and of excellent quality, add a unique flavor. Finally, for a fragrant note, you can add a little grated lemon zest.

Spaghetti from Cantuccio

Ingredients:

400g of spaghetti
1 kg of fresh mussels
3 medium courgettes
1 clove of garlic
Extra virgin olive oil to taste
Salt to taste
Pepper as needed
Chopped parsley to taste
Grated lemon zest (optional)

Preparation:

Start preparing Pasta with courgettes and mussels cleaning the mussels thoroughly. Soak them in water and salt for about 30 minutes, then rinse them well. Transfer them to a pan with 2 tablespoons of water, cover with a lid and let them open over high heat for about 5 minutes. Once opened, filter the liquid cooking time and shell the mussels, keeping some aside with the shell for the final decoration. In the meantime, clean the courgettes and cut them in strips. In a pan, sauté the courgettes with a clove of garlic in its skin and a drizzle of extra virgin olive oil for about 8 minutes. Season with salt and pepper.

Add the shelled mussels and their filtered liquid, then finish cooking for a few minutes. While you prepare the seasoning, boil the spaghetti in salted boiling water. Drain them al dente and pour them into the pan with the courgette and mussel sauce. Add the chopped parsley and mix everything for a few minutes on a high flame, so that the pasta absorbs all the flavors well. Plate the spaghetti, decorate with the mussels kept aside and a little fresh parsley. If you like, add a pinch of grated lemon zest for an extra touch of freshness. Your pasta with courgettes and mussels It’s ready. Enjoy your meal.

READ ALSO—> Spaghetti degli Apostoli, the first with peppers that tastes like the sea. The summer recipe with the sauce that is prepared while the pasta is cooking

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Zucchini and Shrimp Risotto (Quick and Delicious Recipe) – Gordon Ramsay’s version

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Zucchini and shrimp risotto is a delicious first course of fish, a revisitation of the classic Pasta zucchini and shrimp. In this case the protagonist is the rice, first toasted then blended with white wine and finally slowly cooked with zucchini and shrimp partly sautéed in a pan and partly blended together. For a result that […]

The article Risotto with zucchini and shrimp (Quick and delicious recipe) comes from Tavolartegusto.it.

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