5. Cheesy Turkey Meatloaf Muffins
Because these mini meatloaves are baked in a muffin tin, you’ll have enough room to roast some sides to go with this healthy lunch idea, as well. Try roasting carrots or roasting broccoli with some parmesan for the perfect complement.
If meatloaf was a family dinner staple growing up, then this recipe will transcend you right back to your childhood. But unlike the usual meatloaf that you make, this particular recipe splits up the meat mixture into tiny meatloaf muffins—baked right in your muffin tin! It saves you the trouble of wondering if the meatloaf is cooked all the way through once you slice into it. Plus, by exchanging ground beef with ground turkey, your meal (and overall calories!) instantly becomes leaner.
Although these miniature meatloaves could easily be considered larger meatballs, the combination of this meat mixture is the key difference between the two. Adding ketchup, onion, and poultry seasoning will add that particular meatloaf flare that you remember, and topped with a brushing of ketchup, these meatloaves are the perfect main when cooking for a crowd—without having to worry about the internal temperature of every slice!
Because the mini meatloaves will be cooking in a muffin tin, you’ll have enough room to roast some sides to go with your meatloaf main, too. Try roasting carrots or even roasting broccoli with some parmesan in the oven as well. For other side ideas, you can try one of these healthy side dishes that complete any meal.
NUTRITION: 334 calories, 16 g fat (8 g saturated), 985 mg sodium
MAKES 6 SERVINGS
INGREDIENTS
Nonstick cooking spray
3⁄4 cup ketchup, divided
1 1/2 lbs ground turkey
1 cup grated Cheddar cheese
1 cup diced onion
1 cup plain panko bread crumbs
3⁄4 cup 2% milk
1 egg, lightly beaten
2 Tbsp Worcestershire sauce
2 cloves garlic, minced
3⁄4 tsp poultry seasoning
1 tsp salt
1/2 tsp ground black pepper
HOW TO MAKE IT
- Preheat oven to 350°F. Spray 6 standard muffin cups with nonstick cooking spray; set aside.
- Combine ground turkey, 1⁄2 cup of the ketchup, cheese, onion, bread crumbs, milk, egg, Worcestershire, garlic, poultry seasoning, salt, and pepper
in a large bowl; mix well to thoroughly combine. - Divide mixture among the 6 prepared muffin cups, spacing them evenly and gently compressing and then mounding the tops.
- Brush tops with remaining 1⁄4 cup ketchup. Bake until internal temperature registers 170°F on an instant-read thermometer, about 45 minutes.
- Let rest for 5 minutes before serving.
6. Italian Tuna Melt
The tuna salad recipe used by most establishments tells all: They usually use two parts mayo to one part tuna. Our version replaces the bulk of the mayo with a considerably healthier supporting cast that adds to the flavor without adding extra fat: pesto, lemon juice, olives, and onions.
Ahh, the tuna melt: Has any sandwich squandered more potential more consistently than this fishy fiasco? The memories are smelly and visceral, aren’t they? Well, they don’t have to be. Let’s make this quick and easy meal tasty again!
The recipe used by most establishments tells all: They usually use 2 parts mayo to 1 part tuna. Our version replaces the bulk of the mayo with a considerably healthier supporting cast that adds to the flavor without adding extra fat: pesto, lemon juice, olives, and onions. That means you can taste something other than fat when you’re eating it and feel something other than fat when you’re through.
A few added bonuses: This recipe is fast and easy, and the ingredients are tasty, yet affordable, and they are even nonperishable, so you can keep extras on hand as a go-to during a particularly packed or stressful day, and your waistline won’t suffer a bit. Finally, you can enjoy this diner delight for a tasty lunch or dinner that won’t weigh you down.
NUTRITION: 340 calories, 13 g fat (2 g saturated), 980 mg sodium
SERVES 4
YOU’LL NEED
2 cans (5 oz each) tuna, drained
1 small red onion, diced
1⁄4 cup chopped green olives
2 Tbsp olive oil mayonnaise
2 Tbsp bottled pesto
1 Tbsp capers, rinsed and chopped
Juice of 1 lemon
8 slices whole-wheat bread
2 oz fresh mozzarella, sliced (you can use low-fat shredded mozzarella, too)
1 large tomato, sliced
About 1 tsp olive oil
HOW TO MAKE IT
- In a mixing bowl, combine the tuna, onion, olives, mayo, pesto, capers, and lemon juice, and stir to combine.
- Preheat a cast-iron or nonstick pan over medium heat.
- Coat with a thin layer of olive oil, and cook the sandwiches for 2 to 3 minutes per side, until the bread is toasted and the cheese is melted.