Lean Chicken Meatloaf

Winter is rounding out her days but we try not to complain and just enjoy the quiet comforts of cold, dark days. The upside to the dreary days of February definitely is the hearty foods that beckon from the kitchen and it doesn't get much heartier than meatloaf.  Always looking for a healthier version, I used my old staple - ground chicken - and added lots of fresh veggies to 'beef' it up. Remember the Eddie Murphy skit about his mom's homemade burgers?  Yep, it looked just like that...green bell peppers and red onion chunks popping out all over the place. 

The vegetables gave it great flavor and texture and I threw in a little chipotle pepper to add some smoky heat to the loaf.  Served alongside canellini beans sauted in sundried tomato oil and finished with arugula, this meal was fit for the darkest of winter nights.

Lean Chicken Meatloaf


Preparation time:  10 minutes
Cook time: 35 minutes
Serves: 4-6

1/2 medium green bell pepper, small dice
1/2 red onion, small dice
4 baby bella mushrooms, small dice
2 sundried tomatoes (in oil), small dice
1/2 small chipotle pepper in adobo sauce, small dice
1/2 tbsp Italian seasoning
1/2 tsp garlic powder
1/4 tsp red pepper flakes
1/4 tsp fennel seeds
1 tsp salt
1/2 tsp black pepper
1 egg, lightly whisked
1 lb ground chicken
1 cup marinara
3 slices thick cut bacon, halved

Preheat the oven to 400°.  In a large mixing bowl, combine all of the above ingredients, reserving the marinara and the bacon for the top.  Combine by gently 'folding' the vegetables, spices and egg into the ground chicken so as not to overwork the meat.  Once combined, form into a loaf in a baking dish with raised sides.  Cover the loaf with the marinara and arrange the 6 slices of bacon over the top.  Cover the dish with foil and place in the oven to bake.  At 25 minutes, remove the foil and bake for another 10 minutes for the bacon to crisp.  Finish on a low broil for approximately 2 minutes if the bacon doesn't cook through.

Transfer to a serving dish, slice at each strip of bacon for the perfect serving size and enjoy!

Ground Chicken and Basil Burgers

Remember how I told you that I am into the ground chicken these days?  Well, last night I made one of the best burgers I've had in a while thanks to the chickens chasing the cows right out of the barn.  For the health kick that I am on, I chose to go with an open face burger on one slice of multi-grain, whole wheat bread.  The burger was so moist and flavorful, the bread was hardly missed.  Here's how it all came together...

Burger:

1 lb Perdue Ground Chicken

2 tbsp freshly chopped parsley

lots of fresh-cut basil leaves

sea salt

coarse ground black pepper

lemon zest of 1 lemon

2 tbsp Oikos non-fat Greek Yogurt

That's it!  It all goes in the bowl, mash together with your greatest kitchen tools - clean hands, quarter the meet (or half depending on your hunger pangs) and form into patties.  Don't forget they will shrink a little on the grill so make sure to make them flatter and rounder than your bread bun.  It also helps the burger to cook evenly and not puff into a muffin top when you put an indentation into the center of the patty.  Grill away!  Ours went onto a grill around 325 degrees for about 5 minutes on each side.

I served this delectable delight on a grilled slice of mutli-grain, whole wheat bread with romaine lettuce and a few slices of roma tomato.  On the side and for more protein and fiber, I also grilled up some chick peas.  This one's easy to and comes together in 5 minutes flat:

In a saute pan on the grill add EVOO, at least one clove minced garlic, 1 can drained chick peas, juice of half of a lemon, 1 chopped roma tomato and at the very end finish with about 5 to 6 basil leaves.  A fancy chiffonade cut to get the flavor going in the basil never hurt anyone.  Salt and pepper to taste and time to eat!

Hope you enjoy these two recipes this summer.  Now that June is almost here, my herb garden is getting full usage and basil is one of the star performers.  With easy recipes like these, I am sending good thoughts to the universe for a bountiful harvest throughout the summer...