Mini Turkey Meatloaves & Sugar Free Ketchup

This is a great recipe for diabetics, which uses homemade sugar free ketchup. You can buy low sugar ketchup and you can buy low salt ketchup, but I need both for a client, so I made my own.



Mini Turkey Meatloaves

Serves 4

Makes 8 mini meatloaves (serving size = 2 meatloaves)

1 onion, finely chopped
1 red bell pepper, finely chopped
2 carrots, peeled and finely chopped or grated
1 1/4 lbs turkey, ground, (at least 90% lean)
2 egg whites
1/4 cup ketchup
1 tsp thyme
1/2 tsp sage
1/2 tsp Kosher salt
1/2 tsp pepper black

Preheat the oven to 425°F. Liberally coat a muffin tray with oil spray and set aside.

Coat a large skillet with oil spray and sauté the onions, peppers, and carrots over medium heat until soft, 8 to 10 minutes. Remove the skillet from the heat and allow the vegetables to cool to room temperature.

In a large bowl, add the ground turkey, egg whites, cooled vegetables, ketchup, thyme, sage, salt, and pepper. Using your hands, mush the ingredients together until they are fully incorporated. Divide the meat mixture between 8 muffin cups, smoothing the tops of each mini-meatloaf to make it level. Bake for 20 to 25 minutes.

Cooked mini meatloaves may be individually wrapped and frozen for up to 2 months.


Sugar-Free Ketchup

Makes 3 cups

12 oz tomato paste
4 Tbs apple cider vinegar
1 Tbs mustard
1/4 cup + 2 Tbs water
1/2 tsp cinnamon
1/8 tsp cloves
1/4 tsp garlic powder

Combine all ingredients and whisk until combined. You may wish to blend in order to ensure the spices are evenly mixed throughout.

It is best to let the ketchup sit together in the fridge for a couple of hours, or overnight, before serving so that the flavors blend together well.

Store in an airtight container in fridge.

Check the ingredients of your tomato paste. The only item listed should be tomatoes.

Roast Turkey Breast with Zesty Dry Rub

I’ve been cooking for a client who is on a VERY restricted diet. Their aren’t many things he can eat. A few weeks ago, I made an Herb Roasted Turkey Breast.  Here is a new version from Family Circle magazine, using a dry rub.  There is a gravy recipe included, but I skipped the gravy.


Roast Turkey Breast with Zesty Dry Rub

Serves 6 to 8

1 whole turkey breast on the bone (6 to 7 lbs)
2 Tbs olive oil
2 Tbs fresh lime juice

Dry Rub
2 tsp onion salt
2 tsp chili powder
1 tsp dried oregano
1 tsp ground cumin
1/2 tsp garlic powder
1/4 tsp ground allspice
1/4 tsp cayenne pepper

2 Tbs all-purpose flour
14.5 oz can chicken broth

Preheat oven to 350 degrees F.

Coat large roasting pan with nonstick vegetable-oil cooking spray. Rub turkey on all sides with olive oil and lime juice.

Dry Rub
Mix onion salt, chili powder, dried oregano, cumin, garlic powder, allspice and cayenne in small bowl. Rub 1 1/2 tablespoons mixture over turkey.

Roast turkey in the oven for 1 1/2 to 2 1/2 hours or until the internal temperature registers 165 degrees F on instant-read thermometer. Remove turkey to a warm place; let stand 10 minutes.

Pour off all but 2 tablespoons drippings from roasting pan. Sprinkle flour and 1/2 teaspoon of remaining dry rub over bottom of roasting pan; cook over medium-high heat, scraping up any browned bits from bottom of pan, for about 1 minute. Gradually whisk in chicken broth until smooth; cook, stirring occasionally, until thickened, about 2 minutes. Strain gravy through sieve into gravy boat; keep warm.

Cut off each 1/2 of the turkey breast from the bone. Wrap one 1/2 and refrigerate for up to 3 days or freeze for up to 4 months, for later use. Slice other 1/2 of turkey breast and serve with the gravy.

Herb Roasted Turkey Breast

This roasted turkey recipe is from “Barefoot Contessa How Easy is That?“, by Ina Garten. I removed the salt, for a client who can’t eat anything with salt. This is great to make for turkey sandwiches.

IMG_0670 IMG_0671 IMG_0672


Herb Roasted Turkey Breast

Serves 6

1 whole bone-in turkey breast, 6½ to 7 lbs
1 Tbs minced garlic (3 cloves)
2 tsp dry mustard
1 Tbs fresh rosemary leaves, chopped
1 Tbs fresh sage leaves, chopped
1 tsp fresh thyme leaves, chopped
2 tsp kosher salt
1 tsp freshly ground black pepper
2 Tbs good olive oil
2 Tbs fresh lemon juice
1 cup dry white wine

Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.

In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.

Roast the turkey for 1¾ to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. (I test in several places.) If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.

Turkey Meatballs with a Chipotle Barbecue Cranberry Sauce

Recently, I have catered event after event. I have been developing some new hors d’oeuvres to add to my repertoire. Here is a new meatball recipe that got some rave reviews.


Turkey Meatballs with a Chipotle Barbecue Cranberry Sauce

Makes 16-20

1 lb ground turkey
1/3 cup oats
1 egg, lightly beaten
1 garlic clove, minced
2 Tbs Worchestershire sauce
2 Tbs sage, minced
1 Tbs rosemary, minced
1 Tbs thyme, minced
1 Tbs chives, minced
salt and pepper to taste

1/2 yellow onion, diced
1 clove of garlic, minced
1 Tbs thyme, minced
12 oz cranberries
½ cup orange juice
¼ cup molasses
3 Tbs honey
2 Tbs light brown sugar
2 chipotle peppers in adobo, minced
1/2 cup ketchup
2 Tbs apple cider vinegar
¼ tsp cinnamon

Preheat oven to 375°F.

Place all ingredients for the turkey meatballs in a large mixing bowl and mix together until just combined. Season with salt and pepper.

Take two tablespoons of the mixture and form into a meatball. Place onto a lightly greased baking sheet and repeat until all of the turkey mixture has been used.

Bake for 20 to 25 minutes or until lightly browned and completely cooked through.

For the sauce:
Sauté the diced onion in a little olive oil, add the garlic and thyme in a saucepan and then add the cranberries, orange juice, molasses, honey, brown sugar and chipotle peppers.

Place first six ingredients into a saucepan and stir. Bring the mixture to a simmer, over medium to medium-low heat. Once the cranberries begin to macerate, about 10 minutes, stir in the remaining ingredients.

Simmer for 30 minutes, stirring occasionally until the sauce has thickened and reduced by 1/3. Serve with meatballs.

Baked Pasta with Sweet Italian Sausage & Kale

Kale is a nutritional superfood. It should have it’s own cape! It has
antioxidant, anti-inflammatory, and anti-cancer nutrients to name a few. On the downside, it has a large concentration of Vitamin K, which can be a problem for people taking blood thinners because it promotes clotting; the green also contains oxalates, which in lab tests have been associated with kidney stones and some gallstones. Eat raw kale is not a good idea, it will result in digestive issues.

This recipe is a great way to introduce some kale into your family’s diet. Everyone loved it.



Baked Pasta with Sweet Italian Sausage & Kale

Serves 6

1 lb penne or other short pasta
1 medium (about 1 lb) bunch kale, stems discarded and leaves cut into 2-inch pieces
3 Tbs olive oil
1 package (20 oz) turkey Italian sausage, casings removed
1 onion, chopped
Kosher salt
2 garlic cloves, finely chopped
1 Tbs flour
1 cup milk
1/2 tsp crushed red pepper flakes
14 1/2 oz can diced tomatoes, drained
1 cup part-skim ricotta cheese
1 cup part-skim mozzarella, shredded
1/2 cup Parmesan, grated

Heat oven to 350 degrees F. Cook the pasta according to package directions, adding the kale during the last 3 minutes of cooking. Drain the pasta and kale and return it to the pot.

Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until beginning to brown, 5 to 6 minutes; transfer to a bowl.

Add the onion and remaining 2 tablespoons oil to the skillet, season with 1/2 teaspoon each salt and pepper and cook, covered, stirring occasionally, until tender, 6 to 8 minutes. Stir in the garlic and cook for 1 minute.

Sprinkle the flour over the onion mixture and cook, stirring, for 1 minute. Stirring constantly, gradually add the milk. Simmer, stirring occasionally, until slightly thickened, 2 to 3 minutes; stir in the crushed red pepper.

Add the sauce to the pasta and kale and toss to coat. Add the sausage, tomatoes, ricotta and mozzarella and toss to combine. Transfer the pasta mixture to a 3-quart or 9- by 13-inch casserole dish. Sprinkle with the Parmesan and bake until heated through and golden brown, 20 to 25 minutes.

Happy Thanksgiving!

This year we got a very big surprise.  On Monday night there was a knock on the front door.  It was late and when I opened it, my daughter Zoe was standing there!  She was meant to be having Thanksgiving on the east coast with her uncle, aunt, cousins and grandmother.  One of her best friends from high school’s mom had thousands of air miles about to expire and thought it would be a great surprise!  How can we ever repay their family for this amazing, thoughtful surprise?!  I can’t tell you how wonderful it has been to have Zoe here, since this is the first year she would have spent it away.    She is happily soaking up the southern California sunshine wearing tank tops.  She goes back Sunday to chilly Rhode Island for less then a month before she returns for Christmas.

Here are a couple recipes for your leftovers tomorrow –  Grilled Turkey Sandwiches With Stuffing and Cranberry Sauce and Turkey Nachos.  I hope you all have a very Happy Thanksgiving!

Turkey Swiss Sauerkraut Braid

One of my favorite recipes is Garlic Artichoke Braid.  Here is another take on the same idea.  This time using German ingredients.

Turkey Swiss Sauerkraut Braid

Serves 4

Flour (for sprinkling)
1 loaf Bridgford Frozen Bread Dough, thawed
½ cup mayonnaise
1 Tbs ketchup
1 Tbs relish
2 cups grilled turkey meat, shredded
¼ lb Swiss cheese, thinly sliced
1 cup sauerkraut
1 egg, lightly beaten
1 tsp caraway seeds
½ tsp coarse salt

Preheat oven to 375˚.

Line a baking sheet with parchment paper; set aside. On a lightly floured surface, roll thawed dough into a 10×12-inch rectangle.

Meanwhile, in a bowl stir together the mayonnaise, ketchup, relish and spread it all over the dough. Top with turkey, cheese, and sauerkraut.

From 12-inch side, tightly roll dough in jelly-roll fashion. Seal seams. Place log of dough, seam side down on baking sheet.

Join ends together to form one large ring. With kitchen scissors or sharp knife, cut dough from outside of ring to within 1-inch of inside ring, making cuts every 1-inch. Turn each section on its side so filling shows.

Brush the dough with egg and sprinkle with caraway seeds and salt. Let dough rise until puffy (30-60 minutes). Bake in a preheated oven for 25-30 minutes. Serve warm or cool on wire rack.

Turkey Gorgonzola Meatloaf

Wow!  This is different!

Here is an interesting twist on an old classic – meatloaf. Using turkey, cranberries and Gorgonzola, you can wake up and guest from the boredom of regular meatloaf. Also, this can be cooked in a slow cooker!

Turkey Gorgonzola Meatloaf

Makes 8 servings

2 lbs ground turkey
1 cup dried cranberries
1 cup crumbled gorgonzola
2 eggs
2 tsp kosher salt
1 tsp black pepper
1 tsp onion powder
1 cup bread crumbs

Spray the inside of a 5- or 6-quart slow cooker with cooking spray. In a separate bowl, combine all ingredients. Shape the meatloaf into the crock and cook on low for 7-8 hours.

When the loaf is browned on top and is pulling away from the side of the crock, it’s ready. Remove and let sit on a cutting board for 15 to 20 minutes before serving.

Honey Tarragon Turkey & Grape Salad

A Make Ahead Salad

This recipe was in yesterday’s Washington Post, April 27, 2011.

When you’re looking for low-fat meats, turkey breast is a good choice and a nice alternative to chicken. Its flavor pairs especially well with tarragon.

Turkey tenderloins come trimmed and are quick and easy to cook. Brown them on the stove and finish in a 350-degree oven; that will take about 25 minutes from start to finish.

MAKE AHEAD: The salad can be refrigerated for up to 3 days.

Honey Tarragon Turkey & Grape Salad

Serves 4 – 6

2 Tbs apple cider vinegar
1 Tbs honey, or more to taste
1 Tbs chopped tarragon
Freshly ground black pepper
3 Tbs mild olive oil
3/4 cup green seedless grapes, cut into quarters
3/4 cup red seedless grapes, cut into quarters
1/2 cup sweet onion, cut into ¼” dice
1 large rib celery, cut into ¼” dice
12 oz cooked boneless, skinless turkey breast, cut into 1-inch strips

Combine the vinegar, honey, tarragon and salt and pepper to taste in a large bowl. Slowly whisk in the oil to form an emulsified dressing.

Add the grapes, onion, celery and turkey. Toss to coat evenly. Taste, and adjust the seasoning as needed by adding salt, pepper and/or honey. Let sit for 20 minutes before serving, or cover and refrigerate for up to 3 days.

English Colonial Curry with Turkey

A Pub Curry

I love true English curry. This is Delia Smith’s recipe from the latest Sainsbury’s magazine, which my mother-in-law just brought back from England. I would probably make this curry with chicken instead of turkey.  Now I feel like havng a luke warm pint!

English Colonial Curry with Turkey

Serves 4

It is also equally good made with leftover chicken or beef.

2 ½ cups cooked turkey, chopped into chunks
1 Tbs olive oil
1 large onion, finely chopped
2 sticks of celery, chopped
1 clove garlic, crushed
1 heaped Tbs plain flour
1 tsp turmeric
1 tsp ground ginger
1 heaped Tbs Hot Curry Powder
3 cups hot chicken stock
1 medium apple, cored and chopped
2 Tbs golden raisins
1 heaped Tbs mango chutney
2 Tbs desiccated coconut
a squeeze of lemon

Heat the dripping and fry the onion and celery over a medium heat, tossing them around till softened and well browned at the edges, then add the garlic and toss that around for a minute.

Now stir in the flour, turmeric, ginger and curry powder to soak up all the juices, and after that gradually stir in the stock. When the sauce begins to bubble add the apple, sultanas, mango chutney and grated coconut.

Turn the heat down to a gentle simmer and let it cook for 30 minutes.

After that, add the turkey pieces and a squeeze of lemon juice, stir well, put a lid on and simmer gently for a further 10 minutes to reheat the turkey. Serve with basmati rice, poppadoms, mango chutney and lime pickle.