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.


Blistered Cherry Tomatoes

I usually roast my tomatoes in the oven, but here is another method that’s super quick and easy. You can serve these as a side dish for meat, chicken or fish. There’s something very rustic looking about them. I might even finish them with some balsamic glaze at the end.

Blistered Cherry Tomatoes

Serves 4

2 Tbs extra-virgin olive oil
4 garlic cloves, halved
3 pints multicolored cherry tomatoes
2 shallots, thinly sliced
1/4 tsp coarse salt
1/4 tsp black pepper
1/4 cup thinly sliced fresh basil

Heat a large cast-iron skillet over medium heat. Add remaining 2 tablespoons oil to pan; swirl to coat. Add garlic, and cook 2 minutes or until lightly browned, stirring occasionally.

Increase heat to medium-high. Add tomatoes and shallots to pan; sauté for 2 minutes or until skins blister, stirring frequently. Remove pan from heat. Sprinkle tomato mixture with salt, black pepper, and basil; toss to combine.

Tomato Casserole

Tout droit tomate

New Orleanians rave about Creole tomatoes, which can only grow in a certain part of south Louisiana where the soil is “just right,” usually in the Plaquemines Parish region. Creole tomatoes have an amazing concentrated tomato flavor, including a bright acid kick. If you can get them, they’re perfect for this simple no-cook salad, but if you don’t live in the area, use your favorite heirloom variety―the juicier and tangier the better. Creole Tomato season typically lasts from early Spring to late Summer.

This is a great side dish to serve during the summer. You can substitute Italian sausage for the ground beef if you wish.

Tomato Casserole

Serves 6

3 Tbs vegetable oil
2 cups chopped onions
1 bunch green onions, chopped
1 cup chopped bell peppers
1 cup chopped celery
2 cloves garlic, minced
1 lb ground beef
6 Creole tomatoes, peeled, seeded and chopped
1 tsp salt
1/4 tsp cayenne
1 tsp dried oregano leaves
1/2 tsp dried sweet basil
1 cup fine breadcrumbs
6 Tbs butter, melted
1/4 cup grated Parmesan cheese

In a large heavy pot, heat the oil over medium heat. Add the onions, green onions, bell pepper, celery and garlic. Cook, stirring, until they are soft, about 5 minutes. Add ground beef and cook, stirring often, until brown. Add tomatoes, salt, cayenne, oregano and basil. Cook, uncovered, over medium-low fire, stirring occasionally, one hour.

Preheat oven to 350 degrees. Pour mixture into a baking dish. Sprinkle top with the bread crumbs, then drizzle with butter. Sprinkle cheese on top. Bake 15 minutes or until cheese melts.

Oven Roasted Tomatoes

You say tomato, I say tomato

What on earth can one do with all these tomatoes?  One of my favorite methods of cooking vegetables is roasting them.  It gives them a depth of flavor.  You can sprinkle them with goat cheese, feta, mozzarella etc, or serve them on a toasted baguette.  Anyway you slice it, these are delicious!

Oven Roasted Tomatoes

Serves 4 – 6

12 plum tomatoes, halved lengthwise, cores and seeds removed
4 Tbs olive oil
1½ Tbs balsamic vinegar
2 large garlic cloves, minced
2 tsp sugar
Kosher salt and freshly ground black pepper

Preheat the oven to 450 degrees.

Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with the olive oil and balsamic vinegar. Sprinkle with the garlic, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper.

Roast for 25 to 30 minutes, until the tomatoes are beginning to caramelize. Serve warm or at room temperature.