Healthy Meatloaf Now and Later

I'm a big fan of ground turkey or chicken. It's a less expensive low fat option for ground meat as well as much lower in cholesterol. I will agree with many, however, that ground turkey does lack the depth of flavor of a thick juicy steak burger. I've been experimenting through the years and have come up with this healthy meatloaf recipe that doesn't skimp on flavor and always receives rave reviews. Since I buy my meat in bulk I've found it best to make two meatloaves at once. I just slice and freeze the second one for a later date. I omit the glaze for the meatloaf that is to be frozen and wait to add the it before reheating.

Prep time: 10 minutes
Cook Time: 40-50 minutes
Cost: Approx. $10.00
Yields: 2 meatloaves serving 8 each

2.5 pounds ground turkey ($7.00)
2 pounds low fat sausage ($2.00)
3 eggs ($.25)
1 cup oats
4 carrots grated
1 garlic clove grated
1 onion grated ($.25)
2 stalks celery grated
2 tsp salt
1 tsp pepper
dash of Worcestershire sauce

Mix together turkey, sausage and eggs. In a food processor grate oats, carrots, garlic, onion and celery. Add this mixture along with spices to meat. Incorporate well using hands. Place meatloaf mixture in two loaf pans. Brush that top with the ketchup glaze. Bake uncovered at 350 for 40-50 minutes. Let meatloaf rest in the pan for 10 minutes before slicing and serving.


Ketchup glaze

1 cup ketchup
1/4 cup agave nectar or 1/2 cup brown sugar
1 tsp dry mustard

Cilantro Lime Chicken

This recipe was passed on to me by my college friend, Paula. Wow! It was beyond delicious. Such a healthy and flavorful way to prepare chicken that everyone is guaranteed to love. Enjoy!

Prep Time: @ least 2 hours to marinade
Cook Time: 20 minutes
Serves: 6-10
Cost: Approx. $10.00

6 large chicken breasts ($6.00)
Juice of 4 limes
1 bunch of cilantro chopped ($.50)
1/2 cup olive oil
salt to taste
2 Tbsp sugar
4 Tbsp soy sauce
1-2 Tbsp freshly grated ginger
3 ripe avocados ($3.00)

Prepare marinade. Place chicken breasts with 1/3 of mixture in ziploc bag. Refrigerate to marinade for 2-8 hours. Cook on grill.

Smash 3 ripe avocados and add to remaining marinade mixture. Spoon over grilled chicken. Serve on a bed of rice.

Oven baked ranch chicken strips

I find it really hard to pass up fresh chicken breast when it's on sale. A few weeks ago Tyson hormone free chicken was priced at $1.77 a pound. You bet I snagged a bunch of that and put some away in the freezer! It's a treat to actually have a piece of meat that isn't diced and cut up at our house, but I still make this meat stretch by cutting it in strips. Less waste and it cooks a lot faster, too.


Prep Time: 10 minutes
Cook Time: 20-30 minutes
Servings: vary
Cost: for breading only approx $1.00


Chicken breast cut into strips (varies)
1/2 cup butter melted ($.50)
2 cups bread crumbs ($.25)
1 package of ranch seasoning mix ($.50)

Dip chicken breasts in melted butter and then coat with a mixture of the bread crumbs and seasoning. Bake immediately at 350 degrees on a greased cookie sheet until meat is no longer pink (25-30 minutes).

To freeze: Place coated chicken strips on a cookie sheet and place into freezer until meat is solid. Transfer to a freezer bag. When ready to cook take frozen meat and place on greased cookie sheet. Bake at 350 for 40-45 minutes or until meat is no longer pink.

*When frozen individually like this it's easy to pull out a few strips at a time for salads**

White Chicken Chili

Prep Time: 15 minutes
Cook Time: 30 minutes
Serves: 6-8
Cost: Approx. $6.25

1 small onion chopped ($.25)
2 t garlic powder
2T olive oil
2 jalapeno peppers minced (optional)
4 oz can chopped green chilies, drained ($.50)
1/4 t cayenne pepper
1 t dried oregano
1 t salt
3 C chicken broth ($2.00)
1 small can cooked northern beans, drained
16 oz cooked chicken breast, cubed (about 4 cups) ($3.50)
1/2 C chopped fresh cilantro (optional)

Combined all ingredients and simmer on low for 30 minutes. Or combined all ingredients in a freezer bag. To reheat, place frozen chili in crockpot on low for 3 hours.

I like to top our chicken chili with 1/4 cup Monterey Jack cheese and a few tortilla chips on the side.

**Cooking you own beans and making broth from chicken stock would be a great way to cut costs on this meal**

Chicken Pot Pie Made Easy

When invited over for Sunday dinner at my friend's house, I was curious as to what she would serve our family of nine and her family of 12. We arrived and she already had a big pot heating on the stove and lots of biscuits in the oven. Since then I've served this to large groups from a crockpot to save the worry over scorching the whole thing. This is best made with whatever you have on hand. I often save back about a 1/2 cup of any frozen vegetable from a bag just for this very thing. Also this is a great way to use leftover turkey or roast.

Prep Time: 20 minutes
Cook time: 20 minutes
Serves: 8-12
Cost: Approx. $7.50

3 chicken breasts ($2.50)
2 cans of cream soup ($1.00) I prefer cream of chicken or potato
1-2 cups broth ($.25)
1 diced onion ($.25)
1 Tbsp butter
1/4-1/2 cup of any fresh vegetable finely chopped ( today I used carrots, celery)
1/4-1/2 cup of any frozen or canned vegetable (today I used corn and peas)
2 cans of big biscuits ($2.50) or make your own for lots less

Boil chicken breast while cooking onion and fresh vegetables in butter. When vegetables are still slightly firm add cream soups and broth and heat through. Dice meat and add to mixture. Add canned or frozen veggies and heat 10 minutes more on low heat or place in crock pot. Serve over split biscuits.

Make twice as much and bag it for the freezer. It reheats nicely.

Barbeque Chicken

I bought 12 chicken thighs on Manager's Special for $2.75. I needed to use them up quick so I made this sauce before putting them in the oven before church. When we got home they were delicious and tender.

Prep Time: 1 minute
Cook Time: 1 1/2 hours
Serves 8-10
Cost: approx. $3.00 due to the sale


1/4 cup ketchup
6 Tablespoons Vinegar
2 Tablespoons water
4 Tablespoon Worcestershire Sauce
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4-1/2 teaspoon crushed red pepper


Mix all ingredients. Place the chicken in a baking pan and cover in sauce. Bake covered for 15 minutes at 475. Turn down heat and bake remaining time at 350.

**Next time I think I will make more sauce to reserve for dipping.**