Publix Simple Meals

Southwest Turkey Meatloaves and Roasted Vegetable Couscous

Southwest Turkey Meatloaves and Roasted Vegetable Couscous
Servings:
4
Total Time:
40 minutes

Cooking Sequence

  • Prepare meatloaves and begin to bake (10 minutes)
  • Prepare couscous and let stand (15 minutes)
  • Complete meatloaves and couscous; serve (15 minutes)

Southwest Turkey Meatloaves

Ingredients

Nonstick aluminum foil
1 oz reduced-fat jalapeño Cheddar (or Monterey Jack) cheese
4 (3-inch long) mini sweet peppers
1 1/4 lb ground turkey breast (or ground turkey)
3/4 cup enchilada sauce, divided
1/2 cup prediced red onions
1/4 cup plain couscous
1/4 cup cold water
1 large egg, beaten (or 1/4 cup egg substitute)
1 1/2 teaspoons salt-free Southwest chipotle seasoning

Prep

  • Preheat oven to 425°F. Line baking sheet with foil.
  • Cut off four slices of cheese (about 1" x 2" x 1/4").
  • Remove tops of peppers and seeds; place cheese inside pepper.

Steps

  1. Combine in medium bowl: turkey, 1/4 cup sauce, onions, couscous, water, egg, and seasoning; mix thoroughly.
  2. Divide mixture into four portions; shape around each pepper (to form a loaf) and cover pepper completely. Repeat with remaining mixture.
  3. Place meatloaves on baking sheet (wash hands). Top each loaf with 1 tablespoon sauce. Bake 20–25 minutes and until 165°F. Pour remaining 1 tablespoon sauce over each meatloaf; let stand 5 minutes to rest. Serve.

Roasted Vegetable Couscous

Ingredients

12 oz fresh vegetable medley (broccoli, cauliflower, carrots), coarsely chopped
1 1/2 tablespoons canola oil, divided
1 ear fresh corn
1/2 cup prediced red onions
1 cup lower-sodium chicken broth (or stock)
1 teaspoon salt-free Southwest chipotle seasoning
3/4 cup plain couscous
1 lemon, for zest/juice

Steps

  1. Preheat oven to 425°F. Microwave vegetables following package instructions, then chop into small pieces. Place on baking tray; coat with 1 tablespoon oil. Bake 10–12 minutes, stirring once halfway through, or until lightly browned and crispy around edges. Meanwhile, remove corn from cob.
  2. Preheat medium saucepan on medium-high 1–2 minutes. Place remaining 1/2 tablespoon oil in pan, then add onions and corn; cook and stir 2–3 minutes or until onions soften. Add broth and seasoning; bring to a boil.
  3. Remove pan from heat; stir in couscous, cover, and let stand 5 minutes. Zest/grate lemon peel (no white 1/2 teaspoon); squeeze lemon for juice (2 tablespoons). Fluff couscous with a fork; fold in (stir gently) roasted vegetables, zest, and juice. Serve.

Aprons Advice

  • Complete your meal with fresh salad blend, whole grain bread, and a frozen low-calorie treat for dessert.
  • Mix any remaining enchilada sauce into scrambled eggs; wrap in a flour tortilla for breakfast on the go.

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Southwest Turkey Meatloaves

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Roasted Vegetable Couscous

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Southwest Turkey Meatloaves

CALORIES (per 1/4 recipe) 260kcal; FAT 5.00g; SAT FAT 1.50g; TRANS FAT 0.00g; CHOL 95mg; SODIUM 390mg; CARB 13g; FIBER 1.00g; SUGARS 2g; PROTEIN 40g; CALC 8%; VIT A 15%; VIT C 50%; IRON 8%

Roasted Vegetable Couscous

CALORIES (per 1/4 recipe) 220kcal; FAT 6.00g; SAT FAT 0.50g; TRANS FAT 0.00g; CHOL 0mg; SODIUM 135mg; CARB 37g; FIBER 5.00g; SUGARS 5g; PROTEIN 7g; CALC 4%; VIT A 60%; VIT C 70%; IRON 4%

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