Tuesday, September 9, 2014
Turkey Artichoke Spinach Meatloaf
8:16 AM | 
Posted by
Cara Mia
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This recipe for Turkey Artichoke Spinach Meatloaf is very tasty and the leftovers are great for sandwiches. We substituted oatmeal instead of breadcrumbs in this meatloaf because oatmeal has fewer calories and more nutrition than breadcrumbs.
Ingredients
Directions
Preheat the oven to 375 degrees.
Pour the oatmeal into a food processor and pulse for 30 seconds, to break up the oatmeal to a breadcrumb-like consistency.
Heat a large skillet with the STAR Extra Virgin Olive Oil. Add the spinach and cook, stirring, until spinach is wilted.
Combine all of the ingredients in a large bowl, except the oatmeal and the marinara sauce.
Add about 3/4 cup of oatmeal to begin with and mix until all of the ingredients are evenly distributed throughout. If the mixture is still sticky or not holding together well, add the remaining oatmeal and mix again.
Form into one large loaf or into individual loaves. Place loaf on to a lightly greased baking dish or loaf pan.
Spoon marinara sauce over the meatloaf and bake in the oven for about 1 hour. Be sure to check the internal temperature to ensure that the meatloaf is 165 degrees and cooked all the way through. Let the meatloaf stand 5-10 minutes. Slice and serve!
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| Turkey Artichoke Spinach Meatloaf |
Ingredients
- 1 lb of ground turkey
- 3 handfuls of fresh spinach, chopped
- 1 tablespoon STAR Extra Virgin Olive Oil
- 14.75 oz can of Cara Mia Artichoke Hearts In Water, drained and chopped
- 1/4 of Italian Parsley, chopped
- 1 tsp of dried oregano
- 1/2 cup of Parmesan Cheese
- 1 cup of oatmeal, we used quick oats
- 2 egg, beaten
- Salt and pepper to taste
- 1/2 cup Marinara sauce
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| Turkey Artichoke Spinach Meatloaf |
Preheat the oven to 375 degrees.
Pour the oatmeal into a food processor and pulse for 30 seconds, to break up the oatmeal to a breadcrumb-like consistency.
Heat a large skillet with the STAR Extra Virgin Olive Oil. Add the spinach and cook, stirring, until spinach is wilted.
Combine all of the ingredients in a large bowl, except the oatmeal and the marinara sauce.
Add about 3/4 cup of oatmeal to begin with and mix until all of the ingredients are evenly distributed throughout. If the mixture is still sticky or not holding together well, add the remaining oatmeal and mix again.
Form into one large loaf or into individual loaves. Place loaf on to a lightly greased baking dish or loaf pan.
Spoon marinara sauce over the meatloaf and bake in the oven for about 1 hour. Be sure to check the internal temperature to ensure that the meatloaf is 165 degrees and cooked all the way through. Let the meatloaf stand 5-10 minutes. Slice and serve!
Monday, August 18, 2014
Artichoke, Chickpea and Cucumber Salad
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A salad with hearty chickpeas, Cara Mia Marinated Artichokes, fresh cucumber, and tomatoes with a simple dressing.
Ingredients:
6.5 oz. jar Cara Mia Marinated Artichoke Hearts, chopped
15 oz. can chickpeas or garbanzo beans, drained and rinsed
1 cucumber, unpeeled and chopped
1 tomatoes, diced
2 tsp. fresh garlic, minced
1 1/2 tbsp. dried parsley
1 tbsp. STAR Arbequina Extra Virgin Olive Oil for Vegetables
2 tbsp. STAR Balsamic Vinegar
1/4 tsp. salt
Directions
In a medium serving bowl, toss together all ingredients. Cover and refrigerate at least 1 hour. Serve and enjoy!
A salad with hearty chickpeas, Cara Mia Marinated Artichokes, fresh cucumber, and tomatoes with a simple dressing.
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| Artichoke, Chickpea and Cucumber Salad |
6.5 oz. jar Cara Mia Marinated Artichoke Hearts, chopped
15 oz. can chickpeas or garbanzo beans, drained and rinsed
1 cucumber, unpeeled and chopped
1 tomatoes, diced
2 tsp. fresh garlic, minced
1 1/2 tbsp. dried parsley
1 tbsp. STAR Arbequina Extra Virgin Olive Oil for Vegetables
2 tbsp. STAR Balsamic Vinegar
1/4 tsp. salt
Directions
In a medium serving bowl, toss together all ingredients. Cover and refrigerate at least 1 hour. Serve and enjoy!
Tuesday, July 29, 2014
Be Adventurous With Your Salads
Are you stuck in a the same salad routine? Here are some quick and easy substations for salads that you would never think of, that taste delicious!
Fruit:
Instead of the classic apples or dried cranberries try adding pineapple chunks for a sweet flavoring or grapefruit for a zesty bitterness. Watermelon is a wonderful summer fruit without an overpowering flavor to add in as well. If you have extra time try pickling very thinly sliced lemons with salt and lemon juice for a sour and salty add in for your future salads.
Vegetables:
The more the better in salads because the mix of different flavors makes it all come together. Try some unique vegetables like hearts of palm sliced up for a saltiness factor. Then maybe add some jicama for a crunchy refreshing bonus. Beets and artichoke hearts are always a good add in as well.
Cheese:
Instead of using parmesan try using feta for that same strong flavoring. Or replace your everyday cheddar with some blue cheese for a creamy yet complex flavoring that balances the sweetness of most fruits.
The Greens:
Everybody loves romaine and iceberg lettuce but have you ever tried dandelion greens, kale, or arugula? Each one has a very different flavoring. Dandelions are super foods full of Vitamin A, B Complex, C and D! Kale is another super food with lots of iron and has a subtle bitter flavoring to it. Arugula has a wonderful peppery flavoring to it that really compliments any of the previously mentioned cheeses.
What salad tips do you have for us? Comment below to educate us on your favorite salad add ins!
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