Ingredients:

• 1 lb. Ground turkey
• 1 ½ -2 cups finely chopped vegetables-a mix of any of the following according to season (be careful not to add more than 2 cups or it is hard for the meat loaf to stick together and stay a loaf!): onions (always); red, yellow, or orange bell peppers; carrots; squash; parsnips; apples; celery; cranberries; nuts; fresh chives; mushrooms; corn, fresh from the cob or frozen; peas, fresh or frozen; capers
• 1 lg. egg OR ¼ cup cream OR ¼ cup catsup to bind
• 1 tsp. salt
• ¼-1/2 tsp. fresh ground pepper to taste
• 2 Tbsp. fresh herbs (sage, basil, oregano or marjoram) or 2 tsp. dried
• ¼ cup panko or regular bread crumbs (can use gluten-free)
• 1 Tbsp. Penzeys Spice (Mural of Flavoring, Tuscan Sweet or Arizona Dreaming)
• 2 Tbsp. butter

Directions:

1. Preheat oven to 350.
2. In a large bowl, combine turkey, your choice of chopped ingredients, egg, salt, pepper, herbs and seasoning. Mix until thoroughly combined. Pat into a standard loaf pan.
3. In a small frying pan, melt the butter. Add the bread crumbs and stir to coat with butter. Spread over the loaf. Or, spread the bread crumbs over the loaf and dot with butter.
4. Bake at 350 for 45-50 minutes.

Notes: This recipe is wonderful because the veggies and spices can change with the season. For spring, you can use green onions, celery, mushrooms, and fresh green peas. For winter use peppers, carrots, parsnips or squash, and onions. And for fall try apples, cranberries, nuts and celery.

You can add soy sauce and chopped water chestnuts, Chinese five spice and top with Chinese noodles for an Asian twist. For a hint of Indian add ginger, turmeric, curry powder and cinnamon. And lastly, for an Italian-style meatloaf add chopped tomatoes, catsup, oregano and basil and a little olive oil for moisture, if needed.

Recipe from Penzeys Spice Catalog. Visit www.Penzeys.com

Ingredients:

• 8 chicken thighs, skinless and boneless
• 1 lb. green beans
• 1/2 cup olive oil
• 1/3 cup lemon juice
• 1-1/2 cups cilantro leaves
• 1 cup walnuts, toasted
• 3 Tbs. walnut oil
• 1 garlic clove
• 1/2 tsp. salt
• 1/4 tsp. black pepper

Directions:

1. In pot over boiling water, place green beans and cook about 5 minutes. Drain beans; run under cold, running water.
2. Place olive oil, lemon juice and cilantro into the bowl of a food processor. Whirl until cilantro is finely chopped. Remove 1/2 cupof olive oil marinade; place in a large Ziploc plastic bag. Set aside.
3. Add walnuts, walnut oil, garlic, salt and pepper to other ingredients in the food processor. Whirl until walnuts are finely chopped; set aside. Place dressing in bowl; cover with plastic and refrigerate.
4. Place chicken thighs in Ziploc bag with marinade; seal tightly and shake well. Refrigerate for at least 30 minutes and up to 24 hours.
5. Prepare coals for grill. When coals are hot, place chicken on grill and cook, turning often, for about 20 minutes. Just before serving, toss green beans with dressing. Arrange the beans on a platter and set cooked chicken on top.

Recipe provided by – National Chicken Council / U.S. Poultry & Egg Assn. and www.eatchicken.com

Ingredients:

• 2 Tbs. plus 2 tsp. fresh orange juice
• 3/4 tsp. orange peel
• 2 tsp. olive oil
• 2 tsp. lime juice
• 3/4 tsp. fresh ginger, minced
• 2 cloves garlic, crushed
• 1/8 tsp. fresh oregano, minced
• 1 lb. boneless skinless chicken breasts, halved

Directions:

1. In a blender, combine all ingredients except the chicken.
2. Pour the marinade over the chicken breasts and marinate in the refrigerator at least 2 hours or up to 48 hours.
3. Grill or broil the chicken for about 6 minutes per side until no trace of pink remains.

From The American Diabetes Association’s Flavorful Seasons Cookbook

Chicken Ingredients:

• 2 skinless, boneless chicken breast halves
• 1/2 teaspoon paprika
• 1/8 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground cumin
• 1/4 teaspoon dried thyme
• 1/8 teaspoon ground white pepper
• 1/8 teaspoon onion powder

Instructions:

1. Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Oil the chicken breasts with cooking spray on both sides, rub the chicken breasts evenly with the spice mixture.
2. Place chicken on grill and cook until no longer pink.

Dressing Ingredients:

• 1/4 cup mandarin orange section, chopped
• Juice from oranges
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground ginger
• 2 cloves garlic, minced
• 1/4 cup white vinegar
• 2/3 cup olive oil
• 3 tablespoons sesame oil
• 2 tablespoons honey
• Salt and pepper if needed

Directions:

1. Place juice from oranges,cayenne pepper, ginger, garlic, vinegar, oil, sesame oil and honey into a blender container. Cover and blend on medium speed for 30 to 45 seconds.
2. Then transfer to a small bowl and add the chopped orange sections. Stir to mix, cover and refrigerate for up to 3 days.

Serve chicken on a bed of spinach and drizzle with orange dressing.
Add almonds and shredded carrots for garnish.

Ingredients:

• 2 lbs. chicken breast (organic if you can)
• 2 cps.  gluten-free bread crumbs
• ¾ cup flax seed
• ½ cup parmesan cheese
• 3 eggs
• ¾ cup tapenade ( any flavor you choose)
• 13-15 kalamata olives (I have used a variety of olives. You can decide which you like best for flavor OR omit them altogether)
• 1 tsp. garlic powder
• ¼ cup olive oil
• Salt and pepper to taste

Note: (If you are unable to do dairy or eggs, you can dip the cutlets in water or egg substitute and omit the parmesan. This recipe is fantastic because you can alter it to fit into your diet. If you want to add more spices you can do that as well.)

Directions:

1. Preheat oven to 400 F
2. Prepare the chicken by trimming the fat. (I cut mine into small ‘finger-like’ pieces which allows it to cook faster)
3. Place bread crumbs onto a large plate or mixing dish. Add flax seed, parmesan, and spices. Mix well.
4. Put tapenade and olives in a blender or food processor until smooth. ( If the tapenade you choose already has olives in it, no need to add extras unless you’d like)
5. Get a medium-sized bowl. Mix eggs (or substitute) with tapenade puree.
6. Have a clean plate ready to put the coated chicken on.
7. Dip the chicken in the egg and then the bread crumb mixture. Lay on clean plate. (For extra coating, you can do this step a second time but will need more bread crumbs)
8. When you are finished with step 7 lay chicken on a lightly oiled baking sheet. You can use a basting brush to go over the tops of them to give them some extra crunchiness.
9. Put them in the oven and bake for 20 to 25 minutes or until done. Enjoy!!

Serves: 4