BBQ glazed mini turkey meatloaves

These little meatloaves are a perennial favorite in our house.  I make a double batch in muffin tins so I can freeze the extras and reheat one at a time for a quick, protein packed snack.

1 Tbs. unsalted butter

1/2 C. each- diced onion, carrot, celery and mushrooms

kosher salt and pepper

2 Tbs. each- catsup and BBQ sauce

Saute diced vegetables and butter in a large nonstick pan on medium high heat for  5 minutes until veggies begin to soften and remove from heat.  Add catsup and BBQ sauce and season to taste with salt and pepper.  In a bowl, combine:

1 1/2 lbs. lean ground turkey

2 eggs

1/2 C. catsup

1/2 C. bbq sauce

1/2 C. bread crumbs

Preheat oven to 375.

Combine sautéed vegetables and remaining ingredients until thoroughly incorporated. 

Spray muffin tin with nonstick cooking spray and add ½ C, of the meatloaf mixture to each tin.  Add a drizzle of BBQ sauce to top of each mini meatloaf before baking, and bake for 20-25 minutes.  

Spinach and mushroom stuffed chicken breasts

I made these delicious stuffed chicken breasts for dinner the other night and they were a big hit!  I made the stuffing earlier in the day and kept it in the refrigerator until I was ready to stuff the chicken.  You can also use boneless, skinless chicken thighs.

For the stuffing:

1/4 C. diced onion

1 tbs. olive oil

1/2 C. thinly sliced mushrooms

3 C. fresh baby spinach
3 cloves chopped garlic or frozen garlic
1/4 C. white wine

zest from 1 lemon

3 thinly sliced sun-dried tomatoes

1/4 C. toasted pine nuts
3 Tbs. Boursin cheese
kosher salt and pepper

4 chicken breasts ( I used bone-in and skin on, but you can also use boneless, skinless)

Saute onion and olive oil in a large nonstick pan on medium high heat for 1 minute.  Add mushrooms and continue cooking for another minute.  Add spinach, garlic, white wine and lemon zest, and cook until spinach wilts down.  Remove from heat and add pine nuts and Boursin and stir to combine.  Season to taste with salt and pepper.

Preheat oven to 375.  Slice chicken breast 2/3'rds of the way lengthwise, but be sure not to cut all the way through the breast. Stuff each breast with 1/4 of the mixture and secure the end with a toothpick.  Season chicken with kosher salt and pepper.   Sear chicken in a hot cast iron (or Le Creuset) pan with a little olive oil, cover loosely with aluminum foil, place pan in oven and continue cooking another 20 minutes.