Stuffing-Style Turkey Meatloaf

I hope everyone had an awesome holiday and got all the goodies you wished for!! Now is that weird time between Christmas and New Years when I’m in limbo and feeling like a total blob, yet wanna get motivated for all the fab things we have planned in 2018! As I write this, I’ve got my ass parked on the couch in my fluffy robe looking at some leftover holiday mess that seems to creep back no matter how many times I attempt to clean it. The good news is, I’m bringing you my meatloaf recipe I made on Christmas Eve as promised on my Instagram post!

Let me begin my telling you I am SO NOT a meatloaf person normally, nor was I ever until I discovered THIS! I can’t take credit for the bread idea myself, but this is my version! It’s turkey meat, so much better for you than beef, and unlike other meatloaf I’ve tried before it is so so smooth!! So here it is…

  • 2 packages of ground turkey (antibiotic and hormone-free!)
  • 4-5 slices of bread (I use wheat bread)
  • 1 Large egg
  • 3 tbsp of olive oil
  • A dash of hot sauce
  • A dash of liquid smoke
  • A pinch of Himalayan pink salt
  • A pinch of cumin
  • 1/4 onion, finely chopped
  1. Preheat your oven to 350
  2. Throw the ground turkey in a large mixing bowl
  3. Tear the bread up into small pieces and add it to the turkey mixture
  4. Add the egg, olive oil, cumin, salt, hot sauce and liquid smoke
  5. Chop the onion and add it to the mix
  6. Using your hands, mix all the ingredients together until you have a smooth mixture (I prefer gloves when I don’t want to get my fingers sticky).
  7. Coat a baking pan with butter or coconut oil spray
  8. Form the mixture into a “loaf” on the pan
  9. Cover it with foil or a lid and pop it in the oven for 1 hour or until it’s cooked through the center
  10. Remove the foil toward the end to allow your loaf to “brown” a bit on top if you prefer
  11. Slice and serve!!

Show me your healthy turkey loaf with your fav side dishes on IG @stephaniepiix #urbanmermaid💕😋

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Smokey 3 Cheese Eggplant Casserole 

Hello everyone! I hope you’ve all had a lovely 4th (for my US readers at least). I myself am just trying to take advantage of every summer day while having my ass thoroughly kicked by allergies. Fun! I want to share this awesome recipe with you all. It’s my own version of the classic Eggplant Parmesan!

Eggplant is amazing as a meat replacement because it has that meaty-like texture. You can also add mushrooms to this dish for an even more filling meal!

Ingredients:

• 1 large or 2 small eggplants

• a pinch of salt

• 3 eggs (it doesn’t hurt to have more on hand just in case)

• 1 can of breadcrumbs

• liquid smoke

• 1 tomato

• 1 cup of kale leaves

• minced or fresh garlic

• white wine

• 3 cheeses (preferably Parmesan, Gouda and Swiss…but for this one I used Swiss and double sharp cheddar for the hubby).

• 1 package of mushrooms

• 1/2 a small onion

• olive or vegetable oil

• hemp seeds (optional but highly recommended). Where on earth do you get those?! Why, right here of course!

Preheat your oven to about 350 and start by slicing your eggplant about a quarter inch thick. Place the slices in a colander to “dry out” a bit. Add a pinch of salt to them to speed up this process. Let sit about 20-30 minutes. You can use this time to rinse off your kale and mushrooms and set them aside.Once you feel they’ve sat long enough, heat your oil up in a large pan. Beat the eggs in a bowl and dump some breadcrumbs on a plate. You’ll be dipping each piece in the eggs first, then the breadcrumbs (they should stick) then throw them into the pan to fry until they are a nice golden brown on both sides. Once you do this, set them aside on a separate plate. Repeat until all the pieces are fried. Keep in mind: you’ll be adding more oil during the cooking process because these bitches suck up oil like crazy!!Now here’s the fun part: making the sauce! I love making my own sauces! Feel free to get creative with this part.My inspiration for this recipe to begin with was that I wanted to make an Eggplant Parmesan, but I’m not a red sauce person and wanted to tone it down a bit by making a “pink sauce.”

For the sauce I used the cheese grater on one tomato to make it into a “paste,” chopped 1/2 an onion, and 1 clove of garlic. Add about a tablespoon of white wine (feel free to drink the rest) and a small dash of my new-found favorite…Liquid smoke!!! This stuff is AMAZEBALLS!! I’m totally serious!! Even your hands will smell heavenly when working with this stuff (don’t eat those, though!) Please be aware, a little bit goes a long way with this, so your best bet is to pour a few drops into the cap and add it to your sauce that way. I find it really is quite potent! Mix the sauce well and set it aside.

Going back to the eggplant slices, coat a large baking pan with the oil you used to fry the eggplant pieces and start putting the pieces down in the pan. You will be layering all the ingredients together. Add the cheese and pour some of the sauce over the slices evenly, and start laying the kale and mushroom slices in as well.You’ll see it start coming together! Keep adding the cheese and sauce between layers until all the sauce is used up.Once all of the ingredients are in the pan, make the top part the cheesiest layer. Then sprinkle your hemp seeds on top for an extra protein boost! Bake at 350 for about 30 minutes or until you see the top layer of cheese start to get brown. Let it cool and share the smokey happiness!

Try it and tell me what you think in the comments or on my Instagram @stephaniepicss 🥂💜

Homemade Noodles From Scratch!

Ingredients:• 2 ½ cups of flour

• 1 pinch of salt

• 2 eggs

• ½ cup of milk

• 1 tablespoon of softened butter

-Stir the flour and salt together in a large bowl

-Beat the eggs

-Add the eggs, mild and butter to the flour mixture

-Stir ingredients together until dough forms

-Knead dough with hands until dough is smooth

-Allow dough to sit for 10 minutes

-Roll out dough on a floured surface until dough is 1/8” to ¼” thick

-Cut into desired shape (you may want to use a pasta press for this step)

-Allow pasta to air dry

-Boil until pasta is tender or store in fridge until ready to eat

Photo Credit: http://www.recipehubs.com