Chicken & Turkey

Meatloaf with Spinach and Freekah

INGREDIENTS

  • 1 cup dry or about 2 cups cooked Freekeh

  • 2 ½ cups water or beef broth

  • 1 pound of lean ground beef or ground turkey

  • ½ cup ketchup, plus a little extra for topping

  • ¾ cup tomato sauce (or just add extra ketchup)

  • ½ tsp salt

  • Few shakes of black pepper and crushed red pepper flakes

  • 2 eggs beaten

  • ½ cup onion, diced fine

  • 1 cup frozen spinach, thawed and drained

  • 1 tablespoon oregano

  • 1 teaspoon prepared mustard

  • 4 shakes garlic powder

  • 4 shakes Worcestershire sauce (optional)

DIRECTIONS

1.     Preheat oven to 400F

2.     Pour water or broth and the Freekeh in a sauce pan and bring to a boil, cooking for 1 minute. Reduce heat to low. Add in the garlic. Cover and simmer for about 25 minutes until the Freekeh is tender. Once cooked, remove from heat. Let stand to cool a few minutes before the next step.

3.     In a large bowl, add all ingredients including the fully cooked Freekeh. Mix thoroughly with your clean hands. Line a casserole dish with foil or spray with cooking spray. Add beef mixture and press into a loaf shape. Top with a little more ketchup and coat. Bake in preheated oven for about 1 hour and 15 minutes or until done. Once done, drain any remaining fat from pan. Let meatloaf rest about 5 minutes before cutting.

Freekeh Marinara Meatballs

Meatballs:

  • 2 cups cooked Freekeh

  • 1 small onion, finely diced

  • 1 egg, slightly beaten

  • 1/4 cup water or broth

  • 1 large garlic clove, minced

  • 1 lb lean ground beef or ground turkey

  • 2 tablespoons rolled oats or oatmeal flakes

  • 4 tablespoons almond flour or whole wheat flour

  • 1 tablespoon oregano

  • 1/3 cup basil, finely chopped

  • 1/4 cup Parmesan or Pecorino Romano cheese, grated

  • 1/8 teaspoon crushed red pepper or freshly ground pepper

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon Worcestershire sauce

  • A dash of sea salt of Himalayan pink salt

  • 1 (24 ounce) jarred marinara sauce (to use in the Instant Pot)

Oven Instructions:

  1. Preheat oven to 400°F

  2. In a large bowl, mix all meatball ingredients together using your clean hands.

  3. Pinch off about a 4 tablespoon portion of meat mixture and gently roll between your hands to form a ball. Continue rolling meatballs placing them on a plater until all the meat mixture is used. Wash your hands thoroughly.

  4. Assemble the meatballs spaced slightly apart on a baking sheet. Bake at 400°F for 25 to 30 minutes. Flip meatballs after 10 minutes. The meatballs are done when the outsides are browned, and when they read 165°F in the middle on an instant read thermometer and serve.

  5. Meatballs can be refrigerated for up to 3 days or frozen for 6 months.

Instant Pot Instructions:

  1. In a large bowl, mix all meatball ingredients together using your clean hands.

  2. Pinch off about a 4 tablespoon portion of meat mixture and gently roll between your hands to form a ball. Continue rolling meatballs placing them on a platter. Wash your hands thoroughly.

  3. Pour the marinara sauce into the Instant Pot. Drop the meatballs in a clockwise direction so they are in an even layer, then fill the center and start again with a second layer if necessary until you run out of meatballs.

  4. Place lid on Instant Pot and switch valve to “sealing”. Press “Manual” and set to high pressure using the “adjust” button. This will take 10-12 minutes. Use the +/- to set the Instant Pot to 7 minutes.

  5. When time is up, allow to slow release for 5 minutes. Then turn off the Instant Pot and do the quick release very carefully letting the steam release and open the lid. When removing the lid, lift it so its a shield in front of you as the steam releases.

  6. Meatballs can be refrigerated for up to 3 days or frozen for 6 months.

Meal Prep Ideas: 

  1. Meatballs served over zucchini noodles with tomato sauce on top and basil.

  2. Meatballs on a roll with tomato sauce and melted mozzarella cheese.

  3. Serve over a salad or with a side salad.

  4. Served over Banza pasta with tomato sauce and garnished with basil.

  5. Make some smaller meatballs 3/4-1″ to serve as an appetizer with pretty frilled toothpicks.

Oven Roasted Chicken

Ingredients:

1 whole chicken

1 spice packet

1/2 cup of BD Provisions Garlic Olive Oil

Cooking instructions:

Preheat oven to 350 degrees

Make paste with spice packet and ½ cup of BD Provisions Garlic Olive oil.

Between skin and meat of chicken, coat with the paste. Cook chicken 20 minutes per pound of chicken. Cover chicken until last 1 hour of cooking time. At last hour, take off cover and continue to cook in oven. Can throw carrots, potatoes, onions and celery in bottom of pan last hour of cooking as well if wish.

Red Lentil Turkey Vindaloo Stew

Ingredients:

2 Cups – BD Red Lentils (Bin 1027)

3 Large Sweet Potato Chopped in medium cubes

½ Vidalia onion Chopped

3 Carrots Chopped

BD Bay leaves

2 Tablespoons BD Garlic Olive Oil

2 Tablespoons BD Vindaloo Curry Spice

½ Bunch Chopped Cilantro

1-2 16oz boxes of Chicken stock or Veggie Stock

Chopped Left over Holiday Roasted Turkey or Turkey Tenderloins cut into cubes

Salt to taste

 

In a large heavy bottom pot add garlic oil and chopped onion, carrot and sweet potato. Sautee until slightly soft. Add the Vindaloo seasoning to the veggies. Cook for 2 minutes stirring constantly. Add the red lentils to the pot and stir. Add chopped Turkey.  Next add the broth to the pot. The lentils will absorb into the lentils as they cook down. Start with 1 box of stock and keep adding more as the lentils absorb the liquid. After you use the 2 boxes of stock if more liquid is needed add water to loosen up the stew if needed. Add salt to taste and the bay leaves and simmer on low for 45 minute.

Tacos!

Ingredients:

1 lb of cooked meat- chicken, beef, or pork.

2 Tablespoons of BD Provisions Taco Seasoning

Corn or Flour Tortillas

Taco topping of your choice- lettuce, tomato, scallions, avocados, cheese, sour cream etc.

Instructions:

Add 2 Tablespoons of the BD Provisions Taco Seasoning plus 1/2 cup water to a pan over medium heat.  Add one pound of cooked meat and  stir frequently until there the liquid has been absorbed into the meat.

Serve with tortillas and taco toppings and enjoy!