Recipe 002 - Survival Loaf

We live near a Sunflower Market that has ground turkey and chicken breast available pretty much all the time.  Many bigger chains will have Jennie-O 99% fat free ground turkey breast available - but not all and not always.  These ground meats, while expensive have been key to our 17DD successes.

When things get really hectic it is not always practical to have separate meat and veggie dishes.  The following recipe is one I came up with to be able to get a very filling serving of both meats and veggies that can be pre-made in large quantity and kept on hand in the refrigerator.  It's had several names, including 'Generic Nutrient Loaf' but we liked Survival Loaf better.  Naturally one can substitute any allowed veggies and seasonings to taste.

Recipe is based on 2 packs (2 1/2 lbs) of ground turkey breast to fill one 9x12 baking pan but in honesty I usually double that and make 2 pans at once.  All veggies are fresh.

2 1/2 lbs ground turkey breast (99% fat free or better)
1 Small - Medium onions, minced fine in food processor
1/2 large bell pepper - also minced fine
1+ Cup (not kidding) of pre-minced garlic from a jar - halve this if using fresh or you don't like garlic
1/2 Std pint of mushrooms - any kind minced fine
1/2 lb broccoli crowns - chopped pretty small in food processor
1/2 lb carrots also chopped very small
1/2 lb Asparagus - chopped small
1/2 bag (10 oz ) fresh spinach
Whatever other allowed veggies you have around that need to be eaten - throw em in the food processor.
1/2 Cup (give or take) of worcestershire sauce
1/2 Cup (give or take) of soy sauce
Black pepper to your liking
Louisiana hot sauce if you like - don't go crazy
1 Tbsp Cumin Powder or
1 Tbsp Oregano Powder if you prefer or try your own spices out.

I've thought about using egg whites as a binder but haven't tried it out yet!

Get a giant bowl and mix all of this together thoroughly.  It will be a wet mess.

Spray your pan(s) with cooking spray, moosh the mixture into the pan(s).

Cover with foil and bake at 350 covered for 45 minutes.
Remove foil and bake an additional 15 minutes or until your meat thermometer pleases you.

There will be a LOT of free liquid in the pan(s) along the way and when you are done so be very careful taking them in an out of the oven.  Drain the liquid when fully cooked.

Cut into squares.  Eat some and put the rest in the fridge for whenever you need meat and veggies in one!

We also do a variation of this that is without the extra veggies and with fat free cheese added for cycle 3 and when we have time to make separate veggies.  That one is called "Burger Loaf".

Enjoy.

PS - Edited 1-16-2012 - somewhere in the original post I lost track of the fact that this was a one - pan recipe and I used my usual 2 pan amounts.  Fixed now!