Turkey Quinoa Meatloaf

Ingredients:

• 1/4 cup quinoa
• 1/2 cup water
• 1 teaspoon olive oil
• 1 small onion, chopped
• 1 large clove garlic, chopped
• 1 20 oz package ground turkey
• 1 tablespoon tomato paste
• 1 tablespoon hot sauce
• 2 tablespoons Worcestershire sauce
• 1 egg
• 1 1/2 teaspoons salt
• 1 teaspoon ground black pepper
• 2 tablespoons brown sugar
• 2 teaspoons Worcestershire sauce
• 1 teaspoon water

Directions:

1. Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
2. Preheat an oven to 350 degrees F (175 degrees C).
3. Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for another minute; remove from heat to cool.
4. Stir the turkey, cooked quinoa, onions, tomato paste, hot sauce, 2 tablespoons Worcestershire, egg, salt, and pepper in a large bowl until well combined. The mixture will be very moist. Shape into a loaf on a foil lined baking sheet. Combine the brown sugar, 2 teaspoons Worcestershire, and 1 teaspoon water in a small bowl. Rub the paste over the top of the meatloaf.
5. Bake in the preheated oven until no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let the meatloaf cool for 10 minutes before slicing and serving.

Braised Balsamic Chicken (From Allrecipes)

I'm posting this link to my site because this is a regular dish around our household.  Super healthy, very quick to make and so delicious I wish I could take the credit for it!! ;-) I serve it over rice.

http://allrecipes.com/recipe/braised-balsamic-chicken/

Banana Cinnamon Pancakes (Gluten Free!)

Don't let the "Gluten Free" steer you away.  These were probably the most delicious pancakes I've ever had! We even put some peanut butter on them as a topping instead of syrup and served with bacon and fried eggs. They were TDF and healthy too!

Ingredients:

• 1-1/3 cups Bob's Red Mill Gluten Free All Purpose Flour
• 1 tsp Baking Powder
• 1/2 tsp Salt
• 1/2 tsp Baking Soda
• 1 Tb Honey 
• 1/2 tsp Vanilla
• 2 Tb Vegetable Oil 
• 3/4 cup + 2 Tb Water, warm 
• 2 Egg Whites, stiffly beaten 
• 1 banana (sliced)
• Cinnamon
• Powdered sugar

Directions:
In a bowl combine the first 4 ingredients.

In another bowl combine honey, vanilla, vegetable oil and warm water. Mix dry ingredients with wet ingredients; then gently fold in the stiffly beaten egg whites.

Ladle pancake batter onto a preheated and oiled pan.  Place sliced banana pieces in pancake and sprinkle with cinnamon. Flip pancakes over when they begin to puff and become lightly browned on the edges. Serve with powdered sugar sprinkled over pancakes.  You can top with syrup or peanut butter (either are deelish!)