Turkey Cupcakes

Meatloaf is one of the easiest meals to prepare. In about an hour, meat, breadcrumbs, ketchup and a few other things turn into a delicious meaty loaf. While it's a meal that will last a whole week and leave everyone satisfied, it's also a very heavy recipe.

We found a recipe that put a fun spin on meatloaf by using turkey and cupcake tins. Think of these as a lighter meatloaf, or easier meatball. To edit it to our tastes (and pantry supply), we used breadcrumbs instead of couscous, added a few jalapenos, used spicy brown mustard, and made them slightly larger than the original recipe called for, as they do shrink. 

These turkey cupcakes could be a great appetizer for a group, paired with your favorite pasta, or eaten simply with a side salad.

Cook time: 25 minutes
Prep time: 20 minutes
Makes 18 cupcakes

Ingredients: 

• 2.5 cups coarsely chopped zucchini
• 1 medium onion, chopped
• 1 medium red pepper, chopped
• 3 jalapenos, chopped (seeds in if you want the extra kick)
• 1 lbs. ground turkey
• 2 tablespoons Worcestershire sauce
•  2 tablespoons spicy brown mustard
• 1 egg, lightly beaten
• 1/2 cup breadcrumbs (seasoned or plain)

• Preheat the oven to 400 degrees while you chop your vegetables
• Take the coarsely chopped vegetables and pulse them in a food processor. Make sure they are finely chopped, but not obliterated. You want to see a few good pieces in the turkey cupcake.
• In a large bowl, mix turkey, Worcestershire sauce, mustard, egg and breadcrumbs with the vegetable mixture until well combined
• Butter/grease your favorite muffin pans and drop heaping tablespoons of the meat mixture
• Bake for 25-30 minutes, or until the internal temperature is about 160 degrees F. 

Stroganoff, the remix

A thrifty, quick meal and a delicious, savory meal are not mutually exclusive. Remixing classic recipes can sometimes yield new family favorites. I tried my hand with the always welcome Campbell's Soup beef stroganoff (original can be found here: Campbell's Kitchen).

Due to some childhood guilt about never eating all the peas, I added one 15 oz can, though truthfully, it may taste better without it.

The Galley Kitchen remix fed two people for approximately three days (six total dinners).

Total prep time: 5 mins

Total cooking time: 20 mins

Reheating tip: To fight some of that dryness that comes with reheating food, add a spoonful of sour cream.

Ingredients:

• 1 tablespoon vegetable oil
• 1 lbs ground turkey
• 1/2 cup chopped shallots
• 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (98% Fat Free)
• 2 tablespoons Worchestire sauce
• 1 ice cream scoop sour cream (yes, ice cream scoop)
• 1 package egg noodles, cooked
• 1 15 oz can sweet peas, drained (optional)
• 2 garlic cloves, minced
• 1/3 cup chicken broth

Time saving tip: Start the egg noodles first so they'll be ready to rock by the time the turkey is done.

Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the turkey and brown. Once browned, drain of any fat.

Reduce the heat to medium and add the onion and garlic to the skillet and cook until it's tender.

Stir the soup, sour cream, peas (if using) and Worcestershire sauce in the skillet. Allow the ingredients to simmer for 10 minutes, stirring occasionally.

Mix the turkey with the noodles and enjoy.