Saturday 1/1/11 Turkey and Apricot Meatloaf with Spring Sunshine Salad

Turkey and Apricot Meatloaf
Prep time: 20 minutes Cook time: 1 ¼ hours 4 slices white bread 1/3 cup whole milk 2 stalks celery, finely chopped 2 carrots , peeled and chopped 1 white onion , finely chopped 2 garlic clove(s), finely chopped 1 teaspoon chili powder 1/4 cup olive oil 2 pounds ground turkey 1/2 cup dried apricots, finely chopped 1/2 cup Italian parsley, chopped 1/4 cup apricot preserves, plus 1 T for meat 1 tablespoon soy sauce (low sodium) 1 tablespoon Worcestershire sauce 2 large eggs , lightly beaten 2 teaspoons water 1 1/4 teaspoons salt 1/2 teaspoon black pepper per serving: 487 calories; 32 grams protein; 25 grams total fat; 3 grams fiber; 6 grams saturated fat; 34 grams carbohydrates; 190 mgs cholesterol; 1074 mgs sodium; 11 weight watcher points		Preheat oven to 350 degrees [1] Pulse the bread in a food processor until fine crumbs form. Soak bread crumbs in milk in a large bowl. [2] Meanwhile, heat the oil in a large skillet over medium heat. Add the celery, carrots, onion, and garlic with chile powder and a dash of salt and cook until softened, about 10 minutes. [3] Add the vegetables to the bread-crumb mixture with turkey, dried apricots, parsley, 1 tablespoon preserves, soy sauce, Worcestershire sauce, eggs, and a dash of salt, and pepper. Mix with your hands until just combined. Form into a loaf. [4] Stir together water, preserves, and another tablespoon soy sauce and brush over surface of meatloaf. Bake until an instant-read thermometer inserted into center registers 165 degrees, for 1 to 1 1/4 hours. Let stand 10 minutes before serving. NOTE: if you’re short on time, make your loaf flatter and bigger (put in baking dish) and it will cook faster.

Spring Sunshine Salad
Prep time: 10 minutes 2 heads Boston (butter) lettuce 2 oranges , peeled and sliced 1 avocado , thinly sliced 1/2 cup chopped walnuts, toasted 2 green onions , sliced 1/2 cup prepared citrus salad dressing per serving: 211 calories; 4 grams protein; 17 grams total fat; 6 grams fiber; 2 grams saturated fat; 15 grams carbohydrates; 0 mgs cholesterol; 345 mgs sodium; 5 weight watcher points		[1] Wash and dry your salad greens well and place them in a large bowl. Add the oranges, nuts, and onion. Toss well with dressing and served.