Carb Conscious

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high.  Line two sheet pans with foil. Wash and dry the fresh produce. Cut the potatoes crosswise into 1/2-inch rounds. Transfer to one sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to coat and arrange in an even layer on one side of the sheet pan. In a large bowl, combine the turkey, weeknight hero spice blend, and half the breadcrumbs (you will have extra); season with salt and pepper. Gently mix to combine. Transfer to other side of the sheet pan. Shape the mixture into a tightly packed loaf, about 10 inches by 3 inches. 

Roast the prepared potatoes and meatloaf 20 to 22 minutes, or until the potatoes are tender when pierced with a fork and the meatloaf is cooked through.* Remove from the oven. Transfer the meatloaf to a cutting board. When cool enough to handle, carefully slice into 8 equal-sized pieces. 

*An instant-read thermometer should register 165°F.

Meanwhile, add the freekeh to the pot of boiling water and cook, uncovered, 24 to to 26 minutes, or until tender. Turn off the heat. Drain thoroughly.

Pat the fish dry with paper towels; transfer to the remaining sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Evenly coat 2 seasoned fish fillets with enough of the Southern spice blend to coat. Arrange skin side down. Roast 15 to 17 minutes, or until cooked through.* Remove from the oven.

*An instant-read thermometer should register 145°F.

Meanwhile, cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then large dice. Cut off and discard the stem ends of the brussels sprouts; quarter lengthwise. Peel and thinly slice the shallot. Separate the kale leaves from the stems; discard the stems and finely chop the leaves. Halve the tomatoes. Thinly slice the scallions. In a large bowl, combine the chopped kale, halved tomatoes, and sliced scallions; drizzle with olive oil and season with salt and pepper. Toss to coat.

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the quartered brussels sprouts and sliced shallot; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the vinegar (carefully, as the liquid may splatter) and 1/4 cup of water. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are softened and the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired. 

Knead the packet of honey before opening. Combine the creamy mustard sauce and half the honey (you will have extra). Taste, then season with salt and pepper if desired.

Combine the pesto and fromage blanc. Taste, then season with salt and pepper if desired. 

Combine the mayonnaise and half the barbecue sauce (you will have extra). Taste, then season with salt and pepper if desired. 

Combine the za’atar, tzatziki, and 2 teaspoons of water. Taste, then season with salt and pepper if desired. 

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked freekeh

• 1/4 cooked vegetables

• 1 Southern-spiced fish fillet

Transfer the honey mustard to 2 small containers. 

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 kale salad

• 1/4 roasted potatoes

• 1 roasted fish fillet

Transfer the creamy pesto to 2 small containers. 

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked freekeh

• 1/4 cooked vegetables

• 2 slices roasted meatloaf

Transfer the BBQ mayo to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 kale salad

• 1/4 roasted potatoes

• 2 slices roasted meatloaf

Transfer the za’atar yogurt to 2 small containers. 

Makes 2 servings:

Roughly chop the pickle chips. Heat the finished fish, freekeh, and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the honey mustard and chopped pickle chips.

Makes 2 servings:

Heat the finished fish, potatoes, and kale salad in the microwave, 1 to 2 minutes, or until heated through. Garnish each serving with the creamy pesto and pickled peppers. 

Makes 2 servings:

Roughly chop the peanuts and jalapeño pepper; wash your hands immediately after handling the pepper. Heat the finished meatloaf, freekeh, and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the BBQ mayo, chopped peanuts, and as much of the chopped jalapeño pepper as you’d like.

Makes 2 servings:

Wash and dry the parsley; roughly chop the leaves and stems. Heat the finished meatloaf, potatoes, and kale salad in the microwave, 1 to 2 minutes, or until heated through. Garnish each serving with the za’atar yogurt, almonds, and chopped parsley.