Carb Conscious

Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with foil. In a large bowl, combine the turkey, breadcrumbs, egg, and spice blend; season with salt and pepper. Gently mix to combine. Transfer to the sheet pan. Shape the mixture into a tightly packed loaf, about 10 inches by 3 inches. Bake 20 to 22 minutes, or until browned and cooked through.* Transfer 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, pat the steaks dry with paper towels; season with salt and pepper on all sides. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. When cool enough to handle, find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. 

An instant-read thermometer should register 145°F.

Meanwhile, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Halve, peel, and thinly slice the onion. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Halve the tomatoes and medium dice the cucumbers; combine in a bowl. Drizzle with olive oil and season with salt and pepper; stir to combine. Cut off and discard the root end of the lettuce; roughly chop the leaves. Combine the chopped lettuce and spinach in a bowl.

In the pan of reserved fond, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced carrots and sliced onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly wilted. Add 1/2 cup of water. Cook, stirring occasionally, 3 to 4 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat and stir in the salsa verde until thoroughly combined.

Combine the lemon purée, mayonnaise, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Combine the guacamole, yogurt, and 1 tablespoon of water. Taste, then season with salt and pepper if desired.

Combine the ketchup, 2 teaspoons of water, and as much of the chile paste as you’d like, depending on how spicy you’d like it to be. Taste, then season with salt and pepper if desired.

Combine the ranch dressing, sour cream, 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 finished vegetables

• 1 sliced steak

Transfer the lemon mayo to  2 small containers.

Makes 2 servings:

For each serving, in a large container combine:

• 1/4 prepared greens

• 1/4 seasoned tomatoes and cucumbers

• 1 sliced steak

Transfer the creamy guacamole to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished vegetables

• 2 slices cooked meatloaf

Transfer the Calabrian ketchup to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine:  

• 1/4 prepared greens

• 1/4 seasoned tomatoes and cucumbers

• 2 slices cooked meatloaf

Transfer the creamy ranch to 2 small containers.

Makes 2 servings:

Heat the finished steak and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the lemon mayo and almonds.

Makes 2 servings:

Garnish each serving of finished steak and salad with the creamy guacamole and tomatillo-poblano sauce. 

Makes 2 servings:

Heat the finished meatloaf and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the Calabrian ketchup and cheese.

Makes 2 servings:

Garnish each serving of finished meatloaf and salad with the creamy ranch.