Carb Conscious

with Shrimp & Turkey Meatloaf

95 MIN

8 Servings

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From the Test Kitchen

Discover meal prep designed for a healthy lifestyle. These recipes replace refined carbohydrates with high-fiber foods like veggies and whole grains, all with 42g or less of net carbs per serving.

This week's meals are:
• Mexican-Style Shrimp with Vegetables & Guajillo Sour Cream
• Asian Shrimp & Vegetables with Cashews & Sweet Chili Mayo
• Italian-Style Turkey Meatloaf with Veggies & Creamy Salsa Verde
• Turkey Meatloaf & Romesco Ketchup with Roasted Broccoli & Peppers

See Plans

Nutrition

PER SERVING
Calories

570 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Tbsps Raw Pepitas
2 Tbsps Grated Cotija Cheese
1 bunch Parsley
¼ cup Grated Parmesan Cheese
2 Tbsps Sliced Roasted Almonds
3 Tbsps Roasted Cashews
1 tsp Furikake
1⅛ lbs Ground Turkey
2 Poblano Peppers
½ lb Grape Tomatoes
1 Shallot
6 oz Green Beans
½ lb Sweet Peppers
¼ cup Panko Breadcrumbs
1 oz Castelvetrano Olives
1 Pasture-Raised Egg
½ oz Sweet Piquante Peppers
2 cloves Garlic
1 lb Broccoli
1/18 lb Tail-Off Shrimp
1 Red Onion
⅓ cup Salsa Verde
3 Tbsps Romesco Sauce (Contains Almonds)
1 Tbsp Ketchup
2 Tbsps Fromage Blanc
2 Tbsps Mayonnaise
⅓ cup Guajillo Chile Pepper Sauce
3 Tbsps Sweet Chili Sauce
¼ cup Sour Cream

step-by-step

instructions

Cook Along

1 Form, bake & slice the meatloaf

Preheat the oven to 450°F. Line two sheet pans with foil. Pit and roughly chop the olives. Roughly chop the piquante peppers. In a large bowl, combine the turkey, breadcrumbs, egg, chopped olives, and chopped peppers; season with salt and pepper. Gently mix to combine. Transfer to one of the sheet pans. 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.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce for bulk cooking. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut into small florets. Halve and peel the onion; cut into 1/2-inch-wide wedges, keeping the layers intact. Cut off and discard the stems of the sweet peppers; remove the cores. Quarter lengthwise. Peel and roughly chop 2 cloves of garlic. Peel and thinly slice the shallot. Halve the tomatoes; place in a bowl and season with salt and pepper. Cut off and discard the stems of the poblano peppers; halve lengthwise, then remove the ribs and seeds. Thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling.

3 Roast the broccoli, onion & sweet peppers

Transfer the broccoli florets, onion wedges, and sliced sweet peppers to the remaining sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

4 Cook the shrimp

Meanwhile, pat the shrimp dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

5 Sauté the remaining vegetables

In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced poblano peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped garlic, sliced shallot, and green beans; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat and stir in the seasoned tomatoes. Taste, then season with salt and pepper if desired.

6 Make the Guajillo Sour Cream

Combine the guajillo chile sauce and sour cream. Taste, then season with salt and pepper if desired.

7 Make the Sweet Chili Mayo

Combine the sweet chili sauce, mayonnaise, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

8 Make the Creamy Salsa Verde

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

9 Make the Romesco Ketchup

Combine the romesco sauce, ketchup, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

10 Assemble & Store the Mexican-Style Shrimp

Makes 2 servings:

For each serving, in a large container combine:

• 1/4 sautéed vegetables

• 1/4 cooked shrimp

Transfer the guajillo sour cream to 2 small containers.

11 Assemble & Store the Asian Shrimp & Vegetables

Makes 2 servings:

For each serving, in a large container combine:

• 1/4 roasted vegetables

• 1/4 cooked shrimp

Transfer the sweet chili mayo to 2 small containers.

12 Assemble & Store the Italian-Style Turkey Meatloaf

Makes 2 servings:

For each serving, in a large container combine:

• 1/4 sautéed vegetables

• 2 slices meatloaf

Transfer the creamy salsa verde to 2 small containers.

13 Assemble & Store the Turkey Meatloaf & Romesco Ketchup

Makes 2 servings:

For each serving, in a large container combine:

• 1/4 roasted vegetables

• 2 slices meatloaf

Transfer the romesco ketchup to 2 small containers.

14 Finish & Serve the Mexican-Style Shrimp

Makes 2 servings:

Heat the finished shrimp and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the guajillo sour cream, pepitas, and cotija.

15 Finish & Serve the Asian Shrimp & Vegetables

Makes 2 servings:

Roughly chop the cashews. Heat the finished shrimp and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the sweet chili mayo, chopped cashews, and furikake.

16 Finish & Serve the Italian-Style Turkey Meatloaf

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 creamy salsa verde, almonds, and parmesan.

17 Finish & Serve the Turkey Meatloaf & Romesco Ketchup

Makes 2 servings:

Wash and dry the parsley; roughly chop the leaves and stems. Heat the finished meatloaf and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the romesco ketchup and chopped parsley.