Turkey Cobb Salad
A play on the traditional high-fat Cobb. Use your favorite dressing: Thousand Island, Ranch or Vinaigrette.
- 1 pound turkey breast (small dice; you can buy store bought or roast a turkey breast yourself)
- 2 cups shelled soybeans (blanched)
- 2 tomatoes (diced)
- 8 eggs (hard boiled; use whites only and dice)
- 8 strips vegetarian, turkey or tempeh bacon (cooked crisp and small dice)
- 2 avocados (diced)
- 1 head romaine lettuce (washed and chopped)
- 1/4 head red cabbage (washed and chopped)
1. Mix cabbage and romaine together. Set aside in refrigerator.
2. Prep all ingredients according to above specifications.
3. Place lettuce mix on plate.
4. Line each ingredient in vertical lines.
5. Serve with your favorite low-fat dressing.
Turkey and Chicken Meatloaf
- cooking spray or 1 tablespoon olive oil
- 1 pound ground white meat turkey
- 1 pound ground white meat chicken
- 1 onion julienned
- 2 carrots julienned
- 1/2 cup egg whites
- 3/4 cup organic ketchup
- 1/4 cup tamari soy sauce (low sodium)
- 1 tablespoon poultry spice
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 3/4 cup rolled oats
- to taste sea salt
- to taste ground black pepper
- 1/4 cup organic ketchup or marinara sauce for top of meatloaf
1. Sauté onions in cooking spray or olive oil cook about 5 minutes or until clear.
2. Add carrots, sauté 1 minute and remove from heat.
3. Place all other ingredients in a bowl.
4. Add onion mixture.
5. Blend well.
6. Place mixture in a loaf pan lined with parchment paper.
7. Top with ketchup.
8. Score diagonally, crisscross using a paring knife.
9. Bake at 350 degrees about 1½ hours or until 170 degrees when using a meat thermometer.
Reprinted with permission from the Prostate Cancer Foundation and Chef Beth Ginsberg.