Wayfinder's Galley

Cody

Red Beans & Potatoes

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Add a little bit of protein and fiber to your carb loaded side with this red beans and potatoes recipe. 

Add a little bit of protein and fiber to your carb loaded side with this red beans and potatoes recipe. 

I used to regularly order a grilled chicken meal when I was living in Bahrain.  I can’t remember the name of the restaurant (Flair, maybe?).  Either way, it came with a side of potatoes that stuck with me.  When I came back home, I started trying to mimic it.  This is a great side compliment to almost any meat and it can hide some extra nutritional value. 

Red Beans & Potatoes

Add a little bit of protein and fiber to your carb loaded side with this red beans and potatoes recipe. 

Add a little bit of protein and fiber to your carb loaded side with this red beans and potatoes recipe. 

Ingredients

  • 6 Idaho Potatoes
  • 1 tbsp of butter
  • 1/4 cup milk
  • 1/2 cup of red beans
  • 1/2 tsp Cajun seasoning
  • 1/2 tsp salt
  • 1/2 tsp parsley
  • 1/2 tsp garlic
  • salt to taste

Instructions

  1. Bring a large pot of water to boil.
  2. Peel and chop the potatoes. Place them in the boiling water for approximately 25 minutes or until they're soft enough to be easily pierced with a fork. Drain.
  3. Add the butter and milk to the potatoes and lightly whip with a handheld blender. You don't want to go too creamy with these. If needed, instant potatoes will work as well and save time.
  4. Place beans and all seasonings into a food processor or blender and blend to the consistency of really thick, pasty oatmeal. You can opt to just mash them (as shown in picture) but we prefer to break them down further. The difference is in the density. Well blended beans provide a more dense, yet consistent side dish. Mashing the beans gives a more "beans and potatoes" feel with light, fluffy potatoes and random bean bites.
  5. Blend the potatoes and beans thoroughly using a fork. If the mixture is too thick, add more milk (1/8 cup at a time) until desired consistency is reached.
  6. Optional: Create a "bowl" within the center of the finished red beans and potatoes. Place 1 tbsp of butter and sprinkle some fresh parsley in the center. The heat from the potatoes should melt the butter creating a bowl of melted goodness that will flow over the dish as guests scoop their servings.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 202Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 232mgCarbohydrates: 41gFiber: 5gSugar: 2gProtein: 6g
© Cody
Category: Side Dish

At-Home Beef & Cheddar Sandwich

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This delicious DIY version of one of Arby’s favorites will have you ditching the line and saving money.

This delicious DIY version of one of Arby’s favorites will have you ditching the line and saving money.

I’ve spent twenty minutes in the Arby’s drive thru line on more than one occasion.  Even better, I pulled up to the place that has the meats only to be told they’re out of roast beef!! That’s like….their thing!!! So, I left and learned to fend for myself. The result was saved time and money! You’d spend over thirty dollars on this amount of “real deal” Beef ‘n’ Cheddar sandwiches compared to what you can make at home for less than twenty dollars.

Ingredients Needed for Beef & Cheddar Sandwich

  • Onion Buns
  • Roast Beef
  • Easy Cheese Cheddar
  • Arby’s Sauce (optional)

How to Make the Beef & Cheddar Sandwich

Warm the roast beef. Wrap and seal the roast beef in foil and place in the oven to warm. 

Toast the buns. Melt butter in a cast iron skillet and toast the buns, face down. 

This delicious DIY version of one of Arby’s favorites (Beef & Cheddar Sandwich) will have you ditching the line and saving money.This delicious DIY version of one of Arby’s favorites (Beef & Cheddar Sandwich) will have you ditching the line and saving money.

Add the Beef & Cheddar.  Place the warm roast beef on the toasted bun and top with Easy Cheese Cheddar.

This delicious DIY version of one of Arby’s favorites (Beef & Cheddar Sandwich) will have you ditching the line and saving money.This delicious DIY version of one of Arby’s favorites (Beef & Cheddar Sandwich)will have you ditching the line and saving money.

Sauce and Top. Add Arby’s sauce (optional) and firmly press the top of the bun down onto the sandwich.  Enjoy!!

This delicious DIY version of one of Arby’s favorites (Beef & Cheddar Sandwich) will have you ditching the line and saving money.

 

Tips for the Best Beef & Cheddar Sandwich

Use quality roast beef. Don’t skimp on the quality of meat here.  I picked up Boar’s Head London Broil from a local catering company.  I always recommend supporting local business when you can, but this can often be found at larger stores (like Kroger), as well.

Toast the Buns. A good bun can make or break a sandwich. Now, you have to have Onion Buns for this recipe but toasting it definitely takes the flavor and texture up a notch by giving it a buttery crisp sear.  Even if you plan to heat them up later, this step matters.

By the way, I’ve made these in bulk for road trips before and will definitely do it for trips to come. 

At-Home Beef & Cheddar

This delicious DIY version of one of Arby’s favorites (Beef & Cheddar Sandwich) will have you ditching the line and saving money.
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes

Ingredients

  • 2 lbs. roast beef
  • 1 can of Easy Cheese Cheddar
  • 8 toasted onion buns (1 pack)
  • 1-2 tbsp butter (optional)

Instructions

  1. Preheat oven to 350
  2. Melt butter in a cast iron skillet and toast the buns.
  3. Wrap/seal roast beef in aluminum foil and place in oven for ten minutes or until the meet is thoroughly warmed.
  4. Remove meat and place ¼ lbs. of roast beef on each bun, topping with Easy Cheese.
  5. Add the top of the onion bun, giving it a firm press and enjoy!

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 318Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 60mgSodium: 1234mgCarbohydrates: 27gFiber: 1gSugar: 6gProtein: 22g
© Cody
Category: 30 Minutes or Less

Shrimp & Grits

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A Southern staple, this flavorful Shrimp and Grits can be enjoyed at any meal!

The thick, creamy, stone ground grits are spooned over a Cajun hot sauce and topped with shrimp, Andouille sausage, and bacon.

 

This is my spin on the classic favorite.  The thick, creamy, stone ground grits are spooned over a Cajun hot sauce and topped with shrimp, Andouille sausage, and bacon. Anywhere I’ve been that served grits, I tried them.  Some were good, some weren’t, and some were so inconsistent that the quality depended on the day.  I like my grits thick, sweet and buttery, yet salty and savory!! I don’t want them bland and runny to the point of watching little particles spin in the liquid every time the spoon hits.  Also, I don’t enjoy fishing for solo shrimp in a sea of grits.  There’s a reason those things are caught with nets! So, this version provides ample opportunity to ensure each bite is full flavor; rather it be from the meats, shrimp, cheesy grits, sweet bursts of tomato, or the crisp pop of green onions. 

Shrimp & Grits

Shrimp & Grits

A Southern staple, this flavorful Shrimp and Grits can be enjoyed at any meal!

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • 2 lbs of Large or Jumbo Shrimp (peeled, tail off)
  • 4 slices of bacon
  • 2 Andouille Sausage links
  • 1 cup shredded cheddar (medium/mild)
  • 1/2 cup yellow stone ground grits
  • 1/2 cup white stone ground grits
  • 2 tbsp sun-dried tomatoes, chopped
  • 1 green onion stalk, chopped
  • 1-2 tsp Zatarain's Cajun Hot Sauce
  • 2 tbsp butter (optional)
  • 1 tsp salt (optional)

Instructions

  1. Fry bacon in skillet over medium heat.
  2. Bring 1 quart of water and a teaspoon of salt (optional) to a boil in a separate pot. Slowly stir in grits, reduce heat to low, and let cook (covered) for approximately 12 minutes. Stir often.
  3. Remove cooked bacon from skillet and let cool. Add chopped Andouille sausage to the same skillet over medium heat. Prepare the sausage to your likeness and remove from skillet.
  4. Using the same skillet that you cooked the bacon and sausage in, saute the shrimp over medium high heat for about three minutes per side, or until done. For extra flavor, immediately add 1 tbsp butter once removed from heat, sprinkle some Cajun seasoning, and toss; allowing the butter to melt and coat the shrimp.
  5. Return to pot and remove grits from heat, add 3/4 cup of cheese and butter (optional), stir well, and cover.
  6. Chop bacon, sun-dried tomatoes, and mix with Andouille sausage.
  7. On the plates, drizzle hot sauce in the shape of a 'z'. Spoon the grits onto the center of the plate. The grits should spread, pushing the hot sauce along with it.
  8. Add the bacon, sausage and tomatoes.
  9. Top with shrimp. Garnish with green onions and remaining cheese.

A Southern staple, this flavorful Shrimp and Grits can be enjoyed at any meal!

Nutrition Information:

Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 467Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 425mgSodium: 2189mgCarbohydrates: 18gFiber: 1gSugar: 1gProtein: 53g
© Cody

Double Meat Rustic Spaghetti

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With beef, ground Italian sausage, and a few other fresh ingredients, this Double Meat Rustic Spaghetti is an easy way to have your family and friends smiling around the table in about 40 minutes. 

With beef, ground Italian sausage, and a few other fresh ingredients, this Double Meat Rustic Spaghetti is an easy way to have your family and friends smiling around the table in about 40 minutes. 

 

I was in a spaghetti funk for quite a while.  Mainly, I contributed it to the amount of spaghetti UGRs with canned green beans we consumed while overseas.  I had similar issues with canned/pouched tuna and beef jerky for a bit, too.  I think it just put me in a stage of burnout that I still haven’t fully gotten out of years later.  The standard meat, sauce, and noodles would take me right back to the unwelcome strange aftertaste and mild heartburn burps that I just didn’t care to relive. 

My wife is a pastaholic and pizza addict, so I had to figure something out.  Happy wife, happy life, right? After a handful of “I’m just not a spaghetti fan anymore” nights, I found it! I remade the recipe for the family (extended too) and it was a hit.  I’ve stuck with this Double Meat Rustic Spaghetti recipe ever since.  

What is Double Meat Rustic Spaghetti?

Exactly as it sounds, the base of this delicious pasta dish is two types of meat.  We use a lean ground beef (85/15 or 90/10 work great) and an all pork Italian Sausage.  Doing this really amps up the flavor and makes for a more well-rounded sauce.  To give it the rustic vibe, simply add chopped vegetables to the sauce. 

With beef, ground Italian sausage, and a few other fresh ingredients, this Double Meat Rustic Spaghetti is an easy way to have your family and friends smiling around the table in about 40 minutes. 

Ingredients needed for Double Meat Rustic Spaghetti

  • Beef
  • Italian Sausage
  • Green & Red Bell Peppers
  • Onions
  • Garlic
  • 2 Jars of your favorite sauce
  • Spaghetti noodles
  • Olive oil
  • Salt and pepper

How to Make the Best Spaghetti

  • Place a deep skillet over medium-high heat and add 1-2 tablespoons of olive oil.  I also like to add a pinch of medium ground black pepper to the oil, but that is up to you. 
  • Chop the peppers, onions, and garlic and add to the skillet to sauté. While the vegetables are cooking, add a pot of water to the stovetop and bring to a boil.  
  • Once the onions have started to caramelize, remove the vegetables from the skillet and add both the beef and sausage.  Cook thoroughly before returning the vegetables to the skillet.  Mix well and reduce heat to low.  Pour in both jars of sauce and bring to a simmer.  Allow to simmer while the noodles cook. 
  • Place the noodles into the boiling water with a dollop of olive oil and couple pinches of salt.  Cook per the package instructions and drain.   
  • Ladle the sauce over a bed of noodles to serve.  Enjoy!

Tips for the Best Spaghetti

As with every recipe, quality ingredients matter.  For years, we have sourced our beef from local farmers.  I highly recommend you do the this too, if you are able.  The same applies to the pork in our freezer.  It was raised here by people we know.  I’ve also used Italian Sausage that was made from a hog from Florida that found its way to my freezer through memories with my friends and daughter.  If none of these are options for you, then pick a lean grass fed beef and an all pork sausage from the store. 

With beef, ground Italian sausage, and a few other fresh ingredients, this Double Meat Rustic Spaghetti is an easy way to have your family and friends smiling around the table in about 40 minutes. 

Now, I’ve used jars of sauce in this recipe to keep it simple.  But that does not mean it has to taste like pasty heartburn over wet noodles!!! Buy a quality sauce.  You can’t go wrong with brands like Botticelli or Bertolli. The same concept applies to noodles.  Chop some fresh vegetables to mix in with the meat and sauce.  It matters, trust me!! Let the meat, veggies, and sauce simmer for a bit to infuse all of the flavors before serving. 

Double Meat Rustic Spaghetti

With beef, ground Italian sausage, and a few other fresh ingredients, this Double Meat Rustic Spaghetti is an easy way to have your family and friends smiling around the table in about 40 minutes. 
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes

Ingredients

  • 16 oz spaghetti noodles
  • 1/2 red bell pepper
  • 1/2 green pepper
  • 1 sweet onion
  • 2-3 tsp minced garlic
  • 2 tbsp olive oil
  • ½ tsp seasoned salt
  • ½ tsp black pepper (optional)
  • 1 lbs. ground beef
  • 1 lbs. ground Italian sausage
  • 2 Jars of Spaghetti sauce
  • Parmesan (optional)

Instructions

  1. Bring 4 quarts of water to a boil over medium-high heat.
  2. Place 1 tbsp of olive oil in a deep skillet over medium-high heat (go ahead and add a couple twists of cracked black pepper if you’d like).
  3. Chop the peppers and onions. Then, add the peppers and let them sauté for about 6-8 minutes. About halfway through, add the onion. As the onion begins to caramelize, add the minced garlic. Allow the garlic to become fragrant and toast (not burn) for about 30-60 seconds before removing the vegetables aside to a bowl.
  4. Brown the beef and pork in the same skillet, being sure to scrape any tid bits from the bottom of the skillet. Cook thoroughly.
  5. Once the meat is browned thoroughly, return the vegetables to the skillet and mix well before pouring in the jars of sauce. Bring the sauce to a simmer and reduce to low. Stir occasionally.
  6. Add 1 tbsp of olive oil, a pinch of salt, and a box of spaghetti noodles to the boiling pot of water and cook per instructions (usually 10-12 minutes) and drain.
  7. Ladle the sauce over a bed of noodles and top with fresh Parmesan (optional).   

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 517Total Fat: 30gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 83mgSodium: 961mgCarbohydrates: 32gFiber: 4gSugar: 9gProtein: 31g
© Cody

Other Pasta Recipes:

Three Cheese Tortellini

Spicy Sausage Black Bean Pasta

Chicken Penne Arrabbiata 

The Triple Stack Burger

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Three meats and three cheeses stacked up to make one amazingly delicious burger!

Three meats and three cheeses stacked up to make one amazingly delicious burger!

The Story Behind the Triple Stack

At 19 years old, I stopped by TGI Friday’s to get a bite to eat with my mom.  I ordered what I think was called the “triple jack burger”.  Jack Daniels is, or was at the time at least, a big thing there so I’m guessing that’s where the “jack” part came from, or maybe pepper jack cheese.  Same year, I’m in Iraq talking about one of the first things that I’m going to eat when we get back to the States.  In my experience, this is a pretty common conversation.  It doesn’t matter if you’re eating steak and lobster every Wednesday, your mind always tries to wander to something “better” that you can’t get to……..yet. On this one, all I kept going back to (in terms of food at least) was that burger.  

Months later, I walked through the doors of TGI Friday’s with a few friends to get my fix.  We ordered drinks and, although I was overly certain on what I wanted, began searching the menu.  Then, I started to get that stomach drop feeling of startled panic.  I had skipped straight to the only section that mattered to me, the burger section. Guess what wasn’t there!? The burger that I had been mouth watering over for the past several months!!! 

To make the situation worse, every menu item had the calories posted right next to the title.  As I voiced my devastation, my friend threw in his complaint of the calorie notes.  Nobody wanted to see that, haha. We were there to indulge, not be taunted with the reality of bad decisions.  One of the guys asked, “just want to go somewhere else?” Me, “yea man, this place sucks”. We paid for the drinks and bounced. If I’ve been back since, it was masked by my unfilled crave for the long lost burger. 

The Fix

You know how craves go! Nothing satisfies except that exact thing, right? My only option was to figure it out and recreate.  For this, some lame copycat recipe (not that I don’t use those, too) wouldn’t give me my fix.  I had to go above and beyond to make it better than the real deal; a burger that would put a grin on my face and honor that night’s exiting statement.  Over a decade later, I’ve done it!

The Triple Stack Burger

Three meats and three cheeses stacked up to make one amazingly delicious burger!

Ingredients

  • 1/3 lb hamburger patty
  • 4 slices black forest ham
  • 2 slices of quality bacon
  • 1/4 cup pimento cheese
  • 1 bakery fresh bun
  • 1 tsp of sweet & spicy bbq sauce

Instructions

  1. The Burger: I prefer burgers on a flat iron. I just think they're better that way so I sit a flat iron on my grill grates with some wood chips underneath for the best of both worlds. Also, I'm a firm believer that fresh ground is better than prepackaged, but there isn't always time for that. Regardless, just patty 1/3 pound of the ground beef, season it, and cook to your liking via your preferred method. For seasoning, I typically use seasoned salt but Bad Byron's Butt Rub works good here too.
  2. The pimento cheese (don't buy the stuff in the container): Using a cheese shredder, shred 1/2 lb of American cheese, 1/2 lb of Monterey Jack cheese, and 1/4 lb of medium or mild cheddar cheese into a large bowl. Add 3 tbsp of chopped pimentos, 1 chopped jalapeno, and 1/2 cup of mayo (light is fine) and mix thoroughly. You'll have plenty of extra for sandwiches, etc. I took what was left to a party with some Wheat Thins for people to munch.
  3. The Triple Stack: On a fresh bakery style hamburger bun or brioche bun, stack the cooked patty, ham, bacon and pimento cheese. Spread the barbeque sauce on the top half of the bun and press down enough to mash the pimento cheese across the other toppings, but not so much that you smash the whole thing. For the sauce, I recommend Rufus Teague Touch O' Heat for this behemoth. The sauce is supposed to be an underlying flavor note. While I always encourage you're own personal touch, let's try to keep this a burger and not turn it into a barbeque sandwich.

Air Fryer Whole Chicken

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This whole chicken in the air fryer is one of the best meal prep options available.  In just one hour you can have a juicy, flavorful protein source for multiple meals.

This whole chicken in the air fryer is one of the best meal prep options available.  In just one hour you can have a juicy, flavorful protein source for multiple meals.

The Air Fryer

This thing is amazing! For me, it has been one of the best cooking aids when time is of the essence (or I just don’t want to devote my full attention).  Want some roasted baby potatoes for a side? Throw them in the air fryer.  Boudin with your gumbo? Air fryer.  Chicken wings? Air fryer.  Fries or tots with the kid’s dyno nuggets? Air Fryer.  Whole chicken? Yep, air fryer!   

The Chicken

It’s as juicy as a rotisserie chicken, but with crispier skin.  It can go a long way, too.  Once this bird is fully cooked, the follow-on options are endless. It can be eaten as is with some sides or (with skin removed) can be used in Chicken Waldorf, chicken enchiladas, chicken tacos, chicken and dumplings, any type of chicken soup, chicken casserole, and chicken sliders (just off the top of my head).  Once you’ve pulled and used the meat, throw the carcass in a pot with some celery, onion, carrots, garlic, and herbs to make a chicken stock.  The stock can be used in soup, dumplings, risotto, or anything else that utilizes stock in the preparation.  I’ve fed my family four times with a whole chicken in the air fryer: Chicken, veggies, and potatoes; chicken tacos, chicken florentine, and chicken Ramen. 

Air Fryer Whole Chicken

This whole chicken in the air fryer is one of the best meal prep options available.  In just one hour you can have a juicy, flavorful protein source for multiple meals.

This whole chicken in the air fryer is one of the best meal prep options available.  In just one hour you can have a juicy, flavorful protein source for multiple meals.

Prep Time: 15 minutes
Cook Time: 1 hour
Additional Time: 10 minutes
Total Time: 1 hour 25 minutes

Ingredients

  • 1 whole chicken
  • Seasoning/rub

Instructions

  1. Wash chicken and pat dry. Ensure the giblets are removed. The 15 minute prep time is if you choose to let the chicken rise toward room temperature for a more even, thorough cook. Some go longer, I met in the middle here.
  2. Typically, if you were just roasting a chicken in the oven, I would say to rub the bird down with olive oil prior to seasoning to help give the skin the crisp golden texture. With the air fryer, I do not find this step necessary. But, feel free if you wish. I just rub the seasoning (typically a rotisserie or garlic & herb blend) on and go to the next step.
  3. Place the chicken in the fryer breasts up for one hour at 360. Some recommend flipping the bird for the final quarter (15 min +/-). Again, I do not find this necessary. To be honest, in attempting that I've only made a mess, mangled the chicken, burnt myself, or all three simultaneously.
  4. Remove from fryer and let cool for 5-10 minutes.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 179Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 66mgSodium: 61mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 20g

Air Fryer Wings

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These crispy, juicy air fryer wings are so tasty and easy that they’re sure to be a new favorite.  

These crispy, juicy air fryer wings are so tasty and easy that they're sure to be a new favorite.  

 

A party invite shouldn’t become a stressor.  We’ve all been there! Football season has started, but so has school, the kid’s extra curriculars are back in full swing, and the weekend “to-do” list isn’t getting any shorter. So don’t let an appetizer feel like a ball and chain.  Rather it be game day, fight night, or any other “bring a dish” gathering; these chicken wings have got you covered! All you have to do is dump them in the air fryer, press the button, toss in your favorite sauce and you’ll be ready to bring some flavor to the party. Even better, while they’re busy getting crispy, you can still keep checking things off your “to-do” list.

Air Fryer Wings

These crispy, juicy air fryer wings are so tasty and easy that they're sure to be a new favorite.  
Cook Time: 55 minutes
Total Time: 55 minutes

Ingredients

  • 4 lbs chicken wings

Instructions

  1. Put chicken wings in air fryer at 390 (or recommended setting for your machine).
  2. Set timer for 55 minutes; press start, and walk away. It's that easy! If you're working with thawed chicken wings then cut your time down to 30-35 minutes.
  3. About halfway through, return and give the basket a shake, tossing the wings around.
  4. Depending on the size of your air fryer, you may need to do two rounds. No big deal, just place the cooked wings in the warmer. I have a Phillips Starfish Technology XL and it takes me two to cook a 4 lb bag of wings.
  5. When all wings are cooked, toss in your favorite sauce.

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 220Total Fat: 16gSaturated Fat: 4.5gTrans Fat: 0gUnsaturated Fat: 9.5gCholesterol: 80mgSodium: 290mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 19g
Category: Appetizer

I like a variety, so I’ll typically toss two or three flavors.  So here are three sauces  that you can whip up real quick if you choose to not buy or make your own favorite sauce:

 

Buffalo Garlic (not spicy)

  • 1/2 tbsp garlic and herb seasoning
  • 1 tbsp Buffalo seasoning 
  • 2 tsp Parmesan 
  • 1/4 cup creamy Italian dressing (not vinaigrette)

Sriracha BBQ (sweet & nice w/ a little spice)

  • 1/8 cup honey
  • 1/4 cup ketchup
  • 1 tbsp Sriracha sauce
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper
  • 1/4 tsp garlic powder

Korean BBQ (spicy)

  • 1/4 cup gochujang sauce
  • 1/2 tsp soy sauce
  • 1/4 tsp ginger (minced)
  • 1/4 tsp garlic (minced)
  • 1/8 tsp red pepper
  • 1/2 tsp fresh chives (finely chopped)

 

Turkey Meatloaf

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This turkey meatloaf recipe is packed with fresh ingredients and hot spices that are perfectly complimented with a sweet ketchup glaze. 

This turkey meatloaf recipe is packed with fresh ingredients and hot spices that are perfectly complimented with a sweet ketchup glaze. 

Healthy Turkey Meatloaf Recipe

Back in the day, I tried this spicy beef meatloaf recipe that I had gotten out of a Muscle & Fitness edition.  The recipe contained a significant amount of cayenne pepper and Parmesan cheese, from what I remember.  It was tasty and had enough of a kick to open your sweat pores and require a drink after the first couple bites.  The next day, though, it felt like two ghost peppers were whooping up on a bottle of Sriracha in my belly. In attempt to avoid that smoldering situation again, I started making a series of alterations that ultimately led me to this lean, less mean recipe.  My mom grew up eating meatloaf so much that she hates it now, and she LOVES this ground turkey meatloaf to the point of returning for more every time I make it.  

Ingredients for Turkey Meatloaf

The recipe card below is for those flying solo, but just multiply the ingredients by two or three for family size portions. Remember, this is a sweet and SPICY meatloaf recipe.  If you’re heat sensitive, dial back the cayenne and paprika by approximately half.

This turkey meatloaf recipe is packed with fresh ingredients and hot spices that are perfectly complimented with a sweet ketchup glaze. 

To get started, you will need:

  • Ground Turkey
  • egg
  • breadcrumbs
  • parmesan
  • Seasonings (cayenne pepper, smoked paprika, ground sage, Salt & Pepper)
  • green bell pepper, or jalapeno if you want even more kick
  • onion
  • fresh garlic
  • fresh parsley (optional)

For the topping:

  • 1 cup ketchup
  • brown sugar
  • cracked Black pepper
  • crushed red pepper

This turkey meatloaf recipe is packed with fresh ingredients and hot spices that are perfectly complimented with a sweet ketchup glaze. meatloaf recipe. 

How to Make Turkey Meatloaf

Making this healthy turkey meatloaf is pretty easy! Simply chop, mix, and bake. Mix the seasoning, cheese, and breadcrumbs together in a large bowl with the ground turkey. Add your fresh diced or mixed vegetables to the bowl with the beaten egg and mix well.  Place the mixture into a loaf pan and firmly press for an even pack.  Bake until the center is at 165 and let rest until cooled enough to eat.

WHAT TEMPERATURE DO I COOK TURKEY MEATLOAF TO?

It is important to cook your turkey to the proper internal temperature.  Place your meatloaf in an oven that is preheated to 400 (convection) and cook until the center reaches 165. 

This turkey meatloaf recipe is packed with fresh ingredients and hot spices that are perfectly complimented with a sweet ketchup glaze. 

TIPS FOR THE BEST TURKEY MEATLOAF

I typically use 99% lean ground turkey for this meatloaf recipe.  So, there is potential to end up with a dry loaf.  But fret not! The trick is already in the ingredients list. The fresh chopped/minced veggies along with the cheese and egg help maintain moisture as your meat reaches the proper temperature.

WHAT DO I SERVE WITH MEATLOAF?

This sweet and spicy turkey meatloaf pairs great with mashed potatoes.  If you find yourself wanting more, try fresh sautéed green beans or glazed carrots as an additional side.   

WHAT TO DO WITH LEFTOVER MEATLOAF

Meatloaf Burger!? That’s right! On my first trip to Orlando, I ate at this restaurant called The Toothsome Chocolate Emporium & Savory Feast Kitchen at Universal CityWalk.  Its plates offered as big of a mouthful as that title! And the shakes were over-the-top delicious!!  They have a burger there that is essentially a meatloaf meal on a bun.  If you have leftovers from this meal; toast a brioche bun, spread the mashed potatoes, lay your meatloaf atop the potatoes, grab ahold of those buns, and enjoy!

Turkey Meatloaf

This sweet and spicy turkey meatloaf is a good choice for anyone looking for a healthy meatloaf recipe. 

This turkey meatloaf recipe is packed with fresh ingredients and hot spices that are perfectly complimented with a sweet ketchup glaze. 

Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes

Ingredients

  • 1 lb. Turkey, ground
  • 1 egg, beaten
  • ½ cup breadcrumbs
  • ½ cup parmesan
  • 1 tbsp cayenne pepper
  • 1 tbsp smoked paprika
  • 1 tsp ground sage
  • ½ green bell pepper, or 1 jalapeno if you want a bit more kick, diced
  • ¼ onion, diced
  • 1 tsp minced garlic
  • Salt & Pepper to taste
  • Pinch of parsley (optional)
  • For topping:
  • 1 cup ketchup
  • ½ cup brown sugar
  • 1 tsp cracked Black pepper
  • ½ tsp of crushed red pepper

Instructions

  1. In a large bowl, mix turkey, seasonings*(see notes), breadcrumbs and Parmesan.
  2. Cut your pepper and onion. The key here is consistency so try to make sure all of your pieces are similar in size.  If you like the noticeable veggie crunch, leave them sizeable enough to achieve that.  If you prefer, an evenly consistent loaf, then go for more of a mince.
  3. Add diced pepper, onion, and minced garlic into the bowl with the other ingredients and mix.
  4. Pour the beaten egg over the top.  At this point, there is no avoiding using your hands unless you have some type of meat mixer.  So, get down and dirty to make sure you get everything mixed well throughout to avoid a splotchy meatloaf.
  5. Place the mixture into a loaf pan and firmly press it down, evenly packing it throughout.  Use your finger to press around the edges, pulling it away from the pan’s edges and achieving that raised look in the center.
  6. Place in oven for approximately 45 minutes at 400 or until the center reaches 165.
  7. While that is finishing up in the oven, mix the ketchup, brown sugar, black pepper, and crushed red pepper in a bowl with a whisk. You can play with the amounts of sugar, to alter the thickness and pepper to change the spice level as you see fit. 
  8. Remove the loaf from oven and cover with topping.  Return to oven for approximately 5-10 minutes or until you see the ketchup mixture start to produce all of these little bubbles.  The brown sugar is melting down, removing that grainy texture from the sauce.  You are now ready to remove and enjoy!

Notes

*Remember, this is a sweet and SPICY meatloaf.  If you’re heat sensitive, dial back the cayenne
and paprika by half.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 584Total Fat: 26gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 177mgSodium: 1065mgCarbohydrates: 55gFiber: 2gSugar: 37gProtein: 37g
© Cody
Cuisine: Turkey / Category: Main Dish

Other Dinner Recipes

Instant Pot Meatballs

Shepherd’s Pie

Smother Venison Backstrap

THE Greens Drink

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Assisting the immune system and gut health, THE Greens Drink may help address your nutritional shortfalls and boost overall wellness.

Assisting the immune system and gut health, THE Greens Drink may help address your nutritional shortfalls and boost overall wellness.

I love virtually all food! If something doesn’t taste THAT great, I try to figure out a way to make it better. With that being said, I find it nearly impossible to consume the recommended amount of fruits and vegetables through meals regardless of taste. It’s not an easy feat!

I have my own supplement regimen that I follow, as do many, but I also try to make sure that my nutrition intake comes from as much real food as possible.  Increasing the issue, is the fact that I’m not a big breakfast eater. More often than not, I’m up and at it with only a drink (shake, smoothie, or even just coffee) to carry me to a mid-morning snack.  This led to exploring the world of greens drinks/shakes/smoothies (whichever you choose) to supplement my meal intake. 

Taste

So, I’m going to keep it real with you.  None of these things, and I’ve tried several, are overly satisfying.  If someone says that they truly enjoy drinking them and just can’t wait to drink the next, I personally, would consider questioning their sanity.  But if you want to keep the adventure going and live life to the fullest, you have to fuel the machine. Know what I mean? Trying to make the healthy tasty, I finally came to these ingredients.  This is THE Greens Drink for me!! All of the ingredients blend perfectly into a 16 oz mason jar.

THE Greens Drink

Assisting the immune system and gut health, THE Greens Drink may help address your nutritional shortfalls and boost overall wellness.
Prep Time: 10 minutes
Total Time: 10 minutes

Ingredients

  • 1 cup kale
  • 2 cups spinach
  • 2 kiwi
  • 1 lemon squeezed
  • 1 granny smith apple
  • 1 tbsp apple cider vinegar
  • 1/2 cup pineapple
  • 1/2 tsp ginger
  • 1/4 tsp garlic
  • CBD isolate (optional)

Instructions

  1. Wash all fruits and vegetables. Pat dry.
  2. In measuring the leafy greens (kale and spinach) pack it in to maximize amount (just a firm press). Remove kale stalks.
  3. Peel the kiwi and apple. Slice/chop.
  4. Peel the ginger root and garlic. Mince. You can purchase minced ginger and garlic, if you choose.
  5. Add the fruit, leafy greens, ginger, garlic, and apple cider vinegar to the blender/food processor.
  6. Blend. The amount of time this takes ultimately depends on your equipment. High speed new equipment should get you there quick; but if you're using Momma's old beater blender that still works despite a few missing pieces, then you may be there for a bit. Also, you may need to give it the occasional stir (scraping sides) to ensure there are no clumpy particles at the end.
  7. You should end up with 16 oz (+/-).
  8. If you want bulk, just multiply the ingredients by the number of drinks you want. I'll make three or four jars for the week so I can slam one first thing in the morning and go on about my day.
  9. Keep the pineapple! If you choose to core a fresh pineapple, keep the remains for cool drinks for the kids. Or........show up to the weekend cookout/gathering in a Hawaiian shirt sipping out of an open pineapple to let everyone know good times are near.

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 323Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 289mgCarbohydrates: 71gFiber: 20gSugar: 35gProtein: 16g
Category: Drinks

CBD

In recent years there has been a huge movement in the CBD market with a wave of supporting legislature that followed (and continues to follow).  Having a number of possible benefits, I added this to my daily routine a couple of years ago.  For me, it’s made a huge difference, so I encourage people to try it when facing any issues that it is alleged to help.  I use a CBD isolate (THC Free) in drinks such as this.

If you opt to add this ingredient, there a few things that I think are of importance.  First, ensure the product is third party tested with a posted Certificate of Analyses.  If you are subject to drug testing, make sure you purchase a THC free product and that it is confirmed (see the prior sentence). Full Spectrum products (honestly my preference), by federal law, can contain trace amounts of THC up to 0.3% which could possibly result in a positive reading. Third, look at the label to check the concentration of CBD. Products vary and can range in milligrams per serving. I look for the highest concentration for the least amount of money, or best bang for your buck.

Assisting the immune system and gut health, THE Greens Drink may help address your nutritional shortfalls and support overall wellness.

As with a lot of things in life, I try to expand my experience beyond one product so I’ve tried plenty.  When UnCanna dropped, that’s where I stayed.  They’re Veteran owned, overly informative on the industry, and they cover my three important things above.

African Inspired Air Fryer Ribs

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These delicious African Inspired Air Fyer Ribs are a perfect quick fix that can be ready in just over 30 minutes. 

These delicious African Inspired Air Fyer Ribs are a perfect quick fix that can be ready in just over 30 minutes.     

There’s this place that kids (and some adults) dream about called Disney World.  From the multi-national culture and cuisine of the Epcot boardwalk to the castle at Magic Kingdom, there’s an overwhelming amount of things to see and do.  It almost seems impossible to cover it all in one trip, unless you’re in this family.

My wife’s fitness tracker logged over eighty miles on foot that week! To accomplish that, food is a must. Now, we came prepared.  I was toting a pack full of sunblock, snacks, ponchos, extra clothes, and anything else that helped improve the time and save some cash without being overbearing.  But it takes more than gummies and energy/protein snacks to endure this vacation and, to be honest, the majority of the park and resort food just wasn’t doing it for us.

The days of that trip are a blur.  We started early and ended late, every day.  We were somewhere in the middle of the week, when the theme park food started to take its toll.  I (internally) was somewhere between passing out on a bench and a complete mental breakdown to the point of it becoming hard to contain.  Finally, around early noon at Animal Kingdom I let everyone know that I just needed to sit and find some real food.

Harambe Market is where I sought refuge. We ordered three plates (and a beer because they have those there) to share and dug in. It could have been my mindset at the time, but that is the one meal that stood out while at Disney.  The ribs were nothing like the barbeque style ribs to which I was accustomed, and the slaw was an excellent complement.  In true Wayfinder’s fashion, I brought the concept back to the galley and got to work. Then, one day, I stumble across this seasoning that took me back to that day, closely emulating the flavors as I remembered them. To bring it even closer to that day, I wanted the recipe to quick and easy.  So, these Air Fryer Ribs were born.

These delicious African Inspired Air Fyer Ribs are a perfect quick fix that can be ready in just over 30 minutes. 

How to Make Air Fryer Ribs

This is an incredibly simple process!

  • Slice the ribs between each bone.

These delicious African Inspired Air Fyer Ribs are a perfect quick fix that can be ready in just over 30 minutes. 

  • Rub them down with the seasoning (such as Ras el Hanout)

These delicious African Inspired Air Fyer Ribs are a perfect quick fix that can be ready in just over 30 minutes. 

  • Place in air fryer. 

These delicious African Inspired Air Fyer Ribs are a perfect quick fix that can be ready in just over 30 minutes. 

  • Rotate at the halfway point. 
  • Enjoy!

Tips for the Best Air Fryer Ribs

This is pretty difficult to mess up due to the level of ease and minimal preparation involved, but there a couple things that can enhance the outcome of your Air Fryer Ribs. 

Rotate the ribs at the halfway point.  The easiest way to do this is to set the timer on your air fryer for half the time (let’s say 13 minutes).  Then, when the timer goes off, rotate the ribs and restart the air fryer for the same amount of time. 

Pre-rub your ribs.  Now this is meant to be quick and easy but, as with most things, a little preparation only makes it better.  Time permitting, pre-rub the ribs, wrap, and let rest. I find it easier to do the pre-rub before slicing between each bone.  You can do this the night prior down to thirty minutes prior, the choice is yours.  Then, add another coat of rub before placing them in the air fryer.  This gives you layers of flavor and improves the texture. 

Other Easy Rib Recipes:

Crock Pot Ribs

Instant Pot Ribs

African Inspired Air Fryer Ribs

These delicious African Inspired Air Fyer Ribs are a perfect quick fix that can be ready in just over 30 minutes. 

These delicious African Inspired Air Fyer Ribs are a perfect quick fix that can be ready in just over 30 minutes. 

Prep Time: 5 minutes
Cook Time: 26 minutes
Total Time: 3 hours 35 minutes

Ingredients

  • 1 rack baby back ribs
  • Ras el Hanout Seasoning

Instructions

  1. Rub the ribs down with a liberal coating of Ras el Hanout seasoning, or your preferred rub.
  2. Place the ribs in the air fryer at 360 for 13 minutes.
  3. After the timer goes off, rotate the ribs and cook for an additional 13 minutes at 360.
  4. Remove the ribs and let them cool. Enjoy!!
© Cody
*Disclaimer: I’m not saying these are better, or even as good as ribs from the smoker.  They are, however, surprisingly delicious and can be done in a fraction of the time.