Month: March 2012

Spatini Turkey Meatloaf Recipe

Prepared Spatini Turkey Meatloaf
Cooked Spatini Turkey Meatloaf

Spatini Seasoning is a versatile mix of Italian seasoning typically used for preparing Spaghetti and other pasta sauces. Yet, Spatini Seasoning is widely used as a “secret ingredient” in many other meals. Today’s secret recipe is for a lean Turkey Meatloaf with no fillers. Just meat, seasoning, green pepper, onion, and Campbell’s Tomato Soup. It’s simplicity doesn’t portend the great taste of this recipe – we think you’ll be pleasantly surprised. While there are lots of recipes that use Campbell soups and it sort of feels like cheating, this Spatini Meatloaf Recipe is different, as the Tomato soup is used as a topping only — that is, it’s not incorporated into the Meatloaf mix. Plus, this recipe takes what is usually thought of as bland ground turkey and really jazzes it up.

Campbell's Condensed Tomato Soup
Can of Campbell's Condensed Tomato Soup

  • 2 pounds lean ground turkey (or lean ground chicken breast)
  • 1 medium green bell pepper (membrane removed), finely diced
  • 1 medium onion, finely diced
  • 2 tbsp Spatini Seasoning
  • 1/2 tsp McCormick Italian Seasoning
  • 1 egg
  • 1 can Campbell’s Tomato Soup
  1. Preheat oven to 350° F.
  2. In a large bowl combine to ground turkey, green bell pepper, yellow onion, Spatini, Italian Seasoning and egg. Mix well. An excellent way to do this is to wear a pair of disposable latex of nitrile gloves and dig in with your hands, mixing the meat mixture like you are kneading bread.
  3. Place in a lightly oiled bread loaf pan.
  4. Top with 1/3 to 1/2 can of Campbell’s Tomato Soup (cover and retain extra soup for leftovers)
  5. Bake for one hour or until internal temperature reaches 165° F. Remove from oven. Let stand for 5 to 10 minutes.
  6. Remove from pan to a serving plate. Serve with a fresh steamed vegetable and mashed potatoes.

This recipe makes about Eight 1/4lb servings, so you may have some leftovers. For a quick lunch, you may place a heated slice of meatloaf (cut in half to fit the roll) on a submarine roll, top with some of the leftover Tomato soup, (lettuce, sliced tomato, onions, and mayonnaise, if desired) and serve with potato or popcorn chips.

Spatini Turkey Meatloaf Submarine Sandwich
Serving of leftovers as Spatini Turkey Meatloaf Submarine Sandwich

Author: Matthew Schroebel

Zatarain’s Creole Rice Mix with Chicken Recipe

Zatarain's Creole Pilaf Mix with Chicken Recipe
Serving of Recipe for Zatarain's Creole Pilaf Mix with Chicken

If you are looking for an easy and tasty dinner then this recipe using Zatarains’s Lower Sodium Creole Rice Pilaf Mix is something to consider. Easy to make and delicious, low in sodium, and on the table in 30 minutes.

First, measure 2 1/3 cups of water into a 3 quart saucepan. Cover and bring to a boil.

Meanwhile, cut up 3 boneless and skinless chicken thighs into 1/2 inch cubes (this is easiest to do if the chicken is 1/2 thawed and so is still a little stiff from being frozen).

When the water is boiling add 1 tbsp butter and 1 1/3 cups of Zatarains’s Lower Sodium Creole Rice Pilaf Mix. Return to a boil, stir and shake the pan to level the rice to the water, then reduce heat to a simmer, cover and cook for 20 minutes.

While the rice cooks, cook the chicken in a non-stick skillet lightly oiled with olive oil. Turn often and cook through until the chicken is done. Set aside until the Zatarain’s Creole Pilaf Mix is cooked and no water is remaining.

Add the chicken to the Creole Rice Pilaf Mix, stir in well, then recover and set aside for 5 minutes. Then serve. Makes 4 servings.

Author: Matthew Schroebel Author: Matthew Schroebel

Gravy and Biscuits Breakfast Meal

Serving of Gravy and Biscuits (on toast)
Serving of Gravy and Biscuits (on toast)

This is a classic southern breakfast meal. Because sausage is high in fat and cholesterol, it’s best made with a low fat sausage. The one we use is a locally made Kirby and Holloway Sausage which is always lower in fat when compared to the big name brands. You can just tell when cooking it because there is almost no fat in the pan after cooking.

To start this recipe, cook 1 pound of bulk sausage in a non stick skillet. Keep breaking the sausage up into smaller and smaller pieces as you turn and cook it. When the sausage is half way cooked add 1/4 cup of finely chopped onions.

When the sausage is cooked through, sprinkle 3 tbsp of flour over the top of the sausage. Mix in well. Add 2 cups of milk. Stir.

Cook over medium heat, while stirring often, until the milk mixture thickens and is bubbly.

Serve over freshly baked biscuits or as we do, over toast points. Picture of the final serving is at the top.

Finished Gravy and Biscuits in pan
Finished Gravy and Biscuits in pan
Toast Points
Toast Points

Author: Matthew Schroebel Author: Matthew Schroebel