Recipe: Luau Turkey Loaf with Pineapple Chutney (serves 2) (blender and microwave)

LUAU TURKEY LOAF WITH PINEAPPLE CHUTNEY

1 tablespoon pineapple juice or orange juice
1 1/2 teaspoons reduced sodium soy sauce
1 tablespoon coarsely chopped onion
1/8 of a small red or green sweet bell pepper, chopped
2 quarter-size slices of fresh ginger
6 ounces lean ground turkey*
1/4 cup fresh bread crumbs
1 large egg white or yolk
Pineapple Chutney (for serving, recipe follows)

Preheat oven to 350 degrees F. Lightly coat a small baking sheet with nonstick spray.

In a blender, combine the pineapple or orange juice, soy sauce, onion, pepper and ginger. Process on medium speed until the vegetables are finely pureed.

Pour into a medium mixing bowl. Add the turkey, bread crumbs and egg. Mix everything well with your hands and pat the mixture into a loaf shape on the sheet.

Bake on the middle shelf of the oven for 25 to 30 minutes until the loaf is brown on top with no trace of pink in the center when you pierce with a sharp knife. Let the loaf rest for 5 to 10 minutes before slicing.

Serve hot or cold with Pineapple Chutney, below.

This recipe makes 2 servings, one for the first meal, the other for sandwiches.

PINEAPPLE CHUTNEY
Makes 1 1/2 cups

1 (8 ounce) can juice-packed canned crushed pineapple with juice
2 tablespoons sugar
2 tablespoons vinegar
2 tablespoons chopped onions
2 tablespoons chopped red or green bell peppers
1 tablespoon minced fresh ginger
1/4 teaspoon crushed red pepper flakes
2 tablespoons golden raisins

In a 4-cup microwave-safe glass measure, combine pineapple with juice, sugar, vinegar, onions, peppers, ginger and red pepper flakes. Microwave on HIGH 3 minutes. Stir in raisins; microwave on high 1 minute. Let stand at least 5 minutes before serving.

*You can cut fat considerably by substituting ground turkey for ground beef or ground pork; however, turkey can be bland, so up the spices and herbs, and to avoid dryness, don't overcook.

Source: Healthy Cooking for Two (Or Just You): Low-Fat Recipes with Half the Fuss and Double the Taste by Frances Price