#3456 - Mexican Chicken Meatloaf

(by Shirley McNevich)

1lb. ground chicken OR ground turkey
2 eggs
1 1/2 cups bread crumbs
4 TBSP salsa
3 TBSP ranch dressing
1 - 1.25oz. packet taco seasoning
salt and pepper (to your taste)
1 small onion (chopped)
1/2 cup shredded cheddar cheese
Breakstone's sour cream

Grease a small glass baking dish. In a bowl add ground chicken, eggs, bread crumbs, salsa, ranch dressing, salt, pepper, chopped onions and taco seasoning--mix with your hands, then shape into a loaf. Place the loaf in the greased baking dish. Cover with foil and bake at 350 degrees for 45 minutes, remove the foil and bake 15-20 minutes longer or until baked to your taste. Remove from oven, sprinkle the shredded cheddar cheese over the top and spoon a few tsp. of sour cream over the top.

#3350 - Parmesan Turkey Meatballs

(by Shirley McNevich)

1lb. ground chicken2 egg whites
2 TBSP 4C Italian breadcrumbs
1 TBSP fresh grated Parmesan cheese
3 TBSP pasta sauce + extra for dipping
1/4 tsp. salt
1/4 tsp. fresh ground black pepper
1/4 tsp. Italian seasoning
1/4 tsp. onion powder
1/4 tsp. garlic powder
3/4 cup shredded mozzarella cheese

Grease a 9 x 13 cake pan. In a bowl add ground chicken, egg whites, breadcrumbs, Parmesan cheese, 3 TBSP pasta sauce, salt, pepper, Italian seasoning, onion powder, garlic powder and shredded mozzarella cheese--mix with your hands. Shape the chicken mixture into walnut sized meatballs and place them in the greased cake pan. Bake at 350 degrees for 20-30 minutes or until browned. While the meatballs are baking, heat some extra pasta sauce to use for dipping with the meatballs.