Ww Hawaiian Turkey Loaf (Weight Watchers 6 Points Per Serving) |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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We found this recipe in a low fat cook book and were skeptical, but my fiance and I are believers now. This is tangy, sweet, hearty, and healthy. Ingredients:
3 tablespoons orange juice |
5 tablespoons soy sauce |
3 tablespoons chopped onions |
3/4 red peppers or 3/4 green pepper |
6 slices fresh ginger (quarter size) |
18 ounces ground turkey |
3/4 cup fresh breadcrumb |
1 egg |
1 egg white |
8 ounces crushed pineapple |
2 tablespoons sugar |
2 tablespoons white vinegar |
2 tablespoons chopped onions |
2 tablespoons chopped red peppers or 2 tablespoons green peppers |
1 tablespoon minced fresh ginger |
1/4 teaspoon crushed red pepper flakes |
2 tablespoons raisins |
Directions:
1. Preheat oven to 350°F.
2. In a blender or food chopper, combine the juice, soy sauce, onions, peppers, and ginger. Process until it is a fine puree.
3. Pour puree into a medium bowl and add turkey, bread crumbs, and egg.
4. Blend everything well with your hands, and pat it into a loaf pan that has been coated with non-stick spray.
5. Bake for about 45 minutes (I like to use a meat thermometer to be sure). It should be brown on top with no trace of pink in the center.
6. Let the loaf stand for 5 to 10 minutes before you slice it.
7. This loaf is good hot or cold.
8. For the sauce (prepare while the loaf is baking).
9. In a microwave safe bowl, combine pineapple with juice, sugar, vinegar, onions, peppers, ginger, and pepper flakes.
10. Microwave on high for 3-5 minutes.
11. Stir in the raisins and microwave for another minute or two.
12. Let the chutney stand at least 5 minutes before serving. It is tasty warm or cold and keeps for a couple of weeks in the fridge.
13. Serve chutney along side or on top of the finished turkey loaf.
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