Traditional meatloaf is made with ground beef, pork and veal; we replace the veal with ground turkey for a tender, flavorful version. Baking individual portions in muffin tins speeds cooking, standardizes serving size and produces a moist, delicious main dish.
In EatingWell’s take on Shepherd’s Pie, we replace the potato topping with convenient, delicious frozen squash puree. And they’re baked in individual ramekins to guarantee perfectly sized servings and help you get it on the table fast.
Sure, orzo is good in soup, but there’s no need to stop there. Here it’s a base for a bold blend of spices, tomato sauce and flavorful ground lamb. The optional pinch of crushed red pepper will add the heat that many crave.
Beef and lamb that graze on grass deliver a healthy dose of good-for-you omega-3 fats compared to animals fed a mix of cereal, corn and soy, says recent research out of Northern Ireland. Keep in mind that oily fish, such as salmon and sardines, are still the best source with more than 10 times the omega-3s. When buying beef and lamb, look for cuts labeled "grass-fed" or "grass-finished."
Check out the slideshow above for recipes that will allow you to put your grass-fed meat to good use!