Bread less Turkey & Veggie Meatloaf Cups

These are a great Lower Calorie low Carb Version of Meatloaf with a ton of flavor.  I recommend using the 4″ cupcake trays.

1 lb. ground Turkey
4 oz. herb Goat Cheese
1 zucchini 
1 red bell pepper
1 bundle of green onions
1 tbsp minced garlic
1 cup baby portabella or brown mushrooms.
2 Farm Fresh or Organic Free range eggs.
2 tsp. Worcestershire Sauce
1 tbsp mixed salt free herb mix of your choice.
3 oz grated fresh Parmesan.

Grind All the veggies with a food Processor and add to ground turkey
Fold In two eggs and both cheeses.
preheat oven to 350 degrees.   in a greased cupcake pan divide the mixture
between the cups, it is OK to mound a little over the top if needed.
Cook for about 1hr 25 min(this is for the 4"  cups)  or until the top is
Golden brown.  Drain off any fat and let them site atleast 10 min

Stuffed Portabella Mushrooms with Shrimp, veggies and Goat Cheese

Needed a delicious and healthy alternative to stuffed mushrooms served at restaurants.  They usually float those things in Mozzarella, butter and Alfredo sauce.  While delicious these are amazing.  Made this up on the ride home the other night, stopped at our local sourced foods stand and picked up what I needed.  Results were better then I could of hoped:

4- Whole Large Portabella Mushrooms(Make sure they are intact with no soft spots)

4oz Herb infused goat cheese (organic)

1 red pepper

1 small zucchini

1 bunch of green onions

8oz cooked and peeled shrimp

4tblsp Italian Herb Or Panko Bread Crumbs

1/2c fresh grated Parmesan 

2tblsp Avocado Oil

Take the mushrooms, remove the stems and set them aside for later use.  Use a spoon to carve out the gills to create a bowl shape to the cap.  discard the gill material. Add 1 Tblsp to each mushroom of the goat cheese spreading along the bottom.  Set the caps on a greased cookie sheet and start oven preheating to 400 degrees.

Take the red pepper, zucchini, Green onions, and mushroom stems, finely dice them in a food processor, and mix them in a bowl.  In a skillet on high heat add the avocado oil and the veggies and let them lightly saute.  finely dice the shrimp to match the constancy of the veggies, and set aside.

When the veggies start to steam and give off an aroma, add the shrimp and cook an additional 5 minutes. Take the mixture and divide between the four mushrooms.   Sprinkle 1 Tblsp of bread crumbs on each cap, and then put into the oven

Cook 20 minutes, there should be a golden brown on the breadcrumbs and and crunch to the top of the veggies.  Add 2 tblsp of grated Parmesan to each mushroom.  Cook an additional 5 minutes and then let sit for 5 minutes before serving.  If there are any leftover you may refrigerate them provided you line the top and the bottom of your Tupperware with double layers of paper towels to absorb the excess moisture.