Southwest Turkey Meatloaf and Mexican Fried Rice

We snuggled in today; watched it snow. Also made the mistake of making the Caramel (Crack) Chex Mix and frosted some cut-out cookies.

After a day of eating sugar, it seemed like a healthy spin on a wholesome comfort food was in order for   dinner.

Here's what I came up with. Best of all, Jim loved it. "I haven't eaten anything since breakfast, you know," he grinned by way of explaining why he went back for seconds.

Southwest Turkey Meatloaf
1 lb. ground turkey
1 small red onion, finely chopped
1/2 can drained black beans
Cumin, Tajin, salt to taste
Taco or enchilada sauce

Mix everything except for the taco sauce together and put it in a small loaf pan or just make a pile on a cookie sheet. Spread the taco or enchilada sauce on top (as you would ketchup on regular meatloaf.) Bake at 350 degrees until internal temp reaches 165 degrees. You could add an egg and whole wheat bread crumbs if you wanted. But I didn't.

Mexican Fried Rice
Olive oil
1/4-ish cup diced onion
1t minced garlic
1t to 1T diced jalapeno
Leftover rice (brown preferably)
1/2 can black beans
1/2 cup frozen corn kernels
1 small tomato, chopped
Leftover Taco sauce thinned with water
Pepperjack or queso fresco

This is a chop and drop. Olive oil in pan, onions in first until translucent. Then add the garlic and pepper. Season with salt to taste. Add the rice and let it heat through. Put enough of the taco sauce in to make it a little juicy. (I used store bought taco sauce and don't like all the salt in it. So I use just a little and then add some water to help it along.) Add the beans and corn, letting it heat through before you add the tomatoes. I also tossed in a smidge of pepperjack in at the end, but you don't need the cheese at all.