This dish was a real hit with my family, and I hope it will be with yours! It’s another delectable recipe from The Scramble*.

I was able to make and BAKE the meatloaf during the day, and then reheated for dinner. I love the addition of the red peppers for extra vegetable goodness, and the option to use whole wheat bread crumbs gives you another opportunity to add whole grains.

It would be equally easy to sub almond flour or quick-cooking oats for the bread crumbs, as mentioned below, to make this meal gluten free.

I hope you have a fabulous Wednesday, and a delicious dinner whatever you’re serving!

XX,  Megan

Ingredients

1 tsp. extra virgin olive oil
1 red bell pepper, finely chopped
1 small yellow onion, finely chopped
2 lbs. ground turkey
1/2 cup whole wheat bread crumbs (use wheat/gluten-free bread crumbs if needed), or use quick-cooking oats or ¼ cup of each
1 cup grated Parmesan cheese
2 Tbsp. Dijon mustard (use wheat/gluten-free if needed)
1/2 tsp. garlic powder
1/2 tsp. paprika
1/2 tsp. dried Italian seasoning, or use 1/4 tsp. dried basil and 1/4 tsp. dried oregano

Directions

Preheat the oven to 400 degrees and spray a large baking dish with nonstick cooking spray. In a large skillet, heat the oil over medium to medium-high heat and sauté the bell peppers and onions until they are softened, 5 – 7 minutes. Remove them from the heat and let them cool for a minute or two.

In a large bowl, thoroughly combine the remaining ingredients and stir in the onions and peppers. Transfer the mixture to the center of the baking dish, and using clean hands, shape it into a rectangular loaf. Bake it for 45 minutes until it is firm and cooked through (internal temperature should be 165 degrees). (Meanwhile, prepare the Brussels sprouts and grits, if you are serving them.) Let it cool for 10 minutes or so before serving, or refrigerate it for up to 3 days, or freeze it for up to 3 months (slice it before you freeze it!).

*The Scramble is a meal planning service to which you can subscribe here. For a fantastic price you will receive 8 weekly meals which means 8 recipes (main course plus a side dish), complete grocery list, the ability to tweak the number of people you are making for, and full nutrition facts.

PLUS tips as to how best to PREP your meal beforehand, add a punch of FLAVOR, and how to SLOW COOK almost every recipe if you’re especially slammed that night. This wonderful service really does live up to it’s name. You can come home at 6 p.m. and be sitting down to a DELICIOUS, HEALTHY, HOME COOKED meal by 6:30 p.m. most nights.

Sometimes it is fun to make meals with some flourish– sauces, special spices, rare ingredients, or even special cooking instructions. Sometimes it’s nice to pull out a one dish wonder, throw a salad on the side, and call it a night. (Disclaimer, the roasted potatoes do add an extra step to this dish, but are totally worth it in my opinion.)

I give you The Scramble Roasted Chicken! Savory, wholesome, delicious, and you won’t believe how EASY it really is!!! You’ll see that I used chicken thighs instead of a whole chicken, I’ve made this dish both ways and both ways are great. I also added baby carrots on top of my onions for another dose of vegetables.

Do you have any favorite One Dish Wonder meals? I’d love to know! May your Wednesday be as scrumptious as roasted chicken! 😉

XX, Megan

Ingredients

1 large yellow onion, halved and sliced
1 whole chicken, about 4 lbs., or use 8 – 10 chicken pieces
1 Tbsp. extra virgin olive oil
1 tsp. dried rosemary, or use fresh
1 tsp. dried thyme, or use 2 tsp. fresh
1/2 tsp. dry mustard
1/2 tsp. garlic powder
3/4 tsp. salt

Directions

Preheat the oven to 450 degrees. Put the onions in a large roasting pan. Remove the giblets from inside the chicken, and put the chicken on top of the onions. Pour the oil on the chicken and using your hands, rub it evenly over the bird. Combine the remaining ingredients in a small bowl, and pour and rub them evenly over the chicken.

Bake the chicken for a total of 1 hour – 75 minutes (check after 30 – 40 minutes if using chicken pieces), until it is cooked through. (Meanwhile, prepare the potatoes, if you are serving them.) The chicken is done when the juices at the base of the thigh run clear or an instant read thermometer inserted into the thickest part of the thigh measures 165 degrees.

Baste the chicken with the pan juices. If time allows, let the chicken rest for 10-15 minutes after removing it from the oven before cutting it. Serve it immediately, topped with the onions and pan juices, or carve and refrigerate it for up to 3 days.

*The Scramble is a meal planning service to which you can subscribe here. For a fantastic price you will receive 8 weekly meals which means 8 recipes (main course plus a side dish), complete grocery list, the ability to tweak the number of people you are making for, and full nutrition facts.

PLUS tips as to how best to PREP your meal beforehand, add a punch of FLAVOR, and how to SLOW COOK almost every recipe if you’re especially slammed that night. This wonderful service really does live up to it’s name. You can come home at 6 p.m. and be sitting down to a DELICIOUS, HEALTHY, HOME COOKED meal by 6:30 p.m. most nights.

I had every intention of posting this beautiful meal before Valentine’s Day, but the Chocolate Lava Cakes came along and priorities changed! 🙂

This Halibut is such a delicious meal, with the gorgeous presentation it’s something served just as easily at a dinner party as on a Tuesday night. The Caramelized Red Pepper sauce tastes as delicious as it looks.

Adding to the goodness, the entire meal boasts less than 500 calories if you sub a green salad for rice or other grains and is packed with protein and vitamins. Perfect for keeping it light and healthy this winter. I can also see grilling the halibut during warmer months while you whip the Red Pepper Sauce together on the stove.

You won’t believe how easy it is to throw together. The recipe comes from The Scramble, and I still couldn’t be happier with this meal planning service every. single. day.

I started my broccoli first, then followed the instructions for the halibut below. I hope your Wednesday welcomes you with good vibes and tasty meals.

XX, Megan

Ingredients

3 Tbsp. extra virgin olive oil
1 large yellow onion (preferably a sweet onion such as Vidalia or Walla Walla), halved and sliced
1 large red bell pepper, sliced
1 1/4 – 1 1/2 lbs. halibut fillet, or use other thick fish fillets, such as flounder or salmon
1/2 lemon, juice only
1/4 tsp. salt, or to taste
1/8 tsp. black pepper, or to taste
1 – 2 tsp. honey, to taste

Directions

Preheat the oven to 400 degrees. In a heavy skillet, heat 1 Tbsp. of the oil over medium heat. Caramelize the onions and bell peppers by sautéing them. Stir onions and peppers occasionally, until they are well browned (but not blackened). About 15 – 20 minutes.

Meanwhile, put the fish in an oven-proof dish with sides. In a small bowl, combine 2 Tbsp. oil and 1 Tbsp. lemon juice and pour it over the fish. Flip the fish in the juice a couple of times to coat it, and season the fillets with salt and pepper. Bake the fish for about 20 minutes, until it is opaque and flakes easily.

Once the onions and peppers are nicely browned, remove them from the heat. Puree them in a blender or food processor, adding 2 tsp. lemon juice and 1-2 tsp. honey. Remove the sauce from the blender and put it in individual-sized serving bowls (for a more elegant touch) or one larger bowl. Serve the fish immediately, topped with the sauce.

*The Scramble is a meal planning service to which you can subscribe here. For a fantastic price you will receive 8 weekly meals which means 8 recipes (main course plus a side dish), complete grocery list, the ability to tweak the number of people you are making for, and full nutrition facts.

PLUS tips as to how best to PREP your meal beforehand, add a punch of FLAVOR, and how to SLOW COOK almost every recipe if you’re especially slammed that night. This wonderful service really does live up to it’s name. You can come home at 6 p.m. and be sitting down to a DELICIOUS, HEALTHY, HOME COOKED meal by 6:30 p.m. most nights.

We were introduced to these Chocolate Lava Cakes by our good friends this summer, and I couldn’t wait to recreate them here. For as difficult as Chocolate Lava Cakes sounds, it is a very straightforward recipe. Be prepared for a lot of ooing and ahhhing at the finished product without a lot of trouble in the making!

I also love this alternative recipe because it is just a little bit more chocolatey. But for ease and quickness, this Pioneer Woman recipe wins! I posted a delicious Slow Roasted Salmon with Cucumber Yogurt dinner recipe last Valentine’s Day, and this Lava Cake would be the perfect dessert compliment to that meal.

Whatever your plans this weekend, I hope your Wednesday is a good one!

XX, Megan

Ingredients

Baking spray, for spraying custard cups
1 stick butter
2 oz bittersweet chocolate
2 oz semisweet chocolate
1 1/4 cup powdered sugar
2 whole eggs
2 egg yolks
1 teaspoon vanilla
1/2 cup all-purpose flour
Vanilla ice cream, for serving

Servings: 4
Oven temp: 425

Preheat oven to 425. Spray four custard cups with baking spray. Place on baking sheet.

Melt butter over the stovetop. Add bittersweet chocolate. Melt on low. As it is beginning to melt, add the semisweet chocolate. Whisk until all chocolate and butter is melted. Stir in the sugar until well blended. Whisk in the eggs and egg yolks, then add the vanilla. Stir in the flour. Divide the mixture among the custard cups.

Bake until the sides are firm and the centers are soft, about 13 minutes. Let stand 1 minute. Invert on individual plates while warm. Serve with vanilla ice cream

Recipe Ree Drummond

Warm, filling, healthy, delicious. All of the things you want and need from a winter soup or stew. This has got to be one of my favorite recipes from The Scramble of ALL TIME!!!

We gobbled it up, and I’ve been living on the leftovers all week. It is a fabulous healthy lunch option when you’re in a pinch. I ought to do more of that– make quick and healthy lunch options before I succumb to another PB&J.

I hope you are all getting along swimmingly this week. We have more skiing on the gamut and the dentist appointment is already out of the way! Cheers to hump day!!

XX, Megan

Ingredients

1 Tbsp. extra virgin olive oil
1 yellow onion, diced
3 carrots, halved and sliced
1 1/2 tsp. minced garlic, (about 3 cloves)
1 tsp. ground cumin
2/3 cup pearl or quick-cooking barley
8 cups reduced-sodium chicken or vegetable broth
15 oz. diced tomatoes, with their liquid, plus 1 can water
1/2 cup brown or green lentils
1/2 tsp. salt
5 – 6 oz. kale, chopped, or use spinach or Swiss chard

Directions

In a large stockpot, heat the oil over medium-high heat and when it is hot, add the onions and carrots. Sauté until the onions just begin to brown, about 10 minutes.

Add the garlic, cumin and barley and sauté them for 1 minute until the garlic is fragrant. Add the broth, tomatoes, water and lentils. Cover and bring it to a boil. Reduce the heat, partially cover the pot, and simmer it for 25 minutes, stirring occasionally, until the lentils are tender.

Stir in the salt and the kale, cover and simmer it for 5 – 8 more minutes until the kale is wilted. Serve it immediately, topped at the table with the cheese, if desired, and seasoned with salt and pepper to taste, or refrigerate it for up to 3 days, or freeze it for up to 3 months.

*The Scramble is a meal planning service to which you can subscribe here. For a fantastic price you will receive 8 weekly meals which means 8 recipes (main course plus a side dish), complete grocery list, the ability to tweak the number of people you are making for, and full nutrition facts.

PLUS tips as to how best to PREP your meal beforehand, add a punch of FLAVOR, and how to SLOW COOK almost every recipe if you’re especially slammed that night. This wonderful service really does live up to it’s name. You can come home at 6 p.m. and be sitting down to a DELICIOUS, HEALTHY, HOME COOKED meal by 6:30 p.m. most nights.