Ingredients

• Nonstick aluminum foil
• 16 oz sliced fresh baby portabella mushrooms
• 1 teaspoon extra-virgin olive oil
• 8 oz trinity mix (diced fresh onions, bell peppers, and celery)
• 1 tablespoon salt-free garlic-herb seasoning
• 1 cup old-fashioned oats
• 1 ½ cups pasta sauce, divided
• ½ teaspoon kosher salt
• ½ teaspoon pepper
• ¼ cup egg substitute
• 2 tablespoons grated Parmesan cheese
• 1 lb lean ground turkey, 7% fat

Steps

1. Preheat oven to 425°F. Line baking sheet with foil. Spread mushrooms in single layer on baking sheet and bake 18–20 minutes until brown and dry; remove from oven and let stand to cool.
2. Meanwhile, preheat large, nonstick sauté pan on medium 2–3 minutes. Place oil in pan and swirl to coat. Add trinity mix and seasoning; cook 3–4 minutes until tender. Stir in oats, ½ cup pasta sauce, salt, and pepper, then remove from heat and stir until blended and cool.
3. Reduce oven to 350°F. Place mushrooms in food processor bowl; pulse 5–6 times until roughly chopped. Add oat mixture, egg substitute, and cheese; pulse 2–3 times until blended. Place mushroom-oat mixture and turkey in large bowl; stir until blended.
4. Transfer mixture to baking sheet and form into meatloaf (wash hands). Spread remaining 1 cup pasta sauce on top of meatloaf; bake 35–40 minutes until 165°F. Let rest 3–5 minutes; slice and serve.
Note: To make 6 individual meatloaves, divide mixture in step 4, then bake 12–15 minutes until 165°F.

Ingredients

• Nonstick aluminum foil
• 1 cup old-fashioned oats
• ¼ cup sliced almonds
• ¼ teaspoon kosher salt
• ¼ teaspoon pepper
• 1 tablespoon agave nectar
• 8 oz fresh strawberries
• 1 (5 oz) package spring mix salad blend
• ¼ cup lite balsamic vinaigrette

Steps

1. Preheat oven to 350°F. Line baking sheet with foil. Combine oats, almonds, salt, pepper, and agave nectar; toss until blended. Spread mixture evenly on baking sheet; bake 4–5 minutes until golden and crisp. Let stand 5 minutes to cool.
2. Slice strawberries (about 2 cups). Place greens, strawberries, and vinaigrette in salad bowl and toss to coat. Sprinkle with oat-almond topping; serve.