WHOLESALEFUNDRAISERSFAIRS AND FESTIVALSBLOG
Halladay's Harvest BarnHarvest BarnRecipesMain Courses
Print

Tomato Basil Turkey Meatloaf with Mozzarella

1 egg

¼ cup milk

1 Tbsp Worcestershire sauce

1 cup plain breadcrumbs

2 Tbsp Halladay’s Sundried Tomato Basil Burger & Meatloaf Mix

Salt & pepper, to taste

2 lbs ground turkey

8 oz fresh mozzarella cheese, sliced

Glaze

1 cup ketchup

¼ cup brown sugar

1 Tbsp Halladay’s Sundried Tomato basil Burger & Meatloaf Mix

¼ tsp Worcestershire sauce

Preheat oven to 350°F. Whisk together egg, milk, and Worcestershire sauce. In a separate bowl, combine breadcrumbs with Halladay’s seasoning; add salt & pepper to taste.

Gently mix ground turkey with egg mixture and seasoned breadcrumbs. Form into a loaf, adding the fresh mozzarella cheese in the middle, being sure to enclose completely. Bake for 45 minutes.

Prepare the glaze by combining ketchup, brown sugar, 1 Tbsp Halladay’s seasoning, and Worcestershire sauce. After 45 minutes of cooking time, remove the meatloaf and pour the glaze over top, then bake for an addition 15 minutes.

SIMILAR RECIPES
Chicken and Farro with Blistered Tomato Sauce
Print

Chicken and Farro with Blistered Tomato Sauce

1 Tbsp Halladays Harvest Barn Garlic Tomato Basil Dip mix

1 lb of Boned Chicken Thighs or Breasts (cut or pounded thin)

1 medium zucchini, halved and sliced diagonally

2 Tbsp. capers/ drained and chopped

1 cup cherry tomatoes, halved

1 cup of farro

2 Tbsp. Greek Yogurt

1/2 cup of water

3 Tbsp. grated Parmesan cheese

2 Tbsp.Greek Yogurt

2 cloves of garlic minced

3 Tbsp. of olive oil

Cook farro in boiling salted water for 18 to 20 minutes and drain.

Saute zucchini in 1 Tbsp. of olive oil for 4 minutes. Add chopped garlic and cook for another 2 minutes. Remove from pan.

Season chicken with 2 tsp. of Halladay's Harvest Barn Garlic Tomato Basil Seasoning and salt and Pepper to taste. In the zucchini pan, add another Tbsp. of olive oil and cook the seasoned chicken for 6 to 7 minutes per side until done.

In a second pan add another Tbsp. of olive oil and cook the halved cherry tomatoes for 1 to 2 minutes, flattening them as they cook. Add the water, chopped capers and remaining seasoning and cook for 1 to 2 more minutes until the sauce is thickened.

To the cooked farro add the Greek Yogurt, zucchini and 2 Tbsp. of cheese. Add salt and Pepper to taste.

Line your plate with the farro mixture, top with the cooked chicken and the pan sauce. Garnish with the remaining cheese.

Print

Tomato & Basil Chicken

1 lb chicken tenders

1 Tbsp + 1 tsp (separated) Halladay’s Garlic Tomato Basil Dip & Seasoning Blend

½ cup flour

Salt and pepper, to taste

1 Tbsp butter

1 Tbsp olive oil

½ package cherry tomatoes, halved

3 Tbsp kalamata olives

3 Tbsp water

½ cup feta cheese, optional

Add 1 Tbsp Halladay’s Garlic Tomato Basil seasoning to flour; mix to combine. Pat chicken dry then season with salt and pepper. Dredge tenders in flour and seasoning mixture from step one.

Heat oil and butter in a large sauté pan over med-high heat; sauté chicken for 2 to 3 cinutes per side or until chicken reaches an internal temperature of 165°F. Remove chicken to a serving dish, set aside.

Add cherry tomatoes and olives to the same pan, sprinkle with remaining tsp of Halladay’s Garlic Tomato Basil seasoning. Add water and stir, cooking until tomatoes are slightly softened and blistered. Add a bit more water if needed as they cook.

Pour tomato and olive sauce over chicken. Sprinkle with feta, if desired. Serve and enjoy!

Print

Keto friendly Cheeseburger Salad Bowl

1 Tbsp Halladay’s Vermont Special Sauce Seasoning

1 lb ground turkey

Prepared Vermont Special Sauce

Shredded lettuce, cheddar cheese, cherry tomatoes sliced in half, avocado slices, thin sliced red onions

Add seasoning, salt and pepper to taste, to turkey burger. Sauté in small pan until the turkey is cooked through then drain. Assemble ingredients in salad bowls. Drizzle with Vermont Special Sauce.

Print

Tomato Basil Zucchini Noodle Salad

2 small zucchini spiralized

¼ cup olive oil

1 tsp Halladay's Harvest Barn Garlic Tomato Basil Seasoning

2 Tbsp Balsamic Vinegar

¼ cup black olives sliced

⅓ cup cubed feta or buffalo mozzarella cheese

½ cup cherry tomatoes quartered

Combine olive oil, seasoning and vinegar. Let sit at least 15 minutes to hydrate herbs. Blend all ingredients together. If this salad is made a couple hours ahead the zucchini soaks up the flavor of the dressing and the other ingredients.

See more "Recipes" here

Copyright © 1999-2023 Halladays