Southwest Turkey Meatloaves with Roasted Vegetable Couscous

Ingredients:

nonstick aluminum foil
1 oz reduced-fat jalapeño Cheddar (or Monterey Jack) cheese
4 (3-inch long) mini sweet peppers
1 1/4 lb ground turkey breast (or ground turkey)
3/4 cup enchilada sauce, divided
1/2 cup prediced red onions
1/4 cup plain couscous
1/4 cup cold water
1 large egg, beaten (or 1/4 cup egg substitute)
1 1/2 teaspoons salt-free Southwest chipotle seasoning

Prep:
Preheat oven to 425°F. Line baking sheet with foil.
Cut off four slices of cheese (about 1″ x 2″ x 1/4″).
Remove tops of peppers and seeds; place cheese inside pepper.
Steps
Combine in medium bowl: turkey, 1/4 cup sauce, onions, couscous, water, egg, and seasoning; mix thoroughly.
Divide mixture into four portions; shape around each pepper (to form a loaf) and cover pepper completely. Repeat with remaining mixture.
Place meatloaves on baking sheet (wash hands). Top each loaf with 1 tablespoon sauce. Bake 20–25 minutes or until 165°F. Pour remaining 1 tablespoon sauce over each meatloaf; let stand 5 minutes to rest. Serve.

Roasted Vegetable Couscous

Ingredients:
12 oz fresh vegetable medley (broccoli, cauliflower, carrots), coarsely chopped
1 1/2 tablespoons canola oil, divided
1 ear fresh corn
1/2 cup prediced red onions
1 cup lower-sodium chicken broth (or stock)
1 teaspoon salt-free Southwest chipotle seasoning
3/4 cup plain couscous 1 lemon, for zest/juice

Steps:
Preheat oven to 425°F. Microwave vegetables following package instructions, then chop into small pieces. Place on baking tray; coat with 1 tablespoon oil. Bake 10–12 minutes, stirring once halfway through, or until lightly browned and crispy around edges. Meanwhile, remove corn from cob.
Preheat medium saucepan on medium-high 1–2 minutes. Place remaining 1/2 tablespoon oil in pan, then add onions and corn; cook and stir 2–3 minutes or until onions soften. Add broth and seasoning; bring to a boil.
Remove pan from heat; stir in couscous, cover, and let stand 5 minutes. Zest/grate lemon peel (no white 1/2 teaspoon); squeeze lemon for juice (2 tablespoons). Fluff couscous with a fork; fold in (stir gently) roasted vegetables, zest, and juice. Serve.
Aprons Advice
Complete your meal with fresh salad blend, whole grain bread, and a frozen low-calorie treat for dessert.
Mix any remaining enchilada sauce into scrambled eggs; wrap in a flour tortilla for breakfast on the go.

From publix.com