Cheesy Turkey Meatloaf

Okay, so the picture don't make this look very good but it is real easy and yummy!

Preheat oven to 375

1 lb Ground Turkey (I get the 93/7 one)
1/2 cp Italian Bread Crumbs
1 tsp Dried Oregano
3 slices Provolone Cheese
1 egg

Break up one piece of cheese. Mix together ground turkey, bread crumbs, egg, oregano, cheese pieces. Divide the turkey into three sections (two about equal and one smaller). Take one of the larger sections and form a ball, flatten it out a big with an indent in the middle about the size of a slice of cheese and lay a piece of cheese in the indent. Cover with smaller section of turkey. Put the 3rd piece of cheese and cover with last section of turkey. Form into a nice round shape and make sure cheese is covered on sides with ground turkey.

Bake for approx 45 minutes.

Banana Bread with Pecans

They had some bananas on clearance at Winn Dixie so I decided to take a stab at Banana Bread. I ended up using aTyler Florence recipe on Food TV. Only difference was I used less butter but it was yummy. Steven is already asking me to make more.

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt(I only used a pinch since I had salted butter)
  
• 4 overripe bananas
• 1 cup sugar
• 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled (I used one stick of salted)
  
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup pecans, finely chopped
• Confectioners' sugar, for dusting

Directions

Preheat oven to 350 degrees F and lightly grease a 9 by 5-inch loaf pan.

In a large bowl, combine the flour, baking soda, and salt; set aside.

Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes; you want a light and fluffy banana cream. Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated; no need to overly blend. Fold in the nuts and the mashed bananas with a rubber spatula. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.

Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Don't get nervous if the banana bread develops a crack down the center of the loaf; that's no mistake, it's typical. Rotate the pan periodically to ensure even browning.

Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing. Toast the slices of banana bread, dust with confectioners' sugar, and serve.