DIY TV Dinners: 4 Healthy & Delicious Recipes

Food The List
By: Donna Ruko | Cassarah Coffey | Laurel Portie Posted: 7:04 PM, Sep 19, 2016

When it comes to TV dinners, what you see isn't always what you get. The only way to really know the ingredients is to make it yourself. Donna Ruko and Chef Teresa Hansen have four healthy and delicious meals you can cook at home.

Here are the full recipes:

1.  Foil Pack Turkey Apple Meatloaf

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: 4 individual foil packs

Ingredients

1 pound baby potatoes

1 tablespoon olive oil

¼ teaspoon kosher salt

¼ teaspoon black pepper

1-16 ounce bag frozen carrots and peas

Meatloaf

1 cup shredded green apple with peel (about 1 apple)

2 teaspoons garlic powder

¼ teaspoon ground cinnamon 

½ teaspoon kosher salt

1 tablespoon agave or honey

1 tablespoon apple cider vinegar

1 pound ground turkey

½ cup old fashioned oats

1 large egg

¼ cup barbeque sauce

Preparation

1. Preheat oven to 400 degrees.

2. Cut potatoes in half lengthwise, then thinly slice the opposite direction.  Toss with oil salt, pepper and frozen vegetables.  Set aside

3. Core apple and cut into quarters. Add apple into a food processor fitted with a grating blade. Process until the apple is grated. Discard big pieces of apple peel. If you do not have a food processer, use a box grater.

4.  Combine grated apples, garlic powder, cinnamon, salt, agave, vinegar, turkey, oats and egg in a large mixing bowl. Mix ingredients with a spatula until well combined or you may want to put on disposable gloves and mix with your hands.

Make Foil Pack

5. Lay 4 large sheets of heavy-duty foil on a flat surface. Spray with non-stick cooking spray.  Evenly divide meatloaf mixture into 4 servings and place in the center of the foil.  Form meatloaf into a 4 inch by 3 inch loaf in each foil pack.  Cover each meatloaf with 1 tablespoon barbeque sauce.  Evenly divide potato and vegetable mixture between the 4 foil packs and place next to meatloaf.

6.  Bring the short ends of the foil together and fold twice to seal; fold in the sides to seal, leaving room for steam.

5. Bake in a preheated 400 degree oven for 15-20 minutes or until they reach an internal temperature of 165 degrees

2.  Bento Box Turkey Lettuce Wraps

Prep Time: 5 minutes

Yield: 1 serving

Ingredients

1 (4 ounce) turkey apple meatloaf

½ cup shredded purple cabbage

¼ cup grated carrot

½ cup cucumber slices

Fresh fruit

Ponzu sauce

Preparation

1. Using your hands, crumble the cooked turkey apple meatloaf in a small bowl.

2. Stir in the purple cabbage and grated carrot.

3. In a 3 compartment, bento box place 3 lettuce leafs in one compartment.  Top with turkey apple meatloaf mixture.

4. In the second compartment fill with fresh fruit. 

5. Finally, in the third compartment fill with cucumber slices.

6. Serve with ponzu or soy sauce.

3.  Steamed Fish n’ Chips

Prep Time: 5 minutes

Cook Time: 5 minutes

Yield: 1 serving

Ingredients

1 (6 ounce) frozen cod filet

1 teaspoon olive oil

Salt and pepper, to taste

1 cup frozen broccoli

¼ cup salt and vinegar baked potato chips

¼ teaspoon smoked paprika

 1 lemon, cut in half

Preparation

1. Place frozen cod filet and frozen broccoli in a microwaveable steam basket. 

2. Season fish and broccoli with olive oil, salt and pepper.

3. Fill steam basket with about ¼ cup water and cover with lid.

4.  Microwave for 5 minutes or until fish is tender and flaky

5. While fish is cooking, place potato chips and smoked paprika in a plastic bag.  Use a rolling pin to gently crush potato chips.

6. Squeeze fresh lemon over fish and broccoli.  Press potato chips on top of fish and serve!

4.  Toaster Oven TV Dinner

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: 1 serving

Ingredients

3 chicken tenders, about 6 ounces

½ teaspoon onion powder

½ teaspoon garlic powder

¼ teaspoon kosher salt

1 tablespoon olive oil

¼ cup panko or breadcrumbs

1 sweet potato

1 cup frozen peas + carrots

Blueberry Crumble

½ teaspoon agave

½ teaspoon cornstarch

½ cup fresh blueberries

2 tablespoons oats

1 teaspoon butter

1 teaspoon brown sugar

1 teaspoon flour

Preparation

1. Preheat toaster oven to 400 degrees.

2. Season chicken tenders with onion powder, garlic powder, salt and olive oil.  Cover tenders with panko until fully coated.  Set aside.

3. Cut sweet potato in half lengthwise and drizzle with additional olive oil. Save one half of the sweet potato for another use. Set aside.

4. For the blueberry crumble, mix together agave, cornstarch and blueberries in a small, greased ramekin.  Crumble oats, butter, brown sugar and flour in a small bowl using your hands.  Place on top of fresh blueberries.  Set aside.

To Make TV Dinner Tray

5.  Spray an 8 x 8 inch aluminum baking tray with non-stick cooking spray.  Arrange dinner by placing the blueberry crumble ramekin in the center.  Then evenly place chicken tenders below the crumble.  Place one half of the sweet potato, flesh side down to the right of the crumble.  Finally, place 1 cup of frozen peas + carrots to the left of the ramekin.

6.  Bake in a preheated 400 degree toaster oven for 15-20 minutes or until the chicken reaches an internal temperature of 165 degrees.

Recipes Provided by Chef Teresa Hansen

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