THE Dish: Chef Ellie Krieger's ultimate Chipotle Turkey Meatloaf

(CBS News) If your New Year's resolution included eating healthier without giving up eating well, this Dish is for you.

It comes from Ellie Krieger -- chef, registered dietician and cookbook author -- who's best-known as host of the Food Network's "Healthy Appetite," which airs on the Cooking Channel.

Krieger was also invited by first lady Michelle Obama to participate in her "Let's Move" campaign and has testified before the House Committee on Agriculture about nutrition, healthy eating and the growing epidemic of childhood obesity.

On "CBS This Morning: Saturday" for THE Dish segment, Krieger shares her ultimate dish: Chipotle Turkey Meatloaf.

SPINACH, PEAR, AND WALNUT SALAD

SERVES 4

This hearty winter salad balances earthy greens with seasonal fruit and crunchy nuts. Though quite simple, it is far from ordinary.

2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL

1 TABLESPOON CIDER VINEGAR

1 TEASPOON DIJON MUSTARD

1/2 TEASPOON DRIED TARRAGON

1/4 TEASPOON SALT

1/8 TEASPOON FRESHLY GROUND BLACK PEPPER

5 OUNCES BABY SPINACH LEAVES (ABOUT 5 CUPS LIGHTLY PACKED)

1 FIRM RIPE PEAR, CORED AND SLICED

1/3 CUP WALNUT PIECES, TOASTED IN A DRY SKILLET OVER A MEDIUM-HIGH FLAME UNTIL FRAGRANT, ABOUT 2 MINUTES

1. In a large bowl, whisk together the oil, vinegar, mustard, tarragon, salt, and pepper. Add the spinach leaves and toss to coat.

2. Divide the spinach among 4 serving plates. Place a quarter of the pear slices and walnuts on top of each salad.

CHIPOTLE TURKEY MEAT LOAF

SERVES 8

I am always tickled that I manage to sneak a whole grain (oats) and a vegetable (zucchini) into this full-flavored meat loaf. Besides being healthy additions, they help the dish earn its reputation as the moistest meat loaf ever. The chipotle chili powder gives it the perfect tongue-tingling warmth, but if you prefer it more mild, you can use regular chili powder instead.

COOKING SPRAY

1 TABLESPOON CANOLA OIL

1 MEDIUM ONION, FINELY CHOPPED

1/2 GREEN BELL PEPPER, FINELY CHOPPED

3 GARLIC CLOVES, MINCED

2 TEASPOONS GROUND CUMIN

2 TEASPOONS CHIPOTLE CHILI POWDER, OR OTHER CHILI POWDER

1 TEASPOON GROUND CORIANDER

1 TEASPOON DRIED OREGANO

3/4 TEASPOON SALT

2 POUNDS LEAN GROUND TURKEY

1 SMALL ZUCCHINI (6 OUNCES), SHREDDED (1 1/4 CUPS)

2 LARGE EGGS, LIGHTLY BEATEN

3/4 CUP QUICK-COOKING OATS

1 (8-OUNCE) CAN NO-SALT-ADDED TOMATO SAUCE

1. Preheat the oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray.

2. Heat the oil in a medium nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until it softens slightly, 2 minutes. Add the bell pepper and cook for 1 minute more. Stir in the garlic, cumin, chili powder, coriander, oregano, and salt, and cook for 30 seconds. Set aside to cool slightly.

3. In a large bowl combine the turkey, zucchini, eggs, oats, onion mixture, and 1/4 cup of the tomato sauce. Mix with your hands until just combined, and then transfer to the baking dish and shape into a loaf about 5 inches wide and 2 inches high. Spoon the remaining tomato sauce over the top.

4. Bake until an instant-read meat thermometer registers 160 degrees F, about 1 hour. Remove from the oven and let rest for 10 minutes before slicing.

For more recipes, go to Page 2.

MASHED POTATOES WITH CAULIFLOWER

SERVES 6

Here, cauliflower lightens traditional mashed potatoes and blends in seamlessly. A touch of butter is all you need to make them rich and sumptuous. Steaming the vegetables instead of boiling them helps preserve their vitamin C.

1 1/2 POUNDS OF YUKON GOLD POTATOES

1 SMALL HEAD CAULIFLOWER (ABOUT 2 POUNDS), CUT INTO 1-INCH FLORETS

2/3 CUP 1% MILK

2 TABLESPOONS OF UNSALTED BUTTER

SALT AND FRESHLY GROUND PEPPER TO TASTE

1. Scrub the potatoes and cut into 2-inch pieces. Arrange them in a steamer basket and steam for 10 minutes. Add the cauliflower to the basket, and cook until the potatoes and cauliflower are tender when pierced with the tip of a knife, about 15 minutes longer.

2. Heat the milk and butter in a small saucepan. Put the cooked vegetables and warm milk in a large pot or bowl, and mash with a potato masher until smooth. Season with salt and pepper.

MASHED SWEET POTATOES WITH ORANGE ESSENCE

ZESTY ORANGE IS JUST THE THING TO ENLIVEN THE RICH, DEEP FLAVOR OF SWEET POTATO. IT ADDS AN UNEXPECTED BRIGHTENS AND AN ALMOST REFRESHING QUALITY TO THIS MASH.

2 LARGE SWEET POTATOES (ABOUT 1 1/2 POUNDS), PEELED AND CUT INTO 1-INCH PIECES

1/4 CUP LOW-FAT BUTTERMILK

2 TABLESPOONS FRESH ORANGE JUICE

1 TEASPOON FINELY GRATED ORANGE ZEST

PINCH OF GROUND NUTMEG

1 TEASPOON LIGHT BROWN SUGAR (OPTIONAL)

SALT TO TASTE

2 TEASPOONS UNSALTED BUTTER (OPTIONAL), CUT INTO 4 PIECES

Place the sweet potatoes in a steamer basket fitted over a large pot of boiling water. Cover and steam until the potatoes are knife-tender, 12 to 15 minutes.

While potatoes are cooking, place the buttermilk into a small saucepan and cook over the lowest possible heat until just warm. Be careful not to let it boil or it will curdle.

Drain the potatoes and return them to their pot. Add the warm buttermilk and orange juice and mash until smooth. Stir in the orange zest, nutmeg, and brown sugar, if using. Season with salt. Serve the potatoes topped with the butter, if desired.

BROCCOLI WITH TOASTED GARLIC

MAKES 4 SERVINGS

This recipe is a perfect example of how little effort it takes to make vegetables truly crave-able. Cooking thinly sliced garlic in olive oil does double duty: first, it infuses the oil with garlic flavor, and second, it makes crispy bits of toasted garlic to sprinkle on top of the broccoli.

1 BUNCH BROCCOLI (ABOUT 1 1/4 POUNDS)

1 TABLESPOON WATER

2 TABLESPOONS OLIVE OIL

3 CLOVES GARLIC, THINLY SLICED

SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE

Cut the broccoli into spears and put into a large microwave-safe bowl with the water. Cover tightly and microwave on high for 4 minutes.

While the broccoli is cooking, heat the oil in a large skillet over medium heat and add the garlic. Cook the garlic, stirring frequently, until it is golden, about 3 minutes. Take care not to overcook the garlic or it will become bitter. Using a slotted spoon, transfer the toasted garlic to a small dish.

Remove the bowl of broccoli from the microwave, carefully uncover it, and drain it in a colander, shaking off any excess water. Transfer the broccoli to the skillet with the oil and cook over medium heat, stirring a few times, for 3 minutes. Sprinkle with the toasted garlic, season with salt and pepper, and serve.

GRANDMA'S CHOCOLATE PUDDING

MAKES 4 SERVINGS

Some of my fondest food memories are of making pudding with my grandma, standing next to her on my stepstool, stirring patiently and watching as the mixture warmed and thickened. The sweet aroma and anticipation was a pleasure in itself. To this day, I reserve the right to lick the spoon. This very chocolaty, velvety pudding is dedicated to her.

1/3 CUP SUGAR

2 TABLESPOONS UNSWEETENED COCOA POWDER

3 TABLESPOONS CORNSTARCH

2 CUPS COLD LOW-FAT (1%) MILK

1 OUNCE DARK CHOCOLATE (60% TO 70% COCOA SOLIDS), FINELY CHOPPED

In a medium saucepan, whisk together the sugar, cocoa, and cornstarch. Gradually add the milk, whisking until smooth. Turn the heat to medium and cook, whisking constantly, until the mixture thickens and comes to a boil, about 6 minutes. Boil for 1 minute.

Place the chopped chocolate into a medium bowl. Pour the pudding over the chocolate and allow to sit for 2 minutes. Stir until the chocolate is melted and smooth. Transfer the mixture to a serving bowl, cover, and refrigerate until set, at least 3 hours.