Posts tagged turkey

Naked Turkey Bruschetta Burger

Naked Turkey Bruschetta Burger

Recipe: Naked Turkey Bruschetta Burger

Ingredients

  • 1/4 cup chopped red onion
  • 1 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • kosher salt and fresh cracked pepper to taste
  • 3 medium vine ripe tomatoes
  • 2 small cloves garlic, minced
  • 2 tbsp fresh basil leaves, chopped
  • 3 oz part skim mozzarella, diced

For the turkey zucchini burgers:

  • 1 lbs 93% lean ground turkey
  • 1 small zucchini, grated (1 cup, or 5 oz)
  • 1/4 cup seasoned whole wheat breadcrumbs
  • 1 clove garlic, grated
  • 1 tbsp red onion, grated
  • salt and fresh pepper
  • oil spray

For serving:

  • 2 medium tomatoes, sliced into 10 thin slices
  • 4 loose cups baby arugula

Instructions

  1. Combine the red onion, olive oil, balsamic, salt and pepper in a large bowl. Set aside a few minutes while you chop the tomatoes, then place in the bowl. Add the garlic, basil and additional salt and pepper, to taste and mix well and set aside. Toss in the cheese when ready to serve.
  2. Squeeze the excess moisture from the zucchini in a paper towel. In a large bowl, combine the ground turkey, shredded zucchini, breadcrumbs, garlic, onion, salt and pepper. Form into 5 equal sized patties about 5 oz each, forming them as flat as possible.
  3. Heat a large skillet on medium-high heat. When hot, lightly spray with oil. Add the burgers to the pan and reduce the heat to medium-low. Cook until browned, about 4 minutes, then flip and cook another 4 minutes, careful not to burn.
  4. To serve, arrange 3 slices of tomatoes on each dish, then place 1 cup arugula on top in the center, then top with the burger and finish with the bruschetta (don’t forget to add the cheese), serve right away.

Preparation time: 35 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

Inspired By: Naked Turkey Bruschetta Burger

Sweet Potato Turkey Shepherds Pie

Sweet Potato Turkey Shepherds Pie

Recipe: Sweet Potato Turkey Shepherds Pie

Ingredients

For the potatoes:
  • 1-1/2 lbs sweet potatoes, peeled, diced
  • 3 cloves garlic
  • 1/2 cup skim milk
  • 1/4 cup reduced sodium chicken broth
  • 2 tbsp reduced fat sour cream
  • salt and pepper to taste
For the filling:
  • 1 lb 95% lean ground turkey
  • 1 tsp olive oil
  • 1 medium onion, diced
  • 1 celery stalk, chopped
  • 1 parsnip, diced
  • 2 cloves garlic, diced
  • 8 oz mushrooms, diced
  • 10 oz frozen mixed vegetables
  • 2 tbsp flour
  • 1 cup low-sodium chicken broth
  • 2 tsp tomato paste
  • 1 tsp Worcestershire sauce
  • 1 tsp freshly chopped rosemary
  • salt and pepper
  • paprika

Instructions

  1. Boil sweet potatoes and garlic in a pot of salted water until cooked and soft. Drain and mash with chicken broth, sour cream, salt and pepper.
  2. Preheat oven to 400°F.
  3. In a large saute pan brown turkey; season with salt and pepper. When cooked, set aside on a plate. Add olive oil to the pan, then add the onion and sauté one minute. Add the celery, parsnip, salt and pepper to taste; cook about 12 minutes, until celery is soft.
  4. Add garlic and mushrooms; sauté another 3-4 minutes. Add flour, salt and pepper and mix well. Add frozen vegetables, chicken broth, tomato paste, Worcestershire sauce, rosemary, cooked turkey, and mix well. Simmer on low about 5-10 minutes.
  5. In 6 oven safe individual dishes spread 1 cup of the meat mixture on the bottom of each dish. Top each with 1/2 cup mashed sweet potatoes. Use a fork to scrape the top of the potatoes to make ridges; sprinkle with paprika. Bake 20 minutes or until potatoes turn golden. Remove from oven and let it cool 10 minutes before serving.

Number of servings (yield): 6

Inspired By: Sweet Potato Turkey Shepherds Pie

Buffalo Turkey Burger with Blue Cheese Slaw

 

Recipe: Buffalo Turkey Burger with Blue Cheese Slaw

If you’re a buffalo wing fan, you’ll love the flavors in this turkey burger topped with a broccoli slaw tossed with blue cheese yogurt dressing.

Ingredients

  • 1 1/2 cups broccoli slaw
  • 1/4 cup blue cheese dressing
  • 1.25 lbs lean ground turkey
  • 2/3 cup grated carrots
  • 1/4 cup seasoned breadcrumbs
  • 1 clove garlic, minced
  • 1 tbsp red onion, minced
  • 1/4 cup Franks Hot Sauce
  • salt and fresh pepper
  • oil spray
  • 5 slices reduced fat cheddar
  • 5 whole light burger buns

Instructions

  1. In a medium bowl combine broccoli slaw and blue cheese dressing. Set aside.
  2. In a large bowl, combine ground turkey, carrots, breadcrumbs, garlic, onion, hot sauce, salt and pepper. Makes 5 equal patties, 5.5 oz each.
  3. Cook on one side until browned 4-5 minutes, then flip. Cook another 4 minutes or until burgers are cooked all the way through (keep heat medium-low to prevent burning); top with cheese and place on a toasted burger buns topped with broccoli slaw.

Quick Notes

Make the burgers ahead of time and chill in the fridge for half an hour. That will help them stay together better when cooking.

Preparation time: 20 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 5

Inspired By: Buffalo Turkey Burgers with Blue Cheese Broccoli Slaw
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Bobby’s Goulash

Bobby's Goulash

Recipe: Bobby’s Goulash

Ingredients

  • 2 pounds lean ground beef
  • 1 pound ground turkey
  • 2 large onions, chopped
  • 3 cups water
  • 1 (29-ounce) can tomato sauce
  • 2 (15-ounce) cans diced tomatoes
  • 3 cloves garlic, minced
  • 2 tablespoons Italian seasoning
  • 3 bay leaves
  • 3 tablespoons soy sauce
  • 2 cups dried elbow macaroni
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • Sour cream (as topping)

Instructions

  1. In a Dutch oven, saute the ground beef and ground turkey over medium-high heat, until no pink remains. Break up meat while sauteing; spoon off any grease.
  2. Add the onions to the pot and saute until they are tender about 5 minutes.
  3. Add 3 cups water, along with the tomato sauce, tomatoes, garlic, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well.
  4. Place a lid on the pot and allow this to cook for 20 to 25 minutes.
  5. Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 20 minutes.
  6. Turn off the heat, remove the bay leaves and allow the mixture to sit about 30 minutes more before serving.

Preparation time: 35 minute(s)

Cooking time: 40 minute(s)

Number of servings (yield): 6

Inspired By: Bobby’s Goulash
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Chili-Cheese Black Bean Enchiladas

Chili Cheese Black Bean Enchiladas

Recipe: Chili-Cheese Black Bean Enchiladas

Ingredients

  • Cooking spray
  • 1/2 cup chopped onion
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 2 garlic cloves, minced
  • 1 (15-ounce) can black beans, rinsed and drained
  • 12-ounces ground buffalo (or turkey or lean beef)
  • 3/4 cup bottled salsa
  • 1/3 cup (3 ounces) block-style fat-free cream cheese, softened
  • 1 cup (4 ounces) shredded reduced-fat extra sharp cheddar cheese, divided
  • 12 (6-inch) corn tortillas
  • 1 (10-ounce) can enchilada sauce

Instructions

  1. Preheat oven to 350°.
  2. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add ground buffalo, onion, and sauté 4 minutes or until meat is browned. Stir in cumin, oregano, chili powder, garlic, beans and cook 2 minutes, stirring mixture frequently.
  3. Stir in salsa, and cook 1 minute. Remove from heat, and add cream cheese and 1/2 cup cheddar cheese, stirring until cheese melts.
  4. Warm tortillas according to package directions. Spread 1/3 cup enchilada sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Spoon about 1/3 cup black bean mixture down center of each tortilla, and roll up. Arrange enchiladas, seam sides down, crosswise in dish. Pour remaining enchilada sauce evenly over enchiladas, and sprinkle with 1/2 cup cheddar.
  5. Bake at 350° for 20 minutes or until thoroughly heated.

Number of servings (yield): 6

Inspired By: Chili Cheese Black Bean Enchiladas

Turkey & Fontina Melts

Stuffed-Turkey-Breast[1]Recipe: Turkey & Fontina Melts

Ingredients

  • 4 turkey cutlets, (16 ounces)
  • 2 tablespoon all-purpose flour
  • 4 teaspoons extra-virgin olive oil, divided
  • 2 large shallot, minced
  • 1/2 cup dry sherry, (see Note)
  • 2 6-ounce bag baby spinach
  • 1/2 cup finely shredded Fontina cheese
  • 2 teaspoon butter

Instructions

  1. Position rack in the upper third of the oven; preheat broiler.
  2. Sprinkle both sides of turkey with flour. Heat 2 teaspoons oil in a medium ovenproof skillet over medium-high heat. Add the turkey and cook until golden, about 2 minutes per side. Transfer the turkey to a plate.
  3. Add the remaining 2 teaspoon oil and shallot to the pan; cook, stirring constantly, until lightly browned, 1 to 2 minutes. Add sherry and spinach; cook, stirring constantly, until the spinach is wilted, 1 to 2 minutes. Remove from the heat.
  4. Carefully mound equal portions of the spinach on top of the turkey. Transfer the spinach-topped turkey and any accumulated juices to the pan. Top the spinach with cheese and transfer to the oven. Broil until the cheese is melted, 1 to 2 minutes.
  5. Transfer the melts to 2 plates. Add the butter to the pan and whisk into the juices over medium-high heat until melted, about 30 seconds. Drizzle over the melts.

Personal Notes

Sherry is a type of fortified wine originally from southern Spain. Don’t use the “cooking sherry” sold in many supermarkets — it can be surprisingly high in sodium. Instead, purchase dry sherry that’s sold with other fortified wines in your wine or liquor store.

Cooking time (duration): 20 min

Number of servings (yield): 4

Inspired By: Turkey & Fontina Melts
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Meatloaf Muffins

Meatloaf Muffins

Recipe: Meatloaf Muffins

Ingredients

  • 1 pound ground buffalo (or lean beef)
  • 1 pound ground turkey
  • 1 medium onion, cut into chunks
  • 2 ribs celery from the heart of the stalk, cut into 2-inch pieces
  • 1 green bell pepper
  • 1 large egg plus a splash of milk, beaten
  • 1 cup plain bread crumbs
  • 2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
  • 1 cup smoky barbecue sauce
  • 1/2 cup tomato salsa
  • 1 tablespoon Worcestershire sauce
  • Vegetable oil or extra-virgin olive oil

Instructions

  1. Preheat oven to 450 degrees F.
  2. Put ground turkey and buffalo into a big bowl. Put onion and celery into a food processor. Cut the bell pepper in half, rip out the seeds and throw them into your garbage bowl. Cut the pepper into a few pieces and add to the food processor. Pulse the processor blades to finely chop the vegetables into very small pieces then add them to the meat bowl. Add egg, beaten with milk, bread crumbs and grill seasoning to the bowl. Next, mix together the smoky barbecue sauce, the salsa and the Worcestershire sauce. Pour half the sauce mixture into the bowl with the meatloaf mix. Mix the meatloaf together with your hands. Wash up. Brush a 12-muffin tin (1/2-cup each) with vegetable oil or extra-virgin olive oil. Use an ice cream scoop to help you fill meat into a each tin. Top each meat loaf with a spoonful of extra sauce. Bake about 20 minutes. Cut open 1 muffin to test that the middle is cooked through.

Cooking time (duration): 30 min

Inspired By: Meatloaf Muffins with Barbecue Sauce

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