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Archive for the ‘Turkey’ Category

Makes 6 servings

  • 1 1/2 lb ground beef or ground turkey
  • 1/4 cup mayonnaise, divided
  • 1 pkg (1 1/4 oz) taco seasoning mix
  • 1/2 cup Colby & Monterey Jack cheese crumbles
  • 1/4 cup salsa, divided
  • 6 lettuce leaves
  • 6 slices tomatoes
  • 6 whole wheat hamburger buns, split
  1. Preheat greased grill to medium-high heat.  Mix meat, 3 tbsp of the mayo and the seasoning mix; shape into 12 thin patties.  Combine cheese and 2 tbsp of the salsa; spoon over 6 of the patties.  Cover each with one of the remaining patties; pinch edges together to seal. 
  2. Grill 7 minutes on each side or until cooked through (160°F).  Meanwhile, combine remaining 2 tbsp salsa and remaining 1 tbsp mayo. 
  3. Place lettuce, tomatoes and burgers on bottom halves of buns; top with salsa mixture.  Cover with top of buns.

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Makes 6 servings

  • 6 medium red, yellow, orange and/or green peppers
  • 1 tbsp extra virgin olive oil
  • 1 medium onion, finely chopped
  • 1 stalk celery, finely chopped
  • 2 garlic cloves, finely chopped
  • 8 oz ground white-meat chicken or turkey
  • 1 1/2 cups cooked long-grain brown or white rice
  • 2 tbsp chopped parsley
  • salt and freshly ground black pepper
  • 1/4 cup pine nuts (optional)
  1. Cut stem ends from each pepper and reserve, keeping matching tops and bottoms together.  Remove seeds and membranes from peppers and discard. 
  2. Preheat oven to 350°F.  Prepare filling: In nonstick 12″ skillet, heat olive oil and add onion, celery, and garlic; cook over medium heat 5 minutes or until soft.  Add chicken and cook 5 minutes or just until no longer pink, stirring occasionally.  Remove from heat and stir in rice, parsley, 1/2 tsp salt, 1/4 tsp pepper, and pine nuts, if using. 
  3. Arrange peppers, close together, in baking dish just large enough to hold peppers; replace tops.  Cover and bake 45-55 minutes or until peppers are tender. 

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Makes 8 servings

  • 1/4 tsp salt
  • 1/2 tsp black pepper
  • 1 jar (26 oz) pasta sauce
  • 1 tbsp olive oil
  • 2 small zucchini (3/4 lb total), trimmed and cut into half moons
  • 2 cups mushrooms, trimmed and quartered (from 10 oz package)
  • 1/2 tsp Italian seasoning
  • 1 pkg (12 oz) fully cooked turkey meatballs, quartered
  • 2 pkg (9 oz each) four cheese ravioli
  • 1 bag (8 oz) shredded mozzarella
  1. Heat oven to 375°F.  In bowl, stir salt, pepper and sauce.  Coat a 13x9x2″ baking dish with nonstick cooking spray.  Ladle 1/2 cup sauce over bottom. 
  2. In a large nonstick sauté pan, heat oil over medium heat.  Add zucchini, mushrooms and Italian seasoning.  Cook, stirring, 5 minutes. 
  3. Scatter a third of the meatball pieces over sauce on bottom of pan.  Top with one package ravioli, 1 cup vegetable mixture, 1 cup of the cheese and second third of the meatball pieces.  Top with remaining ravioli, vegetables, meatballs, sauce and cheese.  Cover with foil. 
  4. Bake at 375°F for 30 minutes.  Uncover dish and bake 10 more minutes or until cheese is melted and lightly browned. 

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Serves 6

  • cooking spray
  • 2 small zucchini (5 oz each), ends trimmed
  • 2 lbs ground turkey
  • 1 (6 oz) can tomato paste
  • 1/2 cup plain dry breadcrumbs
  • 1 large egg
  • 1 (.20 oz) packet onion soup mix
  • 1 tbsp chopped fresh thyme leaves or 2 tsp dried thyme
  • 1/2 tsp freshly ground pepper
  • sour cream (optional)
  1. Preheat oven to 350°F.  Coat a 9x5x3″ glass loaf dish with cooking spray. 
  2. Using the large holes of a box grater, coarsely shred zucchini into a large bowl.  Add remaining ingredients; gently mix with hands until incorporated.  Press mixture into prepared dish and shape into a loaf. 
  3. Bake 1 hour and 10 minutes, or until an instant-read thermometer inserted into center of meatloaf registers 160°F. 
  4. Let stand 5 minutes.  Drain juices from dish.  Invert into a cutting board and cut into 1/2 inch thick slices.  Serve with sour cream, if desired. 

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Makes 8 servings

  • 1/4 cup sun-dried tomatoes (about 1 oz)
  • 10 oz package frozen chopped spinach, thawed and drained
  • 1/2 cup chopped onion
  • 1/4 cup crumbled feta cheese
  • 1 1/2 lbs ground turkey breast
  • 1 cup oats (quick or old fashioned), uncooked
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp salt (optional)
  • 1/4 tsp ground black pepper
  • 1/2 cup milk
  1. Heat oven to 400°F.  Soften tomatoes according to package directions; coarsely chop and set aside. 
  2. In small skillet, cook spinach and onion over low heat 4-5 minutes or until onion is tender.  Remove from heat; cool slightly.  Stir in cheese; set aside. 
  3. In large bowl, combine turkey, oats, garlic powder, oregano, salt if desired, pepper, milk and sun-dried tomatoes; mix lightly but thoroughly.  Shape 2/3 of turkey mixture into 9×6″ loaf in 13×9″ baking dish.  Make a deep indentation down center of turkey mixture, leaving about 1 1/2″ around edges of loaf; fill with spinach mixture. 
  4. Top with remaining turkey mixture to completely cover spinach filling; pinch edges to seal.  Bake 30-35 minutes or until juices run clear when pierced with fork.  Let stand 5 minutes before slicing. 

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Serves 4

  • 1/2 cup extra crunchy peanut butter
  • 1 tbsp lime juice
  • 1/2 tbsp soy sauce
  • 1/2 tbsp grated fresh ginger
  • 1/2 tbsp chopped cilantro
  • 1/4 tsp cayenne pepper (more or less to taste)
  • 1 lb ground beef or turkey
  • 4 hamburger buns
  1. In a large bowl, whisk together the peanut butter, lime juice and soy sauce. 
  2. Add the ginger, cilantro and cayenne pepper, blend well.  Add the ground meat and mix well. 
  3. Form into 4 patties.  Grill, broil or pan fry. 
  4. Serve on buns with your favorite Thai hot sauce and your choice of condiments. 

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Serves 6

  • 1/2 cup chopped onion (1 medium)
  • 1 tablespoon olive oil
  • 1 6.9-ounce package chicken-flavored rice and vermicelli mix
  • 1 14-ounce can chicken broth
  • 2 cups water
  • 2 cups chopped cooked chicken or turkey
  • 1 cup chopped seeded tomatoes (2 medium)
  • 3 tablespoons canned diced green chile peppers, drained
  • 1 teaspoon dried basil, crushed
  • 1-1/2 teaspoons chili powder
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon black pepper
  • 1/2 cup shredded cheddar cheese (2 ounces)
  1. In a medium saucepan cook onion in hot oil over medium heat until tender. Stir in rice and vermicelli mix (including seasoning package); cook and stir for 2 minutes. Stir in broth and water. Bring to boiling; reduce heat. Cover and simmer for 20 minutes (liquid will not be fully absorbed).
  2. Transfer the rice mixture to a large bowl. Stir in chicken, tomatoes, chile peppers, basil, chili powder, cumin, and black pepper. Transfer to a 2-quart casserole.
  3. Bake, covered, in a 425°F oven for 25 minutes. Sprinkle with cheese. Let stand for 5 minutes before serving.

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