One Skillet Spaghetti

Ingredients

• 1/4 pound ground turkey
• 2 T onion, chopped
• 1/2 can (14-1/2 ounces) tomatoes, undrained
• 2 to 3 tablespoons water
• 1/4 teaspoon salt
• 1/4 teaspoon basil
• 1 ounce uncooked spaghetti, broken
• 2 T cup shredded cheese 

Directions

1. In a large skillet, cook turkey and onion over medium heat until meat is no longer pink. Stir in the tomatoes, 2 tablespoons water, salt, basil and spaghetti.
2. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until spaghetti is tender, stirring frequently and adding remaining water if necessary.
3. Sprinkle with cheese; cover and heat until cheese is melted, about 5 minutes. 

Szechuan Green Beans

Ingredients

• 1 lb ground turkey
• 3 cloves garlic grated
• 2 tbs ginger grated
• 1 lb green beans trimmed
• 1/2 c chicken broth
• 1 tbs corn starch
• 3 tbs soy sauce low sodium
• 1 tbs hoisin sauce
• 2 tbs rice vinegar
• 1/2 tbs chili garlic paste more or less to taste
• 8 oz water chestnuts sliced
• 1/2 tbs sesame oil

Instructions

1. Pre-heat a large wok or deep pan over high heat and spray with non-stick spray.
2. Add ground turkey, garlic and ginger.
3. Using a potato masher or wooden spoon, break down the turkey and cook until browned. (Don't be afraid of color! Brown = flavor. Move away from the pan for a minute - it's ok, really!)
4. In a small bowl, whisk together chicken broth, corn starch, soy, hoisin, rice vinegar and chili garlic paste; set aside.
5. Once turkey is browned and bits and pieces are sticking to the pan, add in green beans and broth/soy mixture.
6. Saute 3-4 minutes then add water chestnuts and sesame oil.
7. Cook an additional minute or two then serve. Great with brown rice.

Zucchini Boats

2 Zucchini
1/2 t oil
1/4 lb ground turkey
1 clove garlic
1/4 t basil
1/2 cup marinara sauce
2 T Parmesan cheese
4 T Mozzarella cheese

Preheat the oven to 400 degrees. Heat the olive oil over medium high heat. Add the turkey, and garlic. Cook until turkey is fully browned, about 6-8 minutes. Season with salt and pepper. Stir in basil, and marinara sauce. Meanwhile cut the zucchini in half and scoop out some of the center using a spoon or melon baller to create the “boat.” Place in a baking dish sprayed with cooking spray. Fill the boats with the turkey and mushroom mixture. Top each with 1 tbsp. of shredded cheese and 1/2 tbsp. Parmesan cheese. Bake for 15-18 minutes until cheese is bubbling and zucchini is tender

Turkey & Spinach Meatball

1/2 pound ground turkey
2 handfuls chopped spinach
1 large garlic cloves, minced
2 tablespoons chopped onion
1 egg, beaten
2 tablespoons gluten-free bread crumbs
1/4 teaspoon salt

1. Preheat oven to 350 degrees.
2. In a large bowl mix all the ingredients together until just combined. Form the mixture into golf ball sized balls and place on a baking sheet coated with cooking spray or lined with parchment paper. Bake at 360 degrees for 25-30 minutes.

Mediterranean Green Beans

1 teaspoon oil 

1/4 pound ground turkey

3 tablespoon chopped onion

1 clove garlic

1/2 teaspoon chicken bouillon
1/4 teaspoon cumin

1/4 teaspoon parsley

1/8 teaspoon basil

1 teaspoon salsa 

1/3 can stewed tomatoes

6 ounces frozen green beans, thawed

1/4 cup water

1/2 teaspoon chicken bouillon
1/4 teaspoon cumin

 

Dirty Rice

1 teaspoon oil

2 tablespoon chopped onion

1 clove garlic

1/4 teaspoon cumin

1/2  cup water

1/2 teaspoon chicken bouillon

1/4 cup instant brown rice 

 

Heat oil, brown turkey with onions and garlic. Stir in spices. When all liquid has absorbed add tomatoes, green beans, water, bouillon and spices. Bake 350 for 30 minuets. Serve with Dirty Rice.

In saucepan, add oil, onion, garlic, bouillon and cumin. Stir until tender. Add water and bring to boil. Add instant rice and cook 5 minuets. Let stand while the green beans are in the oven and until all water is absorbed.

 

 

Turkey Carbonara

1 tsp oil

1/4 pound ground turkey

1 tablespoon chopped onion

1 clove garlic

1 handful chopped spinach

1 egg. beaten

1/3 cup chicken stock

2 ozs gluten-free pasta

Cook pasta. Brown turkey with onion and garlic. Remove from heat. Add cooked pasta and spinach. Beat egg with stock. Stir mixture into pasta until evenly coated.

 

Baked Turkey Meatballs with Spinach

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, finely minced
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ¼ teaspoon dried thyme leaves
• ½ teaspoon dried oregano
• ¼ - ½ teaspoon crushed red pepper flakes (optional - adjust to your preference)
• 16 oz frozen chopped spinach (defrosted, drained, and squeezed to remove excess water)
• 2 tablespoons Worcestershire sauce
• ⅓ cup chicken broth
• 2½ lbs lean ground turkey
• ¾ cup bread crumbs
• 2 large eggs

Instructions

1. Preheat oven to 400 degrees F. Prepare a large baking sheet by spraying with cooking spray. I actually line my baking sheet with foil and then spray with cooking spray.
2. In a frying pan on medium heat, heat olive oil until hot. Then add onion, garlic, salt, pepper, thyme, oregano, and red pepper flakes. Sauté until onion is tender (about 5-6 minutes total time).
3. Add spinach to pan and combine with onion mixture. Add Worcestershire sauce and chicken broth and mix well to combine. Cook until most of the liquid has cooked out (evaporated). I don't have much liquid in my pan after I combine all these, but it will depend on how well you drained your spinach. Remove from heat and allow to cool to room temperature.
4. In a large bowl, combine the turkey, bread crumbs, and egg. Add cooled onion/spinach mixture to the meat. I do all of this step with my hands, but you can use a spoon if you prefer.
5. With your hands, create meatballs that are about 1 - 1½ inches in diameter and place them on the baking sheet. Leave a little bit of space between each meatball. When you are done shaping your meatballs, you will probably have about 40-42 meatballs from this recipe. Don't need that many? Freeze them after baking or cut this recipe in half (but I say freeze them and then you've done the work only once and have a future meal).
6. Bake until your meatballs are cooked through with an internal temperature of 160 degrees F - which was about 20 minutes for my oven. Remove from oven and serve as desired.

Chicken & Spinach Meatballs

• 1 pound ground chicken
• 10 ounce box frozen spinach, thawed, drained and chopped*
• 2 tablespoons chopped fresh basil
• 2 large garlic gloves, minced
• ½ medium onion, finely chopped
• 2 eggs, beaten
• ¼ cup plain bread crumbs
• ¼ cup shredded Parmesan cheese
• ½ teaspoon of salt
• ¼ teaspoon black pepper

1. Preheat oven to 350 degrees.
2. In a large bowl mix all the ingredients together until just combined. Form the mixture into golf ball sized balls and place on a baking sheet coated with cooking spray or lined with parchment paper. Bake at 360 degrees for 25-30 minutes.

Shepherd's Pie

1 large potatoes, peeled and cubed
1/4 teaspoon onion powder
salt and pepper to taste
1 egg, beaten
1 teaspoon oil
2 ounces ground turkey
1 clove garlic
1 Tbl frozen onion, chopped
3 ounces frozen peas & carrots
2 teaspoons corn starch
1 teaspoon ketchup
1/4 cup chicken broth
 

1. Cover potatoes with water and salt. Microwave until tender but still firm, about 4-6 minutes. Season with onion powder, and pepper to taste, Mash and set aside.
2. In an over proof skillet, heat oil. Add ground turkey and cook until well browned. Add onion and garlic, cook until clear. Add peas & carrots, then stir in cornstarch and cook 1 minute. Add ketchup and broth. Bring to a boil, reduce heat and simmer for 5 minutes.
3. Remove from skillet from heat. Add beaten egg to mashed potatoes and spread over meat mixture.
4. Bake at 350 degrees for 20 minutes, or until golden brown.

Veggie Turkey Pizza

1 100% whole grain English muffin

1 slice low-fat mozzarella cheese

1/4 cup crumbled turkey burger

1/2 cup tomato sauce

1/2 cup spinach (or other vegetable of choice)

Cook turkey meat thoroughly. Toast English muffin. Divide all ingredients in half.
Top each half of English muffin with half of the cheese, turkey, tomato sauce and vegetable. Put in oven and heat until cheese is melted.

Prep time: 10 minutes, protein: 28 g, calories: 400, fiber: 6 g

Italian Bowl

4 oz ground turkey, cooked

diced tomatoes

basil

minced garlic

diced onions

1 tsp olive oil

salt and pepper

zucchini noodles

Italian Sausage

1 lb ground Turkey or Chicken
1/2 tsp Salt
1/2 tsp Basil Powder
1/2 tsp Fennel Seeds
1 tsp Onion Powder (not salt)
1 tsp Garlic Powder (not salt)
1 tsp Brown Sugar

Breakfast Sausage

1 lb ground Turkey or Chicken
1/2 tsp Salt
1/2 tsp Old Bay Seasoning 
1/2 tsp Basil Powder or Sage
1 tsp Onion Powder (not salt)
1 tsp Garlic Powder (not salt)
1 tsp Brown Sugar

Asian Sloppy Joes

3 T soy sauce
2 t cornstarch
1 T oil
4 green onions, finely chopped
1 T ginger, minced
1 lb ground turkey or pork
1/4 cup ketchup
6 hamburger buns

In small bowl, whisk together soy sauce and cornstarch. Heat oil in large skillet, over medium-high heat. Add onions and ginger, cook 1 minute. Add turkey, cook until juices are absorbed. Stir in soy sauce mixture. Cook until thickened. Stir in ketchup, cook until heated through. Spoon over bun.

Sloppy Joes

2 T oil
1 med onion, chopped finely
2 cloves garlic, minced finely
2 T green pepper, chopped finely
1 lb ground beef or turkey, crumbled
1 t salsa or 1 t Worcestershire sauce
1/2 t horseradish mustard
1/4 cup brown sugar
8 oz tomato sauce

Saute onions, garlic, and green peppers. Brown beef and drain fat or brown turkey and cook until juices are absorbed. Add salsa for turkey or Worcestershire for beef, mustard and sugar, stir until well incorporated. Add tomato sauce and simmer on low 30 minutes.

Grilled Sandwiches:
On a hot grill place buttered bread. Add slice of American cheese and scoop of sloppy joe. Cover with buttered bread and grill until brown on both sides and cheese is melted.

Ground Turkey Stroganoff

2 T oil
1 onion, chopped
1 lb ground turkey
1 package mushrooms
1 red pepper, chopped
1 can (14oz) chicken broth
3 T flour
1 t salt
1/2 t paprika
1/2 t thyme
1/4 t black pepper
1 cup sour cream
1 T spicy mustard
1 lb noodles
1/4 cup parsley, chopped

In large skillet, saute onions add turkey and brown. Add mushrooms and red peppers, cook 10 minutes. In bowl whisk broth, flour, and spices. Add to skillet, stir to combine until thickens. Reduce heat to low. Stir in sour cream and mustard, heat through, do not boil. Add parsley. Serve over cooked noodles.

Spaghetti with Turkey Meatballs

1/2 cup bread crumbs
1/4 cup milk
2 lg egg whites, beaten
1 sm onion, chopped
1 clove garlic, minced
1 t basil
1 t oregano
1/2 t salt
1/4 t black pepper
1 1/2 lb turkey

Mix all ingredients and form bite size balls. Place on baking sheet. Bake at 350º for 12 minutes. Turn meatballs and bake 12 minutes longer until firm and lightly browned. Add meatballs to 5 cups of tomato sauce. Serve with 1 lb cooked spaghetti.

Stuffed Peppers

1/2 cup onion, chopped

2 garlic cloves, minced
1 lb ground turkey
salt to taste
1/2 t cumin
1/2 t oregano
1/2 cup salsa
1/2 cup cheese
1 egg, beaten
1/2 cup Parmesan cheese
1/4 cup Mozzarella cheese
peppers or zucchini

Saute onions and garlic in oil. Add turkey and spices, cook until all juices are absorbed. Turn off heat, add egg and parmesan cheese. Stuff peppers, sprinkle with mozzarella cheese. Wrap in foil and bake at 350º for 30-45 minutes.

Country Turkey Casserole

Shepherd's Pie

2 T olive oil
3 small carrots, chopped
1 cup frozen pearl onions
1 lb lean ground turkey
1 T all-purpose flour
1 cup frozen peas
2 1/2 t chopped fresh parsley
Salt and ground pepper
3/4 cup chicken broth
3 cups leftover mashed potatoes

Preheat oven to 400 degrees F. In a large pan, heat olive oil over medium heat. Add carrots and onions and cook until soft, about 5 minutes. Add turkey and cook, breaking up meat with a wooden spoon, until browned, about 6 minutes. Stir in flour and cook 3 more minutes. Stir in peas and parsley. Season with salt and pepper. Pour in chicken broth and stir. Bring to a simmer and cook until slightly thickened, about 5 minutes. Season with more salt and pepper. Transfer to a deep-dish pie pan. Spread mashed potatoes atop turkey mixture. Bake until golden on top and heated through, about 25 minutes.

Herb-roasted Turkey

15- to 20-pound turkey
Salt
1/4 cup soft butter
2 tablespoons chopped fresh rosemary
 6 to 8 chopped fresh sage leaves (or 2 to 3 teaspoons dried crumbled sage)
1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme)
1 teaspoon Dijon mustard
1/2 teaspoon finely grated lemon zest
1/4 teaspoon ground black pepper
1 to 2 cups chicken broth

Position the rack in the bottom third of the oven and heat the oven to 325º. Remove the turkey neck, heart, and gizzard and discard or reserve for another use. Rinse the bird well inside and out and pat dry, then salt the cavity.

 In a small mixing bowl, blend the butter, herbs, mustard, lemon zest, and pepper. Starting at the tail end, gently slide your hand under the skin of the turkey breast to loosen it. Using your fingers, smear a generous tablespoon of the butter mixture on each half of the breast. Smear half of the remaining herb butter on the exposed flesh near the neck. Then smear the remaining herb butter over the skin of the breast. (If you are not stuffing the bird, pull up the excess skin at the neck to seal, and secure it to the body of the bird with a small skewer or toothpicks.)

Loosely fill the neck cavity with stuffing. Pull up the excess skin at the neck to seal, and secure it to the body with a small skewer or toothpicks. Loosely fill the main cavity with stuffing. Tie together the legs with kitchen twine, or secure them with the plastic leg clamps if the bird came with them. Tuck the wing tips under the bird so they don't scorch.

Place the turkey directly in a large roasting pan or on a rack inside the roasting pan. Roast for 1 hour without opening the oven. After 1 hour, add 1 cup of chicken broth to the pan. Rotate the pan 180º. Continue to roast until the meat registers 180º, measured at the thickest part of the inside thigh; do not let the thermometer touch bone. At the center of the cavity, the stuffing should register 165º. Add more broth to the pan, if necessary, to keep the pan juices from burning. Total cooking time for a stuffed turkey should be 4 1/4 to 5 hours (for an unstuffed bird, subtract 30 minutes). Transfer the turkey to a large platter. Cover and let stand for 20 to 30 minutes. Pour the pan juices into a 2-cup measure and set aside for the gravy. Makes 10 servings.