Tag Archives: turkey

Recipes

Slow-Cooker Lasagna

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Ingredients:

  • 1.25 lbs ground turkey
  • Jar of spaghetti sauce (Trader Joe’s garlic works well)
  • 8oz tomato sauce
  • Lasagna noodles
  • 16oz ricotta cheese
  • 1 lb frozen spinach
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded Parmesan cheese
  • 1 egg, beaten

Instructions:

  1. Thaw spinach until you can break it apart (can still be partially frozen as it will thaw during cooking, but you need to be able to break it up). Cook the ground turkey until brown, then combine with spaghetti sauce and tomato sauce. Combine the Ricotta, 2/3 of the mozzarella, beaten egg, and 2/3 of the Parmesan.
  2. Spray slow-cooker pot with cooking spray. Cover the bottom with tomato sauce mixture. Add a layer of noodles. Top with a layer of cheese mixture, then spinach, then tomato sauce again. Add another layer of lasagna noodles and continue this pattern until you have a top layer of noodles. Then, top with one final layer of tomato sauce and then the remaining mozzarella and parmesan.
  3. Cook on low for 5 hours or until done.
Recipes

Turkey Meatloaf

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Ingredients

  • 1 cups chopped sweet onion (about 1 large onion)
  • 1 tablespoon good olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon dried thyme leaves
  • 1/8 cup Worcestershire sauce
  • 1/4 cup chicken stock
  • 1 teaspoon tomato paste
  • 1.25 pounds ground turkey breast
  • 1/2 cup plain dry bread crumbs
  • 1 extra-large egg, beaten
  • 1/4 cup ketchup

Directions

Preheat oven to 325 degrees F.

In a medium saute pan, over medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until translucent, but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow to cool to room temperature.

Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased sheet pan. Spread the ketchup evenly on top. Bake for 1/2 hour or until the internal temperature is 160 degrees and the meatloaf is cooked through. (A pan of hot water in the oven under the meatloaf will keep the top from cracking.) Serve hot, at room temperature, or cold in a sandwich.

Link to original recipe.

Recipes

Turkey and Hominy Chili

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Ingredients

  • 2 teaspoons canola oil
  • 8 ounces turkey breast, cubed
  • 1 cup chopped onion (about 1 medium)
  • 3/4 cup chopped green bell pepper
  • 2 teaspoons bottled minced garlic
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground red pepper
  • 1/4 cup no-salt-added tomato paste
  • 1 (15.5-ounce) can golden hominy, rinsed and drained
  • 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1/4 cup light sour cream

Preparation

Heat oil in a large saucepan over medium-high heat. Add turkey to pan; sauté 5 minutes or until lightly browned. Add onion, bell pepper, and garlic to pan; sauté 5 minutes or until tender. Stir in chili powder and next 4 ingredients (through red pepper). Cook 1 minute, stirring constantly. Stir in tomato paste, hominy, tomatoes, and broth; bring to a boil. Reduce heat, and simmer 10 minutes. Serve with sour cream.

Yield

4 servings (serving size: about 1 1/2 cups chili and 1 tablespoon sour cream)

Nutritional Information

CALORIES 238(29% from fat); FAT 7.8g (sat 2.5g,mono 3g,poly 1.3g); PROTEIN 17.6g; CHOLESTEROL 33mg; CALCIUM 61mg; SODIUM 650mg; FIBER 5.2g; IRON 2.1mg; CARBOHYDRATE 24.6g

From cooking light

Recipes

Mexican Black Bean Sausage Chili

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Sausage:

  • 1 1/2 tablespoons Hungarian sweet paprika
  • 2 tablespoons minced garlic
  • 3 tablespoons dry red wine
  • 2 tablespoons sherry vinegar
  • 2 teaspoons ancho chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon black pepper
  • Dash of kosher salt
  • 1 2/4 pound ground turkey breast

Chili:

  • 2 tablespoons olive oil
  • 2 cups diced onion (about 2 medium)
  • 1 tablespoon ground cumin
  • 1 tablespoon finely minced garlic
  • 2 teaspoons dried oregano
  • 3 canned chipotle chiles in adobo sauce, minced
  • 4 (15-ounce) cans black beans, rinsed and drained, divided
  • 3 cups fat-free, less-sodium chicken broth, divided
  • 3 cups water
  • 2 (14.5-ounce) cans no salt-added diced tomatoes, drained
  • 1/4 cup freshly squeezed lime juice
  • 1/4 cup very finely chopped cilantro, divided
  • Low-fat sour cream (optional)
  • Sliced green onions (optional)

To prepare sausage, combine first 12 ingredients in a large bowl. Cover and refrigerate overnight.

To prepare chili, heat oil in a large saucepan over medium-high heat. Add sausage mixture; cook 7 minutes or until browned, stirring to crumble. Add onion, 1 tablespoon cumin, 1 tablespoon garlic, 2 teaspoons oregano, and chiles; cook 4 minutes or until onion is tender. Place 1 1/2 cups black beans and 1 cup broth in a food processor; process until smooth. Add puréed beans, remaining beans, remaining 2 cups broth, water, and tomatoes to pan; bring to a boil. Reduce heat, and simmer, partially covered, 45 minutes or until slightly thick. Stir in juice and cilantro. Ladle about 1 3/4 cups chili into each of 6 bowls. Garnish each serving with sour cream and sliced green onions, if desired.

Yield: 6 servings

CALORIES 395 (27% from fat); FAT 11g (sat 2.9g,mono 6g,poly 2.1g); PROTEIN 35.3g; CHOLESTEROL 78mg; CALCIUM 128mg; SODIUM 989mg; FIBER 13.7g; IRON 6mg; CARBOHYDRATE 40.4g

Cooking Light, JANUARY 2006