Chipotle Apple Turkey Burgers.

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I’m obsessed with all of my new cookbooks!  Ideas galore and I have to admit, everyone needs some inspiration here and there.  This recipe is inspired from The Sprouted Kitchen.  I didn’t make the aioli to top the burgers for several reasons, one – I’m not a fan of aioli sauces, two, I’m eating very VERY healthy lately and I didn’t want to add the calories.  And finally, these burgers were so flavorful that nothing needed to top them!  Honestly, it’s just crazy.  I made these as sliders (meatballs would also be fun) so they would be awesome to serve at your Super Bowl party or dinner.  Kids love them, adults love them and hey, we really don’t need to be consuming that much meat.  I filled our plates up with a mixed green salad with fresh strawberries and sweet potato strings that I baked.  Served the burgers on whole wheat potato buns and let the food fest begin!

Ingredients:

1 tablespoon of extra virgin olive oil
1 stalk of celery, finely chopped
3 green onions, finely diced
6 cloves of garlic, minced
1 Granny Smith apple, grated with the largest holes on a box grater
1.25 lb of ground lean (92%) organic turkey
1 teaspoon of Chipotle chile powder
1/2 teaspoon salt
Fresh ground pepper
2 tablespoons of freshly minced parsley

Directions:

Heat the olive oil in a sauté pan over medium heat.  Add the celery, onions and garlic for about 6 minutes.  Then set aside to cool.  In your stand mixer, add the remaining ingredients.  Blend with the paddle attachment.  Then add the cooled ingredients.  Blend again.  The texture will be stickier than expected.  I believe it’s from the water in the apples.  Form into burgers or sliders (whichever you prefer) and let sit at room temperature for about 15 minutes.  On your grill or grill pan, get it nice and hot, add the burgers and cook until the temperature reaches 175.  If you wish to top with cheese, add that in the pan and cover for a few seconds until the cheese melts.  Serve with or without a bun.  Enjoy!!

 

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Italian Turkey Sausage Stew in the Crock Pot.

My neighbors asked me for more crock pot recipes.  This week was the perfect week to fire it up and start making some delicious dishes.  I’m out every night this week making presentations and I won’t be home to make/serve dinner.  Now I know, dinner is ready when my family is and it will be a dish they all love.


Ingredients:

1 lb or more of turkey sausage (I used hot but regular would work as well)
Olive oil
5 medium red potatoes, washed and cubed
4 cloves of garlic, peeled and chopped
1 medium to large bell pepper, chopped
1/2 of a medium sized yellow onion, diced
1 can of fire roasted tomatoes (diced) or regular if you can’t locate fire roasted (15 oz)
1.5 cups of chicken broth
1 can of tomato paste (6 oz)
Salt and Pepper to taste
1 teaspoon ground cumin
1 tablespoon of Italian seasonings
1 bay leaf (remove before serving)

Directions:

Over a medium flame, place splash of olive oil in your skillet.  Once hot, add the sausage and cook through.  In the meantime, add all of the other ingredients into your crock pot.  Give a good stir.  Turn to low.

Once the sausage is cooked through, slice into 2 inch pieces.  Then place into the crock pot and stir again.  Cover and let cook for 6+ hours.  Serve with a nice crusty bread and enjoy.

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Turkey fried rice.

Last night I made a one pot wonder kind of dish.  It was so quick to prepare, easy and flavorful… with no leftovers remaining.  That’s always a winner for me!  This is a perfect weeknight meal.

Ingredients:

1 cup of rice (cook according to the package) I used Trader Joe’s Brown Jasmine rice.
2 tablespoons of olive oil
1 pound of ground lean turkey
3 tablespoons of garlic, minced
6 scallions, sliced thinly
1 cup of snow peas (I cut mine in half because they were rather large)
5 carrots, peeled and sliced
3 tablespoons of low sodium soy sauce
3 tablespoons of seasoned rice vinegar
1/2 teaspoon of sesame oil
1 teaspoon of toasted sesame seed
1/4 cup  of roasted peanuts (garnish)

Directions:

Heat the oil in a skillet of a medium flame. Add the turkey to cook, breaking apart as you go.  After 4-6 minutes of cooking, add the garlic and about half of the scallions (use the other half for garnish).  After 8 minutes of cooking or so, add the rice and the remaining ingredients through sesame oil.  Cook the dish an additional  4-6 minutes for the flavors to blend.  Taste, adjust seasonings.  Then plate.  Top with sesame seeds, remaining scallions and roasted peanuts.  Enjoy!

 

 

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Carb free lettuce wraps.

Healthy, no carbs & I get to use up some of my veggies out of my bins… can’t go wrong!  I love summer fresh veggies.  Herbs and spices replace fats in this recipe.  In the summer we gravitate to lighter dinners and this one flew off everyone’s plates.

Ingredients:

1.5 lbs of lean ground turkey (or beef)
Olive oil
1 tablespoon of ground cumin
1 teaspoon of chipotle chili spice
1/4 teaspoon of cayenne pepper
2 cloves of garlic, minced
Salt and pepper
1/4 cup of vegetable or chicken broth
2 heads of butter lettuce or 1 head of iceberg
1 large carrot, shredded
1/2 red onion, diced
2 corn on the cobs, kernels removed
1 red pepper, sliced very thin
1 green pepper, sliced very thin

Directions:

Over a medium flame, drizzle some olive oil in your pan sauté the turkey breaking up the pieces. Add all of your spices cumin through pepper.  Cook until no longer pink.  While cooking, prepare your vegetables.  If using iceberg, slice the head in half and gently remove the leaves (washing) and laying out on a platter to use as the shell.  Arrange your vegetables on a platter so that people can make their own as they go.  Feel free to add sprouts or other vegetables that you wish to use.

Once the turkey is cooked throughout, place in a bowl and serve separately.  Buffet style works best keeping the lettuce as fresh as possible until ready to consume.  Top with cheese, if you wish or fresh salsa.

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Stuffed prosperosa eggplant.

 

 

I purchased these lovely prosperosa eggplant at our farmer’s market on Tuesday.  I couldn’t wait to use them & with a crazy week – tonight was finally it.  This recipe can be adjusted to fit your likes or what you have on hand.  Also, easily transition to a vegetarian dish by omitting the ground turkey.  I just need to boost my protein intake so I opted for the lean ground turkey for dinner.

Ingredients:

5 prosperosa eggplants (you can use regular eggplant)
1 cup of quinoa (cooked)
1 red bell pepper, chopped
3 cloves of garlic, minced
1 tablespoon of ground cumin
Salt and pepper to taste
1 lb of lean ground turkey
1 teaspoon of basil, chopped
1 teaspoon of parsley, chopped
Vegetable broth (you can use chicken broth as well)
Cheese for topping (your choice – I used Piacentinu but mozzarella, cheddar, parmesan would all work).

Directions:

Preheat the oven to 350 degrees.

Cut the tops off of your eggplant and scoop out the interior.  I cooked this on the stovetop and set it aside.

In a saute pan over medium heat, add some olive oil.  Let that heat up and then add your ground turkey.  Cook for 4 minutes and then add the pepper, garlic, cumin, salt and pepper and parsley.  Cook until no longer pink and then add the basil. Add the quinoa to the mixture and blend.  Then add to each eggplant.   Top with some shaved cheese.  Then I added about a tablespoon of broth to the top of each eggplant.  Bake for 25-30 minutes.

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Turkey quinoa stuffed peppers.

I admit, I’m not a huge fan of leftovers.  But last night I cooked up a lot of extra lean ground turkey & quinoa.  And I couldn’t wait to use these beautiful peppers I bought at the farmer’s market…. so dinner was born!

Ingredients:

1 cup of quinoa, soaked and cooked according to package directions
1 tbl olive oil
1/2 of a medium sized zucchini, cut in slices and then quartered
1/2 of one large onion, diced
2 cloves of garlic, minced
1 lb of lean ground white meat turkey
1 c of crushed tomatoes
1/4 cup Worcestershire’s sauce
Salt and pepper to taste
3 large bell peppers

Directions:

Cook your quinoa according to package directions and set aside.

In a skillet over medium heat, add your olive oil.  Once hot, add your zucchini.  Cook for about 5-7 minutes or until fork tender then add the onions and cook until translucent.  Add the garlic.  Cook for 1-2 minutes.  Then add the turkey.  Cook until no longer pink.  Then add the tomatoes & Worcestershire’s sauce.  Season with salt and pepper.  Mix in 1/2 of the quinoa to the meat mixture (or more if you like).  Remove from the heat.

Meanwhile, wash and cut your peppers in half.  Remove the membrane and seeds carefully.  Spray a glass 13×9 pan with non stick spray and set aside.  Take the meat/quinoa mixture and stuff the pepper cavity carefully.  Then place the pepper in the baking pan.  Repeat until all of the peppers are filled.  Now you can top each pepper with additional tomato sauce or a sprinkle of cheese (optional).  I didn’t do either tonight.

Bake in a preheated oven at 350 degrees for about 25-30 minutes.  OR you can prepare ahead of time, cover and refrigerate.  Baking will then take 45 minutes or so to reheat.  Is served with mashed sweet potatoes.

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Asian turkey lettuce wraps.

I love having dinners where everyone can build their own plate.  I especially love when my youngest, who only eats to live, eats a more than usual and goes back for seconds, or even thirds!  I am an Italian mom after all ;)

I found beautiful butter lettuce at the farmer’s market today and immediately thought of making these for dinner.  Safe to safe, there are very little leftovers tonight.

Ingredients:

2 heads of butter lettuce (yielded about 20 lettuce leaves in various sizes)
1.5 lean organic ground light meat turkey
1 tbl olive oil
1 yellow onion, diced
4 garlic cloves, minced
1 tbl of low sodium soy sauce
1 tbl of rice wine vinegar
1 tbl of Sriracha chili sauce (extra for topping)
1 tbl of dark sesame oil
2 tbl of toasted sesame seeds
6 green spring onions, chopped

Directions:

Carefully cut off the bottom of the lettuce heads.  Then remove each lettuce leaf carefully. Wash and pat dry and set aside on a large platter.

In your skillet over medium heat, add the oil.  Once hot, add the ground turkey and cook until no longer pink.  Drain and place in a bowl.  Set that aside.  In your skillet, add the onion and cook until translucent.  Then add the garlic, soy sauce, vinegar, Sriracha, sesame oil and seeds, and the green onions.  Cook for about 2 minutes, then add the ground turkey.  Mix well and keep over a low flame until you’re ready to serve.  I served this dinner along with a side of organic quinoa.

You can serve this as an appetizer or for your main course.

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Taco pasta.

Mexico meets Italy in this fun dish!  Great way to use up you taco or noodle leftovers.  My husband requested pasta and my sweet young daughter requested tacos.  I morphed the two requests into this dish to make everyone happy :)

Ingredients:

1 tbl olive oil
1 lb of lean ground turkey
1 tbl chili powder
2 tbl ground cumin
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp cayenne pepper
1/4 tsp dried oregano
1/2 tsp paprika
1 tsp salt
1 tsp black pepper
2 bell peppers, chopped
2 scallions, diced
1 can (14-15 oz) of low sodium black beans, drained and rinsed
Cilantro (for garnish- optional)
Jalapeño, sliced (for garnish- optional)
Cheese of your choice (optional)
In a large skillet over medium flame,  heat up the olive oil.  Add the meat and cook until no longer pink.  Add all of the spices and turn the heat to low.

In a separate stock pot, cook the pasta (I used orecchiette) according to package directions.  Drain and then toss with the meat mixture.  Stir to combine and then serve.

Top with cilantro leaves, cheese (I used a spicy jalapeño jack cheese), onions, olives etc.

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Spinach & garlic turkey meatloaf.

I thought I would do a retro-inspired dinner tonight.  Comfort food, to be exact.  We have a rushed evening and this was easy to get in the oven and have it ready for my kids to eat early, before our movie night tonight, and for hub’s to heat up later, when he gets home after work.

I had ground turkey leftover from another recipe and thought I better use it up before it went bad, which sadly happens to be too often.  So here’s what I did…

Ingredients:

1.25 lbs lean ground turkey
2 c of organic baby spinach (raw)
8 cloves of garlic, peeled and minced
2 tsp of flax seed meal
1 egg, room temperature
1/4 c of Panko breadcrumbs
Salt and pepper

Take your loaf pan and spray a nonstick spray on the inside. Mix that all together in your stand mixer with the paddle attachment.  Avoid over mixing, just mix until blended.   Pour into your prepared pan and either refrigerate until later or bake immediately.  Bake at 375 degrees for about 45-60 minutes or until it reaches 160 degrees.

Remove from the oven and cover for 10 minutes to let the juices return back to the meat.  Slice and serve.

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Sriracha Turkey Meatballs with a Chobani sweet & spicy dipping sauce.

I adore Sriracha sauce!  I pretty much put it on anything I can.  I thought it would be fun in a Vietnamese style meatball and I was right… it was!  I also made a yummy sauce for dipping (neglected to take a pic of that for you but trust me, it’s worth making with these meatballs).  Would be a great appetite for a party but served as dinner for my family tonight with fresh veggies.

Ingredients:

1.5 lbs of ground 85% lean turkey (I wouldn’t go leaner on the meat or the meatball will be super dry)
1 egg
1/3 + 1 tbl of panko bread crumbs
1/4 yellow onion
4 garlic cloves
3 green onions
1 inch piece of peeled and grated fresh ginger
1 tbl of toasted sesame seeds
2 tbl of Sriracha sauce
1/2 tsp of salt
Freshly ground pepper to taste
1 tbl of olive oil

Directions:

Preheat the oven to 350.  Then in your food processor, add garlic and onion and process.  Then add that to your mixing bowl with the paddle attachment along with all of the other ingredients, omitting the olive oil.  Mix until well incorporated.

In a skillet over medium heat, add the olive oil.  Once hot, start rolling your meatballs.  Cook until you have a nice brown coating on the outside and then remove and add to your cookie sheet.  Bake these browned meatballs for about 30 minutes or until fully cooked.  Then place on a platter.

To make the dipping sauce:

1/2 c of Plain Chobani yogurt
1 tbl of honey
1 tsp of Sriracha sauce
1/8 tsp of salt

Whisk together and serve with the meatballs.

 

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