Knead to Cook

Food & fitness obsessed girl.

Taco bar.

by Filed Under: Brunch, Chicken, Gluten Free, Ground Turkey, Mexican, Party Foods, Turkey, Vegan, Vegetarian, Wheat Free 2 Comments

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Taco Tuesday is a staple in my house.  My kids have requested it forever and now it’s a staple… at least for the most part.  We missed Tuesday this week due to my daughter’s swim banquet for high school but I made up for it on Wednesday.  Having a taco “bar” is easy when your family has a divided diet as mine does.  My husband recently adopted a vegetarian diet, much like myself but my girls and father all eat meat.  Having a multitude of toppings makes it easy if your a vegan, vegetarian or meat lover to happily partake in this fun theme dinner.

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— Knead to Cook

Wheat Berry Stuffed Bell Peppers. Vegan. Vegetarian or Meat Lovers.

by Filed Under: Brunch, Evolution Power Yoga 40 Days, Gluten Free, Ground Turkey, Pork, Turkey, Vegan, Vegetarian, Wheat Free 3 Comments

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The count in my family is now 2 vegetarians and 3 carnivores.  I have to admit, somedays its just hard enough getting one dinner on the table versus two different options to satisfy everyone’s needs/wishes.  This dish works really well because you can prepare the base and use that for the vegan/vegetarian option and add your protein for the meat lover versions.  You can make as many as you need working essentially between the two dishes.  This dish can easily be prepared ahead of time as well and then just baked/broiled right before serving dinner.  Plus it’s packed with protein and vitamins to keep you humming along healthy and happy! 

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— Knead to Cook

Stuffed mini pepper appetizer – Vegan, Vegetarian or Meat lovers.

by Filed Under: Beef, Cheese, Gluten Free, Ground Turkey, Mexican, Party Foods, Snacks, Vegan, Vegetarian, Wheat Free Leave a Comment

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I made these for the Super Bowl this past Sunday and everyone loved them.  I apologize for the picture but I snapped these fast with my iPhone before everyone devoured them.  I made two versions but you can easily make these for your carnivores, vegetarians and vegans by mixing up the ingredients a bit.  These bite-sized poppers are fun appetizers or serve alongside some quinoa or kamut for a fun dinner idea.  Take minutes to whip up and then broil to finish them off.  Doesn’t get any easier than that.  Plus kids love eating with their fingers – and this is a great way to get some beans and corn into even your pickiest munchkin.

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— Knead to Cook

Pumpkin Turkey Chili.

by Filed Under: Chili, Gluten Free, Ground Turkey, Mexican, Soups, Vegetarian, Wheat Free 1 Comment

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September is here and I may be jumping the gun but it’s pumpkin time to me!  I know I’ve gotten a lot of heat about jumping on the pumpkin bandwagon too early but I am a pumpkin fanatic and once school starts… GAME ON!  This recipe can be made with or without ground turkey if you’re looking for a vegetarian option.  I made this for my family so I went the meat route (total carnivores) – if I were making this for me, I would’ve omitted it and added more beans.

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— Knead to Cook

Turkey Sausage Stuffed Sweet Potatoes.

by Filed Under: Gluten Free, Ground Turkey, Potatoes, Turkey 7 Comments

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I bought the most beautiful sweet potatoes, well actually “yams” at the Farmer’s Market.  I had some fresh hot turkey sausage from the market I went to on Saturday and those two were a match made in dinner heaven.  I added a few veggies and beans and we had one of the tastiest dinners that was super easy to make.  What more can you ask for?

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— Knead to Cook

Turkey Quinoa Mini Meat Loaf Muffins.

by Filed Under: Brunch, Evolution Power Yoga 40 Days, Ground Turkey, Italian-inspired, Party Foods, Turkey 4 Comments

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Tuesday night was a busy night for us.  One kid going in one direction and the other going in the complete opposite.  My husband and I were running equally split with them.   I needed a fast and easy dinner my father could throw in the oven for me that would be ready when we all got home. This one worked perfectly, especially with my leftover quinoa and shredded zucchini I had in the fridge.

Ingredients:

1.5 lbs of lean ground turkey (94% lean)
1 cup of quinoa (cooked)
2 shredded carrots
1/2 shredded zucchini (skin on)
1/4 onion, diced finely
3 cloves of garlic, minced
2 tablespoons of Worcestershire Sauce
1 egg
1/4 cup of panko or bread crumbs
2 tablespoons of flaxseed meal
1 teaspoon cumin
Salt and Pepper
1 teaspoon smoked paprika
1 teaspoon parsley (dried)

Directions:

Blend all of the ingredients in your stand mixer.  If the mixture is too wet, add additional bread crumbs.  Spray your mini muffin pan with olive oil and scoop the meat mixture into each well.  Refrigerate at least 30 minutes or more.  Preheat your oven to 350 degrees.  Bake these for 25-30 minutes or until no longer pink on the inside.  Serve with veggies, a salad or whatever you like.

— Knead to Cook

Baked Turkey Quinoa Spinach Meatballs.

by Filed Under: Gluten Free, Ground Turkey, Turkey 51 Comments

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Ahhh my Mondays are normally calm and not packed with appointments, this Monday was quite different.  My day was filled with doctor’s appointments and finally culminated with my youngest daughter’s parent/teacher conference.  I needed something that they would love, total carnivores, but something healthy, that I wouldn’t mind serving.  Filled with quinoa, a nutritional powerhouse – these are totally parent-approved!
These were prepared quickly, freeze perfectly and are the quintessential weeknight meal. You can also add these to your favorite sauce for a great weeknight meal.

Ingredients:

2 lbs of ground turkey (I used lean 93%)
1 cup of cooked quinoa (any color will do)
1 medium yellow onion, diced very small
6 garlic cloves, minced
1 cup of chopped spinach leaves (I used baby spinach leaves)
1/4 teaspoon of red chili flakes
2 tablespoon of low sodium soy sauce, Sriracha sauce or other hot sauce that you love or Worcheshire sauce
1 tablespoon of Italian Seasoning
1 teaspoon of Oregano
Salt and Pepper
1 tablespoon of flaxseed meal
1 egg, beaten

Directions:

Preheat your oven to 350 and spray your baking pan with sides with baking spray.  Set aside.  In your stand mixer with the paddle attached, add all of the ingredients and mix until incorporated.  Then form meatballs, rolling in between your hands and then lay out on your baking sheet.  Repeat until you use all of the meat mixture.  Bake for 35 minutes or a little more – until golden brown.  Rotate them half way through the baking time.

— Knead to Cook

Quinoa Turkey Meatloaf Muffins. Wheat-free.

by Filed Under: Beef, Chicken, Ground Turkey, Wheat Free Leave a Comment

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I have a few recipes I still wanted to try and review for my dear friend Lauren.  Her wheat-free cookbook is fabulous.  Last night I tried the Quinoa Turkey Meatloaf and made it in a muffin pan for easy serving.  Everyone loved it!  It was so tasty and she was right… didn’t miss the breadcrumbs at all!

INGREDIENTS | SERVES 6
1⁄4 cup uncooked quinoa, rinsed and drained
1⁄2 cup chicken broth (low sodium)
1 teaspoon extra-virgin olive oil
1 small onion, chopped
4 cloves garlic, chopped
1 (20-ounce) package ground chicken (or turkey or lean ground beef) -I used lean turkey
1 tablespoon tomato paste
2 teaspoons Worcestershire sauce
1 egg, and 1 egg white
1⁄2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon ground rosemary
1 teaspoon ground basil
3⁄4 teaspoon red pepper flakes
2 tablespoons Parmesan cheese, grated (I used Feta)

Directions:

  1. Bring the quinoa and broth to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15–20 minutes. Set aside to cool.
  2. Preheat the oven to 350°F.
  3. Heat the olive oil in a skillet over medium heat.  Add in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for another minute; remove from heat to cool.
  4. Inalargebowladdthechicken,cookedquinoa, onions, garlic, tomato paste, Worcestershire sauce, egg and egg white, salt, pepper, seasonings, and Parmesan cheese. Mix until well combined. The mixture will be very moist. Shape into a loaf on a foil lined baking sheet. I scooped my mixture into muffin pans and baked it that way.  I did spray the tins with olive oil.
  5. Bake until no longer pink in the center, 50–60minutes (muffins took about 30 minutes). An instant-read thermometer inserted into the center should read at least 160°F. Let the meat loaf cool for 10 minutes before slicing and serving.

— Knead to Cook

Italian Turkey Sausage and White Bean Soup. {easy}

by Filed Under: Ground Turkey, Pasta, Soups, Turkey 2 Comments

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Winter has arrived this week in Pennsylvania, at least for this week – looking forward to warmer temps already next week.  But bone-chilling temps for me means making soup for dinner.  I experimented with this one and I have to say, it’s one of my favorites.  Not only was it super easy to make, relatively cost effective – it also tasted phenomenal and didn’t blow the pursuit of healthy eating.  I’m officially down 17 lbs!

So get ready… this would be the perfect weeknight night dinner idea or simmering along on a weekend for a lazy, family dinner.

Ingredients:

Olive oil
1 lb or so package of turkey sausage (I used hot), casing removed
1 tablespoon of fennel seeds
1 14 oz can of cannellini beans (white beans)
1 -28 oz can of crushed tomatoes (I used San Marzano)
2 cups of vegetable or chicken broth
1 tablespoon of Italian seasoning
1 tablespoon of dried basil
1 teaspoon of dried parsley
Salt and pepper

Directions:

In your sauté pan over medium heat, drizzle a touch of olive oil to prevent the sausage from sticking.  Then add your sausage and break apart with a spatula as it cooks.  Cook until no longer pink.  Sprinkle in your fennel seeds.  Then add the remaining ingredients.  Bring to a boil and then reduce and simmer.  Cover.  I let this simmer all afternoon.  Add additional broth if necessary.  You can serve this with noodles or not, I opted not to.  Adjust the salt and pepper before serving.

Beans are packed in fiber and protein – a great meal choice especially after kids/adults have finished practicing or working out.  🙂

 

 

— Knead to Cook

Chipotle Apple Turkey Burgers.

by Filed Under: Grilling, Ground Turkey 2 Comments

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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!!

 

— Knead to Cook