Pasta w/Ground Turkey, Spinach and Tomatoes

 

I added turkey ~ if you go meatless with this dish, you’ll have a one-pot pasta dish ~ perfect for the cool weather we’re having now! Either way, it’s delicious!

 

This is an adapted Cooking Light recipe.  I used 2 cans of Contadina Diced Tomatoes with Burgundy Wine and Olive Oil.  Then, added a variety of mini-tomatoes for their extra sweetness and sub-acid tartness.  For extra seasoning, there’s fennel seed, brown sugar, cracked black pepper, plus a teaspoon of brown sugar.

The dish is a game-changer:  Use just enough chicken broth to cook the pasta, adjust seasonings to your liking; ending up with a savory pasta meal.  The next time, I will add mushrooms to the mixture.

And, besides, it’s colorful… 

 

Add garlic bread ~ Voila!  Dinner is ready!

Pasta w/Ground Turkey Spinach and Tomatoes

Ingredients:

1 pound ground turkey breast
1 tablespoon olive oil
1 cup chopped onion
6 garlic cloves, minced
2 cans (14.5 ounces) diced tomatoes
1 cup cherry/grape tomatoes, sliced
2-3 cups unsalted chicken stock
½ teaspoon dried oregano
½ teaspoon fennel seed
½ teaspoon salt
1 teaspoon seasoned pepper
1 teaspoon brown sugar
10 ounces spaghetti or linguine
1/3 cup black olives, sliced
10 ounces fresh spinach
¼ cup grated Parmesan cheese

Method:

Brown turkey in a non-stick skillet until no longer pink.
Meanwhile, heat oil in large skillet or Dutch oven over medium-high heat.
Add onion and garlic, sauté for 3 minutes, until onion starts to brown.
Add tomatoes, stock, oregano, fennel seed; bring to a boil.
Add pasta and submerge in liquid.
Cover, reduce heat to medium low and cook 7 minutes or until pasta is almost done.
Uncover, stir in salt, pepper, sugar and olives and cooked turkey.
Add spinach in batches, stirring until spinach wilts, let stand 5 minutes.
Sprinkle with cheese.
Serves 4-6

ENJOY!

Ritzy Meatballs

I’m always trying to improve turkey meatballs; I think I finally succeeded ~ thanks to ground chicken, fennel seed, and buttery garlic crackers.

Am I the only person who doesn’t like a lot of fillers in meatballs?  It seems they always end up mushy with a mealy consistency.  I like them drier ~ firm and meaty ~ no eggs, no milk, no breadcrumbs, and definitely no Parmesan cheese.  Just several crumbled crackers for binding and a plethora of seasonings.  

Serve these meatballs your favorite way ~ as an appetizer for dipping with blue cheese or ranch dressing, or for dinner as your main dish with pasta and sauce or mashed potatoes and a little gravy.

These chicken turkey meatballs are a real winner:  cheap, nutritious, low in fat and tasty!

Ritzy Chicken-Turkey Meatballs

Ingredients:

1 pound ground chicken

1 pound ground turkey
1 medium onion, chopped
12 Ritz Garlic Butter Crackers, crushed
2 teaspoons garlic powder
1 teaspoon fennel seed, ground
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon salt
½ teaspoon seasoned pepper
1 tablespoon Worcestershire sauce

Method:

Preheat oven to 350 degrees.
Mix all ingredients in a large bowl.
Form into meatballs.
Place on baking sheet.
Bake for approximately 20 minutes until golden brown.
Makes about 20 meatballs.

Serve your way…

ENJOY!

Homey Tamale Pie

I like authentic tamales, but to be honest, making them from scratch scares the heck out of me.  Enter, tamale pie, a great swap for the real thing!

This is another recipe from Martha Stewart’s, Martha’s American Food cookbook, from The Southwest section of the cookbook.  I’ve said it before, this cookbook is on my “favorites” list. 

No shredding meat, neither cornhusk wrapping, nor steaming needed here:  The casserole is layered with the flavors that make authentic tamales, a product of Mexico, so delicious, but with distinctly American ease and with beef or pork being swapped out for lean turkey. 

I use Nora Mill Granary's stone ground cornmeal for the extra crunch

This tamale pie is a tasty example of Tex-Mex cooking that I like cooking here in the Midwest, especially in the cold weather we’re having now:  it’s all of 2 degrees out there now, wind chill –9 degrees; that's on top of the 19.8-inches of snow we had Sunday ~ won't be going to our beach today!

It’s really delicious down to the last bite ~ give it a try!

Tamale Pie

Adapted

Ingredients:

5½ cups water

2 teaspoons salt

1¼ cups yellow cornmeal*
1 tablespoon butter
¼ cup extra-virgin olive oil
1 onion, coarsely chopped
3 cloves garlic, minced
1 green bell pepper, diced
1 serrano chile, finely chopped
1½ pounds ground turkey breast
1 can (14 ounces) plum tomatoes, coarsely chopped
½ cup low-sodium chicken stock

1 teaspoon chili powder

1 teaspoon dried oregano

¼ teaspoon cayenne
8 pimento-stuffed green olives, sliced
4 ounces (1¼ cups) Monterey Jack, grated
Cooking spray
Assorted garnishes, such as chopped tomatoes, red onion, sour cream, jalapeño pepper slices, for serving

Method:

Bring water to a boil in a medium saucepan, add salt.

Whisking constantly, add cornmeal in a slow, steady stream, switching to a wooden spoon when cornmeal becomes too thick to whisk.
Reduce heat to medium, and cook, until thick and creamy, about 15 minutes.
Stir in butter, and keep warm over low heat.
Preheat oven to 350 degrees.
Coat a 2-quart baking dish with cooking spray.
Heat oil in large skillet, over medium-high.
Add onion, garlic, bell pepper, chile, and a pinch of salt.
Cook, stirring often, until onion is golden and vegetables are tender, about 10 minutes.
Add turkey, and cook, breaking into bite-size pieces, until cooked through, about 5-7 minutes.
Stir in tomatoes and juices, stock, chili powder, oregano and cayenne.
Reduce heat to medium and cook, stirring, until most of the liquid is absorbed and mixture resembles chili, about 10 minutes.
Stir in olives and season with salt and pepper.
Spread 1½ cups cornmeal into bottom of prepared dish.
Spread turkey mixture on top, then spread remaining cornmeal on top.
Sprinkle with cheese.
Bake until golden brown and cheese is melted, 35-40 minutes.
Let stand 15 minutes.
Serve with garnishes.
*I use stone-ground cornmeal for extra crunch.

ENJOY!

Baked Turkey Meatballs

There’s nothing like having a good meatball recipe in your arsenal, and to shake things up, these are made of turkey.

Turkey has always been a favorite of Bill’s ~ I’m just joining the turkey lover’s society, and liking it more and more.  These meatballs clinched it; they’re moist tender meatballs with a ton of flavor.

I’m not crazy about the texture of meatballs when breadcrumbs or cheese are added.  It’s all just extra calories anyway, and seems to me it gives the meatball a mealy mushy texture.  The egg substitute binds the meat perfectly, no mushiness.

By the way, you know how you open a can of tomato paste; only use a tablespoon or two, then stash it in the refrigerator, only to eventually toss it in the garbage?  You need tomato paste in a tube!  You’ve passed by it many times, on the grocery shelf by canned tomato paste.  Just squeeze the amount you need from the tube, store it in the refrigerator until the next use.  It’s great!

I usually double this meatball recipe, or make even more and freeze the extras. Serve them with sauce over your favorite pasta, in a sandwich or any creative way you like them.  

This is my keeper recipe that I keep returning to ~ truly turkey meatball love!

Baked Turkey Meatballs

Ingredients:

1 pound ground turkey

¼ cup Egg Beaters

¼ cup parsley, chopped

2 garlic cloves, minced

¼ cup onions, chopped

1 tablespoon tomato paste

½ teaspoon salt

1 teaspoon seasoned pepper

2 teaspoons paprika

Method:

Preheat oven to 400 degrees.

Lightly spray a baking sheet with cooking spray.

In a bowl, mix all ingredients together well, shape into meatballs and place on pan.

Bake until golden brown, about 20-25 minutes, or until cooked through.

Makes 15-20 meatballs

ENJOY!

Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes!

Turkey & Zucchini Lasagna

Here’s a perfect way to have your lasagna and eat it too ~ without feeling guilty!

That is, if you want lasagna with fewer calories, less fat and carbs, that tastes delicious.

Lean ground turkey makes this a low-fat, high-protein dish.  I used light ricotta cheese; low-fat cottage cheese could be used.

The “noodles” are made of zucchini, instead of traditional lasagna noodles.  The zucchini holds up well during baking.  And, it adds another vegetable to your daily quota. 

 



This is an adapted recipe from Guideposts.  It’s a simple recipe that’s just as good as the traditional dish, but much better ~ healthier ~ for us! 

Plus, it helps utilize all that good zucchini from your garden ~ or your neighbors’!

Turkey & Zucchini Lasagna 

Ingredients:

Olive oil cooking spray
1 small onion, chopped
½ teaspoon red pepper flakes
1 pound ground turkey breast
1 (28-ounce) can diced tomatoes
1 teaspoon dried oregano
1 teaspoon seasoned pepper
2 medium zucchini
1 cup light ricotta cheese
½ cup Parmesan, freshly grated

Method:

Preheat oven to 375 degrees.
Spray non-stick skillet with cooking spray.
Place over medium heat and add onion and
red pepper flakes, cook until onion is tender.
Add turkey, breaking up large pieces, cook
until brown.
Add tomatoes and bring to a boil, reduce
heat, simmer until thickened.
Stir in oregano and pepper.
Let cool.
Slice zucchini lengthwise into 1/8-inch-thick strips.
Put 5 or 6 strips, overlapping slightly, in bottom of 8x8-inch baking dish.
Top with 1 cup of sauce.
Dot with ¼ cup of ricotta.
Repeat layers twice, alternating direction of zucchini.
Top with remaining zucchini and spray with cooking spray.
Sprinkle Parmesan over top.
Bake 50 to 60 minutes, until lasagna is bubbling and top is brown
Let stand 10 minutes before serving.
Serves 8

ENJOY!!!

Be sure to visit my friend, Linda's blog, My Kind of Cooking, for her great cookbooks, tips and delicious recipes!

Grilled Turkey Burgers

These burgers provide a double whammy ~ they’re good for us and filled with good flavors!

Oftentimes, turkey burgers are bland; probably like eating particleboard.  The burgers need a little help ~ a good dose of Dijon mustard does just that, making them tasty and moist too, plus aids in not adhering to the grill.

Since ground turkey is a lean soft meat, it needs a binder; I used Panko breadcrumbs.  And, allowing the patties to set in the refrigerator for an hour or so before grilling, helps keep them intact on the grill also.   

These turkey burgers are a low-fat grilled treat!

Grilled Turkey Burgers 

Ingredients:

2 tablespoons Dijon mustard
2 tablespoons Panko crumbs
3 cloves garlic, minced
¼ cup red onion, chopped
3 tablespoons parsley, chopped
¼ teaspoon salt
½ teaspoon seasoned pepper
1 pound ground turkey breast

Method:

In a medium bowl, combine all ingredients.
Form into 4 patties.
Refrigerate for 1 hour or so.
Grill burgers until done, about 12-14 minutes.
Serve on toasted buns.

ENJOY!

Be sure to visit my friend, Linda's blog, My Kind of Cooking, for her great cookbooks, tips and delicious recipes!

Turkey Potpies

Way back here, I told you about my kitchen gadget fetish, especially this one ~ the Breville Personal Pie Maker.

I’ve made fruit mini pies in the pie maker, and finally got around to making savory pot pies.  I used leftover turkey from Thanksgiving, but use your choice of meat, or go vegetarian with no meat at all.  Use whatever vegetables you have on hand, or a bag of frozen mixed vegetables works well. 

The next time, I will be adding mushrooms.  Or maybe I’ll try tuna with a combo of vegetables, or a shepherd’s pie, or maybe even quiche. 

Traditional pie making will always be around, but with this little gadget, mini pies couldn’t be any easier or quicker to make.   Dinner or an afternoon treat will be ready in no time!  

Turkey Potpies

Ingredients:

1 tablespoon butter

1 tablespoon flour

2/3 cup whole milk

1 teaspoon Worcestershire sauce

1 cup diced cooked turkey

¼ cup cooked onion

¼ cup diced cooked potato

¼ cup diced cooked carrot
¼ cup corn

¼ cup green beans

Salt and freshly ground pepper

1 pie dough round for 8-inch pie

1 frozen all-butter prepared puff pastry sheet, thawed

Method:

In a frying pan, over medium-low heat, melt the butter. 

Whisk in the flour and cook until light golden brown, about 2 minutes.

Remove from the heat.

Whisk in the milk.

Place back on medium heat and bring to a boil, whisking occasionally.

Boil, whisking until the mixture starts to thicken, about 2 minutes.

Remove from the heat. 

Stir in the Worcestershire sauce.

In a bowl, combine the milk mixture, meat and vegetables.

Stir until well blended.

Season to taste with salt and pepper, set aside.

Preheat the pie maker until ready to use.

Meanwhile, using the pastry cutter, cut the pie dough into 4 large rounds and the puff pastry into 4 small rounds.

Working quickly, place each large pie dough round into the pie maker.

Mold the dough into the wells to form the bottom crusts.

Divide the filling among the crusts and spread evenly.

Place a small puff pastry round over each filled crust.

Bake until the crusts are browned, about 10 minutes.

Using a fork, lift one edge of a pie just enough to slide a small offset spatula under the bottom and transfer to a wire rack to cool slightly.

Repeat with the remaining pies.

Serve warm.

Potpies ~ Delicious way for leftover Thanksgiving turkey!

Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes!