turkey
Showing posts with label turkey. Show all posts
Showing posts with label turkey. Show all posts

Thanksgiving Leftover Turkey Soup




As much as I love holiday leftovers, this soup is too good to pass up and I always save the turkey and mashed potatoes for this hearty meal!  Oh, and by the way, it's even better the second day!  The broth gets thicker and creamier! 

Thanksgiving Leftover Turkey Soup

Ingredients: 

  • 1 T butter
  • 6 large carrots, sliced
  • 3-4 celery stalks, sliced
  • 1 small yellow onion, diced
  • 2 cloves garlic
  • 3 32 oz cans chicken broth
  • 3 cups mashed potatoes
  • 14.5 oz can stewed or diced tomatoes, undrained
  • 3-4 small red potatoes, diced to ½” cubes
  • 3 c cooked cut-up turkey
  • ¾ - 1 package whole wheat egg noodles
  • 1 t thyme
  • 1 t sage
  • 1 t salt
  • 1 t freshly ground pepper


Instructions: 

Slice carrots and celery in a food processor if you have one to speed the prep along!  Switch the blade and chop the garlic cloves and onion together.

In a very large pot, over M-H heat, melt the butter. Add the onion, carrot, celery, and garlic and sauté 4-5 min.

Add the broth & mashed potatoes.  Stir until mashed potatoes are mostly dissolved & broth is smooth.  Add spices, tomatoes, turkey, potatoes, and noodles; bring to simmer.  Reduce to M-L heat and cook, stirring occasionally, until potatoes & noodles are soft, about 10 minutes.
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Creamy Stuffed Peppers


These creamy stuffed peppers are so sneaky!  Why??  Because the source of the creaminess comes from protein-packed ricotta cheese!  If you're following the 21 Day Fix nutritional plan, this is music to your ears!  You get rich flavor without sacrificing!  

Creamy Stuffed Peppers

21 Day Fix container fulfillment for 1 pepper:
1 RED
1 GREEN
1/2 BLUE

Ingredients:
  • 6 large bell peppers of varying colors
  • 1 lb turkey sausage
  • 15 oz container ricotta cheese (about 1-1/2 c)
  • 1 c spinach, chopped
  • ½ c shredded Parmesan cheese
  • ½ t garlic powder
  • ¼ t crushed red pepper
  • Himalayan salt & fresh ground pepper 
  • Shredded mozzarella to top 

    Instructions: 

     Brown turkey sausage over medium-high heat until cooked through.  Drain the excess fat and transfer meat to a medium mixing bowl. Add the ricotta and mix thoroughly to coat.  Add the raw spinach to the mixture along with the Parmesan and seasonings.    







Cut the tops off of the bell peppers, dump out the seeds, then reach inside and carefully tear out the ribs.  I love using this tool to get a nice, even cut.  It makes the job faster and easier!




Spray the inside of your crock-pot insert with Pam with Olive Oil and place the peppers inside.  It will be a tight squeeze!  

Spoon the mixture into the peppers, splitting it evenly between the six of them.  Add 1/4 cup of water to the bottom of the crock-pot and set on HIGH for 2-1/2 - 3 hours.  





Top with mozzarella cheese and replace the lid for 5-10 min just to melt the cheese. 





ENJOY!




  
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Mexican Seasoning





You know those little 1 oz packets of Mexican seasoning?  The ones loaded with tons of sodium and possibly a few other unwanted ingredients?  Well, this recipe will rival anything you can pour out of a packet, but this time you'll know exactly what you're getting - a ton of flavor without all the salt!  Whew!  
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Enchilada Spaghetti Squash



Enchilada Spaghetti Squash
Makes 6 servings

21 Day Fix container fulfillment
1 GREEN
1 RED
1 BLUE

Enchilada Sauce Ingredients:
  • 3 cloves garlic
  • 2 tablespoons olive oil
  • 1/2 an onion, chopped 
  • 3 whole, large tomatoes, quartered
  • 1 tightly packed cup of spinach
  •  1 Tablespoon chili powder
  • 1/4 teaspoon cayenne
  • 1 teaspoon cumin
  • 1 Tablespoon oregano 
  • 1 teaspoon rosemary 
  • 2 Tablespoons lemon juice
  • 1 teaspoon pink Himalayan salt
  • 1 teaspoon freshly ground black pepper

    • Starting with the garlic cloves, combine all ingredients in a food processor and blend until smooth. [Will make extra!]











Ingredients For Casserole
  • 1 spaghetti squash
  • 1 lb ground turkey
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 Tablespoons Mrs Dash Fiesta Lime Salt Free seasoning
  • 2 cups of Enchilada Sauce (above)
  • ½ cup nonfat Greek yogurt
  • shredded mozzarella cheese, spread on top of casserole
Instructions

Cut the spaghetti squash in half and scoop out the seeds.  Spray a microwavable plate with Pam with Olive Oil, place the spaghetti squash halves on it, face up, and put it in the microwave for 8-9 min on High.  Let it cool down enough to handle it, then shred the insides with a fork into a large mixing bowl.  It will look like spaghetti noodles!  






While the spaghetti squash is cooking/cooling, brown the ground turkey in a large pan over medium heat.  Add the onion powder, garlic powder, and Mrs Dash seasoning and stir well.  

Combine spaghetti squash, ground turkey, Enchilada Sauce, and Greek yogurt together in the large mixing bowl.  Stir well to evenly coat the spaghetti squash.  I like to use a large serving fork for this.  

Transfer to a 9x13 Pyrex baking dish sprayed with Pam with Olive Oil.  
Sprinkle with mozzarella cheese.
Bake on 375 for 30-35 min.



Top with Greek yogurt and fresh salsa!  





Enjoy!


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Italian Spaghetti Squash





I love to make this dish on the weekend and have it for lunch all week long!  It would also make a great dinner in the hot summer months.  I am a big fan of the lighter style Italian dishes that focus on simple ingredients like tomatoes, garlic, and feta!  Since I needed protein that would reheat well, I opted for a flavor-packed turkey sausage!  


Italian Spaghetti Squash
Serving size: 1 cup
21 Day Fix container fulfillment:
1 GREEN
1 RED
1/4 BLUE

Ingredients
  • 1 large Spaghetti Squash
  • 1lb turkey sausage
  • 2 garlic cloves, minced
  • 1 red pepper, chopped
  • 1 can Italian style tomatoes, 14.5 oz
  • 4 oz (1/2 cup) feta cheese
  • 1 egg
  • 2 tablespoons fresh basil, chopped – OR – 1 T dried basil
  • ½ t crushed red pepper



Instructions

Cut the spaghetti squash in half and scoop out the seeds.  Spray a microwavable plate with Pam with Olive Oil, place the spaghetti squash halves on it, and put it in the microwave for 9 min on High.  Let it cool down enough to handle it, then shred with a fork into a large mixing bowl.

While the spaghetti squash is cooking/cooling, brown the turkey sausage in a large pan over medium heat.  

Beat egg in a small bowl with garlic, basil, and crushed red pepper.  Set aside.

Add the rest of the ingredients to the spaghetti squash and stir together.  I like to use a large serving fork for this.

Pour egg mixture over-top and mix well to coat.  

Transfer everything into a 9x13 Pyrex pan sprayed with olive oil.  
Bake at 350 degrees for 30 min. 
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Spaghetti Squash Cavatini



If you don't know how awesome spaghetti squash is, you don't know what you're missing!  I discovered it myself only recently and let me tell you, it is a game changer!  I love noodly Italian dishes, but I don't love the carbs that come with them.  With this dish you get that amazing comfort food quality , but you're fueling up on veggies galore!  What could be better?!  And seriously, I don't like summer squash.  I'm not a fan and never have been.  But spaghetti squash is different!  It's so mild it just takes on the flavor of whatever you're cooking it with.  And talk about easy!  It's easier than boiling noodles. What does that tell you?!  

This dish is simple to make and has all that yummy garlicky, cheesy, Italian flavor!  It's sure to become a fast favorite of your entire family!  


Spaghetti Squash Cavatini
21 Day Fix container fulfillment:
serving size - 1 cup
1 RED
1 GREEN
1/2 PURPLE
1/2 BLUE

Ingredients
  • 1 spaghetti squash 
  • 1 pound ground turkey sausage
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 small onion, chopped
  • 1 green bell pepper, chopped
  • 3 oz turkey pepperoni, diced
  • 32 oz all natural spaghetti sauce
  • 2 cloves of garlic
  • 1 teaspoon Italian seasoning 
  • 1/2 teaspoon basil
  • fresh ground black pepper and sea salt to taste
  • Mozzarella cheese

Instructions

Cut spaghetti squash in 1/2 and scoop out the seeds.  
Spray a microwave safe plate with nonstick spray and place the halves on it, facing up.  This will prevent the juices from cementing to the plate.  Trust me, you don't want to scrub that off...it only took one time to make me remember!
Microwave on high for 9 minutes.
Allow to cool.  
Shred with a fork into a large mixing bowl.

While spaghetti squash is steaming/cooling, heat a large nonstick pan over medium-high heat.  Spray with Pam with Olive Oil and saute the onions until translucent.  Add the turkey and cook until brown.  Drain any excess fat.  Add onion powder and garlic powder. 




Combine the ground turkey with the spaghetti squash, add the chopped bell pepper, and pepperoni.  I use a large serving fork to mix everything together.  




Lastly, add the spaghetti sauce, garlic and seasonings.  
Transfer to a 9x13 Pyrex dish, sprayed with Pam with Olive Oil.  
Top with shredded mozzarella cheese.  
Bake at 350 degrees for 30-45 min.
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Turkey and Sweet Potato Chili






I know, I know, it sounds strange!  Sweet potatoes in chili?!  Well, you're just going to have to trust me!  I adapted this recipe from Skinnytaste, converting it to be CROCK-POT friendly, and adjusted the ingredients for a little more POW!  I make this frequently when hosting a large group and it's always well received!  In fact, I'm posting this now due to the many requests I got for the recipe!  Like all good crock-pot recipes, this is put together quickly and easily with no fuss!  Hearty and healthy, it's comfort food at its finest!  

Turkey and Sweet Potato Chili

Serving Size: 1 cup
21 Day Fix containers: 
1 RED
1 YELLOW
1 GREEN
½ PURPLE
Season the meat!
  • 1.25lb lean ground turkey
  • Pink Himalayan salt, to taste
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp paprika

Season the pot!
  • Pink Himalayan salt, to taste
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1 small onion, chopped
  • 3 cloves garlic, crushed
  • 1 red or green bell pepper, diced (I do ½ and ½) 
  • 1 can tomatoes with green chilies
  • 2-3 diced poblano peppers in adobo sauce 
  • 1 28oz can natural tomato sauce (I like Dei Fratelli) 
  • 3/4 cup water
  • 1 bay leaf
  • 1 medium/large sweet potato, unpeeled, diced into 1/2-inch cubes

Garnish with fresh cilantro, cheddar cheese, and Greek yogurt



Instructions

In a large skillet, brown turkey over medium-high heat, breaking it up as it cooks into smaller pieces and season with meat seasonings: salt, cumin, garlic powder, & chili powder. Drain meat. Add meat to crock pot along with all other ingredients.

Cook on HIGH for 6-7 hours.


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