Turkey Meatballs
1 pound ground turkey
1 cup bread crumbs
½ cup Parmesan Cheese
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. Johnny’s Garlic Seasoning (Costco)
½ tsp. pepper
Heat oven to 375 degrees, spray a 9X13-inch baking dish with nonstick cooking spray. Combine all ingredients and mix thoroughly. Shape into 1-inch balls. Place in prepared baking dish. Bake 15 minutes or until fully cooked.
Yields: approximately 24 meatballs
For another healthy alternative twist: add 1 cup loosely, packed fresh spinach, finely chopped
Tomato Basil Cream Sauce
1 Jar (24oz) Spaghetti Sauce
4 oz. Cream Cheese
Basil to taste
Soften cream cheese in microwave for 15 – 20 seconds. Place in saucepan with spaghetti sauce and heat through, stirring occasionally. Serve over spaghetti.
Showing posts with label Turkey. Show all posts
Showing posts with label Turkey. Show all posts
Friday, September 14, 2012
Friday, June 11, 2010
Orange-Sesame Turkey Cutlets
Prep: 5min|Cook: 14min |Total: 1hr 19min
Ingredients:
1 cup orange juice
1 tablespoon reduced-sodium soy sauce
1 teaspoon minced garlic
1 teaspoon minced garlic
1 pound turkey cutlets
1 teaspoon cornstarch
3/4 cup frozen, de-fatted chicken stock, thawed
1 tablespoon minced, fresh cilantro
Directions
1. In a shallow nonmetal dish, combine the orange juice, soy sauce, oil, and garlic. Add the turkey. Turn to coat. Cover and refrigerate for 1 hour, turning frequently.
2. Coat a 10" no-stick skillet with no-stick spray and place over medium-high heat until hot. Add the turkey in a single layer; reserve the marinade. Cook the turkey for 2 minutes. Turn and cook for 2 minutes, or until golden brown. Place the turkey on a plate; cover to keep warm.
3. Place the cornstarch in a medium bowl. Add the stock and stir until smooth. Add the reserved marinade and mix well. Reduce the heat to medium. Pour into the skillet. Cook, stirring, for 3 minutes, or until the sauce thickens slightly. Add the turkey. Cook for 5 minutes, or until the turkey is no longer pink in the center. Check by inserting the tip of a sharp knife into the center of 1 cutlet. Serve sprinkled with the cilantro over quinoa rice.
(Recipe Notes: To freeze, pack the cooled cooked cutlets and sauce in a freezer-quality plastic container. To use, thaw overnight in the refrigerator. Cover and microwave on high power for 5 minutes, or until hot.)
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Quinoa cooking instructions:
In a medium saucepan, combine 1 cup quinoa with 2 cups water or broth, salt to taste. Bring to boil for 15 minutes or until liquid is absorbed. Turn heat off and cover with lid for 5 minutes. Fluff with fork and serve. Note: Quinoa is ready when the grain appears translucent and white germ is visible in a ring around the saucepan.
Ingredients:
1 cup orange juice
1 tablespoon reduced-sodium soy sauce
1 teaspoon minced garlic
1 teaspoon minced garlic
1 pound turkey cutlets
1 teaspoon cornstarch
3/4 cup frozen, de-fatted chicken stock, thawed
1 tablespoon minced, fresh cilantro
Directions
1. In a shallow nonmetal dish, combine the orange juice, soy sauce, oil, and garlic. Add the turkey. Turn to coat. Cover and refrigerate for 1 hour, turning frequently.
2. Coat a 10" no-stick skillet with no-stick spray and place over medium-high heat until hot. Add the turkey in a single layer; reserve the marinade. Cook the turkey for 2 minutes. Turn and cook for 2 minutes, or until golden brown. Place the turkey on a plate; cover to keep warm.
3. Place the cornstarch in a medium bowl. Add the stock and stir until smooth. Add the reserved marinade and mix well. Reduce the heat to medium. Pour into the skillet. Cook, stirring, for 3 minutes, or until the sauce thickens slightly. Add the turkey. Cook for 5 minutes, or until the turkey is no longer pink in the center. Check by inserting the tip of a sharp knife into the center of 1 cutlet. Serve sprinkled with the cilantro over quinoa rice.
(Recipe Notes: To freeze, pack the cooled cooked cutlets and sauce in a freezer-quality plastic container. To use, thaw overnight in the refrigerator. Cover and microwave on high power for 5 minutes, or until hot.)
---
Quinoa cooking instructions:
In a medium saucepan, combine 1 cup quinoa with 2 cups water or broth, salt to taste. Bring to boil for 15 minutes or until liquid is absorbed. Turn heat off and cover with lid for 5 minutes. Fluff with fork and serve. Note: Quinoa is ready when the grain appears translucent and white germ is visible in a ring around the saucepan.
Friday, May 14, 2010
Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce
From Food Network
Ingredients
1 (12-ounce) box jumbo pasta shells (recommended: Barilla)
3 tablespoons extra-virgin olive oil
1/2 large yellow onion, chopped (about 1 cup)
3 cloves garlic, chopped
1 pound ground turkey
1/2 teaspoon kosher salt, plus 1/2 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
1 (8 to 10-ounce) package frozen artichokes, thawed and coarsely chopped
1 (15-ounce) container ricotta cheese
3/4 cup grated Parmesan
2 eggs, lightly beaten
1/4 cup chopped fresh basil leaves
2 tablespoons chopped fresh flat-leaf parsley
Directions
5 cups Arrabbiata Sauce, recipe follows
1 1/2 cups grated mozzarella (about 5 ounces)
Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.
Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.
In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.
To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.
To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)
Arrabbiata Sauce:
2 tablespoons extra-virgin olive oil
6 ounces sliced pancetta, coarsely chopped
2 teaspoons crushed red pepper flakes
2 garlic cloves, minced
5 cups jarred or fresh marinara sauce
Heat the olive oil in a large soup pot over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce and red pepper flakes and bring to a simmer. Remove from heat and let cool until ready to use.
Yield: approximately 6 cups
Ingredients
1 (12-ounce) box jumbo pasta shells (recommended: Barilla)
3 tablespoons extra-virgin olive oil
1/2 large yellow onion, chopped (about 1 cup)
3 cloves garlic, chopped
1 pound ground turkey
1/2 teaspoon kosher salt, plus 1/2 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
1 (8 to 10-ounce) package frozen artichokes, thawed and coarsely chopped
1 (15-ounce) container ricotta cheese
3/4 cup grated Parmesan
2 eggs, lightly beaten
1/4 cup chopped fresh basil leaves
2 tablespoons chopped fresh flat-leaf parsley
Directions
5 cups Arrabbiata Sauce, recipe follows
1 1/2 cups grated mozzarella (about 5 ounces)
Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.
Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.
In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.
To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.
To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)
Arrabbiata Sauce:
2 tablespoons extra-virgin olive oil
6 ounces sliced pancetta, coarsely chopped
2 teaspoons crushed red pepper flakes
2 garlic cloves, minced
5 cups jarred or fresh marinara sauce
Heat the olive oil in a large soup pot over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce and red pepper flakes and bring to a simmer. Remove from heat and let cool until ready to use.
Yield: approximately 6 cups
Friday, November 13, 2009
Turkey Pesto Panini Sandwiches
1 loaf focaccia bread
pesto spread
turkey
provolone
tomato
sprouts
Slice foccacia into 6 pieces and cut them in half the flat way.
Spread one side of bread with pesto. Layer provolone then tomato slice then
turkey following with other slice of bread. Grill on a covered fry pan
on med-low until cheese is melty. Flipping sandwich in the middle of cooking. (or use a George Foreman grill or sandwich maker) After it is done cooking open sandwich up and put a layer of sprouts. They add a nice fresh taste. Enjoy!
pesto spread
turkey
provolone
tomato
sprouts
Slice foccacia into 6 pieces and cut them in half the flat way.
Spread one side of bread with pesto. Layer provolone then tomato slice then
turkey following with other slice of bread. Grill on a covered fry pan
on med-low until cheese is melty. Flipping sandwich in the middle of cooking. (or use a George Foreman grill or sandwich maker) After it is done cooking open sandwich up and put a layer of sprouts. They add a nice fresh taste. Enjoy!
Wednesday, June 11, 2008
Mar-a-Lago Turkey Burger
Recipe courtesy of Jeff O'Neill
From the show Oprah's Top Picks for Summer
Serves 6
INGREDIENTS
1/4 cup scallions, thinly sliced
1/2 cup celery, finely chopped
3 Granny Smith apples, peeled and diced
1/8 cup canola oil
4 pounds ground turkey breast
2 Tbsp. salt
1 Tbsp. black pepper
2 tsp. chipotle Tabasco™
1 lemon, juice and grated zest
1/2 bunch parsley, finely chopped
1/4 cup Major Grey's Chutney, pureed
Sauté the scallions, celery and apples in the canola oil until tender. Let cool. Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours. Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes. Serve with your favorite toasted bread, pita or hamburger roll.
From the show Oprah's Top Picks for Summer
Serves 6
INGREDIENTS
1/4 cup scallions, thinly sliced
1/2 cup celery, finely chopped
3 Granny Smith apples, peeled and diced
1/8 cup canola oil
4 pounds ground turkey breast
2 Tbsp. salt
1 Tbsp. black pepper
2 tsp. chipotle Tabasco™
1 lemon, juice and grated zest
1/2 bunch parsley, finely chopped
1/4 cup Major Grey's Chutney, pureed
Sauté the scallions, celery and apples in the canola oil until tender. Let cool. Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours. Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes. Serve with your favorite toasted bread, pita or hamburger roll.
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