Ground Turkey and Cabbage with Spicy Peanut Sauce

This recipe has been migrated to my everyday blog, Runs for Cookies. Here is a direct link to the recipe: Ground Turkey and Cabbage with Spicy Peanut Sauce.


I've been kind of obsessed with bagged coleslaw mix lately (it's just shredded cabbage and carrots). It started when I tried making "Egg roll in a bowl". That turned out really good, but had way too much soy sauce, so it was very salty; but, I liked the texture, and cabbage is my favorite vegetable. So, I started playing with it and adding it to other things as well. Surprisingly, my whole family loves it, too!

Yesterday, I made the filling for P.F. Chang's lettuce wraps and then instead of eating it in lettuce wraps, I added a whole bag of the coleslaw mix and we ate it out of bowls. Everyone kept exclaiming how good it was, even my kids!

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Moroccan Meatballs

I've been really into cinnamon lately, used as an ingredient in a savory dish. It's really good! When I first made this, I was tempted to leave the cinnamon out, but chose to try it... and I'm so glad I did!  The combination of the cinnamon and the jalapeno really "make" this dish.

Moroccan Meatballs


4 servings Fit & Active turkey meatballs (I get these at Aldi)
1 Tbsp. olive oil
1 onion, chopped
2 cloves garlic, minced
1 jalapeno pepper, minced (if you don't use the seeds or ribs, this is a very mild dish that my kids enjoy--but I like the spiciness of the seeds when the kids won't be eating it)
1/2 tsp. cumin
1/2 tsp. cinnamon
1/4 tsp. ginger
1 can crushed tomatoes
pasta, rice, or whole grain for serving... My family loves Orzo pasta, I love quinoa.

Heat oil in a large skillet over medium heat. Add onion and garlic, and cook until onion is soft. Meanwhile, put the meatballs in the microwave to thaw (about 3-4 minutes on high).  To the skillet, add the meatballs, cumin, cinnamon, ginger, tomatoes, and jalapeno. Bring to a boil, then cover and cook over low heat about 10 minutes.  Serve over orzo, rice, quinoa, etc. Makes 4 servings.

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Keema

This is a slightly modified version of a dish called Keema that I found on Sparkpeople.  It sounded really interesting, and since I was loving the cinnamon in the Moroccan meatball dish, I decided to try this. Some very unusual ingredients that I never would have considered putting together, but it tastes fabulous. My whole family loves this dish.

Keema

2 tsp. olive oil
1 lb. lean ground turkey (93/7)
1 medium onion, chopped
1 cup diced potato (peeled)
1 cup frozen peas
1 can tomatoes
1/2 tsp. cinnamon
1/2 tsp. ginger root
1 Tbsp. curry powder (I used Kroger brand curry powder)
Cooked brown rice for serving

Brown ground turkey in pan with olive oil and onions. Add tomatoes, peas, potatoes, and spices, along with salt and pepper to taste. Bring to a simmer and cook for 25 minutes. Add water if it becomes too thick--it should have the consistency of chili.  Serve over brown rice (or just by itself). Serves 4.

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