Runs for Cookies Recipes: ground turkey

Showing posts with label ground turkey. Show all posts

January 21, 2017

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!

November 24, 2016

Spicy Taco Gnocchi Skillet

This has become one of my very favorite recipes! I thought the gnocchi sounded so odd with taco seasoning, but I'm glad I tried it. This is a modified version of a recipe by Emily Bites. The portion size on this looks tiny (a scant cup!) but it is surprisingly very filling. I'm always satisfied after eating it.

Spicy Taco Gnocchi Skillet

One recipe of taco seasoning:

1 Tbsp. chili powder
1-1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes

1 Tbsp. butter
1 package (16 oz) of gnocchi
1 pound of lean ground turkey (93/7)
1 onion, diced
2 garlic cloves, minced
10 oz can of Rotel tomatoes (or salsa)
1 cup beef broth
1 cup frozen corn
1/4 cup full-fat sour cream
4 oz. full-fat cheddar cheese

Prepare taco seasoning by mixing all ingredients in a small dish. Set aside.

Heat skillet over medium high heat and melt butter in skillet. Add the gnocchi, and cook for a couple of minutes until gnocchi starts to brown a little. Set gnocchi aside in a bowl.

Add the onions to the skillet, and cook for a couple of minutes until they soften. Add the ground turkey to the skillet, and break it up as it browns. Add the seasoning mix, salsa, broth, and corn, as well as the reserved gnocchi. Bring just to a boil, and then reduce the heat. Cover with a lid and let it simmer for a few minutes.

Add the sour cream and cheese, and stir. Portion into six bowls (about 1 cup each).

November 5, 2014

Stuffed Pepper Soup

This recipe is loosely based on the one found on Skinny Taste. I had a ton of peppers to use up, and that recipe only called for 1 cup, so I made some changes to accommodate all my peppers (and my family's tastes). This soup is SO yummy!

2 tsp. olive oil
1 lb. extra lean ground turkey breast
4 bell peppers (I used one green, one yellow, and two red), chopped
1 onion, chopped
4 cups beef broth
2 cans petite diced tomatoes
1 can crushed tomatoes
1 can (6 oz) tomato juice (you probably don't need this, I just threw it in there because I had it in the pantry)
3/4 tsp. marjoram
1/4 tsp. black pepper
1.5 cups uncooked rice (white or brown--I used white)

Cook the rice according to package directions, and set aside. Heat the olive oil in a large soup pot (at least 5.5-quart size). Add the onion and cook for a couple of minutes. Add the turkey, breaking it up as it browns. Once the turkey is browned, add the bell peppers and cook for a couple of minutes. Add the rest of the ingredients (except the rice) and bring to a boil. Reduce the heat to a simmer, and let it cook until the peppers and onions are as soft as you'd like (I cooked it about 15 minutes). Add the rice to the soup pot, and stir to combine. If it's too thick, you can add some water (I added about two cups). (You could keep the rice separate from the rest of the soup and only add it when serving, so it doesn't overcook--but I like to add it right to the soup)

When made as written, it should produce about 14 cups. Using the Weight Watchers Recipe Builder, that comes out to 3 PointsPlus per cup (I ate two cups per serving).

August 19, 2011

Gobby's Noodle Cream Cheese Casserole

Gobby is an affectionate name given to my maternal grandmother, who passed away in 1999. After she died, my aunt made a cookbook out of Gobby's recipes and passed the books out to the women in the family. I love the book--some of the recipes are more modern, and some are very old. This recipe is my favorite! The cream cheese and sour cream mixed together is a great combo.

I'm sorry, this recipe has migrated over to my regular blog, Runs for Cookies. Here is a link for the recipe page.

August 18, 2011

Chili

This is an ordinary, plain ol', simple chili recipe. Sometimes you just need to go back to the basics, right? I always use ground turkey, because my family likes it better than beef, but you could use either one.

Chili

2 tsp. olive oil
1 lb. lean ground turkey
1 onion, chopped
1 clove garlic, minced
1 can crushed tomatoes
1 can (15 oz.) tomato sauce (or just use more crushed or diced tomatoes)
1 Tbsp. chili powder
1 tsp. cumin
1 can red beans, drained and rinsed
1/4 tsp. red pepper flakes (or more, depending on how spicy you like it)

In a medium pot, heat oil and brown ground turkey with onions and garlic. Add the tomatoes, tomato sauce, chili powder, and cumin. Simmer for about 1 hour, adding beans after 30 minutes.

Meatball Stroganoff

This is super fast and easy to make if you use frozen meatballs. I like to buy the Aldi Fit & Active turkey meatballs.

4 servings of Fit & Active turkey meatballs (24 meatballs total)
1 onion, chopped
1 can mushrooms, drained
1 clove garlic, minced
1 1/2 cups beef broth
1 Tbsp. cornstarch
1 cup fat-free sour cream
4 servings (8 oz.) Smart Taste pasta (egg noodles)

Cook pasta according to package directions. Put the meatballs in the microwave for a couple of minutes to thaw. Spray a large skillet with cooking spray, and cook the onion until soft. Add the garlic, mushrooms, and broth and bring to a boil. Add the meatballs, and simmer for a few minutes. Combine the cornstarch with a splash of cold water, and add it to the pot. Bring just to a boil, then reduce the heat to low. Add the sour cream and warm through. Serve over pasta. Makes 4 servings.

Noah's Spaghetti Pie

I call this Noah's Spaghetti Pie because when my eldest son, Noah, started kindergarten, we let him choose what to have for dinner on his first day of school--and he chose Spaghetti Pie. Now, whenever I make this, I think of him!

Noah's Spaghetti Pie

6 oz. Smart Taste pasta
1/4 cup Parmesan cheese
1 egg, beaten
1/2 green pepper, chopped
1 clove garlic, minced
1/2 tsp. fennel
1 tsp. oregano
1/2 cup mozzarella
8 oz. lean ground turkey (or ground beef)
1 cup part-skim ricotta
15 oz. can of tomato sauce
1 onion, chopped

Cook the spaghetti according to package directions (I like to break it in half first). Combine the egg and parmesan in a small bowl and stir well. Add the egg mixture to the cooked spaghetti and stir well to coat the pasta. Spray a pie plate with cooking spray, and form a "pie crust" with the spaghetti mixture. Cook the ground turkey, onion, garlic, and green pepper until the turkey is browned. Add the tomato sauce, oregano, and fennel. Spread the ricotta on spaghetti "crust", and top with the meat sauce. Top the whole thing with mozzarella. Bake at 350 for 20-25 minutes.

August 17, 2011

Hearty Meatball Soup

This is the first recipe I ever came up with on my OWN, and my husband absolutely LOVES it. It's very filling, healthy, and good comfort food.

1 med. onion
2 carrots, or a couple handfuls baby carrots
4 cloves garlic
1 quart chicken broth
2 cups beef broth
1 can great northern beans, drained & rinsed
1/3 pound small pasta, such as orrechiette
1 pound lean ground turkey
1 egg
1/4 cup parmesan cheese
1/4 cup bread crumbs
1/4-1/2 tsp ground sage

Heat a soup pot over medium heat and spray with cooking spray. Chop and add the onion, carrots, and garlic. Cook until onion and carrots are soft. Add the broth (both kinds) and bring to a boil. While you're waiting for the boil, in a medium mixing bowl, combine the ground turkey, egg, cheese, bread crumbs, and sage. When the soup is boiling, add the pasta and beans, then roll the meat mixture into bite-size meatballs and drop into the boiling soup. Once all the meatballs are in, reduce the heat a little and cook until the pasta is tender and the meat is cooked through.

**Instead of rolling all the meatballs, what I do is use a mini spring-loaded ice cream scoop--It holds one tablespoon. I just scoop up some meat mixture, squeeze the handle, and it drops into the soup. It's much faster than rolling them, and your hands don't get messy. It works great for cookies, too!

Salisbury Steak

This is a super easy, and fast version of salisbury steak.

Salisbury Steak

1 lb. lean ground turkey
1 can 98% fat free cream of mushroom soup
1 6 oz. jar of mushrooms
1 onion, chopped very fine
1 egg
1/3 cup bread crumbs

In a medium bowl, combine meat, egg, onion, bread crumbs and 1/4 CUP of the soup. Form into 4 oval patties. Heat skillet over med-high, and cook the patties a few minutes on each side to brown. Drain any fat that may be in the skillet, and remove the patties to a plate. Put the rest of the cream of mushroom in the pan, along with the mushrooms (drained) and 1/4 cup of water (or 1/4 cup of the mushroom juice). Stir together, and then put the patties back into the pan. Cover and cook over medium heat until cooked through.
4 servings.

Turkey Loaf (Meat Loaf)

Meat Loaf, but using turkey instead of beef. I love this comfort food! I usually have all the ingredients on hand, too. This uses applesauce, which keeps the turkey moist since it doesn't have as much fat as the beef.

This calorie count is including the mashed potatoes

Turkey Loaf

1 lb. lean ground turkey
1 small onion, chopped very fine
2 egg whites
1/2 tsp. Italian seasoning
1/4 tsp. garlic powder
1/4 tsp. crushed red pepper flakes
1/2 cup unsweetened applesauce (yes, applesauce!)
1/2 tsp salt
1/2 cup quick-cooking oats (or you could use bread crumbs, but oats are better for you, and you can't tell the difference!)
2 Tbsp. grated parmesan cheese
2 Tbsp. ketchup

Preheat oven to 350. Combine everything except ketchup in a large bowl. Spread into a loaf pan (or you could shape it into a loaf and put in a 8 x 8 pan--I like the loaf pan because it insures that you get 4 equal portions). Spread the ketchup on top. Bake uncovered for 1 hour and 15 minutes. Serves 4.

Turkey, Black Bean, and Corn Chili

This is SO GOOD-- very filling, and loaded with fiber. And pretty low in calories, too!

Turkey, Black Bean, and Corn Chili

1 lb. lean ground turkey
1 large onion
2 Tbsp. chili powder
1 tsp. cumin
1 tsp. oregano
1/2 tsp. ground black pepper
1/4 tsp. garlic powder
1 3/4 cups beef broth
1 cup salsa
1 Tbsp. sugar
1 can black beans, drained and rinsed
1 can corn, drained

In a large saucepan over med-high heat, add the ground turkey, onion, chili powder, cumin, oregano, pepper, and garlic powder. Cook until the meat is browned. Add the rest of the ingredients, and bring to a boil. Reduce the heat to low, and cover. Cook over low heat 30 minutes. The first time I had it, I put it over cooked brown rice, and it made it even more filling, but it's great on it's own too.

Cabbage Casserole

This has very few ingredients, but it tastes AWESOME--just like stuffed cabbage, only without all the work. You can eat it as-is, or serve it over rice, which is my favorite way to eat it.

1 head of cabbage (whatever size you want, depending how much you like cabbage)
1 lb. lean ground beef (or ground turkey)
1 onion, chopped
1 can condensed tomato soup (I use the Campbell's healthy request)
salt and pepper, to taste
cooked rice, optional

Remove the core from the cabbage and coarsely chop the whole head. In a skillet, cook the beef and onion until the beef is browned. Spread half of chopped cabbage into a large casserole dish. Cover with the meat mixture. Top with the remaining cabbage (you may have to pack it down--it looks like a TON of cabbage, but it shrinks down a lot while cooking). Pour tomato soup over the top, and spread it around. Sprinkle with salt and pepper. Cover and bake at 350 degrees for 1 hr and 15 minutes (more or less, depending on how soft you like the cabbage to be). Serve over rice.

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.

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.