Tag Archives: ground turkey


28 May

these were quick easy and delicious!



adapted from recipegirl


1 pound ground beef
1 small onion, chopped
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
One can black beans, rinsed
1 cup bottled chunky salsa
1/3 cup grated Parmesan cheese
Eight 8-inch  tortillas
2 cups shredded cheddar or jack cheese (or mixture of both)
3 green onions, chopped


1. In a large nonstick skillet, cook the beef and onion over medium heat until the meat is no longer pink. Spoon out any fat. Add the garlic, oregano, cumin and beans. Continue to heat for about 5 minutes, then stir in 1 cup of the salsa and the Parmesan cheese.

2. Preheat the oven to 350 degrees F. Spray a 13×9-inch glass baking dish with nonstick spray.

3. Spoon about 1/2 cup of the beef/bean mixture onto the center of a tortilla. Roll up tightly and place the filled tortilla seam-side-down in the pan. Continue with remaining tortillas and filling until you have filled all 8 tortillas and have snuggled them alongside of one another in the pan. Sprinkle the shredded cheese on top of the rolled-up tortillas and sprinkle the green onions on top of the cheese. Cover with greased foil and bake for 20 minutes. Remove the foil and bake for an additional 5 to 10 minutes, until the cheese is hot and bubbly.

Korean Tacos with Asian Slaw

20 Oct

i had a red cabbage from our veggie box i needed to use and this recipe seemed like a good idea… it was ok.. nothing special


Korean Tacos with Asian Slaw
adapted from womans day

2 tablespoon(s) rice vinegar
1/2 teaspoon(s) crushed red pepper flakes
2 tablespoon(s) low-sodium soy sauce
2 teaspoon(s) low-sodium soy sauce
1/2 small (about 1 pound) cabbage, cored and thinly sliced
1 medium carrot, cut into matchsticks
2 tablespoon(s) light brown sugar
2 clove(s) garlic, very finely chopped
1 tablespoon(s) grated fresh ginger
1 pound(s) ground turkey
1 tablespoon(s) canola oil
1 small onion, finely chopped
8 small flour tortillas, warmed


In a large bowl, whisk together the vinegar, red pepper, and 2 teaspoons soy sauce. Add the cabbage and carrot and toss to combine. Let sit, tossing occasionally, for 15 minutes or until ready to serve.
Meanwhile, in a second bowl, combine the sugar, garlic, ginger, and remaining 2 tablespoons soy sauce. Add the beef and mix to combine.
Heat the oil in a large skillet over medium heat. Add the onion and cook, covered, stirring occasionally, until tender, 4 to 5 minutes. Add the beef mixture, increase the heat to medium-high, and cook, breaking it up with a spoon, until cooked through, 4 to 5 minutes.
Fill the tortillas with the beef and top with the slaw.

Vietnamese-Style Lettuce Cups

15 Aug

I picked a few lettuce leaves from our garden. Not enough for a salad unfortunately, so I decided to do some lettuce cups. These were good. Too bad I forgot the radishes!!!…..


Vietnamese-Style Lettuce Cups
adapted from menumusings


2 cloves garlic, finely minced
1 1/2 Tbsp ginger, peeled and finely chopped
1 jalapeno pepper, finely minced
1 Tbsp canola oil
1 pound ground turkey
1 large carrot, peeled and grated
1 shallot, finely chopped
zest of 2 limes
1/4 cup fish sauce
1/4 cup fresh squeezed lime juice
1 tsp granulated sugar
1 tsp sesame oil
1 head of Butter or Bibb lettuce leaves
2-3 radishes, washed and sliced super thin
Fresh cilantro
Fresh lime wedges

1/3 cup soy sauce
1/3 cup rice wine vinegar
2 Tbsp brown sugar
2 green onions, thinly sliced


1. Prep –
In a small bowl, combine the garlic, ginger, and jalapeno pepper.

2. Cook –
In a large wok (or large skillet), heat the oil over fairly high heat.
Add the garlic mixture and stir-fry about a minute.
Add the turkey, carrots, and shallots; and cook, stirring constantly, about 4 minutes until the turkey begins to brown and is no longer pink.
To the meat mixture, add the lime zest, fish sauce, lime juice, sugar, and sesame oil and cook for another 3 – 4 minutes.

3. Make the dipping sauce –
Just combine all the dip ingredients.

4. Serve!
Spoon the meat mixture into lettuce cups. Top with thinly sliced radishes and fresh cilantro. Serve with lime wedges to squeeze over the top. Give everyone a little bowl of dipping sauce, or have one communal bowl!

Turkey nacho supreme

25 Jul

Found this recipe in family circle magazine. I made it one night and then had to run out the door before I could even try it! I did have it as leftovers the next day, but the chips weren’t crunchy… Also husband left off the tomatoes the first time. So I made it again (with the tomatoes) and it was delicious!


turkey nacho supreme
adapted from family circle

A few cups tortilla chips
1 tablespoon vegetable oil
1 lb lean ground turkey, crumbled
1/2 green bell pepper, seeds removed and chopped
1 can (8 oz) reduced sodium tomato sauce
1 pkg (1 oz) reduced sodium taco seasoning mix
1 can (15 oz) no-salt added black beans, drained and rinsed
1/2 cup jarred salsa
4 scallions, trimmed and thinly sliced
1/2 cup shredded reduced fat Monterey Jack
2 plum tomatoes, seeds removed, sliced
1/2 cup cilantro leaves
Lime wedges for squeezing

1. Heat oven to 350 degrees .
2. Heat oil in a large skillet over medium-high heat. Add turkey and green pepper, stirring occasionally. Cook for 2 minutes, until turkey is no longer pink. Stir in tomato sauce and 1/3 cup water. Reserve 1 tsp of the taco seasoning mix and add remainder to skillet. Cook for 4 minutes, stirring occasionally.
3. Line bottom and sides of a 13 x 9 x 2-inch baking dish with tortilla chips. Spoon turkey mixture, beans and salsa evenly over chips. Top with scallions and Monterey Jack. Bake at 350 degrees for 15 minutes, until heated through and cheese is melted.
4. To serve, scatter tomatoes and cilantro over nachos. Serve with Tex-Mex Salad (recipe at left) and lime wedges for squeezing.

Keema beef curry revisited

10 Apr

When I made this the last time I was out of coconut milk and had to improvise. This time I had the coconut milk but used ground turkey insteAd. Yum!


Turkey chili with kale

13 Oct

Kale showed up in our fresh box a few weeks ago (yes, I’m very behind in posting) we hadn’t had chili in awhile so I decided to try this recipe! Glad I did it was delicious! Yum!



Turkey Chili with Kale
adapted from the kitchn

Olive oil
1 1/3 pounds ground turkey
1 medium onion, diced
3 cloves garlic, minced
2 tablespoons brown sugar
1 tablespoon chili powder
1 1/2 tablespoons cumin
2 teaspoons dried oregano
2 teaspoons salt
1 teaspoon pepper
2 tablespoons tomato paste
2 14.5-ounce cans diced tomatoes
1 15-ounce can black beans, rinsed and drained
1 cup frozen corn kernels
1 1/4 cups chicken broth
1 small bunch kale, tough stems removed and roughly chopped

Heat a splash of olive oil in a large stock pot or Dutch oven over medium high heat. Add the turkey, season with salt and pepper, and cook, breaking apart into crumbles with a wooden spoon, until cooked through, about 6 to 8 minutes. Remove meat with a slotted spoon and set aside.

If you want to pour off some of the remaining fat, you can. But leave enough to coat the bottom of the pot. Reduce the heat slightly and add the onions and garlic, season with salt and pepper, and cook for about 5 minutes, until softened. (If you use a green pepper, add it here with the onion.) While the onions and garlic are cooking, combine the brown sugar, chili powder, cumin, oregano, salt, and pepper in a small bowl, mixing with a fork.

Add the spice mixture and tomato paste to the onions and garlic. Cook for about a minute, stirring to combine the paste with the spices. Add the tomatoes and stir, picking up any brown bits from the bottom of the pot.

Raise the heat to medium and add the meat, beans, corn, and chicken broth to the pot. Bring the mixture to a simmer, then lower the heat, cover, and cook for 20 minutes. Add the kale and continue cooking, covered, for about 15 more minutes.

Cheddar Turkey Meatloaf Muffins

17 Jul

These mini meatloafs came out surprisingly good…. They came out moist and tasty and the munchkins enjoyed them. I served them with couscous and roasted broccoli and cauliflower.


Cheddar Turkey Meatloaf Muffins
adapted from aggieskitchen

1 lb lean ground turkey
2 teaspoons steak seasoning
2 teaspoons Worcerstershire sauce
1/2 small onion, grated
1 egg
1/2 cup panko
1 15oz can petite diced tomatoes, drained well (give them a good squeeze to get all the moisture out)
3 oz cheddar cheese, shredded


Preheat oven to 375.
Add all the ingredients for the meatloaf mixture into a large bowl and using your hands gently combine. Spray a 12-cup muffin pan with non stick spray. Add meatloaf mixture evenly among cups.
Bake for 20-25 minutes until you see the muffins bubbling and start to slightly separate from sides of muffin pan. Turn broiler on for 2-4 minutes to get the tops nice and browned.

Indian style sloppy joes

13 May

Hope everyone had a great Mother’s Day!

sloppy joes are always a good quick meal. There’s also a lot of variations on them! This was one was just ok.


Indian-Style Sloppy Joes
adapted from rachael ray magazine

2 tablespoons EVOO or vegetable oil
1 1/2pounds ground turkey or ground chicken
1 onion, finely chopped
1 piece (1 inch) fresh ginger, grated
4 cloves garlic, finely chopped
Salt and pepper
1 1/2teaspoons ground turmeric
1 1/2teaspoons ground cumin
1 1/2teaspoons ground coriander
1 1/2teaspoons chili powder
1 can (8 oz.) tomato sauce
1 tablespoon honey
6 soft burger rolls, split
Cilantro leaves for topping

In a large skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the meat and cook to brown well, 7 to 8 minutes. Add the onion, ginger and garlic; season with salt and pepper. Stir in the turmeric, cumin, coriander and chili powder. Cook, stirring occasionally, until the onion is softened, about 5 minutes. Stir in the tomato sauce and honey, lower the heat and simmer until ready to serve.
Layer the roll bottoms with the sloppy joe meat, cilantro, and roll tops.

Spicy Turkey Lettuce Wraps unwrapped

20 Mar

These came out surprisingly good! The combo of veggies with meat was really good. No lettuce in the house so I served it over sushi rice.


Spicy Turkey Lettuce Wraps unwrapped
adapted from our best bites


16 ounces ground turkey
1/4 cup chopped green onions
6 cloves garlic, minced
1 tablespoon minced ginger
1 1/2 cups seeded and diced cucumber
1 medium red bell pepper, seeded and chopped
1/2 cup shredded carrot
1/4 cup chopped cilantro
1/4 cup chopped cashews
Sriracha sauce to taste
Juice of 2 limes (about 4 tablespoons)
1 tablespoon soy sauce
1 tablespoon brown sugar


In a medium bowl, combine the ground turkey, green onions, garlic, and ginger. Cover and refrigerate until dinner time or allow to stand at room temperature for 15 minutes.

When ready to cook, heat about 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the turkey mixture until it’s browning and crumbly.

While the turkey is cooking, combine the limes, soy sauce, brown sugar, and Sriracha to taste. Set aside.

Place the remaining ingredients in a large bowl. When the turkey is done cooking, add it to the vegetable mixture. Drizzle with the sauce and toss to combine. Serve immediately.

Turkey and Vegetable Chow Fun – revisited

28 Feb

I made this once before and we enjoyed it. This time I used snow peas and left out the eggplant! I also had the scallions and cilantro the recipe called for! Yum it was delicious with some Sriracha sauce on it! Will definitely make it again!