July 24, 2010 at 10:11 am (cilantro, cooked turkey, corn tortillas, cubed cooked chicken, fresh tomatoes, Main Dish, Mexican, oven, Quick Dishes, roasted red peppers, salsa verde, scallions, sour cream, swiss cheese)
1 1/4 C green salsa
1/2 C sour cream
1/4 C chopped cilantro
1 1/2 C diced cooked turkey or chicken
1 1/2 C shredded Swiss cheese, divided
7-oz jar roasted peppers, sliced
8 warm corn tortillas
Diced tomato
Sliced scallions
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Mix salsa, sour cream and cilantro in a bowl. Spread 1/2 cup over bottom of a 2 to 2 1/2-qt baking dish. Combine turkey or chicken, 1 cup Swiss cheese and roasted peppers. Fill each tortilla with a scant 1/2 cup , then place seam side down in baking dish. Top with remaining salsa mixture and cheese.
Store:
Refrigerator: Wrap with plastic wrap and refrigerate up to 3 days.
Freezer: Wrap with plastic wrap, then foil and freeze up to 6 weeks.
Serve:
If refrigerated: Remove plastic wrap and cover with foil. Bake in a 350 degree oven 30 to 40 minutes until heated through. Top with tomato and scallions.
If frozen: Thaw overnight in refrigerator, then bake as directed above.
To bake straight from the freezer: Remove plastic wrap; replace foil. Bake in a 350 degree oven 1 hour 15 minutes or until heated through.
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June 17, 2010 at 9:58 am (7 ingredients or less, broccoli, butter, cheddar, cooked turkey, cream of broccoli soup, cubed cooked chicken, milk, oven, plain breadcrumbs)
Prep time: 15 minutes
Cook time: 20 minutes
Serves 4.
1 lb broccoli, cut into spears, cooked and drained
1 1/2 C cubed cooked chicken or turkey
10-3/4 oz cream of broccoli soup
1/3 C milk
1/2 C shredded cheddar cheese
2 T dry bread crumbs
1 T butter, melted
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Place broccoli and chicken in 2-qt shallow baking dish. Mix soup and milk. Pour over broccoli and chicken.
Sprinkle with cheese. Mix bread crumbs with butter. Sprinkle over top.
Bake at 450 degrees 20 minutes or until hot.
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February 11, 2010 at 9:09 pm (baby spinach, basil, ground turkey, italian-flavored bread crumbs, ketchup, Main Dish, oregano, oven, parmesan, pasta sauce, red pepper (cayenne), salt, scallions, spaghetti, stovetop)
Makes 4 servings.
Prep time: 20 minutes
Bake time: 25 minutes
6 oz baby spinach, divided
1 lb ground turkey
3 green onions, finely chopped
1/4 C seasoned dry bread crumbs
1/4 C ketchup
1 t dried basil, crushed
1/2 t dried oregano, crushed
1/2 t salt
1/4 t cayenne pepper
1/2 C grated Parmesan cheese
26 oz jar marinara sauce
12 oz dry spaghetti, cooked and drained
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Chop 1 C spinach and combine in large bowl with ground turkey, green onions, bread crumbs, ketchup, basil, oregano, salt and cayenne pepper, mixing well. Shape firmly into 12 (1 1/2″) balls. Roll each in Parmesan cheese. Place in 9 x 13″ baking dish, sprayed with vegetable cooking spray. Bake at 375 degrees, 20 to 25 minutes or until cooked through, turning once or twice.
Combine remaining spinach and marinara sauce in large skillet. Cook, stirring occasionally, until spinach is wilted and sauce is heated through.
Serve sauce over cooked spaghetti on 4 serving plates and top each with 3 turkey meatballs.
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February 9, 2010 at 3:27 pm (butter, carrots, celery, celery leaves, celery seed, cheese, corn, dill weed, eggs, flour, fully cooked ham, ground beef, ground chicken, ground pork, ground turkey, marjoram, milk, nutmeg, onion, paprika, pepper, potatoes, salt, sharp cheddar cheese, soup, stovetop, vegetable stock, yogurt)
Serves 3 – 4.
2 T butter
1/2 C chopped onion
3 C diced potatoes
2 C water or vegetable broth
1/2 t salt
1/4 t pepper
1/4 C chopped celery with leaves, optional
1/2 C diced or shredded carrots, optional
1/8 – 1/4 t ground nutmeg, dried marjoram, ground celery seed, dried dill weed or paprika
3 C milk
3 T flour
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Melt butter in large saucepan. Add onion. Saute until translucent. Add potatoes, water or broth, salt, pepper, celery, carrots and spice. Cover and cook until vegetables are tender, about 15 minutes. For a creamier soup, remove some of the cooked potatoes, puree them and return to the saucepan.
Mix milk and flour together until smooth. Add to soup and cook until thickened, stirring constantly.
Ham or cheese variation: Add 1 C cubed cooked ham or 1 C shredded sharp cheddar cheese
Cheeseburger variation: Add 1/2 lb browned ground meat and 1 C shredded cheese. Right before serving, stir in 1/4 C plain yogurt.
Dumpling variation: Combine 1 large beaten egg, 1/2 C flour and 2 T milk. Drop dough by teaspoons into simmering soup. Simmer 5 more minutes.
Corn variation: Use 1 C potatoes and add 2 C corn.
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February 9, 2010 at 2:28 pm (Aldi ingredients, carrots, chili powder, cooked black beans, cooked kidney beans, cooked pinto beans, corn, flour tortillas, fresh tomatoes, green bell pepper, ground beef, ground cumin, ground turkey, Main Dish, Mexican, microwave, monterey jack cheese, onion, oven, pepper, red pepper (cayenne), sharp cheddar cheese, slow cooker, stovetop, Summer, summer squash)
Serves 6 – 8
1 lb ground beef or turkey
1 C chopped onion
1/2 C chopped green pepper
2 C cooked pinto or kidney beans
2 C cooked black beans
2 C chopped tomatoes
1/4 – 1/3 C water
1 t chili powder
1/2 t ground cumin
1/4 t pepper
1 C shredded summer squash or carrots, optional
1 C corn
Ground red pepper to taste
1 C sharp cheddar cheese
1 C Monterey Jack cheese
7 flour tortillas, 6 – 7″ in diameter
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Cook beef, onion and green pepper in a large skillet until meat is browned and vegetables are tender. Drain off fat.
Add beans, tomatoes, water (use the lesser amount if using squash), chili powder, cumin, pepper, squash or carrots, corn and red pepper and bring to a boil. Reduce heat, cover and simmer for 10 minutes.
Combine cheeses separately.
In a slow cooker layer about 1 C meat-bean mixture, one tortilla and 1/3 C cheese. Repeat layers to use all ingredients. Cover and cook on low for 5 – 7 hours or until heated through.
Variations: This recipe can be baked in the oven for about 30 minutes at 350 degrees or heated in the microwave. Try various combinations of beans, substitute chicken for the ground meat or use various cheeses for variety.
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October 11, 2009 at 2:44 pm (7 ingredients or less, baby spinach, bacon, balsamic vinaigrette dressing, closed contact grill, Quick Dishes, red bell peppers, Salad, Summer, summer squash, turkey tenderloin)
Prep Time: 25 minutes
Total Time: 25 minutes
Makes: 2 servings
2 slices bacon
1 medium yellow summer squash, cut into 1/2-inch-thick slices
1 small red bell pepper, cut into thin bite-size strips
1/2 cup balsamic vinaigrette dressing
1 turkey tenderloin (1/2 to 3/4 lb), cut crosswise into 1/2-inch-thick slices
4 cups fresh baby spinach leaves
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1. Heat closed contact grill 5 minutes. When grill is heated, place bacon on bottom grill surface. Close grill; cook 4 to 6 minutes turning once, until crisp. Drain on paper towels. Coarsely chop bacon.
2. In medium bowl, mix squash, bell pepper and 1/4 cup of the vinaigrette dressing to coat. With slotted spoon, place vegetables on bottom grill surface; reserve dressing. Close grill; cook 3 to 5 minutes or until crisp-tender. Remove vegetables from grill.
3. Add turkey to reserved dressing in bowl; toss to coat. Place turkey on bottom grill surface; discard dressing. Close grill; cook 3 to 5 minutes or until turkey is no longer pink in center.
4. Arrange spinach on individual serving plates; top each with vegetables and turkey. Drizzle with remaining 1/4 cup vinaigrette dressing; sprinkle with bacon.
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October 11, 2009 at 2:24 pm (basil, bottled hot sauce, cooked turkey, cubed cooked chicken, fresh basil, fresh tomatoes, garlic, Main Dish, olive oil, onion, Quick Dishes, salt, stovetop, Summer, vegetable oil, whole-wheat fettuccine)
Prep Time:20 min
Start to Finish:20 min
makes:4 servings
8 oz uncooked whole wheat fettuccine
2 teaspoons olive or vegetable oil
1 medium onion, finely chopped (1/2 cup)
1 clove garlic, finely chopped
3 medium tomatoes, chopped (2 1/2 cups)
2 cups cubed cooked chicken or turkey breast
3 tablespoons chopped fresh or 1 teaspoon dried basil leaves
1/2 teaspoon salt
1/8 teaspoon red pepper sauce
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1. Cook and drain fettuccine as directed on package. Cover to keep warm.
2. Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Cook onion and garlic in oil, stirring occasionally, until onion is crisp-tender. Stir in remaining ingredients except fettuccine; reduce heat to medium.
3. Cover; cook about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft. Serve over fettuccine.
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July 7, 2009 at 10:15 pm (coarse kosher salt, cooked turkey, farmer cheese, fresh tomatoes, greek-style yogurt, lemon juice, no-cook, parsley, pepper, Quick Dishes, Sandwiches, sprouts, Summer, thyme leaves)
Makes 2
1/3 cup farmer cheese
3 tablespoons nonfat plain yogurt, preferably Greek
1 1/2 teaspoons fresh lemon juice
1 teaspoon coarsely chopped fresh flat-leaf parsley
3/4 teaspoon coarsely chopped fresh thyme
1/8 teaspoon coarse salt
Freshly ground pepper
4 slices (1/2 inch thick) whole-grain bread
1/2 cup sprouts, such as clover and garbanzo
5 ounces sliced roast turkey
1/2 medium tomato, thickly sliced
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1. Stir cheese and yogurt in a small bowl until smooth. in lemon juice and herbs. Season with salt and pepper; stir. Cheese spread can be refrigerated in an airtight container up to 1 week.
2. Spread one side of each bread slice with cheese spread, dividing evenly. Divide sprouts, turkey, and tomato among 2 slices. Season with pepper. Top with remaining slices. Cut in half; serve.
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March 29, 2009 at 1:16 pm (ancho chili powder, canned diced tomatoes, canned pinto beans, cilantro, frozen corn, garlic, ground chicken, ground cumin, ground turkey, jalapeños, Main Dish, olive oil, oregano, stovetop)
Prep Time:20 min
Start to Finish:50 min
makes:7 servings (1 cup each)
2 teaspoons olive oil
1 lb lean ground turkey or chicken
2 medium jalapeño chiles, seeded, finely chopped
2 cloves garlic, finely chopped
2 cans (14.5 oz each) diced tomatoes, undrained
1 can (15 to 16 oz) pinto beans, drained, rinsed
1 cup water
1 cup frozen sweet corn
2 tablespoons ancho chile pepper powder
2 teaspoons ground cumin
1 teaspoon dried oregano leaves
2 tablespoons chopped fresh cilantro, if desired
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1. In 4- to 5-quart Dutch oven, heat oil over medium-high heat. Add turkey; cook 5 to 7 minutes, stirring occasionally, until no longer pink. Add jalapeño chiles and garlic; cook 2 to 3 minutes, stirring occasionally.
2. Stir in tomatoes, beans, water, corn, chile pepper powder, cumin and oregano. Heat to boiling. Reduce heat to low; simmer uncovered 25 to 30 minutes, stirring occasionally, until flavors are blended. Sprinkle individual servings with cilantro.
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March 29, 2008 at 3:50 pm (Asian, black pepper, cilantro, egg whites, fresh basil, fresh ginger, fresh mint, ground turkey, hamburger buns, kosher salt, light soy sauce, Main Dish, mayonnaise, napa cabbage, prepared wasabi, red bell peppers, scallions, sesame oil, stovetop, vegetable oil)
Asian Turkey Burgers with Wasabi Sauce
by Sara Moulton
Serves 6.
1 1/2 pounds ground turkey
1 medium red bell pepper, chopped
1/4 small head napa cabbage, shredded
4 scallions, finely chopped
1 large egg white, lightly beaten
3 tablespoons cilantro, mint or basil, finely chopped
2 tablespoons plus 1 teaspoon light soy sauce, divided
1 tablespoon finely grated gingerroot
1 teaspoon sesame oil, divided
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 to 3 tablespoons vegetable oil, divided
1/4 cup plus 2 tablespoons light mayonnaise
2 teaspoons prepared wasabi
6 whole-wheat hamburger buns, toasted
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1. Mix together the turkey, bell pepper, cabbage, scallions, egg white, cilantro, 2 tablespoons soy sauce, ginger, 1/2 teaspoon sesame oil, salt and pepper. Shape into 6 patties about 1/2 inch thick.
2. Heat 2 tablespoons vegetable oil in a skillet over high heat until hot. Reduce heat to medium; add burgers and cook 5 minutes on each side or until cooked through, adding more oil as needed.
3. Meanwhile, stir together the mayonnaise, wasabi, remaining 1 teaspoon soy sauce, and remaining 1/2 teaspoon sesame oil.
4. Put a burger in each bun and top with about 1 tablespoon of the sauce.
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