Spicy Turkey Sloppy Joes

Recipe from here.

Ingredients:

1 tablespoon vegetable oil

1/2 cup green or yellow bell pepper, diced

3 cloves garlic, minced

1 package Lean Ground Turkey

1 cup chili sauce

2 tablespoons worcestershire sauce

1 tablespoon tomato paste

1/2 teaspoon hot pepper sauce

salt, if desired

5 whole wheat buns, split

Directions:

Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add 1/2 cup green or yellow bell pepper, diced, and 3 cloves garlic, minced; cook 3 minutes, stirring occasionally. Crumble 1 package Lean Ground Turkey into skillet and cook as specified on the package. Always cook to well-done, 165˚F as measured by a meat thermometer. Add 1 cup chili sauce, 2 tablespoons worcestershire sauce, 1 tablespoon tomato paste, 1/2 teaspoon hot pepper sauce, and salt, if desired. Simmer uncovered 10 to 15 minutes or until sauce thickens. Spoon mixture onto 5 whole wheat buns, split.

Fresh Salsa...with Spicy Soft Turkey Tacos

Salsa recipe adapted from here.

Ingredients:

2 cups combination of chopped tomatoes and mango (you can also substitute fresh peaches, nectarines...etc)

1/3 cup chopped yellow or white onion

handful of frozen corn

2 tablespoons chopped cilantro

2 tablespoons lime juice

1 to 2 jalapeño or serrano peppers, stemmed, seeded and finely chopped

1/4 teaspoon sea salt

Directions:

Put all ingredients into a bowl, toss well and serve chilled or at room temperature.

Spaghetti with Spicy Turkey Meat Sauce

This was delicious!!
Recipe from Rachael Ray

Ingredients:
1 pound whole wheat spaghetti
2 tablespoons extra-virgin olive oil
1 onion, chopped
2 cloves garlic, thinly sliced
1 pound ground turkey
Salt and black pepper
One 28-ounce can diced tomatoes
1 teaspoon crushed red pepper
1/4 cup chopped parsley
2 tablespoons grated Parmesan cheese, plus more for serving

Directions:
1.In a large pot of boiling, salted water, cook the pasta according to package directions until al dente; drain, reserving 1 cup pasta cooking water.

2.Meanwhile, in a large nonstick skillet, heat the olive oil over medium heat; add the onion and cook until softened, about 8 minutes. Add the garlic and cook for 1 minute more. Increase the heat to medium-high, crumble in the turkey, season with salt and black pepper and cook until the turkey is just no longer pink, about 5 minutes. Stir in the tomatoes and crushed red pepper and cook, stirring occasionally, until thickened, about 15 minutes. Stir in the parsley and cheese.

3.Toss the pasta with the sauce and 1/2 cup reserved pasta cooking water, adding more water to thin the consistency, if desired. Serve immediately with more cheese.

My Famous Southwest Turkey Burgers

Ingredients
1 package ground turkey breast
1 rounded tablespoon chili powder
2 teaspoons cumin
1 jalapeño pepper, seeded and finely chopped
2 cloves garlic chopped
sliced monetary jack cheese
Salt and freshly ground black pepper
1/2 cup sour cream
handful of cilantro leaves, chopped
sliced avocado, tomato, any other toppings you prefer

Directions
Preheat grill.
Combine ground turkey, chili powder, ground cumin, jalapeño, garlic, salt and pepper in a medium bowl and mix everything together with your hands. Score the meat with the side of your hand to separate into 4 equal amounts. Form mixture into 4 large patties no more than 1-inch thick. Place on a hot grill and cook 5-6 minutes on each side or until turkey is cooked through. Melt cheese on top.
Combine the sour cream and chopped cilantro, salt and pepper in a small bowl for topping.
Also top with avocado slices, tomato, or anything you like on your burger!

Turkey and Black Bean Tostadas

I got the idea to make turkey and bean tostadas from a Rachael Ray recipe, but I pretty much just added every mexican item I love on top of the tostada shell! These were SSSOOO AMAZING! I could eat them every night!!!

Makes 5 - 6 Tostadas

Ingredients
Tostada Shells ( I used Old El Paso)
Ground Turkey
Taco Seasoning
Can of Black Beans
Thawed Frozen Corn
1 Tomato
1 Avocado
Lime Juice
Shredded Cheddar or Mexican Combo Cheese
Sour Cream
Salsa (Optional)

Directions
Cook the turkey meat until no longer pink, add taco seasoning and cook as you would prepare for making tacos. Rinse off beans and add to pan. Add corn.
Chop up tomato and avocado and add to a small bowl. Stir in some lime juice.
Heat tostada shells just until crispy (use package directions) (I put them in my toaster oven for about 45 seconds).
Start making tostadas: Spread sour cream on shells. Add meat/beans. Then a dollop of salsa. Then the tomato/avocado mixture. Then the shredded cheese.
Enjoy!

Baked Pasta with Turkey Sausage

Source: http://cookingthisandthat.blogspot.com + Cooking Light

Ingredients
1 (1-pound) package wheat penne pasta
1 pound hot Turkey sausage links
2 garlic cloves, minced
1 tablespoon tomato paste
1/4 teaspoon salt
1/4 teaspoon black pepper
2 (14.5-ounce) cans fire-roasted diced tomatoes, undrained
1/4 cup chopped fresh basil
Cooking spray
1 cup (4 ounces) shredded fresh mozzarella cheese
1 cup (4 ounces) grated fresh Parmesan cheese

Directions

Preheat oven to 350°.

Cook pasta according to package directions, omitting salt and fat. Drain the pasta, and set aside.

Remove casings from turkey sausage. Cook sausage and garlic in a large nonstick skillet over medium heat until browned, stirring to crumble.

Add the tomato paste, salt, pepper, and tomatoes, and bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally.

Combine cooked pasta, sausage mixture, and basil. Place half of the pasta mixture in a 4-quart casserole coated with cooking spray. Top with half of mozzarella and half of Parmesan. Repeat layers.

Bake at 350° for 15-20 minutes or until bubbly.

Turkey-Thyme Meatloaf Patties with Mashed Sweet Potatoes

This is a Rachael Ray 30 Minute Meal...but it took me a good hour to make and my kitchen was a disaster. As I was making the sauce, I thought for sure it would be gross...it did not look appetizing, throwing in so many ingredients into the sauce. But to my surpirse, it was pretty damn delicious!!! I will definitley make this again.

Source: Rachael Ray

Ingredients:
4 large sweet potatoes, peeled and thickly sliced
Salt & Pepper
1 1/4 pounds ground turkey
2/3 cup breadcrumbs (a couple of generous handfuls)
2 scallions, white and green parts only, finely chopped (I omitted this)
1/3 cup finely chopped flat-leaf parsley (a generous handful)
2 tablespoons fresh thyme leaves, chopped (I used dried)
1 large egg
1 teaspoon whole milk or half-and-half
1 tablespoon extra-virgin olive oil (EVOO)
2 tablespoons butter
1 small red onion or 1 large shallot, chopped (I omitted this, I hate onions)
Juice of 1 orange plus 2 teaspoons grated peel
1 tablespoon flour
2 cups chicken broth
1/4 cup brown sugar
1/4 cup ketchup
1 tablespoon spicy mustard
1 tablespoon Worcestershire sauce
2 teaspoons hot pepper sauce

Directions:
1. In a deep pot, add the sweet potatoes and enough water to cover. Bring to a boil, salt the water and cook the potatoes until tender, about 15 minutes. Drain.
2. While the potatoes are working, in a bowl, season the turkey with salt and pepper. Add the breadcrumbs, scallions, parsley and thyme. In a small bowl, beat the egg with the milk; mix into the turkey mixture. Shape the meat into 4 oval patties about 1 inch thick. In a large skillet, heat the EVOO, 1 turn of the pan, over mediumhigh heat. Add the patties and cook, turning once, until browned, about 15 minutes.
3. In a medium saucepan, melt the butter over medium heat. Add the onion and cook until softened, about 6 minutes. Add the orange peel and season with salt and pepper. Sprinkle the flour on the red onion and cook for 1 minute, then whisk in 3/4 cup chicken broth and the orange juice; cook until thickened, 30 seconds. Whisk in 2 tablespoons brown sugar, the ketchup, mustard, Worcestershire sauce and hot sauce. Lower the heat and simmer for 5 minutes.
4. Mash the potatoes with 1 to 1 1/4 cups chicken broth. (Stir the broth in a little at a time so you don't make it too watery). Stir in the remaining 2 tablespoons brown sugar; season with salt and pepper. Serve with the turkey patties and the gravy on top.

Turkey Meatballs

Feel free to add pasta to this dish, but I ate them alone! YUM!!!

Source: Martha Stewart + my own twist!!

Ingredients:
4 tablespoons olive oil
4 garlic cloves, minced
large can of diced tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
sprinkle of red pepper flakes (for heat)
salt & pepper
1 large egg
1/3 cup milk
1/2 cup breadcrumbs
1/2 cup parmesan cheese
1/3 cup fresh parsley
1 pond ground turkey
pasta, if you prefer

Directions:
Make the sauce: In a large nonstick skillet, heat 3 tablespoons oil over medium-high heat. Add garlic and cook for 1 minute. Stir in tomatoes, oregano, and thyme. Season with salt & pepper and red pepper flakes. Bring to a boil. Cover and cook for about 15 minutes.
Make the meatballs: In a large bowl, whisk together egg, milk, salt, pepper, with a fork. Stir in breadcrumbs, cheese, parsley. Add turkey, mixing until combined. Form 1 1/2 inch balls.
Add meatballs to the skillet, spooning sauce over to coat. Cover, cook over medium heat until meatballs are cooked through, about 10 - 15 minutes.
Optional: Toss with pasta.
Serve with additional cheese.

Turkey Chili

This was the first time I ever made chili, or even ate chili! It was ssoooo good and I'll definitely be making it again in the winter months ahead! And it makes enough for leftovers! Score!

Recipe from Rachael Ray

Ingredients
2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 1/2 pounds ground turkey breast (99 percent lean), 2 packages
4 tablespoons dark chili powder, 2 palm fulls
2 tablespoons grill seasoning blend, any brand, 1 palm full
1 tablespoon cumin, 1/2 palm full
2 tablespoons Worcestershire sauce
1 to 3 tablespoons hot sauce, medium to extra-spicy
2 large peppers, any color combination, red, green, yellow or orange, chopped
1/2 bottle beer (the alcohol cooks out), about 1 cup
1 (14-ounce) can tomato sauce
1/2 cup smoky barbecue sauce
can of black beans
2 cups frozen corn kernels
(chopped onion, optional)

Directions
Heat a pot over medium to medium high heat. Add extra-virgin olive oil, 2 turns of the pan, and the turkey meat. Season the meat with: chili powder, grill seasoning, cumin, Worcestershire and hot sauce. Break up the meat with the back of a wooden spoon into small crumbles.
Brown meat 5 minutes, then add (onions, optional) and chopped bell peppers and cook 10 minutes more. Add beer and deglaze the pan, scraping up the drippings and cooking off the alcohol. Add tomato sauce and barbecue sauce and bring to a bubble. If using corn kernels or black beans add them now. Let chili simmer 10 minutes. Adjust seasonings and heat level to your taste. Remove from heat and serve.

Dipper Options
Choose from any or all of the following for dipping and scooping into your chili:
Pretzel Rods
Yellow, Red or Blue Corn Tortilla Chips, any flavor
Black Bean Tortilla Chips
Polenta Chips, Plain or Guacamole flavor
Pita Chips, Plain or Spicy flavors
Yukon Gold, Red Bliss or Blue Potato Chips, any flavor
All of the above can be found on either snack aisle or natural foods snack section in your market.

Topper Options
Choose from any or all of the following for topping your chili:
Shredded Cheeses: smoked white sharp cheddar, such as Cabot brand, pepper jack, chipotle Cheddar, 5 peppercorn Cheddar, Monterey jack
Sliced canned jalapenos, drained
Salsas
Sour cream
Chopped raw onion
Chopped green olives and pimentos
Chopped cilantro leaves
Diced tomatoes
Defrosted frozen corn or leftover corn on the cob, scraped from cob