8- Layer Taco Salad

 1 Tbsp canola oil

1 lb 93% lean ground turkey

2 Tbsp chili powder

1/2 tsp salt, divided

1 avocado, pitted

1/2 cup nonfat plain Greek yogurt

1 1/2 cups crumbled unsalted tortilla chips

1 cup prepared salsa

1 (15 oz) can pinto beans, rinsed

5 cups thinly sliced romaine lettuce

1/2 cup shredded Mexican cheese blend

1 medium tomato, chopped

1.  Heat oil in a large skillet over medium-high heat.  Add turkey, chili powder and 1/4 tsp salt.  Cook, stirring and braking up pieces, until cooked through about 5 minutes.

2.  Meanwhile, mash avocado, yogurt and the remaining 1/4 tsp salt in a small bowl with a fork until smooth. 

3.  Transfer the turkey and any juice from the pan to a serving bowl.  Layer chips, salsa, beans, and lettuce over the turkey.  Spread the avocado mixture over the lettuce.  Top with cheese, then tomato.

 Tip: The tortilla chips will get soggy so maybe put them on sparingly or on the top.

Serves 6

 

 

 

 

 

 

 

 

 

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Meatloaf

 1- 1/2 lb ground beef or ground turkey

sleeve of crushed saltine crackers

1 8 oz can tomato sauce

1 egg

salt and pepper

1 Tbsp garlic powder 

diced onions or onion soup mix (optional)

2 squirts of ketchup

 

Combine all ingredients in a bowl and mix together.  Put in a loaf pan.  Sprinkle top with salt and pepper and a little more ketchup spread on top.  Bake in a 350 degree oven for 1 hour.  Serve with mashed potatoes. 

Recipe: Mrs Happy Homemaker

 

Mushroom-Swiss Turkey Burger

 2 Tbsp extra virgin olive oil

1 clove garlic, minced

3/4 tsp ground pepper, divided

1/2 tsp salt, divided

8 Portobello mushroom caps, stems and gills removed

1 lb lean ground turkey

2 tsp Worcestershire sauce

1 tsp Dijon mustard

4 slices Swiss cheese

1 small tomato, thinly sliced

3 cups baby arugula

1.  Preheat grill to medium-high (400-450 degrees).  Combine oil, garlic and 1/4 tsp each pepper and salt in a small bowl.  Brush Portobello caps with the oil mixture; set aside to marinate at room temperature fora 10 minutes.

2.  Meanwhile, combine ground turkey, Worcestershire sauce, mustard and the remaining 1/2 tsp pepper and 1/4 tsp salt in a medium bowl.  Gently mix to incorporate.  (Do not over mix).  Shape into four 3/4 inch thick patties and set aside.

3.  Oil the grill rack.  Place the mushrooms, cap-side down, on the oiled grill rack.  Grill, covered, until just tender, about 4 minutes per side.  Transfer the mushrooms to a pate; cover to keep warm.  Oil the rack again; place the turkey patties on the oiled rack.  Grill, covered, until the patties are lightly charred and an instant-read thermometer inserted in the center registers 165 degrees, 4 to 5 minutes per side.  Place 1 cheese slice on each patty during the last minute of cooking.  Transfer the patties to a plate and let rest for 5 minutes.  ( If your grill is large enough, grill the Portobello caps and the patties at the same time.)

4.  Place each patty on the stem side of a Portobello cap; top evenly with tomato slices and arugula.  Cover with the remaining Portobello caps, stem-side down, and serve immediately.

 

Tips:

To prepare Portobello mushroom caps, gently twist off the stems of whole Portobellos.  Using a spoon, scrape off the brown gills from the underside of the mushroom caps.

Crock Pot Ground Turkey Hobo Dinner

 1/2 tsp salt

 1/2 tsp ground black pepper

1/2 tsp onion powder

1/2 tsp garlic powder

1/4 tsp paprika

1/4 tsp parsley

3 russet potatoes, scrubbed and thinly sliced

1 yellow onion, thinly sliced

1 lb carrots, sliced

1/2 lb fresh green beans, ends trimmed

1 1/2  lb ground turkey, uncooked

10 3/4 oz condensed cream of mushroom soup

1/2 cup bbq sauce

1/2 cup shredded sharp cheddar cheese

 

1.  Spray crock pot with non-stick cooking spray.

2.  In a small bowl, mix together the salt, ground pepper, onion powder, garlic powder, paprika, and parsley.  Set aside.

3.  In another medium-sized bowl, mix together cream of mushroom soup and BBQ sauce.

4.  Layer half of the potatoes, half of the onions, half of the carrots, and half of the green beans in the bottom of the crock pot. 

5.  Break the ground turkey in small bite-sized pieces (uncooked) and place half over the vegetables.

6.  Spoon halaf of the sauce mixture over the meat.

7.  Repeat the entire process all over again, layering it on top of each other.

8.  Place the lid on top of the crock pot and cook on low for 6-7 hours or on high for 3 1/2 - 4 hours.

9.  Scoop servings into bowls and top with shredded cheddar cheese (and mire BBQ sauce or even ketchup, if desired).

Butternut Squash Chili

1.5 lbs lean ground turkey

2 Tbsp avocado oil, or olive oil

3 fresh garlic cloves, minced

1 large yellow or red onion, diced

2 large green bell peppers, seeded and diced

2 (15 oz) kidney, chili, and or black beans, rinsed and drained

1 (15 oz ) diced tomato, with juices, jar or fresh

1 cup low sodium bone broth, or stock (vegetable, chicken, or beef)

1 small butternut squash, peeled and diced (or about 4 cups)

2 tsp pumpkin pie spice

2 tsp chili powder

2 tsp dried oregano

2 tsp ground cumin

1 tsp sea salt, or to taste

 

Toppings:  diced avocado, fresh chopped parsley/cilantro, sliced chilies, sliced jalapenos, dried red onions shredded Mexican cheese blend, Greek yogurt, lime wedges, etc. 

Heat oil in large stockpot or Dutch oven over medium/high heat.  Add in ground meat and cook, stirring while crumbling, until no longer pin, about 5-7 minutes.  Drain grease if it's excessive.

Stir in all spices, diced bell pepper, garlic, and onion; continue cooking until the meat has browned and the onion has softened.  Add in the bean, tomatoes, broth, and butternut squash..

Cover with a lid and cook on LOW heat for an additional 30 minutes, stirring occasionally.  Garnish with your favorite toppings.

Crock Pot:  Cook your meat and then combine all ingredients in your crock pot, tnd ten cook on Low for 4-6 hours.

Turkey Avocado Burgers

 2 lbs raw ground turkey breast

6 oz avocado

1/4 cup diced onion

1 tsp mustard powder

1/2 tsp chili powder 

1 tsp garlic powder

1/2 tsp salt

1/2 tsp paprika

1/4 tsp cumin

1/2 cup shredded zucchini

1.  In a mixing bowl, combine all ingredients except the avocado.

2.  Once the spices are thoroughly mixed into the chicen gently stir in the avocado.

3.  Form the mixture into 4 patties using your hands.

4.  Grill over medium high heat for about 5-7 minutes on each side.  Make sure the burgers reach a temperature of 165 degrees.

Crock Pot Chili

 1 lb ground beef or ground turkey or ground pork or a combination ( I use 1 1/2 lbs of turkey and pork)

1 onion diced

28 oz canned diced tomatoes

8 oz tomato sauce

1/3 cup ketchup

1/2 cup water

15 oz dark red kidney beans, rinsed and drained (I use two cans)

1.25 oz chili seasoning mix

3 celery stalks, chopped

2 Tbsp Worcestershire sauce

1 Tbsp sugar

1 1/2 cups shredded cheese, optional

9.25 oz Frito's Corn Chips, optional

 

1.  Brown ground beef with chopped onion until no longer pink.  Drain grease well.

2.  Combine the following ingredients in the crock pot:  diced tomatoes, tomato sauce, ketchup, water, kidney beans, chili seasoning mix, chopped celery, Worcestershire sauce, and sugar.  Stir together. 

3.  Add the browned ground beef and onion mixture to the crock pot. Stir everything together.

4.  Cook low for 6-8 hours or on high for 3-4 hours.  

5.  Top with shredded cheese and Frito's corn chips

Recipe: from Six Sisters

Greek Turkey Burgers

 Prep Time:  15 minutes  Cook Time:  15 minutes  Total Time:  30 minutes

1 1/2 lb 93% lean ground turkey

1 Tbsp minced garlic

1 tsp ground cumin

2 tsp dried oregano

1/3 cup Kalamata olives (finely chopped)

3 oz crumbled feta cheese

1 cup finely chopped and packed fresh spinach

pinch each of sea salt and black pepper

olive oil spray

1.  Preheat the oven to 425 degrees.

2.  Add all the ingredients to a large bowl and mix together thoroughly.

3.  Scoop out a large fistful of meat roll it into a ball, then flatten it to form a patty around 1 1/2 inch thick.  Repeat with the remaining meat to make 5 large patties of equal size.

4.  Once the patties are formed, use your thumb to make a shallow indentation in the middle of each patty to prevent them from forming a dome as they cook.

5.  Set a large oven-safe nonstick skillet ober medium-high heat and spray lightly with olive oil.  When the skillet is hot, add the patties.  

6.  Cook on one side for 3 to 4 minutes, until the edges are brown and seared, then flip the  patties over. 

 7.  Cook for an additional minute, then place the entire skillet in the oven to cook until the internal temperature is 165 degrees.  9 to11 minutes.  

8.  You can also bake them on a baking sheet lined with parchment paper or aluminum foil for  8 to 10  minutes.  

9.  Enjoy these as a burger with a toasted whole wheat bun, butter lettuce, cucumber slices, thin red onion slices, sliced tomato, and a little Greek yogurt instead of mayo.  Or pair a patty with salad, rice, quinoa, or even roasted vegetables.

Recipe: Nicole Schellhous/ SkinnyTaste

One Pan Stuffed Pepper Casserole

1 lb ground turkey
1 onion, diced
1 green bell pepper, diced
3 tsp garlic, minced
1/2 tsp salt
1/4 tsp pepper
1/2 tsp dried oregano
1 tsp Italian seasoning
1 Tbsp soy sauce
2 cups beef broth
1 (14.5 oz) can diced tomatoes, undrained
1 (8 oz) can tomato sauce
1 cup uncooked rice
1 cup cheddar cheese, shredded

Cook ground turkey, onion and bell pepper in a large skillet.  Drain.  Add garlic, salt and pepper, oregano, Italian seasoning, soy sauce, beef broth, diced tomatoes, tomato sauce and uncooked rice.  Bring to a boil and put on lid.  Reduce to low for 25 minutes.  When rice is soft sprinkle on  cheddar cheese on top.  Serve.

Turkey and Black Bean Enchiladas

1 lb ground turkey

1 can black beans, drained and rinsed

pkg taco seasoning

2 cups green enchilada sauce

8 whole wheat tortilla

2 cups shredded cheese

Toppings:

shredded lettuce

diced tomatoes

salsa

sour cream

guacamole

Preheat oven to 350 degrees. Brown ground turkey,. Add drained black beans and taco seasoning and mix together. Spray a 9x13 pan and put a small amount of enchilada sauce in the bottom of pan. Place a scoop of meat mixture, then shredded cheese into center of each tortilla. Roll up and place in pan, seam side down. Pour rest of enchilada sauce on top and sprinkle the rest of cheese on top. Bake for 20 minutes until cheese is melted.

Easy Taco Salad Casserole

Easy Taco Salad Casserole

1 lb ground beef or ground turkey

¼ onion, diced

¼ green bell pepper, diced

1 cup crushed tortilla chips

1 (16 oz) can refried beans or black beans, drained

½ cup water

1 (1 oz) package taco seasoning mix

1 cup shredded cheddar cheese

2 cups shredded lettuce

2 tomatoes, diced

1 (2.25 oz) can sliced olives

1 cup sour cream

1. In a large skillet brown the ground beef with onion and green pepper over medium heat, stirring occasionally until meat is completely cooked.
2. While the meat is browning, spread 1cup crushed tortilla strips in the bottom of a greased 8x8 inch pan.
3. Heat the refried beans in a small, microwaveable bowl (about 60 seconds) until they are warmed through. Spread the refried beans gently over the top of the tortilla chips.
4. Once the meat is browned, drain and return to stove. Add ½ cup of water and taco seasoning to the meat mixture, and stir until completely combined.
5. Pour browned meat mixture over the top of the refried beans.
6. Top with cheddar cheese, and then broil in the oven for 2-4 minutes (until the cheese is melted and starts to bubble).
7. Top with lettuce, tomatoes, olives and sour cream.
8. Serve warm.

Sheet Pan Meatloaf and Green Beans

Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes

1 ½ lbs ground beef or turkey

2 eggs

1 onion, diced

¼ cup ketchup

salt and pepper, to taste

1 cup quick oats

½ cup Italian bread crumbs

1 (10.75 oz) can tomato soup, divided

2 Tbsp Worcestershire sauce

2 Tbsp brown sugar

1 Tbsp olive oil

1 lb fresh green beans

1. Preheat oven to 400 degrees.
2. In a large mixing bowl, combine ground beef, eggs, onion, ketchup, salt and pepper, oats, bread crumbs, and half the can of soup.
3. Spray a baking sheet with nonstick cooking spray.
4. Form meatloaf mixture into 12 patties and place on baking sheet.
5. In a small mixing bowl, whick together remaining soup, Worcestershire sauce and brown sugar.
6. Spoon some of the soup mixture on top of each meatloaf patty.
7. Toss green beans in olive oil until evenly coated and spread out on baking sheet between meatloaf.
8. Bake for 25-30 minutes, or until meatloaf is cooked through and green beans are soft.

Ground Turkey Sausage Lasagna Soup

Serves: 6 Prep Time: 20 minutes Cook Time: 20 minutes

1 onion (diced)

2 tsp minced garlic

1 lb ground turkey

6 cups chicken broth

2 (15 oz) cans petite diced tomatoes (do not drain)

1 (6 oz) can tomato paste

1 tsp oregano

½ tsp Italian seasoning

3 Tbsp fresh basil (chopped)

8 whole wheat lasagna noodles (uncooked and broken into bite-sized pieces)

1 zucchini (diced)

½ cup shredded Parmesan cheese

salt and pepper, to taste

1. In a large stock pot, add onion, garlic and turkey; cook until turkey is browned. Drain grease.
2. Add in chicken broth, tomatoes, tomato paste, oregano, Italian seasoning, and basil.
3. Mix will and bring to a boil.
4. Add in broken noodles and zucchini and cook for 8-10 minutes or until noodles are tender.
5. Stir in Parmesan cheese and add salt and pepper to taste.
   
   Recipe from:  Six Sisters

Italian Stuffed Zucchini

3 zucchini, cut lengthwise and in half. (will have 6 halves), scoop out seeds
1/2 cup Parmesan cheese
1 1/2 lb ground turkey
seeds from the zucchini
1/2 cup bread crumbs
1 tsp minced garlic
jar marinara sauce
1/2 cup mozzarella cheese

Spray pan.  Mix first  6 ingredients together in bowl.  Fill mixture into zucchini  halves in a 9x13 pan.  Top with sauce and cheese.  Cover with foil for 1 hour.  Zucchini should be tender.