Turkey Veggie Pasta

I've been trying to eat more brussels sprouts.  I "didn't like them" as a child but to be honest, I'm not really sure that I ever had one. I found this recipe that called for brussels sprouts in pasta and my mind was blown.  I don't think I've ever seen something like that before so I decided to give it a shot!

This pasta is delicious and full of veggies.  I really believe that kids would love it.  The turkey and sausage give it a meaty texture without all of the fat that comes with beef a lot of times.

Turkey Veggie Pasta:

(adapted from Skinnytaste)

Ingredients:

1 sweet or hot pork sausage link, casing removed, crumbled

3/4 lb 93% lean ground turkey

4 tsp olive oil, divided

4 cloves garlic, minced

10 oz brussels sprouts, weight after outer leaves and stems removed

1 small onion, diced small

1 carrot, peeled and diced small

2 celery stalks, diced small

28 oz crushed tomatoes

1 bay leaf
1 teaspoon garlic powder
1 teaspoon onion powder
pinch crushed red pepper
kosher salt and fresh ground pepper to taste
1 lb high fiber, low carb or whole wheat pasta (brown rice pasta for gluten free)

In a large skillet heated over medium-high heat add the sausage and turkey. When the meat is completely cooked through and crumbled into small pieces set aside in a bowl.

Cut the brussels sprouts into thin shreds.  A food processor is awesome at this, but a sharp knife works just as well.

To the skillet, add 2 teaspoons of oil and turn the heat down to medium heat. When hot, add the shredded brussels sprouts, garlic, salt and pepper.  Sauté until everything is tender and starting to crisp, about 4 to 5 minutes.  Set aside in another bowl.

In the same skillet add the remaining 2 teaspoons of oil and turn the heat back up to medium-high. Add the onion, carrot, and celery. Cook until the vegetables turn golden brown, about 10 to 12 minutes. Make sure you stir everything occasionally.

After the veggies are night and brown add the can of crushed tomatoes, sausage and turkey, bay leaf, crushed red pepper, onion powder, garlic powder, salt and pepper to taste. Reduce the heat to low, cover and simmer about 20 - 30 minutes, or until the sauce is nice and thick.

While sauce is simmering prepare the pasta according to the package directions. 

Drain the pasta and add it to the skillet.  Toss everything together with the cooked brussel sprouts and enjoy!

Spinach Turkey Pasta Bake

Baked pasta dishes are a real comfort meal for me.  I love how versatile they can be and how easy it is to throw some veggies in there and pretend it's healthy.

















This pasta bake is something I made the other night using stuff that I almost always have in the house.  It made a huge casserole dish full and now I have lunches for tomorrow and frozen sections for dinner later.

Spinach Turkey Pasta Bake:

1 box ziti, baked al dente
1 package ground turkey
1 box frozen spinach, thawed and drained
1 onion, finely diced
2 cloves garlic, minced
1/2 container reduced fat ricotta cheese
2 cups reduced fat mozzarella cheese, shredded
1/2 - 3/4 jar pasta sauce (or homemade)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt (if you like saltier things add more salt, I tend to under salt)
1 teaspoon pepper
1 teaspoon red pepper flakes, optional
1 teaspoon olive oil

Preheat oven to 375 degrees and heat a skillet over medium high heat.

Heat the olive oil in the skillet and add the ground turkey, garlic powder, onion powder, salt, pepper, and red pepper flakes.  Brown the turkey and add the diced onion and garlic.  Once the onion starts to get soft add the spinach.

In a medium bowl add the cooked pasta, browned turkey mixture, pasta sauce, ricotta cheese, and 1 1/2 cups mozzarella cheese.

Pour the pasta mixture into a casserole dish and top with the remaining shredded cheese.  Bake for about 20 minutes or until the cheese on top is nice and melted.

Roasted Turkey Breast

I made my first turkey for Easter dinner this year.  I feel like I have crossed into adulthood.  I used a counter top roasting oven (thank you to my boss for letting me borrow it) and pretty much just winged it.  That being said, I cooked my turkey for too long.  The flavor was really good so I'm going to post this anyway.  I would recommend buying a meat thermometer, something I haven't bought yet.  One day I'll get tired of eating over cooked meat... but I'm rambling.


















Roasted Turkey Breast:

1 bone-in turkey breast, thawed
2 lemons, cut into wedges
2 limes, cut into wedges
3 oranges, cut into wedges
4 stalks celery
4 whole carrots
2 onions, quartered
4 garlic cloves, peeled
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon salt
Olive oil

Heat your oven or roaster to 350 degrees.

Season the turkey on all sides (including the under cavity) with the garlic powder, onion powder, pepper, and salt.  Strip the leaves off of one of the sprigs of rosemary and thyme and sprinkle on the turkey.

In the bottom of the roaster lay the celery, onions, and carrots down.  You're trying to create a make shift roasting rack.  Place the cut citrus fruit on top of the celery, onions, and carrots.  Place the seasoned turkey on top of the fruit and veggies.  I took one of the orange slices and squeezed the juice all over the top of the bird.

Place the garlic cloves on and around the bird and drizzle about a tablespoon of olive oil on the top of the bird.

Cover and cook until the internal temperature of the bird is 165 degrees.  There will be some carryover cooking after the bird is finished so don't let it cook forever.  (Do as I say, not as I do)

When the turkey is finished let it rest for a few minutes and carve.

Here is a good website to look at if you happen to have any questions about cooking temperatures of your turkey.  USDA Factsheets-Let's Talk Turkey

Mini Turkey Meatloaves

I'm trying to really work on our portion sizes at home.  One way I try to work on this is by using containers that are already a smaller size.. like muffin tins.  These are really good and kids love them.



















Mini Turkey Meatloaves:

1 pound ground turkey
1 small onion, minced
1 garlic clove, minced
1 tablespoon fresh parsley, chopped
1 egg
2 tablespoons Worcestershire sauce
1/4 cup bread crumbs
Ketchup- for the top
Salt
Pepper

Preheat the oven to 350 degrees.  Spray a 12-cup muffin tin with non stick spray.

In a bowl mix the turkey, onion, garlic, parsley, egg, worcestershire sauce, bread crumbs, salt, and pepper.  Divide the mixture between the muffin tins and top with a dollop of ketchup.  Bake for 20 minutes or until cooked through.

Turkey Meatballs

I'm not Italian so it is not a requirement that I make amazing meatballs, however, these were pretty good. The taste was great and I love having another use for turkey in my recipe box.  I did have some trouble getting them to stay together but I think that has more to do with my lack of meatball skills and not the recipe.  If you make this let me know how yours turned out, I need pointers.

Turkey Meatballs:
(Food Network- Giada de Laurentiis) 

Ingredients:
1 small onion, grated
3 garlic cloves, minced
1 large egg
1/4 cup dried bread crumbs
3 tablespoons ketchup
1/4 cup chopped fresh Italian parsley leaves
1/4 cup grated Parmesan
1/4 cup grated Pecorino Romano
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 pound ground turkey meat
3 tablespoons olive oil
26 ounces marinara sauce

Directions:

Add the onion, garlic, egg, bread crumbs, ketchup, parsley, Parmesan, Pecorino, salt and pepper to a large bowl and blend. Mix in the turkey. Shape the turkey mixture into 1 1/4-inch-diameter meatballs. Place on a large plate or baking sheet.

Heat the oil in a heavy large frying pan over medium-high heat. Add the meatballs and saute until browned on all sides, about 5 minutes. Turn off heat. Transfer the meatballs to a plate. Pour off any excess oil. Add the marinara sauce, about 3 cups. Return all the meatballs to the pan. Turn the heat to medium-low and simmer until the sauce thickens slightly and the flavors blend, 15 to 20 minutes. Season the sauce, to taste, with salt and pepper.

Turkey Black Bean Tacos

I love tacos.  They're easy to make, taste great, and are like little boats of awesomeness.  We make them a lot and i'm always trying to come up with some new ideas.  Turkey tacos aren't a new thing for my house but these are a little different so I thought I would share.

Turkey-Black Bean Tacos:

1 can of reduced sodium black beans
1 package ground turkey
1 tablespoon of your favorite taco seasoning
1 teaspoon ground chipotle pepper powder
Soft tacos shells
Lettuce
Salsa
Cheese
Sour Cream

In a skillet heat up a tablespoon of olive oil.  Add the ground turkey and let it start to brown.  Once it starts to brown add the taco seasoning and chipotle powder.  Cook for 5 minutes, or until the turkey is cooked through.

In a small sauce pan add the can of drained and rinsed black beans.  Let them warm through.

Assemble tacos however you like.

(I told you this was easy, and a great way to get veggies and beans into picky kids)

Turkey Tacos

We eat a lot of turkey.  It's not just for Thanksgiving anymore. Ground turkey cooks up easily and in my opinion it's just as good as beef.

Turkey Tacos:

1 package of ground turkey

1 tablespoon favorite taco seasoning

1 tablespoon Mrs. Dash Chipotle Seasoning

1-2 teaspoons chipotle sauce

1/4 cup water

1 tablespoon olive oil

Heat olive oil in a skillet on medium high heat.  Add the turkey and brown.  When the meat is browned add the seasonings and water.  Stir together and reduce heat.  Simmer, stirring until the sauce thickens.

Top tacos with favorite toppings.

Turkey and Spinach Lasagna Roll Ups

Turkey was on sale this week so I decided to make lasagna roll ups.  Don't let the list of ingredients fool you.  Meat, pasta, cheese, sauce.  That is all you need.  I think that the entire prep to eat took less than an hour.


Turkey & Spinach Lasagna Roll Ups:

1 package of ground turkey
1 package of creamed spinach
2 cups tomato sauce
1 cup ricotta cheese
1 cup shredded mozzarella cheese
8-12 lasagna noodles, cooked until al dente
1 teaspoon garlic powder
1 teaspoon onion flakes
2 teaspoons Italian seasoning
1 teaspoon red pepper flakes
2 teaspoons salt
1 teaspoon pepper

Directions:
Heat a skillet with a little bit of olive oil in the bottom.  While it is heating mix the ground turkey and all of the spices together.  Add the turkey to the skillet and brown.

In a bowl, mix together the spinach, 1/2 cup of the tomato sauce, ricotta cheese, and the grated cheese.  Add the ground turkey after it has browned, drain the turkey if needed, and mix together.














Take the cooked lasagna noodles and cut them in half, short ways.  Take one of the noodle halves, spoon the mixture onto it, and roll the noodle around.

 
















Place the rolled noodles into a baking dish that has 1/4 cup of tomato sauce on the bottom. 














When the pan is full top with the rest of the tomato sauce and sprinkle with more shredded cheese.














Bake at 350 degrees for about 20 minutes or until the cheese on the top is nice and golden.

Enjoy!