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Posts Tagged ‘turkey’

Turkey Tacos

I haven’t had tacos in a long time, so I was very excited to make these. Instead of ground beef this recipe uses ground turkey, so you save a little on the saturated fat. Plus this recipe adds beans, so there is more fiber and nutrients than regular tacos. Plus they are  just super tasty! This recipe is from The Whole Foods Market Cookbook.

olive oil

1 pound ground turkey ( I used 1/2 white meat, 1/2 dark meat)

1/2 small onion, chopped

1/2 green bell pepper, chopped

1/2 red bell pepper, chopped

1 clove garlic, minced

1 Tbsp chili powder

1 tsp dried oregano

1/2 tsp cumin

1 Tbsp unsweetened cocoa powder

2 1/2 cups cooked kidney beans (one can)

8 oz tomato sauce

In a large sauce pan heat the oil over medium hight heat. Add the turkey and saute about 5-10 minutes, until cooked through. Add the onion, peppers, garlic, chili powder, oregano, cumin, and cocoa powder. Cook about 3-4 minutes longer.  Add the beans and tomato sauce. Simmer for 20 minutes.  Serve with whatever toppings you like.

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Saturday: Ole Turkey Tacos

Sunday: Lemon Millet Patties with BBQ Navy Beans and Cabbage Salad

Monday: Leftovers

Tuesday: Chile Rubbed Tilapia with Roasted Broccoli

Wednesday: Spicy Black Eyed Pea Stew with Sautéed Kale

Thursday: Leftovers

Friday: Leftovers

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This was one of my favorite meals this week, and my new favorite soup.  The night started off rough when I realized I didn’t get everything I needed for the recipe, so I started substituting and winged it. It turned out very good! The recipe is adapted from The Whole Life Nutrition Cookbook, which is a great “real food” type cookbook (plus it’s all gluten-free, and dairy- free).

2-3 pound turkey breast, skin on, bone in

1 large onion, quartered

1 large carrot, cut into large chunks

3 stalks celery, cut into large chunks

1/2 bunch parsley

2 sprigs fresh rosemary

3 springs fresh thyme

5 whole peppercorns

1 Tbsp salt

8 cups water

Place all ingredients into a large 8-quart stockpot and bring to a boil. Cover, reduce heat to a simmer and cook for about 2 hours. Once turkey is done, remove and chop into bite size pieces. Saving the broth for the soup.

2 Tbsp olive oil

2 large carrots, diced

4 stalks celery, diced

2-3 cups chopped cabbage

2 tsp dried thyme

1 tsp dried sage

1/2 bunch fresh parsley, chopped

In another 6 or 8- quart pot, heat the olive oil over medium heat. Saute the carrots and celery about 5 minutes, add the cabbage, thyme and sage. Saute about 1 minute.  Strain the turkey broth into the pot and bring to a simmer, add the turkey and stir in the parsley.

Spinach Salad with Pecans and Dried Cherries

1 cup pecans

1 Tbsp olive oil

2 Tbsp maple syrup

1 tsp Dijon mustard

pinch of salt

Preheat oven to 375F. In a small bowl mix all the ingredients together then place on a baking sheet or pie plate. Bake for about 10 minutes. Let cool slightly and then remove from baking sheet and place on a plate to cool.

8 ounces baby spinach

1/2 cup dried cherries

3 Tbsp olive oil

2 Tbsp balsamic vinegar

1 Tbsp maple syrup

1 tsp Dijon mustard

salt and pepper

Place salad into a large bowl, add pecan and cherries.

Whisk together the olive oil, vinegar, maple syrup and Dijon mustard, pour over salad and season with salt and pepper, toss well.

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Saturday: Curried Noodles with Tofu

Sunday: Turkey Soup with Spinach Salad with Pecans and Dried Cherries

Monday: Leftovers

Tuesday: Leftovers

Wednesday: Fragrant Lentil Soup with Pumpkin Spice Bread

Thursday: Maple Balsamic Glazed Pork Chops with Brown Rice and Roasted Broccoli

Friday: Leftovers

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This recipe is adapted from a Martha Stewart recipe. I ended up not doing the kebab part, it was much easier just to lay all the pieces out on the grill pan. It was a good recipe, not great, but good.

1/3 cup grainy mustard

1/3 cup brown rice vinegar

1/4 cup olive oil

1 Tbsp sugar

salt and pepper

about 2 pounds turkey thighs, cut into 1 inch pieces

1/2 head green cabbage, finely shredded

3 carrots, shredded

In a large bowl, whisk together mustard, vinegar, oil and sugar, season with salt and pepper.  Transfer 1/2 cup to another large bowl, add turkey and toss to combine. Cover and refrigerate 30 minutes.

Add cabbage and carrots to the remaining mustard sauce, toss to combine and season with salt and pepper.

Heat a grill pan over medium high heat, and grill turkey until cooked through.

I served this with brown rice.

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Saturday: Spicy Turkey Soup with Avocado and White Corn Chips

Sunday: White Beans with Rosemary and Garlic with Quinoa and Greens

Monday: Out

Tuesday: Oven Braised Lentils with Brown Rice and Kale

Wednesday: Leftovers

Thursday: Stewed White Beans with Tomatoes and Rosemary, Roasted Potatoes and Broccoli

Friday: Leftovers

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Spicy Turkey Soup

This was a great way to use up leftover turkey. This simple soup was really yummy! This recipe was adapted from Whole Foods.

1 tablespoon extra virgin olive oil
4 cloves garlic, chopped
1 1/2 cups chopped onion
1 (28-ounce) can diced tomatoes, with their liquid
4 cups broth
1 teaspoon dried oregano
1/4 teaspoon ground chipotle or cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1 bay leaf
3 cups shredded cooked turkey meat (white and dark) 
1/2 cup chopped cilantro 
1 avocado, diced 
1 lime

Heat oil in a large pot over medium heat. Add garlic and onions. Cook, stirring often, 8 to 10 minutes, until onions are translucent. Stir in tomatoes, broth, oregano, ground chipotle pepper, cumin, black pepper, bay leaf and turkey. Bring to a boil, then reduce to a gentle simmer. Simmer 15 minutes to allow flavors to meld.  Turn off heat, add cilantro. Serve topped with diced avocado and squeeze of fresh lime juice.

I served this with white corn chips, roasted sweet potatoes, and a romaine salad with Mexican Lime Dressing.

Mexican Lime Dressing

2 Tbsp lime

1 Tbsp olive oil

1 Tbsp honey

1/4 tsp salt

1/8 tsp cumin

freshly ground pepper

Whisk together and mix with chopped romaine lettuce.

Sorry no pictures this time, which is too bad, this was a very pretty meal.

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