Ground turkey is a very popular lean protein option that is super easy to prep and cook, so this week we are going over all sorts of ways you can use this ingredient to help craft healthy meals that are *most importantly* SIMPLE!
Did you know you can cook up ground turkey (or ground beef, etc) ahead of time, drain, and freeze? When you need ground meat for tacos, chili, pasta type dishes, etc you can pull out your frozen ground meat and toss into your meal to speed up that mid-week dinner. If you know a dish you regularly make, it can even be cooked up with seasonings and/or onion before freezing. Make sure to label and date it to stay organized. Be realistic: cooking fresh meals every day? Aint nobody got time for that…
One-Pot or Slow-Cooker Turkey Chili
In a large saucepan, cook
• 1 lb turkey
• 1 C. chopped onions
• 1 C. chopped green peppers
• 2 tsp minced garlic.
(This mixture could be pre-cooked and frozen for quicker chili next time!)
Stir in the following, bring to a boil and simmer before serving:
• 1 can crushed or diced tomatoes
• 1 can kidney beans rinsed/drained
• 1-12 oz can of V-8 or tomato juice
• 6oz can tomato paste
• 4 oz can green chiles
• Seasonings: 1 tbsp. dried parsley, 1 tbsp. ground cumin, 3 tsp chili powder, 2 tsp dried oregano, and pepper to taste
(Make this recipe even quicker by measuring and combining your seasonings ahead of time!)
Turkey and Eggplant Pasta
Have you tried a chickpea or lentil pasta yet? They have become regulars on store shelves, and they’re a great alternative to traditional pasta because they have around 25g of protein and 13-16g of fiber per serving! A couple popular brands are Banza and Tolerant.
• 4 1/2 cups cubed peeled eggplant (about 1 pound)
• 1 pound Italian Turkey (or Chicken) Sausage
• 1 tsp garlic powder
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 (14.5-ounce) can diced tomatoes, undrained
• 6 cups CHICKPEA or LENTIL penne pasta (about 10 ounces uncooked)
• 1/2 cup crumbled feta cheese
Cook eggplant, sausage, and garlic in a large nonstick skillet over medium-high heat 5 minutes or until sausage is browned and eggplant is tender. Add tomato paste, oregano and tomatoes; cook over medium heat 5 minutes, stirring occasionally.
Place cooked pasta in a large bowl. Serve over 1 serving of pasta, top with cheese, and parsley; toss well.
Turkey Taco Salad
Many pre-packaged taco seasonings contain unnecessary ingredients like added sugars, starch, or worse! Fortunately, it’s super easy to make your own. Check out this previous blog post for a homemade “packet” replacement and full recipe for Taco Salad. Make a large batch of seasoning to store in a container and grab a scoop the next time!
Turkey Breakfast Wrap
Use some of your leftover ground turkey taco meat for breakfast the next day! Scramble eggs with green peppers, tomatoes and/or salsa, and ¼-1/2 cup of leftover taco meat. Top with a sprinkle of cheese and eat, or take on the go by wrapping in a sprouted grain wrap!
BRRR! Winter has arrived! Warm up with
Healthy Turkey Meatloaf
In a large mixing bowl combine:
• 1.5 lb ground turkey
• 1 chopped onion
• 4 egg whites
• 1 C salsa
• ¾ C rolled oats
• 1 pkg veg soup mix
• ¼ tsp black pepper
Press into a 9” X 5” bread pan. Spread ¼ C ketchup on top. Bake at 350 degrees for 60 minutes or until center is no longer pink.