Thai Ground Turkey Wraps

Life never seems to slow down and it seems the busier I get the less time I have to make the food I want sometimes (hence the long breaks between posts). I struggle, as I'm sure many of you do, with wanting to make healthy food me and my family enjoy, having the time to prepare it and the actual desire.  Let's face it, there's just those days when ramen or boxed mac and cheese will grace our table. But I believe dinner is a worthy fight! It's worth trying to get your kids to eat that green veggie just one more time, it's worth putting forth an effort to make something healthy when you may not want to.  So some of my go-to dinners lately are some of the most simple, quick and healthy that I can find.

These Thai wraps totally fit the bill.  They are my current favorite.  I already love Thai flavors, but something so quick to throw together that's satisfying and light on the calories, now that's a winner in my book.  I loved that most everything in this dish was fresh.  The herbs make a huge difference so don't skip them!  I used nappa cabbage for the shell but you could also use another lettuce, like butter lettuce, if you prefer. The only sauce in this dish is the sauce on the turkey, which is how I prefer it.  I like the contrast of the fresh herbs and cabbage to the warm saltiness of the meat.  But, if you feel like you need something more saucy on top, you could add a little hoisin, sweet chili sauce or even more sriracha.


Thai Ground Turkey Wraps
1 lb. ground turkey
2 Tbsp. olive oil
2 cloves garlic, minced
1 Tbsp. fresh grated ginger
pale section of lemongrass finely chopped (or 1 drop lemongrass essential oil)
1 jalapeno, finely diced
juice of 1 lime
2 Tbsp. fish sauce
1 tsp. brown sugar
1 tsp. Sriracha
1/3 cup chopped chilantro
1/3 chopped fresh basil
1/3 cup chopped fresh mint
3 green onions, chopped
1/4 small head of red cabbage, thinly sliced
Nappa cabbage leaves, whole, for serving

Optional garnishes:
chopped peanuts
sweet chili sauce
hoisin sauce

Heat olive oil in a large skillet over medium high heat.  Add garlic, ginger,  and lemongrass and saute about 60 seconds, until fragrant. Add ground turkey and cook until no longer pink. If using lemongrass oil instead of lemongrass, add at this point, after turkey is cooked.  Be careful not to add too much or it will be overpowering.  You may want to dip a toothpick into the bottle then swirl it in the meat.

In a small bowl, stir together lime juice, fish sauce, brown sugar and Sriracha.  Pour over cooked ground turkey, toss in the chopped jalapeno, stir to evenly distribute sauce and let sit 5 minutes.

Remove meat from heat and toss in fresh herbs and red cabbage.  Scoop onto nappa cabbage leaves, top with green onions and other garnishes as desired.

Cranberry-Turkey Enchiladas

I've probably said it before, but I love holiday leftovers!!!  That's one good thing about making a huge meal, you can eat off it for days!! Many times we just eat them as is, but once in a while I get a hankering to make the leftovers into something else, hence this meal. 

I was so excited to come home from my parent's house at Thanksgiving with a big bag of turkey.  Even though it was just 5 adults and my 3 girls, who don't eat much, my dad insisted on getting a 20 pound turkey!  I'm glad he did.  I had been eyeing these enchiladas even before Thanksgiving, so I was glad to whip them up a few days later.

You will love this rendition of  the traditional Chicken Enchiladas.  With the orangey-tangy-ness from cranberry sauce, a little spice from the chipotle tabasco  and, of course the turkey.  Next time you cook up a turkey, save some leftovers for these!


Cranberry-Turkey Enchiladas
2-2 1/2 cups shredded turkey or chicken
2 cups Fresh OrangeCranberry Sauce (or 1 16-oz can)
1 (15-ounce) can black beans, drained and rinsed
1 1/2 cups salsa
1 1/2 cups shredded Monterey Jack cheese (or pepper jack for more kick)
1/2 cup sour cream
3-4 green onions, chopped
1/4 cup lightly-packed chopped cilantro
1 tsp. ground cumin
1/2 tsp. kosher salt
1/2 tsp. freshly cracked black pepper
10-12 (6-inch) fresh corn tortillas
1-2 tsp. bottled chipotle hot sauce (tabasco)

Preheat the oven to 350 degrees F and lightly spray a 9x13 inch baking dish with cooking spray.

In a large bowl, combine the turkey, 1 cup of the cranberry sauce, the beans, sour cream, 3/4 cup cheese, 1/2 cup of the salsa, green onions, cilantro, cumin, salt, and pepper.

Wrap 6 tortillas at a time in a light kitchen towel and microwave abotu 60 seconds. Pulling one tortilla out at a time, keeping the remaining warm tortillas wrapped up, spoon about 1/4 cup filling into each tortilla, and roll tightly. Place seam-side down in the baking dish. Repeat with remaining tortillas and filling.

In a medium bowl, combine the remaining cranberry sauce, 1 cup of salsa, and the hot sauce. Stir to combine and Pour over the enchiladas. Cover the dish with foild, and bake 45 minutes. Remove foil, and sprinkle with remaining 3/4 cup cheese. Continue to bake, uncovered, an additional 10 minutes, or until cheese is melted and bubbly. Sprinkle with additional cilantro and scallions, and serve.

 

 

SOURCE: Pink Parsley

Wild Rice and Quinoa with Turkey, Cranberries and Winter Squash

Here's another installment on using up those Thanksgiving leftovers. This casserole-type dish may not look like much, but let me tell you, it's some wonderful comfort food! It kind of tastes like a whole Thanksgiving meal wrapped up together. And since it's pretty much every course in one, I didn't have to make anything else to go with it (although you could), which made for a pretty easy weeknight meal. And my kids at it too, which is another bonus!

Wild Rice and Quinoa with Turkey, Cranberries and Winter Squash
1 cup wild rice blend, uncooked
1/2 cup quinoa, uncooked
1 bay leaf
1/2 cup diced onion
1 stalk celery, small diced
1 medium carrot, small diced
1 Tbsp. olive oil
1 Tbsp. butter
2 Tbsp. flour
1 14-oz can chicken broth
1/4 tsp. ground nutmeg
salt
fresh ground black pepper
1 cup butternut squash, peeled and shredded
1 1/2 - 2 cups cooked turkey, shredded
1/2 cup dried cranberries
1/2 cup walnuts, chopped
2 Tbsp. chopped mixed herbs (such as rosemary, sage, thyme or oregano); alternately you could use poultry seasoning, to taste

In a medium saucepot, bring to a boil 2 cups water, wild rice and bay leaf. Cover, reduce heat and simmer for about 40 minutes. In a small saucepot, bring to a boil 1 cup water and quinoa. Cover, reduce heat and simmer about 20 minutes.

Meanwhile, heat olive oil and butter in a large, high-rimmed skillet, over medium-high heat. Add onions, celery and carrots and saute about 6-8 minutes or until soft and onions are translucent. Add shredded squash about the last minute of cooking. Sprinkle with flour and let cook for about a minute, stirring constantly. Add chicken broth and stir to combine. Bring to a boil and let thicken; about a minute or two. Add turkey, cranberries and walnuts and cook until heated through; add cooked rice and quinoa and stir to combine. Season with nutmeg, salt and pepper. Add the fresh herbs last, stirring to incorporate. Check again for seasonings and adjust as necessary.


SOURCE: Adapted from Whole Foods Market

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Apple Cheddar Meatalls

Apples and cheddar: ohhhh or ewwww? I say ohhhh! It really is a great combination. Have you ever thrown a few apple slices on a grilled cheese sammy? You get that gooey, salty cheesiness and then a little crunchy tangy yet slightly sweet surprise when you get that bite of apple. Well, these meatballs are kind of like that.

These meatballs are super easy to throw together, I'd say under 10 minutes, which makes for a quick weeknight meal when you throw in the noodles and a salad or veggie. Another plus is that they are kid-friendly. The flavors are tasty, yet subtle enough that it's not over powering for the developing palate.

While you can make the meatballs any size you wish, I found that a 1-inch scoop was perfect for us. It made close to 30 meatballs, which is enough for leftovers the next day or some to throw in the freezer for dinner another night.


Apple Cheddar Meatballs
1 pound ground turkey or pork
1 cup sharp cheddar cheese, grated
3/4 cup breadcrumbs
1 small, tart apple, such as granny smith, peeled and grated
1/2 small onion, grated
1/2 cup chopped parsley
1 egg, beaten
1 1/2 tsp. salt
1/4 tsp. pepper
One 12-ounce package egg noodles
4 tablespoons butter, cut into pieces

Preheat oven to 375 degrees F. Line a large cookie sheet with either a silicone baking mat or foil.

In a large mixing bowl, combine the ground turkey/pork, cheese, breadcrumbs, apple, onion, 3 tablespoons parsley and egg. Season with salt and pepper. Using a medium scoop, shape into meatballs, about 1-inch in size. Arrange on baking sheet. Bake for 30-40 minutes (or until thoroughly cooked), turning half way.

During the last 15 minutes while the meatballs are cooking, bring a large pot of salted water to a boil. Cook the noodles to al dente. Drain, then return to the pot and toss with the butter and remaining 5 tablespoons parsley; season with salt and pepper.


SOURCE:Rachael Ray via Baking Serendipity

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Feta and Sun-Dried Tomato Turkey Sliders

I love it when I spy a new recipe and have all the ingredients to make it on hand! I think this is going to be the end of my Greek streak for a while because I about used up the last of my feta. Even though I've made a lot of Greek lately, I just couldn't resist these flavors; the feta and the sun-dried tomatoes with the fresh spinach, they just go so well together. I actually didn't know what a slider was until recently, but I've seen them popping up a lot in the blogging world lately. A slider is simply a mini burger.

I absolutely LOVE these burgers. My mouth had a little party when I took the first bite. It almost became my favorite burger for a split second, but then I remembered the basil chicken burgers I made last summer (amazing) and decided this would have to take a close second. I personally think grilling them on an outdoor grill is a must; you just can't beat the flavor the outdoor grill adds to meat. However, I'm sure they'd be great cooking them indoors as well. Go have yourself a party and make these little sliders.

For the burgers:
1 lb ground turkey
1/3 cup crumbled feta cheese
*1/4 cup sun-dried tomatoes, rehydrated and chopped
1/2 Cup fresh baby spinach leaves, chopped
1-2 tsp. Greek seasoning
olive oil

mini hamburger buns, or dinner rolls
mayonnaise
fresh spinach leaves

Place sun-dried tomato slices in a small saucepan and cover with water. Boil for 5 minutes. Drain and chop.

*I used my own sun-dried tomatoes that I dehydrated, but you can also use the same amount of oil-packed tomatoes.

In a mixing bowl combine all ingredients for the burgers, except the olive oil. Mix until just combined. Form 1/4 Cup patties and place onto a plate or cookie sheet. Meat mix should make about 12 mini patties.

Prepare outdoor grill. Just before grilling the patties, brush a little oil on the rack to prevent sticking. Grill about 3-4 minutes per side. You can also cook the patties on an indoor grill or frying pan.

Serve burgers on rolls spread with mayonnaise and layered with fresh spinach leaves.

12 Servings (1 patty)
Calories per serving: 79

SOURCE:Adapted from Picky Palate

Cider-Roasted Chicken with Cider Reduction

After making this chicken, I definitely think brining is the way to go. It makes the meat so tender and moist and, in this case, brining with apple cider gives it a slightly sweet taste. This would be great for a fall Sunday dinner or make it using turkey and put it on your Thanksgiving table and all will enjoy!

Cider-Roasted Chicken w/ Cider Reduction
3 quarts water
1 quart apple cider
1/4 cup kosher salt
1 Tbsp. black peppercorns
1 bay leaf
1 (6-lb)roasting chicken
2 cups apple cider
1 large onion, peeled and halved
4 flat-leaf parsley sprigs
4 garlic cloves

Combine first 5 ingredients in large stock pot and bring to a boil, stirring until salt dissolves. Remove from heat; cool completely. Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Pour brine into 2-gallon zip-top plastic bag. Add chicken; seal. Refrigerate 8 hours or overnight, turning bag occasionally.

Preheat oven to 400.

Bring 2 cups cider to a boil in small saucepan over medium-high heat. Cook until cider is thickened and reduced to 1/4 cup (about 15 minutes). Set aside.

Remove chicken from bag; discard brine. Pat chicken dry with paper towels. Place onion halves, parsley and garlic in cavity. Lift wing tips up and over back; tuck under chicken. Tie legs. Place chicken on rack of a broiler pan (or if you don't have one, just on top of the onions). Bake at 400 for 1 1/2 hours or until thermometer registers 175. Remove from oven (do not turn off oven). Carefully remove and discard skin. Baste chicken with half of reduced cider; return to 400 oven for 10 minutes. Remove from oven; baste with remaining cider reduction. Transfer chicken to platter.

Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to top). Seal bag; carefully snip of 1 bottom corner of bag. Drain drippings into small bowl, stopping before fat layer reaches opening; discard fat. Serve jus over chicken. About 8 servings.

Serve with Whipped Sweet Potatoes

SOURCE:Cooking Light


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Chicken or Turkey Pot Pie

This pot pie was FABULOUS! There was hardly any left after dinner. This is my new favorite comfort food. Recipe update 3/2/10:The first time I made this, it was right after Thanksgiving and I used leftover turkey. Today I made it again with leftover chicken I previously roasted. Instead of doing one pie, I used ramekins and made individual pies. I made 4 ramekins, which used about 1/2 - 2/3 of the filling and about 1 pie crust. We enjoyed it as much this time as we did the first!

1 pie crust (homemade or store bought)
1/2 stick butter
1/2 cup finely diced onion
1/2 cup finely diced carrot
1/2 cup finely diced celery
2 cups leftover chicken or turkey, light and dark, diced or shredded
1/4 cup flour
2 cups low-sodium chicken or turkey broth
splash of white wine (optional)
1 cup milk
Frozen peas (eyeball it-to your liking)
Frozen corn (eyeball it-to your liking)
1 tsp. poultry seasoning
salt and pepper to taste

Preheat oven to 400 degrees. Melt butter in a skillet or dutch oven. Add onion, carrots, and celery, and cook until translucent; 4-5 minutes. Add chicken/turkey and stir. Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly.

Pour in broth, stirring constantly. Splash in wine, if desired. Pour in milk. Add frozen peas and carrots.

Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Add salt and pepper to taste (do not under season), and poultry seasoning, to taste. Do one final taste at the end and season as necessary.

Pour mixture into a casserole dish or deep pie pan. Roll out crust so that it’s about 1 inch larger than the pan you’re using. Place the crust on top of the pot pie mixture, and press crust into the sides of the dish. Cut vents in the top of the crust.

Bake for 30 minutes or until very golden and bubbly. Allow to cool for a little bit before serving.

SOURCE:Adapted from Pioneer Woman

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