Posts Tagged ‘ground turkey’

GYRO-SPICED MEATBALLS and TZATZIKI

Time for some solid, dense protein?  Need a lunch or dinner that’s full of flavor and super filling?  Something new and different?  Here ya’ go…

You can make meatballs, patties, or loaf….or even crumbly fry this off in a pan. The secret is to fry, bake, or broil the meat until it’s almost done – there will be some carryover heat and it will finish cooking out of the pan. This way your ground meats, especially, will stay nice and softly moist.

Super easy, very fast, and they are wonderful wrapped in some buttery soft lettuce leaves with my Tzatziki Sauce (recipe below).

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1 pound ground sirloin or turkey
2 large cloves garlic, crushed (thru a garlic press)
1/2 teaspoon salt
1 teaspoon onion powder
1 1/2 teaspoons oregano
1/8 teaspoon allspice
2 tablespoons half & half
1/4 teaspoon black pepper

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In a large bowl combine the meat, garlic, salt, onion powder, oregano, allspice, half & half, and black pepper. Fry into two-tablespoon-sized meatballs or form into patties or loaf and bake off. Makes 6 servings.

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With ground sirloin:
Per Serving: 213 Cal; 23 g Protein; 13 g Tot Fat; 0 g Carb; 0 g Fiber; 0 g Sugar; 246 mg Sodium

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With ground turkey (mixed light and dark):
Per Serving: 133 Cal; 22 g Protein; 6 g Tot Fat; 0 g Carb; 0 g Fiber; 0 g Sugar; 294 mg Sodium

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Tzatziki Sauce

3/4 cup thick plain yogurt such as Fage (or drain plain yogurt very well)
3 tablespoons sour cream
1/2 cucumber, peeled, seeded and grated
1/4 teaspoon garlic powder
1/2 teaspoon Splenda
1 teaspoon dried or 2 tablespoon fresh dill weed
Kosher salt and black pepper

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In a small mixing bowl blend together the yogurt, sour cream, grated cucumber, garlic powder, Splenda, dill weed. Season with salt and pepper to taste. Chill. This is best if made several hours in advance.

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Makes 6 servings. Per Serving: Calories 31; Protein 2 g; Fat 1 g; Carbs 3 g; Sugar 2 g; Sodium 25 mg

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ITALIAN HERBED MEATLOAF

This smells so homey-good while baking!

For the family: in the same oven I put some chunky potatoes on a baking sheet, drizzle with olive oil and sprinkled with grated parmesan, salt and pepper, a dash of garlic powder. Stir occasionally and roast until golden and crisp. Whip up a green salad and dinner’s done in an hour.

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2 tablespoons olive oil, divided

1 medium red pepper, diced

1 medium onion, diced

3 cloves of garlic, minced

One pound ground sirloin or ground turkey – mixed light and dark for moistest loaf

1/4 cup quick-cooking oatmeal

1/3 cup plain bread crumbs

1 cup grated parmesan cheese

2 eggs

1 tablespoon Worcestershire sauce

1 tablespoon balsamic vinegar

2 tablespoons chopped, fresh basil

1 tablespoon chopped, fresh parsley

1/2 teaspoon salt

1/2 teaspoon black pepper

1-2 cups marinara sauce

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Preheat oven to 350 degrees.

Heat 1 tablespoon of the olive oil in a medium saute pan. Over medium heat add the pepper, onion, and garlic. Cook until just soft. Remove from heat to cool slightly. When vegetables are cooled, add remaining tablespoon of olive oil, beef/turkey, oatmeal, bread crumbs, parmesan cheese, eggs, Worcestershire, balsamic vinegar, basil, parsley, salt, and black pepper .

Very gently mix until well combined. Shape into a loaf on an oiled baking sheet or casserole dish. Spread marinara sauce over the top.

Bake for 50-60 minutes or until a meat thermometer reads 160 degrees. Remove from oven and lightly cover with foil. Allow to rest for 5 minutes. Makes 8 servings.

Per Serving (Sirlion): Calories 260; Protein 20 g; Fat 12 g; NET Carbs 11 g; Sugar 5 g; Sodium 409 mg

Per Serving (Turkey): Calories 198; Protein 16 g; Fat 10 g; NET Carbs 11 g; Sugar 4 g; Sodium 566 mg

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GLAZED TURKEY BURGERS

Easy, simple ingredients…high protein, very low carb and figure-friendly.  A moist and delicious turkey burger that will work to keep you full for hours.

(So sorry about the photo – it’s OLD!  But the meal is great!)

I’ve cooked them on a counter-top grill or baked them in the oven.  These make wonderful meatballs, too.

For your family serve them on a whole-grain bun with some corn on the cob smeared with chili butter…(1/2 cube butter, softened – 1/2 teaspoon chili or chipotle powder…stir until combined.)

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3 tablespoons yellow mustard
3 tablespoons sugar-free apricot or peach preserves
1 teaspoon butter
1/4 cup chicken broth
1 egg
1/4 cup quick-cooking oats
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon sage
1/4 cup finely minced celery
2 tablespoons finely minced dried cranberries
1 pound ground turkey
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In a small bowl stir together mustard, preserves, butter, and chicken broth. Heat in the microwave until bubbly and set aside.

In a large bowl beat the egg with a fork. Stir in oats, salt, pepper, sage, celery, cranberries, and 1 tablespoon of the glaze mixture. until well mixed. Add the ground turkey and gently mix well. Shape into burgers or meatballs.

If using a George Forman-type grill, brush both sides with glaze during the last minute of grilling. If making in the oven brush both sides with glaze and arrange on a baking pan. Bake at 375 degrees 15-20 minutes or until no longer pink (165 degrees).

If you want to reserve some of the sauce for the buns, pour half of it into another small bowl…this way you can brush the uncooked burgers from one batch and not contaminate the sauce that won’t be cooked. Makes 4 servings.

Per Serving: 133 Cal; 16 g Protein; 6 g Tot Fat; 5 g Carb; 0 g Fiber; 0 g Sugar; 177 mg Sodium

 

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SOUTHWEST TURKEY BURGERS

I eat mostly vegetarian, but my husband doesn’t.  I’ve cut way down on the amount of red meat I fix him, but the ground turkey is a great substitute in things like this.  He loves these, actually.

Without the bun, these are very low-carb, so you get a high-protein, filling meal.  These burgers are super moist and juicy and the sauce gives them a great kick.

Stuffed with creamy, melty cheese, the whole family will dig in.  If they insist, serve theirs with toasted wheat rolls and thick sliced tomatoes.

(If you don’t want to mess with burgers, just do it as a meatloaf!  FAB!)

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1 pound ground turkey (I use the light/dark mix for moisture and flavor)

1/2 cup finely chopped onion

One 4-ounce can chopped black olives

2 tablespoons ketchup

1 teaspoon chili powder

3 teaspoons chili seasoning (Penzey’s has a great new one...HERE!)

OR 2-3 teaspoons Taco Seasoning

1/2 teaspoon salt

Six 1-ounce slices Monterey Jack cheese

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Gently combine turkey, onion, olives, ketchup, chili powder, chili seasoning, and salt. Shape into 12 patties. Fold cheese into quarters to fit inside the burger, and place one folded slice of cheese on six of the patties. Top with remaining patties and seal edges. Grill over medium-high heat 4-5 minutes on each side or until done.

Southwest Sauce

1/2 cup sour cream

2 tablespoons ketchup

1/4 cup salsa – as spicy as you like

1 tablespoon minced fresh cilantro

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In a small bowl combine sour cream, ketchup, salsa, and cilantro. Spoon over the burgers and serve. Makes six servings.

Per Serving (1 burger with 2 tablespoons sauce): Calories 267; Protein 23 g; Fat 17 g; Carbs 6 g; Sugar 3 g; Sodium 371 mg

(Sauce alone: Per 2 tablespoons: 49 Calories; 1 g Protein; 4 g Tot Fat; 3 g Carb; 0 g Fiber; 1 g Sugar; 113 mg Sodium)

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TEX-MEX LASAGNA

When you’re talkin’ about comfort food…Lasagna has to be pretty high on the list!

 

This one has a spicy twist and is perfect for those wanting to get away form the carby noodles.

I like to do it in individual servings so that each person gets a gorgeous little lasagna all their own…but making it in a large casserole would work for a crowd.

 

The only thing needed to complete the meal is a bowl of silky sour cream to top each bubbly serving and a crisp green salad.

Going vegetarian is easy, too… SUPER both ways!

 

(This recipe makes 12 individual cups or a 9×13 pan. It can easily be halved, though…and it would freeze great. Assemble, cover tightly and freeze. Thaw before baking.)

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Vegetable cooking spray
1 pound ground beef, turkey or 1 pkg. Morningstar Crumbles for vegetarian 
1 tablespoon olive oil – if using Crumbles
1 medium onion, finely diced
3 teaspoons Taco Seasoning
1 teaspoon cumin
One 16-ounce can refried beans
1 cup salsa, divided
One 15-ounce container Ricotta cheese
2 cups shredded Monterey Jack cheese, divided
24 round wonton wrappers (or 12 egg roll wrappers for a large casserole)

Preheat oven to 350 degrees. Spray twelve 4-ounce custard cups or 9×13 inch baking pan and set aside. If using cups, place them on a cookie sheet.

In a large skillet, over medium heat, cook beef or turkey and onions until meat in no longer pink and onions are tender. Drain if necessary. Stir in taco seasoning, cumin, refried beans, and 3/4 cup of the salsa. Set aside to cool slightly.

In a medium bowl combine ricotta cheese and 1 1/2 cups of the Monterey Jack cheese and set aside. Place one wonton wrapper in each custard cup (or a single layer in casserole dish). Spoon on 1 tablespoon of meat mixture, topped with 1 tablespoon cheese mixture. (If using casserole, spoon on half of meat mixture and half of cheese mixture.) Repeat with wrapper, meat and cheese. Place 1/2 teaspoon of the remaining salsa on each cup or spread onto casserole. Top with remaining Jack cheese.

Bake the cups 25 minutes or the casserole 40 or until golden and bubbly. Garnish with avocados and sour cream if desired. Makes 12 servings.

Per Serving: Calories 290; Protein 15 g; Fat 9 g; Carbs 8 g;  Sugar 1 g; Sodium 344 mg

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