Turkey

Spaghetti Squash Pies

  • 1 spaghetti squash
  • olive oil
  • salt and pepper
  • 2 eggs
  • 3 T. parmesan cheese
  • 1lb. lean ground turkey
  • 1 ½ T. Italian seasoning
  • ½ t. garlic powder
  • 1/4 c. our cream
  • 1 jar pasta sauce
  • ½ c. mozzarella cheese
  • ½ c. 5 cheese mexican blend
  1. Heat oven to 350.
  2. Cook ground turkey in pan and sauté with Italian seasoning and granulated garlic. Set aside.
  3. Cut spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, salt and pepper. Bake face down on baking sheet at 450 degrees for 50 minutes and let cool completely.
  4. Use fork to scrape spaghetti squash into dish towel.
  5. Ring out towel with squash inside to rid of excess moisture. A LOT of liquid will come out.
  6. Beat eggs together in bowl and season with salt and pepper. Add parmesan cheese and whisk together.
  7. Add spaghetti squash directly to egg mixture and coat thoroughly.
  8. Grease pan (9x9) with olive oil.
  9. Flatten spaghetti squash along bottom to create an even layer.
  10. Add several dollops of sour cream on top of spaghetti squash.
  11. Mix sauce with ground turkey and add to pan with spaghetti squash.
  12. Layer cheeses on top evenly and sprinkle Italian seasoning.
  13. Cover with foil and bake at 350 degrees for 45 minutes.
  14. Uncover and broil until edges are golden brown.

Nutrition

  • Calories: 564
  • Fat: 23 grams
  • Carbs: 38 grams
  • Protein: 49 grams

 

Turkey Chili

Yields: 4 lbs - 8 (1/2 lb) servings per recipe

  • 1 lb. lean ground turkey meat (93/7)
  • 28 oz. can petite diced tomatoes
  • 4 oz. can diced green chiles
  • 2 packets of low sodium chili seasoning
  • 1 T. chili powder
  1. Add all ingredients to slow cooker and cook on low for 6-8 hours.
  2. TIP: Cut up the turkey a bit before adding to slow cooker to help the cooking process.
  3. Garnish with sharp cheddar cheese, Greek yogurt (or sour cream), and freshly sliced jalapeños.

Nutrition

  • Calories: 424
  • Fat: 4 grams
  • Carbs: 36 grams
  • Protein: 32 grams

 

Cheddar and Green Chile Turkey Burger

Yields: 4 burgers

  • 1 lb. lean ground turkey meat
  • 1 t. paprika
  • 1 t. ground coriander
  • 1 1/2 T. TLC House seasoning (combo of garlic, salt and pepper)
  • ⅛ t. onion powder
  • 1 T. low sodium worcester
  • ½ c. cheddar cheese
  • 2 T. green chiles
  1. In a bowl, combine the turkey and seasonings.
  2. Cover with saran wrap and refrigerate a minimum of 3 hours.
  3. Remove turkey mixture from the fridge and portion into 4 burgers.
  4. Grill or broil approximately 4 minutes on first side, and then flip.
  5. Top with the green chiles and cheddar and continue until the cheese is bubbly and brown and the burger is fully cooked.

Nutrition

  • Calories: 244
  • Fat: 14 grams
  • Carbs: 1 grams
  • Protein: 25 grams

 

Italian Meatballs

Yields: 6 (1/3 lb.) servings per recipe (amount depends on size of meatballs)

  • 2 lbs. lean ground turkey
  • 2 eggs
  • ⅔ c. Panko bread crumbs
  • 2 T. Tiny Little Chef Italian Seasoning
  • cooking spray
  1. Combine ground turkey, eggs, and breadcrumbs in a bowl. Use hands to thoroughly mix together.
  2. Add Italian Seasoning and mix together. If meat mixture feels too wet or spongy, add more breadcrumbs until the consistency is firm.
  3. Spray muffin tins with cooking spray and scoop meat into muffin tins using an ice cream scoop.
  4. Bake at 350 degrees for approximately 20-25 minutes.

Nutrition

  • Calories: 213
  • Fat: 4 grams
  • Carbs: 5 grams
  • Protein: 37 grams

 

Mexican Meatballs

Yields: 6 (1/3 lb.) servings per recipe (amount depends on size of meatballs)

  • 2 lbs. lean ground turkey
  • 2 eggs
  • ⅔ c. Panko bread crumbs
  • 2 T. taco seasoning
  • ¾ c. red enchilada sauce
  • cooking spray
  1. Combine ground turkey, eggs, and breadcrumbs in a bowl. Use hands to thoroughly mix together.
  2. Add taco seasoning and enchilada sauce and mix together. If meat mixture feels too wet or spongy, add more breadcrumbs until the consistency is firm.
  3. Spray muffin tins with cooking spray and scoop meat into muffin tins using an ice cream scoop.
  4. Bake at 350 degrees for approximately 20-25 min.

Nutrition

  • Calories: 232
  • Fat: 5 grams
  • Carbs: 8 grams
  • Protein: 37 grams

 

Turkey Taco Eggplant Stacks

Yields: 6 servings - 1 stack per serving

  • 1 large eggplant
  • 1 lb. lean ground turkey
  • 28 oz. can crushed tomatoes
  • 5-6 T. Tiny Little Chef Taco Seasoning
  • 1 t. sea salt
  • 1/2 c. sea salt
  • 12 slices sharp cheddar cheese
  • 3 T. chopped cilantro
  • 6 t. plain greek yogurt (optional)
  1. In a sauce pot, brown the turkey.
  2. Add the tomatoes, taco seasoning and 1 t. salt to turkey.
  3. Let simmer 30 minutes.
  4. Taste and adjust seasonings accordingly.
  5. Cut the eggplant into 12 quarter inch rounds and spread out on a baking sheet.
  6. Cover the eggplant slices with the 1/2 c. of salt and let sit for 30 minutes. (This helps to rid of excess moisture, improve texture, and remove any bitterness. It will NOT leave a salty taste.)
  7. Preheat oven to 350.
  8. Rinse the salt off the eggplant slices well and blot dry.
  9. In a greased baking pan, create a single layer of 6 eggplant spices. On the eggplant place the turkey mixture, followed by another slice of eggplant, more turkey mixture, and finally top with a slice of cheese.
  10. Bake for 30 minutes, until cheese is browned and bubbly.
  11. Top with chopped cilantro and plain greek yogurt.
  12. TIPTo change the flavor, simply change the seasonings and cheese. (ie. Italian seasoning and mozzarella)

Nutrition

  • Calories: 333
  • Fat: 20 grams
  • Carbs: 14 grams
  • Protein: 26 grams

 

Turkey Taco Polenta Bake

  • POLENTA
  • 4 c. chicken broth
  • 1 c. cornmeal
  • 1 T. TLC House Seasoning
  • 1 c. parmesan cheese
  • 2 T. unsalted butter
  • 1/2 packet low sodium taco seasoning
  • TURKEY
  • 1 lb. lean ground turkey
  • 3 T. TLC Taco Seasoning
  1. Place the chicken broth and garlic in a large saucepan.
  2. Cook over medium-high heat until it reaches a rapid boil.
  3. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps.
  4. Add the salt and pepper, and allow to simmer for about 20 minutes, stirring continuously, and scraping the bottom of the pan, until thick.
  5. Remove from the heat and slowly stir in the parmesan and half packet of taco seasoning.
  6. Pout into a lightly greased glass pan, and smooth out to an even surface.
  7. Refrigerate at least one hour.
  8. Heat oven to 350.
  9. In a skillet, brown the ground turkey.
  10. Follow the directions on the back of taco seasoning packet to finish cooking with the 1 1/2 taco seasoning packets.
  11. Remove polenta from the fridge, and add the turkey meat to the top of the polenta in an even layer.
  12. Sprinkle with cheese.
  13. Bake at 350 for 30 minutes, or until cheese bubbles and browns.
  14. Serve with Salsa Fresca or Guacamole Fresca. (Separate recipes)

Nutrition

  • Calories: 537
  • Fat: 23 grams
  • Carbs: 27 grams
  • Protein: 48 grams

 

Turkey Taco Salad

Yields: 4 servings per recipe

  • 1 lb. ground turkey (93/7)
  • 2 packets low sodium taco seasoning
  • 2 Roma tomatoes, chopped
  • 4 c. spring mix
  • 1 avocado, diced
  • tortilla strips, crumbled
  • 2 T. Girard’s Champagne vinaigrette or 1 ½ T. olive oil
  • ¼ c. shredded cheddar cheese
  1. Brown turkey and finish cooking according to directions on seasoning packet.
  2. In a large bowl, add Spring Mix, chopped tomatoes, and cheese.
  3. Toss with Champagne vinaigrette (add slowly).
  4. Separate lettuce mix into individual bowls.
  5. Add the Taco Mix, followed by cheese, avocado and tortilla strips.
  6. TIP: Add a dollop of sour cream or Greek yogurt. This is great with roasted corn.

Nutrition

  • Calories: 435
  • Fat: 23 grams
  • Carbs: 18 grams
  • Protein: 36 grams