Spicy Cheesy Turkey Bake

Super easy recipe for a work night...


Spicy Cheesy Turkey Bake

~ 1 tablespoon olive oil
~ 1 medium onion, chopped
~ 2 cloves garlic, minced
~ 3 tablespoons finely chopped pickled jalapeno peppers
~ ½ teaspoon salt
~ ½ teaspoon ground black pepper
~ 2 tablespoons chili powder
~ 1 ½ teaspoons ground cumin
~ 1 package lean or extra lean ground turkey (1 ¼ pounds)
~ 1 can Rotel tomatoes
~ 1 ½ cups shredded reduced fat Colby jack cheese

Heat Broiler.

In a 10-inch oven proof skillet, heat olive oil over medium high heat. Add onion, cook until golden, about 3 minutes. Add garlic and jalapenos and cook until fragrant, about a minute. Add salt, pepper, chili powder, cumin and turkey to skillet. Cook until browned, about 6 minutes, stirring occasionally. Add Rotel and bring to a boil. Drain excess liquid from pan. Sprinkle cheese over top and broil on high until cheese is melted, about 5 minutes.

We make burrito bowls with this - putting a scoop of the turkey mixture on top of shredded lettuce and black beans, and top it with sour cream, salsa, and sliced black olives.

Yum!

Chicken Salad Two Ways

We're heading to the lake in a bit...
I fixed chicken salad for lunch - his and hers versions.
I used the meat from a grocery store Rotisserie Chicken to start and added veggies and condiments.


His Chicken Salad:
~ Meat from 1/2 Rotisserie Chicken, finely chopped in a food processor
~ 1/4 cup finely chopped onion
~ 1/4 cup finely chopped pickled jalapenos
~ 1/4 cup Best Foods Light Mayo
~ 1 tablespoon juice from pickled jalapenos
~ freshly ground black pepper

Her Chicken Salad:
~ Meat from 1/2 Rotisserie Chicken, finely chopped in a food processor
~ 1/4 cup finely chopped onion
~ 1 stalk celery, finely chopped
~ 1/4 cup chopped black olives
~ 1/4 cup Best Foods Light Mayo
~ 2 tablespoons dill relish
~1 tablespoon spicy brown mustard

To go with the chicken salad, we have delicious looking fresh strawberries and cucumber and celery slices with low fat ranch dip.

Yum in the Sun!!

Turkey BLT Roll-Ups

We are getting packed up to head to the lake for the day. Our picnic includes Turkey BLT Roll-Ups, leftover chicken kielbasa sliced with monterey jack cheese, and cucumber and celery slices with garlic herb cheese spread. We will have a yummy picnic lunch out in the sun on the water!

Turkey BLT Roll-Ups
- 4 teaspoons Best Foods Light Mayo
- 4 outer leaves from a head of iceberg lettuce
- 1/4 pound mesquite smoked turkey
- 4 slices bacon, cooked
- 4 slices cheese of your choice
- 8 thin slices of onion
- 1 tomato thinly sliced
- toothpicks

Yields 4 Roll Ups

I fixed mine with tomato and onion and made one with colby jack and one with swiss. For Mike, I fixed two with pepper jack cheese and no tomato.

They are going to be delish! Happy Saturday!

Knife & Fork Turkey Burgers

I love this weather! Sunny and warm enough to sit outside on a Friday evening. Tonight we barbecued Turkey Burgers with Chicken Hardwood Smoked Sausage. If you don’t like buns, these burgers are great to eat with a knife and fork, which is how we ate them…

Knife & Fork Turkey Burgers
• 1 package lean ground turkey – 1 ¼ lbs
• ½ cup shredded reduced fat Colby jack cheese
• ¼ cup finely chopped red bell pepper (about ½ medium pepper)
• ¼ cup finely chopped red onion (about 1/3 medium onion)
• 1 stalk celery, finely chopped
• 1 ½ teaspoons ketchup
• 1 ½ teaspoons chili powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper
• 2 teaspoons minced garlic
• 1 large egg, beaten

Mix all ingredients together with your hands in a bowl. Form into patties. Cook on the barbecue or in a skillet over medium high heat.

YUUUUMMMO!

I'm trying a new "boating friendly" lunch tomorrow that I will post if it works out - stay tuned!

Stuffed Peppers

I haven't posted a new recipe in a long time... Due to travel and barbecue season, I honestly haven't been cooking too much.

Tonight I fixed stuffed bell peppers - they were delish!

STUFFED PEPPER CUPS

Olive oil
6 medium green peppers
1 package extra lean ground turkey
½ yellow onion, chopped
2 tsp. minced garlic
1 cup lowfat ricotta cheese
1 cups lowfat mozzarella cheese, plus more for topping
½ cup grated parmesan cheese
1 can Rotel tomatoes
2 cups salsa, divided, plus more for topping
Salt and pepper

Preheat Oven to 350 degrees F

Cut off tops of green peppers; remove seeds and membrane. Precook green pepper cups in boiling salted water about 3 minutes; drain. Select a baking dish that will hold the peppers snugly and spray it with cooking spray. Pour 1 cup of salsa and spread across bottom of pan. Sprinkle inside of each pepper with salt. Cut a few small slits in the bottom of each pepper and place in the pan.

Brown onion in olive oil until translucent, about 5 minutes, add garlic and cook until fragrant – about 30 seconds. Add ground turkey and continue to cook until it is no longer pink, about 6 minutes. Add Rotel and simmer a few minutes. Drain off any excess liquid. Salt & Pepper to taste.

In a large bowl, combine ricotta, mozzarella, parmesan, and 1 cup salsa, add meat and mix well to make a meat & cheese mixture.

Fill each pepper with the meat and cheese mixture. Top each pepper with a scoop of salsa and a sprinkling of mozzarella cheese

Bake uncovered for 25 minutes or till hot and then broil on high for 2 minutes until bubbly and browned.

Serves 6



ENJOY!