Ground Turkey, Sausage & Zucchini Casserole

• 6 small zucchini, grated (about 4 cups)
• 2 eggs, beaten
• 1 tbsp. chopped garlic
• 1/2 cup grated Parmesan cheese
• 1/2 tsp. freshly ground black pepper
• 2 cups shredded reduced fat Mozzarella cheese, divided
• 1 - 20 oz. package Extra Lean ground turkey
• 1 spicy Italian sausage link, casing removed
• 1/2 large yellow onion, chopped (about a cup)
• 1 - 15oz. can tomato sauce
• 1/2 tsp. crushed red pepper
• 1 green bell pepper, chopped
•  1/2 red bell pepper, chopped

Place the grated zucchini (use the attachment on a food processor to grate!) into a large colander, sprinkle with salt, and let sit 10 minutes. Pat dry with paper towels, trying to get as much liquid out as possible.

Preheat oven to 400F.

In a large bowl, combine zucchini, eggs, garlic, Parmesan, black pepper and one cup of the mozzarella. Press into a greased 9x13 baking dish.   Bake, uncovered for 25 minutes.

Meanwhile, drizzle a large skillet with olive oil over medium heat and cook the onion, turkey and sausage until the meat is no longer pink, season with salt and freshly ground black pepper. Drain any fat from the pan and add in the tomato sauce and crushed red pepper and keep warm.
When the zucchini comes out of the oven, spoon the meat mixture over the zucchini. Sprinkle with remaining 1 cup of mozzarella and sprinkle with chopped bell peppers. Bake 25-30 minutes, or until bubbly and browning on top.  Let sit 5 minutes before serving.

Enjoy!!!

Easy Chicken Fajitas

•  1/2 tsp. ground coriander
• 1/2 tsp. paprika
• 1/2 tsp. oregano
• 1 tsp. salt
• 1 tsp. ground cumin
• 1/2 tsp. onion powder
• 1/2 tsp. garlic powder
• 2 tbsp. olive oil, plus more for cooking
• 1 lb. boneless skinless chicken breast, cut into strips
• 1 green bell pepper, cut into strips
• 1 red bell pepper, cut into strips
• 1 medium onion, cut into strips

For Garnish

• Shredded lettuce
• Sour cream
• Salsa
• Shredded Mexican blend cheese
• Salsa
• Avocado
• Sliced Black Olives 

In a resealable plastic bag, combine the spices and olive oil and mix well.  Add the chicken, bell peppers and onion.  Seal and knead gently to coat.  Refrigerate for at least 20 minutes.

Drizzle a large saute pan with olive oil and heat over medium high heat.  Empty the contents of the bag and cook, stirring occasionally, until the vegetables are crisp-tender and the chicken is cooked through, 6-8 minutes. 

Garnish and enjoy!

Turkey Taco Bowls

1 medium red onion, chopped (1 cup)
1 tbsp. chopped garlic
1 jalapeno pepper, stemmed, seeded and minced
1 1/2 tbsp. chili powder
1 tsp. ground cumin
3/4 cup canned petite diced tomatoes, drained
3/4 pound extra lean ground turkey
1/3 cup reduced sodium chicken broth

Toppings
Beans, heated through
Shredded iceberg lettuce
Sliced black olives
Avocado, diced
Shredded Mexican Blend cheese 
Sour cream
Salsa

Drizzle olive oil in a large saute pan and heat over medium heat.  Add the onions, garlic, jalapeno, and season with salt. Cook stirring occasionally until tender, about 5 minutes. Add the tomatoes and continue to cook,  2 minutes. Stir in the turkey, broth ad spices and adjust the heat so the mixture simmers and cook until the turkey is cooked through and the mixture thickens but is not dry, about 8 minutes. 

Assemble taco bowls:  spread beans on the bottom, top with a small amount of cheese, add lettuce and cover with the turkey meat and top with avocado, olives, salsa, cheese and sour cream. 

Enjoy!

 

Chicken Sausage & Peppers

• 1 - 13 oz. package Chicken Hardwood Smoked Sausage
• 1 tbsp. olive oil
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 bulb fennel, chopped
• 1 medium yellow onion, thinly sliced
• 1/2 tsp. salt
• 1 tbsp. minced garlic
• 1 tsp. chopped fresh rosemary
• 1/2 tsp. red pepper flakes
• 1 - 15 oz. petite diced tomatoes

Slice the sausages into 1 inch chunks cut on the diagonal.  Brown in a saute pan over medium heat.  Transfer to a plate.

Add the olive oil to the same saute pan over medium heat.  Add the bell peppers, fennel and onion and cook, stirring, until they start to soften, 5 minutes.  Add the salt, garlic, rosemary and red pepper flakes.  Cook, stirring, one more minute.

Stir in 1/4 cup water and the tomatoes.  Bring to a simmer, cover, and cook until vegetables are tender, 5 minutes. 

Uncover the pan, add the sausages and cook through, 3-5 minutes, until sauce is thickened.

Enjoy!

Zesty Cheesy Turkey Burgers - Yum!

• 1 - 20 oz. package extra lean ground turkey
• 2/3 cup medium salsa
• 1/2 cup shredded Mexican blend reduced fat cheese
• 1 large jalapeno, minced
• Salt and freshly ground black pepper, to season

To Garnish:

• Sliced Avocado
• 4 slices reduced fat pepper jack cheese

Combine all ingredients in a large bowl.  Using your hands, mix well to combine.  Divide mixture into 4 equal mounds and place on a piece of parchment paper or saran wrap.  Form meat into patties.

Heat a grill pan over medium heat and generously coat with cooking spray.  Cook patties for 5 - 6 minutes on each side.  During last 2 minutes of cooking, top each burger with a slice of Pepper Jack cheese, cover and let cheese melt.  Top with avocado and enjoy!

Cheese Stuffed Mini Sweet Peppers

- 1 package mini sweet bell peppers

- Colby Jack or Mozzarella String Cheese

- Salsa

Preheat oven to 400F. 

Slice each pepper down the middle put a teaspoon of salsa inside and a half stick of string cheese. 

Bake 15-20  minutes. 

Enjoy!

Salami, Cream Cheese and Pepperoncini Roll-Ups

- Sliced salami

- Reduced fat cream cheese

- Sliced pepperoncinis

Put a tsp. of creamcheese onto a slice of salami. Roll it in half and secure a sliced pepperoncini on it with a toothpick. 

Easy and delicious!  Great for parties!