Turkey Gyros

I love gyros from a local Farmer’s Market, but I don’t visit the market that often. I wanted to find something that could satisfy my need for a gyro and found this great recipe in one of my Pampered Chef cookbooks.

Gyro Meat:
1/2 small onion, finely chopped
2 Tbsp fresh Italian parsley, chopped
2 cloves of garlic, minced
1 lb ground turkey
1/2 tsp dried thyme
1/2 tsp salt
1/2 tsp ground black pepper

Yogurt Sauce:
1/2 cup plain lowfat yogurt
2 cloves of garlic, minced
1/8 tsp salt
2 Tbsp fresh Italian parsley, chopped
1/4 cup cucumber, finely chopped
4 flat pita rounds without pockets
Sliced cucumbers and tomatoes

Preheat oven to 350 degrees. In a large mixing bowl, combine the above gyro ingredients. Mix vigorously until well blended. Form turkey mixture into four, thin rectagular loaves about 1/4 inch thick.

Cook in a nonstick skillet on medium heat for 1-2 minutes on each side or until browned. Place skillet in oven and bake an additional 11 – 13 minutes or until loaves are no longer pink in the center. Remove turkey loaves from oven. Thinly slice lengthwise.

Meanwhile, prepare sauce. In a small bowl, combine all sauce ingredients.

To finish gyros, warm pita bread in oven. To serve, arrange turkey slices over pita bread, top with 1 tablespoon of yogurt sauce, sliced cucumbers and tomatoes.

Recipe from Pampered Chef’s “29 Minutes to Dinner” cookbook

Mini Turkey Parm Burgers

This is a take on Rachel Ray’s recipe for Chicken or Turkey Parm meatballs.

1 lb ground chicken or turkey
1/3 cup shredded parmesan cheese
1/3 cup bread crumbs (or more depending on the wetness of your meat)
1 large egg
2 cloves garlic, minced
Handful of parsley, finely chopped
salt and pepper
12 bocconcini (mini fresh mozzarella balls)

Preheat a grill or grill pan to medium (I used a George Foreman grill). In a large bowl, combine all ingredients except mozzarella. Divide the mixture into 4 equal portions and then form each into 2 mini burgers. Press 1 bocconcini into each burger, then pinch the meat to seal. Place on greased grill, until firm and cooked through, about 12-15 minutes.

Chunky Turkey Chili

I’m a fan of chunky chili and this is one of my favorite recipes. It’s quick and simple and tastes like you’ve been cooking all day.

1 lb ground turkey (ground chicken works great too!)
1 onion, chopped
1 green pepper, chopped
2 cloves garlic, minced
14 oz can pinto beans, drained
14 oz can kidney beans, drained
28 oz can diced tomatoes
1 tsp oregano
1/2 tsp black pepper
1/2 tsp cayenne pepper (or more to taste)

Brown meat with onion, pepper and garlic in a large pot. Drain. Add spices and beans, stirring together. Add tomatoes and bring to a boil. Lower heat and let simmer on low for 1 hour, stirring occasionally. Serve over rice or noodles.

Italian Market Meatloaf

From one of Pampered Chef’s cookbooks. Sun-dried tomatoes and italian seasonings boost the flavor of a classic Sunday supper.

1 pkg (3 oz) sun-dried tomatoes (dry-pack)
2 lbs ground turkey
1 cup chopped onion
1 cup bread crumbs
1/2 cup (2 oz) grated fresh Parmesan cheese
1/4 cup snipped fresh Italian parsley
8 oz can tomato sauce, divided
1 egg
2 garlic cloves, pressed
2 Tbsp Italian seasoning
1 tsp salt
1/4 tsp ground pepper
1/4 cup red currant jelly, melted (I omitted this)

Preheat oven to 375 degrees. Cover sun-dried tomatoes with boiling water; let stand for 10 minutes. Drain; coarsley chop.

Place ground turkey in large bowl, add bread crumbs, parmesan cheese, tomatoes, onions, parsley, 1/2 cup of the tomato sauce, egg, garlic, seasoningsm salt and pepper. Mix lightly but throughly. Shape meat mixture into loaf pan. Bake 1 hour.

After an hour of baking, spoon remaining tomato sauce over meat loaf. Bake an additional 10 minutes or until meat is no longer pink in center.

Lemon Thyme Turkey with Vegetables

Modified recipe from Everyday with Rachael Ray.

Cooking spray
5 Tbsp butter, softened
Juice of 1 lemon
2 small shallots, finely chopped
1 Tbsp flat leaf parsley, chopped
1 Tbsp dried thyme
2 lbs potatoes, sliced 1/2 inch thick
3 large carrots, sliced 1/2 inch thick
1 boneless turkey breast half (about 3 lbs)
salt & pepper

Spray the slow cooker with cooking spray. In a small bowl, mash the butter with half the lemon juice, shallots, thyme and parsley until combined. Spread 2 Tbsp of the butter mixture on the bottom of the cooker. Arrange the potato slices on top, season with salt and pepper. Layer the carrot slices on the potatoes and also season with salt and pepper.

Using your fingertips, gently loosen the skin from the turkey breast, leaving it attached on one side. Spread the remaining lemon butter under the skin with your fingers. My turkey breast was skinless, so I just spread it across the breast. Season the breast with salt and pepper.

Place the breast, skin side up, on the vegetables. Drizzle with the remaining lemon juice on top. Cover and cook on high until the breast is cooked throughly and the vegetables are tender when pierced (3-4 hours).

Transfer the turkey to a platter and let stand for 5 minutes, then slice. Spoon the vegetables onto plates and serve the turkey alongside.