I’m working on cleaning out my garage freezer and had a turkey breast that I needed to use. My family is not a big fan of turkey since they all prefer dark meat and there is never enough. I also had some frozen tortellini and chicken stock and figured soup would be the perfect way to use it all up.
This soup is delicious! I loved the rich broth, fresh veggies, chunks of roasted turkey and the touch of fresh Parmesan to finish it off. I ended up roasting the turkey breast and using half of it for this soup. The other half I chopped to add to salads for lunch.
No one can resist saucy, cheese enchiladas that are packed full of ground turkey and black beans … except my son. Ha! He’s getting more vocal about what he wants to eat and the other night when I made these easy enchiladas, he wanted nothing to do with them. I decided it was a night I was going to pick my battles and not argue with them. The rest of us loved them and they made enough for us to have for dinner later in the week. I’m sure my son won’t want to eat them again.
As I mentioned, they were easy to make and I like that you use low-carb tortillas especially since I’m back to watching what I’m eating. We drizzled roasted shishito pepper sauce over them to add a little heat and they were so good!
2 tsp olive oil
1 large yellow onion, diced
3 garlic cloves, minced
1 lb extra lean ground turkey
1/2 tsp ground cumin
1/2 tsp chili powder
1 tsp dried oregano
2 Tbsp tomato paste
1 can black beans, drained and rinsed
juice from a lime
12 6-inch low carb flour tortillas
1/2 cup shredded sharp cheese
1/2 cup shredded Monterey jack cheese
1 1/2 cups red enchilada sauce
toppings: thinly sliced green onions, sour cream, lime wedges
Preheat oven to 400 degrees. Lightly spray a 9×13 baking dish with nonstick cooking spray and set aside. Pour 1/2 cup of the enchilada sauce into the dish.
In a large skillet, heat the olive oil over medium-high heat. Saute the onions for 2 minutes until they start to soften. Add in the garlic and cook for 30 seconds. Add the ground turkey and spices. Brown the turkey until it is cooked through. Mix in the tomato paste until combined. Stir in the beans and lime juice. If needed, add 1/2 cup chicken stock. I didn’t need it as my mixture was wet enough. Allow to cook for a couple of minutes more and then remove from heat.
To make your enchiladas, place a tortilla down on a flat surface. Place 3 tablespoons of the turkey mixture on the one side of the tortilla. Tightly roll the tortilla and place seam side down in the prepared baking dish. Continue until all tortillas are used. Pour the remaining sauce over the enchiladas and top with both cheese. Bake for 18 to 20 minutes or until the sauce is hot and the cheese has melted. Remove from the oven and allow to stand for a couple of minutes before serving. Top with a dollop of sour cream and a sprinkle of green onions.
I’ve been craving Mexican food lately and thought this would be great way to enjoy some delicious food and eat from our pantry. I only needed to pick up corn tortillas, but I had everything else in the house.
The recipe came together really quickly and gave us enough for leftovers and a couple lunches for me. I love the mix of corn and black beans and my kids didn’t even know I used ground turkey instead of beef. I love swaps like that!
I think fall has finally arrived and it’s time to break out all the recipes for hearty and soul-warming foods. Lasagna is definitely one of those recipes and this one definitely doesn’t disappoint! I’ve made this recipe several times before but realized I hadn’t blogged about it yet. So here it is! It’s super easy to make and I love having it for leftovers. I also love the combination of the mushroom and spinach, it helps stretch out the ground turkey plus I can add some greens into my kids. I usually serve it with a green salad and fresh bread.
If you’re anything like me, you find yourself with way more zucchini than you know what do with. This recipe will take care of that problem for you! I loved the combination of zucchini and spinach, plus it’s a twist without the pasta. I swapped ground turkey in place of ground beef to make it even more healthy. I might add some mushrooms next time and I’ll definitely use a mandolin to slice the zucchini thinner.
I’ve been in a bit of a food rut lately and haven’t been making many new recipes. I’m hoping I can get out of this funk soon and get back to blogging regularly. Part of the problem is that I’ve been working to clean out of our freezer and pantry, so there’s not been too many exciting meals that I wanted to shared. My kids are also going through a picky stage and sometimes it’s not worth the battle to make something where one or more of us ends in tears.
One meal that we usually can agree on is meatballs. I had a pack of ground turkey in the freezer and there’s always pasta and sauce in the pantry. This was a great recipe to use up some of the items I had in the refrigerator too – spinach and basil! These meatballs were really easy to make, plus I loved that they were baked and not pan fried. Everyone agreed and gobbled dinner up!
1 large handful of spinach leaves
1/4 cup parsley, roughly chopped
8 large basil leaves
2 garlic cloves, roughly chopped
1 tsp salt
1/2 tsp fresh ground pepper
1 lb ground turkey
1/2 cup Italian breadcrumbs
1/2 cup grated Parmesan cheese
2 Tbsp marinara sauce
2 Tbsp extra virgin olive oil
Preheat oven to 400 degrees. In the bowl of a food processor, combined the spinach, herbs, garlic, salt and pepper. Pulse until the mixture is finely chopped and set aside. In a large bowl, mix together the ground turkey and egg. Fold in the spinach herb mixture, breadcrumbs and Parmesan cheese.
Form golf sized meatballs and place on a baking sheet. In a small bowl, mix together the 2 tablespoons of marinara sauce and olive oil. Baste the meatballs with this sauce. Bake for 15 to 20 minutes or until the meatballs are cooked through and golden brown.
Toss with warmed marinara sauce and serve with your favorite type of pasta.
Source: Foodie Crush