Tag Archives: turkey

Sweet Potato Turkey Meatloaf

I love meatloaf but have never thought to add sweet potato to the mix. I’m glad I did though, this stuff tastes great and adding the sweet potato just kicks up the nutrition!

Sweet Potato-Turkey Meatloaf

Ingredients

1 large sweet potato, peeled and cubed
1 pound ground turkey breast
1 large egg. lightly beaten
1 medium onion, chopped
1 Tbsp. minced garlic
1/4 cup honey barbecue sauce
1/4 cup ketchup
2 tablespoons mustard
2 tsp. Worcestershire sauce
1/2 cup breadcrumbs (or more to taste, I use my homemade Ezekiel bread crumbs)
salt and pepper, to taste

Directions

  1. Preheat oven to 350 degrees F. Lightly grease a 2 quart baking dish.
  2. Bring a pot of lightly salted water to a boil. Add the sweet potato and cook until soft, about 10 minutes. Drain the sweet potatoes and mash or whip until smooth.
  3. Mix the ground turkey together with the egg, onion, garlic, barbecue sauce, ketchup, Worcestershire sauce, Dijon mustard and bread crumbs in a large mixing bowl.
  4. Season to taste with salt and pepper.
  5. Add the sweet potatoes, and stir until evenly combined.
  6. If the mixture seems too wet, add more bread crumbs. Use your hands to form the turkey mixture into a loaf shape and place in the prepared baking dish.
  7. Bake 1 hour, serve warm.
Slightly adapted from allrecipes.com
Serves 4
Nutritional Information:
Serving size: 1

Calories: 336
Fat: 2.7g
Cholesterol: 123mg
Sodium: 2478mg
Total Carbs: 43g
Dietary Fiber: 5.3g
Protein: 33.8g

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Curry Turkey Salad

Ingredients

  • 2 tablespoons reduced-fat sour cream
  • 2 tablespoons plain yogurt
  • 1 tablespoon fresh lime juice
  • 1 tablespoon honey
  • 1 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups chopped cooked turkey
  • 1 cup seedless red grapes, halved
  • 1/2 cup diced celery
  • 1/4 cup chopped red onion
  • 2 tablespoons cashew pieces
  • 20 mini pita rounds (about 5 ounces)

Directions

Combine first 7 ingredients in a large bowl. Add turkey, grapes, celery, onion, and cashews; stir gently to combine. Serve with pitas.

Yield: 4 servings (serving size: about 1 cup salad and 5 pitas)
 
Nutritional Information
 
Amount per serving

  • Calories: 309
  • Calories from fat: 21%
  • Fat: 7.3g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 1.7g
  • Protein: 25.5g
  • Carbohydrate: 35.3g
  • Fiber: 2g
  • Cholesterol: 57mg
  • Iron: 2.8mg
  • Sodium: 419mg
  • Calcium: 83mg

from myrecipes.com

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Turkey and Pasta Soup

It’s definitely starting to feel like soup weather where I’m at so I thought a nice turkey soup recipe would be perfect for today’s Turkey Tuesday recipe. A delicious classic!

Ingredients

1 tablespoon olive oil
1/2 cup chopped carrot
1/4 cup chopped celery
1/4 cup minced onion
1 garlic clove, minced
2 cups water
1/4 teaspoon freshly ground black pepper
4 (14-ounce) cans fat-free, low-sodium chicken broth
1 cup uncooked Egg Noodles (or another type of noodle)
3 cups chopped cooked turkey
3 cups thinly sliced Napa cabbage

Directions

Heat oil in a large dutch oven (6-8 quart size) over medium-high heat. Add carrots, celery, onion, and garlic and sauté 3 minutes or until tender. Add water, pepper, and broth and bring to a boil. Add pasta and cook 8 minutes or until pasta is done. Stir in turkey and cabbage and cook  for 2 minutes or until cabbage wilts.

Makes 8 (1 1/2 cup) Servings

Nutritional Information

Amount per serving

Calories: 194
Calories from fat: 23%
Fat: 4.9g
Saturated fat: 1.3g
Monounsaturated fat: 2g
Polyunsaturated fat: 1g
Protein: 21.8g
Carbohydrate: 14.2g
Fiber: 1.2g
Cholesterol: 44mg
Iron: 1.6mg
Sodium: 483mg
Calcium: 45mg

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Asian Turkey Cabbage Cups

I’ve seen different versions of these lettuce and/or cabbage wraps before and always thought they looked interesting but never tried them…well, I’m glad I finally did because they are delicious!

Ingredients

1 teaspoon grated peeled fresh ginger
1 1/4 pounds ground turkey
1/2 cup thinly sliced green onions
1 tablespoon brown sugar
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
2 tablespoons fresh lime juice
1 1/2 tablespoons fish sauce
2 teaspoons olive oil
1 teaspoon dark sesame oil
1 jalapeño pepper, finely chopped  (I leave this out since I don’t like anything spicy)
12 large Napa (Chinese) cabbage leaves (about 8 ounces)
1/4 cup chopped unsalted, dry-roasted peanuts

Directions

Heat a large nonstick skillet over medium heat. Add turkey and ginger to pan and cook until turkey is done, stirring frequently. Drain the turkey mixture and place in a large bowl. Add green onions and next 8 ingredients (through jalapeño) and mix well. Spoon 1/3 cup turkey mixture into each cabbage leaf. Top with peanuts.

Yields 4 servings (3 filled cabbage cups)
Amount per serving
Calories: 267
Fat: 13.6g
Saturated fat: 3.7g
Monounsaturated fat: 6.4g
Polyunsaturated fat: 2.7g
Protein: 30.3g
Carbohydrate: 7.6g
Fiber: 1.4g
Cholesterol: 89mg
Iron: 1.8mg
Sodium: 637mg
Calcium: 111mg

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Sweet Potato Turkey Hash

Image

 

2 medium sweet potatoes, peeled and cut into 1/2 inch pieces

1 medium apple, peeled and cut into 1/2 inch pieces

1/2 cup non-fat greek yogurt

1 teaspoon lemon juice

1 Tbsp. grape seed oil

1 medium onion, chopped

3 cups diced, cooked, skinless turkey or chicken

1 tsp. dried thyme or 1 tbsp. fresh chopped thyme

1/2 tsp. salt

freshly ground pepper, to taste

Instructions:

  1. Place sweet potatoes in a medium saucepan, cover with lightly salted water and bring to a boil. Reduce heat to medium, cover and cook for 3 minutes. Add apple and cook until everything is just tender, but not mushy, 2 to 3 minutes longer. Drain.
  2. Transfer 1 cup of the mixture to a large bowl; mash. Stir in greek yogurt and lemon juice. Add the remaining unmashed mixture and stir gently to mix. Set aside.
  3. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add turkey (or chicken), thyme, salt and pepper; cook, stirring occasionally, until heated through, about 2 minutes.
  4. Add the reserved sweet potato mixture to the pan; stir to mix. Press on the hash with a wide metal spatula; cook until the bottom is lightly browned, about 3-5 minutes. Cut the hash into several rough sections; flip and cook until the undersides are browned, about 3-5 minutes longer (after the bottom gets nice and brown I like to stick mine under the broiler to get the top nice and crispy instead of cutting it up and flipping it). Serve immediately.

Serves 6 ( 1 1/4 cup servings)

Nutrition Information( 1 1/4 cup serving):

Per serving: 214 calories; 7 g fat ( 2 g sat , 3 g mono ); 56 mg cholesterol; 14 g carbohydrates; 0 g added sugars; 23 g protein; 2 g fiber; 262 mg sodium; 475 mg potassium.

 

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