TURKEY
Champion Chili- ½ lb. ground organic turkey or 1 can chick peas (V)
- 2 cans diced tomatoes or 6-7 freshly chopped tomatoes
- 1 can kidney beans
- 1 red pepper, chopped
- 1 green pepper, chopped
- 1 sweet onion, chopped
- 4 cloves garlic, chopped
- Sea salt, to taste
- Chili powder, to taste
- 1 cup shredded rice cheddar cheese (optional)
- Put tomatoes and beans in large pot and place on low heat.
- Brown meat in separate pan and add to tomato pot.
- In another pan, sauté peppers, onions and garlic in grapeseed oil. Once tender, add to tomato pot.
- Add sea salt and chili powder to taste.
- Sprinkle with cheese and serve.
Serves 4
- whole wheat or gluten-free buns (regular bread slices will do just fine, too!)
- 1/2 lb. organic ground turkey
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 green bell pepper, diced
- 1/2 cup pinto beans
- 1/2 cup black beans
- 1 cup diced tomatoes
- 1/2 Tbsp. tomato paste
- 1/2 Tbsp. apple cider vinegar
- 1 Tbsp. maple syrup
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. spicy mustard
- dash of sea salt
- dash of black pepper
- 1 jalapeño pepper, minced (optional)
- Cook turkey meat on medium heat for about 10 minutes until done.
- In separate, large pan, sauté onion, garlic, green pepper and jalapeño until soft.
- Add meat to the veggie pan along with rest of ingredients and reduce heat to a simmer, stirring occasionally.
- Once thickened, scoop onto bread of your choice and serve.
- This can also be eaten breadless in a bowl!
(V, G, H, A)
Serves 2-4
- 16 oz. of your favorite whole wheat or gluten-free pasta noodle
- 16 oz. plain 2% cottage cheese - or blend silken tofu with a dash of lemon juice
- 1/2 lb. ground turkey (optional)
- sea salt, to taste
- black pepper, to taste
- 1/4 cup nutritional yeast or Parmesan
- Preheat oven to 350 degrees.
- Boil noodles until soft, rinse and drain and add to a large casserole dish.
- If using turkey meat, brown in pan and drain juices. Add to casserole dish.
- Add cottage cheese to casserole dish along with salt and pepper. Mix well.
- Sprinkle top of casserole with nutritional yeast or Parmesan and bake for 20-30 minutes until the tips of the noodles at the top of the casserole brown.
- Serve and enjoy!
Peach-Glazed Turkey Breast
(G, H, A)
Serves 4-6
- 4 boneless, skinless turkey breasts, each
- sliced in half lengthwise
- 3-4 peaches, sliced
- 2 Tbsp. agave
- 2 cloves garlic, minced
- dash of sea salt
- dash of black pepper
- Preheat oven to 350 degrees.
- Using small pan, sauté minced garlic in grapeseed oil for about 2 minutes and set aside.
- Place turkey breasts in baking dish and place peach halves around them.
- Drizzle turkey with agave and sprinkle with sautéed garlic, sea salt and pepper.
- Bake about 45 minutes until turkey is done throughout.
Mom’s Meatloaf in a Pinch
Serves 4-6
- 1 lb. ground turkey
- 2 eggs
- 1 small onion, minced
- 2 garlic cloves, minced
- 1/2 cup oat bran (or buckwheat)
- 2 Tbsp. maple syrup
- 1 Tbsp. Worcestershire sauce
- dash of sea salt
- 1 Tbsp. grapeseed oil
- Preheat oven to 350 degrees.
- In a large bowl, combine all ingredients and mix well.
- Wipe grapeseed oil on inside of loaf pan and transfer mixture to the pan.
- Bake for 45 minutes.
- Remove from oven, slice and serve with your favorite sides.
Serves 6
- 1 free-range, vegetarian-fed whole turkey (14-16 LBS)
- 3 carrots, chopped
- 2 stalks of celery, chopped
- 2 onions, cut into wedges
- 3/4 cup grapeseed oil
- 6 garlic cloves, minced
- 6 teaspoons fresh chopped basil
- 3 teaspoons fresh chopped sage
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 2 cups water
- Preheat oven to 425 degrees F.
- Place celery, onions and carrots in bottom of pan and add the water.
- Once turkey is cleaned and giblets are removed, place on a wire rack in roasting pan with a lid.
- In a small bowl, combine grapeseed oil, garlic, basil, sage, salt, and black pepper.
- Baste turkey with mixture and cover.
- Cook uncovered for about 40-45 minutes until browned.
- Then cover turkey and reduce heat to 350 degrees.
- Bake for another 2 - 3 hours depending on size of bird or until a thermometer inserted in a thigh hits 180 degrees F.
- When done, remove from oven and let turkey rest about 30 minutes.
Save the pan drippings for the gravy!
- ½ lb. lean turkey
- ¼ cup oat bran or buckwheat (G)
- 1 whole egg
- 2 cloves garlic, chopped
- 1 Tsp. Worcestershire or teriyaki sauce
- 1 dash each of sea salt, pepper and oregano
- Romaine lettuce
- Sliced tomato
- Dill pickle
- Avocado
- Cheese
- Ketchup
- Mustard
- Lightly coat pan with grapeseed oil and set on low-medium heat.
- In a large bowl, combine everything except toppings and mix well.
- Shape into 4 to 5 palm-sized patties.
- Place patties in pan and flatten with spatula.
- Grill, covered, over indirect medium heat for 4-6 minutes on each side or until meat is no longer pink inside.
- Serve on bread or wrapped in lettuce with optional toppings.
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