Monday, April 21, 2014

Turkey Recipes

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)
Directions:   
  1. Put tomatoes and beans in large pot and place on low heat.
  2. Brown meat in separate pan and add to tomato pot.
  3. In another pan, sauté peppers, onions and garlic in grapeseed oil. Once tender, add to tomato pot.
  4. Add sea salt and chili powder to taste.
  5. Sprinkle with cheese and serve.
Slightly Sloppy Mikes
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)
Directions:
  1. Cook turkey meat on medium heat for about 10 minutes until done.
  2. In separate, large pan, sauté onion, garlic, green pepper and jalapeño until soft.
  3. Add meat to the veggie pan along with rest of ingredients and reduce heat to a simmer, stirring occasionally.
  4. Once thickened, scoop onto bread of your choice and serve.
  5. This can also be eaten breadless in a bowl!
Noodles a la Roon
(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
Directions:
  1. Preheat oven to 350 degrees.
  2. Boil noodles until soft, rinse and drain and add to a large casserole dish.
  3. If using turkey meat, brown in pan and drain juices. Add to casserole dish.
  4. Add cottage cheese to casserole dish along with salt and pepper. Mix well.
  5. 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.
  6. 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
Directions:
  1. Preheat oven to 350 degrees.
  2. Using small pan, sauté minced garlic in grapeseed oil for about 2 minutes and set aside.
  3. Place turkey breasts in baking dish and place peach halves around them.
  4. Drizzle turkey with agave and sprinkle with sautéed garlic, sea salt and pepper.
  5. 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
Directions:
  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine all ingredients and mix well.
  3. Wipe grapeseed oil on inside of loaf pan and transfer mixture to the pan.
  4. Bake for 45 minutes.
  5. Remove from oven, slice and serve with your favorite sides. 
Herb-Roasted Turkey
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
Directions:
  1. Preheat oven to 425 degrees F.
  2. Place celery, onions and carrots in bottom of pan and add the water.
  3. Once turkey is cleaned and giblets are removed, place on a wire rack in roasting pan with a lid.
  4. In a small bowl, combine grapeseed oil, garlic, basil, sage, salt, and black pepper. 
  5. Baste turkey with mixture and cover.
  6. Cook uncovered for about 40-45 minutes until browned.
  7. Then cover turkey and reduce heat to 350 degrees.
  8. Bake for another 2 - 3 hours depending on size of bird or until a thermometer inserted in a thigh hits 180 degrees F.
  9. When done, remove from oven and let turkey rest about 30 minutes.
    Save the pan drippings for the gravy!
Turkey Burgers
  • 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
Optional toppings:
  • Romaine lettuce
  • Sliced tomato
  • Dill pickle
  • Avocado
  • Cheese
  • Ketchup
  • Mustard
Directions: 
  1. Lightly coat pan with grapeseed oil and set on low-medium heat.
  2. In a large bowl, combine everything except toppings and mix well.
  3. Shape into 4 to 5 palm-sized patties.
  4. Place patties in pan and flatten with spatula.
  5. Grill, covered, over indirect medium heat for 4-6 minutes on each side or until meat is no longer pink inside.
  6. Serve on bread or wrapped in lettuce with optional toppings.

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