Ground turkey...some new ideas plz

We are having this tonight....Unstuffed Cabbage Rolls

Ingredients
• 1 pound ground beef (I'm using turkey burger)
• 3/4 teaspoon garlic powder
• 1 teaspoon ground black pepper
• 1 (14.5 ounce) can low-sodium beef broth or beef bouillion cube
• 1 (1 ounce) envelope dry onion soup mix
• 1/2 small onion, chopped
• 1 cup instant white rice
• 2 cups coarsely shredded green cabbage
• 1 1/2 cups tomato-vegetable juice cocktail or small can tomato sauce
Directions
1. Crumble the ground beef into a skillet over medium-high heat. Add the onion, an d season with garlic powder and pepper; cook and stir until the beef is evenly browned. Drain off the excess grease.
2. Pour the beef broth and onion soup mix into the skillet with the beef, and stir to blend. Bring to a boil, then add the rice, cabbage and vegetable juice cocktail. Stir together, then cover and simmer over low heat for 30 minutes, or until the rice is tender and the liquid is absorbed.

My Filipino friend cooks it all crumbled up (with whatever seasoning you like) and then adds craisins and sundried tomatoes.......................seriously, you could eat this right out of the pan...it is that good. you can put it on low cal bread or those 100 calorie bagel thins.....Mmmmmmm, I might just have to go make some:bigsmile:

mix them with a chopped up onion, some cumin and chili powder....grill up like a hamburger (but a little smaller). put inside a pita with some lettuce, cheese, and salsa or taco sauce....

Google it

We are having this tonight....Unstuffed Cabbage Rolls

Ingredients
• 1 pound ground beef (I'm using turkey burger)
• 3/4 teaspoon garlic powder
• 1 teaspoon ground black pepper
• 1 (14.5 ounce) can low-sodium beef broth or beef bouillion cube
• 1 (1 ounce) envelope dry onion soup mix
• 1/2 small onion, chopped
• 1 cup instant white rice
• 2 cups coarsely shredded green cabbage
• 1 1/2 cups tomato-vegetable juice cocktail or small can tomato sauce
Directions
1. Crumble the ground beef into a skillet over medium-high heat. Add the onion, an d season with garlic powder and pepper; cook and stir until the beef is evenly browned. Drain off the excess grease.
2. Pour the beef broth and onion soup mix into the skillet with the beef, and stir to blend. Bring to a boil, then add the rice, cabbage and vegetable juice cocktail. Stir together, then cover and simmer over low heat for 30 minutes, or until the rice is tender and the liquid is absorbed.

This sounds great and absolutely doable. Thanks for the recipe!

I brown it and throw in a bunch of premade cole slaw. Then I add some light Sesame Ginger dressing (I use Newman's Own) and cook until cole slaw is tender. You can eat in lettuce wraps or on a salad. I think I added some sriracha to mine after cooking, but you can doctor it up with whatever seasonings/sauces you like.

I like Buffalo Turkey or Chicken sloppy Joe's with Blue Cheese. If you use 4 oz of ground turkey on a light hamburger roll with Buffalo Marinade and Blue Cheese crumbles you can make a good burger for under 300 calories.

OR...put blue cheese crumbles on the inside of a ground turkey patty you form with your hands. When you grill it the cheese will melt on the inside. You can add the buffalo sauce like a condiment instead of a main attraction and cut a few calories that way.

Top with fresh cut tomato, lettuce, onion....

YUMMM-- OOOO

I make this Meatball recipe from Elie Krieger a lot--it's very good! (never tried the sauce though). It's about 230 calories/serving without the sauce.

http://www.foodnetwork.com/recipes/ellie-krieger/turkey-meatballs-with-quick-and-spicy-tomato-sauce-and-whole-wheat-spaghetti-recipe/index.html

This is a light version of stroganoff

Turkey Stroganoff over Pasta
Steamed Green Beans (or peas)
(30 minutes or less)

1/2 package of Wheat Pasta

1 medium onion, chopped
3 cloves garlic, crushed
1 8 oz. package of sliced fresh mushrooms
1/3 cup beef broth
2 tsp. Worcestershire sauce


1 1/2 lbs. ground turkey

1 1/2 tbsp. flour

1 1/4 cup beef broth

1 cup fat-free evaporated milk
2 tbs. dry sherry or dry white wine
1 tbs. dried parsley
¼ tsp Pepper ¼ tsp Salt

1/2 cup low-fat sour cream


In a large Sauce pan fill half way with water and put on medium high heat. Let this come to a boil while you are working on the rest. Cook noodles according to package directions. When noodles are done strain – if there is a long time for the stroganoff to be done rinse, if it is almost done do not rinse.

In a large frying pan, on medium high, sauté onion, garlic and mushrooms with 1/3 cup beef broth and 2 tsp. Worcestershire 3-4 minutes

Add turkey and sauté until no longer pink using a spatula to break up into small pieces. (Add an additional 1/4 cup of broth if mixture gets too dry.) (About 5-6 minutes)

Sprinkle mixture with 1-1/2 Tbs. of flour.

Add 1-1/4 cup beef broth stirring as you add. Add milk, sherry, dried parsley cooking on medium for about 8 minutes.
 (While this is cooking start a sauce pan with about an inch of water and bring to a boil on high heat. Once boiling, add green beans or peas and cover. Cook until bright green.)

Fold in sour cream stir into mixture let cook for additional 1 minute.

Turn off and let sit for about 2 minutes.

Serve over pasta

Mexican Lasagna Recipe with Nutrition Facts from the Tast of Home Comfort Diet Cookbook

1 pound lean ground beef (I have used turkey it is good either way)

1 can (16 oz) fat free refried beans

2 teaspoons of dried oregano

1 teaspoon ground cumin

3/4 teaspoon of garlic powder

9 uncooked lasagna noodles (I used the no boil kind)

1 jar (16 oz) salsa

2 cups water

2 cup (16 oz) reduced fat free sour cream

1 can (2.25 oz) sliced black olives, drained

1 cup (4 oz) shredded reduced fat Mexican-blend cheese

1/2 cup thinly sliced green onions



**In a nonstick skillet, cook beef until no longer pink; drain well. Add the refried beans, oregano, cumin, garlic powder to the beef. Heat through

**Place 3 noodles in a 13 x 9 baking dish, coated with cooking spray: cover with 1/2 meat mixture. Repeat layers. Top with remaining nodles. Combine salsa and water in mixing bowl: pour over noodles and meat mixture.

**Cover and bake at 350 degrees for 60 - 70 minutes, or until the noodles are tender. Spread with sour cream. Then sprinkle with cheese, green onions, and black olives.

Serves 9

****Note I didn't add the sour cream, because this makes a huge batch, I am planning on taking it for lunch tomorrow. The hubby and Kiddos added it before eating.



Nutrition Facts: (This is with the sour cream added and for the ground beef version)

1 piece equals 341 calories. 13 g fat (7 g saturated fat), 49 mg cholesterol, 680 mg sodium, 31 g carbohydrates, 4 g fiber, 24 g protein. DIABETIC EXCHANGE: 2 starch, 2 lean meat, 1 1/2 fat.

When I added the recipe to my recipes it was pretty close to the cookbook, so without the sour cream it was 269 calories per piece.

Here is one for Italian Wedding Soup made with turkey meatballs. I haven't tried it but it looks good. http://www.laaloosh.com/2010/06/02/italian-wedding-soup-recipe/

My two favorite ways to use ground turkey are Shepherd's Pie and Tourtiere (French Meat Pie). Both are quick and easy to make and taste great!

last weekend i threw something together quickly with what was in the fridge. i cooked a spaghetti squash while browning together:
93/7 ground turkey
yellow bell pepper
diced onion
minced garlic
fresh mushrooms
cilantro
mrs. dash southwest chipolte blend
once browned, i added the spaghetti squash and mixed well. put in casserole dish and baked at 350 for about 1/2 hour.
top with light shredded cheese (i used weight watchers Mexican blend) and put back in the oven until cheese was nicely melted.
don't know the exact measurements as i was making it up as i went along with whatever i had in the fridge but i put it in the recipie calculator as i went along. my family liked it so much i had to go out for more ingredients to make it again midweek!! it made 5 servings nutrition info per 1 cup serving:
calories 281, carbs 15, fat 11, protein 28, sodium 220, fiber 3