Easy Turkey Enchiladas

I've always taken pride in making healthy meals for my family. When I went back to work after a year and a half, buying a new house, and then having a second child. I found myself looking for shortcuts and not always making the right food choices, because "I didn't have enough time". Over the past year, and not getting all the "baby weight" off as fast as I did with Jonathan. I took a good look at the foods that I was making, and in some cases the carry out I was bringing home. And all I could think was no wonder it's been a long road. The processed foods, the lack of veggies, it's all affecting our health, and in the time that it would take me to make a "ready-made meal”, or use my short cuts, I could make something at home which was better for us.

And this recipe just happens to be one of the many new quick meals that I have come to use a lot.

 

Inspired by: Guy Fieri

 

WHAT YOU'LL NEED:

 

· 1 pound lean ground turkey

· 1 1/2 cups diced onion

· 1 1/2 cups finely diced zucchini

· 12 tortillas

· 2 1/2 cups enchilada sauce, you can buy the canned sauce, (try this homemade Enchilada Sauce it's so much better than the canned stuff.)

· 3 cups cheddar- jack shredded cheese

· 1 cup shredded lettuce

· 1 sliced avocado

· sour cream

 

 

 

 

 

WHAT YOU'LL NEED TO DO:

 

Preheat oven to 350 degrees F. Spray a 9x13-inch pan with nonstick spray.
 

Heat oil in a large skillet. Add ground turkey and break apart to crumble the meat.
 

Sauté the meat on medium heat until browned.
 

Once meat it browned, remove cooked meat to a bowl and set aside.
 

Return pan to medium heat and add onion and zucchini. Saute until just softened.
 

Remove the vegetables from the pan and add to the meat mixture.
 

Add 1/2 cup of sauce to the prepared pan and spread it around so it coats the entire bottom evenly.
 

Place tortilla on a work surface. Spoon 1/4 cup of the meat mixture down the middle.
 

Add 2 Tablespoons of cheese on top of the meat. And then top with 1 Tablespoon of sauce.
 

Wrap the tortilla around the filling tightly and place it seam-side-down in the pan.
 

Repeat the steps above with remaining tortillas and filling until you have finished filling until you are out of tortillas.
 

Place the tortillas side-by-side in the pan. It is recommended that they are snuggled in tightly so that they do not open when baking.
 

Pour remaining enchilada sauce over the top of the stuffed enchiladas and top with remaining cheese.
 

Bake for 30 minutes and then serve immediately with desired condiments.

Like always happy cooking!


 

How to Cook a Turkey

I tend to make turkey a few times a year, and it seems that around this time every year I'm asked by someone how to cook a turkey. So I thought that this year I would write a post detailing the process so that people could access it before turkey day, or any other day for that matter.

Cooking a turkey without drying out the white meat is a lot simpler than it seems. One must keep in mind that a turkey takes a long while to cook through to the bone. And it is important to remove it from the oven once it reaches 180 degrees. And finally you have to make sure that you roast the bird at a high enough temperature to keep it safe to eat without overcook it.

Allow about 15 minutes of cooking time per pound and about 20 minutes per pound if the bird is cooked with stuffing. So keep this in mind when planning dinner. Determine what time you would like to have dinner and then work backwards to determine the time the turkey needs to go into the oven.

Preheat oven to 325.

Brine your turkey for 24 hours to insure a tender, juicy bird. (Brine recipe to follow in Thanksgiving post)

Place turkey breast side up on a rack in a shallow roasting pan.

Insert meat thermometer in thigh. Add just enough water to over the bottom of pan, (I tend to use the liquid from the brine.)

Cover turkey loosely with a tent of heavy-duty aluminum foil.

Roast the turkey until temperature in the thickest part of the thigh reaches 180°F.

Cooking time will vary. For example, a 20 pound turkey will take 4 1/4 to 5 hours to cook, check the temperature on the thermometer after 4 hours.

Remove the foil tent after 1 to 1 1/2 hours of cooking time to brown the skin.

Brush with vegetable oil or maple syrup to enhance browning

A whole turkey is done when the temperature reaches 180°F.

Do make sure that you don't overcook your turkey you must remove it from the oven once it reaches 180 degrees. Let it rest for about 20 minutes while you get the rest of dinner ready to serve. Once 20 minutes have passed you are able to crave the turkey.

Once it reaches this temperature the thigh juices should run clear when pierced with a fork and the leg should move freely.

It's that simple. Just follow the above steps and you too will have a fully cooked, tender juicy turkey!

Happy Cooking!

Turkey Meatballs

I'm not sure if I have mentioned this before, but I hate using ground beef. I think I serve my family enough red meat that I would rather make meatballs with turkey, and have done so for the passed 3 years now.

I know what your thinking..."Aren't the meatballs going to be dry?" Well the answer to that question is NO WAY! In fact I think turkey meatballs are juicier. One of the best things about this recipe is you're saving on calories by using a leaner meat. I promise that no one will notice the difference, and if they do it will be because the meatballs taste better.

You REALLY need to try this recipe. Once you try it, you'll be addicted to turkey meatballs and will never use ground beef again.

This recipe is something that I came up with after years of playing around trying to perfect "the perfect turkey meatball"

This recipe yields a large batch of meatballs


WHAT YOU WILL NEED:
3 slices white bread, crust removed
1/4 cup milk (I use 2%)
2 pounds ground turkey
half a red pepper finely chopped (you can use more or omit all together)
1 large egg
about 3/4 cup of bread crumbs (you might need to add more, read below for more info)
2 tablespoons finely chopped parsley leaves
2 cloves minced garlic,
Salt to taste
ground black pepper
2 jars of your favorite pasta sauce
olive oil, for pan-frying (just enough to cover the bottom of the skillet)


WHAT YOU WILL NEED TO DO:

In a bowl, soak white bread with the milk. Let soak for 1 minute then remove the bread and squeeze out most of the milk.

In another bowl, add ground turkey, parsley, garlic, diced red pepper, egg, and salt and pepper.

Add milk soaked bread tearing it apart, as you add it, mix all ingredients gently. (Make sure not to over mix)

You will note that the mixture is very wet, so you will now add the bread crumbs. If you feel that the mixture is still too wet add more. Be careful not to add to much, you still want your mixture to me moist and sticky.

Form meat mixture into 1 1/2-inch meatballs. I have found that using a pampered chef medium scoop works wonderfully, and saves you a ton of time.

In a large preheated heavy skillet add olive oil and let heat. Add meatballs and cook until you get a nice golden brown color on all sides.

Remove the meatballs to a paper towel lined platter.

Repeat in batches until there are no remaining meatballs.

Add meatballs to the cooked sauce and add salt and pepper, to taste. Cook for 10 minutes.

After the 10 minutes you can serve your Turkey Meatballs over your favorite pasta, or make your own meatball sub. ENJOY!

Turkey meat sauce

I will admit that jarred sauce is so convenient. After a long day at work the last thing you want to do is make sauce, but if you make this sauce ahead of time not only will you have great tasting sauce, but you will also know what has gone into it.

I don't know about the rest of you, but I love to read the labels on jarred foods. I am always impressed by how many ingredients are in jarred and canned foods that I would never use. I guess that's the price that you pay for convenience. I wish I could express to you all how wonderful this recipe is, the only way that you will have a real appreciation for it, is if you try it.

WHAT YOU WILL NEED:

1.5lbs of ground turkey
1 large onion, chopped
3 tablespoons extra-virgin olive oil
2 cloves of minced garlic
1/4 cup tomato paste
1 1/2 teaspoons salt
1/2 teaspoon hot sauce
1/4 teaspoon crushed red pepper
1/4 teaspoon Italian seasoning
1/4 teaspoon dried basil leaves
a few steams of fresh parsley
2 (28-ounce) cans whole Italian plum tomatoes, with their juices


In a large saucepan saute the onion in the olive oil over medium-high heat until soft and lightly golden, about 4 minutes.

Add the minced garlic and cook, stirring, for 1 minute.

Add ground turkey let cook until brown.

Drain fat and then add the tomato paste, salt, hot sauce, crushed red pepper, Italian seasoning, and basil, and cook for 1 minute.

Add the tomatoes, crushing with your spoon in the pan.

Stir to combine well and bring to a boil. Reduce the heat to a slow simmer and cook for 45 minutes, stirring occasionally.

Serve over any pasta of choice and enjoy! This can also be made in the crock-pot.

Maple-Roasted Turkey with Sage Butter

For Thanksgiving I used this recipe to make my turkey and it was amazing. I have never had a bird that was so tasty and yet so moist. My husband loved it so much that we had been begging that I make it again. This week whole turkey breasts were on sale at the grocery store so I decided that I would pick one up and fulfill his request. Needless to say he was a very happy camper when he got home and smelled the turkey baking in the oven.

Once again Tyler Florence's recipe was a huge hit in our home. Link to the recipe on food network is below.

http://www.foodnetwork.com/recipes/tyler-florence/maple-roasted-turkey-with-sage-butter-recipe/index.html

TO INSURE THAT YOU GET A MOIST TURKEY, I SUGGEST THAT YOU BRINE YOUR TURKEY AT LEAST OVER NIGHT IF POSSIBLE BRINE IT FOR 24 HOURS.

WHAT YOU WILL NEED: This recipe is meant for a 10-12lb turkey

1 stick OF unsalted butter, at room temperature
1/4 bunch fresh sage, finely chopped
Kosher salt
freshly ground black pepper
1 fresh turkey
8 strips bacon
1/2 cup maple syrup
2 tablespoons hot water

Directions

Preheat the oven to 350 degrees

Put the butter and sage in a mixing bowl and mash until the sage is well incorporated. Season with salt and pepper.

Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the turkey breast and slip the remaining seasoned butter under, massaging the breast meat as you go.

Shingle the bacon strips over the breast so it's totally covered. Put the turkey on a rack in a large roasting pan, cover the turkey with aluminium foil, and place in the oven. (I do not cover the turkey until the last 1hour of baking, so that they turkey can get that nice golden crispy skin.)

FYI: You will notice that the bacon will begin to become very dark almost to the point where it looks very, very, over done...don't worry about it, because it will be disregarded later.

In a small bowl, stir the maple syrup with 2 tablespoons of hot water to thin. Depending on the size of your turkey roasting times will vary the key is to roast your turkey 15 minutes for every lb.

As your turkey is baking you should be basting the turkey with the maple glaze every 30 minutes. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F.

The thigh juices will run clear when pricked with a knife. When done take the turkey out of the oven and put the roasting pan on the stove top. Transfer the turkey to a serving tray to rest at least 20 minutes before carving.

All that is let to do is enjoy your yummy meal.

Stuffed Shells with Turkey and Veggies

I wanted to do something different for dinner, something that was tasty but also something where I also incorporate as many veggies as possible. So you might wonder how the how it came out and all I can say is that out of 18 stuffed shells I only had 4 left over. I will for sure continue to make this for the family. This recipe freezes well.

Adapted from Giada De Laurentiis

WHAT YOU WILL NEED:

1 box jumbo pasta shells (I like to use whole wheat pasta)
3 tablespoons extra-virgin olive oil
1/2 large yellow onion, chopped (about 1 cup)
1 finely chopped carrot
1/2 red bell pepper finely chopped
3 cloves garlic, chopped
1 pound ground turkey
1/2 teaspoon kosher salt, plus 1/2 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
1 (8 to 10-ounce) package frozen artichokes, thawed and coarsely chopped
1 (15-ounce) container ricotta cheese
3/4 cup grated Parmesan
2 eggs, lightly beaten
1/4 cup chopped fresh basil leaves
2 tablespoons chopped fresh flat-leaf parsley
1 jar of your favorite pasta sauce

DIRECTIONS:

Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.

Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add veggies and the garlic and cook until they are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.

In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.

To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Drizzle the remaining sauce over the shells, top with the grated mozzarella.

To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)

Turkey Chili

Now that it is getting colder in New England, I decided that it was time to pull out some of my favorite recipes for the Fall and Winter. My Husband is a meat and potatoes type of person, but he loves it when I make this chili on a snowy day. I hope you all enjoy it. You can also convert this reciepe to cook in the crock-pot.

Ingredients:

2 tablespoons olive oil

2 pounds ground turkey (made white meat)
1/2 pound Italian turkey sausage, casings removed
1 tablespoon smoked paprika
2 tablespoons ground Chile Molido or ground red pepper
1 onion, chopped
2 stalks celery, chopped
1/2 green bell pepper, chopped
2 cloves garlic, minced
1 (16-ounce) can stewed tomatoes, undrained
1 package chili seasoning
4 cups chicken broth (I make my own)
Salt and freshly ground pepper to taste

Directions:

1. Heat the olive oil in a large pot over medium heat.

2. Add the ground turkey, turkey sausage, smoked paprika, and Chile Molido. Cook for 6 to 8 minutes, stirring occasionally, or until the meat is done.

3. Add the onion, celery, bell peppers, and garlic and cook until the vegetables are soft.

4. Add the stewed tomatoes, chili mix, and chicken broth, stirring well.

5. Allow the chili to simmer, stirring occasionally.

6. Season with salt and pepper. Delicious served with grated cheese, chopped tomatoes, and corn chips or in a bread bowl.