Turkey Florentine Meatballs

This was easy, tasty and flavorful!!  Thank you so much to Mara over at What's For Dinner? for the recipe/inspiration.

Turkey Florentine Meatballs

Recipe adapted from What's For Dinner?, originally from Rachael Ray

Ingredients

• 1 box frozen spinach, defrosted 
• 1 1/3 pound (1 package) ground turkey breast  
• 1 medium onion, finely chopped, divided  
• 3 cloves garlic, chopped  
• 3/4 c. finely chopped fresh mushrooms
  
• 1 large egg  
• 1 3/4 c. milk, divided  
• 3/4 c bread crumb
• 1/2 c grated Parmesan 
• Coarse salt and black pepper  
• Extra-virgin olive oil, for drizzling  
• 2 tbs butter  
• 2 tbs all-purpose flour  
• 1 c turkey stock  
• 1 8-oz. bag shredded 2% Mozzarella 
• 1/2 tsp freshly grated nutmeg 
• Noodles or rice

Directions

• Pre-heat the oven to 400°F.
• Wring the defrosted spinach dry in a clean kitchen towel. 
• Place the turkey in a bowl.  Add the spinach, all but 3 tbs. of the onion, the garlic, egg, about 1/4 c. of the milk, mushrooms, the breadcrumbs, grated Parmesan, salt and pepper. Mix well. 
• Form into 12 large meatballs and drizzle with EVOO. 
• Arrange on a nonstick cookie sheet and roast for 20 minutes, or until cooked through.
• While the meatballs are in the oven, heat a small saucepot over medium heat. 
• Add a drizzle of EVOO and 2 tbs. butter. 
• Melt the butter, then add the remaining finely chopped onion. 
• Cook for 2 minutes, then whisk in the flour. 
• Cook for 1 minute, then whisk in the remaining 1 1/2 c. milk and 1 c. stock.
• Bring the liquid up to a boil, then stir in the shredded Mozzarella. 
• Season the sauce with salt, pepper and nutmeg and turn the heat to lowest setting.
• Place three meatballs on top of noodles or rice, top with sauce and serve.

Turkey Cutlets Diane

For the past week, our household has been making changes that will make us healthier and ultimately fitter than before.  I have been making a lot of salads and chicken for dinner, but wanted to figure out another protein so we didn't get burned out only on chicken.  We picked up some turkey cutlets the last time we were out at the grocery store and here is the recipe I found to jazz it up a bit.  The sauce really gave it a great flavor.  I served these with roasted asparagus.

Turkey Cutlets Diane
Recipe courtesy of EatTurkey.com

Ingredients

• Non-stick cooking spray
• 1 Pound TURKEY BREAST CUTLETS, pounded to an even thickness
• 2 Teaspoons lemon pepper seasonings
• 2 Tablespoons freshly squeezed lemon juice
• 1 Tablespoon Worcestershire sauce
• 1 Teaspoon Dijon mustard
• 1 Teaspoon fresh parsley, chopped

Directions

• Coat a large skillet with cooking spray and heat pan over medium heat for 30 seconds.
• Sprinkle both sides of turkey cutlets with lemon pepper. 
• Place turkey in hot skillet and saute for 3 to 5 minutes on each side until browned and no longer pink in the center.
• Combine remaining ingredients in a small mixing bowl, mixing well. 
• Add to pan and cook until heated through.
  

Spinach and Artichoke Stuffed Turkey Burgers

Happy first day of fall!  Though these aren't made with typical fall ingredients, you have to try them!  These turned out so wonderfully, I will definitely make these again in the future!  Each bite was so flavorful and was full of a Spinach & Artichoke Dip-type filling.

Spinach and Artichoke Stuffed Turkey Burgers

Ingredients

Turkey Burgers

• 1 lb. ground turkey
• 1 tsp. ground black pepper
• 1 tsp. salt
• 1 tsp. onion powder
• 1 tsp. garlic salt
• 1/2 c. Italian breadcrumbs
• 2 Tbs. olive oil
• Buns

Filling

• 3/4 c. chopped fresh spinach
• 1/2 c. drained chopped artichoke hearts
• 2 oz. cream cheese (room temperature)
  
• 1/2 c. shredded mozzarella cheese
• 1 tsp. ground black pepper
• 1 tsp. salt
• 1 tsp. onion powder
• 1 tsp. garlic powder

Directions

• Heat olive oil in a non-stick skillet over medium high heat.
• In a bowl, combine spinach, artichoke, cream cheese, mozzarella cheese and all seasonings.  Mix well to combine.
• In a seperate bowl, combine turkey, breadcrumbs and seasonings.  Mix well with your hands.
• Form turkey into 4 equal parts.  Then divide each of the 4 parts in half.
• With each half, flatten into a thin patty.  Lay on cutting board, take a large spoon of the filling and place in the middle of the first patty.  With the second half, flatten into a patty and lay on top of the filling, crimping the edges together, then pick up the patty and press all around the sides to trap in the filling.
• Repeat with other 3 burgers.
• Lay burgers into hot skillet, cooking for 10-12 minutes on first side, then flip and cook and additional 10-12 minutes until cooked completely through.
• Serve on your favorite bun and enjoy!
  

Turkey Burgers & Oven Fries

Though I've been under the weather lately, I was tired of "resting" and decided to make this for Paul when he got home from working with my dad today. It was by no means strenuous work, so it didn't take much energy on my part.

I know that turkey burgers do tend to be dry since they are so lean. After thinking about this problem, I decided to use mushrooms & feta in the burgers to combat them drying out from the grilling process. They turned out VERY flavorful & moist, I think I have found my new secret weapon when it comes to turkey burgers!

Turkey Burgers (Oven Fries recipe to follow)
Recipe courtesy of me

Ingredients

• 1 lb. ground turkey
• 1 cup of crumbled feta cheese
• 4 large button mushroom caps, diced fairly small
• 1/2 cup Parmesan cheese
• 3/4 cup Italian breadcrumbs
• 1 shallot, finely minced
• 1/2 tsp. black pepper

Directions

• Combine all ingredients in a large bowl, mixing well with your fingers, like you would for a meatloaf.
• Shape into 4 patties, stacking on wax or parchment paper, cover with plastic wrap and put in fridge for an hour to set.
• Heat a grill or grill pan (which I used) sprayed with non-stick spray to medium-high heat.
• Add burgers and let set for 8-10 minutes per side, depending on the thickness of the burgers.
• When cooked through, serve with your choice of toppings on a toasted bun.

Oven Fries
Recipe courtesy of Allrecipes.com

Ingredients

• 2 1/2 pounds baking potatoes - I used 3 medium potatoes for 2 people
• 1 teaspoon vegetable oil
• 1 tablespoon white sugar
• 1 teaspoon salt
• 1 pinch ground cayenne pepper

Directions

• Preheat oven to 450 degrees F. Line a baking sheet with foil, and coat well with vegetable cooking spray. Scrub potatoes well and cut into 1/2 inch thick fries.
• In a large mixing bowl, toss potatoes with oil, sugar, salt and red pepper. Spread on baking sheet in one layer.
• Bake for 30 minutes in the preheated oven, until potatoes are tender and browned. Serve immediately.

Layered Enchilada Casserole

I've had this recipe "starred" in my Google Reader for a long time now and I decided today was the day....I had ground turkey in the freezer and all the ingredients on hand, since we just went to the grocery store yesterday. This was easy, and had a LOT of flavor...I was worried that the turkey and sauce wouldn't fully absorb the spices and flavors, but I was wrong! It had a lot of flavor and I'll definitely be making it again!

I did make a little adjustment, as I didn't fully read the recipe and only had 12 corn tortillas instead of 16....I slightly staggered 4 tortillas into 3 layers, so it worked well regardless! There were some parts of the bottom that weren't fully covered by a tortilla, but no one would have been any wiser!

Check out Ally's blog here at Culinary Infatuation, it's great!!

Layered Enchilada Casserole
Recipe courtesy of Ally at Culinary Infatuation

Ingredients:

• 1 1/2 lb. ground turkey
• 1 can refried beans (I used fat-free)
  
• 1 Tbs. canola oil (I used vegetable oil)
  
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper (I omitted)
  
• 2 garlic cloves minced (I, of course, used 5)
  
• 1 Tbs. fresh chopped parsley
• 3 8 oz. cans no-salt-added tomato sauce
• 2 Tbs. Chili powder divided
• 2 Tbs. Cumin divided
• 2 tsp. smoked Paprika divided (the original recipe says divided, however, I didn't see where to use the 2 parts, so I put it all in the sauce mixture)
  
• 2 tsp. dried Oregano
• Pinch of sugar
• a few shakes of cayenne powder
• salt and pepper to taste
• 18 corn tortillas
• 2 1/2 cups shredded cheese (I used 2% Mexican blend)

Directions:

Heat a medium sized skillet over medium heat and add ground turkey. Add 1 Tbs. of chili powder, 1 Tbs. cumin, a tsp. of oregano and salt and pepper. Cook until evenly browned. Drain in a colander and set aside.

Wipe out skillet with paper towels and add oil. Put skillet over medium heat and saute onions and pepper. When onion becomes translucent add garlic and parsley. Cook another minute. Add tomato sauce and the rest of the spices and sugar. Let simmer about 5 minutes.

Transfer ground turkey to a mixing bowl and add refried beans and about 1/4-1/2 cup of the enchilada sauce. Mix well.

In a 9x13 casserole dish layer 6 tortillas on the bottom, cover with sauce, then meat-bean mixture, then cheese.

Repeat the process ending with tortillas, sauce and more cheese. Cover and cook for 25 minutes, uncovering the last 10 minutes.

Turkey Roll-Ups

This is an extremely easy recipe for a quick dinner...filling, comforting and satisfying, this meal is a good go-to for your regular family meal or for easy entertaining as well!

1 lb. medium sliced deli turkey (your favorite brand is fine)
1 box of Stove-Top stuffing (pre-made and cooled)
1 jar of Turkey Gravy

Lay out one slice of turkey, fill with a spoonful of stuffing and roll, enchilada style, and put in pan. Continue until each slice is full and pour gravy over the rolls.

Put in oven for 20-30 minutes until hot throughout at 350 degrees. Enjoy with your favorite side dish, but I am partial to mashed potatoes!