italian turkey over spaghetti squash

our noodle-less version of spaghetti.

spaghetti squash is tasty and incredibly easy to make.  this is a simple weeknight meal and it saves well for leftovers and for meal prepping but i make it up as i go so i might be guesstimating the ingredients a little bit.  you'll get the general idea.

italian turkey over spaghetti squash

1 decent sized spaghetti squash
{garlic powder
onion powder
kosher salt
ground pepper}
1 tbsp olive oil
1.5 lbs lean ground turkey
24 - 32 oz marinara sauce*
2 tsp italian seasoning
s&p to taste
1 yellow onion, chopped
2-3 cloves garlic, crushed
3-4 zucchini, sliced
8 oz button mushrooms, sliced

first, prepare the spaghetti squash (cut the squash in half, remove the seeds and "guts," season with garlic powder, onion powder, kosher salt & ground pepper, wrap in plastic wrap and microwave for 7 minutes):

while the squash is cooking, brown the onions in a skillet pre-heated with olive oil until they are soft.  add crushed garlic and saute until fragrant (30-60 seconds).  add turkey, italian seasoning and continue cooking until brown.  add zucchini, mushrooms and season with salt & pepper.  saute veggies for a few minutes before adding marinara.  after a few minutes, add the marinara (sometimes i add small amount of water if the marinara is too thick). reduce heat and cover.  let mixture steam for another 10 minutes or so until veggies are soft.

*i use bottled marinara rather than making my own (lazy?) but, i always look for whichever brand has the lowest grams of sugar which, in this case, was a 25 oz jar of delallo marinara.

once the veggies are cooked through, serve over spaghetti squash with a pinch of grated parmesan. yum!

(no, my kids won't eat this without actual spaghetti noodles)

basic turkey meatballs

basic turkey meatballs

printable recipe

1 lb ground turkey (93/7)

1/4 cup egg whites

1/2 cup quick oats

1/2 cup yellow onion, grated

1/3 cup green onions, chopped

1 tsp garlic powder

ground pepper

1 tsp worcestershire (low sodium)

pre-heat oven to 350 degrees and spray casserole dish with non-stick spray.

mix all ingredients and form 2 oz meatballs.

bake for 40-45 minutes.

serve over rice with low sodium soy sauce or braggs liquid aminos.

6 servings (serving = 3 meatballs)

pasta sauce with sweet italian turkey sausage

pasta sauce with sweet italian turkey sausage

printable recipe

recipe adapted via allrecipes

1.5 lbs sweet italian turkey sausage

1 tbsp olive oil

1 medium onion, chopped

3 cloves garlic, minced

1 large can peeled whole tomatoes

1 (15 oz) can tomato sauce, no salt added

1 tsp salt

1/4 tsp ground black pepper 

1 tsp dried basil

1 tsp dried oregano

1 bay leaf

1 tbsp brown sugar

cooked pasta (i use 1/2 box whole wheat spaghetti & 1/2 box barilla plus spaghetti)

heat large skillet over medium-high heat.  (if turkey sausage is in casings, remove casings) cook sausage until no longer pink.  remove from pan and drain fat.  set aside.

add olive oil to the same skillet over medium-high heat.  cook until soft and then add the garlic, continuing to cook until fragrant.  add the turkey back to the pan and then add the salt, pepper, basil and oregano.  

cook for another minute or two and then add the tomato's (breaking them up with the back of a spoon), the tomato sauce, 1/4 cup of water (if you prefer a less-thickened sauce) and the brown sugar.  stir to combine.  add the bay leaf and then simmer for uncovered for 1 hour, stirring occasionally. 

mix sauce with pasta and serve topped with parmesan cheese.

yum!

yields 6 servings

Nutrition Facts recipe pasta sauce with sweet italian turkey sausage Serving Size: 1 serving Amount Per Serving Calories 218 Total Fat 10.7g       Saturated Fat 2.4g       Trans Fat 0g Cholesterol 54mg Sodium 1198mg Carbohydrate 16.1g       Dietary Fiber 3.7g       Sugars 10.6g Protein 16g Vitamin A 15% Vitamin C 33% Calcium    9% Iron 5%

baked teriyaki meatballs

worlds worst food blogger, i know.  my apologies.

the weekly meal plan posts, were they helpful at all?  it's one of those things that makes me think about how serious i want to take this blogging thing.  i'm non-commital. partially uninterested in spending the time to spread the word and try to make this anything more than just a place for me to keep my favorite recipes together. 

i follow a lot of amazing blogs and the frequency with which these bloggers post is just astounding to me.  i'm appreciative and love reading what they write about but doubt i could ever be as interesting or entertaining.  i truly admire (and am grateful for) their commitment to their blogs. 

anyway. i'll just keep doing what i do until i do something different.  

back on topic. i made these meatballs weeks ago and i'm telling you, they were really yummy.

baked teriyaki meatbals

printable recipe

via tracey's culinary adventures

meatballs:

1 1/4 lb ground turkey

2 cloves garlic, minced

2 tsp grated ginger

1/4 cup chopped italian parsley

1/2 tsp ground allspice

1 egg, lightly beaten

1/4 cup + 2 tbsp panko breadcrumbs

1 tsp kosher salt

1/2 tsp freshly ground black pepper

sauce:

1/3 cup rice vinegar

1/4 cup brown sugar

1/3 cup water

1/4 cup soy sauce (i used light tamari)

1/4 cup canola oil

1 tbsp all purpose flour

2 tsp grated ginger

2 cloves garlic, minced

preheat oven to 350 F.  line a baking sheet with foil and spray with cooking spray.

add all of the ingredients for the meatballs into a large bowl and use your hands to combine until evenly distributed - try not to over mix.  using about 2 tbsp of the mixture, form the meatballs by rolling the mixture into a ball in your hands.  arrange the meatballs on the prepared baking sheet.  bake for 15-20 minutes, or until browned and cooked through.

to make the sauce: whisk together all of the sauce ingredients in a small pan and place over medium heat.  bring to a simmer and cook until the sauce thickens slightly, about 10 minutes.

once the meatballs are done, remove them from the oven and spoon generous amounts of the sauce mixture and then return to the oven for 5 minutes.  serve with the remaining sauce.

serve along side brown rice and steamed veggies.

4 servings; 3 meatballs per serving

meatballs only

Nutrition Facts baked teriyaki meatballs Serving Size: 1 serving Amount Per Serving Calories 193 Total Fat 8.1g       Saturated Fat 1.8g       Trans Fat 0g Cholesterol 110mg Sodium 386mg Carbohydrate 5.8g       Dietary Fiber 0.3g       Sugars 0.4g Protein 24.2g Vitamin A 1% Vitamin C 2% Calcium    1% Iron 11%

Nutrition Facts baked teriyaki meatball sauce Serving Size: 1 serving Amount Per Serving Calories 185 Total Fat 14g       Saturated Fat 1g       Trans Fat 0g Cholesterol 0mg Sodium 783mg Carbohydrate 13.1g       Dietary Fiber 0.1g       Sugars 10.1g Protein 2.2g Vitamin A 0% Vitamin C 1% Calcium    1% Iron 4%

turkey burgers & sweet potato fries

i ran off to yoga without eating the meal i prepared.
on the way i text my man, "take a picture!"
his reply? "i guess."

turkey burgers are tough. when made "lean," they seem to fall apart when i grill them.  so frustrating.

these turkey burgers, however, did not fall apart.  and, they were quite tasty according to my taste testers.  my dinner was waiting for me in the microwave when i returned from yoga.  even re-heated and without a bun, both the burger and the fries were really good.  something i'll make again for sure.  especially the fries.

the fries are from mel's kitchen cafe.  i've said it before but, i have to say it again; i really love her blog.

sweet potato fries
printable recipes

recipe source mel's kitchen cafe

*note: the purpose of the sugar is to help caramelize and brown the outside edges of the potatoes. combined with the salt and other spices, you are left with a tender sweet potato fry infused with a sweet and smoky flavor. preheating the baking sheets also helps the outer edges get a nice little crunch.

3 large sweet potatoes or yams

3 tablespoons olive oil

1 tablespoon granulated sugar

1 tablespoon kosher salt

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon cumin

1 teaspoon dried oregano

preheat the oven to 425 degrees F. Place two rimmed baking sheets in the oven while it preheats and while you prepare the potatoes (about 10 minutes). peel the potatoes and slice the potatoes into about 1/4- to 1/2-inch strips or wedges. try to keep most of the pieces the same size so they bake evenly.

place the potato strips/wedges in a ziploc bag or bowl. Toss the potatoes with the oil. add the seasonings and mix until the potatoes are evenly coated.

carefully remove the hot baking sheets from the oven and divide the potatoes evenly among the two sheets, taking care the potatoes are not touching so they have plenty of room for the air circulate to circulate and bake evenly. also, try to leave any excess oil in the bag or bowl so the potatoes don’t get too soggy while they bake.

bake the potatoes for about 12-15 minutes*, flipping halfway through, if desired, until they are tender and well-browned. serve immediately.

*i baked these for nearly 20 minutes and they still could have used more time.  i'm beginning to believe my oven sucks.

serves 6

Nutrition Facts mels recipe sweet potato fries Serving Size: 1 serving Amount Per Serving Calories 137 Total Fat 6.9g       Saturated Fat 0.9g       Trans Fat 0g Cholesterol 0mg Sodium 404mg Carbohydrate 19.5g       Dietary Fiber 2.4g       Sugars 5.8g Protein 1.2g Vitamin A 223% Vitamin C 16% Calcium    2% Iron 4%

turkey burgers

recipe adapted from epicurious

2 medium yellow onions, chopped

1 clove garlic, minced

2 tablespoons olive oil

1 1/3 pounds ground turkey breast

4 tablespoons dried bread crumbs

2 tablespoons barbecue sauce

3 tablespoons quick-cooking oats (not instant)

1 teaspoon dried basil

1 teaspoon dried oregano

1/4 teaspoon salt

ground black pepper

warm the oil in a large skillet over medium heat. add the onions and cook for about 10 minutes over medium heat.  add the garlic the last 2 minutes (cook until onions begin to brown). remove from the heat, transfer to a large bowl, and let cool for 10 minutes.

to the same bowl, add the turkey, bread crumbs, barbecue sauce, oats, basil, oregano, salt and pepper to taste. mix well. shape the mixture into patties (5-6 total).

(coat a large nonstick skillet with cooking spray. cook the burgers over medium heat for about 5 minutes, or until browned and crispy. flip the burgers carefully and cook for 5 minutes longer, or until golden brown and a thermometer inserted in the center registers 165° and the meat is no longer pink. serve the burgers hot.)

i grilled the burgers on the outdoor grill over low heat for 5-6 minutes per side.

serves 6

Nutrition Facts epicurious recipe turkey burgers Serving Size: 1 serving Amount Per Serving Calories 279 Total Fat 13.4g       Saturated Fat 2.4g       Trans Fat 0g Cholesterol 69mg Sodium 294mg Carbohydrate 15.1g       Dietary Fiber 1.9g       Sugars 5.2g Protein 25g Vitamin A 1% Vitamin C 7% Calcium    3% Iron 14%

"hamburger helper" creamy taco mac

we don't do hamburger helper in our house.  not anymore.  so, yes, we used to.  my husband likes loves the stroganoff version and so does my oldest boy.  yuck!  i have never been a huge fan but, i like to please my people so i admit to being a bit beyond excited when i came across this recipe.

my people?  they gobbled it up.  a keeper for sure.

creamy taco mac
(printable recipe)
adapted from annie's eats
1 1/2 lbs ground turkey
1 tbsp olive oil
8 oz dry whole wheat pasta
1 small onion, chopped
2 clove garlic, minced
1 (14 oz) can salt-free diced tomatoes (not drained)
4 tbsp taco seasoning (she has a great recipe for taco seasoning but i just used mccormicks msg free)
4 oz light cream cheese
1/2 cup light sour cream
salt and pepper

bring a large pot of water to a boil.  cook pasta according to the package directions.  drain, reserving 1/4 cups of pasta water (i ALWAYS forget this step!!!  don't do it!).  set aside.

meanwhile, in a large skillet or saute pan, heat olive oil over medium-high heat.  cook the ground turkey until no longer pink.  a few minutes before the turkey is cooked through, add the chopped onion to the skillet.  once the turkey is cooked through, mix in the garlic and cook until fragrant, about 30 seconds.  mix in the diced tomatoes and taco seasoning and let simmer over medium heat for about 5 minutes.  stir in the cooked pasta, cream cheese, sour cream and reserved pasta water.  continue stirring until the cream cheese is melted and the sauce is well blended.  season with salt and pepper to taste.  simmer over medium-low heat for 3-5 minutes to reduce sauce a bit.  remove from the heat and top with shredded cheddar if desired.

makes 6 servings

Nutrition Facts creamy taco mac Serving Size: 1 serving Amount Per Serving Calories 424 Total Fat 12.2g       Saturated Fat 3.8g       Trans Fat 0g Cholesterol 77mg Sodium 607mg Carbohydrate 52.5g       Dietary Fiber 7.5g       Sugars 6.5g Protein 32.2g Vitamin A 11% Vitamin C 12% Calcium    10% Iron 22%

asian turkey meatballs with sesame lime sauce

asian turkey meatballs with sesame lime sauce

adapted from skinnytaste

meatballs:

1/4 cup panko crubs

1 1/4 lb 93% lean ground turkey

1/4 cup egg substitute

1 tbsp fresh ginger, minced

2 cloves garlic, minced

1/2 tsp salt

3 scallions, chopped

1 tbsp reduced sodium tamari

2 tsp sesame oil

dipping sauce:

4 tbsp reduce sodium tamari

2 tsp sesame oil

2 tbsp lime juice

2 tbsp water

1 chopped scallion

preheat oven to 475 degrees

mix meatball ingredients by hand in a large bowl.  shape 1/4 cup meat mixture into a ball and transfer to a casserole dish sprayed lightly with non-stick spray.  repeat with remaining mixture.

bake until cooked through, about 20 minutes.

for the dipping sauce, mix together everything but the scallion.  once all the ingredients are combined, add the scallions.

drizzle sauce over the cooked meatballs (approximately 1 tbsp of sauce per every 3 meatballs).

makes 12 meatballs.

serves 4.

meatballs:

Nutrition Facts asian turkey meatballs Serving Size: 1 serving Amount Per Serving Calories 292 Total Fat 12.5g       Saturated Fat 3.5g       Trans Fat 0g Cholesterol 100mg Sodium 906mg Carbohydrate 13.8g       Dietary Fiber 0.6g       Sugars 1.4g Protein 31.2g Vitamin A 11% Vitamin C 8% Calcium    1% Iron 4%

dipping sauce:

Nutrition Facts for asian turkey meatballs sesame lime dipping sauce Serving Size: 1 serving Amount Per Serving Calories 18 Total Fat 1.1g       Saturated Fat 0.2g       Trans Fat 0g Cholesterol 0mg Sodium 350mg Carbohydrate 0.8g       Dietary Fiber 0.1g       Sugars 0.1g Protein 1g Vitamin A 1% Vitamin C 2% Calcium    0% Iron 2%

turkey lasagna rolls

turkey lasagna rolls

recipe adapted from group recipes

8 oz ground turkey

1 medium onion, chopped

2 cloves of garlic, minced

1 cup sliced fresh mushrooms

1 cup water

1 7.5 oz can diced tomatoes

1 6-oz can tomato paste

1 1/2 tsp dried oregano

1 tsp dried basil (i used fresh because i had some)

8 packaged dried whole wheat lasagna noodles

1 egg, beaten

1 15-oz carton part-skim ricotta cheese

1 10-oz package frozen, chopped spinach, thawed and drained

1 1/2 cups shredded, part-skim mozzarella cheese

1 cup grated parmesan cheese

for the sauce, in a large skillet cook turkey, onion and garlic until turkey is brown; drain fat.

stir in mushrooms, water, undrained tomatoes, tomato paste, oregano and basil.  bring to boiling; reduce heat. cover and simmer for 25 minutes (the water is important.  i forgot to add it which made the sauce really thick).

• meanwhile, cook lasagna noodles according to package directions. drain noodles; rinse with cold water. drain again.
• for filling, in a mixing bowl stir together egg, ricotta cheese, spinach, 1 cup of the mozzarella cheese, and 3/4 cup of the Parmesan cheese.
• 
• spread about 1/2 cup of the filling on each lasagna noodle. starting from a narrow end, roll up each lasagna noodle.

place lasagna rolls in a 2-quart rectangular baking dish. pour sauce over lasagna rolls. cover dish with foil.

(i doubled the recipe and definitely had too much)

• bake in a 375 degree F. oven for 25 minutes. remove foil. sprinkle with remaining mozzarella cheese. bake for 5 to 10 minutes more or until heated through. let stand 5 minutes before serving. sprinkle with remaining parmesan cheese and, if desired, garnish with parsley sprigs.

 recipe as above makes 8 roll ups

nutritional information is for one roll up

Nutrition Facts turkey lasagna rolls Serving Size: 1 serving Amount Per Serving Calories 351 Total Fat 15.5g       Saturated Fat 8.8g       Trans Fat 0g Cholesterol 68mg Sodium 540mg Carbohydrate 29g       Dietary Fiber 4.3g       Sugars 6.5g Protein 26.5g Vitamin A 25% Vitamin C 13% Calcium    46% Iron 10%

sweet italian sausage with cabbage tossed with penne

okay, this is a keeper.  i know it doesn't look like it but, it was freaking fantastic and the kids went back for seconds. 

i've felt uninspired lately and my blogging has suffered.  not that anyone cares (i know this) and not that anyone reads (i know this too) but,  still feel like offering an explanation.  the thing is, even though i don't do anything to make this blog "bigger" or "better," i still enjoy the hobby and i love having a written record of all the recipes i've tried and liked.  it's my cookbook.  that's all it is.

so, i add this to my cookbook and if by some off chance another person catches this post, i urge you to give this recipe a try.  it's the perfect combination of sweet, spicy, crunchy and soft.

sweet italian sausage with cabbage tossed with penne

recipe adapted from martha's version and a version i ran across in real simple magazine

1 1/2 lbs sweet italian turkey sausage links (casings removed)

3 green onions, chopped

6 cups green cabbage, sliced thin

2 tbsp olive oil

3/4 cup unsalted chicken stock

1 tbsp white wine vinegar

1 tsp chives

s&p to taste

~10 oz penne pasta (i used barilla plus)

brown sausage over medium high heat.

while turkey is cooking, chop onions and cabbage and bring pot of water to a boil for pasta.

once turkey is browned, remove from heat and add olive oil to the pan (leave turkey drippings).  once oil is hot, add cabbage and onion sauteing over medium heat for 6 minutes.  during this time, add pasta to be cooked according to package directions.

add chicken broth to the cabbage mixture and simmer for 3 minutes.  drain pasta.  add turkey and pasta to cabbage mixture.  add vinegar and chive to mixture and toss to coat.  serve with s&p to taste.

serves 6

Nutrition Facts Sweet Italian Turkey Sausage with Cabbage and Penne Serving Size: 1 serving Amount Per Serving Calories 366 Total Fat 13.9g       Saturated Fat 2.8g       Trans Fat 0g Cholesterol 54mg Sodium 792mg Carbohydrate 37.1g       Dietary Fiber 5.6g       Sugars 4.2g Protein 24.4g Vitamin A 3% Vitamin C 51% Calcium    11% Iron 13%