Taco Bites

It's Taco Tuesday! After making my Mozzarella Sticks, I had leftover eggroll/wonton wrappers that needed to be used.  So, I came up with a twist on tacos.  These were really easy and tasty.  I'm going to have to try them with other fillings.  Serve for dinner or even at a party as appetizers (they are sort of messy though).

Ingredients:
Wonton Wrappers
Taco Meat (Lean Ground Chicken or Turkey)
Shredded Cheese
Tomatoes
Lettuce
Cilantro
Sour Cream
Salsa (I used a Chipotle Salsa from Safeway, which was awesome)

Directions:
1.  Make taco meat (quick recap, brown meat, add chili powder/garlic/cumin/onion/paprika/water/cornstarch and simmer).  Preheat oven to 400 degrees.
2.  Place wonton wrappers in muffin pans.  Fill with meat and cheese.  Bake for 10-12 minutes, or until wrapper is lightly browned.
3.  Remove from oven and add remaining toppings.

Enjoy!

Panera Bread's Turkey Artichoke Panini

Last week, I was running errands all over town with Maxwell (he's such a good helper...almost) and it was lunchtime.  I went to Panera Bread and ordered the Turkey Artichoke Panini.  It was so so yummy (despite the fact I knew its sodium and fat was way too high).  I had to replicate this sandwich at home, making it healthier (and more affordable) than going to Panera regularly.

Ingredients:
Makes 4 Sandwiches
1 Loaf Focaccia Bread (your local grocer should carry it, but you can use any bread loaf really)
1 Red Pepper, Cut into thin strips

1 Tbsp. Extra-Virgin Olive Oil

8 oz. Turkey Breast, Slices or Pieces (I used slices)
3/4 Cup (6 oz.) Spinach and Artichoke Dip/Spread (or you can buy something from your grocer)
1/2 Cup (4 oz.) Asiago Parmesan Cheese

Directions:
1.  Heat olive oil in small skillet.  Add in red pepper strips and saute 7-9 minutes, or until strips are soft and cooked.
2.  Preheat your panini grill (of just use a large skillet if you don't have a panini grill) to medium heat.
3.  Slice the Focaccia loaf in half and half the other way (like you're cutting a pizza) to make 4 equal pieces.  Then cut into the middle to open each piece up for the toppings.

4.  Spread the artichoke spread onto the bottom half of each piece of Focaccia.  Next, place the turkey, red pepper slices, and cheese onto each piece of the bread.  Close the bread.
5.  Place panini onto grill and press down lightly.  Grill about 4-6 minutes, or until the cheese starts to melt and grill marks appear on the bread.  Cut each half-loaf in half again to make 4 total sandwiches.

Serve immediately and Enjoy!

Chicken & Shrimp Creole Jambalaya

The cold weather makes a nice warm spicy dish sound great.  This jambalaya recipe is of the Creole (vs. Cajun) style, because it includes tomatoes.  This recipe is quick and healthy, involving three different lean meats (chicken, shrimp, and turkey sausage) and a little spice to boost your mind and metabolism.  Pair it with some tomatoes, celery, green peppers, and fiber-rich brown rice and you have a healthy, delicious meal, made in just minutes!

Ingredients:

• 2 - 14 oz Cans Diced (or Stewed) Tomatoes
• 12-14 oz. Cooked Chicken, Diced
• 12-14 oz. Shrimp (peeled, deveined, tail-removed)
• 12-14 oz Turkey Sausage, Sliced
• 1 Green Bell Peppers, Diced
• 1/2 Cup Chopped Celery (about 4 stalks)
• 2 Cups Instant Brown Rice
• 5 Cups Chicken Broth
• 1 Tbsp. Garlic Powder
• 1 Tbsp. Onion Powder
• 2 tsp. Paprika
• 2 tsp. Black Pepper
• Hot Sauce, as much as your taste buds can handle (I used Tabasco)

Directions:
1.  In a large stockpot, over medium-high heat, combine all ingredients and bring to a light boil.
2.  Reduce heat to low, cover, and simmer for 5-10 minutes.

Enjoy!

Heart-Healthy Lasagna

Mmm, lasagna.  My recipe doesn't alter the classic recipe too much, but adds the healthy kick by subbing turkey in ground beef, using whole-wheat pasta, and low/no-fat cheeses.  It's also better to make your own pasta sauce than to buy storemade (less sodium and other preservatives).  

This is a great meal to make on a Sunday night (ahem, that's what I did) and store for weekly lunches!

Ingredients:
1 lb Ground Turkey Breast
1/4 Cup Minced Onion
2 Cloves Garlic, Crushed (or use 2 tsp. Minced)
1 Can (14 oz) Diced Tomatoes
1 Can (6 oz) Tomato Paste
1 Can (14 oz) Tomato Sauce
2 tsp. Dried Basil
1 tsp. Garlic Powder
2 tsp. Dried Oregano
1 tsp. Sea Salt
1/2 tsp. Ground Black Pepper
4 tsp. Dried Parsley
12 oz Whole-Wheat Lasagna Noodles
15 oz. Ricotta Cheese
1 Egg
2 Cups Mozzarella Cheese
1/2 Cup Parmesan Cheese

Directions:
1.  Preheat oven to 350 degrees F.
2.  In large skillet, brown turkey meat and minced onion over medium-high heat.  Reduce heat to low, stir in garlic, tomatoes, tomato paste, and tomato sauce.  Add all of basil, oregano, sea salt, and black pepper and 2 tsp. of dried parsley.  Stir to combine and let flavors cook on low, stirring occasionally.
3.  In large stockpot, bring water to boil and cook lasagna noodles to package directions.
4.  Meanwhile, in a small mixing bowl, combine ricotta cheese, egg, and remaining 2 tsp. parsley.
5.  In 9x13 glass baking dish (spray with cooking  spray), first spread 1/3 of the meat mixture on the bottom.  Lay noodles over the top of the meat mixture, overlapping slightly (about 1/3 of the noodles).  Spread half of the ricotta mixture on top of the noodles.  Sprinkle with 1/2 cup mozzarella cheese.  Next, again spread 1/3 of the meat mixture over the cheese layer.  Sprinkle with half (1/4 cup) of the Parmesan cheese.  Repeat layers, next come the noodles, second half of the ricotta, mozzarella, meat and Parmesan.  Then, a final layer of noodles and top with the remaining 1 cup Mozzarella cheese.
6.  Cover with aluminum foil and bake for 20-25 minutes.  Remove foil and bake for another 20-25 minutes,

Enjoy!

For freezing:  You can freeze this meal easily also.  One way (how I did it, to save space) s to cool the lasagna in the glass dish, then cut in half.  Put each half into plastic wrap, wrapping tightly.  Then wrap in aluminum foil.  Be sure to date and label it.  You can freeze this for up to 3 months.  To reheat, defrost in refrigerator during the day.  Then, put half the dish into a baking dish and bake at 325 F for about 30 minutes, or until hot.
The second way to freeze the meal is to bake it in a disposable aluminum pan and freeze it directly in that dish (after it has cooked, cooled, and you've wrapped it).  Defrost and reheat the same way as the first method.

Breakfast Casserole

Breakfast casserole is one of my favorite Holiday dishes.  I'll be making it tomorrow morning after Christmas Mass for a filling brunch while we open gifts.  You can try it with a number of variations: using multiple veggies; trying different cheeses; adding herbs/spices; using sausage, bacon, or both; or spicing it up with banana peppers, jalapeños, and serving with a side of salsa or sour cream.


Ingredients:
12 Eggs (or egg substitute)
1 1/2 Cups Skim Milk
2 Cups Grated Monterrey-Jack Cheese
2 tsp. Dried Mustard
1 tsp. Sea Salt
1 tsp. Ground Black Pepper
10 pieces Whole Wheat Bread, torn into pieces
4-6 oz. Turkey Sausage, Browned
4-6 oz. Turkey Bacon, Browned
6-8 oz Chopped Spinach (fresh or frozen, thawed)
4 oz. Mushrooms (I used a small can)

Directions:
1.  In a mixing bowl beat together the eggs, milk, cheese, mustard, salt, and pepper.

2.  Spray a glass baking dish (9x13) with cooking spray.  Spread bread pieces evenly.  Tear the browned sausage and bacon into pieces and spread evenly into dish.  Evenly add the spinach and mushrooms..  Finally, pour egg mixture over the top.  Cover with foil and let sit overnight.
3.  In the morning, preheat oven to 325 degrees F.  Bake for 45-55 minutes, or until the eggs are set.

Enjoy!!

Mexi-Turkey Chili

I like to make chili a few times in the fall and winter, and have a few variations I like to do.  This one is one of our favorite versions--I use healthier ground turkey instead of beef and add in some Mexi-flavors with the black beans and corn.  It's filling and delicious and even better, it can be a great weekday meal.  You can brown the turkey the night before, then put everything in the crock pot/slow cooker before you leave the next AM and it'll be ready for you by evening!


Ingredients:

1 Tbsp. Olive Oil (or use cooking spray)

1 Pound Lean Ground Turkey

1/4 Cup minced Onion (or use regular onion)

1 (10.75 ounce) Can Low-Sodium Tomato Soup

1 (14.5 ounce) Can No-Sodium Diced Tomatoes

1 (15 ounce) Can Tomato Sauce

1 (15 ounce) Can filled with water

2 (15 ounce) Cans kidney beans, drained (I used one light kidney and one dark kidney can)

1 (15 ounce) Can Black Beans, drained

12 oz Frozen Yellow Corn (I have substituted with white corn before)

2 1/2 Tbsp. Chili Powder

1 tsp. Red Pepper Flakes

1 Tbsp. Garlic Powder

1 Tbsp. Ground Cumin

3 tsp. Ground Black Pepper

 

Directions:

1. Heat the oil (or cooking spray) in a skillet over medium-high heat. Place turkey and minced onion in the skillet; cook until evenly brown; drain.

2. Coat the inside of a slow cooker/crock pot with cooking spray, and combine the turkey with all of the other ingredients (tomato soup, diced tomatoes, tomato sauce,  water kidney beans, black beans, and corn).  Season with chili powder, red pepper flakes, garlic powder, cumin, and black pepper.  Stir well to mix.

3. Cover, and cook 8 hours on Low or 4 hours on High.

4. Serve hot with cheddar cheese or jack-cheddar and crackers or tortilla chips.

For freezing, divide soup into two large freezer bags.  Once at room temperature, cool completely in the refrigerator.  Once cold, put soup into a second freezer bag (better safe than sorry with freezer burn) and be sure to label and date the soup (I include the date I made it and the "eat by" date).  Freeze up to 3 months.

To reheat, dip the bag into hot water for 5 minutes.  Then, put soup into stockpot.  Cook over medium heat for about 25 minutes, or until hot, stirring occasionally.

Nutritional Info Per Serving:

Approx 8 servings; 280 calories per serving; 8.7 g of fat (1.9 g sat fat); 42 mg cholesterol; 680 mg sodium; 32.9 g total carbs; 21.1 g protein;

21% Vit A; 43% Vit C; 9% Calcium; 43% Iron; 48% Niacin; 20% Vit B6; 24% Magnesium; 54% Folate

Turkey Tortellini Soup

SOUP TIME!  Now this is a season-appropriate meal for chilly fall.  This soup has a good amount of vegetables, is lower in sodium than any soup you'll buy in a store (yikes, holy hypertension) and tastes so good.  I made a huge batch of it and we had leftovers whenever we wanted a quick warm cup of soup.

Ingredients:
1 Lb. lean ground turkey breast
3 Tsp. Italian Seasoning (or combine parsley, oregano, garlic powder, and onion powder)
2 Cans (sodium-free, or extra low sodium) Tomato Soup (+1 can water)
4 Cups (sodium-free) chicken or vegetable broth
2 Cans Diced Tomatoes (no sodium-added)
1 Cup Diced Carrots
1 Cup  Diced Celery
1 Cup Chopped Green Beans (or cut-leaf spinach)

1 Large Pkg cheese-filled tri-color tortellini (20 ounce package I believe)

Directions:
1. Preheat oven to 375 degrees F.  Season your thawed turkey breast with the Italian seasoning.  Shape into 3/4"-1" balls and place on lined baking sheet.  Place turkey meatballs in oven for 15-20 minutes, or until lightly browned with no pink inside.  Meanwhile...

2. Turn stovetop to medium heat.  Combine broth and tomato soup in a stockpot.
3.  Add in your tomatoes, diced carrots and celery, and chopped green beans.  Cook for about 10 minutes. Stir occasionally.
4.  Add in the tortellini pasta and continue cooking for 5 minutes.  Stir occasionally.
5.  Place cooked turkey meatballs in the stockpot and cook for another 5 minutes.

Serve with a crusty loaf of Italian bread and enjoy!

For freezing, divide soup into two large freezer bags.  Once at room temperature, cool completely in the refrigerator.  Once cold, put soup into a second freezer bag (better safe than sorry with freezer burn) and be sure to label and date the soup (I include the date I made it and the "eat by" date).  Freeze up to 3 months.

To reheat, dip the bag into hot water for 5 minutes.  Then, put soup into stockpot.  Cook over medium heat for about 25 minutes, or until hot, stirring occasionally.

Sloppy (Turkey) Joe's

This meal was inspired by Adam Sandler and Chris Farley on SNL, doing "Lunch Lady Land."  You know, "sloppy joe, slop sloppy joes."  Watch it for a laugh, or listen while you cook.

Anyway, sloppy joes can be made healthy by using lean turkey meat, fresh tomatoes (instead of ketchup with high-fructose corn syrup), organic bell pepper, and whole grain buns.   

Ingredients: 

• 1 Tbsp. Olive Oil
• 1 lb. Ground Turkey (99% lean is what I used)
• 2 tsp. Minced Onion
• 1 Organic Green Bell Pepper, diced
• 1 tsp. Garlic Powder
• Coarse salt and ground pepper, to taste
• 1 can (8 oz) Organic Tomato Sauce
• 1 can (14.5 oz) Organic Crushed Tomatoes (or use fresh)
• 2 Tbsp.  Brown Sugar
• 1 Tbsp. Cider Vinegar
• 1 Tbsp. Worcestershire Sauce
• 4 Whole-Wheat Hamburger Rolls

Directions:

1. Over medium heat, heat oil in a large saucepan.   Cook the turkey and onion until turkey is no longer pink.
2. Add diced bell pepper and cook for another 1-2 minutes.
3. Reduce heat to simmer.  Drain meat and put back in pan.
4. Add in next seven ingredients (garlic powder, salt/pepper, tomato sauce, tomatoes, brown sugar, cider vinegar, and Worcestershire.  Simmer for 10 minutes, stirring occasionally.
5. Serve on buns with Baked Sweet Potato Fries (see BBQ Chicken with Sweet Potato Fries Recipe) and Fresh Steamed Green Beans  (Steam with 2 Tbsp. Water for 5 minutes on stovetop while meat is simmering.  Or, my favorite, use the Pampered Chef microwave steamer. Top with a little melted organic butter) for your side dishes. 

For Freezing: You can freeze the Sloppy Turkey Joe meat for up to 3 months.  Just store in an airtight plastic bag (double bag) and be sure to label/date the bag.  Let defrost in the refrigerator during the day.  Then, put in skillet and cook on low for 10-15 minutes, until hot.

Turkey Taco Salad (and Turkey Tacos)

I love a great summer salad.  This salad is one of my favorites, because I can make it into a salad for me and my husband can have hard shell tacos.  Plus, it's got a lot of veggies, lean turkey meat (protein), and tastes really good.

Ingredients:
1 lb lean (99% fat-free) ground turkey meat
1 Package Whole-Grain Hard Shell Tacos
1 cup water
1 Head Iceburg or Romaine Lettuce
1 cup Mexican-style Organic Cheese (Nature's Promise is what I used)
2 cans Black Olives
2 Plum Tomatoes (organic if you can)
Taco Sauce
Salsa (again, I used organic)
Fat-free Organic Sour Cream (my preference)

Taco Seasoning:
1 Tbsp Chili Powder
1 tsp. Garlic Powder
1 tsp. Minced Onion
1/4 tsp. Red Pepper Flakes
1 tsp. Ground Cumin
1/2 tsp. Paprika
1 tsp. Black Pepper
1 tsp. Cornstarch

Directions:
1. Preheat Oven to 350 degrees.
2. Brown turkey in a skillet over medium-high heat.  Drain and return meat to pan.
3. Over medium-low heat, simmer the meat, the taco seasoning mix, and the 1 cup water.  Stir every few minutes, for about 15-20 minutes, or until the water has drained.  Meanwhile:
4. Cut up your lettuce.  **If making a salad, put enough lettuce on a plate for a salad.  If making tacos, place lettuce in a bowl.
5. Dice your tomatoes.  **If making a salad, sprinkle a handful of diced tomatoes on your salad.  If making tacos, place toms in a bowl.
6. Put olives on the salad (or in a bowl for tacos).
7.  Put 1/4 cup shredded cheese on the salad (or in a bowl for tacos).
8.  In last few minutes of the meat simmering, place 6 hardshell tacos on a baking sheet.  Bake for 3-4 minutes.  Remove from oven.
9.  Crunch up two hardshell tacos for each salad and sprinkle on top of salad.
10. Spoon some of seasoned meat mixture over salad (or in bottom of taco).
11. Top salad with a spoonful of sour cream and serve with Taco Sauce and Salsa.  If making tacos, put lettuce on top of the meat, then tomatoes, olives, cheese, and sour cream.  Finish with Taco Sauce and/or Salsa.

ENJOY!!

Turkey Burgers

Summer means it's time for grilling, lounging by the pool, picnics, county fairs, fireworks, camping, fresh fruit, slushy drinks, and sunglasses.  :)  Turkey burgers are a great recipe, a healthy version of an American summer classic--The Burger.  This recipe uses turkey, low/no fat cheese, a whole-wheat bun, and has a unique blend of seasonings.  You won't miss the fat or calories and your body will thank you.  This recipe uses a stove-top, yet the same directions can be used on the grill.

Ingredients:

• 1 lb. frozen turkey meat (extra lean)
• BBQ seasoning (I use Gates BBQ seasoning from Kansas City, home of amazing BBQ)
• Mrs. Dash Garlic and Herb seasoning (or alternatively, use garlic powder, onion powder, black pepper, and dry mustard)
• 1/2 cup Cheddar Cheese (fat-free)
• 1 Tomato, cut into slices
• Leaf Lettuce, 4 Burger-size pieces
• 4 Whole-Wheat Hamburger Buns

Directions:
1. Form 4 Burger Patties.  Sprinkle both sides of burgers with BBQ seasoning and Mrs. Dash.
2. Heat large skillet to medium-high heat.  Lightly spray with non-stick butter cooking spray.
3. Place burgers in skillet.  Cook for 5 minutes, then flip burger.
4. Add cheese to the top of each burger.  Cook for 5 more minutes.
5. Place burger on bun and top with tomato and lettuce.


Pair with baked fries (see BBQ Chicken and Sweet Potato Fries Recipe) or just some fresh veggies or fruit.

Turkey-Stuffed Peppers

I love this recipe for so many reasons.  Turkey-stuffed bell peppers are filled with lean protein and vitamin and nutrient-packed veggies.  They're also low in carbs, fat, and calories.  And of course, they're tasty, filling, and look gorgeous.  Be sure to look for low (or no) sodium/salt for your tomato sauce to keep this dish heart-healthy as well.  

A few words on peppers.  They're delicous raw as a snack and add a lot of flavor to prepared dishes.  Peppers are full of vitamins A, C, and K.   They're loaded with antioxidants, lycopene, and fiber.  

Ingredients (4 servings):

1 lb. Lean Ground Turkey 

3 Large Green Peppers (2 with tops, seeds, and core removed, 1 chopped)
3 Large Red Peppers (2 with tops, seeds, and core removed, 1 chopped)

2 Tbsp. Olive Oil
2 Medium Garlic Cloves, chopped (or 2 tsp. minced garlic)
1 cup fresh Mushrooms, sliced (or 1 4-oz. can sliced mushrooms)
1/2 tsp. Garlic Powder
2 tsp. Basil
2 tsp. Oregano  
1 Ripe Red Tomato, diced (or 1 Can Diced Tomatoes, no Salt Added) 
2 small cans (or 1 Large-14-15 oz) low (or no) sodium Tomato Sauce

1/3 cup Parmesan or Mozzarella cheese (I used some of each cheese; Also, I use Fat-Free Mozz, but 1-2% is also healthy with a little more flavor)

Extra Parmesan or Mozzarella cheese (for sprinkling on top)

Directions: 

1.  Preheat oven to 350 degrees.

2.  In medium skillet, brown turkey.  Drain and set aside.

3.  Heat oil in medium skillet over medium-high.  Add mushrooms, chopped Green and Red Peppers, and garlic.  Sauté about 4-5 minutes.

4.  Turn heat to low.  Add turkey, seasonings (basil, oregano, garlic powder), diced tomatoes, and tomato sauce to skillet with veggies.  Stir to mix well.  Stir in cheese.

5.  Spoon 1/4 the mixture into each of the 4 Peppers.  Set on baking sheet lightly sprayed with butter cooking spray (be careful your peppers don't topple over!)  If you have extra filling, save it to eat by itself or over rice or pasta for leftovers.

6.  Sprinkle remaining cheese on top of each Pepper.

7.   Bake for 35 minutes.

Serve immediately!

For Freezing:  Wrap each individual bell pepper in plastic wrap and then aluminum foil (be sure to label/date each pepper).  Thaw in refrigerator during the day.  Once thawed, place in greased baking dish and bake at 350 for about 30-35 minutes.  They should freeze for up to 3 months.    

Note:  I omitted onions from this recipe, although adding 1/4 to 1/2 cup chopped onions (during Step 3) would be perfectly acceptable and would add more flavor.  I personally don't like onions though.