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On this show, Karen talks turkey…and she doesn’t mean Thanksgiving! She shows you how to take one simple recipe and make it three different ways! From Turkey meatballs and spaghetti to a delicious turkey soup and personal size turkey meatloaves, this is one show that will help save LOTS of time and money in the kitchen!
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RECIPES
Simple, Scrumptious ground turkey mix.
You are going to love this easy, healthy turkey mix. Use it to make meatballs, turkey burgers and meatloaf and more. Once you get this basic recipe down, the creative possibilities are endless! Be safe- make sure to prepare and cook ground turkey within 2 days of purchasing it. You can store the cooked turkey in the refrigerator for up to 4 days or in the freezer for up to 3 months.
1 1/4 pounds of lean ground turkey -check your lables! Just because it’s turkey doesn’t mean it’s lean.
One egg
1/4 cup of milk
1Tsp Paprika
1Tsp Garlic salt
1Tsp ground sage
1Tsp dried Oregano
1/4 Cup fresh Parsley
3/4 cup of breadcrumbs (You can use Italian seasoned bread crumbs, just cut the spices -paprika, garlic salt, sage and oregano- by half)
In a medium to large mixingl bowl beat egg then add milk and mix well. Stir the dried herbs and spices into the milk and egg mixture. Add ground turkey, parsley and bread crumbs, then using your hands, combine all ingredients thoroughly into a uniform mixture. Use in a variety of ways to make your favorite meals!
Spaghetti and Turkey Meatballs
Turkey meatballs
1 1/4 pounds of lean ground turkey -check your lables! Just because it’s turkey doesn’t mean it’s lean.
One egg
1/4 cup of milk
1Tsp Paprika
1Tsp Garlic salt
1Tsp ground sage
1 Tsp dried Oregano
1/4 Cup fresh Parsley
3/4 cup of breadcrumbs (You can use Italian seasoned bread crumbs, just cut the spices -paprika, garlic salt, sage and oregano- by half).
Sauce
1 1/2 tablespoons dry parsley
1 1/2 teaspoon garlic salt
1 1/2 teaspoon sugar
1-28 ounce box of crushed or strained tomatoes
For the meatballs:
In a medium to large mixingl bowl beat egg then add milk and mix well. Stir the dried herbs and spices into the milk and egg mixture. Add ground turkey, parsley and bread crumbs, then using your hands, combine all ingredients thoroughly into a uniform mixture.
Using a tablespoon for a guide, spoon out and roll meatballs. If you are using the entire batch of turkey mix, you should be able to get about 30 perfectly sized meatballs. Heat a large, deep pan or a pot to medium high heat and add 1-2 tablespoons of olive oil. Once the oil is hot, add your meatballs, making sure to leave a bit of space between them. Turn meatballs after 3-5 minutes. They should turn easily, if they stick to the pan, it means they are not ready to turn, so give them a bit more time. Continue cooking until all sides are caramelized with a nice crust.
For the sauce:
Add the tomatoes and remaining ingredients directly into the pan with the meatballs, being careful not to burn yourself as the tomatoes will sputter when coming in contact with the hot oil. Turn heat to medium low, cover and cook through -approximately 10-12 minutes. In the meantime, prepare your favorite pasta. Serve nice and hot over a bowl full of noodles and get ready to have a full belly and a smile on your face!
**The longer you cook the meatballs with the sauce, the more delicious it will taste. I like to start mine early on , around lunchtime, and serve them for dinner. This will be even more delicious the next day!
Mini Turkey Meatloves
This is such a great idea! These little loaves of deliciousness are baked in a muffin tin which not helps regulate a healthy portion size, but also makes them easily customizable. One of my favorite things to do is to make a double batch and toss half of them into the freezer. A minute or so in the microwave is all it takes to make them taste “fresh out of the oven”.
1 1/4 pounds of lean ground turkey
One egg
1/4 cup of milk
1 teaspoon of the following:
1Tsp Paprika
1Tsp Garlic salt
1Tsp ground sage
1Tsp dried Oregano
1/4 Cup fresh Parsley
3/4 cup of breadcrumbs
1/4 cup finely diced green pepper
1/4 cup finely diced onion
olive oil for sautéing
Topping of your choice:
Ketchup
Bar-b-que sauce
Turkey gravy
Cheese
Creamed spinach…… the possibilities are endless!
Bring a small sauté pan to high heat and add about 2 teaspoons of olive oil. Once oil is hot, and green pepper and onion and sauté until vegetables are just beginning to get soft. Remove from heat and set aside to cool.
Preheat oven to 350 degrees. Generously coat a muffin tin with cooking spray. In a medium to large mixingl bowl beat egg then add milk and mix well. Stir the dried herbs and spices into the milk and egg mixture. Add ground turkey, parsley and bread crumbs, and sautéed veggies, then using your hands, combine all ingredients thoroughly into a uniform mixture. Using a third cup measure for a guide, scoop out turkey mix and form into balls. Place into greased muffin tin -you should have about 8 mini meatloaves. Top meatloaves with a tablespoon of your favorite topping. The great thing about these meatloaves is that everyone in the family can have their favorite topping since they are individual meatloaves!
Bake meatloaves for 25-30 minutes or until they reach and internal temperature of 165 degrees. Serve with pureed cauliflower or wild rice and a nice green veggie for a delicious, filling, healthy meal. If you want to freeze them to use later, make sure to leave toppings off. Oh, slice these in half horizontally to make delicious meatloaf sandwich. So yummy!!
