Lettuce Wraps

1lb ground turkey breast
1/2 onion, minced
salt & pepper
2 garlic cloves, minced
1″ knob ginger, peeled & minced
2-1/2 Tablespoons soy sauce
1 Tablespoon + 1 teaspoon rice vinegar
1 Tablespoon sesame oil
1 Tablespoon peanut butter
1/2 Tablespoon water
1/2 Tablespoon honey
2 teaspoons chili garlic sauce (or more if you like it hotter)
dash of pepper
3 green onions, chopped
1/2-8oz can sliced water chestnuts, drained & chopped
1/4 cup peanuts, chopped
10-12 large outer lettuce leaves, rinsed and patted dry

1. Cook meat, onion, and salt and pepper in a large skillet until meat is mostly cooked through.
2. Add the garlic and ginger to the skillet and cook until meat is completed cooked through.
3. Mix soy sauce, rice vinegar, sesame oil, peanut butter, water, honey, chile sauce, and pepper in a microwave safe bowl. Microwave for thirty seconds and stir until smooth. Add to skillet and stir to combine.
4.  Add green onions and water chestnuts and cook until warm.
5. Top with peanuts and serve on lettuce leaves.

Recipe inspiration found here: http://iowagirleats.com/2011/04/26/p-f-changs-lettuce-wraps-remade/

Black Bean and Sweet Potato Turkey Chili

My new favorite fall chili recipe from the fantastic ladies at Our Best Bites

1 tablespoon olive oil, divided
1 medium onion, diced (any color)
4 cloves garlic, peeled and minced
1 bell pepper, diced
1-2 jalapenos, minced
20 ounces ground turkey breast
2 teaspoons cumin
2  teaspoons kosher salt
½  teaspoons pepper
1  teaspoon oregano
1  teaspoon chili powder
1 1/2  teaspoons smoked paprika
1 1/2 lbs sweet potatoes, peeled and diced into 1/2 inch cubes*
1 28 ounce can tomatoes (not drained)
2 15 ounce can black beans, drained and rinsed
32 ounces beef broth (one box/carton)
1 15 ounce can pumpkin puree
1/2 tsp cinnamon
1 tablespoons unsweetened cocoa powder
optional: sour cream, sliced avocado, chopped cilantro or green onion, and fresh lime juice for serving

1. Heat a large pot to medium-high heat.  Add olive oil and add onion, garlic, bell pepper, and jalapenos.  Saute for about 5 minutes, until veggies are tender and fragrant. 
2. In same pot, add turkey and stir to combine.  Sprinkle in cumin, salt, pepper, oregano, chili powder and smoked paprika.  Saute until turkey is cooked through. 
3. Add sweet potatoes, tomatoes, beans, broth, pumpkin, cinnamon, and cocoa powder to pot and stir to combine.  Place lid on pot and cook for  30 minutes or until potatoes are tender.
4. When done, turn off heat and let chili sit with lid off for 10-15 minutes to thicken.  Season with additional salt to taste before serving.  If desired, serve with sour cream, sliced avocados, and a small squirt of fresh lime juice, and any other toppings desired.

Original Recipe (slower cooker)  found here:  http://www.ourbestbites.com/2012/10/black-bean-and-sweet-potato-turkey-chili/

Mom's Famous Lasagna

1 jar Ragu spagetti sauce (or if you are feeling ambitious, you could make your own...)
1 cup water
1 lb ground hamburger (or ground turkey)
16 oz. cottage cheese
mozarella cheese (lots)
2 boxes gluten free lasagna noodles

1. Cook hamburger/turkey thoroughly. Drain and rinse.
2. Mix Ragu sauce and water. Spread a thin layer on the bottom of a 9x13 pan.
3. Lay down one layer of noodles, placing them carefully to cover the entire pan.
4. Lay down a layer of cottage cheese (about 8 oz.) and mozarella cheese.
5. Lay down another layer of noodles, placing them carefully to cover the entire layer of cheese.
6. Mix the remaining Ragu sauce with the ground hamburger/turkey. Pour a layer of Ragu/meat (about half of what remains) on top of the noodles.
7. Repeat steps 3-6 until all ingredients are gone.
8. Cover pan with a greased piece of foil. Bake at 325 degrees for 90 minutes.

California Quesadillas

corn tortillas
cheese
crumbled bacon
cubed turkey or chicken
sliced green onions
diced roasted red pepper
diced avocado

1. Put a thin layer of cheese on each tortilla. Top with desired toppings. Add another thin layer of cheese then top with 2nd tortilla.
2. Cook in frying pan until golden brown on each side and the cheese is melted.

Turkey Chili

1 lb ground turkey
2 tbsp oil
1 onion, diced
2 cloves garlic, chopped
1 tsp ground cumin
1 tsp chili powder
1 tablespoon cinnamon
15 oz can chickpeas
14.5 oz can diced tomatoes
1/4 cup sliced scallions

1. Brown turkey in oil.
2. Add onion, garlic, and spices, and cook.
3. Add chickpeas, tomatoes, and 3/4 cup water. Bring to a boil.
4. Simmer until thick.
5. Top with scallions.

Turkey Mini-Meatloaves

For the meatloaves
1/4 cup cornstarch
1/2 cup skim milk
1 onion, diced
5-ounce bag baby spinach leaves
1 1/4 pounds ground turkey (make sure it’s lean, some ground turkey has a lot of fat)
2 tablespoons finely grated Parmesan
1 large egg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg

For the glaze
3 tablespoons ketchup
2 teaspoon Worcestershire sauce
1 teaspoon hot sauce, optional


1. Preheat oven to 375 degrees.
2. Coat a large skillet with cooking spray, preferably nonstick, and heat over medium heat. Add onion and cook, stirring occasionally, until softened and golden, about 5 minutes. Add spinach, and stir until just wilted.
3. Add the turkey, cheese, milk, egg, salt, pepper, cornstarch and nutmeg to a large bowl. Combine the mixture with your hands until well mixed; it will be quite wet.
4. Pack 1 cup of the mixture into a 1-cup dry measuring cup. Invert the cup onto a rimmed baking sheet, gently shaking the cup to release the mixture. Gently pat the mound to smooth its shape. Repeat three times with remaining mixture.
5. Bake mini meatloaves until cooked through and golden, about 40 minutes.


While the meatloaves are cooking, make the glaze: In a small bowl combine the ketchup, Worcestershire sauce and hot sauce. Brush over meatloaves before serving.

Serving suggestion: Serve with baked potatoes

Taken from justamomha.com

Spinach Stuffed Turkey Tenderloin

4 8 oz turkey tenderloins (we used 2 large tenderloins, but it would probably be easier to use smaller cuts)
4 c chopped fresh spinach leaves
6 oz mozarella cheese (could also use feta or goat cheese)
1/2 t black pepper
2 tbsp olive oil
2 tsp paprika
1 tsp salt
1/4 tsp Cayenne pepper

1. In a small bowl or cup, combine oil, paprika, salt, and Cayenne pepper. Set aside.
2. In a large bowl, combine spinach, cheese, and pepper.
3. Cut open turkey tenderloins to create a pocket. (Cut lengthwise, leaving a bit at each end to form a pocket.)
4. Brush paprika sauce over tenderloins.
5. Stuff tenderloin pockets with spinach mixture.
6. Close tenderloins (could use kitchen string if desired) and wrap meat individually in plastic wrap. Refridgerate for 4-24 hours.
7. Unwrap tenderloins and place in shallow roasting pan. Cook at 375 degrees for approximately 40 minutes.

Serving suggestions: Serve with mashed potatoes, baked potatoes, or roasted/boiled red potatoes.