Tag Archive: turkey

Tex Mex Ravioli…the good old days

I am into full January swing now, cleaning out closets, organizing everything and eating healthy again.  I long for the good old days of November and December when I could eat what I wanted without remorse because, “it’s the holidays!”  Alas…I’ll feel better once this becomes routine.  Its the right thing to do and I’ll feel better and energized for gardening.

In the meantime, I do have my pictures to ramble through now that I am blogging.  Even though I posted a million cookie recipes I did actually cook dinner those months too.  So, now I can share with you and live through the memories of that good food!

I have a not so secret addiction to new kitchen gadgets and while I was out doing my Christmas shopping, I occasionally came across a deal to good to pass up.  Such was the case with my new ravioli stamp.  It was on sale at Sur La Table.  You know they have good stuff there.  So, while I was picking up gifts this fell into my basket.  I had to get home and try it out. Silly thing that I am, I didn’t buy a pasta roller though.  Never you worry, Tyler Florence pasta recipe rolled out great with just a rolling-pin.  I really didn’t want Italian though.  I was more in the mood for enchiladas….and…  VOILA!  Tex Mex Ravioli.  It was delicious!  Hope you enjoy it.

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Turkey Sloppy Joes with Cauliflower Clouds

I am scheduling this one.  Time for Black Friday shopping.  I am going to try on-line shopping for as long as I can take it.  I know at some point though I will be out to the mall.  I just can’t stand to miss the crowds.

I am still full from Thanksgiving dinner and I need to scale back when I can during the holiday season, but I still want some junk food.  I am thinking I’ll compromise and have Turkey Sloppy Joes with Cauliflower Clouds orrrrrrr  I’ll just go to Avilas.  I’ll start the healthy eating again on Monday.  If you are a stronger soul than I.  Here are the recipes.  You could maybe even work in your leftover turkey.

Turkey Sloppy Joes

  • 1 pound ground turkey breast
  • 1 tablespoon of olive oil
  • 1 medium onion finely diced
  • salt and pepper
  • 1 tablespoon cumin
  • 1 tablespoon paprika
  • 1 tablespoon of chili powder (can be omitted)
  • 1 tablespoon of tomato paste
  • 1/4 cup plus two tablespoons of your favorite BBQ sauce
  • 2 tablespoons of mustard
  • 2 tablespoons of ketchup
  • 4 Pepperidge Farm Deli Flats or thin buns
  • Sliced Dill Pickles
  • Sliced Red Onion
  • BBQ sauce for spreading

In a medium saucepan over medium high heat warm olive oil and add onion.  Sautee until soft.  Crumble in turkey breast (or heck chop up some leftovers in the food processor).  Add seasonings while turkey is cooking one at a time and mixing well.  When turkey is cooked add tomato paste and stir until cooked in.  Add BBQ sauce, mustard and ketchup. Cook until thick.  About 10 minutes.

Spread thin bun with BBQ sauce and top with one quarter of the turkey mixture.  Top with pickles and onions.

The side recipe is Cauliflower Clouds. This is adapted from a recipe that was initially introduced to me as Cauliflower Tots.  That is a sacrilege to tater tots.  While these are good, they are decidely NOT anything like tater tots.  Which I love.  I have changed it quite a bit including the name.

Cauliflower Clouds

  • 1 medium head of cauliflower
  • 2 tablespoons light cream
  • 2 tablespoons butter
  • 1/3 cup shredded sharp cheddar
  • 4 egg whites
  • salt & pepper to taste

Clean and trim the cauliflower, adding the florets to a microwave safe bowl.  Add the cream and butter to the bowl.  Microwave for 5 minutes.  Add the cauliflower and cheese to a food processor  and chop into thick mixture (like cottage cheese).  Pour the mixture into a fine mesh strainer and let sit over a bowl for five minutes to drain liquids.  Place in a new bowl and add salt and pepper.  Chill for at least half an hour.

Whip the egg whites to a stiff peak.  Fold 1/3 of the egg whites into the cauliflower mixture to lighten it up.  Then fold the cauliflower mixture into the rest of the egg whites and gently mix until combined.

Scoop mixture using a small scoop or large tablespoon and place onto a greased cookie sheet. Bake in a 375 degree oven for about 20 minutes until puffed and slightly browned.

That sounds pretty good.  Maybe I won’t go to Avilas.  Hmmmm…back to my shopping list.  Oh, hey, be sure to go over and meet my new friend Melissa featured on New Friend Friday.  She is in to good old fashioned cooking too.  I love her post for Thanksgiving.  It is what she is thankful for then keep scrolling for a 60 second chocolate chip cookie a la mode.  Oh yuuuuuuummmmmmm!

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Chalupas

Another quick and easy southwest favorite that is somewhat healthified.  I love Mexican food in that with a few staples in your pantry you can use them in any combination.  The flavorings can increase or decrease the heat to your liking.  I always find that Mexican food makes me just full enough.  The staples have a lot of protein and fiber.  Used correctly they can be really healthy.  Enjoy this quick and easy family favorite of mine.  Don’t use store bought seasoning packets.  They are half salt and don’t allow you to adjust the flavors to your liking.  A few simple seasonings in your cabinet will get you just the flavor you want.

  • 2 tablespoons of olive oil
  • 1 onion diced
  • 1 jalapeno seeded and diced
  • 1 pound ground turkey breast
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 teaspoon chipotle chile powder
  • 1 teaspoon Hungarian parika
  • Salt and Pepper
  • 1 cup  of water
  • 6 corn tortillas
  • Pam
  • 1 15 oz can refried black beans (fat free)
  • 1 head of Romaine or Iceberg Lettuce (chopped finely)
  • 1 diced tomato
  • ¾ cup of grated cheddar-jack or pepper-jack cheese
  • Salsa

Preheat oven to 350

Over medium high heat add oil, onion and jalapeno into a sauce pan.  Cook until onion and jalapeno are softened.  Crumble ground turkey into the pan.  As you stir and brown the turkey and the seasonings one at a time and mix completely.  When the turkey is cooked and all of the seasonings have been mixed in add the cup of water and stir.  Bring to a boil and let all of the water cook out , stirring occasionally.  This takes about half an hour.

While the turkey is cooking, spray a cookie sheet with PAM and lay out the corn tortillas.  Spray the tops lightly and place in the oven until crisp.  About 13 minutes.

Heat the refried beans in the microwave or on the stove top.  I like to do mine on the stove top and mix in some salsa for extra flavor.

When the turkey is cooked and the tortillas and beans are ready, you are set to assemble.  Spread 2 or 3 tablespoons of beans on a tortilla.  Top with ½ cup of the turkey mixture, cheese, lettuce, tomato and salsa.  You could add guacamole or sour cream too.

Then crunch a way.  To super slim these, add the seasoning to the beans and skip the turkey.

Did you submit your favorite cookie recipe to my holiday cookie exchange?

Cookies 2012

 

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MiddleSister Diets

MiddleSister shares some of her favorite diet friendly meals with us.  I can’t believe my child doesn’t like tomatoes.

I have found myself saying lately things like, “everyday can’t be a food party” and “sometimes it just has to be plain and simple.”  Clearly, I am dieting.  I have been following various recipes in low calorie and low fat cookbooks.  Unfortunately, I do not like fruit, especially tomatoes.  Almost every recipe has fruit and/or tomatoes.  So, I have taken their recipes as inspirations to make my own.  A few of these follow and you can expect more the longer I am dieting.

Turkey Cordon Bleu (serves 4)

I love Chicken Cordon Bleu, but it’s pretty scary in calories and fat.  This recipe is just as tasty and served with your favorite Cordon Bleu sides, just as scrumptious.  I cooked it all up and ate for four meals.  No one else in my house eats what I do.  Be careful not to overcook as it becomes too tough and rubbery.  I overcook meat all the time because I like it all well done.

  •  4 turkey breast cutlets
  • 4 slices Swiss cheese
  • 4 slices deli ham (I prefer honey baked)
  • bread crumbs to coat (I used panko)
  • 1 teaspoon dried thyme
  • non-fat cooking spray/olive oil to make the breadcrumbs stick
  • ¼ cup white wine (whatever you have laying around)
  • ¼ cup vegetable or chicken broth

Flatten out the cutlets and then layer them with the cheese and ham (1 each).  Mix together bread crumbs and thyme.  Roll it all up and hold it together with a toothpick.  Spray the outside of the turkey with enough spray to hold on the bread crumbs.  Coat with a light layer of the bread crumbs and place in a sauté pan and cook until browned (about 8 minutes).  Add the wine and broth and bring to boil and the sauce thickens a little.  I guess about 5 more minutes.  I served this over some spinach and leftovers over with green salad.  For a heartier meal, you could serve with potatoes or double up on the portion size.

 

Sausage and Peppers (serves 4)

I was cooking for the family, Tumbleweed Contessa included, but I needed to stay within my low calorie guidelines.  This recipe was really tasty and I think you could pair it with various different sides.  I paired it with polenta cakes grilled indoors for coloring and warming, but mashed potatoes or rice would go well, too.  Or, you could just serve it with a crusty French or Italian bread and butter.

  • 4-6 Seasoned Sausages (chicken or turkey are lower calorie) I like the Italian ones.  Emeril Lagasse has some great flavors.
  • 2 bell peppers (the more color the better the flavor) cut in thin strips
  • 1 large jalapeno, diced
  • 1 onion (white, but red could be good too), slivered
  • 1 teaspoon Italian Seasoning
  • 1/4 jar of marinara sauce (I never knew there were so many flavors)
  • ¼ cup water
  • 2 tablespoons flat leaf parsley, minced

Slice up the peppers and onions into thin strips.  Cut the sausage into 1 inch slices.  Spray a sauté pan with the non-fat spray and add the onion and peppers until they are slightly softened.  Add the sausages and Italian seasoning and simmer until the sausages are browned.  Add the marinara sauce, water and parsley until it’s all heated through.  To serve I bought a tube of polenta.  Sliced 1/4 inch and grilled on the grill pan.  I think you could add more or less sauce depending on how the side will soak it up.

For dessert, I made sugar free chocolate mousse and put them into chocolate shells.  It was just enough chocolate.

Jamaican Hamburger Salad (serves 6)

What did she say?  I was bored and really wanted a cheeseburger.  There are not enough calories in a day for a really good cheeseburger, so, I got creative.

  • 1 pound lean ground beef
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon Lodo Red Adobo (Savory Spice Shop)
  • 1 tablespoon Jamaican Allspice (Savory Spice Shop)
  • 2 tablespoons combined minced ginger and garlic
  • ¼ cup chopped white onion
  • Salt and Pepper to taste
  • Bag of Salad (divided into 6)
  • ½ bunch of cilantro (divided into 6)
  • 6 Kalamata Olives (each plate)

Mix up the beef, cumin, coriander, adobo, allspice, ginger and garlic, and onion.  Shape into 4-6 patties.  Grill to your preferred doneness.  Meanwhile, plate the lettuce and top with cilantro and arrange the olives around the side.  Top with your burger and there you have it.  Of course, my husband ate his on a bun and ate some French fries.

So, everyday does not need to be a food party, but it does not have to be plain and simple either.  With a little creativity, you can make the simple slightly extraordinary.