Turkey Meatball Vegetable Soup

From Skinnytaste

SO good!  Everett ate 2 full bowls!  But labor intensive so start early.

Mini Meatballs (I do 1 lb. ground turkey, 1-2 egg whites, 1/4 c parm, 1/3 c breadcrumbs, 1 tsp salt)
32 oz. chicken broth
1 tbsp. olive oil
1 small chopped onion
1 cup diced carrots
1/2 cup diced celery
8 oz. zucchini (about 1 large), diced
2 cups chopped spinach
2-3 garlic cloves, minced
2- 14.5 oz. cans petite diced tomatoes
Parmesan cheese round (I didn't add this)
2 bay leaves
1-1/4 tsp Italian seasoning

Make meatballs (bake at 350 for about 20 minutes) and set aside.

Heat oil in Dutch oven and add the carrots, celery, onion and garlic.  Saute until tender, about 15 minutes.  Add the broth, tomatoes, Italian seasoning, salt and pepper; cook on low about 40 minutes.

Remove the bay leaves (and rind if added), and add the meatballs, zucchini and spinach.  Cover and simmer about 10 minutes.

Serve with grated parmesan on top.

Instant Pot "Un" Stuffed Cabbage

Photo and recipe from Skinnytaste

Yummy.  Everett had two bowls then said he wanted more after football practice. ;)

1 lb. ground turkey
1-1/4 tsp salt
1 small/medium chopped onion
2 cloves garlic, minced
1 tbsp dried marjoram
8 oz can tomato sauce
1/2 tsp paprika
1 cup beef broth (I used 1 cup vegetable broth mixed with 1.5 c water)
1 cup cooked rice
1 head cabbage, chopped (I used almost 2 full 10 oz bags of TJs shredded cabbage)

Press saute button on the instant pot.  Spray with cooking spray then add beef and salt, cook until browned, about 5 minutes.  Add the onion, garlic, marjoram and pepper and stir.  Add the tomato sauce, paprika, and broth.  Cover and cook on manual for 15 minutes.

Quick release, then add the cabbage and cook on manual for 3 minutes.  Quick release then stir in the rice.
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Asian Meatballs

Photo & Recipe from Gimme Some Oven

Meatball Ingredients:

• 1 lb. ground pork or ground beef
• 1 tsp. sesame oil
• 1/2 cup Panko or breadcrumbs
• 1/4 tsp. ground ginger
• 2 egg whites
• 2 garlic cloves, minced
• 1/4 cup thinly-sliced green onions
• optional garnish: toasted sesame seeds, sliced scallions 

Asian Sauce Ingredients:
• 2/3 cup hoisin sauce
• 1/4 cup rice vinegar
• 2 garlic cloves, minced
• 2 Tbsp. soy sauce
• 1 tsp. sesame oil
• 1 tsp. ground ginger

Preheat oven to 350. In a large bowl, mix together meatball ingredients until well-combined. Shape into balls and place on a greased baking sheet. Bake for 20-25 minutes (turning halfway through). While the meatballs are baking, whisk together all of the sauce ingredients until blended.

Once meatballs have finished cooking, toss them in the sauce. Serve over brown rice and broccoli.  There will be extra sauce to pour over the rice.

Lettuce Wraps (PF Changs Knock Off)

Photo and recipe from Damn Delicious

1/2 Tbsp olive oil

1 lb ground turkey 

1/2 bag spinach, chopped (optional)

2-3 garlic cloves, minced

1 onion, diced

1/4 c hoisin sauce

2 Tbsp soy sauce

1 Tbsp rice wine vinegar

1 Tbsp grated ginger

1 tsp sriracha (optional)

1- 8oz can water chestnuts, drained and chopped

2 green onions, thinly sliced

1 head butter lettuce

Heat oil in a large pan over medium high heat.  Add turkey, season with salt and pepper, and cook until browned.  Add spinach and mix until wilted, if you are adding spinach- not in original recipe but adds more greens.

Stir in garlic, onion, hoisin, soy sauce, vinegar, ginger and sriracha until onions are translucent, about 1-2 minutes.

Stir in chestnuts and green onions until tender, about 1-2 minutes.

Mexican Casserole

Turkey Chili Stuffed Acorn Squash

Photo and recipe adapted from skinny taste

This is my new favorite recipe.  So delicious.  Even Everett said, "mom I'm eating this SO fast because it's SO good." ;)

INGREDIENTS:

• 2 acorn squash, halved, seeded
• 1 pound ground turkey
• 1-1/2 teaspoon kosher salt
• 1/3 cup onion, chopped
• 2-3 cloves garlic, chopped
• 10 ounces canned Rotel mild tomatoes with green chilies
• 1/2 cup canned tomato sauce
• 1/2 cup water
• 1 tsp cumin
• 1/4-1/2 tsp chili powder
• 1/4 tsp paprika

DIRECTIONS:

1. Preheat oven to 400F degrees. Spray a baking sheet with nonstick spray.
2. Place squash halves on the baking sheet, cut sides down. Bake until soft, 30 to 35 minutes.
3. 
   
4. Meanwhile, in a large skillet, brown turkey over medium-high heat, breaking it up as it cooks into smaller pieces and season with salt and pepper.
5. 
   
6. When meat is browned and cooked through add onion and garlic; cook 3 minutes over medium heat.
7. 
   
8. Add the can of Rotel tomatoes, tomato sauce, water, cumin, chili powder, and paprika.
9. Cover and simmer over low heat about 25 minutes stirring occasionally.

You can top with cheese, but it's not necessary- so good with no toppings.

Korean Beef (turkey) Bowls

This was amazing!  So flavorful.

Original Recipe from Damn Delicious

1 bag frozen brown rice

For the Sautéed Spinach

1/2 tbsp olive oil 

2 garlic cloves, minced

1/2-3/4 bag spinach, chopped

For the Korean "Beef"

1/4 c brown sugar

1/4 c soy sauce

1 tbsp grated ginger

1 tsp sesame oil

1/2 tsp sriracha

1/2 tbsp olive oil 

2 cloves garlic, minced

1 lb ground turkey

3-4 green onions, thinly sliced

In a small bowl, whisk together sugar, soy sauce, ginger, sesame oil and sriracha.

Heat 1/2 tbsp olive oil in a large skillet over medium heat.  Add garlic and cook, stirring frequently, 1 minute.  Stir in spinach until wilted.  Set aside.

In same pan, heat 1/2 tbsp olive oil.  Add garlic and cook, stirring frequently, 1 minute.  Add ground turkey and cook until browned.  Stir in sauce mixture and green onions until well combined, about 2 minutes.

Turn off heat, add spinach and 1 bag brown rice into turkey mixture and combine.

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Italian Rice Ball Casserole- REVISED (healthier)

Original recipe and photo from Skinnytaste

I revised this recipe to add more veggies, less cheese, and make it less calories...and easier to prepare by not doing layers- just mix it all up!  So good and about 300 calories per 1 big serving (1/8 of the casserole dish).

• 2 cups white or brown rice, cooked (Trader Joes frozen brown rice in a bag)
• 1 teaspoon kosher salt
• 1 lb. ground turkey
• 1 onion, minced  
• 1/2 a 12 oz. bag of spinach, chopped
• black pepper
• 2/3 cup frozen peas
• 1 jar Trader Joes tomato basil marinara
• 1 large egg
• 1/2 cup pecorino romano (or parmesan)
• 1/2 cup shredded mozzarella 
• 
  
• Preheat the oven to 400°F.  Cook the turkey and onions until browned. Season with salt and black pepper, and add the chopped spinach- mix until wilted.  Add the peas and 1 cup sauce; simmer on low for 10 minutes.

In a small bowl combine cooked rice, pecorino romano, egg, and 1 cup sauce and mix well. Add the rice mixture to the pan with the turkey mixture and mix well.

Spray a 9 x 13 casserole dish with cooking spray, and pour the mixture into the dish.  Top with remaining jar of sauce and the mozzarella.

Cover with foil and bake 30 minutes, let cool slightly then cut into squares.

Slow Cooker Picadillo

This is a Cuban dish I got from skinnytaste- it is SO good! I slightly adapted her recipe. Even the kids loved it- here are their dishes after eating with no complaining!

1 lb. ground turkey

1 minced onion

2-3 minced garlic cloves (1heaping tsp crushed)

1/4 cup chopped cilantro

1 diced tomato (I cut up grape tomatoes- about 1 cup)

8 oz tomato sauce

1/2 cup alcaparrado (I used the sliced Spanish salad olives from target)

1tsp ground cumin

Salt and pepper to taste

Brown meat in a skillet; season generously with salt and pepper. Add the onions and garlic and cook an additional 3-4 minutes. 

Transfer the meat to crockpot and add the tomato sauce, tomato, cilantro, olives, cumin and 1 cup water (I used a little bit of olive juice and just under a cup of water). 

Cook on high for 3-4 hours or low for 6-8 hours. Serve over brown rice. 

**Here is my confession- the original recipe calls for 2.5 lbs of beef, but I didn't even read it and just assumed it used only one tray of ground meat instead of two, so I only used about 1 lb of ground turkey, but kept the rest of the measurements the same (except I increased the olives!!!). It turned out so good that I'm keeping it that way! Plus, 2.5 lbs of meat is way too much for us. 

Slow Cooker Spaghetti Squash and Meatballs

This recipe is so easy, and it's a big family favorite- everyone loves it.  The kids gobble it up, and it's so healthy!

This is ALL you need...

1 spaghetti squash
1 can marina sauce (our favorite is Trader Joe's Tomato Basil Marinara of course)
1 bag frozen meatballs (the FarmRich Italian Style meatballs are delish!)

Cut the spaghetti squash in half and scoop out the seeds and guts.  I fill the holes with meatballs (see photo below) because I can never get all the meatballs to fit in the crockpot otherwise!  Place the squash flesh side down in the crockpot (you have to do it strategically if you fill the hole with meatballs).  Place the meatballs around the squash.  Cover everything with sauce.

Cook on low for 5 hours.  Take squash out and use a fork to pull the flesh out of the squash (your "spaghetti noodles").  You can either throw it back in the crockpot with the sauce and meatballs or serve it on a platter like in my photo above.  YUM!

Crockpot Turkey Sloppy Joes

Photo from Family Circle mag

1 pkg (20.8 oz) ground turkey
2 carrots, peeled and finely chopped
1 medium onion, finely chopped
1 rib celery, finely chopped
1 garlic clove, minced
1 can (6 oz) tomato paste
1 tbsp cider vinegar
2 tbsp light brown sugar
1 tsp worcestershire sauce
3/4 tsp paprika
1/2 tsp dry mustard
1/2 tsp salt
hamburger buns

In a slow cooker, stir together all the ingredients.  Cover and cook on high for 3 hours or low for 6 hours, stirring turkey mixture halfway through.  Season with more salt, if necessary.

Turkey Meatball Soup with Spinach & Kale

Oh my gosh, this is the BEST soup EVER, and it's super healthy as well!  The original recipe calls for beef and escarole, but I used turkey and this power greens mix from TJ's...

1 lb. ground turkey
1/3 cup parmesan
1/2 cup bread crumbs (I used Italian bread crumbs)
1 tbsp. dried parsley
1/2 tsp. salt
1/4 tsp. black pepper
2 eggs, lightly beaten
2 tbsp. olive oil
1 large onion, finely chopped
2 carrots, peeled and grated
2 garlic cloves, finely chopped (or 2 tsp. crushed garlic)
2 packages kale or power greens mix
3 (14.5 oz.) cans chicken broth (I used 3 Knorr cubes- 6 cups water):


Combine turkey, parmesan, bread crumbs, parsley, salt, pepper and eggs in a large bowl.  Form about 1" meatballs (I used a cookie scoop).  Heat 1 tbsp. oil in a stock pot over medium-high heat.  Add the meatballs and cook on each side until nicely browned and transfer to a plate.  (Or, you can bake them at 350 for about 30 minutes, which is what I might do next time).

Heat the remaining tbsp oil in the pot and add the onions, carrot and garlic.  Cook 10 minutes or until the vegetables are soft (I never add the garlic until the last few minutes).  Stir in the greens, cook 3 minutes.

Add the meatballs and broth; bring to a boil, reduce heat and simmer 5 minutes.  Serve with parmesan cheese sprinkled on top.

Salsa Meatloaf

Loaf:
1 lb. ground turkey (or beef)
3/4 cup breadcrumbs
1 small onion, diced
1 tbsp Worcestershire sauce
1/2 package dry onion soup mix
1 egg
1 tsp garlic
1/2 tsp pepper
3/4 cup salsa

Sauce:
3/4 cup salsa
1 tsp brown sugar
1 tsp chili powder
2 tbsp ketchup

Combine all loaf ingredients and place in a loaf pan.  Bake at 350 for 45 minutes.  Meanwhile, combine all sauce ingredients.  Spread over meatloaf and continue to bake for 10-15 minutes.

Mozzarella-Stuffed Turkey Meatloaf

1.5 lbs ground turkey
1/2 cup seasoned dry breadcrumbs (or 1/4 breadcrumbs and 1/4 parmesan)
1 tsp dried oregano
1/2 tsp salt
4 oz. grated mozzarella cheese (1 cup)
1 (10 oz.) package frozen chopped spinach, thawed and squeezed
1/2 cup minced onion
1/4 cup chopped fresh parsley
2 egg whites
1/4 tsp ground black pepper
2 tbsp ketchup
2 tbsp dijon mustard

Preheat oven to 375.  In a large bowl, combine turkey, spinach, onion, bread crumbs, parsley, oregano, egg whites, salt and pepper.  Mix well with hands.  Press half the mixture into an 8-inch loaf pan.  Top bottom half with grated cheese.  Press remaining turkey mixture over top and flatten to make an even layer.  Whisk together ketchup and mustard and spread mixture over prepared meatloaf.  Bake 1 hour, until top is golden and loaf has pulled slightly away from sides of pan.  Let stand 10 minutes, then slice.

Slow Cooker Meatballs

1 Jar of Grape Jelly, 1 bottle Heinz Chili Sauce, Pack of Frozen Meatballs.  Cook in Crockpot for 6 hours.

La Bamba Casserole

1 (4 oz.) can chopped green chilies  
1 lb. ground turkey                                     
1 cup chopped onion
2 tsp. chili powder                                                         
1/2 tsp. ground cumin
1/4 tsp. salt                                                      
2 cloves garlic, minced                                                       
1 (10 oz.) can diced tomatoes with green chilies
2 cups frozen whole kernel corn, thawed
1 (16 oz.) can fat-free refried beans
1 1/2 cups (6 oz.) shredded cheddar cheese
1 cup chopped tomato                      
1/2 cup chopped green onions

Preheat oven to 375.  Arrange chilies in a single layer in a 9x11 baking dish coated with cooking spray.  Heat a large nonstick skillet over medium-high heat.  Add turkey, onion, chili powder, cumin, salt and garlic; saute 5 minutes, stirring to crumble.  Add diced tomatoes, cook 5 minutes or until liquid evaporates.  Spoon turkey mixture over chilies.  Top with corn.  Carefully spread beans over corn.  Sprinkle cheese over beans.  Bake at 375 for 30 minutes.  Let stand 5 minutes; top with chopped tomato and green onions.

                                Turkey mixture

                                 I served it with tortilla chips

Spanish Style Meatloaf

Gary loves this...

2 tsp. extra virgin olive oil
1 small yellow onion, diced (3/4 cup)
2 garlic cloves, minced
2 small potatoes, peeled and diced (1 1/3 cup)
1/2 small green bell pepper, seeded and diced (1/2 cup)
1 3/4 tsp. smoked paprika
1 tsp. dried thyme
Coarse salt and pepper
1 1/2 lbs. ground turkey
1 cup grated manchego cheese (I used 1/2 c parmesan & 1/2 c shredded mozzarella instead)
1 to 2 slices white bread, diced (1 cup) (I used 1/2 cup bread Italian breadcrumbs instead)
1 large egg

Preheat oven to 350.  In a medium skillet, heat oil over medium-high.  Add onion, garlic, potatoes and bell pepper and cook, stirring occasionally, until onion is soft and vegetables begin to brown, 5 minutes.  Add paprika and thyme, season with salt and pepper and cook stirring, 1 minute.

In a large bowl combine turkey, cheese, bread and egg.  Add vegetable mixture and season with 2 tsp. salt and 1/2 tsp. pepper.  Using your hands, mix until ingredients are combined.  Transfer to a parchment lined rimmed baking sheet; form into a 4x10 inch loaf.  Bake until meatloaf is cooked through, 40 minutes, rotating sheet halfway through.  Let rest 15 mins before slicing.

Tex-Mex Frito Chili

2 tbsp. extra-virgin olive oil
1 lb. ground turkey (or lean ground beef)
1/2 sweet onion, finely chopped (about 1 cup)
1 clove garlic, finely chopped
1 tbsp. chili powder
1 tsp. ground cumin
1- 15 oz. can black beans
1- 15 oz. can pinto beans
1- 10 oz. can tomatoes with green chiles
Salt and pepper
1/2 cup chopped cilantro
12 oz. pepper jack cheese, shredded (about 3 cups)
1 bag (about 10 oz.) corn chips, like Fritos

1. In a Dutch oven, heat the olive oil over medium high heat. Add the meat and cook for 7 minutes. Add the onion, garlic, chili powder and cumin and cook over medium-low heat for 5 minutes. Add the beans, with their liquid, and the tomatoes; bring to a simmer. Cook, stirring occasionally, until thick, about 15 minutes. Season with salt and pepper.

2. Stir in the cilantro, then top with the cheese, cover and let stand until the cheese melts, 5-10 minutes. Place a handful of Fritos in each bowl. Top with chili and serve.

(From Rachael Ray Magazine)