Greek-Style Turkey Burgers

Ingredients:

• 1 pound ground turkey breast
• 1/3 cup breadcrumbs (I used Italian.)
• 3 cloves garlic, finely minced (or frozen garlic cubes)
• 1 egg
• 1/2 teaspoon paprika
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 teaspoons olive oil
• 1/3 cup shredded zucchini (well-squeezed of excess liquid)
• 1/2 cup feta cheese crumbles
• 2 tablespoons chopped sun-dried tomatoes (optional)
• 1/4 cup finely diced red onion
• burger buns, feta cheese, red onions, lettuce or spinach, tomatoes, and/or tzatziki sauce for serving

Directions:

• Add the ground turkey to a large bowl along with the breadcrumbs, garlic, egg, paprika, basil, oregano, salt, pepper, olive oil, zucchini, feta, sun-dried tomatoes (optional), and red onion. 
• Mix well with your hands until everything is evenly distributed throughout the mixture.
• Divide the mixture into 4 patties.  
• Grill over medium-high heat, around 400 degrees, (or fry in a frying pan over medium-high heat) for about 7-8 minutes per side, or until the internal temperature of the burgers reach 165 degrees Fahrenheit (74 Celsius) measured with an instant read thermometer. (I air fried mine on the grill setting (500 degrees) for about 5 minutes per side.)
• Remove the burgers from the heat and let them sit for about 5 minutes before serving. This helps them stay juicy and prevents them from falling apart. 
• Serve on toasted buns with spinach or lettuce, tomato slices, additional red onions and feta cheese, and a generous amount of tzatziki sauce.

Notes:

To make these burgers ahead of time, simply form the burgers and place them on a plate in the fridge (place parchment paper between the burgers to prevent them from sticking to one another) for up to 24 hours until you're ready to cook them. 
*www.thebusybaker.com

Ground Turkey Meatloaf (This can be made ahead of time!)

Ingredients:

• 1 ½ pounds ground turkey (I used 98/2, but 97/3 works too!)
• 1 cup breadcrumbs (I used Italian seasoned.)
• 1 cup shredded onion
• 3 garlic cloves, minced (or 3 frozen cubes)
• ¾ cup shredded carrots (or 1-2 large carrots)
• ½ cup chopped fresh spinach
• ⅓ cup shredded mozzarella cheese
• ¼ cup ketchup
• 1 tablespoon chopped parsley (optional)
• 2 eggs
• 1 tablespoon Worcestershire sauce
• 1 ¼ teaspoon salt
• ½ teaspoon pepper
• Glaze (additional) Ingredients:
• ¼ cup ketchup
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce

Directions:

1. 1. *I did not shred my onion, dice my carrots, or chop my spinach.  Using a food processor, I added all three ingredients (chunks of onion, carrots, and whole spinach leaves) and mixed together.  While I was at it, I put the garlic in there with it. After prepping veggies, add all the ingredients (including breadcrumbs cheese, ketchup, parsley, eggs, Worcestershire, salt, and pepper) into a large bowl (NOT INCLUDING the ingredients for the glaze). Using a fork or clean hands, mix until everything is fully incorporated.  If you're making this early in the day (before serving), simply prepare on a baking sheet and cover with Saran Wrap.   Refrigerate.  Remove 30 minutes before baking to allow to reach room temp.
2. 2. To make the glaze, mix all three ingredients together in a small bowl.  Set aside.
3. 3. Preheat oven to 350 degrees. Line a sheet pan with parchment paper and pour meat onto pan. Use your hands to form into a loaf shape, trying to keep it level so it cooks evenly.
4. 4. Bake meatloaf for 30 minutes, then remove from oven and brush 3/4 of the glaze all over. Place back in the oven for another 20 minutes, and remove again to glaze with the remaining sauce.  Bake for 10 final minutes, or until internal temperature reaches 165 degrees. Remove and let cool for 10 minutes before serving. Sprinkle with chopped parsley to garnish (optional).
5. *Adapted from www.lifeisbutadish.com

Easy, Lean Chili Mac

Ingredients:

• 3 cups white onions, diced (I use the frozen, pre-diced bags for ease! Look for them in the freezer section (12oz. bag); they are life-changing! If you go this route, you need one bag for this recipe.)
• 2 small zucchini, finely chopped 
• one red bell pepper, finely chopped (I used yellow.)
• 2 teaspoons salt
• 1.5 pounds 93/7 lean ground turkey
• 2 tablespoons chili powder 
• 2 tablespoons ground cumin
• 1 tablespoon dried oregano
• 2 teaspoons onion powder
• 7 garlic cloves, minced or frozen Dorot cubes (my preference)
• 2 tablespoons tomato paste 
• Liquid smoke, optional (I did not use.)
• 15 oz. can tomato sauce
• 7 oz. mild diced green chilis, undrained (I used 2, 4 oz. cans)
• 10 oz. mild green enchilada sauce 
• Rotel, undrained (or canned diced tomatoes) (I used petite diced tomatoes.  Rotel makes the recipe a bit spicy for the little ones' liking.)
• 3.5 cups chicken stock or broth
• 1 pound cavatappi or other short pasta (I used rotini.)
• 4 oz. reduced fat cream cheese
• 1/2 cup nonfat Greek yogurt 
• 1/2 cup grated cheddar cheese

Directions:

*Before starting, if you desire (like I did), I wanted the veggies to really blend into the meat, so I used a food processor to “rice/finely chop" the zucchini and bell peppers! This is a great trick for any picky eaters if you want to “sneak” in more veggies.  They were totally hidden!

Start by heating a large Dutch oven (or any heavy-bottom pot you have!) over high heat. Spray with a spritz of olive oil and let it get nice and hot. Add in the diced onion, zucchini, bell pepper, and salt, and let it cook for 5-7 minutes--just enough time to get everything tender and fragrant.  The food processed zucchini and pepper will release their natural juices as they cook down and this is great to help with added liquid at the end...another bonus to processing those veggies beforehand!

When the veggies are ready, scoot them to the side of the pot and let the surface get nice and hot for a minute before adding your ground turkey.  Add it to the pan and sprinkle the top of the meat with your dry seasonings (chili powder, cumin, oregano, and onion powder), and break it up until cooked through, stirring often and eventually mixing in the cooked veggies.

When the meat is cooked, you can add your minced garlic/cubes, tomato paste, and liquid smoke (optional). Make sure to stir everything well and leave it for about a minute. Then pour in your tomato sauce, green chilis, enchilada sauce, Rotel/diced tomatoes, and chicken stock/broth. Let it get nice and hot for a minute and then turn it down to medium before adding your pound of pasta. Simmer until your pasta is al dente (about as long as your pasta instructs you).  TRUST ME.  Test occasionally for "almost" doneness and don’t overcook it! You don’t want mush later. 

Turn off heat and stir in the cream cheese and Greek yogurt.  Add the grated cheddar, stir, and allow the cheese melt. It will continue to thicken up as it sits. Serve with a simple side salad and some crusty bread (for dipping) and you’re ready to enjoy!

*Slightly adapted from www.lillieeatsandtells.com

 

Yummiest Baked (Beef and Turkey) Tacos!

This recipe has been modified a bit from the original.  I didn't like that it called for "half a can..." and "half a can...." because I didn't want the other half to go to waste.  To solve that problem, I changed it to 2 pounds of meat, but when I served it, I used half the recipe and saved the other half for another time!  

For a better idea, half of the recipe below will use about 10 taco shells.

Ingredients: 

Hard taco shells (I used the 10 count, El Paso "Stand and Stuff" brand so I could have the flat bottom for easy filling. *If your kids aren't hard taco shell fans, you can also just make the meat filling and serve in soft shells.)

1 pound ground turkey

1 pound ground beef (I used 93/7.)

1 can refried beans

1, 15 ounce can tomato sauce

2, 7 ounce cans of mild green chilis (You're safe using one 8 ounce can if you prefer that.)

1, 1 ounce packet mild taco seasoning

1, 8 ounce bag shredded cheese 

Taco toppin's - whatever your heart desires!

Directions: 

1. Preheat oven to 350 degrees. 

2. Start by browning your meat in a skillet. Once cooked, drain any excess fat.

3. Stir in refried beans, tomato sauce, and the green chilis.

3. Add taco seasoning and combine.

4. Warm for 5-10 min until heated through.

5. Fill hard taco shells with mixture (I used about 1/3 cup for each shell) and assemble in a 9 x 13 baking dish. 

6. Top with shredded cheese and bake uncovered for 10 minutes. 

*www.arrowsandbow.com

Baked Turkey + Swiss Sliders

The best weeknight dinner (or crowd-pleasing app) when you have a jam-packed kids' sports and activities kind of night!  Serve with your favorite sides of choice.

These sliders can be assembled up to 4 hours before baking, which is my favorite kind of meal!  Simply store them covered in the fridge until you're ready to bake 'em.

Don't like turkey and Swiss combo?  Play around with different meats and cheeses!

 

Ingredients:

• 1 12-count package King’s Hawaiian Sweet Rolls (I like the King's Hawaiian Savory Butter Rolls.)
• ▢ 3/4 pound thin-sliced deli turkey
• ▢ 3/4 pound thin-sliced Swiss cheese (Make sure to ask for it to be sliced thin or get Sargento brand "thin-sliced" Swiss.)
• ▢ 1/2 cup unsalted butter (I only used half of a stick.)
• ▢ 1/2 tablespoon Dijon mustard
• 2 teaspoons brown sugar
• ▢ 1/2 tablespoon Worcestershire sauce
• ▢ 1/2 tablespoon Everything but the Bagel seasoning

Directions:

(See below for step by step images!)

• Preheat the oven to 350F. Line a 9 by 13-inch casserole dish with foil and spray the bottom with cooking spray.
• Without pulling the rolls apart, slice them in half horizontally. Place the bottom half of rolls in the prepared casserole dish.
• Layer the turkey onto the rolls, and then layer on the cheese.
• Place the top half of rolls onto the cheese.
• In a microwave-safe bowl, melt butter in microwave or in a saucepan on the stovetop. Once melted, stir in the Dijon, Worcestershire, brown sugar, and Everything but the Bagel seasoning.
• Brush the butter mixture over the tops of the rolls. Let the rolls sit for 5 minutes to soak up some of the butter.
• Cover the rolls with foil and bake until they’re warm throughout and the cheese is melted, about 30 to 35 minutes, removing the foil during the last 5 minutes.
• Serve warm and eat immediately.
  
  
  
  
  
  *www.thecookierookie.com
  
  
  
  
  
  

French Toast + Sausage Roll-Ups

Ingredients:

• 10 slices of bread (soft and fluffy works best) (I used the Sara Lee Artesano brand.  After removing the crust, it's the perfect width to fit the sausage links, too.  P.s., with the amount of egg mixture this made, I was able to make 20 roll-ups, so I used 20 slices of bread!  See notes at bottom for directions on how I used as leftovers.)
• 10 fully cooked (and defrosted, if frozen) sausage links (I used Jones chicken sausage from Costco!)
• 3 large eggs
• 1/2 cup milk
• 3 tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour (I used whole wheat.)

Directions:

• After removing the crust from each slice, use a rolling pin (or your hands) to flatten the bread.
• Place a sausage link on the edge of the bread and roll up tightly. (I like to press down along the seam to secure the roll.)  Set aside.
• Add eggs, milk, sugar, cinnamon, vanilla, and flour to a shallow dish or blender and mix until smooth. (I personally think a blender or food processor is best.  Then, transfer to shallow dish.)
• Preheat griddle or skillet over medium heat. Grease well with butter. (I used about 4 tablespoons for each batch of 10.  It seems like a lot, but the bread will soak up the butter and that's what gives it a nice crust.  Plus, when I remove from the skillet, I place on a paper-towel lined plate, to that helps to soak up any excess butter.)
• Dip sausage roll ups into the egg mixture, rolling gently to coat all sides, and then place seam-side down on hot griddle. 
• Cook for a few minutes, turning gently as you go, until golden brown on ALL sides. Serve warm, served with syrup.
  Notes: To serve leftovers next day, I put them in air fryer at 350 for about 5 minutes!
  *www.tastesbetterfromscratch.com

Cheeseburger Macaroni

Ingredients:

• 1 pound ground beef (I used ground turkey!)
• 1 packet taco seasoning (or about one ounce)
• 1 can diced tomatoes with green chilis (such as a 10 ounce can of Rotel) (I used 10 ounces of petite diced tomatoes, with no green chiles, and food processed it (a couple pulses) to minimize the chunky tomatoes)
• 2 cups beef broth
• 1 cup elbow macaroni

• 2 Tbsp. butter
• 2 Tbsp. flour (I used whole wheat.)
• 3/4 cup milk
• 1 cup shredded cheddar cheese
• 1/2 tsp. salt
• 1/4 tsp. ground pepper

Directions:

• In a large sauce pan (such as a dutch oven), brown ground beef and drain grease. (I didn't have to drain grease because of meat choice.)
• Stir in taco seasoning, tomatoes, beef broth, and macaroni and bring to a boil. Reduce heat and cover pan. Simmer 10-14 minutes or until macaroni is tender. (I stirred every so often, as the pasta stuck to the bottom of the pan while cooking.)
• In a separate small saucepan, melt the butter.  Add the flour and cook, whisking for 2-3 minutes until it becomes fragrant and starts to turn a light brown color. 
• Whisk in the milk and bring to a soft boil. Continue whisking until smooth and mixture starts to thicken. Remove mixture from heat and stir in the shredded cheddar cheese until melted. Add the salt and pepper to the cheese sauce. 
• Pour the cheese sauce over the hamburger mixture. Stir gently to combine.
  Kids loved it and so will you and your meat-loving men in your lives!
  *www.sixsistersstuff.com

Easy! Four Bean Chili (with meat option!)

Ingredients:

Chili:

• 2 large onions, chopped (I only used one large onion.  Finely dice, or even pulse in food processor if desired.)
• 1/4 cup olive oil 
• Kosher salt and freshly ground black pepper 
• 4 ounces tomato paste 
• 1/4 cup chili powder 
• 1 teaspoon chipotle powder (I didn't use because I was feeding it to my kids.)
• 1 teaspoon ground coriander 
• 1 teaspoon ground cumin 
• 1/2 teaspoon cayenne pepper (I didn't use because I was feeding it to my kids.) 
• 4 cloves garlic, chopped 
• 6 cups vegetable broth 
• One 28-ounce can diced tomatoes (I suggest petite diced, so look for two, 14 oz. cans.)
• 2 cups canned (drained) or frozen corn (I suggest sweet!)
• One 15-ounce can black beans 
• One 15-ounce can garbanzo beans 
• One 15-ounce can kidney beans 
• One 15-ounce can pinto beans 
• 2 teaspoons Worcestershire sauce

• Toppings Bar (optional garnishes):

  • Sour cream or Greek yogurt
  • Shredded Cheddar
  • Avocado
  • Cooked chopped bacon
  • Chopped yellow onions
  • Chopped chives
  • Sliced jalapenos
  • Corn chips, such as Fritos
  • Tortilla chips
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    Directions:

    For the chili: In a Dutch oven over medium heat, cook the onions with 2 tablespoons of the olive oil and a pinch of salt and pepper until the onions are soft, about 3 minutes. Mix in the remaining 2 tablespoons olive oil along with the tomato paste, chili powder, chipotle powder (optional), coriander, cumin, cayenne (optional) and garlic. Cook to toast the spices and tomato paste, 1 to 2 minutes. Then add the vegetable broth, tomatoes, corn, black beans, garbanzo beans, kidney beans, pinto beans, Worcestershire, and 1 tablespoon salt. Bring to a simmer and cook for 1 hour, stirring occasionally.

    Serve the chili with the toppings bar.
    
    

    Cook's Note

    This recipe also works well with ground turkey or beef. Simply brown 2 1/2 pounds of ground meat (remember to season!) before adding the onions.
  • *www.cookingchannel.com (Tiffani Thiessen's)