Category — Turkey

When you’re eating a lot of lean protein, keeping things interesting is a challenge. Since becoming the chicken breast whisperer, I’ve been on a quest to liven things up, without salt. Sometimes, it’s hard to stay inspired and interested. [Read more →]

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Whether you’re low-carbing, dieting, or just trying to incorporate more healthy, home-cooked food into your diet, ground turkey breast can be a super-versatile addition to your repertoire. It’s unglamorous and pretty tasteless on its own, but it’s a blank slate for lots of flavor options and a great way to get a lean protein hit. Here are three ways I’ve been enjoying it lately. [Read more →]

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I’m on a never-ending quest for good turkey burger recipes. There’s our “Favorite Turkey Burger” recipe that I love, but while I’ve tried things like mixing in a log of herbed goat cheese, or Mexican spices, I’m usually underwhelmed. Let’s face it. Turkey breast is very low in fat & high in protein, which is good from a dietary perspective . . . but it’s pretty flavorless. So you’ve really gotta do some work to zazzle it up. [Read more →]

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When I first saw this recipe, I didn’t believe the total time could be 30 minutes, and I was right – it’s more like 45 by the time you do a bit of chopping.  But once this hits the oven (after about 15 min. of prep), you’re pretty much free to do as you please.  And when it comes out, you’ve got a complete meal that just screams “fall!”

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Cabbage is humble food, no? It stands in stark contrast to all the fancy, fussy food we just finished eating for the holidays.  It’s cheap, it’s filling, but it’s also remarkably healthy.  I had two giant heads in the fridge, courtesy of my Shared Harvest CSA share – one green, one purple. [Read more →]

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What? North African cuisine in the Crock-Pot? Yeah baby!  When I saw this recipe, I immediately tagged it and made a note: “MUST MAKE THIS RECIPE!”  [Read more →]

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Ahhh, the weather was SO beautiful in Boston on Friday night.  Breezy, not too hot, low humidity – it screamed out for another dinner on the patio.  D. came home early and fired up the charcoal grill, and L. and I got to work in the kitchen. 

That’s where the breakthrough comes in.  Those of you who know me off-blog know that I’ve cooked with L. since she was 2.  It was mostly a labor of love for me – often frustrating, but I kept at it.  She loved “helping” me out in the kitchen, and I was hopeful that someday, it’d start to pay off and we could work together and enjoy each other’s company while cooking at the same time.  After years of waiting (my baby turns 7 in a week) I’m pleased to report that L’s turned a corner in the kitchen – she is now a bona fide sous chef.  Yes, that’s right; she’s now not only willing, but actually helpful in the kitchen! That’s her up there, chopping scallions. 

The other night she suggested we make fettuccine carbonara – and she actually separated eggs all by herself. 

I did other stuff while she prepped, stirred, measured and combined . . . amazing and fun for both of us.  And the results were delicious.

Anyway, back to the Friday night burgers.  These were a snap to throw together and very tasty, unlike some turkey burgers.  Fire up the grill or fry ‘em up in a pan – either way they’ll take you under 30 minutes.  Enjoy!

California Turkey Burgers (adapted from Fitness Magazine)

 

Combine all the ingredients in a large bowl.  Mix with hands, being careful not to overwork the mixture.  Shape into 6 patties and cook until cooked through the middle, about 5 min. each side.

Serve with:

 

Serves 6.

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This is a great little recipe.  It may be quite different from what you’re cranking out on a typical weeknight, but it won’t be much more difficult.  Don’t be afraid of the chopping – that’s almost the entire time-cost of preparing this dish – so really, in just 30 minutes, you can serve your family a healthful meal that is high protein, low calorie, tasty and fun.  Keep a fork handy – because although you’re supposed to eat these with your hands, they can get a little messy.  And put a bottle of sriracha on the table, so those who like heat can spice things up!

Thai Turkey Cabbage Rollups (adapted from Cooking Light)

 

Heat the oil in a large skillet over medium heat.  Add the ginger and turkey to the skillet and cook, breaking up the turkey, until the meat is no longer pink.  Place the turkey in a large bowl.  Add the remaining ingredients and stir well.  Spoon turkey mixture into cabbage leaves, roll up, and enjoy!

Serves 4.  I served this with Chinese noodles dressed with some sesame oil and soy sauce (one of L’s favorite comfort foods) and some Asian Slaw on the side.

To make this vegetarian/vegan, sub in vegetarian fish sauce (although Cooking Light says you can omit the sauce, I think it’s essential to the flavor of the dish) and crumbled tofu instead of turkey. 

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