Turkey Meatballs

These are super easy and perfect for a quick weeknight meal. I served mine with risotto and a salad.

• 1/3 c grated Parmesan cheese — plus additional for serving
• 1/3 c breadcrumbs
• 3 tbsp finely chopped fresh herbs— basil, parsley, or chives a combo, plus additional for serving
• Salt and pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried oregan
• 1/4 tsp red pepper flakes — optional
• 1 lb ground turkey
• 1 large egg
• Olive oil spray

Preheat oven or Airfryer to 375. Spray a pan with olive oil.

Combine all ingredients except olive oil spray in a bowl. Form into small balls and place on cookie sheet (I use a cookie scoop to make fast work of it. Spray Meatballs with olive oil.

Bake or air fry for 12 – 17 minutes until browned and they reach an internal temp of 165.

Serves 4 – 6.

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Turkey Chili

This is where the multicooker shine! Cook your beans under pressure, sauté your veg and meat and then bring them all together to slow cook for one tasty chili!

• 1 lb dried pinto beans
• Salt
• Bay leaf
• 1 lb ground turkey
• 2 onions, sliced thin
• 2 poblano, diced
• 2 red bell peppers, diced
• 2 jalapenos, diced
• 5 cloves garlic, minced
• 4 tbsp Chile powder
• 2 tsp oregano
• 2 tsp ground cumin
• 1 tsp black pepper
• 1/2 tsp coriander
• 1 larger beer
• 28 oz diced tomatoes with chilies

Place beans, 6 c water, 1 tsp salt and bay leaf in the multicooker. Cook on high pressure for 30 minutes and allow to release. Drain and remove the bay leaves.

Turn you multicooker to sauté. Add turkey and cook until browned, breaking up with a spoon. Remove from cooker. Add onions, peppers and garlic and sauté until soft. Add spices, Turkey, beer and tomatoes, cook for 5 min. Stir in beans and cook in slow cooker mode on low for 6 hours.

Garnish with cheese, sour cream, salsa and/or hot sauce.

Serves 8 – 10

Turkey Panini

I don’t have a panini press so I used my griddle and a cast iron skillet, I put a piece of parchment between the sandwich and skillet to make clean up easier.

• 1 mashed avocado
• 2 pieces ciabatta bread, sliced in half
• Baby spinach
• 4 oz sliced turkey
• Sliced cheese
• 2 jarred red peppers, drained
• Olive oil spray

Spread 1/4 avocado on the bread. Top with spinach, turkey, cheese and pepper. Smash down. Spray with olive oil and cook over medium heat on a griddle or panini press about 5 minutes per side till heated through.

Serves 2.

Santa Fe Egg Rolls

Another winner from Skinny Taste! I added a lot more veg and cooked in the air fryer.

1 avocado
¼ c mayonnaise
¼ c buttermilk
¼ c chopped scallions
⅛ tsp garlic powder
1 tsp onion salt
1 tbsp parsley, minced
⅛ tsp dried basil
Pepper

Egg Rolls
Cooking spray or oil mister
1 lb ground turkey
½ tsp salt
1 chopped onion
1 chopped red bell pepper
1 garlic clove, crushed
1 can diced green chiles
8 oz spinach
1 cfrozen corn kernels, thawed
1 can black beans, rinsed and drained
1 tap ground cumin
1 tsp chili powder
Egg roll wrappers
1 c shredded pepper Jack cheese

In a small blender, combine the ingredients for the avocado ranch sauce and blend until smooth.

Preheat the oven to 400°F. Coat a baking sheet with cooking spray.

Heat a medium skillet over medium-high heat and coat it with cooking spray. Add the ground turkey and salt. Cook, using a wooden spoon to break the meat into small pieces as it browns, about 4 minutes. Add the onion, bell pepper, and garlic and cook, stirring, until tender, 2 to 3 minutes. Add the green chiles, spinach, corn, black beans, cumin, and chili powder and cook, stirring, until the liquid evaporates, 3 to 4 minutes.

Place an egg roll wrapper on a clean work surface with a corner facing you. Spoon ¼ c of the turkey mixture at the bottom corner and top with 1 tbsp Jack cheese. Fold the bottom corner over the mixture so that it covers it completely, then roll to the center of the wrapper. Fold the left and right corners into the center to form an envelope. Roll the wrap upward one time, leaving the top corner open. Wet your index finger with a little water and moisten the corner. Fold the corner down to seal the roll. Repeat for all the rolls and place on the prepared baking sheet. Coat each roll with cooking spray.

Bake until the rolls are crisp and golden brown, 6 to 8 minutes per side.
Serve with the sauce on the side.

Serves 20.

Turkey Pumpkin Chili

This slow cooker chili is easy and oh so tasty! 

Ingredinets:
1 lb ground turkey
1/2 tsp olive oil
1 small onion, chopped
3 garlic cloves, minced
2 tsp chili powder
2 bay leaves
1 tbsp cumin
2 tsp oregano
2 (15 oz cans) white northern, rinsed and drained
15 oz can pumpkin puree
2 4.5 oz canned chopped green chile
2 c chicken broth
Cilantro
Green onions, chopped
Cheddar cheese, grated
Salt and pepper to taste
Sour cream for topping

Place multicooker on sauté, add oil, turkey, onions and garlic, cook until meat is brown and onions are soft. Add chili, cumin and oregano, stir and cook for two minutes. Add bay leaf, pumpkin, broth and bay leaves. Cook on high for 4 hours or low for 8 hours.

Serve with cheese, Cilantro, green onions, etc.

Serves 6 – 8.

Slow Cooker Indian Turkey and Peas

This is from Skinny Taste, it is tasty and super easy!

Ingredients:
1 tbsp ghee or butter
1 onion, chopped
3 cloves garlic, minced
1 tbsp grated ginger
1 lb ground turkey
1 tsp salt
1 c tomato sauce
1 jalapeno, finely chopped
1 1/2 tsp groubd coriander
1 1/2 tsp ground cumin
1 1/2 tsp chili powder
1 1/2 tsp ground tumeric
1 1/2 tsp garam masala
1 1/2 tsp cinnamon
1 bay leaf
1 c frozen peas
1/2 c cilantro, chopped

Set your multicooker on sauté, melt the ghee add the onion and cook until soft. Add garlic and ginger and cook for two minutes. Add the turkey and salt and cook, breaking up with a wooden spoon and cook 5 – 6 minutes. Add the spices and cook for 2 minutes. Stir in tomato sauce, jalapeño, bay leaf and cover. 

Cook 3-4 hours on high or 6 – 8 on low. During the last 30 minutes stir in peas. Remove bay leaf and stir in Cilantro just before serving.

Serves 6.

Corn and Turkey Meatballs

  
Another winner from Ottolenghi! These meatballs are nice and moistens suace adds a nice sweetness.  I also made his spicy carrot salad.

Select items to add to your ‘On-The-Go’ shopping list

Ingredients:
2/3sweetcorn kernels (fresh or frozen)
3 slices of stale white bread, crusts removed, chopped
1 lb ground turkey
1 egg
4 green onions, finely chopped
2 tbsp finely chopped parsley
2½ tsp ground cumin
1½ tsp salt
½ tsp black pepper
1 garlic clove, crushed
sunflower oil for frying

Roasted pepper sauce:
1 jar roasted red peppers
3 tbsp olive oil
1 tsp salt
1 oz cilantro, leaves and stalks
1 garlic clove, peeled
1 small mild chilli, deseeded
2 tbsp sweet chilli sauce
2 tbsp cider vinegar

For pepper sauce, combine all ingredients in a food processor and process till smooth.

Preheat oven to 400.

In a large non-skillet, heat corn overnight medium high heat, and roast until browned. Cool.

In a large bowl, combine all ingredients, and use your hands to combine. Form into golf ball sized balls. 

Reheat the skillet with 1 TBSP oil over medium heat and cook meatballs until browned. Place on a pan and heat in oven for an additional 5 minutes until cooked through.

Serve with sauce.

Serves 4.

Turkey Panini with Avocado, Spinach and Roasted Red Pepper

  
A quick and healthy sandwich!

Ingredients:
1 avocado, mashed
4 sandwich thins, or bread of your choice
2 c baby spinach
8 slices turkey
4 slices provolone
4 jarred roasted red peppers
Olive oil spray

Spread the avocado mash on 4 slices of bread. Top with remaining ingredients and bread. Press down.

Heat a pan over medium heat, spray with olive oil. Place sandwich in pan and top with a heavy pan. Cook about 5 minutes per side.

Serves 4. 5 WW PP. 

Turkey Meatballs with Red Pepper sauce

These yummy meatballs are inspired by Ottolenghi – yup been cooking enough of his recipes to start making tweaks. I love these because there are plenty of leftovers for lunch.

INGREDIENTS:
3/4 cup sweetcorn kernels (fresh or frozen)
3 slices of stale white bread (I used Hawaiian rolls)
2 TBSP milk
1 lb ground turkey breast
1 egg
8 green onions, finely chopped
4 TBSP finely chopped parsley
2 ½ tsp ground cumin
1 ½ tsp salt
½ tsp black pepper
1 tsp ground coriander
1 garlic clove, crushed

Roasted pepper sauce
2 roasted red peppers
3 sweet & hot red peppers
1 tsp salt
a handful of cilantro, leaves and stalks
1 garlic clove, peeled
2 TBSP cider vinegar

Combine red pepper ingredients in a blender. Process until smooth, then taste and adjust the salt if necessary. Set aside.

For the meatballs, place a heavy non-stick frying pan over a high heat and throw in the corn kernels. Toss them in the hot pan for 2-3 minutes, until lightly blackened. Remove and leave to cool.

Soak the bread in milk for a minute, then squeeze well and crumble it into a large bowl. Add all the rest of the ingredients and mix well with your hands.

With wet hands, shape the mince mix into balls, about the size of golf balls.

Cook them in small batches over medium heat until they are golden brown all over and cooked through.

Serve with sauce on the side.

Serves 4 – 6.

Turkey Zucchini Burgers with Yogurt Sauce

I’m totally hooked on Jerusalem and Plenty by Ottolenghi. This burgers are amazing. I opted to grill them instead of cook them in oil to cut down on the calories a bit. I served them with grilled okra tossed in garlic, cayenne, salt and pepper.

Ingredients:
For the Burgers:
1 lb ground turkey
2 small grated zucchini
6 spring onions, sliced thin
1 egg
2 TBSP chopped mint
2 TBSP chopped cilantro
2 garlic cloves, minced
1 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne
For the Sauce:
1/3 c sour cream
2/3 c Greek yogurt
Zest of 1 lemon
1 tablespoon lemon juice
1 clove garlic, minced
1 1/2 TBSP olive oil
1 TBSP sumac
1/2 tsp salt
1/2 tsp pepper

Make the Sauce:
Put all the ingredients into a bowl and stir.

Make the Burgers:
Mix all the burger ingredients, other than the oil, in large bowl. Shape into 8 small burger.

Heat your grill on high and cook for 3 – 4 minutes per side.

Serve with sauce.

Serves 4.