Sunday Recipes featuring Ground Turkey


Honey Barbecue Meatloaf Recipe
Makes: 4 Servings

Calories per serving: 301

Fat per serving: 11g

This meatloaf recipe has honey and barbecue sauce for sweetness, smokiness, and moisture. It’s everyone’s favorite comfort food!

1 pound 90% lean ground beef
½ cup plain panko bread crumbs
1 tablespoon plus 2 teaspoons worcestershire sauce
1 tablespoon dijon mustard
4 tablespoons smoky barbecue sauce
1 tablespoon honey
½ teaspoon salt
½ teaspoon black pepper

Preheat oven to 350 degrees F. In a large bowl, use your hands to mix together the ground beef, panko, 1 tablespoon of the worcestershire sauce, the mustard, 3 tablespoons of the barbecue sauce, the salt, and pepper. Do not overwork the meat.
Shape the mixture into a long, thick log and place in an oiled baking dish. Be careful not to pack the meat too tightly or you’ll end up with a very dense, tough loaf.
In a small bowl, whisk together the remaining 1 tablespoon barbecue sauce, the remaining 2 teaspoons worcestershire sauce, and the honey. Spread evenly over the meatloaf bake for 45 minutes. Slice and serve!
Nutrition Information & Notes:

Nutrition Information: Calories 301, Fat 11g, Carb 23g, Fiber 0g, Sugars 12g, Protein 24g


Recipe: Lean Turkey Chili

Prep time: Less than 10 minutes

Cook time: 25-30 minutes

Yield: 9 servings

Serving size: 1 cup


½ tablespoon extra virgin olive oil
1 tablespoon minced garlic
1 yellow onion, diced
1 pound lean ground turkey
14.5-ounce can pinto beans, drained and rinsed
14.5-ounce can reduced-sodium black beans, drained and rinsed
14.5-ounce can red kidney beans, drained and rinsed
Two 14.5-ounce reduced-sodium diced tomatoes
2 cups low-sodium chicken broth
6-ounce can tomato paste
2 tablespoons chili powder
2 tablespoons cumin
1 tablespoon paprika
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon cinnamon
Optional toppings*:
Light sour cream
green onions
reduced-fat mild cheddar shredded cheese
jalapeño peppers
*Optional ingredients are not included in the nutritional calculations.

Heat a large stockpot over medium-high heat, add the oil and cook the garlic, onion, and turkey for about 6-8 minutes until the turkey is cooked and the onions are translucent. Use a wooden spoon to break the turkey up as it cooks.
Add the remaining ingredients to the pot and bring to a boil over high heat.
Reduce the heat and simmer uncovered for 15 to 20 minutes.
Serve with (optional) toppings as desired.



4 slices Bacon
2 cups Baby spinach
1 Bay leaf
1 cup Corn, canned or roasted frozen kernels
1/2 tsp Dill, dried
2 cloves Garlic
1 Onion
2 tbsp Parsley, fresh leaves
1 lb Red potatoes
8 oz Shiitake mushrooms
1/2 tsp Thyme, dried
Canned Goods
4 cups Vegetable broth
Baking & Spices
1/4 cup All-purpose flour
1 Kosher salt and freshly ground black pepper
2 tbsp Butter, unsalted
1/2 cup Half and half


Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside and drain excess fat.
Melt butter in the stockpot or Dutch oven. Add garlic, mushrooms and onion. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme and dill until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute. Whisk in vegetable broth and bay leaf, and cook, whisking constantly, until slightly thickened, about 4-5 minutes. Stir in potatoes.
Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes.
Stir in spinach and corn until the spinach begins to wilt, about 1-2 minutes.
Stir in half and half until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.
Serve immediately, garnished with bacon and parsley, if desired.


Recipe: Sausage & Ground Turkey Goulash

2 tablespoons of olive oil
1/2 cup of chopped celery
1/2 cup of chopped green bell pepper
1/2 of a large onion, chopped
1 pound of ground turkey
1/2 pound of Italian sausage
1/4 pound of andouille sausage, chopped
3 garlic cloves, chopped
1 tablespoon Italian seasoning
2 large pinches of kosher salt
8 turns of the pepper grinder
1/2 teaspoon of Cajun seasoning (like Slap Ya Mama)
1 (8 ounce) can of tomato sauce
1 can of Rotel diced tomatoes
1 (14.5 ounce) can of stewed tomatoes
2 bay leaves
1 tablespoon of dried parsley
2 cups of beef broth
2 cups of uncooked, elbow macaroni noodles

Heat oil in a large pot over medium heat; saute the celery, green pepper and onion until softened. Add the ground beef and Italian sausage, cooking over medium high heat, until lightly browned and cooked through, breaking up the meat as it cooks. Add the andouille sausage and the garlic, stir and cook another 3 minutes. Add the Italian seasoning, salt, pepper, and Cajun seasoning, stir and cook another minute.

Stir in the tomato sauce, diced tomatoes, stewed tomatoes, bay leaves and parsley, and bring to a boil. Reduce heat and simmer uncovered for 15 minutes. Add the beef broth and pasta, bring to a boil, reduce heat, cover and simmer for 20 minutes or until noodles are tender and liquids have reduced. Taste, adjust seasonings as needed, remove and discard bay leaves, and serve with a nice side salad and a green veggie.



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