Tag Archives: turkey

Lighter Sloppy Joes

My posts have been few and far between lately. I can’t explain it. I’m busy, I spend too much time on the computer already, I have other things I want to do, blah blah blah. The thing is, I still cook every weekend and make the food I plan on posting. I just don’t get around to writing up these posts. Honestly, my life is boring lately. I don’t really have anything to say. My life consists of work, cooking, eating and doing puzzles. Oh, and trying to get in a daily workout. But who wants to hear about all of that? It’s life after all and we all have one. Not to mention that I’ve been struggling with what to make lately. I’m trying to eat healthy and make food that is easy to portion out. Because I am one of those people who will have just one more bite, okay one more spoonful, okay one more helping. Portion control for me is key. These Lighter Sloppy Joes are a good dish to portion out so they make for a quick go-to lunch or dinner.

Ground turkey is cooked with onion and spices before settling into a smooth tomato sauce. Mashed up chickpeas are added to the mixture which gives an additional nutritious boost that blends right in. I’ve been pretty into sloppy joes lately and this unique kind is a new favorite. I’m a firm believer in the benefits of beans so this sandwich is a winner in my book. I topped this with some spicy banana peppers instead of pickles and now I’m hooked. I may never go back to regular pickles again. Especially on my sloppy joes.

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Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion; sauté 4 minutes or until almost tender.

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Add turkey; cook until browned and no longer pink, stirring to crumble. Stir in chili powder, sugar, and salt; cook 1 minute, stirring constantly.

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Add 1/4 cup water and tomato sauce; reduce heat, and simmer 2 minutes or until thickened.

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Place chickpeas in a bowl; partially mash with a fork or potato masher. Stir chickpeas into turkey mixture.

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Spoon about 1/2 cup turkey mixture onto bottom half of each bun; top each with pickles or banana peppers and top half of bun.

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Additions: None

Omissions: None

Substitutions:

  • Ground turkey
  • Banana peppers

Overall Rating: Love It

Source: Cooking Light magazine

Teriyaki Meat Loaf

Thanks to those of you who keep checking in and I’m sorry I’ve been slacking on the posts! Last week I was recovering from food poisoning and the week before that I was in Buenos Aires for work. This week – I have no excuses. I’ve been on vacation all week, laying by the lake just north of Chicago and getting in a lot of rest, relaxation and exercise. Since I’m not home, I haven’t been cooking like I normally would on my days off but I have a few recipes stashed away that I’ve made for times like this when I haven’t been cooking. One of my favorites I’ve made recently is this Teriyaki Meat Loaf.

Ground meat (the recipe calls for beef; I used turkey) is jolted with flavors of ginger, garlic, soy sauce, and sesame oil before being bathed in a little teriyaki sauce. After a first trip to the oven (since I used turkey, I cooked it for 40 minutes here), more teriyaki sauce is added and the meatloaf is surrounded with crisp green beans. Another 20 minutes in the often and the entire meal is done. This meatloaf is packed with salty sweet flavor and the green beans are perfect sidekicks. This meal was a hit for me, despite popping my jaw out of socket when eating a green bean, but I digress. I just might have to make this again when I get back home.

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In bowl, combine meat, egg, breadcrumbs, ginger, garlic, soy sauce and 1/2 tsp. oil. On foil-lined baking sheet, shape into loaf. Drizzle with half the teriyaki sauce and bake at 375 degrees 20 minutes for beef, 40 minutes for turkey.

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In bowl, toss beans with remaining oil; season.

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Top meat loaf with remaining teriyaki sauce and surround with beans.

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Bake until meat loaf edges are browned and beans are tender, 20 minutes.

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Additions: None

Omissions: None

Substitutions:

  • Ground turkey

Overall Rating: Love It

Source: Everyday with Rachael Ray magazine

Slim Turkey Reubens

Who knew there was such a thing as turkey pastrami? Had I known this, I might have been trying to make Reubens a long time ago! There used to be a restaurant near me that served Rachaels – basically a Reuben but with turkey and coleslaw instead of pastrami and sauerkraut. It was my favorite sandwich there. I saw this recipe for Slim Turkey Reubens and knew immediately I needed to try to make it. I was a little worried about the sauerkraut since I’m not a fan but figured I’d give it a go. You never know, right?

Turkey pastrami, reduced-fat Swiss cheese, and sauerkraut is sandwiched between rye bread which is slathered with whole-grain mustard on one side and a yogurt-based Russian dressing on the other. The Russian dressing, made with yogurt, ketchup, pickles, and capers, was so flavorful and not at all tangy as Greek yogurt can be. Not being a sauerkraut or capers fan, I was a little skeptical. But I have to say, this sandwich ROCKS! And who knew that cooking spray could create such a beautifully golden toasted goodness? There are so many different flavors going on with the rye, the mustard, the sauerkraut, the cheese, the pickles, and the capers but where one might overpower a regular sandwich, all of these marry so perfectly together that it’s a perfect storm of flavor. Forget about Rachaels – I’m sold on these Reubens.

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In a small bowl, mix the yogurt, pickles, ketchup and capers to make Russian dressing; season with salt and pepper.

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Spread mustard on 4 slices of bread; top with the cheese, pastrami and sauerkraut. Spread the Russian dressing on the other 4 slices of bread. Add to the sandwiches, dressing side down.

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Heat a large skillet or griddle pan over medium. Coat both sides of the sandwiches with cooking spray. Working in two batches, cook the sandwiches, covered, until the cheese melts and the bread is toasted, 2 to 3 minutes per side.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Everyday with Rachael Ray magazine

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