Tag Archives: turkey

Linguine with Easy Meat Sauce

I remember when I was younger, my mom would often make spaghetti and meat sauce for dinner. She would brown the beef in an electric skillet and let the tomato sauce simmer with the meat for what seemed like forever. This recipe for Linguine with Easy Meat Sauce tastes just as good as her spaghetti dinners and can be made in a fraction of the time. Fresh linguine, which takes no time at all to cook, is topped with a meaty, tomato-y sauce, shaved parmesan cheese and chopped parsley. I used ground turkey in place of the lean beef and the recipe still tasted great. I was really looking forward to having these leftovers to take for lunch this week but after my friend and I got home from a night on the town Saturday, we ended up devouring every last bite of it. I just might have to make more!

This is one of Cooking Light Magazine’s “Superfast” recipes (dishes that can be made in 20 minutes). I’m happy to say that I was chosen as the “Superfast Fan of the Month” for December 2011! For more Superfast recipes (and to find out how you can be a Superfast fan like me), check it out here.

The ingredients:

Cook linguine according to package directions. Meanwhile, add turkey, onion, garlic, oregano, and salt to a skillet and cook over medium-high heat until turkey is thoroughly cooked.

Stir in tomato paste and cook for 1 minute.

Add in undrained diced tomatoes and bring to a boil, cooking for 1 minute. Reduce heat and cook for 3 minutes.

Top each serving with parmesan cheese and chopped parsley.

Additions: None

Omissions: None

Substitutions:

  • Ground turkey for ground beef

Overall Rating: Love It

Source: Cooking Light Magazine

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Turkey, Cranberry, and Pepper Jack Quesadillas

I made my own cranberry sauce this year for Thanksgiving and I will never buy canned or premade cranberry sauce again because mine turned out perfect (see note below for the link to the recipe I made). Unfortunately, of the six people who came to my house for dinner, only my aunt and I ate any of it which meant that I basically had an entire bowl leftover in my fridge. I figured, what a better way to take care of some leftovers than to throw them in a quesadilla? As a result, I came up with these Turkey, Cranberry, and Pepper Jack Quesadillas. Cranberry sauce, turkey, sliced apples, scallions, parsley, and pepper jack cheese are sandwiched between whole wheat tortillas and grilled until toasty brown. One thing I love about quesadillas is that they can be an appetizer, snack, or a light meal in a pinch. These quesadillas are sweet, tangy, and spicy and you’d never know they are from leftovers.

Turkey, Cranberry, and Pepper Jack Quesadillas (makes 2 quesadillas or 4 servings; 2 wedges per serving):

  • 4 6-inch whole wheat tortillas
  • 1 McIntosh apple, sliced (or any apple of your preference)
  • 1/2 cup prepared cranberry sauce ( I made Basic Cranberry Sauce from Cooking Light)
  • 1 cup turkey breast, chopped
  • 2 tablespoons chopped scallions
  • 2 tablespoons fresh parsley, chopped
  • 1 cup pepper jack cheese

Place two tortillas on a flat work surface. Spread 1/4 cup of the cranberry sauce on each tortilla; top with apple slices. Layer chopped turkey and 1 tablespoon each parsley and scallions on each tortilla. Sprinkle each tortilla with 1/2 cup of pepper jack cheese. Top cheese with remaining tortillas. Heat a large nonstick skillet coated with cooking spray over medium-high heat (or heat panini maker to 350°). Place one quesadilla in the pan and cook 1 1/2 minutes on each side until lightly browned (top with another pan to flatten quesadillas as they cook, if necessary). Remove quesadilla from pan and repeat procedure with the remaining quesadilla. Cut each quesadilla into 4 wedges. Serve with sour cream if you like.

Thanksgiving leftovers used: turkey, cranberry sauce, apple, parsley

The ingredients:

Place two tortillas on a flat work surface. Spread 1/4 cup of the cranberry sauce on each tortilla; top with apple slices.

Layer chopped turkey and 1 tablespoon each parsley and scallions on each tortilla.

Sprinkle each tortilla with 1/2 cup of pepper jack cheese. Top cheese with remaining tortillas.

I used my beloved Cuisinart Griddler® to make my quesadillas (heated to 350°).

Remove quesadilla from pan and repeat procedure with the remaining quesadilla. Cut each quesadilla into 4 wedges.

Overall Rating: Love It

Source: Me 🙂

Turkey and Potato Soup with Canadian Bacon

I hosted my first Thanksgiving ever last week and as a result ended up with plenty of leftovers in my fridge. My plan for this week is to take advantage of those leftovers and make some new meals with them. This first leftover recipe I made is Turkey and Potato Soup with Canadian Bacon. I just happened to have turkey Canadian bacon in my fridge after finding it in my local Whole Foods last week and it worked perfectly in this dish. The recipe calls for baking potatoes but I threw in the leftover prepared mashed potatoes I had which melted into this soup deliciously. This is a warm, creamy, hearty soup that somehow sucks me right back to my childhood. And that is a compliment.

Thanksgiving leftovers used: turkey, mashed potatoes, celery, carrots, onions, broth, sage

The ingredients:

In a saucepan, sauté onion, celery, carrot, and Canadian bacon in canola oil until soft.

Add in broth, mashed potatoes, turkey, and sage. Whisk together and bring to a boil. Reduce heat and simmer 10 minutes.

Additions: None

Omissions: None

Substitutions:

  • Prepared mashed potatoes for baking potatoes

Overall Rating: Like It

Source: Cooking Light Magazine

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