Tag Archives: turkey

Chili-Cheese Mac

I was happy to not really have any plans this past weekend and looked forward to three days of laying low, staying in and saving money. I really had to keep myself on a tight budget this week so I’ve had to curb my spending, even at the grocery store. Every ounce of restraint to spend money went out the window though on Sunday when I met some friends for lunch. Because it was dreary and rainy outside, we were restless. No one had anything to do after lunch and no one wanted to just go back home. Next thing we knew, we were on a train to Atlantic City where we played blackjack for five hours straight. For someone who was really trying not to spend any money over the weekend, the whole trip was probably a terribly bad decision so thankfully it worked out. Just one day earlier, I was at the grocery store mentally calculating the cost of my items as I went along. So many of us are on budgets so it’s always good to find recipes that are light on the wallet and can either be made with staple pantry items and/or inexpensive ingredients. This Chili-Cheese Mac is a perfect example of such a meal.

Ground meat is seasoned with spices before being simmered in broth and water with canned tomatoes and macaroni. A super simple cheese sauce made of milk, cream cheese and cheddar cheese is mixed in to create a creamy and filling meal. This dish is the closest thing I have ever made that has reminded me so much of Hamburger Helper, which I love. The spices really provide plenty of flavor and the cream cheese adds a slight tang. I used chicken broth and ground turkey instead of beef broth and beef so any variation works. An addition of peas or spinach would be great additions to make it a full meal. This makes a ton of food too so it’s great if you are feeding a big family or if you just want to have plenty of leftovers for the week.

The ingredients:

Heat oil in a Dutch oven or large pot over medium-high heat. Add ground meat and the spices. Cook 3 minutes or, if using ground chicken or turkey, until meat is fully cooked.

Add broth, water, and tomatoes and bring to a boil. Stir in macaroni; cover and cook 10 minutes or until macaroni is done.

Heat milk and cream cheese in a saucepan over medium heat. Cook 4 minutes or until cheese melts, stirring frequently. Remove from heat and stir in cheddar.

Add cheese sauce to macaroni mixture; toss well to coat.

Additions: None

Omissions: None

Substitutions:

  • Chicken broth
  • Ground turkey
  • Whole-wheat macaroni

Overall Rating: Love It

Spicy Apple-Glazed Meatballs

I met up with some friends on Monday night to watch a preseason NFL game and I couldn’t help but get a warm and fuzzy feeling from the entire evening.  Friends sporting their team apparel, the sound of the whistle blowing after each play, the sound of helmets banging against each other, the fact that both our favorite MLB and NFL teams were playing at the same time on TVs next to each other – All of these things get me right in the mood for football season, fall, and tailgating.  Not to mention that only a day before I had made these Spicy Apple-Glazed Meatballs which I immediately concluded would be perfect for game day.

Ground meat is mixed with garlic, cayenne pepper, salt and black pepper before being rolled into balls and cooked in a thin layer of oil.  Once browned, the meatballs are tossed in a glaze of apple juice, soy sauce, brown sugar, ground ginger and cayenne pepper.  Torn pieces of bread soaked in a combination of milk and egg are incorporated with the meat mixture which keep the meatballs from being dry.  The meatballs themselves are moist and garlicky while the sauce is sweet, salty and very spicy.  The addition of the chopped scallions adds a light onion bite which tops off these appetizers nicely.  I used ground chicken because I had it on hand so I made sure to cook the meatballs thoroughly before removing them from the heat.  Next time I make these, I think I’ll use ground turkey (the chicken was sticky and hard to shape into balls) and bake them in the oven to keep them nice and round.  While these meatballs make a great appetizer or snack for a game-day get-together or a tailgate, they would also be good as a meal tossed with a little pasta or rice.

Ah, fall and football – how I can’t wait for you.

The ingredients:

To make the meatballs, whisk together egg and milk in a large bowl.  Add bread pieces.  Let stand 10 minutes, just until bread is softened.

Add ground meat, garlic, black pepper, salt, and cayenne pepper.  Mix thoroughly with hands or wooden spoon.  Shape meat mixture into meatballs.

Heat oil in skillet heat oil over medium heat.  Cook meatballs, half at a time, turning occasionally until brown and crusty on outside and no longer pink inside (for ground chicken or turkey, the internal temperature should be at least 165 degrees F).  Transfer meatballs to a dish and cover with a lid or foil to keep warm.

To make the glaze, combine apple juice, soy sauce, brown sugar, cornstarch, ginger, and cayenne pepper in a small bowl.

In same skillet as meatballs were cooked, cook and stir juice mixture until thickened and bubbly (at full boil).  Cook and stir 2 minutes more.

Return meatballs to skillet to heat through and coat with sauce.

Transfer glazed meatballs to a serving dish.  Top with green onions.

Additions:  None

Omissions:  None

Substitutions:

  • Ground chicken

Overall Rating:  Love It

Source:  Better Homes and Gardens Magazine

 

Club Burgers with Avocado-Ranch Dressing

I love a good turkey burger but I admit that I like restaurant turkey burgers much better than I like homemade ones.  Probably because when I make turkey burgers, I use the leanest turkey meat I can find while restaurant turkey burgers probably have as much fat and calories (i.e. flavor) than any beef burger.  They just always taste better.  But I do like to experiment with homemade turkey burgers from time to time and if you know me, I’m no stranger to using ground turkey in place of ground beef in any recipe.  This recipe for Club Burgers with Avocado-Ranch Dressing already used ground turkey so I didn’t worry about my burgers being dry.  At least I didn’t hope so.

Ground turkey (I used 93% fat free as opposed to 99% fat free which can be so dry as burgers) is simply mixed with grated onion, poultry seasoning and hot sauce to create a spicy, flavorful burger which is topped with a creamy, avocado sauce.  Fresh dill, parsley and chives give the sauce a real bright punch of flavor which quietly balances out the heat from the hot sauce in the burger.  I think I was supposed to add bacon to the turkey burgers before cooking them but I didn’t and used it as a topping.  Oops.  Maybe that’s why these aren’t the best turkey burgers I’ve ever had but topped with a tomato slice, baby spinach and turkey bacon, they satisfied my burger craving and got me in the mood for the 4th.  I hope everyone is out enjoying their holiday, hopefully with a burger in one hand and beer in the other, watching or anticipating the fireworks.  Happy Independence Day!

Tired of the heat?  Tomorrow, I’ll have a yummy, cold milkshake for you!

The ingredients:

Prepare bacon.  Meanwhile, in a large bowl, combine the ground turkey, grated onion, hot sauce, poultry seasoning, salt and pepper.  Add the cooked bacon, and mix to form 4 burgers or 8 sliders. 

Cook on the grill or griddle, turning once, until cooked through, 8 to 10 minutes.

While the burgers cook, combine avocado, sour cream, lemon juice, garlic, chives, dill and parsley with a fork or process in a food processor.  Season with salt and pepper. 

Toast your preferred bread or bun in a toaster or broiler and top with burgers, lettuce, tomatoes and avocado-ranch dressing.

Additions:  None

Omissions:  None

Substitutions:

  • Turkey bacon
  • Baby spinach
  • Fat-free sour cream
  • Whole-wheat buns

Overall Rating:  Like It

Source:  Everyday with Rachael Ray Magazine

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