Asparagus Caprese Salad, by Diane

 

I was clearing out the fridge and whipped this creation up, it was so good and I think it would be a great summer salad or side dish. Yum!

Ingredients:

1 bunch asparagus, roasted with EVOO salt and pepper, diced

1 container grape tomatoes, quartered

1 small container mozzarella balls, quartered

1 small pack basil, leaves minced

1/4 cup turkey pepperoni, quartered

Balsamic and EVOO (I had meyer lemon EVOO which worked great)

Coarse salt

Fresh ground black pepper

Directions: 

Mix all and adjust to taste.

Zucchini Breadwich Sandwiches, by Diane

 

This week for dinners I tried the viral zucchini breadwich trend, which I tried before with pickles and it was a serious hit! This time I used summer zucchini, and flipped the way I cooked it so the cheese was on top instead of below and got super crispy! I filled the breadwich with smoked honey turkey, pickled red onions (I saw a hack online to place leftover red onion in leftover pickle juice!), and a diced pepper tomato spread (roasted tomatoes, sun dried tomatoes, and yellow cherry peppers diced for some smoky heat and flavor!) with arugula and summer basil. While this combo was absolutely a hit, the zucchini still got too soft and it was easier and less messy to eat with a knife and fork. Still delicious!

Ingredients:

1 zucchini, sliced thin on a mandolin

1/2 cup shredded mozzarella cheese

Italian seasoning and salt/pepper

Directions:

On a baking sheet, top with parchment paper and stack zucchini slightly overlapping to form the shape of a square as in photo above. Top with cheese and seasoning, cooking for about 25 min at 300 (I used my airfryer)3, or until golden and bubbly. Let cool then flip and fold over your fave sandwich ingredients!

Mexican Egg Bake, by Diane

 

I got inspired to create this recipe after trying unsuccessfully to remember my last egg bake recipe and failing- but the silver lining is that this creative take on a Mexican chili and Mexican baked eggs was created! Boy am I glad, because oh my gosh this was so soooooo good! So easy, and so dense in nutrition and protein- this was a winner for sure! The mix of flavors and the slight heat in this was also amazing!

Ingredients:

Cooking spray

12 eggs

Salt

1 bunch cilantro, stems trimmed and rough chopped

1.5 tbsp EVOO

1 white onion, diced

1 poblano pepper

1 lb ground turkey

Taco seasoning (I made my own with chili powder, cumin, garlic powder, salt and pepper), to taste

1 15 oz can fire roasted diced tomatoes

1 small can diced green chiles

1 15 oz can black beans, drained

1 15 oz can sweet yellow corn (I found a mexican version with bell peppers in it and used this)

Directions:

1. Preheat oven to 400. Spray a 9x13 glass baking dish with cooking spray on bottom and sides and set aside.

2. In a large bowl, whisk the eggs and a pinch of salt together. Add in cilantro and stir well, set aside.

3. In a large saucepan, heat EVOO over medium high heat. Add onions and brown.

4. While the onions brown, roast the poblano pepper skin over a flame (I had a gas stove so this was easy) until the skin chars and blisters. When cool, remove the seeds and black skin, and dice and add to the onions.

5. Add the ground turkey and taco seasoning to the pan and crumble with the back of a spoon until the turkey is just cooked. 

6. Take the pan off heat and add tomatoes, chiles, beans, and corn to the pan and mix well. 

7. Pour the turkey mixture into the 9x13 dish, then pour the egg mixture over top and mix until combined evenly.

8. Bake for 50 min or until eggs are set and a knife comes out clean.

Grinder Bean Salad, by Diane

 

This is one of the best things I have ever eaten!!! I cannot get over how good this is, it's like the world's best italian hoagie on steroids with a spoon. I follow @viotletwitchel on instagram and she makes a new dense bean salad each week for lunches. This is a blend of two of her latest recipes, and holy moly I'm obsessed. She said she ate this for lunch three weeks in a row, and I can see why. This would also be great for potlucks and picnics too! This is highly customizable and I am thinking of experimenting with cucumber, olive, artichoke hearts...already dreaming of future lunches!

My two notes: she includes parsley in this, which I did, but it was WAY too overpowering so next time I'll likely add dried parsley to the dressing. And, she adds the mozzarella balls and says it keeps all week, but by day 3 the cheese started getting watery and gross. So, next time I'd add fresh cheese each day and store it separate.

Ingredients:

1 can garbanzo beans (chickpeas)

1 can white cannellini beans

1/2 lb each deli turkey and salami, diced (I chose black pepper turkey and genoa salami for flavor)

1 small jar roasted sweet peppers, drained and chopped

1/4 cup banana peppers, chopped

1 package small mozzarella balls

1/2 red onion, diced

1/4 cup capers

1 cup colored cherry tomatoes, halved 

1 red bell pepper, diced (I skipped this)

Dressing: 1/4 cup red wine vinegar (I only had ACV which worked great!), 1/2 cup EVOO, 1 tsp dried oregano, 1 tsp dijon, salt and pepper

Directions:

Toss dressing together and toss over remaining ingredients, mix well and chill!

Leftover Turkey Soup, by Cheryl

We had SO much turkey leftover. After day 4 of eating our way through it I needed to repurpose it in some other way. In comes turkey soup! This is basically just like chicken noodle soup, but with turkey. It was so comforting to eat when it was cold! Yum!

Ingredients:

Leftover turkey, chopped or cubed

Egg noodles

Carrots, peeled and chopped

Celery, chopped

Onions, chopped

Fennel, chopped

Thyme

Other spices

Turkey broth (we had leftover from cooking, but veggie or chicken broth works)

Water

Directions:

1) Saute the vegetables in a pan with olive oil until aromatic. 

2) Meanwhile, put the leftover turkey in a large pot with the broth and some water. 

3) Once cooked, add in the vegetables and simmer for a little bit.

4) Add the egg noodles and cook until done. Serve with some crusty bread!

Turkey Wraps, by Diane

 

I got hooked on these for lunches this summer as a quick, healthy option! They were a really cool combo of flavors and I craved them for weeks!

Ingredients:

3 slices smoked turkey

1 large flour tortilla

2 tbsp tzatziki sauce with cucumber pieces (if you can't find this add your own!)

2 slices smoked gouda

1/4 cup shredded carrots

2 tbsp pickled red onions

4 large red butter lettuce leaves (my ultimate trick here is to put each leaf into a bowl of ice water in the fridge- they will last and be cool and crispy all week long!)

Directions:

Start by layering the sauce on, then the turkey, cheese and toppings. Roll into a burrito and enjoy!

Turkey Cucumber Roll-Ups, by Diane

This has been my go to lunch in the hot summer this year, and they really couldn't be easier. I've found that a combo of smoked turkey and spicy red pepper hummus make these taste best, but you could easily sub in whatever you like. The only note is not to prep these too far in advance because the salt will draw the water out of the cucumbers and you'll end up with a soggy mess. Lately, I've been making these even lazier by simply cutting a cucumber into pickle-shaped spears then spreading hummus on them and wrapping a piece of turkey around it like a cigar. Awesome healthy lunch to go!

Ingredients:

1/2 English cucumber, sliced length-wise with a mandolin or peeler

6 slices turkey

Hummus

Everything Bagel seasoning

Directions:

1. Lay the cucumber slice on a paper towel and dry off excess moisture. 

2. Spread hummus on the cucumber, then slice turkey to fit and lay it along the cucumber.

3. Roll up your cucumber and sprinkle the tops with seasoning.

Smoky Fiesta Chili, by Diane

 

I created this recipe offhand when I went off a 9 week anti-inflammatory protocol and missed tomatoes, corn, and beans! This is really really good, pretty healthy, and very easy to make. It’s great for the colder weather, and because it’s so multi-colored it looks like a fiesta!

Ingredients:

1 tbsp coconut oil

1 lb ground turkey

20 sweet peppers, sliced

1 small yellow onion, diced

2 cloves garlic, minced

1 14.5 oz can kidney beans

1 14.5 oz can black beans

1 14.5 oz can sweet corn

1 14.5 oz can diced tomatoes with mild green chiles

2 14.5 oz cans tomato sauce

2 stalks green onions, sliced

1 square bakers chocolate

1 tbsp cumin

2 tbsp chili powder

1/2 tbsp each onion and garlic powder

1/4 tsp cinnamon

1 tsp paprika

1/4 tsp black pepper

1 tbsp Tony Chacere’s (adjust to taste)

Directions:

1. Heat a large soup pot to medium high, melt the coconut oil and add in turkey. Break up with the back of a spoon, cook until browned and drain (save the juices).

2. Add the juices back to the pot and cook the peppers, yellow onion, and garlic until soft. 

3. Add the remaining ingredients and bring to a boil. Reduce the heat to low and simmer for 30 minutes. Adjust seasonings as needed. 

Baked Asian Turkey Meatballs, by Diane

This recipe comes from @realsimplegood's Instagram, and they were so tender and delicious! So easy to make, they bake in the oven so no browning in a pan, and a great flavor combo! I think they tasted great with Trader Joe's everything bagel seasoning sprinkled on top. Yum!

Ingredients:

2 lbs ground turkey
1 shallot, diced finely
1 bunch scallions, green and white parts chopped
2 inches ginger, shredded on a microplane
1/3 cup soy sauce or coconut aminos
1 tsp each garlic powder, onion powder, and toasted sesame oil
2 tbsp. fish sauce
Toppings: sesame seeds (or the everything bagel seasoning) and more scallions


Directions:

1. Preheat oven to 400, and line a baking tray with parchment paper.

2. Mix all ingredients well in a bowl, form into 1.5 inch balls (should make about 24).

3. Bake for 20 minutes, then sprinkle with toppings to serve.

Stuffed Zucchini Boats, by Diane

This squash was the width of my hand plus about 1.5 more hands length!

My dad got this MEGA squash from a neighbor's garden, the size of which we have never seen (see photo above for reference- a whole pound of meat plus all the toppings fit in here!). We were looking for things to do and I came across this recipe, and man was this delicious!! Although ours turned out more like zucchini yachts instead of the little boats as pictured in the recipe due to the size! We topped it with parmesan cheese before roasting it in the oven, and every time we opened the oven door to check it the whole kitchen smelled amazing! I would definitely make this again. I'm adding the little changes we made here and there below.

Ingredients:

3 large zucchinis, seeds removed
EVOO
1 lb. ground turkey (we used lean turkey breast)
1 small onion, chopped
3 stalks celery, chopped
1 pack crimini mushrooms, diced
2 cloves garlic
1 can diced tomatoes in italian herbs
1 jar marinara sauce (we used Classico rustic marinara- man this stuff was good!)
1 tbsp dried italian herbs
Salt and pepper (be generous with the salt)
Parmesan cheese


Directions:

1. Cook the turkey with EVOO, crumbling in the pan and remove.
2. Add the onion, celery, mushrooms, and garlic to the pan and cook until soft. Drain the liquid and add the turkey back in.
3. Turn off heat and add in the tomatoes, marinara, herbs, and salt and pepper. Stir well.
4. Stuff the mixture into the zucchini boats, top with parmesan, and bake at 375 for 15-20 min (or until squash is soft in the center).

Pumpkin Poblano Turkey Chili, by Diane

This weekend was extremely cold, and with outdoor events each day, we had a lot of trouble warming up! I decided to make a batch of chili, but wanted to try something new. I came across this recipe and tweaked it a bit, and it came out amazing!! The pumpkin blended into the chili in a very unexpected way that made it more savory and delicious! I will definitely be making this again!!

Original inspiration from: http://www.threebeansonastring.com/pumpkin-poblano-turkey-chili/

Ingredients:

1 lb. lean ground turkey
2 tbsp EVOO
1 large white onion, chopped
1 red bell pepper, chopped
1 poblano pepper, seeded and chopped
2 cloves garlic, minced
1 15oz can sweet corn
1 14.5 oz can diced tomatoes and liquid
1 14 oz can chicken broth
1 15 oz can pumpkin puree
3 tbsp tomato paste
1 tbsp cumin
1 tbsp chili powder
2 tsp cinnamon
1 tsp cloves
Salt and pepper (I LOVE Tony Chachere's, it is the absolute best chili spicy salty seasoning!!)


Directions:

1. In a large soup pot over medium high heat, brown the turkey, crumbling into small pieces, and drain. Set aside.

2. Add EVOO to the soup pot, then add in onion, peppers, garlic, and corn. Cook until the onions are translucent and the veggies are slightly charred.

3. Add in the remaining ingredients and cook, covered, for 25 minutes. Adjust seasonings if needed.

Moroccan Shepherd's Pie, by Diane

This twist on a fave comfort dish is inspired by the fall season, and it is so good!! Fairly easy to make, and all healthy ingredients with lots of good spices for you! It is incredibly comforting and warm which is good since it's full on winter out this weekend. Definitely a hit all around and will be in heavy rotation in the next few months! For more authenticity swap the turkey out for lamb.


Ingredients:

1 butternut squash, peeled and cubed
3 small yams, peeled and cubed
Water
1 lb. ground turkey
2 tbsp. EVOO
1 white onion, chopped
3 cloves garlic, minced
1 inch ginger, peeled and grated
1/4 cup golden raisins
1/2 cup pine nuts
1/2-1 cup cilantro, rough chopped (depends on how strong you like this taste!)
1 small bag frozen peas and carrots
1/2 tbsp tumeric, cumin, cinnamon
1 tsp chili powder
Salt and pepper
4 oz tomato sauce
1/2 cup beef broth (I used low sodium)
1/2 can pureed pumpkin
1 tbsp honey
3 tbsp almond milk (or whatever type of milk you prefer)
1 tsp cinnamon

Directions:

1. Preheat oven to 350.

2. Bring a large pot of water to boil, adding in the squash and yams. Cook until fork tender, drain, return to pot and set aside off the stove.

3. While the squash and yams cook, brown turkey in a large pan and drain, set aside.

4. Add EVOO to the large pan, then add in onions through salt and pepper, stirring until onions are browned and translucent. Add in tomato sauce and broth, return turkey to the pan, and cook until the liquid begins to thicken. You may need to add in more tomato sauce and broth if the mixture dries out (ideally there should be a small amount of liquid leftover, but you don't want it to be saucy).

5. Transfer the turkey mixture to a 9x13 baking dish, and spread in an even layer across the bottom.

6. Add the remaining ingredients to the squash and yams, and mash or use and immersion blender until you reach a smoother consistency with some pieces remaining. Spread squash mixture evenly over turkey.

7. Place the baking dish on top of a baking sheet in case of spills, and bake in the oven for 40 minutes. The turkey mixture should be bubbling on the sides.

Indian Summer Chili, by Diane

This is another recipe I've been making for years and just assumed I posted it a while back. It turns out that I've never posted it! This week was a weird, warm one and to celebrate this kind of "indian summer" (even though we saw the first day of winter) I instantly thought of this chili. I love it because it is unique in it's flavors (BBQ sauce and beer- PERFECT for football games and I make it each superbowl), and very easy and healthy. It is originally a recipe from Rachael Ray, and then I added avocado in it because I just love the combo!

Also a note- instead of grill seasoning I always use Tony Chachere's which is an amazing seasoning blend that has a great kick to it. My Texas family introduced me to this years ago, and it has been my go to chili seasoning (along with anything else!) ever since. You simply shake it on until your food tastes salty to your liking, and the spice coincides with the amount of salt! Brilliant!

Recipe from: http://www.foodnetwork.com/recipes/rachael-ray/indian-summer-turkey-chili-recipe/index.html (mine always looks chunkier and less liquidy than the photo, as do my friends')


Ingredients: 

3 tablespoons extra-virgin olive oil, 2 turns of the pan (I never use this, the fat from the turkey is good enough)
2 1/2 pounds ground turkey (85 percent lean) or ground turkey breast (99 percent lean), 2 packages
4 tablespoons dark chili powder, 2 palm fulls
2 tablespoons grill seasoning blend, any brand, 1 palm full
1 tablespoon cumin, 1/2 palm full
2 tablespoons Worcestershire sauce
1 to 3 tablespoons hot sauce, medium to extra-spicy
1 large onion, chopped
2 large peppers, any color combination, red, green, purple, yellow or orange, chopped
1/2 bottle beer (the alcohol cooks out), about 1 cup
1 (14-ounce) can tomato sauce
1/2 cup smoky barbecue sauce
2 cups sweet corn kernels

 

Directions:

1. Heat a pot over medium to medium high heat. Add extra-virgin olive oil, 3 turns of the pan, and the turkey meat. Season the meat with: chili powder, grill seasoning, cumin, Worcestershire and hot sauce. Break up the meat with the back of a wooden spoon into small crumbles. Brown meat 5 minutes, then add onions and chopped bell peppers and cook 10 minutes more.

2. Add beer and deglaze the pan, scraping up the drippings and cooking off the alcohol. Add tomato sauce and barbecue sauce and bring to a bubble. Add corn and let chili simmer 10 minutes. Adjust seasonings and heat level to your taste.

Spaghetti Squash with Ground Turkey, Veggies, and Tomato Sauce, by Diane

This week for lunches I created this healthy combo off ingredients I had on hand and it was delicious!!! Fairly easy to make and packed with nutrients! Also, it keeps well for weekly lunches.


Ingredients:

1 large spaghetti squash
EVOO
1 lb. lean ground turkey
1 pack sweet mini rainbow peppers, seeded and sliced
1 small onion, chopped
2-3 large handfuls kale, chopped and deveined
1 15 oz. can tomato paste
2/3 cup water
Salt, pepper, italian herbs, and pinch of red pepper flakes


Directions:

1. Cut squash in half lengthwise and remove seeds. Drizzle with sea salt, pepper and olive oil and roast for 45 minutes until golden around 400 (I was rushed for time and microwaved it until it was soft enough to cut, then covered the squash halves and microwaved until soft). Shred squash with a fork into strands and set aside in a large bowl.

2. While the squash cooks, brown the turkey and drain then add to the bowl.

3. Cook the peppers and onions in olive oil over medium heat until softened, then add kale and cook until wilted. Add in squash and turkey, then add remaining ingredients and season as desired.

California Turkey Chili, by Cheryl

Served over quinoa pine nut pilaf

Holy spiciness Batman! If it weren't for the extreme spiciness of this dish I would give it five stars. The flavors really pop out and I could taste the cloves and cinnamon in this amazing chili. I got the recipe from Giada's cooking show, Giada at Home. Paired with her quinoa pine nut pilaf (next post) it is savory and delicious. But I would cut down the spice by 2/3 because we couldn't enjoy it the way we wanted to. Nonetheless, I will be making this again with that very slight, but important modification. Yum!

Ingredients:

1/4 cup olive oil
4 large garlic cloves, chopped
2 large poblano chilis, stemmed, seeded, diced
1 celery stalk, chopped
1 onion, chopped
1.5 pounds ground turkey
1 tbsp flour
4 tablespoons tomato paste
3 tbsp chili powder (I would reduce this to 1 tbsp next time)
1 tbsp ground cumin
2 tsp (packed) dark brown sugar
1 tsp dried Mexican oregano (I used regular)
kosher salt and ground pepper
1/2 tsp ground cinnamon
1/8 tsp ground cloves (I used 1/4)
3 cups low sodium chicken broth
1 can cannellini beans, rinsed and drained
Quinoa and Pine Nut Pilaf (next recipe)

Directions:

1) Heat the oil in a heavy, large pot over medium-high heat. Add the garlic, poblanos, and onions. Saute until the vegetables soften, about 5 minutes.

2) Add the turkey and saute until no longer pink, breaking up the turkey, about 7 minutes. Sprinkle the flour over and stir to blend.

3) Add the tomato paste, chili powder, cumin, sugar, oregano, 1 tsp salt, 1/2 tsp pepper, cloves, and cinnamon. Cook 1-2 minutes, stirring to blend.

4) Add the broth and the beans. Bring to a simmer. Reduce the heat to medium-low and simmer until the flavors blend and the chili thickens to desired consistency (about 1 hour), stirring every 20 minutes. Season with more salt and pepper.

5) Eat plain or ladle the chili over the quinoa pine nut pilaf.

Spaghetti Squash Primavera, by Diane

Tonight's dinner was inspired by the show Diner's, Drive-In's, and Dives. It was for a baked spaghetti squash that was filled with all sorts of veggies along with ground beef, marinara, and cheese. It looked really delicious, and it definitely was. I opted to put ground turkey instead of beef to make it healthier, and changed around the veggies to fit my family. We were low on fresh veggies so I only used onions and bell peppers, while the original recipe used those along with broccoli, mushrooms, and other types of squash. But you can really put any type of meat, veggies, or sauce in here and the outcome will still be great.


Ingredients:

1 large spaghetti squash
2 tbsp. EVOO
1 lb. ground turkey
2 cloves garlic, minced
1 medium onion, chopped
1 green and red bell pepper, choppped
Salt and pepper
1 1/2 tsp. each basil and oregano
1 jar marinara sauce
1/2 bag mozzarella cheese
1/2 cup + 4 tbsp. grated parmesan cheese, divided

Directions:

1. Preheat oven to 350.

2. Cut squash in half lengthwise and scrape out/discard center with seeds. Then with a fork scrape down the insides of the squash and collect as much as possible in a bowl for later. Place the squash inside up in a baking dish.

3. In a large saucepan heat EVOO over medium high heat. Add turkey and cook until almost white. Add in remaining veggies, seasonings, and squash insides and cook for about 5-7 minutes until veggies begin to soften.

4. Add in marinara and cheese (save the 4 tbsp. of parmesan for later) and stir to combine.

5. Remove from heat and pour mixture into shells. You can pile these fairly high- they'll stay during baking. You can refrigerate any leftover mixture to eat for later.

6. Cover baking dish with foil and bake for 45 minutes.

7. Remove foil, sprinkle with remaining parmesan cheese, and bake uncovered for 15-25 more minutes until squash is fork tender.

Turkey Chili, by Cheryl

I went for an easier recipe for my first post. I'm new at the blogging aspect of the internet and didn't want to do anything too extravagant too soon. I chose turkey chili because one, it's Monday and if I'm making chili I like to make it in the beginning of the week so I can take the leftovers to work everyday. And two, it's a filling, hearty, keep you warm, type of meal that one can always turn to in the colder weather.

You'll need:

1 lb. ground turkey
1 15 oz. can of crushed tomatoes
1 tablespoon of tomato paste
1 large onion, chopped
1 green (or red) pepper, chopped
minced garlic
2 cans of kidney beans, rinsed
3/4 - 1 cup of low sodium chicken broth
heaping tablespoons of cumin
cayenne pepper
black pepper
salt
olive oil

Directions:

1) Put a couple of tablespoons of olive oil in a pan over medium/medium high. Saute the onion and pepper until softened (not browned). After a couple of minutes, place the minced garlic in.

2) Cook the turkey in a separate pan.

3) While the turkey is cooking, stir the canned tomatoes and chicken broth in a large pot over medium heat. Add the paste and rinsed beans - stir together. Add the cooked turkey, onions, garlic, cumin, black pepper, and salt - stir together. Add the cayenne pepper as you go depending on how spicy you want it.

4) Simmer on medium low-medium heat for a minimum of 20 minutes. Serve with rolls on the side and/or cheese on top!