Italian Turkey Meatloaf

Italian Turkey Meatloaf

Ingredients
1 package (20.8 ounces) ground turkey
1 medium-size onion, chopped
1 small green pepper, finely chopped
1 egg, lightly beaten
2 cloves garlic, chopped
1 can (8 ounces) tomato sauce
1/2 cup seasoned bread crumbs
1/3 cup plus 2 tablespoons grated Parmesan cheese
2 teaspoons Italian seasoning
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
Directions
1. Press a 24-inch long piece of nonstick aluminum foil into an oval slow cooker bowl, with nonstick side facing up, so that it is flush with bowl and ends hang out over sides.
2. In a large bowl, gently stir together turkey, onion, green pepper, egg, garlic, 1/2 cup tomato sauce, bread crumbs, 1/3 cup cheese, 1 teaspoon Italian seasoning, garlic salt and black pepper. Place meatloaf mixture in slow cooker and form into a 9 x 5-inch log. Cover and cook on HIGH 2-1/2 hours or on LOW 4-1/2 hours or until internal temperature registers 160° on an instant read thermomter.
3. About 30 minutes before cooking is complete, place remaining 1/4 cup tomato sauce in a small bowl and stir in remaining 2 tablespoons Parmean cheese and 1 teaspoon Italian seasoning. Pour tomato sauce mixture over meatloaf; cover and continue to cook another 30 minutes.
4. Carefully lift meatloaf out of slow cooker using foil cradle and place on a cutting board. Using two long offset spatulas, carefully lift meatloaf off of foil and place on serving dish. Discard foil and any liquid and serve immediately.

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Turkey Lasagna

Turkey Lasagna

Ingredients
1 medium-size onion, chopped
2 cloves garlic, minced
1-1/4 pounds ground turkey
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 container (15 ounces) low-fat ricotta
1 cup Italian-blend shredded cheese
12 lasagna noodles (12 ounces) broken in half
1 package (10 ounces) frozen chopped broccoli, thawed and squeezed dry
1 jar (26 ounces) chunky tomato sauce
Directions
1. In a large nonstick skillet, cook onions and garlic over medium-high heat for
4 minutes or until softened. Add turkey to skillet and cook, breaking up large chunks, for about 6 minutes or until no longer pink; drain fat. Season turkey with oregano, salt and pepper. Set aside.
2. In a small bowl, combine ricotta and1/2 cup of the Italian shredded cheese.
3. In a 5- to 6-quart slow cooker, layer half the uncooked noodles, overlapping as necessary. Spread half of both the meat mixture and broccoli over noodles, then top with about half of the tomato sauce and 1/4 cup water. Gently spread ricotta mixture on top, and continue layering with remaining noodles, meat, broccoli, sauce and an additional 1/4 cup water.
4. Cover and cook on HIGH for 4 hours or LOW for 5 hours. Sprinkle remaining
1/2 cup of Italian cheese on top for last 15 minutes of cooking time or until melted.

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Turkey Sausage and Peppers

Turkey Sausage and Peppers

Ingredients
4 large sweet peppers of assorted colors, seeded and sliced
1 large onion, cut into wedges
1 package (20 ounces) hot or sweet Italian turkey sausages
1/4 cup red wine vinegar
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1-1/2 tablespoons cornstarch mixed with 2 tablespoons water
1 tablespoon grainy mustard
6 multigrain submarine or hoagie rolls (about 3 ounces each)
Directions
1. Combine peppers, onion, sausages, vinegar, thyme and black pepper in a 5- to 6-quart slow cooker.
2. Cook on HIGH for 3 hours or LOW for 6 hours. Use a slotted spoon to remove peppers and sausages from slow cooker; set aside and keep warm.
3. Heat broiler. Pour liquid from slow cooker into a small saucepan. Whisk in cornstarch mixture and mustard. Bring to a boil; boil 1 minute or until thickened.
4. Meanwhile, slice rolls almost all the way through lengthwise. Place on a baking sheet, cut-side up, on top rack under broiler for 1 to 2 minutes or until toasted. Cut sausages diagonally into 1/2-inch-thick slices and stir back into pepper mixture. Place a scant 1 cup sausage mixture on each roll. Drizzle each sandwich with a generous 2 tablespoons sauce, reserving remaining sauce for dipping. Serve immediately.

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turkey & curried vegetables

turkey & curried vegetables

Ingredients
1 tablespoon curry powder
2 teaspoons ground ginger
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup chicken broth
1 tablespoon sugar
8 medium-size cauliflower pieces (from a 2-pound head)
1 can (15 ounces) chickpeas, drained and rinsed
1/2 cup dried apricots, coarsely chopped
1/2 cup golden raisins
1 cinnamon stick
1 bone-in turkey breast half (about 21/2 to 3 pounds), skin removed
1 box (10 ounces) frozen green beans, thawed
2 tablespoons cornstarch mixed with 2 tablespoons water
1 jar (12 ounces) mango chutney, optional
Cooked rice, optional
Directions
1. In a small bowl, stir together the curry powder, ginger, salt and pepper. Stir 2 teaspoons spice mix into chicken broth along with the sugar.
2. Place cauliflower, chickpeas, apricots and golden raisins in a 6-quart slow cooker. Tuck in cinnamon stick. Rub remaining spice mix into turkey breast. Place on top of vegetables. Pour broth around meat. Cover. Cook on high heat for 41/2 hours or on low heat for 8 hours.
3. Remove turkey to a cutting board, cover loosely with foil and let stand for 10 minutes. If necessary, increase heat to high. Stir green beans and cornstarch-water mixture into slow cooker; cover and cook 10 minutes or until beans are tender.
4. Cut turkey into 1/4-inch-thick slices. Pour a little juice on top; serve with vegetables plus chutney and rice, if desired.

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Spicy Turkey Lasagna

Spicy Turkey Lasagna

Ingredients
1 pound ground turkey
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon red-pepper flakes
1 container (15 ounces) ricotta
2 cups (8-ounce package) shredded Italian-blend cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
12 lasagna noodles (12 ounces), uncooked and broken in half
1 jar (26 ounces) chunky pasta sauce with mushrooms and green pepper
1/2 cup water
Grated Parmesan (optional)
Directions
1. In nonstick skillet, brown turkey over medium-high, breaking up clumps, until no longer pink, 5 to 7 minutes. Season with oregano, salt and pepper flakes. Remove from heat.
2. In bowl, mix ricotta, cheese blend and spinach.
3. In oval 5-1/2-quart slow cooker, layer half the noodles, overlapping as necessary. Spoon on half the meat mixture. Pour on half the pasta sauce and half the water. Spread half the cheese mixture on top. Repeat layering.
4. Cover slow cooker; cook on low heat 4-1/2 hours.
5. To serve, cut into 8 equal pieces. Sprinkle with Parmesan cheese, if desired. Makes 8 servings.

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Crock Pot Stock Up

My work has kept me extra busy lately and with Easter this sunday (we are having lamb, cooked on the rotesseri if you are wondering) and me working in a Bakery we are even more busy than normal. And where do I turn to for dinner on a busy work day?

And like so many working mothers juggling work, daycare, house work and all the rest of life’s little to do jobs I love my Crock Pot.

So I thought I should stock up on some recipes to try and at the right time I got an e-mail with a bunch of slow cooker recipes in there. So here is my to try list….please, if you have some good recipes post them, I’m always looking for something to cook in there.

All of these recipes will be posted on my recipe page for you to look at.

Chicken/Turkey
Spicy Turkey Lasagna
Turkey & Curried Vegetables
Sausage and Peppers
Turkey Lasagna
Teriyaki-Orange Chicken
Slow-Cooked Chicken Stroganoff
Nacho Cheese Chicken Chowder
Thai Coconut Chicken
Slow-Cooker Chicken with Cashews
Italian Turkey Meatloaf

Lamb
Lemony Lamb Ragu

Beef
Beef with Mushrooms and Red Wine
Corned Beef and Cabbage
Spiced Shredded Beef Brisket
Asian Beef Stew

Pork
Slow-Cooker Cajun Pork Sandwiches
Slow-Cooker Mediterranean Pork Roast
Honey Barbecue Ham with Roasted Potatoes
Pork Ragu with Pasta
Plum-glazed Pork Loin
Pork Roast with Peach Sauce
Sausage & Potatoes

Seafood
Light Jambalaya
Easy Salmon and Bok Choy
Shrimp Stir-fry
Dark Jambalaya

Veggies
Red Beans and Rice
Chilled Red Pepper Soup
Corn Chowder
Indian-Spiced Yellow Split Pea Soup
Fennel Braised with Artichokes

Dessert
Ricotta Vanilla Bread Pudding
Apple Crisp
Sour Cherry Rice Pudding

Smoked Turkey Pot Pie

When digging through my freezer recently I came across 2 turkey thigh/leg pieces left over from Thanksgiving. Score! So I whipped up a pot pie with these wonderful smoked turkey pieces, but I only used one so I still have one more in reserve for when the weather turns even nastier than it is now.

Smoked Turkey Pot Pie
2 cups smoked turkey, diced *
1/2 onion, diced
2 stalks celery, diced
2 cups frozen peas/carrots mix
1 cup frozen hash browns or diced potatoes
1/4 cup butter
1/4 cup flour
3 cups milk
1 teaspoon thyme
1 bay leaf
2 teaspoons fresh ground black pepper
1 pinch nutmeg

Preheat oved to 350 and spray a 9 by 9 baking dish with non-stick spray. Saute the onion, celery, turkey and bay leaf together with the butter for 5 minutes on medium low. Turn heat to high and sprinkle flour over veggies and turkey. Stir until all of the flour is mixed into the butter and other stuff. Add milk and stir until it starts simmering. Add peas/carrots, potatoes, black pepper, nutmeg and thyme. Pour into baking dish and set aside.

*If you don’t have smoked turkey you can just use regular turkey and add 1/2 teaspoon liquid smoke when you add the milk and of course you can make this with chicken as well, I used turkey because that’s what I had.

Cheese and Chive Biscuits
1 1/4 cup biscuit mix
1/2 – 3/4 cup milk
3/4 cup grated cheddar cheese
3 Tablespoons chives, sliced fine

Mix everything together, starting with 1/2 cup milk and adding more if it’s really thick.

Drop on the top of the pot pie and bake for 1 hour or until the biscuits are brown.

Smoked Turkey Pot Pie