Turkey Cheeseburger Egg Rolls

Whipped these babies up the other night in under 45 minutes. I've been all about easy and fun summer meals the past few weeks. The kids adored these, and hand held food is automatically a hit. Even though they're fried... we used ground turkey. Trying to keep it on the leaner side of things. Not sure how well that worked, ha! Fried anything is amazing, and I'll leave it at that. 

INGREDIENTS:

(Makes approximately 10 egg rolls )

• 1 pound ground turkey (you can of course substitute ground beef as well)
• 1/4 diced red onion
• 2 tablespoons mustard
• 2 tablespoons ketchup
• 1 teaspoon worcestershire sauce
• 1/3 cup chopped pickles
• cheese of your choice, we used swiss and provolone about 10 slices 
• egg roll wrappers (about 10)
• veggie oil (about 1/2 cup)

In a skillet brown the ground turkey and red onion until the turkey is 

cooked all the way through. Drain any access liquid. Add in ketchup, 

mustard, worcestershire and pickles. Stir to combine. 

Set up your egg roll station. Wrappers, filling, cheese and a 

little dish of water for sealing your egg rolls.

Add about 2 tablespoons of burger filling 

plus one slice of cheese to each egg roll wrapper

Fold up the egg rolls. There should be a diagram on the

 package of egg roll wrappers that will explain how better than I ever can.

Once you have all of the egg rolls prepared. In a skillet with high sides heat up about 1/2 cup of oil over medium heat. BE CARFUL FRYING WITH OIL. When it gets up to temp place 2 egg rolls in at a time very gently and fry until golden brown, flip and fry the other side. 1-2 min each side. 

If you want something similar but don't want the grease of frying or the pain of rolling egg rolls: Try flour tortillas, then either baking or lightly toasting each side on a griddle, skillet or panini press. An example is my bacon jalapeño cheeseburger wrap. Those are ridiculously flavorful and easy to make. I'm actually thinking about doing a re-boot of those in the coming weeks, so be prepared! Cheers!

Chicken, Stuffing and Broccoli Casserole

Wanted to whip up a quick, easy dinner for my family last friday night because I was going to get my hair done. I wanted something I could throw together, then my husband could bake for him and the kids while I was gone. Luckily I found my answer- on the back of the stove top stuffing box. The original recipe is for using cooked turkey, and turkey stuffing. I used chicken- you can use whatever you have on hand.

INGREDIENTS:

• 1⅔ cups hot water
• 1 box Stove Top Stuffing Mix for Chicken (or turkey)
• 3 cups chopped cooked chicken (or turkey)
• 2 cups broccoli ( I used fresh and lightly steamed it for a few minutes)
• 1 can (10¾ oz) condensed cream of chicken soup
• 3/4 cup milk
• 3/4 cup shredded cheddar cheese

Combine the stuffing mix and water in a large bowl, stir until moistened and set aside.

In another bowl combine the soup, milk and 1/2 cup of the cheddar cheese.

In a 9x13 baking dish combine the cooked chicken and broccoli.

 Pour the milk mixture over the chicken and broccoli. 

Then spoon the moistened stuffing over the whole dish. Top with the 1/4 cup remainder of the cheese. 

Bake at 350 for 30 minutes, or until heated through.

We served this with some cranberry sauce on the side. The combination of the sweetness from the cranberries and the savory casserole was so reminiscent of the holidays. This would be perfect with leftovers from Thanksgiving. The kids loved it! Husband loved it! I loved it! What more could we ask for? Cheers!

Adapted from: Turkey and Broccoli Casserole

Pilgrim Casserole

I saw this a few weeks ago on Rachael Ray's, Week in a Day show. Seeing this on T.V made me crave this so bad. I'm a sucker for Thanksgiving subs- you know with the turkey,  cranberry sauce, and stuffing all together on a roll. Yes! Anything to do with putting all of the sweet and savory of Thanksgiving together in one package- I'm for it! Put it this way- I made this twice in the past two weeks.
Its awesome and amazingly easy. I did cheat a little bit by using canned cranberry sauce- and boxed stuffing... but having this all complete in less than 45 minutes - it's kind of worth it. Plus the kids freaking devoured it. Putting all ingredients in one casserole, the kids can't only eat the cranberry sauce... score one for Mom!

INGREDIENTS:

• 1 box of turkey stuffing
• 1 can of jellied whole cranberries
• 3 teaspoons sugar
• 3 teaspoons water
• 1 pound of turkey breast (I used a package of turkey cutlets)
• 1 cup of buttermilk
• 1 teaspoon each of salt and pepper
• 1 teaspoon cayenne pepper  
• 1/2 cup of gravy (home made, store bought- whatever works)
• 1/2 cup of mozzarella cheese 

In the morning- combine the buttermilk, salt, pepper and cayenne together in a large gallon ziplock bag. Add in the turkey breast. Seal the bag and place in a bowl (incase of leakage) in the fridge for about 6 hours.

Preheat oven to 325, remove the turkey from the buttermilk- pat dry with paper towels- and place on a baking sheet. Bake for about 20- 25 minutes (depending on thickness), until the turkey is cooked through.

While the turkey is cooking you can prepare the stuffing according to directions on the box,  or use your own home made stuffing. Set aside.

In a small pot, combine the cranberries- sugar- and water, mix. Heat over low until slightly warmed. Set aside.

Get your gravy ready. Wether you are making home made, or store bought. And set that aside.

Once the turkey is done, let cool for about 5 minutes- then slice it up.

To assemble the casserole- Butter an 8x8 baking dish. 

Place the stuffing on the bottom.

Followed by the cranberry sauce.

Then the sliced turkey. Spoon the gravy over the turkey, and top with the mozz cheese. 

Bake at 350 for 15 minutes, until the cheese is melted and the casserole is heated through.

So the second time we made this, Mike suggested we put crescent roll dough over the top. We did, and baked it until the crescent rolls were golden brown. It was really good- when you ate it right away, but the longer it sat the soggier the crescent rolls got. I'd say do the original recipe, the way I posted it above- but try it out if you want to! 

This is an awesome weeknight dinner, that can be made quickly and is completely satisfying. Leftovers? Hey, throw it on some bread and have yourself a Thanksgiving sandwich! You're welcome. Cheers.

One of the kiddo's plate

Adapted from: Pilgrim Casserole

Spicy Turkey Sausage with Mushroom and Zucchini White Lasagna

I of course, found this the other day on Pinterest. It's a Guy Fieri recipe, and he always has some pretty good stuff going on. I tried something similar about a year ago, a white lasagna with sausage and mushrooms. It was pork sausage (that I made myself), mushrooms, and a béchamel sauce. You can see the recipe here: home made sausage and mushroom white lasagna.  This recipe is a little easier, using no boil lasagna noodle. Even the white sauce is a lot easier to make. The sliced zucchini gives it a great pop of color and added veggies to a dish like this is always welcomed.

INGREDIENTS:

For white Sauce:

• 3 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 3 cups whole milk
• 3/4 cup grated Parmesan
•  salt and pepper to taste
• 1 teaspoons garlic salt
• 1 teaspoon nutmeg

For sausage and mushrooms:

• 1 tablespoon olive oil
• 1 pound hot Italian turkey sausage
• 1-2 cups sliced mushrooms
• 1 teaspoons garlic salt

For ricotta cheese mixture:

• 15 ounces whole milk ricotta
• 1 large egg
• 1 cup grated Parmesan
• Coarse salt
• pepper

For lasagna (additional):

• 1 package no-boil lasagna noodles
• 2 small zucchini, sliced on the bias
• 2 cups mozzarella cheese
• flat leaf parsley for garnish 

To make the white sauce, melt the butter in a sauce pan over medium heat. Once the butter is melted whisk in the flour and cook for 1-2 minutes, while whisking. Gradually add in the milk, a little at a time while whisking. Reduce heat to medium-low and simmer for about a minute. Remove pan from heat and add in the park cheese, garlic salt, then salt and pepper to taste, stir to combine.

White Parmesan Sauce

To make the sausage and mushrooms, start by adding oil to a skillet and brown the turkey sausage for about 4 minutes, then add in the mushrooms and continue to sauté until golden brown and the turkey sausage is cooked through season with garlic salt and pepper to taste, and remove from heat to cool.

Spicy Turkey Sausage and Mushrooms

To make the ricotta, mix in a bowl with egg, parm cheese, salt and a little pepper.

Ricotta Mixture

Assembling the lasagna, spread 1/4 cup of white sauce in the bottom of a 9x13 pan. Lay 3 lasagna noodles down, followed by 1 cup of ricotta mixture. Layer 1/2 the sliced zucchini then half of the sausage mushroom mixture. Finish with 1 cup of the white sauce and 1/3 of mozzarella. Lay down 4 lasagna noodles, the rest of the ricotta mixture, then the zucchini and the remainder of the sausage mushroom mixture. 1/4 cup of the white sauce then 1/3 of the mozz. Finally lay down 4 more noodles, top with remainder of the white sauce and mozzarella cheese on top. Cover with tinfoil.

Bake at 375 for 45 min to an hour, until the top starts to get golden and the lasagna noodles are tender. Let sit for 10-15 minutes and garnish with chopped parsley.

Lasagna all Baked

Oh my god. This was absolutely amazing. I couldn't wait to post this. It was so yummy and cheesy. The kiddos devoured theirs in record time, and I couldn't help but go back to the pan 3-4 times for bites while I cleaned everything up. It's so worth the little bit of extra prep when making something like this. If you take your time, and season dishes well- you will be impressed when the turn out is as good as this was. I certainly was! Cheers!

Ollie Approved

Maxxy Approved

adapted from: white lasagna with spicy turkey sausage and shrooms

Honey Mustard Turkey and Baby Spinach Croissant

I made this a few weeks ago for me and the kids lunch. They loved having this buttery croissant instead of their usual 12 grain bread. I did too! It's just a really quick and different  sandwich idea for a healthy lunch. Cheers!

INGREDIENTS:

• croissant
• roasted turkey breast
• provolone cheese
• baby spinach
• sliced tomato
• 1 tablespoon honey mustard dressing
• 1/2 teaspoon light mayo
• pepper to taste

Cut croissant in half (they're delicate so be careful). Assemble with mayo on the bottom, then the baby spinach, turkey, provolone, tomato, pepper and honey mustard.

Simple, easy and delicious. More importantly- kid approved. Just the way I like it!

Pad Thai

After roasting a turkey last week I feel like I've been using the leftovers for days. Mike told me I just had to make a pad thai… So I did. Of course you can replace the turkey for chicken and do a traditional chicken pad thai or no meat at all for a veggie option. It's up to you!

INGREDIENTS:

For peanut sauce:

• 3/4 cup chunky peanut butter
• 1 can full fat coconut milk
• 2 tablespoons red thai curry paste
• 2 teaspoons apple cider vinegar 
• 1 1/2 cups shredded or cubed turkey (or chicken or no meat at all for veggie)

For pad thai:

• 2 tablespoons veggie oil
• 1 yellow onion diced
• 3 cloves garlic minced
• 1 tablespoon minced ginger
• 3 eggs slightly beaten
• 1 large carrot grated
• 1/2 cup chopped cilantro
• 2 cups bean sprouts
• 1/4 cups diced green onions (scallions)
• 2 cups dry rice noodles

Start by making the sauce, we want to add the peanut butter, coconut milk, curry paste, vinegar into a sauce pan and bring to a light boil. Reduce heat to low and add in the turkey so it absorbs the flavor.

Meanwhile put the rice noodles into a bowl of warm water for a few minutes to soften them.

In a large cast iron skillet add the veggie oil and heat up over medium heat. Add in the onion and sauté until softened. Add in the garlic and ginger and cook for another 1-2 minutes. 

Add in the beaten eggs, and cook thoroughly (making a scrambled egg essentially).

Add in the softened, drained rice noodles, and the peanut sauce with turkey. stirring for a few minutes combining the ingredients.

Finally remove from heat and toss in the green onions, carrots, and bean sprouts. Top with peanuts if desired.

My husband and my dad raved about this for days afterwards, and I'll take their word for it that it was delicious. I wasn't feeling well that night so I went to bed without eating. But, it was all gone in the morning, so I assume that it was good!! If you like pad thai and have had it before than you will enjoy making this at home! Super easy and healthy! You can also just completely omit the turkey and make this a vegetarian dish. Cheers!

Credits: turkey pad thai

Turkey Pot Pie

I made this pot pie with left over roasted turkey, but you can just as easily replace that with chicken if thats what you have on hand. I usually do chicken. This is a recipe that is so easy to do if you have frozen or canned veggies laying around you can whip this together in no time. I got this particular recipe (but for chicken) from my friend Laurel 2 or 3 years ago. I've stuck with it the whole time and I just love the way this comes out. The gravy and crust comes out just like the chicken pot pies we all know and love. 

INGREDIENTS:

• 5 tablespoons butter
• 1/3 cup bisquick
• 1/2 finely chopped onion
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 cups water
• 1/2 cup milk
• 1 1/2 teaspoon chicken bouillon 
• 2 cups shredded or chopped turkey (or chicken)
• 2-3 cups of veggies (use canned or frozen whatever you'd like. This dish I used frozen peas and carrots, canned corn, and potatoes)

First since I used a fresh potato, I peeled and diced it then threw it in a pot to boil until soft. There's nothing worse then a raw, crunchy potato in pot pie. When the potato pieces are fork tender, drain and set aside. Set aside the rest of the veggies you are going to be using, and the turkey or chicken in a bowl so it's all ready when you need it.

Melt butter in a large cast iron skillet then add in bisquick, onion, salt and pepper all at once and stir until it becomes bubbly.

Add in milk, water and chicken bouillon stirring constantly for 1-2 minutes until it starts to boil and thicken. Stir in all of your veggies and meat into the sauce. (Taste and make sure all the seasoning is correct, add more salt or pepper if necessary). Reduce the heat to low and make the topping.

Topping is 2 cups of bisquick, and 1/2 cup of water. Combine well and roll out into an approx 9x13 rectangle.

Transfer pot pie filling to a 9x13 baking dish, and cover with the bisquick crust you rolled out.

Bake at 425 for 15 minutes.

Once you've made a home made pot pie this way and see how easy and delicious it is, you'll never buy a frozen one again! Cheers!

Turkey Sausage Pepper and Onion Mini Calzones

So lately I've been on the hunt for recipes with low calories, but still look delicious and filling. This was one that I found, It's 8 weight watcher points.

INGREDIENTS:

• 1 lb. frozen bread dough, thawed and left to rise
• 1 large onion, sliced thinly
• 1 red bell pepper, sliced thinly
• 1 yellow bell pepper, sliced thinly
• 1 lb. hot Italian turkey sausage
• 2 c. pizza sauce, divided
• 1-⅓ c. part- skim shredded mozzarella

Brown sausage with peppers and onions; drain. Stir in 1-¾ c. pizza sauce

Divide bread dough into 8 equal sections; roll each section into a circle about 8" in diameter.

Place sausage mixture in the center of each circle. Top with equal amounts of cheese. 

Fold dough over and seal by crimping with a fork. 

Place calzones on baking sheets coated with nonstick spray. Spray calzones.

Bake at 500 degrees for 15 minutes. Let stand for 5 minutes. Serve with extra pizza sauce if desired.

This was my first time using turkey sausage, and it was really good. I couldn't even tell it wasn't regular pork sausage. Enjoy!

Credits: pepper sausage calzone

Teriyaki Turkey Burgers with Pineapple Jalapeño Cream Sauce

Ok, so the picture above does not do this recipe justice at all. This is the yummiest, juiciest burger I've had in a really long time. I have been craving these since I made them a few days ago. I'm seriously thinking about making them again this week. That's how good they were.

INGREDIENTS:

• 1 egg
• 1/2 cup whole wheat bread crumbs
• 1/4 cup chopped water chestnuts
• 1 TBL  Teriyaki sauce
• 1/2 onion, chopped
• 1 pound ground turkey
• thin sliced cheddar cheese
• 8 pineapple slices (2 slices chopped for sauce)
• 3 jalapeño slices chopped
• 1 cup greek yogurt
• 1 tablespoon mayo
• 2 tablespoons reserved pineapple juice from can
• salt
• pepper
• buns of your choice

In a bowl mix turkey, egg, breadcrumbs, water chestnuts, teriyaki sauce and onion together.

Cook on the grill until browned and cooked through. While cooking the burgers- grill the pineapple slices too. (Toast bun if preferred)

Brush burgers with a little more teriyaki sauce and top with cheese (melt cheese)

To make the sauce:

Mix chopped pineapple, chopped jalapeño, yogurt, pineapple juice, mayo and salt pepper to taste.

Assemble burger with grilled pineapple, and sauce on your bun.

This was amazingly delicious. The water chestnuts really give this burger an awesome texture and crunch. Along with the sweet and spiciness of the sauce, it's the perfect combination. I highly recommend this if you're looking for a different kind of burger you haven't tried before! Enjoy!

Credits:teriyaki turkey burgers

Stuffed Peppers with Ground Turkey and Feta

                                                  

For the past few months, whenever I've made stuffed peppers they've been vegetarian. So I decided to try my hand at a meat filled stuffed pepper for once. They came out awesome, and this is how I did it.

INGREDIENTS:

• 3 Bell peppers (there was enough filling to do 4-5 peppers)
• 1.5 lbs ground turkey
• 1/2 of a 28 oz can of diced tomatoes (I used the rest for my zucchini parm subs the next night)
• 1 teaspoon olive oil
• 2 stalks of celery small diced
• 2 tablespoons minced garlic
• 2 tablespoons tomato paste ( again I used the rest of the small can for zucchini parm)
• 2 tablespoons dried oregano
• 1 tablespoon dried basil
• 1/2 teaspoon dried red pepper
• 2 teaspoon salt
• 1- 1/2  cups crumbled feta cheese

Preheat oven to 350 degrees.

Heat the olive oil over medium heat in a large skillet on the stove. Once hot, add the onion and celery, and saute for 5 minutes until soft. Add the minced garlic and continue sauteing for another minute.

Turn the heat to high. Add the tomato paste to the skillet and mash the onions, celery and garlic together with the paste. Cook for three minutes, stirring continuously.

Add the ground turkey and brown with the veggies. This should take about six minutes.

Then, add the diced tomatoes, salt, basil, oregano and red pepper flakes. Bring mixture to a simmer and cook for about 15-20 minutes, until sauce reduces and isn’t as runny. Remove pan from heat and stir in the feta cheese.

Place the green bell peppers on a tin foil-lined sheet tray. Fill each pepper with turkey and feta mixture. Add a littly more feta on top. Once all peppers have been filled, cover peppers with a large piece of tin foil and seal.

Bake peppers for 30 minutes. Enjoy!

These came out really delicious and is something I'd most definitely make again. I served these with roasted red potatoes, which are extremely easy to make.

                                   

INGREDIENTS:

• 5-6 small red potatoes, washed and cut into bit sized pieces
• 1 tablespoon olive oil
• salt
• pepper
• 1 tablespoon finely chopped fresh rosemary

Combine all ingredients and place in a foil lined baking dish. Bake at 400 for about 30 minutes or until you can pierce potato with a fork.

The combination of these two dishes were amazing- I highly recommend doing them together! 

CREDITS:ground turkey and feta stuffed peppers