Turkey Crockpot Chili From Heather

Ingredients:
1 lb ground turkey breast (you can sub ground chicken)
1 small onion, chopped
1 (4 1/2 ounce) can chopped chilies, drained
1 (14 1/2 ounce) can black beans, undrained
2 (14 1/2 ounce) can kidney beans, undrained
1 (28 ounce) can diced tomatoes, with juice
1 (16 ounce) can tomato sauce
1 packet of McCormick’s Chili seasoning

Instructions:
1. Cook turkey and onion in a medium fry pan over medium high heat, scramble fry until no longer pink.
2. Drain off fat and transfer cooked meat and onion to crock pot.
3. Add all remaining ingredients and mix well.
4. Cook on high 6 to 8 hours.

NOTES:

**if you do not like black beans just substitute another can of pinto beans. Also instead of 2 cans of Kidney beans we use 2 cans of pinto beans, or you can add a can of Garbanzo beans.

**I like to prepare mine the night before, stick it in the fridge. So in the morning I just take it out and turn it on.

Servings - I think it makes about 6 servings.

Turkey Tater Tot Casserole From Heather

Ingredients:
• 1lb ground turkey breast
• 1 chopped small onion
• 2 minced garlic cloves
• 2 tbl spoons whorschestire sauce
• 3 tbl spoons light sour cream
• 2 cans Healthy Request cream of mushroom soup (you can use other healthy choice varieties if you like)
• 2 cups 2% shredded cheddar cheese or fat free
• 1-2 lb tater tot rounds I used about 1lb
• Season Salt
• Salt and Pepper

Instructions:
1. Preheat oven to 375
2. In large skillet sauté onion, once onion is translucent add garlic for a few minutes.
3. Add turkey to onion and garlic and salt and pepper, little bit of season salt, brown meat.
4. Once the turkey is brown add 2 cans of soup, whorschestire sauce, sour cream, ¼ cup of cheese, stir together and let cook till hot about 5 minutes.
5. Pour meat mixture in a 9x13 pan, sprinkle about a 1.5 cups of cheese over mixture, then place tater tots over cheese.
6. Cook for about 45 minutes till tater tots are golden brown. remove sprinkle about 1/4 cup cheese over top place back in oven till melted and remove.

***Note: You can add corn or green beans to recipe too, just add to meat mixture then cover with tater tots. Also if you want to make it cheesier I sometimes add a slice of fat free american cheese to the meat mixture and let it melt.

Healthy and Picky Eater Friendly Spaghetti and Meatballs by Megs

I did some experimenting in the kitchen and had some success tonight. I thought you may want to have success in the kitchen, too. So, I'm going to share! I combined two different recipes for a 'best of both worlds' effect and it turned out great--both my picky husband and 19 month old gobbled it up! I took the Pioneer Woman's recipe for spaghetti and meatballs and combined it with a recipe from Jessica Seinfeld's Deceptively Delicious and came up with a healthier alternative to your average spaghetti and meatballs. I will say, the meatballs come out a bit different in texture than your average meatball, but as long as you work in ALL the breadcrumbs I recommend it comes pretty close. This recipe made enough for dinner for all three of us tonight, lunch for me and Staci tomorrow, and 2 other dinners to freeze. In other words, it makes a LOT of meatballs!

Ingredients:

Meatballs:
Nonstick cooking spray
Olive Oil (1-2 Tbs depending on your pan)
20oz package Jennie-O lean ground turkey
2 cups breadcrumbs
2 cloves garlic, minced
1 tsp salt
1 cup butternut squash puree
fresh ground pepper

Sauce:
2 cloves garlic, minced
1 medium onion, chopped. white or yellow. I used yellow. you choose. you're the boss.
1 28oz can whole peeled tomatoes, pureed in blender or food processor
1 28oz can crushed tomatoes
1/2 cup carrot puree
1/2-3/4 cup red wine
1 tsp garlic powder
1 bay leaf
1/2 Tbs sugar,
salt and pepper to taste

whatever pasta you choose!

Instructions

Mix all the ingredients for the meatballs (excluding the cooking spray and olive oil) together in a large mixing bowl. You can start with a spoon, but you're going to need to use your hands for this one. Just keep mixing, eventually the breadcrumbs will get absorbed by the moisture in the turkey and butternut squash and it will become less grainy. I usually just keep folding the mixture in on itself kind of like kneading bread. You will think when you begin you don't need that many breadcrumbs. But you do. Trust me. I know these things. I have tried it with less and ended up with soggy mushballs. And you don't want that, do you? Once your mixture is well combined, put a large skillet over medium to medium high heat (I put mine on '6' but every stove is different) and spray it with nonstick cooking spray. Let it heat up while you form 1-inch balls and place on a cookie sheet or wax paper. To do this, I used a cookie scoop and then went back and formed the scoops into rounder balls. This method seems to be the quickest I have found and also helps keep the meatballs uniform in size.

Add about a tsp of olive oil to your now-hot-pot, and swirl it around so the skillet is coated nicely. Add meatballs in managable batches (probably 3-4) to the skillet, browning on all sides. Set each batch on a paper towel lined plate before adding the next batch to the skillet. You will probably need to add about a tsp of olive oil before each new batch to keep them from sticking to the skillet.

Once all meatballs have been browned (but not cooked all the way through), add about 2 tsps olive oil to the skillet. Add the onions and garlic and stir until the onion begins to soften, about 2 minutes. Then add the wine. Cook and stir and scrape all the brown on the bottom of the pan leftover from browning the meatballs. When the wine has cooked a few minutes and turned a lovely burgundy color, add the canned tomatoes, sugar, bay leaf, garlic powder, and carrot puree. Add a little salt and pepper here, but you can wait until the end to add the finishing touch of this as well.

Carefully drop in the meatballs and bring the sauce to a simmer. Turn down the stove to keep it just at a simmer, and let it sit.

Now, put a pot of water on to boil and add your favorite pasta, cooking for the recommended 'al dente' time. By the time your pasta is done, so is your sauce! If you're feeling extra ambitious, grab some garlic toast from the freezer and pop it in the oven when you put your pasta in the water. It will be done when your pasta is. Perfect!

I used 'Barilla Plus' pasta for the extra protien.

OK, if you try it, let me know what you think!

Turkey Burgers by Candace

First off, I want to apologize in advance if some of the measurements are a bit off. When I make a recipe, I don't measure, I just pour!

1 lb lean ground turkey (hamburger works just as good too , I use 93/7)
4-5 shakes of the Worchestershire sauce bottle (this is a guestimate)
1-2 tsp dried chives (this is a guestimate, use as much or as little as you like)
salt or pepper if desired, I don't usually use it though
4-5 slices cheese (I use American, but would be good with Pepper Jack too)
BBQ Sauce
French's Fried Onions

Makes about 4 -5 decent sized burgers

Mix Turkey, Worchestershire Sauce, and Chives (and salt/pepper if desired) and form into patties. Grill or cook in frying pan on stove until desired temp. Add cheese to top of burger and let melt. Put on bun and top with friend onions and BBQ sauce. If I have it in the house I will sometimes also add bacon to these as well. Enjoy!

Tex-Mex Tortilla Lasagna

1lb Lean Ground Turkey

1/2 a large Onion, small dice

1tsp minced Garlic

1pkt Taco Seasoning (or from scratch)

1 Can Diced Tomatoes-Drained (I used the ones w/ Garlic, Basil & Oregano)

1 Can Black Beans-Drained & RINSED

1 Can Fat Free Refried Beans

1/8 cup diced green onion

2 large handfuls FRESH Baby Spinach-chopped

1lb Shredded Mozzarella Cheese

Fresh Lettuce

Fresh chopped Tomato

cooking spray

Taco Size Tortillas

Sour Cream

Pre-heat oven @ 350*

Directions:

1-Add diced onion & garlic to frying pan on Med-High, cook until translucent.

2-Add ground turkey to frying pan and cook until browned; about 6 minutes.

3-Add in Taco Seasoning pkt & cook according to pkt directions. (this is when I pop the refried beans in the microwave for about 2 minutes.)

4-Mix in the black beans & canned tomatoes with the meat, stir & turn off pan.

5-Get out your ceramic oval shaped deep dish baking dish ;) & spray lightly w/ cooking spray.

6-Lay 2 taco sized tortillas in the bottom of the dish, cover w/ a light layer of refried beans, meat mixture, sprinkle w/ cheese, chopped baby spinach, green onions and a bit more cheese.

7-Repeat this until you've used all of the incrediants or run out of room.

8-Your last layer will just be tortills and topped with cheese.

9-Bake for about 20 minutes or until your desired crispiness is reached.

Let stand for 5 minutes after removed from the oven.

Cut into desired shape and top with lettuce, tomato, sour cream and whatever else you want or like! :)

This was SO GOOD! Could be an easy meatless meal, too!

Bex's Italian Turkey Meatloaf

The is the BEST meatloaf ever. I hate meatloaf, but this one has a spicy kick that is awesome!

1 lb ground turkey
1 lb italian sausage (if using links, make sure to remove the casings)
1 C italian breadcrumbs
2 eggs
1/2 C shredded Parmesean cheese
1 clove garlic, minced (I use jar)
milk
salt/pepper
italian seasoning

Combine ingredients. Add milk until meat isn't dry and can form into a loaf. If you added too much milk, just add more breadcrumbs and cheese.
Put in a loaf pan and bake at 375 for an hour.
Perfect with mashed potatoes and carrots!

Tamale Pies from Ashley

Filling:

• 3 tablespoon(s) olive oil
• 2 pound(s) ground turkey
• 1 large onion, finely chopped
• 2 minced jalapeño chiles, seeds and ribs removed for less heat, if desired (I used 1 small can diced green chilies)
• 1 tablespoon(s) ground cumin
• Coarse salt
• Ground pepper
• 1 can(s) (28-ounce) crushed tomatoes
• 4 cup(s) (about 2 cans) whole corn kernels
• 2 cup (s) (about 1 can) black beans (rinsed) (This was my addition because I love them!)

Cornmeal Crust: (I just used a box of Jiffy corn muffin mix ;) )

• 1 1/2 cup(s) yellow cornmeal
• 2 teaspoon(s) coarse salt
• 1/4 teaspoon(s) ground pepper
• 4 tablespoon(s) butter

Topping:

• 1 cup(s) (4 ounces) shredded Monterey Jack cheese

---

Directions

1. Preheat oven to 375 degrees. Make filling: Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. In two batches, brown turkey, stirring occasionally, about 10 minutes. Transfer to a bowl.
2. Reduce heat to medium. Add remaining tablespoon oil to skillet. Cook onion, jalapeño, and cumin, stirring occasionally, until soft, about 5 minutes; season with 2 teaspoons salt and 1/4 teaspoon pepper. Return turkey to pan; stir in tomatoes and corn until combined.
3. Make cornmeal crust: Whisk cornmeal with 1 1/2 cups cold water. In a medium sauce pan, bring 2 1/2 cups water, salt, and pepper to a boil. Gradually stir in cornmeal mixture. Reduce heat; simmer, stirring often, until very thick, 4 to 5 minutes. Remove from heat; stir in butter until melted.
4. Pour 1/8 of the crust (1/4 cup) into the bottom of each of eight 10- to 12-ounce ramekins. Smooth tops with a spoon; cool 5 minutes. Top each with turkey filling, dividing evenly; sprinkle with cheese.
5. Bake on a rimmed baking sheet until filling is bubbling and cheese is melted, about 30 minutes.

Chipotle Chocolate Chili

Thanks to Megs for finding this on ourbestbites.com!

1 lb. lean ground turkey

1 large onion, chopped

1 red bell pepper, minced

2-3 cloves garlic, minced

2 cans diced tomatoes

2 cans kidney beans, drained and rinsed

1 can beef broth

3 Tbsp. brown sugar

2 Tbsp. chili powder

1 tsp. ground cumin

1 Tbsp. unsweetened cocoa powder (NOT Nesquik! That would be very bad!)

1/2 tsp. freshly-ground black pepper

1/2 tsp. Kosher salt

Chipotle sauce (from the can of chipotle chilies)

1/2 oz. unsweetened chocolate (1/2 unsweetened baking cube), chopped (optional; use to taste as needed; be careful, because too much will make your chili bitter)

Light sour cream

Chopped green onions

3-4 Tbsp. red wine vinegar

Shredded cheddar cheese

Heat some olive oil in a large soup pot over medium heat. Saute onion, garlic, bell pepper, and ground turkey until meat is cooked through. Add salt, pepper, cumin, chili powder, brown sugar, unsweetened cocoa powder, tomatoes, beans, and beef broth. Add all of the chipotle sauce from a small can of chipotle chilies. Heat to boiling and then reduce to a simmer (uncovered), stirring occasionally, until thickened as desired (I like it about 30-40 minutes). If desired, add some chopped chipotle chilies. Add 3 Tbsp. red wine vinegar and a small amount of chopped chocolate at a time until desired richness is reached. If necessary, add more red wine vinegar to cut the sweetness of the chili. This is where you can play around a little with the flavors.

When thickened and seasoned as desired, serve with chopped onions or green onions (green onions, though not pictured, are better, in my opinions!), sour cream, and shredded cheddar cheese.

Ashley M's Mexican Casserole/Bake

Not sure what to call it, as I made it up! :) But it is SUPER GOOD!

1 Box Spanish Rice (I use Rice r Roni & follow their directions for adding tomatoes)
1 14oz can Chopped Tomatoes
1lb Ground Turkey (you can use beef as well)
1 Taco seasoning packet
1 can Black Beans
1 can Corn
4 handfuls of crushed corn chips (I use Fritos Scoops)
1 handful shredded Mexican Cheese

Preheat oven to 350*

Cook rice as directed on box adding in tomatoes.

Brown turkey in pan with taco seasoning according to pkt. Once done mix in beans and corn.

In a 9x13 baking dish layer the rice and tomatoes mix in bottom of pan then cover with the meat mixture. Crush chips in hands and sprinkle over top. Cover with shredded cheese. Bake until cheese is just melted.

Garnish as you wish! (Sour cream, guac, lettuce, tomatoes, ect.)

South Beach Mexican Lasagna-LOVED by Jen

Ingredients:
1 pound extra lean ground beef or turkey
1/2 large onion chopped
1 large clove garlic, minced
1 1/2 cups low-fat cottage cheese
1 cup fat free sour cream (we used low fat)
1 jar (4 oz) chopped green chilies ( I used green bell pepper instead)
1/2 cup chopped cilantro (optional) 2 teaspoons ground cumin
1/8 teaspoon salt
2 1/2 cups salsa
4 whole wheat tortillas, halved
1 1/4 cup (5 ounces) shredded, reduced-fat Monterey Jack cheese

Directions:
Preheat oven to 350 degrees. Coat a 13 x 9 baking dish with cooking spray.1. Coat a large nonstick skillet with cooking spray, and place over medium heat. Add the ground meat and cook, turning several times, for 5 minutes or until no longer pink.
2. Remove browned meat to a medium bowl. Wipe the skillet with a paper towel. Coat the skillet with cooking spray. Place over medium heat. Add the onion and garlic and green bell peppers if using. Cover and cook, stirring occasionally, for 7 to 8 minutes, or until lightly browned. Add to the cooked meat in the bowl.
3. In another medium bowl, combine the cottage cheese, sour cream, chilies, cilantro, cumin, and salt.
4. Spread 1 cup of the salsa across the bottom of the baking dish. Arrange half of the tortillas evenly over the salsa. Spread half of the cottage cheese mixture over the tortillas. Top with half of the ground meat mixture. Top with 1 cup of the remaining salsa and 1/2 cup of the Monterrey Jack cheese. Repeat the layering sequence with the remaining tortillas, cottage cheese mixture, and ground meat mixture.
5. Sprinkle with the remaining salsa and 3/4 cup Monterrey Jack cheese. Bake for 30 minutes or until heated through. Loosely cover with foil if the cheese browns too quickly.

Hidden Valley Ranch Burgers (Jen found this recipe!)

These are so simple and fast and SO DELICIOUS!!!

Prep Time: 15 min.Cook Time: 15 min. (It took me about 15 minutes for the whole thing!)

1 packet/1 oz.Hidden Valley® The Original Ranch® Salad Dressing & Seasoning Mix
1 pound Ground beef
1 cupShredded Cheddar cheese (you can omit this or use less)
4Hamburger buns

Preparation
Combine seasoning & salad dressing mix with beef and cheese. Shape into 4 patties; cook thoroughly, until meat is no longer pink in the center. Toast buns before serving, if desired.

Makes 4 servings.

Michele's Buffalo Turkey Burgers with Bleu Cheese Dressing

Vegetable oil, for drizzling

1 package (1 1/3 pounds) ground turkey breast

1 ½ teaspoons poultry seasoning (half a palmful)

1 tablespoon grill seasoning, such as McCormick’s Montreal Steak Seasoning (a palmful)

2 garlic cloves, chopped

4 scallions, finely chopped

1 celery rib from the heart, with greens, finely chopped

2 tablespoons unsalted butter

¼ cup hot sauce, such as Frank’s Red Hot

Crusty rolls, split

1 cup sour cream, reduced-fat sour cream, or Ranch dressing

½ cup blue cheese crumbles

Salt and freshly ground black pepper

Leaf lettuce

Place a healthy drizzle of oil in a mixing bowl. Add the turkey, poultry seasoning, garlic, scallions, and celery. Mix the burgers and form into 4 1-inch thick patties.

Heat a nonstick skillet over medium-high heat and cook the burgers for 6 minutes on each side. Remove to a plate.

Wipe the pan clean and reduce the heat to low. Melt the butter in the pan. Add the hot sauce to the melted butter. Return the patties to the skillet and turn to coat in the hot sauce-butter mixture. Place the burgers on bun bottoms.

In a small bowl, mix the sour cream or Ranch dressing with the blue cheese crumbles and season with salt and pepper. Top the burgers with lettuce and blue cheese sauce, then set the bun tops in place.

Mini Chipotle-Spiced Turkey Meatloaves (Thanks, Kim!)

From The Biggest Loser Website

Ingredients
FOR MEAT LOAF:
1 small yellow onion, coarsely chopped
1 medium carrot, peeled and coarsely chopped
1 stalk of celery, coarsely chopped
2 chipotle peppers (canned in adobo sauce)
1 (20-ounce) package JENNIE-O TURKEY STORE® extra lean ground turkey breast
1/2 cup quick cooking oats
2 egg whites
FOR TOPPING:
1/4 cup fat free and sugar free ketchup
1 tablespoon chipotle pepper adobo sauce (from canned peppers used in meatloaf)
1 tablespoon brown sugar substitute (such as Splenda® Brand)

Preheat oven to 350°F. In the work bowl of a food processor, combine onion, carrots and celery. Pulse until finely chopped. Add chipotle peppers and pulse until just combined. In a large bowl, combine the ground turkey with the pepper and vegetable mixture. Add egg whites and oats; gently mix until combined. Place about 1/3 cup of the prepared meat loaf mixture into 9 wells of a standard size muffin pan that has been lightly sprayed with nonstick cooking spray. Bake for 20 minutes.

Meanwhile, combine all of the topping ingredients in a small bowl; set aside. Remove meat loaves from oven and spoon the topping over each meat loaf. Return meat loaf to the oven and continue to bake for an additional 5-10 minutes or until meat loaf is firm and the internal temperature registers 170°F. Let meat loaf stand for 5 minutes before serving. Makes 9 mini loaves.

Sloppy Janes

Thanks to Ashley for finding this recipe on delish.com!

Ingredients

• 1 tablespoon(s) canola oil
• 1 cup(s) chopped scallions
• 1 cup(s) chopped yellow and orange bell peppers
• 1 tablespoon(s) garlic paste
• 1 pound(s) ground turkey or chicken
• 1 can(s) (14 1/2-ounce) fire-roasted diced tomatoes
• 2 tablespoon(s) Worcestershire sauce
• 1 chipotle chile in adobo sauce, chopped
• 1/2 teaspoon(s) salt
• 4 piece(s) cornbread or 4 toaster corncakes, halved
• 1 tablespoon(s) red wine vinegar
• 1/4 cup(s) chopped fresh cilantro

Directions

1. In a large nonstick skillet, heat oil over medium-high heat. Add scallions and bell peppers and cook, stirring constantly, 2 minutes. Add garlic paste and cook, stirring constantly, 1 minute.
2. Add turkey and cook, breaking it up with a wooden spoon, stirring until no longer pink, 3 minutes. Add tomatoes and their juices, Worcestershire sauce, chipotle chile, and salt. Reduce heat to medium and cook, covered, 3 minutes.
3. Meanwhile, toast cornbread or corncakes.
4. Stir vinegar and cilantro into turkey mixture.
5. Spoon 1/2 of the Sloppy Jane mixture over 4 slices of cornbread, dividing evenly. Repeat with the remaining Sloppy Jane mixture and cornbread.

Cheesy Turkey Meatloaf from Cheryl

Serves 4

1/2 cup milk
1/2 cup Italian seasoned bread crumbs
1 pound ground turkey
1 egg
2 tablespoons worcestershire sauce
3 tablespoons BBQ sauce
1/2 onion, chopped
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon garlic powder
6 ounces Colby cheese, cut into 1/2-inch cubes

Topping
1/4 cup BBQ Sauce
1/4 cup Ketchup
3 tablespoons Brown Sugar


Preheat oven to 400 degrees
In a bowl, mix the milk and bread crumbs and let soak for 5 minutes. In another bowl mix the turkey, egg, BBQ sauce, Worcestershire sauce and onion by hand. Season with salt, pepper and garlic powerder. Fold the cheese cubes into the mixture. Transfer to a loaf pan. Combine BBQ sauce, ketchup and brown sugar to taste and pour over meatloaf.

Bake 1 hour in the preheated oven, to an internal temperature of 165 degrees.

Note: You may want to put a baking sheet under your loaf pan since the cheese can sometimes bubble over.

Nat's Goulash

3 cups macaroni
1 ½ lbs. ground beef/chicken/turkey (your choice)
¼- ½ onion, chopped
½-1 Green pepper, chopped
1 Tbsp garlic powder1 ½ Tbsp chili powder1
½ Tbsp paprika
1 can of diced tomatoes (14 oz.)
Colby cheese
Salt to taste

Cook macaroni until almost tender. Brown ground meat, add onion, green pepper, garlic powder, paprika & salt. Simmer. In a casserole dish, add cooked pasta, tomatoes, & meat mixture. Cover top with cheese (I put some throughout as well if I have chunks). Bake for 45 minutes at 325 degrees.