RSS Feed

Tag Archives: Turkey

Szechuan Turkey and Green Beans

Posted on

This recipe is the fifth in my month-long series of healthy, weeknight recipes from all around the web. This is stuff I make time and again, usually with some modifications, and still love! Check back (or follow this blog) to see all of the recipes I’ll be featuring this month!

IMG_4270

This recipe has been in my favorites list for quite a while now. I found it on The Lemon Bowl, and only had to make a few tiny changes to make it gluten free. What initially won me over was the flavor. It’s reminiscent of a stir fry and has the option to be spicy or mild. When I realized how quick this dinner was to prepare – 20 minutes from start to table – it became one of my busy night staples.

Of course, everything I make over and over needs to be nutritious, and this dinner definitely is that, too! I always use lean, organic ground turkey. The sauce is so, so tasty and it doesn’t use any sugar or oil. The turkey is cooked with a whole pound of green beans and a can of water chestnuts, so you are getting a good serving of vegetables, too. Just serve with some brown rice or quinoa and your meal is complete!

IMG_4282

Szechuan Turkey and Green Beans

Recipe Source: The Lemon Bowl

Ingredients:

  • 1 lb. lean ground turkey (I get the 95%-98% lean when it is on sale and store it in the freezer until I’m ready to use it)
  • 2 T ginger, minced
  • 1/2 c chicken broth
  • 1 T corn starch
  • 1/4 c Bragg’s Amino Acids (may substitute with gluten free soy sauce)
  • 2 T rice vinegar
  • 1 T chili garlic paste (This is what I use – please start with less if you are not a fan of spicy foods, and increase if needed).
  • 1 lb. green beans (I’ve successfully used fresh and frozen)
  • 8 oz. can water chestnuts, drained

Cooking Directions:

  1. Heat a large, nonstick skillet over medium high heat.
  2. Add the turkey and minced ginger. As the turkey cooks, using a fork/spatula/spoon/ to bread up the turkey into small bits. Once it is cooked through let the turkey brown for a minute in the pan.
  3. While the turkey is cooking, combine the chicken broth, corn starch, Amino Acids, rice vinegar, and chili garlic paste in a small bowl. Set aside.
  4. Add the green bean and sauce mixture to the cooked and browned ground turkey. Stir to combine and reduce the heat to medium.
  5. While the turkey/green beans/sauce is cooking roughly chop the water chestnuts.
  6. When the green beans are tender add the water chestnuts to the pan and stir once more to combine.
  7. Serve with brown rice or quinoa.

 

Buffalo Ranch Turkey Burgers

Posted on

I kid you not, I have been trying to get a good picture of these burgers for a year now. There’s something about taking a picture of a burger without a bun that makes it non-photogenic. In the gluten free world, burgers without buns are just a reality, photogenic or not. I managed to get few good photos of these Pizza Burgers, but they had fancy toppings to make them look good. Dousing a burger in hot sauce isn’t exactly food styling. I’ve finally given up on the idea of getting a good photo of these burgers. I could wait until I somehow managed the perfect photo, but I’d rather just post the recipe already!

Buffalo-Ranch-Burgers-Stacked

By now I’m sure you know that I love grilling in the summer. I make turkey burgers often. They are a quick and tasty homemade meal, what’s not to love? Burgers are a blank slate for so many flavors. Think the creativity of the Red Robin menu + homemade, real ingredients. Steve loves these Sweet Thai Chili Burgers, but these Buffalo Ranch Burgers are my favorite. I often split a pound of lean ground turkey in half and make us each a few burgers of our flavor choice.

I promise you that this one “secret ingredient” will make your turkey burgers moist and juicy. Lean turkey + caramelized onions creates nearly an identical burgers to much fattier ground beef. Really, it’s hardly a secret and hardly difficult to add caramelized onions to your turkey burgers. It does take a bit of time, but most of that is inactive; just occasional stirring. I just caramelize the onions on the stove top while I prepare the rest of the burger ingredients.

Buffalo-Ranch-Turkey-Burger-Square

For the ranch flavor in these burgers I use dried ranch seasoning mix. If you’re using the store bought ranch mix in the packets you’ll want to make sure that you find a gluten free variety. The Hidden Valley ranch packets will all list if they are gluten free on the package. Just look under the ingredient label. If it’s gluten free it will say “gluten free” right there! Lately, I’ve been using homemade ranch seasoning mix with great success. This recipe from Gimme Some Oven has given me good results. In my last batch, I left out the onion flakes and dried chives (I didn’t have either in my pantry) and still had great results!

I use Frank’s Red Hot Sauce for the buffalo flavor. The sauce gets added while the burgers are cooking, and then I give it a drizzle before serving. If you drench the burgers in hot sauce it will be difficult to taste the ranch flavor. With that warning in mind, add as much hot sauce as you’d like!

Buffalo-Ranch-Burgers-Grill

Cheese is optional. I’ve had these burgers with and without cheese, and find them to be delicious and satisfying either way. Sometimes I simply don’t want to mess with trying to perfectly top the burgers with cheese, but there’s also something about melted cheese that takes any hamburger to a new level!

Buffalo-Ranch-Burgers-Tall

Buffalo Ranch Turkey Burgers

Ingredients (makes 4 -6 hamburgers)
  • 1 lb lean ground turkey
  • 1 small/medium onion, roughly chopped
  • 1 Tbs olive oil
  • 2 Tbs dry ranch dressing mix
  • 1 – 2 Tbs milk (water also works)
  • 1/4 c Frank’s Red Hot, divided (feel free use more or less, to taste)
  • 1/4 c shredded cheddar cheese (optional)
  • Hamburger buns (optional)
Directions
  1. Add the olive oil to a small skillet and turn heat to medium. When the oil is warm, add the onion to the skillet and stir to coat with oil (If you happen to have used a large-ish onion and the oil doesn’t seem to be coating everything, just drizzle in a bit more oil). Continue cooking the onion, stirring frequently, until it softens and turns light brown in color. This takes any where from 10 – 20 minutes, depending on how much onion is in the pan, different stovetops, etc. When the onion is cooked, move it to a mixing bowl.
  2. Add the ground turkey, ranch dressing mix, and milk to the mixing bowl and combine all the ingredients together.
  3. Divide the mixture into 4 to 6 even sections, and form each section into a patty (I prefer 6 smaller patties, but make whatever size you’d like).
  4. Put each of the hamburger patties onto a grill, over medium/high, direct heat. Grill for about 12 – 15 minutes.  About halfway through the cooking time flip the burgers and drizzle each with about 2 tsp of the hot sauce (it’s okay to approximate here, you can even just shake it on from the bottle). Continue to let the burgers cook for the remainder of the cooking time, or until the internal temperature of each hamburger reaches 165° F.
  5. If adding cheese, when the burgers have cooked through, sprinkle about 1 Tbs of cheddar cheese onto the top of each patty and leave them on the grill for another minute or two, to let the cheese melt.
  6. To serve, top each hamburger with approximately another 2 tsp of the hot sauce. Place on a hamburger bun if desired. If serving GF and regular hamburgers, be sure to make ALL GF burgers before making any burgers using wheat buns, to avoid cross contamination.
 Serve this with

Pizza Burgers

Posted on

This isn’t the first fancy burger recipe I’ve posted, and it certainly won’t be the last. I just love making hamburgers more interesting! Made with lean ground turkey and just a tablespoon of cheese per serving, this is a healthier (and more unique) way to enjoy the traditional flavors of pizza!

Pizza-Burgers-Tall

The idea for these Pizza Burgers came from a dish at my college cafeteria, also called (no surprise here) Pizza Burgers. There was always a hamburger/hot dog station in the cafeteria, but once a week or so they’d have Pizza Burgers on the menu. There wasn’t much special about these burgers. The cafeteria worker would take a regular cheese burger, put in on a bun, and dump some tomato sauce on before adding the top half of the bun. It must have been a student favorite, because the Pizza Burgers were on the menu at least one a week!

My Pizza Burgers are a bit different. I had the idea to recreate this college cafeteria recipe because I really wanted a healthier way to enjoy pizza. There are tons of healthier pizza alternatives out there! Cauliflower crusts, zucchini crusts, and plenty of pizzas full of veggies, but making any pizza crust takes work. Even cooking lovers and food bloggers sometimes get tired of being in the kitchen! A turkey burger comes together much more quickly than a pizza crust!

Pizza-Burgers-Blurry-Back

To make the burgers, I seasoned ground turkey with some traditional Italian/pizza flavors – garlic powder, crushed red pepper flakes, and some Penzey’s Frozen Pizza Seasoning. Just a little bit of seasoning goes a long way! The burgers had a gentle herb-y flavor, enough to notice, but not overpowering. To keep turkey burgers moist I always use caramelized onions in my hamburger mixes. The onion adds flavor and keeps the burger from getting dried out. Towards the end of the grilling time, I add a bit of mozzarella cheese to the top of each of the burgers, and to really finish out the pizza flavor I top each finished burger with tomato sauce. I can’t claim something with melted cheese is 100% healthy, but with just a tablespoon of cheese for each serving, this absolutely counts as enjoying something in moderation.

Pizza-Burgers-Close

Feel free to add any of your favorite pizza toppings to these Pizza Burgers. I add some chopped turkey pepperoni to mine. I served these burgers with sauteed kale. I’m sure with all the flavors and toppings you won’t miss the hamburger bun, but serving Pizza Burgers with hamburger buns is also an option. This meal is easily made portionally gluten free by having both GF and wheat hamburger buns available. Just be sure to serve ALL of your GF burgers before even getting out the wheat buns (click here for additional PGF precautions)!

Pizza-Burgers-Sauce

Pizza Burgers

Makes 4 -6 burgers.
 
Ingredients
  • 1 lb ground turkey
  • 1 onion, roughly chopped
  • 1 Tbs olive oil
  • 1 1/2 tsp Penzey’s Frozen Pizza Seasoning (or any Italian herb seasoning you have on hand)
  • 1 tsp garlic powder
  • 1/4 tsp crushed red pepper flakes
  • 1/4 c shredded mozzarella cheese
  • 1/4 – 1/2 c tomato sauce (any flavor/variety you like, just check the ingredient label to make sure it is gluten free)
  • optional: any other traditional pizza toppings
Directions
  1. Add the olive oil to a small skillet and turn heat to medium. When the oil is warm, add the onion to the skillet and stir to coat with oil. Continue cooking the onion, stirring frequently, until it softens and turns light brown in color. This takes any where from 10 – 20 minutes, depending on how much onion is in the pan, different stovetops, etc. When the onion is cooked, move it to a mixing bowl.
  2. Add the ground turkey, pizza seasoning, garlic powder, and crushed red pepper flakes to the mixing bowl and combine all the ingredients together.
  3. Divide the mixture into 4 to 6 even sections, and form each section into a patty (I prefer 6 smaller patties, but make whatever size you’d like).
  4. Put each of the hamburger patties onto a grill, over medium/high, direct heat. Grill for about 12 – 15 minutes, or as long as it takes for the internal temperature of each hamburger to reaches 165° F.
  5. When the burgers have cooked through, sprinkle a bit of the mozzarella onto the top of each patty and leave them on the grill for another minute or two, to let the cheese melt.
  6. To serve, to each hamburger with 1 to 2 tablespoons on tomato sauce, and any additional toppings. Place on a hamburger bun if desired. If serving GF and regular hamburgers, be sure to make ALL GF burgers before making any burgers using wheat buns, to avoid cross contamination.

P.S. This post is linked to the Gluten Free Carnival at Gluten Free Homemaker. Check it out here!

Turkey & Sweet Potato Meatballs (aka Turtle Balls)

Posted on

These yummy little appetizer meatballs actually started off as a meatloaf recipe. I found the original meatloaf recipe on the whole foods website. And really, you should try it. You make these little meatloaves and bake them in the oven. Halfway through the baking time you add some green beans to the pan and 20 minutes later you have your whole meal right there on the baking sheet. Not only is there very little hands-on cooking time, but cleanup is a breeze, too!

2013-12-31 18.03.57

Meatloaf often has a bad reputation for being dry and tasteless, and keeping lean turkey moist can also be a challenge, but these meatloaves were none of that. They were soft and moist and full of flavor. The meatloaves quickly became a favorite dinner here and earned the nickname of “Turtles”, since each individual meatloaf resembled  the shape and size of a small turtle shell.

Turning the “turtles” into meatballs was as simple as just rolling the turkey mixture into a bite sized ball instead of forming it into a small meatloaf. I’ve served these at a number of parties and potlucks and they are always disappear quickly. After baking the meatballs on the baking sheet I transfer them to a large casserole dish with a lid to keep some of the heat in and place toothpicks and tongs nearby for serving and eating. Don’t be surprised when your guests ask you how you made them and what the flavors are!

Turtle Meatballs 2

The original recipes contains only a handful of ingredients and I’ve made very few modifications, simply because it doesn’t need it. The flavor will come from the sweet potato and BBQ sauce, mainly. Be sure to read the label on any BBQ sauce before you use it to make sure it is GF. I’ve dabbled in making my own BBQ sauce (lots of fun!), but when I buy it at the store I usually get Weber’s brand, which is all natural. If you’re aiming to make this a healthy meal be sure to scrutinize the ingredients of the BBQ sauce further than just looking for gluten. Its remarkable how many BBQ sauces out there list high fructose corn syrup as the first ingredient. Avoid those sauces, if possible!

Turtle Meatballs 3

P.S. My photos of these meatballs just don’t do them justice. Don’t let my beginning photographer skills keep you from trying these!

Turkey & Sweet Potato Meatballs

Adapted from this Whole Foods recipe
 
Ingredients
  • 2 lbs lean ground turkey
  • 1 large onion, minced
  • 2 c grated sweet potato (peel before grating, and use a coarse grater)
  • 2/3 c BBQ sauce (read label to make sure if it GF)
Directions
  1. Preheat oven to 400° F.
  2. Combine all ingredients in a large bowl and mix until thoroughly combined. I’ve found that the easiest way to mix this is with my hands.
  3. Scoop out about 2 tablespoons of the turkey mixture and roll into into a ball. Place on an ungreased baking sheet. Repeat with remaining mixture, placing balls close together on the baking sheet.
  4. Bake for about 30 minutes, or until the internal temperature of the meatballs has reached 165° F.
  5. Let the meatballs rest for about 5 minutes once removed from the oven. Transfer to a large casserole dish with a lid to keep warm.

 

Healthier than the Box Cheeseburger Macaroni (GF)

Posted on

Christmas season is in full swing now and I feel like I should be posting a cookie recipe, not a dinner. I’m sure I will be doing plenty of cookie baking and sharing in the coming weeks (including my eBook with cookie recipes), but, in this hectic and busy time of year we need to eat more than cookies! This skillet dinner is warm, comforting, and ready in under in 30 minutes.

Hamburger Helper was the first meal I ever cooked on my own. My Mom has always loved the stroganoff variety so that was a frequent and favorite dinner in our household. Since it was a fairly simple dinner I would often be the one responsible for mixing up the sauce or making the ground beef, and eventually making the entire meal. I suppose all cooks have to to start somewhere!

7032 crop

Although Hamburger Helper was a totally viable dinner option in my childhood it is not now! When I was diagnosed with Celiac Disease in my 20s it immediately became a forbidden food. Still, sometimes I crave it, even though I know it is both full of gluten and not exactly healthy.

Enter this recipe. It is delicious. It will take you the same amount of time to cook as the boxed variety. The ingredient list is short and includes more whole foods and less processed foods. Adults and kids will love it. And best of all, you don’t have to feel a bit guilty about eating this or serving it to your family!

Healthier than the Box GF Cheeseburger Macaroni

 
Ingredients
  • 1 onion, chopped
  • 1 lb. lean ground turkey
  • 1/2 lb elbow shaped GF brown rice pasta
  • 2 c water
  • 1 1/4 c tomato sauce
  • 1/2 tsp mustard powder
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • 2 c shredded cheddar cheese (this makes it very cheesy, feel free to use less)
Directions
  1. Add the chopped onion and ground turkey to a large skillet. Cook over medium high heat until the turkey is browned, breaking it into small bits as it cooks.
  2. Stir in the water, tomato sauce, mustard powder, onion powder, and garlic powder. When combined, stir in the pasta and bring to a boil.
  3. Cover and simmer (reduce heat to a medium/low) for 15 minutes, or until pasta is done.
  4. Turn off the heat and stir in the cheese.  Serve with steamed vegetables or a salad.

Gourmet Turkey Burgers: Sweet Thai Burgers

Posted on

IMG_4555

I thought food blogging would be easy. Creative cooking is one of my talents. I figured I’d just snap a few photos before each meal and then post them online with the recipe. Yeah, it’s not that simple. The recipe development comes naturally to me but the photography, not so much.

Lets take these burgers for example, which I have tried to photograph now on two occasions. Luckily, they are really good, so we haven’t minded having them a few weeks in a row.

The first round of photographs went badly all due to my hungry and lack of patience. I was a little lazy and just wanted to eat my dinner. And warm. After taking pictures for half an hour the burger is only lukewarm and the cheese is not melt-y anymore. That takes half the fun out of a cheese burger. So, I gave in to my taste buds after about a dozen photos, most of which turned out poorly.

IMG_4549

Second photo shoot, I was totally prepared. Like, I ate a snack while I was cooking so that I would have the patience to get through taking the pictures without getting hungry and frustrated. Well, I’m grilling the burgers and it starts raining and storming. We have a tarp hanging up on the deck to keep the grill area dry, so that was fine, but it was DARK. And this is what happens when you try to take pictures in the kitchen with a really crappy artificial light instead of using natural light:

Now, pretend you never saw that!

So, my other pictures of these burgers are not quite as awful as that one, but didn’t turn out as well as I’d hoped for, either. I’m sorry. I hope you try them, anyway!

Moving past the photography and onto the food (that is what we’re all here for, right?), these burgers I’ve been having such a hard time capturing on film are pretty darn tasty. As a GF person, who rarely eats a burger with a bun, I feel pretty strongly about having a burger that is so delicious that I won’t even miss not being able to have the bun. These burgers fit the bill perfectly. With one pound of ground turkey, an onion, 2 seasonings, and 20 minutes of time you get a mouthwatering dinner that is naturally GF. You will enjoy these Thai burgers with or without a GF hamburger bun!

IMG_4551

Gourmet Turkey Burgers: Sweet Thai Burgers

 
Ingredients (makes 6 burgers)
  • 1 lb. ground turkey (or ground beef or chicken)
  • 1 onion, chopped
  • 1 Tbs olive oil
  • 1/4 c Thai sweet chili sauce (check label to make sure its GF – I use the Maggi variety)
  • 2 Tbs chopped Thai basil leaves (or regular basil)
  • optional: GF hamburger buns (You can easily turn this into a PGF meal by having regular hamburger buns available for anyone who doesn’t need GF buns.)
Cooking Directions
  1. Heat the olive oil in a small skillet over medium heat. When the oil is warm, add the onions. Cook, stirring frequently, until the onions are soft.
  2. In a bowl combine the ground turkey sweet chili sauce, chopped basil and softened onions. Form into 6 patties.
  3. Grill the burgers for about 5-8 minutes on each side, until the internal temperature is 165°F.
  4. Serve plain or with additional sweet chili sauce, basil leave, and hamburger buns.

Mexican Stroganoff (GF)

Posted on

Image

I grew up eating Hamburger Helper Beef Stroganoff. It was probably one of the first things I ever cooked by myself. I love the warm, creaminess of stroganoff. It’s one of my comfort foods.

So, when I stumbled upon a recipe called “Taco Stroganoff” I needed to try it. In my typical style, I replaced half of the ingredients before even trying the original version and ended up with a very different meal, but still fitting in the themes of “Taco” and “Stroganoff”.

The result of my experimentation was creamy, taco-y, deliciousness. The Mexican flavors in the seasoning (Mexican, as best as I can figure out, anyway) are strong and tasty, but not spicy. The creaminess comes from greek yogurt, so it is guilt free. This was totally unique and totally yummy.

Image

We ate this with homemade brazilian cheese bread. You know, that squishy stuff made with tapioca starch and cheese?  I used this recipe for the ones in the pictures. I have also used Chebe bread mixes many times and they are very, very similar. If you’re looking for a more normal or less labor intensive starch, this also goes great over top of rice!

Image

Mexican “Stroganoff”

Main Ingredients
  • 1 lb ground turkey
  • 1 onion, chopped
  • 1/2 c water
  • 1/2 can corn (with peppers and/or chilis)
  • 1/2 can black beans
  • 1 small container (about 1/2c) plain greek yogurt
  • 1/2c shredded mexican cheese
  • 1/4c green onions, chopped
  • 2 Tbs cilantro, chopped (optional)
Taco Seasoning Ingredients
  • 1 Tbs chili powder
  • 1 tsp garlic salt
  • 1/2 tsp paprika
  • 1 1/2 tsp ground cumin
  • 1/4 tsp crushed red pepper flakes
  • 1/4 tsp oregano
Cooking Directions:
  1. Combine all taco seasoning ingredients and set aside. If you’d prefer you could also use a taco seasoning packet.
  2. Add the ground turkey and onion to a large skillet. Heat over medium high heat, breaking up the turkey as it browns.
  3. When turkey is browned drain any excess fat. If you used a very lean ground turkey, don’t be surprised if there isn’t enough liquid to easily drain it out. If that’s the case, your end result won’t be greatly different without draining, so don’t feel like you must drain the fat anyway. Add the water and taco seasoning mix. Stir well, until it is all combined.
  4. Add the corn and black beans and cook a few more minutes, until everything is heated through.
  5. Turn the heat off (but leave the pan on the burner) and add the yogurt and cheese. As your stir these in, the cheese will melt.
  6. Top with green onions and cilantro.
%d bloggers like this: