I used to not be a fan of ground turkey, but because all of the recipe development jobs I have received requesting recipes for ground turkey, I have grown to love it. Even my three children have grown to love ground turkey, especially this recipe with guacamole and turkey bacon (some of their favorite ingredients). This recipe is so easy and flavorful, and I hope you will try it too. I am still in Chicago at the International Housewares show, but I miss Alabama and love light comforting recipes such as this one.
This salad is so simple and so delicious! The combination of fresh spinach, basil, chopped pine nuts, turkey and Parmesan create an incredible healthy, fresh, main-dish salad. I served this salad for dinner, and it disappeared faster than I could blink. Serve it with your favorite vinaigrette or just a drizzle of red wine vinegar and olive oil. It has so many great flavors already, so it doesn’t need a lot of dressing. Welcome in spring with clean eating and this fresh salad.
Lasagna can seem like a pain to make, but really it’s so easy and really worth it. This recipe is special because it gets its great flavors from an array of vegetables, fresh parsley and sausage. It’s not too high in calories and fat as I used very few noodles, part-skim ricotta cheese and just a small amount of shredded cheese for such a large dish. If you don’t prefer sausage, use lean ground beef or ground turkey. You can make this recipe ahead. It’s perfect for company or for weeknight with leftovers for the next day.
Prep: 20 minutes
Cook: 35 minutes
Yield: 8 servings
1 cup diced onion
1 cup diced carrots
1 cup diced celery
2 cloves garlic, minced
1 pound mild or sweet Italian sausage, casings removed
1 (8-ounce) package sliced fresh mushrooms
11/2 cups marinara sauce
1 (14.5-ounce) can diced tomatoes with green pepper and onions
1 (15-ounce) container part-skim ricotta cheese
3 tablespoons chopped fresh Italian parsley
6 lasagna noodles, cooked
11/2 cups shredded Italian cheese blend
1. Saute first 5 ingredients in a large saute pan or Dutch oven in hot oil over medium heat 5 minutes or until vegetables are tender; add mushrooms and continue to cook until sausage is browned. Add sauce and tomatoes; simmer 10 minutes.
2. In a separate bowl, combine ricotta cheese and parsley, stirring well.
3. Layer lasagna noodles, sausage mixture and ricotta mixture in a 13- x 9-inch lightly greased baking dish; repeat with remaining layers ending with sauce. Top with shredded cheese.
4. Bake at 375F, covered 25 minutes. Uncover and bake 10 to 15 minutes more. Let stand 10 minutes before serving.
Whether you are a huge fan of meatloaf or not, I wanted to introduce you to one of my favorite meatloaf recipes that I developed using ground turkey. Ground beef or pork may be substituted for the turkey, but the ground turkey works well with the fresh combination of basil, garlic and sun-dried tomatoes. Anyone can put this recipe together with ease, and yes, it can be made up ahead of time and baked later in the day or even prepared up to one day in advance and warmed up just in time for dinner. Serve with a big salad and your favorite vegetable or potato side dish for a delicious comforting meal.
Turkey Meatloaf with Sun-Dried Tomatoes
Prep: 15 minutes
Cook: 1 hour
Yield: 4 to 6 servings
1 pound ground turkey
3/4 cup panko breadcrumbs (use can use plain breacrumbs if you like)
3/4 cup chopped fresh basil
2/3 cup tomato sauce
1/2 cup sun-dried tomatoes, chopped
1/4 cup chopped onion (optional)
2 egg whites
2 garlic cloves, minced
1/4 teaspoon freshly ground pepper
1/3 cup ketchup
1. Preheat oven to 350F. Line a 9-x 5-inch pan with aluminum foil. Combine ground turkey and next 8 ingredients in a large bowl, mixing well. Shape into a loafpan. Bake 50 minutes. Spread 1/3 ketchup evenly over the top and bake 10 minutes more.