Ginger Teriyaki Turkey Meatloaf

Ginger Teriyaki Turkey Meatloaf

Yield: 8 Servings

Ingredients

Sauce:
• 2 Tbs low-sodium soy sauce or liquid aminos
• 2 Tbs low-sodium chicken broth
• 2 Tbs pure maple syrup
• 2 tsp sesame oil
• 2 tsp rice vinegar
• 1 tsp grated fresh ginger
• 1/2 tsp Sambal Oelek (chile paste found in the Asian food aisle) or Sriracha
• 2 tsp cornstarch

Meatloaf
• 2 lbs lean ground turkey
• 1 cup red bell pepper, finely chopped (1 pepper)
• 4 green onions, chopped
• 1 Tbs grated fresh ginger
• 1/3 cup chopped cilantro
• 1/2 tsp freshly ground black pepper (or 1/4 tsp pre-ground black pepper)
• 2 eggs
• 1 cup whole wheat panko breadcrumbs (or regular whole wheat breadcrumbs)
• 2 Tbs low-sodium soy sauce or liquid aminos
• 1/2 cup pineapple tidbits, canned in juice, drained

Instructions

To make the sauce:
1. Put all ingredients in a small pot and bring to a bubble until thickened. Remove from heat.

To make the meatloaf:
1. Prepare a loaf pan by spraying it with olive oil or coconut oil cooking spray. Set aside.
2. Put all ingredients (except the pineapple tidbits) into a large bowl and mix gently with your hands until thoroughly blended.
3. Put mixture into prepared loaf pan and pat down evenly. Pour sauce over all and top with the pineapple tidbits.
4. Bake at 350 degrees for 1 hour or until a meat thermometer reads at least 160 degrees.
5. Let cool a few minutes, then slice into 8 slices.

Notes

Container Equivalents per Serving: 1 Red, 1/4 Green, 1/4 Yellow, 1/4 Teaspoon (if you're wondering why there is no purple, there was too little to count)

Nutrition information

Serving Size: 1 slice of meatloaf

 

Calories per serving: 258

 

Fat per serving: 12 grams

https://thefoodieandthefix.com/ginger-teriyaki-turkey-meatloaf/

greek pita turkey burgers

(serves 4-6)

Burger Patties

• 1.25 lbs ground turkey
• 1 tsp dried oregano
• 1 /4 tsp ground cardamom
• 1 tsp ground cumin
• 1 tsp kosher salt
• 2 tsp dried dill weed
• 1 tsp smoked paprika
• 3/4 C sweet onion, finely chopped
• 1/4 C flat leaf parsley, chopped
• 1 egg
• 2 pita bread halves, soaked in milk
• 8-12 pita bread halves

Veggie Salsa

• 1 tomato, diced
• 1/2 seedless cucumber, diced
• 1 small bell pepper, diced
• 1 /2 C sweet onion, diced
• 1/4 C kalamata olives, diced
• 1/4 C flat leaf parsley, chopped
• 1/2 tsp dried dill weed
• 1 tbsp olive oil
• 1 tbsp lemon juice

Whipped Feta Cheese Spread

• 4 oz. greek yogurt
• 6 oz feta cheese, crumbled
• 1/2 tsp dried dill weed
• 1 clove garlic, chopped
• 2 tbsp olive oil

Veggie Salsa

1. Combine tomatoes, cucumber, yellow bell pepper, sweet onion, dill, parsley, kalamata olives, lemon juice and olive oil. Stir and set aside.

Whipped Feta

1. Combine Greek yogurt, feta cheese, garlic, olive oil and dill in a food processor or blender. Mix until smooth and creamy. Set aside.

Burgers

1. Combine ground turkey with smoked paprika, cardamom, dill, cumin, salt, pepper, and oregano. Soak 2 pita bread halves in milk until very soft and pliable. Using your hands, wring the extra milk out of the moist dough and add to the meat. Add an egg, finely chopped onion, and flat leaf parsley; stir well but don't overwork the meat.
2. Scoop your meat into small rounds using a cookie scoop and flatten into patties.
3. Cook the patties in a bit of olive oil on the stove-top until they are browned on both sides and cooked through- about 4-5 minutes. Brush pitas with a bit of olive oil and heat on the stove-top until warm and slightly toasted.
4. Stuff each pita with a few turkey patties, a big spoonful of veggie salsa and a dollop of whipped feta cheese.

source: http://www.heatherlikesfood.com

turkey quinoa chili

1/3 cup quinoa
2/3 cup water
2 tablespoon olive oil
1 large onion, diced
4 cloves garlic, minced
1 teaspoon Splenda
1 orange bell pepper, chopped
1 zucchini, chopped
1 pound ground turkey OR make it vegetarian and add 1 pkg Morningstar Crumbles
1/2 teaspoon cinnamon
1 tablespoon cumin
2 tablespoons chili powder, or Penzey’s 9000 chili mix (I prefer the mix…it’s more rounded flavor!)
1 teaspoon dried oregano
1 teaspoon unsweetened cocoa powder
1 chipotle pepper in adobo sauce, minced
One 28 ounce can crushed tomatoes
On 15 ounce can chicken broth
One 15 ounce cans black beans, drained and rinsed
One 15 ouce can red beans, drained and rinsed

In a small saucepan bring 2/3 cup water to boil; add quinoa, reduce heat to low and simmer for 15-20 minutes, or until quinoa is tender and all water is absorbed. (The little ‘tail’ should be showing on each grain.) Set aside.

In a large stockpot heat the olive oil over medium heat. Saute onion and garlic with Splenda until soft. Stir in zucchini and pepper and cook for 5 minutes. Add ground turkey and break up into chunks. Cook until no longer pink, but not cooked completely through.

Stir in cinnamon, chili powder, cumin, chili powder/mix, oregano, cocoa powder, chipotle pepper, tomatoes, chicken broth, and beans; simmer for 20 minutes.

Add the quinoa and simmer for an additional 5 minutes. Makes 10 servings, about 1 cup each.

Per Serving: Calories 206; Protein 19 g; Fat 7 g; Carbs 13 g; Sugar 1 g; Sodium 281 mg

Source: http://eatingwelllivingthin.wordpress.com

*this tastes great leftover and freezes well too!

turkey sausage casserole

1/2 cup (1 stick) butter or margarine, divided 

 3/4 pound sliced mushrooms 

 4 tablespoons all-purpose flour 

 1 1/2 cups chicken or turkey broth 

 1/2 cup whipping cream 

 1 cup shredded Swiss cheese (or cheddar)

 1 teaspoon Dijon mustard 

 1 teaspoon salt 

 Freshly ground black pepper 

 3 to 4 cups cooked turkey, cut into bite-size pieces 

 1 pound bulk sausage, cooked and drained 

 2 cups herb-seasoned stuffing or any leftover stuffing

In a large saucepan, melt 4 tablespoons of the butter and saute the mushrooms, stirring occasionally, until most of the liquid has evaporated. Sprinkle in the flour and cook over low heat, stirring constantly, for 1 minute. Stir in the chicken or turkey broth and the cream. Cook over medium heat, stirring, until the mixture comes to a boil. Cook for 1 minute. 

Remove from heat and stir in the cheese, mustard, salt, pepper, turkey and sausage. Pour into a greased 2-quart casserole. Melt remaining 4 tablespoons butter. If using dry herb-seasoned stuffing, place it in a small bowl and toss with the butter. Sprinkle over the casserole.

If using leftover stuffing, sprinkle it over the casserole and sprinkle the butter over the top. Casserole may be covered with foil and refrigerated for 2 days, or frozen for 1 month and defrosted the night before serving. Bake, uncovered, at 350 degrees for 30 minutes, or until top is browned and sauce is bubbling. 

Per serving: 667 calories (percent of calories from fat, 57), 46 grams protein, 25 grams carbohydrates, 2 grams fiber, 39 grams fat, 191 milligrams cholesterol, 1,501 milligrams sodium.

Source: http://projects.eveningedge.com/recipes/turkey-sausage-casserole/

cheesy brocccoli and rice casserole

You can easily toss in left over chicken or turkey into this casserole for a complete meal!

Serves 8-10 as a side dish

2 slices hearty white or wheat sandwich bread, torn into pieces

3/4 cup grated parmesan cheese

4 tablespoons butter, melted; plus two tablespoons chilled

1 garlic clove, minced

2 pounds broccoli (about 3-4 medium heads of broccoli), florets cut into 1-inch pieces, stems chopped

1 onion, finely chopped

1 1/4 cups long grain white rice

4 cups low-sodium chicken broth

1 1/4 cups half-and-half

1 teaspoon salt

2 cups shredded extra-sharp cheddar cheese

1/8 teaspoon cayenne pepper

Adjust oven rack to middle position and heat the oven to 400 degrees. Grease a 9X13-inch baking dish. Pulse bread, 1/4 cup parmesan cheese and melted butter in a food processor until coarsely ground. Add garlic. Set aside.

Microwave broccoli florets (save stems for later), covered, in a large bowl until bright green and tender, 2 to 3 minutes (no need to add water). Be careful not to overcook or they will become soggy and discolored. Melt remaining butter in a large pot over medium heat. Cook onion and broccoli stems until softened, 8 to 10 minutes. Add rice and cook, stirring constantly, until rice is translucent, about 1 minute. Stir in broth, half-and-half, and salt and bring to a boil. Reduce heat to medium-low and cook, stirring often, until rice is tender, 20 to 25 minutes. Off the heat, stir in cheddar cheese, cayenne, remaining parmesan and broccoli florets.

Pour the mixture into prepared baking dish and top with bread crumb mixture. Bake until the sauce is bubbling around the edges and the top is golden brown, about 15 minutes. Cool 5 minutes. Serve.

BBQ turkey quesadillas

We made these with leftover turkey from Thanksgiving 2011.

8 large burrito-size flour tortillas
2 cups shredded leftover cooked turkey
1/2 cup barbecue sauce
2 green onions, thinly sliced
1 (3.5 ounce) can green chiles, drained
2 cups shredded cheese

Sour cream, salsa, avocados for serving

Preheat a griddle or skillet on the stovetop to medium heat. In a medium bowl, toss together the turkey, barbecue sauce and green chiles. Spread an equal amount of this mixture on four of the tortillas (or five if you are spreading it thinner and making more quesadillas). Sprinkle the green onions over the top of the mixture and then top with the shredded cheese. Top with a tortilla and place the quesadillas on the griddle or stovetop, cooking for about 2-3 minutes each side until the tortillas are golden brown and crisp and the filling is hot and cheese is melted.

source:  

http://www.melskitchencafe.com

leftover turkey, bacon, cheese crescents

• 1 (12 ounce) can Pillsbury® Big & Flaky refrigerated crescent dinner rolls
• 2 tablespoons Dijon mustard
• 6 ounces thinly sliced cooked turkey (from deli)
• 3 ounces thinly sliced Swiss cheese (from deli)
• 6 slices precooked bacon

Directions

1. Heat oven to 350 degrees F. Unroll dough on work surface; separate into triangles.
2. Spread each triangle with 3/4 teaspoon mustard. Top each with turkey, cheese and bacon, cutting to fit if necessary. Roll up loosely as directed on can. Place on ungreased cookie sheet; curve into crescent shape.
3. Bake 18 to 20 minutes or until golden brown and cheese is melted.

Footnotes

• For a yummy lunch, bake these tasty sandwiches ahead, cool and wrap well. Take along in insulated lunch bag with ice pack for a special noontime treat.
• Next time, use slices of cooked ham instead of turkey.

bacon cheeseburger meatloaf

You can easily use turkey bacon and ground turkey instead and it still tastes great!

Servings: 1 (9x5 inch) loaf

1 pound ground chuck
10 slices bacon, cooked and crumbled
1 (8-ounce) package sharp Cheddar, grated
2 large eggs, lightly beaten
1/4 cup bread crumbs, toasted
1/4 cup mayonnaise
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup ketchup
2 tablespoons prepared mustard
1 (3-ounce) can French fried onions

Directions

Preheat oven to 350 degrees F.

In a large bowl, combine the ground chuck and next 8 ingredients, mixing well.

In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup mixture.

Press meat mixture into a 9x5x3-inch loaf pan, or shape into a loaf and place on a rack in a broiler pan. Spread remaining ketchup mixture over loaf. Bake 40 minutes. Top with French fried onions; bake 10 to 15 minutes, or until meat is no longer pink.

Recipe courtesy Paula Deen

-------------------

A lighter version:

277 Fewer Calories
27 g Less Fat

Servings: 6
Prep Time: 20 min
Cook Time: 1 hour 10 min
Difficulty: Easy

Ingredients Add to grocery list

3 slices whole-wheat bread, torn
1/4 cup low-fat (1%) milk
2 teaspoons canola oil
1 (8-ounce) package mushrooms, coarsely chopped
1 onion, finely chopped
1 teaspoon salt
1 small zucchini, shredded
1 (20.8-ounce) package ground turkey or chicken
1/2 cup fat-free shredded mozzarella cheese
4 slices reduced-fat center-cut bacon
1/4 cup plain bread crumbs
1 large egg
1/4 cup ketchup
1 tablespoon spicy brown mustard
2 tablespoons French fried onions

Directions

Preheat oven to 350 degrees F. Line a broiler pan with foil and lightly spray the foil with nonstick spray.

Combine the bread and milk in a large bowl; let stand 10 minutes to soften. Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, and 1/4 teaspoon salt; cook, stirring occasionally, until the vegetables are very tender, 5 – 7 minutes. Add the zucchini and cook, stirring until softened, about 3 minutes. Remove from the heat; let cool slightly.

Add the mushroom mixture, turkey, cheese, bacon, bread crumbs, egg, and remaining 3/4 teaspoon salt to the bread mixture. Toss gently to combine. In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture. Shape into a loaf and place on the pan. Spread the remaining ketchup mixture over the loaf. Bake 40 minutes. Top with French fried onions. Bake until an instant-read thermometer inserted into the center of the loaf registers 160°F, 10 – 15 minutes longer. Let stand 10 minutes before slicing. Cut into 12 slices.

Nutritional Information: Per Serving (2 slices) 245 Cal (21% from Fat, 46% from Protein, 32% from Carb); 29 g Protein; 6 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 20 g Carb; 3 g Fiber; 7 g Sugar; 163 mg Calcium; 2 mg Iron; 806 mg Sodium; 93 mg Cholesterol

Turkey Meatloaf with Tomato Relish

Ingredients

• Tomato Relish Ingredients:
• 1 onion, finely diced
• 2 garlic cloves, minced
• 2 bay leaves
• 2 red bell peppers, cored, seeded, and finely diced
• 2 tomatoes, halved, seeded, and finely diced
• 1/4 cup chopped fresh flat-leaf parsley
• 1 (12-ounce) bottle ketchup
• Worcestershire sauce
• 1 tablespoon Sea salt and freshly ground black pepper
• 
  
• Meatloaf Ingredients:
• 3 slices slices white bread, crusts removed, torn into chunks by hand
• 1/4 cup whole milk
• 2 1/2 pounds ground turkey
• 2 eggs
• Leaves from 2 fresh thyme sprigs
• Salt and freshly ground black pepper
• 3-4 bacon slices

Preparation

• Relish Directions:Preheat the oven to 350 degrees F. Coat a skillet with a 2-count of oil and place over medium heat. Saute the onion, garlic, and bay leaves for a few minutes to create a base flavor. Throw in the red peppers and cook them for a couple of minutes to soften. Now add the tomatoes; adding them at this point lets them hold their shape and prevents them from disintegrating. Stir in the parsley, ketchup, and Worcestershire; season with salt and pepper. Simmer the relish for 5 minutes to pull all the flavors together. Remove it from the heat; you should have about 4 cups of relish.
• Meatloaf Directions:Place the torn white bread in a bowl and add the milk to just barely cover, swish t he bread around in the milk and let it sit while you get the rest of the ingredients for the meat loaf together.
• In a large mixing bowl, combine the ground turkey with 1-1/2 cups of the tomato relish, the eggs, and thyme; season with salt and pepper. Squeeze the excess milk from the bread and add the soaked bread to the meat mixture. To test, fry a small "hamburger" patty of the meatloaf until cooked; the patty should hold together but still have a soft consistency. Taste the patty for seasoning.
• Lightly oil a cookie sheet. Transfer the meat mixture to the center of the cookie sheet and form into a log about 9 inches long and about 4 inches wide. Coat the top of the meatloaf with another 1/2 cup of the tomato relish. Lay the bacon across the top lengthwise.
• Bake the meatloaf for 1 to 1-1/2 hours until the bacon is crisp and the meatloaf is firm. Rotate the meat loaf while it's baking every now and then to insure that the bacon browns evenly. Remove the meatloaf from the oven and let it cool a bit before slicing. Serve with the remaining tomato relish on the side. Unbelievably moist!

Recipe from Tyler Florence

Greek Turkey Burger

To make the cucumber ribbons shown in the photo, use a Y-shaped vegetable peeler to cut thin slices of cucumber lengthwise. If you're in a hurry, cut the cucumber into thin, round slices.

Total: 25 minutes
Yield: Makes 4 servings

1 1/3  pounds  ground turkey breast

• 1  (4-oz.) package crumbled feta cheese
• 1/4  cup  finely chopped red onion
• 1  teaspoon  dried oregano
• 1  teaspoon  lemon zest
• 1/2  teaspoon  salt
• Vegetable cooking spray
• 1/2  cup  grated English cucumber
• 1  (6-oz.) container fat-free Greek yogurt
• 1  tablespoon  chopped fresh mint
• 1/2  teaspoon  salt
• 4  French hamburger buns, split and toasted
• Toppings: lettuce leaves, tomato slices, thinly sliced cucumber
• Garnish: pepperoncini salad peppers

1. Stir together first 6 ingredients. Shape mixture into 4 (1/2-inch-thick) patties.

2. Heat a grill pan over medium-high heat. Coat grill pan with cooking spray. Add patties; cook 5 minutes on each side or until done.

3. Stir together cucumber, yogurt, mint, and 1/2 tsp. salt in a small bowl. Serve burgers on buns with cucumber sauce and desired toppings. Garnish, if desired.

Nutritional Information

Calories:

386

Fat:

13.7g (sat 4.5g,mono 4.3g,poly 3g)

Protein:

30.2g

Carbohydrate:

34g

Fiber:

2.3g

Cholesterol:

109mg

Iron:

3.9mg

Sodium:

897mg

Calcium:

198mg

Better-for-You Turkey Meatloaf

Total: 2 hours, 10 minutes
Yield: Makes 10 servings

3/4  cup  uncooked quick-cooking oats

• 3/4  cup  diced green bell pepper
• 3/4  cup  finely chopped onion
• 3/4  cup  milk
• 1  large egg, lightly beaten
• 1  tablespoon  Worcestershire sauce
• 1  teaspoon  salt
• 1  teaspoon  yellow mustard
• 2  pounds  lean ground turkey
• 1  (16-oz.) package reduced-fat ground turkey sausage
• 1  (15.5-oz.) can stewed tomatoes with green peppers and onions, drained
• 1 1/2  tablespoons  brown sugar

1. Preheat oven to 350°. Combine first 8 ingredients in a medium bowl. Add ground turkey and sausage; combine mixture just until blended, using hands. Place mixture on a lightly greased rack in an aluminum foil-lined broiler pan; shape mixture into a 10- x 5-inch loaf. Top with stewed tomatoes, and sprinkle with brown sugar.

2. Bake at 350° for 1 hour and 35 minutes or until a meat thermometer inserted into thickest portion registers 165°. Remove from oven; let stand 20 minutes.

 Southern Living, FEBRUARY 2010

Turkey Meatloaf

http://www.foodnetwork.com/recipes/ina-garten/turkey-meatloaf-recipe/index.html

Source: Barefoot Contessa

Chipolte Turkey Tacos

http://www.recessionipes.com/2009/03/chipotle-turkey-tacostaco-salads-with.html

Mini Apple-Cheddar Turkey Meatloaves

Prep: 15 min., Bake: 21 min.
Shred the apple and onion using the large holes of a box grater.


1 to 1 1/2 lb. ground turkey
1/4 cup Japanese breadcrumbs (panko)*
1 medium onion, shredded
1 medium-size Granny Smith apple, peeled, cored, and shredded
1 large egg, lightly beaten
1 teaspoon salt
3/4 teaspoon pepper
1 1/4 cups (5 oz.) freshly shredded Cheddar cheese, divided

1. Preheat oven to 375°. Gently combine ground turkey, next 6 ingredients, and 1/2 cup cheese just until combined, using hands. Spoon turkey mixture into 12 lightly greased muffin cups.
2. Bake at 375° for 16 minutes. Sprinkle with remaining 3/4 cup cheese. Bake 5 minutes or until cheese is melted and a meat thermometer inserted into centers of meatloaves registers 165°.
*Fine, dry breadcrumbs may be substituted.
Mini Pesto-Turkey Meatloaves: Omit apple and pepper. Substitute mozzarella cheese for Cheddar cheese. Proceed with recipe as directed, stirring 2 Tbsp. chopped fresh basil and 3 Tbsp. refrigerated pesto into meat mixture in Step 1.
Note: For testing purposes only, we used Buitoni Pesto With Basil.

Yield: Makes 4 to 6 servings