Turkey
Turkey Taco Lettuce Wrap
Ingredients:
1 Tablespoon Olive Oil
¾ cup Yellow Onion, chopped
1 lb. 95% Lean Ground turkey
2 Cloves Garlic
Salt and Freshly Ground Black Pepper
1 Tablespoon Chili Powder
1 teaspoon Ground Cumin
½ teaspoon Paprika
½ cup Tomato Sauce (Nutrition Template us 1/4 cup tomato juice)
½ cup Low-Sodium Chicken Broth
Iceberg or Romain Lettuce Leaves, doubled up, for serving
Shredded Mexican Cheese, Diced Roma Tomatoes, Diced Red Onion, Diced Avocado, Chopped Cilantro, Plain Geek Yogurt, for serving
Instructions:
Heat olive oil in a non-stick skillet over medium-high heat. Add onion and sauté 2 minutes. Add turkey and garlic, season with salt and pepper, and cook, tossing and breaking up turkey occasionally, until cooked through, about 5 minutes. Add chili powder, cumin, paprika, tomato sauce and chicken broth. Reduce to a simmer and cook about 5 minutes until sauce has reduced. Serve mixture over lettuce leaves with desired toppings.
I LOVE this! It is a great way to eliminate wheat and simple carbs from your diet and eat tacos at the same time! Who knew that was possible?!
Ingredients:
2 Tablespoons Olive Oil, divided
1 lb. Ground Turkey
1½ cup Sweet Onion, finely diced
1 cup Carrots, shredded
½ teaspoon Ginger, minced
3 Cloves Garlic, crushed
¼ cup Chicken Broth
5 cups Cabbage, cut into 1/4-inch shreds
2 Tablespoons Coconut Amnios, Tamari, or Soy Sauce, Gluten Free
2 teaspoons Apple Cider Vinegar or Rice Wine Vinegar
½ teaspoon salt, to taste
¼ teaspoon pepper, to taste
1 teaspoon Toasted Sesame Oil
Toasted Sesame Seeds, optional
Green Onions, optional
Instructions:
In a large sauté pan over medium heat drizzle 1 tablespoon of olive oil and add ground turkey or beef. Cook for 5-6 minutes, or until the turkey is almost cooked through.
Push the turkey aside in the pan and add onion and other tablespoon of oil. Sauté for 3-4 minutes.
Add shredded carrots, garlic, and ginger and sauté for 2 minutes. Stir the vegetables and turkey together.
Pour chicken broth in the pan and scrape the bottom of it to deglaze it.
Add cabbage, coconut amnios, vinegar, salt and pepper. Stir well and cover with lid. Reduce heat to medium-low and cook for 12-15 minutes until cabbage is to your desired tenderness.
Just before serving add some toasted sesame oil and top with green onions and toasted sesame seeds. Serve over regular rice, cauliflower rice or eat it in a bowl by itself.
Cooking Time - 27 minutes
Servings - 4
Recipe found on primaverakitchen.com. Click photo for full recipe.
This gluten-free and low-fat Ground Turkey Sweet Potato Skillet will be ready to dig into in less than 30 minutes, and you will be amazed by how flavorful it is. It’s a perfect ONE-PAN meal for your family to enjoy!
Ingredients:
2 Tablespoons Extra Virgin Olive Oil
1-pound Free-Range Extra-Lean Ground Turkey
1 teaspoon Garlic, minced
½ cup Onion, diced
½ cup Yellow Pepper, diced
1½ cup Sweet Potato, diced
Salt and Freshly Ground Pepper
A pinch of Red Chili Flakes, optional
½ cup Mozzarella Cheese (if you are doing Whole30 or following Paleo diet, don’t add cheese)
Fresh Parsley, for garnishing (optional)
Instructions:
In a cast iron skillet, heat the olive oil over medium-high heat.
Add the ground turkey and garlic. Use a wooden spoon to break up the turkey as it cooks. Stir occasionally and cook for about 5 minutes.
Add the onions and yellow peppers and cook until onions are soft.
Add the sweet potato, red chili flakes, salt and pepper.
Cover the skillet, cook until sweet potatoes are tender. Don’t forget to stir occasionally. If necessary, add more olive oil or a bit of water to cook the sweet potatoes faster.
While the sweet potatoes are cooking, preheat oven to 400° F.
When the sweet potatoes are tender, add the shredded mozzarella cheese, and put the skillet in the oven to melt the cheese.
When the cheese melts, remove from oven and garnish with parsley.
Cooking Time - 55 minutes
Servings - 6
Recipe found on ambitiouskitchen.com. Click photo for full recipe.
Healthy turkey chili made with lean ground turkey, kidney beans and corn. This famous recipe is perfectly spiced, packed with plenty of protein and fiber, and is simply the BEST. Make it on the stovetop or in your slow cooker for an easy, delicious weeknight dinner.
Ingredients:
2 teaspoons Olive Oil
1 Yellow Onion, chopped
3 Garlic Cloves, minced
1 Medium Red Bell Pepper, chopped
1-pound Extra Lean Ground Turkey
4 Tablespoons Chili Powder (I used McCormick chili powder which is very mild. Do not use spicy chili powder, and if using a different brand, start with 2 Tablespoons)
2 teaspoons Ground Cumin
1 teaspoon Dried Oregano
¼ teaspoon Cayenne Pepper
½ teaspoon Salt, plus more to taste
1 (28-ounce) can Diced Tomatoes or Crushed Tomatoes
1¼ cup Chicken Broth
2 (15-ounce) cans Dark Red Kidney Beans, drained and rinsed
1 (15-ounce) can Sweet Corn, drained and rinsed
For Topping: Cheese, Avocado, Tortilla Chips, Cilantro, Sour Cream
Instructions:
Place oil in a large pot and place over medium-high heat. Add in onion, garlic and red pepper and sauté for 5-7 minutes, stirring frequently.
Add in the ground turkey and break up the meat; cooking until no longer pink. Next add in the chili powder, cumin, oregano, cayenne pepper and salt; stir for about 20 seconds.
Next add in tomatoes, chicken broth, kidney beans and corn. Bring to a boil, then reduce heat and simmer 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary.
Garnish with anything you’d like.