*Adapted from Cuisine at Home
1 package Jenni-o Italian Sausage links, removed from casing
1 package Jenni-o Extra Lean Ground Turkey
1 medium yellow onion, diced
2 cloves garlic, minced
1/2 cup diced carrot
1/2 cup diced celery
2 T tomato paste
1 (28 oz) can tomato puree
1 (28 oz) can diced tomatoes in juice
4 tsp oregano
2 tsp red pepper flakes
1 tsp ground nutmeg
1 tsp dried Italian seasoning
1/2 cup red wine
3 T balsamic vinegar
2 T brown sugar
Salt & Pepper to taste
Ciabatta bread
1. Brown turkey sausages and ground turkey, breaking up any large chunks. Transfer meat to a plate once cooked and set aside.
2. Saute onions in fat left from sausage or add olive oil if desired, until just beginning to brown. Add garlic and cook 1 minute. Stir in carrot, celery, and tomato paste, and cook until vegetables soften.
3. Stir in tomato puree, diced tomatoes, oregano, pepper flakes, nutmeg, Italian seasoning, and browned meat. Simmer 10 minutes.
4. Add wine, vinegar and brown sugar, then bring the mixture to a boil. Simmer until thickened, stirring often and season with salt and pepper.
5. Spoon mixture into ciabatta bread (either a loaf or individual sandwiches).
Showing posts with label Ground Turkey. Show all posts
Showing posts with label Ground Turkey. Show all posts
Italian Sausage with Garbanzo Beans
*Adapted from Bush's Beans
1 package Jenni-o Sweet Italian Turkey Sausage Links (you don't have to use turkey if you prefer not to)
1 medium yellow onion, thinly sliced
1 can garbanzo beans (chick peas), rinsed and drained
1 can Italian style diced tomatoes
3/4 cup water
1. Brown sausages on both sides. I covered it which helped them cook but made them burst. It doesn't change the flavor but if you are going for pretty...its definitely not.
2. Once sausages are brown, add remaining ingredients and simmer, covered for 12-15 minutes turning sausages once.
3. Serve by itself or over rice.
1 package Jenni-o Sweet Italian Turkey Sausage Links (you don't have to use turkey if you prefer not to)
1 medium yellow onion, thinly sliced
1 can garbanzo beans (chick peas), rinsed and drained
1 can Italian style diced tomatoes
3/4 cup water
1. Brown sausages on both sides. I covered it which helped them cook but made them burst. It doesn't change the flavor but if you are going for pretty...its definitely not.
2. Once sausages are brown, add remaining ingredients and simmer, covered for 12-15 minutes turning sausages once.
3. Serve by itself or over rice.
"Adam's" Pasta Bake
Adapted from a recipe I received from a friend at work (hence the Adam)
1 bag of pasta, shape of your choice
1 tsp canola oil
1/2 yellow onion, diced
1 or 2 garlic cloves, peeled and minced
1 pound extra lean ground turkey
1/2 package turkey pepperoni
1 jar marinara sauce, flavor of your choice
1 cup grated mozzarella cheese
1. Preheat oven to 350 degrees.
2. Bring a large pot of water to a boil and add your pasta. Cook according to your taste and instructions on the package.
3. While pasta is cooking, in a large skillet, cook onion and garlic in canola oil over medium heat. Once they have browned, add turkey and cook until no longer pink. Add marinara sauce and turkey pepperoni. Mix and let simmer until pasta is finished cooking.
4. Drain pasta and return to pot. Add sauce and turkey mixture. Stir until combined. Stir in 1/2 cup mozzarella cheese.
5. Pour into greased 13x9x2 baking dish. Top with remaining cheese and bake 20-30 minutes until hot and bubbly.
*This recipe is very versitle. Add veggies if you are feeling fun! Use ground beef and real pepperoni if you feel so inclined. And heck, through in a couple red pepper flakes if you are wild and daring like that!
1 bag of pasta, shape of your choice
1 tsp canola oil
1/2 yellow onion, diced
1 or 2 garlic cloves, peeled and minced
1 pound extra lean ground turkey
1/2 package turkey pepperoni
1 jar marinara sauce, flavor of your choice
1 cup grated mozzarella cheese
1. Preheat oven to 350 degrees.
2. Bring a large pot of water to a boil and add your pasta. Cook according to your taste and instructions on the package.
3. While pasta is cooking, in a large skillet, cook onion and garlic in canola oil over medium heat. Once they have browned, add turkey and cook until no longer pink. Add marinara sauce and turkey pepperoni. Mix and let simmer until pasta is finished cooking.
4. Drain pasta and return to pot. Add sauce and turkey mixture. Stir until combined. Stir in 1/2 cup mozzarella cheese.
5. Pour into greased 13x9x2 baking dish. Top with remaining cheese and bake 20-30 minutes until hot and bubbly.
*This recipe is very versitle. Add veggies if you are feeling fun! Use ground beef and real pepperoni if you feel so inclined. And heck, through in a couple red pepper flakes if you are wild and daring like that!
Quesadilla Casserole
Adapted from McCormick
1 lb ground turkey or beef
1/2 medium yellow onion, chopped
2 cans (8 oz each) tomato sauce
1 can (15 oz) black beans, drained and rinsed
1 cup frozen whole kernnal corn
1 can (4 1/2 oz) chopped green chilies, undrained
1 Tlb chili powder
2 tsp ground cumin
1 tsp garlic salt
1/2 tsp oregano leaves
1/2 tsp crushed red pepper (optional)
6 corn tortillas
1-2 cups shredded cheddar cheese
1. Brown turkey/beef and onion in a large skillet on medium-high heat; drain if needed. Add tomato sauce, beans, corn, and green chilies; mix well. Stir in all of the spices except for the red pepper. Bring to a boil. Reduce heat to low and simmer 5 minutes. Add red pepper to taste if desired.
2. Spread 1/2 cup of the beef mixture on the bottom of a 13x9x2 inch baking dish sprayed with no-stick cooking spray. Top with 3 of the tortillas, overlapping as needed. Layer with 1/2 of the remaining beef mixture and 1/2 of the cheese. Repeat with remaining tortillas, beef mixture, and cheese.
3. Bake in a preheated oven at 350 degrees for 15 minutes or until heated through. Let stand 5 minutes before serving.
1 lb ground turkey or beef
1/2 medium yellow onion, chopped
2 cans (8 oz each) tomato sauce
1 can (15 oz) black beans, drained and rinsed
1 cup frozen whole kernnal corn
1 can (4 1/2 oz) chopped green chilies, undrained
1 Tlb chili powder
2 tsp ground cumin
1 tsp garlic salt
1/2 tsp oregano leaves
1/2 tsp crushed red pepper (optional)
6 corn tortillas
1-2 cups shredded cheddar cheese
1. Brown turkey/beef and onion in a large skillet on medium-high heat; drain if needed. Add tomato sauce, beans, corn, and green chilies; mix well. Stir in all of the spices except for the red pepper. Bring to a boil. Reduce heat to low and simmer 5 minutes. Add red pepper to taste if desired.
2. Spread 1/2 cup of the beef mixture on the bottom of a 13x9x2 inch baking dish sprayed with no-stick cooking spray. Top with 3 of the tortillas, overlapping as needed. Layer with 1/2 of the remaining beef mixture and 1/2 of the cheese. Repeat with remaining tortillas, beef mixture, and cheese.
3. Bake in a preheated oven at 350 degrees for 15 minutes or until heated through. Let stand 5 minutes before serving.
Simple, Perfect Enchiladas
Adapted from The Pioneer Woman Cooks cookbook
THE SAUCE
1 T canola oil
2 T AP flour
1 large (28 oz) can red enchilada sauce (no meat chunks please)
2 cups chicken broth
1/2 t salt
1/2 t black pepper
2 T chopped cilantro, plus extra for serving
THE MEAT
1 pound extra lean ground turkey (or beef, whatever you prefer)
1/2 medium onion
2 (4 oz) cans diced green chilies
1/2 t salt
THE REST
10-14 corn tortillas
1/2 cup chopped black olives, optional
2 cups grated cheddar cheese
cilantro
THE SAUCE
1. In a saucepan over medium heat, combine the canola oil and flour.
2. Whisk together and allow to bubble for 1 minute.
3. Pour in the red sauce, chicken broth, salt, and pepper. Bring to a boil.
4. Reduce the heat and simmer while you prepare the other ingredients.
THE MEAT
1. Finely chop the onion.
2. In a large skillet over medium-high heat, brown the ground beef with the onion. Drain the fat, then add the green chilies. Add the salt and stir to combine. Turn off the heat and set aside.
THE REST
1. Heat the tortillas in the microwave. Wrap them in a damp paper towel or dish towel to keep them moist.
2. Preheat the oven to 350 degrees. Spread 1/2 cup of the sauce in the bottom of a 9x13 baking dish.
3. Dip each tortilla into the sauce. I tried using tongs at first but my tortillas kept ripping so I had better luck with my hands. This step is messy, be prepared. Have paper towels and/or towels handy.
4. Set the sauce-soaked tortilla on a cookie sheet lined with foil. Place some of the meat mixture, black olives, and grated cheese.
5. Roll and place seam side down into the baking dish. Repeat with the rest of the tortillas.
6. Stir the cilantro into the remaining sauce and pour over the top. (You dont have to use all the sauce if you dont like your enchiladas swimming)
7. Sprinkle with cheese and bake for 20 minutes or until bubbly.
Serve topped with shredded lettuce, tomato, and a fried egg! I promise...its yummy!
THE SAUCE
1 T canola oil
2 T AP flour
1 large (28 oz) can red enchilada sauce (no meat chunks please)
2 cups chicken broth
1/2 t salt
1/2 t black pepper
2 T chopped cilantro, plus extra for serving
THE MEAT
1 pound extra lean ground turkey (or beef, whatever you prefer)
1/2 medium onion
2 (4 oz) cans diced green chilies
1/2 t salt
THE REST
10-14 corn tortillas
1/2 cup chopped black olives, optional
2 cups grated cheddar cheese
cilantro
THE SAUCE
1. In a saucepan over medium heat, combine the canola oil and flour.
2. Whisk together and allow to bubble for 1 minute.
3. Pour in the red sauce, chicken broth, salt, and pepper. Bring to a boil.
4. Reduce the heat and simmer while you prepare the other ingredients.
THE MEAT
1. Finely chop the onion.
2. In a large skillet over medium-high heat, brown the ground beef with the onion. Drain the fat, then add the green chilies. Add the salt and stir to combine. Turn off the heat and set aside.
THE REST
1. Heat the tortillas in the microwave. Wrap them in a damp paper towel or dish towel to keep them moist.
2. Preheat the oven to 350 degrees. Spread 1/2 cup of the sauce in the bottom of a 9x13 baking dish.
3. Dip each tortilla into the sauce. I tried using tongs at first but my tortillas kept ripping so I had better luck with my hands. This step is messy, be prepared. Have paper towels and/or towels handy.
4. Set the sauce-soaked tortilla on a cookie sheet lined with foil. Place some of the meat mixture, black olives, and grated cheese.
5. Roll and place seam side down into the baking dish. Repeat with the rest of the tortillas.
6. Stir the cilantro into the remaining sauce and pour over the top. (You dont have to use all the sauce if you dont like your enchiladas swimming)
7. Sprinkle with cheese and bake for 20 minutes or until bubbly.
Serve topped with shredded lettuce, tomato, and a fried egg! I promise...its yummy!
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