Sweet & Sour Meatballs

Meatballs:
2 lb lean ground beef/ground turkey
1 C rolled oats
2 eggs, slightly beaten
2/3 C onion, finely chopped (or 1/4 C dehydrated onion)
1 1/4 tsp salt
few grains pepper
1 1/2 tsp worcestershire sauce
2/3 C milk

Sauce:
1.5 C brown sugar
3/4 C vinegar
3 tsp prepared mustard
3/4 C bbq sauce
3 tsp worcestershire sauce

Combine meatball ingredients and form into balls about 1 1/2 inches in diameter. Place in 9x13 dish in a single layer. In a bowl combine the sauce ingredients, mix, then pour over the meatballs. Bake at 350 degrees for 30 min. Serve over rice.

Freezes well in bags for future meals.

Thanksigiving Turkey Cuban Style

Turkey
grapefruit
orange
salt
pepper
oregano
cumin
garlic

Stuff Turkey with Mushroom Stuffing.

Cover with grapefruit and orange juices. Sprinkle spices over the turkey. Bake according to turkey size directions.

Italian Meatloaf (with Carrot)

Created by Jessica Seinfeld

• 1 cup Italian-style breadcrumbs (seasoned)
• 1/2 cup nonfat skim milk
• 2 tablespoons olive oil
• 1/2 onion , finely chopped
• 2 stalks celery , finely chopped
• 1 pound lean ground turkey
• 1/2 cup grated Parmesan
• 1/2 cup carrot puree
• 1/4 cup ketchup
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup bottled tomato sauce
• 4 slices turkey bacon

Directions

Preheat the oven to 350°. Coat a 9" x 5" loaf pan with cooking spray.

In a large bowl, soak the breadcrumbs in milk.

Coat a large nonstick skillet with cooking spray and set it over medium-high heat. When the skillet is hot, add the oil. Add the onion and cook, stirring occasionally, 7 to 10 minutes. Add the celery and cook 3 to 4 minutes longer. Scrape the mixture into the bowl with the breadcrumbs. Add the turkey, Parmesan, carrot puree, ketchup, salt and pepper, and stir to combine.

Turn the mixture into the loaf pan and smooth the top. Spread tomato sauce over the meatloaf and lay the strips of bacon on top. Bake until the center of the meatloaf is no longer pink and the bacon begins to brown, 45 to 50 minutes. Cut into slices and serve.

Taco Soup

1 lb browned ground turkey or beef
1 can of kidney beans
1 can of black beans
1 can of pinto beans
1 can of corn
1 large can of diced tomatoes (if you want... or just a can of tomato paste)
1 can tomatoes and chilies
1 packet taco seasoning
1 packet ranch dressing mix
chicken broth

**All of the canned food items are optional. You can adjust the amounts and you can come up with other things to add like olives, green chilies, green beans etc**

Toppings
shredded cheese
sour cream
tortilla chips

Brown ground turkey while seasoning with onion, garlic, cumin, black pepper and salt.
Put in crockpot after it's cooked.
Add each of the cans of food. (I usually just add the entire can without draining)
Add chicken broth until it's about 2 inches below the food. Just enough so it's easier to stir.
Add in seasoning packets and stir. You can add other spices like chili powder, cayenne pepper etc.

Cover and cook on low for 8-10 hours or on high for 4-5. The longer you cook, the more tasty. Stir well, and serve with a handful of shredded cheese and a dollop of sour cream.

White Bean Turkey Chili

1 tablespoon olive oil
1/2 cup diced onion
2 (14.5 ounce) cans Great Northern Beans, undrained
2 cups cooked, diced chicken (or turkey)
2 cups chicken broth
3/4 cup salsa (I use Pace Chunky Medium)
1 teaspoon dried oregano
1/2 teaspoon celery salt
1 1/2 cups shredded mozzarella cheese

In a medium saucepan, heat the olive oil over medium heat. Add onions and cook until onions are translucent, about 5 minutes. Add the remainder of the ingredients, except the mozzarella cheese. Heat over medium heat, stirring occasionally, until the soup comes to a simmer. Add the mozzarella cheese one handful at a time, stirring to let each addition melt before adding the next. Stir to combine and make sure all the cheese has melted and serve.

Printable Version
Printable Version with Picture

Gravy Stuffing Turkey Bake

3 pounds leftover turkey
1 (15 ounce) can corn
1 (16 ounce) can sliced carrots, drained (optional)
1 (12 ounce) jar chicken gravy
1 (12 ounce) jar turkey gravy
3 cups prepared stuffing

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Shred or tear the chicken into bite size pieces. Try to get most off the whole chicken as possible, or as much as you think you can handle.
3. Place torn turkey in a 9x13 inch baking dish. Mix corn and carrots around with the chicken, then pour chicken gravy and turkey gravy on top and mix. Sprinkle stuffing over top to cover..
4. Bake at 400 degrees F (200 degrees C) for about 30 minutes, or until golden brown.

Shephard's Pie: Leftover Style

1 medium onion, diced
2 cloves garlic
3 cups, cubed or shredded leftover turkey
2-3 cups leftover veggies (or 1 bag mixed frozen veggies)
1 can Cream of Mushroom soup (or 1/2 can cream of mushroom 1/2 cup sour cream)
1/2 c milk
1c shredded cheddar cheese
3-4 c mashed potatoes

Preheat oven to 350*
Saute onion and garlic on medium-high heat until soft
Mix in turkey, vegetables, cream of mushroom soup and milk.
Cook until heated through.
Pour mixture into a 2qt casserole dish and sprinkle with cheese. Spread mashed potatoes on top.
Bake in preheated oven until pie is hot and the mashed potatoes are golden brown. (About 30 minutes)

Thanks to Kimi for this recipe! She's our Nutrition Counselor at Women's Services.