Name: Turkey Burrito Bowl
Yield: 10 1 cup servings
Ingredients: 1 pound ground turkey; 1 tablespoon olive oil; 1 cup yellow onion (diced); 3 cloves garlic (minced); 1/2 teaspoon onion powder; 1 teaspoon paprika; 2 teaspoons chili powder; 2 teaspoons ground cumin; 1/2 teaspoon dried oregano; 1 cup long grain (dry, white rice); 15 ounce can low sodium black beans (drained and rinsed); 4 ounce can diced green chilis; 15 ounce can no sodium added diced tomatoes; 2 cups low-sodium beef broth; 1 1/2 cups frozen corn; 1 cup shredded low-fat cheese; 2 cups shredded lettuce

Turkey Burrito Bowl

January 3, 2025 by Dinner Tonight

Using an Electric Pressure Cooker to make meals not only speeds up the cooking time but also makes it a one pot meal. Our Ground Turkey Burrito Bowl not only has all the Tex-Mex flavors everyone loves but from start to finish can be done in 20 minutes. This is the perfect quick meal for the busy weeknight dinners.

Turkey Burrito Bowl

Servings

10 1 cup servings

Servings

10 1 cup servings

Turkey Burrito Bowl

Servings

10 1 cup servings

Servings

10 1 cup servings

Ingredients

1 pound ground turkey
1 tablespoon olive oil
1 cup yellow onion diced
3 cloves garlic minced
1/2 teaspoon onion powder
1 teaspoon paprika
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1 cup long grain dry, white rice
15 ounce can low sodium black beans drained and rinsed
4 ounce can diced green chilis
15 ounce can no sodium added diced tomatoes
2 cups low-sodium beef broth
1 1/2 cups frozen corn
1 cup shredded low-fat cheese
2 cups shredded lettuce

Servings: 1 cup servings

Units:

Instructions

Press the sauté button on the multi-function cooker. Once hot add oil and ground turkey, onion and garlic. Cook until turkey is cooked, and onions are softened.
Add onion powder, paprika, chili powder, cumin, oregano. Stir to mix.
Add in the rice, black beans, green chilis, diced tomatoes, beef broth, and frozen corn. Mix to combine.
Put the lid on the multi-function cooker and set to manual, high pressure and time for 8 minutes.
Once the time is done use the quick release function and once the pressure has dropped, open and fluff the rice.
Top each serving with 1 ½ tablespoons of cheese and 3 tablespoons of shredded lettuce

Recipe Notes

Baked Ziti

April 7, 2022 by Dinner Tonight

Big pasta dishes are always so comforting! Try our Baked Ziti recipe the next time you’re craving pasta.

Baked Ziti

CourseMain Dish

Servings

12 1 1/4 cup servings

Servings

12 1 1/4 cup servings

Baked Ziti

CourseMain Dish

Servings

12 1 1/4 cup servings

Servings

12 1 1/4 cup servings

Ingredients

Turkey "Sausage"

2 pounds ground turkey
2 Tablespoons Tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
1 Tablespoon dried parsley
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried basil
1 teaspoon paprika
1 teaspoon crushed red pepper flakes
1/4 teaspoon brown sugar
1/8 teaspoon dried oregano
1/8 teaspoon dried thyme

Ziti

1 Tablespoon olive oil
1 medium white onion diced
3 cloves garlic sliced
28 ounces tomato sauce unsalted
28 ounce diced tomatoes no salt added
2 teaspoons Italian herb blend without salt
1/2 teaspoon red pepper flakes
1 pound ziti noodles
1/2 cup shredded mozzarella reduced fat
16 ounces cottage cheese, low-fat
1/4 cup fresh parsley
2 large eggs

Servings: 1 1/4 cup servings

Units:

Instructions

In a medium bowl, place turkey and all of the spices, and mix to combine well. Cover and let rest for 10-15 minutes while you prepare the rest of the ingredients.
In a large pot, heat the olive oil and sauté the onions and garlic until beginning to soften. Add in the turkey sausage and cook until browned.
Add tomato sauce, diced tomatoes, Italian herb blend, and red pepper flakes. Let simmer for 20-30 minutes. Remove from heat to begin the cooling process or place in an ice bath if you’re going to freeze.
While the sauce simmers, boil the ziti noodles to less than “al dente”. Once noodles are cooked, drain and rinse them under cool water running water. Add into the sauce and stir to gently combine.
In a bowl, combine the cheeses, parsley, and eggs. Whisk to combine.
Option #1: In a 9x13 inch casserole dish place a layer of ziti noodles evenly on the bottom. Next, layer the cottage cheese mixture either in a single layer or in dollops centered where the 12 slices would be. Finally, layer the remaining ziti on top.
Options #2: Layer your ziti in smaller sets of pans to eat now and later. For example, two 8x8 pans, or 4 loaf pans. Cover and prepare for freezing.

Cook Immediately

Preheat the oven to 375*F. Cook covered in the oven for 30-40 minutes or until the internal temperature reaches 165*F.

Freeze, Thaw & Cook

Place in the freezer and store for up to 2 months. Ensure you've assembled your ziti for freezing in freezer-safe containers.
Remove from the freezer 24 hours before cooking and place in the refrigerator to thaw.
Cook covered in the oven at 375*F for 30-40 minutes or until the internal temperature reaches 165*F.

Recipe Notes

Southwest Egg Muffins

January 7, 2021 by Dinner Tonight

Breakfast can be hard when everyone in the family is going in a different direction in the mornings! Remember that planning is key when it comes to breakfast. Try making large batches of egg muffins on Sunday and refrigerate and freeze them until you need them during the week.

Southwestern Egg Cups

Servings	Prep Time
5 servings (2 "muffins")	10 minutes

Cook Time

20 minutes

Servings	Prep Time
5 servings (2 "muffins")	10 minutes

Cook Time

20 minutes

Southwestern Egg Cups

Servings	Prep Time
5 servings (2 "muffins")	10 minutes

Cook Time

20 minutes

Servings	Prep Time
5 servings (2 "muffins")	10 minutes

Cook Time

20 minutes

Ingredients

1/2 pound ground turkey
1/2 red bell pepper chopped
1 clove garlic minced
3 Tablespoons green onion chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cumin
1/4 teaspoon chili powder
2 cups liquid egg product
1/4 cup reduced fat, mexican blend cheese shredded

Servings: servings (2 "muffins")

Units:

Instructions

Wash your hands and clean your preparation area. Rinse any vegetables before sicing. Preheat the oven to 350 F. Coat a muffin tin with nonstick cooking spray.
In a large skillet, sauté the ground turkey, bell pepper, garlic, and green onion until the turkey is fully cooked and reaches 165°F and vegetables are tender. Add the salt, pepper, cumin and chili powder; cook for 1-2 minutes. Remove from heat.
In the muffin tin, evenly divide the turkey and vegetable mixture among 10 individual muffin cups.
Pour the eggs evenly into the 10 stuffed cups. Top with cheese.
Bake 20 minutes or until the eggs are set.
Portion the egg muffins out into serving sizes and store in the refrigerator for 3-4 days or in the freezer up to 3 months. If frozen, thaw in the refrigerator the night before and heat in the microwave when ready to serve. Reheat to 165°F before eating.

Recipe Notes

Quinoa Butternut Squash Fall Bake

September 16, 2020 by Dinner Tonight

Never sure how to prepare Butternut Squash? Try this Quinoa & Butternut Squash Fall Bake. It’s the perfect fall recipe.

Quinoa Butternut Squash Fall Bake

CourseSide Dishes

Servings

Quinoa Butternut Squash Fall Bake

CourseSide Dishes

Servings

Ingredients

1 pounds ground turkey fat free
6 cups butternut squash (about 2 whole squash) cubed
1 tablepsoons extra virgin olive oil
3/4 cup dry quinoa
5 cups spinach leaves
2 cloves garlic minced
2 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup grated Parmesan cheese reduced fat
1/3 cup dried cranberries

Servings:

Units:

Instructions

Start with a clean prep area and washed hands.
Preheat oven to 350 degrees.
Cook ground turkey in a skillet on medium heat until done.
On a separate burner, cook quinoa according to the package instructions.
In a separate bowl, combine butternut squash, olive oil, spinach, garlic, Italian seasoning, salt, and ground pepper to a bowl.
Once ground turkey and quinoa are finished, add both ingredients to butternut squash mixture.
Place in oven safe pan and bake for 55 minutes.
Top dish with parmesan cheese and cranberries.

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