Search Results for: turkey
Turkey Chili
Breakfast Fried Rice
Create a powerhouse breakfast that EVERYONE will be sure to love. Breakfast Fried Rice is the perfect way to utilize leftovers and pantry staples to build a better breakfast for your family.
Ingredients
- 4 large eggs
- 1/4 teaspoon black pepper
- 1 tbsp olive oil
- 1 cup white onion chopped
- 1/2 cup red bell pepper chopped
- 2 teaspoons garlic
- 3 cups cold cooked brown rice
- 3 tbsp low sodium soy sauce
- 4 slices turkey bacon cooked, cut in bit size pieces
- 1 cup frozen peas and carrots
- 1/2 cup frozen sweet corn
- 1/3 cup green onions chopped
Servings: 1/2 cup servings
Units:
Instructions
- Wash hands and clean work surfaces
- In a small bowl crack eggs and add pepper. Beat with a fork
- In a large non-stick skillet or wok, add eggs and scramble over low heat until cooked. Remove eggs from skillet.
- In the same skillet, heat olive oil over medium heat. Once hot, add onion, red bell pepper and garlic. Cook until onion is translucent, and mixture is fragrant.
- Add brown rice to vegetable mixture and stir until well combined. Fry the rice for 4-5 minutes.
- Add soy sauce over brown rice and stir until well combined.
- In the same skillet with the fried rice, add bacon, frozen peas and carrots, and frozen corn. Stir and cook until vegetables and bacon are heated through.
- Remove skillet from heat. Gently stir in eggs. Garnish with green onions.
- Serve immediately.
Recipe Notes
Quinoa Butternut Squash Fall Bake
Never sure how to prepare Butternut Squash? Try this Quinoa & Butternut Squash Fall Bake. It’s the perfect fall recipe.
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.
Baked Potato Soup
A soup to warm your soul with a twist! Try our potato soup this week, it’s not all about potatoes…take a look at how we cut some calories and carbohydrates!
Ingredients
- 3 cups baked and peeled russet potatoes
- 3 1/2 cups cauliflower fresh florets (look for your grocery store’s ready to eat bag)
- 1/2 cup yellow onion chopped
- 2 garlic cloves chopped
- 2 cups fat-free lower sodium, chicken broth
- 2 cups 1% Milk
- 1/2 teaspoon salt
- 1/4 teapsoon pepper
- 1/2 cup plain nonfat Greek yogurt
- 1/2 cup reduced-fat shredded cheese
- 1/4 cup green onion chopped
- 3 slices cooked low sodium turkey bacon crumbled
Servings:
Units:
Instructions
- Wash potatoes well with a brush under cool running water. Place potatoes in oven for 1 hour at 400 degrees Fahrenheit, or pierce potatoes with a fork and microwave on high for 5 minutes, turning over and microwaving for about 4-5 minutes until tender. Cool, peel and cube potatoes.
- Steam fresh cauliflower in microwave following ready to eat bag instructions, or boil fresh cauliflower in a pot. Drain and set cauliflower to the side.
- In a large pot, using cooking spray, sauté chopped onion and garlic on medium heat until tender.
- Add potatoes and cauliflower to onion and garlic. Stir in chicken broth and milk, bring to a slow boil.
- Use an immersion blender to puree in pot until smooth, or pour soup into a blender to puree- return to pot.
- Add salt, pepper, and yogurt to pureed soup and cook on low heat another 10 minutes, stirring occasionally.
- Remove from heat, serve 1 cup into each bowl. Top with shredded cheese, chopped green onion, and crumbled bacon.
Recipe Notes
