Tag Archives: turkey

Turkey Taco Lettuce Wraps

I love tacos, but the shells (soft or hard) just make the meal so heavy and full of unwanted carbs/calories.  So since our recent visit to Sidedoor, I’ve been inspired by their beef with butter leaf lettuce wrap and house pickles, and I now substitute the traditional taco shell for Boston lettuce. I can now eat even more and not feel full (or guilty), it’s perfection.
I came across this recipe one night while browsing Pinterest (another new foodie hot-spot I’ve discovered).  The recipe is from a great site called SkinnyTaste, creator Gina Homolka provides healthy, family friendly recipes like this one:
Ingredients:
1.3 lbs lean ground turkey
1 tsp garlic powder
1 tsp cumin
1 tsp salt
1 tsp chili powder
1 tsp paprika
1/2 tsp oregano
1/2 small onion, minced
2 tbsp bell pepper, minced
3/4 cup water
4 oz can tomato sauce
8 large lettuce leaves from iceberg lettuce (I use Boston lettuce, the large leaves are perfect for wrapping, might even want to double-up)
Brown the meat in a skillet, once brown, add the seasoning, mix well.  Add the onion, pepper, water and tomato sauce.  Cover and let simmer on low for approximately 20 minutes. Wash lettuce and pat dry.  Place a spoonful of meat mixture in the middle of the a lettuce leaf and add your favourite toppings (i.e. low fat cheese, salsa, fresh cilantro, etc.).
This is one of our favourite go-to weekday meals, it’s quick and easy to make, just perfect when you’re on the go.~kM

Advertisements

Sheldon Says: Spicy Turkey Meatloaf Kicks It Up A Notch

I have to admit, I’m not a big fan of turkey burgers, turkey meatballs, turkey meatloaf etc.  Ground turkey tends to be overly dry, tasteless and boring.  Kind of like a Pizza Pizza crust.  Did I mention I’m not a fan?
Last week, our local grocery store had some ground gobbler on sale, and since Mrs. Sheldon and I are trying to stay on a budget, we bought a pound.  The question was “what to do with it?”.   After searching some of my favourite foodie sites, I finally settled on a curried meatloaf variation.  I say variation because I didn’t really follow a recipe – just winged it based on some ingredient suggestions.  The result was spicy, flavourful and moist.  Served with some steamed carrots and brown rice, it made a tasty, healthy meal.   Much better than Pizza Pizza.  Hope you like it.

Ingredients:
1 lb. ground turkey
1 shallot, diced
1 small onion, diced
One red pepper, diced
2 cloves garlic, minced
1 egg
½ cup bread crumbs
¼ cup of milk
2 tbsp. yellow curry powder
2 tbsp. garam masala
1 tsp. white pepper (more if you like it hotter – I used a tbsp.)

Mix all ingredients in a bowl.  Place mixture into a loaf pan and bake for 1 hour at 350⁰ C.~SS

Jerk Turkey Burgers with Slaw

As the weather gets warmer, the smell of fresh-cut grass and barbeque fills the air, and the urge to make a good hamburger becomes an obsession.  What makes a good burger anyways? Is it the ground meat? The spices? The toppings? Or maybe a secret family ingredient?  In my family Uncle Larry’s recipe is a classic (perhaps I’ll share it in a future blog post), but on this occasion we were a little more adventurous and we were still holding on to our recent trip to Jamaica (and our new love of jerk).
I came across this recipe while browsing through one of my new cookbooks, the Food Network Magazine Great Easy Meals: 250 Fun & Fast Recipes (only $15 at Costo), it looked easy and I knew Greg would love the jerk seasoning.  And maybe it was the jerk that inspired Greg to make supper on his own this very evening (lucky me!).  To makes things even simpler, I bought the pre-shredded cabbage and carrots, of which Greg was thankful.  We didn’t have mango chutney on hand, so Greg combined the juice of 1 lime,  1 tbsp of curry powder and 2 tsp of honey (recommended in the printed version of the recipe).
The recipe also called for a little jerk seasoning to be sprinkled on the buns before toasting them on the grill (I declined the extra seasoning, call me a chicken).  We had a wet jerk seasoning, is there a difference in the level of spiciness between a dry or wet jerk seasoning?  Either way, there we no need for the additional spread, there was certainly more than enough spice in the turkey burger, plus the curry in the slaw.  It was almost unbearable and overpowering actually, Greg’s eyes teared-up and his nose was a little runny.  We liked the texture and crunchiness of the slaw, but the green apple was definitely lost in this burger.
I’d say Greg enjoyed these burgers best the next day (no extra seasoning this time), as the cook I guess he earned the right to eat all the leftovers. ~kM