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TURKEY CHILI, NO TOMATO SAUCE
Tomato Sauce Has TOO Much Sugar!! Set Crock-pot to high,
olive oil spray
Ingredients:
1 1/4lbs. turkey, browned
4 cups tomatoes, squeeze tomatoes with hands
to make all mushy, remove stem area
2 cups water
2 cans black beans, rinsed well, drained
2 large onions, chopped
4 tsp chili powder
1 Tbsp thyme
1 Tbsp oregano
2 tsp cumin
1 Tbsp paprika
2 Tbsp garlic, chopped
Recipe Mix:
Set your crock-pot to high while you brown your ground meat. Add all ingredients to pot and mix
well. Set to low and cook 4 hours. Serve with chili powder, however, don't forget, chili powder has quite a bit of sodium!!
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Turkey Lasagna
Preheat oven to 350*
Ingredients:
1.5 lbs ground lean turkey
1 large onion, chopped
3 Tbsp garlic, chopped
2 Tbsp basil
1 Tbsp parsley
2 Tbsp oregano
1 pint cherry tomatoes, halved
Prep Meat:
In large olive oil sprayed frying pan, place
your ground turkey along with the other ingredients, stir often until all the meat is cooked.
Ingredients:
1 box of lasagna noodles
1.5lbs browned seasoned meat, see above
28oz can diced tomatoes, drain and rinse
6oz
jar roasted red peppers, drain, rinse
12oz
feta, reduced fat
30oz ricotta cheese, fat free
Recipe Mix:
Olive oil spray your 13 x 9 baking dish
and layer the tomatoes on bottom, next lay a layer of noodles. Now spread half the meat mixture over noodles, top with half
of the ricotta cheese. Now lay another layer of noodles then top with the other half of noodles, then the other half of meat,
then other half of ricotta. Now place the last of the noodles on top of that mixture, then evenly spread the feta cheese,
drizzle with a bit of olive oil. Now cover with foil and bake 50 minutes. A DELICIOUS LITTLE SPLURGE!!
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Turkey Zucchini Lasagna
Preheat oven to 350*
Ingredients:
2 medium zucchinis, peeled, shredded
2 Tbsp. olive oil
2 large chopped onions
3 Tbsp chopped garlic
1 lb ground Turkey, cooked (or beans
for all veggie)
1 Tbsp oregano
1
Tbsp pepper
1 Tbsp parsley
1
Tbsp basil
1 28z crushed tomatoes
1
15oz fat free ricotta cheese
2 avocados, peel/seed removed
1/4 cup egg substitute
Recipe Mix:
Saute onion & garlic in olive oil for 5 minutes on medium heat, then add the turkey. Now add all your
spices and crushed tomatoes, stir to mix well and turn heat to low, simmer 10 minutes. While meat mix is simmering, mix ricotta
cheese and avocado until creamy (I use my hands to blend this, so no chunks of avocado). Olive oil spray a 13 x 9 baking dish
and place the zucchini on the bottom of baking dish. Layer the meat mixture evenly over the zucchini, and follow up with the
cheese/avocado mix spread evenly over the meat mixture. Bake for 40-50 minutes! Delicious
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Lean Turkey Meatballs
Preheat oven to 350*
Ingredients:
19oz lean ground turkey
5 wheat hotdog buns, pieces
2 Tbsp Mrs. Dash, original
2
Tbsp garlic, heaping/chopped
1 large onion, chopped
1/2 tsp pepper
2 large eggs
Recipe Mix:
Line
your baking sheet with baking paper. In a large bowl mix all ingredients by hand, then form into ten large balls, and place
on baking sheet. Bake 51 minutes. I served this with a bit of marinara sauce on the side for dipping. Delicious!!
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Healthy Meatballs in Marsala Sauce
Preheat oven to 350*
Ingredients:
2 lbs ground turkey or lean ground
meat
4 Tbsp chopped garlic
2 large onions, chopped
1 Tbsp oregano
1 Tbsp basil
2 Tbsp parsley
1 Tbsp pepper
7 slices multigrain tuscany bread
Recipe Mix:
Mix all ingredients and shape into 16 baseball size meatballs. I grew up with my Mom making big meatballs, not spaghetti
o's size, haha. My Hubby and Step Kids never seen meatballs this size, it was quite funny the first time I made for them.
They all agreed, delicious! Place
meatballs onto 2 cookie sheets, and place in preheated oven. Bake for 40 minutes, and switch the top sheet with the bottom
sheet and be sure to turn the pans. What I mean is the meatballs that were baking in the back of the oven will now bake in
the front. Bake for another 20 minutes. These meatballs should be nice and brown when done. You know your oven, so you may
need a little less time or a little more. If not sure, break one in half at 40 minutes and make sure no red. Once done add
the meatballs to your pot of sauce.
Marsala Italian
Sauce
Ingredients:
3 Tbsp heaping of chopped garlic
2 large chopped onions
1 cup marsala wine
2 Tbsp parsley
1 Tbsp basil
1 tsp pepper
1 1/2 tsp thyme
1 1/2 tsp rosemary
4 - 28oz cans of crushed tomatoes or stewed tomatoes
Recipe Mix:
Saute garlic and onion in well olive oil
sprayed frying pan for 5 minutes over medium high heat, then add marsala wine. Now add all spices and turn heat down to low
and simmer for 10 minutes. Meanwhile, in a large deep olive oil sprayed pot (large enough to hold 10 baseballs), pour all
3 cans of crushed tomatoes into pot. Heat sauce on medium for 8 minutes, stirring to help heat through. Once your pan has
simmered the full 10 minutes, pour mixture into the pot of sauce. Now turn your heat on low and put lid on, occasionally stir.
Simmer until you add your meatballs, then remove from heat and let sit for 30 minutes before serving over spaghetti. I make
my sauce and meatballs early in the day, so the meatballs can marinate for several hours in sauce. I then reheat for dinner.
Note** I use spinach noodles. ************************
Crock-pot Stuffed HEALTHY Peppers
Set your crock-pot to high.
Ingredients:
5 large green peppers,
gently remove stems and seeds
20 cherry tomatoes, rinsed
1 cup onion, chopped
1 avocado, diced
garlic,
chopped
5 sliced cooked turkey low sodium bacon
Recipe Mix:
Olive oil spray your crock-pot, set to high. Place peppers into crock-pot. Place 3 cherry
tomatoes into each pepper, then evenly divide the chopped onion into the peppers. Now evenly divide the avocado into the peppers
and place a piece of bacon smooshed into the avocado in each pepper. Lastly add a little chopped garlic then place a cherry
tomato on top. I used about a tsp of chopped garlic in each. Let cook on high for 4 hours, or low for 6. YUMMY!!
*************************
How To Roast Leg Of Lamb
**Video On Cooking Video
Page**
Leg of Lamb
Preheat
oven to 350*
Ingredients:
8.5lb leg of lamb
lots of garlic, chopped
1 Tbsp rosemary
5 tsps
oregano
4 tsps thyme
1/3 to 1/2 cup red wine
pepper
Recipe Mix:
Place lamb inside a roasting pan, lined with baking paper or olive oil sprayed. Slice
slits throughout your meat on both sides and stuff with garlic. Now mix rosemary, oregano, thyme, wine and olive oil in a
small bowl. Pepper the meat then rub your spice mix all over meat. I put my roast in my fridge for six hours, then roasted
for 3 hours, removed from oven, sliced up gently, roasted another 35 minutes. Add any vegetables you want! ENJOY!!
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CLICK HERE..Turkey Tenderloin Stuffed With Rosemary Spinach
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Open Faced Poblano Stuffed Peppers
**This recipe on Video Page**
Preheat oven
350*
Ingredients:
4 green poblano peppers, washed and sliced open down one side
1lb ground turkey, browned
1/2 cup salsa
2 Tbsp cilantro
2 cups onion, chopped
1 tsp tumeric
1/2 tsp cumin
1/2 cup flaxseed,
optional
1/2 cup water
Recipe
Mix:
Brown your turkey. Once turkey is browned, add all ingredients and mix well. Let mixture simmer for a few minutes
while stirring. Now olive oil spray your baking dish and place your peppers on bottom, sliced side facing up. Gently stuff
your peppers with the meat mixture. Any extra mix, just spoon on top of peppers. Now pour water over the peppers. Bake for
40 to 45 minutes. If you want to have a flavored sauce to go over brown rice or wheat noodles at the end, pour 1 1/2 cups
of water over peppers. Enjoy!!
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Mushroom Meatballs
Preheat oven to 350*
Ingredients:
2 lbs 93% lean ground beef
or ground turkey
1 Tbsp oregano
2 Tbsp parsley
1 Tbsp basil
2 Tbsp garlic, chopped
1 large onion, finely chopped
1 Tbsp pepper
5 wheat buns, broken into pieces
Recipe Mix:
Mix all ingredients together and form baseball size meatballs, makes 13. Now place on two
ungreased cookie sheets, spaced evenly. Bake for 48 minutes, then remove and place in mushroom sauce. Mushroom Sauce:
Ingredients:
3 cans reduced sodium cream of mushroom soup
3 cans fat free milk, just fill empty soup can
12oz
mushrooms, washed and sliced in half
1 tsp pepper
Recipe Mix:
Olive oil spray a big pot. Put all ingredients into pot and bring to
slight boil, reduce to simmer. Add baked meatballs to sauce and let simmer for 30 minutes. Serve over wheat noodles, spinach
noodles or rice. Even delicious in a wheat wrap. Enjoy, one of my Dad's favorite recipes.
******************************************************
**This recipe
on Video Page**
Slow Cooker
Turkey Meatball Stew With Kale
Ingredients:
1 lb. lean
ground turkey
1 cup oats
2 cups onions, chopped
2 cups celery, chopped
28oz diced tomatoes, rinsed & drained
10oz can black beans, rinsed
& drained
3
Tbsp garlic, chopped
Bunch tuscan kale, rinsed well
6 cup water
1 cup jalapenos, optional
3/4 cup marsala wine
Basil
Pepper
Recipe
Mix: Set your slow cooker on low. Meatballs: mix turkey, oats, 1 cup onion, 1 Tbsp garlic and 1 Tbsp basil. Form golf
ball size meatballs and place on bottom of olive oil sprayed slow cooker. Now break up the kale into 2" size pieces,
and place on top of meatballs. Now, put the celery, onion and 2 Tbsp garlic into the slow cooker. Be sure to have your slow
cooker set on low. Sprinkle 1 Tbsp basil on top of mixture and add the beans and tomatoes. Pepper to taste. Pour in the 6
cups of water and then add the jalapenos if you like things hot. Lastly pour the marsala wine over the mixture. Place lid
on top, and cook on low for 8 to 10 hours on low. A low fat calorie dinner recipe. Delicious!
**************************************************************
Seasoned Turkey Loin
Preheat oven to 325*
Ingredients:
28oz
turkey tenderloin or breast
Tbsp olive oil
tsp minced garlic
1/2 cup fat free italian dressing
1 cup water
Recipe Mix:
Olive oil spray a 9 x 9 baking dish. Place thawed/fresh turkey on a
large plate. Next, mix the garlic with the dressing in a small bowl, now cut a couple slits in your turkey. Pour the dressing
mix over the turkey, be sure to get into slits. Bake for 1 hour uncovered. When timer goes off, pour the water over the turkey
and flip, then flip again in 5 minutes. Enjoy!!
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Turkey Peppers
Preheat oven to 350*
Ingredients:
4 peppers, tops sliced off
1 cup fat free cottage cheese
pint cherry tomatoes, diced
handful of baby cut carrots, diced
5 stalks of celery, diced
large
handful of chopped walnuts
1 Tbsp rosemary
1 Tbsp basil
2
Tbsp garlic
pepper
can black beans
2
chopped apples
1 cup low sodium chicken broth
Recipe Mix:
Mix
the ground turkey, cottage cheese, tomatoes, carrots, celery, walnuts, rosemary, basil, garlic and sprinkle with pepper. Fill
each pepper with mix. Place in olive oil sprayed baking dish. Take left over mix and add the black beans and apples, place
around peppers. Pour chicken broth evenly over the peppers. Bake uncovered for 50 minutes. You can also make this
in your crockpot, set on low for 7 hours. Enjoy!!
