I keep ordering turkey burgers in restaurants and every time it ends in disappointment. Turkey burgers do not need to be dry and flavourless! This summer my husband and I are working on conquering the turkey burger’s bad rep. Making them an adorable slider is only the first step, adding a ton of flavour brings it home. At one point while eating these I actually forgot I was eating a turkey slider…this perplexed me. I recommend serving these with the aioli I made. Oh aioli you complete me. It is another cheater’s aioli but it really does add that perfect condiment to these pretty little sliders.
Mediterranean Style Aioli
- 1/2 tsp dry mustard
- 1/2 tsp poultry spice
- 1 tsp italian spice
- 3 cloves garlic
- 1 tbl lemon juice
- 1 sprig fresh parsley
- 2 tbl light mayonnaise
- 1 tsp each poultry spice, italian spice, original Mrs. Dash (I’m trying to lower the sodium)
- 3 tsp dehydrated onion
- 500 grams extra lean ground turkey
- 3 tbl fresh parsley
- Mix the aioli ingredients in a blender until smooth. Refrigerate until ready to top on sliders.
- Combine the slider ingredients in a bowl.
- Form into 9 slider patties. Grill over medium heat 2 minutes per side. Maximum 5 minutes.
- Place on slider buns, top with aioli, serve!
Makes 9 sliders. Nutritional info does not include bun. Each slider with 1 tsp of aioli contains 71 calories, 2 grams fat, .3 gram fibre, 9.6 grams protein, 3 grams carbs. Time to get those grills going!
Aack, so I forgot to update on friday again! I was so busy running errands, gazing at my newly acquired blood oranges, shopping for new 10 sided dice, gazing again at the blood oranges, that I completely forgot! Maybe a meatball sub will make it better? Oh I think so. Always a big old mess to eat but such a happy mess really. In this recipe I was going for a quick fix so I used store bought turkey meatballs. If you want to make your own turkey meatballs I would make them the same way I made my thintastic thai meatballs just use turkey meat, and skip the hoisin sauce in the mix. This was such a tasty indulgence…and without consequence. Sweet!
- 2 sub buns
- 16 lean turkey meatballs
- 1 can tomato sauce
- 1 tbl oregano leaves, dried
- 1 tbl italian spice
- 1/2 onion, sliced
- 4 garlic cloves, minced (Garlic and I are best buds for evah!)
- Salt and pepper to taste
- 6 tbl parmesan cheese
- Saute the onion and garlic in a pan until golden. Add to crockpot.
- Add the meatballs, tomato sauce, oregano leaves, and italian spice to the crockpot. Cook on low for 6 hours.
- Serve 8 meatballs on each bun with a bit of sauce, top with 3 tbl of cheese. Enjoy!
Serve 2 hungry hobbits. I did not include the bun in the nutritional value since there is so much variation in what you can choose. I suggest a nice high fibre bun. I’m lucky to have a store local to me that makes a good fibre bun that pretends to be white bread. Tastes just like subway…or maybe even better! Each serving contains 217 calories, 7 grams of fat and 6 grams of fibre. You will have leftover tomato sauce from this. I suggest saving it for a pasta night. Delicious!!! Don’t have a crockpot? No sweat, you can do this stove top same way except you should leave it simmering for 30 minutes.
I’m not the hugest of pasta fans but sometimes, you need that pasta pick me up. Instead of doing the same old pasta with tomato sauce though I thought I’d liven it up with a bit of pie action. There is just something about cold weather that says “hey. lets make a pie” to me. It definitely made for a pretty pasta presentation…hehe…took me a few tries to say that one quickly. I definitely think I will be making this one again sometime. The turkey smokies in this really give it an awesome kick.
- 4 ounces whole wheat spaghetti, uncooked
- 4 egg whites, divided
- 1/3 cup grated parmesan cheese
- 1 cup fat free cottage cheese
- 1 tbl italian spice
- 4 ounces italian turkey smokies, hot or mild depending on personal taste
- 3/4 cup tomato sauce
- 1/2 cup skim mozzarella cheese
- 1/3 cup chopped red peppers (optional)
- Cook the spaghetti according to the directions for al dente pasta. Drain. Transfer the pasta to a bowl and combine with 2 egg whites and parmesan cheese. Press the pasta mixture into the bottom and sides of a 9″ pie plate.
- Blend the cottage cheese until smooth. Stir in the remaining egg whites and italian seasoning. Spread the cheese mixture into the bottom of your spaghetti crust like so:
- Dice the smokies.
- Heat a skillet to medium. Add the sausage and red peppers (if you choose to use them). Cook and stir the sausage until no longer pink and a bit browned. Stir in the tomato sauce and heat thoroughly, stir occasionally. Spoon the tomato sauce on top of the cheese filling:
- Bake at 350F for 20 minutes. Remove from the oven, top with the mozzarella, put back in the oven for another 5 minutes. Let stand a few minutes before serving. Should look a bit like this:
This pie makes four servings. Each serving contains 293 calories, 9 grams of fat and 4 grams of fibre. With a side salad you have yourself one filling and comforting meal full of veggie servings too!
When it’s been a rainy mess all week it is so nice to come home to an already bubbling crockpot full of soup. This works really well with my turkey broth recipe as a base. Just another way to use up those leftovers in an oh so tasty way and warm your core temp. I usually make a turkey barley soup from my broth but this time I wanted to do something a little different. Besides, why should chicken continually hog the noodle love? Selfish, selfish chicken.
- 4 small sweet gourmet carrots (if you can get them, if not any carrot will do)
- 2 celery stalks
- 8 cup turkey broth
- 1 cup turkey meat shredded or cut up
- 112 gram no yolk egg noodles
- 1/2 tsp sea salt
- 1/2 tsp ground pepper
- 1 tsp poultry spice
- Slice up the veggies, add even more if you like. Can’t hurt! Room for variation here.
- Add all of the ingredients to your crockpot.
- Cook on low for 6-8 hours.
This makes approximately 8 1.5 cup servings. Each serving contains 113 calories, 1.9 gram fat, and 1.6 gram fibre. This is a lovely filling meal, served with a nice bun and salad you have yourself a great comforting feast! I couldn’t believe how full I was after that. I’m thinking the noodles played a part in that one. Num!
I have to admit I’ve never had a sloppy joe. I see them around. I giggle when Hermes on futurama laments the loss of his manwich. Never sat down and had one. They look so tasty though. So I took a peek at what goes into them…and saw the fat and calories…and decided I will probably never eat a traditional sloppy joe. I put together these sloppy slims and figured they were mighty tasty to me. Not sure how they compare to the real thing. My husband has had the real thing and he ate seconds so, they can’t be that far off.
- 1 lb extra lean ground turkey
- 1 cup chopped onions
- 1/4 cup ketchup
- 2 tbl ground flax seed (we are sneaking in some omega 3 and fibre num!)
- 1 tbl worcestershire sauce
- 1 tbl hot mustard (I like pc sweet heat)
- 1 (8 oz) can tomato sauce
- 3 cloves garlic, pressed
- 1 sachet beef oxo
- 1 tbl lemon juice
- 1 tsp chili powder (more if you like a spicier mix)
- Ground pepper to taste
- Heat pan, spray, add onions and garlic. Sautee until softened. About 2 minutes.
- Add ground turkey and ground pepper. Brown, about 5 minutes.
- Add remaining ingredients. Stir until the mixture is bubbly and thickened.
- Serve on a bun!
This makes four sloppy servings. Each serving contains 281 calories, 10.4 grams of fat and 5.6 grams of fibre. I decided to go with the open face approach on these. Especially since topping them with a bun would just make them all the sloppier to eat. Why would I want to squeeze the tasty filling out. Silly sloppy slims. Thought they could escape.
As I mentioned before this year was a crazy holiday. We made a turkey and a ham. The ham is slowly being devoured in the form of sandwiches and soon to play a starring role in a soup. The turkey leftovers are another matter. This time I wanted to do something a bit different. Soup? *yawn* Curry? *yawneroonie* Sandwiches? *snore* Turkey dinner stew? *what what? who there?* hehe. So I thought about it and pulled out the “turkey juice” I had saved from the freezer and pondered the idea. This year the turkey juice had some stuffing that had fallen into it so we had dubbed it at first a slurry and then it became slurkey when we discovered it had stuffing AND turkey in it. If you still have some gravy leftover from your own feast feel free to use it in place of the oxo, flour and slurkey. I would if we still had some it would probably be a tad healthier.
Sadly, no picture this time…the camera was out of power from holiday pictures and the stew was devoured before it could charge. I believe omnomnom was uttered by some of the ravenous horde…no not that horde…WoW does not come to play here anymore.
- 2 Potatoes
- 3 Carrots
- 3 Celery Stalks
- 3 tbl Flour
- 2 pkgs beef oxo
- 1 cup turkey juice or slurkey or gravy (see intro)
- 2 cups of leftover turkey cut into chunks
- 1 tbl sage fresh
- 1 tbl marjoram fresh
- 1/4 cup dried cranberries
- 1/2 cup water
- Cube the potatoes, slice the carrots and celery. Place in crockpot. Top with the herbs.
- Dust the flour and oxo on the vegetables and mix.
- Add the turkey juice and 1/2 cup water. Cover and cook on low for 3 hours.
- Add the turkey and dried cranberries. Stir, cover and cook for another 2-3 hours.
omnomnomnom…errr…oh right, nutritionals. This stew serves four generously. Each serving contains 327 calories, 4 grams of fat, and 5.2 grams of fiber.
A note on making a simple low fat turkey broth. I know you must have some of these kicking around your freezer. You know, the wing or the drumstick that is leftover from thanksgiving or yule? Not really sure what to do with them? Time to make broth. This broth is so useful for making other things like soups or risotto. Really simple too. I just plunk those pieces in a pot (yup, right from frozen), then I clean up three stalks of celery, a couple of carrots get peeled, an onion gets added if you want more body, and a bay leaf. Put as much water as you can in that pot, sprinkle a bit of sea salt and freshly ground pepper, I like to use white. Then you should get something like this:
Let that come to a boil on medium high, then reduce to low and let it simmer for a couple of hours. If it starts to get a bit foamy just skim that off. At the end it should look a bit like this:
See how that water has some colour now? It is the colour of awesome. Take out your bits especially the bay leaf, if you are making soup you might want to blend the veggies in for more flavour and pick some meat off to be re added. Let that cool, that will allow the fat to solidify and become easier to start fishing out. Taking that fat out makes this a much healthier broth and you are ready to go! I’m using my broth for a risotto so I’m just going to leave that bad boy clear. Because this is just a simple broth I did not add a lot of herbs but this simple recipe leaves you open to that. Go nuts! I’ve even made this broth with a bit of wine and curry in it for fun…yes…oh yes it is good.