Recipe #182: Buffalo-Style Turkey Wraps

New recipe from my new cookbook, Grill It! by Better Homes and Gardens.  This wasn't spicy at all once I grilled it, so if you want spicy, add more hot sauce as a topping.  The flavor was really great though- which led to me eating TWO wraps.  Tsk tsk...

Assembly time...

INGREDIENTS:

2 turkey breast tenderloins (1-1.5 pounds)

3 tablespoons bottled hot pepper sauce

2 tablespoons vegetable oil

2 teaspoons paprika

1/4 teaspoon salt

1/4 teaspoon cayenne pepper

6 10-inch spinach flavor tortillas (I couldn't find spinach- these are chipotle pepper ones)

Thin carrot strips

Thinly bias-sliced celery

Shredded lettuce

Bleu cheese dressing

DIRECTIONS:

Cut each tenderloin in half horizontally to make 4 steaks.  Place turkey steaks in a resealable plastic bag set in a shallow dish.  For marinade, in a small bowl (I just dumped mine in the bag) stir together hot pepper sauce, oil, paprika, salt, and cayenne pepper.  Pour over turkey in bag; seal bag.  Marinate in refrigerator for at least 2 hours, turning bag occasionally.

Drain turkey steaks, discarding marinade.  Wrap tortillas tightly in foil.  Place turkey on grill and tortillas on rack, and grill turkey about 10-12 minutes, or until done.

Thinly slice turkey and assemble ingredients on warm tortillas.

Recipe #159: Thai Turkey Burgers

Man, I can't rave enough about this one.  It's one of those recipes that just makes me excited to cook more new recipes.  SO FREAKING DELICIOUS!!!!!!  What is it about a little spicy peanut butter/ginger/garlic/soy/honey flavor that makes food taste all that much better??

My friend pointed this one out to me at http://iowagirleats.com/recipes/?recipe_id=6018566

OK it looks a little burnt but it's not really.... could only taste the awesome flavors.

Ingredients (makes 4 burgers)

• 1 lb 99% fat-free lean ground turkey breast (I used Jennie-O)
• 1/2 cup shredded carrot
• 1/2 cup finely chopped broccoli
• 3 Tablespoons chopped cilantro
• 1 green onion, sliced
• 1/2 teaspoon salt
• 1/2 teaspoon red pepper flakes
• 4 buns (I toasted Arnold Sandwich Thins)
• baby spinach leaves

For the peanut sauce:

• 3 Tablespoons smooth peanut butter
• 1 Tablespoon rice vinegar
• 1 Tablespoon soy sauce
• 1 Tablespoon water
• 1 clove garlic
• 1 teaspoon sesame oil
• 1 teaspoon chili garlic sauce (could use siracha)
• 1 teaspoon honey
• 1/4 teaspoon ground ginger

Instructions

• Create peanut sauce by combining peanut butter, rice vinegar, soy sauce, water, garlic, sesame oil, chili garlic sauce, honey and ground ginger in a food processor or blender. Blend until very smooth. Reserve 2 teaspoons and set aside.
• Combine remaining peanut sauce with turkey, carrots, broccoli, cilantro, green onion, salt and red pepper flakes in a large bowl. Mix well and form into 4 patties. Heat a large skillet over medium-high heat and spray with non-stick spray. Cook patties for 3-4 minutes on one side, then spray the top with more non-stick spray. Flip and cook for 3-4 more minutes or until burgers are no longer pink in the middle.
• Place a burger patty on each bun and top with 2 teaspoons of the reserved peanut sauce. Add baby spinach for crunch and serve.

It even LOOKS pretty!

Recipe #95: Ground Turkey Paprikash-Goulash

This is a winner from Rachael Ray's Book of 10 (and it's also on Food Network's website, as copied below).  I've made this before, but before I had my blog.  As is typical of her recipe, "serves 4" usually means it serves an army, so we ended up with tons of leftovers.  ...not that we mind!  You can make this recipe a little spicier with diced jalapeno, and I used dried dill and parsley because I didn't have any fresh on hand.

Ingredients

• 1/2 pound elbow macaroni
• Salt
• 1 tablespoon extra-virgin olive oil, 1 turn of the pan
• 1 tablespoon butter
• 1 package, 1 1/3 pounds average weight, ground lean white turkey
• 2 to 3 cloves garlic, chopped
• 1 medium onion, chopped
• 1 red bell pepper, seeded and chopped
• 2 tablespoons sweet paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried marjoram
• Black pepper
• 1 cup chicken stock, available in small 8 ounce paper containers on soup aisle of market
• 1 cup sour cream
• 2 tablespoons chopped flat-leaf parsley
• 2 tablespoons chopped dill

Directions

Bring a pot of water to boil for pasta. When it comes to a boil, add pasta and salt to season the cooking water. Cook pasta 6 minutes to al dente.
While water comes to a boil and pasta cooks, heat a deep skillet over medium high heat. Add extra-virgin olive oil then butter then ground meat. Break up meat and crumble, 2 to 3 minutes. Add garlic, onions, red bell peppers and seasonings to the turkey. Cook 5 or 6 minutes then add chicken stock and sour cream to the pan. Bring to a bubble and reduce heat to low. Add cooked pasta and stir. Let pasta absorb some sauce, a minute or so. Adjust seasonings and serve. Garnish the prepared dish with chopped parsley and dill.

Recipe #80: Hummus and Turkey Wrap

This one is short and sweet!  Made this for a healthy and easy lunch yesterday.

Simply take a tortilla/wrap, and put some hummus on top, spreading evenly.  Layer with peppered turkey breast, romaine, tomato (I used romas), and red onion.

Quite delicious, although it was sort of messy.  I think next time I'll cut up my tomatoes smaller so it's easier to close the wrap.

Recipe #46: Healthy Lasagna

Just because something is healthy doesn't mean it has to sacrifice on flavor! This is a fantastic recipe that uses ground turkey in place of ground beef and multi-grain noodles instead of the regular ones. The nutmeg adds a whole new dimension to the flavor. My in-laws approved of this one!



Here's the recipe as I found it online after searching for "healthy lasagna"...

INGREDIENTS

* Vegetable-oil cooking spray (I used olive oil spray instead- it's healthier)
* 1/2 cup chopped onion (I used more like a cup. I like onion!)
* 1 pound ground turkey breast
* 3 cups tomato sauce
* 3 tablespoons Italian seasoning (or 1 tsp each dried basil, parsley, and oregano)
* 1/4 teaspoon freshly ground black pepper
* teaspoon garlic powder
* 1/2 cup chopped mushrooms (I used a cup- I love mushrooms!)
* 6 cups chopped fresh spinach
* 2 cups fat-free ricotta
* 1/4 teaspoon nutmeg
* 1 package whole-wheat lasagna noodles (about 8 oz, or 9 noodles)
* 2 cups shredded part-skim mozzarella

DIRECTIONS

Preheat oven to 375°F. Spray a medium-sized nonstick skillet with cooking spray. Sauté onion for 2 minutes, then add turkey and cook an additional 5 to 7 minutes. Add tomato sauce, all seasonings and mushrooms and simmer 2 minutes. Remove pan from heat. In a bowl, combine spinach, ricotta, and nutmeg. Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Drain and rinse with cool water.

Coat a 9" x 13" baking pan with cooking spray. Arrange 1/3 lasagna noodles (3 noodles) on the bottom of the pan. Spread a layer of ricotta mixture, then turkey mixture, then 1/3 mozzarella. Repeat layers, ending with mozzarella. Bake 20 to 25 minutes or until cheese bubbles. Cool at least 5 minutes before cutting.



310 calories per serving, 6 g fat (3.5 g saturated), 31 g carbs, 4 g fiber, 33 g protein