Tag: ground turkey

No Bean Turkey and Sweet Potato Chili

A quick and easy chili made with ground turkey, sweet potatoes and spices – the perfect weeknight meal. It has just the right amount of spice to compliment the sweet potatoes without being too spicy for those of you who prefer a milder chili (you can of course bump up the heat if you wish).

I served this with some sweet potato chips which I found in the grocery store
and set out some chopped cilantro, scallions, sour cream and cheddar on the side as optional
toppings. Because this has no beans, it’s perfect for picky eaters (my youngest daughter is not a fan) and it’s also gluten-free and Paleo-friendly. This will be a part of my regular rotation, I highly recommend this one… enjoy!!

No Bean Turkey and Sweet Potato Chili
gordon-ramsay-recipe.com
Servings: 5 • Serving Size: 1 cup • Old Points: 5 • Weight Watchers Points+: 6 pts
Calories: 235 • Fat: 8 g • Carb: 14 g • Fiber: 2 g • Protein: 23 g • Sugar: 4 g
Cholesterol: 81 mg • Sodium: 578 mg (without salt)

Ingredients:

  • 20 oz 93% lean ground turkey
  • kosher salt, to taste
  • 1/2 cup onion, chopped
  • 3 cloves garlic, crushed
  • 10 oz can Rotel mild tomatoes with green chilies
  • 8 oz can tomato sauce
  • 3/4 cup water
  • 1/2 tsp cumin, or to taste
  • 1/4 tsp chili powder
  • 1/4 tsp paprika
  • 1 bay leaf
  • 1 medium sweet potato, peeled and diced into 1/2-inch cubes
  • fresh cilantro, for garnish

Directions:

In a large skillet, brown turkey over medium-high heat, breaking it up as it cooks into smaller pieces and season with salt and cumin.

When meat is browned and cooked through add onion and garlic; cook 3 minutes over medium heat. Add the can of Rotel tomatoes, sweet potato, tomato sauce, water, cumin, chili powder, paprika, salt and bay leaf.

Cover and simmer over medium-low heat until potatoes are soft and cooked through, about 25 minutes stirring occasionally. Add 1/4 cup more water if needed. Remove bay leaf and serve.

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Turkey Picadillo Stuffed Sweet Plantains

These sweet plantains are baked in the oven and then stuffed with a savory turkey picadillo filling and topped with cheese – pretty hard to resist! Similar to a Puerto Rican Pastelón[1] which is really more of a plantain lasagna, instead these are made as individual boats which are easy to make, filling and perfect as a main dish.

If you’re not very familiar with plantains, they are similar to bananas only they need to be cooked. Green plantains are usually meant for salty chips or tostones, but when the plantains are very ripe, almost black, that’s when they are at their sweetest! That’s what you want here, not yellow because they won’t be sweet and soft enough. They should be soft and the skin almost black (see photo below in the directions).

The recipe calls for 6, but as you see here I made the full amount of picadillo and only baked two, and froze the meat for another day. So if you are worried this makes too much, you can easily make what you need and freeze the rest. Hope you enjoy!

Turkey Picadillo Stuffed Sweet Plantains
gordon-ramsay-recipe.com
Servings: 6 • Size: 1 plantain • Old Pts: 7 pts • Points+: 9 pts
Calories: 338 • Fat: 6 g • Carb: 60 g • Fiber: 5 g • Protein: 16 g • Sugar: 27 g
Sodium: 218 mg • Cholesterol: 34 mg

Ingredients:

  • 6 medium ripe plantains, peeled
  • 12 tbsp shredded part skim mozzarella cheese
  • fresh cilantro, for garnish

For the Turkey Picadillo:

  • 10 oz 93% lean ground turkey
  • 1/4 cup onion, finely chopped
  • 2 cloves minced garlic
  • 1/2 medium tomato, chopped
  • 1/4 cup bell pepper, finely chopped
  • 2 tbsp cilantro
  • 2 oz tomato sauce
  • kosher salt
  • fresh ground pepper
  • 3/4 tsp ground cumin
  • 1/8 tsp oregano
  • 1 bay leaf
  • 1 tbsp alcaparrado (capers or green olives would work too)

Directions:

Pre-heat the oven to 400°F. Cut a slit lengthwise through the length of
the plantain about halfway through. Place them on a baking dish and bake
covered with foil until soft, about 40 minutes.

Meanwhile, brown the ground turkey on medium heat in large sauté pan and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces.

Add the chopped onions, garlic, pepper, tomato and cilantro and continue cooking on a low heat. Add alcaparrado (or olives and capers) and about 2 tbsp of the brine (this adds great flavor) cumin, oregano, bay leaves, and more salt if needed. Add tomato sauce and 1/4 cup of water and mix well. Reduce heat to low and simmer covered about 15 minutes.

Remove the plantains from the oven and fill them with 1/3 cup each of picadillo, then top each with 2 tbsp cheese. Return to the oven and bake until melted, about 5 minutes. Top with cilantro and serve immediately.

References

  1. ^ Puerto Rican Pastelón (www.gordon-ramsay-recipe.com)

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Turkey Santa Fe Zucchini Boats

Hollowed out zucchini boats stuffed with a cumin spiced ground turkey and black bean mixture with summer corn and tomato, all baked in the oven with melted cheese – YUM!

It’s been on my mind for a while to use my Sante Fe Turkey Stuffed Pepper[1] filling as a filling for zucchini boats instead, since you all know how much I LOVE zucchini! If you don’t know this, then you really need to check out this roundup of 35 Skinnytaste Zucchini recipes[2] which includes a few other stuffed zucchini boat varieties.

You can make this ahead and bake it when you’re ready to eat, it can also be prepared a day ahead or freeze whatever you don’t plan on eating to bake another day. Leftovers also make a great lunch, my teenager loved these – enjoy!

Turkey Santa Fe Zucchini Boats
gordon-ramsay-recipe.com
Servings: 5 • Size: 2 halves • Old Pts: 5 pts • Points+: 7 pts
Calories: 273 • Fat: 9 g • Carb: 25 g • Fiber: 6 g • Protein: 23 g • Sugar: 5 g
Sodium: 437 mg (without salt) • Cholesterol: 49 mg

Ingredients:

For the filling:

  • 12 oz 93% lean ground turkey
  • 3/4 cups canned black beans, rinsed and drained
  • 3/4 cups corn kernels, fresh or frozen
  • 1 hot pickled serrano pepper, chopped (or jalepeño) more to taste
  • 1 large diced tomato
  • 1 cloves garlic, minced
  • 1/4 cup chopped onion
  • 2 tbsp chopped cilantro
  • 1 tsp cumin
  •  kosher salt to taste

For the zucchini:

  • 5 medium zucchini (7 oz each), cut in half lengthwise
  • 1/2 cup jarred mild salsa
  • 15 tbsp shredded reduced-fat Mexican blend cheese

Directions:

Bring a large pot of salted water to boil. Preheat oven to 400°F. 

Using a small spoon or melon baller, hollow out the center of the zucchini halves, leaving 1/4-inch thick shell on each half. Chop the scooped out flesh of the zucchini in small pieces and set aside 3/4 of a cup to add to the turkey filling, (squeeze excess water with a paper towel) discarding the rest or save to use in another recipe. Drop zucchini halves in boiling water and cook 1 minute. Remove from water.

In a large skillet brown the turkey and season with salt. When the
turkey is browned, add onion, garlic, black beans, cilantro, serrano
pepper, diced tomatoes, reserved zucchini and cumin. Mix well and simmer on low, covered
for 20 minutes. Remove lid, add corn and simmer an additional 5 minutes
or until all the liquid reduces.

Place the salsa in the bottom of a large baking dish (or two medium size dishes) and place the hollowed out zucchini cut side up in the dish. Using a spoon, fill the hollowed zucchini boats dividing the filling equally, about 1/3 cup in each, pressing firmly. Top each with 1 1/2 tablespoons of shredded cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through. 

Makes 5 servings.

References

  1. ^ Sante Fe Turkey Stuffed Pepper (www.gordon-ramsay-recipe.com)
  2. ^ 35 Skinnytaste Zucchini recipes (www.gordon-ramsay-recipe.com)

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