Tag Archives: Turkey

Turkey and Bacon Lettuce Wraps with Basil Mayo

The best time of year for people who love to cook is upon us! Summer time! I love, love, love all of the local fresh fruits and vegetables available this time of year. My hubs and I even decided to have our own vegetable and herb garden this year. We went a little overboard and have TONS of plants, so hopefully we have a bountiful crop! Here’s our first baby tomatoes:

These wraps are a low-carb version of a BLT (plus avocado, because of course everything is better with avocado!). Give ’em a try, you won’t be disappointed!

Turkey and Bacon Lettuce Wraps with Basil Mayo

  • 1 head iceberg lettuce
  • 6 slices deli turkey
  • 4 slices bacon, cooked
  • 1 avocado, thinly sliced
  • 1 tomato, thinly sliced
  • small red onion, thinly sliced

For the basil mayo:

  • 1/2 cup mayonnaise
  • 6 large basil leaves, chopped
  • 1 teaspoon lemon juice
  • 1 garlic clove, minced
  • salt and pepper, to taste

Directions:

  1. For the basil mayo: combine all ingredients in a small bowl. Stick it in the fridge while you prepare the other ingredients.
  2. Assemble the wraps in this order: lettuce, turkey, mayo, bacon, avocado, tomato and red onion. Roll up the wrap and enjoy!

Makes 2 wraps.

Recipe adapted from Iowa Girl Eats

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Spinach, Artichoke and Turkey Lasagna

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Hello all! It’s been a while, did you miss me? ūüôā One good thing about a long winter like we’ve had is making warm and cozy dishes like this one! It’s is a different take on classic lasagna, and boy is it great.¬†The spinach, artichoke, garlic and parmesan sauce is amazingly delicious. Make sure you dip a couple crackers in it before you assemble the lasagna ūüėČ

Spinach, Artichoke and Turkey Lasagna

  • 1 teaspoon olive oil
  • 1 lb. lean ground turkey
  • 1 small yellow onion, diced
  • 4 cups fresh baby spinach
  • 2 (10 oz.) cans artichoke hearts, well drained
  • 6 tablespoons butter
  • 6-7 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 3 cups milk
  • salt and pepper, to taste
  • 1 cup Parmesan cheese, grated
  • Oven ready lasagna noodles
  • 12 oz. mozzarella cheese, shredded

Directions:

  1. Heat olive oil in a medium skillet. Add ground turkey and onions and cook until no longer pink. Set aside.
  2. Combine spinach and artichoke hearts in a food processor and blend until until smooth. You may need to add a bit of the artichoke liquid to thin it out a bit. (If you don’t have a food processor you can use a powerful blender or chop them well by hand.)
  3. Melt butter and garlic in a large deep skillet over medium heat until just melted. Whisk in the flour and cook stirring constantly for 2 minutes. Whisk in milk, salt, and pepper. Increase heat to medium-high and bring to a boil. Slowly add Parmesan cheese and stir until melted. Remove sauce from the heat and stir in spinach and artichokes.
  4. Butter or grease a 9×13 casserole dish. Spread 1 cup of spinach artichoke sauce in the bottom of dish. Top with a layer of noodles. Then 1/3 of the turkey and onion mixture. Spread 1/3 of the sauce over turkey and noodles. Top with 1/3 of the¬†mozzarella cheese. Layer the same way two more times, finishing with mozzarella.
  5. Cover with aluminum foil and bake at 375 degrees for 40-45 minutes. Remove foil and bake for 10-15 more minutes until browned and bubbly. Let lasagna rest for 5-10 minutes before cutting.

Makes 8-10 servings.

Recipe adapted from  Kevin & Amanda

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Turkey and Pumpkin White Bean Chili

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Happy New Year everyone! I hope that 2015 brings you lots of joy. I’ve been a little MIA lately with my blog posts. In the last couple weeks I have had a lot of wonderful family time, and I hope you have too!

We spent 8 days down in beautiful Fort Myers where the weather was 80 degrees and sunny most of the time. Needless to say, our transition back to single digit temps yesterday was not easy! This soup is just what I need to warm up, and get back on track with healthy eating. Anyone else over indulge like crazy over the holidays!? That’s what they are for!

If you aren’t a pumpkin lover, give this a try anyway. It doesn’t taste like pumpkin, it just adds a nice thickness and undertone of flavor.

Happy healthy eating and go Badgers!

Turkey and Pumpkin White Bean Chili

  • 1 lb. lean ground turkey (or chicken)
  • 1 teaspoon olive oil
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 red or green pepper, diced
  • 2 1/2 teaspoons cumin
  • 1 teaspoon (heaping) chili powder
  • 1 teaspoon (heaping) oregano
  • 3 bay leaves
  • salt and pepper, to taste
  • 15 oz. can pumpkin puree
  • 2 (15 oz.) cans of white northern or navy beans, drained and rinsed
  • 4.5 oz. can diced green chilies
  • 14.5 oz. can diced tomatoes
  • 3 cups reduced sodium chicken broth
  • cilantro, avocado, green onions and tortilla chips for garnish (optional)

Directions:

  1. Heat olive oil in a large skillet over medium heat. Add ground turkey and cook until half of the turkey is no longer pink. Add the onions and cook for another few minutes. Add the garlic and cook another minute. Place the mixture into your slow cooker.
  2. Add the pepper, spices, pumpkin, beans, chilies, tomatoes (juice and all) and chicken broth to the slow cooker. Stir well.
  3. Cook for about 6 hours on low. Remove bay leaves before servings. Serve with cilantro, avocado, green onion and tortilla chips.

Makes about 8 servings.

Recipe adapted from Skinny Taste

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