Posts Tagged ‘mustard turkey’

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Sloppy Joe Casserole

January 23, 2017

This is lighter version of a sloppy joe casserole: I substituted spaghetti squash for noodles or potato and then swapped ground turkey for the ground beef. It is also excellent as leftovers!

You will need:

  • 1 spaghetti squash
  • 1 T olive oil
  • 1 lb ground turkey
  • 1 green pepper, diced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 t dry mustard
  • 2 t chili powder
  • 1/2 c ketchup
  • 4 T tomato paste
  • 2 T Worcestershire sauce
  • 1/2 c water
  • Salt and pepper, to taste
  • 1/2 c shredded cheese (we used colby jack)

Then you will…

  1. Preheat your oven to 350 degrees. Line an edged baking sheet with foil. Lightly grease a 9×13 baking dish with nonstick cooking spray.
  2. Cut the spaghetti squash in half lengthwise and remove the seeds.
  3. Place the two halves face-down on the lined baking sheet. Bake for 45 minutes.
  4. Meanwhile, warm the olive oil in a large nonstick skillet over medium high heat.
  5. Add the ground turkey and saute until crumbled and starting to brown.
  6. Add the peppers, onions, garlic, dry mustard and chili powder. Saute for 5 minutes.
  7. Add the ketchup, tomato paste, Worcestershire, and water. Allow to simmer and reduce by half.
  8. Season with salt and pepper to taste. Remove from heat.
  9. After removing the spaghetti squash from the oven, scrape the inside with a fork to form the noodles.
  10. Transfer the squash noodles to the prepared baking dish.
  11. Mix in the sloppy joe mixture.
  12. Stir in the cheese.
  13. Bake for 45 minutes or until bubbly.

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Lemon Dijon Turkey Breast

May 13, 2015

D and I made this for dinner on a whim after spotting some turkey breasts at a local grocery store. We paired them with red onion, mustard, lemon and capers for a delicious dinner.

You will need:

  • 2 lb turkey breast, cut into 6 pieces
  • 1/4 t salt
  • 1/2 t ground pepper
  • 2 T olive oil
  • 1 T butter
  • 1/2 small red onion, thinly sliced
  • 2 c dry white wine
  • 1/4 c Dijon mustard
  • 1 lemon, zested and juiced
  • 1 T capers, chopped

20150406 Dijon Turkey 02Then you will…

  1. Lightly pound the turkey pieces with a meat tenderizer/mallet until they are 3/4-inch thick.
  2. Pat dry with paper towels.
  3. Season with the salt and pepper on both sides.
  4. In a large nonstick skillet, heat the olive oil over medium heat.
  5. Add the turkey and cook 3 minutes per side, until golden and cooked through. Cook in batches if needed.
  6. Remove the turkey and place on a plate. Cover it loosely with tinfoil.
  7. Melt the butter in the same skillet over medium heat.
  8. Add the onion and allow to saute 3-5 minutes, until they start to soften.
  9. Add the wine and bring to a boil, scraping up any browned bits from the bottom of the pan.
  10. Stir in the mustard, lemon zest, lemon juice and capers.
  11. Allow to reduce by at least half.
  12. Top the turkey with the sauce and serve hot!
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