Tag: ground turkey

Summer Vegetable Turkey Chili

My friends, Sandra and Alan, recently shared their abundant harvest of squash and zucchini with me. We have grilled it, fried it, and baked it. Most recently, I decided to make a summer vegetable chili. I know chili is something we usually all make in the colder months, but it was terrific!

I started with ground turkey for a lighter chili. I removed the seeds from both the zucchini and yellow squash, and I cooked it just long enough for the squash to be tender-crisp.

Made with tomatoes, peppers, onions, and the fresh squash, I will most definitely keep this recipe around! Not only was it delicious, but it was also low in carbs. I served the chili with shredded cheese and sour cream.

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Summer Vegetable Turkey Chili

Course Main Course, Soup
Servings 8
Author Amye Melton

Ingredients

  • 1 pound ground turkey
  • 1 (14.5-oz.) can petite diced tomatoes undrained
  • 1 (15-oz.) can black soy beans rinsed and drained
  • 1 (4-oz.) can green chiles
  • 1/2 cup chopped poblano pepper (approximately 1 pepper)
  • 1/2 cup chopped onion
  • 8 ounces water
  • 2 tablespoons chili powder
  • 2 tablespoons paprika
  • 1/2 teaspoon ground cumin
  • 2 teaspoons chicken boullion powder
  • 1 cup chopped yellow squash
  • 1 cup chopped zucchini

Instructions

  • Cook turkey in a Dutch oven until no longer pink.
  • Add tomatoes, soy beans, chiles, pepper, onion, water, chili powder, paprika, cumin and chicken bouillion powder. Cook on medium-low for 30 minutes.
  • In the meantime, cut squash and zucchini lengthwise. Discard the seeds buy using a small spoon to scoop out. Chop and set aside.
  • Add the squash and zucchini to the Dutch oven. Cook until the squash is tender-crisp.
  • Serve with desired toppings.

Notes

Nutrition:  Net Carbs = 5 g.; Fat = 11 g.; Protein:  15 g.; Calories = 196

 

Banh Mi Turkey Burgers

 

Banh Mi Turkey Burgers

We all get comfortable with our normal, or I know I do. My normal was a handful of dinner meals that I made on a routine basis. They are easy, need no recipe, and I always know my family will enjoy them. Finding new, healthy recipes can sometimes be a challenge. Not because I have little kids to please, but because Greg is so hard to please.

I had never heard of this burger until I was researching recipes. With the ingredient list, I knew it would was something we would enjoy, and it did not disappoint! We ate our burgers in lettuce wraps, but a whole wheat bun or English muffin would be a nice addition. The turkey burgers themselves have a ton of flavor, the pickled vegetables add a fantastic component, then top that off with the mild heat of the sriracha sauce, and it is terrific! This burger will most definitely be part of my new normal!

Banh Mi Turkey Burgers
 
Author:
Serves: 4
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Ingredients
  • 1 lb. 99% fat free ground turkey
  • 1 tbsp. fish sauce
  • 1 tsp. fresh lime juice
  • 2 tsp. soy sauce
  • 2 garlic cloves, grated
  • 2 tsp. fresh grated ginger
  • ½ tsp. freshly ground black pepper
  • ¼ c. chopped fresh cilantro
  • 1 - 2 green onions, chopped
  • 1 tbsp. sesame oil
  • Pickled jalapenos
  • Lettuce leaves or buns
  • PICKLED VEGETABLES:
  • ¼ c. sliced English cucumber
  • 1 carrot, peeled and grated
  • 1 -2 radishes, grated
  • 2 tbsp. chopped fresh cilantro
  • 1 tbsp. fresh lime juice
  • ¼ tsp. salt
  • pinch granulated sugar
  • SRIRACHA SAUCE
  • ⅓ c. fat free plain Greek yogurt
  • 2 tsp. Sriracha
Instructions
  1. In a large bowl, gently mix turkey, fish sauce, lime juice, soy sauce, garlic, ginger, black pepper, cilantro, onions, and sesame oil. Cover bowl with plastic and place in the refrigerator to marinate for 30 minutes.
  2. In the meantime, mix the cucumber, carrot, and cilantro in a bowl. Add the lime juice, salt and sugar and toss to coat. Refrigerate until ready to use.
  3. To make sauce whisk the yogurt and Sriracha in a small bowl and set aside.
  4. Heat a large skillet over medium-high heat and spray with nonstick cooking spray. Remove the turkey from the refrigerator. Divide into 4 sections and gently pat out the burgers. This will be a little messy. Gently place the burgers in the heated skillet and cook about 5 to 6 minutes per side or until cooked through.
  5. To assemble, place burger on lettuce leave or bun and top with Sriracha Sauce and a tablespoon or so or the pickled vegetables.
Notes
WW Freestyle Points = 1 point per serving