Turkey

Baked Turkey Meatballs

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Per Serving (3 meatballs): Calories 207, Carbs 13.5g, Protein 20.5g, Total Fat 8g

Ingredients: 

  • 1 pound ground turkey

  • 1 egg

  • 1/2 cup bread crumbs

  • 1/4 cup chopped parsley

  • 1 clove garlic, finely diced

  • 1/4 cup shallot or onion, finely diced

  • 1 tablespoon tomato paste

  • 1 teaspoon salt, or to taste

  • 1 teaspoon pepper, or to taste

  • Walden Farms BBQ sauce 

Instructions: 

  • Preheat oven to 400° F. Lightly grease a sheet pan with oil and set aside.

  • In a bowl, mix all ingredients together thoroughly with your hands.

  • Roll into about 20 meatballs and place on pan.

  • Bake until golden brown, about 20 minutes or until cooked through and not pink in the middle.

  • Glaze meatballs with any of our Walden Farms BBQ sauce and pop back in the oven for 5 minutes!

BLT Salad Wrap

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*Serves 1

Per Serving(: Calories 155, Carbs 15g, Protein 18g, Total Fat 4g, Fiber 8g

Ingredients: 

  • 1 La Factory Low Carb Tortilla

  • 4 slices extra lean turkey bacon

  • 1 medium Roma Tomato, chopped

  • 1/2 cup Romaine lettuce, shredded

  • 1 tbsp fat-free mayonnaise

Instructions: 

  • Cook turkey bacon according to the package instructions; once cool enough to handle, chop coarsely.

  • Warm tortilla in the microwave (approx. 5–10 seconds); lay tortilla out flat on serving plate, spread mayonnaise all over the tortilla, leaving about 1 inch of space around the perimeter.

  • Layer the lettuce, bacon, and tomato on top of the tortilla; roll up tightly and enjoy.

Warm-Me-Up Turkey Chili

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*Serves 4

Per Serving: Calories 272, Protein 30g, Total Fat 4g, Carbs 38g, Fiber 12g

Ingredients: 

  • 1 tablespoons olive oil

  • 1/2 pounds ground turkey

  • 1/2 cup chopped onion

  • 1/2 cup celery stalks, chopped

  • 1/2 cup green or red bell pepper, seeded and chopped

  • 1/2 cup poblano chile peppers, seeded and chopped

  • 3 tsp minced garlic 1 tablespoons ground cumin

  • 1/2 tablespoon chili powder

  • 1/2 tablespoon dried oregano dash of crushed red pepper

  • 1/2 can (28oz) tomato puree

  • 1 cans (28oz) diced tomatoes

  • 1/2 can (15oz) black beans, rinsed and drained

  • 1/2 can (15oz) can pinto beans, rinsed and drained

Instructions: 

  • In a large pan heat oil over medium-high heat.

  • Add ground turkey; cook and stir until browned.

  • Remove half of the turkey. Add onion, celery, peppers and garlic. Cook for 5–6 minutes or until the onion is tender, stirring occasionally.

  • Stir in cumin, chili powder, oregano, crushed red pepper and salt. Cook and stir for 2 minutes more.

  • Return turkey to pan. Add tomato puree and undrained tomatoes to pan; stir to combine. Bring to boiling; reduce heat.

  • Simmer, covered, for 30 minutes, stirring occasionally. Stir in the drained black and pinto beans. Simmer, covered, for 10 minutes more. Season to taste.

Mini Meatloaf

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*Serves 4

Per Serving(per loaf): Calories 295, Protein 36g, Total Fat 8g, Carbs 19g

Ingredients: 

  • 1/2 teaspoon vegetable oil

  • 1/2 onion, chopped

  • 1 garlic cloves, minced

  • 1/4 teaspoon dried thyme

  • 1/4 cup ketchup

  • 1 tablespoons packed light brown sugar

  • 2 teaspoons apple cider vinegar

  • 1 egg

  • 1/4 cup skim milk

  • 1 teaspoons Dijon mustard

  • 1 teaspoons Worcestershire

  • 1/4 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/8 teaspoon hot sauce

  • 1/2 pound lean ground beef

  • 1/2 pound lean ground turkey

  • 1/2 cup fresh whole-wheat breadcrumbs

  • 1/8 cup fresh parsley, chopped

Instructions: 

  • Preheat oven to 350° F.

  • Heat oil in a large nonstick skillet over medium-high heat. Add the onion and cook until soft, about 5 minutes.

  • Stir in the garlic and thyme cook for about 15 seconds. Set aside to cool.

  • Meanwhile combine the ketchup, brown sugar and vinegar, set aside.

  • In a separate bowl, mix the egg, milk, mustard, Worcestershire, salt, pepper and hot sauce.

  • In a large bowl, mix the meats together and add the breadcrumbs, parsley, onion mixture and egg mixture until evenly combined and it no longer sticks to the side of the bowl.

  • Line a baking sheet with foil and lightly coat with cooking spray. With wet hands, shape the meat mixture into 4 (4 x 2-inch) loaves and space evenly on the sheet.

  • Cook for 45 minutes.

Mexican Meatballs

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*Serves 7-8

Per Serving (4 Meatballs): Calories 196, Protein 26g, Total Fat 10g, Carbs 1g

Ingredients: 

  • 2 lbs ground turkey

  • 1/2 cup cheddar cheese, shredded

  • 1/2 cup green onions, chopped

  • 4 large garlic cloves, minced

  • 2 tbsp chili powder

  • 1 tsp cumin, ground

  • 1 tsp paprika

  • salt & pepper

  • Cooking spray

  • Easy Pico De Gallo (optional): Tomatoes, red onion, cilantro, jalapeno.

Instructions: 

  • Preheat oven to 375º.

  • Line large baking sheet with parchment paper and spray with cooking spray. 

  • In a large mixing bowl, add turkey, cheese, green onions, garlic, chili powder, cumin, paprika, salt, pepper and mix well using your hands. 

  • Form into 30 golf ball size meatballs (for easy measuring use small ice cream scoop).

  • Bake meatballs in 2 batches for 15 minutes or until browned.

  •  Top with optional Easy Pico De Gallo.

Turkey Sliders

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*Serves 14

Per Serving (1 Slide): Calories 138, Protein 12.5g, Total Fat 8.5g, Carbs 2.5g

Ingredients: 

  • 1.5 lbs ground turkey

  • 2 eggs, large

  • 1/2 small onion, minced

  • 1 garlic clove, grated

  • salt & pepper

  • 1 head of butter lettuce, rinsed & separated

  • 3 medium tomatoes, sliced

  • 1 small red onion, sliced

  • 3 oz pepper jack cheese

  • Ketchup and mustard

Instructions: 

  • In a medium bowl, add turkey, eggs, onion, garlic, salt and pepper; mix well with your hands. 

  •  Using 1/4c. measuring cup, scoop meat mixture and form a patty 3 inch in diameter. 

  • Place in a skillet and repeat with the rest. Cover and cook for about 4 minutes, flip over and cook uncovered another 3-4 minutes. 

  • Once cooked top all with a small slice of cheese, cover and let cheese melt on low, about 4-5 minutes. 

  • To assemble turkey sliders: Take 2 pieces of lettuce, overlap their ends and form a pocket.

  •  Place turkey patty inside, top with a squirt of ketchup and mustard, tomato slice and red onion. 

  • Fold lettuce on top and stick long wooden pick in the middle holding all ingredients together. 

Turkey Cranberry Meatballs

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*Serves 7 

Serving size 4 Meatballs: Calories 214, Protein 16g, Total Fat 6g, Carbs 20g, Fiber: 1g

Ingredients: 

  • 1 cup of barbecue sauce

  • 1 egg white

  • 1 (20 ounce) package extra lean ground turkey

  • 3 green onions, chopped small

  • 1 Tablespoon of reduced sodium soy sauce

  • 1/2 cup of dried cranberries (craisins)

  • salt and pepper to taste

  • nonstick cooking spray

Instructions: 

  • In a medium bowl place the egg white and beat lightly.

  • Add uncooked ground turkey, green onion, craisins, soy sauce, salt and pepper.

  • Mix well with a large spoon or your hands until well blended.

  • Shape into 28 balls.

  • Spray large nonstick skillet with nonstick cooking spray.

  • Add your meatballs to the skillet; cook over medium high heat for 10 to 12 minutes or until meatballs are no longer pink in center, carefully turning occasionally to brown evenly.

  • Pour your BBQ sauce over your meatballs and stir them around until they are all completely covered. Place the lid on and let them simmer on low heat for about 3 minutes.

  • Serve with toothpicks.

Turkey & Swiss Sloppy Joes

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*Serving size: 1 Sandwich

Calories 400, Protein 34g, Total Fat 5g, Carbs 36g, Fiber 8g

Ingredients: 

  • 1 tbsp canola oil

  • 12 oz ground turkey breast

  • 2 cups thinly sliced kale

  • 1 cup chopped onion

  • 1 tbsp thyme

  • 1 teaspoon garlic powder

  • 4 oz pre-sliced mushrooms

  • 1 1/2 cups reduced-fat milk

  • 1 1/2 tbsp all-purpose flour

  • 3/4 cup shredded Swiss cheese

  • 4 whole-wheat buns

  • salt & pepper to taste

Instructions: 

  • Heat oil in a large nonstick skillet over medium-high.

  • Add turkey; cook 6 minutes or until browned, stirring to crumble.

  • Add kale, onion, thyme, garlic powder, and mushrooms; cook 6 minutes, stirring occasionally.

  • Whisk together milk and flour.

  • Add milk mixture to pan; bring to a boil.

  • Reduce heat to medium-low, and simmer 5 minutes or until thickened.

  • Remove pan from heat; stir in cheese, pepper, and salt.

  • Spoon about 3/4 cup turkey mixture onto each bun.

Slow Cooker 3-Bean Chili

 

Recipe makes 4 servings, serving size is 1 cup.  

Calories 231, Protein 19.5g, Total Fat 5g, Carbohydrates 27.5g, Fiber 8g.

Ingredients: 

  • 1/2 Pound (8 oz) 99% Lean Ground Turkey Breast

  • 1/2 Small Onion, Chopped

  • 1/2 (14 oz) Can Diced Tomatoes, Drained

  • 1/2 (8 oz) Can Tomato Sauce

  • 1/2 (2.25 oz) Can Chopped Chilies

  • 1/2 (7.5 oz) Can Chickpeas, Drained

  • 1/2 (8 oz) Can Black Beans, Drained

  • 1/2 (8 oz) Can Small Red Beans, Drained

  • 1 Tablespoon Chili Powder

  • 1/2 Teaspoon Cumin

  • 1/4 Cup Chopped Red Onion (for topping)

  • 1/4 Cup Chopped Fresh Cilantro (for topping)

  • 1/4 cup reduced fat cheddar cheese

Instructions: 

  • Brown turkey and onion in a medium skillet over medium-high heat until cooked through. Transfer to the slow cooker with the beans, chilies, chickpeas, tomatoes, tomato sauce, chili powder, and cumin; mixing well.

  • Cook on high 6 to 8 hours or low for 10 to 12 hours.

  • Garnish with red onions, cilantro and cheese.