Ingredients
1 package (1 lb) extra lean ground turkey
1 cup chopped onion
1 medium green bell pepper, seeded and chopped
1 can (14.5 oz) diced tomatoes in juice
2 cans (15.5 oz each) Great Northern beans, drained
2 cans (11.5 oz each) cocktail vegetable juice
1 tablespoon chili powder
1/2 teaspoon ground cumin, optional
1/4 teaspoon salt
Spray large saucepan or Dutch ovesn with nonstick cooking spray. Add turkey, onion and green pepper. Cook over medium heat, stirring to break up turkey, until turkey is no longer pink, about 8 minutes. Add remaining ingredients and bring to a boil. Reduce heat and simmer covered 15 minutes.
Ingredients
1 tablespoon olive oil
1/2 cup chopped onoin
1 clove garlic, minced
1 lb turkey
1 large egg
1/4 cup parmesan
2 tablespoons milk
2 tablespoons dry unseasoned bread crumbs
1 tablespoon tomato paste
1 tablespoon chopped fresh parsley (1 teaspoon dried)
1 tablespoon chopped fresh basil (1 teaspoon dried)
1 1/2 teaspoon salt
1/2 teaspoon ground pepper
Position rack in center of oven. Preheat oven to 350 F. Lightly oil a 4-5 cup loaf pan. Heat oil in medium skillet until fragrant. Add onions and garlic. Cook until onions browned, 5-7 minutes. Remove to medium bowl and add rest of ingredients. Thoroughly combine the mixture, then pat into the prepared pan. Bake until the center feels firm when pressed, about 35 minutes. Let stand 10 minutes, then unmold from pan if desired. Serve hot.
Ingredients
- 2 lbs ground turkey
- 1 cup chopped onion
- 2 cans cream of celery soup (undiluted)
- 1 lb tater tots
Spread ground turkey on bottom of casserole dish. Sprinkle with chopped onion. Pour soup over turkey and top with tater tots. Bake 1 hour at 300 degrees.
