Ingredients
3 poblano peppers (about 8 oz)
1 medium onion, coarsely chopped
1 clove garlic, minced
1 tbsp olive oil
1/2 fresh turkey breast (about 1 1/4 lbs) cut into 1 inch cubes
8 oz small red potatoes, unpeeled, cut into 1 inch cubes
1 3/4 cups low-sodium chicken stock
4 12-inch flour tortillas
4 oz Monterey Jack cheese, grated
To make
01. Roast poblanos on a fork directly over a gas flame, turning until all sides are charred, about 3 minutes. Set aside to cool in a plastic bag.
02. Heat oven to 350°F. Cook onions and garlic in olive oil in a deep skillet over medium-low heat until translucent, 5-7 minutes. Add turkey, raise heat to medium, and cook until meat is golden brown, 4-6 minutes. Season; add potatoes and stock. Reduce heat to medium low, cover, and simmer until potatoes and turkey are cooked, 10-12 minutes. Uncover; raise heat to medium; cook to reduce liquid, 8-10 minutes. Peel and seed poblanos, cut in strips, and add to mixture.
03. Place a quarter of the mixture on a tortilla, midway between the center and the edge near you. Scatter a quarter of the cheese over mixture. Fold right and left sides of tortilla over filling and foll up tortilla away from you. Repeat with other tortillas, place in a baking dish, cover with foil, and bake to heat through, about 15 minutes.
Ingredients
1 pkg frig biscuits, grande (flaky is best)
1/2 lb ground turkey or chicken
garlic
1/2 cup tomato sauce or salsa
1/2 cup corn
1 cup grated cheese
1 tbsp sugar
1 egg, beaten
To make
01. Brown turkey and season with garlic.
02. Mix sauce, corn, cheese & sugar. Add browned meat.
03. Flatten biscuits and paint around edge with egg.
04. Put mixture in center, fold over and press edges with a fork.
05. Bake at 375°F for 15 minutes.
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.
Ingredients
- 2 tbsp butter
- 1 cup chopped onion
- 3 cloves garlic, minced
- 1 pkg ground turkey
- 1/2 cup fresh bread crumbs
- 1 large egg
- 1/2 cup catsup
- 2 tsp Worcestershire sauce
- 3/4 tsp salt
- 1/2 tsp freshly ground black pepper
Heat over to 350 degrees. Melt butter in a small skillet over medium high heat. Add onion and garlic; cook 5 minutes, stirring occasionally. Transfer mixture to a large bowl; cool 5 minutes.
Add turkey, bread crumbs, egg, 3/4 cup catsup, Worcestershire sauce, salt and pepper to onion mixture; mix well. Pack into an 8 x 4 inch loaf pan. Spread remaining 1/2 cup catsup over top. Bake for 50-55 minutes or until no longer pink in center and internal temperature of loaf reaches 165 degrees. Let stand at room temperature 5 minutes before slicing.
