Linguine with Ground Turkey Meatballs and Marinara: Flavorful turkey meatballs served with pasta and marinara! The whole family will love this recipe!
This is a really hearty soup and a great way to use up Thanksgiving turkey leftovers. My five year old gobbled it up and asked for ‘more please’.
- 2 Tbsp olive oil
- 2 celery stalks, chopped
- 2 carrots, sliced thin
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 bunch kale, cut off stems, chopped fine
- 2 qt. homemade turkey stock or store bought
- 1 (14.5 oz) can diced tomatoes
- 1 tsp Italian herb seasoning
- 1/2 tsp pepper
- 1 tsp salt
- 2 cups Orzo pasta, uncooked
- 2-3 cups chopped cooked turkey
- In a large soup pot, heat olive oil over medium heat and saute the carrots, celery, onions, garlic and kale. Stirring often, cook 15 minutes.
- Add turkey stock, tomatoes, seasonings.
- Bring to a boil and add uncooked orzo. Reduce to a simmer and cook 10 minutes. Add turkey and stir to combine.
- Serve with a salad and/or homemade applesauce and your favorite bread.
- The soup becomes very thick on the second day, but thins out when heated up or you could add some more stock to thin it even more.
You don’t have to eat out to enjoy good Thai! And you don’t have to ruin your diet, either!
This recipe is a unique spin on Thai food – turkey and spaghetti squash ramps up the nutrition without sacrificing flavor.
- 4 cups cooked spaghetti squash (about 1/2 a large squash)
- 1 (13.5 oz.) can light unsweetened coconut milk
- 1/2 cup crunchy peanut butter
- 1 tablespoon soy sauce
- 1 - 2 tablespoons Surichi (hot chili) sauce
- 2 teaspoons Sesame oil
- 1 teaspoon dry curry seasoning
- pinch of ground ginger
- pinch of ground cinnamon
- pinch of ground black pepper
- a few drops of honey to taste
- 1 cup chopped or shredded cooked turkey breast
- 1 cup finely chopped green cabbage
- 1/2 cup chopped green onion
- 1/2 cup salted peanuts
- 2 handful of chopped fresh cilantro
- Prepare Spaghetti Squash
- Bake: Preheat oven to 375 degrees F with the rack in the middle. Put whole squash in a baking dish and bake until you can easily insert a paring knife, about 40 minutes to one hour. Remove squash from oven and let cool about 10 minutes.
- Microwave: Pierce your squash about 6 times with a fork or knife (so the steam can release as it cooks) Microwave about 15 minutes, rotating every 5 minutes. Cook until you can easily cut into the squash.
- Cut it in half from tip to tip (long ways) and scoop out the seeds with a spoon. Scrape the sides of the squash with a fork until you have removed all the stringy spaghetti.
- Whisk together coconut milk, peanut butter, spices and honey in a large skillet. Combine with cooked squash. Toss with green onion and chopped peanuts.
- This is delicious served hot, chilled or at room temperature.
- If desired garnish with cilantro, peanuts, green onion and coconut flake.
Check out these other healthy turkey meals:
We’re bracing for a blizzard again in Iowa. This has been an exceptionally cold winter, but our snowfall total has been low. Normally, we would be thrilled about below-average snow fall. But parts of our state experienced a drought two years in a row, so we need the moisture that snow provides.
The snow is bringing more bitter cold temperatures with it. But don’t worry, our turkeys will be safe and warm inside our barns.
And this Cheesy Turkey Lasagna (with spinach!) will keep you warm, as well!
- 1 Cup Minced onions
- 3 Cups Chopped cooked turkey
- 10 oz Frozen, chopped spinach, thawed and drained, pat dry
- 4 Cups Grated mozzarella cheese
- 2 Cups Parmesan cheese
- 1 Cup Ricotta cheese
- ½ tsp Rosemary
- 1 tsp Dried Oregano
- ½ tsp Pepper
- ¼ tsp Salt
- 1 tsp Lemon juice
- 10 OZ can Cream of Chicken soup
- ½ Cup Sour cream
- ½ Cup Milk
- 9 Lasagna noodles
- Wash hands.
- Sauté minced onions with 1 T. olive oil.
- Mix onions together all remaining ingredients except noodles.
- Put 3 noodles on the bottom of 9” x 13” baking pan/dish and top with a layer of the mixture. Repeat 2 more times alternating with noodles and mixture.
- Bake for 1 hour at 350 degrees.
The colorful meal, filled with taco flavor, is a great way to use leftover turkey.
- 2 cups cubed cooked turkey OR 1 pound ground turkey, cooked
- 1 (1 1/4 ounce) package taco seasoning mix
- 4 (6-inch) corn tortillas
- 1/4 cup canned refried beans
- 1/2 cup (2 ounces) Pepper Jack cheese, shredded
- 1/2 cup chopped tomatoes
- 1/2 cup shredded lettuce
- 2 tablespoons chopped onion
- 1/4 cup taco sauce
- 1. Wash hands.
- 2. In large skillet over medium heat, combine turkey and taco seasoning with measurement of water recommended on seasoning package. Bring mixture to a gentle boil; immediately reduce heat and simmer 5 minutes, stirring occasionally.
- 3. Arrange tortillas on large cookie sheet. Bake in a preheated 375 degree F. oven 5 to 7 minutes or until tortillas are crispy and lightly browned.
- 4. Spread each tortilla with one tablespoon beans. Top with 1/4 turkey mixture and cheese. Return to oven 2 to 3 minutes or until cheese is melted.
- 5. To serve, top with tomatoes, lettuce, onions and taco sauce.
- Makes 4 servings.
- 1 serving: calories 283, protein 26.6 g, fat 8.9 g (saturated 4.3 g), cholesterol 68.2 mg, sodium 1175.6 mg, carbohydrate 23.5 g, fiber 2.9 g
This classic favorite uses sliced turkey breast found in the deli meats section of your grocery store, or thinly sliced Thanksgiving leftovers.
- Butter-flavored nonstick spray OR 1/4 cup butter or margarine, softened
- 8 slices rye bread
- 1/4 cup Thousand Island dressing
- 4 slices Swiss cheese
- 1 pound thinly sliced cooked turkey breast
- 1/2 cup sauerkraut, well drained
- 1. Wash hands.
- 2. Spray one side of each bread slice with nonstick spray. Spread the other side of each slice of bread with dressing.
- 3. Top four of the bread slices (dressing side up) with 1 slice cheese, 4 ounces sliced turkey and 2 tablespoons well-drained sauerkraut. Place remaining bread slices atop each sandwich.
- 4. Heat a large skillet over medium high heat. Cook sandwiches until browned, then turn and cook until heated through and cheese is melted.
- Makes 4 servings.