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mini turkey empanadas recipe

Mini Turkey Empanadas

mini turkey empanadas recipe

Katie here – I made these mini-turkey empanadas as part of our big Food Photography day.  To be honest, I didn’t even know what empanadas were, and I was really concerned that the empanadas would be TOO mini.

But they weren’t.  They were perfect.  As soon as they were cool enough to touch, I was sampling them, and my friend and I quickly devoured the extras that weren’t needed for the photo shoot.

Although the pie crust adds some calories, ground turkey breast is so lean that these still come in under 400 calories per serving.  And the filling was so absolutely delicious – I’d use it in a tortilla or on top of nachos, too.

One last thing I have to add – these would be a great snack to freeze and reheat, and of course they’d be great for the big game!

 

Mini Turkey Empanadas
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Ingredients
  1. 1 pound ground turkey
  2. 1 cup chopped onion
  3. 1/2 cup chopped green bell pepper
  4. 1 clove garlic, minced
  5. 1 (16 ounce) can tomatoes, drained and crushed
  6. 1 tablespoon chopped parsley
  7. 1 teaspoon dried cilantro
  8. 1 teaspoon cumin
  9. 1/2 teaspoon dried oregano leaves
  10. 1/2 teaspoon crushed red pepper flakes
  11. 1/8 teaspoon black pepper
  12. 2 (15 ounce) packages refrigerated pie crusts (4 crusts)
Instructions
  1. 1. Wash hands.
  2. 2. In large nonstick skillet over medium-high heat, cook and stir turkey, onion, green pepper and garlic for 5 to 6 minutes or until turkey is no longer pink and vegetables are tender.
  3. 3. Stir in tomatoes, parsley, cilantro, cumin, oregano, red pepper flakes and pepper. Reduce heat to medium and cook 10 minutes, stirring constantly, or until liquid is evaporated. Remove skillet from heat and cool.
  4. 4. Using a 3 inch round biscuit cutter, cut 12 rounds from each pie crust for a total of 48.
  5. 5. Spoon heaping teaspoon of filling in center of each round. Fold pastry in half and pinch edges together to seal.
  6. 6. Lightly coat 2 (15x10x1-inch) baking sheets with nonstick spray. Place empanadas on baking sheets and bake in a preheated 400 degree F oven for 15 to 20 minutes or until mini empanadas are golden brown.
Notes
  1. Makes 12 servings (4 per serving)
  2. Serve with sour cream and chopped green onion.
  3. 1 serving: calories 399, protein 8.9 g, fat 22.5 g (saturated 9.1 g), cholesterol 43.1 mg, sodium 386.5 mg, carbohydrate 3.7 g, fiber 1.1 g
Iowa Turkey Federation http://iowaturkey.org/
hot turkey dip

Hot Turkey Dip

This hot turkey dip is quick and easy, using leftover turkey breast and the microwave or crock pot.  

hot turkey dip

 

 

Hot Turkey Dip
A great dip utilizing leftover turkey breast in the crockpot!
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Ingredients
  1. 1 cup (4 ounces) Pepper Jack cheese
  2. 1 (8 ounce) package cream cheese
  3. 1 pound processed cheese
  4. 1 (8 ounce) container sour cream
  5. 1 can cream of chicken soup
  6. 1 can shopped green chilies
  7. 2 cups cooked, finely chopped turkey breast
  8. Diced green peppers, to taste (optional)
  9. Chopped onion, to taste
  10. 2 sliced green onions, top dip to taste
Instructions
  1. 1. Wash hands.
  2. 2. Place ingredients in slow cooker or large microwave safe dish. Stir to combine. Cover and turn slow cooker on or place on low in microwave. Heat until cheese is melted, stirring occasionally.
  3. Serve with taco or corn chips.
Iowa Turkey Federation http://iowaturkey.org/
ground turkey chinese spring rolls

Ground Turkey Chinese Spring Rolls

ground turkey chinese spring rollsTry these flaky spring rolls made with purchased phyllo pastry.  The sesame oil adds a hint of nutty flavor.

 

 

 

 

Ground Turkey Chinese Spring Rolls
Yields 16
Try these flaky spring rolls made with purchased phyllo pastry. The sesame oil adds a hint of nutty flavor.
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Ingredients
  1. 1 pound ground turkey or shredded cooked turkey
  2. 1 clove garlic, minced
  3. 1 teaspoon ground ginger
  4. 2 cups bok choy, sliced thin OR 2 cups bagged coleslaw mis
  5. 1/2 cup sliced green onion
  6. 2 tablespoons lite soy sauce
  7. 1 teaspoon dry sherry
  8. 1 teaspoon sesame oil
  9. 8 sheets phyllo pastry
Instructions
  1. 1. Wash hands.
  2. 2. In a medium nonstick skillet over medium-high head, cook and stir turkey, garlic and ginger until turkey is no longer pink.
  3. 3. In a medium bowl combine turkey mixture, bok choy, onion, soy sauce, sherry and oil.
  4. 4. On clean, dry counter layer phyllo sheets into a stack and cut in 2 (7 x 18) rectangles. Work with one sheet of phyllo at a time. (Keep remaining phyllo covered with a damp cloth.) Place sheet of phyllo with one of the short sides facing you. Coat with nonstick spray.
  5. 5. Place 1/4 cup of turkey mixture in a 5-inch strip, 1 inch away from bottom and sides of phyllo. Fold 1-inch bottom edge of phyllo over filling. Roll up, folding in sides to completely enclose filling.
  6. 6. Repeat previous steps with remaining sheets of phyllo. On 2 large cookie sheets coated with nonstick spray, place rolls, seam-side-down, and coat tops with cooking spray.
  7. 7. Bake in a preheated 400 degree oven for 14 to 16 minutes or until all surfaces of rolls are golden brown. Serve immediately.
Notes
  1. 1 Serving: Calories 79, Protein 6.2 g, Fat 3.2 g (Saturated .8 g), Cholesterol 22.4 mg, Sodium 152.2. mg, Carbohydrate 5.9 g, Fiber .5 g
Iowa Turkey Federation http://iowaturkey.org/

Mexican Turkey Meatballs with Creamy Salsa

mexican turkey meatballs

This is a fun and healthy appetizer to serve at cocktail parties.  Sherrie suggests shaping and refrigerating the meatballs ahead, and then baking them as the first guests arrive.

 

Mexican Turkey Meatballs with Creamy Salsa
Serves 36
This is a fun and healthy appetizer to serve at cocktail parties. Sherrie suggests shaping and refrigerating the meatballs ahead, and then baking them as the first guests arrive.
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Ingredients
  1. 1 pound ground turkey
  2. 1 egg, beaten
  3. 2 cloves garlic, minced
  4. 1/4 cup finely chopped onion
  5. 1/4 cup dry breadcrumbs
  6. 1 teaspoon chili powder
  7. 1/2 teaspoon cumin
  8. 1/2 cup crushed tortilla chips
  9. 3/4 cup fat-free sour cream
  10. 1/2 cup salsa
Instructions
  1. 1. Wash hands.
  2. 2. In medium bowl combine turkey, egg, garlic, onion, breadcrumbs, chili powder and cumin. Shape into approximately 36, 3/4 inch balls.
  3. 3. Place tortilla chips in self-sealing plastic bag. Add meatballs to bag and toss gently to coat meatballs thoroughly. Wash hands.
  4. 4. Lightly coat 15x10x1-inch baking pan with nonstick spray and arrange meatballs. Bake in preheated 350 degree oven for 20 minutes or until turkey is no longer pink in center.
  5. 5. In small bowl combine sour cream and salsa. Use as dip for meatballs.
Notes
  1. 1 serving: Calories 126, Protein 2.9 g, Fat 2.1 g (Saturated .5 g), Cholesterol 16.3 mg, Sodium 55 mg, Carbohydrate 3.7 g, Fiber .3 g
Iowa Turkey Federation http://iowaturkey.org/