Category: Turkey

Tonight’s dinner got rave reviews!

I’ve been craving turkey, just not all the work, so I bought a frozen Butterball white and dark turkey roast.  I rubbed the frozen roast down with a chicken rub (from Stonewall Kitchens) and put it in the crock pot with some pieces of onion (about 1/2 C.) and about 1/2 C. white wine, and cooked on high for 3 hours and then low for about 2.  The cooking directions said 4 hours on high or 8 hours on low.  I was just looking for an internal temperature of 170F.  When it was done, I removed the string (they come wrapped in string to hold it together) and shredded it,  leaving it in all the juice to stay warm while I roasted some veggies in the oven.  It soaked up all the juices and was moist and delicious.  The boys said it was the best turkey they’ve had in a long time.

Fresh Market sells veggie skewers with red peppers, portobello mushrooms, zucchini, and yellow squash.  I pulled them off the skewers and laid them out in baking dishes.  I also had a bag of mini Yukon gold potatoes that I cut in half and a head of cauliflower I broke apart and placed in baking dishes.  I sprinkled everything with a new Saltopia salt blend I got  called Maui Wauwie, some garlic powder, a little of the chicken rub, and drizzled grapeseed oil over everything.  Bake at 400F for 45 minutes.

There were NO LEFTOVERS except a little turkey.  It was that good.  I will buy more turkey roasts in the future!

This is hands down the best yet!


2 packages Modern Table noodles

16 oz.  Lactose Free cottage cheese

8 oz. Vegan cream cheese

8 oz.  Vegan cheese

Seasoned salt and garlic powder to taste.   I used about 1/2 to 1 tsp. each.

Cook noodles according to directions.


Meanwhile heat cream cheese, cottage cheese and seasonings in small saucepan to melt cream cheese.


Pour drained, hot noodles into 13 x 9 baking dish.  Pour sauce over and mix.


Top with vegan cheese and bake 25 minutes at 400F.   Yummy.


I cooked it alongside Garden turk’y cutlets.  Yumm.


I bought wrappers in a hurry yesterday, intending to make potstickers when I got home, without realizing I had grabbed egg roll wrappers instead of won ton wrappers.  I googled to see if I could make potstickers out of the egg roll wrappers.  Conflicting information as to how well it would work to use egg roll wrappers to make potstickers made me decide to make egg rolls instead.  I had already made the filling mixture for potstickers, so the filling is more meat and less veggies than I would have used if I’d planned egg rolls from the start.


1 package Nasoya egg roll wrappers

2 lb. ground turkey

1 large sweet onion, chopped finely

1 package chop salad

2 Tbsp. fresh ginger

2 Tbsp. soy sauce

2 Tbsp. oil

1 tsp. salt

1tsp. five spice mix

Cook onion in oil until softened.


Sprinkle with salt and five spice.  Add in chop salad.  Cook over low heat until softened.

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Place veggies in colander lined with paper towels to drain off excess moisture.

At this point, I added the veggies to the meat and stirred in the ginger and soy sauce for the potsticker filling and refrigerated it.  Then I realized I was going to make egg rolls instead, so I cooked the meat mixture and broke it up and cooked the turkey through.  I drained the meat and refrigerated it to cool enough to make the egg rolls.


I used my mini ice cream scoop and put two scoops on each wrap.  I followed the instructions on the package of how to fold it.  Point down, place filling on center.  Place bottom point up over the filling, then fold in the sides, and roll.  I placed them on a baking sheet brushed with oil.

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Spray top of the egg rolls with cooking spray or brush with oil.   Bake at 400F for 15 minutes or until golden.

These were great!  Not as much work as potstickers either.  Daniel said they were like potsticker egg rolls.  Makes sense.

These would be a good way to use up leftovers.  The wraps are flaky and crispy.  I have another package and can’t wait to try another variation!



2 lb ground  turkey

1 lb. Sweet Italian sausage

1 egg

2 heaping Tbsp. Sweet pickle relish

1 Tbsp. Minced garlic

1 Tablespoon Dijon mustard

1 Tbsp. Worcestershire sauce

1/4 C. Oatmeal

Combine all ingredients and form into meatballs.

Bake in baking dish sprayed coconut oil. At 375 for 40 minutes.

Refrigerate or freeze.

On the day you are having these, heat until warmed through.  Cover with sauce or gravy of choice and bake at 400 F for 20 minutes.

Having spinach and feta on hand for the lasagna I made the other night inspired me to make these yummy burgers.


2 lb. ground turkey

1/2 c.  Onion and spinach, chopped and sauteed

1 egg

1/2 c. oats

1/4 c. crumbled feta

Combine ingredients and shape into patties.

Place on baking sheet lined with foil and sprayed with coconut oil

Bake at 350F 30-35 minutes or until internal temperature is 165F.  Serve topped with cucumber, onion and carrot matchsticks marinated in rice wine vinegar, water, and sugar.  Ratio – 1/2 cup sugar dissolved in 1 cup rice wine vinegar and 1/2 c. water.


Lasagna without tomatoes?  A recent experiment using hummus on pizza led to tonight’s tomato-less lasagna.  Next time more liquid, but otherwise blogworthy!


Another part of my inspiration was Daniel’s garden.  Longevity spinach, rosemary and a red pepper added freshness to ingredients that I had on hand.


2 lb. ground turkey

1 onion, chopped

1 pepper, diced (leave out to be nightshade free)

2 Tbsp olive oil

10 large leaves longevity spinach, chopped

1 bag baby spinach

2 sprigs rosemary, chopped

1 can garbanzo beans

1 container hummus

10 kalimata olives, chopped

Carrots and celery

Salt to sweat vegetables

Lasagna noodles

Shredded cheese for topping.

1/2 c. Crumbled feta.



Heat oil.  Cook fresh vegetables except baby spinach over medium low about 10 minutes.


Add in turkey, breaking up and stirring until cooked through.  Add seasonings and spinach and cover.  When spinach is wilted down, add in hummus and garbanzo.  This is where a little more liquid  should be added in.  Live and learn!

Drizzle olive oil in 13×9 lasagne pan.  Layer noodles.  Top with half the meat and spinach mixture and sprinkle with feta.  Layer more noodles.  Top with remaining meat and spinach mixture.  Sprinkle top with shredded cheese  and bake at 350 for 30 minutes or until cheese is golden.



I made two versions.  One nightshade  and dairy free and one not.  Both yummy!!

My cousin cooked a great meal for Christmas that included turkey breast, green beans with carrots, and some gravy.  The leftovers begged to be made into a pot pie!  I added in some squash from Christmas Eve and refrigerated biscuits.

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1 c. leftover shredded turkey breast

1 1/2 c. leftover gravy

2-3 c. leftover vegetables

1 tube honey wheat biscuits

Preheat oven to 350F.

Combine leftover turkey, gravy and vegetables in 13 x 9 ceramic baking dish.  If you don’t have enough leftovers, supplement with convenience products like frozen veggies or low sodium canned gravy.

Cut biscuits into quarters and top turkey mixture.

Bake for 30 minutes.  Remove from oven and flip biscuit pieces over to crisp up bottom side.

Bake an additional 10 minutes or until golden.



Spicy Baked Turkey Tenders


9 large turkey tenders

1/2 c. balsamic vinaigrette

1/2 c. creamy dressing of choice

1/2 c. spicy bread crumbs

4 Tbsp. butter, cut into small cubes.

1/2 c. shredded cheese

Cut turkey tenders in half and marinate in combined dressings overnight.

Place in baking dish, drizzling marinade over tenders.

Sprinkle with bread crumbs.

Dot with butter.

Bake at 325 for 35 minutes (internal temperature 165)

Sprinkle with cheese and bake until melted.

I served this with Rice A Roni Broccoli Au Gratin Rice that I combined with 4 c. cooked chopped broccoli.


2 packs (2 1/2 lb total) Butterball Mesquite Griller Chops

1 package fresh bowtie pasta (we tried out a handmade pasta I found at the closeout discount store)

Torina Pasta Trio

1/4 c. Lawry’s sun dried Tuscan marinade (spicy – use less if you’re not into heat)

1/4 c. butter

1/4 c. Parmesan cheese

3 Tbsp. pesto

1 Tbsp. minced garlic

4 Tbsp. olive oil


Heat water for noodles.

Place two skillets over medium high heat and coat with a little olive oil.  Place turkey chops in skillets and pour marinade over.

Turn chops regularly while pasta cooks (about 10 minutes).

Drain pasta and add in butter, pesto, garlic, Parmesan cheese and olive oil .  Mix and serve with chops!

Turkey Ricotta Meatloaf/Meal One - Spaghetti and Meatballs/Meal Two

Ever since trying Lidia Bastianich’s meatloaf recipe using ricotta, I won’t make burgers, meatballs or meatloaf without ricotta. I like to experiment with different mixes of meats, different add ins, and the kids have voted this their favorite so far!!

This recipe made one large meatloaf and a lasagne pan of large meatballs.

6 lb. ground turkey
1 c. oatmeal
1 egg
1/4 c. sweet pickle relish
1/2 large sweet onion, finely diced and cooked until translucent
1 large container ricotta cheese
1 packet from a Rice A Roni ** when I make multiple packs of Rice A Roni, I use less of the seasoning packs to reduce the sodium content. I use the seasoning packs from time to time to spice up my meat mixtures.

Combine everything except the meat and oats in a very large oversized bowl. Add in meat and blend well with hands to evenly distribute the cheese mixture. Sprinkle with half the oats and blend in. Sprinkle with remaining oats and blend in.

Make large meatloaf. Glaze with sauce of your choice. This time I used leftover mustard mixture from a batch of Grace’s sandwich recipe, and added to it some ketchup, balsamic vinegar and sugar,

I have frozen my meatloaf raw and then thawed in the fridge from the day before I want to serve it. The meatballs are best cooked first and frozen cooked.

Cook covered 350 F for one hour and 15 minutes. Remove foil and bake another 20 to 30 minutes until internal temperature exceeds 165 F.

You can bake the meatballs (I use a jelly roll pan) in the same oven. They take about 40 minutes, depending on the size. Pull them out when they look golden.

Immediately remove meatloaf and meatballs from liquid that accumulates in the bottom of the pans.

The meatloaf makes killer patty melts, if you ever have any left over!!

The meatballs can be frozen for future use. I put mine directly into the lasagne pan, topped them with sliced black olives and carmelized onions, and then poured sauce over them. I kept them in the fridge for two days and baked them for dinner tonight. 350 F for 45 minutes uncovered, topping with cheese during the last 10 minutes or so.

I found a bargain on Gia Russa sauce (Traditional style) and didn’t even doctor it up. I figured that if they sell it on their website for $8.00 a jar, it wouldn’t need doctoring. I paid $2.00 at a overstock store. It was as delicious as something I slaved over all day. Their website says “Made in small batches and produced from only real Italian plum tomatoes from Italy, our sauces epitomize pasta-sauce-making as a true culinary art form: all fresh produce, fresh herbs & spices, make for producing a very balanced, light tasting sauce. All natural, no preservatives, no added sugar, no paste or puree.” I believe it! I had a little Magic Hat Pale Ale with it too! YUM.


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