Time is of the essence and sometimes we don’t have enough of it. When I’m short on time I still plan to cook my own foods but just make things easier so that I can quickly whip something up and not spend hours in the kitchen.
I love using spices and recently I found this little gem at Trader’s Joe, but I’m sure you can find something similar at any market. Just make sure to read ingredient list and only buy those with no artificial ingredients.
What to do with it??? So many options. I have used it on ground beef (delicious), on ground turkey and even shredded chicken.
When making it, I don’t measure anything. I just throw a package of meat on the skillet and brown it with this seasoning, I slice and cut up any vegetables I have available and throw those in as well. Cook everything until meat is fully cooked and vegetables and nice and soft.
Here I cooked the beef and used it for stuffing peppers.
Here’s the mix with Kale, onions and peppers.
The possibilities and endless…. 🙂
I found this great recipe for a fajitas that consisted of sweet potatoes and chicken. However, using the ingredients I already had this new dish of sweet potato and turkey came about…
2 medium sweet potatoes- well scrubbed
4 tbs olive oil
1 medium onion
1 lb of turkey breast (or chicken) cut in 1/2 inch thick pieces
1 tsp ground cumin
1 tsp oregano
4 garlic cloves, chopped
1/2 cup chicken or vegetable broth
– Pierce sweet potatoes with a fork and microwave on high until almost tender when pierced with a knife. Probably about 3-4 minutes. Cool and cut lengthwise into 1/2 inch pieces.
– On a skillet, heat 2 tbs of oil and add peppers, onions and sweet potatoes until golden brown. Transfer mix to a bowl.
– Heat remaining oil and cook turkey and add all spices. Sauté until is browned. Return vegetables to skillet and add garlic and broth. Simmer until liquid is almost evaporated.
Serve as a dish on its own or use as filling for fajitas. Either way it was delicious and a complete meal. Enjoy!!!
If you are unfamiliar with Quinoa here is a good page to guide you.
I came up with this recipe while searching for ways to add quinoa to my dishes. Quinoa is so bland that they only way is to mix it with something else and give it some flavor. This was an easy way to have a complete meal, just add some veggies or a salad on the side.
Feel free to adjust ingredients as I’m not too good at measuring.
1 lb of lean ground turkey
16 oz of organic vegetable broth
1 small can of tomato sauce or one 6 oz tomato paste
1 onion, chopped
1 green pepper, chopped
1 red pepper, chopped
1 tsp garlic powder
1 tsp cumin
1 tsp oregano
1 tsp chili powder
1 tbsp olive oil
1 cup of Quinoa
Salt and pepper to taste
1 can of black beans (optional) rinsed and drained
In large skillet heat oil and add turkey with all the spices and chopped vegetables, brown and cook. Add in all the liquids and quinoa. Cover and cook for 15-30 mins stirring frequently, until most liquid has been absorbed and quinoa is cooked.
Another great recipe by Paleo Comfort Foods is this turkey loaf.
2 Medium sweet onions, chopped
1 red bell pepper, chopped
1 tsp kosher salt
1 tsp black pepper
1 tsp thyme
1 tsp garlic powder
2 tbsp coconut oil
1 tbsp tomato paste
1/2 cup chicken stock
1 tbsp Worcestershire sauce
2 large eggs
4 lbs of lean turkey
1 cup of red sauce or spaghetti sauce
1. Preheat oven to 325 degrees.
2. Saute onion, red pepper and all spices with coconut oil over medium heat until onions become translucent. About 10 minutes. Remove from heat, and stir in tomato paste, stock, and Worcestershire sauce.
3. In large bowl, crack eggs over your turkey and fold in the onion mix once it has cooled.
4. Place meat mixture on sheet pan or casserole dish, no greasing required.
5. Pour red sauce over the top and bake for about 90 minutes.
This dish can last for a couple of days leaving great leftovers!
This recipe is from Jungle Fitness’ blog and it looked so good I couldn’t wait to give it a try. It’s a great option that can be eaten alone or with your favorite side. For example: Brown rice, wheat tortilla, quinoa or wheat couscous as picture below.
1 pack of Turkey picadillo already cooked
1 whole red onion
1/2 green pepper
1/2 red pepper
1 crushed garlic
2 cans of diced tomatoes
Tbs Chili powder
2 pinches of coarse salt
Put garlic, 1/2 onion, green pepper, red pepper in pan simmer for about 3-5 min medium heat. Add turkey and tomatoes cook for about 30 to 40 mins.
Garnish with sour cream, onion, cheese, chives.
I found a classic recipe to lasagna roll ups and with just a few changes I made a healthier, filling new version. As you can see in my main ingredients I have lean ground turkey, whole grain pasta and fat-free Cheddar cheese. I chose 1% whipped cottage cheese instead of ricotta as cottage cheese has more protein and less carbs. I also found this red sauce of garlic and onion that was low in sodium, no sugar added and essential Omega 3 fatty acids.
1 (16 ounce) package uncooked whole grain lasagna noodles
1 pound cheddar/mozzarella cheese, shredded
1 (12 ounce) container 1% whipped cottage cheese
1 pound lean ground turkey
1 (10 ounce) package frozen chopped spinach – thawed, drained and squeezed dry
1 (28 ounce) jar pasta sauce (To Be Healthy brand)
Directions: Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 5 to 8 minutes, or until just slightly underdone; drain and rinse. Cook turkey with spices of choice. Mix turkey and red sauce. Lay out a noodle. Spread a layer of the cottage cheese on the noodle, then add a thin layer of turkey. Roll the noodle up, and place seam side down in a 13×9 pan. Repeat for other noodles. Top with remaining sauce and cheddar/mozzarella cheese. Bake in a preheated 350 degree F (175 degree C) oven for 30 min, or until hot and bubbly.