Archive for the ‘Turkey’ Category

Smoky Chicken and Cheesy Potato Casserole

Smoky Chicken and Cheesy Potato Casserole
Recipe & picture courtesy of Better Homes & Gardens

Prep: 20 minutes
Cook: Low 5 to 6 hours (low)

  • Nonstick cooking spray
  • 1 10-3/4-ounce can condensed cream of chicken with herbs soup
  • 1 8-ounce carton dairy sour cream
  • 6 ounces smoked cheddar cheese, shredded (1-1/2 cups)
  • 1 28-ounce package frozen loose-pack diced hash brown potatoes with onion and peppers, thawed
  • 3 cups chopped smoked or roasted chicken or turkey
  • Crushed croutons (optional)
  1. Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with nonstick cooking spray. In the cooker combine soup, sour cream, cheese, frozen potatoes, and chicken.
  2. Cover and cook on low-heat setting for 5 to 6 hours. If desired, top each serving with crushed croutons. Makes 6 servings.

**Personal Review: No Review Yet**

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Turkey Burgers with Zucchini Relish

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Recipe & picture courtesy of Rachael Ray

Serves 4

  • 2 pounds ground turkey breast
  • 1/3 cup finely chopped flat-leaf parsley (a generous handful)
  • 1 tablespoon grill seasoning
  • 1 tablespoon Dijon mustard
  • 2 teaspoons poultry seasoning
  • 1 tablespoon extra-virgin olive oil (EVOO)
  • 4 slices sharp cheddar cheese
  • 1 small zucchini, finely chopped
  • 1/4 red bell pepper, seeded and finely chopped
  • 1/2 small red onion, finely chopped
  • 2 tablespoons thyme leaves, finely chopped
  • 2 teaspoons hot pepper sauce
  • Juice of 1 lime
  • Salt
  • 4 sandwich-size English muffins, preferably sourdough, fork split
  • Softened butter, for spreading
  • 4 red leaf lettuce leaves
  1. In a medium bowl, combine the ground turkey, parsley, grill seasoning, mustard and poultry seasoning. Form 4 patties; using your thumb, make an indentation in the center of each to prevent bulging while cooking.
  2. In a large nonstick skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Add the patties and cook until the juices run clear, 6 to 7 minutes on each side. During the last few minutes of cooking, top each burger with a cheddar slice, tenting loosely with foil to melt the cheese.
  3. Meanwhile, in a small bowl, combine the zucchini, bell pepper, red onion, thyme, hot sauce and lime juice. Season with salt.
  4. Toast and butter the English muffins. Set a lettuce leaf and burger on each muffin bottom and top with some zucchini relish and a muffin top.

**Personal Review: No Review Yet**

Tex-Mex Chicken and Rice Casserole

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Recipe & picture courtesy of Better Homes & Gardens

Serves 6
Prep: 20 minutes
Bake: 25 minutes

  • 1/2 cup chopped onion (1 medium)
  • 1 tablespoon olive oil
  • 1 6.9-ounce package chicken-flavored rice and vermicelli mix
  • 1 14-ounce can chicken broth
  • 2 cups water
  • 2 cups chopped cooked chicken or turkey
  • 1 cup chopped seeded tomatoes (2 medium)
  • 3 tablespoons canned diced green chile peppers, drained
  • 1 teaspoon dried basil, crushed
  • 1-1/2 teaspoons chili powder
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon black pepper
  • 1/2 cup shredded cheddar cheese (2 ounces)
  1. In a medium saucepan cook onion in hot oil over medium heat until tender. Stir in rice and vermicelli mix (including seasoning package); cook and stir for 2 minutes. Stir in broth and water. Bring to boiling; reduce heat. Cover and simmer for 20 minutes (liquid will not be fully absorbed).
  2. Transfer the rice mixture to a large bowl. Stir in chicken, tomatoes, chile peppers, basil, chili powder, cumin, and black pepper. Transfer to a 2-quart casserole.
  3. Bake, covered, in a 425 degree F oven for 25 minutes. Sprinkle with cheese. Let stand for 5 minutes before serving.

**Personal Review: This came out great – I would add corn and black beans next time though.

Ginny’s All-American Chili Chowder


Recipe & picture courtesy of Parents

Makes: 12 servings
Cook: 20 minutes; Slow-Cook 4 hours on HIGH or 7 hours on LOW
Prep: 10 minutes

  • 2 tablespoons olive oil
  • 3 medium-size onions, diced
  • 2 pounds lean ground turkey
  • 2 cans (28 ounces each) diced tomatoes
  • 2 cans (15-1/2 ounces each) red kidney beans, drained and rinsed
  • 1 can (28 ounces) baked beans
  • 1 can (8 ounces) tomato sauce
  • 4 cups frozen corn, thawed
  • 1/4 cup chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Tortilla chips, optional
  1. Heat olive oil in a large skillet over medium-high heat. Cook onions for 10 minutes, stirring occasionally, until nicely browned. Crumble in turkey; cook for 8 to 10 minutes, until turkey cooks through.
  2. Place turkey mixture in a 6-quart slow cooker. Stir in diced tomatoes, kidney beans, baked beans, tomato sauce, corn, chili powder, salt and pepper. Cook 4 hours on high or 7 hours on low. Serve with tortilla chips, if desired.

**Personal Review: No Review Yet**

Turkey and White Bean Chili


Recipe & picture courtesy of Good Housekeeping

Total Time: 25 minutes
Makes 4 main-dish servings

  • 1 tablespoon(s) olive oil
  • 1 pound(s) ground turkey (93% lean)
  • 1 medium onion, chopped
  • 4 teaspoon(s) chili powder
  • 1 tablespoon(s) ground cumin
  • 1 can(s) (28-ounce) whole tomatoes in juice, chopped
  • 1 can(s) (15- to 19-ounce) white kidney beans (cannellini), rinsed and drained
  • 1/2 cup(s) plain nonfat yogurt 
  1. In 12-inch skillet, heat oil on medium-high until hot. Add turkey and 1/2 teaspoon salt, and cook 6 to 8 minutes or until turkey loses its pink color throughout, stirring to break it up with side of spoon. Add onion and cook 4 minutes. Stir in chili powder and cumin; cook 1 minute.
  2. Add tomatoes with their juice, beans, and 1/2 cup water; heat to boiling on high. Reduce heat to medium and cook, uncovered, 10 minutes, stirring occasionally. Ladle chili into serving bowls and top with a dollop of yogurt.

**Personal Review: No Review Yet**