Ground Turkey

I am not a fan of cooking ground beef but most recipes that I have call for it. So a while back I started substituting ground turkey for the beef and I have yet to go back. It is less fat, usually cheaper and it doesn't gross me out when I have to use it. I use it to make meatballs, for the meat  in my spaghetti sauce and if the boys have a hankering for burgers I whip up a mean turkey burger.
Here are two really good recipes that use ground turkey.


Mediterranean Turkey and Pasta   

1 pound uncooked ground turkey
1 14 1/2 ounce can diced tomatoes with basil, oregano and garlic ( usually called Italian style) undrained
1 1/2 cups tomato juice
1 1/2 cups water
2 medium carrots, very thinly sliced
1 medium onion, cut into wedges
1 stalk celery, finely chopped
1 teaspoon dried Italian seasoning, crushed
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup medium shell pasta
1 cup crumbled feta cheese

In a large skillet cook ground turkey until brown. Drain off fat. Transfer turkey to 4 quart slow cooker. Stir in tomatoes, tomato juice, water, carrots, onion wedges, celery, Italian seasoning, salt and cinnamon. Cover and cook on low heat setting 4 1/2-5 hours or on high heat setting 2-2 1/2 hours. If using low setting turn to high. Stir in pasta. Cover and cook 30-45 minutes more or until pasta is tender. Sprinkle each serving with feta cheese. Serves 6.


*I first made this when we had two of Jason's school mates over for dinner and it was a big hit. The cinnamon and the feta are a must in this recipe.  I got this recipe out of the Better Homes and Gardens Simple Slow Cooker Recipe book.

Zucchini Ribbon Lasagna 
24 ounce jar marinara sauce
1 small onion finely chopped
12 ounces ground turkey
4 medium Zucchini
2 cups skim ricotta cheese
1-2 cups shredded mozzarella or colby Jack cheese.
Oregano for garnish


Brown turkey and chopped onion until turkey is broken up and onion is tender. Add marinara sauce and simmer for 15-20 min. Preheat oven to 375 degrees. Slice zucchini lengthwise into thin strips. Places slices overlapping slightly in bottom of casserole dish. Top with 1 cup sauce. Dot with ricotta. Then repeat for second layer. (zucchini in opposite direction, sauce, ricotta cheese.) For the top layer you can top with more zucchini (just brush with olive oil so it doesn't burn) or top with shredded cheese. Bake uncovered until lasagna bubbles and top browns 45-50 min. Garnish with Oregano if desired.

* This recipe is great if you have a bounty of zucchini to use!