Tingly Turkey and Greens Noodle Bowl

1 cup matchstick size- pieces English or seeded regular cucumbers
Salt
1 lb ground turkey (or ground chicken)
3 cloves garlic, grated or finely chopped
1 (1 inch) piece ginger, peeled then grated or finely chopped
1 1/12 tsp ground pepper
1-2 tsp. sriracha or other hot sauce*
2 tbsp. canola or peanut oil
4 cups chicken stock
3 tbsp. soy sauce
1 tsp. fish sauce or salt to taste
1 large bunch Swiss chard, stems removed and leaves coarsely torn.( I have also used a bag of baby spinach)
1 bunch scallions, thinly sliced
8-10 oz wide rice or egg noodles. (I've used two packs of Ramen noodles, spice packets discarded)
lime wedges

In a medium bowl sprinkle the cucumbers with some salt; toss to coat. Let sit until juices form, about 10 minutes.

In large deep skillet heat oil. Add turkey, garlic, ginger, ground pepper, and sriracha. Cook over medium heat until meat is browned and cooked. 8-10 minutes. Add the stock, 1 cup water, soy sauce and fish sauce. Stir, scraping up and browned bits. Bring to a low simmer, add the chard and scallions and stir until chard is just wilted, about 2 minutes.
Cook the noodles according to package directions. Divide among bowls. Top with turkey mixture and  cucumbers. Serve with the lime wedges.

* When serving this to Jack I make it with 1/2 tsp of sriracha and then pass along the sauce for the adults to add straight to the bowl! Don't skip it completely it adds that "tingly" spice to the broth.

Serves 4

Adapted from Rachael Ray's May 2014 magazine issue.

Mexican Stuffed Shells

1 lb ground beef or turkey
1 pkg taco seasoning
4 oz cream cheese
14-16 Jumbo pasta shells
2 cups salsa and extra for topping
1 cup taco sauce
1 cup cheddar cheese, shredded
1 cup Monterrey Jack cheese, shredded

3 chopped green onions, shredded lettuce, sour cream and extra salsa for toppings

Preheat oven to 350
Cook ground turkey or beef and season with taco seasoning. Add cream cheese and simmer until cheese is melted. Set aside and let cool. Prepare shells, drain and set shells out individually on cutting board or cookie sheets to avoid sticking together. Pour salsa on bottom of 9x13 baking dish. Stuff each shell with meat mixture. Place shells in pan open side up and cover with taco sauce. Cover with foil and bake for 30 minutes. After 30 min add shredded cheese and bake 10-15 min longer uncovered. Top with shredded lettuce, green onions, sour cream and salsa.

Spaghetti Sauce

1 lb ground turkey
1 cup diced onion
1 clove garlic
1 Jar traditional spaghetti sauce*
1 T. Italian seasoning
1 t. garlic salt
1 T. Worcestershire Sauce
2 T. Sugar

For spaghetti brown meat. Add chopped onion and garlic. Cook until onions are soft. Stir in spaghetti sauce, seasoning,Worcestershire sauce and sugar. Simmer  30 min to hour, covered.
For meatball sliders omit the onion and garlic and add turkey meatballs. Serve on buns with cheese.

*I use 36 ounce jars of sauce.

Turkey Burgers

1 pound ground turkey
1/2 cup seasoned dry bread crumbs
1/2  cup diced green bell pepper
1/4 cup finely chopped onion or 4 green onions
1 garlic clove, minced
1 egg white

Combine all ingredients in small bowl and mix until well combined. Form into patties 1/2 inch thick. Grill patties  turning once for 12-14 min or until internal temperature reaches 160 degrees and no longer pink in the center.
Put on toasted buns with mayo, lettuce and tomatoes.

Turkey Larb

I tried out a new type of cuisine a Thai dish called Turkey Larb. Don't let the name fool you it is good...nothing like lard, which it sounds like and at first I thought that was what is was called, turkey lard. It was tested and proved to be a success so I thought I would share.

Turkey Larb

Dressing
1/3 cup fresh lime juice (4-5) Limes
3 tablespoons fresh lemon juice (1 large)
2 tablespoons fish sauce*
2 tablespoons honey
Larb
3 tablespoons vegetable oil
1/2 red onion diced
3 shallots thinly sliced
1/4 cup minced lemongrass**
1 chopped thai chile stemmed and thinly sliced (serrano is one kind)
kosher salt
11/2 lbs ground turkey
1/2 cup chopped mint leaves
freshly ground pepper
1 head butter lettuce. Leaves separated (like small heads of lettuce if you cannot find it romaine lettuce leaves work too)

Directions
Dressing: In a small bowl, whisk together the lime juice, lemon juice, fish sauce and honey. Set aside.
Larb- In a large skillet, heat the oil over medium heat. Add the onion, shallots, lemongrass, chile, and salt, to taste. Cook until the vegetables begin to soften, about 5 minutes. Add the turkey and season with salt. Cook, stirring frequently, until the meat and vegetables are cooked through, about 5 minutes. Add the dressing to the pan and cook for 2 minutes. Remove the pan from the heat and stir in the mint. Season with salt and pepper, to taste.

To eat just spoon turkey mixture onto lettuce leaf and eat like a wrap. To make it more filling we put rice first on the lettuce then the meat, or serve with rice on the side. I also didn't want to work with chilies I was afraid it would be too spicy for the little one so just added red bell pepper it tasted great to me.

*Here is a picture of the fish sauce. It is in the ethnic food isle and it is in a bottle like vinegar. I was a little daunted by this ingredient but you could not taste anything fishy at all.

 **When I saw this dish being demonstrated she cut up the lemongrass but once my brother made dinner for us and used lemongrass I remember it being in a tube already done!  I looked for it that way and found it in the herb section of my grocery store by the produce.

This recipe was by Giada De Laurentiis from the food network.

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!