Turkey Recipes

Since tomorrow is Thanksgiving, I wanted to include these six yummy turkey recipes, including White Turkey Chili and Turkey Bolognese. Enjoy!

Note: I won't be posting here tomorrow, but will be back on Friday with some left-over recipes.

Also, if you'd like to check some Thanksgiving desserts, go to Just Desserts; you'll be able to find Thanksgiving desserts here and here, for starters. Enjoy!

QUICK TURKEY STIR-FRY

This comes from Campbell’s Kitchen, and begins, “Here's a tasty use for leftover turkey...this quick and easy stir-fry is seasoned with ginger and soy sauce, and on the table in a snap!”

Prep Time: 15 minutes; total time: 25 minutes; Serves: 4 (about 1 3/4 cups each)

To view this online, click here.

Ingredients

1 tablespoon vegetable oil

3 medium carrot, sliced (about 1 1/2 cups)

1/4 teaspoon ground ginger

1 can (10 1/2 ounces) Campbell's® Turkey Gravy

1 tablespoon soy sauce

2 green onion, sliced (about 1/4 cup)

1 1/2 cups cubed cooked turkey

2 cups instant white rice, prepared according to package directions

Directions

Heat the oil in a 10-inch skillet over medium-high heat. Add the carrots and ginger and stir-fry until the carrots are tender-crisp.

Stir the gravy, soy sauce, onions and turkey in the skillet and cook until the mixture is hot and bubbling. Serve the turkey mixture over the rice.

TURKEY BURGER AND PEAR SLIDERS

This is from FamilyTime, and begins, “Indulge in your burger craving without feeling guilty! Grilled fresh sweet pear and creamy Chèvre goat cheese help satisfy the foodie in all of us. These mini gourmet turkey and pear burgers will soon become a grilling favorite.”

Source: USA Pears and Hearth, Patio & Barbecue Association

Serves: 6; Prep Time: 10 minutes; Cook Time: 10-15 minutes

To view this online, click here.

Ingredients

For Turkey Burgers

1 pound ground turkey

1/2 cup Italian-seasoned breadcrumbs

1 large egg, beaten

1 tablespoon minced dried onion

1 teaspoon worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1-2 Bartlett or Anjou pears sliced (or planked)

3/4 cup Chèvre goat cheese (or creamy goat cheese of your choice)

arugula lettuce

Directions

To make turkey burgers:

Combine all ingredients in large bowl.

Shape into 12 patties (to fit the buns you selected). Pan-fry, broil, or grill until turkey burgers lightly browned and cooked through, about 5 minutes per side.

To make pear slices:

Cut pears into 1/4-inch slices (or use a pear-planker)and spray lightly with nonstick spray.

Grill or broil pear slices until brown in spots, about 2 minutes per side.

To assemble: Separate 12 small slider rolls. Spread bottom half with 1-2 tablespoons of your favorite creamy goat cheese (we used Chèvre). Put cooked turkey burger and a pear slice on top of goat cheese. Top with fresh arugula leaves and serve.

MOM’S TURKEY MEATLOAF

This comes from Ellie Krieger of the Food Network’s Home Cooking.

Total: 1 hr 30 min; Prep: 15 min; Inactive: 15 min; Cook: 1 hr; Yield: 8 (1-inch thick) slices; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/ellie-krieger/moms-turkey-meatloaf-recipe-1946007.

Ingredients

3/4 cup quick-cooking oats

1/2 cup skim milk

1 medium onion, peeled

2 pounds ground turkey breast

1/2 cup chopped red bell pepper

2 eggs, beaten

2 teaspoons Worcestershire sauce

1/4 cup ketchup

1/2 teaspoon salt

Freshly ground black pepper

1 (8-ounce) can tomato sauce

Directions

Preheat the oven to 350 degrees F.

In a small bowl, stir together the oats and milk. Thinly slice 1/4 of the onion and set aside. Finely chop the remaining onion. In a large bowl combine the turkey, oat mixture, chopped onion, bell pepper, eggs, Worcestershire sauce, ketchup, salt and a few grinds of pepper. Mix just until well combined.

Transfer the mixture to a 9 by 13-inch baking dish and shape into a loaf about 5 inches wide and 2 1/2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions. Bake for about 1 hour or until an instant-read thermometer registers 160 degrees.F.

Remove from the oven and let rest for 10 to15 minutes before slicing.

TURKEY BOLOGNESE

This comes from Giada De Laurentiis of the Food Network show Everyday Italian.

Total: 50 min; Prep: 20 min; Cook: 30 min; Yield: 6 servings; Level: Easy

To view this online, click here.

Ingredients

1/4 cup extra-virgin olive oil

1 onion, chopped

4 garlic cloves, minced

1 carrot, peeled and finely chopped

1 celery stalk, finely chopped

1 pound shredded cooked turkey (preferably dark meat)

3 cups marinara sauce

1/4 cup chopped fresh basil leaves

Salt and freshly ground black pepper

1 pound spaghetti

Freshly grated Parmesan

Directions

Heat the oil in a heavy large frying pan over medium heat. Add the onion and garlic and saute until translucent, about 5 minutes. Add the carrot and celery and saute until the vegetables are tender, about 5 minutes. Add the turkey and saute 1 minute. Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often. Stir in the basil. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 week ahead. Cool the sauce completely, then transfer it to a container and freeze for future use. Bring the sauce to a simmer before using.)

Meanwhile, cook the spaghetti in a large pot of boiling salted water until just tender but still firm to bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat, adding enough reserved cooking liquid to moisten as needed. Serve with the Parmesan.

WHITE TURKEY CHILI

This is from FamilyTime, and begins, “This chili is a wonderful way to use some of your Thanksgiving turkey leftovers.”

Serves: 4; Prep Time: 10 minutes; Cook Time: 30 minutes

To view this online, click here.

Ingredients

1 1/2 cups onions, coarsely chopped

2 garlic cloves, minced

1 tablespoon olive oil

1 jalapeño pepper, minced

1 (four-ounce) can mild green chile, chopped

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1/4 teaspoon cayenne pepper

1/4 teaspoon salt

1 cup canned low sodium chicken broth

1 can cannellini (white kidney beans) or small white beans, (about 19-ounces), drained and rinsed

2 cups cooked turkey, cut into 1/2-inch cubes

1/4 cup cilantro, coarsely chopped

1/2 cup reduced fat Monterey jack cheese, grated

Directions

In 3-quart sauce pan, over medium-high heat, sauté onions and garlic in oil 5 minutes or until onion is tender. Add jalapeño pepper, chilies, cumin, oregano, cayenne pepper and salt Cook 1 minute. Stir in broth, beans and turkey. Bring to a boil; reduce heat and simmer, uncovered, 20 to 25 minutes or until slightly thickened. Stir in cilantro. To serve ladle into bowls and top with 2 tablespoons cheese.

EASY SLOW COOKER TURKEY BREAST

This comes from Diana Rattray on The Spruce Eats. Diana wrote, “Serve this easy slow cooker turkey breast with potatoes and dressing for a tasty family dinner. Use a fully thawed turkey breast for the recipe, unstuffed, and cook it on your slow cooker's high setting. A tip is to use poultry shears and cut the backbone out of the turkey, so it'll lay flatter in the slow cooker and cook more evenly. Also, after the turkey was cooked, separate the juices in a gravy separator and make a gravy with the liquids. Use the remaining fat left in the gravy separator to baste the turkey under the broiler.

“See the tips and variations for some alternative seasoning mixtures, including a lemon and herb rub.”

Total: 5 hrs 10 mins; Prep: 10 mins; Cook: 5 hrs; Yield: 6 servings (6 portions)

To view this online, click here.

Ingredients

2 ribs celery (cut into 3-inch lengths)

2 carrots (cut into 3-inch lengths)

1 (4 to 5 pound) turkey breast (fully thawed or split turkey breast)

1/2 cup/4 ounces butter (melted)

Kosher salt

Freshly ground black pepper

2 tablespoons cornstarch

2 tablespoons water

1/2 to 1 cup turkey stock (or chicken stock, as needed)

Directions

Spray the crockpot with nonstick cooking spray.

Place the chunks of celery and carrots in the slow cooker. The vegetables will act as a rack.

Sprinkle salt and pepper over the turkey breast and arrange in a large slow cooker. Pour melted butter over the turkey.

Cover and cook on HIGH for about 5 to 6 hours, or until turkey is done and juices run clear when pierced with a knife. A boneless turkey breast might take less time, so check for doneness earlier.

To be sure the turkey is fully cooked, check the temperature with a reliable food thermometer. The minimum safe temperature for turkey and other poultry is 165 F.

Pour the juices from the slow cooker into a saucepan. Bring to boil slowly.

Combine the cornstarch and water together and then add to the saucepan.

Add some turkey or chicken stock, about 1/2 to 1 cup, depending on the amount of liquid left in the crockpot. Whisk over medium-low heat until smooth and thickened.

Serve the sliced turkey breast on a plate topped with the turkey gravy.

Kitchen Notes

Strain the liquids and pour into a gravy separator. Pour the juices into a saucepan and leave the excess fat behind.

To brown the turkey skin after cooking, remove it from the slow cooker and place it in a foil-lined baking pan. Place it under the broiler and cook, turning the pan frequently, until the skin is lightly browned. Baste with the fat left from the gravy separator if desired.

Variations

Replace the salt and pepper with this a lemon-herb mixture. In a small bowl, combine 1/2 teaspoon of dried crumbled rosemary, 1/2 teaspoon of dried leaf thyme, 1 teaspoon of fresh lemon zest, 1 teaspoon kosher salt, 1/4 teaspoon ground black pepper, and 1/2 teaspoon of garlic powder.

Sprinkle Cajun seasoning over the turkey breast. If the Cajun seasoning contains salt, omit additional salt.

Turkey Recipes

Can you believe we're more than half-way through November? While it seems like this year has gone slowly at times (probably due to the pandemic), it's also gone by quickly. I realize that might sound strange, but time seems to be like that at times.

But the punchline is that Thanksgiving (in the U.S.) is next week, so I wanted to include these six yummy turkey recipes, including White Turkey Chili and Turkey Bolognese. Enjoy!

QUICK TURKEY STIR-FRY

This comes from Campbell’s Kitchen, and begins, “Here's a tasty use for leftover turkey...this quick and easy stir-fry is seasoned with ginger and soy sauce, and on the table in a snap!”

Prep Time: 15 minutes; total time: 25 minutes; Serves: 4 (about 1 3/4 cups each)

To view this online, click here.

Ingredients

1 tablespoon vegetable oil

3 medium carrot, sliced (about 1 1/2 cups)

1/4 teaspoon ground ginger

1 can (10 1/2 ounces) Campbell's® Turkey Gravy

1 tablespoon soy sauce

2 green onion, sliced (about 1/4 cup)

1 1/2 cups cubed cooked turkey

2 cups instant white rice, prepared according to package directions

Directions

Heat the oil in a 10-inch skillet over medium-high heat. Add the carrots and ginger and stir-fry until the carrots are tender-crisp.

Stir the gravy, soy sauce, onions and turkey in the skillet and cook until the mixture is hot and bubbling. Serve the turkey mixture over the rice.

TURKEY BURGER AND PEAR SLIDERS

This is from FamilyTime, and begins, “Indulge in your burger craving without feeling guilty! Grilled fresh sweet pear and creamy Chèvre goat cheese help satisfy the foodie in all of us. These mini gourmet turkey and pear burgers will soon become a grilling favorite.”

Source: USA Pears and Hearth, Patio & Barbecue Association

Serves: 6; Prep Time: 10 minutes; Cook Time: 10-15 minutes

To view this online, click here.

Ingredients

For Turkey Burgers

1 pound ground turkey

1/2 cup Italian-seasoned breadcrumbs

1 large egg, beaten

1 tablespoon minced dried onion

1 teaspoon worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1-2 Bartlett or Anjou pears sliced (or planked)

3/4 cup Chèvre goat cheese (or creamy goat cheese of your choice)

arugula lettuce

Directions

To make turkey burgers:

Combine all ingredients in large bowl.

Shape into 12 patties (to fit the buns you selected). Pan-fry, broil, or grill until turkey burgers lightly browned and cooked through, about 5 minutes per side.

To make pear slices:

Cut pears into 1/4-inch slices (or use a pear-planker)and spray lightly with nonstick spray.

Grill or broil pear slices until brown in spots, about 2 minutes per side.

To assemble: Separate 12 small slider rolls. Spread bottom half with 1-2 tablespoons of your favorite creamy goat cheese (we used Chèvre). Put cooked turkey burger and a pear slice on top of goat cheese. Top with fresh arugula leaves and serve.

MOM’S TURKEY MEATLOAF

This comes from Ellie Krieger of the Food Network’s Home Cooking.

Total: 1 hr 30 min; Prep: 15 min; Inactive: 15 min; Cook: 1 hr; Yield: 8 (1-inch thick) slices; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/ellie-krieger/moms-turkey-meatloaf-recipe-1946007.

Ingredients

3/4 cup quick-cooking oats

1/2 cup skim milk

1 medium onion, peeled

2 pounds ground turkey breast

1/2 cup chopped red bell pepper

2 eggs, beaten

2 teaspoons Worcestershire sauce

1/4 cup ketchup

1/2 teaspoon salt

Freshly ground black pepper

1 (8-ounce) can tomato sauce

Directions

Preheat the oven to 350 degrees F.

In a small bowl, stir together the oats and milk. Thinly slice 1/4 of the onion and set aside. Finely chop the remaining onion. In a large bowl combine the turkey, oat mixture, chopped onion, bell pepper, eggs, Worcestershire sauce, ketchup, salt and a few grinds of pepper. Mix just until well combined.

Transfer the mixture to a 9 by 13-inch baking dish and shape into a loaf about 5 inches wide and 2 1/2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions. Bake for about 1 hour or until an instant-read thermometer registers 160 degrees.F.

Remove from the oven and let rest for 10 to15 minutes before slicing.

TURKEY BOLOGNESE

This comes from Giada De Laurentiis of the Food Network show Everyday Italian.

Total: 50 min; Prep: 20 min; Cook: 30 min; Yield: 6 servings; Level: Easy

To view this online, click here.

Ingredients

1/4 cup extra-virgin olive oil

1 onion, chopped

4 garlic cloves, minced

1 carrot, peeled and finely chopped

1 celery stalk, finely chopped

1 pound shredded cooked turkey (preferably dark meat)

3 cups marinara sauce

1/4 cup chopped fresh basil leaves

Salt and freshly ground black pepper

1 pound spaghetti

Freshly grated Parmesan

Directions

Heat the oil in a heavy large frying pan over medium heat. Add the onion and garlic and saute until translucent, about 5 minutes. Add the carrot and celery and saute until the vegetables are tender, about 5 minutes. Add the turkey and saute 1 minute. Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often. Stir in the basil. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 week ahead. Cool the sauce completely, then transfer it to a container and freeze for future use. Bring the sauce to a simmer before using.)

Meanwhile, cook the spaghetti in a large pot of boiling salted water until just tender but still firm to bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat, adding enough reserved cooking liquid to moisten as needed. Serve with the Parmesan.

WHITE TURKEY CHILI

This is from FamilyTime, and begins, “This chili is a wonderful way to use some of your Thanksgiving turkey leftovers.”

Serves: 4; Prep Time: 10 minutes; Cook Time: 30 minutes

To view this online, click here.

Ingredients

1 1/2 cups onions, coarsely chopped

2 garlic cloves, minced

1 tablespoon olive oil

1 jalapeño pepper, minced

1 (four-ounce) can mild green chile, chopped

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1/4 teaspoon cayenne pepper

1/4 teaspoon salt

1 cup canned low sodium chicken broth

1 can cannellini (white kidney beans) or small white beans, (about 19-ounces), drained and rinsed

2 cups cooked turkey, cut into 1/2-inch cubes

1/4 cup cilantro, coarsely chopped

1/2 cup reduced fat Monterey jack cheese, grated

Directions

In 3-quart sauce pan, over medium-high heat, sauté onions and garlic in oil 5 minutes or until onion is tender. Add jalapeño pepper, chilies, cumin, oregano, cayenne pepper and salt Cook 1 minute. Stir in broth, beans and turkey. Bring to a boil; reduce heat and simmer, uncovered, 20 to 25 minutes or until slightly thickened. Stir in cilantro. To serve ladle into bowls and top with 2 tablespoons cheese.

EASY SLOW COOKER TURKEY BREAST

This comes from Diana Rattray on The Spruce Eats. Diana wrote, “Serve this easy slow cooker turkey breast with potatoes and dressing for a tasty family dinner. Use a fully thawed turkey breast for the recipe, unstuffed, and cook it on your slow cooker's high setting. A tip is to use poultry shears and cut the backbone out of the turkey, so it'll lay flatter in the slow cooker and cook more evenly. Also, after the turkey was cooked, separate the juices in a gravy separator and make a gravy with the liquids. Use the remaining fat left in the gravy separator to baste the turkey under the broiler.

“See the tips and variations for some alternative seasoning mixtures, including a lemon and herb rub.”

Total: 5 hrs 10 mins; Prep: 10 mins; Cook: 5 hrs; Yield: 6 servings (6 portions)

To view this online, click here.

Ingredients

2 ribs celery (cut into 3-inch lengths)

2 carrots (cut into 3-inch lengths)

1 (4 to 5 pound) turkey breast (fully thawed or split turkey breast)

1/2 cup/4 ounces butter (melted)

Kosher salt

Freshly ground black pepper

2 tablespoons cornstarch

2 tablespoons water

1/2 to 1 cup turkey stock (or chicken stock, as needed)

Directions

Spray the crockpot with nonstick cooking spray.

Place the chunks of celery and carrots in the slow cooker. The vegetables will act as a rack.

Sprinkle salt and pepper over the turkey breast and arrange in a large slow cooker. Pour melted butter over the turkey.

Cover and cook on HIGH for about 5 to 6 hours, or until turkey is done and juices run clear when pierced with a knife. A boneless turkey breast might take less time, so check for doneness earlier.

To be sure the turkey is fully cooked, check the temperature with a reliable food thermometer. The minimum safe temperature for turkey and other poultry is 165 F.

Pour the juices from the slow cooker into a saucepan. Bring to boil slowly.

Combine the cornstarch and water together and then add to the saucepan.

Add some turkey or chicken stock, about 1/2 to 1 cup, depending on the amount of liquid left in the crockpot. Whisk over medium-low heat until smooth and thickened.

Serve the sliced turkey breast on a plate topped with the turkey gravy.

Kitchen Notes

Strain the liquids and pour into a gravy separator. Pour the juices into a saucepan and leave the excess fat behind.

To brown the turkey skin after cooking, remove it from the slow cooker and place it in a foil-lined baking pan. Place it under the broiler and cook, turning the pan frequently, until the skin is lightly browned. Baste with the fat left from the gravy separator if desired.

Variations

Replace the salt and pepper with this a lemon-herb mixture. In a small bowl, combine 1/2 teaspoon of dried crumbled rosemary, 1/2 teaspoon of dried leaf thyme, 1 teaspoon of fresh lemon zest, 1 teaspoon kosher salt, 1/4 teaspoon ground black pepper, and 1/2 teaspoon of garlic powder.

Sprinkle Cajun seasoning over the turkey breast. If the Cajun seasoning contains salt, omit additional salt.

Turkey Recipes

I usually don't post on weekends. But I did want to include these six yummy turkey recipes, including White Turkey Chili and Turkey Bolognese. Enjoy!

QUICK TURKEY STIR-FRY

This comes from Campbell’s Kitchen, and begins, “Here's a tasty use for leftover turkey...this quick and easy stir-fry is seasoned with ginger and soy sauce, and on the table in a snap!”

Prep Time: 15 minutes; total time: 25 minutes; Serves: 4 (about 1 3/4 cups each)

To view this online, click here.

Ingredients

1 tablespoon vegetable oil

3 medium carrot, sliced (about 1 1/2 cups)

1/4 teaspoon ground ginger

1 can (10 1/2 ounces) Campbell's® Turkey Gravy

1 tablespoon soy sauce

2 green onion, sliced (about 1/4 cup)

1 1/2 cups cubed cooked turkey

2 cups instant white rice, prepared according to package directions

Directions

Heat the oil in a 10-inch skillet over medium-high heat. Add the carrots and ginger and stir-fry until the carrots are tender-crisp.

Stir the gravy, soy sauce, onions and turkey in the skillet and cook until the mixture is hot and bubbling. Serve the turkey mixture over the rice.

TURKEY BURGER AND PEAR SLIDERS

This is from FamilyTime, and begins, “Indulge in your burger craving without feeling guilty! Grilled fresh sweet pear and creamy Chèvre goat cheese help satisfy the foodie in all of us. These mini gourmet turkey and pear burgers will soon become a grilling favorite.”

Source: USA Pears and Hearth, Patio & Barbecue Association

Serves: 6; Prep Time: 10 minutes; Cook Time: 10-15 minutes

To view this online, click here.

Ingredients

For Turkey Burgers

1 pound ground turkey

1/2 cup Italian-seasoned breadcrumbs

1 large egg, beaten

1 tablespoon minced dried onion

1 teaspoon worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1-2 Bartlett or Anjou pears sliced (or planked)

3/4 cup Chèvre goat cheese (or creamy goat cheese of your choice)

arugula lettuce

Directions

To make turkey burgers:

Combine all ingredients in large bowl.

Shape into 12 patties (to fit the buns you selected). Pan-fry, broil, or grill until turkey burgers lightly browned and cooked through, about 5 minutes per side.

To make pear slices:

Cut pears into 1/4-inch slices (or use a pear-planker)and spray lightly with nonstick spray.

Grill or broil pear slices until brown in spots, about 2 minutes per side.

To assemble: Separate 12 small slider rolls. Spread bottom half with 1-2 tablespoons of your favorite creamy goat cheese (we used Chèvre). Put cooked turkey burger and a pear slice on top of goat cheese. Top with fresh arugula leaves and serve.

MOM’S TURKEY MEATLOAF

This comes from Ellie Krieger of the Food Network’s Home Cooking.

Total: 1 hr 30 min; Prep: 15 min; Inactive: 15 min; Cook: 1 hr; Yield: 8 (1-inch thick) slices; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/ellie-krieger/moms-turkey-meatloaf-recipe-1946007.

Ingredients

3/4 cup quick-cooking oats

1/2 cup skim milk

1 medium onion, peeled

2 pounds ground turkey breast

1/2 cup chopped red bell pepper

2 eggs, beaten

2 teaspoons Worcestershire sauce

1/4 cup ketchup

1/2 teaspoon salt

Freshly ground black pepper

1 (8-ounce) can tomato sauce

Directions

Preheat the oven to 350 degrees F.

In a small bowl, stir together the oats and milk. Thinly slice 1/4 of the onion and set aside. Finely chop the remaining onion. In a large bowl combine the turkey, oat mixture, chopped onion, bell pepper, eggs, Worcestershire sauce, ketchup, salt and a few grinds of pepper. Mix just until well combined.

Transfer the mixture to a 9 by 13-inch baking dish and shape into a loaf about 5 inches wide and 2 1/2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions. Bake for about 1 hour or until an instant-read thermometer registers 160 degrees.F.

Remove from the oven and let rest for 10 to15 minutes before slicing.

TURKEY BOLOGNESE

This comes from Giada De Laurentiis of the Food Network show Everyday Italian.

Total: 50 min; Prep: 20 min; Cook: 30 min; Yield: 6 servings; Level: Easy

To view this online, click here.

Ingredients

1/4 cup extra-virgin olive oil

1 onion, chopped

4 garlic cloves, minced

1 carrot, peeled and finely chopped

1 celery stalk, finely chopped

1 pound shredded cooked turkey (preferably dark meat)

3 cups marinara sauce

1/4 cup chopped fresh basil leaves

Salt and freshly ground black pepper

1 pound spaghetti

Freshly grated Parmesan

Directions

Heat the oil in a heavy large frying pan over medium heat. Add the onion and garlic and saute until translucent, about 5 minutes. Add the carrot and celery and saute until the vegetables are tender, about 5 minutes. Add the turkey and saute 1 minute. Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often. Stir in the basil. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 week ahead. Cool the sauce completely, then transfer it to a container and freeze for future use. Bring the sauce to a simmer before using.)

Meanwhile, cook the spaghetti in a large pot of boiling salted water until just tender but still firm to bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat, adding enough reserved cooking liquid to moisten as needed. Serve with the Parmesan.

WHITE TURKEY CHILI

This is from FamilyTime, and begins, “This chili is a wonderful way to use some of your Thanksgiving turkey leftovers.”

Serves: 4; Prep Time: 10 minutes; Cook Time: 30 minutes

To view this online, click here.

Ingredients

1 1/2 cups onions, coarsely chopped

2 garlic cloves, minced

1 tablespoon olive oil

1 jalapeño pepper, minced

1 (four-ounce) can mild green chile, chopped

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1/4 teaspoon cayenne pepper

1/4 teaspoon salt

1 cup canned low sodium chicken broth

1 can cannellini (white kidney beans) or small white beans, (about 19-ounces), drained and rinsed

2 cups cooked turkey, cut into 1/2-inch cubes

1/4 cup cilantro, coarsely chopped

1/2 cup reduced fat Monterey jack cheese, grated

Directions

In 3-quart sauce pan, over medium-high heat, sauté onions and garlic in oil 5 minutes or until onion is tender. Add jalapeño pepper, chilies, cumin, oregano, cayenne pepper and salt Cook 1 minute. Stir in broth, beans and turkey. Bring to a boil; reduce heat and simmer, uncovered, 20 to 25 minutes or until slightly thickened. Stir in cilantro. To serve ladle into bowls and top with 2 tablespoons cheese.

EASY SLOW COOKER TURKEY BREAST

This comes from Diana Rattray on The Spruce Eats. Diana wrote, “Serve this easy slow cooker turkey breast with potatoes and dressing for a tasty family dinner. Use a fully thawed turkey breast for the recipe, unstuffed, and cook it on your slow cooker's high setting. A tip is to use poultry shears and cut the backbone out of the turkey, so it'll lay flatter in the slow cooker and cook more evenly. Also, after the turkey was cooked, separate the juices in a gravy separator and make a gravy with the liquids. Use the remaining fat left in the gravy separator to baste the turkey under the broiler.

“See the tips and variations for some alternative seasoning mixtures, including a lemon and herb rub.”

Total: 5 hrs 10 mins; Prep: 10 mins; Cook: 5 hrs; Yield: 6 servings (6 portions)

To view this online, click here.

Ingredients

2 ribs celery (cut into 3-inch lengths)

2 carrots (cut into 3-inch lengths)

1 (4 to 5 pound) turkey breast (fully thawed or split turkey breast)

1/2 cup/4 ounces butter (melted)

Kosher salt

Freshly ground black pepper

2 tablespoons cornstarch

2 tablespoons water

1/2 to 1 cup turkey stock (or chicken stock, as needed)

Directions

Spray the crockpot with nonstick cooking spray.

Place the chunks of celery and carrots in the slow cooker. The vegetables will act as a rack.

Sprinkle salt and pepper over the turkey breast and arrange in a large slow cooker. Pour melted butter over the turkey.

Cover and cook on HIGH for about 5 to 6 hours, or until turkey is done and juices run clear when pierced with a knife. A boneless turkey breast might take less time, so check for doneness earlier.

To be sure the turkey is fully cooked, check the temperature with a reliable food thermometer. The minimum safe temperature for turkey and other poultry is 165 F.

Pour the juices from the slow cooker into a saucepan. Bring to boil slowly.

Combine the cornstarch and water together and then add to the saucepan.

Add some turkey or chicken stock, about 1/2 to 1 cup, depending on the amount of liquid left in the crockpot. Whisk over medium-low heat until smooth and thickened.

Serve the sliced turkey breast on a plate topped with the turkey gravy.

Kitchen Notes

Strain the liquids and pour into a gravy separator. Pour the juices into a saucepan and leave the excess fat behind.

To brown the turkey skin after cooking, remove it from the slow cooker and place it in a foil-lined baking pan. Place it under the broiler and cook, turning the pan frequently, until the skin is lightly browned. Baste with the fat left from the gravy separator if desired.

Variations

Replace the salt and pepper with this a lemon-herb mixture. In a small bowl, combine 1/2 teaspoon of dried crumbled rosemary, 1/2 teaspoon of dried leaf thyme, 1 teaspoon of fresh lemon zest, 1 teaspoon kosher salt, 1/4 teaspoon ground black pepper, and 1/2 teaspoon of garlic powder.

Sprinkle Cajun seasoning over the turkey breast. If the Cajun seasoning contains salt, omit additional salt.

Turkey - Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's double post is dedicated to turkey, a meal frequently thought of as traditionally Thanksgiving fare, but which can be eaten any time. Today's offerings include two Turkey Meatloaf recipes, as well as Turkey Chili, and several other recipes. Enjoy!

TURKEY BOLOGNESE

This comes from Giada De Laurentiis of the Food Network show Everyday Italian.

Total: 50 min; Prep: 20 min; Cook: 30 min; Yield: 6 servings; Level: Easy

To view this online, click here.

Ingredients

1/4 cup extra-virgin olive oil

1 onion, chopped

4 garlic cloves, minced

1 carrot, peeled and finely chopped

1 celery stalk, finely chopped

1 pound shredded cooked turkey (preferably dark meat)

3 cups marinara sauce

1/4 cup chopped fresh basil leaves

Salt and freshly ground black pepper

1 pound spaghetti

Freshly grated Parmesan

Directions

Heat the oil in a heavy large frying pan over medium heat. Add the onion and garlic and saute until translucent, about 5 minutes. Add the carrot and celery and saute until the vegetables are tender, about 5 minutes. Add the turkey and saute 1 minute. Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often. Stir in the basil. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 week ahead. Cool the sauce completely, then transfer it to a container and freeze for future use. Bring the sauce to a simmer before using.)

Meanwhile, cook the spaghetti in a large pot of boiling salted water until just tender but still firm to bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat, adding enough reserved cooking liquid to moisten as needed. Serve with the Parmesan.

WHITE TURKEY CHILI

This is from FamilyTime, and begins, “This chili is a wonderful way to use some of your Thanksgiving turkey leftovers.”

Serves: 4; Prep Time: 10 minutes; Cook Time: 30 minutes

To view this online, click here.

Ingredients

1 1/2 cups onions, coarsely chopped

2 garlic cloves, minced

1 tablespoon olive oil

1 jalapeño pepper, minced

1 (four-ounce) can mild green chile, chopped

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1/4 teaspoon cayenne pepper

1/4 teaspoon salt

1 cup canned low sodium chicken broth

1 can cannellini (white kidney beans) or small white beans, (about 19-ounces), drained and rinsed

2 cups cooked turkey, cut into 1/2-inch cubes

1/4 cup cilantro, coarsely chopped

1/2 cup reduced fat Monterey jack cheese, grated

Directions

In 3-quart sauce pan, over medium-high heat, sauté onions and garlic in oil 5 minutes or until onion is tender. Add jalapeño pepper, chilies, cumin, oregano, cayenne pepper and salt Cook 1 minute. Stir in broth, beans and turkey. Bring to a boil; reduce heat and simmer, uncovered, 20 to 25 minutes or until slightly thickened. Stir in cilantro. To serve ladle into bowls and top with 2 tablespoons cheese.

TURKEY CHILI

This comes from Pierre Franey in The New York Times cooking e-newsletter. The recipe begins, “You might not think of chili as an easy weeknight dish, but this turkey version from Pierre Franey will change your mind. It's fabulous, it's healthy and it can be ready in about a half hour. A combination of dark and white meat really adds depth and richness of flavor, so try to find a mix, but all white meat (or a mixture of ground beef and turkey) will yield a stellar batch too.”

Yield: 6 servings or more; Time: 35 minutes.

This was featured in “60-Minute Gourmet”, and can be viewed online at https://cooking.nytimes.com/recipes/7985-turkey-chili.

Ingredients

1 tablespoon olive oil

2 pounds ground turkey, white and dark combined

2 cups coarsely chopped onions

2 tablespoons chopped garlic

1 large sweet red pepper, cored, deveined and coarsely chopped

1 cup chopped celery

1 jalapeno pepper, cored, deveined and finely chopped

1 tablespoon fresh oregano, chopped, or 1 tablespoon, dried

2 bay leaves

3 tablespoons chili powder

2 teaspoons ground cumin

3 cups canned diced tomatoes

2 cups chicken broth, fresh or canned

Salt and freshly ground pepper to taste

2 15-ounce cans of red kidney beans, drained

2 cups shredded cheddar cheese

1 cup sour cream (optional)

Sliced lime for garnish (optional)

Preparation

Heat the oil over high heat in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps.

Add the onions, garlic, sweet pepper, celery, jalapeno pepper, oregano, bay leaves, chili powder and cumin. Stir to blend well. Cook for 5 minutes.

Add the tomatoes, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes.

Add the drained beans and cook, stirring occasionally, for 10 minutes longer. Serve in bowls with cheddar cheese, and sour cream and lime wedges, if desired.

TURKEY BEAN SOUP

This comes from The Mayo Clinic Diet, and can be found online here.

I highly recommend checking out the site. Good food, tied in with the Mayo Clinic, so you can figure it’s not some fly-by-night junk food, but good tasting food that’s good for you.

Serves 4

Ingredients

1 pounds turkey, lean ground breast meat

2 medium onions, chopped

2 stalks celery, chopped

1 cloves garlic, minced

1/4 cup ketchup

1 can tomatoes (14.5 ounces), diced, no salt added

3 pieces bouillon, chicken, low-sodium

7 cups water

1 1/2 teaspoon basil, dried, crushed

1/4 teaspoon pepper, black ground

2 cups cabbage, shredded

1 cans cannellini beans (15 ounces), no-salt-added, drained

Directions

In a large saucepan, cook the ground turkey, onion, celery and garlic until the vegetables are softened and the turkey is cooked.

Drain off the fat and add the ketchup, tomatoes, bouillon, water, basil, pepper, cabbage and beans.

Bring to a boil and reduce heat. Cover and simmer for 30 minutes.

TURKEY MEATLOAF

This comes from Campbell's Soup, and begins, “This turkey meatloaf is so moist and flavorful it’s guaranteed to be a hit! It gets wonderful taste from the addition of tomato soup, onion, garlic and Italian seasoning. Try it tonight for dinner and watch how fast it disappears!”

Prep Time: 20 minutes; Total Time: 1 hr 40 minutes; Serves: 8

To view this online, click here.

Ingredients

2 pounds lean 99% fat free ground turkey

1 can (10 3/4 ounces) Campbell’s® Healthy Request® Condensed Tomato Soup

1 small onion, finely chopped (about 1/4 cup)

1 clove garlic, minced

1 teaspoon Italian seasoning, crushed

3/4 cup plain dry whole wheat bread crumbs

1/4 cup cholesterol-free egg substitute

Directions

Heat the oven to 350°F.

Thoroughly mix the turkey, 1/2 cup soup, onion, garlic, Italian seasoning, bread crumbs and egg substitute in a large bowl. Place the mixture into a 13x9x2-inch baking pan and firmly shape into an 8x4-inch loaf. Pour the remaining soup over the meatloaf.

Bake for 1 hour 10 minutes or until the meatloaf is cooked through. Let the meatloaf stand for 10 minutes before slicing.

TURKEY MEATLOAF

Yes, two turkey meatloaf recipes. This comes from Sam Sifton in The New York Times cooking email. Sam wrote, “This is a recipe that helps explain the Twitter-era term ‘humblebrag.’ I made it for the celebrated writer and filmmaker Nora Ephron after a different recipe resulted in a disaster and I had to discard the result with only a few hours before my dinner with -- did I mention? -- Nora Ephron. It derives from a meatball dish once cooked by the chef Mark Ladner at the restaurant Lupa in Manhattan, and published as a recipe in Details magazine in the early years of the century. I scaled it up over the years, increasing some spices here and there, lessening others, until I had what I thought to be a pretty terrific meatloaf. But don't take my word for it. ‘This is remarkable,’ Ms. Ephron told me. I'm bragging about it still.” Yield: 6 to 8 servings; Time: 1 hour 30 minutes.

This was featured in “Potlucky” and can be viewed online here.

Note: This recipe calls for 1 cup red wine. If, like me, you don’t keep wine or any alcohol around the house, I imagine you could replace this with 1 cup water. Yes, this will affect the taste a little, but it’s do-able.

Ingredients

8 cloves garlic, minced

1 tablespoon finely chopped fresh rosemary

1/4 teaspoon red pepper flakes

1 cup fresh bread crumbs of any provenance

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 cup whole milk

1 pound ground turkey

1 pound sweet Italian pork sausage, casing removed, crumbled

1/4 cup extra-virgin olive oil

4 ounces bacon, chopped

1 medium red onion, finely chopped

1 28-ounce can whole tomatoes, preferably San Marzano, seeds removed

1 cup red wine

1/4 bunch mint

Preparation

Preheat the oven to 450 degrees. Combine 2/3 of the garlic, the rosemary, pepper flakes, bread crumbs, salt and pepper. Add the milk and mix. Add the turkey and sausage and mix once more to combine; don’t overmix. Transfer onto a board and shape into a fine meatloaf, about 9 inches long and 4 inches wide.

Place in a baking pan with high sides (a 9 x12 pan with 2-inch sides works well), drizzle with about 2 tablespoons of olive oil and bake for 25 minutes, turning halfway through to brown evenly. Remove from the oven and reduce the heat to 325 degrees.

Meanwhile, in a medium saucepan over medium heat, fry the bacon in the remaining 2 tablespoons of oil until it starts to curl and its fat is rendered. Add the onions and remaining garlic, cooking until the onions are translucent, about 4 minutes. Add the tomatoes and wine and bring to a boil.

Pour the sauce over the meatloaf, cover tightly with foil and bake until a meat thermometer inserted at the center reads 150 degrees, 20 to 30 minutes.

Transfer the meatloaf to a platter and let stand, tented with foil, for 10 minutes. Cut into thick slices, spoon tomato sauce over the top and scatter with torn mint leaves.

Double-Post Thursday

Besides being Diabetic Thursday, it's also Double-Post Thursday. Today's yummy offerings include Chicken Balsamico and Cinnamon Baked Doughnuts. (Yum!) Enjoy!

TORTELLINI WITH HAM, PEAS, AND TOMATO CREAM SAUCE

This comes from FamilyTime, and begins, “You’ll be surprised how easy it is to make this creamy tomato sauce that is so popular in Italian restaurants. If you prefer, replace the cheese tortellini with mushroom- or meat-filled pasta of any shape.”

Serves: 4; Prep Time: 10 minutes; Cook Time: 16 minutes

To view this online, click here.

Ingredients

2 tablespoons butter

1 onion, chopped

2 1/2 cups canned crushed tomatoes in thick puree, from one 28-ounce can

1 teaspoon salt

1/4 teaspoon fresh ground black pepper

1/2 cup heavy cream

1 pound cheese-filled tortellini

1/4 pound deli ham, cut into 1/4-inch dice

3/4 cup frozen petite peas, defrosted

Directions

In a large stainless-steel frying pan, melt the butter over moderately low heat. Add the onion; cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the tomatoes with their juice, the salt, and the pepper. Simmer for 10 minutes. Add the cream and cook for 1 minute longer.

Meanwhile, in a large pot of boiling, salted water, cook the tortellini until just done, about 4 minutes for fresh, 12 minutes for frozen. Drain the pasta and add it to the pan with the sauce. Stir in the ham and peas and cook until warmed through, about 2 minutes.

CINNAMON BAKED DOUGHNUTS

This is from Ina Garten of the Food Network show, Barefoot Contessa.

Level: Easy; Total: 35 min; Active: 15 min; Yield: 12 doughnuts

To view this online, click here.

Ingredients

Baking spray with flour, such as Baker's Joy

2 cups all-purpose flour

1 1/2 cups sugar

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon kosher salt

1 extra-large egg, lightly beaten

1 1/4 cups whole milk

2 tablespoons unsalted butter, melted

2 teaspoons pure vanilla extract

For the topping:

8 tablespoons (1 stick) unsalted butter

1/2 cup sugar

1/2 teaspoon ground cinnamon

Directions

Preheat the oven to 350 degrees. Spray 2 doughnut pans well.

Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.

Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.

For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.

TURKEY BOLOGNESE

This comes from Giada De Laurentiis of the Food Network show Everyday Italian.

Total: 50 min; Prep: 20 min; Cook: 30 min; Yield: 6 servings; Level: Easy

To view this online, click here.

Ingredients

1/4 cup extra-virgin olive oil

1 onion, chopped

4 garlic cloves, minced

1 carrot, peeled and finely chopped

1 celery stalk, finely chopped

1 pound shredded cooked turkey (preferably dark meat)

3 cups marinara sauce

1/4 cup chopped fresh basil leaves

Salt and freshly ground black pepper

1 pound spaghetti

Freshly grated Parmesan

Directions

Heat the oil in a heavy large frying pan over medium heat. Add the onion and garlic and saute until translucent, about 5 minutes. Add the carrot and celery and saute until the vegetables are tender, about 5 minutes. Add the turkey and saute 1 minute. Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often. Stir in the basil. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 week ahead. Cool the sauce completely, then transfer it to a container and freeze for future use. Bring the sauce to a simmer before using.)

Meanwhile, cook the spaghetti in a large pot of boiling salted water until just tender but still firm to bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat, adding enough reserved cooking liquid to moisten as needed. Serve with the Parmesan.

SALTED CARAMEL BANANA BREAD

This is from tbsp. (tablespoon.com), and begins, “Banana bread is delicious all by itself, but add a layer of salted caramel to the top and it's just plain decadent!”

Prep Time: 15 minutes; Total Time: 2 hours 0 minutes; Servings: 1 loaf

To view t his online, click here.

Ingredients

2 whole eggs

1 1/2 cups sugar

1/2 cup oil

1/3 cup buttermilk

1 teaspoon vanilla

1 3/4 cups Gold Medal™ all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 ripe bananas

20 unwrapped caramels

2 tablespoons milk

1 teaspoon sea salt

Directions

Preheat oven to 350°F. Spray a loaf pan with cooking spray. Add eggs, sugar, oil, buttermilk, and vanilla to a large bowl. Whisk until combined.

Add flour, baking soda, and salt to the wet ingredients.

Mash bananas with a fork and add to the batter. Mix until just combined.

Pour batter into prepared pan and bake for 50 minutes to 1 hour, or until a toothpick comes out clean. Cool in pan for 15 minutes. Remove from pan and cool completely on a wire rack.

Make the glaze by melting caramels and milk in the microwave for 1 minute. Stir until smooth. Poor over bread and sprinkle with sea salt.

CHEESY ENCHILADA TORTE

This comes from FamilyTime, and begins, “The microwave makes it easy and keeps the kitchen cool when you prepare this zesty, Southwestern-style beef dish that's ready in just 25 minutes.”

Serves: 6 servings (about 1 cup each); Prep Time: 5 minutes; Cook Time: 20 minutes

To view this online, click here.

Ingredients

1 pound Ground Beef

1 jar (16 ounces) Pace® Picante Sauce

2 tablespoons chili powder

8 flour tortilla (8-inch)

1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup

1 cup shredded Cheddar cheese (about 4 ounces)

sour cream (optional)

Directions

Cook the beef in a 10-inch skillet over medium heat until it's well browned, stirring often to separate meat. Pour off any fat.

Stir the picante sauce and chili powder in the skillet.

Layer 4 tortillas in a 2-quart microwave-safe shallow baking dish. Top with half of the meat mixture and half of the soup. Repeat the layers. Top with the cheese. Cover the dish.

Microwave at 70% power for 8 minutes or it's until hot and bubbling. Serve with sour cream, if desired.

CHICKEN BALSAMICO

This comes from FamilyTime, and begins, “Yes you can make a gourmet-style dish in just 30 minutes! It's as simple as this skillet chicken dish, served in a creamy balsamic sauce with olives, sun-dried tomatoes and feta cheese...yum!”

Serves: 4 servings; Prep Time: 10 minutes; Cook Time: 20 minutes

To view this online, click here.

Ingredients

1 tablespoon olive oil

4 skinless, boneless chicken breast half (about 1 pound)

1 clove garlic, minced

3 tablespoons balsamic vinegar

3/4 cup water

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

1 cup diced plum tomato or 1/2 cup thinly sliced sun-dried tomatoes

1/2 cup sliced pitted kalamata olive

1/2 teaspoon dried oregano leaves, crushed

1/4 cup crumbled feta cheese

Hot cooked orzo pasta

Directions

Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.

Stir the garlic, vinegar and water in the skillet. Cook and stir for 1 minute. Stir in the soup, tomatoes, olives, if desired, and oregano and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Sprinkle with the cheese. Serve the chicken and sauce with the orzo.

Pasta Party - Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals with one of my favorite groups of food: pasta (and, therefore, a pasta party). This includes Sun-Dried Tomato Bow Tie Pasta and Triple Tomato Pasta With Spinach and White Beans, as well as other yummy pasta recipes. Enjoy!

TURKEY BOLOGNESE

This comes from Giada De Laurentiis of the Food Network show Everyday Italian.

Total: 50 min; Prep: 20 min; Cook: 30 min; Yield: 6 servings; Level: Easy

To view this online, click here.

Ingredients

1/4 cup extra-virgin olive oil

1 onion, chopped

4 garlic cloves, minced

1 carrot, peeled and finely chopped

1 celery stalk, finely chopped

1 pound shredded cooked turkey (preferably dark meat)

3 cups marinara sauce

1/4 cup chopped fresh basil leaves

Salt and freshly ground black pepper

1 pound spaghetti

Freshly grated Parmesan

Directions

Heat the oil in a heavy large frying pan over medium heat. Add the onion and garlic and saute until translucent, about 5 minutes. Add the carrot and celery and saute until the vegetables are tender, about 5 minutes. Add the turkey and saute 1 minute. Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often. Stir in the basil. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 week ahead. Cool the sauce completely, then transfer it to a container and freeze for future use. Bring the sauce to a simmer before using.)

Meanwhile, cook the spaghetti in a large pot of boiling salted water until just tender but still firm to bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat, adding enough reserved cooking liquid to moisten as needed. Serve with the Parmesan.

SUN-DRIED TOMATO BOW TIE PASTA

This comes from FamilyTime, and begins, “Creamy, flavorful and comforting, this stove-top pasta dish has it all! The sun-dried tomatoes and basil add fresh flavor to this dish that you can enjoy in just 40 minutes.”

Serves: 4 servings (about 2 1/2 cups each); Prep Time: 20 minutes; Cook Time: 20 minutes

To view this online, click here.

Ingredients

1 tablespoon olive oil

1 large onion, finely chopped (about 1 cup)

1/3 cup sun-dried tomatoes, cut into thin strips

2 cloves garlic, minced

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

1 cup milk

2 tablespoons thinly sliced fresh basil leaves

6 cups bow tie pasta (farfalle), cooked and drained

2 tablespoons grated parmesan cheese

Freshly ground black pepper

Directions

Heat the oil in a 10-inch skillet over medium heat. Add the onion and cook until it's tender.

Add the tomatoes and garlic and cook for 1 minute. Stir the soup, milk and basil in the skillet. Cook until the mixture is hot and bubbling, stirring occasionally.

Place the pasta into a large serving bowl. Pour the soup mixture over the pasta and toss to coat. Sprinkle with the cheese. Season with the black pepper, if desired.

Helper: For a thinner sauce, reserve 1/4 cup of the pasta cooking water and add it to the skillet with the soup and milk.

NO-BOIL STUFFED SHELLS

This comes from the Food Network, and begins, “No more wrangling slippery shells. This recipe lets you skip the step of boiling your pasta before stuffing it with cheese. Just fill the shells straight out of the box (it's much easier!) and let the sauce turn them plump and tender in the oven.”

Level: Easy; Total: 1 hr 30 min; Active: 20 min; Yield: 8 servings

To view this online, click here.

Ingredients

2 cloves garlic, minced

1 large egg

1 pound ricotta

1/2 cup grated Parmesan

One 8-ounce bag part-skim shredded mozzarella (about 2 cups)

3 tablespoons fresh parsley, minced

Kosher salt and freshly ground black pepper

One 24-ounce jar marinara sauce

One 12-ounce box jumbo pasta shells

Directions

Preheat the oven to 400 degrees F.

Combine the garlic, egg, ricotta, Parmesan, 1/2 cup of the mozzarella, 2 tablespoons of the parsley, a large pinch of salt and a few grinds of pepper in a large bowl. Fold to combine. Transfer the mixture to a resealable plastic bag and snip a 1/4-inch hole in the corner.

Spread 1/2 cup of the marinara sauce in the bottom of a 9-by-13-inch baking dish. Pipe the ricotta mixture into the shells and arrange them opening-side up in the baking dish. Cover with the remaining sauce and 1 1/2 cups water.

Cover the baking dish with foil and bake for 1 hour. Remove the foil, top with the remaining 1 1/2 cups mozzarella and bake until almost all the liquid has evaporated and the cheese is browned, about 10 minutes more. Let cool 10 minutes. Top with the remaining parsley before serving.

VELVEETA ULTIMATE MACARONI & CHEESE

This comes from Kraft Recipes, and begins, “Cheesy and easy, this homemade stove top macaroni and cheese is a big hit with kids.”

Total Time: 20 Minutes;Prep Time: 5 Minutes; Cook Time: 15 Minutes; Makes 4 servings

View this online here.

Ingredients

2 cups elbow macaroni, uncooked

3/4 lb. (12 oz.) VELVEETA®, cut into 1/2-inch cubes

1/3 cup milk

1/4 tsp. pepper

Directions

Cook macaroni in large saucepan as directed on package; drain well. Return to pan.

Stir in remaining ingredients; cook on low heat until VELVEETA is completely melted and mixture is well blended, stirring frequently.

MACARONI AND CHEESE CARBONARA

This comes from the Food Network kitchen, and begins, “The best parts of the traditional Italian dish Spaghetti Carbonara are found in this baked mac and cheese: richness from the bacon, creaminess from grated cheese and spice from the black pepper.”

Level: Easy; Prep Time: 10 minutes; Inactive Time: 10 minutes; Cook Time: 45 minutes; Total Time: 1 hour 5 minutes; Yield: 8 to 12 servings

To view this online, click here.

Ingredients

Kosher salt

1 pound elbow macaroni

8 slices bacon, cut into 1/2-inch pieces

Extra-virgin olive oil

2 1/2 cups half-and-half

Freshly ground black pepper

1 pound cream cheese, room temperature

8 ounces sharp Cheddar, shredded (about 3 cups)

3 ounces Gruyere, shredded (about 1 cup)

4 scallions, thinly sliced

1 cup panko bread crumbs

Directions

Set an oven rack about 6 inches from the heat source and preheat the oven to 425 degrees F.

Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 3/4 cups of the pasta water. Set aside.

Cook the bacon in a large saucepan over medium heat until it is crispy and most of the fat has been rendered, about 15 minutes. Transfer the bacon to a paper-towel-lined plate. Pour the fat into a small heat-safe measuring cup. Add enough olive oil to total 1/4 cup of fat. Reserve.

Carefully wipe out the saucepan (or give it a quick rinse if it is really dirty). Add the half-and-half and 2 teaspoons pepper and bring to a simmer over medium heat. Cook until reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.

Add the macaroni and the reserved pasta water to the saucepan and stir to combine. (It will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Season to taste with salt if needed. Gently fold in the bacon and 3/4 of the sliced scallions. Pour into a 13-by-9-inch baking dish.

Toss the bread crumbs with the reserved bacon-fat mixture and a pinch of salt in a medium bowl. Sprinkle the mixture evenly over the top of the macaroni and cheese and bake until the cheese is bubbly and the bread crumbs are lightly browned and crispy, about 10 minutes. Garnish with the remaining scallions and serve.

TRIPLE TOMATO PASTA WITH SPINACH AND WHITE BEANS

This comes from Molly Cleary, MS, RD, CDN, CNSC on VeryWellFit. Molly wrote, “Tomatoes get their red color from lycopene, an antioxidant that may help to prevent cancer and cardiovascular disease. Cooking tomatoes actually helps to increase lycopene content, therefore potentially boosting its disease-fighting power.

“In addition to lycopene, this recipe also provides great nutritional benefits from the cannellini beans. These beans are full of fiber, at 6 grams per half cup serving. They are also one of the highest potassium beans out there, a micronutrient and electrolyte that can help lower blood pressure.”

Total Time: 30 minutes; Prep Time: 10 minutes; Cook Time: 20 minutes; Servings: 4

To view this online, click here.

Ingredients

8 ounces whole wheat penne pasta

1 can low sodium cannellini beans

1 tablespoon olive oil

1 package baby spinach

2 cups cherry tomatoes, diced

1 cup sun-dried tomatoes in oil

1/4 cup sliced/slivered almonds

1 tablespoon tomato paste

1 teaspoon balsamic vinegar

2 cloves garlic (or 1 teaspoon minced)

2 teaspoons dried basil

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon crushed red pepper

Directions

Cook pasta according to package directions.

Combine pesto ingredients (slivered almonds through crushed red pepper) in a food processor and blend until mostly smooth; some small chunks are okay. You may need to a litter water to thin, but do not add more than a few tablespoons since the sauce is meant to be thick.

Drain and rinse cannellini beans.

Add olive oil to a pan and heat to medium high. Add baby spinach and cook until wilted. Remove from heat.

Combine the pasta, beans, spinach, and tomatoes into one large pot. Add the pesto and mix well.

Divide into 4 bowls and serve.

Ingredient Variations and Substitutions

If you cannot find sun-dried tomatoes in oil, then you can substitute 3/4 cup bagged sun-dried tomatoes with 1/4 cup olive oil. It works best if tomatoes are soaked in the oil for at least an hour.

Cooking and Serving Tips

Leftover pesto tastes delicious as a sandwich spread. It also freezes well.

Double-Post Thursday

Besides being Diabetic Thursday, it's also Double-Post Thursday. Today's six recipes include Turkey Bolognese and Pumpkin Mousse. Enjoy!

CHOCOLATE LOVER'S CHOCOLATE MOUSSE PIE

This recipe is from FamilyTime, and begins, “Chocolate crust with a milk chocolate coating, fluffy chocolate filling, whipped cream and a chocolate drizzle: this pie is not for the faint of heart!”

Serves: 12; Prep. time: 25 minutes; Cooking time: 11 minutes

To view this online, click here.

Ingredients

1 cup graham cracker crumbs

1/3 cup NESTLÉ ® TOLL HOUSE ® Baking Cocoa

1/4 cup granulated sugar

1/3 cup butter, melted

2 3/4 cups (16 ounces) NESTLÉ ® TOLL HOUSE ® Semi-Sweet Chocolate Morsels, divided

2 cups heavy whipping cream, divided

2 teaspoons Powdered sugar

1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.

Combine graham cracker crumbs, cocoa and granulated sugar in 9-inch pie plate. Stir in butter until all ingredients are moistened; press onto bottom and up sides of pie plate. Bake for 8 to 10 minutes. Sprinkle 1/2 cup morsels over bottom of hot crust; let stand for 10 minutes or until all morsels are shiny. Spread chocolate over bottom and up sides of crust. Cool to room temperature.

Microwave 2 cups morsels and 3/4 cup cream in large, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature.

Beat remaining cream, sugar and vanilla extract in chilled small mixer bowl until soft peaks form. Fold 2 cups whipped cream into chocolate mixture. Spoon into crust; swirl top. Garnish with remaining whipped cream. Refrigerate until firm.

Microwave remaining 1/4 cup morsels in heavy-duty plastic bag on HIGH (100%) power for about 30 seconds; knead until smooth. Cut tiny corner from bag; squeeze to drizzle chocolate over pie; let stand a few minutes before serving.

BEST MAC AND CHEESE

This comes from MyDailyMoment, and begins, “Put this lower fat version of a kiddie classic on the menu, and the dinner table. Fair warning, it might be a quiet dinner once the kids get a bite of this cheesy favorite.”

For 6 people; Ready in 20 min.

To view this online, click here.

Ingredients

1 tablespoon(s) butter

2 tablespoon(s) all-purpose flour

1 1/4 cup(s) skim milk

1 1/2 cup(s) (6 oz) reduced fat, shredded sharp cheddar

3 tablespoon(s) grated Parmesan cheese

1 teaspoon(s) low sodium Worcestershire sauce

1/2 teaspoon(s) dry mustard

1/8 teaspoon(s) pepper

1/8 teaspoon(s) hot sauce

4 cup(s) cooked elbow macaroni

Directions

Melt butter in a saucepan over medium heat; add flour. Cook 1 minute, stirring constantly with a wire whisk. Gradually add milk, stirring constantly. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat; add cheeses and next 4 ingredients, stirring until cheeses melt. Combine cheese sauce and macaroni in a bowl; stir well. Serve immediately.

PUMPKIN MOUSSE

This comes from Lena Abraham, assistant food editor for Delish.com. This recipe begins, “Love the flavor but missing some crunch? Add a couple crushed graham crackers to the bottom of each serving dish for a makeshift crust.”

Yields: 4 servings; Prep Time: 10 minutes; Total Time: 10 minutes

To view this online, click here.

Ingredients

1 (3.4-oz.) package instant vanilla pudding

1 tsp. pumpkin spice

1/2 tsp. cinnamon, plus more for garnish

1/2 tsp. kosher salt

1 (15-oz.) can pumpkin purée

2 tbsp. maple syrup

1/2 tsp. pure vanilla extract

1 c. whole milk

1 1/2 c. heavy cream

Directions

In a large bowl, whisk together pudding mix, spices, and salt. Add pumpkin, maple syrup, vanilla, and whole milk and beat with a hand mixer until smooth.

In another large bowl, whip heavy cream until stiff peaks form, 3 to 4 minutes. Fold two-thirds of the whipped cream into pumpkin mixture until smooth. Spoon or pipe into serving dishes and top with remaining whipped cream. Garnish with a sprinkle of cinnamon and serve.

QUICK AND EASY BEEF STROGANOFF WITH NOODLES

This yummy recipe is from Diana Rattray on The Spruce Eats. Diana wrote, “This beef stroganoff is an easy variation on the famous dish. Condensed soup is mixed with sour cream and a little ketchup to make the easy, flavorful sauce for this beef Stroganoff.

“Lean strips of steak are served with the delicious sauce over hot cooked noodles. Add a salad and crusty bread for a satisfying, tasty family meal.

“Beef Stroganoff is a Russian dish which was originally made with some sour cream but no mushrooms or onions. As with many popular dishes, different cooks and cultures add their own variations. The most common US version is made with strips of tender beef, sour cream, onions, and mushrooms, served over noodles or rice.”

Total: 30 mins; Prep: 15 mins; Cook: 15 mins; Yield: 4 Servings

To view this online, click here.

Ingredients

8 ounces egg noodles

1 pound lean thin steak, cut in thin strips

1 tablespoon

1 medium onion, sliced

1 clove garlic, minced

1 can (10 3/4 ounces) cream of mushroom soup

1 cup sour cream

2 tablespoons ketchup

2 teaspoons Worcestershire sauce

1 can (4 ounces) mushrooms, undrained

1 tablespoon butter

Directions

Bring a large pot of salted water to a boil. Add the egg noodles and cook following the package directions. Drain well.

Meanwhile, heat the oil in a skillet or saute pan over medium heat. Add the steak and cook, stirring, until the meat is browned. Add onion and cook just until the onion is tender. Add the garlic and cook, stirring, for 1 minute longer.

Combine soup, sour cream, ketchup, Worcestershire sauce, and mushrooms with liquid; stir to blend. Pour over the meat and heat through. Do not boil.

Toss the hot cooked noodles with the butter.

Arrange the noodles on plates; top with some of the steak and sauce, or serve the noodles family-style in a large bowl with the steak and sauce in a serving bowl or chafing dish.

SAVORY MEATLOAF

This is from FamilyTime, and starts off, “Meatloaf is the definition of comfort food and this saucy version shines when the family gathers for a good meal.”

Serves: 6 servings; Prep Time: 15 minutes; Cook Time: 65 minutes

View this online at http://www.familytime.com/recipe/showrecipe.aspx?recipeid=67215.

Ingredients

1 1/2 pounds ground beef

1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup

1/2 cup dry bread crumbs

1 egg, beaten

1 small onion, finely chopped (about 1/4 cup)

1 tablespoon Worcestershire sauce

1/8 teaspoon ground black pepper

1/4 cup water

Directions

Thoroughly mix the beef, 1/2 cup soup, bread crumbs, egg, onion, Worcestershire sauce and black pepper in a large bowl. Place the beef mixture into a shallow 3-quart baking pan and shape firmly into an 8 x 4-inch loaf.

Bake at 350°F. for 1 hour or until the meatloaf is cooked through. Let the meatloaf stand for 10 minutes before slicing.

Heat 2 tablespoons pan drippings, remaining soup and water in a 1-quart saucepan over medium-high heat until the mixture is hot and bubbling. Serve the soup mixture with the meatloaf.

TURKEY BOLOGNESE

This comes from Giada De Laurentiis of the Food Network show Everyday Italian.

Total: 50 min; Prep: 20 min; Cook: 30 min; Yield: 6 servings; Level: Easy

To view this online, click here.

Ingredients

1/4 cup extra-virgin olive oil

1 onion, chopped

4 garlic cloves, minced

1 carrot, peeled and finely chopped

1 celery stalk, finely chopped

1 pound shredded cooked turkey (preferably dark meat)

3 cups marinara sauce

1/4 cup chopped fresh basil leaves

Salt and freshly ground black pepper

1 pound spaghetti

Freshly grated Parmesan

Directions

Heat the oil in a heavy large frying pan over medium heat. Add the onion and garlic and saute until translucent, about 5 minutes. Add the carrot and celery and saute until the vegetables are tender, about 5 minutes. Add the turkey and saute 1 minute. Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often. Stir in the basil. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 week ahead. Cool the sauce completely, then transfer it to a container and freeze for future use. Bring the sauce to a simmer before using.)

Meanwhile, cook the spaghetti in a large pot of boiling salted water until just tender but still firm to bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat, adding enough reserved cooking liquid to moisten as needed. Serve with the Parmesan.

Turkey

I usually don't post on weekends. But I did want to include these six yummy turkey recipes, including White Turkey Chili and Turkey Bolognese. Enjoy!

QUICK TURKEY STIR-FRY

This comes from Campbell’s Kitchen, and begins, “Here's a tasty use for leftover turkey...this quick and easy stir-fry is seasoned with ginger and soy sauce, and on the table in a snap!”

Prep Time: 15 minutes; total time: 25 minutes; Serves: 4 (about 1 3/4 cups each)

To view this online, click here.

Ingredients

1 tablespoon vegetable oil

3 medium carrot, sliced (about 1 1/2 cups)

1/4 teaspoon ground ginger

1 can (10 1/2 ounces) Campbell's® Turkey Gravy

1 tablespoon soy sauce

2 green onion, sliced (about 1/4 cup)

1 1/2 cups cubed cooked turkey

2 cups instant white rice, prepared according to package directions

Directions

Heat the oil in a 10-inch skillet over medium-high heat. Add the carrots and ginger and stir-fry until the carrots are tender-crisp.

Stir the gravy, soy sauce, onions and turkey in the skillet and cook until the mixture is hot and bubbling. Serve the turkey mixture over the rice.

TURKEY BURGER AND PEAR SLIDERS

This is from FamilyTime, and begins, “Indulge in your burger craving without feeling guilty! Grilled fresh sweet pear and creamy Chèvre goat cheese help satisfy the foodie in all of us. These mini gourmet turkey and pear burgers will soon become a grilling favorite.”

Source: USA Pears and Hearth, Patio & Barbecue Association

Serves: 6; Prep Time: 10 minutes; Cook Time: 10-15 minutes

To view this online, click here.

Ingredients

For Turkey Burgers

1 pound ground turkey

1/2 cup Italian-seasoned breadcrumbs

1 large egg, beaten

1 tablespoon minced dried onion

1 teaspoon worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1-2 Bartlett or Anjou pears sliced (or planked)

3/4 cup Chèvre goat cheese (or creamy goat cheese of your choice)

arugula lettuce

Directions

To make turkey burgers:

Combine all ingredients in large bowl.

Shape into 12 patties (to fit the buns you selected). Pan-fry, broil, or grill until turkey burgers lightly browned and cooked through, about 5 minutes per side.

To make pear slices:

Cut pears into 1/4-inch slices (or use a pear-planker)and spray lightly with nonstick spray.

Grill or broil pear slices until brown in spots, about 2 minutes per side.

To assemble: Separate 12 small slider rolls. Spread bottom half with 1-2 tablespoons of your favorite creamy goat cheese (we used Chèvre). Put cooked turkey burger and a pear slice on top of goat cheese. Top with fresh arugula leaves and serve.

MOM’S TURKEY MEATLOAF

This comes from Ellie Krieger of the Food Network’s Home Cooking.

Total: 1 hr 30 min; Prep: 15 min; Inactive: 15 min; Cook: 1 hr; Yield: 8 (1-inch thick) slices; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/ellie-krieger/moms-turkey-meatloaf-recipe-1946007.

Ingredients

3/4 cup quick-cooking oats

1/2 cup skim milk

1 medium onion, peeled

2 pounds ground turkey breast

1/2 cup chopped red bell pepper

2 eggs, beaten

2 teaspoons Worcestershire sauce

1/4 cup ketchup

1/2 teaspoon salt

Freshly ground black pepper

1 (8-ounce) can tomato sauce

Directions

Preheat the oven to 350 degrees F.

In a small bowl, stir together the oats and milk. Thinly slice 1/4 of the onion and set aside. Finely chop the remaining onion. In a large bowl combine the turkey, oat mixture, chopped onion, bell pepper, eggs, Worcestershire sauce, ketchup, salt and a few grinds of pepper. Mix just until well combined.

Transfer the mixture to a 9 by 13-inch baking dish and shape into a loaf about 5 inches wide and 2 1/2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions. Bake for about 1 hour or until an instant-read thermometer registers 160 degrees.F.

Remove from the oven and let rest for 10 to15 minutes before slicing.

TURKEY BOLOGNESE

This comes from Giada De Laurentiis of the Food Network show Everyday Italian.

Total: 50 min; Prep: 20 min; Cook: 30 min; Yield: 6 servings; Level: Easy

To view this online, click here.

Ingredients

1/4 cup extra-virgin olive oil

1 onion, chopped

4 garlic cloves, minced

1 carrot, peeled and finely chopped

1 celery stalk, finely chopped

1 pound shredded cooked turkey (preferably dark meat)

3 cups marinara sauce

1/4 cup chopped fresh basil leaves

Salt and freshly ground black pepper

1 pound spaghetti

Freshly grated Parmesan

Directions

Heat the oil in a heavy large frying pan over medium heat. Add the onion and garlic and saute until translucent, about 5 minutes. Add the carrot and celery and saute until the vegetables are tender, about 5 minutes. Add the turkey and saute 1 minute. Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often. Stir in the basil. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 week ahead. Cool the sauce completely, then transfer it to a container and freeze for future use. Bring the sauce to a simmer before using.)

Meanwhile, cook the spaghetti in a large pot of boiling salted water until just tender but still firm to bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat, adding enough reserved cooking liquid to moisten as needed. Serve with the Parmesan.

WHITE TURKEY CHILI

This is from FamilyTime, and begins, “This chili is a wonderful way to use some of your Thanksgiving turkey leftovers.”

Serves: 4; Prep Time: 10 minutes; Cook Time: 30 minutes

To view this online, click here.

Ingredients

1 1/2 cups onions, coarsely chopped

2 garlic cloves, minced

1 tablespoon olive oil

1 jalapeño pepper, minced

1 (four-ounce) can mild green chile, chopped

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1/4 teaspoon cayenne pepper

1/4 teaspoon salt

1 cup canned low sodium chicken broth

1 can cannellini (white kidney beans) or small white beans, (about 19-ounces), drained and rinsed

2 cups cooked turkey, cut into 1/2-inch cubes

1/4 cup cilantro, coarsely chopped

1/2 cup reduced fat Monterey jack cheese, grated

Directions

In 3-quart sauce pan, over medium-high heat, sauté onions and garlic in oil 5 minutes or until onion is tender. Add jalapeño pepper, chilies, cumin, oregano, cayenne pepper and salt Cook 1 minute. Stir in broth, beans and turkey. Bring to a boil; reduce heat and simmer, uncovered, 20 to 25 minutes or until slightly thickened. Stir in cilantro. To serve ladle into bowls and top with 2 tablespoons cheese.

EASY SLOW COOKER TURKEY BREAST

This comes from Diana Rattray on The Spruce Eats. Diana wrote, “Serve this easy slow cooker turkey breast with potatoes and dressing for a tasty family dinner. Use a fully thawed turkey breast for the recipe, unstuffed, and cook it on your slow cooker's high setting. A tip is to use poultry shears and cut the backbone out of the turkey, so it'll lay flatter in the slow cooker and cook more evenly. Also, after the turkey was cooked, separate the juices in a gravy separator and make a gravy with the liquids. Use the remaining fat left in the gravy separator to baste the turkey under the broiler.

“See the tips and variations for some alternative seasoning mixtures, including a lemon and herb rub.”

Total: 5 hrs 10 mins; Prep: 10 mins; Cook: 5 hrs; Yield: 6 servings (6 portions)

To view this online, click here.

Ingredients

2 ribs celery (cut into 3-inch lengths)

2 carrots (cut into 3-inch lengths)

1 (4 to 5 pound) turkey breast (fully thawed or split turkey breast)

1/2 cup/4 ounces butter (melted)

Kosher salt

Freshly ground black pepper

2 tablespoons cornstarch

2 tablespoons water

1/2 to 1 cup turkey stock (or chicken stock, as needed)

Directions

Spray the crockpot with nonstick cooking spray.

Place the chunks of celery and carrots in the slow cooker. The vegetables will act as a rack.

Sprinkle salt and pepper over the turkey breast and arrange in a large slow cooker. Pour melted butter over the turkey.

Cover and cook on HIGH for about 5 to 6 hours, or until turkey is done and juices run clear when pierced with a knife. A boneless turkey breast might take less time, so check for doneness earlier.

To be sure the turkey is fully cooked, check the temperature with a reliable food thermometer. The minimum safe temperature for turkey and other poultry is 165 F.

Pour the juices from the slow cooker into a saucepan. Bring to boil slowly.

Combine the cornstarch and water together and then add to the saucepan.

Add some turkey or chicken stock, about 1/2 to 1 cup, depending on the amount of liquid left in the crockpot. Whisk over medium-low heat until smooth and thickened.

Serve the sliced turkey breast on a plate topped with the turkey gravy.

Kitchen Notes

Strain the liquids and pour into a gravy separator. Pour the juices into a saucepan and leave the excess fat behind.

To brown the turkey skin after cooking, remove it from the slow cooker and place it in a foil-lined baking pan. Place it under the broiler and cook, turning the pan frequently, until the skin is lightly browned. Baste with the fat left from the gravy separator if desired.

Variations

Replace the salt and pepper with this a lemon-herb mixture. In a small bowl, combine 1/2 teaspoon of dried crumbled rosemary, 1/2 teaspoon of dried leaf thyme, 1 teaspoon of fresh lemon zest, 1 teaspoon kosher salt, 1/4 teaspoon ground black pepper, and 1/2 teaspoon of garlic powder.

Sprinkle Cajun seasoning over the turkey breast. If the Cajun seasoning contains salt, omit additional salt.

Anytime Recipes

Ahhhhh...December. What happened to 2014? It's amazing how fast time flies by. Here are a few recipes to start the final month off nicely. Enjoy!

TURKEY BOLOGNESE

If you have any turkey left over from Thanksgiving, here's a yummy recipe from the Food Network's Giada De Laurentiis of Everyday Italian. This recipe yields 6 servings. Total Time: 50 minutes; Prep: 20 minutes; Cook: 30 minutes. Level: easy

To view this online, click here.

Ingredients

1/4 cup extra-virgin olive oil

1 onion, chopped

4 garlic cloves, minced

1 carrot, peeled and finely chopped

1 celery stalk, finely chopped

1 pound shredded cooked turkey (preferably dark meat)

3 cups marinara sauce

1/4 cup chopped fresh basil leaves

Salt and freshly ground black pepper

1 pound spaghetti

Freshly grated Parmesan

Directions

Heat the oil in a heavy large frying pan over medium heat. Add the onion and garlic and saute until translucent, about 5 minutes. Add the carrot and celery and saute until the vegetables are tender, about 5 minutes. Add the turkey and saute 1 minute. Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often. Stir in the basil. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 week ahead. Cool the sauce completely, then transfer it to a container and freeze for future use. Bring the sauce to a simmer before using.)

Meanwhile, cook the spaghetti in a large pot of boiling salted water until just tender but still firm to bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat, adding enough reserved cooking liquid to moisten as needed. Serve with the Parmesan.

BAKED MACARONI AND CHEESE CUPCAKES

Here's another of Giada De Laurentiis's recipes, from her show Giada At Home. Total Time: 1 hour 38 minutes; Prep: 45 minutes; Inactive: 18 minutes; Cook: 35 minutes. Yield: 6 to 8 servings. Level: Easy

To view this online, click here.

Ingredients

Vegetable cooking spray

2 cups dried bread crumbs, divided

1 tablespoon olive oil, plus extra for drizzling

8 ounces ground turkey or chicken, preferably dark meat

1/2 teaspoon kosher salt, plus extra for seasoning

1/4 teaspoon freshly ground black pepper, plus extra for seasoning

8 ounces small pasta, such as pennette, shells, or elbows

2 cups grated Parmesan

1 1/2 cups grated white Cheddar

1 cup cherry tomatoes, quartered

2 cups chopped broccoli, blanched,* see Cook's Note

1 pound asparagus, cut into 3/4-inch pieces, blanched

Directions

Preheat the oven to 375 degrees F. Spray 2 (12-cup) muffin or cupcake pans with vegetable cooking spray. Using 1 cup of the bread crumbs, coat the inside of each muffin cup with bread crumbs, shaking off any excess.

In a medium skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the ground turkey or chicken, 1/2 teaspoon salt, and 1/4 teaspoon pepper, Cook, stirring frequently, until cooked through, about 5 to 8 minutes. Set aside and cover to keep warm.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and add to a large bowl. Stir in the cooked turkey and the cheeses. Season with salt and pepper, to taste. Spoon the prepared pasta mixture into the cupcake molds, filling evenly to about 2/3 full. Arrange a few pieces of tomato, broccoli and asparagus into each cup. Top with a thin layer of the remaining bread crumbs and drizzle with olive oil.

Bake until golden brown, about 15 to 20 minutes. Let cool for a few minutes and carefully unmold with a spoon onto a serving platter.

*Cook's Note: To blanch vegetables, bring a large saucepan of salted water to a boil over high heat. Add the vegetables and cook for 1 to 2 minutes until very crisp. Using a small strainer, remove the vegetables and immediately plunge into a bowl of iced water. Drain and use.

EGG NOG PUMPKIN PIE

While I’m not sure where this recipe originally came from – possibly one of my mom’s? – it’s in my e-cookbook, Off the Wall Cooking, available at Amazon.com. To purchase a copy (hint, hint!), click here.

1 C canned eggnog

1 egg

18 oz. can pumpkin pie filling

9” pie crust

Preheat oven to 450 degrees. In large bowl, combine egg nog, egg & pie filling; blend well. Pour into crust. Bake at 450 degrees for 15 minutes. Reduce heat to 350 degrees; bake 50 minutes longer or until knife inserted near center comes out clean. Garnish with whipped cream.

SPINACH, PEPPERS, AND CHERRY TOMATOES WITH PENNE RIGATE

This is from the November 2013 issue of Vegetarian Times, page 28. It begins, "Fresh cherry tomatoes and spinach add bright color, flavor, and body to this Mediterranean-style dish." Serves 4 in 30 minutes or less.

To view online, click here.

2 1/2 cups penne rigate pasta (6 oz.)

1 Tbs. olive oil

2 cloves garlic, minced (2 tsp.)

1 12-oz. jar roasted red peppers, rinsed, drained, patted dry, and sliced

10 oz. cherry tomatoes, halved (2 cups)

4 cups packed baby spinach leaves (8 oz.)

1/4 cup chopped pitted kalamata olives

1 Tbs. finely chopped fresh oregano

1 1/2 tsp. grated lemon zest

1/4 tsp. freshly ground black pepper

Prepare pasta according to package directions. Drain, and reserve 1/2 cup pasta-cooking water.

Meanwhile, heat oil in large nonstick skillet over medium heat. Add garlic, and cook 1 minute, stirring frequently, or until lightly browned.

Increase heat to high. Add roasted peppers, and cook 3 to 4 minutes, or until lightly browned, stirring occasionally.

Add tomatoes, spinach, olives, oregano, lemon zest, and pepper. Cook 4 to 6 minutes, or until tomatoes soften and spinach wilts, stirring frequently. Add pasta and reserved pasta-cooking water; cover, and cook 3 minutes more, or until heated through.

nutritional information Per 1 1/2-cup serving: Calories: 266; Protein: 8 g; Total Fat: 6 g; Saturated Fat: less than 1 g; Carbohydrates: 46 g; Cholesterol: 0 mg; Sodium: 340 mg; Fiber: 7 g; Sugar: 4 g; Vegan

TURKEY AND SWEET POTATO SOUP

This comes from the Family Time newsletter. It starts off, "Turkey, sweet potatoes, sage - it’s Thanksgiving in a bowl! Half of the sweet-potato mixture is pureed, thickening the soup every so slightly and coloring it a pretty pale orange." Serves 4; Prep Time: 10 minutes; Cook Time: 25 minutes

To view this online, click here.

2 tablespoons butter

1 onion, cut into thin slices

1 1/2 teaspoons dried sage

1 pound sweet potatoes, peeled and cut into 1/2-inch cubes

1 1/2 quarts canned low sodium chicken broth

2 teaspoons salt

1/4 pound green beans, cut into 1/4-inch pieces

1/4 teaspoon fresh ground black pepper

1 pound turkey cutlets, cut into approximately 1 1/2-by-1/2-inch strips

In a large pot, melt the butter over moderately low heat. Add the onion and sage and cook, stirring occasionally, until the onion is translucent, about 5 minutes.

Add the sweet potatoes, broth, and 1 teaspoon of the salt. Bring to a boil. Reduce the heat and simmer until the sweet potatoes are tender, about 10 minutes.

Transfer half the soup to a food processor or blender and puree. Return the pureed soup to the pot and add the green beans, the remaining teaspoon salt, and the pepper. Simmer until the beans are just tender, about 8 minutes.

Stir in the strips of turkey. Cook until the turkey is just done, about 1 1/2 minutes.

PEPPERMINT RIBBON CAKE

This comes from the Taste of Homenewsletter. It starts off, "With its pretty pink layer and fabulous mint flavor, this is a great holiday dessert. Because I work full-time, I like the fact that it calls for a convenient cake mix." Makes 12 servings; Prep: 20 min. Bake: 35 min. + cooling

To view this online, click here.

Ingredients

1 package white cake mix (regular size)

1/2 teaspoon peppermint extract

1/2 teaspoon red food coloring

1/2 cup plus 2 tablespoons crushed peppermint candies, divided

1 cup confectioners' sugar

1 tablespoon 2% milk

Directions

Prepare cake batter according to package directions. Transfer 1 cup to a small bowl; stir in the extract, food coloring and 1/2 cup crushed candies.

Spoon 2 cups of remaining batter into a greased and floured 10-in. fluted tube pan. Carefully top with peppermint batter; do not swirl. Top with remaining plain batter.

Bake at 350° for 35-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Combine confectioners' sugar and milk; drizzle over cake. Sprinklewith remaining crushed candies.

Nutritional Facts: 1 slice equals 300 calories, 10 g fat (2 g saturated fat), trace cholesterol, 312 mg sodium,