Archives for posts with tag: turkey

Ginger Curry Turkey with Brown Rice Noodles

May 20, 2015 //
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This recipe is being posted out of sheer luck. Well, maybe some skill was involved, but there was luck there too. Getting dinner to the table last night was hectic to say the least. It was very busy and loud in my kitchen. I was hoping it would be yummy. I wasn’t convinced though as I scooped it into bowls. My cooking had been a touch distracted. I had two boys who equally wanted attention. One wanted to help me cook and CHOP food. The other had bumped his head as I started prepping and so he wasn’t in the mood to be left in the pack and play for an extended period of time. (He hit his head because he is a 7 month old baby who is already cruising along furniture and he has no fear!)

I learned to trust myself a little more. Or at least give myself some credit. This dish was so yummy! We were all raving about it.

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Ginger Curry Turkey with Brown Rice Noodles

  • 1lb ground turkey breast
  • 1/2 sweet onion, chopped
  • 1 garlic clove, chopped
  • olive oil
  • 2 tbsp Ginger Rice Vinegar
  • 1/2 Tbsp Malaysian Ginger Curry
  • 1/2 tsp sea salt
  • 1/4 tsp red pepper flakes
  • 2 head broccoli
  • 4 small carrots, chopped
  • a couple handfuls of spinach, chopped
  • Brown rice noodles, cooked according to package
  • Sambal Oelek, optional.

Combine the onion and garlic in a large pan or stir fry pan. Pour olive oil over to coat pan. Cook until onions begin to get tender. Add the turkey meat and begin to brown. Add the vinegar, curry powder, and sea salt.

Meanwhile cook the noodles according to package.

Once the meat is browned through add the red pepper flakes, carrots, and broccoli. Once veggies are tender add the spinach and cook until spinach wilts. Add the cooked noodles, breaking them apart into smaller pieces. Mix all together well. Serve in bowls with a scoop of Sambal Oelek if desired. It gives it a nice spiciness!

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Savory Turkey and Veggies with Roasted Potatoes

April 17, 2015 //
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I have had a taste for tomatoes all of the time lately. Maybe it is the spring air that has been surrounding us daily. Something about a nice fresh tomato screams warmer weather. That partially inspired this dish. The other part was my 4 year old. I listed off all of the things I could potentially cook and he picked the turkey and potatoes. I truly get giddy over the fact that my child is so open to eating all of these yummy veggies. Eggplant, tomatoes, and zucchini all in one dish. It is not always easy at dinnertime with a 4 year old, but we have been consistent in our rules that he has to eat what I serve. It has paid off. I remember when he wouldn’t touch meat and veggies could be a trip as well. Now he picks turkey and begs me to buy eggplants and cauliflower! I haven’t served a legit salad in a while though because he has a deep hatred for them and I have just been too busy basking in the victory that is my child begging for all of these other veggies. Ha! Summer is creeping in though and my salad cravings will increase…..Maybe by the time he is 5 I will have conquered the salad battle as well!

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Savory Turkey and Veggies with Colorful Roasted Potatoes

  • 1lb white meat ground turkey
  • 2 Tbsp Olive oil
  • 2 garlic cloves, pressed
  • 1 Tbsp Italian Seasoning
  • 1 lemon juiced
  • 2 Tbsp White Balsamic Vinegar
  • 1/4 tsp ground mustard
  • 1/4 tsp sea salt
  • 1/2 eggplant, diced
  • 2 vine ripe tomatoes, diced
  • 1 zucchini, zoodled

Heat the garlic in the olive oil for 1-2 minutes, until it is sizzling and fragrant. Add the ground turkey and begin to brown. Breaking up the pieces with your spoon. Once some of the pieces are turning white, add the Italian seasoning, lemon juice, white balsamic vinegar, ground mustard, and sea salt. Continue to cook until you no longer see pink bits, breaking up the pieces as it cooks. Add the eggplant and tomatoes. Cook until the eggplant until is soft and the tomatoes start to fall apart. Add the zoodles and cook another 2-3 minutes for the zucchini to get tender.

I served this over my Roasted Potato Bites. The only thing I did different was skip the lemon juice in this recipe. I just roasted them with the olive oil and sea salt. It was a nice compliment to the turkey.

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Red Meat Sauce

March 21, 2015 //
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Last night I wanted something simple and fast to whip up. We decided to go swimming around 5pm, which is often dinnertime in our home. We had a blast. I eventually had to get out of the pool because the baby was not napping and the monitor was going nuts. Jackson and Jason stayed swimming. I had Alex, who wanted to play and be by me in general. I kind of wanted to play too! Which I did. So simple it was. My meat sauce is the easiest!

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Red Meat Sauce for Pasta or Zoodles

  • 1lb white meat ground turkey
  • 1 Tbsp olive oil
  • 1 garlic clove, pressed
  • 1 Tbsp apple cider vinegar
  • 1 tsp Italian Seasoning. I use this
  • Several handfuls of spinach, chopped
  • 1 Jar all natural pasta sauce. I use Mario Batali Tomato Basil Check out the ingredients. No junk is added. No added sugars. All natural ingredients. There are even carrots in it! So it is my go to pasta sauce.
  • Cooked pasta of your choice or zoodles. The boys had pasta I had zoodles.

Prepare a pot with boiling water for your pasta. Once boiling add your noodles and cook until al dente.

Heat garlic and olive oil in a large pan. Add the turkey. Begin to brown. Add the vinegar and Italian seasoning. Mix well. Continue to brown. Once all pieces look like they have begun to cook, add the spinach and again mix well. Let spinach wilt a bit. Add sauce and bring to a simmer. Let sauce continue to simmer until your pasta is done.

Meanwhile if you are opting for zoodles, take 2 zucchinis (more if you are feeding more than one person with them) and spiralize them with your spiralizer. 5 minutes before you’re ready to serve the meal, sauté the zucchini in a drizzle of olive oil until the zoodles are tender.

Serve sauce over your noodle of choice!

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Categories dinner, Recipes