Slow Cooker Turkey Dips

Slow Cooker Turkey Dips
The-Skipper-Bunch

3 Tbsp room temperature butter
1 Tbsp fresh thyme
1 Tbsp fresh rosemary
salt and pepper
1 onion, sliced thinly
1/2 c chicken broth
3 tbsp Worcestershire sauce
1 (3-pound) turkey breast
6 Sub rolls
3 Tbsp soft butter
1 tsp garlic
12 slices cheese

--- In a small bowl, combine the room temperature butter, thyme, rosemary, salt and pepper. Set aside. Add the sliced onions, chicken stock, and Worcestershire sauce to the bottom of your slow cooker. Add the turkey breast. Cover the turkey breast with the reserved herb butter. Cook on high for 4 to 6 hours. The turkey needs to reach an internal temperature of 170 degrees. Take the turkey out and cover it with foil. Let it rest for 10 minutes before slicing. Reserve the onions and the broth. Slice the turkey as thinly as you can. Preheat your broiler. Combine garlic powder and butter, butter the rolls. Add slices of turkey and onions. Top with cheese and broil until the cheese melts and the rolls are lightly toasted. Serve with the reserved broth on the side.

Skinny Salisbury Steak with Mushroom Gravy

Lean ground beef and turkey are combined with breadcrumbs and sauteed onions then shaped into patties and simmered in a mushroom gravy to create a lightened version of this retro American dish. Serve this with Skinny Garlic Mashed Potatoes, Skinny Buttermilk Mashed Potatoes or for a low-carb option Creamy Cauliflower Puree and you have a complete meal.


It's hard not to imagine a TV dinners when you think of Salisbury Steak, originally a poor man's beef dish made with ground beef and fillers, shaped to resemble a real steak back in the great depression when steak was a luxury. 

I recently was asked to create a lightened up Salisbury Steak, and I was excited to play around with this! For my skinny version, I combined turkey and lean beef to keep it light yet still maintain a beefy flavor. The addition of mushrooms to the gravy completes the dish sneaking in vegetables and giving this a wonderful flavor. My family loved this, from my picky teen, toddler and husband. I'm sure yours will too!!

Skinny Salisbury Steak with Mushroom Gravy
Skinnytaste.com
Servings: 8 • Size: 1 patty with mushroom gravy • Old Points: 4 pts • Points+: 5 pts 
Calories: 202.8 • Fat: 7.8 g • Protein: 21.7 g • Carb: 10 g • Fiber: 1.2 g • Sugar: 1.7 g
Sodium: 524.7 mg  Ingredients:

• 1 1/2 tsp oil
• 3/4 cup onions, minced
• 1 lbs 93% lean ground beef
• 1 lb 93% lean ground turkey
• 1/2 cup dry breadcrumbs
• 1 large egg
• 1 large egg white
• 2 cups beef broth
• 1/4 tsp salt
• 1/8 tsp ground black pepper, to taste
• 8 oz sliced mushrooms
• 2 tbsp all-purpose flour
• 2 tbsp tomato paste
• 1 tsp red wine vinegar
• 2 tsp Worcestershire sauce, to taste
• 1/2 tsp mustard powder
• 1/4 cup water
• chopped parsley for garnish (optional)

Directions:

Sauté

onions in oil over medium heat until golden brown, about 5 minutes.

In a large bowl,

combine

half of the sautéed onions, ground beef, ground turkey, bread crumbs, egg, egg white, 1/4 cup beef broth, salt and black pepper.

Shape

into 8 oval patties.

In a large deep skillet over medium-high heat,

brown

both sides of patties.

Set aside

on a dish.

Add mushrooms to the skillet, season with salt and pepper and sauté 2-3 minutes.
Return patties to the skillet with the mushrooms.

In a small bowl, blend flour and remaining broth until smooth. Mix in remaining onions, tomato paste, vinegar, water, worcestershire sauce and mustard powder.
Pour over meat and mushrooms in skillet.

Cover

and

cook

on low heat for 20 minutes, stirring occasionally. Serve over

Skinny Garlic Mashed Potatoes

with a vegetable on the side. Enjoy!!


Salisbury Steak with Caramelized Onion Gravy...from the kitchen of One Perfect Bite

Ingredients:
Onion Gravy
2 large red onions, thinly sliced
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3 cups low-sodium beef broth
1/2 cup dry red wine (optional)
1 tablespoon tomato paste
1 teaspoon cider vinegar
Salt and pepper
Meat Patties
1 pound lean ground beef
1/2 cup cooked white rice
1 egg yolk
1 teaspoon salt
1/4 teaspoon pepper
1 clove minced garlic
1 teaspoon Worcestershire sauce
3 tablespoons chopped parsley
1/2 teaspoon dried thyme
1 tablespoon olive oil

Directions:
1) To make gravy: Heat butter in a large sauté pan. Add onions and cook over medium-high heat, until onions start to brown, stirring occasionally. When onions are slightly softened and turning a deep honey brown, add 1/4 cup broth. Reduce heat, cover and continue cooking, adding more broth as needed to prevent caramelized bits at the bottom of the pan from burning. It should take at least 25 to 30 minutes to properly caramelize onions. Stir in flour and cook for about 2 minutes. Add wine and reduce by half. Stir in remaining beef broth and tomato paste. Stir in cider vinegar. Simmer for 10 minutes. Add salt and pepper to taste. Reduce heat to low and keep warm.
2) To make patties: Mix ground beef, rice, egg yolk, salt, pepper, garlic, Worcestershire sauce, parsley and thyme in a bowl. Shape into 4 oval patties about 3/4-inch thick. Heat olive oil in a large nonstick skillet set over medium-high heat. Sear patties about 3 minutes per side, or until a brown crust forms. Pour gravy over patties and simmer for an additional 10 minutes. Serve warm with mashed potatoes or noodles. Yield: 4 Servings.

Spaghetti with Turkey Meatballs

Spaghetti with Turkey Meatballs
Amy - amylz
Recipe courtesy The Neelys
 
Turkey Meatballs:
3 slices white bread, crust removed and torn into small shreds
1/4 cup whole milk
3/4 pound ground turkey (recommended: 93 percent lean dark meat)
1/2 pound Italian turkey sausage, casing removed
1/4 cup grated Parmesan, plus more for serving
2 tablespoons finely chopped parsley leaves
2 cloves garlic, finely chopped
Salt and freshly ground black pepper
Vegetable oil, for pan-frying

Spicy Tomato Sauce:
2 tablespoons olive oil
3 cloves garlic, chopped
1 teaspoons red pepper flakes
1 (28-ounce) can crushed tomatoes, in thick puree
1 teaspoon dried basil
1 teaspoon sugar
Salt and freshly ground black pepper
1 pound spaghetti, cooked al dente

For the meatballs: Preheat vegetable oil over medium heat. In a medium bowl, soak the torn white bread with the milk. Let soak for 1minute then remove the bread and squeeze out the excess milk. In another bowl, add ground turkey, turkey sausage, Parmesan, parsley, garlic and salt and pepper. Add milk soaked bread and mix all ingredients gently. Form meat mixture into 1 1/2-inch meatballs. In a large heavy skillet, add meatballs and cook until golden brown on all sides. Remove the meatballs to a paper towel lined platter. Repeat in batches until there are no remaining meatballs. Add meatballs to the cooked sauce and add salt and pepper, to taste. Cook for 10 minutes. For the sauce: Heat olive oil in a large heavy bottomed saucepan. Add garlic and red pepper flakes and cook until fragrant. Add crushed tomatoes and let simmer for 15 minutes. Add dried basil, sugar, salt and pepper. Toss spaghetti and sauce with meatballs in a large serving bowl. Top with grated Parmesan cheese.

Amy’s Notes: I use 1.25 pounds of ground turkey, leave out the sausage and double the sauce!

Turkey and Mushroom Shepard’s Pie

    6 medium russet potatoes
    •    2 tablespoons unsalted butter
    •    1/2 – 2/3 cup milk
    •    1 1/2 teaspoon kosher salt, plus more as desired
    •    1/2 teaspoon black pepper, plus more as desired
    •    1 teaspoon dried rosemary or 1 tablespoon fresh rosemary
    •    2 tablespoons olive oil
    •    1 pound ground turkey
    •    1 yellow onion, sliced
    •    2 cloves garlic, minced
    •    10 crimini mushrooms, sliced (about 2 1/2 cups)
    •    1 tablespoon all purpose flour
    •    1 1/4 cups mushroom broth
    •    1 tablespoon Worcestershire sauce
    •    2 ounces softened cream cheese
    •    1 cup frozen corn

    1.    Preheat oven to 325 degrees.
    2.    Place potatoes in a large pot of water and bring to a boil. Cook until fork tender and drain.
    3.    Return the potatoes to the pot add in butter and milk. Whip with a hand held mixer or use a potato masher. Once creamy, stir in salt, pepper and rosemary. Reduce heat to low and cover while you prepare the rest of the dish.
    4.    In a large skillet heat 1 tablespoon olive oil over medium heat. Cook turkey until cooked through and no longer pink. Drain and set aside.
    5.    In the same skillet heat the remaining tablespoon of olive oil, stir in onions, garlic and mushrooms. Cook until onions are softened and mushrooms have browned slightly, about 7 minutes. Stir in flour. Allow to cook 1 minute and slowly whisk in the mushroom broth. Continue cooking until sauce thickens slightly, about 3 minutes. Stir in cream cheese and Worcestershire. Once the cream cheese has melted return the turkey to the pan and stir in corn. Mix well. Season to taste with salt and pepper.
    6.    If your pan is oven proof, at this time spread the rosemary potatoes over the top. If you are transferring to a casserole dish, transfer the turkey mixture to a 9 x 13 baking dish. Spoon the mashed potatoes over the top.
    7.    Bake the Shepard’s Pie in the preheated oven for 25 minutes. Turn on the broiler and broil for 3 – 4 minutes or until potatoes brown slightly. Remove from oven and let stand for 10 minutes. Serve.




From here.

Perfect Every Time Baked Meatballs

Perfect Every Time Baked Meatballs

Ingredients:

• 1 lb ground turkey, 93% lean, not 99%
• 1/4 cup grated cheese, I like Pecorino Romano
• 2 small to medium garlic cloves, minced very small
• 1/3 cup chopped parsley, fresh parsley only
• 1/4 cup pre seasoned breadcrumbs, I like 4C
• 1 egg, beaten
• 3 tbsp extra virgin olive oil, I put it in the meat for a perfectly moist meatball
• 1 teaspoon salt
• 1/4 teaspoon fresh ground pepper, or 8 turns on the pepper wheel
• 1/3 cup olive oil  to moisten you hands with.

 Instructions:

In medium bowl, mix all ingredient together, except 1/3 cup olive oil, until just mixed. Over mixing will make them hard. Roll them into small balls,  scant 1/8 cup scoops at a time. They roll into 1 1/2 inch balls.  After you form each one, moisten you hands with olive oil and roll each one in you hands again to get a fine coating of olive oil onto them.  Arrange in a casserole with a little space in between each one or on a baking sheet.  Bake in a PREHEATED oven at 450 for 20-25 minutes.  Don't let them timer tell you when they're done, let the color. If they are browned at 20 minutes, then theyre done.  Its important to keep them small so they cook through and to not over brown them as they will dry out.

Servings: 6

Notes: these freeze beautifully, so make extra and you can pop them into a tomato sauce next week or next month!  They will keep for 2 months in an airtight container in the freezer. 

Recipe from Julia's Healthy Italian

Asian Turkey Meatballs With Lime Sesame Dipping Sauce

Asian Turkey Meatballs With Lime Sesame Dipping Sauce

    1/4 cup panko crumbs
    1-1/4 lbs 93% lean ground turkey
    1 egg
    1 tbsp ginger, minced
    1 clove garlic, minced
    1/2 tsp salt
    1/4 cup chopped fresh cilantro
    3 scallions, chopped
    1 tbsp low sodium soy sauce
    2 tsp sesame oil

Dipping Sauce

    4 tbsp low sodium soy sauce
    2 tsp sesame oil
    2 tbsp fresh lime juice
    2 tbsp water
    1 chopped fresh scallion

Preheat oven to 500°F.

Mix ground turkey, panko, egg, salt, scallions, ginger, cilantro, 1 tbsp soy sauce, and 2 tsp oil and mix with your hands until combined well. Shape 1/4 cup meat mixture into a ball and transfer to a baking dish. Repeat with remaining mixture. Bake until cooked through, about 15 minutes.

For the dipping sauce mix together lime juice, water, soy sauce, and remaining 2 teaspoons of oil in a bowl. Add scallions.

Transfer meatballs to a serving dish. Stir sauce, then drizzle meatballs with 1 tablespoon sauce.

Serve meatballs with remaining sauce, about 1 tbsp per person. Chances are you won't use all the dipping sauce.

Makes 12 meatballs.

Recipe from Gina's Skinny Recipes. 

Garlic and Ranch Turkey Burgers

Garlic and Ranch Turkey Burgers  
 
1 pound ground turkey
1 (1 ounce) package ranch dressing mix
1 egg
3 cloves garlic, minced
1/4 cup Worcestershire sauce
seasoned salt and pepper to taste


1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
2. Knead together the turkey, ranch mix, egg, garlic, Worcestershire sauce, seasoned salt, and pepper in a bowl until evenly combined; divide into 4 equal portions and form into patties.
3. Cook on the preheated grill about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).

This recipe is from allrecipes.

Turkey Meatloaf with Bacon and Swiss

Turkey Meatloaf with Bacon and Swiss
Summer aka The Skipper Bunch
Via: Palmabella's passion

2lbs ground turkey
4 slices bacon, cooked, cooled and crumbled
1/2 yellow onion, chopped
1/2 c breadcrumbs
1 egg
10-12 fresh sage leaves, chopped
2c shredded swiss cheese

--Preheat oven to 350. Saute onions in a skillet over med heat, about 3 mind and let cool. In a large bowl combine turkey, breadcrumbs, egg, sage, cooled onion and bacon, mix with hands. Add in 1c swiss then rest will be used to top. Bake loaf for 45 min, remove from oven top with remaining cheese. Bake 15 min longer or until cheese is melted and turning golden brown. Let stand 15 min before serving.

Slow-Cooked Turkey with Mustard Sauce

Slow-Cooked Turkey with Mustard Sauce

Ingredients:

4 turkey thighs, skin on, bone-in
Salt
4 Tbsp vegetable oil
1 large yellow or white onion, roughly chopped
1-2 large parsnips, peeled, cut into 1-inch pieces
2-3 large carrots, peeled, cut into 1-inch pieces
3 cups chicken or turkey stock
2 Tbsp brown sugar
1/3 cup yellow mustard
1 heaping Tbsp dry mustard powder
2 teaspoons chipotle or chili powder
4-6 Yukon Gold or other yellow potatoes, peeled, cut into 1-inch pieces
1 cup (packed) roughly chopped mustard greens, arugula, spinach, or parsley
1/4 cup whole grain mustard

Salt the turkey thighs well and set out at room temperature for 30 minutes.

Heat the vegetable oil in a large pan over medium-high heat for a minute or two. Pat the turkey thighs dry with a paper towel and set them skin side down in the hot oil to brown. Turn the heat down to medium. Let them brown well, at least 3-5 minutes, before turning. Don’t crowd the pan, the meat needs air flow around it to brown properly. Cook the turkey in batches if needed. When the thighs are browned, place them in a slow cooker or Dutch oven.

Sauté the onions in the pan once the turkey has browned, then add them to the slow cooker or Dutch oven.

While the turkey and onions are browning, place the stock in a medium pot and bring to a simmer. Whisk in the brown sugar, yellow mustard (reserve the whole grain mustard for the end of the recipe), mustard powder, chipotle and a little salt. Cook for a minute and add salt to taste. Depending on how acidic your mustard is you may need to add a little cider or white vinegar as well.

Add the carrots and parsnips to the pot with the turkey and onions. Pour the sauce over everything until the liquid is about 3/4 of the way up the sides of the turkey and vegetables. Reserve any remaining sauce. Cover and simmer on low, or cover and turn the slow cooker on high.

Cook in a slow cooker for 4 hours on high, or in a Dutch oven for 1 hour on simmer.

Add the potatoes and a little more sauce, if you have any. Cover and cook another 1-2 hours in a slow cooker, or 30-45 minutes in the Dutch oven.

Before serving, remove the turkey pieces from the pot, strip off and discard the bones and the skin, return the turkey pieces to the pot. Stir in the mustard greens, arugula, or other greens you are using. Stir in the whole grain mustard. Adjust seasoning, adding more salt, chipotle powder, and mustard to taste.

Serves 6-8 

From here.

Thai-Inspired Turkey Mini-Meatball Lettuce Wraps

Thai-Inspired Turkey Mini-Meatball Lettuce Wraps
(Makes 8-12 lettuce wraps, depending on how many meatballs you put in each, recipe adapted slightly from The South Beach Diet Taste of Summer Cookbook.)

Dressing:
4 T fish sauce (I like Three Crabs Fish Sauce, if you're not that used to fish sauce you might decrease it a little)
4 T rice vinegar (don't use seasoned vinegar, which contains sugar)
2 tsp. Asian sesame oil
1/2 tsp. red pepper flakes (more or less to taste, this was moderately spicy with this amount)

Meatballs:
1 lb. ground turkey (use turkey with not more than 10% fat for South Beach Diet)
1 tsp. finely minced garlic
1 T grated fresh ginger root
1 T Asian sesame oil
2 tsp. rice vinegar
1 tsp. soy sauce (regular or low sodium)
2 tsp. + 1 tsp. peanut oil or grapeseed oil (for frying meatballs)

Lettuce and garnishes:
1 small cucumber, cut in thin slices, then sliced into matchstick pieces
3/4 cup mint leaves (or use chopped cilantro if you prefer or when fresh mint isn't available)
8-12 lettuce leaves (I used romaine lettuce, but you could use other types, especially butter lettuce)

Mix together the fish sauce, rice vinegar, sesame oil, and red pepper flakes and let the dressing flavors blend while you make and cook the meatballs.

Chop garlic and grate fresh ginger root, then add sesame oil, rice vinegar, and soy sauce. Put ground turkey in a bowl, then use a large spoon to mix in the seasoning mixture. (The meat mixture is very soft. If you're not rushed for time I would chill the turkey mixture for 20-30 minutes before making the meatballs, or just make small patties instead of meatballs.)

Heat 2 tsp. peanut or grapeseed oil in a large heavy frying pan, then use a tablespoon-sized measuring cup to scoop out turkey to make meatballs (or small patties), adding each one to the hot pan as you make them. Cook the meatballs in two batches so you don't crowd the pan, cooking each batch until the outside is lightly browned and they're cooked through, about 5-7 minutes. (I added the other tsp. of oil when I cooked the second batch.)

While meatballs cook, wash and dry mint leaves (or chop cilantro) and cut the cucumber into thin slices, then slice into matchstick pieces. (You can also just chop the cucumber if you don't want to be that fancy.) Wash and dry lettuce leaves. (I used just the tender sweet inside leaves and saved the rest for salad.)

When meatballs are done, make lettuce wraps by putting 2-3 meatballs inside a piece of lettuce, drizzling on sauce, and topping with cucumber and mint or cilantro. If you make this for a dinner party, it would be fun to let guests assemble their own, and I'm betting you won't have any leftovers!

 

From here.

Curried Ground Turkey with Potatoes

Ingredients:

3-4 Tbsp vegetable oil
1 pound ground turkey (thigh meat if you can get it)
1 chopped onion
2 chopped garlic cloves
1-2 chopped fresh red chiles (optional)
A 1-inch piece of peeled ginger, grated fine
1/2 cup water
Salt to taste
1 Tbsp garam masala (or curry powder)
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon ground coriander
2 large Yukon Gold potatoes, peeled and cut into 1-inch chunks
2-4 Roma or other plum tomatoes, diced
1 cup fresh or frozen peas
1/2 cup (loosely packed) chopped cilantro or parsley
Heat the vegetable oil over medium-high heat in a large pot with a lid. When the oil is hot, add the ground meat, spreading it out over the pan. Try not to crowd the meat (you may need to cook in batches). Cook the meat without stirring, until it begins to brown.

Add the chopped onion and chiles. Stir and sauté for 4-5 minutes, or until the onion begins to color a bit. Sprinkle salt over everything.

Add the grated ginger and garlic, mix well and sauté for another 1-2 minutes.

Mix in the spices, water, and the potatoes. Stir to combine and cover. Turn the heat down to medium-low and simmer for 15-20 minutes, or until the potatoes are tender.

When the potatoes are tender, add the diced tomatoes and peas. Mix well and cover the pot. Cook 2-3 minutes. Add salt, if needed, to taste.
Right before you serve, mix in the chopped cilantro. Serve alone or with flatbread or white rice.

From here.