Thanksgiving Shepherd's Pie

I hope everyone had a great Halloween, because around here, it barely existed!  Bella's school finally had their Halloween parade 2 days ago.  Trick or treating was postponed over a week, then turned out to be a big dud.  A whole lot of anti-climactic excitement, thanks to that bitch named Sandy :(

I guess there isn't much you can do about it except move forward...so, let's focus on Thanksgiving!

I actually made this a few weeks ago, before Sandy trampled through our area, when I was feeling the Turkey Day spirit.  This is a perfect leftovers dish (you can easily sub turkey breast for ground turkey), or something to make when you're looking for a healthier version of the real thing.

Thanksgiving Shepherd's Pie

4 sweet potatoes, peeled and cubed
2 tablespoons butter
1/4 cup milk (add slowly incase it isn't all needed)
salt and pepper

1 tablespoon extra virgin olive oil
1 onion, chopped
2 cloves garlic, chopped
1 pound ground turkey
salt and pepper
1 teaspoon garlic powder
1/2 teaspoon thyme
1 can corn, drained
1 1/2 cups string beans, slightly steamed (best if still a bit crunchy)

Boil potatoes until soft.  Drain and put back in pot.  Add butter, milk, salt and pepper, and mash until smooth.

Preheat oven to 375 degrees.  Heat oil in a large skillet, then add onion and garlic.  Season with a little salt and pepper.  Add turkey, thyme and garlic powder, and cook until no longer pink.  Add corn and string beans.  Stir together and cook a few more minutes.  Remove from heat.

Put turkey mixture in a 9 inch deep dish pie pan.  Top with mashed sweet potatoes.  Cook for about 30 minutes.  Remove from oven and let cool for a few minutes before serving.

Sweet Ham & Swiss Sliders

I've been intrigued by this recipe for a long time now, so I recently tried it and took it along to a party.  What a crowd pleaser!  And it couldn't have been easier to make.

I mean, seriously, what's not to love about this?

I made a few adaptations, like using large onion rolls cut in 4, instead of slider rolls (gotta improvise when you can't find what the recipe calls for!), and I also made a batch with turkey instead of ham.  They were equally delicious :)

I think this post is perfect as far as timing goes, considering football season has begun!


Sweet Ham & Swiss Sliders
adapted from Heather Likes Food

8 large onion rolls
24 slices ham (or turkey)
16 slices swiss cheese
1/4 cup mayonnaise
1 1/2 tablespoons Dijon mustard
8 tablespoons butter, melted
1 teaspoon garlic powder
1/2 teaspoon Worcestershire sauce
1/4 cup brown sugar

Preheat oven to 400 degrees.  In a 9x13 baking pan, or on a rimmed baking sheet, place bottom halves of rolls.  Top each with ham and cheese (enough so all is evenly distributed among all of the bread).  Spread a little mayonnaise on each top half roll and place on top of ham and cheese.  Make sure rolls are snug together.

In a small bowl, combine mustard, butter, garlic powder, Worcestershire sauce and brown sugar.  Mix until combined.  Pour evenly over rolls.  Cover with foil and refrigerate until ready to bake (or bake right away).

Bake covered for 10 minutes, then remove foil and bake for another 5-10 minutes or until tops are browned and cheese is melted.

Chipotle Turkey Meatloaf

I swear, I think it took me over an hour to decide what to do with ground turkey last week.  Normally, I'm not so indecisive when I'm cooking (put a menu infront of me and that's a whole different story).  But for some reason, I was stumped.

I knew I wanted something that was easy to prepare and could be made in advance.  Then I came across this, and with a few adaptations we had a big hit!  Pretty healthy too.

Chipotle Turkey Meatloaf
heavily adapted from The Perfect Pantry

1 lb lean ground turkey
3/4 cup bread crumbs
1/4 cup ketchup
2 tablespoons chipotle in adobo (cut back the amount for less heat)
garlic powder
salt and pepper
1 1/2 tablespoons pecorino romano

Preheat oven to 375 degrees.  Lightly oil a loaf pan or baking pan (if you want to free form).

Combine all ingredients in a bowl.  Mix gently with hands and place in pan.  Bake for about 40 - 45 minutes, until cooked through.

Linked to: Tastetastic Thursday

Teriyaki Turkey Burgers

This time around our recipe swap theme was one of my favorites...burgers (and sandwiches, too).  Frank just isn't a big fan of burgers for dinner at home, or even when we're out.  I mean, don't get me wrong...he'll eat them :) but it would just never be his first choice.  So, I made this for myself for lunch while he was at work.

I was happy to receive a recipe that I hadn't tried before.  Stef from Kickin it in the Kitch submitted it and it was really good!  I had to grill a few extra pieces of pineapple (couldn't resist) but hey, at least I ate it without a bun :)

Thanks for a great recipe, Stef!

Teriyaki Turkey Burgers
slightly adapted from Kickin it in the Kitch

1 cup breadcrumbs
1 can pineapple rings, drained (reserve 1/4 cup liquid)
2 tablespoons low sodium soy sauce
1 pound lean ground turkey
teriyaki sauce for basting
jalapeno slices

Combine breadcrumbs, juice and soy sauce in a bowl and mix.  Add meat and mix well.  Shape into 4 patties.

Grill for about 10-12 minutes, brushing occasionally with teriyaki sauce.  With a few minutes left, add pineapple to grill and cook for a minute or two on each side.  Baste with sauce if you like.  Plate burger and top with pineapple and jalapeno.

Turkey Barley Vegetable Soup

Well, it was nice while it lasted.  Who could complain about 70+ degree temps in mid March for well over a week?  It was a beautiful preview of what's to come.

And now, the weather has shifted back to more seasonable conditions, which actually is fine by me because I like it a little chilly :)  So, keep your crockpot on the counter, your dutch oven on the stove, and soups on the menu.  At least for a little while longer.

This soup is ridiculously easy and perfect for a quick weeknight meal.  And SO good.  Use whatever veggies you have on hand, and feel free to sub ground beef or chicken if you like.

Turkey Barley Vegetable Soup
from Real Simple

1 tablespoon extra virgin olive oil
1/2 pound ground turkey
1 onion, chopped
1 carrot, chopped
1 celery stalk, chopped
6 cups chicken broth
1/2 cup pearl barley
salt and pepper
3 cups baby spinach leaves, chopped

Heat oil over medium high heat in a dutch oven.  Add turkey and cook until brown, about 3-5 minutes.  Remove and set aside.

Add onion, celery and carrots and cook until softened, about 3-4 minutes.  Return turkey to pot and add broth and barley.  Season with salt and pepper.

Reduce heat and simmer until barley is tender, about 25-30 minutes.  Add spinach and serve.  (if freezing or making ahead, do not add the spinach until ready to serve)

Serves 4.

Turkey Sloppy Joes

There are different meals that are staples in certain homes.  If you're a regular reader of my blog, you know what some of ours are :)  What are yours?

One meal that I know is a popular staple with some families is sloppy joes.  And that's great.  It's just not something I remember eating much at all growing up...and until now, a meal that I never made.

All I picture when I hear the words is a Manwich can.  Do they even make that anymore?

Anyway, the mood struck me recently, and I caved.  With a healthier version.  On homemade rolls (another first!!!  recipe coming soon).

Thumbs up for sure.  This could be a new staple for us...and hopefully for you, too!  You could even make it your healthy option for Super Bowl Sunday, that is, if you're considering one :)

Turkey Sloppy Joes
slightly adapted from Martha Stewart

1 tablespoon extra virgin olive oil
2 cups chopped carrots
1 medium onion, chopped
2 garlic cloves, minced
salt and pepper
3 tablespoons tomato paste
3/4 pound ground turkey
1 (28 ounce) can crushed tomatoes
2 tablespoons dark brown sugar
1 tablespoon apple cider vinegar
1 teaspoon Worcestershire sauce
4 sandwich rolls

Heat oil over medium heat in a large saucepan.  Add carrots, onion and garlic and season with salt and pepper.  Cook for about 4-5 minutes, until soft.

Add tomato paste and cook another minute while stirring.  Add turkey and cook another 4-5 minutes until no longer pink, while breaking meat up with a spoon.

Add tomatoes, sugar, vinegar and Worcestershire.  Cook, stirring occasionally, until slightly thickened, 12-14 minutes.  Serve on rolls.

Linked to: Tastetastic Thursday

Spaghetti Squash with Turkey & Veggies

I'm glad Frank has hopped on the spaghetti squash train.  He loves it!  There isn't much not to love - it's delicious, healthy and versatile.  We've had it three times in the past two weeks, prepared differently each time.

This meal is super easy to make and quick enough to prepare during the week.  You can always roast the squash ahead of time if you're really crunched for time.  Just heat it through with the turkey once it's cooked.

It's a pretty dish, too!

If you have a hard time cutting the squash in half (like I usually do), pop it in the microwave for a few minutes first.  It'll soften it up a bit.  You could also boil it for a little while.

Feel free to add any other veggies you like (zucchini, eggplant, spinach...anything goes!).  Ground beef, pork or chicken may also be substituted.  Use your imagination!

Spaghetti Squash with Turkey & Veggies
1 spaghetti squash, cut lengthwise, pulp and seeds removed
1 pound ground turkey
extra virgin olive oil
1 onion, chopped
3 cloves garlic, chopped
1 cup chopped carrots
1 (8-10 ounce) package mushrooms, sliced
salt and pepper
1 teaspoon garlic powder
1 teaspoon dried basil
1/3 cup dry white wine
grated pecorino romano cheese (optional, for topping)

Preheat oven to 375 degrees.  Line a baking sheet with foil and place squash halves, inside side down, on the pan.  Bake for about 40-45 minutes, or until tender.

Meanwhile, heat oil in a large skillet over medium high heat.  Add turkey, carrots, onion and garlic.  Season with salt, pepper, garlic powder and basil.  Cook until turkey is no longer pink, about 4-5 minutes.  Add mushrooms and cook another minute or two, until soft.

Add wine and lower heat to medium.  Cook until liquid is almost gone.  Taste and adjust seasoning, if necessary.

Scrape insides of squash out into a bowl.  Mix in salt and pepper to taste.  Plate a healthy portion of squash, followed by turkey mixture.  Top with grated pecorino romano, if desired.  Serve.

Beans, beans, good for your heart

I love beans.  Frank doesn't love beans.

I miss beans.

I was happy to receive my assigned recipe for our latest swap, which was a one-pot meal theme.  Turkey black bean chili, you say?  Yes, please!

I cooked it up (pretty quickly, I might add) while Frank spent the night at the Jets game.  It made for a great dinner with some sour cream, cheddar cheese, scallions and a few tortilla chips.

Then I was sick for the next few days, so I added a little (oh who am I kidding...a LOT) hot sauce each time I heated it up for lunch.

There are some serious sinus clearing, throat healing properties in this dish.

Nicole from Prevention RD has some great, healthy dishes...this one is a winner, for sure.  I'll be making this again and freezing it for my dinners without the bean hater :)

Turkey & Black Bean Chili
slightly adapted from Prevention RD

1 tablespoon extra virgin olive oil
1 large onion, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
4 garlic cloves, chopped
1 pound ground turkey
2 (15 ounce) cans black beans, drained and rinsed
1 (28 ounce) can diced tomatoes, undrained
3 tablespoons chili powder
2 teaspoons chipotle chili powder
1 1/2 tablespoons cumin
1 teaspoon dried oregano
salt to taste

Heat oil in a dutch oven over medium high heat.  Add onion, pepper and garlic, and stir and cook until softened.

Add turkey and cook for about 3 minutes, or until no longer pink.  Stir in beans, tomatoes, chili powder, cumin, salt and oregano.  Bring to a boil.  Reduce heat and simmer, covered, until vegetables are tender (about 45 minutes).

Taste and adjust seasonings if necessary.  Spoon into bowls and add your favorite toppings.

Serves 6.

No way.

So, I get home from a dinner and come home to find some crazy talk all over my Facebook feed.  Snow?  THIS WEEKEND?  Say whaaaaa?  I couldn't even click on any links about it - I'll remain in denial, thanks.

The good news is, I've been cooking lots of "housebound" meals...and I have another one to share with you now.  Unlike me, if you choose not to deny, you can arm yourself with the necessary ingredients to make this during the "S" word.

Now, no more mentioning that dirty 4 letter word until at least December, mmm-kay?

Lentil, Kielbasa & Garlic Stew

slightly adapted from Good Housekeeping

2 tablespoons extra virgin olive oil

2 pounds turkey kielbasa, cut into bite size chunks

1 large onion, chopped

1 1/2 cups baby carrots, cut into small chunks

4 medium stalks celery, chopped

8 cloves garlic, chopped

6 cups water

2 cans (14 oz) chicken broth (or homemade)

2 cans (14 oz) diced tomatoes

1 1/2 bags (16 oz) lentils, picked over and rinsed

Heat oil in a large pot, then add kielbasa (divide if necessary).  Cook until brown, then then transfer to plate.

Add onion, celery and carrots to pot and cook until golden.  Add garlic and cook another minute.  Add water, broth, tomatoes and lentils to pot and bring to boil.  Reduce to medium-low and cook uncovered for about 40 minutes, or until lentils are tender.  Stir in kielbasa and heat through.  Serve.

Serves 10.

Running late? Make this!

This dish was apparently quite popular before I joined the food blogging world.  I made it once before with Velveeta, but thought it would be nice to have a healthier version... preferably one that uses items I usually have on hand (Velveeta is NOT one of them!)

The recipe on Delish was appealing to me, and I made some adaptations.  The result was a great one - Frank loved it, too.  I know we enjoyed the one I made last year, but this was even better and will stay in our rotation for the reasons I stated above.

You can never have too many easy, quick, healthy, don't-have-to-think-much-about-it meals to choose from on busy nights...this is one you need to keep in mind!

Creamy Taco Mac - The Healthy Way
adapted from Delish

1 box elbows
1 pound ground turkey
1/2 onion, chopped
1 cup tomato sauce
2 teaspoons cumin
1 tablespoon chili powder
1 tablespoon garlic powder
salt and pepper to taste
1/2 cup light sour cream
3 oz. light cream cheese
shredded cheddar cheese for topping

Cook pasta according to package directions and drain.  Set aside.

In the same pot, cook turkey and onion until brown.  Add tomato sauce, cumin, chili powder, garlic powder, salt and pepper.  Stir and simmer for a few minutes.

Add pasta, sour cream and cream cheese, and stir to combine.  Simmer for another few minutes, then remove and plate.  Top with cheddar cheese before serving.

Serves 4.

Linked to:  These Chicks Cooked
                   It's A Keeper Thursday
                  Skinny Blog Hop

Too warm for comfort?

We've had a TON of rain lately.  Yesterday ended up being a beautiful day but before that, it was doom and gloom for quite some time.  So, there was lots of comfort food being cooked up over here...dishes that wouldn't normally be gracing our table in mid May.

I came up with this recipe several years ago and love it.  It's much different from the way my Mom made meatloaf while we were growing up...which was also delicious, but not as healthy.  I love how moist this stays (even though it's turkey) because of the spinach.  And the cheese really adds a little something special to it.

I've shared this with many friends through the years and it always gets rave reviews.  Now if I could only get Bella to eat it...

Melissa's Turkey Meatloaf

1 1/4 pounds ground turkey

1 egg

1 cup shredded part skim mozzarella cheese

1/2 cup Italian bread crumbs

1 10 ounce package frozen chopped spinach, cooked and WELL drained

Preheat oven to 350 degrees.  Spray a loaf pan with cooking spray, or use a 9x13 pan for a free-form meatloaf.

Put all ingredients in a bowl and mix until just combined.  Do not overhandle.  Place in pan and bake for approximately 55 minutes, or until browned.  

Serves 4.

WW Points+ per serving = 8

A burger that'll keep you in your jeans

This burger definitely falls under the healthy category - a must for BBQs this summer if you're counting calories.  The recipe came from one of the swaps I participate in, and I have to say, I was a little skeptical about it at first.

I knew that the zucchini would give the turkey meat an even softer texture than it already had...combine that with the fact that there was no bread, and I got nervous.  Then, I formed the burgers and really got worried.  They were super soft...so soft that I was afraid they'd break while on the grill.

Well, not only did they stay together...they were delicious!  I topped them with swiss cheese, and of course I had a nice big slice of onion on mine :)

Zucchini Turkey Burgers
from Whitney (recipe swap participant)

1 lb. lean ground turkey
1 egg
1 zucchini, grated
1 teaspoon hot sauce
salt and pepper to taste

Mix ingredients and form into patties.  DO NOT overhandle meat, as it will already be delicate.  Cook on grill over high heat.
Makes 4 burgers.

WW Points+ per burger = 5

Panini, please!

The theme for our weekly recipe swap this week was sandwiches.  I was happy to see that I got a panini recipe from my friend Lauren, from Lauren's Kitchen...they always go over well in our house.  How can you go wrong with a fresh, hot sandwich oozing with cheese and stuffed with all other kinds of goodies?

Frank had the sandwich that she submitted - turkey pesto panini - and he really enjoyed it.  I used fresh turkey and fresh mozzarella, and a nice short loaf of Italian bread.  Delicious.

I was in the mood for something a little different.  I had a small roll and some brie, so I used the rest of the turkey and made a quick honey mustard sauce (mayo, yellow mustard, honey and some paprika) to use as a spread.  And I had some kale chips with it.  Yum.

You can't deny the greatness of panini.

Getting your hands dirty

There's nothing neat about this dish, but that's part of what makes it so great...not to mention the fact that it's really good for you.  Another delicious low carb dish!  I made this (a different variation) a few years ago and decided it was time for it to resurface.  It'll definitely be a staple in our house now.


Feel free to adjust the heat level according to your liking (I went as far as I could go without burning up Frank's wimpy sensitive stomach).  Ground pork, beef or chicken would work well, as would shredded chicken.  I don't know much about tofu but I'm guessing that would be okay too.  


The peanuts give it a nice added touch and some great texture.  Next time I'll probably add water chestnuts for even more crunch.

I made the turkey ahead of time and reheated it before serving.  It could even be done the night before - so convenient and easy!  For sides, I made brown rice, seasoned with some garlic and soy sauce, and steamed green beans.  


Spicy Asian Turkey Lettuce Wraps
adapted from Kalyn's Kitchen


2 tablespoons canola oil
1/2 cup red onion, chopped
2 garlic cloves, chopped
2 tablespoons ginger root, peeled and grated
1 1/2 lbs. ground turkey
4 tablespoons soy sauce 
2 tablespoons sriracha
1/2 cup chopped fresh cilantro
1/3 cup chopped peanuts 
1 head red leaf lettuce


Heat oil in a large non-stick frying pan, add onion and saute about 2 minutes, then add garlic and ginger root and saute another minute.

Add ground turkey to frying pan and break apart, then add soy sauce and Sriracha. Cook until the turkey is brown and crumbling apart, and the sauce is slightly reduced, about 5 minutes.

While turkey cooks, wash and chop fresh cilantro. Remove the core end from lettuce and separate leaves. Chop peanuts and put in small bowl to serve at the table.

When turkey is done, add chopped cilantro and cook 1-2 minutes more. 

Place turkey mixture on lettuce leaf, sprinkle with peanuts, and fold the leaf closed to make it easy to grab and eat.


Linked to: What's On Your Plate? hosted by Good Cheap Eats

Swappin' recipes.

I love participating in recipe swaps...so much fun!  Plus, you get to see other people's interpretations of different recipes...like mine, with the recipe I received that belongs to Sarah from A Taste of Home Cooking.

Lately I've been taking part in some food challenges, doing a lot of baking (obviously), and am planning a special meal for Valentine's Day, so I've been spending a lot on various food items.  When I saw Sarah's recipe for this dish I already had most of the ingredients, with the exception of a few that I knew would be easy substitutes...not to mention make the dish healthier.  So, I went with it.

The subject for this swap was an easy weeknight meal - something that could be made in less than 30 minutes, or prepped quickly and thrown in the crockpot.  This meal definitely fell under the 30 minute mark, and certainly wasn't short on taste.  Frank really liked it, too.  We'll be seeing it again soon :)  Thanks, Sarah!

Skillet Turkey Stroganoff
adapted from A Taste of Home Cooking

1 1/2 pounds ground turkey
Salt and pepper
4 tablespoons vegetable oil
10 ounces white mushrooms, sliced thin
1 onion, chopped fine
2 tablespoons flour
1 1/2 cups chicken broth
1 1/2 cups beef broth
1/3 cup brandy
1/3 pound Dreamfield Spaghetti
2/3 cup light sour cream
2 teaspoons freshly squeezed lemon juice

Brown the ground beef in a skillet with 2 tablespoons oil.  Add a pinch of salt and pepper.  Use a tight-fitting lid until cooked through, then remove to a bowl.


Heat remaining 2 tablespoons oil in now-empty skillet until shimmering. Cook mushrooms, onion, and 1/2 teaspoon salt until liquid from mushrooms has evaporated, about 8 minutes. Stir in flour and cook for 30 seconds, then add both broths and the brandy, and return turkey and accumulated juices to pan. 

Stir spaghetti into turkey mixture, cover, and cook, stirring occasionally, until pasta is tender, 10 to 12 minutes. Off heat, stir in sour cream and lemon juice. Season with salt and pepper.