Here’s one more March 23, 2009
Posted by life2d in main course.Tags: ground turkey, low-fat
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Well, if I could keep this daily posting thing up, I will be caught up in a week or two. Anyway here is one more recipe that uses a frozen baggie of precooked ground turkey. It is a very quick, easy and delicious meal.
Shepherd’s Pie
2 cans mushroom
1 bag of precooked ground turkey’n onions
1 16oz bag of mixed frozen veggies
1 can of tomato sauce
1 teaspoon Worcestershire sauce
3/4tsp sugar
1/2tsp basil
1/2tsp spices (mixture or thyme)
mashed potatoes with garlic (5 big red potatoes, 1 TBSP vegan margarine, 1/4-1/2cup lactose free milk, 2-3 garlic cloves, salt and pepper to taste)
Fry meat and mushrooms while running cold water over the frozen veggies to separate. Add veggies to pan, stir well, then mix in tomato sauce, W. sauce , sugar and spices. Bring to a boil, cover and simmer 5-10 minutes. Drop mashed potatoes on top by the spoon-fulls, sprinkle with cheese if wanted, cover and simmer about 5 minutes more or until heated through.
Time to restock my freezer March 20, 2009
Posted by life2d in Uncategorized.Tags: ground turkey
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Well, this week I have realized I had already used my last little bag of pre-cooked ground meat, the starter of about half of the recipes I cook on a regular basis. I usually buy the 20oz prepackaged ground turkey, either the lean or extra lean depending on which is on sale.
This time it was the extra lean. I got four trays and cooked them in two batches, each with a very large chopped onion. As soon as the meat is browned (no more pink), I drain the fat , cool the mixture and divide into several small freezer bags. Two trays give me about 8-9 portions, so each individual bag would be about 4-5 oz, I guess.
I freeze the bags and when I need them, I just take out of the freezer, smack it a couple of times with a hammer to crumble it and proceed with my recipe. I never bother to defrost them. I keep a hammer near the kitchen and call it my ‘defroster’. 
Here are four of the baggies already frozen
Reorganizing March 13, 2009
Posted by life2d in main course.Tags: ground turkey, low-fat
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Shape into loaf in the middle of greased 13×9-inch baking pan.
Bake at 350°F for 45 minutes. Mix mustard and honey; brush onto meatloaf. Bake an additional 25 to 35 minutes or until cooked through (internal temperature reaches 165°F). Let stand 10 minutes before cutting into slices to serve.
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- Ready to go in the oven
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- My ‘confetti’ meatloaf
Yet another use for my pre-cooked ground turkey May 17, 2008
Posted by life2d in main course, Vegan.Tags: ground turkey, low-fat, pasta
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We love pasta here and could eat it several times a week with no problem. The one recipe I make the most is:
Pasta with meat sauce
Sometimes I substitute ‘fake ground meat’ for the turkey to make it vegan.
1 baggie of frozen cooked ground turkey with onions (or about 1 cup of ‘meal starters crumbles’)
1 can of sliced mushrooms
1 small can of sliced black olives (I use half of a big can and slice them myself)
1 jar or can of spaghetti sauce (most of the time I use Hunt’s cans)
1 pound of cooked pasta (I try to stick with whole wheat, sometimes it’s rotini, sometimes penne or thin spaghetti)
While I wait for the pasta water to boil, I slice the olives and stir-fry the drained mushrooms. I don’t bother defrosting the meat, I just take a hammer to the bag and crumble it. Then I add the meat to the non-stick frying pan with the mushrooms. Once everything is heated through I add the sauce and the olives and bring to a boil. Then I simmer on low until the pasta is done. You can serve the sauce over pasta or mix them both together and sprinkle with Parmesan cheese. (I skip the cheese on vegan days.) We had an avocado tomato salad with it.
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- Sauce and pasta mixed
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- Just the sauce one time when I’ve added some pieces of asparagus
I call it Taco Soup May 6, 2008
Posted by life2d in main course.Tags: ground turkey, low-fat
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Yesterday evening I had to be at school with one of my girls for a meeting , so I needed to make something quick we could eat before going, that could still be good an hour later when hubby would get home. I haven’t been grocery shopping for a while, so my fridge was kind of empty. This soup came mostly from the pantry. I almost always have some cooked ground turkey with onion in the freezer and I happen to have a little baggie left of that as well. Here is what I came up with:
Taco Soup
1-2 cups ground turkey & onion mixture (already cooked, frozen)
1 carton of organic chicken broth (32 oz.)
1 can of petite diced tomatoes
1 can of pinto beans
1 can of black beans
1 can of red kidney beans
2 cups of frozen corn
1 envelope of Taco seasoning (about 2 Tbls?)
Throw everything together in large pot, bring to a boil and simmer on low heat for 20 minutes. Makes about 10 servings.
Not the healthiest thing out there, but I did use low sodium cans of beans, since they didn’t need to be drained. You can serve with sour cream, salsa, shredded cheese and tortilla chips. We just had toasted bread with it and it was yum. Three of us went for seconds.
