I am always trying out chicken recipes since I can always substitute with turkey because of our allergy to chicken. And the easier the recipe the better as long as it is tasty! I came across a recipe not too long ago that sounded great and I wanted to try it out… however I’m the type that can never stick to the original recipe without changing it up or adding to it. I just find it is way too hard unfortunately to keep to the original.
Nevertheless, my version came out really tasty and the turkey came out very tender and I savored every bite and even went back for seconds!
This is by far the easiest meal and the most tastiest!
I love avocados, and have never stuffed them before. I really consider avocados to be one of my favorite foods – they’re delicious and not to mention good for you. I am trying hard to cut back on my carbs, probably not winning at the attempts however, definitely trying.
I wanted to make something refreshing, healthy and low-carb. So after making the Turkey Salad, I stuffed the turkey mixture into a very ripe avocado half. Lets just say lunch was gone within minutes because it was just too good to savor!
Earlier this week I took a turkey caucus placed it into a stock pot with a bunch of veggies and made turkey broth. After I canned all the broth, I removed all the bones and veggies and was left with 2.5 lbs of shredded turkey. From there I made a delicious Turkey Salad for making sandwiches.
The consistency of the turkey was / is like eating Tuna Salad once it is set and ready. No biggie, it is DELICIOUS and way tastier than tuna could ever be!
Now you can make regular Turkey Salad sandwiches, a Turkey Salad Melt or you can stuff an avocado half! Either / Or will make your mouth and tummy very pleased!
On our way home from the beach on Friday we stopped at this trendy restaurant in Santa Clara called World Wrapps. While we can’t eat the wraps/burritos, I can have them make a wrap into a rice bowl instead. The kids and I had their Polynesian Pork Wrapp which was really tasty. It consisted of Pulled-Pork served with Jasmine rice, a tropically inspired lemon slaw, and a Pineapple BBQ sauce. Now who wouldn’t think this was wonderful?
Today I decided I was going to try my hand at this dish with some leftover barbequed Turkey instead.
I took a can of pineapple tidbits and tossed them into the food processor with a cup of Kinder’s Mild BBQ Sauce to create my base sauce. I then cooked up some white rice and made a batch of coleslaw.
The sweet barbecue sauce with the flavors of the coleslaw go well together with the meal. It may not look like all that, but the flavors are spectacular together well you take each bite.
I loved Chicken Marsala. But since I was diagnosed gluten and chicken intolerant, I haven’t had Chicken Marsala in years. I came up with a clever idea that I was going to make my own with Turkey. I had bought pre-packaged turkey tenderloin. And while I did everything the same and just substituted turkey for the chicken and gluten free flour for regular flour — it came out dry. So I really didn’t try making it again for A LONG WHILE.
We usually buy whole turkeys and fill the deep freezer with 3 or 4 at a time. Normally I roast up the whole turkey and make turkey salad sandwiches with the left over meat. However, this time I decided I was gonna change it up and basically cut the raw turkey up.
I removed the drumsticks with the thighs still attached. Then I removed the breast meat with the wings still attached and threw everything into large container and was thinking I could get a good 4 meals out of this.
I immediately took the carcass which still had some nice raw turkey still attached to the bones and tossed it into a stock pot and made Turkey Noodle Soup.
Also, that night I made Turkey mirin because I didn’t have any Marsala wine in the house. And to my surprise EVERYONE LOVED IT! Normally my kids and husband tolerate my Marsala Sauce… but everyone said it was delicious and wanted seconds!
AND it was oh so MOIST!! I couldn’t wait for lunch leftovers that how delicious this meal was!
When I make pasta I always need a protein and veggie in it. I can’t handle eating the carbs alone it just feels like something is missing. And I love, love, love Alfredo Sauce and think it is the best pasta sauce out there! Anyhow, here is a fast and easy recipe that you can make in less than 30 minutes tops.
Ok, I have to admit — I truly have old favorites that my family eats over and over again — And Taco Salad is one of those meals. And with today being Cinco De Mayo — why not make this filling favorite.
I like to use ground turkey, ground beef or steak – depending on what I have one hand. I brown onions then the meat and season with Trader’s Joes Taco Seasoning.
Once the onions are limp and the meat is cooked add two cups water. Let simmer until nearly all the water has evaporated.
Wash and spin dry romaine lettuce then cut into bit size pieces. Add lettuce to a large bowl layered with tomatoes, cheese and avocados. Then add cooked meat to the salad.
Toss and serve immediately with sour cream and chips.
This sauce is sweet and pairs well with the turkey! And of course I love capers so it is a win win kind of dinner for my family!
Crockpot Turkey Tenderloin with an sweet red plum sauce
1/2 cup Red Plum Jam
1/2 cup packed brown sugar
1/2 cup Marin Wine
1/3 Cup Olive Oil
1/3 cup red wine vinegar
1/4 cup capers with juice
2 tablespoons garlic, minced
1 pound Turkey Tenderloin
Cooked diced zucchini
Place first eight ingredients in a crockpot and cook 2.5 hours on high. Anything longer and it will dry out the turkey.
Once cooked cut turkey into cubes. Place a nice helping of rice topped with Turkey and Zucchini then ladle Plum sauce over top.
I made a Roasted Turkey the other night and as usual I made a Turkey Bone Broth. Since my family has a food sensitivity to chicken I never use chicken broth let alone make chicken for that matter. And of course Turkey broth is a little hard to find at the store in my area.
So I make Turkey Bone Broth every time I Roast a Turkey which is about 3-4 times a year. I then place the broth into jars and stick them in the basket of my deep freezer for later usage for recipes or soups.
Making bone broth is extremely easy if you have a crockpot. I usually take poultry shears to the Turkey bones, but this bird was a large one and I ended up needing a hammer to expose the marrow. So I placed the bones in a gallon ziploc and whacked the bones a few times. I then threw the bones, whatever meat was attached and some turkey skin into the crockpot. Next I filled the crockpot with water to almost the top and then placed the lid on and cranked it up! The longer you slow cook the broth, the more your turkey flavor will shine through. I wanted 20 hours on the crockpot, but mine only goes to 10 — so after 10 hours I reset the crockpot for another 10 hours for a total of 20 hours or cooking.
Turkey Bone Broth
- Turkey carcass of a 23 lb bird (with some attached meat and skin)
- 20 cups of water (or until crockpot is almost full)
Break carcass bones open to expose marrow. Then add carcass to crockpot. Fill crockpot with water cover and cook on low for 20 hours. If the level has evaporated too much add more water over the course of the cooking.
Once done. Strain out bones. Can, and freeze for later use.