Thai Turkey Zucchini Meatballs

These were AH-MAZING!! The sauce is completely delicious and perfect over rice or noodles - I served it over brown rice, but noodles would be yummy too.

For Meatballs:
2 lbs ground turkey, extra lean
1 c zucchini, shredded & liquid squeezed out
1 tbsp fish sauce
1/4 c green onions, finely chopped
2 tbsp basil, finely chopped
2 tsp ginger, grated
2 garlic cloves, grated (I used minced)
1 tsp red curry paste
2 tbsp coconut milk, light (canned)
1/8 tsp hot pepper chill flakes
Cooking spray

For the Sauce:
1 + 1/2 cup coconut milk, light (canned)
3 tbsp tomato paste
1 tsp red curry paste
1 tsp fish sauce
1/8 tsp hot pepper chili flakes, or to taste

In a medium bowl, combine ingredients for meatballs, mix with your hands thoroughly. Make 28 meatballs by spooning heaping 1 tbsp of mixture and rolling between your hands. Lay on a cutting board or plate. Set aside.

In a small bowl, whisk together sauce ingredients and set aside.

Preheat large, 12" or larger, skillet on high, spray with cooking spray. Add meatballs and cook until brown, for about 2-3 minutes. No need to cook the meatballs through. Add the sauce, reduce heat to medium and simmer for 15 minutes, uncovered. Serve warm with brown rice or brown rice noodles. Add garnish like fresh cilantro and green onions.

Original recipe found here.

Turkey and Black Bean Enchiladas

I have made almost all my enchilada recipes since I've been living with my parents, and my mom has loved them all. However, she raved so much about how this one is her favorite and I need to remember that for her! She's right, these are amazing. Filling, delicious, and from SkinnyTaste! Doesn't get much better.

1 lb extra lean ground turkey
15.5 can black beans, drained
4.5 oz can chopped green chiles
14.5 oz can diced tomatoes
2 cloves garlic
1/4 c chopped onion
1/4 c chopped cilantro
1-2 tsp cumin
1/8 tsp chili powder
salt
8 (6-inch) low carb whole wheat flour tortillas
1 c reduced fat shredded Mexican cheese
nonstick cooking spray

For the Enchilada Sauce:
2 garlic cloves, minced
1-2 tbsp chipotle chiles in adobo sauce
1-1/2 cups tomato sauce
1/2 tsp chipotle chili powder
1/2 tsp ground cumin
3/4 c fat free chicken broth
kosher salt and fresh pepper to taste

In a medium saucepan, spray cooking spray and sauté garlic. Add chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reducethe heat to low and simmer for 5-10 minutes. Set aside until ready to use.

In a large skillet brown the turkey and season with salt. When the turkey is browned,add onion, garlic, black beans, cilantro, green chiles, diced tomatoes, cumin and chili powder. Mix well and simmer on low, covered for 20 minutes. Remove lid andsimmer an additional 5-10 minutes to reduce the liquid.

Preheat oven to 400 degrees. Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/2 cup turkey mixture into each tortilla and roll it. Place on baking dish seam side down. Top with enchilada sauce and cheese. Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Top with low fat sour cream, cilantro or scallions if you wish. 

Original recipe found here.

Baked Chimichangas

Awesome! You must make these. Even baked, they get nice and crispy. They are saucy and cheesy and delicious!!

1 lb ground turkey breast
1 large onion, finely chopped
2 garlic cloves, minced
4 tsp chili powder
2 tsp dried oregano
1 tsp ground cumin
1 (15 ounce) can tomato sauce
4 tbsp mild green chilies, chopped
1 c reduced-fat cheddar cheese, shredded
8 (8 inch) fat free tortillas, flour

Preheat the oven to 400 degrees. Spray a nonstick baking sheet with nonstick spray; set aside. Spray a medium nonstick skillet with nonstick spray; set over medium-high heat.

Add the turkey, onion, garlic, chili powder, oregano, and cumin. Cook, breaking up the turkey with a wooden spoon until browned, about 6 minutes. Stir in the tomato sauce and the chilies; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended and the mixture thickens, slightly, about 5 minutes. Remove from the heat and stir in the cheddar cheese.

Spoon about 1/2 cup of the filling into the center of each tortilla. Fold in the sides, then roll to enclose the filling. Place the chimichangas, seam-side down, on the baking sheet. Lightly spray the tops of the tortillas with nonstick spray. Bake until golden and crisp, about 20 minutes (you don't have to turn them). Top with whatever you like, and enjoy!

Original recipe found here.

Skinny Baked Burritos

These are incredible! For being low cal (about 270 for 1 burrito) they are so creamy and delicious. I couldn't even tell I used ground turkey. This is a must-make!

1 lb ground turkey
1 pkt reduced sodium taco seasoning
Monterey cheese, 8 oz – grated
1 can fat free cream of mushroom soup
1/2 c fat free sour cream
4oz (half a jar) taco sauce, mild (I used hot)
8 low carb tortillas (I found 60 cal ones)

Brown ground turkey and add taco seasoning and cook according to package directions. Mix together the can of soup, sour cream and taco sauce. Spoon and smooth 1/3 of the soup mixture into a 9x13" baking dish.

Divide meat mixture evenly between the tortillas - about 2-3 tablespoons per tortilla. Sprinkle cheese on top of meat in shell (save about 1/2 – 3/4 cup cheese.) Roll/Fold tortillas burrito-style.

Place into pan seam side down (or they will unroll and things will get messy. Spread rest of soup mixture onto the shells and top with the rest of the cheese. Bake at 350°F for 20-25 minutes until bubbly and cheese is melted.

Original recipe found here.

Meatballs Stroganoff

Oh YUM!!  This is really easy and so tasty. It does call for heavy cream... which I rarely cook with, but it's SO worth it! I also read that you can substitute it for cream cheese if you wanted to, but seriously... make it with the cream. Also, the website this recipe came from did not have specific amounts and instructions, so I'm going to do my best.

1 bag frozen turkey meatballs (I used a little more than half the bag, enough to cover my pan)
2 c beef broth
salt/pepper
1 1/2 tsp each, dried herbs (parsley, oregano, basil)
2/3 c red-fat sour cream
1 c heavy whipping cream
wide egg noodles (I used a little more than half of a 16 oz bag)

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Also get your water going for the noodles. Cook according to package directions. Once the skillet/oil are hot, add meatballs and brown, about 5 minutes. Add 2 c beef broth and all your herbs, salt, and pepper. Bring to boil and then simmer about 10 minutes, until broth starts to reduce. Add sour cream and cream. Add cooked noodles and let simmer about 5-10 more minutes. Remove from heat and let cool about 5 min. The sauce will thicken and be delicious and creamy. Enjoy!

Original recipe found here.

"Skinny" Mexican Pizzas

I actually made these the night before we went out of town last week... just now getting a chance to post it. This uses ground turkey and you dress up the meat so much you can't even tell... at least Will couldn't! Also, be careful with your tortillas in the broiler. They can burn pretty quickly... broil with caution!

6 whole wheat flour tortillas, medium sized
1 lb lean ground turkey
seasonings - salt, pepper, cumin, chili powder, oregano
1 pkt of beef flavored "flavor boost" (concentrated stock)
1 pkg taco seasoning
3/4 c water
1 can fat free refried beans
1/2 cup chicken stock
medium taco sauce
salsas of choice - Herdez red salsa and green salsa verde
1 diced tomato
1 small can sliced black olives
Mexican blend grated cheese
2 fresh green onions, thinly sliced

Spritz the whole wheat tortillas with olive oil spray and broil in the oven about 4-5 minutes per side until puffy and golden. Break up and brown the ground turkey in a non-stick skillet. Add 1/2 tsp salt, 1 1/2 tsp pepper, 1 tbsp cumin, 1 tsp chili powder, and 1 tsp dried oregano to the turkey as it is browning. Once it's cooked through, add one packet of beef "flavor boost" stock, the taco seasoning, and water. Let it cook until this makes a thicker sauce, then turn off the heat.

Put the refried beans in a skillet and add about 1/2 c chicken broth. This will thin out the beans and add flavor so you can spread it. 

Assembly: To the bottom tortilla, paint with red salsa, then add meat and a layer of cheese. To the second tortilla, add beans, then flip over where the beans are on the bottom next to the cheese. To the top of the second tortilla, paint with green salsa, add cheese, taco sauce, tomatoes, olives and green onions.

Bake at 400 degrees until all melted or put it back under the broiler in the oven. Cut into wedges and serve with condiments of choice. 

Original recipe found here. 

Bubble Up Enchiladas

I can't say enough good things about this recipe . So easy and so delicious. I added diced onion and it made it even better. It's also a Weight Watchers recipe! You have to try this. It's really not even an option.

1 lb ground turkey
1 onion, diced
1 can enchilada sauce (10 oz)
1 can tomato sauce (8 oz)
1 can red-fat refrigerated biscuits
1/4 c shredded low-fat Mexican cheese

Preheat oven to 350 degrees. Brown the ground turkey and cook diced onions along with it. Drain the juices, and pour enchilada sauce and tomato sauce into the pan and stir. Cut biscuits into fourths and add to mixture, stirring well. Pour into a 9x13" dish and bake for 25 minutes. Sprinkle cheese on top and bake for an additional 10 min. Let cool 5 minutes and enjoy!!!

Original recipe found here.

Crock Pot Italian Turkey Meatballs

I don't typically use ground turkey, but these looked really good AND they are made in the crock pot! Super easy and yummy. I made the meatballs the night before so all I had to do the next morning was put them into the crock pot with the sauce.

Meatballs:
ground turkey breast 93% lean, 1.2 lbs
1/4 c seasoned breadcrumbs
1/4 c parmesan cheese, grated
1/4 c parsley, finely chopped
1 egg
1 clove of garlic, minced
salt and pepper to taste

Sauce:
large can crushed tomatoes (28 oz)
1 can diced tomatoes in roasted garlic
1 tsp olive oil
4 cloves minced garlic
1 bay leaf
salt and pepper to taste
fresh chopped basil or parsley

In a large bowl, combine the ground turkey, breadcrumbs, cheese, parsley, egg, garlic, salt and pepper. With clean hands, mix all ingredients together and form meatballs, about the size of golf balls. Pour crushed and diced tomatoes into the crock pot, along with olive oil, garlic, bay leaf, and salt and pepper. Stir together, then drop in meatballs. Cook on Low 5-6 hours. Adjust salt/pepper to taste. I served these on spaghetti.

Original recipe found here.