Author: mbuford

Healthier Sloppy Joes

Ingredients:

16oz ground turkey
1/2 cup onion
1/4 cup red bell pepper
2 carrots
1 garlic clove, minced
1 tsp Dijon mustard
3/4 cup ketchup (I use all-natural ketchup and prefer: 78 Brand Ketchup)
1 tablespoon brown sugar
sea salt and ground black pepper, to taste

Directions:

  1. Prep Work:  Dice the onion and red bell pepper.  Finely chop the carrots.
  2. Skillet Work:  Place a large skillet over medium-high heat.  Once skillet is hot, add 2 tsp of olive oil and add ground turkey, red bell pepper, onion, and carrots.  Stir occasionally until turkey is browned (approx. 8 minutes).
  3. Stir in mustard, ketchup, and brown sugar and mix thoroughly.  Reduce heat to low and simmer until sauce thickens.  Salt and pepper, to taste.
  4. Serve as loose meat (gluten-free option) or with whole wheat buns.

Makes 6 sandwiches.

Mexican Turkey Skillet

‘Burrito’ and ‘enchilada sauce’ are not popular words around our house.  However, this dish was a hit!  It’s an easy recipe that is sure to please everyone.  I highly suggest using the homemade enchilada sauce recipe (provided below — make ahead of time!).  It’s super easy to make and, once you’ve had it, you’ll never go back to canned! 

Mexican Turkey Skillet

Ingredients:

16 oz Ground Turkey
1 roma tomato
1 red bell pepper
1 zucchini
6oz enchilada sauce (Prepare homemade enchilada sauce ahead of time.
Get recipe here: Enchilada Sauce Recipe)
2 tablespoons taco seasoning
Garnish with: Mexican fiesta cheese, sour cream, and tortilla strips

Directions:

  1. Prep Work:  Dice the Roma tomato, red bell pepper and zucchini.
  2. Skillet Work:  Place a large skillet over medium-high heat.  Once skillet is hot, add 2 tsp of olive oil and add red bell pepper, ground turkey, and taco seasoning.  Stir occasionally until turkey is browned (5-6 minutes).
  3. Stir in zucchini and add 1/8 tsp of black pepper.  Cook until zucchini is tender, but crisp (2-3 minutes).
  4. Add enchilada sauce and stir.  Allow to simmer for 1 minute.
  5. Garnish either in skillet or on individual plates with Mexican Fiesta Cheese, sour cream, Roma tomatoes, and tortilla strips.

Yields 3-4 servings

Jalapeno Poppers

Oven: Preheat to 400 degrees F.

Ingredients:

12 jalapeno (or I prefer Anaheim) peppers, halved
1 cup cream cheese
1 cup shredded cheddar cheese
12 slices bacon, halved

Directions:

  1. Prep Work:  Cut Jalapeno peppers in half, length-wise.  Remove membranes and seeds.  Place cream cheese in the microwave and heat until soft.  Allow to cool for 10 minutes and mix in shredded cheddar cheese. Cut bacon strips in half.
  2. Stuffing Work:  Stuff each pepper with the cream cheese mixture.  Wrap each pepper with bacon.
  3. Bake at 400 degrees F for about 15 minutes or until bacon is crispy.

Yield: 24 poppers

Peach Crisp

Oven: Preheat to 400 degrees F.

Ingredients:

1 stick butter
1 cup flour
1 cup sugar
1 teaspoon cinnamon
10-12 fresh peaches, diced

Directions:

  1. Prep Work:  Remove peach skin and pit.  Dice peaches into 1-inch squares.  Place peaches in an 8×8 pan.
  2. To Make Crumble Topping: In a medium-sized pan over medium heat, melt the butter.  Mix in flour, sugar, and cinnamon until crumbly.
  3. Spread crumble topping over peaches.  Bake at 400 degrees F.

Tip: Can also be made with apples or strawberries.

Yield: 8×8 pan, 2-3 servings

Enchilada Sauce Recipe

Ingredients:

2 tablespoons Olive Oil
3 tablespoons Flour
1 tablespoon Chili Powder
1 teaspoon Cumin
1/2 teaspoon Garlic Powder
1/4 teaspoon Oregano
1/8 teaspoon Cinnamon
2 tablespoons Tomato Paste
2 cups Chicken Broth
1 teaspoon Apple Cider Vinegar
Freshly Ground Pepper, to taste
Freshly Ground Sea Salt, to taste

Directions:

  1. Prep Work:  In a small bowl, mix together the flour, chili powder, cumin, garlic powder, oregano, and cinnamon.
  2. In a small pan over medium heat, add olive oil and heat.  Once heated, cook until fragrant, about 1 minute.
  3. Whisk in the tomato paste and start slowly adding the chicken broth.
  4. Continue to cook at a simmer, reducing heat if necessary, for 5-7 minutes.  The sauce should be somewhat thickened and will thicken more after cooling.
  5. Remove from heat and whisk in apple cider vinegar.   Add ground pepper and sea salt as needed.

Yield:  2 cups (about 16oz.)

Use with: Mexican Turkey Skillet

 

The Whisky Mom