Category: Turkey

Turkey Tortilla Soup

Have leftover roast turkey? Make a pot of yummy Turkey Tortilla Soup, garnished with cheese, tomato, cilantro and baked tortilla strips!
Have leftover roast turkey? Make a pot of yummy Turkey Tortilla Soup, garnished with cheese, tomato, cilantro and baked tortilla strips!

If you enjoy the flavor of Southwestern-style soups or chilis, then I believe you will really love this turkey tortilla soup! The soup can be made quite simply, and features cooked turkey, so it’s a perfect soup to use any leftover cooked turkey you might have! Typically once Thanksgiving is over, or any time we cook a whole turkey or turkey breast, we have leftover turkey. I usually make turkey noodle soup with leftover turkey, but this tortilla soup is now (also) an option. You only need 2 cups of cooked turkey to make this soup, and it is so yummy!

Corn tortillas are used  in two ways for this soup. They are used uncooked IN the soup and used (baked ’til crispy) ON TOP of the soup, adding flavor and texture. The turkey tortilla soup is garnished with crispy tortilla strips, and then can be topped with cheese, tomatoes, sour cream, avocado and cilantro, if desired! YUM! Turkey tortilla soup not only LOOKS great… it tastes great, too. Here’s how to make it:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prep The Corn Tortillas

Preheat your oven to 450°F. Place the corn tortillas in two piles of 5 each, stacking 5 tortillas on top of each other. Slice the tortillas into ½” wide strips. Reserve and set aside one stack of strips from 5 tortillas until later. The reserved stack of tortilla strips will go (uncooked) into the soup, and the remaining strips will be baked until crispy to garnish the finished soup.

Take the remaining stack of strips (from 5 tortillas) and place them on a large baking sheet, in a single layer. Lightly coat the strips with non-stick cooking spray, then turn them over and spray the other side. Bake the tortilla strips at 450°F for 9-10 minutes, turning them over once, halfway through the cooking timeOnce crispy and browned, remove them from the oven, let cool, then place in an airtight container, plastic wrap or bag until you’re ready to serve the soup.

Corn tortillas are sliced into 1/2" strips for the soup.Half of the tortilla strips are sprayed with oil, then baked until crispy, for garnishing soup.

Let’s Make Some Turkey Tortilla Soup!

Now you’re ready to make some delicious turkey tortilla soup! TIP: If you start the soup while the tortilla strips are baking, you will save time! Heat olive oil on MEDIUM in a large soup pot or Dutch oven. Once oil is hot, add chopped onion, minced garlic and jalapeño. Cook for 5-6 minutes, stirring often (so garlic doesn’t burn), until onions are softened and slightly browned.

Pour in the chicken broth, then add the reserved (unbaked) tortilla strips to the soup pot. Stir to combine, and cook on MEDIUM heat for 3-5 minutes. This cooking time will soften the tortilla strips which helps to slightly thicken the broth.

Chopped onion, jalapeno and minced garlic are lightly browned in olive oil in soup pot.Unbaked corn tortilla strips are added to chicken broth and sauteed onion mixture in soup pan.

The next step is to add canned (mild-flavored) enchilada sauce, chopped turkey and ground cumin to the soup. Stir these ingredients in, then cook the turkey tortilla soup for 7-8 more minutes on Medium heat. Do NOT let the soup boil. The soup is done when the turkey and the soup is fully heated through.

NOTE: If you feel the soup is too spicy (depending on the brand of enchilada sauce you used), simply add a little more water or chicken broth to even it out a bit.

Chopped turkey, enchilada sauce and ground cumin are added to the turkey tortilla soup.A ladle full of the turkey tortilla soup, ready to be served.

Serving Turkey Tortilla Soup

To serve the turkey tortilla soup, ladle the hot soup into serving bowls. Place several baked tortilla strips on top of each serving of soup. At this point, the soup is ready to serve, unless you want to add optional toppings (which I recommend!).

OPTIONAL, BUT GOOD: If desired, garnish each serving with shredded cheddar cheese, chopped tomatoes, and cilantro leaves. A dollop of sour cream or avocado chunks can also add to the presentation and taste of this dish, too. These extra toppings are completely OPTIONAL, but they really do add additional flavor and color to the soup.  Serve immediately, and enjoy this delicious soup!

Bowl of turkey tortilla soup is garnished with tomatoes, cheese, baked tortilla strips and cilantro.Shredded cheese, tomatoes, cilantro and baked tortilla strips top the soup.

I truly hope you enjoy this tasty soup… we LOVE it, and trust you will, too! Thanks for stopping by today, and I hope you will come back again for more delicious recipes. Take care, may God bless you, and have a GREAT day!

Looking For More SOUP Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have many delicious soup recipes for you to enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Facebook page: The Grateful Girl Cooks!
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Author's signature

Original recipe source: “Southern Living Best-Loved Christmas Classics”, page 242, published 2013 by Time Home Entertainment, Inc./ Oxmoor House

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Turkey Tortilla Soup
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Have leftover roast turkey? Make a pot of yummy Turkey Tortilla Soup, garnished with cheese, tomato, cilantro and baked tortilla strips!

Category: Main Course, Soup
Cuisine: Southwestern
Keyword: turkey tortilla soup
Servings: 8 cups
Calories Per Serving: 105 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 10 6" corn tortillas cut in ½" strips, divided use
  • vegetable cooking spray as needed
  • 1 Tablespoon olive oil
  • 1 small yellow onion chopped
  • 1 small jalapeño pepper , seeded and minced
  • 2 garlic cloves minced
  • 32 ounces chicken broth
  • 2 cups chopped cooked turkey breast meat used in caloric calculation
  • 10 ounce can MILD enchilada sauce
  • 1 teaspoon ground cumin
Additional Garnishes (optional): shredded cheddar cheese, cilantro, chopped tomatoes, avocado, sour cream
    Instructions
    1. Preheat oven to 450°F.

    2. Place tortillas in two piles of 5 each, stacking 5 tortillas on top of each other. Slice tortillas into ½" wide strips. Reserve/set aside one stack of strips from 5 tortillas until later. Take remaining strips (from 5 tortillas) and place them on a large baking sheet in a single layer. Spray strips with cooking spray; turn and spray other side. Bake strips at 450°F for 9-10 minutes, turning them over once halfway through cooking timeOnce crispy/browned, remove them from oven, let cool, then place in airtight container, plastic wrap or bag until ready to serve soup. TIP: If you start soup while tortilla strips are baking, you'll save time!

    3. Heat olive oil on MEDIUM heat in large soup pot or Dutch oven. Once oil is hot, add onion, garlic and jalapeño. Cook 5-6 minutes, stirring often (so garlic doesn't burn) until onions are softened/slightly brown.

    4. Add chicken broth and reserved (unbaked) tortilla strips to soup pot. Stir to combine; turn heat down to MEDIUM; cook 3-5 minutes. This will soften the tortilla strips which help to slightly thicken broth.

    5. Add turkey, enchilada sauce, and cumin to soup. Stir well, then cook 7-8 minutes on MEDIUM heat until soup is fully heated through. Do NOT let soup boil.

    6. To serve, ladle soup into serving bowls. Place several baked tortilla strips on top. OPTIONAL: If desired, also garnish with cheese, tomatoes, cilantro, avocado or sour cream. Serve immediately, and enjoy this delicious soup!

    Recipe Notes

    NOTE: Caloric calculation made using a serving size of 1 cup, and using turkey breast meat. It does NOT include optional garnishes of cheese, avocado, cilantro, tomato or sour cream, but DOES include baked tortilla strips.

    Nutrition Facts
    Turkey Tortilla Soup
    Amount Per Serving (1 cup (8 oz.))
    Calories 105 Calories from Fat 27
    % Daily Value*
    Fat 3g5%
    Saturated Fat 1g6%
    Trans Fat 1g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 2g
    Cholesterol 34mg11%
    Sodium 851mg37%
    Potassium 190mg5%
    Carbohydrates 5g2%
    Fiber 1g4%
    Sugar 3g3%
    Protein 14g28%
    Vitamin A 273IU5%
    Vitamin C 4mg5%
    Calcium 20mg2%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Have leftover roast turkey? Make a pot of yummy Turkey Tortilla Soup, garnished with cheese, tomato, cilantro and baked tortilla strips!

    Smothered Turkey Patties

    Smothered Turkey Patties are pan-seared, then cooked in an easy to make sauce with onions, bell peppers, tomatoes and celery.
    Smothered Turkey Patties are pan-seared, then cooked in an easy to make sauce with onions, bell peppers, tomatoes and celery.

    Many, many years ago (at least 15), I scribbled down a recipe for turkey patties that I found on the back of a package of ground turkey. The meat patties are pan-cooked, then finish cooking covered in sauce and veggies, and it sounded good to me. I first made this recipe at least 15 years ago, but have made it quite a number of times since then. When I decided to make this dish again, I photographed the process so I could add the recipe to my blog.

    Smothered turkey patties are quite simple to make. Stir a sauce together, cut up some veggies, form/cook turkey patties, then cook it all in that delicious sauce. That’s the basic info on this recipe, and the result is a yummy main dish I am confident you (and those you love) will enjoy! Here’s how to make it:

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    Prepare The Sauce And Veggies

    The turkey patties will eventually be “smothered” in a simple to make sauce. To make the sauce, all you need to do is combine chicken broth, soy sauce, cornstarch, sugar, vinegar and black pepper in a small bowl. Give the sauce a good stir to fully incorporate the ingredients, then set aside.

    Prepare the veggies by slicing and chopping up celery, onion, green bell pepper, and two medium tomatoes (cut into 8 wedges each). Set the vegetables aside until you are ready to add them to the sauce later.

    Sauce is mixed together to pour over cooked turkey patties.Celery, green bell pepper, onions and tomatoes are prepped for the smothered turkey patties.

    Make And Cook The Turkey Patties

    Mix together one pound of ground turkey, bread crumbs, an egg and garlic salt in a large bowl. Once all the ingredients have been fully combined, form the meat into 4 round (burger-like) patties. Place the turkey patties on wax or parchment paper after they are formed. Continue until all patties have been made.

    Ground turkey, egg, bread crumbs and garlic salt are combined in large bowl.Four patties are made out of the ground turkey mixture.

    Heat a Tablespoon of oil in a large non-stick skillet on medium-high heat, until very hot, but not smoking. Carefully add the turkey patties to the skillet. They should sizzle when they hit the hot oil. Cook the patties (without moving them) for about 3 minutes.

    After cooking for 3 minutes, the bottom of the patties should be nicely browned. Carefully turn the patties over and let the other side cook an additional 3 minutes.

    The turkey patties are pan-seared in hot oil in a large skillet.After searing the bottom of the turkey patties, they are flipped to cook the other side.

    Finishing The Smothered Turkey Patties

    Give the reserved sauce a quick stir to re-mix the ingredients, then pour it over the turkey patties. Bring the sauce to a boil, stirring often. The sauce will thicken slightly, similar to a gravy. Reduce the heat to LOW, then add the celery, onion, and green pepper to the skillet. Stir to combine the ingredients and cover the patties with sauce. Do not add the tomatoes at this time!

    Cover the skillet, and allow the smothered turkey patties to simmer on low heat for 6 minutes. The veggies will cook and soften during this time.

    Sauce is poured over the top of the patties.Celery, onion, and green bell pepper are added to the smothered turkey patties.

    Finishing Touch Before Enjoying The Smothered Turkey Patties

    Remove the lid from the skillet. Taste the sauce, and season with salt and black pepper to suit your own taste. Add the tomato wedges and stir gently to incorporate them into the sauce. Let the smothered turkey patties simmer on low heat for 2-3 minutes OR until heated through.

    Fresh tomato wedges are added to the smothered turkey patties and heated through.

    To serve, place each of the smothered turkey patties onto individual plates. Be sure to spoon some of the sauce and veggies over the top of the patties for presentation. We enjoy this dish served with steamed rice (or mashed potatoes) and vegetables on the side.

    One of the smothered turkey patties topped with sauce and veggies, served with rice on the side.

    I really hope you enjoy this simple, but yummy dish! Thank you for stopping by, and I sincerely hope you will come back again soon for more family-friendly recipes. Take care, and have a GREAT day!

    Looking For More Recipes Featuring TURKEY?

    You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some delicious recipes featuring turkey you might enjoy, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
    Pinterest:
    The Grateful Girl Cooks!
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    jbatthegratefulgirlcooks

    Author's signature

    Original Recipe Source: found on the back of a package of ground turkey at least 15 years ago (don’t remember which brand).

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
    Smothered Turkey Patties
    Prep Time
    15 mins
    Cook Time
    15 mins
    Total Time
    30 mins
     

    Smothered Turkey Patties are pan-seared, then cooked in an easy to make sauce with onions, bell peppers, tomatoes and celery.

    Category: Main Course
    Cuisine: American
    Keyword: smothered turkey patties
    Servings: 4
    Calories Per Serving: 256 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    For Sauce:
    • 1 cup chicken broth low sodium recommended
    • Tablespoons soy sauce low sodium recommended
    • 2 teaspoons cornstarch
    • 1 teaspoon granulated sugar
    • 1 teaspoon white vinegar
    • 1 dash ground black pepper
    For Remainder:
    • 1 pound ground turkey
    • cup dried bread crumbs
    • 1 large egg
    • ¾ teaspoon garlic salt
    • 1 Tablespoon vegetable oil
    • 2 stalks celery sliced
    • 1 medium yellow onion chopped
    • 1 medium green bell pepper seeded/chopped in bite sized pieces
    • 2 medium tomatoes each tomato sliced into 8 wedges
    • salt and pepper, to taste
    Instructions
    1. Place chicken broth, soy sauce, cornstarch, sugar, vinegar and pepper in a small bowl. Stir to fully incorporate ingredients; set aside.

    2. Mix turkey, bread crumbs, egg and garlic salt in a large bowl. Once combined, form mixture into 4 round patties. Place patties on wax or parchment paper.

    3. Heat oil in large non-stick skillet on medium-high heat, until very hot, but not smoking. Carefully add turkey patties. They should sizzle when they hit the hot oil. Cook patties (without moving them) for 3 minutes. The bottom of the patties should be well browned. Carefully turn patties over; cook additional 3 minutes.

    4. Give the reserved sauce a quick stir; pour it over turkey patties. Bring sauce to a boil, stirring often; sauce will thicken slightly. Reduce heat to LOW. Add celery, onion, and green pepper. Stir to combine, covering patties with sauce. Cover the skillet; let patties simmer on low heat for 6 minutes.

    5. Remove lid from skillet. Taste sauce; season with salt and black pepper to taste. Add tomato wedges; stir gently to incorporate into the sauce. Simmer on low heat (uncovered) for 2-3 minutes, until heated through.

    6. Serve turkey patties hot, topped with the sauce and veggies. Enjoy!

    Nutrition Facts
    Smothered Turkey Patties
    Amount Per Serving (1 patty + sauce)
    Calories 256 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 2g13%
    Trans Fat 1g
    Polyunsaturated Fat 3g
    Monounsaturated Fat 2g
    Cholesterol 109mg36%
    Sodium 1014mg44%
    Potassium 718mg21%
    Carbohydrates 16g5%
    Fiber 3g13%
    Sugar 6g7%
    Protein 31g62%
    Vitamin A 810IU16%
    Vitamin C 39mg47%
    Calcium 55mg6%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Smothered Turkey Patties are pan-seared, then cooked in an easy to make sauce with onions, bell peppers, tomatoes and celery.

    Tasty Turkey Chili

    Make a pot of tasty turkey chili with fresh veggies, spices, pinto beans and black beans. Chili is easy to make, filling, and tastes great!
    Make a pot of tasty turkey chili with fresh veggies, spices, pinto beans and black beans. Chili is easy to make, filling, and tastes great!

    I don’t know about where you live, but it has been cold here the past few weeks in Oregon. It’s been so cold each morning while walking our dog that I leave our house bundled up, from head to toe. My husband and I have been craving hot, comfort food meals lately due to the cold of Winter. We’ve enjoyed eating LOTS of tasty turkey chili in the past month or two!

    This is a simple soup to make, and the end result is a delicious, wonderfully spiced turkey chili I think you will enjoy. Ground turkey and black and pinto beans provide protein and fiber, so it is a filling soup. Lots of fresh veggies such as tomatoes, celery, onions, and bell peppers contribute to the texture and taste of this chili, as well.

    I came up with this this soup recipe after looking at lots of different recipes (including my Mom’s- a family favorite), added some new ingredients or spices here and there, and ended up with this tasty turkey chili! It’s delicious! Here’s how to make it:

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    Prepare The Spice Mix

    Place the chili powder, cumin, paprika, oregano, and cayenne pepper in a small bowl. Stir to fully combine these spices, then set aside. This will be the spice mix you will use to season the chili.

    Chili powder, cumin, paprika, cayenne pepper and oregano are used to make spice mix for chili.

    Cook The Turkey

    Spray a large saucepan generously with non-stick spray.  Add one pound of ground turkey. Stir and cook on high heat until the meat has turned light brown in color and is cooked through. This usually takes about 5 minutes. Drain and discard any grease, then transfer the turkey to a bowl or plate, and cover.

    Ground turkey is cooked until lightly browned and cooked through, in large saucepan.

    Okay- Let’s Make Some Tasty Turkey Chili

    Add a teaspoon of butter to the saucepan, and allow to melt over low heat. Stir in chopped onion, celery and red bell pepper. Cook  on LOW heat for 4 -5 minutes, stirring the veggies often until the onions are translucent. Add minced garlic to the pan and cook for an additional 30 seconds, stirring so the garlic doesn’t burn. Note: You can substitute green bell peppers for the red OR use a combination of red and green.

    Chopped onion, red bell peppers and celery are cooked until softened in saucepan.Minced garlic is added to the cooked vegetables during the last minute of cooking.

    Pour the spice mixture into the pan of cooked veggies. Stir to cover the veggies with the spices. Add fresh chopped tomatoes (or canned, if using), chicken broth, and 3 cups of water to the pan. Stir well, to combine ingredients. Bring this mixture to a boil, then let it simmer (uncovered) for about 20 minutes.

    NOTE: If you don’t have access to enough fresh tomatoes (2½ cups chopped), you can substitute a 28 oz. can of diced tomatoes (+ juice), and it will taste great in this chili, too! I do this often, as well.

    Homemade seasoning mix is added to the sautéed veggies in the saucepan.Chopped fresh tomatoes are added to the saucepan with cooked veggies and spices.

    Final Steps Before Serving

    Now it’s time to finish cooking this tasty turkey chili! Add the cooked turkey back into the pan, followed by the drained black beans and pinto beans. Stir well, to combine all ingredients. Take a taste, and add additional salt at this point, if desired.

    Cook the tasty turkey chili for about 10 more minutes on MEDIUM heat to ensure it is fully heated through.

    Cooked ground turkey is added to the chili.

    Pinto and black beans are added, to finish the tasty turkey chili.

    Time For A Bowl Of Tasty Turkey Chili!

    Once the tasty turkey chili is hot, it’s time to serve it up and ENJOY! It tastes delicious as is, but feel free to top it with grated cheese or a dollop of sour cream if you want! Yum!

    A soup mug holds a serving of the hot and tasty turkey chili, ready to eat.

    I really hope you enjoy this tasty turkey chili. We love the leftovers for quick lunches, too! For us, it is a nice change from beef chili, and is a bit more healthy, thanks to the use of turkey. Thanks for stopping by, and I hope you’ll come back again soon for more delicious, family-friendly recipes. Have a GREAT day!

    Looking For More SOUP Recipes?

    You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a broad variety of soup recipes for you to enjoy, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
    Pinterest:
    The Grateful Girl Cooks!
    Instagram:
    jbatthegratefulgirlcooks

    Author's signature

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
    Tasty Turkey Chili
    Prep Time
    10 mins
    Cook Time
    35 mins
    Total Time
    45 mins
     

    Make a pot of tasty turkey chili with fresh veggies, spices, pinto beans and black beans. Chili is easy to make, filling, and tastes great!

    Category: Main Dish, Soup
    Cuisine: Mexican
    Keyword: tasty turkey chili
    Servings: 6
    Calories Per Serving: 264 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    For Spice Mix:
    • 2 teaspoons chili powder
    • teaspoons ground cumin
    • 1 teaspoon paprika
    • ½ teaspoon dried oregano
    • teaspoon cayenne pepper
    For Rest Of Chili:
    • 1 pound ground turkey
    • salt/pepper for seasoning turkey, to taste
    • 1 teaspoon butter
    • 1 cup chopped yellow onion
    • 1 cup chopped red bell pepper or combo of red/green
    • ½ cup chopped celery
    • 1 Tablespoon minced garlic
    • cups fresh chopped tomatoes or 28 oz. can diced +juice
    • ½ cup low sodium chicken broth
    • 3 cups water
    • 15..25 ounce can black beans , rinsed/drained
    • 15.5 ounce can pinto beans rinsed/drained
    • additional salt if needed, to taste
    Instructions
    1. Place chili powder, cumin, paprika, oregano, and cayenne pepper in a small bowl. Stir to combine, then set aside.

    2. Spray large saucepan with non-stick spray.  Add ground turkey; stir/cook on high heat until it turns light brown in color and is cooked through (about 5 min.). Drain and discard any grease, then transfer turkey to a bowl or plate, and cover.

    3. Add butter to saucepan; melt over low heat. Stir in chopped onion, celery and red pepper. Cook  on LOW heat 4 -5 minutes, stirring often until onions are translucent. Add garlic; cook for 30 seconds, stirring so garlic doesn't burn.

    4. Add spices; stir to combine. Now add fresh tomatoes (or canned, if using), chicken broth, and 3 cups of water to pan. Stir well, to combine ingredients. Bring to a boil, then let simmer (uncovered) for about 20 minutes.

    5. Add cooked turkey back into pan, followed by black beans and pinto beans. Stir well, to combine. Taste; add additional salt, if desired. Cook chili about 10 more minutes on MEDIUM heat to ensure it's fully heated through. Serve, and enjoy!

    Recipe Notes

    NOTE: Approximately 1½ cups per serving. Salt was not calculated in the sodium percentage as amounts people use may vary greatly.

    Nutrition Facts
    Tasty Turkey Chili
    Amount Per Serving (1 (1/6 of total))
    Calories 264 Calories from Fat 27
    % Daily Value*
    Fat 3g5%
    Saturated Fat 1g6%
    Trans Fat 1g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 1g
    Cholesterol 43mg14%
    Sodium 551mg24%
    Potassium 1048mg30%
    Carbohydrates 33g11%
    Fiber 11g46%
    Sugar 6g7%
    Protein 28g56%
    Vitamin A 2067IU41%
    Vitamin C 51mg62%
    Calcium 101mg10%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Make a pot of tasty turkey chili with fresh veggies, spices, pinto beans and black beans. Chili is easy to make, filling, and tastes great!

    TexMex Turkey Meatloaf

    Make a yummy, cheese-topped TexMex Turkey Meatloaf, with onion, bell pepper, and Mexican spices. This EASY TO MAKE main dish has great FLAVOR!
    Make a yummy, cheese-topped TexMex Turkey Meatloaf, with onion, bell pepper, and Mexican spices. This EASY TO MAKE main dish has great FLAVOR!

    Today I want to share a recipe I created for TexMex turkey meatloaf. When I first made this dish, I had a pound of ground turkey I wanted to use up. I added ingredients I thought would enhance the flavor. My husband and I are the only ones still in our home, so I make this meatloaf with one pound of ground turkey, and it yields 4 servings. It’s a perfect meal for the two of us (and for leftovers). The meatloaf freezes very well, and can easily be doubled.

    Turkey tends to be very mild in flavor, so I add garlic powder, ground cumin, chili powder, oregano, salt, pepper, and taco sauce to season the meat. Several veggies are included (carrots, onion and red bell pepper) to add additional flavor. Egg and bread crumbs are also included to bind it all together. The meatloaf is topped with grated cheddar cheese, which melts during baking. The result is a delicious, Southwest-inspired meatloaf! YUM!

    With only about 10 minutes of prep work, this truly is a simple, quick dish to prepare and pop in the oven. TexMex meatloaf bakes for about 40 minutes, and then it’s ready to serve! Let me show you how easy it is to make this dish:

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    Make The Meatloaf

    Preheat your oven to 350°F.  The meatloaf takes only a few minutes to prepare, so you want your oven hot and ready! Mix the ingredients for the meatloaf together in a large mixing bowl. To form the meatloaf you will need ground turkey, egg, shredded carrots, yellow onion, red bell pepper, bread crumbs, spices and taco sauce. The spices I use to season the ground turkey are garlic powder, chili powder, cumin, oregano, salt and pepper.

    Combine these ingredients together. I find it easiest to use my clean hands to do this. Once combined, realize you FORGOT to put in the taco sauce so add the taco sauce (forgot to add it before taking the first photo!). Yep, this meatloaf has taco sauce in it. You can use your favorite brand. Make sure the ingredients for the meatloaf have been thoroughly combined.

    Ingredients for the TexMex turkey meatloaf are combined in a mixing bowl.Taco sauce is added to the meatloaf mixture to enhance flavor.

    Bake The Meatloaf

    Lightly grease or spray an 8½” or 9″ loaf pan . Spoon the meatloaf mixture into the prepared pan and press it down slightly to fill the pan. NOTE:  You will notice the pan will only be filled about half way up the sides (this recipe will yield 4 servings).

    The meatloaf mixture is packed into a loaf pan for baking.

    Place the pan on a middle rack into your preheated oven.  Bake, UNCOVERED, at 350°F. for 40-45 minutes. NOTE: When the meatloaf has baked for 25 minutes, remove the pan from the oven. Sprinkle the top of the meatloaf with grated cheddar cheese. Return pan to the oven and finish baking the remaining 15 minutes (uncovered). When done, the meatloaf will be browned and the cheese on top will be melted.

    NOTE **If you double this recipe, bake the meatloaf for 55-60 minutes total, due to the increased volume. Add the grated cheese 15 minutes before it is finished baking.

    Grated cheddar cheese is added to the top of the meatloaf during baking time.

    Slice And Serve The TexMex Turkey Meatloaf

    Transfer the pan from the oven to a wire rack to cool for a couple of minutes. You can cut the meatloaf right in the pan OR you can remove the entire loaf from the pan after it cools a bit.  I typically remove the TexMex turkey meatloaf from the pan (with 2 spatulas), and find it easier to cut and serve that way.

    Slice the meatloaf into 4 equal-sized portions, and serve. We enjoy this meatloaf with creamy mashed potatoes and a green veggie on the side. It is a delicious comfort food style meal. The spices and taco sauce provide a nice twist, giving this meatloaf great TexMex flavor.

    Topped with melted cheddar cheese, the baked TexMex Turkey Meatloaf is ready to slice and eat.A slice of the TexMex turkey meatloaf, served on a plate with potatoes and green beans.

    I hope you have a chance to make this delicious turkey meatloaf for yourself and those you love. Thank you for stopping by today. Please come back again soon for more family-friendly recipes. Take care and have a great day.

    Looking For More MEATLOAF Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a couple more meatloaf recipes you might enjoy, including Cheesy Italian Meatloaf and Really GOOD Meatloaf. If you enjoy meatloaf, you might also enjoy trying my recipe for Easy Beef Stuffed Rolls.

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
    Pinterest:
    The Grateful Girl Cooks!
    Instagram:
    jbatthegratefulgirlcooks

    Author's signature

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
    TexMex Turkey Meatloaf
    Prep Time
    10 mins
    Cook Time
    40 mins
    Total Time
    50 mins
     

    Make a yummy, cheese-topped TexMex Turkey Meatloaf, with onion, bell pepper, and Mexican spices. This EASY TO MAKE main dish has great FLAVOR!

    Category: Main Dish
    Cuisine: American
    Keyword: TexMex turkey meatloaf
    Servings: 4
    Calories Per Serving: 250 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 1 pound ground turkey
    • ½ cup plain bread crumbs
    • 1 large egg
    • ¼ cup yellow onion ,chopped
    • ¼ cup red bell pepper , chopped
    • ¼ cup shredded carrot
    • ½ teaspoon chili powder
    • ¼ teaspoon garlic powder
    • ¼ teaspoon ground cumin
    • ½ teaspoon salt
    • ¼ teaspoon ground black pepper
    • ¼ teaspoon dried oregano
    • 2 Tablespoons taco sauce
    For Topping:
    • cup shredded cheddar cheese
    Instructions
    1. Preheat oven to 350°F. Lightly grease or spray an 8½" or 9" loaf pan.

    2. In a large mixing bowl, combine all ingredients (EXCEPT cheese) together. I find it easiest to use my clean hands to do this.

    3. Spoon the meatloaf mixture into prepared pan; press mixture down slightly to fill the pan. NOTE:  Pan will only be filled about half way up the sides.

    4. Place pan on middle rack in oven.  Bake, UNCOVERED, at 350°F. for 40-45 minutes. **When meatloaf has baked for 25 minutes, remove pan from oven. Sprinkle top of meatloaf with grated cheese. Return pan to oven and finish baking the remaining 15 minutes (uncovered). When done, meatloaf will be browned and cheese will be melted.

    5. Transfer pan to wire rack to cool 2-3 minutes. Slice into 4 portions and serve.

    Recipe Notes

    NOTE: If you double this recipe, bake meatloaf for 55-60 minutes due to the increased volume. 

    Nutrition Facts
    TexMex Turkey Meatloaf
    Amount Per Serving (1 slice (1/4 of total))
    Calories 250 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 3g19%
    Trans Fat 1g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 2g
    Cholesterol 119mg40%
    Sodium 563mg24%
    Potassium 470mg13%
    Carbohydrates 13g4%
    Fiber 1g4%
    Sugar 2g2%
    Protein 33g66%
    Vitamin A 1914IU38%
    Vitamin C 13mg16%
    Calcium 113mg11%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Make a yummy, cheese-topped TexMex Turkey Meatloaf, with onion, bell pepper, and Mexican spices. This EASY TO MAKE main dish has great FLAVOR!

    Turkey Fiesta Casserole

    Turkey Fiesta Casserole is a great way to use up cooked turkey (or chicken). This easy Mexican-style dish has turkey, corn chips, refried beans, cheese & salsa!
    Turkey Fiesta Casserole is a great way to use up cooked turkey. This easy Mexican-style dish has turkey, corn chips, refried beans, cheese & salsa!

    Every now and then I grab a few of my old cookbooks or cooking magazines and look back through them for “new” recipes. Recently I went through one of my OLD Taste of Home magazines from 2005 (yes, I saved them), and found this easy to prepare Mexican casserole recipe.

    I had some shredded turkey left over from Thanksgiving, and wanted to try a new way to use it besides SOUP (which I already made). This recipe was so easy to make, and while it baked I made the rest of our dinner. Chicken would be a perfect substitute, by the way, if you don’t have any cooked turkey on hand.

    The turkey fiesta casserole tastes delicious, especially if you enjoy Mexican-style seasoned dishes! YUM! Layers of crushed corn chips, refried beans, salsa, cheese, and shredded turkey (or can substitute chicken). The results are delicious! Here’s how to make it:

    Scroll Down for A Printable Recipe Card At The Bottom Of The Page

    Ingredients For Turkey Fiesta Casserole Are Layered In Baking Dish

    The first ingredient is crushed corn chips or tortilla chips. Place the crushed corn chips in the bottom of a greased (or sprayed) baking dish.

    Corn tortilla chips are crushed and placed in baking dish.

    In a saucepan, stir and cook the refried beans until smooth and heated through. If they are really thick, simply add about a Tablespoon of water. Once heated through, remove the pan from the heat.

    Immediately add 1 cup of grated jack cheese and the salsa. NOTE: Remember to only use 1 cup of cheese and reserve the rest for later!) Stir together, and then spoon and spread this bean mixture over the entire surface of the tortilla chips in the baking dish. Spread carefully, to cover.

    Refried beans are heated then mixed with salsa and jack cheese & added to top of corn chips.The refried bean mixture is placed on top of the corn chips in dish.

    Time For A Layer of Seasoned Turkey!

    Place the shredded turkey in a bowl, and add taco seasoning (or Mexican spice mix). Stir to incorporate the spices into the meat. Spread this mixture over the refried bean layer in the dish.

    Cooked, shredded turkey is seasoned with taco seasoning.Seasoned shredded turkey is placed on top of refried bean mixture in casserole dish.

    Final Step Before Baking

    The last layer is the Monterey jack cheese and green onions. Sprinkle grated jack cheese over the turkey layer, and then sprinkle with sliced green onions. Bake the turkey fiesta casserole uncovered, on the middle shelf in a preheated 400° F oven. The casserole needs to bake for 25 minutes OR until the cheese on top is completely melted.

    Turkey Fiesta Casserole is topped with jack cheese and green onions and then baked.

    Once the casserole is finished baking, remove it from the oven. Immediately sprinkle chopped tomatoes over the top. Let the HOT casserole sit for just a couple minutes before cutting into it, for serving.

    Once done baking, the turkey fiesta casserole is topped with chopped tomatoes before serving.

    Serve The Turkey Fiesta Casserole!

    When ready to cut and serve this dish, place a portion onto each serving plate, and garnish with a dollop of sour cream and/or chopped cilantro, if desired. Serve hot, and enjoy this tasty casserole. See- it wasn’t too hard to make after all, right?  We enjoyed it served it with a spinach salad, and Pistachio Pineapple Fluff Salad (leftover from Thanksgiving!).

    A dollop of sour cream garnishes this serving of turkey fiesta casserole.

    I really hope you will consider trying this easy to prepare turkey fiesta casserole, and hope you like it. We sure did, and enjoyed the leftovers, too! All in all, we got 5 servings from this recipe. The leftovers are good reheated in the microwave, also! Have a good day, friends.

    Looking For More CASSEROLE Recipes?

    You can find all of my recipes in the Recipe Index, located at the top of the page. A few favorites you might enjoy include:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:
    Facebook page: The Grateful Girl Cooks!
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    Author's signature

    Original recipe source: Taste of Home Magazine, Dec/Jan 2005, page 48, published by Reiman Media Group Inc.

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
    Turkey Fiesta Casserole
    Prep Time
    15 mins
    Cook Time
    20 mins
    Total Time
    35 mins
     

    Turkey Fiesta Casserole is a great way to use up cooked turkey (or chicken). This easy Mexican-style dish has turkey, corn chips, refried beans, cheese & salsa!

    Category: Entree - Casserole
    Cuisine: Mexican
    Keyword: turkey fiesta casserole
    Servings: 5
    Calories Per Serving: 747 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 2 cups coarsely crushed corn chips
    • 16 ounces refried beans (1 can)
    • 2 cups grated Monterey Jack cheese , divided use
    • 1 cup salsa
    • 2 cups shredded cooked turkey (can substitute chicken)
    • 1 teaspoon taco seasoning
    • 1 green onion (scallion) , sliced (stem and bulb)
    • 1 medium tomato , chopped
    • sour cream and/or cilantro for garnish (optional)
    Instructions
    1. Preheat oven to 400° F. Spray a 2.5 quart baking dish with non-stick cooking spray.

    2. Spread crushed corn chips on the bottom of the greased dish. Cook refried beans in a saucepan until smooth/heated through. If really thick, add a Tablespoon of water. Once heated through, remove pan from heat. Immediately add 1 cup of grated jack cheese and salsa. NOTE: Remember to only use 1 cup of cheese and reserve the rest for later!) Stir to combine; spoon and spread bean mixture over tortilla chips. Place the shredded turkey in a bowl, and add taco seasoning (or Mexican spice mix). Stir to combine. Distribute seasoned turkey over refried bean layer. Sprinkle reserved jack cheese over turkey, and then sprinkle with sliced green onions.

    3. Bake casserole uncovered, on the middle shelf in preheated 400° F oven. Bake for 25 minutes OR until the cheese on top is completely melted. Remove from oven. and immediately sprinkle chopped tomatoes over the top. Let the HOT casserole sit for just a couple minutes before serving. When ready to serve, garnish each portion with a dollop of sour cream and/or chopped cilantro, if desired. Enjoy!

    Recipe Notes

    Note: to lower caloric calculation per serving, try using fat free refried beans and/or low-fat cheese.

    Nutrition Facts
    Turkey Fiesta Casserole
    Amount Per Serving (1 g)
    Calories 747 Calories from Fat 261
    % Daily Value*
    Fat 29g45%
    Saturated Fat 11g69%
    Cholesterol 209mg70%
    Sodium 1968mg86%
    Potassium 1046mg30%
    Carbohydrates 37g12%
    Fiber 7g29%
    Sugar 6g7%
    Protein 85g170%
    Vitamin A 964IU19%
    Vitamin C 5mg6%
    Calcium 487mg49%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Turkey Fiesta Casserole is a great way to use up cooked turkey. This easy Mexican-style dish has turkey, corn chips, refried beans, cheese & salsa!

     

    Traeger Roasted Turkey Breast

    Traeger roasted turkey breast is an easy way to cook a delicious, well seasoned turkey breast on the smoker/grill, without heating up the kitchen!
    Traeger roasted turkey breast is an easy way to cook a delicious, well seasoned turkey breast on the smoker/grill, without heating up the kitchen!

    Last summer we got a Traeger grill. I had saved and saved my money for a while, and purchased it for my husband’s birthday (and so I could use it for my blog, too!) We have enjoyed experimenting and learning how to grill and smoke meats, veggies and desserts on our grill!

    A couple of weeks ago we had what we fondly call a “Traegerpalooza”! We cooked this Traeger roasted turkey breast, grilled asparagus with lemon and Parmesan, 2 types of pork chops, turkey sausages, tri-tip, and brats (sausages). It was so good (and I didn’t have to cook dinner for almost a week)! Ha Ha!

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    How To Make A Traeger Roasted Turkey Breast

    The roasted turkey breast turned out fantastic, so I wanted to share what we did with you today! We started out with an almost 5 pound turkey breast (bone in). The first thing I did was to rinse the turkey, and then pat it dry with paper towels.

    A whole turkey breast (bone-in) is rinsed, then patted dry before adding seasonings.

    Make The Spice Rub Mix In Under 5 MInutes!

    A dry rub spice mix was quickly mixed up.  It’s soooo easy to pull together, and I have used this same flavorful mix before on smoked pork loin roast , pork butt, and whole chickens that we have slow roasted on the Traeger.

    The spice mix is made with brown sugar, paprika, garlic powder, onion powder, cayenne pepper, cumin, salt, pepper, and dry mustard. It is a fantastic spice rub, and you will have some leftover for your next grilling project, too! The turkey breast is generously sprinkled with the spice rub on all sides. I rubbed the spices into the turkey, and even rubbed some of the mix inside the turkey breast.

    A dry rub spice mix is made to season the meat with, before cooking.

    Dry rub spices are applied to the entire piece of meat, before putting it on the grill.

    Cooking The Traeger Roasted Turkey Breast

    Turn the Traeger to the SMOKE setting with the lid open. After about 4-5 minutes, you should see lots of smoke coming from the grill, meaning the pellets have ignited. Turn the temperature to 325° F and close the grill cover. Let the Traeger preheat for about 15 minutes. TIP: Prepare the spice rub and the turkey WHILE the Traeger is preheating, to save time!

    Once the grill has preheated, place the seasoned turkey breast directly on the grill grate. Close the cover, and let the turkey breast cook for approximately 1 hour and 45 minutes. Cooking times will vary slightly because of varying weights of turkey breasts used. Check the internal temperature occasionally as it cooks, to ensure you don’t overcook or undercook the turkey breast.

    The Traeger roasted turkey breast is placed directly on the grill grate to cook.

    How Will I Know When The Traeger Roasted Turkey Breast Is Done?

    Continue to check the internal temperature using a probe inserted into the thickest part of the breast. When the turkey breast has reached an internal temperature of 165° F, pull it off the grill. Transfer the Traeger roasted turkey breast to a cutting board, and let it “rest” for about 15 minutes before slicing. This “resting time” helps the juices redistribute inside the meat.

    The turkey breast rests after cooking, and before slicing.

    Once the turkey breast has “rested”, it is ready to slice and eat! The turkey breast is juicy, and full of flavor, thanks in part to the dry rub spices, and the long smoking time! We LOVE having perfectly cooked slices of roasted turkey breast for quick dinners and sandwiches. It tastes so good! I froze half of the turkey breast to save for another time, too!

    The roasted turkey is juicy, and slices well, which is perfect for sandwiches!

    Hope you enjoy this recipe for Traeger roasted turkey breast. It’s awesome to be able to smoke a turkey breast and then have it around for easy dinners or a great tasting turkey sandwich throughout the week! Have a GREAT day!

    Looking For More TRAEGER Recipes?

    You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some other delicious Traeger recipes you might be interested in, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!

    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:
    Facebook page: The Grateful Girl Cooks!
    Pinterest: The Grateful Girl Cooks!
    Instagram: jbatthegratefulgirlcooks

    Author's signature

    Recipe Adapted From Traeger Grill recipe booklet (that came with grill)

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
    Traeger Roasted Turkey Breast
    Prep Time
    15 mins
    Cook Time
    1 hr 45 mins
    Total Time
    2 hrs
     
    Traeger roasted turkey breast is an easy way to cook a delicious, well seasoned turkey breast on the smoker/grill, without heating up the kitchen!
    Category: Entree, Grill
    Cuisine: American
    Keyword: Traeger roasted turkey breast
    Servings: 10
    Calories Per Serving: 251 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 4.5 pound turkey breast (approx,) , bone in, skin on
    For Dry Rub Spice Mix (this will make MORE than you will use- enough for several uses)
    • 1/3 cup brown sugar
    • 1/2 cup paprika
    • 1/4 cup garlic powder
    • 1/4 cup salt
    • 2 Tablespoons pepper
    • 2 Tablespoons onion powder
    • 1 Tablespoon cayenne pepper
    • 1 Tablespoon ground cumin
    • 1 Tablespoon dry ground mustard
    Instructions
    1. Rinse the turkey, and pat it dry with paper towels.

    2. Mix ingredients for spice rub in a small bowl. Generously sprinkle turkey breast with spice rub on all sides (and inside, if desired). Store extra spice rub mix in covered container for additional uses.

    3. Turn the Traeger to SMOKE setting with the lid open. After about 4-5 minutes, you should see lots of smoke coming from the grill, meaning the pellets have ignited. Turn temperature to 325° F and close grill cover. Let the Traeger preheat for about 15 minutes. Once preheated, place seasoned turkey breast directly on grill grate. Close the cover, and let it cook for approx. 1 hour and 45 minutes. Cooking times will vary slightly because of differing weights of turkey breasts used. Continue to check the internal temperature using a probe inserted into the thickest part of the breast, to ensure you don't overcook or undercook the turkey breast.

    4. When the turkey breast has reached an internal temperature of 165° F, pull it off the grill. Transfer turkey breast to a cutting board, and let it "rest" for about 15 minutes before slicing. This "resting time" helps the juices redistribute inside the meat. Once turkey has "rested", slice, and enjoy!

    Recipe Notes

    NOTE: The spice mix was NOT calculated into the caloric calculations. The spice mix (as written) will make enough mix for several additional uses beyond that of the turkey breast, so it was not included.

    Nutrition Facts
    Traeger Roasted Turkey Breast
    Amount Per Serving (1 g)
    Calories 251 Calories from Fat 90
    % Daily Value*
    Fat 10g15%
    Saturated Fat 3g19%
    Cholesterol 108mg36%
    Sodium 368mg16%
    Carbohydrates 1g0%
    Protein 40g80%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Traeger roasted turkey breast is an easy way to cook a delicious, well seasoned turkey breast on the smoker/grill, without heating up the kitchen!

    Thai Turkey Meatballs and Zoodles

    Thai turkey meatballs are baked, then combined with spiralized zucchini noodles, and covered with a soy/sriracha/lime/honey glaze in this yummy dish!
    Thai turkey meatballs are baked, then combined with spiralized zucchini noodles, and covered with a soy/sriracha/lime/honey glaze in this yummy dish!

    I saw this recipe on Pinterest recently, and though it sounded really good!  Sometimes cooking with ground turkey can be rather “bland”, but these Thai turkey meatballs, zoodles, and glaze were packed with flavor! Hooray! They are delicious, and one serving comes in at about 300 calories!

    The turkey meatballs are filled with green onions, garlic, soy sauce, sesame oil, cilantro and fresh grated ginger, so you KNOW they will be good! Knowing these Thai turkey meatballs are baked, not fried, and also accompanied zucchini noodles, helped me decide to try this simple yet delicious recipe!

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    How To Make Thai Turkey Meatballs and Zoodles

    The first thing you will need to do is make the meatballs. Place ground turkey, garlic, ginger, green onions, cilantro, soy sauce, sesame oil, and chia seeds into a large mixing bowl. NOTE: The chia seeds will help the meatballs to hold together (without having to use eggs).

    Mix all of the ingredients together using your (clean) hands or a fork. You want this Thai turkey meatballs mixture to be very well combined. Cover the bowl, and refrigerate the mixture for 30 minutes (this helps the chia seeds to work as a gel to firmly hold ingredients together).

    Ground turkey with chopped onions, cilantro and spices, ready to make Thai turkey meatballs.

    Meat mixture is ready to form Thai turkey meatballs for baking.

    Form The Meatballs

    Before shaping the Thai turkey meatballs, preheat your oven to 400° F. and line a 13×9 inch baking sheet with parchment paper. To form the meatballs, place a heaping Tablespoon of the turkey mixture into your hands, and gently roll the meat into a meatball.  This recipe will make approximately 18 meatballs.

    PLEASE NOTE:  This recipe, as written, yields 3 servings (with 3 meatballs per serving). You, obviously will have leftover meatballs. You can freeze leftover baked meatballs OR you can double the amount of zucchini and sauce used, in order to make 6 servings.

    As you finish rolling each meatball, place it onto the parchment paper lined baking sheet. Be sure to leave space between each meatball.

    Bake The Thai Turkey Meatballs

    Place the meatballs into the preheated 400° F oven.  Set a timer for 10 minutes, and bake.

    The Thai turkey meatballs on parchment paper lined baking sheet before baking.

    Prepare The Glaze and Zoodles While Meatballs Bake

    While the meatballs are baking, whisk together the ingredients for the Asian-inspired glaze. These ingredients are soy sauce, fresh squeezed lime juice, honey and sriracha sauce. Set aside.

    The ingredients for Asian sauce to coat the Thai turkey meatballs after baking is whisked in bowl.

    While the meatballs are baking, spiralize the 3 zucchini into spaghetti-style noodles, then “trim” the noodles into smaller lengths. If you don’t own a spiralizer, use a vegetable peeler to peel the length of the zucchini into long strips, then cut into thin strands.

    I like to blot the noodles semi-“dry”, using paper towels. This helps to absorb a lot of their natural moisture. When done, set zoodles aside.

    Spiralized zucchini noodles are ready to add to the Thai turkey meatballs and sauce.

    Flip Meatballs

    After the Thai turkey meatballs have baked for 10 minutes, remove from oven and quickly flip each one to other side. The first photo below, shows what they looked like after 10 minutes.

    Pop ’em back into the oven and continue baking for another 10 minutes. When done, the meatballs should be cooked all the way through, and will be nice and golden brown on the outside. The second photo below shows what they looked like when done baking.

    When the Thai turkey meatballs are halfway through baking, they are flipped to other side.

    When the Thai turkey meatballs are done baking, they will be golden brown.

    To Finish Making Thai Turkey Meatballs and Zoodles

    Pour the glaze into a large skillet. Bring the glaze to a boil over medium-high heat. Let it cook until it thickens a bit (usually about a minute), stirring often. Add half of the meatballs (9) to the skillet, and stir to cover them with the glaze. Push the Thai turkey meatballs to one side of skillet, then add the zucchini noodles. Stir to cover with glaze.

    Cook for 4-5 minutes (al dente), then the Thai turkey meatballs and zoodles are ready to serve!

    Thai turkey meatballs and zucchini noodles are added to glaze in skillet to cook for a few minutes.

    To Serve This Dish

    This recipe is written to yield THREE servings, with 3 meatballs per serving . Portion out the zucchini onto three individual plates, and top each with three meatballs (or 4, if you’re feeling quite hungry!). Since the recipe only utilizes HALF of the meatballs made, it is very easy to freeze them, to use the next time you make this recipe!

    The zucchini noodles, sauce and Thai turkey meatballs are served, along with rice on the side.

    I really hope you will try this recipe for Thai turkey meatballs and zucchini noodles. Pretty sure you will really like it! By the way… you can also substitute ground chicken breast for the turkey, too, if you prefer!

    Looking For Other MEATBALL Recipes?

    You can find all of my recipes in the Recipe Index. located at the top of the page. A few favorite meatball recipes include:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
    Pinterest:
    The Grateful Girl Cooks!
    Instagram:
    jbatthegratefulgirlcooks

    Author's signature.

    Recipe Adapted From: https://inspiralized.com/thai-chicken-meatballs-with-zucchini-noodles/

    0 from 0 votes
    Thai Turkey Meatballs and Zoodles
    Prep Time
    45 mins
    Cook Time
    30 mins
    Total Time
    1 hr 15 mins
     
    Thai turkey meatballs are baked, then combined with spiralized zucchini noodles, and covered with a soy/sriracha/lime/honey glaze in this yummy dish!
    Category: Dinner, Entree
    Cuisine: Thai
    Keyword: Thai turkey meatballs
    Servings: 3 (3 meatballs each)
    Calories Per Serving: 303 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    For meatballs:
    • 1 pound ground turkey breast
    • 3 cloves garlic , finely minced
    • teaspoons fresh ginger , peeled and grated
    • 3 stems green onions (scallions) , chopped (white/light green parts only)
    • 1/4 cup fresh cilantro leaves , finely chopped
    • 2 teaspoons sesame oil
    • teaspoons low-sodium soy sauce
    • 2 Tablespoons chia seeds
    For Zoodles:
    • 3 medium zucchinis
    For Glaze:
    • 3 Tablespoons low-sodium soy sauce
    • 1/2 large lime (juice of)
    • 1 Tablespoon honey
    • 1 Tablespoon sriracha sauce
    Instructions
    1. Place meatball ingredients into a large mixing bowl. NOTE: Chia seeds help meatball ingredients bind together (without using eggs). Mix all the ingredients together using your hands (or fork), until fully combined. Cover bowl, and refrigerate for 30 minutes, to let chia seeds "gel" ingredients.

    2. Preheat oven to 400° F. and line a 13x9 inch baking sheet with parchment paper. To make meatballs: place a heaping Tablespoon of turkey mixture into your hands, and gently roll between both hands into a meatball. As you finish rolling each meatball, place it onto the parchment paper lined baking sheet. Be sure to leave space between meatballs. This recipe yields about 18 meatballs. PLEASE NOTE:  Recipe, as written, yields 3 servings (with 3 meatballs per serving). You will have leftover meatballs. You can freeze leftover baked meatballs OR you can double the amount of zucchini and glaze used, in order to make 6 servings (3 meatballs each). 

    3. Place the meatballs into preheated 400° F oven.  Set a timer for 10 minutes, and bake. After meatballs have baked for 10 minutes, remove from oven and quickly turn each one to other side. Pop 'em back into oven and continue baking for another 10 minutes. When done, meatballs should be cooked all the way through, and will be nice and golden brown on the outside. Remove from oven.

    4. While meatballs are baking, whisk glaze ingredients in a small bowl. Set aside. While meatballs are baking, spiralize 3 zucchini into spaghetti-style noodles, then "trim" the noodles into smaller lengths. Blot the zoodles semi-"dry", using paper towels. This helps absorb a lot of their natural moisture. Set aside.

    5. Pour glaze into a large skillet. Bring to a boil over medium-high heat. Let it cook until it thickens a bit (about a minute), stirring often. Add half of the meatballs (9) to skillet, and stir gently, to cover with glaze. Push meatballs to one side of skillet, then add zucchini noodles. Stir, to cover with glaze. Cook for 4-5 minutes (al dente), then it's ready to serve!

    6. To serve, divide zucchini noodles onto 3 plates; top each serving with 3 meatballs. ENJOY! 

    Recipe Notes

    NOTE: Since the recipe only utilizes HALF of the meatballs made, it is very easy to freeze them, to use the next time you make this recipe!

    Nutrition Facts
    Thai Turkey Meatballs and Zoodles
    Amount Per Serving (1 (3 meatballs + 1/3 of zoodles))
    Calories 303 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 1g6%
    Cholesterol 83mg28%
    Sodium 827mg36%
    Potassium 1030mg29%
    Carbohydrates 18g6%
    Fiber 4g17%
    Sugar 11g12%
    Protein 40g80%
    Vitamin A 520IU10%
    Vitamin C 41.1mg50%
    Calcium 92mg9%
    Iron 2.8mg16%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Thai turkey meatballs are baked, then combined with spiralized zucchini noodles, and covered with a soy/sriracha/lime/honey glaze in this yummy dish!

    Roast Turkey Breast with Herbs and Garlic

    It’s easy to cook a healthy, lean, delicious roast turkey breast with a coating of olive oil and a spice mix of herbs and garlic in under an hour!It's easy to cook a healthy, lean, delicious roast turkey breast with a coating of olive oil and a spice mix of herbs and garlic in under an hour!

    I usually roast a whole turkey at Thanksgiving, but at other times of the year… I don’t want to mess with it!  However, I will occasionally cook a roast turkey breast, since it takes far less time to prepare than an entire 20 pound bird. This recipe for Roast Turkey Breast with Herbs and Garlic is quite simple to make (in under an hour), and is very delicious!

    Now that our sons are grown and living on their own, I only cook for my husband and myself. We have discovered that a small roast turkey breast is the perfect size for the two of us!  This roasted turkey was perfect – low calorie, but full of flavor!

    I normally prepare this recipe with a whole, bone-in turkey breast. This time, after I had coated the meat with my herb and garlic seasoning, I decided to split it right down the middle. That way I could cook the roast turkey breast in TWO portions (so I could freeze one after roasting, to save for another meal). That’s the method I’m sharing today.

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    How To Make Roast Turkey Breast

    The recipe is so easy. You mix up a spice “rub”, coat the turkey with it, then roast it. That’s it… easy, right? First, put the minced garlic, thyme, rosemary, sage, salt, pepper, and olive oil into a small bowl. Stir these ingredients well, so they are fully mixed together.

    Spice rub for roast turkey breast is mixed in small bowl

    Rinse the turkey, then pat it dry with paper towels. Place the “rub” mixture onto the turkey, and spread it all over the surface of the turkey breast (for this recipe, leave the skin “on”). Try to separate the skin a little bit from the meat. Place some of the “rub” mixture under the skin.

    Notice that this is a WHOLE turkey breast. I started to make this roast turkey breast the “normal way”, then changed my mind, at the last minute!

    Spices with garlic and herbs are rubbed onto turkey breast before roasting

    Roast turkey breast with herbs and garlic is ready for the oven.

    Once the turkey breast is covered with the herb and garlic rub, you roast the turkey breast until it is done  (**unless you are like me, and change your mind**).

    Last Minute Changes To Roast Turkey Breast Aren’t ALL Bad, Right?

    Because I decided in a moment of whimsy to NOT cook an entire turkey breast in one piece,  I took a humongous sharp knife and carefully split that whole turkey breast right through the breast bone, splitting it into 2 half turkey breasts .  NOTE TO SELF:  – do this BEFORE applying rub next time. It’s MUCH easier to cut the turkey breast in half BEFORE adding the slippery oil and herbs… just sayin’. That will teach me to NOT make a mid-recipe change next time! Ha Ha.

    However you prefer your roast turkey breast (either WHOLE or CUT IN HALF), roast the turkey breast, and all will be right in the universe!!! Place the turkey breasts in a roasting pan, or onto a baking sheet with rimmed edges. You do not need to put the turkey onto a rack for this recipe

    IMPORTANT NOTE: The time cooking  in the detailed recipe below is for cooking 2 half breasts. If you leave the turkey breast whole, then your roasting time will differ slightly, as it will need more time to cook it all the way through.

    Roast turkey breast is split in half before putting into oven.

    How Long Do I Roast Turkey Breast?

    Roast the split turkey breasts at 350 degrees for 45-60 minutes (oven temperatures vary). Remember a whole turkey breast will need to cook longer!

    Use a digital thermometer to test for “done-ness”, and to ensure internal temperature is 165 degrees, for safety. When the internal temperature of the roast turkey breast reaches 165 degrees, remove it from the oven. Cover the turkey with aluminum foil for 10 minutes, and let it rest, to let the juices redistribute through the meat.

    Roast turkey breast is golden brown after baking.

    Time To EAT!

    Once the roast turkey breast has “rested”, slice the roast turkey breast up, and serve! I mixed up a little gravy using the turkey juices and a bit of flour, salt and pepper. The gravy was then used to drizzle on the roast turkey breast slices. That tastes fantastic, but is optional.

    Sliced roast turkey breast is served with gravy, and vegetables on the side.

    Hope you will consider trying this easy recipe for roast turkey breast, with herbs and garlic. The only time it takes “hands on” is to mix the spice rub, split the breast into two pieces and apply the spices to the turkey. The rest of the “cooking” time was simply that… “cooking” time.

    Have a great day. May you find MUCH to be thankful for as you go about your day! Thank you for stopping by, and I hope you will come back soon.

    Looking For More TURKEY Recipes?

    You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some wonderful turkey recipes, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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    The Grateful Girl Cooks!
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    Author's signatureRecipe Source: http://flavorthemoments.com/simple-herb-garlic-roasted-turkey-breast/

    0 from 0 votes
    Roast Turkey Breast with Herbs and Garlic
    Prep Time
    5 mins
    Cook Time
    45 mins
    Total Time
    50 mins
     

    It's easy to cook a healthy, lean, delicious roast turkey breast with a coating of olive oil and a spice mix of herbs and garlic in under an hour!

    Category: Entree
    Cuisine: American
    Keyword: roast turkey breast
    Servings: 6 servings
    Calories Per Serving: 272 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 3 pound turkey breast (with the bone in, and the skin on)
    • 2 cloves garlic , minced
    • 1 teaspoon dried thyme
    • 1 teaspoon dried sage leaves
    • 1 teaspoon dried rosemary
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 2 Tablespoons olive oil
    Instructions
    1. Preheat your oven to 350 degrees. Before beginning, rinse turkey breast. Pat it dry with paper towels.  Carefully (using a very sharp knife), cut the turkey breast in half, right through the top side middle cartillage. Set aside both sections.

    2. Make the herb and garlic rub, by mixing garlic, thyme, sage, rosemary, salt, pepper and olive oil together in a small bowl.

    3. Rub the herb and garlic mixture over the entire surface of the turkey (bottom and top). Separate skin a bit from the meat, and rub some of the mixture under the skin, as well. Place the turkey breast(s) in a roasting pan (or baking sheet with edges).

    4. Bake the turkey breast(s) at 350 degrees for 45-60 minutes. Since oven temps vary, be sure and test for "done-ness", using a digital thermometer in thick part of breast. When properly/safely cooked, the thermometer should show an internal temperature of 165 degrees. If it is not to temp, continue cooking and checking temperature every few minutes. NOTE: If cooking whole turkey breast, longer roasting time will be necessary. Cook to 165 degrees internally.

    5. Once turkey is "done", remove it from oven. Cover with foil, and let the meat rest for about 10 minutes. This will help keep the turkey juicy! After turkey has rested, slice, serve, and enjoy!

    Recipe Notes

    Note: Turkey breast will freeze well, if wrapped very well in plastic wrap AND aluminum foil.

    Nutrition Facts
    Roast Turkey Breast with Herbs and Garlic
    Amount Per Serving (1 serving)
    Calories 272 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 1g6%
    Cholesterol 122mg41%
    Sodium 855mg37%
    Potassium 548mg16%
    Protein 48g96%
    Vitamin A 45IU1%
    Vitamin C 0.3mg0%
    Calcium 37mg4%
    Iron 1.4mg8%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!It's easy to cook a healthy, lean, delicious roast turkey breast with a coating of olive oil and a spice mix of herbs and garlic in under an hour!

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    Creamy Turkey Wild Rice Soup

    Make this delicious, creamy turkey wild rice soup with wild rice, carrots, and onions in your slow cooker, using your Thanksgiving turkey leftovers!Make this delicious, creamy turkey wild rice soup with wild rice, carrots, and onions in your slow cooker, using your Thanksgiving turkey leftovers!

    Another Thanksgiving has come and gone, and we still have some leftovers, thankfully! Speaking of LEFTOVERS…today I’m posting a recipe for Creamy Turkey Wild Rice Soup. I’ve been making this soup for years (using good old turkey leftovers!).

    I found the original recipe in an old Taste Of Home Magazine years ago and tried it. The creamy turkey wild rice soup was so good!  I’ve been making it ever since, with a few slight changes to the original recipe.

    Why NOT use the leftover turkey and carcass to make a huge pot of delicious soup? If you’re gonna go to the trouble of roasting a huge turkey, then make it “go the distance” for you. The original recipe for creamy turkey wild rice soup was made on the stove top, but I adapted it for crock pot cooking. I’ve included both sets of instructions in the printable recipe below.

    Scroll Down For A Printable Recipe Card At the Bottom Of The Page

    Could I Make This Recipe With A Whole CHICKEN Instead Of A Turkey?

    Yes. You can also substitute a whole chicken, if desired. Remember to make sure you have at least 2 cups of shredded meat for the soup. Prepare the recipe the same exact way.

    How To Make Creamy Turkey Wild Rice Soup

    Start with that leftover turkey. Yeah. Use that beast you fixed for Thanksgiving. Our 15 pounder looked like this when it came out of the oven on Thanksgiving.

    Roast turkey is used to make creamy turkey wild rice soup.

    The next morning, the leftover turkey looked like this photo below… in a huge pot of water, with onions, celery, carrots, spices, etc. I’m telling you, that turkey never knew what hit it!

    The turkey carcass (with some meat still attached) cooks for about 1½ hours (covered). Chopped onions, carrots, celery, salt and pepper are also added to the large pot of water. When done, let the turkey cool. Once the turkey has cooled,  cut or pull all the turkey meat you can get off the bones. You will need about 2 cups of turkey for this soup.

    Turkey carcass is cooked with onions, celery and carrots in water to make creamy turkey wild rice soup.

    Add Ingredients To A Slow Cooker (crock pot)

    Put the broth from the turkey (and the veggies, too) into a large crock pot. The total mount of broth should be at least 4 cups. If making the turkey the way shown, you can use the strained broth created by cooking the turkey as replacement for store bought broth.

    Add 2 cups of shredded turkey to the slow cooker. Add one box of Long Grain and Wild Rice (and seasoning packet) and butter to the soup. The original recipe called for 2 cups of wild rice. Using all wild rice is really tasty, but I found this package and seasonings to be perfectly easy (and a bit more economical).

    Rice and seasonings are added to slow cooker full of creamy turkey wild rice soup.

    Cook the creamy turkey wild rice soup on low temperature for 4 hours. After that, add some flour, whisked well with cool water to help thicken the soup broth slightly. Put the lid back on slow cooker, and let the soup cook for another hour. Add light cream to the soup, and cook for 15 minutes.

    The Creamy Turkey Wild Rice Soup Is Ready To Serve

    Taste test the soup before you ladle it into bowls. Add salt or pepper, if desired, to suit your taste buds. The creamy turkey wild rice soup is now ready to be served!

    Lots of turkey in this delicious creamy turkey wild rice soup.

    Here is the finished creamy turkey wild rice soup, after the cream has been added. It looks great, and is ready to eat!

    Creamy turkey wild rice soup is served in bowl.

    This creamy turkey wild rice soup is a really easy soup to make, and tastes absolutely delicious. I sure hope you will give this recipe a try next time you want to make something with Thanksgiving leftovers. Don’t throw that turkey carcass away… make a huge pot of delicious hot and filling soup!

    Thanks for stopping by, and I sincerely hope you will come back again soon for more recipes. Have a great day.

    Looking For More SOUP Recipes?

    You can find all of my recipes in the Recipe Index, located at the top of the page. I have lots of delicious soup recipes, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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    Facebook page: The Grateful Girl Cooks!
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    Author's signature

    Recipe Adapted From: Taste Of Home Magazine, submitted by Terri Holmgren, Swanville, Minnesota (magazine issue unknown – I cut out her recipe years ago and couldn’t find it online)

    0 from 0 votes
    Creamy Turkey Wild Rice Soup
    Prep Time
    1 hr 30 mins
    Cook Time
    5 hrs 15 mins
    Total Time
    6 hrs 45 mins
     
    Make this delicious, creamy turkey wild rice soup with wild rice, carrots, and onions in your slow cooker, using your Thanksgiving turkey leftovers!
    Category: Soup
    Cuisine: American
    Keyword: turkey wild rice soup
    Servings: 12 cups (approx. 3 quarts)
    Calories Per Serving: 179 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 1 turkey "carcass" (with some meat still attached)
    • 1 medium onion , chopped
    • 2 celery ribs , diced
    • 2 carrots , diced
    • 1 Tablespoon butter
    • 1/2 cup all purpose flour
    • 1/4 cup water
    • 4 cups turkey or chicken broth
    • 1 box wild rice OR 1 box Long Grain and Wild Rice Mix + seasoning packet (Rice A Roni)
    • 2 cups light cream
    • 2 cups diced turkey (or chicken)
    • 1 teaspoon dried parsley flakes
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon garlic powder
    • Additional salt & pepper , to taste (if desired)
    Instructions
    1. Place leftover turkey "carcass" in large stock pot. Cover with water. Add onion, celery, carrots, salt and pepper. Cover pot and boil for 1 1/2 hours on medium-low. Remove turkey; let cool, then cut all the meat off the bones. Discard bones. Pour 4 cups of the broth (with veggies) into a crock pot. Shred turkey meat, then add at least 2 cups of the meat back into the crock pot. Add entire box of rice (plus seasoning packet). Add salt, pepper, dried parsley, and butter to soup. Cook on Low for 4 hours.
    2. After 4 hours, mix together the flour and water until smooth. Stir this mixture into the soup in the crock pot until combined. Let soup cook for another hour.
    3. Stir in cream, and cook on LOW for another 15 minutes.
    4. Taste test; add additional salt/pepper, if desired, then serve!
    Recipe Notes

    If cooking on stove top: Saute onions, celery and carrots in butter 3-4 minutes. Reduce heat; add in flour-cook until it is bubbly. Add in broth, stirring constantly. Bring to boil; reduce heat. Add rice, turkey, cream, salt, pepper, garlic powder, etc. Simmer for about 20 minutes. Serve.
    Another way to make this quicker, use store bought broth and shred up a rotisserie chicken or use pre-cooked turkey.

    Nutrition Facts
    Creamy Turkey Wild Rice Soup
    Amount Per Serving (1 cup)
    Calories 179 Calories from Fat 126
    % Daily Value*
    Fat 14g22%
    Saturated Fat 8g50%
    Cholesterol 58mg19%
    Sodium 431mg19%
    Potassium 189mg5%
    Carbohydrates 7g2%
    Protein 5g10%
    Vitamin A 2140IU43%
    Vitamin C 7mg8%
    Calcium 39mg4%
    Iron 0.6mg3%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Make this delicious, creamy turkey wild rice soup with wild rice, carrots, and onions in your slow cooker, using your Thanksgiving turkey leftovers!

     

     

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    Quick n’ Easy Chef’s Salad

    Summertime. Heat. Hot. UGH. What better time to make a Quick n’ Easy Chef’s Salad for dinner? This is a great idea for those HOT, HOT, summer days when you don’t really want to heat up the kitchen or cook a lot. Quick n' Easy Chef's Salad / The Grateful Girl Cooks!
    My husband and I love to have lighter meals at times when it is so hot outside that all you want to do is fill your tummy or feed your family, without exerting too much energy. Ever have days like that? I do, occasionally. Well, why not throw together a healthy, delicious entree salad, filled with lots of veggies AND protein and make THAT your meal? The bonus is that it’s quick, easy, and delicious!

    Chef Salads are kind of like that. You just “build” them as you like them. Usually I start with a bed of mixed greens. I slice up some hard-boiled eggs (see my cute little egg picture below?), slice cheese into stick-like portion sizes (I’ve used cheddar in these photos, but have also used cheddar and pepper jack combo before), chop a few tomatoes and/or other veggies like green/red peppers, cucumber chunks, red onions, etc, and slice up some deli-bought ham and turkey slices.

    Then I assemble it all (as decoratively as my little old hands can), on a dinner plate, and top it with my favorite salad dressing. **In case you’re wondering, my favorite salad dressing is bleu cheese. (I posted that in case you want to send me a case of bleu cheese dressing for my birthday).

    Really the “hardest” thing about making this salad  is just hard-boiling the eggs ahead of time. No biggie.

    By the way, speaking of eggs… I love my handy-dandy little ol’ egg slicer I’ve had for over 30 years. Still works like a charm to make even slices of hard boiled egg to garnish this salad or potato salad with. Just sayin’. From the looks of this picture, it looks like it needs a good cleaning!

    Quick n' Easy Chef's Salad / The Grateful Girl Cooks!Quick n' Easy Chef's Salad / The Grateful Girl Cooks!
    Anyways… just build the salad the way you or your family likes it. This is just the way I do it. Nothing too fancy… just GOOD. You really can’t go wrong with hard-boiled eggs, ham/turkey, cheese, and whatever veggies you want.

    Just try to make it look good. Remember… we eat with our eyes, right? (something like that… I do tend to use a fork for this meal).

    Quick n' Easy Chef's Salad / The Grateful Girl Cooks!
    It’s as simple as that! You really can make a quick, healthy, entree Chef’s Salad for much less than you would spend to buy one in a restaurant. Hope you will consider making a Chef’s Salad for you and your significant others sometime this summer.

    Quick n' Easy Chef's Salad / The Grateful Girl Cooks!
    Hope you will be inspired to make a Chef’s Salad this summer, and make it your OWN way. Have a great summer. Enjoy the beauty all around (look closely- you can find it everywhere); practice thankfulness, and try to make the most out of each day you are given.

    God Bless You!

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
    Pinterest:
    The Grateful Girl Cooks!
    Instagram:
    jbatthegratefulgirlcooks

    Quick n' Easy Chef's Salad / The Grateful Girl Cooks!

     

    Here’s one more to pin on your Pinterest boards!Quick n' Easy Chef's Salad / The Grateful Girl Cooks!

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