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Southwest Turkey Meat Loaf

Tags: , Tomato, Turkey,

Southwest Turkey Meat Loaf

Posted on 30 April 2012 by noelskitchen

A low-fat makeover with a shot of Southwestern seasonings.

Southwest Turkey Meatloaf

Serves: 4

Ingredients:

  • 1 Tablespoon Olive Oil
  • 1 medium onion, chopped
  • 1 cup frozen bell pepper strips, drained
  • 6 garlic cloves, minced
  • 1 large jalapeno pepper, seeded and chopped
  • 1 Tablespoon fresh parsley, chopped
  • 2 teaspoons dried basil
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons dried thyme
  • 1/2 teaspoon cumin
  • 1 egg
  • 1/3 cup baked tortilla chips, crushed (see note below)
  • 1 Tablespoon apple cider vinegar
  • 1 cup tomato sauce
  • 1 pound ground turkey breast
  • Salt
  • Ground Black Pepper
  • Hot-Pepper Sauce or Taco Sauce

Directions:

  1. Preheat the oven to 350 degrees. Coat an 8″ x 4″ loaf pan with no-stick spray.
  2. Warm the oil in a medium non-stick skillet over medium heat. Add the onions, pepper mix, garlic and jalapeno peppers. Cook for 5 minutes. Stir in the parsley, basil, oregano, thyme, and cumin.
  3. Place the egg in a large bowl. Beat lightly. Add the grounded up tortilla chips, vinegar, tomato sauce, onion mixture and turkey. Season with salt, black pepper,and taco sauce. Mix well.
  4. Spoon into prepared loaf pan, smooothing out the top. Place the loaf pan in oven. Bake for 45 minutes. Remove from oven and cool for 10 minutes on a wire rack.

Note: Baking your own tortillas is easy to do. In this recipe, I used homemade tortillas using Mission Carb Balance Tortillas and by using my food processor, I was able to ground them up before adding them to the turkey mixture.

Comments (8)

What’s For Dinner: Turkey Enchiladas with Salsa Verde

Tags: Casseroles, , , Turkey

What’s For Dinner: Turkey Enchiladas with Salsa Verde

Posted on 17 April 2012 by noelskitchen

In over the last few menus I’ve planned where enchiladas are on the menu, this enchilada recipe is my favorite. The cream cheese added together with the Salsa Verde makes them thick and creamy.

Making Meals Ahead

This past weekend it was time to empty the freezer a bit and make room.  I used turkey for this recipe since I still had two frozen 12 pound turkeys in my freezer leftover from around Thanksgiving.  At one point, I had 4 of them in my freezer thanks to those Thanksgiving sales at the grocery store.

I roasted the Turkey on Saturday, shredded it and made this  recipe for Turkey Enchilada with Salsa Verde for Sunday’s Family Dinner. It’s another really easy enchilada recipe of mine to make. Using corn tortillas again instead of flour, I softened them by heating a little turkey gravy in a pan, giving them a nice flavor.

Monday’s Menu

 

Turkey Enchiladas with Salsa Verde

Serves: 6

Ingredients:

  • 1/2 onion, roughly chopped
  • 2 garlic cloves, peeled
  • 1 (16-ounce) bottle salsa verde
  • 1 teaspoon cumin
  • 4 cups cooked turkey, shredded
  • 8 ounces cream cheese, softened
  • 1/4 cup turkey broth, plus a little more for softening tortillas
  • 16 corn tortillas
  • Cooking spray
  • 1/2 cup Cheddar cheese, shredded

Directions:

If you’re prepping the dish the night before, cover your baking dish with aluminum foil and place in the fridge. When ready to bake, remove from fridge and let sit on counter for 15 minutes before baking.

  1. Preheat oven to 350°.
  2. Combine onion, garlic, salsa and cumin in a blender until smooth. Set aside.
  3. Mix chicken and cream cheese in a large bowl. Stir in 1/2 cup of the salsa mixture. Reserve remaining salsa mixture to pour over top.
  4. Bring turkey broth or gravy (this turkey came with a frozen packet of gravy that I just heated on the stove top.) to a simmer in a small skillet. Working with one tortilla at a time, add tortilla to pan; flip on to both sides until moist, turning once. Remove tortilla; drain on paper towel.
  5. Spoon about 1/4 cup (I used my large ice cream/cookie scoop) chicken mixture down center of tortilla; roll up.
  6. Place tortilla, seam-side down, in an 11 x 7-inch baking dish coated with cooking spray.
  7. Pour remaining salsa mixture and half a can of the green enchilada sauce over enchiladas; sprinkle evenly with cheese.
  8. Bake at 350° for 25 to 30 minutes or until thoroughly heated.
  9. Serve with black beans, sliced tomatoes, homemade tortilla chips or any sides you choose.

Need a little meal planning inspiration? Check out my Recipe Index which is updated daily with new recipes that include a grocery shopping list!

==============================================

Are you wondering what to make for dinner tonight for your family? You’ll love my easy, make-ahead and money-saving recipes on what to cook your family for dinner! You are encouraged to not only list your dinner plans below, but to request ideas, make suggestions and of course add your favorite recipes!

 

Comments (1)

Tags: Casseroles, ,

Crock Pot Cheese Enchiladas

Posted on 04 April 2012 by noelskitchen

Of all the enchilada recipes I these were unbelievably the fastest and easiest Crock Pot Cheese Enchiladas I’ve ever made. Routinely, I use corn tortillas which seem add a nice flavor, but this time I used flour tortillas browning them a little bit in the skillet beforehand as flour tortillas can tend to have a gooey flour taste.

I also tried a new 10-minute enchilada sauce recipe, which the family wasn’t too impressed with. So when it comes to making my red enchilada sauce, I’ll stick with making my usual red enchilada sauce.

Here’s the recipe using my normal red enchilada sauce:

Serves: 6

Ingredients:

  • 8-12 flour tortillas
  • 2-3 cups red enchilada sauce (packet)
  • 2 cups Cheddar cheese
  • Sour Cream (optional)
  • Jalapenos, chopped (optional)
  • Olives, chopped (optional)

 Directions:

  1. Make Enchilada sauce mix according to package instructions.
  2. Lightly coat crockpot with non-stick baking spray.
  3. Spread 1/4 cup sauce on the bottom of crockpot.
  4. Place flour tortilla on top of sauce.
  5. Spread a handful of cheese, alternating cheese over the top of tortilla.
  6. Repeat layers of sauce and cheese until all but 1/4 cup Cheddar cheese is used.
  7. On top layer add salsa then top with remainder of cheddar cheese.
  8. Place crockpot on low setting and cook for 4 hours.

Serve with Spanish Rice and Beans and/or a green salad.

Noel’s Quick Notes:

To freeze:Place 2 cups in freezable container. To thaw: Remove from freezer and place in refrigerator until ready to heat. Heat in microwave for 3-5 minutes per serving. Makes for great leftovers.

Comments (0)

Chicken Dinners FREE Download: 20 Affordable Chicken Dinner Recipe Booklet

Tags: , Free Dinner Ebook Downloads, ,

Chicken Dinners FREE Download: 20 Affordable Chicken Dinner Recipe Booklet

Posted on 29 March 2012 by noelskitchen

Chicken is always an affordable meal time solution for families. There are so many great tasting recipes that are quick and easy weeknight meals. You can save even more money, along with a lot more time, by buying large bags of boneless, skinless breasts that have been frozen. They’ll keep for at least 6 months in the freezer. You can pull out dinner-size portions when you’re ready, then reseal the bag to keep the rest fresh.

Speaking of great tasting recipes, right now you can get an Exclusive Free Download of 20 Affordable Chicken Dinners Recipe Booklet from All You Magazine. Chicken is always a main ingredient staple in our freezer, so we’re always excited about trying out new chicken recipes.  This recipe booklet features recipes from MyRecipes.com, Cooking Light, Real simple and Country Living. These are some fabulous looking recipes!

Hurry, before the daily sample is gone and add these tasty recipes to your family meal plan!

 

Comments (1)

What’s For Dinner: Zesty Crock Pot Chicken with Couscous

Tags: , Couscous, Side Dish,

What’s For Dinner: Zesty Crock Pot Chicken with Couscous

Posted on 27 March 2012 by noelskitchen

Monday night’s dinner idea was a simple crock pot recipe. Zesty Crock Pot Chicken served with Couscous. It will be on our family’s weekly menu again! Oh my goodness, the house smelt sooo good when I walked through the front door. Yes, it’s another one of those great make-ahead meals that can be prepped and placed in the refrigerator the night before to marinate.

For this recipe, I used the regular chicken breasts (boneless would worked just as well) that were on sale this past week at our local Raley’s grocery store.  Perfect family meal time deal and at $0.99 a pound you can’t go wrong!

Simply Couscous recipe:

Use a box or bag of couscous. Cook according to package directions, except instead of using water,  I used the broth from the chicken. Couscous cooks very quickly, making it a perfect side dish to any meal.

Crock pot recipes are perfect for busy cooks. Cooking dinner after a long day is something a lot of busy families don’t look forward to, so they end up eating unhealthy take out food or they throw something in the microwave just to get dinner over and done with. A great slow cooker recipe and a crockpot will solve the dinner dilemma.

There are an incredible amount of recipes for tasty main dishes, side dishes and desserts that are easy to make using your crock pot. You can get everything ready in the crock pot in the morning, and then walk in the door in the evening to a wonderful home cooked meal.

Need a little meal planning inspiration? Check out my Recipe Index which is updated daily with new recipes that include a grocery shopping list!

==================================================

Are you wondering what to make for dinner tonight for your family? You’ll love my easy, make-ahead and money-saving recipes on what to cook your family for dinner! You are encouraged to not only list your dinner plans below, but to request ideas, make suggestions and of course add your favorite recipes!

So what’s on your menu plan this week? I still on the lookout for some yummy new recipes. Especially crock pot ones….

Comments (4)

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