Tag: dark meat ground turkey

Mushroom Turkey Swiss Chard Whole Wheat Lasagna

This is a great, delicious recipe I came up with. No one could tell it was super healthy. I bought whole wheat pasta sheets and layered them with mushrooms and ground turkey. I bought a big bunch of Swiss chard which I sautéed it up and added the greens to the ricotta filling. The lasagna was yummy and it was gone in no time…

2 tablespoons extra virgin olive oil
1 medium shallot, chopped
2 garlic cloves, chopped
1 bunch Swiss chard, greens and stalks separated and chopped
1 cup cremini mushrooms, chopped
1 cup shitaki mushrooms, chopped
½ pound dark meat ground turkey
1 tablespoon tomato paste
2 cups marinara sauce
Salt

Heat a large frying pan with the olive oil. Add the shallot and garlic and sauté for a minute on medium heat. Add the Swiss chard whites and sauté for a minute. Add the mushrooms and sauté for 3 to 4 minutes on high heat. Add ground turkey and separate with the back of wooden spoon. Stir and cook for a minute or two. Add the tomato paste and cook for a minute. Add the marinara sauce and bring to a boil. Simmer for about 15 minutes. Adjust seasonings and let the mixture cool off.

1 tablespoons extra virgin olive oil
Salt

Heat a medium frying pan with the olive oil and add the greens from the Swiss chard. Saute on high heat, stirring consistently till the greens have wilted. Add salt and let the mixture cool off.

Ricotta Filling

1 cup ricotta cheese
2 cloves garlic, grated
½ cup Parmigiano Reggiano, grated
½ cup Mozzarella, grated
1 teaspoon salt
1 egg, beaten

Transfer the ricotta cheese, garlic, Parmigiano, mozzarella, salt and the egg to a medium bowl. Add the Swiss chard greens and mix well.

6 to 8 whole wheat lasagna noodles, cooked

Start to layer the lasagna by starting with a small ladle of the turkey mixture at the bottom. Add the noodles on top and spread a third of the turkey mixture on top. Add half of the ricotta filling. Repeat the process and top with noodles and then the last third of the turkey mixture. Cover with aluminum foil and bake for 30 to 45 minutes. Cool for 10 minutes before serving.

Roasted Shallot and Dill Cheese Burgers

1 large shallot, ends cut off
3 garlic cloves, ends cut off

Preheat oven to 350 degrees F.

Place the shallot and garlic cloves on a piece of aluminum foil. Drizzle a bit of oil and roast in oven for 30 to 40 minutes, till soft. Take out of foil and cool. Squeeze the garlic and shallot out of the skin and chop if needed. Add to the ground turkey.

1 pound dark meat ground turkey
¼ cup fresh cilantro, chopped
¼ cup fresh mint, chopped
¼ cup fresh dill, chopped
1 egg, beaten
1 teaspoon salt
4 cheddar cheese slices
4 ciabatta rolls, sliced

Transfer the ground turkey, roasted shallot, roasted garlic, cilantro, mint, dill, egg and salt into a bowl. Mix well and form into four patties. Grill or cook the burgers on the stovetop. Top with cheese and place on ciabatta rolls. Dress the burgers with tomato, lettuce and mayonnaise.

Greek Style Turkey Burgers

2 pounds dark meat ground turkey
½ cup pitted kalamata olives
2 tablespoons fresh oregano
4 garlic cloves
1 medium shallot, chopped
2 teaspoons salt
2 eggs, beaten

Process the olives, oregano, garlic and shallot in a food processor till chopped well. Add the mixture to the ground turkey with the salt. Add the eggs and mix well. Transfer the mixture to the fridge for a couple of hours.
Form into 8 patties and keep aside.
Grill the burgers till cooked well inside.

Tzatziki Sauce

½ cup non-fat Greek yogurt
1/3 cup grated cucumber with excess water squeezed out
2 garlic cloves, grated
Juice of half a lemon
2 to 3 teaspoons salt

Mix the yogurt, garlic, lemon juice and sauce in a small bowl. Assemble burgers on toasted ciabatta rolls with a generous dollop of Tzatziki sauce and serve.