Turkey Ragu with Fontina and Parmesan - Recipes

Turkey Ragu with Fontina and Parmesan - Recipes

Ingredients
1 (16 ounce) package elbow macaroni
1 tablespoon olive oil
1 sweet onion (such as Vidalia®), diced
3 cloves garlic, minced
1 pound lean ground turkey
1 (14.5 ounce) can canned diced tomatoes with their juice
1 (14.5 ounce) can canned crushed tomatoes
2 tablespoons dried parsley
1 teaspoon dried oregano
2 teaspoons dried basil
1 teaspoon salt
1/4 teaspoon pepper
1 cup grated fontina cheese
1/2 cup grated Parmesan cheese
3 tablespoons grated Parmesan cheese

Directions

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
Heat olive oil in a large skillet over medium-high heat. Cook and stir onions until translucent and slightly brown, about 10 minutes. Reduce heat to low and stir in garlic. Cook for 1 minute, then add the ground turkey. Cook and stir until the turkey is no longer pink. Mix in the diced tomatoes, crushed tomatoes, parsley, oregano, basil, salt, and pepper. Simmer uncovered for 20 minutes. Combine pasta with the tomato sauce in the skillet. Toss pasta with the fontina cheese and 1/2 cup of Parmesan cheese until the cheese is melted. Serve pasta in a large bowl with 3 tablespoons of Parmesan cheese sprinkled on top.

Amount Per Serving Calories: 421 | Total Fat: 13.2g | Cholesterol: 64mg

Brown Sugar-Rubbed Turkey Breast - Recipes

Brown Sugar-Rubbed Turkey Breast

Ingredients:

1 (3-pound) turkey breast
2 Tablespoons brown sugar
1 teaspoon parsley flakes
1 teaspoon sweet paprika
1/2 teaspoon dry mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon pepper
1/4 teaspoon ginger

Directions:

Pat the turkey with paper towels to dry. Mix the brown sugar, parsley flakes, paprika, dry mustard, garlic powder, onion powder, salt, cinnamon, pepper and ginger in a bowl. Pat the brown sugar mixture evenly over the turkey.

Arrange the turkey on a rack in a baking pan. Roast at 350 degrees for 1 hour or until a meat thermometer registers 170 degrees. Let rest before slicing.

Servings: 4 - 6

Turkey Veggie Meatloaf Cups - Recipes

Turkey Veggie Meatloaf Cups - Recipes

Ingredients

2 cups coarsely chopped zucchini
1 1/2 cups coarsely chopped onions
1 red bell pepper, coarsely chopped
1 pound extra lean ground turkey
1/2 cup uncooked couscous
1 egg
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1/2 cup barbecue sauce, or as needed

Directions

Preheat oven to 400 degrees F (200 degrees C). Spray 20 muffin cups with cooking spray.
Place zucchini, onions, and red bell pepper into a food processor, and pulse several times until finely chopped but not liquefied. Place the vegetables into a bowl, and mix in ground turkey, couscous, egg, Worcestershire sauce, and Dijon mustard until thoroughly combined. Fill each prepared muffin cup about 3/4 full. Top each cup with about 1 teaspoon of barbecue sauce.
Bake in the preheated oven until juices run clear, about 25 minutes. Internal temperature of a muffin measured by an instant-read meat thermometer should be at least 160 degrees F (70 degrees C). Let stand 5 minutes before serving.

Nutritional Information

Amount Per Serving  Calories: 119 | Total Fat: 1g | Cholesterol: 49mg