Cooking with Turkey
1 tablespoon coconut oil
½ cup onion, chopped or grated
½ cup celery chopped or grated
2 cloves garlic, minced
1 cup green pepper, chopped
1 can kidney beans or black beans
2 teaspoons oregano
2 teaspoons ground cumin
1 teaspoon sea salt
1 8 ounce can organic crushed tomatoes
1-1½ pounds ground turkey
Optional: 1- 12 ounce jar of prepared salsa or pasta sauce (check ingredients). This can be in addition to or to replace the tomatoes (depending on your consistency preference)
In a large skillet, melt oil and sauté onions, celery, garlic, and peppers until onions are translucent. (3-4 minutes). Add ground meat, oregano, chili powder, and cumin, continue cooking, stirring frequently, for 5-6 minutes. Pour salt, tomatoes, and salsa (if using) into pot. Cover and reduce heat. Simmer for a minimum of 1 hour for best flavor. You may also use a Crockpot.
Asian Turkey Lettuce Wraps
This is a very tasty dish that will rival any Chinese takeout or elegant Chinese restaurant. It makes a nice presentation for an appetizer as well.
½ cup water
3 tbsp. organic almond/cashew butter
1 lb ground turkey
1 tbs. sesame oil
1 cup shitake mushroom caps, chopped
1 tbs. rice vinegar
1(8 oz.)can water chestnuts, drained and chopped
3 cloves garlic
2 tbsp. fresh ginger, minced
½ cup tamari
½ cup green onions, optional
1 head lettuce, separated into leaves
Cook turkey in skillet about 5 minutes, stirring until turkey crumbles and is no longer pink. Add mushrooms, and next 5 ingredients. Increase heat to medium-high, and cook, stirring constantly, 4 minutes. Add green onions if desired and cook, stirring constantly, 1 minute. Spoon mixture evenly onto lettuce leaves; roll up. Serve extra tamari sauce if desired.
1 pound of ground turkey
2 onion, chopped
1 package of mushrooms
1 large bell pepper, chopped
salt and peper
1 tbsp garlic salt and powder
Other spices to taste
2 jars of Organic Mariana Sauce
In a deep sauté pan, cook onions in coconut oil, add ground turkey. Cook turkey til ground is brown. Add remaining spices and vegetables. Vegetables should be still firm. Add in Mariana sauce. Cook together for 10 minutes on mid-low heat.
1 large spagetti squash (cut in half and remove seeds) - use fork to poke holes in outer skin.
In baking pan, add water in cover the bottom of pan. Place squash skin side up and cook on 450 degrees for 45 minutes. Flip the squash and cook skin down for 15 minutes. Remove from oven and use fork to scrap meat out of the squash.
1 pound ground free-range turkey ½ jalapeno pepper
1 pound grass-fed beef
1 can chopped tomatoes, drained
2 tablespoons grape seed or coconut oil
1 can black beans, rinsed and drained
1 small onion, diced
3 cloves garlic, minced
salt and pepper to taste
1 bell pepper, chopped
plain Greek yogurt
1 tbsp. cumin
1 avocado, sliced
1 tsp paprika
1 tbsp. fresh chopped cilantro
1 tsp crushed red pepper
Sauté onion, bell pepper and garlic in oil for three minutes. Add ground turkey and beef and cook until meat is no longer pink. Add seasonings and stir to heat flavors together. Add tomatoes, black beans, cook on medium heat for 7 minutes. Serve over bed of fresh spinach leaves. Top with dollop of yogurt, avocado slices and fresh cilantro.