Turkey stuffed Cabbage leaves

I've always wanted to try this recipe, but I knew the hubby would NEVER eat it. lol! well, since he's gone for work, I figured I'd give it a try. I'm so glad I did too, cause it was WONDERFUL and super easy!! Give it a try, and ENJOY!

Ingredients

• 1 cup water
• 1/2 cup uncooked brown rice
  
• 16 large cabbage leaves
• 2 tablespoons olive oil
• 1 pound ground turkey
• 1/3 cup chopped onion
• 1 egg, beaten
• 1 (8 ounce) can tomato sauce
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 (8 ounce) can tomato sauce
• 2/3 (6 ounce) can tomato paste
• 1 cup water
• 3 tablespoons brown sugar
• 2 teaspoons lemon juice
• 1 teaspoon Worcestershire sauce

Directions

1. In a pot, bring 1 cup water and rice to a boil. Reduce heat to low, cover and simmer for 20 minutes.
2. Preheat oven to 350 degrees F, Butter a 9x13 inch casserole dish.
3. Bring a large pot of water to boil. Reduce heat to low and place cabbage leaves in pot. Simmer 4 to 5 minutes, until tender. Drain leaves and set aside.
4. Heat oil in a skillet over medium heat and cook turkey and onion until turkey is brown and onion is tender. Transfer turkey and onion to a bowl, cool slightly, and mix in cooked rice, egg and 1 can tomato sauce. Season with salt and pepper.
5. In a separate bowl, mix 1 can tomato sauce, tomato paste, water, brown sugar, lemon juice and Worcestershire sauce.
6. Spread cabbage leaves on a flat surface and place about 2 tablespoons turkey mixture in the center of each leaf. Fold edges of leaves over filling, then roll into logs. Place cabbage rolls seam side down in dish. Pour sauce evenly over rolls.
7. Cover and bake 1 hour in the preheated oven. Remove cover during last 10 minutes of cook time.
   

Turkey Buscuit Cups!

A couple months ago, I was complaining to my dad how I feel like I make the same meals over and over that use ground beef as the main ingredient. It's either meatballs, meatloaf or tacos...Meatballs, meatloaf or Tacos...ETC. you get my point. So my wonderful dad found me an AMAZING cookbook by "Taste of Home" called..."Delicious favorites for Family meals and potlucks, ALL ground Beef". I, however, do not eat ground beef anymore, so I subsitute all ground beef for ground turkey, and the recipes turn out just as good! This particular recipe, I used my left over turkey mix from the stuffed bellpeppers I made last night. The great thing about this recipe, is you can do whatever you like. You can make is as healthy or un-healthy as you like. I didn't use as much cheese as this recipe called for and my meat mixture has veggies and black beans in it=) I will post the actual recipe below for you. ENJOY!

Ingredients:

1 pound ground beef
1 jar (14 ounces) spaghetti sauce
2 tubes (8 ounces each) large refrigerated biscuits
1 C (4 ounces) shredded cheese

Directions:

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the spaghetti sauce; cook over medium heat for 5-10 minutes or until heated through.

Press biscuits onto the bottom and up the sides of greased muffin cups. Spoon 2 TBS. of beef mixture into the center of each cup.

bake at 375 F for 15-17 minutes or until golden brown. Sprinkle with cheese; bake three minutes longer or until cheese is melted.

Turkey stuffed Red peppers!

I have tried a few different stuffed peppers in the past, and to me, they just didn't have enough flavor. I think another problem was, I was using ground beef at the time, which made things extra greasy...ewww!
This time around, I used the basic knowledge I had for cooking a stuffed pepper and just threw together this recipe using ground TURKEY instead of beef, and it was WAY better! Enjoy!

Ingredients:

2 bellpeppers (any color will do)
1 pound taco flavored ground turkey (you can usually find this at your local grocery store, if not, go ahead and add your own seasonings)
1 cup chopped onion
1/2 C shredded cheese of your choice
1 15 ounce can black beans, drained
1/3 C frozen peas
1 8 oz. can tomato sauce
Olive oil spray

Directions:
Pre-heat your oven to 350 F

Cut the tops off of your peppers and clean the seeds and membrane out. Bring a large pot of water to a boil, you'll only need enough water to cover the peppers. Cook the peppers in the boiling water for 2-3 minutes, or until crisp-tender. Remove the pepper with tongs and invert onto a paper towel lined plate to drain before stuffing.

In a large pan, spray a little bit of the olive oil spray in the bottom and start cooking your onion. Let the onions get translucent before you add the turkey in as well. Once the turkey and onion have cooked up, throw in the frozen peas, drained black beans and tomato sauce. Let that cook for about 3 minutes. Remove from the heat.

Ladle the mixture into the peppers, just enough to have it stick out above the pepper. (you may have some mixture left over, that's ok, you can use it the next day for more peppers, or make yourself a taco salad with it) =)

Stick the peppers into a baking dish standing up right and sprinkle 1/4 C of cheese over the top of each pepper. Cover the dish and peppers with tin foil and bake for 25-30 minutes. Enjoy!