Category Archives: Turkey

Turkey Meatballs with Barbecue Sauce

Turkey Meatballs with Barbecue Sauce


Turkey Meatballs with Barbecue Sauce

(Ginger Snap Girl’s recipe)


  • 1 pound lean ground turkey
  • 1 egg, lightly beaten
  • 3/4 cup whole wheat breadcrumbs
  • 3 tablespoons freshly grated Parmesan cheese
  • 1/2 cup finely diced white or sweet onions
  • 2 tablespoons finely chopped fresh flat leaf (Italian) parsley
  • 3 cloves of garlic, minced
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup barbecue sauce (I used Kraft’s Honey Barbecue)


  • Preheat oven to 350˚.  Line 2 baking sheets with foil and spray with non-stick cooking spray.
  • In a large bowl, combine all ingredients except barbecue sauce and gently mix together until fully combined.  Using a small cookie scoop or a tablespoon, portion out 1 1/2 inch size meatballs and gently roll them between your hands to round them out.  Place on baking sheets about 1 inch apart.  Bake for 8 minutes and turn meatballs using tongs.  Return to the oven and cook for an additional 6 minutes.  Remove sheets from oven and lightly brush each meat ball with 1/4 cup of the barbecue sauce.  Return to oven and cook for an additional 5 minutes.
  • Warm the remaining 3/4 cup of barbecue sauce in small saucepan or in a small bowl in the microwave.  Serve immediately.

Turkey Buns

Turkey Buns


Turkey Buns

(recipe by Miranda Mowbray)

Ingredients (makes 16 buns):

1/2 pound lean ground turkey

3 garlic cloves, minced

Canola Oil

1 jalapeño, de-seeded and finely minced

Salt and pepper

Chili Powder

1/2 cup light sour cream

1/4 cup Mexican blend shredded cheese

2 packages reduced-fat crescent rolls (8 rolls per package)


Preheat oven to 375˚F.

Cook garlic until fragrant in canola oil in a sauté pan over medium-high heat.

Add jalapeño to the pan and stir, cooking for 2 minutes.

Add ground turkey to the pan and cook (about 7 minutes), breaking up into small pieces with a spatula.

Season meat with salt, pepper, and chili powder.

Get rid of any juices that have collected in the pan, then add the sour cream and cheese; stir until combined.

Line a baking sheet with tinfoil and prepare with cooking spray.

Open crescent roll packages and spread them out individually on the pan.

For each roll, place about 1 tbsp of the ground turkey mixture on the big side and spread it around a little bit.

Roll up the rolls into a crescent shape, according to the package directions.

Bake for about 11-13 minutes, or until golden brown on top.


Slow Cooker Stuffed Peppers

Slow Cooker Stuffed Peppers

Slow Cooker Stuffed Peppers

(Recipe by Miranda Mowbray, Biting Life)


Ingredients (serves four):

4 green bell peppers

1 lb ground turkey

1 1/2 cups chopped baby bella mushrooms

1/2 cup uncooked white (or brown) rice

1/2 large onion, diced

4 cloves garlic, minced

canola oil

1 cup crushed tomatoes



dried parsley

cayenne pepper

1/2 cup shredded reduced-fat sharp cheddar cheese

1/4 cup reduced-fat shredded mozzarella cheese



Cook rice according to package directions.

Meanwhile, cook mushrooms, onions, and garlic with canola oil in a sauté pan over medium-high heat until onions are translucent and tender (about five minutes).

Add ground turkey to the pan and cook, breaking up with a spatula, until almost done with a little bit of pink left (about 5 minutes).

Meanwhile, prepare bell peppers by cutting off the tops and scooping out the insides.

Place bell peppers in the slow cooker, open end up.

When the turkey mixture is done, add crushed tomatoes, spices, and sharp cheddar cheese; stir until combined and cheese is melted.

Spoon turkey mixture evenly into each bell pepper cup and top each with a sprinkle of mozzarella cheese.

Line the slow cooker with a layer of foil and cook on HIGH for 3 1/2 hours or until bell peppers are tender and easy to cut into.



Freezable Turkey Meatballs

Freezable Turkey Meatballs


Meatballs for Freezing 

(recipe by Miranda Mowbray, Biting Life)



2lbs 85% lean ground turkey

1 cup plain bread crumbs

1 cup 100% egg whites

1/4 cup reduced-fat Parmesan cheese, shredded

5 cloves garlic, minced

Dried Oregano

Dried Parsley

Onion powder

Salt and pepper



Preheat oven to 350˚F.

Combine all ingredients together in a medium-sized bowl and mix until thoroughly combined.

Line a baking tray with tinfoil and grease with cooking spray.

Form half of the meat mixture into small balls, about 1-inch in diameter.

Place  meatballs on tray.

Bake for 25 minutes (check to test doneness after 20).

Repeat the last three steps with rest of meat mixture.

Let meatballs cool. Place into gallon-sized resealable bag and store in the freezer.

To defrost: Place a few meatballs in a bowl and microwave, covered, for 5 minutes.


(Recipe makes 55 meatballs. Each meatball is 40 calories and has 4g of protein).

Healthy Sloppy Joes

Healthy Sloppy Joes


“Healthy” Sloppy Joes

(adapted from Peanut Butter Fingers’ Recipe)


  • 1.5lbs lean ground turkey
  • 1 large onion, diced
  • Olive oil
  • 1/4 cup Apple Cider Vinegar
  • 1/2 cup Ketchup
  • Salt and pepper, to taste


  • Cook the meat and onion together in a skillet with olive oil until the meat is browned and fully cooked.
  • Add the vinegar and ketchup, mix until combined. Cook until the ketchup and vinegar are reduced… Enjoy!

Asian Meatloaf




2 lbs. ground turkey

4 cloves garlic

3-4 whole green onions

2 inches fresh ginger

3 Tbsp soy sauce

1 tsp toasted sesame oil

2 large eggs

1.5 cups cooked jasmine rice

½ cup brown sugar

2 Tbsp ketchup

2 Tbsp sriracha sauce

1 Tbsp rice vinegar


Place the ground turkey in a large bowl. Slice the green onions and mince the garlic.

Add the onion and garlic to the bowl along with the soy sauce and sesame oil.

Peel the ginger and grate it directly into the bowl using a fine cheese grater.

Mix everything together well.

Add the eggs and cooked jasmine rice (white rice will work in a pinch).

Mix everything together thoroughly. Line a baking sheet with foil and spray with non-stick spray.

Place the meat mixture onto the baking sheet and shape it into a loaf.

Preheat the oven to 375 degrees.

Once preheated, place the loaf inside and bake for 30 minutes.

While the loaf is baking, mix together the sriracha glaze.

In a small bowl stir together the brown sugar, ketchup, sriracha, and rice vinegar.

After it has baked 30 minutes, remove the loaf from the oven and spoon half of the sriracha glaze over top.

Bake for an additional 30 minutes.

Spoon the remaining glaze over top and bake for a final 15 minutes.

A meat thermometer placed in the center of the loaf should read 160 degrees Fahrenheit.

Allow the loaf to rest for ten minutes before slicing.