Butternut Squash Black Bean Burritos

Butternut Squash Black Bean Burritos
Recipe Inspired by One Heatlhy Apple and Dinners for a Year and Beyond
Makes 4 Servings

1/2 pound ground turkey
1 tsp olive oil
salt, pepper and paprika to taste
1 4 oz. can green chiles
2 oz. Cabot 75% reduced fat cheddar cheese, shredded
1 cup cooked butternut squash
1/2 can black beans
1 batch homemade enchilada sauce (add 1 can tomato paste; ¾ cup water; 1 ½ tsp cumin, ¼ tsp chili powder to  a small sauce pan over medium heat; whisk together for 1 minute; Add in 1 14 oz. can vegetable stock and ½ tsp kosher salt; Bring to a boil. Reduce heat and simmer for 5 minutes)
4 large tortillas
Cilantro to garnish (optional)

Brown turkey in a skillet with olive oil, salt, pepper and paprika, and set to the side. Mix cooked turkey with chiles, shredded cheese, butternut squash and black beans in a bowl. Pour a layer of enchilada sauce at the bottom of your baking dish. Stuff each tortilla with 1/4 of the stuffing and roll up; repeat until finished. Pour remaining enchilada sauce on top and sprinkle with cheese. Cover with foil and bake at 350 for 15 minutes. Remove foil and bake for 15 minutes or until cheese is melted and browned. Garnish with cilantro and serve.

Nutritional Information: 397 calories, 56 carbs, 9 fat grams and 25 protein grams.

Review: I find these amazing. Not going to lie – the sauce absolutely makes them. Typically I’m not a big fan of ground turkey, so to be able to ‘mask’ it in this soft tortilla and yummy sauce is wonderful! The beans went really well with the squah, and like always, the squash made this super filling. It reheated very well, and is a winner with us. Definitely make this your own – try other squash or veggies, try chicken or beef – it’s easy to mix this one up and make it your favorite. Just make the sauce and you’ll be fine!

Turkey & Squash Risotto

Turkey & Squash Risotto
Recipe inspired by Closet Cooking
Makes 4 Servings

2 tbsp light butter in canola oil
1 onion, raw, diced
1 cup butternut squash, raw (cut into bite sized pieces)
1 cup arborio rice
1/8 tsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp ground allspice
1/8 tsp ground nutmeg
1/8 tsp paprika
1/8 tsp cumin
1/2 cup dry white wine
2 cups chicken stock
1/4 cup dried cranberries (optional)
1/2 pound turkey (cooked, cut into bite sized pieces)
12 tsp parmesan cheese (ground)
10 grams parmesan cheese (fresh)

Melt butter in a large sauce pan. Add onions and squash and simmer for 5 minutes to start softening them. Add rice and spices and coat with butter. Add wine and stir until evaporated. Add 1/4 cup of stock at a time and stir until it has evaporated over 20 minutes of cooking time. Add cranberries after 1 cup of stock has been added (after about 10 minutes). Once it’s done, add turkey and parmesan; stir until turkey is heated.

Nutritional Information: 369 calories, 46 carbs, 10 fat grams and 18 protein grams.

Review: Excellent! Such a great fall/winter dish. The turkey added a lot to make it more filling, and the risotto and butternut squash blended together so well. I did add a bit of salt, but that was about it! You would be fine to sub 96/4 ground beef for it if you preferred, but the turkey was a nice change of pace. I don't normally like the taste of turkey, so it's great to find recipes that have enough flavor to mask it a bit - and this did - so it's a winner with me! Also, while I said the little cranberries were optional, I must say I really liked these surprise bites of sweetness!

Thanksgiving Club Sandwiches

Thanksgiving Club Sandwiches
Makes 2 Servings

2 rolls (about 200 calories each)
2 tbsp fat-free mayonnaise
2 tsp minced garlic, jarred
6 oz. cooked turkey, room temperature or warmed in microwave
2 pieces turkey bacon, cooked in microwave
1 slice reduced fat provolone cheese, cut in half
2 tbsp dried cranberries
1 handful arugula

Set oven to broil. Cut rolls in half and lay open side up on a baking sheet. Mix together mayonnaise and garlic in a small prep bowl. Spread on the inside of each roll. Top with turkey, bacon, cheese and carefully place cranberries on cheese. Broil for 3-5 minutes, keeping an eye on the oven to avoid overcooking. Remove when cheese has melted. Add arugula on top and put lid on.

Nutritional Information: 390 calories, 51 carbs, 9 fat grams and 25 protein grams.


Review: LOVED. Super creamy due to the mayo blend and cheese, soft and still crispy due to broiling and the cranberries and arugula added a nice twist. This was a yummy way to use our leftovers - it makes me want to keep cooked turkey around! You could easily take this down in calories by using a less caloric roll. This way you could add a side salad to make up those calories. While it was filling, it may be more filling this way.

The inside!

Baked Turkey Egg Rolls

Baked Turkey Egg Rolls
Makes 4 Servings (of 2 egg rolls each)
Recipe adapted from Annie’s Eats

2 celery stalks
½ head cabbage, shredded/diced
1 tbsp canola oil
1 tbsp minced garlic
1 tbsp minced fresh ginger
½ cup onion, diced
1 pound purdue 99% fat-free ground turkey breast
5 tbsp soy sauce
½ tsp red chili pepper flakes
1 tsp siracha
8 egg roll wraps

Chop celery into small chunks in food processor. Combine in a microwave safe bowl with cabbage and microwave, covered for 5 minutes. Add onion to food processor and chop until slushy. Add garlic and ginger until all are blended. Heat large pan over medium heat with oil. Spoon mixture into skillet and sauté in oil for 2-3 minutes. Add ground turkey and 3 tbsp soy sauce; cook until no longer pink, breaking up turkey further as you cook it. Drain any excess liquid and return to skillet. Add cooked cabbage and celery, remaining soy sauce and red chili pepper flakes. Stir until combined, remove from heat and allow to cool for 4-5 minutes. Heat oven to 400 degrees, spray a cookie sheet with non-stick spray and get out a small cup of water. Lay 8 egg roll wrappers on a big sheet of wax paper. Spoon mixture onto each, ensuring they have the same amount of filling. Roll each and seal with water. Bake for 10 minutes, turn and bake for 5 minutes or until browned.

Nutritional Information: 354 calories, 42 carbs, 5 fat grams and 34 protein grams.

Review: The outside was really crispy and they had a nice spicy taste. I thought the turkey added an interesting twist - I liked how much it broke up - the pieces were tiny and so every bite tasted meaty rather than cabbagey if you know what I mean! The ginger/garlic/onion mixture was a great add too, and made the turkey taste extra juicy. I also liked that the meal was two packed egg rolls, very filling and a good, light eat. I worried it wouldn't reheat well, but we tested it with a George Foreman and it crisped right up! So good to reheat at home, but not at work (unless you can bring a panini maker to work!).

Turkey, Artichoke & Swiss Panini

Turkey, Artichoke & Swiss Panini

Recipe found on Our Best Bites

Makes 1 Recipe

First, make Garlic-Herb Sandwich Spread: ¼ cup fat free mayonnaise, 2 tsp minced garlic, juiced squeezed from ½ of a lemon, ½ tsp lemon zest, 1 tbsp fresh basil, ¼ tsp dried rosemary, ¼ tsp dried oregano. Put in a food processor and process until smoothed. Makes 3 servings.

Then use the following:
½ tsp olive oil
3-4 roma Tomato slices (2" diameter)
2 slices Hormel Natural Choice turkey (36 grams)
2 slices Whole Wheat Tuscan Pane (87 grams)
Artichoke hearts, quartered and marinated (25 grams; about 4)
1 slice light swiss cheese (I used Jarlsberg lite)

Spread 1/3 of the garlic-herb spread on each slice of bread, then layer cheese, turkey, tomato and artichoke hearts on top. Sprinkle with salt and pepper to taste. Put top on. Brush outer sides of sandwiches and grill on Panini maker (or George Foreman!) until golden brown. Put on a microwavable safe plate and cook for 40 seconds or until cheese is fully melted. Remove, cut in half and serve.

Nutritional Information: 374 calories, 51 carbs, 11 fat grams and 25 protein grams.

Review: It was SO good! The NI is up a bit on this one because I used much more bread (57 grams on last panini), but it was fab and FILLING. I had mine with a ½ cup of Amy’s Tomato Bisque (Austin had the rest of the can - 1.5 cups - and a larger Panini!).

Caprese Panini with Turkey

Before

After

Caprese Panini with Turkey
Recipe from Our Best Bites
Makes 1 serving/sandwich

2 oz. (57 grams) Trader Joe’s Whole Wheat Tuscan Pane
2 oz. (56 grams) Hormel Natural Choice Deli Turkey
1 oz. (28 grams) Trader Joe’s Fresh Mozzarella (2 slices)
30 grams tomato (1/2 small roma tomato; 3 slices)
5 basil leaves
¾ tsp olive oil
Salt & Pepper to taste

Pour olive oil in a small bowl. Use brush to spread on one side of each slice. Top one side with turkey, slices of tomato, basil, and slices of cheese. Sprinkle with salt and pepper. Put top on. Brush olive oil on outside of sandwich (now all 4 sides have olive oil!). Put in panini maker (or George Foreman grill like me) for 2-3 minutes. Remove from heat. Drop in microwave for 40 seconds (to help it gel together; melt cheese). Cut in half and serve.

Nutritional Information: 277 calories, 29 carbs, 10 fat grams and 22 protein grams.

Review: Yay!! It was super filling, too. Next time if I’m more hungry I’ll have it with a cup of Amy’s Chunky Tomato Bisque (120 calories; 3.5 fat grams; 21 carbs and 2 protein grams).