Turkey-Pumpkin Lasagna

This is a great way to use any leftover turkey you may have but it also works with chicken, ground turkey, or simply keep it vegetarian by substituting sautéed mushrooms for the meat.

Serve with mixed greens and a crisp white wine and you have a great dinner!

Serves 4-6

For the béchamel:

• 3 tablespoons butter = 45 g de beurre
• 4 tablespoons flour = 4 cuillères à soupe de farine
• 2 cups (whole) milk = ½ litre de lait (entier)
• pinch nutmeg, freshly grated = pincée de noix de muscade
• salt & pepper = sel et poivre

For the lasagna:

• 8 pieces no-boil lasagna = 8 feuilles de lasagne
• 1 cup ricotta = 250 g de ricotta
• 1 egg, lightly beaten = 1 oeuf, légérement battu
• ½ cup pumpkin puree = 120 g de purée de citrouille ou potiron
• 1 cup shredded gruyère cheese = 100 g de gruyère râpé
• ½ turkey breast, cooked and cut-up in tiny cubes = ½ blanc de dinde, cuit et coupé en petits dés

Start by making the béchamel: melt butter in a heavy saucepan over medium heat, add flour and cook until golden, stirring a few times. Pour in half the milk gradually, stirring vigorously with a whisk until smooth, then stir in the remaining milk. Keep whisking for a minute or so. Season with salt, pepper and nutmeg, then reduce heat to medium-low and simmer gently for 10 minutes, whisking occasionally, until sauce has thickened.

Preheat oven to 375°.

Combine ricotta, egg, pumpkin and ½ cup cheese in a bowl.

To assemble: spread about 1/3 cup of béchamel at the bottom of a square baking dish. Place 2 pieces of lasagna side by side. Top evenly with ½ cup of ricotta mixture and sprinkle with about 1/3 of the turkey bites and 2 tablespoons shredded gruyère. Spread another 1/3 cup béchamel and continue layering: lasagna, ricotta, turkey, gruyère and béchamel, twice. Top with remaining 2 lasagna pieces, pour remaining béchamel and sprinkle remaining 2 tablespoons of cheese on top.

 

Bake, covered with foil, for 45 minutes. Remove foil and return to the oven for another 10 minutes, until golden brown. Let cool for about 5-10 minutes before cutting and serving. Enjoy!

 

Mediterranean Turkey Meatloaf

For years, I made Giada's TurkeyMeatloaf with Feta and Sun-Dried Tomatoes. Then one day, I didn't have any fresh parsley, but I had chopped spinach in the freezer, so I used that. Another time, I didn't have any sun-dried tomatoes in the pantry so I tried throwing in some tomato paste instead. No feta? Substitute goat cheese. And why not add chopped olives. And serve it with marinara. Well, you get the picture -- I, basically, made it my own.

This has become my family's favorite meatloaf: it's bursting with flavors, it's moist, it's healthy. Win-win!

Serves 4-6

• ½ cup panko breadcrumbs = 25 g de chapelure (panko si possible)
• ½ cup (packed) frozen chopped spinach, thawed and drained = 50 g d'épinards hâchés surgelés, décongelés et drainés
• 2 tablespoons tomato paste = 2 cuillères à soupe de double concentré de tomate
• 1 clove garlic, minced = 1 gousse d'ail, émincée
• 2 eggs, lightly beaten = 2 oeufs, légèrement battus
• 1 tablespoon half-and-half = 1 cuillère à soupe de crème fleurette
• 1 teaspoon olive oil = 1 cuillère à café d'huile d'olive
• ¼ cup crumbled feta or goat cheese = 30 g de feta ou de fromage de chêvre, émietté
• ¼ cup chopped black olives = 30 g d'olives noires
• ½ teaspoon salt = ½ cuillère à café de sel
• ½ teaspoon black pepper = ½ cuillère à café de poivre
• 1 ¼ pound ground turkey (99% fat free) = 550 g de dinde hâchée
• ½ cup marinara sauce = 125 ml de sauce marinara

Preheat the oven to 375°F / 190°C. Line a 9 by 5-inch loaf pan with parchment paper.

 

In a large bowl, mix together panko crumbs, spinach, tomato paste, garlic, eggs, half-and-half, olive oil, feta, olives, salt, and pepper. Add the turkey and gently stir until just combined.

 

Pack the meat mixture into the prepared loaf pan and bake for 45 minutes. Remove from the oven and let rest for a few minutes.

Meanwhile, reheat the marinara in a small saucepan or microwave.

 

Transfer meatloaf onto a platter., pour marinara on top and slice. Serve and enjoy!

Turkey Cutlets Piccata

Piccata is usually full of butter. Here, I use just a little bit for flavor but thicken the sauce with some cornstarch. It works well, tastes great and is healthier for you!

If you can't find turkey cutlets, get boneless chicken breasts and pound them really thin. Serve with pasta. Try the spinach & chive linguine from Trader Joe's, it's different, in a good way!

Serves 2-4

• 4 turkey cutlets (about 4 oz. each) = 4 petites escalopes de dinde
• Salt, pepper and flour, to sprinkle = sel, poivre et farine, pour saupoudrer
• 1 tablespoon butter = 15 g de beurre
• 1 shallot, minced = 1 échalotte, émincée
• 2 tablespoons capers = 2 cuillères à soupe de câpres
• 1 lemon, sliced = 1 citron, coupé en rondelles
• ½ cup chicken broth = 120 ml de bouillon de légumes
• ¼ cup white wine = 60 ml de vin blanc
• 2 teaspoons cornstarch = 2 cuillère à café de maïzena
• 1 tablespoon water = 1 cuillère à soupe d'eau
• Fresh parsley, chopped (optional) = persil frais, ciselé (facultatif)

Lightly sprinkle each cutlet with a little flour and season with salt and pepper.

Melt the butter in a medium skillet and sauté the shallot for a couple minutes. Remove shallot and add turkey cutlets to skillet. Sauté until lightly brown on both sides.

Return shallots to the pan and also add the chicken broth, wine and capers. Place the lemon slices on top of the turkey cutlets, cover, reduce heat and simmer for 8 to 10 minutes.

Remove turkey cutlets (with lemon slices on top) to a serving platter and keep warm.

Dissolve the cornstarch into the water and stir into the skillet. Stir until thickened.
Pour over the cutlets, sprinkle with parsley and serve right away. Enjoy!

Asian Meatballs with Sesame-Ginger Sauce and Cucumber Salad

These meatballs are pretty simple but the topping (or dipping) sauce is bursting with flavor. The cucumber salad adds a nice fresh element to the whole dish. For a complete meal, add a serving of jasmine rice as well.

Serves 4

For the meatballs:

• 1 lb. ground lean turkey = 450 g de viande de dinde hâchée
• 4 garlic cloves, minced or grated = 4 gousses d'ail, émincées
• 3 tablespoons low-sodium soy sauce = 3 cuillères à soupe de sauce soja
• 3 tablespoons panko crumbs = 3 cuillères à soupe de chapelure (si possible japonaise)
• Salt & pepper = sel et poivre
• 2 tablespoons canola oil = 2 cuillères à soupe d'huile de colza

For the sauce:

• 1 cup chicken or vegetable broth = 235 ml de bouillon de légumes ou poulet
• 1 tablespoon grated fresh ginger = 1 cuillère à soupe de gingembre frais râpé
• 2 tablespoons ketchup = 2 cuillères à soupe de ketchup
• 2 tablespoons low-sodium soy sauce = 2 cuillères à soupe de sauce soja
• 1 tablespoon rice vinegar = 1 cuillère à soupe de vinaigre de riz
• 1 tablespoon honey = 1 cuillère à soupe de miel
• 1 tablespoon dark sesame oil = 1 cuillère à soupe d'huile de sésame
• 1 ½ tablespoons cornstarch = 1 ½ cuillère à soupe de maïzena

For the cucumber salad:

• 1 large cucumber or 4 small Persian cucumbers, thinly sliced = 1 concombre ou 4 concombres perses ou libanais (mini-concombres), finement tranchés
• 2 tablespoons rice vinegar = 2 cuillères à soupe de vinaigre de riz

Preheat oven to 400°.

Start with the cucumber salad: combine cucumber and rice vinegar in a bowl. Stir and place in the fridge.

 

Then make the sauce: in a small saucepan, combine the broth, ginger, ketchup, soy sauce, rice vinegar, honey and sesame oil. Bring to a simmer over medium heat.

In a small bowl, stir the cornstarch with 3 tablespoons of water until thoroughly combined. Add to the sauce and stir well. Cook for about 3 minutes until thickened. Remove from the heat, cover and keep warm.

 

Finally, work on the meatballs: in a large bowl, combine turkey, garlic, soy sauce, panko crumbs, salt, pepper. Shape into 20 meatballs.

Heat canola oil in a large skillet over medium-high heat. Add meatballs to pan; sauté 4 minutes, turning to brown meatballs on all sides, working in batches if needed. Arrange browned meatballs on a baking sheet. Bake at 400° for 5 minutes.

 

Top meatballs with sesame-ginger sauce and serve immediately with the cucumber salad on the side. Enjoy!

 

Note: you will end up with extra sauce, keep it in the fridge. Reheat it and serve with grilled shrimp or chicken.

Greek Turkey Burgers

This is not your typical turkey burger! The added greek-inspired ingredients keep the burger moist and give it great flavors. Plus, bonus, you get some veggies in there!

Tzatziki is a refreshing cucumber yogurt dip. I often buy a little container from my local Greek restaurant  because theirs is insanely good (as is their fresh pita bread!). But it is quite easy to make your own. My favorite recipe is here: to be honest, I don't even bother to drain the yogurt overnight and it's still perfectly creamy and yummy.

Makes 4 burgers

• 1 lb lean ground turkey = 450 g de viande de dinde hachée
• ½ cup chopped baby spinach = une poignée de jeunes pousses d'épinards, coupées
• ⅓ cup crumbled feta cheese = 45 g de feta émiettée
• 1 roasted red pepper, chopped = 1 poivron rouge roti, coupé en morceaux
• ½ teaspoon dried oregano leaves = ½ cuillère à café d'origan séché
• 1 teaspoon olive oil = 1 cuillère à café d'huile d'olive
• Salt & pepper = sel et poivre
• 4 tablespoons tzatziki sauce = 4 cuillère à soupe de tzaziki
• 1 small cucumber, sliced = un petit concombre, coupé en tranches
• 4 whole wheat burger buns = 4 pains à hamburger, au blé complet

Combine ground turkey, spinach, feta, red pepper, oregano, salt & pepper, and olive oil in a bowl. Divide into fourths and form 4 patties.

Grill burgers and transfer to clean platter.

Top each burger with 1 tablespoon of tzatziki and a few slices of cucumber. Serve on whole wheat buns. Enjoy!

Stuffed Peppers

How about a simple, all-in-one meal? These peppers are stuffed with jasmine rice and ground turkey, but you could really use any rice (brown, basmati...) or meat (ground beef or lamb) you have. If you'd like a little kick, add a few drops of Tabasco sauce in the rice-meat mixture. And for a fun, colorful presentation, use a combination of green, red, orange and yellow bell peppers. Serve with mixed greens and a loaf of fresh bread. Yummy!

Makes 4 servings (based on a Cooking Light recipe)

• 4 or 5 large bell peppers = 4 ou 5 poivrons
• 1 tablespoon olive oil = 1 cuillère à soupe d'huile d'olive
• 1/2 cup chopped onion = 1 oignon, émincé
• 2 garlic cloves, minced = 2 gousses d'ail, émincées
• 1/2 cup uncooked jasmine rice = 100 g de riz au jasmin (non-cuit)
• 1 cup chicken or vegetable broth = 235 ml de bouillon de poule ou de légumes
• 1 ½ to 2 cups tomato sauce, divided = 350 à 450 ml de coulis de tomate
• 1/2 cup grated fresh Parmesan cheese, divided = 50 g de parmesan frais râpé
• Salt and freshly ground black pepper = sel et poivre
• 1 large egg, lightly beaten = 1 oeuf, battu
• 1 pound ground turkey breast = 450 g de dinde hachée

Preheat oven to 400F/200C.

Cut bell peppers in half lengthwise, discard seeds and membranes. Place on a foil-lined baking pan or sheet, cut sides up.

Heat a large skillet, coated with olive oil, over medium heat. Add onion and garlic to pan, sauté until onion is lightly browned (about 5 minutes). Add rice, and cook 2 minutes, stirring frequently. Add broth and bring to a boil. Cover, reduce heat, and simmer 10 minutes. Remove from heat.

Combine rice mixture + 1 cup (= 235 ml) tomato sauce + 1/4 cup (= 25 g) cheese + salt & pepper + egg + turkey in a large bowl, stir until blended. Spoon about 1/2 cup meat mixture into each pepper half and top with 1 or 2 tablespoons of tomato sauce. Cover and bake at 400° for 45 minutes. Uncover and sprinkle with remaining 1/4 cup (25 g) cheese. Bake, uncovered, for 5 more minutes. Serve two halves per person. Enjoy!

Red Turkey Chili

When it's cold and snowy outside, my brain automatically thinks: chili! I have tried many recipes, this one is the simpliest but the most flavorful. I make it with ground turkey but you can substitute ground beef if you prefer. I just like the taste of white meat better and it is leaner. That way I save on calories and fat and I can indulge in those delicious mini cheddar scones I was telling you about earlier!

The secret ingredients in this recipe are coffee and beer! You will not taste either but they will add depth and enhance all the other flavors.

The key ingredient is the Terlingua Red spice mix from Hard Times Cafe. It contains chili pepper, cayenne pepper, cumin, garlic powder, onion powder and salt. You can buy it at any Hard Times Cafe location, if you are lucky to have one near you, or order online. If that's not an option, just use any regular chili powder blend.

Feel free to let the chili simmer a little longer. Serve it as is or add your favorite topping(s): shredded cheddar, diced onion, tomato or avocado, chopped jalapenos, or even sour cream. Yummy!

About 6 servings

• 1 tablespoon olive oil / 1 cuillère à soupe d'huile d'olive
• 2 cups chopped onion / 300 g d'oignons hachés
• 4 garlic cloves, minced / 4 gousses d'ail, hachées
• 1 pound ground turkey breast / 450-500 g de dinde hachée
• 1 1/2 cups water / 350 ml d'eau
• 2 tablespoons Terlingua Red spice mix or chili powder / 2 cuillères à soupe de chili en poudre
• 1/4 teaspoon black pepper / une pincée de poivre
• 1 can (about 15 oz.) kidney beans, drained and rinsed / 1 boite (425 g net ou 280 g égoutté) de haricots rouges, égouttés et rinsés à l'eau claire
• 1 can (about 15 oz.) small red beans, drained and rinsed / 1 boite (425 g net ou 280 g égoutté) de petits haricots rouges, égouttés et rinsés à l'eau claire
• 1 can (about 15 oz.) tomato sauce / 450 ml de coulis de tomate
• 1 can (about 15 oz.) diced tomatoes, undrained / 1 boite (425 g) de tomates pelées et découpées en petits dés – ne pas égoutter
• 3/4 cup light beer / 175 ml de bière légère
• 1/3 cup hot brewed coffee / 80 ml de café fraîchement passé

Heat oil in a large enameled cast-iron pot over medium-high heat. Add chopped onion and garlic; sauté 3 minutes. Add ground turkey; cook 6 minutes, stirring to crumble. Stir in water, spice mix/chili powder, black pepper, beans, tomato sauce and diced tomatoes, and bring to a boil. Reduce heat; simmer, uncovered, 45 minutes, stirring occasionally. Stir in beer and coffee; simmer 15 minutes, stirring occasionally. Enjoy!