Rachael Ray's Turkey, Tomatillo, and Bean Burritos

This recipe is from Rachael Ray 365: No Repeats.  I've typed out how she does it and then added my changes at the bottom.

Ingredients:
4 12-inch flour tortillas*
2 TBSP vegetable oil
1 1/3 lb. ground turkey breast*
1 large onion, chopped*
3 garlic cloves, chopped
1 red bell pepper, cored, seeded, and chopped
salt and freshly ground black pepper
1 cup chicken stock or broth
1 15 oz. can pinto beans, rinsed and drained
1 16 oz. jar tomatillo salsa*
2 TBSP fresh cilantro leaves (a handful), chopped
1 10 oz. package (2 1/2 cups) shredded Monterey Jack cheese

Preheat the oven to 275.  Wrap the tortillas in foil and warm in the oven. 

Preheat a large nonstick skillet with the vegetable oil.  Add the ground turkey and break it up with the back of a spoon as it cooks and browns, about 4 minutes.  Add the onions, garlic, bell peppers, salt and pepper.  Continue to cook for 3 minutes.  Add the chicken stock, pinto beans, and 1 1/2 cups of the salsa.  Turn the heat up to high and continue to cook for 5-6 minutes, or until the mixture is thickened.  Remove from heat and add cilantro, stirring to distribute. 

Remove the tortillas from the oven and turn on the broiler.

Pile the turkey mixture into the warm tortillas, sprinkle each with 1/4 cup of cheese, and then roll them up.  Line a baking dish with the burritos, seam side down. Top each burrito with a little bit of the remaining salsa, spreading it over the burritos. Sprinkle with the remaining cheese and place the dish under the broiler.  Broil for 5 minutes to melt and brown the cheese.  Serve immediately.

*I find that the recipe will make more like 8-10 burritos so you might want more tortillas.  I usually only use 1 lb. of ground turkey and half the onion.  I use less salsa because I put salsa in the filling but not on top, only cheese on top.  And I use regular salsa because its easier to find than tomatillo.*

Santa Fe Corn Bake

Ingredients:
1 lb. ground beef or turkey
2 cans (14 1/2 oz. each) diced tomatoes
1 can (15 1/4 oz.) corn, drained
1 TBSP chili powder
1-2 packages (8 1/2 oz. each) corn muffin mix  (my recipe called for 1 but it is easier to cover the entire pan with 2)

To prepare the muffin mix/es:
1-2 eggs
1/3-2/3 cup milk

Prep:
1.  Brown meat in skillet, drain.
2.  Add tomatoes, corn and chili powder.  Season to taste with salt and pepper.
3.  Pour into 2 quart baking dish.
4.  Prepare muffin mix/es according to package directions.  Spread evenly over meat mixture. 
5.  Bake at 400 degrees, 25 minutes or until golden. 

Hearty Turkey Chili

From one of my favorite websites:  www.melskitchencafe.com
http://www.melskitchencafe.com/2011/10/hearty-turkey-chili.html

INGREDIENTS:
1 pound ground turkey
1 medium yellow onion, chopped
1 yellow or red bell pepper, seeded and chopped
2 cloves of garlic, finely minced or pressed through a garlic press
2 (14.5-ounce) cans diced tomatoes
2 (16-ounce) cans tomato sauce
1 (15-ounce) can red kidney beans, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
1 tablespoon chili powder
1 teaspoon cumin
1/4 teaspoon black pepper
1/4 teaspoon dried basil
1 teaspoon salt
1 teaspoon brown sugar

DIRECTIONS:
In a large pot, brown the turkey with the onion and garlic over medium heat, until cooked through, breaking up the ground turkey into pieces as it cooks. Drain off extra grease. Add the chopped bell pepper and cook 1-2 minutes until slightly tender. Add the rinsed and drained beans. Stir. Add the remaining ingredients and spices. Stir well. Increase the heat to medium-high and bring the chili to a boil, then reduce the heat and simmer for 15 minutes (or upwards of an hour if you have more time), stirring occasionally and making sure the chili isn’t sticking to the bottom of the pot.

Serve with sour cream, shredded cheese and tortilla chips, if desired.

We also like this with cornbread and honey butter.

Cowboy Dinner

**This meal will need 2/3 cup milk and 2 eggs for the cornbread.**

Adapted from http://www.melskitchencafe.com/

1 pound ground turkey
1 medium yellow onion, diced
1 teaspoon salt
1/2 teaspoon black pepper
1 can corn
1 1/2 cups salsa (jarred or homemade)
1 can (15 ounce) black, pinto or white beans, rinsed and drained (I used pinto)
1 cup shredded cheddar cheese

2 boxes Jiffy corn muffin mix - mixed according to package directions

Spread meat mixture in a greased 9x13 pan.
Sprinkle cheese on top.
Mix two boxes cornbread, 2/3 cup milk, and 2 eggs in a bowl.
Pour cornbread evenly over meat and cheese.

Bake for 40-45 minutes until the edges are bubbly and a toothpick inserted into the center of the cornbread comes out clean or with a few moist crumbs. Let the casserole stand for 10 minutes before serving.

This was good with a green salad on the side.

9 Servings
Amount Per Serving
Calories		415.7
Total Fat		16.0 g
	Saturated Fat	7.4 g
	Polyunsaturated Fat	0.2 g
	Monounsaturated Fat	1.2 g
Cholesterol		48.7 mg
Sodium		1,349.6 mg
Potassium		58.1 mg
Total Carbohydrate		48.6 g
	Dietary Fiber	3.4 g
	Sugars	13.6 g
Protein		16.3 g

Porcupine Meatballs (Girlfriends on the Go)

I forgot to write on the bags to turn meatballs haflway through cooking!!

Ingredients:
1 1/2 lbs lean ground beef (I used Jennie-O ground turkey for my meal and calculations)
1/2 cup uncooked brown rice
1 tsp seasoned salt
1/4 tsp salt
1/2 tsp pepper
1 Tbsp dried, minced onion
1 can (10 3/4) tomato soup
1 Tbsp Worcestershire sauce

Directions:
Combine meat, rice, salts, pepper and onions and mix well. Place in 9 x 13 pan. Combine Worcestershire sauce and tomato soup and pour over meatballs. Cover and bake at 350 for 1 - 1 1/2 hours until rice is tender. Turn meatballs halfway through baking.


Calories 260.2

Calories from Fat 84 32%
Total Fat 9.4 g 14%
Saturated Fat 2.4 g 12%
Monounsaturated Fat 3.2 g 16%
Polyunsaturated Fat 2.7 g 13%
Trans Fat 0.1 g 0%
Cholesterol 78.2 mg 26%
Sodium 386.9 mg 16%
Potassium 454.9 mg 12%
Magnesium 56.3 mg 2%
Total Carbohydrate 19.9 g 6%
Dietary Fiber 1.2 g 4%
Sugars 4.8 g 19%
Protein 24.4 g 48%