Queso Taco Pasta Bake

In exactly one week it will be Cinco de Mayo. At my house any day could be Cinco de Mayo because of how much we love Mexican food. Really, it's just another great excuse to eat dishes like tacos, enchiladas, tostadas and burritos. In this case, my love for Mexican flavors is combined with another favorite...pasta! This is not just any old cheese sauce either. If you love queso dip at the beginning of the meal you are gonna love this creamy, cheesy, decadent tasting pasta. You will also thank your estrellas afortunadas that it is surprisingly low cal (for pasta, anyway) thanks to the use of ground turkey instead of beef and a chicken broth-based sauce. A full meal in one dish, this will satisfy your cravings and fill your belly on Cinco de Mayo, or any other day.

Queso Taco Pasta Bake (adapted from picky-palate.com)

4 T. unsalted butter
1/4 c. all purpose flour
1 1/2 t. salt, divided
1 t. pepper, divided
1 (15 oz.) can reduced sodium chicken broth
1/2 c. salsa (I used Herdez mild)
2 c. shredded Velveeta queso blanco cheese, divided
1 T. olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
19 oz. ground turkey (I used 93/7)
1 (10 oz.) can Rotel tomatoes
1 T. cumin
Juice of 1 lime
1 lb. penne pasta (or other short pasta of your choice)

Preheat the oven to 350. Spray a 9X13 baking dish with cooking spray and set aside. In a medium saucepan melt the butter over medium heat then whisk in the flour, 1/2 t. salt and 1/2 t. pepper. Cook, whisking constantly, for about 30 seconds. Slowly whisk in the chicken broth until smooth. Increase the heat to high and whisk constantly until thickened. Add the salsa and 1 1/2 c. of the cheese. Turn off the heat and stir until the cheese is melted. Set aside.

Heat the olive oil in a medium skillet over medium heat and add the onion. Saute, stirring occasionally, for 5-10 minutes until the onion is softened. Add the garlic and continue cooking for 1 minute more. Add the turkey, remaining 1 t. salt and remaining 1/2 t. pepper and cook, breaking up the meat until it is cooked through. Add the Rotel, cumin and lime juice and stir to combine.

Meanwhile, cook the pasta according to the package directions, drain and return to the pot. Add the cheese sauce and ground turkey to the pot with the pasta and stir until well combined. Pour the mixture into the prepared baking dish and top with remaining 1/2 c. cheese. Cover with foil and bake for 25 minutes. Remove the foil and bake an additional 5 minutes. Allow to sit for 5-10 minutes before serving.

8 servings (480 calories each serving) according to my calculator on loseit.com

Barbecue Turkey Chili

I have a confession to make. Sometimes I don't feel like cooking. (gasp) Yes, I know it may come as a shock to hear that someone who blogs about food gets tired of cooking but it happens. It's usually when I'm super busy or it's the holidays and I am DONE carting food to everyone and their dog's house. Yep, I get tired of cooking and I want something quick, easy and, for the love, something I can prepare with ingredients I already have on hand. This chili fits that bill and it's rich and flavorful to boot! A great twist on an old classic, this is barbecue chili because it contains barbecue sauce (hello, it's right there in the name) and smoked paprika which lends the smokiness (also right there in the name) you crave when you eat barbecue. Let's talk for a minute about smoked paprika. Smoked paprika is an extremely tasty spice but it must be used in moderation. When overused it can completely overpower your dish and give it a funky flavor. So my advice is, don't skip it and substitute regular paprika (because regular paprika lends no smokiness) but be sure you measure it because if you're anything like me you probably often use your palm to measure spices (a little trick I learned from Rachael Ray). The rest of the ingredients in this chili are pretty standard and can be mixed and matched however you like. Don't have roasted red peppers (a great addition, may I add) use extra tomatoes! Only have kidney beans? No problem! Use whatever onion you have on hand (I think I actually used green the day I made this); a touch of garlic powder if you're out of fresh; ground chicken or beef instead of turkey...you get the idea. I think I might make this again this week because I'm still feeling rather burnt out from the holiday season. Have I mentioned I haven't put my Christmas decorations away yet? Sigh.

Barbecue Turkey Chili (adapted from skinnytaste.com)

1 T. olive oil
1 small yellow onion, diced
2 garlic cloves, minced
1 t. smoked paprika
1 T. + 2 t. chili powder
1 T. cumin
1/2 t. pepper
2 t. salt
1 t. crushed red pepper
1 (19.2 oz.) package ground turkey (I used 93/7)
1 (12 oz.) jar roasted red peppers in water, drained and chopped
1 (15 oz.) can cannellini beans, drained and rinsed
1 (15 oz.) can kidney beans, drained and rinsed
3 c. low sodium chicken broth
1 (28 oz.) can crushed tomatoes
1/2 c. barbecue sauce
1/2 c. shredded cheese for garnish, if desired
1/2 c. chopped cilantro for garnish, if desired

Heat a large soup pot over medium heat and add the olive oil, onion and garlic. Cook until the onion is soft and translucent, about 5 minutes. Add the paprika, chili powder, cumin, pepper, salt, crushed red pepper and turkey. Cook, stirring frequently until the turkey is crumbled and cooked through, about 7-10 minutes.

Add the red peppers, beans, broth, tomatoes and barbecue sauce. Cover and cook on medium low for 20 minutes. Remove the lid, taste and add more salt if desired. Cover and cook an additional 10 minutes. Serve garnished with cheese and cilantro if desired.

8 servings (291 calories each serving) according to my calculator on loseit.com

Mexican Meatloaf

Cooking has always been a part of my life. In fact, my mom loves to tell the story of me pulling a chair up to the counter when I was about 5 years old to make pancakes. I got even more enthralled with cooking as an adult when I would come home from work, turn on Food Network to watch Cooking Live with Sara Moulton and 30 Minute Meals with Rachael Ray. During the prime time spot it was Emeril Live! My dad would watch Emeril LaGasse in the evenings, then call me to discuss the recipes and Emeril's blatant overuse of the word "Bam!" Anybody else?

During our engagement my husband (then fiancé) and I bought our house, which he lived in while we fixed it up for me to join him there when we were married. Having registered for cookware, we didn't want to buy anything that might come later as gifts. So my mom gave us one of her old skillets and a saucepan (in 70s green) and they served me well for those several months. We didn't have a grill either, so one time I made hamburgers for 4 in my little skillet and I had to fry those babies up in shifts. Sweet memories! 

One thing I made a lot of during that time was meatloaf. I'd buy a packet of "meatloaf seasoning" at the grocery store, add it to ground beef along with an egg, bake and call it a day. Man I could really cook back then! Since then I have learned how easy it is to make my own meatloaf so I still make it quite frequently. Blending a love for Mexican flavors with hearty meatloaf sounds like an excellent mash-up, especially because this recipe is easy, versatile and you can tailor it to your families' tastes. It's also a great way to sneak veggies into the meal on the sly. I used roasted red peppers and carrots but you could use corn, shredded zucchini or even finely chopped spinach if you want. If you are feeling a bit more decadent, throw some shredded cheese in there too! Make it yours and make it now because you don't wanna be caught with meatloaf seasoning in your cupboard ever again!

Mexican Meatloaf (adapted from theskinnyfork.com)

1 (19.2 oz.) package ground turkey (I used 93/7)
1/2 c. panko breadcrumbs
1 medium carrot, grated
1/2 c. salsa (I used Herdez mild), divided
1 large egg white
1 t. onion powder
1/4 c. chopped roasted red pepper
2 cloves garlic, minced
1 T. taco seasoning
1 t. salt
1/2 t. pepper

Preheat the oven to 350. Lightly spray a 9X5 loaf pan with cooking spray and set aside. Mix all ingredients in a large bowl, reserving 1/4 c. of the salsa for the top of the meatloaf. Press the meat mixture into the prepared loaf pan, top with the remaining salsa and bake for 55-60 minutes. Remove from the oven and allow to cool for 5-10 minutes before cutting. 

6 servings (177 calories each serving) according to my calculator on loseit.com

For a more traditional spin on meatloaf check out my recipe for Turkey Meatloaf.

Egg Roll In A Bowl

Do you ever want the flavor of an egg roll without all the fried-ness of the actual egg roll?  Not very often?  Yeah, me either.  BUT!  When you do, this is a great alternative.  All the flavors of a traditional egg roll with ground turkey (you could also use pork but I was trying to keep it leaner here), cabbage, crunchy water chestnuts and salty soy sauce.  Served over brown rice this truly is a tasty (and egg roll-y tasting) alternative when the angel is sitting on your shoulder.  Harness the angel.  She is your food friend.  And your thighs' friend too.  Enjoy!

Egg Roll In A Bowl (adapted from mostlyhomemademom.com)

1 (19.2 oz.) package ground turkey (I used 93% lean)
1 (1 lb.) bag shredded coleslaw mix
1 (8 oz.) can sliced water chestnuts, drained
5 cloves garlic, minced
1 (14 1/2 oz.) can bean sprouts, drained
1/2 c. low sodium soy sauce (plus extra for serving if desired)
1 t. dried ginger
1/2 t. crushed red pepper
2 c. instant brown rice, cooked according to package directions (for serving)
4 green onions, sliced

In a large skillet over medium high heat cook the turkey until lightly browned and broken up into small pieces, about 8-10 minutes.  Add the coleslaw, water chestnuts, garlic and bean sprouts and continue sautéing for an additional 5-10 minutes until the coleslaw starts to break down a little bit.  In a small bowl whisk the soy sauce, ginger and red pepper together and add to the turkey mixture.  Continue cooking for an additional 5 minutes then serve over rice with additional soy sauce if desired.  Garnish with green onions.

4 servings (474 calories each serving) according to my calculator on loseit.com

Chinese Green Beans with Ground Turkey over Rice

Next up on "longest blog post name ever" is my Chinese Green Beans with Ground Turkey over Rice!  This recipe is a cinch to put together and tastes like a million bucks!  The secret is chili garlic sauce.  If you have never tried chili garlic sauce you really should!  It's a great way to add flavor and heat to Chinese dishes without a ton of effort!  I don't like my food to be overwhelmingly hot so I used two tablespoons in this recipe.  If you are less heat tolerant you might start out with one tablespoon and add more to taste.  If someone in your house likes hotter things you could totally serve it on the side as a condiment!  I made this with turkey but it would also be delicious with ground chicken or pork!  Enjoy!

Chinese Green Beans with Ground Turkey over Rice (adapted from wearychef.com)

1 T. sesame oil
4 green onions, sliced
2 cloves garlic, minced
1 (19 oz.) package ground turkey (I used 93/7)
2 T. chili garlic sauce
2 T. hoisin sauce 
1/2 t. ground ginger
1 lb. fresh green beans, ends trimmed and beans cut in half
1 T. low sodium soy sauce
1 T. rice wine vinegar
1 c. white rice, cooked according to package directions

Heat a large skillet or wok over high heat.  Add the sesame oil, green onions and garlic to the pan and saute for about 2 minutes.  Stir in turkey and saute, breaking up the meat with a wooden spoon for about 3-5 minutes or until the meat is almost cooked.  Stir in chili garlic sauce, hoisin sauce and ginger.  Add the green beans and soy sauce and stir to coat.  Continue cooking over medium heat for 7-9 minutes or until the beans are tender.  Stir in the rice vinegar and cook 1 minute longer.  Serve over cooked rice.

4 servings (341 calories each serving) according to my calculator on loseit.com

Caprese Burgers

A couple of weeks ago I went to the local farmer's market with my mom and some sweet friends.  While I was there I picked up two HUGE bunches of basil for $2 each!  When I got home I made two batches of pesto (you can find my recipe here) and put them in the freezer because we were going out of town for the weekend.  Well, last week I made these INCREDIBLE burgers with one batch.  Oh. my. gosh.  These burgers will make you swoon.  Of course, I love the flavors of a caprese salad (basil, tomato, mozzarella) so anything with those components make me a happy girl.  I made these with ground turkey but you could use chicken or even lean ground beef.  The key is to make the pesto yourself and buy the freshest tomatoes you can find.  Summer at it's best!  Enjoy!

Caprese Burgers


1 (19.2 oz.) package ground turkey (I used 93/7)
1 t. salt
1/2 t. pepper
1/2 c. pesto, divided (please make your own)
1 large or 2 small tomatoes, cut into 8 slices
4 slices low fat mozzarella cheese
Bibb lettuce leaves for serving
4 hamburger buns (I used Sara Lee Wheat - 80 calories each!)

Place the turkey in a medium bowl and season with salt and pepper.  Add 1/4 c. of pesto and mix to combine.  Form 4 burger patties out of the mixture and put them on a plate to rest for 10 minutes before cooking.  Heat a large nonstick skillet (these can also be grilled if you choose) over medium high heat and place the burgers in the skillet.  Cook for 6-8 minutes on one side, flip and continue cooking for 6-8 more minutes on the other side.  You want the internal temperature of the burgers to be 165 degrees - do not undercook the turkey!  When the burgers are done place 2 tomatoes slices on top of each patty and top with a slice of cheese.  Cover for 1-2 minutes to allow the cheese to melt.  Place the burgers on the buns along with the bibb lettuce and top each one with an additional tablespoon of the pesto and serve!

4 servings (585 calories each serving) according to my calculator on loseit.com
*Note - you could easily make 6 burgers from this mixture and they would each be 390 calories - I wasn't feeling low cal the night I made these!

Turkey Meatloaf

I am a big fan of meatloaf.  However, I have never been much of a fan of meatloaf that is slathered with ketchup.  Until now.  I don't know what it is about slathering ketchup on top of this meatloaf before baking but it is so darn good!  Of course, the meatloaf itself is full of delicious flavor too with sauteed onion, Worcestershire sauce and thyme.  This really is one of the most delicious meatloaf recipes I have ever tried and it feeds a crowd too!  Enjoy!

Turkey Meatloaf (adapted from foodnetwork.com)

1 T. extra virgin olive oil
1 large yellow onion, diced
1 t. salt
1/2 t. black pepper
1/4 t. dried thyme
3 T. Worcestershire sauce (I used low sodium)
1/3 c. low sodium chicken broth
1 t. tomato paste
2 1/2 lb. ground turkey (I used 93/7)
3/4 c. plain dry breadcrumbs
2 large eggs, beaten
1/3 c. ketchup

Preheat the oven to 325.  In a medium saute pan heat the olive oil over medium heat and add the onion, salt, pepper and thyme.  Saute, stirring occasionally, about 15 minutes.  Add the Worcestershire sauce, broth and tomato paste and mix well.  Allow the mixture to cool to room temperature.

Spray a sheet pan with cooking spray and set aside.  In a large bowl combine the ground turkey, breadcrumbs, eggs and cooled onion mixture.  Shape the mixture into a rectangular loaf and place it on the sheet pan.  Spread the ketchup evenly over the top.  Bake for approximately 1 hour or until the internal temperature is 160 degrees and the meat is cooked through.  

10 servings (261 calories each serving) according to my calculator on loseit.com

Lasagna with Turkey Sausage

Oh friends, it's a doozy today. I don't know about you but oftentimes when I eat lasagna I am disappointed at the lack of flavor. Problem solved here! Instead of the traditional ground beef this recipe uses turkey sausage combined with a homemade marinara sauce and enough cheese to send it into the next orbit! Plus, I use no boil lasagna noodles. You will want to make this again and again. That may not be a great idea for your waistline but you get the idea. Feel free to substitute the turkey sausage with roasted eggplant or zucchini if you are vegetarian. It will still be delicious. I made this for dinner on Christmas but put it together on Christmas eve. All I had to do was throw it in the oven on Christmas day! If you make it ahead you will need to add an extra 15-20 minutes to the cooking time to allow for it coming right out of the refrigerator. I also made it in a disposable pan so when it was gone, so were my dishes! Happy dance. 

Lasagna with Turkey Sausage (adapted from foodnetwork.com)

2 T. extra virgin olive oil
1 large yellow onion, diced
2 cloves garlic, minced
1 1/4 lb. turkey sausage, casings removed
1 (28 oz.) can crushed tomatoes
1 (6 oz.) can tomato paste
1/4 c. fresh parsley, minced
1/2 c. fresh basil, chopped
Salt and pepper
15 oz. part skim ricotta cheese
4 oz. creamy goat cheese (I used herbed)
1 1/4 c. shredded Parmesan cheese, divided
1 large egg, lightly beaten
1/2 lb. no boil lasagna noodles
2 c. (8 oz.) part skim shredded mozzarella cheese


Preheat the oven to 400.  Spray a 9X13 pan with cooking spray and set aside.  In a large saute pan heat the olive oil over medium high heat and add the onion.  Reduce the heat to medium and cook the onion for 5 minutes.  Add the garlic and cook for 1 more minute.  Add the sausage and cook, stirring occasionally to break up the sausage, for 8-10 minutes until the sausage is no longer pink and is broken up into pieces.  Add the tomatoes, tomato paste, 2 T. parsley, the basil, 1 1/2 t. salt and 1/2 t. pepper.  Simmer uncovered for 15-20 minutes or until the sauce has slightly thickened.   

Meanwhile, in a medium bowl combine the ricotta, goat cheese, 1 c. Parmesan cheese, egg, remaining 2 T. parsley, 1/2 t. salt and 1/4 t. pepper.  Set aside.

Ladle 1/3 of the sauce into the prepared pan, spreading the sauce over the bottom of the pan.  Add the layers as follows:  1/2 of the pasta (overlap if necessary), 1/2 the mozzarella, 1/2 the ricotta mixture and 1/3 of the sauce.  Add the rest of the pasta, mozzarella, ricotta and sauce.  Sprinkle the remaining 1/4 c. Parmesan cheese on top and bake for 30-45 minutes or until the lasagna is heated through and bubbly.

8 servings (520 calories each serving) according to my calculator on loseit.com

I served this with garlic bread and caesar salad.

Fresh Herb and Salt Rubbed Roasted Turkey

I don't know about you but imparting a lot of flavor while keeping a whole turkey moist for the long cooking time is always daunting to me.  Every time I have hosted Thanksgiving I have worried about my turkey being moist and full of flavor.  Worry no more, my friends.  This dry brine will save your Thanksgiving!  Instead of making several gallons of brine you just rub the turkey with salt and fresh herbs, let it sit a few days in the fridge and voila!  A moist and flavorful turkey for your Thanksgiving table!  Sit back, relax and enjoy.

Fresh Herb and Salt Rubbed Roasted Turkey (adapted from finecooking.com)

2 T. fresh thyme, chopped
2 T. fresh sage, chopped
2 T. fresh rosemary, chopped
1 T. extra virgin olive oil
One (16 lb.) turkey, thawed (or by fresh, it's much easier that way!)
1/4 c. sea salt

Four days before you plan to roast the turkey, mix the herbs and oil in a small bowl. Loosen the skin around the shoulders of the bird and around the cavity. Carefully slide your hands underneath the skin to loosen it from the breast, thighs, and drumsticks.

Rub the herb mixture on the meat, under the skin. Pat the skin back into place.

Rub the salt inside the cavity and on the skin. Tuck the wing tips behind the neck and tie the legs together with kitchen string. Put the turkey in a large food-safe plastic bag (such as a turkey-size roasting bag) and tie. Put the bag inside a second bag and tie.

Refrigerate the turkey, turning it over every day, for 3 days.

Remove the turkey from the bags and pat dry. Put it in a flameproof roasting pan and refrigerate, unwrapped, to let the turkey air-dry overnight (for the fourth day).

Position a rack in the bottom third of the oven and heat the oven to 425°F. Roast the turkey for 30 minutes, then reduce the heat to 325°F. Continue to roast until an instant-read thermometer registers 170°F in the thickest part of a thigh, about 2 hours. Let the turkey rest for 30 minutes before carving to allow the juices to settle.

Turkey, Pumpkin and White Bean Chili

Are you looking for a way to sneak some extra veggies into your family's diet?  This chili recipe will do just that!  Although, to me, you can't really taste the pumpkin in this recipe, it makes the chili super creamy, is delicious and easy to pull together AND it cooks all day in the crock pot!  Perfect for busy fall days!  Enjoy!

Turkey, Pumpkin and White Bean Chili (adapted from skinnytaste.com)

1 1/3 lb. 93% lean ground turkey
1 small onion, finely diced
3 garlic cloves, minced
1 t. chili powder
1 t. oregano
2 t. cumin
2 bay leaves
2 (15 oz.) cans white beans (northern, navy, cannellini)
1 (15 oz.) can pumpkin puree
1 (4.5 oz.) can diced green chiles
2 c. low sodium chicken broth
2 c. frozen corn
2 t salt
1 t. black pepper
Cilantro, chopped (for serving)

In a medium saucepan cook ground turkey over medium heat for 5-8 minutes, breaking up as it cooks. Add the chopped onion, garlic, chili powder, oregano and cumin and continue cooking for 10 minutes until the turkey is cooked through and the onion has started to soften.  Place the turkey mixture in a 4-6 quart slow cooker and add the bay leaves, beans, pumpkin, chiles, broth, corn, salt and pepper.  Cook on low for 4-6 hours or on high for 2-4 hours.  Serve with cilantro.

6 servings (386 calories each serving) according to my calculator on loseit.com

Turkey (or chicken, or beef) and Black Bean Enchilada Casserole

I love enchiladas but sometimes I don't want to roll individual enchiladas.  I like to cook but I'm impatient!  Just ask my mother.  Ahem.  Anyway, a layered enchilada casserole just makes sense for me and I think you will like it too.

Turkey (or chicken, or beef) and Black Bean Enchilada Casserole (adapted from allrecipes.com)

1 1/3 lb. ground turkey (or chicken, or beef)
1 t. ground cumin
1 t. ground coriander
1/2 t. chili powder
1 t. salt
1/2 t. black pepper
2 T. cilantro, chopped
1 (15 oz.) can black beans, drained and rinsed
1 (4.5 oz.) can diced green chiles
1 recipe enchilada sauce (recipe follows) OR 1 (10 oz.) can red enchilada sauce
8 (6 inch) corn tortillas
2 c. shredded Mexican blend cheese
1 (8 oz.) container light sour cream

Preheat the oven to 375.  Heat a large skillet over medium heat and saute the meat with the cumin, coriander, chili powder, salt and pepper until the meat is cooked through.  Stir in the cilantro, black beans and green chiles.

Spread half of the enchilada sauce over the bottom of a greased 9X13 baking dish.  Place 4 tortillas over the sauce, overlapping if necessary.  Spoon half of the meat mixture over the tortillas and sprinkle with half of the cheese.  Spread half of the sour cream over the cheese.  Spoon the remaining enchilada sauce over the sour cream and make another layer of tortillas.  Layer the remaining meat mixture, cheese and sour cream on top.  Cover the dish with aluminum foil and bake for 30 minutes.  Remove the foil and continue cooking for an additional 10 minutes or until the cheese is melted and bubbly.  Let stand 10 minutes before serving.

Enchilada Sauce

1 (8 oz.) can tomato sauce
3/4 c. chicken broth
1/2 t. each of cumin, chili powder, garlic powder, onion powder, salt and pepper

Combine all ingredients in a saucepan and simmer for 15 minutes.  (This can easily be made while you cook the meat.)

This is a great make ahead!  I have made it more than once for people who have had surgery and babies (as indicated by the lovely foil pan in this picture) and stored it in my fridge.  It would probably also freeze well, although I've never tried it.

Serves 8 (297 calories each) according to my calculator on loseit.com (this will vary based on your choice of meat.  I used 93/7 ground turkey.)

Turkey Taco Lettuce Wraps

Have you ever tried using iceberg lettuce in place of tortillas on taco night?  No?  Well, you should!  You will save yourself a ton of carbs and calories and still achieve the delicious crunch you are craving. Give it a try, I know you won't be disappointed!

Turkey Taco Lettuce Wraps (adapted from skinnytaste.com)

1 1/3 lb. lean ground turkey (I used 93/7)

1 t. garlic powder

1 t. cumin

1 t. salt

1 t. chili powder

1 t. paprika

1/2 t. dried oregano

1/2 small onion, minced

1/2 bell pepper, minced

1/2 c. water

8 oz. canned tomato sauce

8 large lettuce leaves

Brown turkey in a large skillet.  When no longer pink add dry seasonings and mix well.  Add onion, pepper, water and tomato sauce and cover.  Simmer on low for about 20 minutes.  Wash and dry the lettuce.  Place meat in the center of the leaf and top with salsa and avocado.  You can also add sour cream and shredded cheese if you wish.

You can easily make this ahead of time and reheat the next day or even freeze, thaw completely and reheat in a skillet (you may need to add a little bit of water to loosen it up.) 

Makes 8 tacos (123 calories each serving excluding taco shells and toppings) according to my calculator on loseit.com