Ground Turkey And Black Bean Salad Toss Recipes

EASY GROUND TURKEY LO MEIN

Steps:

• Bring a large pot of water to a boil; cook noodles, stirring occasionally, until tender, about 6 minutes. Drain and toss with 1 teaspoon sesame oil.
• Heat remaining sesame oil in a large saucepan over medium heat. Add turkey, onion, and garlic to the hot oil. Cook, stirring occasionally, until ground turkey is no longer pink, about 5 minutes. Drain excess grease and return to the pan.
• Pour in chicken broth, water chestnuts, soy sauce, and onion soup mix. Stir until well combined. Add celery, snap peas, and bell pepper. Cook and stir until slightly softened, 3 to 5 minutes.
• Add noodles and bean sprouts to the pan. Stir to combine and serve immediately, topped with red pepper flakes.

THE BEST TACO MEAT

Steps:

• Cook and crumble the ground beef, sprinkling with the spices as it begins to crumble, Drain any excess grease and add the beans and corn. Stir to combine. Continue cooking for 1-2 minutes, just to warm everything. Taste and adjust spices as needed. Serve immediately or let cool and portion into freezer safe containers. Enjoy!

TURKEY-HUMMUS SLIDERS

Steps:

• Toss the cucumber, feta, vinegar, mint, 1 tablespoon olive oil and a pinch each of salt and pepper in a bowl; cover and refrigerate.
• Mix the turkey, 1/2 cup hummus, the parsley and coriander in a bowl; season generously with pepper. Dampen your hands and shape the mixture into 16 small patties, about 1/2 inch thick.
• Heat 1 1/2 tablespoons olive oil in a medium cast-iron skillet over medium-high heat. Add half of the patties and cook until browned and cooked through, about 2 minutes per side. Transfer to a plate. Cook the remaining patties in the remaining 1 1/2 tablespoons olive oil.
• Mix the remaining 1/2 cup hummus with a splash of hot water in a bowl. Spread some of the hummus on the inside of each pita; fill with a tomato slice, turkey patty and some of the cucumber mixture.

GROUND TURKEY AND BLACK BEAN SALAD TOSS

Steps:

• Saute all the veggies and spices together.
• Add the turkey and cook until it browns and gives up the fat.
• Drain it thoroughly!
• Return to pan or pot, add the salsa and the black beans.
• Cook until really hot.
• Add salt and pepper, and hot sauce if desired.
• Serve over mixed salad greens (suggested one cup of turkey bean mixture) with a tablespoon of low-fat sour cream and/or shredded low-fat cheddar cheese.

SPICY GROUND TURKEY AND GREEN BEAN STIR-FRY

Steps:

• Preheat the oven to broil. Toss the green beans with half of the coconut oil. Lay flat on a baking sheet covered in foil. Broil for 6-8 minutes until tender and beginning to char. Shake the pan once during cooking.
• Meanwhile, heat the remaining coconut and sesame oil over medium high heat. Add the ground turkey, garlic, and ginger. Brown until turkey is fully cooked.
• Add the green beans to the pan and stir. Then add the soy sauce, rice vinegar, and sambal olek. Cook for 1 minute. Taste and season with additional soy sauce if needed.

QUICK BEAN AND TURKEY ITALIAN MEATBALLS

Steps:

• Mash butter beans in a large mixing bowl. Add ground turkey, egg white, onion powder, garlic powder, salt, and pepper; stir until evenly mixed. Fold bread crumbs into mixture evenly.
• Form the mixture into 1-inch meatballs.
• Heat oil in a skillet over medium heat.
• Cook meatballs in hot oil until browned on all sides, 5 to 7 minutes. Cover the skillet and continue cooking until meatballs are no longer pink in the center, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

TURKEY TACO SALAD

Steps:

• Heat 2 tablespoons oil in a large skillet over medium-high heat. Add onion, and cook, stirring often, until translucent, 5 to 7 minutes. Add turkey; cook, stirring often, until starting to brown, 5 to 7 minutes.
• Add zucchini, bell pepper, and 1 cup salsa; cook until vegetables are crisp-tender, 5 to 6 minutes. Season with salt and ground pepper. Transfer to a plate, and let cool.
• In a large bowl, toss lettuce with tortilla chips, tomatoes, and remaining 1/2 cup salsa and 2 tablespoons oil. Transfer to serving plates, and top with turkey mixture and cheese.

BLT BEAN SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Toss the bread, olive oil, a pinch of salt and several grinds of pepper on a rimmed baking sheet until combined, then spread into an even layer. Bake until the croutons are golden brown and well toasted, tossing halfway through, 10 to 12 minutes.
• Meanwhile, add the bacon to a medium skillet and cook over medium heat, stirring occasionally, until crisp and well browned, about 5 minutes. Transfer to a paper towel-lined plate with a slotted spoon to drain.
• For the dressing, puree the basil, parsley, dill, mayonnaise, yogurt, lemon juice, 2 teaspoons water, 1/4 teaspoon salt and several grinds of pepper in a food processor until the herbs are finely chopped and dressing is bright green. Taste and adjust the seasoning with more salt and pepper.
• To assemble, add the beans, romaine, tomatoes, half the croutons and half the bacon to a large bowl. Add half of the herb-mayo dressing, then toss to combine. Transfer to a large serving bowl or platter, top with the remaining croutons and bacon and drizzle with the remaining dressing.