This year I couldn’t go home to visit family. Multiple reasons, including having to work Black Friday, have caused me to stay in the area. Which means, that I do not have anywhere to go to celebrate the holiday. No real plans to eat turkey, stuffing, cranberry sauce, and all the goodness that comes with this Pilgrim-themed holiday.
So when my mom heard about this, she took action. She lives all the way in Florida and couldn’t exactly come drop off a meal for me. That’s when she decided to call every supermarket in the area to see if they could deliver a meal to me. I’m not even sure the supermarket makes meals for people, but she she is pretty convincing. Also, I heard a rumor she called enough times that they knew it was her by the third day.
About a week ago, she called me and listed off a number of items I would be picking up from Shaw’s. Yeah, a list. So I was expecting this one portion meal. Yeah, right. I can feed a few people on what I ended up getting.
So today, I stopped by Shaw’s. Patiently I waited at the deli counter, because I wanted to thank the poor soul my mom said she kept calling to verify they could do this for me. When I said I was picking up a meal, and wanted to thank Dave for all his patience, they said, “Oh! We know who you are!” Great…
Let’s just say that I am now going to avoid the deli counter for awhile. But I am grateful for such a wonderful gift from my mom. Thank you!
The spice rack in our house is more like a spice drawer, it’s also overflowing. Unfortunately I’ve never really looked at everything in there. That’s how I ended up making my dinner a bit more Indian and less the typical Italian or Mexican dish I tend to make. I got bored, sifted through the jars, and found turmeric in the cabinet and had no idea what it was. But I felt it probably could go well with ground turkey. And I dumped in some spinach too because I need vegetables and vitamins.
1/2 pound of ground turkey
1/4 cup of frozen spinach, thawed
2 tsp of turmeric
1/2 tsp garlic powder
Mix ingredients and form into patties. Grill or cook with a bit of olive oil in a saute pan.
Learned a lesson this week. A very important lesson for those of you out there trying to plan a week of meals to take to work without any will power. Don’t make bite-sized meals. You’ll regret it.
Every time I got bored, I’d sneak downstairs, open the fridge, and pop a few of these babies in my mouth and go back to watching TV. My only saving grace? I have to walk up and down a set of stairs to get from my bedroom to the kitchen. That has to be a couple calories burned, right?
All I wanted was to make some turkey buffalo meatballs, which I didn’t exactly create. Need to take another go at them, however, they did end up spicy. I ended up eating a good portion of them before work the next day. Seriously, I need help.
Anyway, they came out delicious, probably would be good in a sauce or on sub roll with some melted cheese. I’ll have to try that with the next batch if they make it through my snack time.
Gather the Goods:
1/2 pound of ground turkey
1/8 cup of minced onion
1/8 cup of minced green peppers
1/2 cup of unseasoned bread crumbs
1/4 cup of Frank’s Red Hot Sauce
1/2 tablespoon of cayenne pepper
1/8 cup of shredded cheddar cheese
In a oven-safe sauce pan heat 1 tablespoon of olive oil. Mix together all ingredients in a bowl (except olive oil). Portion out mixture into 1-inch balls and place into heated pan. Cook for five minutes, or until golden brown, turn. Cook for another five minutes. Rotate one more time and put into oven on a low broil on the middle rack. Bake for another 7-9 minutes or until meatballs are cooked through.
Pull from oven and let rest on paper towels. Serve or put in fridge for later. Enjoy.
If I could afford to do so, I’d eat these every day. But my diet has warned me, I’d better not.
It all started with a talk on what would go well with Bacon Wrapped Cheese Stuffed Jalapenos. We struggled with what to pair it with. And then we decided turkey sandwiches could possibly make the cut. Wraps were compromised to save a few calories, and vegetables stuffed inside to make it more nutritious – voila, Monster Cheesy Turkey Wraps.
Completely worth it by adding cheese and the cream cheese spread we used in the bacon wrapped jalapenos.
Monster Cheesy Turkey Wraps
1 large tomato basil wrap per sandwich
1 tablespoon of the cream cheese spread
Sprinkle of shredded mild cheddar cheese
Raw chopped broccoli
Sliced Vidalia onion
Slices of fresh tomato
2 slices of turkey
Fill wrap with turkey, cheeses, and vegetables. Roll wrap and place into a hot pan to seal it and warm the wrap. Heat on all sides, rotating after a few minutes on each side. Wrap should be crispy and the insides should be warmed. Cheese melted.
Cut in half and enjoy.