My inspiration for this simple ground turkey recipe came after seeing Jessie James Decker post about cooking it for her family. I love watching celebrity moms cook for their families. Just shows some realness to them. She didn’t have a recipe and said she used a bunch of seasonings with her dish. I kept mine simple to 1-appeal to my family and 2-not mess it up. I think I did pretty good.
Normally my husband doesn’t like sweet potatoes, so I’m left catering to him by making white potatoes with the meal as well. I’ve been known to do this for shepherds pie. This time it wasn’t happening. And guess what? HE LIKED IT! This is a big victory for us in the Simpson house since the kids and I like sweet potatoes. Honestly, what’s not to like about them?
When I was sautéing the sweet potatoes and onion together I added a few splashes of chicken broth to help the pan stay moist and cook the potatoes. Not necessary but I think it helped cook them. Putting everything together in one pan makes everything SO much easier. Literally everything is mixed together (sorry to the picky kids out there: see below) which helps the flavors blend together. Using a lean ground turkey means you don’t have to worry about draining the fat.
Although I tried sneaking some spinach in because you really can’t taste it when it’s sautéed in a dish like this, my son was not being fooled. He of course picked out every shriveled up piece of “green stuff” and wouldn’t dare put in his mouth. He said his favorite colors were brown and orange today so, it is what it is.
1 Pan Turkey Sweet Potato Skillet
- 1 lb lean ground turkey
- 2 medium sweet potatoes
- 1/4 cup yellow onion
- 2 tbsp olive oil
- 1-2 tbsp chicken broth
- 1 tbsp minced garlic
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 cup part skim mozzarella cheese
- Dice sweet potatoes into small cubes. You can leave skin on or peel it off. Sauté onions, oil and garlic over medium low heat. Add chicken broth as needed to keep potatoes from sticking. Cook for 15 minutes or until potatoes start to soften with fork
- Add ground turkey to pan and cook until brown.
- Add mozzarella cheese and blend until melted.
- Season with salt and pepper.
This summer was so full of adventure and relaxing time with my boys before the beginning of kindergarten for my oldest son, Travis. We enjoyed our summer guilt free with busy days which meant little time to blog. My hope is to bring more inspiration into the fall and holidays sprinkled in with a little realness of motherhood.
Zucchini and sun dried tomatoes are the star of this meatball show. Zucchini is a late summer veggie bloomer so I was happy to use them in these meatballs. You’ll see that I love using veggies in my meatballs to add some extra vitamins for my boys. I like finely shredded zucchini because it’s less noticeable than something like chopped spinach.
I grate the zucchini over a paper towel to make it easier to squeeze out the liquid. Chopped carrots in my blender make it easy to add those to my meatballs as well. Sometimes my kids can be picky so I like adding hidden vegetables to meals when I can.
The sun dried tomatoes have been making their appearance in my meals lately and I have to say I’m digging it. I wish I had more than 1/4 cup to add to this recipe but next time I would add closer to 1/2 for the flavor.
I said we were adding some realness to motherhood here and surprise surprise my kids didn’t gobble these meatballs up like I thought they would. Usually they love meatballs no matter what I put in them but not tonight. My hubby and I approved whole heartedly on these balls so I’m convinced the boys were having an off night. I really don’t let it bother me that much if they don’t like my dinners because I still encourage (make) them to eat 3-5 bites so they try it and get a healthy meal. I let them know they don’t have to love everything I make but they do need to eat it to stay healthy. What ways have you taught your kids about eating healthy? Let me know some tips!
Turkey Zucchini Meatballs
- 1lb ground turkey
- 1 egg
- 1/4 cup almond flour
- 1/4 cup oatmeal
- 1/2 zucchini grated & drained
- 2 medium carrots shredded
- 1/4 cup chopped sun dried tomatoes
- 1 tsp italian seasoning
- Preheat oven to 350 degrees.
- Mix all ingredients in big bowl with hands
- Form medium sized balls and put on greased baking sheet.
- Bake for 25 minutes or until meatballs are golden brown.
- Serve over noodles of choice with sauce.
I love this idea for making taco pockets. Folded up cheesy deliciousness that’s easy for the kids to eat=WIN. Clearly my family and I enjoy taco flavored foods (see here) so I like to try to mix up how we eat it. Hand held grilled pockets sounded great to me! I see more of these variations in the future!
Us moms (& all wives) put too much pressure on ourselves when it comes to making dinner. Sometimes we’ve had a long day with the kids or at work and the last thing we want to do is come up with a plan for dinner. The husband, the kids, they’re all looking at YOU as the sole source of dinner (seriously what would they do without us?).
The easiest thing for me is to buy a few different meat/protein options that I know an easy recipe for. Like chicken for example. I know I can put it with BBQ sauce and grill it, or boil it and shred it for tacos (shocking I know) or put it on a salad. Ground beef/turkey I make meatballs, meatloaf or simply cooked with tomato sauce. These are my “home base” meals that I know I can turn to when I’m in a pinch and need something quick.
Since my day can get pretty busy on a whim, I do what I can when I can. For this meal, I was able to cook the meat in the afternoon with the spices since it only takes about 20 minutes. Then, when I was ready to make the taco pockets at night, I took the cooked beef out of the refrigerator and started assembling them. Frying them up on the griddle took about 10 minutes and we were ready for dinner. I think these would be great to freeze for a grab and go dinner option as well, though I haven’t tried. I used a jar of salsa instead of tomato sauce (which I usually use) because I had it and wanted to switch it up a bit. Both are great options!
Having some “home base” meals are good to have a few times a week. I like to get adventurous maybe 1-2 times a week depending on what ingredients I have on hand. This meal is not really one of those times, but I’m hoping it can give you inspirations for a new “home base” recipe for your family. I’d love to hear some of yours, let me know!
- 1lb ground beef/turkey
- 1 cup salsa/tomato sauce 8oz
- 1 can black beans
- 1 tblsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp cayenne powder
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp oregano
- 6 whole wheat tortilla wraps
- 1 package mixed mexican cheese
- Cook ground beef in a skillet over medium high heat in oil.
- Drain oil from beef.
- Add 1/2 jar of salsa or whole can of tomato sauce to beef.
- Add spices and combine.
- Add drained black beans and let simmer over low heat.
- Fill tortilla wrap with 1/4 cup mixture and 1/8 cup mixed cheese.
- Fold tortilla to make it into a pocket and it's the beef is completely enclosed.
- Place tortilla pocket fold side down on medium high skillet.
- Flip after 3-5 minutes or when pocket is heated thoroughly.
The weather in New England lately has been so blah that instead of making burgers like I should be, I’m making meatballs! That’s ok- it will turn soon! Sunshine is in our future, I know it. So since it’s not exactly burger weather, I figured I’d make meatballs with my ground turkey instead.
I like hiding extra veggies in meatballs because if you chop them small enough you usually can hide the complaints from the peanut gallery. I use my ninja blender to chop the carrots up small and simply chop the fresh spinach. Mixed with fresh garlic, a few spices, egg and breadcrumbs and we’re good.
Except I hate using breadcrumbs! Have you seen the ingredient list in breadcrumbs? Too much crap- including high fructose corn syrup. Since I’ve seen that ingredient in popular breadcrumbs at the grocery store, I do my best to avoid using them. Usually I’ll put oatmeal in my meatballs/meatloaf but I just made almond meal so I thought I’d use that.
I’ve been making almond milk a lot lately and with the extra pulp, I found out how to turn it into a flour/meal (bake in the oven on low heat for 3 hrs). I consider it more of an almond meal because I don’t have anything to grind it up finely like a flour. This worked perfectly for my meatballs to create the thickness needed to hold them together. You could substitute the almond meal for oatmeal which is what I typically do. I don’t grind them, just leave them whole (use gluten free oats).
Some people wonder how I cook or do anything with my kids. This is your answer. So much water play. Such. A. Mess. But it’s ok and it gives me some time to whip dinner together while they get some play time in. For those interested- first we made “cloud dough” which was simply flour mixed with some baby oil. Then we tried adding some food coloring to it. Next we were making “an ocean” and the food coloring ended up in the sink when I wasn’t looking. OH WELL.
Turkey Meatballs with Spinach [Gluten Free]
- 1lb ground turkey
- 1/2 cup chopped spinach
- 2 medium carrots chopped
- 1 egg
- 2 garlic cloves chopped
- 1/2 cup almond meal
- 1 tsp salt
- 1 tsp onion powder
- 1 tsp basil
- 1/2 tsp oregano
- Preheat oven to 375.
- After chopping spinach, carrots, and garlic, combine in a big bowl with ground turkey.
- Add garlic, spices, egg, and almond meal and mix thoroughly.
- Form into balls on a greased baking sheet.
- Bake for 15 minutes.
- Serve with favorite pasta sauce over desired noodles.
Crockpot salsa chicken is one of the easiest things I do when it comes to meal prepping. It’s literally 2 ingredients and can be used for the week (depending on how much chicken you use and your family size). Lucky for me- my family doesn’t LOVE to have leftovers all the time. But I have no problem thinking of new meals to eat the leftovers for lunch or a quick dinner. So I created this post to show you how I use the chicken in 3 different meals.
It kind of goes without saying but I feel I need to explain how I make the crockpot salsa chicken. So I make sure to defrost the chicken in the fridge or a few hours on the counter in the morning. I use 1.5-2.5lbs of chicken. Put it in the crockpot and pour a jar of salsa over it on low heat 4-6 hours. Yes .. that’s literally it. Moving on.
First up was over a salad. I chopped up some romaine lettuce, bell peppers, tomatoes and avocado for the salad. Top it with the chicken and add a little bolthouse farm salsa avocado yogurt and it’s done. Lots of flavor in this easy lunch.
Next was a taco for dinner. I bought these veggie wraps to switch it up and I like them so far. I have the chicken, avocado, tomatoes, lettuce, and plain greek yogurt for the taco. Add some broccoli for a side and we’re good.
The last meal I made was quesadillas. I added some chopped peppers, mixed cheese and a sprinkle of chili powder to a whole wheat tortilla. Fold the tortilla in half and cook it on both sides until the cheese is melted. Quesadillas are a simple dinner meal and most kids enjoy them. I dip mine in plain greek yogurt with some chips, tomatoes and broccoli on the side for a balanced meal.
If you’re looking for an easy meal that doesn’t require much effort and can be used throughout the week, crockpot chicken is for you. You may not get as many meals out of it as I did due to feeding other people in your family, but if you add more chicken to the crockpot this will help. You can also use these ideas with your favorite BBQ or buffalo sauce. I hope you find this post helpful in prepping some healthy meals for the week!