Looking for an alternative to traditional turkey recipes? Gobble up these creative ways to indulge this Thanksgiving.
Turkey and Bean Tostadas
Recipe courtesy of Family Features/American Heart Association’s Healthy for Good initiative
- 2 cups tomatoes (about 2 medium tomatoes), chopped
- 1 medium avocado, halved, pitted and diced
- 1 large ear of corn, husks and silk discarded, kernels removed
- 1-2 medium fresh jalapeños, seeds and ribs discarded, finely chopped
- 2 tablespoons red onion, finely chopped
- 2 tablespoons fresh lime juice
- nonstick cooking spray
- 5 corn tortillas (6-inch size)
- 8 oz. ground skinless turkey breast
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 can (15 ½ oz.) no-salt-added black beans, rinsed and drained
- 2 tablespoons water
To make salsa: In small bowl, stir tomatoes, avocado, corn, jalapeños, onion and lime juice. Set aside. Preheat oven to 400 degrees.
To make tostadas: Line baking sheet with aluminum foil. Lightly spray foil with nonstick cooking spray. Place tortillas on baking sheet. Lightly spray tortillas with nonstick cooking spray. Using fork, pierce tortillas several times to prevent from filling with air. Bake tortillas 5-6 minutes on each side, or until golden brown. In medium nonstick saucepan over medium-high heat, cook turkey, chili powder, cumin and coriander 5-6 minutes, or until turkey is no longer pink, stirring occasionally to turn and break up turkey. Add beans and water. Cook 5 minutes, or until beans are heated through. Using potato masher, coarsely mash beans. Remove from heat. To assemble tostadas, spread turkey mixture over each tortilla. Top with salsa. Serves 4.
Mini Turkey Sloppy Joes
Recipe courtesy of Family Features/RAGÚ
- 1 teaspoon extra-virgin olive oil
- 1 cup diced onion
- 3 cloves garlic, minced
- 1 lb. ground turkey
- 1 cup finely diced carrots
- 1 medium green pepper, diced
- 1 medium red pepper, diced
- 1 jar RAGÚ Simply Chunky Marinara Sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground mustard
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 4 mini buns
In large skillet over medium heat, heat extra-virgin olive oil. When hot, add onion and garlic; sauté until onion is translucent. Add ground turkey. Break up meat and stir frequently until browned. Add carrots, green pepper and red pepper. Cook 5 minutes until vegetables begin to soften. Add marinara sauce, Worcestershire sauce, ground mustard, salt and pepper. Stir and bring to boil. Reduce heat to simmer and partially cover pan. Cook 10 minutes. Serve on mini buns. Serves 4.
Email your favorite slow-cooker recipes to [email protected], or mail to Cooperative Kitchen, c/o Cooperative Living, P.O. Box 2340, Glen Allen, VA 23058-2340 and include your email address. You also can submit them online at co-opliving.com/cooperativekitchen. Selected recipes will be published in future issues of Cooperative Living or at co-opliving.com. Because of volume we cannot guarantee publication of all recipes. Reader recipes are submitted in good faith. Cooperative Living cannot warrant results.