Turkey Enchilada Casserole

Turkey Enchilada Casserole

1.5 lbs ground turkey

2 tsp cumin

1 tsp dried oregano

1 tsp chili powder

½ tsp garlic powder

½ tsp onion powder

Salt & pepper to taste

8-10 soft tortillas, cut in half

3 cups shredded Mexican style cheese

2 cups enchilada sauce

1 can black beans, rinsed

1 small can corn

½ cup green onion, chopped

Cilantro

1-2 tbsp Olive oil

Warm the olive oil in a large skillet over medium heat. Add in the cumin, oregano, chili powder, garlic powder, and onion powder, and stir for one minute. Add the ground turkey, and cook until completely cook through, stirring often to keep from clumping. Set aside the meat to cool.

Preheat your oven to 375*f. Pour some of the enchilada sauce in the bottom of deep baking dish, and cover with some of the tortillas. Add some of the corn, black beans, green onions, and ground turkey, then top with some of the cheese. Top with more tortillas and sauce, and repeat, just like making lasagna, until the final layer, which gets topped only with tortillas and the remaining sauce. Place in the oven, and bake for 15-20, or until bubbly. Top with the remaining cheese and return to the oven. Bake again until the cheese has melted, and remove from the oven. Allow to cool for 5-10 minutes. Top each slice with a little cilantro, and your choice of extras. A little avocado and sliced jalapeno was nice! Hope you enjoy!

 

Salmon with Dill Cream Sauce

Salmon with Lemon Dill Cream Sauce

 



Salmon is one of my favorite fish, and my favorite way to prepare it is with lemon and dill. This time I've simply baked the salmon, and finished it with a lemon dill cream sauce. This dish is simple, quick, and completely satisfying!

Ingredients:

4 salmon filets
2 Tbsp unsalted butter
2 Tbsp AP flour
Zest of one lemon
2 Tbps fresh dill
1 1/2 cups milk
1 clove garlic, minced
Salt and pepper to taste

Preheat your oven to 350*f

Place the salmon on a baking sheet, and place on the middle rack in your oven. Bake for 10-15 minutes, or until the fish has reached an internal temperature of 140*f.

While the salmon is baking, melt the butter in a small sauce pan over medium heat. Stir in the flour, and simmer until slightly darkened. Add in the milk, adjusting more or less, depending on how thick you want your sauce, and stir slowly until thickened. Stir in the garlic, dill, and lemon zest, reduce the heat to low, and simmer for 5-10 minutes, stirring often. To serve, simply place the filet on your plate, spoon some on the sauce over the fish, and top with a small sprig of dill. Creamy.. Flaky... And with just the right amount of tartness from the lemon zest! I hope you enjoy!

Mushroom and Swiss Turkey Burgers

Mushroom and Swiss Burgers

 

With grilling season in full swing, it’s a perfect time to highlight some different choices to the typical grilling fare. I give you mushroom and swiss burgers. Yes, you read that right. The trick is using ground turkey breast instead of beef, thus cutting out tons of fat and calories, while still packing a ton of flavor, and protein. Sargento® also now sells thin slices of regular cheeses, which are a mere 40 calories per slice. These help keep it simple to make the swap for healthy items, without missing out on great taste!

1 pound ground turkey breast

1 yellow onion, sliced into rings

4 portabella mushroom caps

4 whole wheat sandwich thin rolls

4 slices Sargento thin swiss

1 tsp garlic powder

1 tsp onion powder

½ tsp dried oregano

½ tsp dried thyme

Baby arugula

Salt and pepper to taste

 

Combine the turkey, garlic powder, onion powder, thyme, and oregano in a large bowl, and form the mixture into four 3 ounce patties. Place the patties, onion slices, and mushroom caps on the grill. Grill the onions and mushrooms until they have softened, and the burgers until cooked through. Top each burger with a slice of cheese, a mushroom cap, an onion slice, and a small handful of arugula, grab some napkins, and serve!

 

Hope you enjoy!