Tasty Greek Style Turkey Wraps

I had some extra ground turkey meat in my refrigerator, and I wasn't sure what to do with it. It's not that I don't have recipes that I refer to----but, my family has been ready for something different. So, I reached out to my Facebook friends for some ideas--and of course---SUCCESS! My girlfriend Lisa responded with a recipe for "Tasty Turkey Phyllo Wraps" from www.youvegotsupper.com. And, it looked right up my alley. I tweaked it a little bit by removing the phyllo and using lettuce as my wrap of choice, instead. And, what Greek-inspired dish doesn't include a delicious Tzatziki sauce, right? 

Here is what I came up with! My family and I were pretty thrilled with the tasty results! Enjoy!

Tasty Greek Style Turkey Wraps

Ingredients:

2 cloves garlic, minced

1-1.5lb lean ground turkey meat

1 bell pepper, diced

2 Tbsp. fresh squeezed lemon juice

2 tsp. dried oregano

1/2 tsp. ground cinnamon

1/2 tsp. ground nutmeg

4 oz reduced fat feta cheese, crumbled

1 head Boston or Butter lettuce leaves, separated, rinsed and patted with towel OR Ezekiel tortillas

Tzatki Sauce:

1 cup plain, low fat Greek yogurt

1/4 english cucumber, grated

1 clove garlic, minced

1 Tbsp. freshly squeezed lemon juice

1/2 tsp. grated lemon zest (optional)

1/2 tsp. dried dill or 

salt and pepper to taste

Procedure:

First, prepare the Tzatziki sauce by whisking all of the sauce ingredients together in a medium bowl, until smooth. Then, cover and refrigerate---until ready to use.

Next, Preheat the oven to 425 degrees.

Saute the garlic in a bit of olive oil. Stir in the turkey and cook until browned, about 5 minutes.

Add bell pepper, lemon juice, cinnamon and nutmeg. Cook for 1 more minute. Season with salt and pepper to taste. 

Remove from heat and drain off any excess fat. Allow to cook for 2-3 minutes.

Stir in the feta. 

Spoon about 1/2 cup of the turkey mixture into each lettuce or ezekiel wrap. Top with Tzatziki sauce, roll up and ENJOY!

Rachael's Eggplant Sloppy Joe's!

I came across this interesting recipe in Rachael Ray's "Every Day" Magazine--June 2014. It intrigued me, because it seemed so unconventional for a "Sloppy Joe," yet easy and super inexpensive. Further, my family happens to LOVE eggplant. I'm always looking for great recipes for the night shade vegetable, because my father grows SO MANY different varieties up at our family's Bella Terra Farm. So, I gave it a shot....tweaked a few ingredients (to make it CLEANER, of course).....and the verdict? WINNER!

Check it out!

Eggplant Sloppy Joes

Ingredients:

1 large eggplant, diced

1 15.5 oz. can of fire roasted diced tomatoes

1 bell pepper, diced

2-3 Tbsp. olive oil

3 cloves garlic, minced

2 Tbsp. chopped basil

1 tsp. Italian seasoning

4 slices lowfat mozzarella cheese OR one avocado, sliced into sections

4 whole grain/whole wheat flat breads, pitas, or buns

Directions:

In a skillet, heat the oil over medium-high heat. Add in and cook the eggplant, tomatoes, bell pepper, garlic, basil, and Italian seasoning. You can also season with a little salt, pepper, and/or red pepper---if you like. Stir in skillet until the vegetables soften--partially covered, about 10 minutes. Next, melt cheese on your choice of bread in a toaster oven---OR---prepare avocado slices on your 4 servings of bread, in lieu of the cheese. Next, divide eggplant mixture amongst each of the breads and create your Sloppy Joe!

These are great with a side of baked oven fries or the baked onion rings--recipe also available on my blog!

Spicy Pico de Gallo Burger

Throughout my second pregnancy, I have been having intense cravings for SPICY food and MEAT. Ironically, these are two things that I do not typically gravitate towards. But, what baby wants--baby gets. And, I don't hear anyone else in the house complaining---because some of these dishes that we are having are DELICIOUS!

We had these Mexican-style Pico De Gallo Burgers tonight---served inside whole wheat pita pockets and topped with plain Greek yogurt. WOW! So savory, juicy and satisfying! On the side, baked sweet potato fries paired nicely. This is one CLEAN meal that leaves you feeling like you indulged in a diner-style burger deluxe platter. A MUST TRY!

Spicy Pice De Gallo Burger 

Ingredients:

1 lb 95% lean ground beef

1/3 cup all-natural spicy pico de gallo or salsa

sea salt and pepper, to taste

1 avocado, chopped 

1 plum tomato, chopped

2 tbsp. fresh cilantro, chopped

2-3 tsp. lime juice

1 clove garlic, minced

1/2 small red onion, finely chopped

nonfat Greek yogurt, for topping

100% whole grain pita pockets, hamburger buns, or Ezekiel english muffins, if desired

lettuce and tomato, for topping

Directions:

I used my George Foreman grill for this recipe, and it worked so well! But, if you're using your oven broiler, be sure to position the rack about 7 inches from the broiler--and preheat to high. Then, line a broiler pan with foil.

In a large bowl: combine beef, pico de gallo, salt and pepper. Mix well and shape into 4-6 equal patties, depending on the size you like (we prefer them small--like sliders).

Place the burgers on the prepared baking sheet. If using the broiler--the burgers will need about 5-7 minutes cooking time on each side. If using a George Foreman---they will cook faster, within about 5-6 minutes, total. Check to be sure that the internal temperature reads at 160F.

In a small bowl, mix together the avocado, diced tomato, onion, garlic, cilantro and lime juice. mash with the back of a fork. Add salt and pepper, if desired.

To serve, spread a bit of yogurt on your bread of choice. Next, some lettuce and tomato. Then, the spicy burger. Finally, top with your homemade guacamole. 

DIG INTO THAT BABY!! 

Cleaner Eggplant Rollatini

Eggplant Rollatini is, without a doubt, one of my top three favorite foods. I'm not sure what the other two would be, though. HA! I love the dish. Unfortunately, the conventional restaurant preparation method of this dish is generally very heavily laden in saturated fat and calories. Even on special occasions when I "treat myself" to the meal, I usually find that it leaves me feeling uncomfortable in my stomach.

Of course, this means that I had to come up with an alternative for my personal recipe box. Completely ridding myself of a favorite dish is just not an option. Besides, my family loves eggplant rollatini, as well. I found a recipe on skinnytaste.com that served as a really great starting template---and tweaked it a bit. Sometimes, I bread the eggplant with ezekiel crumbs (instructions at the bottom of this post), but most of the time---it's perfect even without the added bread. Now, we can all enjoy it together--without worrying about derailing our health or suffering digestive discomfort, afterwards. I wish that I could say that it is a completely "clean" dish, but it is not (mainly because of the cheese). However---it is a MUCH more reasonable alternative to the restaurant style version. Check it out!

Cleaner Eggplant Rollatini

Ingredients:

• 2 medium Italian eggplants, cut lengthwise into 10 (1/4-inch thick) slices (I use a mandolin)
• kosher salt and fresh black pepper, to taste
• 1 jar of your favorite, all natural, organic marinara sauce
• 1 egg
• 1/2 cup part skim ricotta cheese OR low fat cottage cheese
• 1/2 cup grated Pecorino Romano cheese, plus more for serving
• 1 10 oz bag or box of frozen spinach, thawed and drained
• 1 garlic clove, minced
• 1 cup (4 oz) part-skim mozzarella cheese, shredded

Directions:

1. Cut the 2 ends off the eggplants. Cut the eggplants lengthwise, into 1/4-inch thick slices until you have a total of 10 slices about the same size.
2. Sprinkle the eggplant with kosher salt to help remove excess moisture and bitterness from the eggplants. Set aside for about 10 to 15 minutes. Pat dry with a towel.
3. Preheat oven to 400°F.  Season the eggplant with a little more salt and pepper,  then arrange on two baking sheets, misted with cooking spray or an olive oil mister.  Cover tightly with foil and bake until eggplant is tender. This should take about 8-10 minutes. However, you do NOT want the eggplant to be fully cooked.
4. Spread 1/4 cup marinara sauce on the bottom of a 13 x 9-inch baking dish.
5. In a medium bowl, beat the egg then mix together with ricotta/cottage cheese, Pecorino Romano, spinach, garlic, salt and pepper.
6. Pat eggplant dry with paper towels. Evenly spoon the spinach mixture onto one end of each eggplant slice, spreading to cover.  Starting at the short end, roll up slices and arrange them each seam side down in the prepared dish.  Top with remaining sauce and mozzarella cheese and tightly cover with foil.
7. Bake until the eggplant is very tender, about 60 minutes.  Remove from oven and let cool 5 minutes before serving. Mangia!

**If desired, the eggplant slices can be BREADED by preparing 2-3 egg whites, beaten, in a bowl. Dip each slice into the whites, and then into a shallow dish of Ezekiel breadcrumbs BEFORE baking on baking sheets. 

Stuffed Zucchini Boats

This dish is so simple and impressive, at the same time. I often prepare this one when I know that there will be company, but I don't have too much prep time on my hands. It is versatile, as well. You can use the turkey mixture to stuff your favorite vegetable---even bell peppers. Here, though, I use Zucchini and italian squash. If preferred, swap out the lean turkey meat for some ground white meat chicken. It pairs wonderfully over a bed of brown rice or whole wheat pasta of your choice. This comforting dish will leave you feeling completely satisfied in the belly---and looking forward to the delicious leftovers (if there are any!). Hope you enjoy!

Stuffed Zucchini Boats

Ingredients:

1 Tbsp. olive oil

1 small onion, chopped

1/4 cup fresh Italian parsley, chopped

1 egg

3 garlic cloves, minced

1 tsp. salt

1/4 tsp. black pepper

1/3 c. freshly grated parmesan

1/4 cup ezekiel or whole wheat bread crumbs

1 lb. lean ground turkey meat

2 large zuccini, halved lengthwise and crosswise

2 large Italian squash, halved lengthwise and crosswise

1-2 cups of your favorite, all natural marinara sauce--nothing with added sugars

Directions:

Preheat the oven to 400 degrees. Lightly drizzle the olive oil into a 9 x 13 inch baking dish. Whisk the onion, parsley, egg, garlic, salt, and pepper in a large bowl together. Stir in half of the grated cheese and all of the bread crumbs. 

Next, use a spoon or a melon baller to scrape out the seeds and flesh of the zucchini and Italian squash (you want to leave about a 1/8 inch thick shell). Fill the zucchini and squash halves with the turkey mixture. Divide and mound each as evenly as possible. 

Arrange the stuffed vegetables in the baking dish. Pour the sauce over the top of the boats and sprinkle with the remaining grated cheese.

Bake, uncovered, until the vegetables are tender and beginning to brown. An internal thermometer should read 165 degrees F. Transfer the veggies to a platter and serve with your choice of brown rice, whole wheat pasta or even a sweet potato!