Turkey Sausage Bow Tie Skillet

I have really been into skillet meals lately aka anything that requires a few ingredients and is super simple to make.  Life is all about whatever is easiest these days.  This dish comes together in one pan and is a cinch to make.  It freezes and reheats beautifully so you'll want to fix extras.  Even my toddler liked it so you know it will be a crowd-pleaser.

Prep time: 15 mins
Cook time: 25 mins
Serves: 4

INGREDIENTS:
8 oz uncooked bow tie or rotini pasta
1lb Smokey Turkey Sausage, cut into 1/4 inch rounds
1 package sliced mushrooms
2 tbsp butter
2 tsp minced garlic
1 tbsp cornstarch
1 1/2 cups milk
1 1/2 cups fresh snow peas
1 cup (4 oz) shredded cheddar cheese

DIRECTIONS:
Cook pasta according to package directions.  Meanwhile in a large skillet, saute sausage and mushrooms in butter. Add garlic; cook 1 minute longer.

Combine cornstarch and milk until smooth; gradually add to the skillet.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Drain pasta; add to sausage, mixture.  Stir in the peas and cheese; cook until cheese is melted.

Smoked Sausage Pasta Skillet

I have been searching for easy recipes that are quick and delicious and found this win by Iowa Girl Eats (again!). It is a 1-skillet meal that is hearty and satisfying. I loved the creamy texture as well as the punch of spinach.  Even the husband liked it, so it's a keeper!

Prep time: 15 mins
Cook time: 20 mins
Serves: 6

INGREDIENTS:
1 tsp extra virgin olive oil
12oz smoked turkey sausage, sliced
2 large shallots or 1 small onion, chopped
2 garlic cloves, minced
2 cups chicken broth
10oz can diced tomatoes (use a spicy variety if you want a little more kick)
1/2 cup half & half
Pepper
8oz cut pasta, such as rotini
4 cups baby spinach
Parmesan cheese, for topping

DIRECTIONS:
Heat oil in a large skillet over medium-high heat. Add sausage and shallots then saute until sausage is slightly curled, about 5 minutes (do not over cook or sausage will become rubbery). Add garlic then cook for 30 more seconds, stirring constantly.

Turn heat up to high then add chicken broth, tomatoes, half & half, and pepper. Mixture may look curdled but it's fine. Bring to a boil then add pasta and stir to combine. Place a lid on top then simmer for 10 minutes or until pasta is al dente., stirring once or twice. Add spinach then stir to combine and cook until wilted, about 1 minute. Serve topped with Parmesan cheese.

Greek-Style Turkey Meatloaf

This is a fresh take on a classic meatloaf recipe.  I found this recipe in my Everyday Food magazine, but I didn't have any fresh dill (nor did the grocery store) so I substituted with Italian seasoning.  As with all meatloaf, it needs a sauce.  We used ketchup and the flavors were still delicious. 

Prep time: 30 mins

Cook time: 50 mins to 1 hour 15 mins

Serves: 6-8

INGREDIENTS:
2 tsps extra-virgin olive oil

1 small red onion, diced small

2 garlic cloves, finely chopped

3 large celery stalks, diced small

Coarse salt and ground pepper

2 - 2.5lbs ground turkey meat

1 large egg, beaten

2 slices sandwich bread, cut into small pieces

6 oz feta, crumbled 

1 tbsp Italian seasoning mix

DIRECTIONS:

Preheat oven to 350 degrees.  In a medium skillet, heat oil over medium heat.  Add onion, garlic and celery and cook, stirring occasionally, until vegetables are soft, about 7 minutes.  Season with salt and pepper.

In a large bowl, combine vegetables, turkey, egg, bread, 1 1/4 teaspoons salt and 1/2 teaspoon pepper.  Using your hands, mix until combined.  Mix in feta and Italian seasoning until well combined. 

Pour mixture into a 9x5 loaf pan.  Bake loaf until cooked through, 60 minutes to 1 hour and 15 minutes or until the loaf reaches 165 degrees in temperature.  Let rest for 10 minutes before slicing.

Roasted Turkey

Prep time: 30 mins, overnight to brine

Cook time: 2-4 hours

Serves: a crowd

INGREDIENTS:

14-20 lb turkey

2 cups chicken stock

1 ½ cups kosher salt

½ cup brown sugar

DIRECTIONS:

Heat chicken stock, salt and brown sugar in a large saucepan until ingredients are thoroughly dissolved.  Let cool. Add brine to a gallon of cold water; Add turkey to brine mixture.  Peel away the skin from the breast and leg meat.  Let brine in refrigerator for 24 hours.  Cook at 325 for 2-4 hours, depending on size of turkey.

Turkey Meat Loaf with Tomato Chutney

Comfort food at its best! This recipe is lower in fat and calories but full in flavor. Instead of using a deluge of ketchup to keep it from drying out in the oven, the tomato chutney keeps this meat loaf tender and moist. 

Prep time: 30 mins

Cooke time: 60-90 mins

Serves: 8

TOMATO CHUTNEY:

1/2 tbsp olive oil

1 medium onion, sliced

3 cloves garlic, minced

3-5 large tomatoes, seeded and chopped

1/2 cup roasted red peppers

3/4 cup ketchup

1/4 cup Worcestershire sauce

Pinch of red pepper flakes

Salt and black pepper to taste

MEAT LOAF:

1 tbsp olive oil

1 medium onion, chopped

2 cloves garlic, minced

2 tsp salt

1 tsp pepper

1/2 tsp rosemary

3 lb ground turkey

1 cup bread crumbs

2 eggs, lightly beaten

DIRECTIONS:

For the chutney, heat the oil in a medium saucepan over medium-high heat.  Cook the onion and garlic until translucent, then add the tomatoes and peppers and cook for a few minutes more, until the tomatoes are soft and saucy.  Add the ketchup, Worcestershire sauce, and pepper flakes and simmer for 10-15 minutes.  Season with salt and pepper. Preheat the oven to 350F.

For the meatloaf, heat the oil in a medium skillet or saute pan over medium heat.  Saute the onion and garlic until cooked through but not brown.  Transfer to a bowl and gently mix in 1 cup of the chutney plus the remaining ingredients. 

Dump the meat loaf out into a baking dish and loosely form into a log.  Cover with half of the remaining chutney.  Place dish on top of a baking sheet to prevent spill over from making a mess in the oven.

Bake the meat loaf for 60 to 90 minutes, until an instant-read thermometer inserted into the center reads 160F.  Serve the meat loaf with the remaining tomato chutney. This dish is great with mashed potatoes and green beans!