Why you’ll love these meatballs

• Nutritious. Thanks to lean turkey, these meatballs are a great source of protein.
• Flavorful. A simple blend of herbs and parmesan cheese pack a flavorful punch! 
• Quick and Easy. These meatballs come together with just a few simple, every day ingredients. 
• Versatile. Serve them over pasta, in a sub, or even spooned over your favorite potatoes. 

Ingredients

• Ground Turkey – I like using 93% lean. It keeps the meatballs lower in calories without being too dry. If you want more moisture, look for a ground turkey with a higher fat content. 
• Egg – our binding agent which keeps the meatballs from falling apart. 
• Parmesan – adds a salty, nutty flavor. A cheese blend, such as parmesan, asiago, and romano would also be delicious. 
• Spices: Garlic Powder, Onion Powder, Basil, Salt, and Pepper – this simple seasoning blend adds so much delicious flavor to the meatballs. Fresh garlic, onion, and herbs may also be used, but it adds additional prep. 

How to make

1. Mix ground turkey, egg, parmesan, and seasonings together in a large bowl, then shape into meatballs using a cookie scoop. 
2. Broil on a baking sheet until golden, then simmer the meatballs in your favorite pasta sauce. 
3. Spoon over noodles and serve with fresh basil and additional parmesan!

Variations

• Make them cheese. Stuff a cube of mozzarella into each meatball for a ooey-gooey center.
• Add some spice. Add red pepper flakes for a little kick.
• Switch up the meat. Try ground chicken, pork, beef, or a combination of them all!
• Simmer in another sauce. Try alfredo or pesto! 

Tips

• Use a cookie scoop. This is the easiest way to ensure all meatballs are the same size.
• Don’t over-mix. Over-mixing the meat as it can lead to tough meatballs.

How to make meatballs without breadcrumbs

This recipe doesn’t use breadcrumbs; the egg and parmesan work together to bind the meatballs.

How to serve turkey meatballs

• Keep it classic. Serve the meatballs over your choice of noodles with your favorite marinara sauce. 
• On a sub. Toast some bread, spoon on the meatballs and sauce, then broil with some cheese!
• Over mashed potatoes. Fluffy potatoes pair beautifully with tender meatballs. 

What to serve with turkey meatballs

• Roasted Vegetables
• Garlic Bread
• Pear, Blue Cheese, Candied Pecan Salad

How to store

Leftovers will last in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. 

To enjoy again, thaw, if frozen, then heat with pasta sauce on the stove or in the microwave until warm.

– Jennifer

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Turkey Meatballs Recipe

These quick and easy, ultra juicy Turkey Meatballs are the perfect blend of nutritious and delicious! Made without breadcrumbs, these are naturally gluten-free and kid-approved.

Course Dinner

Cuisine American, Italian

Keyword easy dinner, ground turkey, healthy, healthy dinner recipe, healthy meatballs, high protein dinner, kid friendly, low fat recipe

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 18 meatballs

Calories 59kcal

Equipment

• Mixing Bowls
• Large Cookie Scoop
• Baking Sheet

Ingredients

• 1 pound lean ground turkey
• 1 large egg beaten
• 1/4 cup freshly shaved parmesan
• 1 teaspoon dried garlic powder
• 1 teaspoon dried onion powder
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• Marinara Sauce for serving
• Spaghetti for serving

US Customary - Metric

Instructions

• Place oven rack onto the top rung, then preheat broiler on high for 5 minutes.
• Place ground turkey, beaten egg, parmesan, garlic powder, onion powder, basil, salt, and pepper into a large bowl, then mix to combine.
• Use a cookie scoop to form 18 meatballs, place meatballs onto a rimmed baking sheet, then broil for 5 minutes or until the tops are golden brown.
• Bring pasta sauce to a low simmer in a large skillet over medium heat.
• Stir in broiled meatballs and simmer for 5-10 minutes or until meatballs are completely cooked through.
• Serve with your choice of pasta, fresh basil, and parmesan and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

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Nutrition

Serving: 1meatball | Calories: 59kcal | Carbohydrates: 0.3g | Protein: 7.7g | Fat: 3.3g

The post Turkey Meatballs Recipe appeared first on Show Me the Yummy.

If you’ve been on TikTok at any point in the last year, then you probably saw those viral grinder sandwiches. These Italian sliders take that to the next level. Sweet rolls are coated in a buttery sauce, stuffed with Italian meats and gooey cheeses, and topped with a crisp and tangy grinder salad.

These are *almost* too good to be true.

Ingredients and substitutions

There are three main components to these Italian sliders: the butter sauce, the sandwich, and the grinder salad!

• Butter Sauce – unsalted butter is melted then combined with parmesan cheese and dried spices: parsley, basil, garlic powder, salt, and pepper. If salted butter is the only butter available, cut the amount of salt in half. If that combination of spices doesn’t work for you, try an Italian seasoning or your own blend!
• Sliders – Hawaiian rolls are topped with colby jack cheese, provolone cheese, and a mix of Italian meats: genoa salami, pepperoni, and turkey. Want to mix it up? Try different rolls/bread, cheeses, and/or meats! Use your favorites or whatever you have on hand already.
• Grinder Salad – shredded lettuce is mixed with red onion, pepperoncini peppers, then tossed in a homemade dressing of mayo, red wine vinegar, salt, and Italian seasoning.

How to make

Butter Sauce

1. Whisk together melted butter, parmesan, parsley, basil, garlic powder, salt, and pepper in a medium sized bowl, then set aside.

Sliders

1. Slice the group of 12 rolls in half horizontally so that you have one “slab” of tops and one “slab” of bottoms.
2. Place the bottom “slab” into a greased 9×13 inch baking dish, then top with the cheeses and meats.
3. Place top rolls on, spoon butter mixture evenly over the rolls, then bake, covered, at 350 degrees F until the meat is hot and the cheese has melted.

Grinder Salad

1. Whisk together mayo, vinegar, salt, and Italian seasoning in a medium sized bowl, then stir in pepperoncini peppers, red onion, and lettuce.
2. Remove top rolls from the baked sandwiches, layer on the grinder salad, replace the top rolls, serve, and enjoy!

Are italian sliders served hot or cold?

These sliders were intended to be eaten warm; the contrast of the hot sandwich with the cold salad is absolutely delicious! However, if you prefer cold sandwiches, feel free to serve these cold!

What to serve with italian sliders

Keep it simple and serve these sliders next to a some slice pickles and potato chips! If you’re looking for something more homemade, try:

• Air Fryer Frozen French Fries
• Fruit Salad
• Potato Salad
• Italian Pasta Salad
• Air Fryer Pickles
• BBQ Baked Beans
• Crockpot Funeral Potatoes

Can sliders be prepared ahead of time?

• Butter Sauce – I don’t recommend making this ahead of time, to avoid an unpleasant butter texture. Plus, it’s so quick and easy, it’s not really necessary.
• Sliders – Yes! Make and assemble (bread, meat, and cheese) up to 2 days before serving.
• Grinder Salad – make the dressing (mayo, vinegar, salt, and pepper) and store in an airtight container up to 2 days before serving. Store the peppers, onion, and lettuce in another airtight container up to 2 days before serving. Toss to combine immediately before serving.

How to store

When topped with the grinder salad, these sandwiches are best served immediately. If you want to save leftovers, I’d recommend storing the sandwiches and salad in two separate airtight containers in the fridge for up to 2 days.

To serve again, reheat the sandwiches in the oven (covered) or microwave until warm, then top with the chilled salad.

How to freeze

1. Skip the butter sauce.
2. Assemble the rolls, cheese, and meats as directed in the original recipe in a freezer safe dish.
3. Cover with tin foil and store in the freezer for up to 6 months.
4. Thaw in the fridge overnight, make the butter sauce and grinder salad, then assemble and bake as directed in the original recipe.

– Jennifer

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Italian Sliders

These Italian Sliders are quick, easy, and a crowd favorite! These sandwiches are perfect for parties and are filled with meats, gooey cheeses, and a crunchy grinder salad!

Course Main Dish

Cuisine American

Keyword baked sliders, grinder salad, italian sandwiches

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 12 sliders

Calories 349kcal

Author Jennifer Debth

Equipment

• Mixing Bowls
• Whisk
• Baking Dish - 9x13
• Tupperware

Ingredients

Butter Sauce

• 1/4 cup unsalted butter melted
• 1 tablespoon finely grated parmesan
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Italian Sliders

• 1 (12 oz) package hawaiian rolls
• 6 slices Colby Jack cheese
• 6 slices provolone cheese
• 1 pound mixed Italian meats I used 8 oz turkey, and 4 oz each: genoa salami and pepperoni

Grinder Salad

• 1/2 cup mayonnaise
• 1 tablespoon red wine vinegar
• 1 teaspoon Italian Seasoning
• 1/2 teaspoon salt
• 1/3 cup sliced pepperoncini peppers
• 1/3 cup thinly sliced red onion
• 1 (8 oz) bag shredded lettuce

US Customary - Metric

Instructions

Butter Sauce

• Place melted butter, parmesan, parsley, basil, garlic powder, salt, and pepper into a medium sized bowl.
• Whisk until well combined, then set aside.

Italian Sliders

• Preheat oven to 350 degrees F and grease a 9x13 inch baking dish with cooking spray.
• Slice the group of 12 rolls in half horizontally so that you have one “slab” of tops and one “slab” of bottoms. (Do not pull the rolls apart.)
• Place the bottom “slab” into the prepared baking dish, then top with Colby Jack and provolone cheeses.
• Layer on all the meats, place top rolls on, then spoon butter mixture evenly over the rolls.
• Bake, covered, for 45 minutes or until the meat is hot and the cheese has melted.
• Carefully remove the top rolls, layer on the grinder salad*, replace the top rolls, cut into individual sandwiches, serve, and enjoy!

Grinder Salad

• While the sliders are baking, whisk together mayo, vinegar, Italian seasoning, and salt in a medium sized bowl.
• Stir in pepperoncini peppers, onion, and lettuce until fully coated, then set aside.
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Notes

*If you want leftovers, serve the grinder salad on the side and let each person top their own individual sandwich with the desired amount of grinder salad. Store leftover sandwiches and salad separately.

Nutrition

Serving: 1slider | Calories: 349kcal | Carbohydrates: 19g | Protein: 16g | Fat: 23g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 1053mg | Potassium: 215mg | Fiber: 1g | Sugar: 5g | Vitamin A: 461IU | Vitamin C: 4mg | Calcium: 188mg | Iron: 1mg

The post Italian Sliders appeared first on Show Me the Yummy.

Hi. My name is Jennifer and I LOVE sandwiches! Have you checked out these ham and cheese croissants yet?! I could literally eat sandwiches for breakfast, lunch, and dinner — sometimes I do! These turkey sliders *might* just be my new favorite. Why? Because they’re hot, buttery, sweet, savory, AND cheesy — they’ve got it ALL going on!

What are turkey sliders?

Sliders are small sandwiches made with buns. Turkey sliders are just that, but the meat of choice is turkey!

Turkey sliders can be filled with anything you like, but in this case we’re using two types of jam, two types of cheese, sliced turkey, and a melted herb butter sauce.

Ingredients

There are two parts to today’s recipe: the butter sauce and the turkey sliders! Both are quick and easy to make — and of course, flavorful!

Butter Sauce

• Unsalted Butter – the base for the butter sauce. Use unsalted butter so you can control the amount of salt going into the sauce. If you only have salted butter, reduce the salt in half.
• Finely Grated Parmesan – provides a nutty, cheesy flavor. There’s no need to spend money on fresh parmesan for this recipe. The parmesan you find in the green container in the pasta aisle is just fine.
• Diced Parsley and Diced Basil – adds a fresh flavor to cut the richness of the butter. Feel free to play around with the herbs used. Substitute cilantro for the parsley and/or mint for the basil. Fresh herbs are preferred, but dried will work in a pinch. If using dried, you’ll only need 1 teaspoon each.
• Minced Garlic – adds a kick of nutty flavor. The recipe calls for 1/2 tablespoon which is equal to about 2 cloves. Use pre-minced jarred garlic to save on prep time!
• Salt and Black Pepper – enhances flavors and adds a touch of heat.

Turkey Sliders

• Hawaiian Rolls – I love the fluffy texture and sweet, buttery flavor of Hawaiian rolls but slider buns can be used if preferred.
• Blackberry Jam and Apricot Jam – adds sweet, yet tart fruity flavors that go so well with the buttery buns and savory turkey. Feel free to use one or the other, or use YOUR favorite combination of jams instead.
• Cheddar Cheese and Pepper Jack Cheese – cheddar adds a sharp taste while pepper jack is more mild with a kick of heat. Like with the jams, feel free to use one or the other, or use your favorite combination of cheeses.
• Turkey – any cooked, sliced turkey will do. I prefer thinly sliced turkey (packaged or from the deli), but leftover thicker cut turkey (thanksgiving leftovers anyone?!) will work as well.

How to make

These sliders couldn’t be easier and there’s enough to feed a crowd, especially when paired with a soup and/or salad.

Butter Sauce

1. Place melted butter, parmesan, parsley, basil, garlic, salt, and pepper into a medium-sized bowl and whisk until combined. Set aside.

Turkey Sliders

1. Slice the group of 12 rolls in half horizontally so you have one bottom “slab” and one top “slab”. Don’t pull them apart.
2. Place the bottom “slab” into a greased baking dish and spread with blackberry jam. Spread the top “slab” with apricot jam.
3. Top the bottom rolls with cheddar cheese, then layer on turkey and pepper jack.
4. Place the top rolls on top, then spoon the butter mixture evenly over the rolls.
5. Cover with foil and bake at 350ºF for 30-45 minutes or until the turkey is hot and the cheese has melted.

What buns to use

Hawaiian rolls were originally used for this recipe, because their sweet, buttery flavor goes so well with the other ingredients in this recipe.

If you don’t like Hawaiian rolls, feel free to use plain slider buns, sliced dinner rolls, or even mini croissants instead.

What cheese goes best with turkey?

Cheddar and pepper jack were used, but really any cheese will work. You don’t want a cheese that’s too flavorful so you don’t overpower the other ingredients. You’ll also want to make sure you’re using a cheese that will melt well.

If you don’t want to use cheddar and pepper jack, try provolone, gouda, colby jack, brie, gruyere, you name it.

What to serve with turkey sliders

These turkey sliders are a delicious next to a soup and/or salad, but you can also bulk your meal up with a couple of side dishes!

• Fruit Salad
• Potato Salad
• French Fries

How to store

Leftover sliders will last in an airtight container in the fridge for 3-4 days. To enjoy again, warm in the microwave or bake at 350ºF until heated through.

To freeze:

1. Assemble the sandwiches as directed in a freezer safe baking pan, but don’t add the butter sauce. 
2. Wrap the pan tightly in plastic wrap, then foil.
3. Freeze for up to 3 months.
4. Thaw in the fridge overnight.
5. Drizzle with the butter sauce, then bake as directed. The sandwiches will likely need extra time to warm all the way through.

– Jennifer

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Turkey Sliders

These Baked Turkey Sliders are hot, buttery, sweet, and savory! Fluffy Hawaiian rolls are layered with sweet jam, gooey cheese and turkey, then drizzled with an herb butter sauce.

Course Dinner, Lunch

Cuisine American

Keyword baked, cheesy, hawaiian rolls

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 12 sandwiches

Calories 269kcal

Author Jennifer Debth

Equipment

• Baking Dish - 9x13

Ingredients

Butter Sauce

• 1/4 cup unsalted butter melted
• 1 tablespoon finely grated parmesan
• 1 tablespoon finely diced parsley
• 1 tablespoon finely diced basil
• 1/2 tablespoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Turkey Sliders

• 1 (12 oz) package hawaiian rolls
• 1/4 cup blackberry jam
• 1/4 cup apricot jam
• 6 slices cheddar cheese
• 1 (16 oz) package sliced cooked turkey
• 6 slices pepperjack cheese

US Customary - Metric

Instructions

Butter Sauce

• Place melted butter, parmesan, parsley, basil, garlic, salt, and pepper into a medium sized bowl.
• Whisk until well combined, then set aside.

Turkey Sliders

• Preheat oven to 350 degrees F and grease a 9x13 inch baking dish with cooking spray.
• Slice the group of 12 rolls in half horizontally so that you have one “slab” of tops and one “slab” of bottoms. (Do not pull the rolls apart.)
• Place the bottom “slab” into the prepared baking dish.
• Spread the bottom rolls with blackberry jam and the top rolls with apricot jam.
• Top the bottom rolls with cheddar cheese.
• Layer on all the turkey, then top with pepperjack cheese.
• Place top rolls on, then spoon butter mixture evenly over the rolls.
• Bake, covered, for 30-45 minutes or until the turkey is hot and the cheese has melted.
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Nutrition

Serving: 1sandwich | Calories: 269kcal | Carbohydrates: 24g | Protein: 14g | Fat: 13g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 653mg | Potassium: 220mg | Fiber: 1g | Sugar: 10g | Vitamin A: 335IU | Vitamin C: 2mg | Calcium: 153mg | Iron: 1mg

The post Turkey Sliders appeared first on Show Me the Yummy.

These crockpot turkey meatballs are sheer heaven. Nothing beats juicy meatballs that have been slowing cooking in a homemade tomato sauce all day! Especially when they’re served over a mound of spaghetti or piled into crusty bread to make a meatball sub.

Ingredients

These turkey meatballs are simple but packed with flavor thanks to a quick and easy homemade tomato sauce!

Tomato Sauce

• Canned Peeled and Crushed Tomatoes, Tomato Sauce, and Tomato Paste – the base for our tomato sauce. Crushed tomatoes add texture, tomato sauce provides additional tomato flavor while keeping the sauce the perfect “not too thick not too thin” consistency, and the tomato paste gives the sauce richness and flavor depth.
• Dried Basil Leaves, Italian Seasoning, Salt, Black Pepper, and Nutmeg – the classic tomato sauce seasoning blend! Feel free to play around with amounts and other seasonings to make YOUR perfect tomato sauce.

Turkey Meatballs

• Ground Turkey – use lean ground turkey (85/15) so the meatballs are tender but not overly greasy.
• Eggs – helps bind the meatballs together so they can hold their shape.
• Parmesan Cheese – our breadcrumb replacement! Adding cheese helps keep the meatballs moist, adds additional rich, salty flavor, and also helps to bind the meatballs together.
• Dried Garlic Powder, Dried Onion Powder, Dried Basil, Italian Seasoning, Salt, and Black Pepper – gives the meatballs that classic Italian-meatball flavor.

Serving Suggestions

• Cooked Pasta – use any pasta shape you like! I love spaghetti.

How to make

A quick 5 minute tomato sauce coats homemade turkey meatballs; together they slow cook in the crockpot to create a tender, juicy, and flavorful meal!

Tomato Sauce

1.  Place tomatoes, tomato paste, tomato sauce, basil, Italian seasoning, salt, pepper, and nutmeg into a large bowl then stir to combine.

Turkey Meatballs

1. Place turkey, eggs, parmesan, garlic powder, onion powder, basil, Italian seasoning, salt, and pepper into another large bowl then use your hands to mix until fully combined.
2. Use a large cookie scoop to portion out 24 meatballs and use your hands to shape them into balls.
3. Place the formed meatballs onto a greased wire cooling rack set on a rimmed baking sheet.
4. Broil the meatballs on top rack at 550ºF for 2-3 minutes or until the tops are golden-brown.
5. Grease a crockpot with cooking spray then pour half of the tomato sauce. Top with broiled meatballs and remaining sauce.
6. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours then serve over pasta and enjoy!

what size to make turkey meatballs

Use a large cookie scoop to portion out the meatballs. This is about 3 tablespoons of the ground turkey mixture and yields 24 meatballs.

You can definitely make your meatballs bigger or smaller depending on your preference but keep in mind this will alter the cook time.

Do you have to brown turkey meatballs before putting them in the crockpot?

Not necessarily, but I highly recommend it. Browning the meat before adding it to the crockpot caramelizes the outside of the meatballs. This helps them hold their shape, gives them more texture, and adds flavor depth.

Why are my turkey meatballs rubbery?

If your meatballs are rubbery, you probably over-mixed the turkey mixture, packed them too tightly, and/or over-cooked them.

Use your hands to combine the turkey mixture until *just* combined, then you want to make sure they’re rolled tightly enough that they hold their shape, but not so tight that the meat can’t cook properly. Lastly, broil the meatballs until their exteriors are golden brown, but do NOT cook them through — they finish cooking in the crockpot.

How to serve turkey meatballs

I love to serve my turkey meatballs over spaghetti noodles. If spaghetti isn’t your thing, here are a couple other options!

• Baked into pasta. Dice the meatballs into smaller pieces and replace the bolognese with this in my baked ziti recipe!
• In a sandwich. Toast your favorite crusty bread, scoop on a generous portion of meatballs and sauce, then top with mozzarella.
• On pizza. Pizza dough + this sauce + diced meatballs + loads of cheese. YUM.
• As an appetizer. Skewer the meatballs on toothpicks and serve them up as finger food at your next party!

What to serve with turkey meatballs

If you’re serving your turkey meatballs Italian-style over pasta like I do, here are some yummy side dish ideas!

• Green Salad with Italian Dressing
• Roasted Green Beans
• Garlic Bread or Breadsticks
• Roasted Asparagus

How to store

Store leftover turkey meatballs in an airtight container in the fridge for 3-4 days or in the freezer for 3-4 months.

To reheat, thaw in the fridge if frozen then microwave, bake, or warm on the stove.

– Jennifer

No crockpot? Check out my baked turkey meatballs instead!

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Crockpot Turkey Meatballs

These Crockpot Turkey Meatballs are tender, delicious, and smothered in a flavorful tomato sauce. Serve over spaghetti, in a meatball sub, or as an appetizer!

Course Dinner, Lunch

Cuisine American, Italian

Keyword crockpot, ground turkey, healthy

Prep Time 30 minutes

Cook Time 4 hours

Total Time 4 hours 30 minutes

Servings 24 meatballs

Calories 78kcal

Author Jennifer Debth

Equipment

• Crockpot
• Baking Sheet
• Wire Cooling Rack

Ingredients

Tomato Sauce

• 1 (28 oz) can peeled and crushed tomatoes
• 1 (6 oz) can tomato paste
• 1 (8 oz) can tomato sauce
• 1 teaspoon dried basil leaves
• 1 teaspoon Italian seasoning
• 1 teaspoon salt plus more to taste
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground nutmeg

Turkey Meatballs

• 2 pounds lean ground turkey use 85/15
• 2 large eggs beaten
• 1/2 cup freshly shaved parmesan
• 2 teaspoons dried garlic powder
• 2 teaspoons dried onion powder
• 2 teaspoons dried basil
• 2 teaspoons Italian seasoning
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• Cooked pasta for serving

US Customary - Metric

Instructions

Tomato Sauce

• Place tomatoes, tomato paste, tomato sauce, basil, Italian seasoning, salt, pepper, and nutmeg into a large bowl.
• Stir to combine, then taste and re-season, if desired. Set aside.

Turkey Meatballs

• Place a wire cooling rack onto a 9x13 rimmed baking sheet. Grease with cooking spray and set aside.
• Place turkey, eggs, parmesan, garlic powder, onion powder, basil, Italian seasoning, salt, and pepper into another large bowl.
• Use your hands to mix until the mixture is fully combined.
• Use a large cookie scoop to scoop 24 meatballs, use your hands to shape into balls, then place them onto the prepared sheet.
• Preheat broiler on high (mine is 550 degrees) for 5 minutes.
• Broil the meatballs on the top rack for 2-3 minutes or until the tops are golden brown. Keep a really close eye on them to prevent burning.
• Remove from oven and set aside.

Crockpot Turkey Meatballs

• Grease a 6 quart crockpot with cooking spray, then pour in half the prepared tomato sauce.
• Place in the broiled meatballs, then top with the remaining sauce.
• Cover and cook on LOW for 6 to 8 hours or HIGH for 3-4 hours.
• Taste and re-season with salt, if necessary.
• Serve over cooked pasta with more sauce and parmesan, if desired, and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Video

Notes

Nutrition information does not include pasta for serving.

Nutrition

Serving: 1meatball | Calories: 78kcal | Carbohydrates: 5g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 499mg | Potassium: 332mg | Fiber: 1g | Sugar: 3g | Vitamin A: 274IU | Vitamin C: 5mg | Calcium: 52mg | Iron: 1mg

The post Crockpot Turkey Meatballs appeared first on Show Me the Yummy.

I love a good sandwich. Who’s with me?! Instead of paying an arm and a leg for a club sandwich, I highly recommend you put your wallet away and make this homemade version at home instead!

What is a club sandwich?

A club sandwich is a sandwich made up of bread, sliced poultry, ham, or bacon, lettuce, tomato, and mayonnaise often served warm and held together by a cocktail stick.

What sets the club sandwich apart from other sandwiches is that it’s actually layered twice with a slice of bread sandwiched in the middle!

“Club” actually stands for “Chicken and Lettuce Under Bacon” but for this recipe, I’m using turkey! I’m also veering off the classic club sandwich track and switching things up with a few extra ingredients and my favorite sauce!

Ingredients

This iconic sandwich is made with super simple and easily accessible ingredients, making it the perfect sandwich to whip up at home!

• Bread – I use white sandwich bread to keep this classic, but feel free to use your favorite bread!
• Avocado – a delicious creamy addition to the sandwich to contrast the crispy bacon.
• Salt and Pepper – enhances other flavors and adds a bit of spice.
• Colby Jack Cheese – adds a sharp, tangy, cheesy flavor and delicious creamy texture. As with the bread, colby jack is pretty classic, but other cheeses such as gouda, pepper-jack, and more would be delicious!
• Sliced Deli Turkey Breast – grab it from your local deli for the best flavor and texture! If you’re on a budget, the pre-packaged variety is great! Feel free to swap the turkey for the more chicken or ham.
• Lettuce and Tomato – the classic club sandwich veggies. Both add fresh, earthy flavors. The lettuce adds crunch and the tomato provides an amazing juiciness.
• Bacon – adds a super yummy, smoky flavor and crunchy texture. Use my oven baked bacon recipe!
• Honey Mustard Dressing – traditionally, mayo is used, but my honey mustard dressing made with mayo, honey, dijon, and lemon juice takes this classic sandwich to the next level!

How to make

This restaurant quality sandwich comes together in 10 minutes!

1. Take three slices of toasted bread and spread each with mashed avocado, season with salt and pepper, then drizzle with honey mustard dressing.
2. On one slice of toast layer cheese, turkey, lettuce, and tomato, season again with salt and pepper, then top with two slices of bacon.
3. Cover that with a second slice of toast then repeat the layers.
4. Top with the last slice of toast, cut into halves, then serve and enjoy!

What bread to use

Any bread will work. To keep things classic, use plain white sandwich bread. It has a simple flavor, making it a great base for the other ingredients. It also toasts well and is affordable.

What meat to use

The “C” in club stands for chicken so that’s the classic meat to use. However, for this recipe I used sliced turkey which is delicious! We’re also giving the sandwich a little something extra by layering on some crispy bacon…and it’s so good!

Why does a club sandwich have three pieces of bread?

Although no one is really sure, the theory is that, since club sandwiches are made using quite a bit of deli meat, the extra piece of bread is added to balance out the meat to bread ratio!

Variations

• Use a different meat. Chicken, ham, bologna, etc.
• Add additional condiments and veggies. Make it creamier with a layer of mayo, add pickles or cucumber, add greens, or use any of your favorite sandwich toppings.
• Use a different cheese. Try cheddar, provolone, pepper jack, you name it!

What to serve with a club sandwich

This club sandwich is pretty filling on its own but I do love to serve it up with a side dish or two as well!

• Fries
• Any of my soup recipes!
• A salad with any of my salad dressings
• Sliced or Fried Pickles
• Chips

How to store

I only recommend eating this fresh. Since the club sandwich comes together in 10 minutes, assemble it right before you’re ready to eat! That way it’s fresh, crispy, and as delicious as possible.

– Jennifer

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Club Sandwich

The classic Club Sandwich is so easy to make at home! Full of toasted bread, turkey, lettuce, tomato, colby jack cheese, crispy bacon, and my secret sauce!

Course Lunch - Sandwiches

Cuisine American

Keyword bacon, deli turkey, easy

Prep Time 10 minutes

Cook Time 0 minutes

Total Time 10 minutes

Servings 1 large sandwich

Calories 901kcal

Author Jennifer Debth

Ingredients

• 3 slices white sandwich bread toasted
• 1/2 small ripe avocado mashed
• Salt and pepper to taste
• 2-3 tablespoons honey mustard dressing
• 2 slices colby jack cheese
• 4 oz cooked and sliced deli turkey breast
• 4 leaves lettuce
• 4 slices tomato
• 4 slices cooked bacon

US Customary - Metric

Instructions

• Spread each slice of bread with mashed avocado.
• Season the avocado with salt and pepper, then drizzle each slice with 1/2 - 1 tablespoon honey mustard dressing.
• On one slice of toast, layer 1 slice cheese, 2 oz turkey, 2 lettuce leaves, and 2 tomato slices.
• Season the tomato with salt and pepper, then top with 2 pieces of bacon.
• Cover with a slice of toast, then repeat.
• Top with last slice of toast.
• Cut into halves and serve with pickles and fries!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Nutrition

Calories: 901kcal | Carbohydrates: 60g | Protein: 54g | Fat: 51g | Saturated Fat: 19g | Cholesterol: 142mg | Sodium: 2398mg | Potassium: 1679mg | Fiber: 11g | Sugar: 15g | Vitamin A: 1769IU | Vitamin C: 27mg | Calcium: 614mg | Iron: 6mg

The post Club Sandwich appeared first on Show Me the Yummy.

Let’s be real…the best part about Thanksgiving is the leftovers. While I do love the actual meal (duh), there’s something about waking up the next morning, throwing on some Christmas music, and eating ALL THE LEFTOVERS. Who’s with me? 😉

You know what’s better than just plain old regular leftovers? Turning your leftovers into a NEW recipe! Today, we’re taking leftover turkey and turning it into a delicious leftover turkey cornbread casserole. Can I get a heck yes?

If you’re looking for other ways to use your leftover turkey, try my leftover turkey corn chowder recipe or this leftover turkey sandwich!

Ingredients

I absolutely love the tender, juicy turkey, flavorful gravy, and fluffy yet crispy cornbread that make up this casserole. It’s all your favorite Thanksgiving leftovers in one!

• Unsalted Butter – used to cook the veggies.
• Yellow Onion, Carrots, Celery – a classic veggie combo, also known as a mirepoix, that adds delicious texture and sweet flavor.
• Dried Rosemary, Dried Thyme, Dried Nutmeg, Dried Ground Sage, Salt, and Pepper – a sweet, salty, flavorful blend of classic Thanksgiving seasonings.
• Turkey – I use Jennie-O Oven-Ready Boneless Turkey Breast but feel free to use whatever turkey you have leftover. You’ll need about 4 cups, diced.
• Turkey Gravy – Jennie-O Turkey comes with a packet of gravy so I used that but feel free to use homemade gravy instead. You’ll need one cup!
• Corn Muffin Mix – prepared according to box directions to become our base for the cornbread topping.
• Corn – use drained canned corn for easy prep; adds a pop of texture and amazing sweetness.
• Cheddar Cheese – adds a sharp, cheesy flavor to the cornbread.

How to make

This cornbread casserole takes 20 minutes to prep, making it PERFECT for Thanksgiving leftovers, because nobody wants to spend any more time in the kitchen!

1. Melt butter in a sauté pan then add in onion, carrots, celery, and spices. Cook until the veggies are tender then add in cubed turkey.
2. Transfer the veggie/turkey mixture to a greased baking dish then pour gravy over the top. Set aside.
3. In a large bowl, mix together corn muffin mix and prepare according to package directions. Stir in corn and cheddar cheese.
4. Pour the corn muffin mixture over the top of the veggie/turkey mixture.
5. Bake for 35-55 minutes then serve and enjoy!

How long to bake

Once assembled, you’ll bake the casserole in a preheated 400ºF oven for 35-55 minutes.

You’ll know it’s done when the cornbread has become golden-brown and a toothpick inserted into the center of the casserole comes out clean.

What turkey to use

Any leftover, cooked and cubed turkey will work for this recipe. I use Jennie-O’s Oven-Ready Boneless Turkey Breast, because that’s what we always use for Thanksgiving. Whatever turkey you use, you’ll need about 4 cups.

What gravy to use

Any leftover gravy you have on hand is just fine — store-bought or homemade! If you have none, whip up a homemade gravy in 20 minutes!

What to serve with leftover turkey cornbread casserole

I love to serve this leftover turkey cornbread casserole with an extra splash of gravy and even more delicious leftovers!

• Green Bean Casserole
• Mashed Potatoes
• Sausage Stuffing
• Sweet Potato Casserole

How to store

Store leftover turkey cornbread casserole in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.

To reheat, thaw in the fridge if frozen then microwave or bake to warm.

– Jennifer

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Leftover Turkey Cornbread Casserole Recipe

This Leftover Turkey Cornbread Casserole is the PERFECT way to use up your Thanksgiving leftovers. Turkey and veggies are topped with flavorful gravy and baked with fluffy, golden-brown cornbread.

Course Main Dish

Cuisine American

Keyword corn muffin mix, easy, leftover turkey, turkey breast

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings 8 people

Calories 390kcal

Equipment

• Baking Dish - 9x13
• Straight Edge Saute Pan

Ingredients

• 2 tablespoons unsalted butter
• 1/2 cup diced yellow onion
• 1/2 cup diced carrots
• 1/2 cup diced celery
• 1/2  teaspoon  dried rosemary
• 1/2  teaspoons  dried thyme
• 1/2  teaspoon  dried nutmeg
• 1/2  teaspoon  dried ground sage
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound frozen oven ready boneless turkey breast baked according to bag directions and cubed, (about 4 cups diced)
• 1 cup turkey gravy I used the one that came with the turkey + more for serving
• 1 (8.5 oz) packgage corn muffin mix prepared according package directions
• 1 (15 oz) can corn drained
• 1 (8 oz) block cheddar cheese shredded

US Customary - Metric

Instructions

• Preheat oven to 400 degrees F and grease a small rectangle baking dish (mine was about 5 1/2” x 10”)* with cooking spray.
• Melt butter in a medium saute pan over medium heat.
• Once melted, add in onion, carrots, celery, and spices.
• Cook until veggies are tender, about 10 minutes.
• Once cooked, stir in cubed turkey and pour veggie/turkey mixture into the bottom of the prepared baking dish.
• Pour over gravy. Set aside.
• In a large bowl, mix together corn muffin mix and prepared according to package directions.
• Then stir in corn and cheddar cheese.
• Pour corn muffin mixture over the veggies/turkey.
• Bake in preheated oven for 35-55 minutes, or until toothpick inserted comes out clean.
• Serve with more gravy and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Nutrition

Calories: 390kcal | Carbohydrates: 35g | Protein: 24g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 930mg | Potassium: 330mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1760IU | Vitamin C: 2.6mg | Calcium: 254mg | Iron: 2.1mg

This post was originally published November 13, 2017 and has been updated to provide more detailed content.

The post Leftover Turkey Cornbread Casserole Recipe appeared first on Show Me the Yummy.

Chili is so underrated and deserves more attention, don’t you think?! This turkey chili is no exception. It’s loaded with lean protein and tons of veggies, and is absolutely packed with flavor.

Serve it up with some cornbread and my favorite salad you’ve got yourself a classic, hearty, comforting, yet totally healthy weeknight dinner.

Ingredients

• Turkey Bacon – I love the flavor bacon adds to chili, but wanted to keep things on the lighter side.
• Ground Turkey – use lean ground turkey to avoid a greasy chili.
• Yellow Onion, Green Bell Pepper, Celery, and Carrot – our veggie blend that adds so much texture, flavor, and nutrients.
• Garlic – provides that classic nutty flavor.
• Chili Powder, Ground Cumin, Smoked Paprika, Salt, and Pepper – super simple but super effective spice blend. Really helps create that classic chili flavor!
• Chicken Broth, Tomato Sauce, and Tomato Paste – work together to form a delicious base for the soup.
• Worcestershire Sauce and Balsamic Vinegar – add a slightly sweet and tangy taste to the soup.
• Maple Syrup – adds just a touch of sweetness to balance out the smokiness of the spices.
• Diced Green Chiles – gives the chili a bit of heat.
• Cornmeal – helps absorb the liquid of the broth to thicken the soup.
• Dark Red Kidney Beans and Pinto Beans – use canned beans for easy prep.
• Cilantro, Green Onions, Red Onion, Sour Cream, Cheese, Jalapenos, Chips, Crackers, and Cornbread – all optional, but highly recommended, for serving!

How to make

This one pot wonder couldn’t be any easier.

1. Place your turkey bacon into a large stockpot and cook. Remove the bacon then dice and set aside.
2. In the same stockpot, add ground turkey, onion, pepper, celery, carrot, garlic, and spices then cook until the turkey is cooked through and the carrots are softened.
3. Stir in chicken broth, Worcestershire sauce, maple syrup, tomato sauce, tomato paste, and green chiles then simmer.
4. Add in cornmeal and beans and simmer for another 5 minutes before mixing in balsamic vinegar and the already cooked turkey bacon. Serve and enjoy!

How to thicken

The cornmeal (yes cornmeal NOT cornstarch) in this chili recipe helps soak up the liquid for a thicker stew. As the soup simmers, it will thicken so give it a chance to do that before taking any steps to make it thicker.

If you’ve added cornmeal and let the soup simmer and it’s still not thickened to your liking, you can try making a cornstarch slurry. Do this by whisking together equal parts cold water and cornstarch then add little bits at a time until the soup is your desired texture.

Can you use other meats?

Absolutely! If turkey isn’t your thing, feel free to use ground beef, ground chicken, ground sausage, shredded chicken, steak, or even a meat substitute for a vegetarian option!

Is turkey chili healthy?

Yes! Turkey chili is packed with lean protein and nutrients from the veggies. It’s a super delicious, filling, and healthy meal!

One bowl contains about 400 calories, 6 grams of fat, 50 grams of carbs, and 42 grams of protein.

Is turkey chili gluten-free?

Mostly—and super easy to make gluten-free if desired. Just use a brand of Worcestershire sauce that is certified GF and, as always, double check the rest of your ingredients as well!

Variations

• Use a different meat. If turkey isn’t your thing, feel free to use ground beef, ground chicken, ground sausage, shredded chicken, or even steak!
• Add other veggies. Bulk it up even more by other veggies like corn, zucchini, potato (regular or sweet), broccoli, etc.
• Try different beans. Black beans would also be delicious!
• Make it vegetarian/vegan. Swap the turkey out for more beans or a meatless “meat”. Feel free to also check out my crockpot vegetarian chili or my instant pot vegetarian chili.
• Spice it up. Add red pepper flakes for a little heat or mix in some taco seasoning for a flavor twist (try my healthy turkey taco chili recipe.)

If you’re looking to switch things up with a different chili recipe altogether, try my jalapeno popper white chicken chili, my instant pot chili, or my classic easy chili recipe.

What to serve with turkey chili

I love a generous helping of turkey chili topped with cilantro, green onions, red onion, a dollop of sour cream, a sprinkle of cheese, a handful of tortilla chips, and some jalapeno slices for extra heat!

I also love to serve it with one or two yummy side dishes!

• Cornbread Muffins
• Cornbread
• Pear, Blue Cheese, Candied Pecan Salad

How to store

Store your leftover chili in an airtight container in the refrigerator for 3-4 days or in the freezer for 2-3 months.

Can you freeze turkey chili?

Yes! Turkey chili freezes beautifully so I love to make extra and store it in the freezer for easy dinners later on. It will keep for up to 3 months.

To reheat, thaw overnight in the refrigerator, then warm in the microwave or on the stove.

– Jennifer

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Turkey Chili

This Turkey Chili is healthy, hearty, and so comforting! This veggie packed chili is so easy to make and is ready in under an hour.

Course Dinner, Soup

Cuisine American

Keyword easy, ground turkey, One Pot, turkey bacon

Prep Time 20 minutes

Cook Time 50 minutes

Total Time 1 hour 10 minutes

Servings 8 people

Calories 406kcal

Author Jennifer Debth

Equipment

• Stockpot

Ingredients

• 4 strips turkey bacon
• 2 pounds lean ground turkey
• 1 small yellow onion diced
• 1 green bell pepper diced
• 1 stalk celery diced
• 1 carrot diced
• 4 cloves garlic minced or pressed
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt plus more to taste (I added way more)
• 1/2 teaspoon ground black pepper
• 3 cups chicken broth
• 4 tablespoons Worcestershire sauce
• 4 tablespoons pure maple syrup
• 2 (8 oz) cans tomato sauce
• 1 (6 oz) can tomato paste
• 1 (4 oz) can diced green chiles
• 2 tablespoons cornmeal NOT cornstarch
• 1 (15 oz) can dark red kidney beans drained and rinsed
• 1 (15 oz) can pinto beans drained and rinsed
• 1 tablespoon balsamic vinegar
• Cilantro, green onions, red onion, sour cream, cheese, jalapeños, chips, crackers, cornbread optional for serving

US Customary - Metric

Instructions

• Place turkey bacon into a large stockpot.
• Cook over medium heat until cooked through, about 5-10 minutes.
• Remove, dice, and set aside.
• In the hot stockpot, add in turkey, onion, bell pepper, celery, carrot, garlic, chili powder, cumin, paprika, salt, and pepper.
• Cook, breaking up the meat as you go, until the turkey is no longer pink and the carrots start to soften, about 10-15 minutes.
• Stir in chicken broth, scraping up any brown bits from the bottom of the pan.
• Stir in Worcestershire sauce, maple syrup, tomato sauce, tomato paste, and diced green chiles.
• Bring to a simmer, and simmer uncovered until the carrots are tender and the chili has started to thickened, about 25 minutes, stirring occasionally to prevent burning.
• Stir in cornmeal, kidney beans, and pinto beans, and continue simmering for 5 minutes or until the chili has thickened to your liking.
• Stir in balsamic vinegar and cooked turkey bacon.
• Taste and re-season, if necessary.
• Serve with all your favorite chili fixings!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Notes

Nutrition facts do not include toppings.

Nutrition

Serving: 1person | Calories: 406kcal | Carbohydrates: 50g | Protein: 42g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 69mg | Sodium: 1500mg | Potassium: 1556mg | Fiber: 13g | Sugar: 14g | Vitamin A: 2996IU | Vitamin C: 35mg | Calcium: 116mg | Iron: 7mg

The post Turkey Chili appeared first on Show Me the Yummy.

If you’re looking for quick, easy, nutritious, delicious, family-friendly dinner recipes, then look no further. These BBQ Cheddar Turkey Meatloaf Muffin cups are everything!

Now, I know you might be thinking…meatloaf? Really? Yes. Seriously, you guys. These are moist, tender, and packed with flavorful, good-for-you ingredients—and of course a little cheese for good measure. 😉

Ingredients

Oatmeal instead of breadcrumbs adds a burst of nutrients and bonus: keeps these gluten free!

• Buttermilk – adds just the right amount of moisture and slight tang to offset the sweetness of the BBQ sauce.
• Oatmeal – instead of using bread, we’re lightening this up and using oatmeal as a binder instead!
• Ground Turkey – use lean ground turkey so it’s not too greasy.
• Onion and Green Bell Pepper – the classic veggie duo for a nutrition boost.
• Garlic – adds a great nutty flavor.
• Egg – binds the meatloaf together and adds extra protein.
• Salt and Pepper – enhances other flavors and adds a touch of spice.
• Steak Sauce and BBQ Sauce – adds tangy, sweet, and savory flavors.
• Sharp Cheddar Cheese – melted to perfection because a little bit of cheese never hurt anyone. 😉 Feel free to omit if you prefer them without!

How to make

I absolutely LOVE that these are pre-portioned in the muffin tin, so they’re perfect for quick and easy lunches or dinners!

1. Combine buttermilk and oatmeal in a small bowl. Set aside to allow the oats to soften.
2. In a large bowl, combine turkey, onion, bell pepper, garlic, egg, salt, pepper, steak sauce, and BBQ sauce.
3. Add in the oatmeal/buttermilk mixture and use your hands to combine everything.
4. Use a 1/4 cup measuring cup to divide the mixture out into a greased muffin tin. Press a cheese cube into each muffin cup, if desired.
5. Top with more meatloaf and additional BBQ sauce then bake for 30 minutes.
6. Serve and enjoy!

Do you need to cook the oats first?

Nope! Before mixing the oats into the other ingredients, you let them soak in the buttermilk for 10 minutes which allows them to soften. Then they will cook as the muffins bake!

Variations

I love these meatloaf muffins as they are but they’re also delicious made so many different ways! Here are some of my favorite ways to switch things up:

• Spice it up. Mix in some sriracha for a spicy kick or use your favorite spicy bbq sauce and cheese.
• Add veggies. Try mushrooms, zucchini, carrots, celery, etc. You may want to sauté the veggies in a bit of olive oil first to ensure they cook all the way through. Then, be sure to drain any additional liquid, so they don’t make the meatloaf watery.
• Try a different meat. Try ground beef or chicken if turkey isn’t your thing.
• Use another cheese. Cheddar isn’t your favorite? Try pepper jack, mozzarella, or even goat cheese.
• Swap the size. Make them in a mini muffin tin or a jumbo muffin tin. Keep in mind this will affect the cook time.

What to serve with bbq cheddar turkey meatloaf muffin cups

With veggies, carbs, AND protein, these meatloaf muffins are a complete light meal packed in a muffin. However, I do like to serve them up with some other dishes for a larger meal.

• Baked Mac and Cheese
• Pear, Blue Cheese, and Candied Pecan Salad
• Instant Pot Mashed Potatoes
• Roasted Vegetables

Can meatloaf muffins be made ahead of time?

Absolutely! These will last in the fridge OR freezer so they’re great to make ahead of time. Then you can just warm them up for a quick and easy lunch or dinner. You have a few options:

To make the uncooked meatloaf mixture ahead of time: make the meatloaf mixture as directed, then cover and store in the fridge for 2 days. When you’re ready to cook, proceed with the recipe as directed.

To make and cook the meatloaf muffins ahead of time: Make as directed, cool completely, then store in the fridge for 3-4 days or in the freezer for 2-3 months. (See reheating instructions below.)

How to store

Baked muffin cups can be stored in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.

To reheat, simply bake or microwave until cooked through. If frozen, thaw in the fridge before reheating.

A healthier, more delicious twist on a classic, these BBQ cheddar turkey meatloaf muffin cups are sure to be a family favorite!

– Jennifer

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BBQ Cheddar Turkey Meatloaf Muffin Cups

This BBQ Cheddar Turkey Meatloaf Muffin Cups Recipe is healthy, but also bursting with gooey cheese. At only 177 calories per muffin, this recipe is a complete meal packed with veggies and lean protein!

Course Main Dish

Cuisine American

Keyword cheddar cheese, easy, ground turkey

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 12 cups

Calories 177kcal

Equipment

• Muffin Tin - 12 slot non-stick
• Nesting Bowls

Ingredients

• 1 cup 1% buttermilk I haven’t tried this with nonfat, which is much thinner
• 1 cup old fashioned oats use certified gluten free if necessary
• 1 (1.3 pound) package lean ground turkey
• 1/2 yellow onion diced

• 1 green bell pepper diced
• 4 cloves garlic minced
• 1 large egg slightly beaten
• 1 - 1 1/2 teaspoons salt

• 1/2 teaspoon pepper
• 1 tablespoon steak sauce I used A1
• 8 tablespoons BBQ sauce divided plus more for serving
• 1 (6-12 oz ) block sharp cheddar cheese cubed into 1/2 - 1 oz cubes

US Customary - Metric

Instructions

• Preheat oven to 375 degrees F and grease a standard 12-slot non stick muffin tin with cooking spray.
• Combine buttermilk and oatmeal in a small bowl. Set aside for 10 minutes to allow oatmeal to soften.
• In a large bowl, add in turkey, onion, bell pepper, garlic, egg, salt, pepper, steak sauce, 2 tablespoons BBQ sauce, and oatmeal/buttermilk mixture.
• Use hands to combine.
• Use a 1/4 cup measuring cup to place 1/4 cup of the meatloaf mixture into each of the greased muffin slots.
• Gently press in a 1/2 - 1 oz cube of cheddar cheese into each slot.
• Top each cheese cube with an additional (approximately) 1 tablespoon of the meatloaf mixture.
• Make sure the cheese is fully covered and the edges of the meatloaf mixture get sealed together or else the cheese will spurt out.
• Top each meatloaf cup with 1/2 tablespoon BBQ sauce.
• Bake in preheated oven for 30 minutes, or until the turkey has cooked through.
• Serve with BBQ sauce and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Notes

Nutritional information is for 1 out of 12 cups using 1/2 oz cheese in each cup.

Nutrition

Calories: 177kcal | Carbohydrates: 11g | Protein: 17g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 60mg | Sodium: 262mg | Potassium: 250mg | Fiber: 1g | Sugar: 5g | Vitamin A: 250IU | Vitamin C: 8.9mg | Calcium: 137mg | Iron: 0.7mg

This post was originally published February 5, 2019 and has been updated to provide more detailed content.

The post BBQ Cheddar Turkey Meatloaf Muffin Cups Recipe appeared first on Show Me the Yummy.

Trevor and I LOVE Mexican inspired food. I’m always whipping up tacos, enchiladas, nachos, or even carnitas for an easy dinner. However, sometimes I’m craving Mexican flavors but really just want to cozy up with a big bowl of soup. Enter: taco soup.

Guys, this is so good. All your favorite taco fix-ins packed into a hearty stew loaded with flavor and texture and . . . deliciousness. You have to try this. I have a feeling it will quickly become a favorite!

Ingredients

The great thing about taco soup, and soup in general, is that it’s easily customizable. Add in YOUR favorite taco ingredients. Not a fan of beans? Leave them out and add more meat/veggies. Want to lighten this up? Try ground turkey instead!

• Olive Oil – adds moisture and flavor to the beef and veggies, while also preventing them from sticking to the bottom of the pan.
• Ground Beef – I use lean ground beef for the classic taco flavor, but you can also use ground turkey or chicken.
• Yellow Onion, Green Bell Pepper, and Red Bell Pepper – the classic veggie blend for all my Mexican inspired recipes.
• Dry Ranch Seasoning Mix – my secret ingredient! This is what sets my taco soup a part from the rest! The ranch seasoning mix adds a wonderful tangy, sweet and creaminess to the soup.
• Taco Seasoning – I use store-bought seasoning packets for ease, but feel free to make your own taco seasoning. Use 3 tablespoons homemade for every packet!
• Chicken Broth – I use chicken broth, because this is what I always have on hand. Feel free to use beef broth, but it tends to be saltier so you may need to adjust the seasonings.
• Diced Tomatoes and Rotel Tomatoes with Green Chiles – add texture and sweet and spicy flavor.
• Pinto Beans and Black Beans – provide delicious, but perfectly different textures and flavors.
• Fiesta Corn – adds a zesty kick, sweet flavor, and “pop” of texture.
• Cheddar Cheese – melts into the soup to make it extra creamy and provides a rich, sharp flavor.
• Fritos, Tortilla Chips, Sour Cream, Feta Cheese, Cilantro, Extra Cheese – for topping!

How to make

This taco soup recipe is unbelievably easy to make. Just dump everything into a pan, heat it up, and devour!

1. In a large stockpot, cook beef, veggies, and seasonings.
2. Stir in chicken broth, tomatoes, beans, corn, and cheese.
3. Let simmer then serve and enjoy!

How to thicken taco soup

This soup is perfectly thick as is, but if you’d like to thicken up your taco soup even more, add in extra veggies, meat, beans, and corn. You could also use less broth next time.

Still not thick enough? Whisk together 1/4 cup cornmeal (yes cornmeal, not cornstarch – I like the flavor here) with 1/2 cup water and stir into the soup. Simmer until the desired consistency is reached.

Tips

• Drain the canned ingredients. The tomatoes, beans, and corn all have excess liquid, so make sure you drain them first to ensure you don’t have a watery soup.
• If using beef broth, adjust your seasonings. I use chicken broth in this recipe because beef broth tends to be saltier. If you decide to go the beef broth route, you may have to adjust the seasonings accordingly.
• Use lean ground beef. Lean ground beef has less grease and tastes just as good as fattier beef in this recipe.
• Drain excess fat. Whether you’re using lean beef or a fattier variety, drain the grease off the meat after it’s cooked to avoid a greasy soup.
• Shred your own cheese. Shredded cheese is mixed with an anti-caking agent, so it tends to not melt as well. Use whatever you have on hand, though!
• Make this in advance. Need easy lunches or dinner for the week? Whip this up on Sunday and dinners done! This soup just gets better as it sits.
• Make this last minute. Have an “oh shoot, I need dinner” moment? Whip this up in 30 minutes and you’ve got yourself a flavor packed dinner that everyone will love.
• Don’t go easy on the toppings. Have fun! I love fritos for crunch, cilantro for freshness, and sour cream for a creamy tang!

Variations

One of the best parts of soup is you can make it just how you like it! Here are some of my suggestions for customization:

• Spice it up. Give your soup a spicy kick with some sliced jalapeños, cayenne pepper, red pepper flakes, or your favorite hot sauce.
• Use a different cheese. Cheddar not your favorite? Pepper-jack, monterey-jack, or your favorite Mexican cheese blend would be delicious!
• Make it vegetarian/vegan. Leave out the meat and use a meatless ground beef substitute or double up on the beans and veggies. To make it vegan, do the same and omit the sour cream and cheese or use a vegan variety.
• Make it creamier. Make the soup extra creamy by stirring a cup of sour cream directly into the pot.
• Use a different meat. Ground turkey or chicken will also work.

What to serve with taco soup

I love to top my soup with Fritos or tortilla chips, sour cream, avocado slices, more cheese, and fresh cilantro.

Here are some yummy sides that would also be delicious served with it!

• Chips and Salsa
• Mexican Street Corn Spoon Bread
• Leafy green salad with feta, corn, beans, tortilla chips, and a chili lime vinaigrette
• Easy Mexican Quinoa Salad

How to store

This soup can be stored in an airtight container in the refrigerator for 4-5 days or in the freezer for 3-4 months.

Can taco soup be frozen?

Taco soup will keep in the freezer in an airtight container for up to 4 months.

To reheat, let it thaw in the refrigerator overnight then heat on the stovetop or in the microwave.

– Jennifer

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Taco Soup

This easy, cheesy Taco Soup is made in 30 minutes! This kid friendly soup is packed with all your favorite taco flavors, plus my secret ingredient!

Course Dinner, Soup

Cuisine American, Mexican

Keyword easy, ground beef, Mexican inspired

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6 people

Calories 591kcal

Author Jennifer Debth

Equipment

• Stockpot

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 pound extra lean ground beef ground turkey or chicken would also work
• 1 yellow onion diced
• 1 green bell pepper diced
• 1 red bell pepper diced
• 1-2 (1 oz) package dry ranch seasoning mix I like 2
• 1-2 (1 oz) package taco seasoning I like 2
• 2 cups chicken broth
• 1 (15 oz) can diced tomatoes drained
• 1 (14 oz) can rotel tomatoes with green chiles drained
• 1 (15 oz) can pinto beans drained
• 1 (15 oz) can black beans drained
• 1 (15 oz) can fiesta corn drained
• 1 (8 oz) block cheddar cheese shredded
• fritos, tortilla chips, sour cream, feta cheese, cilantro, and extra cheese for topping

US Customary - Metric

Instructions

• Heat oil in a large stockpot over medium heat.
• Once hot, add in beef, onion, peppers, ranch seasoning, and taco seasoning.
• Cook, breaking up the meat as you go, until the beef is cooked through and the vegetables are tender.
• If necessary, drain grease.
• Stir in the chicken broth, scraping up any brown bits that may have stuck to the bottom of the pan.
• Stir in tomatoes, beans, corn, and cheese.
• Bring to a simmer and simmer until the cheese has melted and the soup is hot.
• Serve with optional toppings and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Video

Nutrition

Serving: 1person | Calories: 591kcal | Carbohydrates: 60g | Protein: 42g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 87mg | Sodium: 1440mg | Potassium: 1365mg | Fiber: 16g | Sugar: 7g | Vitamin A: 1677IU | Vitamin C: 65mg | Calcium: 384mg | Iron: 7mg

The post Taco Soup appeared first on Show Me the Yummy.

You need these ground turkey tacos in your life if you like…

1. tacos (duh!)
2. easy, meal prep recipes
3. healthy and delicious dinners

I may be wrong, but I’m guessing you fit into at LEAST one of those categories… but let’s be honest, probably all three. 😉 I know I do because I’m obsessed with tacos and I LOVE easy, healthy meal prep dinners!

How to season ground turkey for tacos

To give these tacos that typical “taco” flavor, I used my favorite blend of chili powder, smoked paprika, cumin, garlic powder, salt, and pepper. It’s not much but together these spices add a HUGE flavor punch.

Need a shortcut? Use store-bought taco seasoning or even my homemade taco seasoning. I always have both on hand!

Ingredients

To keep these tacos healthy, we’re swapping the classic ground beef for lean ground turkey and loading up on good for you vegetables! To keep things flavorful, we’re loading up on dried spices!

• Ground Turkey – I use extra lean ground turkey to keep these tacos lower in fat and calories, but for more flavor and moisture, feel free to use ground turkey with a higher fat content.
• Yellow Onion, Green Bell Pepper, and Red Bell Pepper – the classic veggie combination in all my Mexican-inspired dishes.
• Chili Powder – gives the tacos some spice. Increase the amount if you like more spice!
• Smoked Paprika – adds a nice smoky flavor. Use regular paprika if you don’t have smoked paprika on hand.
• Cumin and Garlic Powder – provides the tacos with that earthy, nutty taste.
• Salt and Pepper – brings out the flavors of the other ingredients and adds a little extra heat.
• Water – adds moisture to the otherwise super lean turkey.

Ground beef, chicken, or even pork will work if you don’t have ground turkey on hand. Those all have a higher fat content, so you may need to drain the meat after it’s cooked.

Again, if you’re looking for a shortcut, feel free to use store-bought or homemade taco seasoning instead of the spices listed above.

How to make turkey tacos

Extra lean ground turkey can be a little dry, so feel free to add a little oil to your pan before cooking, if desired.

1. Cook turkey, veggies, and spices in a large non-stick skillet.
2. Stir in water, taste and re-season if necessary, then serve and enjoy!

These ground turkey tacos literally take minutes to come together, can be used SO many different ways (think tacos, burrito bowls, salads, etc), and are full of nutritious ingredients!

The perfect weeknight meal that’s sure to be a family favorite.

Turkey taco toppings

To garnish these turkey tacos, just pick your favorite taco toppings! I love to serve mine in hard or soft taco shells or, for a lower carb version, in living lettuce for lettuce wraps! Then top with any or all of the following:

• shredded lettuce
• shredded cheese
• crumbled feta or cotija
• pico de gallo
• guacamole
• greek yogurt
• salsa
• beans
• corn
• cilantro

What would YOU serve your turkey tacos with?

How to store

The fully cooked and cooled turkey taco meat can be stored in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months!

To reheat, simply pop in the microwave until warmed through.

Add these turkey tacos to your weekly rotation . . . you won’t be disappointed!

– Jennifer

Print

Turkey Tacos

At fewer than 200 calories per serving, these Turkey Tacos are easy, healthy, delicious, and perfect for meal prep! They are loaded with extra lean ground turkey, onion, bell peppers, and spices: chili powder, smoked paprika, cumin, garlic powder, salt, and pepper! 

Course Main Dish

Cuisine American, Mexican

Keyword healthy, meal prep, turkey

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4 people

Calories 191kcal

Equipment

• Cast Iron Skillet

Ingredients

• 1 pound extra lean ground turkey can use higher fat for more flavor/moisture
• 1 small yellow onion diced
• 1 large green bell pepper diced
• 1 large red bell pepper diced
• 2 tablespoons chili powder
• 2 teaspoons smoked paprika
• 2 teaspoons cumin
• 2 teaspoons garlic powder
• 1 1/2 teaspoon salt more to less to taste
• 1 teaspoon pepper
• 1/4 cup water *

US Customary - Metric

Instructions

• Spray a large nonstick skillet with cooking spray and heat over medium/medium-high heat.
• Once hot, add in turkey, onion, bell peppers, and spices.
• Cook, breaking up meat as you go along, until meat is no longer pink and the veggies are tender.
• Once the meat is almost fully cooked, stir in 1/4 cup water, and simmer until thickened.
• Taste and re-season, if necessary, and serve!
• Serving ideas: hard/soft taco shell, living lettuce for lettuce cups, shredded lettuce, shredded cheese, pico de gallo, greek yogurt, salsa, beans, corn, cilantro, etc!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Video

Notes

*Because these are so low in fat, these aren't going to be as tender as beef tacos, but the water helps keep these moist. 

**These can easily be doubled, etc!

Nutrition

Calories: 191kcal | Carbohydrates: 12g | Protein: 29g | Fat: 1g | Sodium: 793mg | Potassium: 407mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3865IU | Vitamin C: 86.6mg | Calcium: 58mg | Iron: 3.4mg

This post was originally published April 2, 2018 and has been updated to provide more detailed content. 

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