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Weight Loss Forum / General Topics / November 2003Recipe sharing
Just had this for dinner Brown 1lb lean ground turkey Add 2 cloves garlic diced muschrooms Oregano and basil and simmer till all the juices run dry. Cook 2 acorn squash (I speared the squash several times, then nuked for 10 mins.) Cut squask in half length wise, remove the seeds and stringy stuff. Sprinkle insides w/ brown sugar (I used Splenda on my half). Spoon in ground turkey mixture, return to microwave for 5 mins, then serve. I separated my squash and mashed it in w/ the turkey. Mine tasted just great w/ the splenda and not w/ brown sugar. The boys liked theirs too. Dinner served in about 20 mins prep time. This made 4 servings and 1 leftover serving of the turkey mix to be used w/ something else. > Just had this for dinner > [quoted text clipped - 17 lines] > This made 4 servings and 1 leftover serving of the turkey mix to be used w/ > something else. I now know what I'll be eating for dinner on Sunday :) Sounds waaaay good. Jenn >> I now know what I'll be eating for dinner on Sunday :) Sounds waaaay good. > Jenn Well to be totally honest, I only started buying the acorn squash because of your posts about eating it on the road. I then saw the sticker on the outside that had this "alternative" recipe to brown ground turkey sausage and put that in the centers. I couldn't find turkey sausage - not to mention that plain ground turkey is less fat/cals than sausage. The recipe would be fine w/ a lean ground beef. Speaking of - comparing my packages of Ground turkey to ground beef. Turkey - 97% lean, 120 cals per serving, 3g fat, 22g protein, cost 3.04/lb Beef - 96% lean, 150 cals per serving, 4.5 g fat, 25 g protein, cost 3.19/lb I think I can get 97% lean ground beef too. I don't know - I'm not seeing a significant difference, especially if it comes down to a taste issue. I'll probably stick with my extra lean ground beef. Look for the all breast meat turkey - it's 1% fat. Elise. > >> I now know what I'll be eating for dinner on Sunday :) Sounds waaaay > good. [quoted text clipped - 16 lines] > a significant difference, especially if it comes down to a taste issue. > I'll probably stick with my extra lean ground beef. > Well to be totally honest, I only started buying the acorn squash because of > your posts about eating it on the road. I then saw the sticker on the [quoted text clipped - 11 lines] > a significant difference, especially if it comes down to a taste issue. > I'll probably stick with my extra lean ground beef. I'm totally loving my acorn squash. It tastes good with a little butter or with sweet stuff and it travels well. I hear it also tastes really good stuffed with wild rice. I've never been big on red meat but I cook it for DH. Tonight I had Boca crumbles sauteed with sliced portabellos and garlic, then I tossed in a bean mix I made over the weekend and wilted a little fresh spinach in it and salsa and served it with soy cheese shreds. It was good and the first completely non-HMR that I cooked for myself. DH and I are doing major grocery shopping tomorrow night and I plan to pick up some turkey breast to grind for sausage and some for dinner to alternate with bocas, chicken, and fish (a good friend gave us a bunch of fresh walleye). >I've never been big on red meat but I cook it for DH. Tonight I had Boca >crumbles sauteed with sliced portabellos and garlic, then I tossed in a bean >mix I made over the weekend and wilted a little fresh spinach in it and >salsa and served it with soy cheese shreds. It was good and the first >completely non-HMR that I cooked for myself. yummy - that sounds good - I'm gonna have to try that. >DH and I are doing major grocery shopping tomorrow night and I plan to pick >up some turkey breast to grind for sausage and some for dinner to alternate >with bocas, chicken, and fish (a good friend gave us a bunch of fresh >walleye). OK - do tell, how do you grind turkey breast and turn it into sausage? What seasonings do you use to get the sausage flavor? > OK - do tell, how do you grind turkey breast and turn it into sausage? > What seasonings do you use to get the sausage flavor? I don't grind my own turkey but I do buy the ground for making my own "sausage patties." I prefer the higher-fat ground turkey from my butcher -- the all-breast is just too dry for my tastes. I just throw the turkey -- two pounds or so -- in a big bowl and sprinkle on the following spices (I never measure, so sorry for the vagueness) -- rosemary (a little goes a long way -- I use the whole leaves and crush them a little -- maybe 5 or 6 leaves), fennel, basil, oregano and poultry seasoning. Fennel is the most important one to include if you are used to that taste in sausage. (If you want it hotter, add cayenne pepper.) I mix the spices into the meat and form patties, handling the mixture and the patties as little as possible so that they don't get tough. I throw a couple of garlic cloves in the pan but you could also put the garlic right into the mixture. I salt the patties after they are cooked rather than adding it to the mix. I also make turkey meatballs using an egg, plain bread crumbs and basil, oregano, and parsley. Again, I add my garlic to the pan but it could also go right into the mixture. These are great. I think the key is handling the ground meat as little as possible and cooking in a nonstick pan. Mary M >> OK - do tell, how do you grind turkey breast and turn it into sausage? >> What seasonings do you use to get the sausage flavor? [quoted text clipped - 18 lines] > >Mary M Thanks Mary, I was wondering this even last night as I was cooking - what seasonings are in "sausage" that gives it the flavor. I've got all the seasoning except Fennel.. So I'll have to get that and give it a try. Cool. :) > >I've never been big on red meat but I cook it for DH. Tonight I had Boca > >crumbles sauteed with sliced portabellos and garlic, then I tossed in a bean [quoted text clipped - 11 lines] > OK - do tell, how do you grind turkey breast and turn it into sausage? > What seasonings do you use to get the sausage flavor? I'm going to try this recipe http://pork.allrecipes.com/AZ/BreakfastSausage.asp this weekend, only using ground turkey instead of pork... det > OK - do tell, how do you grind turkey breast and turn it into sausage? > What seasonings do you use to get the sausage flavor? I use my Cuisinart to grind meat. Technically I'm chopping it but it's 6 of 1/half dozen of the other and it combines all of the ingredients well. I use the recipe I posted in a different thread and DH likes it. I'll be trying it myself on Sunday morning - we both have to work all day so we're going to have a nice breakfast together (spinach & zucchini frittata, turkey sausage, fresh ground coffee, fruit salad). >Just had this for dinner > [quoted text clipped - 17 lines] >This made 4 servings and 1 leftover serving of the turkey mix to be used w/ >something else. DH makes something like this with ground turkey. He doesn't use any sort of sweetener, though. I'm not sure if I'd care for that with it. Chris You can get brown sugar replacement...don't know if it's splenda or aspartane. I love acorn squash with brown sugar and butter....I think I'll try your version with something inside it that is actually good for you! Elise. > Just had this for dinner > [quoted text clipped - 17 lines] > This made 4 servings and 1 leftover serving of the turkey mix to be used w/ > something else. > You can get brown sugar replacement...don't know if it's splenda or > aspartane. I love acorn squash with brown sugar and butter....I think I'll > try your version with something inside it that is actually good for you! > Elise. I only found the sweet n low and sugar twin brown sugar replacements which are both saccharin and don't taste all that great. I'm waiting for the day there's a brown splenda. Jenn >You can get brown sugar replacement...don't know if it's splenda or >aspartane. I love acorn squash with brown sugar and butter....I think I'll >try your version with something inside it that is actually good for you! >Elise. Another thing that's really good to put in squash -- similar to the ground turkey w/ seasonings -- is chopped-up Trader Joe's chicken sausages. It doesn't have to be their brand, of course, but some chicken sausages are fairly high in fat and calories. One link of their is just 90 calories, 4g fat, 2g carbs, 10g protein. We like the garlic and the sun-dried tomato flavors; the other flavors have peppers in them so I skip them. These sausages are good just eaten plain with mustard, also. And they make a great hors-d'oeuvres as well, just sliced cold (they're pre-cooked) and served with assorted fancy mustards. I take them to parties and they're always popular. Chris > You can get brown sugar replacement...don't know if it's splenda or > aspartane. I love acorn squash with brown sugar and butter....I think I'll > try your version with something inside it that is actually good for you! > Elise. I have butternut squash with a nuked apple, cinnamon, a little grond cloves, flaxseed meal, splenda and ff cottage cheese for lunch all the time.  SignatureWalking on . . . Laurie in Maine 207/110 60 inches of attitude! Start: 2/02 Maintained since 2/03 I've always just skipped the sugar n such and just salt and peppered to taste my acorn squash. I was introduced to it as a child (eons ago) and have always enjoyed it. Susan 260/209/160 --- 1month 4weeks 2days 2:15hours of being smoke-free, 2,400 cigs not smoked, $444.00 saved, 1wweek 1day 8:00hours of my life saved > Just had this for dinner > [quoted text clipped - 17 lines] > This made 4 servings and 1 leftover serving of the turkey mix to be used w/ > something else. |
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