Category Archives: Turkey

Lil’ Smokies Wreath

These guys went like hot cakes at work! They were all gone in less than 30 minutes. Coworkers swarmed to the break room to get a piece before it was gone. (They were so happy to see something festive that wasn’t sweet!) It’s a guaranteed success!


  • 1 can of crescent rolls*
  • Hillshire Farms Turkey Lit’l Smokies
  • 1 tbsp butter
  • 1 red bell pepper

* Note: 1 can of crescent rolls makes 24 little pigs-in-a-blanket. If you want to make 2 wreaths or use the entire package of lit’l smokies, you’ll need 2 cans of crescent rolls.

Lil Smokies Wreath

1. Preheat oven to the temperature specified on the crescent roll can. Line a cookie sheet with parchment paper.
2. Unroll the crescent dough and separate into 4 rectangles. Pinch the seams together. Cut each rectangle into 6 strips.
3. Wrap 1 strip of dough around a lit’l smokie. Repeat with the remaining 23 strips of dough. Place seam side down on the parchment paper, slightly touching, in a circle.
4. Bake for 7-10 minutes or until golden brown.
5. Melt the butter in a microwaveable bowl. Brush the butter onto the tops of the rolls.
6. Cut the top and bottom off of the red bell pepper. Cut along the bell pepper indentations. Using the flattest piece, trace the shape of a bow with the tip of a knife on the inside of the bell pepper. Cut away the excess pieces. Use two 1/2 inch wide strips for the tails of the bow.

Serve hot and enjoy!

Recipe found on Free Christmas Fun

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Red Beans and Rice, Onions and Peppers, and Cajun Sausage

Delicious, mildly spicy, Cajun meal in 30 minutes. I’ve reduced the fat content by 1/3 by using a Turkey Kielbasa instead of traditional sausage or Andouille. You won’t be able to tell the difference!

Red Beans and Rice, Onions and Peppers, and Cajun Sausage


  • 1 family size box Zatarain’s Red Beans and Rice
  • 1 pkg Oscar Mayer Turkey Polska Kielbasa
  • 1 large white onion
  • 1 large green bell pepper
  • 4 1/2 cups water
  • 1 tbsp butter or olive oil (optional)
  • Bayou Blast (my preference) or Creole Seasoning (Tony Chachere’s or similar)

1. In a medium sauce pan, add the water, butter (optional), and rice and beans. Stir. Bring to a boil, reduce to low, and simmer for 25 minutes.

2. While the rice and beans is cooking, peel the onion and cut off both ends. Lay the onion on one end and cut in half. Cut each half into 1/2 inch wide strips then into 1/2 inch wide chunks. Cut out the stem of the bell pepper and remove the core, seeds included. Slice the bell pepper into 1/2 inch wide strips then 1/2 inch wide chunks. Add the onion and bell pepper to a medium skillet. Sprinkle lightly with Bayou Blast or Cajun Seasoning. Stir. Cover and cook over medium heat until soft, about 20 minutes.

Red Beans and Rice, Onions and Peppers, and Cajun Sausage

3. While everything else is cooking, slice the kielbasa into 1/4 inch wide circles. Add the kielbasa to a medium bowl and sprinkle with 1/2 tsp Bayou Blast or Creole seasoning. Shake the bowl, letting the seasoning spread to each piece of kielbasa. Add another 1/2 tsp seasoning and shake again. Place a large skillet over medium-high heat. Once the skillet is hot, add the kielbasa, which should start sizzling immediately. Cook for 10 minutes, stirring occasionally, until deep in color and char marks appear.

Red Beans and Rice, Onions and Peppers, and Cajun Sausage

To serve, you can either combine all ingredients into one pot and serve gumbo style, or add a cup of rice and beans to a bowl, add the onions and peppers, then top with Cajun kielbasa (shown in the picture below).

Red Beans and Rice, Onions and Peppers, and Cajun Sausage

Recipe created by Me! : D


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Super Bowl Snack Favorites


Bacon Wrapped Herb and Cheese Stuffed Shrimp (Gluten Free)
Cauliflower Tots (Medifast and Gluten Free)
Shrimp and Avocado Bites with Wasabi Mayo
Steak and Shrimp Kabobs
Turkey Sausage Meatballs (Medifast)
Chili Cheese Pinwheel Snacks


Better-Than-Restaurant Queso
Garlic Hummus
Black Bean and Corn Scoops
Guacamole Goal Post Dip
Herbed Tuna Dip
Rosemary and Thyme Cheese Ball

Sandwiches, Burgers, Wraps, and Pizzas

Pesto Chicken Salad Sandwiches (Medifast)
Better-Than-Taco-Bell Spicy Chicken Crunch Wrap Supreme
Pepper Jack, Smoked Gouda, and Bacon Stuffed Burgers
Jalapeno and Cheddar Chicken Burgers
Cobb Salad Sandwich with Avocado-Pesto Spread
Pesto Pizza with Chicken and Mushrooms
Chicken, Mushroom, and Pesto Pizza (Medifast)
Mexican Layered Sandwich


7 Layer Salad (Medifast)
Oven-Baked Seasoned Sweet Potato Fries


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Turkey Sausage and Mushroom Breakfast Casserole

I know I’ve posted several other breakfast casserole and frittata recipes, but this is by far the best one yet. It’s a favorite with my coworkers. This recipe tastes great reheated if you want to make it ahead of time.

Turkey Sausage Breakfast Casserole


  • 10 eggs
  • 16 oz breakfast turkey sausage
  • 1 cup shredded reduced fat cheddar cheese
  • 16 oz baby bella mushrooms
  • 1 large white onion
  • 12 oz frozen shredded hash browns
  • 19 oz frozen broccoli florets
  • 1/2 tbsp butter
  • Salt
  • Garlic powder
  • Ground thyme

1. Preheat oven to 375. Lightly PAM a glass 13 x 9 casserole dish. In a large skillet, cook the turkey sausage over medium-high heat until brown. While cooking, use a wooden spoon or spatula to break the sausage into small pieces. Remove from heat. Divide the sausage into two even parts and add to two large mixing bowls. I suggest two bowls because by the time you add the eggs, there will be so much filling that you won’t be able to stir without making a mess.

2. Slice the onion in half in the middle, not from root to tip. Slice the onion into small half circles about the width of the shredded hash browns. Melt the butter in the skillet you cooked the turkey sausage in. Add the onions and cover. Cook the onions over medium-low heat for 10 minutes. Uncover and stir. The onions should start to soften and caramelize. If they’re still firm, cover and cook for 5 more minutes.

3. Stir in the frozen hash browns. You’ll probably need to break them up with a wooden spoon. Lightly salt the hash browns and cover and cook over medium heat for 10 minutes or until softened and warm. Remove from heat, divide the hash brown mixture between the two bowls.

4. Gently wash the mushrooms. Keeping the stems intact, place the mushrooms on their heads and slice into 1/4 inch wide strips. Chop the slices into small pieces. Add the mushrooms to the skillet and season with salt, garlic powder, and ground thyme. Cook over medium-low heat until browned and soft, about 10 minutes. Remove from heat and divide between the two bowls.

5. Place the broccoli in a microwaveable dish. Add 1 tbsp water and microwave 5 minutes or until cooked but still a little firm. Remove the broccoli from the microwave and drain the excess water. Cut the broccoli into pieces about the same size as the mushrooms. Divide the broccoli between the two bowls.

6. Stir 1/2 cup of shredded cheddar cheese into each bowl. Crack 5 eggs into each bowl and stir until wet. Pour both bowls into the casserole dish. They should both be able to fit in the same dish with room to spare.

7. Bake for 30 minutes. Remove from the oven and cut into squares. I usually bake this casserole for breakfast parties at work, so I make the squares about 2 x 2, though you can make the pieces and large or as small as you want. Place back in the oven and cook for 15 minutes or until the liquid has been absorbed.

Serve hot or refrigerate when cool and reheat later. This recipe microwaves great!

Turkey Sausage and Mushroom Breakfast Casserole

Created by Me! : D

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Posted by on January 25, 2014 in Breakfast, Turkey


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Turkey Sausage Dressing

Turkey Sausage Dressing


  • 1 pound breakfast turkey sausage
  • 1 large onion, diced
  • 4 large carrots, peeled and diced
  • 6 celery stalks, diced
  • 1 can of reduced sodium chicken stock
  • 1/2 tsp salt
  • 1 tsp Italian seasoning
  • 1 tsp ground thyme
  • 1 tsp rubbed sage
  • 3 slices of whole wheat bread
  • 3 slices of whole grain or seeded bread (I use Orowheat 12 Grain or Multi-Grain)
  • 4-6 large eggs or 1 – 1 1/2 cups Egg Beaters

1. Preheat oven to 400. Lightly spray a 9×13 glass casserole dish with PAM. Toast the bread slices until crisp. Leaving the crust on, tear the toast into small pieces and place in a large mixing bowl.

2. In a large skillet cook the sausage over medium-high heat until browned, breaking up the sausage as it cooks. Remove the sausage to the mixing bowl.

3. In the skillet you just cooked the sausage in, add the onions, carrots, and celery. Cook over medium heat until soft, about 7-10 minutes.

4. Add the chicken stock and bring to a boil. Reduce heat and simmer for 10 minutes. Add the veggies and chicken stock to the mixing bowl.

5. Add the salt, Italian seasoning, thyme, and sage to the mixing bowl. Stir until combined.

6. Beat 2 eggs at time and add to the mixture. Stir until combined. If using Egg Beaters, add 1/2 cup at a time. Continue to add eggs until you’ve reached your desired consistency.

7. Pour the dressing into the casserole dish and bake uncovered for 45 minutes. Remove the dressing from the oven every 15 minutes and stir the dressing thoroughly.


Turkey Sausage Dressing

Recipe created by on Me! : D

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Posted by on January 17, 2014 in Side Dish, Turkey


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Meat Bagels (Medifast & GF)

I had been looking for a good bread substitute, I’ve finally found it! I can’t take credit for this though, this is courtesy of Ditch the Wheat — the link is below the recipe.

This could easily be made into a breakfast sandwich as well. Place an egg patty in between the buns, some mushrooms, spinach, cheese, whatever you prefer on your breakfast sandwiches or in your scrambled eggs/omelette.

You could even flavor the meat if you like. Add some jalapenos, cheddar, french onion soup mix. The possibilities really are endless.

Makes 6 – 8 bagels.

Meat Bagels


  • 1 medium onion
  • 2 pounds of ground pork (or chicken, turkey, beef.. whatever meat you prefer)
  • 1/2 cup of Egg Beaters or 2 large eggs
  • 2/3 cup tomato sauce (I used Hunt’s Basil, Garlic, and Oregano tomato sauce)
  • 1 tsp paprika
  • 1 tsp salt


  • 1 medium tomato, sliced
  • 6 – 8 slices of pepper jack cheese
  • 1 medium avocado, sliced
  • 6 butter lettuce leaves
  • 1/2 large red onion, sliced

1. Preheat oven to 400. Line a 9 x 13 baking dish with parchment paper. Place the onion in a food processor or finely chop by hand. Place the onions in a medium skillet and cook over medium heat, stirring occasionally. You want the onions to brown but be careful not to burn them. Remove onions from heat and allow them to cool for a few minutes.

2. In a large bowl, mix all of the ingredients together. Using your hands, grab enough meat to roll into a ball about 3 ½ inches in diameter. Place the ball into the lined baking dish and flatten it slightly to resemble the shape of a bagel. Use your finder to make a small hole in the center. The hole will help the meat cook evenly. Repeat until all of the meat is used. It’s okay if the bagels touch a little. You may have to use a second 9 x 13 dish.

Meat Bagels

3. Bake for 40 minutes. Allow the bagels to cool for 5 – 10 minutes.

Meat Bagels

Slice the bagels in half lengthwise. If they’re still a little pink, pop them into the microwave for 1 minute.

Meat Bagels

Fill the bagel with whatever toppings you like. I layered on lettuce, onion, tomato, avocado, and topped it off with pepper jack cheese.

Meat Bagels

Based off of the recipe found at Ditch the Wheat


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Cobb Salad Sandwich on Ciabatta with Avocado and Pesto Spread

Cobb Salad Sandwich


  • 6 pack of ciabatta bread
  • 6 large leaves of butter lettuce
  • 6 hard-boiled eggs
  • 2 avocados
  • 1 large tomato
  • 8 oz deli slices turkey, I used honey smoked butterball
  • 6 slices of bacon
  • 6 slices of ultra-thin provolone cheese
  • Pesto

1. Cut each slice of bacon in half and fry in a large skillet until crispy. Remove to a paper towel covered plate to remove the grease. Slice the hard-boiled eggs in half lengthwise. Dispose of the yolk. Slice the egg in half lengthwise again. Rinse the butter lettuce, tear out the hard center, and separate into 2 smaller leaves. Slice the tomato into 1/4 inch slices. Cut one avocado in half and remove the pit. Place flat side down and slice into 1/4 inch slices. Remove the peel and sprinkle lightly with lime juice to prevent browning. If your turkey slices are larger than the ciabatta, tear or cut the turkey slices in half.

2. Slice open one avocado, remove the pit, and peel off the skin. In a small bowl or food processor, combine the pesto and the two avocado halves. Pulse for 7 – 10 seconds or mix until avocado is creamy and pesto is mixed throughout. Set aside.

Avocado and Pesto Spread

3. Open one ciabatta roll. Spread 1/2 tsp of the avocado spread on the top and bottom of each bun. On the bottom bun, layer on 2 slices of turkey, 1 slice of provolone, 2 strips of bacon, 4 slices of egg, 2 slices of avocado, 2 lettuce leaves, and 1 slice of tomato.

Cobb Salad Sandwich on Ciabatta

I served my sandwiches with Oven Baked Seasoned Sweet Potato Fries.

Based off of the recipe found on Babble


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Stuffed Zucchini Boats (Medifast)

Zucchini Boats


  • 1 heaping tbsp light sour cream
  • 3 slices bacon
  • 3 slices turkey bacon
  • 8 oz baby bella mushrooms, diced
  • 4 medium zucchini
  • 1/4 c onion, diced
  • 2 cloves garlic, finely chopped
  • 1/4 c parmesan cheese, shredded
  • 1/2 tsp ground thyme

1. In a large skillet, cook both bacons over medium-high heat, flipping when crispy. Remove from heat and place on a plate covered in paper towels to remove grease. Drain the grease from the bacon skillet, but keep the skillet.

2. In the same pan, add the onion, garlic, mushrooms, ground thyme, and salt. Lower heat to medium and cook for 3 minutes. Stir and continue cooking until mushrooms have softened and browned.

3. Wash the zucchini and slice in half lengthwise – do NOT cut off the ends. Using a melon baller or a metal teaspoon, scoop out the center of the zucchini, leaving some flesh on the sides. Be careful to not scoop to deep.

Empty Zucchini Boat

Place the flesh you just scooped onto a cutting board and chop finely – I used a food processor.

4. In a large bowl, add the sour cream and zucchini flesh. Stir. Using a slotted spoon, scoop out the mushroom mixture – you don’t want to use any of the liquid left in the pan. Chop the bacon – or tear with your hands — into small pieces. Add the bacon to the bowl. Stir until all ingredients are well integrated.

5. Place the empty zucchini boats into 2 greased (PAMed) 9 x 13 glass dishes. Spoon the filling mixture into the boats. Top with grated parmesan cheese. Bake at 350 for 20 – 25 minutes or until the zucchini have softened.

Zucchini Boats

Recipe created by Me : D


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Zucchini Hash Frittata (Medifast)

The great thing about frittatas? You get to clean out your fridge and freezer. I tossed in whatever frozen/fresh meats and veggies I could find. Toss in or substitute whatever you have.

Zucchini Fritatta


  • 1 very large or two small or medium zucchini
  • 2 packets of Medifast original eggs or 1 cup of egg beaters
  • 6 baby bella mushrooms, diced
  • 2 tsp fresh thyme, finely chopped, divided
  • 2 tsp fresh rosemary, finely chopped, divided
  • 1/4 tsp garlic powder
  • 1/4 c shredded cheddar cheese, reduced fat
  • 6 oz turkey sausage
  • 1/2 large onion
  • 1 tsp butter
  • 1 tsp salt, divided

1. In a medium skillet, add the turkey sausage and half of the rosemary and thyme. Cook over high heat until browned, stirring occasionally. Use a flat edged wooden spoon or spatula to break up the sausage into small pieces.

2. Cut off both ends of the zucchini, leave the skin, and grate the zucchini into large pieces, about the size of the potatoes in hash browns. Cut the large onion half into ¼ inch wide slices. You want the onions to be about the same width of the zucchini and the shape of crescent moons. Using your hands, separate the onion pieces from each other. In a large skillet, melt the butter over medium heat. Add the zucchini and onions. Cook uncovered for about 7 minutes or until both veggies are soft, stirring occasionally.

3. Meanwhile, in a medium skillet, add the chopped mushrooms, the remaining half of the rosemary and thyme, the garlic powder, and ½ tsp salt. Stir to coat the mushrooms evenly in the spices. Cook over medium heat until softened and browned, about 5 minutes.

4. Very important: DO NOT STIR from this point on.

Sprinkle the turkey sausage evenly over the zucchini hash. Sprinkle the mushrooms on top of the turkey sausage. If you are using Medifast eggs, combine 2 packets and 1 cup of water in a small bowl; stir well. Pour the Medifast eggs or Egg Beaters over the fritatta mixture. Don’t just dump them in, make sure the eggs spread over the entire mixture. Use a circular motion while pouring. Sprinkle with the remaining salt and top with the shredded cheddar cheese.

5. Cover and cook over medium-low heat for 15 minutes. Most of the liquid should be set. Using a spatula, divide the frittata into 8 equal parts, like you would slice a pizza. Cover and cook for 5 more minutes or until all liquid is set.

The frittata should now be set and ready to serve.

Recipe created by Me! : D


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No-Bake Frittata with Turkey Sausage, Bacon, Mushrooms, and Potatoes

The great thing about frittatas? You get to clean out your fridge and freezer. I tossed in whatever frozen/fresh meats and veggies I could find. Toss in or substitute whatever you have.

No Bake Frittata


  • 16 oz egg beaters
  • 8 oz shredded potatoes (I used frozen hash browns)
  • 8 oz mushrooms, sliced
  • 8 oz turkey sausage
  • 4 strips of turkey bacon
  • 1/3 cup green bell pepper, diced
  • 1/2 cup onion, divided
  • 1/4 cup 2% shredded cheddar cheese
  • 4 cloves garlic, diced
  • Garlic powder, Italian seasoning, salt, sweet basil

1. Place 1/4 cup diced onion, diced garlic, bell pepper, and mushrooms into a medium skillet and cook over medium heat until soft.

2. Meanwhile, in a separate medium skillet, cook the turkey bacon over medium-high heat until crisp. Remove the bacon to a paper towel covered plate to remove grease. Cut bacon into small pieces. In the skillet you used for the turkey bacon, add the turkey sausage. Sprinkle with garlic powder and Italian seasoning. Cook over medium-high heat until brown.

3. In a large skillet, add the hash browns, remaining 1/4 cup onions, and 1/2 tsp salt. Cook over medium-low heat, stirring occasionally, until lightly browned.

4. In a medium bowl, combine the egg beaters, 1/2 tsp garlic powder, Italian seasoning, and sweet basil, and cheddar cheese. Stir until combined.

5. In the large skillet with the hash browns, add the veggie mixture and meats. Stir until combined.

Frittata Meat and Veggies Mixture

Very important: DO NOT STIR from this point on. Pour the egg mixture on top of the mixture in the skillet.

Frittata Egg Mixture

Lower heat to medium-low and cook covered for 10 minutes.

6. Using a rubber spatula, cut the frittata into 8 equal pieces. Cover the skillet, lower heat, and cook for 5 more minutes.

The frittata should now be set and ready to serve.

Frittata Slice

Recipe created by Me! : D

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Posted by on June 22, 2013 in Breakfast, Pork, Turkey


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