Turkey Bacon Ranch Pasta Salad

Father's Day is this weekend.  Do you have any plans?  Maybe a BBQ with the family?  Ya know, this pasta salad goes perfect alongside some grilled chicken or a burger and it can feed quite a few people!  Just saying :)

  

My Dad gave me a Betty Crocker Healthy Cookbook and this recipe was inspired by a similar one in the book.  Rather than using Mayonnaise, it calls for Light Ranch Dressing.  I always buy Light Ranch Dressing.  With the brand that I buy, I really can't tell the difference.

This pasta salad is delicious and I love that it is lighter than traditional pasta salad.  

You might also like:
Mom's Macaroni Salad
Roasted Red Pepper Macaroni Salad
Mexican Corn Pasta Salad

Turkey Bacon Ranch Pasta Salad
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

16 oz. medium shell pasta
1/4 lb. deli ham, diced
1/4 lb. deli turkey, diced
2 green onions, chopped
1 tomato, diced
1/3 c. imitation bacon bits
3 c. fresh spinach, chopped
3/4 - 1 c. light ranch dressing, or more to taste
salt and pepper, to taste
1/2 c. Parmesan cheese, for garnish before serving

Cook pasta according to package directions; drain and rinse well with cold water.  Allow to dry completely before preparing the salad.  Once pasta is dry, add the remaining ingredients and stir to combine.  Taste and adjust any ingredients, if needed.  Keep refrigerated until ready to serve.  Garnish with Parmesan cheese just before serving.  Serves: 8-10. 

Idea from: Betty Crocker Healthy New Choices

Linked up at Saturday Night Fever!

Ham, Turkey and Bacon Croissant Melts

It has been such a nice weekend.  I visited my swimming pool for the first time this season and it was so nice and relaxing.  Then, I cleaned my house really well and pretty much ate popsicles the rest of the day.  I would have made myself some Frothy Sunrise Punch, but I didn't have any orange juice on hand.  

But . . . now I am HUNGRY.  This sandwich is exactly what I want right now.  Croissants have got to be one of the best things ever created and when you bake them, they get EVEN BETTER.  It's true, check out these Baked Ham and Cheese Croissants to see why :)

This Croissant Melt really is so DANG GOOD.  Hello . . . it has ham, turkey crunchy bacon, Pepper Jack cheese and honey mustard, all served on a buttery, flaky, croissant.  Add an egg and make it a breakfast sandwich.  To-die-for!  

You might just find yourself making these on a weekly basis.  

Ham, Turkey and Bacon Croissant Melts

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

4 large croissants
1/2 lb. deli ham, sliced thin
1/2 lb. deli turkey, sliced thin
8 slices bacon, cooked
4 big slices Pepper Jack cheese

Honey Mustard
1/3 c. Mayonnaise (I use light)
1 Tbl. mustard
1 Tbl. Dijon mustard
1 Tbl. honey
1/2 Tbl. fresh lemon juice
a few dashes of Worcestershire, opt.
salt and pepper, to taste

Preheat oven to 425 degrees.  Slice croissants in half.  Spread honey mustard on each half.  Top the bottom half of each croissant with a few slices of deli ham, deli turkey, two slices of bacon and a slice of cheese.  Cover with tops and place on a baking sheet.  Bake for 4-5 minutes or until cheese is melted and croissant is slightly toasted.  Serves: 4

For the Honey Mustard: Stir together all ingredients.  Taste and adjust ingredients, if needed.  

Jenn's Notes: I used Black Forest ham and Cajun turkey.  

Linked up at Saturday Night Fever!

Ground Turkey Tacos

Happy New Year!  Let's start 2014 off right . . . with a good taco recipe.    

These tacos were meant to be our "healthy" night dinner.  Mine was healthy, but the pictures are of "The Mr.'s" tacos :)  Besides from the meat and bean mixture, he loaded his with guacamole, Mexican rice and Feta cheese.  I topped mine with only lettuce and tomato.  

Both versions were so good and if you choose to make them healthy like my version, I promise it won't taste healthy.  I didn't even miss the cheese, which was a shocker.  You could even go all out and eat these in a lettuce cup if you wanted.

"The Mr." loved his version too, but of course he did . . . just look at them.

Ground Turkey Tacos
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

3/4 Lb. lean ground turkey
1 green bell pepper, chopped
1/2 medium onion, finely chopped
1 garlic clove, minced
1 can black beans, drained and rinsed
1 c. salsa
1 1/2 tsp. chili powder, or to taste
1 tsp. cumin, or to taste
salt and pepper
juice of 1/2 a lime
8-10 taco shells

For garnish
lettuce
diced tomatoes
Feta cheese
chopped cilantro

Cook ground turkey in a large skillet over medium heat.  Just before the meat is cooked through, add the chopped green peppers and onion and saute a few minutes until tender.  Add the garlic and saute for 30 more seconds.  Add the beans, salsa, chili powder, cumin, salt, pepper and lime juice.  Taste and adjust seasonings, if needed.  Allow to simmer for 10 minutes.  Serve in tacos shells with desired toppings.  Makes: 8-10 tacos.  

Linked up at Weekend Potluck!

Creamy Turkey {or Chicken} and Bacon Wild Rice Soup

Are you all sick of turkey?  That's okay, you can always use chicken in this soup instead.

Even though I didn't cook the turkey this Thanksgiving, I was still sent home with leftovers, which was awesome.  I really wanted to make these Turkey Cheesesteaks AGAIN, but I had to make something with the ingredients I had on hand.  Yes, I always have bacon on hand . . . don't you?  

After seeing on the news that the weather is going to drop big-time this week (welcome to December), a soup needed to happen in my kitchen.   

This is a very thick and creamy soup with warm comforting flavors.

It's hearty enough that you can eat it as is, but I always prefer mine with sliced French bread or crackers.

Creamy Turkey & Bacon Wild Rice Soup

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1 (6 oz.) box Uncle Ben's Long Grain & Wild Rice

  Original Recipe with 23 herbs and seasonings

2 (14.5 oz.) cans low-sodium chicken broth

1 c. water, plus more, if needed

4 Tbl. unsalted butter

1/3 c. finely chopped onion

1 clove garlic, minced

6 Tbl. all-purpose flour

2 c. half-and-half (I used fat-free)
1 1/2 - 2 c. chopped leftover turkey (or cubed cooked chicken)

1 (2 oz.) jar chopped pimientos, undrained

1 Tbl. Italian seasoning

1/2 tsp. poultry seasoning

pepper, to taste

4 slices bacon, cooked and crumbled, for garnish

3 Tbl. finely chopped green onions, for garnish

In a large pot, combine rice, the seasoning mix that comes with the rice, one can of chicken broth and one cup of water.  Bring to a boil, reduce heat, cover and simmer until rice is tender, about 25 minutes.  Meanwhile, in a separate medium-size saucepan, melt the butter and add the chopped onions and minced garlic.  Saute for a minute and then slowly whisk in the flour.  It should form a thick paste.  Continue cooking for several minutes, stirring occasionally.  Gradually whisk in two cups of half-and-half and cook until thickened.  Mine was extremely thick.    

When rice has finished cooking, add the half-and-half mixture to the pan with the rice along with the chopped turkey, pimientos, remaining can of chicken broth, Italian seasoning, poultry seasoning and pepper.  Stir together until well combined.  Cook over medium heat until thickened.  Reduce heat to low and simmer for at least 30 minutes, but the longer the better.  I let mine simmer for several hours.  Don't forget to stir occasionally, so it doesn't stick to the bottom of the pan.  If soup gets too thick, add water until it reaches desired consistency.  Garnish with crumbled bacon and green onions.  Serve with sliced french bread or crackers.  Makes 4 servings.    

Jenn's Notes: You can use a different brand of wild rice if you need to, but Uncle Ben's comes with a super flavorful seasoning packet.  If your brand does not come with that, your soup might not be as flavorful.

idea adapted from: Pinch of Yum

17 Leftover Turkey Recipes

I know 99% of these recipes call for chicken, but that is the beauty of it . . . you can swap the chicken out for leftover turkey and it will taste just as good.  Plus you might find some new favorites that you can make the rest of the year using chicken.  

My Fave - Turkey Cheesesteaks

Cheesy Chicken {turkey}, Bacon, Broccoli & Rice Casserole

Creamy Vegetable Casserole 

Turn this amazing side dish into a main dish by adding turkey

Chicken {turkey} Enchiladas - No Canned Soup 

Chicken {turkey}, Bacon, Ham, Asparagus & Cheddar Parmesan Pasta

 Chicken {turkey} Caesar Pita Pockets

Copycat Olive Garden Chicken {turkey} & Potato Florentine Soup

 Easier Chicken {turkey} Cordon Bleu Casserole

 Chicken {turkey} Broccoli Supreme

Chicken {turkey} Cordon Bleu Florentine Casserole

Chicken {turkey} Pot Pies with a Puff Pastry Crust

Linguine Carbonara 

Add turkey instead of sausage

Mini Biscuit Chicken {turkey} Pot Pies

Baked Tex-Mex Taquitos

Zucchini Casserole with Stuffing 

This is a great way to use up leftover stuffing too.

Pat's Chicken {turkey} & Wild Rice Casserole

Chicken {turkey} Hot Pockets

Linked up at Weekend Potluck!

Leftover Turkey Cheesesteaks

This has got to be the BEST.WAY.EVER. to use leftover Thanksgiving turkey.  No more same old leftover turkey noodle soup or regular turkey sandwiches.  I'm not messing around here :)  These Turkey Cheesesteaks taste just like the ones you get at the Mall.

Both "The Mr." and I loved them so much we ate them two nights in a row and would have probably went for three nights, but the turkey was all gone.

This is a perfect way to transform that boring leftover Thanksgiving turkey into a family favorite.

Pass the leftovers my way.

Leftover Turkey Cheesesteaks

From: Jenn@eatcakefordinner
(Printable Recipe) and (Printable with Picture)

1 Tbl. oil
1 green bell pepper, diced
1/3 c. onion, finely chopped
1 large garlic clove, minced
leftover turkey, chopped (around 3 cups)
1 tsp. Mrs. Dash (yellow lid)
1 tsp. Italian seasoning
pepper, to taste
1/2 tsp. Shirley J chicken bouillon, opt.
2 roma tomatoes, diced
8 slices Provolone cheese
3 oz. cream cheese, softened
4 hoagie buns, toasted

Heat oil in a large skillet over medium heat.  Add the diced green pepper and onion and cook for a few minutes or until tender.  Add the minced garlic and saute 30 more seconds.  Add the chopped turkey, Mrs. Dash, Italian seasoning, pepper and Shirley J chicken bouillon (if adding) and cook until turkey is heated through.  Last, add the diced tomatoes.  Taste and adjust seasonings, if needed.  Spread cream cheese over both sides of toasted hoagie buns.  Load up with turkey filling and top each with two slices of Provolone cheese.  Place sandwiches on a baking sheet and place in a warm 350 degree oven for a few minutes until cheese is melted. Slice in half and serve.  Serves: 4  

Jenn's Notes: We sauteed our veggies in coconut oil which gave them an awesome flavor, but any type of oil will work.  I love Shirley J chicken bouillon, because it is less salty than other bouillon and it adds a rich flavor to the dish. 

Oven Roasted Turkey Breast

I had never made a roast turkey before.  I make Roast Chicken all of the time, but it's almost Thanksgiving and I am long over due for attempting my own turkey.  I went with a turkey breast, because I could get one that was only 3 pounds.  I did not need a 20 pound turkey for just the two of us.

All you do is make a rub, apply it to the turkey and bake.

It turned out moist and flavorful and we served it alongside mashed potatoes and Honey Butter Rolls.  Plus, I also made this Lion House Chocolate Cream Pie.  Yeah . . . we pretty much had a mini Thanksgiving dinner last weekend and it was FABULOUS.  You should try it :) 

I can't wait to show you what I did with the leftover turkey. 

Oven Roasted Turkey Breast

slightly adapted from: Ina Garten
(Printable Recipe) or (Printable with Picture)

1 (3 Lb.) boneless turkey breast
1 large clove garlic, minced
1 tsp. dry mustard
1 1/2 tsp. dried rosemary
1/2 tsp. dried thyme
1/2 tsp. poultry seasoning
1 tsp. kosher salt
1/2 tsp. black pepper
1 tsp. Mrs. Dash (yellow lid), opt.
a few dashes of Worcestershire sauce
1 Tbl. olive oil
juice of half a lemon
1 c. low-sodium chicken broth
2 celery stalks, chopped, opt.
1 carrot, chopped, opt.

Preheat oven to 350 degrees.  Combine minced garlic, all seasonings, Worcestershire sauce, olive oil and lemon juice to form a paste.  Rub all over the turkey breast.  Place turkey on a rack that is over a baking sheet (or use a roasting pan).  Place chopped celery and carrot in the bottom of the baking sheet and pour in the chicken broth.  Bake for around 1 hour and 15 minutes or until internal temperature registers 175 degrees on an instant-read thermometer.  I would check it several times, so you don't overcook it.  Allow to rest about 10 minutes before slicing.

To make gravy: Add turkey drippings and 2 Tablespoons of butter to a medium saucepan.  When butter is melted, stir in 2-3 Tablespoons of flour until a paste forms.  Cook for a few minutes, stirring frequently.  Slowly whisk in 2 cups of water or chicken broth.  Continue cooking until it reaches desired consistency.  If more flavor is needed, add some chicken bouillon.  Season with salt and pepper, to taste.   

Jenn's Notes:  If your turkey breast comes in a netting, remove it to apply the rub and then place the netting back on.  My turkey breast came with a gravy packet, but we opted to make our own.  The majority of the liquid evaporated in the baking sheet, so I added a little more broth, while it was still hot, to whisk up the drippings for my gravy.  

Linked up at Time to Sparkle and Tuesday Talent Show! and Weekend Potluck!

Fresh Garden Tomato Chili

 

My mom brought me a big bag of fresh garden tomatoes the other day.  Garden tomatoes have such an amazing flavor.  A flavor unlike any store-bought tomato.

Rather than eating the usual BLT or making salsa with the tomatoes, I wanted to try something different.  I had seen a recipe for Fresh Tomato Chili awhile back and I wanted to create my own version.

I am super happy with how it turned out and the flavor is incredible.  I prefer a thick and chunky chili and so I simmered mine with the lid off and that way the liquid evaporated.  To top it all off, I added a healthy amount of shredded Cheddar, a dollop of sour cream and some green onions . . .  mmm.

I will make this recipe over and over again.  If you can't get any garden tomatoes, you can always use regular store-bought tomatoes.  The flavor will be a little different, but it will still be good.  If you like a little kick to your chili, you can add some chipotle chili powder or a diced canned chipotle chili in adobo.

Serve alongside:
French Bread Rolls
Soft and Chewy French Bread
Cornmeal Buttermilk Biscuits
Chili Cheese Bake Potatoes (use leftovers)

Fresh Garden Tomato Chili
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1/2 Lb. lean ground beef
1/2 Lb. ground pork or ground turkey
1 green bell pepper, finely chopped
1/3 c. finely chopped onion
1 garlic clove, minced
*10 med-large tomatoes, peeled, seeded
    and roughly chopped
1 Tbl. chili powder, or to taste
2 tsp. ground cumin, or to taste
2 tsp. garlic powder, or to taste
1 tsp. oregano, or to taste
2 bay leaves, opt.
1 Tbl. brown sugar
salt and pepper
1 can black beans, drained and rinsed
1 can chili beans, undrained

For serving:
sour cream
shredded Cheddar cheese
chopped green onions
Fritos or tortilla chips

Brown ground beef and ground pork or turkey in a large pot over medium heat.  A few minutes before it is completely cooked through, add the chopped bell pepper and onion and saute for 3-4 minutes.  Add the garlic and saute 30 more seconds.  Add remaining ingredients and stir until combined.  Bring to a boil, then reduce heat and simmer, uncovered, for at least 30 minutes.  I like to simmer mine for at least 2 hours for better flavor.  The longer it simmers the more the liquid will evaporate.  If you like more liquid, then simmer with the lid on.  Taste and adjust seasonings, if needed. 

Garnish with sour cream, grated Cheddar cheese, chopped green onions and serve with Fritos or crushed tortilla chips.  Serves: 4.    

*For the tomatoes:  Soak in hot water for 2 minutes and use a paring knife to remove the peel.  Cut in half horizontally and remove the seeds.  Remove the stem and roughly chop.  These will break down during the cooking process, so no need to be precise here.      

Linked up at Tuesday Talent Show!

Easy Chili Cheese Enchiladas

This is one of the easiest enchilada recipes you will ever make.  It might sound a little strange, but it totally works and they are delicious.

It starts off with a can of chili.  I love using turkey chili.  I swear it tastes just like the full-fat beef chili.  Once I tried turkey chili, I never went back.

You heat up the chili, divide it between your tortillas, top with shredded Monterey cheese and a little chopped cilantro.  Roll them up and top with enchilada sauce and Cheddar cheese. 

mmm mmm good!  

"The Mr." was not excited for this dinner, but once he tried them, he was totally on board.  

Serve with a side of your favorite Mexican rice.

Chili Cheese Enchiladas

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1 (15 oz.) can turkey chili

1 (10 oz.) can mild red enchilada sauce

1 c. Monterey cheese, shredded

3/4 c. Cheddar cheese, shredded

cilantro, chopped

5-6 flour or corn tortillas

sour cream, for serving

Preheat oven to 375 degrees.  Spray an 8''x8'' pan with cooking spray.  Pour about 1/4 cup of enchilada sauce over bottom of casserole dish; set aside.  Heat chili in a medium saucepan over medium heat until warmed.  Microwave tortillas for about 30 seconds or until pliable.  Divide chili evenly between tortillas.  Top each with Monterey cheese and chopped cilantro.  Roll up and place, seam side down, in casserole dish.  Top with remaining enchilada sauce and sprinkle with Cheddar cheese. 

Bake in preheated oven for 25-30 minutes or until heated through and cheese is bubbly.  Broil for the last few minutes to lightly brown the cheese.  Remove from oven and sprinkle with chopped cilantro.  Serve with sour cream and a side of Mexican rice.     

Jenn's Notes: I made three corn enchiladas and only two flour enchiladas, because the flour tortillas were bigger.  

Smoked Turkey and Veggie Wraps

This is something I would normally make when it is screaming hot outside and I don't feel like heating up the house, but it's been getting warmer and I felt like something fresh and healthy.  

I love watching Bobby Deen's cooking show and I recently picked up a copy of his new cookbook.  I have already tried seven recipes out of it and I have loved all of them.  He sure is motivating to want to eat a little healthier and he has a lot of great ideas.

These wraps were inspired by a recipe I saw in Bobby's new book and I thought they were great.

If you have any leftover ham after Easter, it would taste great in one of these wraps too.

Smoked Turkey and Veggie Wraps

(Printable Recipe) or (Printable with Picture)

multigrain wraps or any tortillas you like 

1/3 less fat Chive and Onion cream cheese spread

smoked deli turkey, thinly sliced
fresh spinach leaves
slaw mix, opt.

cucumbers, peeled & diced

tomato, diced

Feta cheese, crumbled

any other veggies or cheese you like

Spread a Tablespoon or two of cream cheese over surface of tortilla.  Top with a few slices of deli turkey, fresh spinach leaves, slaw mix, cucumbers, tomato, Feta and any other vegetables or cheese you desire.  Roll up tightly.  Slice on a diagonal and serve.

Jenn's Notes: Add as much of each ingredient as you like.  I love the crunch and flavor the slaw mix adds.  These are also great with a little Italian dressing.  

Idea inspired by: Bobby Deen

Mediterranean Turkey Panini

What do you love most about paninis? 

 I love when you bite into it and first get a warm crispy crust, followed by ooey, gooey, melted cheese and then you get the texture of the meat and finish with all of the amazing flavors blended together.  Truly one of my favorite things to eat. 

 I have made this version a few times and it is delicious!    

Mediterranean Turkey Panini

adapted from: Taste of Home Magazine
(Printable Recipe)

marinara sauce or spaghetti sauce
ciabatta rolls
crumbled Feta cheese
marinated artichoke hearts, chopped
tomato slices, opt.
sliced smoked deli turkey
sliced Cheddar cheese

Spread 1/4 cup marinara on the cut sides of one ciabatta roll.  Top bottom half with 2 Tablespoons of crumbled Feta cheese, 2-3 Tablespoons chopped marinated artichoke hearts, tomato slices, sliced deli turkey and Cheddar cheese.  Replace top.  Cook on a panini maker or indoor grill for 4-5 minutes or until cheese is melted.  Serve with warmed marinara.  Repeat.  

Jenn's Notes: Add as much of each ingredient as desired.  I spray the outside of the bread with butter spray and cook on the George Foreman. Delicious.  

Denny's Club Sandwich

I got a new cookbook . . . . I know . . . . It's like the fourth one in one month. . . . but I just couldn't resist. . . .  

. . . I went to Kohl's the other day.  I usually try to avoid that store, because I NEVER EVER leave without buying something.  Usually something in the kitchen section.  They have soooooo many fun things, but they aren't cheap.  I had some pants I had to return, so of course I couldn't just go straight to the back and return the pants, I had to swing by the kitchen section.  I saw this cookbook sitting on the shelf and I picked it up and flipped through it and I saw quite a few recipes that sounded amazing.  I told myself . . . no, you DO NOT need another cookbook, so I started to lower my hand to put it back on the shelf, then I flipped it over, just to see how much it was . . . I knew it would probably be around $20, but to my surprise it was $5!  I picked it back up, because - come on - anything is worth $5, right?  I also picked up some place mats and a mini dutch oven.  See, I told you that store is dangerous!!!

This sandwich is a copy cat Denny's recipe for their club sandwich.  It is a triple-decker sandwich loaded with turkey, bacon, lettuce and tomato!  It turned out very good.  If you don't want the added slice of bread in the middle, it would taste just as delicious with only two slices.  

Denny's Club Sandwich 

adapted from: Top Secret Restaurant Recipes 2

6 slices toasted white bread

Mayonnaise or Miracle Whip

6 oz. deli-sliced turkey breast

4 iceberg lettuce leaves

4-6 slices cooked bacon

4 tomato slices

Spread about 1 1/2 teaspoons Mayo or Miracle Whip on one side of each toasted white bread slice.  Arrange the turkey on one slice of toast.  Tear or fold one iceberg lettuce leaf to fit on the sliced turkey.  Stack on another slice of toast with the Mayo side facing up.  Break 2 or 3 slices of cooked bacon to fit on top of the second slice of toast.  Arrange two tomato slices to fit on top of the bacon.  Tear or fold the second lettuce leaf to fit on top of the tomato.  Top off the sandwich with the last piece of toast turned with the Mayo-coated side facing down.  Pierce the sandwich with four toothpicks between the corners to that when the sandwich is sliced twice from corner to corner with a serrated knife, the toothpicks wind up in the center of each of the four slices.  (I only sliced mine once from corner to corner).  Repeat with remaining ingredients.  Yield: 2 sandwiches.