Thai Turkey Burgers

It should be no surprise that Jessica created a turkey burger that I actually loved. I found it especially ironic that I stumbled upon this tasty treat right after I proclaimed that I only like beef burgers in this post. Isn't that the story of life?

Anyhoo, If you're on the hunt for a really flavorful and satisfying turkey burger, then this is definitely the recipe for you. I completely forgot to take pictures along the way, but if you check out my other Thai recipes (links below), you should find some more pictures to help you. Cheers!

Thai Turkey Burgers 
Recipe adapted from How Sweet It Is 
Yields 4 burgers 

{Slow-Cooker} Bolognese Sauce

 

I have loved bolgonese sauce since I was little. I ordered it whenever we ate at California Pizza Kitchen, so it's surprising this is the first time I've attempted it myself. It was worth the wait, though, as this recipe was so, so good! I made some modifications, including omitting half and half and pancetta, as well as swapping ground turkey for ground beef. John and I both loved this, so I can't say it was missed - and it lightened it up. Enjoy!

Crock Pot Bolognese Sauce
Recipe adapted from Skinny Taste, via Jourdan Leigh in the kitchen
Serves 4-6, depending on portions

Ground Turkey Stuffed Peppers

Happy March! I don't know about you, but I definitely expect spring-like weather when we hit the month of March. John always reminds me that it's still winter, but a girl can hope, right? In spite of that, here is a great recipe for this interim weather. While the original calls for red bell peppers, the green peppers were cheaper so that made my decision quite easy!

I've made a few changes, but overall this recipe is pretty true to the original. It's light, low calories, and packed with flavors. We ate the leftovers within 12 hours, so that should speak volumes to this great dish. I'm off to type up and upload at least four more new recipes for the blog, so stay tuned for some good ones! :)

Ground Turkey Stuffed Peppers
Recipe adapted from Skinnytaste
Serves 3-6, depending on portions

Hanky Pankies

Here I am with another Rapp family recipe! Hanky pankies are always a big hit with crowds, as I personally experienced when I made them for my sorority sisters' monthly girls dinner! These are a staple at the lake and family events because they are easy to make and freeze.

I've adapted these slightly - subbing ground turkey for ground beef - and adjusting the cheese. It's completely up to you and your family's taste preferences! Velveeta cheese will give you a very creamy combination, but you're welcome to use any other type of cheese if you don't like processed food.

PS: Still stuck in iPhone picture land. What can you do, eh?

Hanky Pankies
Recipe adapted from Mimi & Leslie Rapp
Yields about 16 hanky pankies (depending on loaf size)  

BBQ Blue Cheese Burger Cups

Ever since I made these tasty delights, I've had tons of new traffic to the blog. Thanks to all the wonderful people who commented on that recipe, I have a new - and easy! - recipe for you. All I can say is that it was a relatively effortless meal, which is great for me during the week. John was a happy, happy camper, too. He shouted "awesome!" after his first bite, and he hasn't stopped talking about them since.

Normally I would say more, but honestly I'm too tired and I know these will speak for themselves. So make them!

BBQ Blue Cheese Burger Cups
Recipe adapted from my Honey BBQ Blue Cheese Burgers and Cheesy Chicken Pot Pie Cups
Servings vary based on use of biscuits  

Loaded Turkey Santa Fe Baked Potato Skins

I didn't have the highest expectations for this dish. I was excited to try something new, but honestly I thought this might be a bit bland. Thanks to a few key spices and veggies, this was a phenomenal meal. John has told me every day since I made these how good they were. Who doesn't appreciate that?

I made this with only 4 potatoes, but I kept the recipe the same. I had some leftover turkey filling, and we've used it by itself and in wraps. I definitely plan to make more of this for lunches during the school year. It's a great way to get in veggies and protein while keeping things light.

One last suggestion? Use nonfat Greek yogurt instead of sour cream. John always claims he can tell a difference, so this time I acted like it was sour cream. Guess what? He didn't figure out it was Greek yogurt until he finished his meal and I told him. Sneaky substitutions for the win. ;)

Loaded Turkey Santa Fe Baked Potato Skins
Recipe adapted from Skinnytaste
Serves 3-7, depending on portions