Turkey Crack Slaw, Weight Watcher Friendly

I recently went to my Weight Watcher meeting, and everyone was talking Crack Slaw. Yes! CRACK as in, I  CAN”T STOP EATING I!  And its delicious. The varieties made with ground turkey,  ground turkey breast, ground chicken or ground chicken breast are the lowest in calories. 4 servings per recipe.

Image result for turkey crack slaw

There is also no wrong way to make it, 1 lb of ground meat, Turkey, Beef, Chicken, Pork , Lamb, even Buffalo(Bison). 1 lb. of angel hair slaw or any other slaw including broccoli slaw. Spices, Ginger,  Vinegar, onion and Garlic. Cook in a Wok, a  saute pan or a crock pot. Also, the crack slaw once prepared can be used to make Asian egg rolls, use the Pad Thai Crack Slaw recipe listed second.

Basic low Calorie Turkey Crack Slaw

  • 1 lb of ground turkey breast
  • one medium onion diced fine
  • 1 -2 cloves of garlic minced, or 1/4 tsp garlic powder
  • 1 bag of fine Angel hair coleslaw, standard coleslaw is acceptable
  • 2 tsp of grated fresh ginger or 1/2 tsp powdered ginger
  • 1 tablespoon vinegar
  • 1/2 cup vegetable broth, chicken broth or water as needed
  • Salt and pepper to taste
  • optional spices are hot pepper flakes, onion powder, garlic powder
  • Cooking spray, or 2 tsps of your favorite healthy oil

Pre-spray your wok or saute pan or heat oil of your choice. Use a medium heat setting as you saute,  not burn your next ingredients the diced onion and garlic, cook until softened, and ginger, saute about 1 minute

Add Ground turkey, brown and chop fine as sauteing. Once browned,  add the bag of slaw, spices and vinegar. Stir meat and coleslaw until the slaw is well wilted. You may add broth a small amount at a time to keep the contents of the pan not to burn.  If you add too much broth it will cook off. Serve while hot

***** sub any ground meat

Pad Thai Taste Crack Slaw extra low calorie

  • 1 lb of ground Chicken Breast
  • one large onion diced fine
  • 2 scallions, shopped
  • 2 cloves of garlic minced, or 1/4 tsp garlic powder
  • 2  bags of fine Angel hair coleslaw, standard coleslaw is acceptable
  • 1/2 cup shredded carrots optional
  • 1 Tbs of grated fresh ginger
  • 2 tsp of Asian 5 spice powder
  • 2 tablespoon Rice wine vinegar
  • 1/4 cup soy or teriyaki sauce, **Gluten free are availble
  • 1/2 cup vegetable broth, chicken broth
  • Salt and pepper to taste
  • optional spices are hot pepper flakes, onion powder, garlic powder or Sirracha,
  • Chopped cilantro as a garnish optional
  • Cooking spray, or 2 tsps of your favorite healthy oil

Pre-spray your wok or saute pan or heat oil of your choice. Use a medium heat setting as you saute,  not burn your next ingredients the diced onion and garlic, cook until softened, and ginger, saute about 1 minute

Add Ground turkey, brown and chop fine as sauteing. Once browned,  add the bag of slaw, 5 Asian five spice powder and vinegar. Stir meat and coleslaw until the slaw is well wilted. You may add broth a small amount at a time to keep the contents of the pan not to burn.  If you add too much broth it will cook off. Finish by stirring in soy or Teriyaki and serve.

****For not so low call make with ground pork.

Either dish may be cooked in a crock pot, Saute meat, add to crock pot, add all ingredients  plus 1 cup of additional broth. Cook on low. 3 hours

 

 

 

Low Calorie-Meat Chili -Super Bowl Perfect

This is made for my gluten free, nitrate free, nearly vegetarian  best guy!!! It’s on the stove right now. Ground Turkey, Chicken or Buffalo can be used to maintain the lo-cal theme.

Ingredients for six servings

  • 1lb ground meat
  • 1 large pepper or 3/4 cup mixed peppers including hot pepper, diced small
  • 1 medium onion chopped fine
  • 1 clove  garlic or more to preferred taste, finely minced
  • 1 carrot chopped fine
  • 1 can  favorite beans, black, pinto, red kidney, you get the idea
  • 1 small can or 2 cups vegetable or chicken stock. 2 cubes bouillon and 2 cups water as a substitute
  • 1 cup kitchen ready crushed tomatoes or 1 cup finely diced fresh tomatoes
  • Chili, taco or fajita spice (watch for wheat ingredients if  need is glutenfree, or homemade spice mix
  • salt, pepper to taste

Saute in a non stick pan, onions, carrots and pepper until onions start to caramelize,   add ground meat. Chop into small bits as you saute,  thoroughly cook and brown, add clove garlic finely chopped, add a few tablespoons at a time of broth if mixture is too dry. Add spice mixture to taste.

Remove from heat.Allow to cool, enough to add to a food processor. I use my Magic Bullet Grinder for processing and do in small batches, add tomatoes and blend, to a rough smoothness. My last batch I did extra smooth.

Place mixture in a crockpot or  2 qt sauce pan, add your favorite beans. Add broth to desired thickness, simmer on low for 1 hour, or crockpot on low for two hours or more. Add more broth if  mixture becomes to thick. the broth will cook off and also be absorbed while cooking.

Serve as entree with rice, as tacos or in rolls. Gluten free eating?  Try Udi’s new line of hotdog and hamburger rolls, they are  the best find! How about Gluten-free Corn bread.

Weight Watcher points is 5 for Ground Chicken. 6 for Buffalo, the lowest is Ground 99% Turkey Breast a 4 points. Regular Ground Turkey  93% is 5 points.  If you are a beef lover and can’t go without it ranges from 4-8 depending on leanness of the meat. Weight Watcher recipe is 8 points posted on twitter  1/29

 

Super Bowl Event Dishes-Taco Bar

Lets make a Taco Bar. You can prepare and precook all the day before, Gluten Free options are included

Premade taco shells will save you time but you can use fresh toasted corn tortillas to be authentic and to save money. Provide soft flour tortillas for those  that would prefer less of a crunch. Use your favorite salsa, or make a fresh one. Left over shredded pork, chicken of beef or a combo or traditional ground taco meat. You can lighten with Turkey, Buffalo or Ground Chicken instead of Beef. All sorts of fun condiments will make it a hit.

This recipe is for 4 full servings, double for 8, triple for 12 and so on for more.

  • 12 taco shells, pre-made or fresh/toasted, or 6″ flour for soft tacos(non gluten free)
  • 1lb of ground meat, Turkey, Chicken, Beef, pork or Buffalo*** any shredded leftover meat or fish can be used for a refined touch
  • 1 envelope of Seasoning or homemade  seasoning to taste
  • Salsa of fresh made from ingredients below
  • 1lb ripe tomatoes, 1/4 inch dice
  • 1/2 cup red onion small 1/4″ dice
  • 1  seeded jalapeno optional, minced fine
  • 2  tablespoons fresh Cilantro or 1 tablespoon dried
  • 1 lime or lime 2 tablespoons of lime juice
  • 1/2 head of your favorite lettuce, Iceberg, romaine or ‘field’ greens for a gourmet touch
  • Shredded Cheese, Mexican Blend, Mozzarella, Monterrey Jack, Cheddar,  or a real treat a Mexican Cheese suitable for crumbling, Ranchero® Queso Fresco, yummy
  • Condiments: sour cream, chopped black olives, jalapenos-fresh or canned, Guacamole or Avocado Slices

Day before, make the salsa. In large nonmetallic bowl, add all the following ingredients together

  • Core tomatoes, chop into a 1/4 inch dice, strain off  excess tomato liquid,  preserve liquid
  • add chopped red onion to bowl
  • seed jalapeno and minced/or chop into an extra fine dice, or use 1 table spoon canned chilies as a substitute, Jalapeno may be too hot for children and others and is optional
  • Finely mince cilantro removing tough stems, substitute  dry cilantro leaves, parsley can be substituted if cilantro is unavailable
  • squeeze entire lime into the mixture
  • *****for a different twist add fresh kernels of corn, a few table spoons of cooked,black beans, fresh crushed clove of garlic or finely minced cucumber, anything  different can make it your own unique recipe
  • Mix well and store in a glass or plastic bowl, refrigerate for at least 12 hours for best flavor

Saute meat in a nonstick pan, brown well, after draining fat, add preserved tomato water, add taco spice or homemade taco spice blend. For an extra kick, add minced garlic,  onions, shallots while browning.  If meat is cooked day before, reheat just before serving. See homemade spice instructions.

Time to Serve- assemble a counter space with Taco Fixins

Tacos, Warm Taco Meat, fish or shredded meats,  Various Cheeses, Lettuce, Condiments and Salsa,  there is no wrong way to assemble a taco-ENJOY

This recipe is Gluten Free friendlily when you omit flour tortillas and premade taco seasoning and make your own. See make your own

Shepards Pie

When I was a kid, Shepard’s pie was a basic, burger and mash concoction with a can of corn. I loved it, comfort food. Gram or mom would mash the potatoes, add them to the top of the cooked  crumbled burger, smooth out the potatoes and score lines on the top, sprinkle with paprika and bake.  Plain simple and Homey.

Basic Shepard’s pie. , I bake in a  Shallow baking dish, or pie plate

  • 1lb  ground meat
  • 1 small onion or shallot
  • 1 lb of cooked vegetables, corn, peas, mixed etc
  • Salt, pepper to taste
  • 2lbs potatoes, cut into cubes, boiled and mashed
  • 1 cup milk, preferably low fat or skim
  • 2 tablespoons butter for mashed, optional

Initial cooking and assembly should take less than a half hour, Baking will be another 25 minutes

  • Brown meat  and diced onion in nonstick pan, crumble fine, Meat should brown without becoming crisp and over cooked. Remove extra fat before moving to baking dish
  • Cube, boil to fork tender and mash potatoes, for a rustic look leave skins on, add salt, pepper, milk and optional butter while mashing
  • vegetables should be precooked if frozen or fresh, canned can be used as is
  • preheat oven to 325 degrees, layer vegetables first, well drained,  ground meat, and then mashed, The potatoes are your crust. Spread potatoes smoothly until they cover meat uniformly. With tines of fork, run lines across the top to decorate. You can make a smiley face for the kids. If  using butter in the mash the top lines will brown on their own,  you can add a spray of cooking spray on top for the same effect, to cut calories and omit butter.
  • bake for 25 minutes, a few extra for a browner top
  • Serve with a side salad for a balanced meal, serves 6-8

Tips to cut the calories & make gourmet

  • Use Ground Turkey Breast, Turkey, Chicken or Buffalo
  • To add Flavor, Saute ground meat with savory herbs, Sage, Tarragon, Rosemary or Oregano
  • Add garlic, Mushrooms,  pearl onions, Spinach or other vegetables to meat during the browning
  • Top with any combination of Sweet Potatoes, Winter Squash or mashed Cauliflower in substitution of potatoes.
  • This is a Gluten free recipe, Made with Ground Turkey Breast, Mashed potatoes with skim milk and mixed vegetables is is Weight Watcher Friendly at 4.5 points for 8 servings, 6.1 points for 6 servings, If you’re real hungry  9 points for 4 servings. No guilt.
  • Recipe made with Beef, Butter, Whole milk, would be 8-15 points depending on serving size.

 

Gluten Free book Giveaway

Elisabeth Hasselbeck’s Contest for her VIP GiveAway, this article is pasted from Cheap.com

Facebook entry for getting a chance for her VIP Giveaway
If you don’t win it you can buy it, The G-Free Diet: A Gluten-Free Survival Guide. The Cheap household is nearly 100% gluten free, this will be a great addition to avoid the Monotony of  limited commercial options. Free recipes with Gluten free options are available @ Cookmethis.com

This is the last week to enter to win an autographed copy of Elisabeth’s new gluten-free cookbook “Deliciously G-Free”. Visit the “Deliciously G-Free Giveaway” tab on our Facebook page to enter . Be sure to share this with your friends on Facebook and be entered to win a free box of NoGii No Gluten High Protein Bars!

Free is cheap!

Pass the Cranberry

Leftover Open-faced Hot Turkey Sandwiches:

  • 2 slices of a Hearty White or Sour Dough Bread per person
    Turkey cut in slices
  • Slices of cold stuffing
  • Cranberry sauce optional
  • Heated gravy
  • Lay slices of bread on oven proof tray, spread slices with cranberry sauce, optional
  • Layer  bread with turkey and stuffing
  • Heat at 325 for 10 minutes
  • Serve with reheated gravy
  • Dig in

Thanksgiving in a Roll-Hot or Cold

  • Favorite bread or roll
  • Layer Turkey, stuffing and cranberry on bread
  • Mayonnaise or Gravy optional

Turkey Pie

I just picked up a ‘Hotel Turkey Breast’, a Full breast with wings, no legs. Our family it’s the favorite part. I can even Stuff it, or bone and roll. But what to do with all the leftovers.

Turkey Pie:

  •  2 Frozen Pie Crusts, thawed or refrigerated ready to use.***See note for gluten free
  • 1 can of Cream of Chicken, Celery soup, or 1 cup of  leftover Gravy, made with cornstarch for Gluten Free
  • 2 cups of  rough chopped Turkey
  • 1 bag of defrosted Mixed Vegetables or leftover thanksgiving vegetables diced (potatoes, onions, squash etc.
  • In large bowl mix together all ingredients except Pie Crust
  • Fill bottom crust with mixture, top with second crust, pinch crusts together, make 2 inch knife slit in center top crust
  • Bake at 350 degrees for 1 hour or until golden brown
  • Let sit for 5 minutes
  • ****For Gluten Free- Omit crusts, Top with 4- cups of precooked mashed potatoes, sweet Potatoes or Squash as a top ‘Crust’
  • Go to Cheap.com for a full page of cheapskate Turkey dishes

Gobble Gobble! Turkey’s not just for Thanksgiving

Turkey breasts and parts are on sale all year round these days, A Sunday Dinner of a turkey breast is not uncommon. Let’s add some yummy recipes for leftover’s. The longer you simmer the better it tastes. Add your favorite spices and vegetables for your own twist.

Go To cheap.com’s page on Turkey leftovers for more recipes.

Turkey soup:

  • 8 cups Turkey or Chicken Broth, substitute 8 cups Water w/chicken bouillon if you’re really cheap. Or cheaper yet make your own broth.
  • 1 cup chopped onion
  •  4  stalks celery chopped
  • 4 carrots diced    *** substitute with 1 bag frozen mixed vegetables
  • Simmer till tender.
  • Add 2 cups diced cooked turkey, bring back to simmer
  • Add 1 cup orzo or small pastina. (Cooked al dente)
    Turn off heat let sit for 1/2 or 1 Hour
  • Heat and Eat, Freeze or Share
  • Makes approx 12 cups

***To make Gluten free add Quinoa or Alternate Gluten Free Pasta