Tag Archives: ground turkey

Perfect Tortilla: How Perfect Are We Talkin’?

18 Jan


You may have seen the Perfect Tortilla infomercial which boasts its product’s ability to provide a healthy and fun way to enjoy a tortilla bowl.  Bryan really wanted this item to be added to our repertoire of fun kitchen items (other such items we own include a tabletop popcorn maker, deep fryer, fondue pot, and Skookie which is a cookie skillet.)  The set comes with 4 tortilla molds and a recipe booklet with sweet and savory ideas. 

I typically buy 10-12″ whole wheat, low carb tortillas and simply heat them in the oven until a little crisp.  I fill them with low-fat browned ground turkey seasoned with El Paso low-sodium taco seasoning.  I’ll top with myriad of extras like lettuce, salsa, Wholly guacamole, a little reduced-fat cheese, and greek yogurt in place of sour cream.  Serve with black beans on the side and you’ve got yourself one flavor-bursting, reasonable meal!  The only change to this is that I used the Perfect Tortilla this time.  I simply put the tortilla in the mold, ensured it was flush with the edges, and baked for about 8 minutes.  It did, in fact, make the normal taco meal I love a lot more fun!  This goes to show that a little novelty can go a long way.  I’m excited to try different recipes  in my Perfect Tortilla. 

Do you have a favorite fun kitchen item that makes a meal 10x more fun?

Turkey Meatballs

21 Nov

Mmm mmm healthy meatballs anyone?  This lean ground turkey meatballs (93/7 fat free to fat ratio) come to you from a Fitness Magazine “One Recipe, Two Meals” series.  That may sound familiar because another favorite recipe I shared with you from that series was the Pomegranate-Glazed Skirt Steak with Roasted Green Beans.  I love making these meatballs because they are super easy and versatile.  Throw them with sauce atop pasta, or on a sub roll and melt some reduced-fat provolone cheese (as the other meal option Fitness Mag suggests), or even nom on them as a protein-laden snack.  So good!  I made these recently before Hurricane Sandy hit full force.  We literally took our final bite when the power went out.  I was happy to have cooked dinner on the earlier side that night.  What did everyone make or buy frantically in prep for Sandy?


  • 1 large egg, beaten
  • 3 tablespoons nonfat milk
  • 1/4 cup Italian bread crumbs
  • 1/4 cup grated Parmesan
  • 1 pound lean ground turkey
  • Salt
  • Freshly ground black pepper
  • 3 cups prepared marinara sauce
  • 1/2 pound whole wheat spaghetti
  • Fresh basil, chopped, for garnish (optional)


1. Preheat the oven to 375 degrees. Line a rimmed baking sheet with parchment paper.

2. In a medium mixing bowl, combine the egg with the milk, bread crumbs, and Parmesan; mix until well combined. Add the turkey and mix gently to avoid overworking the meat. Season to taste with salt and black pepper. Shape into golf ball-size spheres and place about 1 inch apart on baking sheet.                                        

3. Bake 15 minutes. Flip and bake until starting to brown, about 5 minutes more.

4. Meanwhile, bring the marinara sauce to a simmer in a large saucepan over medium heat. Once meatballs are done, carefully transfer to marinara and toss to coat; simmer 5 minutes. Reserve 4 meatballs and 1/2 cup sauce for the sliders recipe on the next slide.

5. Cook the pasta according to package directions. Drain and add to sauce, tossing to coat. Garnish with the basil if desired