Tex-Mex Turkey Stuffed Sweet Potatoes

Another quick and healthy weeknight meal to share! These Tex-Mex turkey stuffed sweet potatoes are the perfect thing to get you out of your weeknight dinner rut. I often find myself relying on the same handful of recipes during the week – but how many times can you really eat grilled chicken and roasted veggies before you go insane? Let’s not find out!

stuffed potato

The smokey and slightly spicy turkey filling is the perfect counter to the natural sweetness of the potato. And the stuffing is a lighter take on the classic taco filling, using ground turkey instead of beef. I also make my own spice mix of cumin and chili powder rather than a  seasoning packet to control the amount of salt. This is a healthy way to enjoy the flavors of your favorite Tex-Mex restaurant during the week without the never ending tortilla chips (sorry!).

Have left over filling? No problem! You can use any left over filling throughout the week to stuff enchiladas or top chilaquiles with an egg.

Ingredients:
4 sweet potatoes
1 lb ground turkey
1/2 onion, diced
1 bell pepper, diced
2 garlic clove, minced
1/2 cup crushed tomatoes
1/4 cup water
1/2 teaspoon chili powder
1 teaspoon cumin
salt & pepper to taste
Toppings – sliced avocado, shredded cheese, green onions, salsa etc.

Pre-heat your oven to 375 degrees. While the over pre-heats, prep the potatoes by using a fork or knife to poke holes all over and wrap in foil. Place potatoes on a baking sheet and bake for 30 to 45 minutes, or until potatoes are tender.

For the filling, begin by browning the meat. Remove meat from the pan. Depending on your turkey, you may opt to drain the turkey on paper towels to remove some of the grease. Cook onion, pepper and garlic on medium heat until soft. Once soft, add turkey and remaining ingredients and stir so everything is evenly coated. Reduce heat and simmer for five minutes. If the mixture gets too dry, you can add more water depending on your preference.

Once potatoes are ready, pull them from the oven and slice. Stuff with turkey mixture and top! I prefer mine with some green onion and avocado but Ben prefers melty cheese (go figure).

stuffed potato

Enjoy!

Chipotle Turkey Chili

Another cold gray day in Pittsburgh and another batch of turkey chili. The weather has been downright disgusting lately – cold, snow, ice and rain.  The kind of weather than makes you just want to stay in bed and since adults don’t get snow days I had to go into work. The spicy yet smokey chipotle was the perfect cure for a snowy day and added something extra to the simple turkey chili.

*Note – This recipe calls for chipotle in adobo, which is rather spicy. You can reduce the amount of omit it all together – your call!

IMG_4866

Ingredients:
1 lb ground turkey
1 small onion, chopped
1 green pepper, chopped
3 cloves garlic, minced
1 tablespoon chopped chipotle chiles in adobo
2 15oz cans diced tomatoes
2 cups chicken broth
1 tablespoon cumin
3 tablespoons chili powder
1 tablespoon oregano
salt & pepper to taste
15 oz  can black beans
15 oz can kidney beans
1 cup frozen corn
1/4 cup cilantro
1/4 cup green onion, diced

Begin by browning your turkey in a large dutch oven. Add onion, green pepper, chipotle and garlic. Stir until softened – about 5 minutes.

turkey chili

Then add all remaining ingredients, except the cilantro and green onion. Simmer for 15 to 20 minutes or until thickened to your liking.

turkey chili

Top with cilantro and/or green onion.

turkey chili

Enjoy!

 

Turkey Taco Soup

In my house crock-pot soups, like this turkey taco soup, are a life saver and are usually on the menu at least once a week. It’s easy, healthy and is ready to eat when I walk in the door after work. I cannot explain how comforting it was last night to come home from a long day at work to smell this soup ready to go in our crock-pot.

And even better this turkey taco soup recipe leaves plenty of left overs for lunches I can bring to work. I usually pack my soups for lunch in a mason jar so I can microwave and eat right out of the jar. And no spills on my way to work!

Turkey Taco Soup

Ingredients:
1 lb ground turkey
1 chopped bell pepper
1 chopped onion
3 minced garlic cloves
2 cups black beans (or a 15 ounce can)
3 cups chicken broth
8 ounces tomato sauce
15 ounces diced tomatoes
4 ounces green chilies
2 teaspoon cumin
1 teaspoon red pepper
1 teaspoon oregano
salt & pepper to taste

Optional Toppings:
Green onions
Cheddar cheese
Tortilla chips

Begin by browning the turkey in a large skillet until cooked through. Drain any fat.

Then simply add the turkey and all remaining ingredients into your slow cooker. Cook on low for 6 hours. And dinner is done!

I prefer to top mine with cheddar cheese and chopped scallions. The hubby prefers crushed up tortillas chips and cheese.

Turkey Taco Soup