Turkey Mediterranean Casserole The Recipe Critic Kitchn


A healthy, Mediterranean diet inspired dish that's made in one skillet

Directions. In a large skillet, heat oil over medium-high heat. Add turkey, zucchini, onion, peppers, garlic and oregano; cook 10-12 minutes or until turkey is no longer pink and vegetables are tender, breaking up turkey into crumbles; drain. Stir in remaining ingredients; heat through, stirring occasionally.


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Uncover and stir in pasta and fresh herbs. Cover again and cook on high heat for an additional 30 minutes, or until tender. Prepare the cheese topping by combining all the ingredients in a small bowl. When ready to serve, add noodles to the bottom of the bowl and top with the lasagna soup.


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Prepare the garlic dill yogurt sauce first so the flavors have some time to blend. Combine 1 cup full-fat plain yogurt with 1 Tbsp lemon juice, ¼ tsp garlic powder, ¼ tsp dried dill, and ¼ tsp salt. Refrigerate the sauce until ready to serve. Next, cook one cup rice (one cup uncooked yields about 3 cups once cooked).


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In a large mixing bowl, add 1 pound ground turkey, 1 grated yellow onion, 3 cloves minced garlic, ½ cup crumbled feta, 1 beaten egg, ½ cup chopped fresh parsley, and 1 tablespoon dried mint. Add the bread and wilted spinach. Season with kosher salt and black pepper, and mix well to combine. Form the meatballs.


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Bake: Stir all ingredients for the sauce together in a small bowl. Brush 1/3 all over the meatloaf. Bake the meatloaf for 30 minutes. Brush with another 1/3 of the sauce. Finish baking for around 20 minutes, or until the internal temperature reaches 165°F. Remove from the oven and brush with the remaining sauce.


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Heat 1 tablespoon olive oil in a small pot over medium heat. Add in 1/2 cup diced onion and cook for 5 minutes or until translucent. Add in garlic and cook for 30 seconds to one minute more. Mix in rinsed rice and stir constantly for 3 minutes. Stir in chicken stock, water, and 1/4 teaspoon salt (or salt to taste).


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In a large bowl, add ground turkey and minced garlic. Grate 1/4 red onion into turkey, alternatively chop red onion very small. Add egg, breadcrumbs, dill, oregano, salt, and pepper. Mix until just combined, I use my hands. Form into 14 meatballs. Heat sauce pan with olive oil over medium heat.


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Ingredients. 1 lb. 85% Lean / 15% Fat Ground Turkey. 1 lb. 93% Lean / 7% Fat Ground Turkey. 1 cup prepared orzo pasta. 1/2 cup diced cherry tomatoes. 1 cup chopped marinated artichoke hearts. 1/2 cup kalamata olives. 1/2 cup crumbled feta cheese. 1 tbsp. olive oil.


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Instructions. Heat 1 tablespoon olive oil in a large skillet on medium heat. Add the onion, cook for 5 minutes. Stir in the bell pepper. Cook for a few more minutes, then add the garlic and cook for one more minute. Add the turkey, breaking it up with a heavy spoon.


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Set turkey into skillet and break it up into small pieces. Then cook ground turkey with onion, seasonings and garlic until meat is browned and onion is translucent. Add sun dried tomatoes, rice and chicken broth. Bring to a boil. Reduce heat to simmer, cover the skillet and cook 15 minutes until rice is tender.


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While meatballs and couscous are cooking, make the salad. In a small bowl, combine the tomato, cucumber, red onion, 3 tablespoons parsley, 1 tablespoon olive oil, lemon juice, ½ teaspoon salt and pepper, to taste. To assemble bowls: Add ¾ cup each of couscous to 4 bowls. Top with 3/4 cup salad and 4 meatballs.


Turkey Mediterranean Casserole The Recipe Critic Kitchn

Instructions. Add oil, potatoes and onion to a large skillet. Toss to coat potatoes and onions in oil. Heat skillet to medium-high. Cook, stirring occasionally, for about 13 minutes or until golden brown. Push potatoes off to the side and add ground turkey.*. Stir and cook turkey until lightly browned, about 5-6 minutes.


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Add the chicken broth, the tomatoes, the honey, the peppers, the olives and the beans. Bring to a boil and reduce heat to a gentle simmer. Cook uncovered until the chili is left with a thick sauce (about 40-60 minutes). Finish: Add the corn and the parsley and cook for another 2-3 minutes.