Crispy Baked Quesadillas Using Whatever You Can Find In Your Kitchen.

These baked quesadillas are about to change your dinner game.  I have been a loooonnnngtime quesadilla lover. If I told you how many quesadillas I ate as a child, you probably wouldn’t even believe me. And when I say quesadillas, what I really mean is a flour tortilla folded with grated cheddar cheese and melted […]

The post Crispy Baked Quesadillas Using Whatever You Can Find In Your Kitchen. appeared first on How Sweet Eats.

These baked quesadillas are about to change your dinner game. 

These crispy baked quesadillas will change your life! Make a big batch at once using pantry ingredients and your favorite cheese.

I have been a loooonnnngtime quesadilla lover. If I told you how many quesadillas I ate as a child, you probably wouldn’t even believe me. And when I say quesadillas, what I really mean is a flour tortilla folded with grated cheddar cheese and melted in the microwave. Uh huh. And no, I’m not April fooling you. 

Oh by the way, join me on instagram today to make these baked quesadillas! Because it’s fun.

sheet pan quesadillas

I didn’t even have a legit restaurant-style chicken quesadilla until I was much older. Homemade microwaved cheese quesadillas were the lunches and snacks of my youth. They were everything!

And it wasn’t until I was older that I learned how good a quesadilla is when it’s actually crisped up in a skillet. The tortilla gets so crunchy and the texture adds so much, especially if you’re filling it with just cheese.

YESSSS.

quick pico

So anyway – now I make quesadillas often for Emilia. I use anything I can find – broccoli + cheddar is a common combo. Heck, I make a breakfast quesadilla. Whatever ingredients we have in the fridge or pantry, that’s what I use.

And the best news is that I also turned Eddie on to quesadillas. He prefers ones with meat (obvs) but it makes me so happy that he loves such a quick and easy dinner.

oven baked quesadillas

Now here’s the kicker:

In a pan, you can only make one quesadilla at a time. Duh! I have an electric griddle, which allows me to make two at a time. But now that my kids are of the age where they will eat a full quesadilla, I want to be able to make three or four at once – so we don’t have to eat in intervals!

oven baked quesadillas

This is the secret:

Bake them on a baking sheet. First, brush the entire sheet with olive oil. Next, fill the quesadillas. Then, brush the tortilla with more oil and bake for a few minutes. Finally, gently flip (this is easy, the cheese is melted and they are already stuck together) and bake for a few minutes more. 

I freaking ADORE these.

The tortillas get super crunchy! Because that is obviously the best part. 

These crispy baked quesadillas will change your life! Make a big batch at once using pantry ingredients and your favorite cheese.

The best part is that you can seriously add whatever you have on hand. 

My embarrassingly easy quesadilla formula is:

tortilla + cheese sprinkle + fave ingredients + cheese sprinkle

You need to have cheese on both ends of the tortilla so it glues the ingredients together. Just like a stuffed grilled cheese! Not to mention, it’s quesadilla math. 

These crispy baked quesadillas will change your life! Make a big batch at once using pantry ingredients and your favorite cheese.

The quesadilla I’m sharing below uses my turkey taco meat and I add beans, salsa, my quick pico and cheddar and monterey jack. It’s classic and delish. Do not be intimidated by the ingredient list! I’m simply sharing my exact recipe for turkey tacos here along with my pico recipe so you can easily find it. You don’t NEED to use these things, they are just options, and both are recipes you can prep ahead or make a day or two before! Shredded rotisserie chicken works just as well too. 

If you’re rolling your eyes because I just told you how to make a meal that a five year old can put together, wait. Let me give you a few of my favorite quesadilla ingredients. 

Here are just a few of my favorite pantry ingredients for baked quesadillas: 

Beans (black, pinto, chickpeas, whatever you have!), roasted red peppers, diced green chiles, jarred salsa, sun dried tomatoes, artichokes, tapenades or bruschettas, even tomato sauce. 

And when it comes to fillings, I like to use chicken, ground turkey or beef, pulled pork, shrimp or even salmon. I like sharp cheddar and monterey jack the best, but think outside the box depending on what ingredients you use! I often use swiss or fontina too. All veggies are up for grabs, bonus points if they are roasted. Fruit sometimes too. And don’t forget to let the seasons as well as other cuisines inspire you. I’m highly considering making a meatball quesadilla tomorrow. Totally serious. 

These crispy baked quesadillas will change your life! Make a big batch at once using pantry ingredients and your favorite cheese.

P.S. here are a few of my favorite quesadilla combos here on the blog:

caramelized pineapple 

cheesy double bean 

honey glazed chicken

brussels and bacon

pimento cheese chicken 

chipotle beer shrimp 

thai chicken

If you could put anything in a quesadilla, what would it be?!

These crispy baked quesadillas will change your life! Make a big batch at once using pantry ingredients and your favorite cheese.

Baked Quesadillas with Ground Turkey and Black Beans

Print

Baked Quesadillas

These crispy baked quesadillas will change your life! Make a big batch at once using pantry ingredients and your favorite cheese.
Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 2 to 4 people
Author How Sweet Eats

Ingredients

baked quesadillas

  • 3 8-inch flour tortillas
  • 1 pound turkey taco meat (recipe below)
  • 1 14-ounce can black beans, drained and rinsed
  • ½ cup your favorite jarred salsa
  • 1 cup quick pico (recipe below)
  • 1 ½ cups grated cheddar cheese
  • for topping: shredded lettuce sour cream/greek yogurt, pickled onions, cilantro, cotija cheese

turkey taco meat

  • 1 pound lean ground turkey
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly cracked pepper

quick pico

  • 1 pint cherry tomatoes quartered
  • ½ sweet onion diced
  • ¼ cup cilantro chopped
  • ½ lime juiced
  • pinch of salt and pepper

Instructions

  • As a note, keep in mind that the prep time will depend on what you like in your quesadilla. It could take less than 15 minutes to throw together or longer if you have to make turkey or chicken.
  • Preheat the oven to 425 degrees F. Brush a baking sheet with a drop of olive oil.
  • To make the turkey, heat a skillet over medium heat and add in the ground turkey, breaking it apart with a wooden spoon. Season it with the cumin, paprika, chili powder, garlic powder, salt and pepper. Stir well, continuing to break apart the meat into small crumbles. Cook until the turkey has browned. You can do this ahead of time. It also freezes great.
  • To make the quick pico, toss the tomatoes, onion, cilantro and lime juice together in a bowl. Season with a pinch of salt and pepper
  • To make the quesadillas, place a tortilla on the baking sheet and fill one size with a sprinkling of cheese, the turkey, black beans, salsa, pico and another sprinkling of cheese. Fold over the tortilla and brush the top side with olive oil. Repeat with remaining tortillas. Bake for 8 minutes. Gently flip and bake for 8 minutes more.
  • Serve immediately with your favorite toppings.

These crispy baked quesadillas will change your life! Make a big batch at once using pantry ingredients and your favorite cheese.

BRB going to go dive into this plate!

The post Crispy Baked Quesadillas Using Whatever You Can Find In Your Kitchen. appeared first on How Sweet Eats.

Turkey Taco Skillet

I’ve probably made a hundred iterations of the bean-salsa-corn combo over the years, and yet I still keep making more. Why? Because it never stops being delicious, it’s super versatile, and I love making new versions to fit new different lifestyles. This Turkey Taco Skillet version is super fast (unlike the original Slow Cooker Taco […]

The post Turkey Taco Skillet appeared first on Budget Bytes.

I’ve probably made a hundred iterations of the bean-salsa-corn combo over the years, and yet I still keep making more. Why? Because it never stops being delicious, it’s super versatile, and I love making new versions to fit new different lifestyles. This Turkey Taco Skillet version is super fast (unlike the original Slow Cooker Taco Chicken Bowls), it doesn’t include rice  (unlike the Southwest Chicken Skillet), and is every bit as delicious. This version literally takes about 15-20 minutes, you can serve it several different ways, and is a great make-ahead, stock-your-freezer type recipe!

Ground Turkey Taco Skillet

Turkey Taco Skillet next to tortilla chips, toasted corn tortillas, and a bowl of sour cream

How to Serve Turkey Taco Skillet

My favorite thing about this recipe is that you can do so many different things with it. The most obvious use for this delicious skillet mix is to use it as a taco filling. Simply toast some tortillas, add a scoop of this turkey taco filling, and top with whatever you fancy (cheese, sour cream, pickled red onions, cilantro, jalapeños, etc.)

Another option is to use it for taco salads. Just fill a bowl with your favorite greens, top with the ground turkey taco mixture, and add any extra toppings you might like.

But my favorite? I love to just scoop it up with some tortilla chips and call that a meal. 😅

You can also make a bowl meal with a bed of rice, stuff this into a burrito, or put it inside a folded over tortilla with cheese and toast it up in a skillet for some quesadillas. And I’m sure there are other great ways to use this mix, as well.

Can I Substitute the Turkey?

Yep! This recipe works just as well with ground beef or ground chicken. 

Can I Substitute the Diced Tomatoes with Green Chiles?

Yes, you can substitute that, too! (See? This recipe is so versatile.) If you don’t have access to Rotel or canned diced tomatoes with green chiles, you can either use 1.5 cups red salsa, or a can of plain diced tomatoes plus a 4oz. can of diced green chiles.

How to Freeze Turkey Taco Skillet

Chill your turkey taco skillet mixture in the refrigerator overnight, then transfer to quart-sized freezer bags (I would do this in 1-2 serving sized portions), label and date the bag, then freeze for up to 3 months. To reheat, either thaw in the refrigerator overnight, or cut away the bag, place the frozen mixture in a skillet, add a couple tablespoons of water, and heat over low with a lid, stirring occasionally as soon as it loosens up enough to stir. Or just pop it in the microwave and use the defrost then heat functions. :)

Close up of some turkey taco skillet being scooped up by a tortilla chip

 

Turkey Taco Skillet

This easy and versatile Turkey Taco Skillet takes about 20 minutes to make, is freezer friendly, and can be served several different ways.

Taco Seasoning*

  • 1 Tbsp chili powder ($0.30)
  • 1 tsp smoked paprika ($0.10)
  • 1 tsp cumin ($0.10)
  • 1/4 tsp cayenne pepper (optional) ($0.02)
  • 1/2 tsp dried oregano ($0.03)
  • 1/2 tsp salt ($0.01)
  • 1/4 tsp freshly cracked pepper ($0.02)

Taco Skillet

  • 1 Tbsp cooking oil ($0.08)
  • 1 lb. ground turkey ($3.99)
  • 1 yellow onion ($0.32)
  • 1 10oz. can diced tomatoes with green chiles ($0.45)
  • 1 15oz. can black beans ($0.48)
  • 1 cup frozen corn ($0.35)
  • 1/2 bunch green onions ($0.45)
  1. Combine the spices for the homemade taco seasoning, then set the seasoning aside.

  2. Add the cooking oil and ground turkey to a large skillet. Begin to cook the turkey over medium heat, breaking it up into pieces as it cooks.

  3. While the turkey is cooking, dice the onion. Add the onion to the skillet with the turkey and continue to stir and cook until the onions are soft. Add the prepared taco seasoning, then continue to stir and cook for 1-2 minutes more.

  4. Drain the black beans then add them to the skillet with the diced tomatoes (with juices) and frozen corn (no need to thaw). Stir the ingredients in the skillet to combine, then heat through over medium.

  5. While the mixture is heating, slice the green onions. Stir the green onions into the skillet just before serving.

*You can use store bought taco seasoning if you do not have a well stocked spice cabinet.

Serving Suggestions:

Turkey Taco Skillet served with toasted tortillas and sour cream

Use to fill tacos, then top with your favorite toppings (sour cream, cheese, pickled red onions, jalapeños, etc.)

Turkey taco skillet used to make a taco salad

Serve it up taco salad style, over a bed of greens and with your favorite toppings.

Turkey taco skillet in a small bowl with tortilla chips for dipping

Or just scoop it up with some tortilla chips! 

How to Make Turkey Taco Skillet – Step by Step Photos

Homemade taco seasoning ingredients in a bowl

First, make your homemade taco seasoning (you can use store bought, if that works better for you). In a small bowl, combine 1 Tbsp chili powder, 1 tsp smoked paprika, 1 tsp cumin, ¼ tsp cayenne (optional), ½ tsp dried oregano, ½ tsp salt, and about ¼ tsp freshly cracked pepper. I skipped the cayenne this day because I wanted a less spicy turkey taco skillet.

Cooked ground turkey and onions in the skillet

Add 1 Tbsp cooking oil and 1 lb. ground turkey to a large skillet. Cook over medium heat, breaking up the ground turkey as you stir. While the turkey is cooking, dice one yellow onion, then add it to the skillet and continue to cook with the turkey until the onion is soft.

Taco seasoning being added to the skillet with turkey and onion

Add the taco seasoning to the skillet with the ground turkey and onion. Continue to cook and stir for 1-2 minutes more.

Black beans, tomatoes with green chiles, and corn added to the skillet

Drain one 15oz. can of black beans, then add them to the skillet with one 10oz. can of diced tomatoes with green chiles, and 1 cup frozen corn (no need to thaw). Stir to combine, then heat through over medium, stirring occasionally.

Sliced green onions added to the skillet

While the skillet is heating through, slice half a bunch of green onions (about 4 green onions). Add the green onions just before serving and stir to combine.

Finished turkey taco skillet

Look how colorful and delicious that is!! 

Overhead view of turkey taco skillet next to tortilla chips, a bowl of sour cream, and toasted tortillas

Dinner is served!

Close up side view of the turkey taco skillet

The post Turkey Taco Skillet appeared first on Budget Bytes.

Turkey Chili Smothered Sweet Potatoes

Sweet potatoes and chili are totally made for each other. The subtle sweetness of the sweet potatoes perfectly contrasts the smoky, spicy flavor of the chili. Add a little creamy cheese on top and you’ve got the perfect trifecta! These Turkey Chili Smothered Sweet Potatoes are an easy, pre-portioned meal that is filling, delicious, and […]

The post Turkey Chili Smothered Sweet Potatoes appeared first on Budget Bytes.

Sweet potatoes and chili are totally made for each other. The subtle sweetness of the sweet potatoes perfectly contrasts the smoky, spicy flavor of the chili. Add a little creamy cheese on top and you’ve got the perfect trifecta! These Turkey Chili Smothered Sweet Potatoes are an easy, pre-portioned meal that is filling, delicious, and works great for weekly meal prep!

Originally posted 12-21-2015, updated 2-25-2020.

Turkey Chili Smothered Sweet Potatoes

Four turkey chili smothered sweet potatoes in a small white baking dish.

Can I Use Beef Instead?

Absolutely! The chili included in this recipe is basically a half batch of my basic Homemade Chili recipe, which is extremely customizable. You can swap out the protein, make it spicy or mild (reduce or eliminate the cayenne), or add other fun ingredients, like cocoa powder!

Can I Make them Vegetarian?

Yes, simply swap the 1/2 lb. of ground turkey for an extra can of black beans, or kidney beans, and you have a super delish vegetarian chili to top your sweet potatoes. :)

How do I Meal Prep These Sweet Potatoes?

After stuffing your sweet potatoes with chili and cheese, simply pack each one into an individual, microwave safe container. To reheat, simply microwave on high for about 2 minutes, or until heated through.

A fork digging into a turkey chili smothered sweet potato, on a white plate

 

Turkey Chili Smothered Sweet Potatoes

Tender baked sweet potatoes smothered with turkey and bean chili, then topped with melty cheddar. Turkey Chili Smothered Sweet Potatoes are an easy dinner!

CHILI

  • 1 Tbsp olive oil ($0.16)
  • 1/2 lb. ground turkey ($2.00)
  • 1 yellow onion ($0.32)
  • 2 cloves garlic ($0.16)
  • 1 15oz. can diced tomatoes ($0.59)
  • 3 oz. tomato paste (1/2 of a 6oz. can) ($0.25)
  • 1 15oz. can black beans ($0.79)
  • 1 Tbsp chili powder ($0.30)
  • 1/2 tsp oregano ($0.05)
  • 1/2 tsp cumin ($0.05)
  • 1 cup water ($0.00)
  • 1/2 tsp Salt ($0.02)

POTATOES AND TOPPINGS

  • 4 small sweet potatoes (3/4 lb. each) ($3.94)
  • 1/2 cup shredded cheddar cheese ($0.43)
  • Cilantro or green onions for garnish ($0.25)
  1. Preheat the oven to 400ºF. Wash the sweet potatoes well, then prick the skins several times with a fork. Place the sweet potatoes on a baking sheet or in a baking dish and bake for 60 minutes, or until soft and oozing from the fork holes.

  2. While the sweet potatoes are baking, prepare the small batch of chili. Add the ground turkey and olive oil to a large pot. Sauté the turkey over medium heat. While the turkey is cooking, dice the yellow onion and mince the garlic. Add the onions and garlic to the pot and continue to sauté until the onions are soft and translucent.

  3. Drain the beans and add them to the pot along with the diced tomatoes (with juices), tomato paste, chili powder, oregano, cumin, and water. Stir to combine. Allow the chili to come up to a simmer, then reduce the heat and let simmer until the sweet potatoes have finished baking, stirring occasionally. Taste and add salt to taste (about 1/2 tsp).

  4. Once the sweet potatoes are finished baking, carefully slice each one open lengthwise and slightly mash the insides. Spoon about 3/4 cup chili over each potato, then top with 2 Tbsp shredded cheddar. Return the potatoes to the oven for a few minutes to melt the cheese. Top with cilantro or sliced green onions just before serving.

Scroll down for the step by step photos!

Front view of four turkey chili stuffed sweet potatoes in a small white baking dish

 

How to Make Chili Stuffed Sweet Potatoes – Step by Step Photos

Sweet potatoes in a baking dish rubbed in oil and pricked with a fork

Begin by preheating the oven to 400ºF. Wash four small sweet potatoes (about 3/4 lb. each). Prick the skins of each potato several times with a fork. Place the sweet potatoes on a baking sheet or in a baking dish, then bake the sweet potatoes in the preheated oven for about 60 minutes, or until they’re soft all the way through and are oozing sugary juice from the fork holes.

Cooked ground turkey, onion, and garlic in a pot

While the sweet potatoes are baking, prepare the small batch of chili. Add 1/2 lb. ground turkey and 1 Tbsp olive oil to a large pot. Sauté the turkey over medium heat. While the turkey is cooking, dice the yellow onion and mince 2 cloves garlic. Add the onions and garlic to the pot and continue to sauté until the onions are soft and translucent.

Tomatoes, beans, spices, and water added to the pot.

Drain one 15oz. can black beans and add them to the pot along with one 15oz. can diced tomatoes (with juices), 3oz. tomato paste, 1 Tbsp chili powder, 1/2 tsp oregano, 1/2 tsp cumin, and 1 cup water. Stir to combine. 

Finished turkey chili in the pot

Allow the chili to come up to a simmer, then reduce the heat and let simmer until the sweet potatoes have finished baking, stirring occasionally. Taste and add salt to taste (about 1/2 tsp).

Baked sweet potatoes in the baking dish with some juices bubbling out of the fork holes

Test the sweet potatoes to make sure they are baked all the way through by piercing with a fork or a small knife. The potatoes should be soft all the way through, and juices should be bubbling out of the fork holes that were made before baking.

Opened and mashed sweet potatoes in the baking dish

Once the sweet potatoes are baked and soft all the way through , slice them open lengthwise and slightly mash the inside of the sweet potatoes.

Turkey chili being spooned into the open sweet potatoes

Scoop about 3/4 cup turkey chili onto each sweet potato.

Sweet potatoes topped with cheddar

Add a couple tablespoons of shredded cheddar to each potato, then return the baking sheet to the oven for just a few minutes to melt the cheese.

Turkey chili smothered sweet potatoes with melted cheese and topped with cilantro

Finally, top with a little chopped cilantro or sliced green onions (or hey, sour cream?) just before serving.

Side view of turkey chili smothered sweet potatoes in a baking dish, topped with green onion and cilantro

And then you have four incredibly delicious, single portion sized Turkey Chili Smothered Sweet Potatoes! Bonus, I had some chili left over that will serve as an extra meal for me. :)

Turkey Chili Smothered Sweet Potatoes - BudgetBytes.com

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Mini Turkey Meatloaves with Roasted Garlic Cauliflower Mash.

This turkey meatloaf is sponsored by Shady Brook Farms Turkey. I’ve finally found a turkey meatloaf worth raving about!  It’s here. The best turkey meatloaf – made mini! – because let’s be real, everything mini is better! Serve it with some roasted garlic cauliflower mash and you’ve got some lightened-up comfort food right in your kitchen.  […]

The post Mini Turkey Meatloaves with Roasted Garlic Cauliflower Mash. appeared first on How Sweet Eats.

This turkey meatloaf is sponsored by Shady Brook Farms Turkey.

I’ve finally found a turkey meatloaf worth raving about! 

Mini turkey meatloaf in a skillet is the best weeknight dinner idea! Serve with roasted garlic cauliflower mash and your favorite green veggie on the side.

It’s here. The best turkey meatloaf – made mini! – because let’s be real, everything mini is better! Serve it with some roasted garlic cauliflower mash and you’ve got some lightened-up comfort food right in your kitchen. 

turkey meatloaf ingredients

Today I’m taking a classic favorite and putting a little modern twist on it. You know that’s my favorite thing to do! 

And I’m partnering with Shady Brook Farms again to share a delish recipe with their 93% lean ground turkey – that we love! Their turkey is the best. So flavorful and satisfying. And what I also love is that Shady Brook Farms turkeys are raised by independent family farmers who raise their turkeys with care so you know you’re feeding your family a wholesome meal. Doesn’t get better than that. 

roasted garlic

I’ve been trying to perfect meatloaf for close to ten years. It’s true. Maybe even longer, because Eddie has always loved it. I can say for sure that I’ve never made a fabulous version until now.

And here’s why.

It’s the size! It’s all about the size.

Mini turkey meatloaf in a skillet is the best weeknight dinner idea! Serve with roasted garlic cauliflower mash and your favorite green veggie on the side.

There have been so many times that I’ve been turned off by meatloaf because, well… it’s literally a LOAF of meat. That does not sound appetizing to me in the least. Meatloaf has made many appearances in my annual recipe disasters post because it always comes out like an absolute brick.

Sorry, I would not like a brick for dinner.

Mini turkey meatloaf in a skillet is the best weeknight dinner idea! Serve with roasted garlic cauliflower mash and your favorite green veggie on the side.

And the thing is that my mom made a GREAT meatloaf when I was growing up! SO good. It’s been a really long time since she’s made it, but I loved it. I still love it! It was flavorful and moist and delicious. However, I’m pretty sure it was one of those recipes that she made by touch and feel – she didn’t have a written recipe, but just knew how much of everything to add. 

I’ll have to ask her about it. Because she definitely tried to explain to me how to make it a few times on the phone when I was first married, but I was rewarded with a brick of meat. So I failed.

Mini turkey meatloaf in a skillet is the best weeknight dinner idea! Serve with roasted garlic cauliflower mash and your favorite green veggie on the side.

But now! 

Now I have the mini meatloaf recipe to save all meatloaf recipes. These are basically like meatloaf meatballs if you think about it. Perfectly sized and excellent for a crowd too. The Shady Brook Farms ground turkey is so flavorful and it works so well to build meatloaves that don’t come out like a brick. I’ve been using turkey for our meatballs for years, so it only makes sense that I use it for meatloaf too. Eddie would also prefer ground turkey over beef, so here we are!

The leftovers taste great. The meatloaves can be made ahead of time. There is really no way to lose here. It’s a win-win.

What’s even better is the cauliflower mash we serve with the turkey meatloaf. Golden, caramely garlic cloves (that you can 100% make ahead of time) are pureed into softened cauliflower. It’s like one giant flavor cloud of cauliflower. You will freak! 

Mini turkey meatloaf in a skillet is the best weeknight dinner idea! Serve with roasted garlic cauliflower mash and your favorite green veggie on the side.

I love to throw a green veggie on the side. Something like a roasted Brussels sprout, maybe an almond green bean – something that really gives you that complete comfort food feel. But in this case, our comfort food is pretty darn good for us. 

It’s the perfect winter meal!

mini meatloaf skillet

Mini Turkey Meatloaf

Mini Turkey Meatloaves with Roasted Garlic Cauliflower Mash

Mini turkey meatloaf in a skillet is the best weeknight dinner idea! Serve with roasted garlic cauliflower mash and your favorite green veggie on the side.

turkey meatloaf

  • 1 tablespoon olive oil
  • 1 sweet onion, (diced)
  • 2 garlic cloves, (minced)
  • ½ cup fresh chopped parsley, (plus more for topping)
  • 1 pound Shady Brook Farms 93% Ground Turkey
  • 3/4 cup seasoned bread crumbs
  • 1/2 cup milk
  • 1 large egg, (lightly beaten)
  • 2 tablespoons ketchup or BBQ sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon dried basil
  • ½ teaspoon dried parsley
  • ½ teaspoon garlic powder
  • ½ teaspoon freshly cracked black pepper
  • ⅓ cup ketchup
  • 2 ½ tablespoons brown sugar
  • 1 tablespoon apple cider vinegar

roasted garlic cauliflower mash

  • 2 heads garlic
  • 2 teaspoons olive oil
  • 1 large head cauliflower
  • 2 tablespoons butter, (melted)
  • 1/4 cup cooking liquid from the cauliflower
  • Salt and pepper
  1. Preheat the oven to 375 degrees F. Start by roasting the garlic first. Slice the tops off the garlic heads and drizzle them with olive oil. Wrap the heads in foil and stick them in the oven for 40 minutes or so while you make everything else!
  2. Heat a skillet over medium heat and add the olive oil. Stir in the onions and garlic, cooking until softened and translucent, about 5 minutes. Stir in the fresh parsley. Remove from the heat and let cool slightly.
  3. In a bowl, combine the ground turkey, onion, garlic, bread crumbs, milk, egg, ketchup, Worcestershire sauce, salt, basil, parsley, garlic and pepper. Use your hands to bring the mixture together, until just combined and the ingredients are evenly distributed. Form the mixture into mini meatloaves about 1 inch in thickness and 2 inches in length.
  4. Heat the same skillet back over medium heat and add another tablespoon of olive oil. Add the meatloaves in the skillet and brown on both sides, about 3 to 4 minutes per side.
  5. Stir together the ketchup, brown sugar and vinegar in a bowl. Spoon 1 to 2 tablespoons on top of each meatloaf. Place the skillet in the oven and bake for 20 to 25 minutes, or until the center of the meatloaves reach 165 degrees F. When finished, sprinkle with fresh parsley.
  6. While the meatloaves are in the oven, make your cauliflower mash. Cut the head of cauliflower into florets. Place it in a large pot or saucepan and cover it with water, just about an inch past the top of the cauliflower. Bring the mixture to a boil and cook until tender, about 10 minutes or so. Drain the cauliflower, reserving about 1/4 cup of the liquid.
  7. Add the cauliflower to a food processor and blend until pureed. Stream in the cooking liquid and the melted butter, along with a pinch of salt and pepper. By this time, the garlic cloves should be roasted. Squeeze them from the paper into the cauliflower puree. Puree again to combine. Taste and season with more salt and pepper if needed.
  8. Serve the meatloaves and cauliflower mash with a veggie of your choice! I love a green bean or Brussels sprout. Enjoy!

Mini turkey meatloaf in a skillet is the best weeknight dinner idea! Serve with roasted garlic cauliflower mash and your favorite green veggie on the side.

Who knew this would be my dream meal.

The post Mini Turkey Meatloaves with Roasted Garlic Cauliflower Mash. appeared first on How Sweet Eats.

My Favorite Turkey Taco Stuffed Peppers!

These turkey taco stuffed peppers are sponsored by Shady Brook Farms Turkey! Welcome to one of my forever go-to dinners! If you’ve been following along on instagram, you’ll know that turkey taco stuffed peppers have been one of my favorite healthier meals to make for the last year or so. I often make them once […]

The post My Favorite Turkey Taco Stuffed Peppers! appeared first on How Sweet Eats.

These turkey taco stuffed peppers are sponsored by Shady Brook Farms Turkey!

Welcome to one of my forever go-to dinners!

My favorite ground turkey taco stuffed peppers are the best weeknight meal! The turkey is flavorful and juicy. The peppers are deliciously roasted. Yum!

If you’ve been following along on instagram, you’ll know that turkey taco stuffed peppers have been one of my favorite healthier meals to make for the last year or so. I often make them once a week because we love them so much. They are by far my most instagramm-ed recipe and you guys are always asking for an actual written recipe! So here we are. 

bell peppers ready for roasting

This recipe is going to check all the boxes.

It’s ridiculously flavorful.

You can make it ahead of time!

It’s super satisfying.

And the leftovers are wonderful. 

Plus, it’s good for us and makes for a fabulous healthy meal.

ground turkey taco meat

With the start of the new year comes the search for new, exciting healthy recipes that don’t bore us to tears. I’m right there with you! So, I wanted to share one of mine, with lots of tips and tricks.

I’m super excited to be partnering with Shady Brook Farms to share a few turkey recipes with you this month! Ground turkey is a staple on our shopping list every single week and I have tons of delish ideas up my sleeve. I love their turkey for so many reasons – including that they come from independent family farms and are raised without growth-promoting hormones and antibiotics. 

And what I really love about their ground turkey is that they offer multiple lean points, including my personal favorite 93% lean. Over the last decade or so, I have found that this is KEY to enjoy ground turkey. At 93% lean, there is still enough fat for it to taste fantastic and seamlessly replace ground beef in most recipes. 

The Shady Brook Farms turkey tastes so, so good, is juicy and flavorful and can be used to replicate most of your favorite recipes that use ground meat. 

My favorite ground turkey taco stuffed peppers are the best weeknight meal! The turkey is flavorful and juicy. The peppers are deliciously roasted. Yum!

Now for the peppers?

Oooh they are a dream. 

When I say I make these once a week… they are a legit staple in my kitchen. Eddie loves them. The kids love them. I adore them. 

My favorite ground turkey taco stuffed peppers are the best weeknight meal! The turkey is flavorful and juicy. The peppers are deliciously roasted. Yum!

My secret to making these fabulous is to roast the peppers in the oven while you cook the turkey. This adds an extra element of flavor, sweetness and caramelization to the peppers that just doesn’t happen when you roast everything together. The flavors work overtime – you roast the peppers while you make the turkey, then everything comes together quickly!

I use my favorite homemade spice blend to make the ground turkey taco meat. You guys will love it and once you’ve made it, it’s super easy and you won’t  reach for a taco seasoning packet again. 

My favorite ground turkey taco stuffed peppers are the best weeknight meal! The turkey is flavorful and juicy. The peppers are deliciously roasted. Yum!

Unbelievably, I don’t NEED cheese on these. If you’d like to add a sprinkling of cheddar to the top, go for it. It does make them extra delicious. But I can honestly say this is one of the ONLY recipes I enjoy without cheese too. They are so flavorful that you really don’t need it! If anything, I like to sprinkle some cotija cheese on top. Or even crush a tortilla chip or two and sprinkle it over the peppers. 

It will come as a shock to exactly no one that what I do love on top is guac! Give me alllll the guac. Or, just a dollop on each pepper and we’re good to go! 

My favorite ground turkey taco stuffed peppers are the best weeknight meal! The turkey is flavorful and juicy. The peppers are deliciously roasted. Yum!

Turkey Taco Stuffed Peppers

Turkey Taco Stuffed Peppers

My favorite ground turkey taco stuffed peppers are the best weeknight meal! The turkey is flavorful and juicy. The peppers are deliciously roasted. Yum!

  • 4 bell peppers, (sliced in half lengthwise, seeds removed)
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon freshly cracked black pepper
  • ½ teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1 bell pepper, (diced)
  • 1 shallot, (diced)
  • 1 pound Shady Brook Farms 93% ground turkey
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly cracked pepper
  • ½ cup water
  • 1 teaspoon all-purpose flour
  • shredded sharp cheddar cheese, (freshly grated (optional if you wish))
  • guacamole for serving
  • taco sauce or salsa for drizzling
  • fresh cilantro for serving
  1. Preheat the oven to 400 degrees F. Brush the peppers (inside and outsides) with the olive oil and sprinkle with the salt, pepper and garlic powder. Place the peppers on a baking sheet and roast for 15 to 20 minutes.
  2. While the peppers are roasting, make the turkey taco meat. Heat a large skillet over medium heat and add the olive oil. Add the diced peppers, shallot and garlic with a pinch of salt. Cook, stirring often, until softened, about 5 minutes.
  3. Add in the ground turkey, breaking it apart with a wooden spoon. Season it with the cumin, paprika, chili powder, garlic powder, salt and pepper. Stir well, continuing to break apart the meat into small crumbles. Cook until the turkey has browned.
  4. Add the water and flour to a shaker bottle and shake for 30 seconds. Pour the mixture into the tacos, stirring well and cooking for another 5 to 6 minutes, until saucy.
  5. Remove the peppers from the oven. Fill the peppers with the turkey taco mixture.

My favorite ground turkey taco stuffed peppers are the best weeknight meal! The turkey is flavorful and juicy. The peppers are deliciously roasted. Yum!

Make me the happiest.

The post My Favorite Turkey Taco Stuffed Peppers! appeared first on How Sweet Eats.

Maple Sage Breakfast Sausage

Making breakfast an event on Sunday is one of my favorite things. I’d much rather make something from scratch at home (in my PJ’s) than go wait in line for 45 minutes at a brunch spot, only to be rushed through the meal. I’ve been working on this recipe for Maple Sage Breakfast Sausage for […]

The post Maple Sage Breakfast Sausage appeared first on Budget Bytes.

Making breakfast an event on Sunday is one of my favorite things. I’d much rather make something from scratch at home (in my PJ’s) than go wait in line for 45 minutes at a brunch spot, only to be rushed through the meal. I’ve been working on this recipe for Maple Sage Breakfast Sausage for the past couple of weeks and I’m delighted so say that it’s the perfect way to make your weekend breakfast a little extra special without having to put in a lot of extra work. It’s as easy as 1-2-3. Mix, shape, cook!

This recipe is super simple, super fast, and also reheats fabulously (hello, breakfast for dinner). So if you’re the type that likes to meal prep their breakfast, you’re going to love this Maple Sage Breakfast Sausage!

Two maple sage breakfast sausage patties on a plate with eggs and toast, and a glass of orange juice on the side.

Can I Use Pork instead of Turkey?

Yes! I used ground turkey for my Maple Sage Breakfast Sausage, but you can absolutely use ground pork. The ground turkey I used was 93% lean, 7% fat, so keep in mind that if you use a higher fat content pork your sausages may shrink more when cooked.

How to Prep Maple Sage Breakfast Sausage Ahead

If you want to prepare these breakfast sausages ahead, you have a few options. First, you can make the seasoned meat mixture the night before, either shaping them the night before or waiting until morning to shape and cook them. If shaping them the night before you can stack them between sheets of parchment or waxed paper for storage in the refrigerator.

If you’re meal prepping, simply fully cook the sausages as directed below, place them in meal prep containers, and refrigerate right away. To reheat you can either microwave, or reheat in a skillet.

Close up of four Maple Sage Breakfast Sausages in a cast iron skillet

How to Freeze Maple Sage Breakfast Sausage

You can also freeze the uncooked patties. Simply mix and shape the sausages, freeze them flat on a baking sheet lined with parchment, then once frozen transfer them to an air-tight freezer storage container, like a freezer bag. You can transfer to the refrigerator the night before to thaw, or thaw at room temperature for about 30 minutes before cooking (do not leave them at room temperature longer, or they can become a food safety hazard).

Do I have to use Maple Syrup?

While you don’t have to add maple syrup to these sausages, it does give them the most subtly delicious sweet maple flavor that I find absolutely to die for. It also helps caramelize the outsides of the sausages just a little. And you definitely want to use real maple syrup for this recipe, not “pancake syrup,” which is a cheaper maple syrup alternative (flavored and colored corn syrup).

Tablescape with two plates full of eggs, toast, and maple sage breakfast sausage, a cast iron skillet with sausage, and drinks

 

Maple Sage Breakfast Sausage

Maple Sage Breakfast Sausage is an easy way to make your weekend breakfast a little extra special, or to meal prep your breakfast protein for the week!

  • 19 oz. ground turkey ($3.49)
  • 1 tsp dried sage ($0.10)
  • 1/2 tsp dried thyme ($0.05)
  • 1/4 tsp garlic powder ($0.03)
  • 1/2 tsp smoked paprika ($0.05)
  • 1 Tbsp maple syrup ($0.30)
  • 1/2 tsp salt ($0.02)
  • freshly cracked pepper ($0.03)
  • 1 Tbsp cooking oil ($0.04)
  1. Add the ground turkey, sage, thyme, garlic powder, smoked paprika, maple syrup, salt, and some freshly cracked pepper to a bowl. Use your hands to mix the ingredients together until the ground turkey is evenly seasoned.

  2. Using a 1/4 cup measuring cup, portion and shape the ground meat mixture into patties. After measuring out 1/4 cup, make sure to flatten the patties until they are very thin, as they'll shrink inward and get thicker in the center as they cook. The shaped patties should be about 3-inches wide.

  3. To cook the Maple Sage Breakfast Sausage, add 1 Tbsp cooking oil to a skillet and heat over medium. Once hot, add the sausage patties (working in two batches if needed to prevent over crowding the skillet) and cook 3-5 minutes on each side, or until browned on the outside and cooked through. Serve hot.

Scroll down for the step by step photos!

Overhead of a cast iron skillet with five cooked Maple Sage Breakfast Sausage patties

Step by Step Photos

Ground turkey and seasoning

Add 19 oz. ground turkey, 1 tsp dried sage, 1/2 tsp dried thyme, 1/4 tsp garlic powder, 1/2 tsp smoked paprika, 1 Tbsp maple syrup, 1/2 tsp salt, and some freshly cracked pepper to a bowl. Use your hands to mix the ingredients together until the ground turkey is evenly seasoned.

shaped maple sage breakfast sausages on a cutting board

Use a 1/4 cup measuring cup to portion and shape the Maple Sage Breakfast Sausages. You’ll want to flatten the patties quite a bit, until they’re about 3-inches across, because they shrink inward and get a lot thicker as they cook.

Cooked Maple Sage Breakfast Sausage in a cast iron skillet

To cook the sausage, heat 1 Tbsp cooking oil in a large skillet over medium. Once hot, add your maple sage breakfast sausage patties, working in two batches if needed to prevent over crowding the skillet. Cook the sausage patties for 3-5 minutes on each side, or until they are well browned and cooked through.

A breakfast plate with eggs, toast, and maple sage breakfast sausage, next to a newspaper and glass of orange juice.

Serve immediately and enjoy!

The post Maple Sage Breakfast Sausage appeared first on Budget Bytes.

Herbed Turkey Burger

These easy, flavorful turkey burgers can be cooked on the grill or stovetop. Keep them juicy using turkey leg and thigh meat and a little olive oil. Season with fresh herbs from the garden and serve with a side of chips! Continue reading “H…

These easy, flavorful turkey burgers can be cooked on the grill or stovetop. Keep them juicy using turkey leg and thigh meat and a little olive oil. Season with fresh herbs from the garden and serve with a side of chips!

Continue reading "Herbed Turkey Burger" »