After this nice workout, I was so inspired by my dinner plans. Last night was the last night to peer in my freezer and refrigerator and create from minimal items into a delicious meal! I had the following ingredients: ground turkey, cherry tomatoes, jasmine rice, and cauliflower. It was somewhat difficult making the best dish for the turkey, because, according to different sources, has a tendency of drying up and making for a bland dish. My goal was to create something that not only had my hubby asking for more, but a future recipe for further use. I am wondering if I should start a hubby-o-meter, letting all know out there how much your husbands would like the OTHER white meat, thoughts?
The results: A most tender, flavorful and moist meat dish. I received a big smile from my hubby and a request for me to make it again in the future. Always good news, eh? So here goes three different recipes created by myself all cooked within an hour. We were starving after raking leaves for long, so dinner had to come soon!
Croquettes are traditionally deep-fried and breaded on the outside, but my version is a healthier one. It has more of a Mediterranean flair to it. It is cooked in olive oil, and the breading is in the meat mixture. Even though I will give the order by entree, please start with the veggie, rice and then meat, so that everything will be ready at the same time.
Turkey Croquettes
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makes 12 croquettes
2 Tbsp olive oil
1 pound ground turkey
1/2 cup Panko bread crumbs
3 garlic cloves, minced
2 Tbsp dried parsley
1 tsp garlic powder
2 tsp cumin
1 tsp paprika
1 Tbsp dried onions
2 tsp Italian seasoning
1 1/2 tsp salt
1 tsp ground pepper
Heat olive oil in frying pan on medium heat.
Mix all ingredients together and use 1/4 cup of the meat to form a type of meatball but more like a cylinder. Add meat to pan and cook for 8 to 10 minutes. You do not want the meat to dry out, so cover the pan. It should brown on each side. Keep warm in a covered dish until ready to eat.
Roasted Cauliflower
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serves 4
1 whole cauliflower, cut in small florets
2 Tbsp olive oil
2 tsp paprika
1 tsp crushed red pepper
1 tsp garlic powder
1 tsp salt
1/4 cup Parmesan cheese
Preheat oven to 425F. Cover baking sheet with parchment paper for easy cleaning and cooking.
Wash cauliflower and cut into small florets. Place in a bowl and add the rest of the ingredients and toss until well coated.
Position oven rack to the next to top rack. Place cauliflower on baking sheet and bake for 15 minutes. Remove from pan and rotate the cauliflower and add Parmesan to veggies. Place back in the oven and continue roasting for 10 more minutes. This tastes better when hot so make sure it is the last thing cooking.
I make extra rice because I like leftovers for another meal during the week.
Cherry Tomato-Infused Jasmine Rice
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serves 4
2 cups jasmine rice
3 cups water
1 Tbsp coconut oil
1 pint cherry tomatoes, sliced in half
1 Tbsp parsley
1 tsp salt
In a medium pot, heat coconut oil. Place cherry tomatoes and fry for 5 minutes on medium heat. Add rice and fold tomatoes. Add water and salt and bring to a boil. Lower heat and cover rice and cook for 15-20 minutes.
