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Category Archives: Poultry
Spaghetti is one of those dishes that I don’t make to often. If I cook spaghetti once a year I consider that a lot. I do really enjoy it though, especially the leftovers. There is something about Italian food, it seems to get better with age.
As a self proclaimed crockpot lover. I haven’t been using mine nearly enough recently. I love the convenience of the crockpot some days and I really need to get back into using it more.
Remember what I said yesterday and look for the lean ground turkey or ground turkey breast. Serve this spaghetti up with a side of easy garlic bread and a salad for a pretty simple dinner.
Coming up next week I will have a recipe to use up any extra sauce. I love making more than one dish out of something.
Crockpot Turkey Spaghetti Sauce
Serves: a lot
- 1 teaspoon olive oil
- 1 large sweet onion, chopped
- 3 cloves garlic, minced
- 20 oz ground turkey
- ½ teaspoon garlic powder
- 2 cans (14.5oz) diced tomatoes
- 2 cans (15oz) tomato sauce
- 1 can (6oz) tomato paste
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- 1 tablespoon sugar
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon crushed red pepper flakes
- In a large skillet over medium high heat add olive oil. Once heated add onion and garlic, cook 5-7 minutes until beginning to soften. Add ground turkey and garlic powder. Cook an additional 10-12 minutes. Crumbling turkey and cooking until no longer pink.
- In a slow cooker combine diced tomatoes, tomato sauce, tomato paste, basil, oregano, sugar, salt, pepper, and crushed red pepper flakes. Add turkey mixture once done and stir to combine.
- Set on low and allow to simmer 6-8 hours. Salt to taste.
Did you know that regular ground turkey doesn’t really have any less fat than lean ground beef? If you switch to turkey thinking it is healthier without buying the lean ground turkey or ground turkey breast you really aren’t saving any calories. If cholesterol is an issue ground turkey has less, but in order to make leaner choices you need to seek out lean ground turkey.
When I’m cooking something that requires ground beef I almost always use lean ground turkey. These Mexican pizzas can be prepared using either, it is up to your preference. As you know we are trying to reduce our meat intake. Mexican foods are a great way to cut back on meat, because a lot of times, like I have done here you can add in beans for extra bulk.
- 8 (6”) tortillas
- 2 cups cooked black beans
- 1 lb ground turkey (or beef)
- 1 package taco seasoning (or homemade mix)
- 1 (4oz) can diced green chiles, drained
- 2 cups shredded Cheddar cheese
- Sour cream
- Tomatoes, chopped or salsa
- Avocado or guacamole
- Preheat oven to 350 degrees.
- Bake tortillas for 10-15 minutes until crispy.
- Brown the ground turkey and following directions on taco seasoning packet prepare the meat. Mix in green chiles once cooked.
- Heat black beans and mash them to create faux refried beans.
- On four of the tortillas spread ½ cup of black beans, ½ cup of the turkey, and ¼ cup of cheese. Top with a plain tortilla and sprinkle an additional ¼ cup of cheese on top.
- Bake 10-15 minutes until cheese is melted. Top with your choice of garnish sour cream, tomatoes, avocado, etc
I love sandwiches, but I refuse to eat a cold sandwich. All sandwiches that go into my mouth must contain something hot. There is something about slapping a few meats and cheese between two slices of bread that just does not appeal to me, but throw it on a panini press and I can guarantee I will eat it.
I remember our chef in college making turkey reubens often. I dreaded reuben day, because I swore I did not like them, always sticking to the salad bar. But one day not to long ago my husband and I were at a small restaurant with a limited menu. None of the sandwiches really stood out, until I saw the turkey reuben. I remembered back to my college days, but decided to give it a shot. That sandwich turned out to be delicious. I was hooked.
Since then I order turkey reubens everywhere I can, even when they aren’t on the menu. Not until recently had I made one at home. I enjoy being able to add as much cheese and thousand island dressing as I want. The more the merrier, right?
- Marbled rye bread
- 4 slices swiss cheese
- 1 lb sliced turkey lunchmeat *
- Thousand Island dressing
- 1 cup Sauerkraut, squeezed in a paper towel to remove excess liquid
- Heat a large flat skillet to medium.
- Assemble sandwiches by spreading thousand island dressing on both the top and bottom slice of bread, ¼ lb of turkey, slice of swiss cheese, and ¼ cup sauerkraut on each sandwich.
- Butter the top and bottom of sandwich and place on skillet. Once golden about 5 minutes flip and cook on other side about 5 minutes
I love Thai food, but we often forget about it. When we do remember we usually get take out from a little place down the street. The last time I placed an order I got Thai basil chicken, medium hot for myself, and red curry chicken, Thai hot for my husband. I sent him on his merry way to grab the food without telling him what I ordered. He came home and informed me that our bill was $35…. umm, what? We even had a coupon. Apparently the guy on the other end of the phone heard red curry chicken and Pad Thai hot. So guess who got Pad Thai for lunch for the next few days. I guess in the future I need to have them repeat back the order to make sure I’m not getting any surprises.
This chicken was my first experience (that I can recall) making Thai food at home. I made this a few weeks after our takeout experience with the restaurant’s red curry still fresh in my mind. I have to say I might have enjoyed this better. With the little mix up the red curry we ordered ended up being mild rather than Thai hot, which might lead to why I liked the homemade version better. This homemade red curry chicken was hot! We love spicy foods so our palates were happy.
The key to this recipe is the curry paste, use a good quality curry paste. Ask around at the local market to find the best brand if you are unfamiliar. I found the original recipe at Tartine and Apron Strings she makes her own red curry, which if you are worried about the heat from a premade one would be a great way to lessen it a tad, but for ease I went with a premade one.
Thai Red Curry Chicken
- 4 oz can red curry paste
- 1 (15oz) can coconut milk
- 1 pound chicken breast, cut crosswise into ¼ inch slices
- Small strips of peel from 1 lime
- 1 red bell pepper, julienned
- 3 tablespoons brown sugar
- 2 tablespoons fish sauce
- 1 cup basil
- Cilantro, for garnish
- Combine the coconut milk and curry paste in a 3 qt saucepan over medium heat. Bring to a slow boil for 1 minute. Add chicken and increase heat to medium high. Cook for 2-3 minutes, stirring often.
- Add lime peel and lower heat to medium. Add red bell pepper and cook for 2 minutes, stirring occasionally.
- Add the fish sauce and sugar, stir to combine. Cover and simmer 3-4 minutes.
- Turn off heat and stir in basil. Allow to sit for 2-3 minutes.
- Garnish with fresh cilantro and serve over jasmine rice.
If you follow along on Facebook you will know that last week we had a no shopping week. I ended up cheating and heading out to a closing grocery store to pick up some sale staples, but for the most part I think we did a pretty good job. Other than my cheat I only headed out to grab a few produce items.
This sandwich was one of our meals for no shopping week. I picked up an avocado and tomato and the rest of it was already in the freezer.
Grilled chicken sandwiches can be made with lots of different toppings and therefor can make for some great cooking with what you have meals. We are big fans of ranch dressing in this house, almost no sandwich is complete without it.
Grilled chicken is also a crowd pleaser which makes it great to serve for the Superbowl. So heat up your grill and slice up some avocados before the big game and you will have some happy football fans in the house.
Ranch Grilled Chicken Sandwich
- 4 sandwich buns (we like ciabatta)
- 2 large boneless chicken breasts
- Salt and pepper
- Shredded cheese (we like pepperjack)
- 1 avocado, sliced
- Handful of spinach
- 1 tomato, sliced
- Ranch dressing
- Preheat grill to medium high heat
- Pound each chicken breast to uniform thickness and slice in half to yield two pieces of chicken that each fit on a bun. Season with salt and pepper.
- Grill 5 minutes per side, until internal temperature is 165 degrees. Grill buns if desired. Add shredded cheese to chicken and let melt before removing from grill.
- Spread a thin layer of ranch dressing on the top of each bun.
- Place chicken breasts on bun, top with avocado, tomato, and spinach.