From Scratch Turkey Taco Soup

This soup is perfect for those chilly spring days when you want a fun and festive meal. The weather may not be warm enough to grill fajitas, but you can serve up a pitcher of margaritas and invite your friends over for a bowl of my From Scratch Turkey Taco Soup. Don’t let the “from scratch” or long ingredient list make you think this recipe is hard to make. It’s super simple, but instead of using a ranch seasoning packet, you create the flavor with ingredients you most likely already have in your pantry. Turkey and black beans are great lean protein choices for this dish and no-salt added tomatoes and frozen corn make this a low-sodium, heart healthy dish. If you have farm-fresh canned tomatoes or tomato juice on hand, this is a great use for those gems!

Ingredients:
1 tablespoon olive oil
1 large onion, diced
2 cloves garlic, minced
1 pound ground turkey
1 bell pepper, seeded and diced
2 medium jalapeños, seeded and finely diced
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon smoked paprika
½ teaspoon salt
½ teaspoon ground black pepper
2 (14.5 ounce) cans no salt added diced tomatoes
2 cups frozen corn
1 (14.5 ounce) can no salt added black beans, rinsed and drained
4 cups of tomato juice
3 cups water
shredded cheddar cheese, for serving
light sour cream, for serving
scallions, sliced for serving

Directions:

  1. Heat oil in a large stock pot over medium-high heat. Add onion and sauté until translucent. Add garlic and cook another minute until fragrant.
  2. Add turkey and cook, breaking up with a spatula. Add bell pepper and jalapeños and sauté for a couple of minutes. Add chili powder, cumin, oregano, smoked paprika, salt and pepper and continue cooking for another minute.
  3. Stir in tomatoes, corn, beans, tomato juice and water and bring to a boil. Reduce heat to low and simmer for 20 minutes.
  4. Serve with cheese, sour cream and scallions as toppings.

Servings: 6

Open-Faced Turkey Burgers

There is something about eating a burger with a knife and a fork that makes it seem more classy than something you would order at a burger dive. And who can resist the freshly made bread these turkey burgers sit on. This recipe will elevate your next backyard cookout.

The secret to creating open-faced burgers is topping them with delicious ingredients. And you don’t have to worry about cramming all those ingredients under another slice of bread. Get creative and try piling on your favorite seasonal vegetables, like grilled zucchini and asparagus.

Ingredients:
1 tablespoons olive oil
1 tablespoon butter
2 large onions, peeled and thinly sliced
1 teaspoon sugar
3 tablespoons mayonnaise
2 teaspoons balsamic vinegar
1 pound ground turkey
½ teaspoon salt
½ teaspoon ground black pepper
4 slices fresh bread, preferably homemade or from a local bakery
4 slices smoked gouda cheese
2 cups arugula, tightly packed

Directions:
1. In a large skillet, heat olive oil and butter over medium-low heat. Once butter has melted, add onion slices and sprinkle with sugar. Stirring occasionally, let the onions cook about 20 to 25 minutes, until caramelized and golden brown.
2. In a small bowl, mix mayonnaise and balsamic vinegar and set aside.
3. Form turkey into patties and season with salt and pepper. Prepare grill to medium-high heat. Grill burgers until turkey is cooked through, about 5 minutes per side. During the last three minutes of cooking, top each burger with a slice of cheese and allow to melt while burgers continue cooking.
4. Grill bread slices for about a minute per side, until light brown grill marks appear. Spread each slice with balsamic mayonnaise. Top with turkey burgers and equal amounts of caramelized onion and arugula.

Servings: 4 ~ Serving size: 1 burger