Everyone is busy on weeknights, right? We all need a few go to recipes to get dinner on the table quickly, and that the whole family will enjoy. For me chicken and shrimp are two proteins that 9 times out of 10 everyone will eat. It amazes me how quickly my 7 year old will eat shrimp, he can’t get enough! Shrimp has next to no calories, and is really good for you. So I know I am serving my family something that is good for them.
I love stir fry. It is one of my go-to meals, when I am not sure what else to make. You can use whatever veggies and meat you have, and the sauce is almost always made of staples I have in the fridge. Most of the time I use pork tenderloin or chicken breasts in my stir fries, because I always have those two in my freezer. But beef and shrimp are great, too. Or you could use tofu, or just lots of veggies for a vegetarian version. Quick, easy and versatile are what I need on busy weeknights.
This particular stir fry is one we have been making for years. This time I was lucky enough to have peas growing in my garden. We moved to this house in July and the garden was empty. But as the summer went on things started to grow. Tomatoes and peas showed up, and grew like crazy! I can’t wait until next year when I can plant all sorts of veggies. I have missed not having a real garden these last two years.
The original recipe for this stir fry called for red bell peppers. I don’t like bell peppers, so I always omit them. They would add great color and flavor to this dish; so if you like them, add them in! If you want to make it even better for you, serve it with brown rice instead of white rice. I just can’t get my family on board with the brown rice. My picky 7-year-old will pick around the veggies and eat the meat out of this. Someday I will get him to just eat it all…
I love Turkey Cutlets. They are super easy, fast, and affordable. And best of all, they don’t taste like Turkey. Those of you that don’t like Turkey will get what I am saying. The Turkey you get at Thanksgiving is Turkey to me. I am good with having that once a year, but after that, I am good. Turkey Cutlets though, don’t taste like that. The texture is way different, and I just like them.
In going through my freezer I found that I had 2 packs of Turkey Cutlets. Score! I have 2 stand bys that I make with turkey cutlets. One is you coat in seasoned flour, lightly brown in a tiny bit of oil, top with salsa and cheese. The other is this Lemon Turkey. Both good, but I wanted to do something different. I had one lonely tomato from my garden to use, so I got to thinking. Then I remembered I also had pesto in the freezer. I like to freeze it in ice cube trays. Once frozen pop them out of the tray, store in a bag, and you are good to go. So this is what I came up with. The name isn’t all that great, but I couldn’t come up with a better one!
Italian Turkey Cutlets
2 Turkey Cutlets
1 cube pesto (approx 1 Tbls)
1/4 cup diced tomato
1/4 cup Mozarella Cheese
Drizzle Olive Oil
Salt & Pepper
Heat skillet over medium heat. Drizzle with olive oil. Season both sides of turkey with salt and pepper. Once the pan is hot, brown one side of the turkey. Turn over and top with pesto, tomatoes and cheese. Cover the pan, leaving a slight opening. Cook until cheese is melted, and turkey is cooked through. Approx 5 minutes per side.
Enjoy with roasted potatoes and a salad for a yummy dinner!
I saw this recipe on That Skinny Chick can Bake awhile ago. I was immediately sold! I had tomatoes and rosemary in my garden, and this was the perfect thing to use them in. Well, I couldn’t wait for my tomatoes – they just aren’t turning red! So I used canned tomatoes, and it awesome! As I told you the other day, I am cleaning my kitchen. That doesn’t just include getting rid of magazines and glasses that that were my parents, and haven’t been used in 10 years. That means my freezer and pantry as well. So I had tomatoes that had been in the pantry forever, I have box upon box of pasta, and I had heavy cream from making this ice cream, that needed to get used. So I was set!
I wanted to lighten the recipe up just a tad – so I used turkey sausage, and cut back on the cream and cheese. If you can’t find Italian Turkey Sausage you can use just plain turkey sausage and add Italian seasoning while cooking. I was out of onion, so I didn’t use that part. I will leave it in the recipe though, because normally I would have put it in!
My 6 year old absolutely LOVED this! He was skeptical at first, took his first bite….immediately I heard “mmmm”! I just started laughing, and he didn’t get it. He had no idea he vocally told me he liked it. He told me he wanted me to dare him to eat leftovers the next day (he hates leftovers), but this he ate. So thanks Liz for a great recipe!
Creamy Penne with Sausage
From That Skinny Chick Can Bake
1 small onion, diced
Drizzle Olive Oil
4 Links Italian Turkey Sausage, casings removed
1 Tbls fresh rosemary
2 bay leaves
1 tsp crushed red pepper flakes
1 can Diced Italian Tomatoes
1 pound Penne
1/2 cup heavy cream
1/4 cup Parmesan Cheese
Cook Pasta according to the package directions.
Saute the onion in the olive oil until soft. Add the sausage. Brown for a few minutes. Add rosemary, bay leaves, and crushed red pepper. Add the tomatoes. Cook until bubbly and hot.
Add the cooked pasta, cream and cheese to the tomatoes. Toss until well combined. Serve with additional cheese if desired.