*I'll be posting recipes on the Facebook page and on this blog.
Turkey Spaghetti (recipe)
Another Hit with the whole family! My hubby claims this is his favorite dish besides my chili!
- 1lb Of Lean Ground Turkey (93/7)
- 1 Can of All Natural of Organic Spaghetti Sauce (Such as Muri Glen or Hunts Garlic & Herb)
- 1 Can of All Natural Diced or Stewed Tomatoes
- 1/2 A box of Whole Wheat Spaghetti Noodles ( I use Wal- Mart Great Value Brand)
- Various Spices To Taste (Oregano, Parsley, Garlic Powder, Basil)
1.) Break Spaghetti noodles in half and put in a large pot filled half way with water (roughly 6 cups). Cook on medium-High until boiling.
2.) While noodles are boiling, brown ground turkey in a separate pan until meat is cooked all the way through with no pink showing. Turkey will have a grayish- brown color. (Tip: I like to sprinkle in a little oregano in my meat while cooking it)
3.) When noodles are cooked and soft, drain all water out of the pan, pouring the noodles in a strainer, then pour noodles back in the pot.
4.) Combine Turkey, spaghetti sauce, tomatoes, and Italian spices with the noodles in the pot. Mix together until blended.
5.) Let simmer about 20-30 minutes. Cool, then serve!
Serves Approximately 10
Serving Size: Approximately 1 1/2 cups
*Nutritional facts may vary depending upon different brands.
These are definitely going to be a family favorite! The actually almost taste EXACTLY like CFA (without all the extra junk, carbs, sugar, etc.). You can also make these nuggets by chopping the tenderloins. I adapted this recipe from this site:
-6 Boneless Chicken Tenderloins
-1/4 cup dill pickle juice
-1 egg, mixed
-2 tbsp organic whole milk
-1/4 cup coconut flour
-1/2 tbsp cumin
-1 tsp each salt and black pepper
-1/2 tsp garlic powder
-1 dash ground cayenne pepper
-1/2 coconut oil for frying
Place the chicken in a storage container and add the pickle juice; marinate in the fridge for an 30 minutes to an hour.
After time, open the container and pour out any excess pickle juice. It doesn't have to be perfectly drained, just not totally juicy. Add the egg (mix it first) and the milk, and mix together, then let sit for five minutes. (I prepped my dry ingredients during this time). Again, open the container and pour out the excess liquid, if there is any. Texture is important at this point – the pieces should be wet but not swimming in a soup of pickle/egg/creamy goodness.
Prep your dry ingredients by stirring them all together.
Add the dry ingredients and mix them together in the container, by a combination of shaking, rubbing, and pleading. It’ll take a few minutes, so this is a good time to warm up your skillet of oil on medium heat.
Fry your chicken pieces, flipping every few minutes, until nice and golden brown. It should take about six to eight minutes per batch. Don’t overcrowd the skillet. Drain the chicken pieces on paper towels and keep them warm in the oven at 170 degrees.
Serve and enjoy!
Serving Size: 2 tenders