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Turkey Boats

spicy turkey potato boat

Here is an exciting recipe from Rice Krispie Canada that can be used as an appetizer, healthy snack or small meal. It’s also a great way to use leftover turkey – just cut into small pieces instead of using ground turkey.


Spicy Turkey Potato Boats Recipe

Ingredients

4 large baking potatoes scrubbed and baked
1 lb ground turkey
1 cup chopped onion
2 cloves garlic minced
28 oz diced tomatoes
2 cups Rice Krispies cereal
1/2 tsp salt
2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp hot pepper flakes (optional)
1 cup finely shredded carrots
1 cup shredded Cheddar cheese

Directions
  1. Cut cooled potatoes lengthwise; scoop out potato to within 5 mm (1/4-inch) of skin. (Reserve potato for another use.) Place skins on baking sheet coated with cooking spray.
  2. In a saucepan cook turkey, onion and garlic over medium heat, stirring occasionally, until turkey is no longer pink.
  3. Stir in tomatoes, cereal and seasonings. Cover and simmer over low heat 15 minutes, stirring occasionally.
  4. Remove from heat; stir in carrots.
  5. Spoon turkey mixture into potato skins. Sprinkle with cheese.
  6. Bake at 190°C (375°F) about 15 minutes or until cheese melts and potatoes are hot.

Potato, Bacon and Corn Chowder

Jenny Harper columnThe chilly nights of winter call for foods that warm the body and the soul. And that’s the very definition of comfort food. Here are some of my favorite ways to bring some comfort to the table and smiles to the faces of those around it:

  • A make-ahead casserole – I like to put together a hearty one-dish meal that makes enough for leftovers on another night
  • Homemade hot cocoa mix – Keeping a container of homemade mix ready lets me make a cozy cup of cocoa to warm things up after school or any time at all
  • Quick loaves – Waking up to the smell of baking lemon bread, banana bread or pumpkin bread makes the day better already
  • Soups and chowders – I like to make a big batch so there’s some for supper and plenty left over to send some to school for a good, hot lunch

potato bacon and corn chowderIn this All-Star Potato, Bacon and Corn Chowder, potato flakes bring familiar flavor and act as a thickener. Sunny yellow corn and crispy bacon really brighten up the taste, and evaporated milk makes it extra creamy and super comforting.

Ingredients

2 cans (14 fluid ounces each) reduced-sodium chicken broth
2 cans (12 fluid ounces each Nestlé Carnation Evaporated Milk
2 cups instant mashed potato flakes
1 can (15 1/4 ounces) no-salt added whole-kernel corn, drained
8 slices bacon, cooked and crumbled
2 teaspoons onion powder
1/4 teaspoon ground black pepper
Shredded cheddar cheese, sliced green onions, additional cooked and/or crumbled bacon (optional)

Preparation
  1. COMBINE broth and evaporated milk in large saucepan.
  2. Bring mixture just to a boil over medium-high heat; reduce heat to low. Add potato flakes, corn, bacon, onion powder and pepper.
  3. Cook, stirring frequently, for 5 to 8 minutes until creamy and slightly thick.
  4. Top each serving with cheddar cheese, green onions and/or bacon

Source:
Nestlé via Family Features


May you always find your meals comforting and keep you warm my friend.

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