Mini Cheddar-BBQ Turkey Meatloaf Cups

I never said happy 4th of July the other week! I hope everyone enjoyed theirs! I enjoyed my 3 day weekend from work which was full of family barbecues. I spent Friday afternoon at a barbecue at my dad’s house, and my husband got to meet two of my stepbrothers for the first time! On the 4th of July, we relaxed and cleaned in the morning and then went to a small barbecue at my mom’s, then sat on the street to watch the fireworks – a bit frightening, but just as good as any professional firework show! ;);)


These cheddar-BBQ turkey meatloaf cups from Aggie’s Kitchen are pretty “all-American” too! 😉 I never really grew up with meatloaf as a dinner staple in my household, but I must say there is something even better when they are in little individual cups! Maybe they are just more fun to eat, who knows? Anyway, this really is a tasty twist on plain ol’ meatloaf.


One note is that the original blogger said this makes 12 cups. As you can see, mine only made 8, and mine were not quite full. The cup-size on my tins may be larger, or…well, who knows.

Let me know what you think!


Mini Cheddar-BBQ Turkey Meatloaf Cups

serves 4-6

-1lb lean ground turkey
-2tsp steak seasoning
-2tsp Worcerstershire sauce
-1/2 small onion, grated
-1 egg
-1/2cu panko
-15oz can petite diced tomatoes, drained well (I used a little tomato sauce/paste instead)
-3oz cheddar cheese, shredded
-2tbsp honey
-1/2cu barbecue sauce
-1tsp mustard

-Preheat oven to 375.
-Add all the ingredients for the meatloaf mixture (minus honey, sauce, and mustard) into a large bowl and gently mix with your hands. Spray a 12-cup muffin pan with non stick spray then add meatloaf mixture evenly among the cups.
-Combine the honey, barbecue sauce and mustard in a small bowl, then spoon or brush it evenly over the meatloaf muffins.
-Bake for 20-25 minutes until you see the muffins bubbling and start to slightly separate from sides of muffin pan. Turn broiler on for 2-4 minutes to get the tops nicely browned.


Turkey Burgers

I made these amazing looking turkey burgers several weeks ago, but I have no idea what recipe I used!! /=/

Maybe I didn’t even use a recipe. Maybe I just threw them together, which is entirely possibly. In any case, I still wanted to document them, cuz they were delicious.

Grilling turkey burgers in the summer is an amazing and lightened up way of having burgers and quite honestly, the difference between beef and turkey, when prepared and cooked right, is very miniscule.

As you can see, we also love to grill asparagus. So, so delicious.

What are your favourite items to throw on the grill?

IMG_20150516_194710_741 IMG_20150516_194716_352 IMG_20150516_194718_567


Turkey Scaloppine

In completely un-food-related news, I am finally on season 5 of Glee! I had watched pretty much all of the other seasons, until now. The first episode in, it just FEELS different. I am sure it is related to the unfortunate passing of actor Cory Montieth, but it just feels…off. I am cringing, too, waiting for them to mention something about Finn’s character, but so far there has been radio silence.

Back to food-related topics, I made this turkey scaloppine parmesan recipe from and it is a Weight Watchers recipe! I googled what “scaloppine” and basically it’s Italian (duh) and refers to a thin cut of meat, usually veal, dredged and cooked with red or wine sauce. Well…there ya go. It was handy that I had some turkey breasts on hand, since they had been on sale at the grocery store. I have never cooked turkey breasts before but it was quite similar to cooking chicken. They were so thick that I cut them in half. Everything else is pretty self-explanatory. It was yummy!


Turkey Scaloppine Parmesan

serves 2

-2 turkey cutlets
-1.5cu fat free marinara sauce
-2 slices fat free mozzarella cheese
-1⁄4cu grated parmesan cheese

-Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the cutlets and cook until browned, a few minutes per side, then transfer to a plate.
-Add the marinara sauce to the skillet and bring to a simmer, then add the cutlets and turn to coat with the sauce. Top each cutlet with 1 slice of the mozzarella and a spoonful of the sauce. Sprinkle with the Parmesan.
-Reduce the heat and simmer, covered, until the cheese melts and the cutlets are cooked through, about 2 minutes.

Turkey Sloppy Joes

TGIF!!  Can I get an amen??  I feel like every post on a Friday has the same first two sentences.  I have a fun weekend planned, so I am particularly excited.  I am having a Girls Night with two of my closest friends tonight, visiting a bazaar tomorrow with my mom and mother-in-law, and either visiting with family or friends on Sunday.  Lots going on and lots to do!

It also seems that every time I post a new sloppy joes recipe, I feel the need to reiterate that I NEVER HAD THEM as a kid.  I don’t know where, when, or why my love of them sparked, but it happened within the past couple of years and now I make them constantly (a different recipe each time, of course).  Today’s recipe is for turkey sloppy joes from Dixie Crystals.  Maybe I am just honing in on my kid-friendly dishes early on in life.  Like, pre-kid life. 😉

In any case, none of my sloppy joe recipes have ever been duds, this one included!  This one includes carrots, also, therefore is a great way to sneak in vegetables (especially if you are making it for children).  The recipe also called for diced bell pepper, which I love, but my husband does not, so I decided not to sneak it in (and saved a couple of bucks too, since I didn’t buy a pepper). This dish is also great for one of those “quick weeknight suppers” – and it’s even quicker if you chop the vegetables ahead of time and refrigerate until it’s time to use!

Turkey Sloppy Joes

serves 6-8

-1cu ketchup
-8oz tomato sauce
-2tbsp worcestershire sauce
-1tbsp dijon mustard
-2tsp chili powder
-1tsp crushed red pepper flakes (if you can’t handle spice at all, even this teeny amount might make it too spicy)
-1tbsp brown sugar
-1tsp salt
-1tsp ground black pepper
-1tbsp olive oil
-2 garlic cloves, minced
-1 medium yellow onion, chopped
-1 small orange or yellow bell pepper, chopped
-1/2cu julienned carrots
-1lb lean ground turkey (usually turkey comes in 1.3lb packages, which I find actually works better)
-whole wheat buns

-In a small bowl, whisk together ketchup, tomato sauce, sugar, worcestershire sauce, dijon mustard, chili powder, red pepper flakes, salt, and pepper; then set aside.
-Heat olive oil in a large skillet over medium/med-high heat. Add the garlic and sauté until fragrant, about 30 seconds. Then add onion, bell pepper and carrots and cook, stirring as needed, for about 5 minutes.
-Add turkey and cook until browned through, breaking it up with a spatula as it cooks. Then add the ketchup mixture, stirring to evenly coat turkey and vegetables.
-Let everything simmer for 10 minutes more, or until thickened. Divide turkey mixture evenly among buns and serve immediately.

Mexican Spiced Turkey Burgers

My husband and I had a busy and fun weekend!  I was excited to try out several new recipes this weekend, and I love enjoying company and cooking for others, as well.  On Saturday, I made Mexican Spiced Turkey Burgers from I Don’t Go To The Gym’s Blog.  We had a couple over from our old church, and their 3 kids (only the adults ate the burgers – the kids had hot dogs).  It was the husband’s first time EVER eating a turkey burger.  I am just flabergasted when I hear things like that, because it is so normal to me!  But then I remember, I didn’t eat turkey burgers as a kid or while growing up – probably once I really started cooking is when I started eating turkey burgers.  My husband also didn’t eat them before I came into his life! 😉

Our friends’ kids also don’t spend a lot of time around pets, and it was just adorable to see them so enamored with the cat and lizard, and even afraid of our sweet little dog!  It was cute to see them warm up to him, petting him, then proudly telling their parents that they were able to.  At first I was worried that we wouldn’t have enough to keep the kids busy, but with having 6 pets and a little play area outside, it turned out to be great for the 2, 4, and 6 year olds!

Going back to these Mexican turkey burgers…I have had this recipe saved for about a year now, just kind of waiting to make it.  It involves SO MUCH STUFF.  Nothing really expensive or out of the ordinary, but it’s definitely a trashed up or fancied up burger.  I even had to text my friend ahead of time to make sure she was ok with it, or if they prefer “normal” burgers.  As many people know, I RARELY make a normal burger. 😉

There are some changes I would recommend from the original recipe – the original recipe says to use one pound of ground turkey to make 6 patties…um…how is that even possible?  Sometimes it can be difficult enough to make 4 patties out of one pound of meat!  I ended up using 1.25lbs (it was on sale for cheaper than the 1lb package!) and made 5 burgers.  Also, there is SO MUCH additional stuff in these burgers, that I actually had to cut it down a bit, because there would be literally almost no burger and all filling (which I suppose may have been their point, but it’s kind of hard to grill filling with minimal burger).  As it was, we had to grill these on foil (make sure to spray your foil!), so that they wouldn’t fall apart between the grates.  Also, I omitted the jalapeno (but kept the bell pepper – and my husband didn’t mind! Score!).  I also only used half a red onion, to save for a yummy watermelon salsa I also made (check the blog soon for that recipe), and only used half of the red bell pepper because, again, there was just so much filling.

Despite all the filling and despite all the changes – these were YUMMY burgers.  I mean it.  So filling, so flavourful, dripping with flavours.  My friend (the wife) said that she loved the “pockets” of cheese in the burger, and the husband said that he really liked it too!  Sure, he might have just said that to be polite, but he ate the whole thing, which I think says something. 😉

For the recipe below, I am going to post using my alterations, from what I can remember, but if you’d like to compare and contrast, definitely check out the original recipe – feel free to make it your own!

Bonus: we used fresh cilantro from our garden! Yay!

Mexican Spiced Turkey Burgers

serves 4

-1lb lean ground turkey
-1/2 or 1 chopped red bell pepper
-1/2 or 1 chopped small red onion
-1/2 cup frozen corn
-1tbsp olive oil
-1-2tbsp cumin
-1-2tbsp chili powder
-4 garlic cloves, minced
-1 handful cilantro, chopped
-1 lime
-1 egg white
-1/4cu panko (I used a little more)
-4tbsp Mexican cheese blend

-Add one tbsp olive oil to saute pan over medium heat, then add red pepper, onion, garlic, frozen corn, 1 tbsp cumin, and 1 tbsp chili powder to saute pan. Saute until golden brown. Add juice from one lime and mix to combine flavors.
-In a mixing bowl combine lean ground turkey with the veggie mixture. Add remaining cumin and chili powder (if you want to – 1tbsp of each was actually pretty decent). Mix in chopped cilantro, panko, and egg white.
-Form patties, stuffing some cheese into the center, and then fold the meat around.
-Either grill or use saute pan with non-stick olive oil spray. Cook on medium high heat for 5-7 minutes each side
-Top with condiments of your choice, on the buns, and serve.

Mexican Baked Ziti

Hello, Monday.  It is kind of sad how Monday has such a bad reputation.  But I don’t really have the time or energy to go off into a separate topic today so I’ll stick with cooking for today.

A few weeks ago I made what I call Mexican baked ziti from Healthy Snack Recipes blog (the ingredients and instructions for this specific recipe are listed partway down the page where it says “Must Try!”  It’s basically baked beef ziti with a slight Mexican flair.

Bottom line: It was easy.  It was inexpensive.  It was tasty.  It provided leftovers.  Is there really more to say on the subject? 😉

Mexican Baked Ziti

serves about 6

-3/4 or 1 package of ziti noodles (I used penne)
-1lb lean ground beef (easy to substitute turkey)
-1 pkg taco seasoning (or make your own)
-1cu water
-1/2 pkg cream cheese (I used about 1/4 cuz it’s what I had leftover from a previous recipe)
-1.5cu shredded cheese (I used a Mexican blend)

-Preheat oven to 350 F.
-Cook pasta according to package instructions.
-Meanwhile, brown ground beef and drain, then mix taco seasoning & 1 cup water in it for about 5 minutes
-Add cream cheese to beef mixture, stir until melted, and remove from heat.
-Put pasta in casserole dish, sprinkle 1 cup of cheese over, add beef mixture, then top with the rest of the cheese.
-Bake, uncovered, for about 30 minutes (or until cheese is nicely melted).

Juicy Turkey Burgers

I have heard my fair share of complaints about turkey burgers (and ground turkey in general), how it’s dry, crumbly, no flavour, so on and so forth.  Well, I rarely have that issue, and I cook with turkey all. the. time.  Moreover, I find the least percentage of fat that I can (which traditionally sucks out even more flavour and moisture). 

The key, really, is what you put into it and what you do with it.  And we all know I don’t make plain burgers.  Like…who does that?  😉

I have made many delicious turkey burgers in my day, but this recipe by Reel Flavor really takes the cake.  Um…mayo?  IN THE BURGER??  Yes!  Unhealthy, sure, but the 99% fat free turkey meat makes up for that, right?  This was really one of the moistest, juciest burgers I have had in a very long time.  I even re-heated the leftover one the next day, and it was still amazing!

For the grilled green beans (I used the side burner attached to our grill, plus our grill basket!), I mixed them with a bit of olive oil and some random spices from my pantry.  Delicious!

Juicy Turkey Burgers

serves 4

For the burgers
-1lb lean ground turkey
-2tbsp mayo
-1tbsp dijon mustard
-4 green onions, chopped
-1.5tbsp corn flake crubs or breadcrumbs
-2 cloves pressed garlic
-1tbsp fresh parsley, finely chopped
Lemon-Dijon Sauce
-1cu plain Greek yogurt
-1tbsp dijon mustard
-splash of lemon juice
(I didn’t make this sauce – totally forgot to!)
-garnish of your choice
-whole wheat hamburger buns

-To start, heat your grill on medium-high/high (this can obviously be prepared in the oven or on the stove too).
-Mix together ground turkey with the other turkey ingredients, making sure they are well incorporated, then form into 4 patties.
-Grill for about 5-6 minutes per side, or until done.

Other turkey burgers previously seen on Never The Same Dish:

Goat Cheese-Stuffed Turkey Burgers

Brie-Stuffed Turkey Burgers

Blue Cheese-Stuffed Turkey Burgers

Buffalo Turkey Burgers

“Cowgirl” Turkey Burgers

Spiced Up Turkey Burgers with Lemon Herb Mayo

Flavoured Turkey Burgers

Asian Turkey Burgers

Thai Turkey Burgers