lighter turkey lasagna

i've been making this for years, and have never actually written the recipe down... til now!

turkey spinach lasagna
1 casserole

1 (10 oz) package frozen chopped spinach or kale, thawed and drained
1 cup cottage cheese
1 egg
1 onion, chopped
3 large garlic cloves, minced
2 cups mushrooms, chopped
1 cup shredded carrots
1 lb ground turkey
1 (26 oz) jar pasta sauce
1 tsp dried rosemary
1 tsp dried oregano
1 tsp dried basil
8 short or 6 long no-boil lasagna noodles
2 cups shredded mozzarella cheese

Preheat oven to 400 degrees.

Mix the spinach, cottage cheese and egg in a medium bowl. Add in salt and pepper.

Place a large skillet with 2 tbsp oil over medium-high heat. Saute the ground turkey until no longer pink. Add in the garlic and onion and saute until tender. Add in the mushrooms and carrots until tender. Pour the pasta sauce and herbs into the skillet and mix thoroughly. Add salt and pepper to taste. Simmer for 10 mins.

Spray a 9x13 baking pan with cooking spray. Spread 1/3 of the sauce on the bottom of the pan, and top with 1 layer of lasagna noodles. Spoon an additional 1/3 of the sauce on the noodles, top with the spinach mixture. Sprinkle with 1/2 of the mozzarella cheese. Top with a final layer of lasagna noodles and the rest of the sauce. Top with the remaining mozzarella. Cover the dish with foil.

Bake in the preheated oven for 45 mins. Remove the foil and bake for an additional 5 mins and then broil for another 5 mins. Remove from the oven and let lasagna rest for 10-15 mins before serving.

korean ground beef bulgogi

similar to this other recipe from before, but way simpler, and just as delicious!

korean ground beef bulgogi
serves 8

2 tsp vegetable oil
2 lbs ground beef or turkey
7 cloves garlic
1/3 cup soy sauce
1/2 cup water
3 tbsp brown sugar
1 tbsp sesame oil
1 tbsp ginger root, minced
1/2 apple or pear, grated (optional)
3/4 tsp red pepper flakes (optional)
1/2 tsp white or black pepper

3 cups rice (we use basmati)
4 1/2 cups water

4 green onions, sliced
sesame seeds

Turn on the instant pot to Saute setting. When it's hot, add the oil and cook the ground meat until no longer pink. Drain the excess fat if there is more than a few teaspoons.

Add garlic, soy sauce, water, brown sugar, sesame oil, ginger, apple/pear (if using), red pepper flakes (if using) and white pepper. Mix well, scraping the bottom of the pot.

Close the lid and set the steam release knob to the Sealing position. Press the Pressure Cook / Manual button and set to cook for 4 minutes. When the cook cycle is finished, let the pot sit undisturbed for 9 minutes (9 minute Natural Release). Then turn the steam release knob to the Venting positiona nd release the remaining steam.

Serve bulgogi over rice, on lettuce leaves or in tortillas. Garnish with green onions and sesame seeds.

herb-butter roasted turkey

my turkey recipe for the last three years now, and it never disappoints! i should mention the original recipe was created by Tom Colicchio, a great chef of solidly good food!

herb-butter roasted turkey
makes 10 servings

1 cup (2 sticks) butter, room temperature
2 tsp minced fresh thyme
2 tsp minced fresh rosemary
2 tsp minced fresh sage
15 fresh sprigs thyme (optional)
5 fresh sprigs rosemary (optional)
5 fresh sprigs sage (optional)
1 10-12 lb turkey, thawed
4 cups chicken broth, divided
cooking twine

Herb Butter
Mix 1/2 cup butter and all minced herbs in small bowl; season herb butter with salt and pepper.

Preparing the Turkey
Set rack at lowest position in oven and preheat to 425°F. Rinse turkey inside and out; pat dry. Starting at neck end, slide hand between skin and breast meat to loosen skin. Rub 4 tablespoons herb butter over breast meat under skin. Place turkey on rack set in large roasting pan. Sprinkle main cavity generously with salt and pepper. Place 4 tablespoons plain butter and all fresh herb sprigs (I always mean to do this, but end up forgetting every year) in main cavity. Tuck wing tips under. Tie legs together loosely. Rub remaining herb butter over outside of turkey. Sprinkle turkey generously with salt and pepper. 

Cooking
Total Time = ~2 hours

• Preheat oven to 425 degrees F.
• Place turkey in oven and roast 20 minutes. 
• Reduce oven temperature to 350°F. Roast turkey for 30 minutes
• Pour 1 cup broth over and add 1 tablespoon plain butter to roasting pan. Roast turkey 30 minutes.
• Baste with pan juices, then pour 1 cup broth over and add 1 tablespoon butter to pan. Cover turkey loosely with foil. 
• Roast turkey until thermometer inserted into thickest part of thigh registers 175°F for about 1 hour longer*
  
  *Baste with pan juices and add 1 cup broth and 1 tablespoon butter to pan every 30 minutes=
  
• Transfer turkey to platter; let stand 30 minutes (internal temperature will rise 5 to 10 degrees). 

If desired, you can save the pan juice to make gravy.

**I usually do the first two steps the day before and then the morning of, all you have to do is pop the turkey in the oven and babysit it while you prep other side dishes.