Dinner Recipes- Poultry

Turkey Meatballs

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  • Approximately 2 pounds of ground turkey meat
  • Half a zucchini and half a squash (chopped into big chunks)
  • One red apple (cored and chopped into big chunks)
  • 1/4 cup of carrots (chunks or shredded)
  • 1/4 cup of chopped onion
  • 4-5 fresh garlic heads
  • 1 egg (beaten)
  • 3/4 cup buckwheat flour
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • Salt & pepper to taste


  • Preheat oven to 350 and line cookie sheet with parchment paper
  • Add zucchini squash, apple, carrots, onion and garlic heads in a food processor (or hand chop very fine- will take some time to do it this way); process till finephoto 1
  • Put all ingredients in a large bowl and mix by hand
  • Form meatballs and place on cookie sheet
  • Bake approx 20-30 min (will depend on size of balls you make)
  • Can eat em just like that or add to pasta!  Sprinkle fresh chopped basil on top for extra yummy!

Cinnamon Pork Chops

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  • Pork chops (4)
  • Cinnamon (1- 1/2 tablespoons)
  • Olive oil (for brushing and a lil to fry)
  • Fresh minced garlic (3-4 heads)


  • In a frying pan, heat a little olive oil and the fresh garlic
  • Brush each pork chop with olive oil and sprinkle the cinnamon on both sides
  • Lightly fry the pork chop in the garlic and remove immediately
  • Grill to finish cooking and serve!

Beer Infused Bar B Que Chicken


  • Whole organic chicken, washed and dried
  • Veggies (I used carrots, red potatoes, bell peppers, purple onion, zucchini)
  • Olive oil
  • Gluten free bar b que sauce (or make your own)
  • Salt/pepper
  • Gluten free beer (I used Red Bridge)
  1. Wash and dry the chicken and brush on olive oil; season with salt and pepper and set aside as you work on the veggies- oh and get the grill warmed- you will want it on LOW as you cook.
  2. Chop veggies, put into a container and coat with olive oil and salt; shake to thoroughly coat
  3. Put the chicken on the dealio like I bought or put a can inside it and place on cookie sheet
  4. If you are using potatoes and carrots go ahead and put those on with the chicken right way, the other veggies-wait on them
  5. Put the chicken on the grill for 30 minutes (remember add the potatoes and carrots if you are using them)
  6. After thirty minutes add the rest of the veggies and brush on the bar b que sauce (on the chicken)
  7. Every fifteen minutes brush on sauce until done (another hour after the initial 30 minutes for a total of 1.5 hours grilling)
  8. Let the chicken set for 10 minutes after you take off the grill
  9. Serve and enjoy

Apricot Pot Roast


  • Pork tenderloin
  • One cup of fresh apricots (frozen if not in season- dried if last resort)
  • One cup of apricot preserves
  • One cup of refrigerated sauerkraut
  • Two to three cups low sodium chicken broth
  • Salt & pepper
  1. Using a slow cooker, set temp to low and season tenderloin with salt and pepper (be generous with the salt)
  2. Place tenderloin in the cooker
  3. In a mixer, mix the broth and all other ingredients
  4. Pour mixture over the tenderloin
  5. Set to cook for 5-7 hours on low

Turkey Tacos (Paleo Style)



  • Ground turkey meat
  • Seasoning (see seasoning below)
  • Bib lettuce
  • Avocado (2)
  • Tomatoes (3 roma, diced)
  • Onion (1/2 white, chopped)
  • 2 tablespoons of fresh squeezed lemon juice
  • 1 teaspoon of salt


  • Season the meat (see seasoning mix below)
  • Cook the meat thoroughly with 3/4 of the chopped onion
  • While the meat is cooking, make fresh guacamole;
  • Mash the avocado, add in the lemon juice, 1/4 of the chopped onion, 1/2 of the diced tomatoes and the salt and mix thoroughly
  • Use the bib lettuce as a ‘shell’ and add in your meat/guacamole
  • Add some side veggies (I did zucchini and squash brushed with agave nectar and salt and roasted for 10 minutes)

Seasoning mix

  • 1 tablespoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1 1/2 teaspoons ground cumin
  • 1  1/2 teaspoon sea salt
  • 1 teaspoon black pepper

Directions for seasoning mix

  • Mix together and store in an airtight container.

Beer & Rosemary Chicken


  • Whole young organic chicken (pull the skin off and cut fat off)
  • One bottle of gluten-free beer
  • Table spoon worth of fresh Rosemary
  • 6 Tangerines (cut in half)
  • Sea salt
  • Bell peppers (one each- green, red, yellow); cut up into small strips
  • Baby carrots
  • Squash (and any other veggies you want to throw in!); cut up into small pieces
  • Balsamic reduction
  1. Rub the chicken vigorously with sea salt and place Rosemary stems throughout front and back of chicken and place in roaster
  2. Pour bottle of beer into roaster
  3. Squeeze tangerine juice over chicken
  4. Place vegetables around chicken
  5. Cover and roast for 3-4 hours at 200 degrees; pour juices over chicken every hour
  6. About 20 minutes before complete turn up to 500 for some color
  7. Dish up and drizzle balsamic reduction

Turkey & Pineapple Stir Fry


  • Sweet Italian Turkey (Jenny’o); cut into small pieces
  • 2 cups prepared Quinoa
  • Fresh pineapple
  • Fresh bell peppers (one of each color)
  • Mixed vegetables
  • Liquid amino’s or gluten-free soy sauce
  • Fresh garlic
  • 2 tablespoons chia seeds

Directions (whole time in prep and cook takes about an hour but check out the short cuts below):

  1. Start quinoa per directions
  2. Start the rest of dinner when quinoa has about 20 min left
  3. Chop peppers/veggies/pineapples
  4. Cut turkey meat into small pieces
  5. Start frying the meat (you do not need oil or anything for the meat); drain natural juices when cooked
  6. Using the liquid amino’s add to another pan and a clove of fresh garlic; when hot add the peppers and fresh vegetables
  7. When everything is done add quinoa to the pan of turkey, vegetables, pineapples, a table-spoon of liquid amino’s and put fire on high.
  8. Add chia seed.
  9. Cook for about 3-4 minutes and serve.


Chicken & Dumplings


  • 2 1/2 cups fat free chicken broth
  • 1 1/2 cups cut up cooked chicken (skinless)
  • 2 cups of mixed fresh vegetables (can do frozen if you like; peas, carrots, corn, etc)
  • 1 teaspoon of salt
  • 1/4 teaspoon of pepper
  • 1 cup of almond milk
  • 3 table spoons of corn starch

Dumplings mix:

  • 3/4 cup gluten free flour mix
    1/3 cup unsweetened almond milk
    2 tablespoons of Earths Balance vegan butter melted
    1 egg
    1 tablespoon chopped parsley
  1. In a large saucepan heat chicken broth, chicken, vegetables, salt & pepper to boiling.  In a small bowl mix the milk and cornstarch till smooth and blend into the chicken mixture.  Heat to boiling.
  2. In a mixing bowl stir in the dumpling ingredients.  Be sure the mixture is thick enough to pick up on a spoon and it not fall off if turned upside down.
  3. Drop small balls of the dough mixture into the boiling chicken mix.
  4. Turn down to low for five minutes; then dump into crock pot on warm until ready to eat (or turn down to low for 10 minutes and serve immediately)

Apple & Turkey Stir Fry


  • Jennie O Sweet Italian turkey (cut into small circles)
  • 2 large Grannie Apples (cut into small pieces)
  • 1/2 t stevia (optional)
  • Half a large purple onion chopped
  • 1 clove of garlic chopped or minced
  • 2 table spoons of olive oil
  • 1 red bell pepper (should have added) chopped
  • 1 green zucchini squash (should have added) chopped
  • Liquid aminos
  • 2 cups of prepared quinoa
  1. Make quinoa according to directions
  2. Place apples on parchment paper and sprinkle with stevia (optional); put in oven at 300 degrees for the entire time quinoa is cooking
  3. When the quinoa is settling, take apples out
  4. Fry turkey slices in a dry pan (makes it own juices)
  5. In a separate pan fry veggies and garlic in olive oil
  6. Mix it altogether when done with 2-3 table spoons of liquid aminos and cook for about 3-4 more minutes
  7. Serve immediately

Peaches & Pork


  • Pork tenderloin
  • Olive oil
  • Sea salt
  • Peaches (peeled and cut into large chunks)
  • 1/2 t stevia
  • Cracked black pepper
  1. Pre- heat oven to 350
  2. Brush olive oil on a glass baking dish
  3. Mix stevia in 1/4 cup olive oil then brush onto the pork tenderloin
  4. Sprinkle salt over the tenderloin (try to lightly cover the entire meat)
  5. Place the peaches around the tenderloin (can add additional vegetables)
  6. Crack pepper along the top of the tenderloin
  7. Bake covered in foil for one hour fifteen minutes and then uncover for 30 minutes (or until the internal temp is 160)
  8. Enjoy!

Squash, Apples & Pork


  • Pork tenderloin
  • Squash (one large)
  • Two large green apples (or red)
  • Balsamic reduction
  • Olive oil
  • Sea salt, pepper
  1. Preheat oven to 350 degrees
  2. Coat tenderloin with olive oil and sprinkle salt & pepper over it
  3. Lightly coat the squash (sliced) with olive oil and also sprinkle with salt & pepper
  4. Cut up apples into chunks and place apples and seasoned squash around the tenderloin
  5. Drizzle with balsamic reduction
  6. Bake covered with foil for one hour, uncover for 40 more minutes or until temp reaches 160 degrees.

Turkey, Veggies and Grapes Stir Fry


  • Turkey breasts cut into small pieces
  • 1/2 cup snow peas
  • 1/2 cup chopped carrots
  • 1/2 cup sliced bell peppers
  • 1 cup sliced zucchini
  • 1/2 cup mushrooms
  • 1 cup green grapes (cut in half)
  • 1/4 cup liquid amino’s
  • 1/2 t stevia (optional)
  • 2 tablespoons olive oil
  • sea salt, pepper
  • 1 clove garlic; minced
  • 1 cup of cooked quinoa
  1. Cook quinoa according to directions
  2. Heat oil and garlic; add chopped turkey breast
  3. While cooking sprinkle the stevia onto the turkey; season with a pinch of salt and pepper; sprinkle a bit of liquid amino’s (about 1/2 of a tablespoon)
  4. Start vegetables (do not add the grapes yet) in a separate pan when turkey is halfway done; saute with half the liquid amino’s, season with salt/pepper
  5. When turkey is done; add to the vegetables and add quinoa, remainder of the liquid amino’s.
  6. When done, toss in the grapes and serve immediately

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