We know weeknights can be next to circus-status crazy. Especially if you work full-time. Especially if your spouse also works full-time. Especially if you have company. Or kids. Or if any of the above are picky eaters. And also especially if you are one of the few, the proud, the people who are still clinging to their New Year’s resolutions for a healthier, happier 2017.
To help ease the crazy, we’ve got your back—at least for a week—but we won’t tell if you come back to this every few weeks. We’ve taken the guess work out of weeknight meal planning for the week and given you a shopping list!
Turkey Pesto Pasta
- 1 (1-pound) box campanelle pasta
- 2 cups broccoli florets
- 1⁄2 (24-ounce) package Jennie-O® turkey breast tenderloins
- 1 (7-ounce) package refrigerated pesto
- 1 cup cherry tomatoes, halved
- 2 cups arugula leaves
- 1/2 cup grated Parmesan cheese
- to taste salt
- to taste freshly ground pepper
Instructions
- In large Dutch oven, cook pasta according to package directions in boiling salted water. Add broccoli to water during last 3 minutes of cooking. Drain pasta mixture and set aside.
- Meanwhile, cook turkey according to package directions. Always cook to well-done, 165°F as measured by a meat thermometer. Slice or chop.
- Stir turkey and pesto into pasta and heat over medium heat until heated through. Stir in tomatoes, arugula and Parmesan cheese. Season with salt and freshly ground pepper, to taste.
Nutrition Info
Per serving:
Calories: 670, Protein: 27g, Carbohydrate: 100g, Fat: 16g, Cholesterol: 36mg, Sodium: 243mg
Pork and Vegetable Stir Fry
- 1 pound Hormel® Always Tender® pork tenderloin, cut into 1-inch pieces
- 4 tablespoons olive oil, divided
- 1 (8-ounce) package white mushrooms
- 2 cups broccoli florets
- 1/2 cup carrot slices
- 1/2 cup red bell pepper, sliced
- 1/2 cup green bell pepper, sliced
- 1/2 cup yellow bell pepper, sliced
- 1/2 cup frozen edamame, thawed
- 1/4 cup House of Tsang® spicy Szechaun stir fry sauce
Instructions
- In wok over medium-high heat, cook pork in batches, in 2 tablespoons hot oil, 5 to 7 minutes or until browned and cooked through. Remove from wok and set aside.
- Heat remaining 2 tablespoons oil and add mushrooms. Cook 3 minutes or until browned.
- Stir in carrot slices and next 4 ingredients and cook until crisp tender. Add stir fry sauce and heat thoroughly.
Nutrition Info
Per serving:
Calories: 380, Protein: 30g, Carbohydrate: 23g, Fat: 21g, Cholesterol: 51mg, Sodium: 939mg
Turkey Grain Bowl
- 1 cup uncooked whole grain rice
- 1 (1-pound) package Jennie-O® lean ground turkey
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon curry powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon kosher salt
- 1 cup carrot slices
- 1 cup shelled frozen edamame, thawed
- 1 cup small radishes, quartered
- 1 yellow bell pepper, sliced
- if desired fresh cilantro sprigs
Instructions
- Cook rice according to package directions.
- Cook ground turkey in olive oil as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Season with cumin and next 3 ingredients. Cook 2 minutes or until fragrant.
- Divide rice evenly among 4 serving bowls. Arrange turkey and remaining ingredients over rice.
- Garnish with fresh cilantro sprigs, if desired.
Nutrition Info
Per serving:
Calories: 479, Protein: 30g, Carbohydrate: 51g, Fat: 30g, Cholesterol: 81mg, Sodium: 617mg
Turkey Enchilada Casserole
- 1 (24-ounce) package Jennie-O® turkey tenderloins
- 1 (10-ounce) can La Victoria® enchilada sauce
- 2 cups shredded Mexican cheese blend, divided
- 8 fajita-size CHI-CHI’S® flour tortillas
- 1 1/4 cups Herdez® salsa verde
- to garnish Wholly Guacamole® dip, sliced red onion, tomatoes, freshly chopped cilantro leaves
Instructions
- Heat oven to 375°F. Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Shred with fork.
- In large bowl, combine turkey, enchilada sauce and 1 cup cheese. Spoon turkey mixture evenly down centers of tortillas.
- Roll up tortillas and place, seam side down, in a 3-quart baking dish. Pour salsa verde over enchiladas and top with remaining 1 cup cheese.
- Bake 30 minutes or until heated through.
- Garnish with guacamole, red onion, tomatoes and cilantro, if desired.
Nutrition Info
Per serving:
Calories: 439, Protein: 37g, Carbohydrate: 36g, Fat: 18g, Cholesterol: 75mg, Sodium: 1535mg
Turkey Pesto Vegetable Pizza
- 1/2 (8-ounce) package refrigerated pesto
- 1 (10-ounce) pre-baked pizza crust
- 1 cup mixed bell pepper slices
- 1 cup shredded, cooked Jennie-O® turkey tenderloin
- 1/2 small red onion, thinly sliced
- 2 cups shredded Mexican cheese blend
- 1/2 cup fresh arugula leaves
Instructions
- Move oven rack to bottom position. Heat oven to 425°F.
- Spread pesto evenly over pizza crust. Layer with bell pepper slices and next 3 ingredients.
- Bake on bottom rack 20 to 25 minutes or until cheese is lightly browned and bubbly. Top with fresh arugula leaves.
Nutrition Info
Per serving:
Calories: 447, Protein: 30g, Carbohydrate: 51g, Fat: 30g, Cholesterol: 81mg, Sodium: 617mg
Pantry
- Olive oil
- Kosher salt
- Black pepper
- Ground cumin
- Ground curry powder
- Ground coriander