ML Interest Tag: ground-turkey

Just Opened: Snap Kitchen

by Kelly Aiglon

Three words every busy parent loves when it’s mealtime: grab and go. Five words that are even better? Snap Kitchen is now open. The Texas market known for healthy takeout has opened three stores in Chicago, with a Naperville location on the way soon. With a ton of creative —and kid-friendly! — options for breakfast, lunch and dinner you can make “cooking” as easy as dropping in the store on your way back from the playground, work or the gym.

What’s the Deal?
Snap Kitchen is coming in strong, with a Lakeview, Lincoln Park and Loop location opening nearly simultaneously in the past two weeks. That’s good news for Chicago parents who need a break from cooking, or just want to introduce their kids to something healthy and new. The concept is simple: A long refrigerated case holds around 50 meal and snack options; they change seasonally and are created by chefs with the advice of dietitians. Nearly everything is gluten free and many options are Paleo. You’ll know exactly what you’re getting because all the ingredients are listed out and even have sticker codes indicating if they’re low-salt, carb conscious, plant powered and more.

Everything is portion controlled and available in small, medium and large sizes. Pick your pleasure and take it home and microwave if indicated. The food is sold in BPA-free, microwave safe bowls, so it really couldn’t get any easier.

How ‘Bout That Food?
Mac ‘n’ cheese and chicken nuggets aren’t a thing here. The food is nice-restaurant quality, creative, and made with local ingredients used whenever possible. Think spinach and goat cheese scramble, grass-fed bison quinoa hash, Malaysian veggie curry, ginger-glazed chicken and oven-dried tomato and goat cheese tarts.  A special kids’ section has stuff littles flip for, like spaghetti and turkey “Bolognese” (made with ground turkey and brown rice spaghetti) and chicken and butternut squash macaroni.

Cold-pressed juices are available, too. Pick up a watermelon juice or Chai cashew “milkshake” (actually dairy free) — and grab a simple snack like Mediterranean chickpeas to go along with it.

Anything Else?
Because quick and easy is the name of the game here, there are perks like curbside pickup — just call ahead and they’ll have your order ready outside for you. If you have time to linger inside, there are dietitians on staff who can consult on health needs or even answer your picky-eater questions.

It’s just the kind of goodness Chicago needs and loves. So grab your stroller and pop right over.

Snap Kitchen
621 W. Diversey Pkwy.
Lakeview
773-770-2800
&
1534 N. Halsted St.
Lincoln Park
773-770-2780
&
211 W. Adams St.
The Loop
773-770-2781
Online: snapkitchen.com

What do you think of this new takeaway oasis? Let us know in the Comments!

— Kelly Aiglon

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Turkey Bolognese

by Erin Lem

If you’re looking for a hearty meal that you can heat up for leftovers throughout the week you’ve found it. Courtesy of Sundays with Jennie, this recipe features turkey, but use whatever meat your kids are most fond of (chicken, beef, you name it). And, if you want to give it a healthy boost, Jennie suggests throwing it over spaghetti squash or zucchini noodles.

Ingredients:
3 garlic cloves
1 yellow onion
3 carrots, peeled and diced
1/2 cup of mushrooms, diced
1 tbsp extra virgin olive oil
1 lb extra lean ground turkey
1/4 cup dry white wine
1 can crushed tomatoes
1 bay leaf
1/4 tsp red pepper flakes
1/4 tsp dried basil
1/4 tsp dried parsley
salt and pepper to taste

Method:
1. Prepare all veggies – by hand or food processor dice garlic, onion, carrots and mushrooms into small pieces.

2. Heat 1 tbsp olive oil in large saucepan over medium high heat and then add diced vegetables to pot. Sauté vegetables for 5-7 minutes

3. Add the dry white wine to vegetables, continue stirring until wine dissolves.

4. Mix in ground meat, and stir occasionally, until meat is cooked through (about 5 minutes)

5. Add crushed tomatoes, red pepper flakes and dried basil and parsley and mix well.

6. Add in bay leaf, and simmer sauce for 30 minutes ( less if you’re short on time) stirring occasionally. Add salt and pepper to taste.

Recipe and photo courtesy of Jennie over at Sundays with Jennie. Hop on over to her blog for more great dinner inspiration.  

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Quick & Easy Kids Recipe: Effortless Enchiladas

by Erin Lem

Enchiladas are a recent and very welcome addition to my cooking repertoire. You can switch your brain off when you make these. Open a few jars and cans, heat the tortillas, fill them (with pretty much anything – I am going to try leftover Indian food next time), roll them, top them (kids can help with all of this) and throw then in the oven. Serve with a optional side of beans and rice. And using paper plates makes the clean up easy.

Ingredients

Corn tortillas
Leftover rotisserie chicken
Leftover stir-fried kale (optional)
Cheese (queso fresco, cheddar, Monterey jack – almost anything can work – even goat cheese)
Jar of salsa verde or any other salsa or enchilada you like

Method

1. Preheat oven to 400°F
2. Heat tortillas for 20 seconds on each side to make pliable.
3. Fill each tortilla with chicken and vegetables. (You can use almost anything. Cooked mushrooms, beans, ground turkey, beef – get creative and make this a vehicle for random leftovers).
4. Roll and place seam side down in baking dish.
5. Top with salsa and then cheese.
6. Bake for 13-15 minutes. And you are home free!

This is a guest post from our friends Simran and Stacie at a Little Yumminess. Visit their blog for more fab, kid-friendly recipes.

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Florentine Turkey Meatloaf

by scott wardell

Ordinary meatloaf, beware. This Turkey Meatloaf recipe is sure to blow that dinner standby right off the table. For starters, it’s made with ground turkey instead of ground beef, so it’s a healthier option than the traditional recipe. Plus, once you slice into this moist dish you’ll find another surprise–it’s stuffed with cheese, spinach, onions, and tons of other delicious extras. Whatever your kiddies can’t finish for dinner will make a perfect sandwich for the next day’s lunch. We promise you won’t be going back to that traditional meatloaf anytime soon after you’ve tried this. Serves 6-8.

Ingredients
1 1/4 lb ground turkey
1 c spaghetti sauce, divided
1/2 c Italian-seasoned bread crumbs
1/2 c finely chopped onion
2 eggs, slightly beaten
2 tbsp grated Parmesan cheese
1/2 tsp fennel seed, crushed (optional)
1 package (10 oz) frozen chopped spinach, thawed and well drained
3/4 c low-fat shredded mozzarella cheese

Method
1. Preheat oven to 350. Line an 8- or 9- inch loaf pan with foil with dull side toward food.

2. Combine ground turkey, 1/4 cup spaghetti sauce, bread crumbs, onion, eggs, Parmesan cheese and fennel seed in medium bowl.

3. Press half of turkey mixture into foil-lined pan. Press a 1-inch indentation down center of mixture, leaving 1-inch thickness on all sides.

4. Toss spinach and mozzarella cheese together; spoon into indentation, mounding in center. Press remaining turkey mixture evenly over top, sealing edges.

5. Bake 45 to 50 minutes. Spoon remaining spaghetti sauce over meat loaf. Bake 15 minutes longer. Let stand 10 minutes.

recipe courtesy of Nikki at Seeded at the Table

photo courtesy of Mylinda at My Better Bite

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