Posts tagged ‘Turkey’

February 28, 2013

Homemade Taco $easoning

You know you’re a bad blogger when you forget your username and password at sign in. Add on the fact that WordPress got a whole new look since the last time you logged on? Yeah, I officially feel like sh!t. To be honest, I don’t know where my lovespiration for my little place on the good ol’ interweb has gone lately. I’ll blame my incredible job for draining most of my creative mojo from my noggin’. So why I am I trying to get back into things again after almost three whole months of being out of the blogosphere? For one, I’ve felt guilty. Guilty that friends on LinkedIn have been endorsing my blogging skill. (Hey, thumbs up for that!) Guilty that–my big head is talking here, naturally–I’ve been keeping my favorite peeps in the dark. But more importantly, I feel guilty for feeling guilty, if that makes any sense at all. I miss blabbing about the things I sometimes question people actually read. Let me take a quick moment to thank some encouraging tweets and Facebook messages as of late that have spurred my revival: “@soybeanflan: Whenever I want to eat something terrible I think #WWLCD ‘what would @SprinkledwLove do’ then I’m snapped back into reality” and from a talented artist that I know, “I think you should upload workouts!!! I’ve already done your sexy arm one you posted on insta!!! It’s not everyday that a gal who’s intimidated by weights (me) sees a girl who looks amaze not be intimidated by them and actually know what they’re doing!!!!” You guys…I’m blushing! And yes, I’ll try to do more workout-based posts. They’re in the works!

Holy guacamole!

So with that being said, I’m sick of switching off my brain after leaving the office each day and having a rather unproductive personal life, creatively speaking. I mean, I’ve been finding pleasure (loser alert!) editing my sister’s scholarship essays lately. Like, ew. I have a brand new computer and rarely touch it–instead spending my down time serial watching Netflix and Hulu+. Ahem, I’m almost fully caught up on the first season of Revenge. Come on, though…can you blame me on that? To get back in the swing of things, I’d like to present you with the epic, Oscar-worthy taco salad I chopped up this past Sunday for myself and my main squeeze. After watching a little Guy Fieri on the treadmill and diving into the documentary Hungry For Change (haven’t seen it? Welp, you need to…) I was inspired to create my own taco seasoning. Who needs the sodium-laden, pricy packets from the store when you have all of the ingredients already in your pantry? Get ready to get saucy.

Here’s all you need to spice up your [salad] life:
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon minced onion
Pinch of dried oregano and crushed red pepper flakes
Black pepper and salt to taste

Mix into a pound or so of ground meat or block of tofu, alongside chopped jalapeño, sautéed mushrooms and frozen corn. Add alongside a heap of black beans, cheese, avocado slices, crumbled chips and tomatoes over a bed of greens and holy guacamole, you’re ready for a healthy foodie fiesta! Hint: fresh cilantro. Just do it.
Do you make your own seasonings and dressings?

Sprinkled with Love[ly, taco spices],

November 26, 2012

Trottin’ Like Turkeys

I didn’t really know what to expect this Thanksgiving but after my conductor gobbled at EVERY stop on my train ride back to Connecticut, I had a good feeling. (No, I was not able to nap because of his outlandish noises but I give the guy credit for being all festive I guess.) After years of putting on the hoopla for my grandmother and uncle’s sake, my parents, sister and I didn’t really know what to make of the holiday without them. We originally planned on going north to Vermont, avoiding tradition altogether, when our good friends–or should I just call them family at this point–invited us to join them for dinner. It was pretty perfect and after my dad being sick and all, it was nice to not have the added stress the holiday can present. Plus, since we stayed local, I was able to run in the annual Turkey Trot with my favorite running pal! Doesn’t get much better than that. 

With my half so close (one week from today…ahhhh!) and Mandi training for one, as well, we decided to turn the five mile race into 10. You know those crazy people running to the race? That was us. Surprisingly enough, it was a great idea. It felt good to get such a nice warm-up in before getting our Turkey Trot on and as Mandi put it, pushing through the last five with so many people around kept us moving toward that finish line. I mean, everyone from our towns were there, we didn’t want to embarrass ourselves after all. All of that running lent for a guilt-free Thanksgiving, which was two plates full of turkey, slaw and roasted veggies for me! My simple, seasonal broccoli slaw salad was awesome, if I do say so myself (recipe below). The perfect crunch to pair with the whole turkey and mashed potato bit with a sweet tang from chopped apple chunks and the occasional dried cranberry…I may have singlehandedly ate half of that bowl. 

12-ounce package of broccoli slaw
1 Granny Smith apple, chopped
1 carrot, shredded
1/2 cup dried cranberries
1/2 cup walnuts, chopped
1/2 cup apple cider vinegar
3 tablespoons extra virgin olive oil
1 Stevia packet
Salt and pepper, to taste

Since my family loves leftovers–who doesn’t!–we ended up making our own bird and a few favorite side dishes the following night. It was weird not having Mike around to devour a plate or two of grub with me. The man I’m most thankful for couldn’t celebrate this year because of work (stupid football!) but don’t you worry, I brought him back a huge container of his favorite Thanksgiving things to show him how grateful I am to have him. I mean, come on, no Thanksgiving? That’s just plain wrong and he deserved some turkey. As you can see, the slaw made another appearance. You know a recipe is good when you make it two days in a row. Oh and in my opinion, avocado trumps gravy any day. Yum!

I have so much to be thankful for this year although, as you know, it’s been a bit of a crazy one. It was a bit strange not having Grandma Ginger and Uncle Ricky across from me Thursday night, but as I toasted to all that I am thankful for and clinked my wine glass with my dad, I couldn’t help but focus on the positive. I’m living in arguably the best city on Earth with the guy I fell in love with when I was 17-years-old. I have a dream of a job that I look forward to every single day. I am surrounded by the most incredible, supportive friends and family anyone could ask for. After quite the scare, my dad is well and even starting to run again. I cannot wait to jog alongside him as I compete in my second half marathon. Let the carboloading begin!
What dish did you contribute to your Thanksgiving dinner?

Sprinkled with Love,

November 18, 2012

Another Chili Recipe…With a Pumpkin Twist

There’s nothing better than a big bowl of chili to accompany football watching (/noshing) on a cold Sunday afternoon. Hearty, delicious and beyond easy to make. One batch, dinner for a week. Or if you live with two boys, like me, a meal and a half total. Tops. Let’s just say Mike isn’t shy when it comes to seconds or thirds of this stuff and I don’t blame him. Although I’m a fan of old-fashioned chili, I wanted to add a little pizazz to the norm so experimented with pumpkin. I couldn’t help but think–or should I say dream–of this warm concoction during my Tough Mudder a few weeks back so after completing all of those obstacles, I tackled this kitchen feat. It hit the spot. I was cold and knew a hefty serving of spicy goodness would do me well, heating me up from the inside out and lending a hand in my recovery. Protein, check. Carbs, check. Veggie-packed sweetness with a kick of jalapeño…check, check and check. Adding pumpkin for depth and texture was a fabulous idea, if I do say so myself. Watch out, healthy chili recipes! This one will knock your socks off.

1 small yellow onion
2 green bell peppers
1 small jalapeño
2 Roma tomatoes
1.5 pounds ground turkey
28 oz. can of tomato purée
15 oz. can of pumpkin purée
1 cup dried black beans (soaked and cooked)
1 large garlic clove
1 cup frozen corn
1 cup water
1 tablespoon chili powder
1 teaspoon ground cumin
Salt and pepper to taste
Dash of cinnamon and cayenne pepper
Sliced avocado to top, duh.

In a large pot, heat a tablespoon or so of olive oil over medium heat. Chop up and toss the onion, bell peppers, jalapeño, tomatoes and garlic into the pot. Stir until the onion is cooked through before mixing in the turkey. Once the turkey is browned, add pumpkin, tomato purée and water. Bring to a boil, combining beans, corn and spices. Simmer for 15-30 minutes and serve. Yep, it’s that simple. Want to add in other veggies? Go for it! Remember this recipe? I like chili. Can you tell? Warning: leftovers are just plain amazing.
What’s your twist on the traditional chili recipe?

Sprinkled with Love,

February 4, 2011

Foodie Fact Friday: Super Bowl Edition

Beer, chicken wings, nachos, pigs in a blanket…the Super Bowl has turned into a tradition focused more on binge eating and drinking than watching the actual game. No matter where you end up plopped in front of a television, there will undoubtedly be a buffet of junk food, calories and fat. Just because the guys on your flat screen are running around and sweating doesn’t mean you can gorge yourself! Try noshing on some of my healthy-alternatives below, all previous posts of mine (a little walk down memory lane).

Kiwi Salsa

Black Bean and Corn Salad/Salsa

Crispy Roasted Chickpeas


Turkey, Brie and Apple Sandwich

Turkey Chili

Gingery Turkey & Cucumber Pitas w/ Ramen Noodle Salad

No Bake Cookies

For more ideas and healthy recipes check out or Have fun this weekend! Let’s go Giants! …oh wait, they were awful this year. Fail.

Sprinkled with Love,

November 9, 2010

Preparing to Give Thanks

To be honest, I am in dire need of a break. This semester has flown by and although it has had its high points, the constant go, go, go has been whipping my behind. I am really looking forward to the lovely week off UConn grants for Thanksgiving…I simply cannot wait to have some downtime to spend with my family and catch up in the kitchen. I have already started compiling a “To-Make” list and figured I would share it for those of you (Type A’s like me) who have already began planning Thanksgiving dinner. I’m not quite sure what the Cardarelli’s are doing this year but regardless I intend on running Madison’s annual Turkey Trot, cooking and partaking in the best part of this holiday: stuffing my face. That’s a given. Here are a few healthy recipes and festive ideas I anticipate taking home with me in two weeks (hopefully I get a chance to test them out before then, using my roommates as my guinea pigs…per usual):


To get the party started: Pomegranate Cosmos (Barefoot Contessa’s Ina Garten)

To end the evening on a good note: Espresso Nightcap with Vanilla Whipped Cream (Everday Italian’s Giada De Laurentiis)


Brie and Chive Biscuits (Real Simple)

Roasted Winter Squash and Apple Soup (Whole Living)

Spinach and Green Apple Salad (Healthy Appetite’s Ellie Krieger)

Side Dishes

Cauliflower with Mustard-Lemon Butter (Epicurious)

Green Beans with Ginger and Cashews (Epicurious)

Sweet Potato Gnocchi with Maple Cinnamon Sage Brown Butter (Everday Italian’s Giada De Laurentiis)


Juniper-Brined Roast Turkey with Chanterelle Mushroom Gravy (Epicurious)

(Thanksgiving isn’t complete without a slice of apple pie.)

Deep-Dish Apple Pie (Eating Well)

YUM! I cannot wait to try these out and celebrate giving thanks by gorging myself into a food coma. Trying to not gain weight during the holidays? (Aren’t we all…) Start this year’s season off on the right foot with tips for a healthier Thanksgiving, an article I found on! Have a great recipe you want to share? Leave a comment below or on Sprinkled with Love’s Facebook!

“I have strong doubts that the first Thanksgiving even remotely resembled the “history” I was told in second grade.  But considering that (when it comes to holidays) mainstream America’s traditions tend to be over-eating, shopping, or getting drunk, I suppose it’s a miracle that the concept of giving thanks even surfaces at all.” Ellen Orleans

Sprinkled with Love,

November 2, 2010

Marvelous Martha Meatballs

Ever since I ended my vegetarianism freshman year, I have been obsessed with turkey meatballs. I was in the mood for a hearty spaghetti and meatball dinner last night to conclude the crazy Halloweekend festivities. I decided to give Martha Stewart’s Light Turkey Meatballs a try, which I altered a bit, and cut down on the carbs by making some spaghetti squash!

3 slices whole-wheat sandwich bread
1/4 cup milk/soy milk
1 package of ground turkey (I use
Shady Brook Farms’ 99% Fat Free)
3 scallions, finely chopped
2 small cloves garlic, minced
1 large egg
Coarse salt and ground pepper
**I added in 1/2 cup grated Parmesan-Reggiano cheese (I took my
Lactaid pill before I ate…) and 2 tablespoons of Olive Oil**

To start, place bread (I used Arnold’s Flax & Fiber 100% Whole Wheat, so healthy and tasty) in a food processor, or in my unprofessional/broke college kid case…a blender. Put the fine crumbs into a bowl, with the milk. Set aside.

In a large bowl, combine the rest of the ingredients. (Big Y didn’t have any scallions, UGH thanks for nothing! I swear, the closest Big Y to UConn’scampus has an awful array of food. Come on, step it up. I highly suggest you use them though.)

Mix together with a fork and slowly add in the breadcrumb mixture.

Now for the fun part! Roll each ball using about 2 tablespoons of the mixture. Place them onto a greased baking sheet.

Bake for about 15 minutes (or when no longer pink in the middle) at 350°F.

If you like them brown/crispy on the outside, drizzle with olive oil. I placed them in the oven along with my spaghetti squash!

While you heat up your sauce on the stove (no I didn’t make homemade spaghetti sauce this time…sorry to disappoint) you can place the finished meatballs in to simmer for a bit and soak up the tomatoey goodness! Super simple recipe. Light and healthy, especially if you swap out the pasta for spaghetti squash.

Sprinkled with Love,

October 20, 2010

Who Is Granny Smith?

Delta Zeta took over the Horse Listeners Orchard in Ashford this past weekend for a Sister’s Activity and I consequently have had lots of Granny Smith apples lying around. Although I was tempted to make an apple crisp, I took a healthier route: a delightful Turkey, Brie and Apple Sandwich and homemade applesauce.

Turkey, Brie and Apple Sandwich
2 tbsp Dijon mustard (I used yellow, not a Dijon fan…)
1 tbsp honey
Bread of your choice (I used
Arnold’s 100-cal Sandwich Thins)
4 oz. Brie, sliced
8 oz. thinly sliced turkey
1/2 Granny Smith apple, thinly sliced
Spinach (optional)

In a small bowl, mix together the mustard and honey. Spread it on the slices of bread. ( recommended raisin-walnut bread, which sounds so delicious yet Big Y didn’t have anything of the sort, fail, so I resorted to the whole wheat sandwich thins I already had in the cupboard. Probably a healthier choice anyway.)

Thinly slice the apple and brie.

Layer the ingredients to your liking.

In order to melt the cheese and toast the bread, I put the sandwich in my George Foreman Grill. This appliance was the best Christmas present EVER. I use it for everything. A panini press would work, too!

Taylor, mouth still full with her first bite, mumbled, “This is the best f***ing thing I’ve ever had.” Success. It was pretty good, if I do say so myself!

Homemade Apple Sauce
4 apples
3/4 cup water
1/2 teaspoon cinnamon
Honey (instead of sugar)
Splash of apple cider or apple juice (optional)

Peel the apples.


In a medium saucepan, combine water, apple cider/juice, apples and cinnamon.

Most recipes call for sugar, but I tried drizzling a little bit of honey instead. I’ll let you in on another little secret of mine, I sprinkled Pumpkin Pie Spice in there to enhance the overall seasonal flair.

Cover and cook over medium heat for 15-20 minutes.

Let cool, then mash with a potato masher.

Serve hot or cold!

Apple picking season ends fairly soon, if not already, so get out there and pick your own while you still can. It’s festive! My sisters and I had a fabulous time enjoying each others company, the beautiful scenery and eating our way through the orchard. I’m partial to the Granny Smiths, yet you can of course use other apples for the recipes I tried out. Looking for another way to incorporate your “apple a day?” Slice apples and top your salad! Or try this recipe. Anyway, I had a blast creating these apple dishes (and eating them…) while listening to Pandora’s Classic Broadway Showtunes Station. Oops, did I just admit to that? Bon appetit!

Sprinkled with Love,


October 14, 2010

Vegetarian Stuffed Peppers

I have always wanted to try stuffed peppers but usually recipes seem a bit daunting with lots of ingredients and directions, not to mention the requirement of appliances I do not currently own as a college student (i.e. a crock pot.) I recently found this recipe from Self Magazine (online), yet substituted the ground turkey with one package of tofu for my vegetarian roommate, Allie. The short list of easy ingredients was what interested me but of course I didn’t read the entire recipe to find it, like every other recipe, required a crock pot. SO I used the cooking end of the recipe from to bake them in the oven! Whoops? Let’s just say I think my blond moment ended up making the recipe even better. I made this delightful, healthy meal after I went for a nice jog with my sorority sister, Ari, along the most gorgeous part of campus: Horsebarn Hill. I have been enjoying and taking full advantage of this Indian summer by exercising outside and walking to class!

1 package of extra firm tofu or 1 pound ground turkey
1/2 cup of couscous or rice (not instant)
1 teaspoon salt
1 teaspoon pepper
4 green bell peppers (or any combination of red, yellow or green)
1 can tomato soup
1 tablespoon Worcestershire sauce

To begin, clean the peppers, cut off stems/tops. Remove and discard the seeds and weird insides.

On one burner, start cooking couscous.

In a large skillet, cook the tofu.

This is where I started to alter the Self recipe because I don’t have a slow cooker. Once the couscous and tofu are both done, combine all the ingredients together into a medium sized bowl.

I first put the soup, sauce, salt, etc. with the couscous.

I mixed in the tofu last.

Time to stuff the peppers! Fill them up, it’s ok if a little protrudes from the top, the couscous concoction will get crispy from the oven.

Before popping them in the oven, drizzle (and rub the outside of peppers) with olive oil so they brown. Don’t they look fantastic? So colorful!

Place in the oven at 350°F for 35-45 minutes. (I would have cooked ours longer so the peppers browned more but we were ravenous after working out!)

Here’s what they looked like fresh out of the oven! Perfection.

I went with the orange bell pepper. Divine!

Allie’s was the green. She cut that thing in half as soon as I put it down on her plate!

This was a terrific meal and not much work at all! It would be great for entertaining because they look pretty impressive, if I do say so myself, plus you can do all the prep work before your guests even arrive and easily throw in the oven when needed. Because I altered the Self recipe, these had a bit of a kick to them, but nothing unbearable. I hate spicy food and ate every last couscous crumb on my plate, not to mention my consumption of the last pepper for left overs the following day. Yum.
Note: Ari did a wonderful job being my photographer for this post, thanks for your help! She’s super talented and has a photo blog you must check out.

Sprinkled with Love,
September 28, 2010

“A Gift to the Heart” and In This Case My Belly, Too

Now that sorority recruitment is a few weeks behind us, I finally have my DZ big sis, Kelly, back. YAY! The other night we both took a break from our busy schedules and had a much needed catch-up sesh over a fab dinner (Kell is a smarty pants and has been slaving over LSATs, while I have been in Homecoming mode…)

“A sister is a gift to the heart,
a friend to the spirit,
a golden thread to the meaning of life.”
Isadora James

What was on the menu you ask? Real Simple’s Gingery Pork & Cucumber Pitas (substituted with turkey) with my favorite summer side dish, Ramen Noodle Salad. This salad has been a necessity at any BBQ or special occasion of my family’s ever since I was introduced to it in high school ( a friend of mine made it for every field hockey and lacrosse pasta party.) I have honestly never met ANYONE who doesn’t like it!

What you’ll need for the Gingery Turkey & Cucumber Pitas:

1/4 cup rice vinegar
2 teaspoons sugar
1/4 teaspoon Kosher salt
2 Kirby cucumbers, thinly sliced
1 green jalapeño
1 tablespoon olive oil
1 pound ground turkey
1/4 cup hoisin sauce
1 tablespoon grated fresh ginger
Pita pockets, halved


Combine the vinegar, sugar, and salt in a medium bowl. Stir until fully dissolved. Slice the cucumbers and chop the jalapeño.

Place the cucumbers and jalapeño into the bowl. Let them sit (tossing occasionally) in the dressing for at least 5 minutes. I put them in the fridge while I finished making the rest of dinner.

Now for the turkey! In a large skillet, heat oil over medium-high heat. Cook the turkey for 5-6 minutes, or until no longer pink.

Stir in the hoisin sauce, ginger and 2 tablespoons of water.

I toasted the pitas before filling them so they were nice and warm…personal preference.

Finally, fill the pita breads with the turkey meat and cucumber salad and guess what? You’re done! I covered these with aluminum foil while I threw the salad together, which literally takes less than 5 minutes.

What you’ll need for the Ramen Noodle Salad:

1 16 ounce package broccoli coleslaw mix
2 (3 ounce) packages chicken flavored
Ramen Noodles
1 bunch green onions, chopped (optional)
1 cup sunflower seeds
1/4 cup white sugar (the recipe calls for 1/2 but I think it’s too sweet…)
1/4 vegetable oil
1/3 cup cider vinegar


For the dressing, whisk together 1 Ramen Noodle seasoning packet with the sugar, oil and vinegar. In a large bowl, combine the slaw, broken noodles and green onions and sunflower seeds.  Drizzle the dressing over the salad prior to serving. DONE!

I wish I had more leftovers because this was incredible! 5 stars in my book. Note for future reference: the pitas didn’t hold much meat and broke…things got messy. Next time I will be making it on 100 calorie Arnold sandwich thins. All in all, though, awesome meal for an awesome big sis.

Sprinkled with Love,


September 19, 2010


I had never heard of quinoa until recently when I opened our pantry and saw that my vegetarian roommate, Allie, had a box of it. I was even more interested when I looked at the back of the box and read the nutrition facts (super low-cal, high protein.) I almost immediately turned to Google to get the skinny on this mysterious, whole grain/seed health food. While surfin’ the web, I came across a great recipe for Quinoa Turkey Meatloaf, courtesy of the Denver Post (I’m always looking for innovative ways of using ground turkey since it’s a staple in my fridge.) I decided it was time to see what this quinoa stuff was all about and simultaneously gave this recipe a go! I know what you’re thinking: “Wait a minute, did she just say meatloaf? I STILL have nightmares from my childhood of meatloaf dinners. Hell no.” Think again! This recipe was fantastic: full of flavor and SO HEALTHY, just the way I like it! For side dishes, I threw asparagus on the grill and made skillet potatoes (the way my Dad taught me.) Here’s what you’ll need:


2 tablespoons extra- virgin olive oil
1 large onion, finely chopped
1 medium jalapeño, seeded and finely chopped
1 tablespoon ground
1 1/2 cups cooked quinoa
1 pound ground turkey
1/4 cup chopped fresh basil
1/4 cup chopped fresh chives
2 tablespoons tomato paste
1 large egg, lightly beaten
1 teaspoon sea salt
1 teaspoon freshly ground black pepper

1 lb red potatoes, olive oil, garlic (use your personal judgement…I like lots, to my boyfriend’s dismay)

Asparagus (Paula Dean recipe):
1 pound asparagus
3 tablespoons olive oil
2 cloves garlic, finely minced
1 teaspoon grated lemon zest
1/4 teaspoon
Salt and freshly ground black pepper

Ok, start off with making the quinoa. The box we had was pre-rinsed so all we had to do was follow the directions on the back (bring water to boil, reduce the heat, cover/cook until all water is absorbed ≈ 15 mins.) So easy!

Preheat the oven to 375 degrees and grease a loaf pan. Now for the flava! In a skillet, over medium heat, heat the olive oil. Add the onion and jalapeño. Saute these for roughly 5 minutes. Add the cumin and cook for a minute before transferring to a large bowl.

Add the remaining ingredients to the bowl.

Transfer to the loaf pan. Bake for 1 hour, let the meatloaf rest for 10 minutes more and then remove from the oven.


For the asparagus: in a small bowl, combine all the ingredients and stir with a fork. Lay asparagus side-by-side and pierce onto skewers, forming a raft like Tay so beautifully modeled below.

Brush these with the oil mixture and place on the grill. Cook until desired tenderness.

The potatoes are simple. They’re my favorite when prepared this way and are a guaranteed crowd pleaser.

Taylor sliced the taters thinly for me, which was a huge help. While she tended to the asparagus on the grill, I heated olive oil in a frying pan and placed the slices in.

I seasoned the potatoes with chopped chives, left over from the meatloaf recipe, and some of the garlic sea salt I discussed in my last post. YUM!

The timer went off shortly after finishing up the sides and we let the meatloaf cool for about five minutes before digging in.


You can tell we really hated it, right!?

All in all, solid performance by the quinoa. Try it out! I highly recommend it: super easy, tasty, filling and best of all, it’s good for you! The recipe I used suggested using leftovers for a sandwich. Too bad we didn’t have any left to test that concept out…next time.

Sprinkled with Love,