Okay, so we had leftovers, but that’s only because one of my guys wasn’t home to enjoy my cooking–shame on you, Junior!  However, the leftovers did make for a tasty lunch the next day. Waste not, want not 🙂

2 tbsp olive oil, divided

1 medium red onion, sliced thin

sea salt

ground black pepper

2 medium potatoes, sliced thin

14 oz turkey kielbasa, sliced thin

3 cups baby spinach, roughly chopped

6 eggs

1/2 cup milk

3/4 Monterey Jack cheese

1 tbsp parsley

1) Preheat oven to 375 degrees

2) Heat 1 tbsp oil in large skillet over medium heat; add onions, lightly salt and pepper, and cook 7-8 minutes until onions begin to caramelize; remove from heat and transfer to small bowl

3) Heat remaining 1 tbsp oil in large skillet over medium heat; add potatoes, lightly salt and pepper, and cook 7-8 minutes until potatoes begin to brown; add cooked onions and stir; add turkey kielbasa and stir; cook 5 minutes; remove from heat and stir in spinach; spoon mixture into casserole dish

4) Beat eggs with milk and pour over potato-kielbasa mixture; bake in oven 25 minutes until egg sets

5) Sprinkle cheese and parmesan over top; cook 5 minutes; remove from oven, and serve

Servings: 4-6 depending on hearty or non-hearty appetites


Like turkey. Adore Swiss cheese. Love marinated artichokes. And so a grilled sandwich featuring all and more. A fabulous hit with my guys–four thumbs up!

1/2 cup mayonnaise

1 tsp fresh lemon juice

1 tsp chopped parsley

8 slices good quality sourdough bread

8 oz thinly sliced deli turkey

1 cup fresh baby spinach

8 slices Swiss cheese

1-12 oz jar marinated artichoke hearts, drained and quartered

4 Campari tomatoes, sliced thin

4 tbsp butter

1) In small bowl, mix mayonnaise, lemon juice, and parsley; spread mixture over four slices of bread

2) Assemble each of four sandwiches as follows, dividing ingredients evenly between them: top bottom slice of bread (with mayonnaise mixture) with turkey, spinach, Swiss cheese, artichokes, tomatoes, and top slice of bread

3) Add butter to large skillet (I used a grill pan) and heat over medium; add sandwiches and grill each side 4-5 minutes until cheese melts and sandwich is warmed through (you may have to do in two batches); serve

Servings: 4


My guys get tired of buns, and with Thanksgiving behind us and Christmas ahead, I thought I’d serve up burgers on stuffing. And, while I was at it, I added cranberry sauce. Delicious!


1 cup diced red onion

1/4 cup Craisins

1/2 cup bread crumbs

1 egg, beaten

2 tsp fresh minced sage

1/2 tsp salt

1/4 tsp ground black pepper

1-1/4 lb ground turkey

1-6 oz pkg Stovetop stuffing, prepared per package instructions

1 cup whole cranberry sauce

1) In large bowl, mix: onion, Craisins, bread crumbs, beaten egg, sage, salt, and black pepper; mix in ground turkey until well combined and shape into four patties, about 3/4″ thick

2) To large skillet over medium heat, add turkey patties and cook 4-5 minutes each side until cooked through

3) Meanwhile, prepare stuffing mix according to package directions and heat cranberry sauce in small saucepan over  medium heat until warmed through

4) Divide stuffing between four plates, top with burgers, followed by cranberry sauce; serve

Servings: 4


Love this Turkey Tamale Pie, but then I’m a pretty big fan of polenta. Fortunately, so were my guys and our friends who sat down to this delicious meal. I didn’t take a count, but I do believe it earned every thumbs up possible. Yum!
Tamale Pie2 tbsp olive oil

1 large white onion, diced

1 red bell pepper, cored, seeded, and chopped

1 tsp sea salt

1 tsp dried oregano

1 tsp ground cumin

1/4 tsp ground black pepper

1 lb ground turkey (chicken is good, too)

1 tbsp tomato paste

1-14.5 oz can diced tomatoes

3 cups water

1 cup cornmeal

1-1/4 cup Monterey Jack cheese, divided

2 cups frozen corn kernels, thawed

1 green onion, sliced thin

1) Preheat oven to 400 degrees

2) Heat oil in large skillet over medium-high; add onion, red bell pepper, salt, oregano, cumin, and black pepper and cook 5 minutes; stir in ground turkey and cook 5 minutes until just cooked through; stir in tomato paste and diced tomatoes and cook 5 minutes; remove from stove top and spread in bottom of large casserole dish; set aside

3) In large saucepan, bring water to a boil; stir in cornmeal and cook, stirring continuously, until thickened, about 2 minutes; remove from heat and stir in 1 cup cheese (reserving 1/4 cup) and corn; spread evenly over chicken mixture

4) Bake tamale pie in oven 30 minutes until top is golden brown; sprinkle cheese and green onions over top and cook additional 2-3 minutes until cheese melts; remove from oven and let sit 10 minutes before serving; enjoy!

Servings: 6


Just days before Junior headed back to university, I gave him a choice of four entrees and he picked this one, lasagna lover that he is. Though the polenta replaces the usual noodles, he definitely got his lasagna fix. As did the rest of our foursome–now threesome again…

Turkey-Polenta Lasagna

1 tbsp olive oil

1 lb ground turkey

1/4 tsp dried thyme

1/2 tsp sea salt

1/4 tsp ground black pepper

3 cups fresh chopped baby spinach

1-15 oz container part-skim ricotta cheese

pinch ground nutmeg

1 cup shredded mozzarella cheese, divided

1-16 oz package prepared polenta (I used sun-dried tomato polenta in log form), divided

2-1/2 cups marinara sauce, divided

1 tbsp chopped parsley

1) Preheat oven to 375 degrees

2) To large skillet add olive oil and heat over medium-high; add ground turkey, break up with wooden spoon, and cook 5-6 minutes until brown; stir in thyme, salt, and black pepper; remove from heat and set aside

3) In medium-sized bowl, mix spinach, ricotta cheese, nutmeg, and 1/2 cup mozzarella cheese (reserving 1/2 cup for topping); set aside

4) Thinly slice polenta into rounds; set aside

5) In 9×13″ baking pan, assemble lasagna in layers as follows: 1/2 cup marinara sauce, half the polenta slices, ground turkey, half the ricotta-spinach mixture, 1 cup marinara sauce, remaining polenta slices, remaining 1 cup marinara sauce, remaining ricotta-spinach mixture

6) Bake in oven 30 minutes; sprinkle reserved 1/2 cup mozzarella cheese over top and bake an additional 5 minutes; remove from oven, sprinkle with parsley, and serve; yum!

Servings: 4-6


My mother and sister flew in for Junior’s graduation. Though I had planned to grill ribeye steaks, the hour was late and it seemed better to enjoy steaks on Friday night instead so we could linger over them without having a work day hanging over our heads. So I opened my newly-stocked refrigerator and tossed together this salad–pretty, tasty, and light. As for dressing, I turned to our favorite standby, Ken’s Steak House dressings: Blue, Ranch, and Raspberry Vinaigrette. Perfect!

Graduation Salad

8 cups fresh spinach

4 cups iceberg lettuce, shredded

2 mini bell peppers (read and yellow), sliced thin into rings

1 cup matchstick carrots

1-1/2 cups strawberries, sliced

1 mango, peeled, pitted, and chopped

1 orange, peeled and diced

2 kiwis, peeled and chopped

1-1/2 cups deli-sliced turkey breast, diced

3/4 cup reduced-fat feta

1/2 cup walnuts, chopped

1) Easiest recipe ever (well, aside from the chopping, slicing, and dicing). Put everything in a large salad bowl, toss, and serve with your favorite dressing or a nice variety of dressings

Servings: 6

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 05/18/12.