Week #2: Ground Turkey, Red Bell Peppers, Brussels Sprouts & Green Beans

This week’s challenge was won by Jess Kohl.

Cheesy Turkey Nuggets

1 lb ground turkey
1/4 cup finely chopped red bell pepper
10 oz milk, simmered to reduce to 5 oz*
2 cups crushed cornflakes
2 oz firm cheese (I use sharp cheddar)

In a bowl, mix the turkey, 1/4 cup evaporated milk, the bell pepper and 2/3 cup cornflakes.

Cut the cheese into 12 small sticks.

Wet your hands with remaining milk and shape turkey mixture into 3 in ovals around the cheese piece.

Pour the remaining milk into a bowl, add the remaining cornflakes to a plate and dip each nugget into the milk, then coat with the cornflakes.

Heat 2 tbsp olive oil in your big skillet over medium heat and fry each nugget until browned, about 5 min per side. (If the cheese starts to ooze out, you’re good)

Serve with Green Beans.

*I know technically I’m adding 3 ingredients, but based on last weeks recipe, I know you have milk. Or you can just buy a 5 oz can of evaporated milk if you don’t want to simmer down your milk.


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