Turkey Tenderloin Casserole with Cauliflower, Broccoli & Rice

Recipe for Turkey Tenderloin Casserole with Cauliflower, Broccoli & Rice

Turkey Tenderloin Casserole with Broccoli, Cauliflower and Rice

Place turkey tenderloins (2 or 3) into the crock-pot and add…

Olive oil

About ¼ cup white wine

Minced garlic

1tsp of better than bullion beef broth with ¼ cup water

½ onion

1 pckg white button mushrooms sliced

Garlic powder

Salt and pepper to taste

Allow this to cook for several hours on low, until meat is shredding with the touch of your fork

*Note: this dish is also a great way to use leftovers. For example if you have already cooked a turkey, then just use your left over turkey, no need to prepare the tenderloin. Or if you are in a hurry purchase a rotisserie chicken from Costco and then just shred that up and use the meat. Whatever is easiest for you…the recipe is flexible! Like Me…smiles!

While Turkey is cooking prepare other items.

Cook 1 cup of Jasmine Rice, in 2 cups of chicken stock with 1 tsp of butter…when rice is complete, set aside

Next steam both cauliflower and broccoli…you can use as much or as little as you like. I would think 1 head of cauliflower and several crowns of broccoli would do the trick.

Once the cauliflower and broccoli are steamed throw them into the frying pan with olive oil and butter and then add…

Garlic salt

Pepper

A few dashes of salad supreme

Crushed red pepper flakes (just enough to add a bit of heat)

A few sprinkles of Parmesan cheese

When these items are slightly browned and sautéed, remove from heat and set aside.

For Sauce…

2 large brown organic eggs

½ tsp salt

½ cup Miracle Whip

½ cup Greek Yogurt with Honey

1 ½ cups of shredded chesse

Little squeezes of honey

This amount should cover the top of your casserole, but if you are a saucy person and you want more, feel free to double it.

Now with all of your ingredients ready let’s start layering!

Take out your Pyrex dish and begin to layer your ingredients

First the Rice goes on the bottom

Then the shredded turkey…add any sauce from when you were cooking it along with the onions and mushrooms if you like

Then the sautéed broccoli and cauliflower

Finally top it off with the sauce

Bake in the oven at 350 degrees for about 45 minutes or until the top is golden brown.

Your family will love this!!!!

PS in the picture here on my blog, you ll also see corn. I had this on hand and threw it in…feel free to do this with whatever you have in your fridge that you need to eat. Know though that it is not apart of the original recipe!

PPS The cheese sauce is so delicious! Use this in other ways as well. Like to top off vegetable dishes etc! The zing of yogurt and honey help to make this sauce unique and comforting!

Enjoy!

Link for Episode 10...Eggplant De Villa Caletas

The link for this Episode will be available tonight...Jan 26 2012...thanks Jules

The Delicious Eggplant de Villa Caletas

Recipe for Eggplant De Villa Caletas

Eggplant de Villa Caletas

Sauce…

(3) 28oz cans of tomato sauce

(1) 28oz can of crushed tomatoes and their juice

(1) 28oz can of whole peeled tomatoes in basil (chop these before adding to sauce)

(1) 16oz can of tomato paste

(1) Small jar of Prego spaghetti sauce

*Place all of these ingredients into a large pot on the stove or crock pot…if using a crock pot be sure that it can hold at least 7quarts or more…this recipe makes a lot of sauce

Season Sauce with…

Oregano

Ground Thyme

Parsley Flakes

Fennel Seed

Salt

Pepper

Dried Basil

Fresh Basil chopped

Mint Flakes

Garlic Powder

* I start with about 3 palm fulls of each (which may equate to about 3 tablspns) except for salt and pepper, which I just sprinkle in…as the sauce cooks I taste it and add more seasonings as necessary.

Sauté… (In olive oil, white wine and 1 cube of butter)

(2) Medium sweet onions (finely chopped)

(1) pckg of white button mushrooms

15-20 cloves of garlic minced

*once sautéed I add these ingredients to the sauce

Sauté…

(2) pckgs of ground turkey burger

in olive oil, season with Mrs. Dash and or Montreal Steak Seasoning or just use some of seasonings listed above for sauce…either way the goal is to brown and cook meat and flavor it before it goes into the sauce…when cooked through add to sauce

Also add 1 tblspn of baking soda to help cut the acidity and 4 tblspns of granulated sugar for added sweetness…also go over to the sauce and just add a bit of good olive oil over the top and another sprinkle of white wine and let those mingle in with the other ingredients.

Allow all ingredients to cook on medium heat for about 1-2 hours before checking on it and then seasoning it some more if necessary. Then cook on low heat for at least another 2 hours.

When sauce is finished leave some out for eggplant and or pasta and save the rest. You can either can it or freeze it. And then when you are in the mood for or need a good marinara sauce in the future you’ll have yours readily available. And you‘ll want it because it is soooo good!

Preparing the Eggplant…

Each eggplant feeds 2 people…I am going to talk about just one…but obviously if your dinner party has 4 people, you ll need 2 or for 6 people you ll need 3…etc.

Peel the skin off of the eggplant and cut it into almost paper-thin circular pieces.

Fry each piece individually in olive oil, until soft and a bit browned

Set aside

For Assembly…

Take out 2 ramekins…place sauce at bottom…then layer on slices of the eggplant…then sprinkle some parmesan cheese…then place one leaf of fresh basil…then a piece of provolone cheese…repeat this three times until you get to the top of the ramekin.

Bake both ramekins of Eggplant de Villa Caletas at 350 degrees for about 30 min or until the cheese on top is bubbling and a bit golden brown.

This dish is an elegant appetizer or delicious main course!

Bon Appetite!