Description
Delicious and hearty recipes for Ground Turkey Sweet Potato Casserole and Spicy Chicken Livers with Mushrooms.
Ingredients
Scale
Ground Turkey Sweet Potato Casserole:
- 1 pound ground turkey
- 2 tablespoons olive oil (divided)
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 1 red bell pepper (diced)
- 2 medium sweet potatoes (peeled and diced)
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup baby spinach (chopped)
- ½ cup shredded mozzarella or cheddar cheese (optional)
- fresh parsley (for garnish)
Spicy Chicken Livers with Mushrooms:
- 1 pound chicken livers (trimmed and cleaned)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 small onion (sliced)
- 3 cloves garlic (minced)
- 1 cup mushrooms (sliced)
- ½ teaspoon red pepper flakes
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley (chopped)
- juice of ½ lemon
Instructions
- Ground Turkey Sweet Potato Casserole: Preheat the oven to 375°F and lightly grease a 9×9-inch baking dish. In a large skillet over medium heat, add 1 tablespoon of olive oil and cook the sweet potatoes for about 8–10 minutes, until slightly tender. Transfer to a bowl and set aside. In the same skillet, heat the remaining olive oil. Add the onion and red bell pepper and cook for 3–4 minutes until softened. Stir in the garlic and cook for 1 more minute. Add the ground turkey, breaking it apart as it cooks, until browned and fully cooked through. Stir in thyme, paprika, cumin, salt, and pepper. Return the sweet potatoes to the pan and stir to combine. Add chopped spinach and cook until wilted. Transfer the mixture to the prepared baking dish and top with shredded cheese if using. Bake for 15–20 minutes until heated through and the cheese is melted. Garnish with fresh parsley and serve warm.
- Spicy Chicken Livers with Mushrooms: Rinse and pat dry the chicken livers, then cut into bite-sized pieces. In a large skillet over medium heat, heat the olive oil and butter. Add the onions and cook for 2–3 minutes until softened. Add the garlic and mushrooms, and sauté for another 5 minutes until mushrooms are golden. Push vegetables to the side and add chicken livers in a single layer. Cook for 2–3 minutes per side, until browned but still slightly pink in the center. Stir everything together, then add red pepper flakes, paprika, cumin, salt, and black pepper. Cook for another 2–3 minutes until livers are fully cooked but not overdone. Finish with lemon juice and sprinkle with fresh parsley before serving.
Notes
- This casserole is perfect for meal prep and reheats well.
- You can substitute kale for spinach or use ground chicken instead of turkey.
- Add a pinch of chili flakes for a spicy kick.
- Chicken livers cook quickly—avoid overcooking to keep them tender.
- Serve over rice, toast, or mashed potatoes for a hearty meal.
- Add more chili flakes for extra heat.
Nutrition
- Serving Size: 1 portion
- Calories: Ground Turkey Casserole: 320, Spicy Chicken Livers: 270
- Sugar: Ground Turkey Casserole: 6 g, Spicy Chicken Livers: 2 g
- Sodium: Ground Turkey Casserole: 380 mg, Spicy Chicken Livers: 370 mg
- Fat: Ground Turkey Casserole: 15 g, Spicy Chicken Livers: 18 g
- Saturated Fat: Ground Turkey Casserole: 4 g, Spicy Chicken Livers: 5 g
- Unsaturated Fat: Ground Turkey Casserole: 10 g, Spicy Chicken Livers: 11 g
- Trans Fat: 0 g
- Carbohydrates: Ground Turkey Casserole: 22 g, Spicy Chicken Livers: 6 g
- Fiber: Ground Turkey Casserole: 4 g, Spicy Chicken Livers: 1 g
- Protein: Ground Turkey Casserole: 25 g, Spicy Chicken Livers: 22 g
- Cholesterol: Ground Turkey Casserole: 85 mg, Spicy Chicken Livers: 400 mg
