Healthy Turkeyburger Helper

Healthy Turkeyburger Helper
Print Recipe
WP_Post Object
    [ID] => 7782
    [post_author] => 2
    [post_date] => 2017-05-08 15:16:23
    [post_date_gmt] => 2017-05-08 21:16:23
    [post_content] => 
    [post_title] => Healthy Turkeyburger Helper
    [post_excerpt] => 
    [post_status] => publish
    [comment_status] => open
    [ping_status] => closed
    [post_password] => 
    [post_name] => healthy-turkeyburger-helper
    [to_ping] => 
    [pinged] => 
    [post_modified] => 2017-09-13 06:52:43
    [post_modified_gmt] => 2017-09-13 12:52:43
    [post_content_filtered] => 
    [post_parent] => 0
    [guid] =>
    [menu_order] => 0
    [post_type] => recipe
    [post_mime_type] => 
    [comment_count] => 15
    [filter] => raw
TOTAL TIME :20minutes15minutes
  • 8 ounces pasta (shells or elbow work best)
  • 1/2 sweet yellow onion
  • 1 medium green bell pepper (sub color of choice)
  • 3 cloves garlic
  • 3 tablespoons nutritional yeast
  • 1/2 teaspoon paprika (sweet or smoked)
  • 1/2 teaspoon onion powder
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/2 cup plain Kite Hill Cream Cheese (sub regular if you prefer)
  • 1 tablespoon white mild miso paste (optional)
  • 1 cup low-sodium free range chicken broth (or the best you can do!)
  • 1 tablespoon olive oil
  • 1 lb free-range ground turkey (or the best you can do OR grassfed beef)
  • 1 cup frozen peas
  1. Cook pasta according to package directions slightly al dente—usually 1 minute less than the lowest time suggested (i.e. 6 mins of the box suggests 7-9 mins). Rinse with cool water and drain, then set aside. If your pasta has a tendency to stick, drizzle some olive oil over it and toss.
  2. Dice yellow onion and bell pepper into 1/2 inch pieces and mince garlic. Set aside, keeping garlic separate. In a small bowl, whisk together nutritional yeast, paprika, onion powder, sea salt and pepper. Set aside.
  3. In a blender, puree cream cheese, miso paste and stock. Line a plate or shallow bowl with paper towel.
  1. Heat a large skillet or large pot* to medium heat and add oil. When oil moves quickly around the pan, add turkey. Cook, breaking up with a spatula, until turkey has golden brown edges. Some bits will be sticking to the pan and there should be some browning on the pan as well—this is a good thing! Empty the turkey onto your paper-towel lined plate or bowl and set aside.
  2. De-glaze the pan by adding enough water that you can scrape up the brown bits, and also add your onions and green bell pepper and turn to medium-low heat. Use your spatula to scrape and mix the de-glazed goodness with the veggies. Cook them, stirring frequently, until they are softened and onions are translucent, approx. 5 minutes. Add minced garlic and spice/nutritional yeast mixture to the pan with another splash of water and cook, stirring, until garlic is softened and fragrant, another 1-2 minutes.
  3. Add turkey, pasta and the cream cheese mixture. Stir gently to incorporate. Turn heat to medium and cook, stirring, until liquid has thickened and doesn’t run around the pan, approx. 5 minutes. Add peas and cook just another minute or two until thawed. Taste for more salt and pepper and serve immediately! This dish should keep tightly sealed in the refrigerator for 5 days if the meat was fresh upon purchasing. It also should freeze beautifully for around 1 month. *if you choose a pan, it will be a little more difficult to stir everything together at the end, but using a large pot will be a bit more cumbersome for getting the turkey out—the choice is yours!
This entry was posted in . Bookmark the permalink.

Previous Posts:

  • Melanie

    This was full of flavor. We subbed beef for the turkey and the kiddos gobbled it up.

    • Laura Lea Bryant

      Wonderful to hear!!!! Thank you for the feedback–we like making it with beef too!

  • Jami Lady

    what is the “healthiest” version of pasta to use?

    • Laura Lea Bryant

      Hi! My personal favorite right now is Eat Banza Pasta. It is made from chickpeas, so it is high in fiber and protein and very satisfying. I have it linked on my shop page in pantry staples if you want to check it out! xx

  • Gia Hernandez

    THIS. Right here. Is so good!
    Kids love it, husband loves it and it’s so simple! Only disappointing thing is that I did not double the recipe because I know that this will not last for long around here.
    Thanks LL!

    • Laura Lea Bryant

      hahaha this is an amazing review and exactly what I like to hear! I’m thrilled it was a family hit. Thanks for taking the time to share! xx

  • Caroline

    looks like there’s peas in the pictures but isn’t listed in the ingredients. I want to make it tonight for the family. Just want to double check on this ingredient! Thanks!!

    • Laura Lea Bryant

      Hi love! Good call! Just updated it! xx

      • Caroline

        Thank u!!

  • Andonia Carter

    This is SOOO good! My hubby, who is a real meat eater and grew up on traditional hamburger helper, absolutely loved it. I did it with shredded carrots and squash and it was delicious!!

    • Laura Lea Goldberg

      Yay!!! That’s the best kind of review! I love those additions, yum!!!

  • Lisa Bush Engles

    My husband and I loved this! Once I find white miso paste Im making it again. We love spicy foods so I added a dash of cayenne at the end and its soooo good!

    • Laura Lea Goldberg

      Yayyy!!! So glad you enjoyed it! Great idea to add cayenne!

  • Jenn

    Made this one tonight, it was sooo yummy & the Husband approved! In the past year I have developed quite a few new food allergies, milk being one of them –so it was really great to make a creamy-type pasta again that both my husband and I could enjoy! Pretty easy to make too. Excited to try more of your recipes! Thanks!

    • Laura Lea Bryant

      Hi Jenn! Thank you so much for sharing about your experience with the recipe!!! I’m thrilled you were able to eat something creamy but dairy free, and that it was a hit with the hubs! Xoxo