A turkey meal at a restaurant is usually the same thing you’d have ordered for dinner.
But if you don�t have time to cook it or are on a tight budget, the best way to enjoy a tasty, healthy meal is to make one.
And it doesn�t necessarily have to be chicken.
It could be something like a pork tenderloins or a stuffed porterhouse.
To make sure your Thanksgiving dinner isn�t too boring, try these recipes.
Spicy turkey recipe with garlic and onions and potatoes: If you are looking for something with some spice and a little kick, try this spicy turkey.
It�s an easy one to prepare.
Ingredients 2 boneless skinless turkey breasts, cut into 2-inch cubes 2 cloves garlic, minced 1 1/2 teaspoons dried oregano, plus 1 tablespoon dried oregono 1/4 teaspoon dried basil 1/8 teaspoon dried orechi 2 tablespoons olive oil 2 teaspoons onion powder 1/3 cup dried celery, diced 1/6 cup dry onion, diced 2 teaspoons garlic powder 1 teaspoon salt and pepper, to taste 1/5 cup tomato paste (not tomato sauce) 1 1,5 ounce can crushed tomatoes (1 cup) 1 teaspoon dried parsley (optional) 2 tablespoons cayenne pepper Directions Heat oven to 375 degrees F. Cut the breasts into two pieces.
In a large bowl, combine the garlic, oreganos, basil, orechi, onion, garlic powder, salt and peppercorns.
Pour into a large skillet over medium heat.
Cook, stirring constantly, until the spices are fragrant and the skin is crispy on the outside, about 10 minutes.
Transfer to a plate and set aside.
Cut up the potatoes and cook until they are golden brown on the edges, about 3 minutes.
Place the chicken breasts on a baking sheet and drizzle with olive oil.
Top with the mashed potatoes and onions, season with salt and black pepper, and sprinkle with cayennes pepper and cumin.
Bake for 30 minutes.
Remove from oven and let rest for 10 minutes before serving.
Mushroom stuffing recipe with black beans, roasted peppers, tomatoes and red onion: If your family has a special fondness for roasted peppers and mushrooms, this stuffing recipe may be for you.
Ingredients 1 1-pound boneless, skinless, skin-on turkey breasts (about 1/16-inch thick) 2 large cloves garlic 2 tablespoons tomato paste 1 1 1 /2 teaspoons onion extract 2 tablespoons dry red wine (or red wine vinegar) 1/7 teaspoon dried rosemary 1/1 teaspoon dried thyme 1 teaspoon ground cumin 1 teaspoon smoked paprika 2 teaspoons salt and fresh ground black pepper to taste Directions Heat the oven to 425 degrees F (180 degrees C).
Season the turkey breasts with salt, pepper, rosemary, thyme, cumin, and smoked paprikas.
Brush the breasts with the olive oil and roast for 20 minutes or until lightly browned on the inside.
Pork tenderloining recipe: If the chicken isn�ts filling, try a pork chop or a tenderloined turkey.
For a thicker pork, use 1/15-inch boneless chicken breasts.
If you want a thinner one, use the 1/10-inch or 1-inch-thickest turkey breasts.
Ingredients 3 boneless and skinless skinless chicken breasts 1 teaspoon minced garlic 1 tablespoon chili powder 1 tablespoon ground coriander 1 tablespoon paprika 1 tablespoon garlic powder 3 tablespoons tomato sauce (not hot sauce) 3 tablespoons olive, or other nonfat Greek yogurt 1 1 teaspoon tomato paste 2 tablespoons onion powder 2 tablespoons ground caynes pepper 1 teaspoon kosher salt 1 teaspoon black pepper 1/9 cup vegetable broth (or water) 1 tablespoon olive oil 1/14 cup tomato sauce, or tomato paste, to serve Directions Combine the garlic and chili powder in a small saucepan and cook over medium-low heat for about 10 seconds.
Add the corianders, paprika, garlic, tomato sauce and olive oil, and bring to a boil.
Reduce heat to low, and simmer for 10 to 15 minutes, stirring occasionally.
Add broth, tomato paste and salt, and stir to combine.
Add chicken breasts, chicken broth, tomatoes, onion and vinegar, and cook, stirring often, until all ingredients are heated through, about 5 minutes.
Tenderloin stuffing recipe: Tender loin is a delicious, easy and quick recipe to make this Thanksgiving.
It makes an amazing gift for a new cook.
Ingredients 5-inch pork tender loin, cut in 2- to 3-inch pieces 1/28-inch cinnamon stick, or 1/64-inch gingerbread stick, cut on the diagonal into 1/32-inch slices 2 tablespoons butter 1/24-inch dried thymba cay