In my quest to eat healthy....

[gastronomy]

Hey fellow hounders:

Like many of you guys, my husband and I are trying to lighten up after all the holiday eating! I thought it would be a good idea to replace ground turkey breast for ground beef in some of the recipes we love (eg. meat sauce, meatballs, meatloaf, burgers etc.) The problem is that I can not find any ground turkey breast anywhere on the beautiful Island where I live. I can find the nasty ground turkey parts (kind of like hot dogs but with out the dog part!). I did get some frozen butterball boneless turkey breasts (you know those cute fat little round balls of turkey breast for smaller recreations of thanksgiving dinner!) My question is can I defrost the breast, use my meat grinder to make ground breast and then portion it up and re-freeze? There is only 2 of us so I would not be able to use all at once.... Any advice for me would be greatly apprreciated!!!

Part 2: We can make this thread a 2 part and post any other efforts being made for healthy living.... Im also doing the core plan on WW which there is a thread going on right now relating to recipes and books that are helpful.

Thanks everyone!

[irishnyc]

I find I prefer ground turkey in place of beef only in highly seasoned dishes... and I can better get it by the hubby without a complaint from him. He's eaten many dishes with turkey instead of beef and not known it. One of our favorites is to make empandas following the recipe on Goya's website, but with turkey. Another is in tacos, making them very spicy and flavorfull. The few times I've tried it in less seasoned things, the smell of it gave it away immediately.

[kodothedrum]

The only way you can safely re-freeze the turkey after you grind it is to cook it before you freeze it again. Thjen you'd be just fine.

[DGresh]

I don't want to start a firestorm, but I absolutely do not get this idea that if something has been defrosted, you cannot safely refreeze it unless you cook it. This has never made much sense to me (from a safety point of view--not quality, which is a different topic) so I looked it up on the USDA website. This is what they say:

"Refreezing
Once food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through defrosting. After cooking raw foods which were previously frozen, it is safe to freeze the cooked foods. If previously cooked foods are thawed in the refrigerator, you may refreeze the unused portion.

If you purchase previously frozen meat, poultry or fish at a retail store, you can refreeze if it has been handled properly."

I'm guessing that the idea that it's unsafe to refreeze thawed meat may have come from the "what do I do-- my power's been off and things in my freezer have thawed" scenario. In that case, the food may be at a higher temperature, where bacteria may have started to multiply, in which case you *should* cook it immediately and then refreeze the cooked food.

[rabaja]

You do lose moisture though and will end up with an inferior end-result.
Reason enough not to do it.

[krissywats]

I've defrosted meat and realized I didn't have time to cook it and refrozen it so many times i've lost count. Never a problem or a noticeable moisture loss.

[JoanN]

Just a quick caveat emptor, if it hasn't been made clear already. There a big difference between "ground turkey" and "ground turkey breast." The difference in fat and calories between ground turkey and ground round is minimal, with the beef at 218 calories and 13 fat grams and the turkey at 200 calories and 11 fat grams. In fact, you might be better off with reduced-fat ground round than with ground turkey. A serving of ground turkey breast, on the other hand, has 161 calories and 6 grams fat. Ya really gotta read those labels carefully!

[pikawicca]

What I'm eating for lunch this week, after cleaning out my freezer (couldn't be healthier or tastier):

A mixture of

pinto beans
roasted grape tomatoes
corn cut from the cob last summer
black lentils
spinach
caramelized onions

Heated in the microwave and topped with a sprinkle of good cheese, a tiny dab of sour cream, and some salsa. Delicious, filling, and full of nutrients. I find I eat like this a lot these days.

[Miss Needle]

You're totally right about reading labels. There's a big difference between different types of ground meat out there.

In addition, eating healthy is more than just calories and fat ingested. In fact, if you eat grass-fed ground beef, in addition to the environmental benefits, you'll be consuming less fat than conventional ground beef. It's also a good source of omega-3 fatty acids and Vitamin E.

[gastronomy]

wow- thank you all so much for such wonderful suggestions- I do agree that veggies and legumes can be the star of any great meal but my husband does not feel the same way.... He will almost laugh at this statement- Its very unforunate but instead of fighting it I have become creative in fitting them in- eg. hummus, roasted veggies as a side dish, roasted eggplant spread, veggie lasanga, roasted veg. soups etc. The ground turkey breast is just to help bring something different and healthy into our weekly routine.
Pikawicca that sounds really yummy!

[rabaja]

One thing I love to add to ground meat of any kind is bulger. You just hydrate it for an hour or so in warm water, then add it to seasoned beef, turkey, or whatever before making your meatballs, stuffed cabbage, etc. It adds some good fiber and helps keep lean meat moist.
Generally I think people over cook ground turkey, it needs pretty gentle/minimal heat with carry-over cooking taken into consideration in a big way.

[Miss Needle]

We must be married to the same guy.

My husband has made a lot of gradual changes since we've been together. He used to eat a lot of meat, take-out and instant foods. It does take some time to make life-lasting changes. I agree with you -- don't fight it but be creative with it. At this point DH is eating meat only once a day, and better types of meat -- organic, pasture-fed, wild fish. He's feeling a lot better and doesn't have these digestive disturbances he used to have. I feel that once people start feeling better they are going to want to continue with whatever's making them feel so good. Keep up your great work!

Another thing is that I usually have some dal I've made in the freezer. DH hates dal. So we'll eat the same vegetable and starch -- but I'll have some dal while DH has meat. And when I have meat (or anything else for that matter), I have smaller
portions. He gets a dinner plate; I use an appetizer plate.

Sometimes I like to put in some mashed beans with my ground meat to incorporate more vegetarian protein.

[gastronomy]

Thank Miss Needle- I love the idea of adding the beans (and bulger) to ground meats- I will have to try that for sure!
The portions are key- My husband and I use to grill and eat our own juicy rib-eyes (were talking juicy cuts) and now we only grill one and after the resting period I slice the whole thing and we take slices onto our plate- Its amazing to think we use to pollish of two and now just finish one between the both of us!

[Miss Needle]

There are many ways to lighten up. I strongly urge you from using ground turkey breast for your recipes unless they will be heavily sauced like meat sauce. I'm all for healthy eating but I find ground turkey breast really dry. I think ground turkey dark meat (not hot dog filler) is a much better option. I also agree with what Sam Fujisaka said about eating less meat and more fish. You may want to try treating meat as a condiment as opposed to a main entree and eat more vegetables.

[Val]

Miss Needle, wise advice, in my opinion...veggies really should be the star of the meal, not meats. OP might also consider beans/legumes for non-meat protein sources, tofu, too!

[chef chicklet]

Miss Needle, I beg to differ, I've made many good meals with ground turkey, and some without heavy sauce. Using heavy sauce, why that would be defeating the purpose, for me anyway. Turkey does work well, especially when seasoned with garlic, and onion just like any ground meat. It is a fine sub for beef which I find almost too heavy now. http://www.flickr.com/photos/7220939@... These meatballs are made white meat turkey, and they were better than beef to me, without the sauce.

She didn't say she had a problem getting fish, or any other proteins which most recipes can be subbed that's so true.
However, I think op was asking about grinding her own turkey meat and for recipes that included it...

[Miss Needle]

I said "heavily" sauced, not "heavy" sauced -- big world of a difference. You can have turkey meatballs that are sauced heavily in a light marinara sauce. To me, ground turkey breast is too dry and needs a lot of sauce to moisten it up. But it may be a matter of taste. Personally, I don't like it.

[chef chicklet]

'I said "unless they will be heavily sauced like meat sauce" -- big world of a difference' HUH? That is what I read.
Not wanting to argue with your mn, but I do cook with ground turkey allot, and I think that your recommendation to skip it is not completely founded. If you have a personal dislike, then you would not be trying all the different ways to cook ground turkey that perhaps someone like myself does. And I will add, with great results.

If you would please, I think you might be swayed if you tried that recipe, there is broth in the meatballs, making the meatballs so nice and juicy.
Quite nice.

[Miss Needle]

CC, I'm not trying to argue with you. I don't really get your point bringing this up. You're making the assumption that I haven't tried a lot of recipes with ground turkey breast. On the contrary. Having grown up with a very health-conscious family, I have cooked a lot in my life. I also have indeed cooked with ground turkey breast and dark ground turkey. I think the dark ground turkey is way superior to ground turkey breast. I'd rather sacrifice a few grams of fat for taste. This is a forum with people having different points of view. You may not agree with my opinion, but there's nothing wrong by me stating it. As I said before, it may be a matter of taste. No disrespect to your meatballs but I prefer my meatballs made without ground turkey breast. And I have indeed put stock in the breast meatballs and still have not liked it. Why don't we agree to disagree? : )

[chef chicklet]

My point was made, but yes I can agree that we disagree. Thanks for correcting me on your use with the turkey, I misunderstood your point then, I didn't think you would cook with it if you didn't like it.
Sorry to assume.
Happy New Year!

[Miss Needle]

No problem. How could I know I didn't like it unless I've cooked with it?

Happy New Year to you as well! : )

[chef chicklet]

Well cause I only had to eat kidney pie once in my life to know that I couldn't like that taste no matter what was done to them! stir fried, broiled, meat loafed, or kabobs. uh-uh!

[DrewKime]

I'll second this suggestion. If you substitute ingredients for a new taste, that works. If you substitute for health reasons, then taste comes second. It will have that "diet" flavor and you'll eat more of it, or snack later, because you weren't really satisfied with it.

Instead of replacing the beef with turkey, I find it works better to replace the 8 oz. serving of meatloaf with a small salad and a 4 oz. serving of meatloaf.

[Sam Fujisaka]

What about less meat in general and more fish to substitute for the meat that you do eat?

[Kagey]

I agree. Or just less meat and more whole grains and beans? I'm not a big fan of substitution in recipes for weight loss reasons. It always seems to imply something inferior (ground turkey breast meatballs? My grandmother would turn in her grave!). My solution would be to eat the meatballs the way they were intended, but less frequently. Then branch out to delicious foods that are intrinsically healthier. As Val said, make veggies the star of the meal.

[scuzzo]

I know you're trying to eat healthy here, but I do like to grind fresh turkey with bit of uncooked bacon. Especially if making burgers for the grill. Othewise turkey burgers are too dry and, in fact, stick a lot to the grill. And the flavor combo is great. Sometimes I grind in brocolli into the mix too.

I love grinding my own meat and making fun combos.

[gastronomy]

What great ideas!!!! Thank you everyone for the good advice- I never even thought of cooking and then freezing- DUH! The recipe sounds awesome and I will definitely try that soon. Those of you that say you use ground turkey- do you buy ground turkey breast or just ground turkey? We have the Caronlia ground turkey but I thought that was just as bad for you as beef because its all the dark meat and fat etc. Maybe I am wrong so I would love to know!

Thanks!

[gansu girl]

You're right - the "ground turkey" has dark meat and sometimes even skin, so if you're trying to create lower cal/lower fat recipes, it's conterproductive!

[Romanmk]

I buy dark ground turkey leg meat. I find the flavor of breast to be too dry. Everyone has a different idea of what healthy is. I read Eat, Drink and Be Healthy by Walter Willett, M.D. of Harvard Medical School. The advice is mainstream and based on comprehensive long term studies. Poultry fat gets the green light since it is mainly polyunsaturated. So eat the dark meat and poultry skin without fear. If it's got two legs you're OK. Avoid saturated fat that comes from animals with four legs.

[chef chicklet]

I use ground turkey all the time, I don't grind it myself but I do use it. Anything that calls for ground beef is fair game for turkey. Only once did my hubby not care for it.I think the meat was in the freezer too long, and that gave it a crummy taste.
Recently I made the meat balls to go with morebubbles pasta dish with sausages, the meatballs inher recipe are a mix. The day I tried it, I had ground turkey thawing and decided to use it this first time. Well they were absolutely wonderful, better than my own.So follow her recipe.
http://www.chowhound.com/topics/471134 The meatball recipe has broth being added to them, which makes them so delicious and moist. (by the way, this entire recipe is awesome, maybe not for losing weight, but one you might want to save for after)... I'm trying to eat healthier as well, so I see no reason I can't have the meatballs!

I also make a dish Thai Turkey Lettuce Wraps and is a favorite, one that we think, very yummy. So much that my boys (20 yrs olds) LOVE it and make it themselves. If you want, I can post my recipe.

[vballgal]

i would love the recipe for the thai turkey lettuce wraps...they sound delicious (and healthy)!

[chef chicklet]

1 lb ground turkey (or chicken, pork beef, shrimp)
1 head of living lettuce – Boston – washed and kept chilled till ready to use
2 Serrano chilies chopped fine
1 med onion chopped fine
3-4 limes – depends on the juice factor
1 T nuoc mam – or fish sauce
3 T soy sauce – maybe more use your taste
1 bunch of scallions chopped, reserve 1/3 for later or red onions or both
1 cup of cilantro
1 inch of fresh grated ginger

l lb will serve two with left overs for the next day.

Sauté the meat in a large sauté pan, add the garlic, ginger, peppers, and white onion. Once the pink is gone, add the lime juice, soy and fish sauce. Let it reduce add the green onion and the cilantro (reserve 1/3 of each for the top)

Serve the cooked meat on lettuce leaves that are pliable, you can use anything though – romaine works well for crunchy texture.
Serve with bowls of:
Hot chili paste
Cilantro leaves
Scallions and unsalted peanuts
We add this to each wrap along with a douse of soy sauce.

Wrap the leaf from the bottom, then the sides after you add the condiments
Additional items can be, cooked rice sticks, cucumber, thinly sliced carrot, tiny shrimp, and sliced cabbage.

[vballgal]

thank you! sounds delicious!

[valerie]

Another vote for defrosting, grinding, cooking, freezing in smaller portions so you only have to defrost what you want at the time.

I'm not a big fan of ground turkey for burgers, but we eat a lot of ground chicken burgers. That might be an option for you too.

[rockandroller1]

Bison is also lower in calories and saturated fat than even chicken - not sure how it stacks up next to turkey in particular, but it's got a better profile than chicken and tastes more beefy and acts more like beef (turkey meatballs tend to be awfully soft when cooking them, for example, I have to add a lot more bread crumbs to make them hold together), this might be another good alternative if you have it available.

[foiegras]

I use ground bison for everything, never buy ground beef anymore. You'd have to be pretty sharp to tell the difference ... If you are used to working with lean ground beef, there's no learning curve. Much much more similar than ground turkey, which is, as they say, a different animal ;)

[PamelaD]

I would not consider it safe to thaw then refreeze meat.

Instead why don't you grind it all up and cook you meatballs, meatloaf, burgers, then you can freeze those.

have fun,
P

[Gio]

My best advice to you is not to defrost, grind, then refreeze. I would rather have you roast that turkey, eat some for dinner and freeze what's left over. Ideally, you can buy a fresh turkey breast, grind it at home then freeze that.

BTW: We use ground turkey or ground bison instead of grnd. beef exclusively....just need to spice it up more.