When we were first married, I found this simple recipe and adjusted it to our tastes. The fresh bell pepper and red onion give it wonderful flavor.
—Kallee Twiner, Maryville, TN
Start to Finish: 30 min. • Makes: 8 servings
1 pound lean ground turkey
1 large red onion, chopped
1 large green pepper, chopped
1 can (8 ounces) tomato sauce
1/2 cup barbecue sauce
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon salt
8 hamburger buns, split
1. In a large skillet, cook turkey, onion and green pepper over medium heat 6-8 minutes or until turkey is no longer pink and vegetables are tender, breaking up turkey into crumbles.
2. Stir in tomato sauce, barbecue sauce and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes, to allow the flavors to blend, stirring occasionally. Serve on buns.
HOW LONG DO LEFTOVERS LAST?
Wondering how long cooked chicken or a leftover slice of pizza lasts in the fridge? Look no further than this handy list:
Refrigerator Storage
• The following foods will keep for only 1-2 days in the refrigerator:
- Fresh (raw) ground meats and stew meats
- Gravy and meat broth
- Fresh poultry and fresh fish
- Shrimp, scallops, crayfish and squid
- Shucked clams, mussels and oysters
• The following foods will keep for 3-4 days in the refrigerator:
- Fully cooked ham slices
- Cooked meat and meat casseroles
- Cooked chicken and chicken casseroles
- Pizza
- Cooked fish and shellfish
• The following items will keep for up to 5 days in the refrigerator:
- Opened packages of lunch or deli meats
- Fully cooked ham portions
- Fresh meat steaks, chops and roasts
• The following foods have longer refrigerator storage times:
- Fresh eggs in shells = 3-5 weeks
- Hard-cooked eggs = 1 week
- Commercial mayonnaise after opening = 2 months
- Opened hard cheese (such as cheddar or Swiss) = 3-4 weeks
- Soft cheese (such as Brie or feta); cottage cheese; ricotta and milk = 1 week
- Yogurt = 7-14 days
• When in doubt, throw it out: If you lose track of how long a food has been in the refrigerator, it’s best to not risk eating it. (To avoid this problem in the future, label and date your leftovers before refrigerating.)
• Store food wisely: For best storage, it’s wise to divvy up hot leftovers into smaller portions, then place in shallow dishes to cool quickly. Wait until steam has stopped rising from the food before chilling, so the steam won’t heat up your fridge. Choose strong food storage containers that are clean and in good condition, and opt for covered containers—they’re always a better choice than uncovered bowls. Never store food in the can it came in.
• Don’t leave dishes at room temp for too long: Food that sits out on the counter for too long can start growing harmful bacteria. Try to get food in the refrigerator within 2 hours after it’s cooked (or sooner, if it’s cooled enough). If food has been left out for longer than 2 hours, it may be unsafe. Err on the safe side and toss.