In our never-ending quest to eat as healthily as possible, I’ve been preparing some favorite recipes that typically call for ground beef for the protein but substituting ground turkey instead.

The verdict? Yes, it works extremely well, but just don’t tell my son that I’ve made the switch. He will say something like, “Oh Mom, that meatloaf you brought over was so good.” And then I drop the bomb and say, “Sure was – and I made it with ground turkey.” His critique changes to, “I thought there was something funny about it.”

There is a caveat when buying ground turkey: read the labels carefully! You will find a huge difference in the calorie and fat content depending on whether the mixture is made from mostly white breast meat (lean) or from dark meat, which has more fat and a higher calorie count.

Here are the numbers for a 4 oz. serving as you typically find packaged ground turkey labeled:

-Ground turkey: about 220 calories and 17 grams of fat (85/15)

-Lean ground turkey: about 170 calories and 8 grams of fat (93/7)

-Extra lean ground turkey: about 120 calories and 1 gram of fat (97/3)

Spicy apple sausage patties

• 1/4 lb. pork sausage
• 1/2 lb. ground turkey
• 1 large egg, lightly beaten
• 1/4 cup dried bread crumbs
• 1 clove garlic, peeled and minced
• 1/4 tsp. ground ginger
• 1/4 tsp. red pepper flakes
• 1/4 tsp. savory
• 1/4 tsp. thyme
• 1/3 cup finely shredded apple (I used Granny Smith) 
• 1/2 tsp. salt
• 3 Tbsp. vegetable oil

Combine sausage, turkey, egg, bread crumbs, garlic, ginger, red pepper flakes, savory, thyme, apple and salt in a medium bowl. Using clean hands, mix gently until well combined.

Shape mixture into eight (2-1/2-inch) patties. Heat the oil in a heavy skillet and brown patties on both sides until cooked through (about 10 minutes total time.) Drain and serve immediately. Yield: 8 patties. (Note: Uncooked patties can be frozen. No need to thaw before cooking.)

Southwestern stuffed peppers

• 1 Tbsp. olive oil
• 6 green onions, finely chopped
• 1 clove garlic, peeled and minced
• 1/2 lb. ground turkey
• 1 cup frozen corn
• 1 can (4.5-oz.) chopped green chilies
• 1 tsp. ground cumin
• 1 cup long-grain white rice, cooked according to package directions
• 1 cup grated Monterey Jack cheese, divided use
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 4 large bell peppers, halved lengthwise, ribs and seeds removed
• 1/2 cup plain low-fat Greek yogurt
• Salsa, for serving

Heat oil in a large skillet set over medium-high heat. Add the green onions, garlic and turkey; cook, breaking the turkey up with a spoon, for 3-5 minutes or until cooked through. Stir in the corn, chilies, cumin, cooked rice, 1/2 cup of the Monterey Jack, salt and pepper.

Arrange the bell peppers, cut-side up, in a 13x9x2-inch baking dish. (Or if a little wobbly, you can cook them in a muffin pan which helps stabilize them.)Divide the turkey mixture among the peppers and add 1/2 cup water to the dish. Cover tightly with foil and bake in a preheated 375°F oven for 30 to 40 minutes or until peppers are tender. Uncover, sprinkle with the remaining 1/2 cup of Monterey Jack, and bake 5-7 more minutes or until golden brown.

Whisk together the yogurt and 1/4 cup water in a small bowl. Drizzle over the stuffed peppers; top with the salsa. Yield: 4 servings. (Peppers may be stuffed 12 hours in advance and refrigerated. Add 5-10 minutes to the covered baking time.)

Thai turkey burgers

• 1 small shallot, peeled and quartered
• 2 Tbsp. chopped cilantro
• 2 slices (each about 1/4-inch-thick) peeled fresh ginger
• 1 jalapeño, stemmed and seeded
• 1-1/2 Tbsp. Asian fish sauce
• 1-1/4 lb. ground turkey

Vegetable oil, for brushing

• 1/4 cup mayonnaise
• 1 tsp. Sriracha or other Asian hot sauce
• 4 Kaiser Rolls, split and toasted

Bread-and-butter pickles, lettuce, and fresh mint leaves

Pulse shallot, cilantro, ginger and jalapeno and fish sauce in food processor until chopped. Transfer the mixture to a bowl and add turkey mixing to combine. Using slightly moistened hands, form the mixture into four 4-inch patties, each about 3/4-inch thick.

Light a grill or preheat a grill pan. Brush the burgers with oil and grill over medium high heat, turning once, for 8-10 minutes or until golden and crusty and just cooked through.

In a small bowl, combine the mayonnaise with the Sriracha. Spread the mixture on the rolls. Top with the burgers, pickles, lettuce, and mint. Yield: 4 servings.

Turkey black bean chili

• 3 cans (15-oz. each) black beans
• 1 Tbsp. olive oil
• 1 large white onion, peeled and chopped
• 1 lb. ground turkey
• 4 tsp. chili powder
• 1 tsp. ground cumin
• 1/2 tsp. salt
• 1/2 tsp. freshly ground pepper
• 1 can (14 oz.) reduced sodium fat-free chicken stock
• 2 cans (14.5 oz. each) petite diced tomatoes with jalapeño peppers

Toppings: sour cream, shredded Cheddar cheese, sliced jalapeño peppers, chopped fresh cilantro, chopped tomatoes, lime wedges, corn chips

Drain and rinse 2 cans black beans. (Do not drain or rinse third can.)

Add oil to a large Dutch oven set over medium heat; when hot add onion and turkey and cook for 8 to 10 minutes or until turkey crumbles and is no longer pink. Stir in chili powder, cumin, salt and pepper and cook 1 minute. Stir in 2 cans of drained black beans and 1 can of undrained black beans, chicken stock and undrained tomatoes.

Bring to a boil over medium-high heat; cover, reduce heat to low, and simmer 10-15 minutes. Serve with desired toppings. Yield: 6 to 8 servings.

Waistline-friendly eggplant casserole

• 1-1/4 lbs. ground turkey
• 1 large onion, peeled and diced
• 3 cloves garlic, peeled and minced
• 1 pkg. (8-oz.) fresh mushrooms, sliced
• 1-1/2 lbs. eggplant, peeled and diced (about 3/4-inch size)
• 1 can (28-oz.) crushed tomatoes
• 1 whole green bell pepper, seeded and diced
• 1 whole red bell pepper, seeded and diced
• 1/8 tsp. dried hot pepper flakes (optional)
• 3/4 cup seasoned dry bread crumbs
• 1 tsp. mixed Italian seasonings
• 1/4 cup freshly grated Parmesan cheese

Coat a large skillet with non-stick spray set over medium heat; add turkey, onion, garlic and mushrooms and cook 8 minutes. Add eggplant, tomatoes, peppers, breadcrumbs and seasonings. Bring to a boil stirring a few times. Remove pan from heat and spoon mixture into a 13x9x2-inch baking dish coated with non-stick spray. Cover with foil and bake in a preheated 350°F oven for 45 minutes. Uncover; sprinkle with Parmesan and return to oven for 15 more minutes. Yield: 8 servings

Paula Anderson is a freelance journalist specializing in food, entertaining and nutrition. She writes for several newspapers, as well as Maine Food & Lifestyle Magazine. She divides her time between Scarborough and Big Pine Key, Fla., where she lives with her husband Peter. Correspondence can be addressed to her at the Boothbay Register, P.O. Box 357, Boothbay Harbor, ME 04538 or the Wiscasset Newspaper, P.O. Box 429, Wiscasset, ME 04578. You can also write to her directly via email at pander@maine.rr.com.