6 Servings
Turkey Hawaiian
Picnics Fourth of July Grill Turkey Sauces Sandwiches Hawaiian
1/2 cup Dry ad crumbs
1 pound und turkey
1/2 cup bell pepper (or green)
1/2 cup en onion thinly sliced
1 teaspoon ger Root chopped
8 ounce eapple slices (reserve juice)
1/4 cup Pinele juice
1 cup iyaki sauce (honey marinade flavor with sesame seeds)
1/2 teaspoon t
4 ea burger buns
PREP TIME: 15-20 min COOK TIME: 12 min READY IN: 32 min Prepare charcoal grill and preheat to 165 degrees F. In a large mixing bowl, combine ground turkey, bread crumbs, green onion, red bell peppers, ginger root, 1/4 cup reserved pineapple juice and salt; mix gently but thoroughly. Form the meat mixture into six to eight 1/2-inch thick patties. Grill patties over medium coals 10-12 minutes or until meat is no longer pink and internal temperature is 165 degrees F. Using a heat proof barbeque turner, turn burgers over once durring cooking. Baste the burgers with teriyaki sauce using a basting brush during the last 2 minutes of grilling. Grill pineapple slices 5 minutes, basting with teriyaki sauce. Serve burgers on grilled buns, if desired; top with pineapple slices.
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Showing posts with label Turkey. Show all posts
Showing posts with label Turkey. Show all posts
Turkey a la King
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4 Servings
Turkey American
Meats Turkey leftovers Casserole American
1/4 c All Purpose ur
2 tbsp ter
1 Chopped ery Rib
1 c Reduced-Sodium cken Broth
1/4 c en Bell Peppers chopped
1 c k, Fat-Free
1 3/4 c Fresh hrooms sliced
1/4 c ons chopped
1 c s frozen
2 c Hot-Cooked e
1/2 tsp t
2 c key Breast cooked and cubed
In a large non-stick skillet, saute the celery, mushrooms, onion and pepper in butter until tender. Combine flour and chicken broth until smooth; stir into vegetable mixture and then stir in the milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add the peas, turkey and salt; heat through. Serve with the hot cooked rice.
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4 Servings
Turkey American
Meats Turkey leftovers Casserole American
1/4 c All Purpose ur
2 tbsp ter
1 Chopped ery Rib
1 c Reduced-Sodium cken Broth
1/4 c en Bell Peppers chopped
1 c k, Fat-Free
1 3/4 c Fresh hrooms sliced
1/4 c ons chopped
1 c s frozen
2 c Hot-Cooked e
1/2 tsp t
2 c key Breast cooked and cubed
In a large non-stick skillet, saute the celery, mushrooms, onion and pepper in butter until tender. Combine flour and chicken broth until smooth; stir into vegetable mixture and then stir in the milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add the peas, turkey and salt; heat through. Serve with the hot cooked rice.
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Turkey Potato Casserole
6 Servings
Turkey American
Turkey leftovers Main Dish Meat Casserole American
1 lb key cooked and shredded
1 medium on chopped
1 can Green ns drained
1 can am of Mushroom Soup
8 oz ddar Cheese cubed
8 oz Monterey Jack Cheese shredded
4 c Mashed atoes
Preheat oven to 350 degrees F. place the shredded turkey in an even layer in the bottom of a 9x13-inch baking dish. Top with a layer of onions and then a layer of green beans so the turkey meat is no longer visible. Pour the condensed soup over the mixture; then sprinkle with the shredded cheese. Stir together the cubed cheese and mashed potatoes; spoon over the top of the casserole and spread evenly to cover. Bake for 30-40 minutes or until heated through.
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Turkey American
Turkey leftovers Main Dish Meat Casserole American
1 lb key cooked and shredded
1 medium on chopped
1 can Green ns drained
1 can am of Mushroom Soup
8 oz ddar Cheese cubed
8 oz Monterey Jack Cheese shredded
4 c Mashed atoes
Preheat oven to 350 degrees F. place the shredded turkey in an even layer in the bottom of a 9x13-inch baking dish. Top with a layer of onions and then a layer of green beans so the turkey meat is no longer visible. Pour the condensed soup over the mixture; then sprinkle with the shredded cheese. Stir together the cubed cheese and mashed potatoes; spoon over the top of the casserole and spread evenly to cover. Bake for 30-40 minutes or until heated through.
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Turkey on the Weber
8 Servings
Turkey American
Turkey Holiday Meats Grilling American
1 bag of Charcoal
1 Weber ll
12 lb key or desired size
Be sure to rinse and clean complete turkey and cavity before proceeding. Once cleaned, place turkey on pre-heated grill. Turkey is fully cooked when a meat thermometer registers 180 degrees F. in the thigh or 170 degrees F. in the breast; about 11-15 minutes per pound (unstuffed) or 20 minutes per pound (stuffed). Remove turkey from grill after cooking and allow to rest 20 minutes before carving.
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Turkey American
Turkey Holiday Meats Grilling American
1 bag of Charcoal
1 Weber ll
12 lb key or desired size
Be sure to rinse and clean complete turkey and cavity before proceeding. Once cleaned, place turkey on pre-heated grill. Turkey is fully cooked when a meat thermometer registers 180 degrees F. in the thigh or 170 degrees F. in the breast; about 11-15 minutes per pound (unstuffed) or 20 minutes per pound (stuffed). Remove turkey from grill after cooking and allow to rest 20 minutes before carving.
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Turkey, Chorizo, and Chipotle Stew with Corn Cakes
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4 Servings
Turkey Mexican
Chipotles Spicy Beans Turkey Mexican Stew
2 tablespoons extra-virgin olive oil, corn oil, or etable oil
0.5 pound chorizo chopped
2 pounds und turkey breast
1 medium on chopped
3 cloves lic chopped
1 tablespoon chili power
1/2 cup hot chipotle salsa or 2 chipotles in adobo
1 t to taste
1 cup Mexican r
2 cups cken broth
1 can (28 ounces) chopped stewed atoes
1 can (15 ounces) red kidney ns drained
1 package (5 ounces)n muffin mix
8 ounces per-jack cheese, shredded (1 1 cups)
2 tablespoons ter
Heat a 5 qt sauté pan over medium heat. Add oil and chorizo, brown 1 minute. Push chorizo off to the side and add turkey to the pan. Brown turkey, crumbling meat as it cooks, 3 minutes. Add onions, garlic, chili powder, and chipotles. Cook another 5 minutes. Season with salt. Add beer and cook another minute, stirring to loosen any bits from bottom of the pan. Add broth, tomatoes, and beans. Bring to a bubble. Reduce heat and simmer 10 minutes. Heat a nonstick griddle pan over medium heat. Mix corn muffin mix according to package directions for corn cakes. Mix in cheese. Nest butter in a paper towel and rub grill with butter. Ladle batter onto griddle in 3-inch cakes; cook until golden, 3 minutes on each side. Transfer corn cakes to a plate and tent with aluminum foil to keep warm. Pour stew into bowls and top with corn cakes.
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4 Servings
Turkey Mexican
Chipotles Spicy Beans Turkey Mexican Stew
2 tablespoons extra-virgin olive oil, corn oil, or etable oil
0.5 pound chorizo chopped
2 pounds und turkey breast
1 medium on chopped
3 cloves lic chopped
1 tablespoon chili power
1/2 cup hot chipotle salsa or 2 chipotles in adobo
1 t to taste
1 cup Mexican r
2 cups cken broth
1 can (28 ounces) chopped stewed atoes
1 can (15 ounces) red kidney ns drained
1 package (5 ounces)n muffin mix
8 ounces per-jack cheese, shredded (1 1 cups)
2 tablespoons ter
Heat a 5 qt sauté pan over medium heat. Add oil and chorizo, brown 1 minute. Push chorizo off to the side and add turkey to the pan. Brown turkey, crumbling meat as it cooks, 3 minutes. Add onions, garlic, chili powder, and chipotles. Cook another 5 minutes. Season with salt. Add beer and cook another minute, stirring to loosen any bits from bottom of the pan. Add broth, tomatoes, and beans. Bring to a bubble. Reduce heat and simmer 10 minutes. Heat a nonstick griddle pan over medium heat. Mix corn muffin mix according to package directions for corn cakes. Mix in cheese. Nest butter in a paper towel and rub grill with butter. Ladle batter onto griddle in 3-inch cakes; cook until golden, 3 minutes on each side. Transfer corn cakes to a plate and tent with aluminum foil to keep warm. Pour stew into bowls and top with corn cakes.
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Turkey, Chorizo, and Chipotle Stew with Corn Cakes
4 Servings
Turkey Mexican
Turkey Mexican
2 tablespoons extra-virgin olive oil, corn oil, or etable oil
1 1 pound chorizo chopped
2 pounds und turkey breast
1 medium on chopped
3 cloves lic chipped
1 tablespoon chili power
2 cup hot chipotle salsa
1 t to taste
1 cup Mexican r
2 cups cken broth
1 can (28 ounces) chopped stewed atoes
1 can (15 ounces) red kidney ns drained
1 package (5 ounces)n muffin mix
8 ounces per-jack cheese, shredded (1 1 cups)
2 tablespoons ter
Heat a 5 qt sauté pan over medium heat. Add oil and chorizo, brown 1 minute. Push chorizo off to the side and add turkey to the pan. Brown turkey, crumbling meat as it cooks, 3 minutes. Add onions, garlic, chili powder, and chipotles. Cook another 5 minutes. Season with salt. Add beer and cook another minute, stirring to loosen any bits from bottom of the pan. Add broth, tomatoes, and beans. Bring to a bubble. Reduce heat and simmer 10 minutes. Heat a nonstick griddle pan over medium heat. Mix corn muffin mix according to package directions for corn cakes. Mix in cheese. Nest butter in a paper towel and rub grill with butter. Ladle batter onto griddle in 3-inch cakes; cook until golden, 3 minutes on each side. Transfer corn cakes to a plate and tent with aluminum foil to keep warm. Pour stew into bowls and top with corn cakes.
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Turkey Mexican
Turkey Mexican
2 tablespoons extra-virgin olive oil, corn oil, or etable oil
1 1 pound chorizo chopped
2 pounds und turkey breast
1 medium on chopped
3 cloves lic chipped
1 tablespoon chili power
2 cup hot chipotle salsa
1 t to taste
1 cup Mexican r
2 cups cken broth
1 can (28 ounces) chopped stewed atoes
1 can (15 ounces) red kidney ns drained
1 package (5 ounces)n muffin mix
8 ounces per-jack cheese, shredded (1 1 cups)
2 tablespoons ter
Heat a 5 qt sauté pan over medium heat. Add oil and chorizo, brown 1 minute. Push chorizo off to the side and add turkey to the pan. Brown turkey, crumbling meat as it cooks, 3 minutes. Add onions, garlic, chili powder, and chipotles. Cook another 5 minutes. Season with salt. Add beer and cook another minute, stirring to loosen any bits from bottom of the pan. Add broth, tomatoes, and beans. Bring to a bubble. Reduce heat and simmer 10 minutes. Heat a nonstick griddle pan over medium heat. Mix corn muffin mix according to package directions for corn cakes. Mix in cheese. Nest butter in a paper towel and rub grill with butter. Ladle batter onto griddle in 3-inch cakes; cook until golden, 3 minutes on each side. Transfer corn cakes to a plate and tent with aluminum foil to keep warm. Pour stew into bowls and top with corn cakes.
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Leftover Turkey Club
Leftover turkey is really kicked up with bacon, avocado, dill Havarti and a homemade cucumber dill sauce that can't be beat.
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TURKEY PASTRAMI
8 Servings
Boneless Turkey Breast American
Smoked Lunch Picnics Main Dish Turkey Grilled Boneless Turkey Breast American
For the rub:
3 tablespoons ground iander
2 tablespoons cracked ck peppercorns
1 teaspoon seed or ground anise
1/4 cup sweet rika
2 tablespoons tard
3 tablespoons dark wn sugar
1 teaspoon ground e
8 cloves of lic peeled and coarsely chopped
2 tablespoons coarse salt (her or sea)
1 tablespoons canola or other etable oil
1 bone-in or boneless key breast (4 to 5 pounds)
You’ll also need:
2 cups wood chips soaked for 1 hour in cold water to cover, then ined
Advance Preparation: 24 hours for curing the turkey Make the rub: Coarsely crush the coriander seeds in a mortar with a pestle, in a spice mill or coffee grinder, or by wrapping them in a dish cloth and crushing them with the edge of a heavy skillet. Combine the crushed seeds and the remaining rub ingredients in a small bowl and mix well with your fingers. Rinse the turkey breast under cold running water, then drain and blot dry with paper towels. Using poultry shears, cut off the ribs, if necessary, and discard or save them for stock. Sprinkle and pat the rub on the turkey. Cover the breast with plastic wrap or place in a large resealable plastic bat (you will need to turn the bag 2 or 3 times during the curing process) and let cure in the refrigerator for 24 hours. Set up the smoker or the grill (for indirect grilling). Preheat to medium-low. If using a charcoal grill, place a large drip pan in the center between the piles of coals. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce the heat to medium-low. When ready to cook, brush and oil the grill grate. If using charcoal, toss 1 cup of wood chips on the coals. Brush the excess rub off the turkey with a paper towel. Place the breast in the center of the hot grate over the drip pan, away from the heat; cover the grill. Grill the breast until tender, 1-1/2 to 2 hours (the cooking time will depend on the size of the breast and the heat of the smoker or grill). To test for doneness, use an instant-read meat thermometer. The internal temperature should be at least 165 degrees F. If using a charcoal grill, you’ll need to add 12 fresh coals and 1/2 cup wood chips per side after 1 hour. Transfer the turkey pastrami to a platter and let cool to room temperature, then refrigerate until cold. To serve, cut the pastrami into thin slices across the grain. Serve on rye bread slathered with mustard
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Boneless Turkey Breast American
Smoked Lunch Picnics Main Dish Turkey Grilled Boneless Turkey Breast American
For the rub:
3 tablespoons ground iander
2 tablespoons cracked ck peppercorns
1 teaspoon seed or ground anise
1/4 cup sweet rika
2 tablespoons tard
3 tablespoons dark wn sugar
1 teaspoon ground e
8 cloves of lic peeled and coarsely chopped
2 tablespoons coarse salt (her or sea)
1 tablespoons canola or other etable oil
1 bone-in or boneless key breast (4 to 5 pounds)
You’ll also need:
2 cups wood chips soaked for 1 hour in cold water to cover, then ined
Advance Preparation: 24 hours for curing the turkey Make the rub: Coarsely crush the coriander seeds in a mortar with a pestle, in a spice mill or coffee grinder, or by wrapping them in a dish cloth and crushing them with the edge of a heavy skillet. Combine the crushed seeds and the remaining rub ingredients in a small bowl and mix well with your fingers. Rinse the turkey breast under cold running water, then drain and blot dry with paper towels. Using poultry shears, cut off the ribs, if necessary, and discard or save them for stock. Sprinkle and pat the rub on the turkey. Cover the breast with plastic wrap or place in a large resealable plastic bat (you will need to turn the bag 2 or 3 times during the curing process) and let cure in the refrigerator for 24 hours. Set up the smoker or the grill (for indirect grilling). Preheat to medium-low. If using a charcoal grill, place a large drip pan in the center between the piles of coals. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce the heat to medium-low. When ready to cook, brush and oil the grill grate. If using charcoal, toss 1 cup of wood chips on the coals. Brush the excess rub off the turkey with a paper towel. Place the breast in the center of the hot grate over the drip pan, away from the heat; cover the grill. Grill the breast until tender, 1-1/2 to 2 hours (the cooking time will depend on the size of the breast and the heat of the smoker or grill). To test for doneness, use an instant-read meat thermometer. The internal temperature should be at least 165 degrees F. If using a charcoal grill, you’ll need to add 12 fresh coals and 1/2 cup wood chips per side after 1 hour. Transfer the turkey pastrami to a platter and let cool to room temperature, then refrigerate until cold. To serve, cut the pastrami into thin slices across the grain. Serve on rye bread slathered with mustard
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Turkey Tortilla Soup
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8 Servings
Turkey American
Winter Summer Spring Fall Bake Soup Main Dish American Turkey Dinner Lunch
1 Cup on chopped
1 Teaspoon ve oil
1 Can (4 ounces) green chilies, chopped
1 Package (1.25 ounces) taco soning mix
1 Can (16 ounces) atoes, undrained
6 Cups TURKEY BROTH or reduced-sodium chicken illon
1 Package (10 ounces) frozen corn
2 Cups COOKED KEY cut into 1/2-inch cubes
1/3 Cup fresh antro chopped
4 Ounces unsalted tilla chips coarsely crumbled
1/2 Cup Monterey Jack cheese ted
1. In 5-quart saucepan, over medium heat, saute onion in oil 3 to 4 minutes or until translucent. Stir in chilies and taco seasoning mix; cook 1 minute. Add tomatoes, breaking up with spoon. Stir in turkey broth; bring to a boil. Add corn and turkey, reduce heat to low and simmer 5 minutes. Add cilantro. 2. To serve, spoon 1-1/3 cups soup in each bowl. Top each serving with 1/2 ounce tortilla pieces and 1 tablespoon cheese.
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8 Servings
Turkey American
Winter Summer Spring Fall Bake Soup Main Dish American Turkey Dinner Lunch
1 Cup on chopped
1 Teaspoon ve oil
1 Can (4 ounces) green chilies, chopped
1 Package (1.25 ounces) taco soning mix
1 Can (16 ounces) atoes, undrained
6 Cups TURKEY BROTH or reduced-sodium chicken illon
1 Package (10 ounces) frozen corn
2 Cups COOKED KEY cut into 1/2-inch cubes
1/3 Cup fresh antro chopped
4 Ounces unsalted tilla chips coarsely crumbled
1/2 Cup Monterey Jack cheese ted
1. In 5-quart saucepan, over medium heat, saute onion in oil 3 to 4 minutes or until translucent. Stir in chilies and taco seasoning mix; cook 1 minute. Add tomatoes, breaking up with spoon. Stir in turkey broth; bring to a boil. Add corn and turkey, reduce heat to low and simmer 5 minutes. Add cilantro. 2. To serve, spoon 1-1/3 cups soup in each bowl. Top each serving with 1/2 ounce tortilla pieces and 1 tablespoon cheese.
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Turkey Cutlets Piccata
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4 Servings
Turkey Uncategorized
Main dishes Meats Poultry Chicken Bread Crumb Butter Parsley Lemon Milk Turkey Dinner
16 oz Fresh key cutlets
1 Large
1 tb k
1 1/2 c Fresh ad crumbs
Butter or garine
1 Medium sized on
1 Envelope chicken illon
1/4 ts t
4 sley sprigs for garnish
About 40 minutes before serving. 1. Pound cutlets with amallet until ea is about 1/8 of an inch thick. If cutlets are large cut into desired serving pieces. 2. In pie plate, beat egg with milk until blended. On wax paper place bread crumbs. Dip cutlets in egg mixture, then in crumbs to coat. 3. In skillet over medium-high heat melt 4 tbls butter and cook turkey cutlets, a few pieces at a time, until browned on both sides, adding more butter or margarine if necessary. Remove cutlets to plate. 4. Reduce heat to low. Squeeze juice of half lemon into drippint in skillet; stir in bouillon, salt and 1/4 cup of water until blended, scraping to loosen brown bits from bottom of skillet. Return turkey to skillet; cover and simmer 5 minutes or until turkey cutlets are fork tender. Thinly slice remaining half of lemon. To serve, garnish turkey cutlets with lemon slices and parsley sprigs. Makes 4 main-dish servings. About 350 calories per serving. This same recipe can be used for chicken or veal. I serve it with what we call yellow rice. I purchase this as a mix in a bag with all the other packages of preseasoned rice mixes. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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4 Servings
Turkey Uncategorized
Main dishes Meats Poultry Chicken Bread Crumb Butter Parsley Lemon Milk Turkey Dinner
16 oz Fresh key cutlets
1 Large
1 tb k
1 1/2 c Fresh ad crumbs
Butter or garine
1 Medium sized on
1 Envelope chicken illon
1/4 ts t
4 sley sprigs for garnish
About 40 minutes before serving. 1. Pound cutlets with amallet until ea is about 1/8 of an inch thick. If cutlets are large cut into desired serving pieces. 2. In pie plate, beat egg with milk until blended. On wax paper place bread crumbs. Dip cutlets in egg mixture, then in crumbs to coat. 3. In skillet over medium-high heat melt 4 tbls butter and cook turkey cutlets, a few pieces at a time, until browned on both sides, adding more butter or margarine if necessary. Remove cutlets to plate. 4. Reduce heat to low. Squeeze juice of half lemon into drippint in skillet; stir in bouillon, salt and 1/4 cup of water until blended, scraping to loosen brown bits from bottom of skillet. Return turkey to skillet; cover and simmer 5 minutes or until turkey cutlets are fork tender. Thinly slice remaining half of lemon. To serve, garnish turkey cutlets with lemon slices and parsley sprigs. Makes 4 main-dish servings. About 350 calories per serving. This same recipe can be used for chicken or veal. I serve it with what we call yellow rice. I purchase this as a mix in a bag with all the other packages of preseasoned rice mixes. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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Turkey Burger Pasta with Veg
8 Servings
Turkey burger
Italian
Quick Main Dish Turkey burger Italian
1 pound key burger
1 jar ta sauce
1 bag Frozen mixed vegetables
1 cup zarella
1 box ta
start water for pasta - add pasta when water starts to boil brown turkey burger in large skillet or pot add frozen vegetables cook till defrosted add pasta sauce mix with cooked pasta place in 13X9 dish, then add cheese and place in 350 oven for 20-30 min
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Turkey burger
Italian
Quick Main Dish Turkey burger Italian
1 pound key burger
1 jar ta sauce
1 bag Frozen mixed vegetables
1 cup zarella
1 box ta
start water for pasta - add pasta when water starts to boil brown turkey burger in large skillet or pot add frozen vegetables cook till defrosted add pasta sauce mix with cooked pasta place in 13X9 dish, then add cheese and place in 350 oven for 20-30 min
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Creamy Turkey Casserole
10 Servings
Turkey
American
Main Dish Bake Winter Turkey American
1 10 3/4 oz Can condensed cream of ery soup Undiluted
1 10 3/4 oz Can of condensed am of mushroom soup Undiluted
1 10 3/4 oz Can of condensed cream of on soup Undiluted
5 ounces veeta processed cheese cubed
1/3 cup onaise
4 cups Cubed cooked key
1 16 oz package Frozen ccoli cuts thawed
1 1/2 cups Cooked d rice
1 1/2 cups Cooked white e
1 8 oz Can sliced er chestnuts drained
1 cups Salad utons
In large bowl, combine the soups, cheese and mayonnaise. Stir in the turkey, broccoli, rice, water chestnuts and mushrooms. Transfer to a greased 13-in.x9-in. baking dish. Bake, uncovered, at 350? for 30 min; stir. Sprinkle with croutons. Bake 8-12 minutes loner or until bubbly.
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Turkey
American
Main Dish Bake Winter Turkey American
1 10 3/4 oz Can condensed cream of ery soup Undiluted
1 10 3/4 oz Can of condensed am of mushroom soup Undiluted
1 10 3/4 oz Can of condensed cream of on soup Undiluted
5 ounces veeta processed cheese cubed
1/3 cup onaise
4 cups Cubed cooked key
1 16 oz package Frozen ccoli cuts thawed
1 1/2 cups Cooked d rice
1 1/2 cups Cooked white e
1 8 oz Can sliced er chestnuts drained
1 cups Salad utons
In large bowl, combine the soups, cheese and mayonnaise. Stir in the turkey, broccoli, rice, water chestnuts and mushrooms. Transfer to a greased 13-in.x9-in. baking dish. Bake, uncovered, at 350? for 30 min; stir. Sprinkle with croutons. Bake 8-12 minutes loner or until bubbly.
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Curried Turkey Breast
4 Servings
Turkey
Uncategorized
Turkey
2 lb key breasts (2 large
Breasts) -- skinned
1/2 ts Ground iander
1/2 ts rika
1/4 ts meric
1/2 ts in
1/4 ts enne pepper
1/4 ts namon
2 tb Grated gerroot
1 tb ve oil
2 tb on juice
1/2 c Nonfat plain urt
Minced green ons -- for
Garnish
1. Place turkey breasts in a large baking pan. In a small bowl combine coriander, paprika, turmeric, cumin, cayenne, cinnamon, gingerroot, olive oil, lemon juice, and yogurt. Spread over top of turkey breasts. Cover pan with plastic wrap and refrigerate for 2 hours. 2. Preheat oven to 350 degrees F. Unwrap pan and place in oven; bake for 40 minutes, basting occasionally with pan juices. To serve, slice turkey, drizzle with pan juices, and garnish with green onions. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Turkey
Uncategorized
Turkey
2 lb key breasts (2 large
Breasts) -- skinned
1/2 ts Ground iander
1/2 ts rika
1/4 ts meric
1/2 ts in
1/4 ts enne pepper
1/4 ts namon
2 tb Grated gerroot
1 tb ve oil
2 tb on juice
1/2 c Nonfat plain urt
Minced green ons -- for
Garnish
1. Place turkey breasts in a large baking pan. In a small bowl combine coriander, paprika, turmeric, cumin, cayenne, cinnamon, gingerroot, olive oil, lemon juice, and yogurt. Spread over top of turkey breasts. Cover pan with plastic wrap and refrigerate for 2 hours. 2. Preheat oven to 350 degrees F. Unwrap pan and place in oven; bake for 40 minutes, basting occasionally with pan juices. To serve, slice turkey, drizzle with pan juices, and garnish with green onions. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Turkey Pot Pie
6 Servings
Turkey
American
Bake Main Dishes Poultry Vegetables Main Dish Turkey American
1 package pie crusts (9 inch)
1 cup key breast, boneless and skinless cooked
1/4 cup ter
1/3 cup ur
1/3 cup on chopped
3/4 teaspoon t
1/3 teaspoon per
1 1/2 cups cken broth
1/2 cup milk, m
2 cups mixed vegetables
Heat oven to 425?F. Place one pie crust in 9-inch pie pan. In medium saucepan, melt butter over medium heat. Add onion; cook until tender, about 2 minutes. Stir in flour, salt and pepper. Cook stirring constantly, until mixture is bubbly, remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in turkey and vegetables; remove from heat. Spoon turkey filling over crust. Place second crust over filling; flute edge. Cut slits in several places. Bake at 425?F for 35 to 40 minutes or until crust is golden brown. Per Serving (excluding unknown items): 320 Calories; 17g Fat (47.2% calories from fat); 15g Protein; 27g Carbohydrate; 4g Dietary Fiber; 46mg Cholesterol; 943mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 3 Fat.
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Turkey
American
Bake Main Dishes Poultry Vegetables Main Dish Turkey American
1 package pie crusts (9 inch)
1 cup key breast, boneless and skinless cooked
1/4 cup ter
1/3 cup ur
1/3 cup on chopped
3/4 teaspoon t
1/3 teaspoon per
1 1/2 cups cken broth
1/2 cup milk, m
2 cups mixed vegetables
Heat oven to 425?F. Place one pie crust in 9-inch pie pan. In medium saucepan, melt butter over medium heat. Add onion; cook until tender, about 2 minutes. Stir in flour, salt and pepper. Cook stirring constantly, until mixture is bubbly, remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in turkey and vegetables; remove from heat. Spoon turkey filling over crust. Place second crust over filling; flute edge. Cut slits in several places. Bake at 425?F for 35 to 40 minutes or until crust is golden brown. Per Serving (excluding unknown items): 320 Calories; 17g Fat (47.2% calories from fat); 15g Protein; 27g Carbohydrate; 4g Dietary Fiber; 46mg Cholesterol; 943mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 3 Fat.
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Healthy Turkey Wrap
1 Servings
Turkey
American
Low Fat Picnics No Cook Poultry Sandwiches Turkey American
1 tilla
1 tablespoon Reduced Fat am Cheese
1 dozen Fresh nach leaves
1/4 lb Garlic herb key breast sliced
1 dozen Red pes sliced
Lay tortilla flat. Spread cream cheese over entire surface. Place spinach leaves on cream cheese in one layer. Slice grapes thinly and place on top of spinach. Last, place slices of turkey evenly over the other ingredients. Roll up the tortilla and enjoy! Note: You can use any kind of turkey for this sandwich, but the garlic herb turkey breast that you buy at the deli counter is a nice flavor to compliment the sweetness of the grapes.
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Turkey
American
Low Fat Picnics No Cook Poultry Sandwiches Turkey American
1 tilla
1 tablespoon Reduced Fat am Cheese
1 dozen Fresh nach leaves
1/4 lb Garlic herb key breast sliced
1 dozen Red pes sliced
Lay tortilla flat. Spread cream cheese over entire surface. Place spinach leaves on cream cheese in one layer. Slice grapes thinly and place on top of spinach. Last, place slices of turkey evenly over the other ingredients. Roll up the tortilla and enjoy! Note: You can use any kind of turkey for this sandwich, but the garlic herb turkey breast that you buy at the deli counter is a nice flavor to compliment the sweetness of the grapes.
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Turkey Lasagna
8 Servings
turkey
American
italian mild cheesey dinner lofat italian turkey American
2 tsp ve oil
10 ounces und turkey
1 on chopped
1 can whole atos chopped, twenty eight ounces
1 can ato paste
1/4 c mesan cheese
1 tsp dried il
1 tsp dried gano
1/2 teaspoon ar
12 lasagna noodles
2 cups tage cheese
1 cup shredded zarella cheese
Preheat oven to 350. Spray a 9x13 pan with olive oil. Cook the turkey and onion in a little oil for about 5 minutes, until turkey is no longer pink. Stir in the tomatos, tomato paste, Parmesan, spices and sugar. Simmer uncovered 5 minutes or until the sauce is slightly thickened. Spread 1/3 of the sauce in the dish. Cover with 3 noodles. Spread half the cottage cheese. Add 3 more noodles, then sauce; 3 more noodles, then cottage cheese, 3 more noodles, then sauce. Top with the mozzarella. Cover the pan with foil and bake about 1 hour, until bubbly. Uncover and bake until brown, about 10 minutes. P6
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turkey
American
italian mild cheesey dinner lofat italian turkey American
2 tsp ve oil
10 ounces und turkey
1 on chopped
1 can whole atos chopped, twenty eight ounces
1 can ato paste
1/4 c mesan cheese
1 tsp dried il
1 tsp dried gano
1/2 teaspoon ar
12 lasagna noodles
2 cups tage cheese
1 cup shredded zarella cheese
Preheat oven to 350. Spray a 9x13 pan with olive oil. Cook the turkey and onion in a little oil for about 5 minutes, until turkey is no longer pink. Stir in the tomatos, tomato paste, Parmesan, spices and sugar. Simmer uncovered 5 minutes or until the sauce is slightly thickened. Spread 1/3 of the sauce in the dish. Cover with 3 noodles. Spread half the cottage cheese. Add 3 more noodles, then sauce; 3 more noodles, then cottage cheese, 3 more noodles, then sauce. Top with the mozzarella. Cover the pan with foil and bake about 1 hour, until bubbly. Uncover and bake until brown, about 10 minutes. P6
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Chipotle Turkey Posole
Chipotle chilies add a rich, smoky flavor to this low fat turkey and vegetable soup.
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Ilya's Turkey Chili
Click here for a larger picture of Ilya's Turkey Chili
6 Servings
Beans
Russian
Beans Russian
2 cups yellow on chopped
3 lic cloves chopped fine
1 cup green per chopped
1/4 cup ve oil
2 cans stewed atoes (35 oz) diced
2 cans kidney ns (15 oz) drained
2 tbsp ato paste
3/4 cup low-sodium cken stock
2 tbsp li powder
1 tsp ground in
1 tsp rika
1 tsp enne pepper
3 tbsps dried hot pepper flakes
1 tbsp t plus more if desired to taste
1/2 teaspoon ground ck pepper
2 cups key meat ground and cooked
1 packet enda or sugar
1 Drizzle of ey
In a large pot, cook the onion and green pepper until soft, about 5 minutes on a medium flame. Then add the garlic, chili flakes, chili powder, and cumin. This will make a nice paste, and you want it to be pretty thick. If it’s too thick, add a bit of olive oil. Cook for 2 minutes. In a separate pan, cook the turkey until it’s pretty much cooked all the way through. I threw in a bit of chili powder to get the chilliness going in that pan as well. When turkey is good to go, add turkey along with the diced tomatoes, beans, stock, salt, cayenne pepper, pepper and splenda to the large pot where the onions/peppers/spices are. Cook for about 25-30 minutes or so, tasting as you go. You can simmer longer or shorter depending on how thick you want the chili to be. At the end drizzle some honey into the pot for an added touch of sweetness/smokiness.
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6 Servings
Beans
Russian
Beans Russian
2 cups yellow on chopped
3 lic cloves chopped fine
1 cup green per chopped
1/4 cup ve oil
2 cans stewed atoes (35 oz) diced
2 cans kidney ns (15 oz) drained
2 tbsp ato paste
3/4 cup low-sodium cken stock
2 tbsp li powder
1 tsp ground in
1 tsp rika
1 tsp enne pepper
3 tbsps dried hot pepper flakes
1 tbsp t plus more if desired to taste
1/2 teaspoon ground ck pepper
2 cups key meat ground and cooked
1 packet enda or sugar
1 Drizzle of ey
In a large pot, cook the onion and green pepper until soft, about 5 minutes on a medium flame. Then add the garlic, chili flakes, chili powder, and cumin. This will make a nice paste, and you want it to be pretty thick. If it’s too thick, add a bit of olive oil. Cook for 2 minutes. In a separate pan, cook the turkey until it’s pretty much cooked all the way through. I threw in a bit of chili powder to get the chilliness going in that pan as well. When turkey is good to go, add turkey along with the diced tomatoes, beans, stock, salt, cayenne pepper, pepper and splenda to the large pot where the onions/peppers/spices are. Cook for about 25-30 minutes or so, tasting as you go. You can simmer longer or shorter depending on how thick you want the chili to be. At the end drizzle some honey into the pot for an added touch of sweetness/smokiness.
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Turkey Sausage
4 Servings
Turkey
American
Breakfast Brunch Bake Kid Friendly Turkey American
1 lb. key, ground
Sea t
1/2 teaspoon meg
1/2 teaspoon e
1/2 teaspoon me
1/8 teaspoon enne
Shape into 12 small patties. Fry in ungreased skillet or bake at 350 degrees for 10 to 15 minutes in a shallow pan until done. Do not overcook or patties will become tough. Oven baking produces juicier patties and is easier when feeding a crowd.
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Turkey
American
Breakfast Brunch Bake Kid Friendly Turkey American
1 lb. key, ground
Sea t
1/2 teaspoon meg
1/2 teaspoon e
1/2 teaspoon me
1/8 teaspoon enne
Shape into 12 small patties. Fry in ungreased skillet or bake at 350 degrees for 10 to 15 minutes in a shallow pan until done. Do not overcook or patties will become tough. Oven baking produces juicier patties and is easier when feeding a crowd.
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