07-27-10
Turkey Kebabs
Makes 4 Servings
Ingredients:
Directions:
- In a medium bowl, combine the turkey, bread crumbs, chopped scallions and 1 tablespoon soy sauce. Form into 16 meatballs; transfer to a large plate and sprinkle with the sesame seeds.
- In a small bowl, whisk together the remaining 3 tablespoons soy sauce, the lemon-lime soda, sesame oil, ginger and garlic powder. Transfer half of the mixture to another small bowl for serving.
- Preheat the grill to medium. Thread the turkey meatballs, scallion pieces and Asian pear wedges onto skewers. Grill, turning occasionally and basting with the soy mixture, until the kebabs are browned, 10 to 12 minutes. Serve with the reserved sauce for dipping.
07-13-10
Tex-Mex Pulled Turkey Sandwiches
Makes 4 Servings
Ingredients:
Directions:
Arrange the turkey on the grill, cover and cook, turning once, until just cooked through, about 5 minutes. Meanwhile, grill the scallions until tender, about 3 minutes. Grill the rolls cut side down until toasted, about 1 minute.Chop the turkey and scallions. Divide the lettuce among the roll bottoms and top with the turkey and scallions. Top with the reserved sauce and a roll top.
06-29-10
Sweet and Sour Meatballs
As seen on the following webpage: http://allrecipes.com/Recipe/Sweet-and-Sour-Meatballs-III/Detail.aspx?ms=1&prop25=39591367&prop26=DailyDish&prop27=2010-06-28&prop28=RecipeOption&prop29=FullRecipe&me=1
Makes 12 Servings
Ingredients:
1 (16 ounce) can sauerkraut
1 (16 ounce) can jellied cranberry sauce
1/2 cup packed brown sugar
1/2 (16 ounce) jar spaghetti sauce
3 pounds small meatballs
Directions:
In a medium bowl, mix sauerkraut, jellied cranberry sauce, brown sugar and spaghetti sauce.
Place meatballs in a slow cooker set to low. Cover with the sauerkraut mixture. Cook 3 to 4 hours, stirring occasionally.
NUTRITION INFORMATION: Per serving: 357 calories; 15 g fat; 2 g fiber; 33 g carbohydrates; 20 g protein
06-23-10
Marinated Turkey Breast
As seen on the following webpage: http://allrecipes.com/Recipe/Marinated-Turkey-Breast/Detail.aspx?ms=1&prop25=39186882&prop26=HealthyBites&prop27=2010-06-23&prop28=Recipes&prop29=Recipe_4&me=1
Makes 12 Servings
Ingredients:
2 cloves garlic, peeled and minced
1 tablespoon finely chopped fresh basil
1/2 teaspoon ground black pepper
2 (3 pound) boneless turkey breast halves
6 whole cloves
1/4 cup vegetable oil
1/4 cup soy sauce
2 tablespoons lemon juice
1 tablespoon brown sugar
Directions:
1.In a small bowl, mix together the garlic, basil, and pepper. Rub over the turkey breasts. Insert one clove into each end of the turkey breasts, and one in the center.
2.In a large shallow dish, blend vegetable oil, soy sauce, lemon juice, and brown sugar. Place the breasts in the dish, and turn to coat. Cover, and marinate in the refrigerator at least 4 hours.
3.Preheat the oven to 425.
4.Cook the turkey breast for 15 minutes. Reduce the heat to 375 and cook for an additional 90 minutes or until the internal temperature reaches 180 degrees.
NUTRITION INFORMATION: Per serving: 317 calories; 6 g fat; 0 g fiber; 2 g carbohydrates; 60 g protein
05-20-10
Giada’s Turkey Larb
Makes 4 Servings
Ingredients:
1/3 cup fresh lime juice, from about 5 limes
3 tablespoons fresh lemon juice, from 1 large lemon
2 tablespoons fish sauce
2 tablespoons honey
Larb:
3 tablespoons vegetable or canola oil
1/2 red onion, diced
3 shallots, thinly sliced
1 (4-inch) piece lemongrass, minced (about 1/4 cup)*
1 Thai chile, such as prik kee noo, or 1 serrano chile, stemmed and thinly sliced
Kosher salt
1 1/2 pounds ground turkey, preferably dark meat
1/2 cup chopped fresh mint leaves
Freshly ground black pepper
1 head butter lettuce, leaves separated
Serving suggestion: sticky or steamed white rice
Directions:
Dressing:
In a small bowl, whisk together the lime juice, lemon juice, fish sauce and honey. Set aside.
Larb:
In a large skillet, heat the oil over medium heat. Add the onion, shallots, lemongrass, chile, and salt, to taste. Cook until the vegetables begin to soften, about 5 minutes. Add the turkey and season with salt. Cook, stirring frequently, until the meat and vegetables are cooked through, about 5 minutes. Add the dressing to the pan and cook for 2 minutes. Remove the pan from the heat and stir in the mint. Season with salt and pepper, to taste.
Spoon the turkey mixture onto the lettuce leaves and arrange on a serving platter. Serve with sticky rice.
04-27-10
Adirondack Red Wing Burgers
Makes 4 Servings
Ingredients:
2 tablespoons extra-virgin olive oil (EVOO)
1 carrot, finely chopped
1 rib celery with leafy tops, finely chopped
1/4 cup finely chopped onion
2 cloves garlic, finely chopped
1 1/2 pounds ground turkey or chicken
2 tablespoons finely chopped fresh dill
1 teaspoon poultry seasoning
Salt and pepper
2 tablespoons butter
1/4 cup hot pepper sauce
1/2 cup blue cheese crumbles
4 sandwich-size english muffins, toasted
4 deli slices cheddar cheese
1/4 head iceberg lettuce, shredded
1/4 cup pickle relish
Directions:
1.In a small skillet, heat 1 tablespoon EVOO, 1 turn of the pan, over medium heat. Add the carrot, celery, onion and garlic and cook until tender, about 5 minutes. Transfer to a bowl and let cool. Reserve the skillet. Mix the turkey, dill and poultry seasoning into the vegetable mixture; season with salt and pepper. Form into 4 patties.
2.In the reserved skillet, heat the remaining 1 tablespoon EVOO over medium heat. Add the patties and cook, turning once, until firm, about 12 minutes; transfer to a plate. Add the butter to the skillet to melt, then stir in the hot sauce. Add the patties to the sauce, turning to coat. Top each with some of the blue cheese and a cheddar slice. Tent with foil, turn off the heat and let stand until the cheese is melted.
3.Top each muffin bottom with some lettuce, a patty, some relish and a muffin top.
04-18-10
Tex-Mex Brown Rice Chili
Makes 6 Servings
Ingredients:
5 tablespoons extra-virgin olive oil
1 pound ground turkey
Salt and pepper
1 onion, finely chopped
1 jalapeño chile, finely chopped
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
One 28-ounce can crushed tomatoes with basil
One 12-ounce bottle light beer
3/4 cup brown rice
Chopped cilantro, shredded cheddar cheese, sour cream, sliced scallions, chopped avocado and hot pepper sauce, for serving
Directions:
1.In a large pot, heat 3 tablespoons olive oil over medium-high heat. Add the turkey and cook, breaking it up, until browned, 7 to 10 minutes. Season with salt and pepper; using a slotted spoon, transfer the turkey to a plate.
2.Add the remaining 2 tablespoons olive oil to the pot and stir in the onion and jalapeño; cook until softened, about 5 minutes. Stir in the chili powder, cumin and oregano and cook for 1 minute more. Stir in the tomatoes and their juice, the beer and 2 cups water, scraping up any browned bits from the bottom of the pan. Stir in the rice and 1/2 teaspoon salt. Bring to a boil, then lower the heat, cover and simmer for 35 minutes. Stir in the turkey, cover and cook until the rice is tender, 20 to 25 minutes. Season with salt and pepper. Serve with the toppings.
02-22-10
Pesto Turkey Burgers
As seen on the following website: http://allrecipes.com/Recipe/Pesto-Turkey-Burgers/Detail.aspx?ms=1&prop25=32439737&prop26=DailyDish&prop27=2010-02-22&prop28=DailyRecipe&prop29=FullRecipe&me=1
Makes 4 Servings
Ingredients:
1 1/4 pounds lean ground turkey
2 tablespoons basil pesto
1 teaspoon minced garlic
1/2 cup crumbled feta cheese
1 1/2 teaspoons seasoned salt
1/2 cup bread crumbs
1/2 teaspoon seasoned salt
Directions:
Preheat an outdoor grill for medium-high heat.
Mix together ground turkey, pesto, garlic, feta cheese, 1 1/2 teaspoons seasoned salt, and breadcrumbs in a bowl until evenly blended. Form into 4 patties.
Grill pesto burgers until no longer pink in the center, about 5 minutes per side. Sprinkle with seasoned salt halfway through cooking.
NUTRITION INFORMATION: Per serving: 386 calories; 22 g fat; 0.5 g fiber; 11 g carbohydrates
02-15-10
Turkey Cutlets with Brussels Sprouts and Dried Cranberries
Makes 4 Servings
Ingredients:
1 to 1 1/4 pounds turkey breast cutlets
All purpose flour
3 tablespoons olive oil, divided
1 large shallot, sliced
8 ounces brussels sprouts, trimmed, quartered through root end
3/4 cup low-salt chicken broth
1/4 cup dried sweetened cranberries
1 tablespoon finely chopped fresh sage
1 1/2 teaspoons red wine vinegar
1 tablespoon butter
Directions:
Sprinkle cutlets with salt and freshly ground black pepper. Sprinkle cutlets with flour, shaking off any excess. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add cutlets to skillet and sauté until cooked through and golden brown, about 3 minutes per side. Transfer to platter; tent with foil to keep warm.
Add remaining 1 tablespoon olive oil to same skillet. Add shallot; stir until beginning to brown, about 1 minute. Add brussels sprouts, broth, cranberries, and sage; cover and cook until brussels sprouts are crisp-tender, stirring occasionally, about 5 minutes. Stir in vinegar. Add butter; stir until melted. Season to taste with salt and pepper. Spoon brussels sprout mixture over turkey cutlets and serve.
NUTRITION INFORMATION: Per serving: 342 calories; 15 g fat; 3 g fiber; 12 g carbohydrates
02-03-10
Sweet Potato Shepherd’s Pie
Part of Self’s Cook Once, Eat Healthly All Week plan
Makes 2 Servings
Ingredients:
Filling:
3 Adobo-Glazed Mini Turkey Loaves , mashed
1 cup Broccoli and Red Bell Pepper Mix
1 chipotle chile, diced
1 tablespoon adobo sauce
1 teaspoon salt
1/2 teaspoon black pepper
Topping:
1 1/2 cups Mashed Sweet Potatoes
1/4 cup Onion and Garlic Mix
1 teaspoon light butter
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chives, coarsely chopped
Directions:
Filling:
Combine all filling ingredients in a bowl; mix well. Spread into a 10″ pie plate.
Topping:
Combine all topping ingredients except chives in a bowl. Spread on top of filling. If not serving immediately, cover and freeze. Or bake at 400° until top browns, about 20 minutes. Garnish with chives.
To reheat:
Microwave on high for 4 minutes or bake at 400°F for 25 minutes. Garnish with chives.
Special Recipes:
Mashed sweet potatoes:
Slice 2 large sweet potatoes into 1/2-inch pieces, leaving skins on. Cover with water in a heavy-bottomed saucepan and cook, covered, over high heat until tender, 20 minutes. Drain and mash until smooth.
Onion and garlic mix:
Finely dice 3 large onions and 5 cloves garlic. Heat a heavy-bottomed skillet over high heat. Add 1 tablespoon oil. Cook garlic and onion, stirring occasionally, until soft, 6 minutes.
Broccoli and red bell pepper mix:
Finely dice 1 head broccoli and 3 large red bell peppers, seeded and cored. Heat a heavy-bottomed skillet over high heat. Add 1 tbsp oil. Cook, stirring occasionally, until vegetables turn slightly brown, 3 minutes.
NUTRITION INFORMATION: Per serving: calories; g fat; g fiber; g carbohydrates