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Reply
| | From:  Genie· (Original Message) | Sent: 10/16/2007 5:40 AM |
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Reply
| | | From: Genie· | Sent: 1/6/2008 7:38 PM |
| Turkey with Blueberry Pan Sauce
Directions
1/4 cup all-purpose flour
3/4 tsp. salt, divided
1/2 tsp. freshly ground pepper
1 lb. turkey tenderloin (see note)
1 tbsp. each extra-virgin olive oil, chopped fresh thyme
1/4 cup chopped shallots
2 cups blueberries
3 tbsp. balsamic vinegar
Directions
Heat oven to 450º F. Whisk flour, 1/2 tsp. salt and pepper in
a shallow dish. Dredge turkey in mixture. Discard any leftover
flour. Heat oil in a large ovenproof skillet over high heat. Add
turkey; cook until golden brown on one side, 3 - 5 minutes. Turn
turkey over, transfer pan to oven. Roast until turkey is just cooked
through and no longer pink in middle, 15 - 20 minutes. Transfer
turkey to a plate and tent with foil to keep warm. Place skillet
over medium heat. (Handle will still be very hot.) Add shallots and
thyme; cook, stirring constantly, until shallots begin to brown, 30 -
60 seconds. Add blueberries, vinegar and remaining 1/4 tsp. salt;
continue cooking, stirring occasionally and scraping up any brown
bits, until blueberries burst and release juices and mixture becomes
thick and syrupy, 4 - 5 minutes. Slice turkey and serve with
blueberry pan sauce.
Makes 4 servings.
Nutritional Info Per Serving: 215 cal; 5 g fat (1 g sat, 3 g mono);
45 mg chol; 16 g carb; 29 g pro; 2 g fiber; 288 mg sod.
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Reply
| | | From: Genie· | Sent: 1/23/2008 2:32 AM |
ITALIAN MEATBALLS 1 lb. ground turkey
1/4 cup minced onion
1 tsp. Italian seasoning
1/4 tsp. salt
1 Tbsp. olive oil
1 cup each; red pepper, yellow or green pepper and mushrooms
1 clove garlic
1 cup chicken broth (or 4 cubes)
10.5 oz can evaporated skim milk
4 tsps. flour
2 cups Minute rice
Parsley Combine the first 4 ingredients and form into balls. Brown in oil. Remove balls and save drippings. Add veggies and garlic. Add broth and milk to make sauce. Return balls for 5 minutes. Serve over rice with parsley. | |
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Reply
| | | From: Genie· | Sent: 4/15/2008 2:05 AM |
Cajun Chili Cornbread Skillet
Recipe:
1 pound lean (93%) ground turkey
1 can (11 ounces) chili beans in sauce
2 tablespoons Cajun Herb Seasoning Mix, divided
1 garlic clove, pressed
1 red bell pepper, sliced
1 green bell pepper, sliced
1 small onion, chopped
4 ounces sharp cheddar cheese, shredded, divided (1 cup)
2 packages (8.5 ounces each) corn muffin mix
1/2 cup water
3 eggs
1. Preheat oven to 350ºF. In a skillet, cook and stir ground turkey over medium heat 8-10 minutes or until no longer pink; drain if necessary. In small bowl, combine turkey, chili beans, 1 tablespoon of the seasoning mix and garlic pressed with Garlic Press.
2. Using Utility Knife, slice 6 rings from both red and green bell pepper for a total of 12 rings. Arrange bell pepper rings in an overlapping circular pattern in bottom of skillet. Chop onion; sprinkle over pepper rings. Carefully spoon chili mixture over vegetables.
3. Shred cheese using grater. In a bowl, combine muffin mix, remaining seasoning mix and half of the cheese. Add water and eggs; mix until smooth. Pour batter evenly over chili mixture. Bake, uncovered, 30-35 minutes or until cake tester inserted in center comes out clean. Carefully remove skillet to cooling rack. Loosen edges of cornbread from skillet.
4. To unmold cornbread, place a 15-inch piece of parchment paper over cornbread. Place a round baking stone over parchment paper. Carefully invert cornbread onto baking stone; place on inverted rack. Sprinkle with remaining shredded cheese. Serve
Yield: 12 servings or 24 sample servings
Nutrients per serving: Calories 300, Total Fat 10 g, Saturated Fat 4 g, Cholesterol 90 mg, Carbohydrate 16 g, Protein 14 g, Sodium 290 mg, Fiber 3 g
Cook's Tip: Lean (90%) ground beef, cooked and drained, can be substituted for ground turkey, if desired. Source: Pampered Chef | |
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Reply
| | | From: Genie· | Sent: 5/14/2008 4:32 AM |
| Lowfat Meatloaf
Ground turkey breast meat, 8 ounce(s)
Ground Beef 93% Lean, 6 oz
.24 C nonfat egg substitute
LIPTON ONION soup mix, half packet
Vegetable Juice Cocktail (V8), .5 cup
Ketchup, Heinz, 2 tbsp (remove)
Progresso Italian Bread Crumbs - 0.25 cup
Old Fashioned Quaker Oatmeal- 1/3 - 1/2 cup Onions, raw, .25 cup, chopped
Garlic, .5 tsp
Pepper, black, 1 dash to taste Preheat oven to 350
Lightly spray a small loaf pan or small casserole dish with cooking spray to make removal easier.
Mix all ingredients except for 1 tbsp of ketchup. Add more breadcrumbs if needed or add a little water if needed to get the right consistency. Mixture should be moist but hold together.
Shape into ball or loaf to fit your pan.
Spread last tbsp ketchup on top
Cook covered for 20 minutes then uncovered for 25-30 minutes, depending on your oven.
Makes 6 servings
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Reply
| | | From: Genie· | Sent: 5/17/2008 2:34 AM |
| Turkey and Rice Bake
14 oz can chicken broth
1 cup finely chopped onion
1/2 cup finely shredded carrots
1/4 cup finely shredded celery
2 Tbsp fresh snipped parsley
1/2 cup evaporated skim milk
3 Tbsp corn starch
1 tsp dry mustard
1/4 tsp white pepper
3 cups cooked and diced turkey breast
1 1/2 cups cooked brown rice
3 Tbsp chopped blanched almonds
Preheat oven to 350. In saucpan, bring broth, onoin, carrots, celery, and
parsley to boil. Reduce heat. Cover and simmer about 5 inutes. Whisk milk,
cornstarch, dry mustard, and pepper until smooth. Slowly stir milk mixture
into broth mixture. Cook and stir over med heat until mixture comes to boil.
Reduce heat, cook and stir for 1 minute more. Stir in turkey and rice.
Transfer to casserole dish. SPrinkle with almonds. Bake about 35 minutes. 6
servings. 235 calories, 5 grams fat.
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Reply
| | | From: Genie· | Sent: 8/8/2008 4:10 AM |
Sour Cream Turkey Enchiladas
1 cup reduced fat sour cream
1 10 1/2 can reduced fat cream of chicken soup
1 tablespoon reduced sodium taco seasoning
1/2 cup skim milk
2 cups cubed smoked or oven roasted turkey
12 1/4 ounce can sliced ripe olives, drained
1/2 cup sliced green onions
8 7 inch flour tortillas
1/2 cup shredded reduced fat Cheddar cheese
In medium bowl, stir together sour cream, soup and taco seasoning. Reserve 1 cup sour cream mixture and stir in milk. Set aside. In medium bowl, combine turkey, olives and onions. Spread 2 tablespoons of sour cream mixture on each tortilla. Place heaping 1/4 cup of turkey mixture in center of tortilla. Roll up and place in greased 13 x 9 inch baking dish. Spoon reserved sour cream mixture over tortillas. Cover with foil. Bake at 350F about 30 minutes or until hot. Remove foil and sprinkle with cheese. Bake additional 5 minutes or until cheese is melted. 4 servings.
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Reply
| | | From: Genie· | Sent: 8/12/2008 4:13 AM |
|
Turkey Stuffed Cabbage
Serves: 5
This hearty entrée uses half ground turkey and half lean ground beef with no added salt for a lower fat and lower salt tasty treat.
INGREDIENTS
1 head cabbage
1/2 lb. lean ground beef
1/2 lb. ground turkey
1 small onion, minced
1 slice stale whole wheat bread, crumbled
1 tablespoon lemon juice
1/4 cup water
1/8 teaspoon black pepper
1 can (16 oz.) diced tomatoes
1 small onion, sliced
1 cup water
1 medium carrot, sliced
1 tablespoon lemon juice
2 tablespoons brown sugar
1 tablespoon cornstarch
DIRECTIONS
1. Rinse and core cabbage. Carefully remove 10 outer leaves, place in saucepan and cover with boiling water. Simmer 5 minutes. Remove and drain cooked cabbage leaves on paper towels.
2. Shred 1/2 cup of raw cabbage and set aside.
3. Brown ground beef and turkey and minced onion in skillet. Drain fat.
4. Place cooked and drained meat mixture, bread crumbs, water, and pepper in mixing bowl.
5. Drain tomatoes, reserving liquid, and add 1/2 cup tomato juice from can to meat mixture. Mix well; then place 1/4 cup filling on each cabbage leaf. Place folded side down in skillet.
6. Add tomatoes, sliced onion, water, shredded cabbage, and carrot. Cover and simmer about 1 hour (or until cabbage is tender), basting occasionally.
7. Remove cabbage rolls to serving platter, keep warm.
8. Mix lemon juice, brown sugar, and cornstarch together in small bowl. Add to vegetables and liquid in skillet and cook, stirring occasionally, until thickened and clear. Serve over cabbage rolls.
NUTRITION INFO (per 2-roll serving)
Calories: 269.3
Fat: 10.2 g
Carbohydrates: 24.2 g
Protein: 23.7 g
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Reply
| | | From: Genie· | Sent: 8/19/2008 3:58 AM |
| Milwaukee Sweet-Tart Supper
1 1/2 pounds low-fat turkey kielbasa, cut into 3-inch pieces
3 (10-ounce) cans Bavarian-style sauerkraut, rinsed and drained
3 large peeled Granny Smith apples, cored and cut crosswise into rings
1 medium onion, thinly sliced and separated into rings
1 (14 1/4-ounce) can fat-free chicken broth
1/2 teaspoon caraway seeds
8 medium peeled red potatoes (about 3 1/2 pounds), quartered
1/4 cup (1 ounce) shredded Swiss cheese
Preparation
Place half of sausage in an electric slow cooker; top with sauerkraut,
remaining sausage, apple slices, and onion rings. Pour broth over mixture, and
sprinkle with caraway seeds. Cover with lid, and cook on high-heat setting for 4
hours or until apples and onion are tender.
Place potatoes in a saucepan; cover with water, and bring to a boil. Cook 20
minutes or until tender; drain.
Arrange sausage mixture and potatoes on individual plates, and sprinkle
cheese over sausage mixture.
Yield
8 servings (serving size: 1 1/2 cups sausage mixture, 1 cup potatoes, and 1
1/2 teaspoons cheese)
Nutritional Information
CALORIES 323(25% from fat); FAT 8.9g (sat 2.9g,mono 3.4g,poly 2.4g); PROTEIN
16.1g; CHOLESTEROL 48mg; CALCIUM 51mg; SODIUM 1213mg; FIBER 8.2g; IRON
10.7mg; CARBOHYDRATE 52.8g
Cooking Light, SEPTEMBER 1995
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Reply
| | | From: Genie· | Sent: 9/2/2008 8:42 PM |
Roasted Citrus Turkey Breast 1 frozen bone-in turkey breast (4-5 pounds) 1 tblsp olive oil Pinch of dried parsley flakes Pinch of dried thyme Pinch of dried rosemary Pinch of paprika Salt and black pepper to taste 2 oranges 1 lemon Thaw the frozen turkey. Rinse and pat dry with paper towels. In a medium bowl, combine the olive oil with the parsley, thyme, and rosemary. Grate the oranges and lemon peel and set the oranges and lemon aside. Add the peels to the herb mixture and toss until combined. Rub the herb mixture over the skin of the turkey. Sprinkle turkey with salt, pepper, and paprika. Inset a meat thermometer in the thickest part of the breast. Roast turkey, uncovered, at 325 degrees for 2 1/2 hours or until the thermometer registers 170 degrees to 175 degrees. (Or follow directions on package). Baste the turkey often with the pan juices. Remove and discard the skin before serving. Loosely cover the turkey with foil during roasting if needed to avoid over browning. 4 servings 1 serving = 1 gm fat | |
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Reply
| | | From: Genie· | Sent: 10/14/2008 3:07 AM |
| Turkey Lime Kabobs
From Taste of Home
My husband loves to grill these deliciously different turkey kabobs, and
everyone gets a kick out of the zingy taste from the limes and
jalapenos. Its tongue-tingling combination of flavors makes this one
company dish that always draws compliments.
INGREDIENTS
3 cans (6 ounces each) orange juice concentrate, thawed
1-1/4 cups lime juice
1 cup honey
4 to 5 jalapeno peppers, seeded and chopped
10 garlic cloves, minced
3 tablespoons ground cumin
2 tablespoons grated lime peel
1 teaspoon salt
2 pounds boneless turkey, chicken or pork, cut into 1-1/4-inch cubes
4 medium sweet red or green peppers, cut into 1-inch pieces
1 large red onion, cut into 1-inch pieces
3 small zucchini, cut into 3/4-inch slices
8 ounces fresh mushrooms
3 medium limes, cut into wedges
SERVINGS 8
CATEGORY
Main Dish
METHOD Grill (gas or charcoal)
PREP 20 min.
COOK 20 min.
TOTAL 40 min.
DIRECTIONS
In a bowl, combine the first eight ingredients; mix well. Pour half of
marinade into a large resealable plastic bag; add meat and turn to coat.
Pour remaining marinade into another large resealable plastic bag. Add
vegetables and turn to coat. Seal and refrigerate for 8 hours or
overnight, turning occasionally.
Drain meat, discarding marinade. Drain vegetables, reserving
marinade for basting. On metal or soaked bamboo skewers, alternate meat,
vegetables and lime wedges.
Grill, uncovered, over medium heat for 4-5 minutes on each side.
Baste with reserved marinade. Continue turning and basting for 10-12
minutes or until meat juices run clear and vegetables are tender. Yield:
8 servings.
NUTRITIONAL INFO
Nutrition Facts: 1 serving (1/4 pound) equals 383 calories, 2 g fat
(trace saturated fat), 70 mg cholesterol, 288 mg sodium, 64 g
carbohydrate, 5 g fiber, 32 g protein.
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Reply
| | | From: Genie· | Sent: 10/20/2008 4:37 AM |
Easy Turkey-Vegetable à la King
Just four easy ingredients come together in a creamy, homemade classic on a fresh-baked dinner roll.
Prep Time: 35 Min
Total Time: 35 Min
Makes: 2 servings
INGREDIENTS:
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2 Pillsbury® Oven Baked frozen garlic dinner rolls (from 13.3-oz bag)
2 cups Green Giant® frozen Alfredo vegetables with 8 sauce chips (from 24-oz bag)
1 cup cubed cooked turkey breast
2 teaspoons shredded fresh Parmesan cheese
DIRECTIONS:
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1. Bake dinner rolls as directed on bag.
2. Meanwhile, in 2-quart saucepan, place vegetables and sauce chips. Cook as directed on bag. Stir in turkey; cook until hot.
3. Place each dinner roll on individual serving plate; slightly separate sections of rolls. Spoon turkey mixture over rolls. Sprinkle with cheese.
High Altitude (3500-6500 ft): No change.
NUTRITION INFORMATION:
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1 Serving: Calories 290 (Calories from Fat 80); Total Fat 9g (Saturated Fat 2 1/2g, Trans Fat 1g); Cholesterol 60mg; Sodium 650mg; Total Carbohydrate 26g (Dietary Fiber 3g, Sugars 6g); Protein 27g Percent Daily Value*: Vitamin A 25%; Vitamin C 15%; Calcium 10%; Iron 15% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 3 Lean Meat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.
Pillsbury Oven Baked frozen dinner rolls, biscuits and sweet rolls are perfect for any size family. Take out just what you need, then pop the rest back into the freezer.
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Reply
| | | From: Genie· | Sent: 10/20/2008 4:40 AM |
Orange Glazed Turkey Tenders
2 teaspoons olive oil
1 pound turkey tenders
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup orange marmalade
2 tablespoons red wine vinegar
1 tablespoon peeled and grated fresh ginger
1 small navel orange cut into wedges
1 teaspoon parsley
In a nonstick skillet, heat oil on medium temperature until hot. Place turkey tenders in skillet and sprinkle with salt and pepper. Cook tenders until they are slightly browned on the outside and have lost the pink color on the inside. This will take about 4 minutes on each side. While tenders are cooking, mix marmalade, vinegar and ginger in a small bowl. Add this mixture to the skillet containing the turkey heat to a boil. Upon reaching the boiling point your delicious turkey entree is ready for garnish. Garnish with the orange wedges and parsley to serve. Serves: 4
Each serving about 220 calories, 27g protein, 20g carbohydrate, 4g total fat (1g saturated) 68mg cholesterol, 340mg sodium.
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Reply
| | | From: Genie· | Sent: 10/20/2008 4:41 AM |
Oven Fried Chicken
6 5 ounce chicken breasts, boneless and skinless
1 cup crushed corn flakes
1/4 cup buttermilk
1 teaspoon Creole Seasoning
Combine Creole Seasoning and corn flake crumbs. Brush chicken with buttermilk and roll chicken in crumb mixture. Place chicken in baking dish and bake at 375F for 1 hour. 6 servings.
Weight Watchers Points: 5 points
Calories: 228 Protein: 32.93g Total Fat: 2.65g Carbohydrate 16.80g Saturated Fat: 2.56g Cholesterol 40.44mg Sodium: 758mg Fiber 0.49g
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