INGREDIENTS

   *1 lb ground turkey breast
   *1/4 cup plain bread crumbs
   *1 tsp. Italian seasoning
   *1/4 cup finely chopped onion
   *5 Tbsp. shredded parmesan cheese
   *1 cup spaghetti sauce
   *5 Tbsp. shredded fat free mozzarella cheese

DIRECTIONS

• Blend ground turkey with bread crumbs, Italian seasoning and onion. Shape the mixture into 5 pieces of thin patties with about 5 inches of diameter.
• Put a tablespoon of Parmesan cheese at the center of the patties and fold them in half. Press the edges to secure the mixture.
• Coat a large skillet with non-stick cooking spray. Cook the patties over moderate heat for about 6 minutes for each side or cook until the turkey is no longer pink at the center. Ladle the spaghetti sauce on top of the patties. Cover the pan and continue heating for 5 minutes or just until the sauce becomes hot.
• Place a tablespoon of mozzarella cheese over the patties and leave it to stand until the cheese melts. Add more spaghetti sauce as preferred.

INGREDIENTS

   *1 pound lean ground turkey
   *1/2 tsp. cumin
   *1/2 tsp. cayenne
   *1 Tbsp. Italian seasoning
   *1/2 tsp. garlic
   *1 1/4 tsp. coriander
   *1/4 tsp. black pepper
   *1 Tbsp. paprika
   *1/4 tsp. salt
   *4 Tbsp. dry bread crumbs
   *1/2 cup nonfat chicken broth

DIRECTIONS

• In a large bowl, blend all the ingredients together. Blend thoroughly, adding the broth and mixing them one more time. Shape the mixture to make 8 pieces of patties.
• Coat a non-stick skillet with cooking spray over moderate heat. Cook the patties on the skillet to an even brown or until well done.

“This yummy dish needs to be eaten, sooner the better.“

INGREDIENTS

1/4 cup vegetable oil
1/4 cup reduced-sodium soy sauce
1/4 cup teriyaki sauce
2 tbsp. red wine vinegar
1 tbsp. lime juice
1 tbsp. Dijon mustard
2 garlic cloves, minced
2 tsp. coarsely ground pepper
1 1/2 tsp. dried parsley flakes
1 1/2 tsp. dried basil
1/2 tsp. onion powder
2 pounds turkey tenderloins

DIRECTIONS 

• Combine the first 11 ingredients in a bowl.
• Pour 2/3 cup into a large reseal able plastic bag; add turkey.
• Seal bag and turn to coat; refrigerate for 8 hours or overnight.
• Cover and refrigerate remaining marinade.
• Just before starting the grill, coat grill rack with nonstick cooking spray.
• Drain and discard marinade from turkey.
• Grill, covered, over medium heat for 7-9 minutes, basting with reserved marinade.
• Turn and grill for 7-9 minutes longer or until juices run clear.

“It’s a Chinese dish perfect with rice and healthy salad.”

INGREDIENTS

1 tbsp. peanut oil
2 tsp. finely chopped fresh ginger
1 tbsp. coarsely chopped garlic
2 tbsp. finely chopped scallions
1 pound raw shrimp, shelled and de-veined

For the sauce:

1 tbsp. tomato paste
2 tsp. chili bean sauce
2 tsp. cider vinegar
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
2 tsp. sugar
2 tsp. sesame oil
   Cilantro sprigs, to garnish (optional)

DIRECTIONS 

• Heat the wok over high heat.
• Add the oil, and when it is very hot and slightly smoking, add the ginger, garlic, and scallions.
• Stir-fry for 20 seconds, then add the shrimp.
• Stir-fry the shrimp for about 1 minute.
• Add the sauce ingredients and continue to stir-fry for another 3 minutes over a high heat.
• Serve at once.

“This combination of mixture got the best quality of flavor.”

INGREDIENTS

3 tbsp.  olive oil
1/3 cup white balsamic vinegar
1/4 cup grated Parmesan cheese
1 tsp.  Italian seasoning
3/4 tsp. garlic salt
1/2 tsp. coarsely ground black pepper
1 – 1 1/4 pound package fresh turkey breast medallions

DIRECTIONS 

• Whisk together oil, vinegar, cheese, Italian seasoning, garlic salt and pepper in small bowl.
• Pour marinade into plastic bag.
• Add medallions, close bag and work marinade around turkey.
• Refrigerate and let stand for 15 to 30 minutes.
• Heat the broiler or prepare outdoor grill for direct heat cooking.
• Thread medallions on metal skewers.
• Cook for 18 to 20 minutes, turning once or twice, until turkey reaches 170ºF.

“This has a perfect and great flavor. Enjoy!”

INGREDIENTS

1 – 3 pound boneless breast of turkey
2 tbsp.  vegetable oil
1 tsp.   garlic salt
1 tsp.  chili powder

For the Salsa:

8 plum tomatoes, seeded and chopped
6 green onions, sliced
1/4 cup chopped cilantro
1/2 tsp.  ground black pepper
2 tbsp.  olive oil
1/4 cup balsamic vinegar
1 tsp.  salt

DIRECTIONS 

• Prepare the grill for indirect method.
• Remove the wrapper, but not string netting.
• Brush the turkey with oil.
• Combine garlic salt and chili powder; sprinkle over turkey.
• Place turkey on the grill.
• Cover the grill and cook according to package directions.
• Combine tomatoes, onions, cilantro, pepper, olive oil, balsamic vinegar and salt; Chill.
• Serve with sliced, grilled turkey.

“Before serving, every thing must be properly well done. It’s delicious!”

INGREDIENTS

1 pound Rigatoni or other medium pasta shape, uncooked
8 ounces sweet Italian-style turkey sausage links (casing removed)
1 tsp.  olive oil
1 clove garlic, minced
2 cups canned Italian plum tomatoes, crushed
12 medium black olives, pitted and sliced
  Pinch crushed red pepper
  Salt and freshly ground pepper, to taste
2 tbsp.  chopped Italian parsley
  Grated reduced fat Parmesan cheese (optional) For garnish
  Chopped fresh basil if desired for garnish

DIRECTIONS 

• Crumble the sausage into a lightly oil sprayed skillet.
• Place over medium heat and sauté, stirring often to break up the meat, until the sausage is cooked through. Drain and cool the meat.
• Heat the oil in a medium nonstick skillet over medium heat.
• Add the garlic and sauté until golden brown.
• Add the tomatoes, olives and crushed red pepper.
• Return the sausage to the skillet and add salt and pepper to taste.
• Reduce the heat and simmer until the sauce is thickened, about 5 minutes.
• Prepare the pasta according to package directions.
• Just before draining, reserve one cup of the pasta cooking liquid.
• Drain the pasta and return it to the pot over low heat.
• Add the sauce.
• If the sauce is too thick to evenly coat the pasta, add some of the reserved pasta cooking liquid.
• Stir in the parsley.
• Divide the pasta among serving plates.
• Garnish with grated reduced fat Parmesan cheese and chopped fresh basil, if desired.

“It’s so simple dishes that promise the best.”

INGREDIENTS

1 cup uncooked long-grain white rice
1 tsp.  light margarine
2 1/2 cups fresh mushrooms sliced
1/4 cup diced green bell pepper
2 cups low fat chicken broth or defatted turkey broth
1 – 5 ounce can fat-free evaporated milk
1/4 tsp.  salt
1/4 tsp.  white pepper
1/3 cup all-purpose flour
1/3 cup water
2 cups diced cooked turkey
1 small 7-ounce jar pimientos, drained and chopped
2 tbsp.  dry sherry
2 or 3 drops Cholula hot-pepper sauce
1 tbsp.  fresh Italian parsley, snipped, stems removed

DIRECTIONS 

• Cook the rice using package directions without adding salt or margarine.
• In a large, heavy nonstick saucepan over medium-high heat, melt margarine.
• Reduce heat to medium-low and sauté mushrooms and bell pepper for 2 to 3 minutes, or until tender, stirring occasionally.
• Whisk in broth, milk, salt, and pepper.
• Whisk together flour and water in a small bowl.
• Whisk into mushroom mixture.
• Bring to a boil over medium-high heat, stirring occasionally.
• Reduce the heat to medium-low and cook for two to three minutes, or until thickened, stirring occasionally.
• Stir in turkey and pimientos.
• Heat thoroughly.
• Stir in sherry and hot-pepper sauce.
• To serve:
  • Spoon turkey mixture over rice and sprinkle with parsley.

“This mixture really meant for a wonderful dish!”

INGREDIENTS

1 – 3 pound boneless skinless turkey breast

For the Stuffing:

2 tbsp.   light margarine
1/4 cup onion, chopped fine
1/4 cup celery, chopped fine
1/4 cup carrot, grated
1/2 cup low fat chicken broth
1/2 tsp.  poultry seasoning
1/8 tsp.  salt & pepper
2 cups dry bread cubes

For the Cranberry Glaze:

1 6-ounce can cranberry sauce
2 tbsp.  brown sugar
1 tbsp.  lemon juice
1/2 tsp.   ground ginger

DIRECTIONS 

1. Melt butter in a skillet heated to medium.
2. Add onion, celery and carrots and sauté until onion is transparent (5 minutes).
3. Add broth and seasonings and mix well.
4. Remove from heat and add bread cubes.
5. Mix thoroughly and set aside to cool.

1. Mix all ingredients well in a medium-size bowl.
2. Set aside one half the glazes in a small dish to serve with meat.
3. Preheat the oven to 325 degrees F.

1. Place breast flat on a cutting surface and slice through meat with knife parallel to cutting board.
2. Leave last inch intact and open up breast like a book.
3. Cover turkey with plastic wrap and pound to an even thickness with a meat mallet.
4. Spoon the stuffing onto one side of the breast.
5. Fold other side over and secure with toothpicks along cut edges.
6. Place on an oil sprayed roasting pan.
7. Pour half the cranberry glaze over stuffed turkey spreading it out over top of the breast.
8. Bake in oven for 1 – 1 1/2 hours, until juices are no longer pink when you slice into meat.
9. Remove from heat and let sit for 5 minutes before slicing.

“It’s uniquely prepared for a perfect serving!”

INGREDIENTS

1 package Honeysuckle White Breast Strips
2 ribs celery, diced
6 green onions, diced
1 red pepper, roasted, chopped
2 tsp. lemon juice, fresh
3 tbsp.  parsley, fresh, chopped
2 tsp. poultry seasoning
  salt to taste
  black pepper, freshly ground to taste
1/4 cup cranberry sauce, whole or jellied
2 eggs, beaten (we used one cup egg substitute)
1 cup cracker crumbs

DIRECTIONS 

• Prepare a large skillet with non-stick spray.
• Add the turkey strips and cook, turning often, until no longer pink in the center. Remove from the pan to a cutting board.
• When cool enough to handle, dice the turkey strips into small pieces.
• Combine the celery, red pepper, green onions, lemon juice, parsley, poultry seasoning, salt, pepper, turkey, cranberry sauce, and eggs in a large bowl (my used egg substitute).
• Mix well.
• Cover the bowl and chill for at least 45 minutes.
• Shape the croquette mixture into 10 ovals, roll in cracker crumbs, and place on a (we used cooking oil spray) greased baking sheet.
• Bake for 20 minutes, or until golden.
• Serve with hot low fat gravy.
• Note: This recipe also works well with leftover turkey. Use about 6 cups diced, cooked turkey.