“With the smell while cooking it turns you hungry. Fantastic, enjoy eating!”

INGREDIENTS

1 1/4 pounds fresh turkey breast cutlets
1/4 cup sherry wine
1/4 cup light soy sauce
3 tbsp.   sugar or brown sugar or honey
1 inch fresh garlic, minced
1 tbsp.  vegetable oil
1/2 pounds mushroom
4 green onions, cut into 2 inch pieces

DIRECTIONS 

• Cut the turkey into 2-inch-wide strips.
• Combine sake, soy sauce, sugar, ginger, garlic and oil in 2-quart glass dish.
• Add turkey; turn to coat.
• Cover and refrigerate for 15 minutes or overnight.
• Remove turkey from marinade; discard marinade.
• Thread turkey onto metal or wooden skewers (that have been soaked for half an hour to prevent burning) alternately with mushrooms and green onions.
• Grill on covered grill over medium-hot coals about 3 minutes per side until turkey is cooked through.
• Note: Boneless skinless chicken breast can also be used with the recipe.

“It’s another recipe that you will like. What a palatable dish!”

INGREDIENTS

1 – 3 pound boneless breast of turkey (like Butterball®)
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 wrapper, but not string netting.
• Brush turkey with oil.
• Combine garlic salt and chili powder; sprinkle over turkey.
• Place turkey on grill.
• Cover grill and cook according to package directions.
• Combine tomatoes, onions, cilantro, pepper, olive oil, balsamic vinegar and salt. Chill.
• Serve with sliced, grilled turkey.

“This mixture remains palatable with green leafy.”

INGREDIENTS      

1 1/2 cups fresh or frozen corn kernels, thawed
1 1/4 pounds fresh turkey breast fillets*
2 tsp.   chipotle chile powder
1 1/2 tbsp.   olive oil
1 medium green bell pepper, diced
1 small red onion, diced
1/4 cup chopped fresh cilantro
1 tbsp.  fresh lime juice
   Lime wedges

DIRECTIONS

• Char corn in heavy medium nonstick skillet over medium-high heat, stirring often, about 4 minutes. Set aside.
• Sprinkle turkey on both sides with chili powder; sprinkle with salt.
• Heat the 1/2 tablespoon oil in large skillet over medium-high heat.
• Add half of turkey and sauté until cooked through, about 1 1/2 minutes per side.
• Repeat with 1/2 tablespoon oil and remaining turkey. Transfer to a plate.
• Add 2 teaspoons oil to skillet.
• Add bell pepper and onion; sauté 3 minutes.
• Increase the heat to high and add charred corn.
• Sauté until peppers begin to brown, about 3 minutes longer.
• Stir in cilantro and lime juice.
•  Season salsa with salt and pepper; transfer to medium bowl.
• Return turkey to skillet and reheat, about 1 minute.
• Spoon salsa over turkey and serve with lime wedges.
• Note: This recipe also works well with thin chicken cutlets.

“The taste of this, remains at your taste bud. Enjoy! “

INGREDIENTS      

1 package turkey breast tenderloins
2 tbsp. peach preserves
4 green onions
4 garlic cloves
1 tsp.  bottled hot pepper sauce
1/4 tsp.  black pepper
1 tsp.  salt
2 tbsp.  lime juice
1 tsp.  shredded lime peel
1 tsp.  soy sauce

DIRECTIONS

1. Lightly spray unheated grill rack with nonstick cooking spray.
2. Prepare the grill for medium direct heat cooking.
3. Puree the peach preserves, green onions, garlic, hot pepper sauce, pepper, salt, lime juice, lime peel and soy sauce in food processor or blender.
4. Spread tenderloins with the purée.
5. Place tenderloins on rack over medium hot grill.
6. Turn frequently for even cooking and browning.
7. Cook tenderloins for about 20 minutes or until meat is no longer pink.

1. Spread tenderloins with the purée and place on broiler pan sprayed with nonstick cooking spray.
2. Broil for 6 minutes.
3. Turn over; brush with purée and return to broiler for about 5 minutes.
4. Brush again with purée and broil for another 4 to 5 minutes until tenderloin reaches 170º on meat thermometer.

“This combination of menu makes it fantastic and yummy!”

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)

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, if desired.

“This low calorie meal usually makes it wonderful!”

INGREDIENTS      

4 fresh boneless turkey breast cutlets
2 tbsp. olive oil, divided
8 ounces mushrooms, sliced
1 cup sliced onion
1/2 cup Marsala wine
1 tbsp. chopped parsley

DIRECTIONS

• Heat large skillet over high heat until hot; add 1 tablespoon olive oil and turkey.
• Cook for 1 to 2 minutes each side; remove from skillet and keep warm.
• Add remaining oil, mushrooms and onions to skillet; cook and stir for 5 minutes.
• Reduce heat to low; add wine and simmer uncovered for 2 minutes.
• Return cutlets to skillet, coat with sauce; sprinkle with parsley.

“It’s a time consuming recipe that surely makes it the best.”

INGREDIENTS      

2 cups cubed cooked turkey
2-1/4 cups boiling water
1/3 cup skim milk
1 small onion, chopped (1/4 cup)
1 can reduced fat and reduced sodium cream of mushroom soup
1 ( 6 ounce) package seasoned long-grain and wild rice (like Uncle Ben’s)
1 small can sliced mushrooms, drained

DIRECTIONS

• Heat the oven to 350 degrees F.
• Mix all ingredients including seasoning packet from rice mix in un-greased 2-quart casserole.
• Cover and bake for 45 to 30 minutes or until rice is tender.
• Uncover and bake for 10 to 15 minutes longer or until liquid is absorbed.

“It’s an eye catching dish that surely has a great taste. Enjoy!”

INGREDIENTS      

1 – 4 1/2 ounce package long grain and wild rice mix
1/2 cup finely chopped onion
8 large green cabbage leaves
1/2 pound ground turkey
1/3 cup dried cranberries
1 – 10 3/4 ounce can low-fat condensed cream of mushroom soup
1/3 cup plain low-fat yogurt
   Red onion, sliced (optional)
   Fresh sage (optional)

DIRECTIONS

• Cook the rice in medium saucepan, according to package directions (omitting any fats or oils).
• Add chopped onions during cooking. In a bowl mix rice with turkey and cranberries.
• Trim heavy center vein from cabbage leaves.
• Cook cabbage leaves, uncovered for 3 to 5 minutes or until just tender in a large amount of boiling water; drain well; set aside.
• Place about 1/2 cup of filling in the center of each cabbage leaf.
• Fold over both sides and roll up – secure with a toothpick; chill.
• Combine soup and yogurt.
• Arrange cabbage rolls in a 12 inch wide skillet (seam side down).
• Bring to boiling.
• Reduce heat and simmer, covered for 20 to 25 minutes.
• Garnish with sliced red onions and fresh sage leaves.

“It’s a perfect entrée for serving, wonderful and fantastic!”

INGREDIENTS      

6 boneless, skinless turkey breast cutlet
1 tsp.  ground ginger
1 tsp.  rum
1 cup pineapple juice
3/4 cup brown sugar, packed
6 pineapple slices

DIRECTIONS

• Combine ginger, rum, juice and sugar.
• Add turkey and marinate for at least one hour; grill.
• Baste with additional marinade.
• Top with slices of pineapple the last four minutes of grilling.
• Note: Orange juice may be substituted for pineapple juice. Top with fresh orange slices.