Fresh Herbed Turkey Breast Recipe

3 tsps finely chopped fresh sage
3 tsps finely chopped fresh thyme
3 tsps finely chopped fresh rosemary
6 tsps unsalted butter, softened
1 1/2 cups chicken broth
1 cup dry white wine
5 to 6 lb turkey breast, with skin on
kosher salt and black pepper to taste
assorted cleaned chopped vegetables (optional)

In a bowl, mix together the sage, thyme, and rosemary.

Put 6 tsps of the herb mixture in another bowl, add the softened butter, and smash together with a fork until the herbs are well combined with the butter; set aside both the remaining herbs and the herbed butter.

Put the chicken broth and wine in a small saucepan, place over medium heat, and bring to a rolling (not vigorous) boil, lower heat to low, and add the remaining 3 tsps of herbs, and let simmer for 5 minutes; remove from heat and set aside.

Preheat the oven to 350 degrees, and place a rack inside a large roasting pan and spray both the pan and the rack with cooking oil.

Lay the turkey breast on a work surface and gently work your hands between the skin and the meat, making a pocket but keeping the skin attached to the breast along the edges. Gently push the herbed butter into the pocket, smoothing it over the breast meat with your hands. Try not to break the skin. Use all the herbed butter mixture, then gently smooth the skin back down over the butter-coated meat.

Place the turkey breast into the roasting pan, skin side up. You may scatter any vegetables you would like around the turkey - onions, carrots, potatoes, or anything you would like to cook with the turkey.

Carefully pour the broth-wine-herb mixture over the turkey and vegetables, then generously salt and pepper everything.

Place turkey in preheated oven and bake for 1-1/2 to 1-3/4 hour or until the turkey is cooked thoroughly.

Remove the turkey, then make a tent out of foil and place loosely over the roasting pan and let stand for 10 minutes before serving.

Will serve 10 to 12.

Thanksgiving Turkey Dinner Casserole Recipe

1 large egg
2 egg whites
1 tsp garlic powder
1/2 tsp black pepper
1/4 cup finely chopped pecans
1-1/2 to 2 lb whole turkey breast
3 to 4 medium sweet potatoes, peeled, cut into 2 inch cubes
2 Tbsps olive oil
1/4 tsp kosher salt
1/4 tsp dried crushed sage
1/4 tsp cinnamon (optional)

Preheat oven to 350 degrees, and lightly coat a 9x13 baking pan with oil.

Put egg and egg whites in a shallow bowl and whisk until frothy.

In a separate shallow bowl add the garlic powder, black pepper, and pecans, and stir to combine.

Coat the turkey breast first in the whisked eggs then place in the pecan mixture, turning to cover the turkey well with the dry mixture on all sides. Carefully place in the prepared baking pan.

In a separate bowl, put the sweet potatoes, olive oil, salt, sage, and cinnamon (if using) and toss until coated well.

Now scatter the sweet potatoes evenly around the turkey breast.

Cover the baking dish with foil and bake in preheated oven for 20 minutes, then uncover and bake for 20 minutes more or until the turkey breast is thoroughly cooked and the sweet potatoes are tender.

Remove turkey to a cutting board and let rest for 5 minutes before slicing thinly and serving with spoonfuls of sweet potatoes alongside.

Will serve 6.

Practical Peking Duck Recipe

8 oz boneless duck breast halves, thawed, skin removed
2 tsp peanut oil
1/3 cup hoisin sauce
1 orange, juiced and zested
2 tsp Sriracha hot chili sauce
2 tsp sesame oil
1 cucumber, peeled and cut into thin sticks
2 green onions, cut into thin strips
2 tsp sesame seeds
rice for serving

Put a large heavy skillet over medium-high heat, add the peanut oil, and when it is sizzling hot, add the duck. Cook the duck for 2 minutes, turn and cook an additional 2 minutes, then turn the heat down to medium, cover the skillet, and cook the duck for an additional 10 minutes, turning once.

Remove the duck to a platter and cover to keep warm.

In a small saucepan over medium-low heat, combine the hoisin sauce, orange juice and zest, and Sriracha sauce. When the sauce is hot, remove from the heat and stir in the sesame oil.

To serve, thinly slice the duck and arrange on a platter, then pour over the top the sauce and sprinkle the cucumber, onions, and sesame seeds on top. Serve over rice.

Will serve 2 to 4.

Turkey With Cabbage Soup Recipe

1 Tbsp cooking oil
1 lb ground turkey
2 celery stalks, diced small
1 medium size yellow onion, diced
1 can (15 oz) petite diced tomatoes
4 cups chicken or vegetable broth
1 medium head cabbage, shredded fine

Put oil and turkey in a large soup pot over medium-high heat. Cook the turkey until no longer pink, breaking into pieces as you stir.

Add the celery, onion, tomatoes, and broth to the pot, stir, bring to a boil, then reduce heat to low.

Add the cabbage, cover pot and simmer slowly for about 15 to 20 minutes or until cabbage is tender.
Serve hot.

Will make 4 to 6 servings.

Healthy Asian Cole Slaw Recipe

1 garlic clove, grated or pressed
1/4 cup rice vinegar
1 Tbsp olive oil
1 tsp soy sauce
dash red pepper flakes
1 bag (12 oz) cole slaw mix (shredded cabbage)
1 cucumber, cut into very thin strips
1 red bell pepper, cut into very thin strips
4 green onions, sliced thin lengthwise into strips

Whisk together the first 5 ingredients in a large bowl until mixture is frothy.

Add the remaining ingredients and toss well to combine.

Taste and season with salt and pepper if desired.

Will make 4 servings.

Easy Turkey Empanadas Recipes

1 lb ground turkey meat
1 medium sweet onion, finely diced
1/2 tsp kosher salt
1/4 tsp garlic powder
1/2 tsp cinnamon
1/2 tsp cumin
pinch ground cloves
2 Tbsp balsamic vinegar
1/2 cup raisins
refrigerated pie crust sheets - for 2 pie crusts

In a large cast iron skillet, brown the turkey. Add the onions when the turkey is almost cooked, and continue cooking until the onions are translucent. Then add the next 7 ingredients (everything except the pie crusts) and turn heat down to low; simmer gently for 10 minutes. Remove and set aside.

Preheat oven to 375 degrees and lightly spray a baking sheet with cooking oil.

Unroll the pie crust sheets and cut both into even quarters and place on baking sheet. Spoon the mixture into the middle and fold over, matching edges of the crust. Seal the edges by pressing the tines of a fork along.

Bake in preheated oven for 20 to 25 minutes or until golden brown.

Remove and cool slightly.

Makes 8 empanadas and will serve 4 to 8 depending on appetites.

Chicken Hollandaise With Potato And Asparagus Casserole Recipe

4 thin chicken cutlets
4 cups frozen hash browns
2 cups chopped asparagus, fresh or frozen
1 can cream of asparagus soup
1/4 cup milk
lemon juice
butter
paprika

Preheat your oven to 350 degrees. Lightly oil a 9x13 casserole dish.

Season chicken cutlets with salt and pepper, then lightly brown in a skillet over medium heat; remove and set aside.

In same skillet, brown the frozen hash browns.

Put hash brown potatoes in casserole dish, then top with browned chicken cutlets.

Put asparagus on top of chicken, spreading evenly.

Whisk together the soup, milk, and a little lemon juice, then pour evenly over the asparagus, chicken, and potato mixture in casserole.

Put small dots of butter evenly on top, then sprinkle with paprika.

Cover and bake in preheated oven for 35 to 40 minutes or until chicken is completely cooked through and potatoes and asparagus are both tender.

Will serve 4.

Gluten Free V8 Turkey Oven Baked Stew Recipe

2 stalks celery, diced
1 medium gold or red potato, diced small
1 medium green bell pepper, diced
1 medium onion, diced
1 clove garlic, grated
2 Tbsp olive oil
4 tsp rice flour
1 Tbsp chili powder
1/4 tsp dried thyme
1/4 tsp dried rosemary
1/8 tsp ground red pepper
1 can (14.5 oz) stewed tomatoes
1 can (12 oz) V8 Juice
1 1/2 cups diced cooked turkey (may substitute chicken)

Preheat oven to 375 degrees and grease a medium size casserole.

In a large pot, put the celery, potato, bell pepper, onion, garlic, and olive oil over medium heat and cook until veggies are softened.

Add all the remaining ingredients EXCEPT the turkey.

Stir and cook until bubbling hot.

Add the turkey, stir, then pour mixture out into casserole, cover, and put in preheated oven and bake for 20 minutes.

Remove and let stand a few minutes before removing cover. Serve hot in big bowls.

Easy One Pot Turkey Black Bean Chili Pot

1 1/4 lb ground turkey
1 Tbsp olive oil
1 large onion, diced
1 green bell pepper, diced
1 garlic clove, minced
1 cup whole kernel corn, canned or frozen
1 can (15 oz) black beans, rinsed and drained well
1 (28 oz) can crushed tomatoes
1 (8 oz) can tomato sauce
1 Tbsp chili powder or chili seasoning mix (more or less to taste)
salt and pepper to taste

In a big pot over medium heat, put ground turkey and olive oil. Cook, breaking up the turkey, until the turkey is no longer pink.

Add the onion and green pepper and continue cooking until the both are softened, then add the garlic and cook for 1 minute more, stirring steadily.

Add remaining ingredients to pot, stir to combine, then slightly cover pot, turn heat down to low, and simmer slowly for 20 to 30 minutes or until flavors combine.

Serve hot out of the pot. Will serve 4 to 6 people.

Easy One Pot Fresh Tomato Zucchini Turkey Stew

1 lb ground turkey
1 Tbsp olive oil
1 tsp dried oregano
1/2 tsp cumin
1 small onion, diced
1 garlic clove, minced
1 can (6 oz) tomato sauce
1 tomato sauce can of water
6 small zucchini, rough chopped
6 Roma tomatoes, diced
2 cups cooked brown rice
salt and pepper to taste

Put a large pot on medium heat, add the turkey and olive oil, breaking the turkey up as it cooks. When turkey is no longer pink, add the oregano, cumin, and onion and cook until onion is just softened, then add the garlic and cook, stirring, 1 minute.

Add the tomato sauce to the pot plus the same can filled with water, stir to combine, then add the remaining ingredients, stir to combine, then turn heat to low, cover pot, and simmer gently for 15 to 20 minutes, stirring occasionally. Taste and add more salt and pepper if desired.

Serve hot in big bowls. Will serve 4 to 6.

Easy Turkey And Vegetable Stir-Fry

1 Tbsp. oil
1/2 tsp. kosher salt
1/2 inch ginger root, minced
1 garlic clove, minced
1 cup cubed turkey (1/2 inch pieces)
2 cups your choice fresh mixed vegetables (celery, broccoli, zucchini, etc)
3 cups brown rice, cooked

In a wok or large skillet, heat the oil over medium-high heat. Now add the salt, ginger root, garlic, turkey, and vegetables, stirring and cooking until vegetables are crisp-tender, about 1 or 2 minutes. Turkey will cook fast.

Serve over cooked brown rice.

Southwestern Turkey Bean And Avocado Burrito

 1 pound ground turkey
4 tablespoons taco seasoning
2 tablespoons water
15 oz black beans, drained & rinsed
1 cup Mexican cheese blend, shredded
4 large tortillas
4 tablespoons salsa
1 avocado, pitted, peeled and cut in thin wedges

In a large skillet, combine the turkey and 2 tablespoons taco seasoning. Cook, browning the turkey thoroughly, then add the remainder of the taco seasoning and water, and stir. Cover and cook on low heat for 15 minutes, stir several times. If the meat looks dry, add another tablespoon of water. Now add the black beans and cheese. Stir until the cheese melts, and keep warm.

Heat the tortillas in the microwave, or in the oven on low heat, or in a dry skillet on low heat. Place warmed tortillas on a work surface and divide the turkey/bean/cheese mixture, salsa, and avocado evenly between the 4 tortillas, spooning the turkey mixture into the middle of the tortilla, followed by salsa, then avocado, and roll up into a burrito. Repeat with the remaining tortillas. Cut burritos in half if desired.  This makes 8 small servings or 4 large servings.

Southwestern Apple Turkey Cheese Quesadillas

cooking spray
1 tsp honey
1/2 cup (whipped) cream cheese, room temperature
4 whole wheat tortillas (8 inch size)
1 small crisp apple, cored, cut into very thin wedges
4 oz Cheddar cheese
4 oz mozzarella, shredded
5 oz roasted or smoked turkey, thinly sliced

Mix together, in a small bowl, the honey and cream cheese until smooth.  Spread this mixture evenly over one side of each tortilla, making sure to leave 1/2 inch border around the edge of the tortilla.
Take a couple apple slices and place them in a row in the middle of each tortilla. Combine the 2 cheeses in a small bowl and sprinkle half of it on top of the tortillas. Place 2 slices of turkey on top of the cheese. Now use the remaining cheese and sprinkle on top. Roll up each tortilla as tightly as possible.
Spray a griddle or large skillet with cooking spray and place over medium high heat. Place the tortillas on the griddle, making sure to put them seam side down. Cook until the tortillas are brown. Turn the tortillas every couple minutes to make sure that all sides get browned and the cheese melts. Remove to a platter or plate and let sit at room temperature for 5 minutes before serving.

Low Carb Lemony Turkey Cutlet Skillet

2 turkey cutlets, pounded thin
2 tsp lemon pepper seasoning
1 Tbsp cooking oil
2 Tbsp fresh lemon juice
1 Tbsp Worcestershire sauce
1 tsp Dijon mustard
1 tsp fresh flat-leaf parsley, chopped fine
* salad for serving

Season both sides of turkey cutlets with lemon pepper.
Get out a large skillet, pour in oil, and put over medium heat; preheat until oil sizzles.
Place turkey cutlets carefully into hot skillet and cook until turkey browns, about 4 to 5 minutes on each side, removing cutlets to a cooling rack covered with paper towels.
In a bowl, whisk together the lemon juice, Worcestershire, Dijon, and parsley until well blended.
In the skillet over medium heat, add this mixture, and stir, blending in the browned bits from the turkey; cook until hot and bubbly.
Serve turkey cutlets on plates with the sauce poured over.
Serves 2.
Place a salad on the plate and serve the turkey alongside with sauce poured over turkey and salad if desired.