1 1/2 cups onions, coarsely chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 jalapeño pepper, minced
1 (4 oz) can mild green chile, chopped
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 cup canned low sodium chicken broth
1 can cannellini (white beans), drained and rinsed
2 cups cooked turkey, cut into 1/2-inch cubes
1/4 cup cilantro, coarsely chopped
1/2 cup Monterey jack cheese, grated
In 3-quart sauce pan, over medium-high heat, sauté onions and garlic in oil 5 minutes or until onion is tender. Add jalapeño pepper, chilies, cumin, oregano, cayenne pepper and salt. Cook 1 minute.
Stir in bouillon, beans and turkey. Bring to boil; reduce heat and simmer, uncovered, 20 to 25 minutes or until slightly thickened. Stir in cilantro.
To serve ladle into bowls and top with 2 tablespoons cheese.
Makes 4 servings.
2 cups small broccoli florets
5 oz Rotelle or fusilli pasta
2 tablespoons unsalted butter
2 tablespoons olive oil
2 garlic cloves, minced
1/4 teaspoon dried red pepper flakes
8 oz smoked turkey (or chicken), skin removed, diced
1/3 cup jar-packed roasted red peppers, drained, diced
1/2 cup chicken stock or canned broth
freshly grated Romano cheese
Cook broccoli in large pot of boiling salted water until crisp-tender, about 2 minutes. Using slotted spoon, transfer broccoli to bowl of ice water to cool; reserve water in pot. Drain broccoli and pat dry.
Return water to boil. Add pasta and cook until just tender but still firm to bite, stirring occasionally to prevent sticking. Drain thoroughly.
Meanwhile, melt butter with olive oil in heavy large skillet over low heat. Add garlic and red pepper flakes and saute until garlic is tender, about 3 minutes. Add turkey and saute until heated through about 4 minutes.
Mix broccoli, pasta, roasted peppers and stock into turkey mixture. Increase heat to high and cook until pasta has absorbed most of liquid, stirring frequently, about 4 minutes.
Divide pasta between plates and serve, passing Romano cheese separately.
1 cup plain low-fat yogurt
2 tablespoons honey
2 cups cooked chicken or turkey, diced
1 cup chopped apple
1 cup halved red grapes
1/2 cup thinly sliced celery
4 lettuce leaves
2 tablespoons chopped walnuts
In small bowl, combine all dressing ingredients; blend well.
In large bowl, combine all salad ingredients except lettuce and walnuts. Pour dressing over salad; toss gently.
Cover and refrigerate 1-2 hours to blend flavors. Chill plates in freezer until just before lining with lettuce leaf. Stir salad before serving.
Serve on 4 lettuce-lined plates. Sprinkle with walnuts.
3-4 cups diced, cooked turkey
8 oz. package cream cheese, softened
1/4 cup dairy sour cream
1-2 bunches chopped green onions (optional)
1 chopped green pepper (optional)
3-4 cups shredded monterey cheese and cheddar cheese
1 large can green chile enchilada sauce
Flour tortillas, burrito or enchilada size
Combine cream cheese and sour cream. Mix in turkey, onions, and green pepper.
Soften the tortillas according to the package directions. Spoon about 1/4 cup of the turkey mixture onto a tortilla, and top that with a small hand full of cheese. Roll up the tortilla, with the ends open. Repeat with remaining tortillas.
Place rolled tortillas in a greased 12×9 inch baking dish. Pour the enchilada sauce over the tortillas, and top with remaining cheese. Bake at 350°s for about 45 minutes, or until hot and bubbly.
1 can cream of chicken soup
1 cup chopped cooked turkey
1-2/3 cups frozen vegetables
1 cup Bisquick Mix
1/2 cup milk
Preheat oven to 400°.
Combine soup, turkey, and vegetables in a 9-inch pie pan.
Stir together remaining ingredients. Pour over turkey mixture.
Bake about 30 minutes or until golden brown.
2 cups chopped cooked turkey
1 cup diced celery
1/2 cup salted almonds
1 cup mayonnaise
1 tablespoon lemon juice
1/2 teaspoon kosher salt
few dashes of hot sauce
1 cup shredded cheddar cheese
1 cup crushed potato chips
Preheat oven to 400°F. Spray a 1-quart baking dish or individual ramekins with cooking spray.
Toss turkey, celery and almonds together in a bowl.
Whisk together mayonnaise, lemon juice, salt and hot sauce. Add to the turkey mixture. Mix well. Spoon into prepared casserole dish or ramekins. Sprinkle with shredded cheddar and crushed potato chips.
Bake 10-15 minutes for individual ramekins or 20-25 minutes in a casserole dish.
1 cup chopped cooked turkey or chicken
1 cup shredded Gouda or Jarlsberg cheese
1 tomato, chopped
2 tablespoons chopped green onion
1/3 cup Caesar salad dressing
2 leaves romaine lettuce
Combine all ingredients except lettuce in medium bowl and mix well.
Place mixture on lettuce leaves and roll up.
Serve immediately or wrap in foil and refrigerate up to 4 hours.
1 cup sliced carrots
1 cup finely chopped onions
1/2 cup chopped celery
1/2 teaspoon dried thyme
1/8 teaspoon pepper
3 tablespoons butter or margarine
2 cups cubed cooked turkey
1 tablespoon all-purpose flour
1 10 3/4-ounce can condensed golden mushroom soup, undiluted
1 cup frozen green beans, cooked and drained
1 pastry pie shell for double-crust pie (9 inches)
1 tablespoon milk
In a skillet, sauté carrots, onion, celery, thyme and pepper in butter until vegetables are crisp-tender.
In a large re-sealable plastic bag, combine turkey and flour; shake to coat. Add turkey, soup and green beans to the vegetable mixture; mix well.
Line a 9-in. pie plate with bottom crust. Add turkey mixture. Roll out remaining pastry to fit top of pie; seal and flute edges. Cut slits in pastry. Brush with milk. Cover edges loosely with foil. Bake at 350°F for 55-65 minutes or until golden brown.
2 teaspoons olive oil
1 cup chopped onion
Salt and freshly ground black pepper
1/2 pound sliced button mushrooms, (about 3 1/3-cups)
3/4 cup fat-free, low-salt chicken broth
2 tablespoons tomato paste
2 tablespoons Dijon mustard
2 cups of chopped, shredded or cubed cooked turkey
1 tablespoon sour cream
2 tablespoons chopped fresh parsley (optional)
Heat oil and sauté onion for 2 minutes. Season with salt and pepper. Add mushrooms and continue to sauté for 2 minutes more minutes. Pour in broth. Add tomato paste, mustard and salt and pepper to taste. Mix thoroughly. Simmer 3 to 4 minutes. Taste. You may need to add a little more mustard. There should be a delicate blend of flavors.
Add cooked turkey and heat for 1 minute. Stir in sour cream. Mix thoroughly. Serve over egg noodles. Sprinkle with parsley (optional).
Makes 2 servings.