Ground Turkey Meatloaf

Today's recipe is...

Ground Turkey Meatloaf

1 pound ground turkey meat
1/2 cup cracker crumbs
1 cup brown rice, cooked
1/2 cup chopped onion
1/4 cup finely chopped celery
1/4 cup grated carrot
1 1/2 teaspoon prepared dijon mustard
2 tablespoon honey
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground thyme
1/8 teaspoon white pepper
1/4 cup no salt added tomato sauce
2 egg whites
6 tablespoon no salt added ketchup

Preheat oven to 350 degrees. Mix all ingredients except honey and ketchup. Pour mixture into 7 or 8 inch loaf pan and bake for 40 minutes, until firm and brown on top. Combine honey and ketchup and spread evenly over top of loaf and bake 10 minutes longer. Serve with additional no salt added ketchup if desired.
Makes 4-6 servings


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Crockpot Mexican Turkey Dish

Today's recipe is...

Crockpot Mexican Turkey Dish

6 corn (or flour) tortillas, in pieces
1 can Ranch style beans
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel tomatoes (with juice)
1 lb. turkey, fried with chili powder and garlic powder to taste and drained
8 oz. Velveeta, cubed

Place in order given in your slow cooker. Cook 3 to 4 hours on low. Serve with salad.


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Ritz Cracker Turkey Casserole

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Ritz Cracker Turkey Casserole

3 cups leftover turkey breast, cooked, cubed
Salt & pepper
1 can cream of chicken soup
8 ounce sour cream
1 stick butter or margarine
1 1/2 stacks Ritz crackers
Chicken broth, to thin

Preheat oven to 350 degrees. Place bite-size pieces of turkey in 9 x 13 inch casserole dish. Add salt and pepper to taste. Mix in separate bowl, soup and sour cream. Add enough chicken broth to thin the mixture. Pour over tukrey pieces. Melt margarine. Crush Ritz crackers combining with melted margarine. Pour on top of casserole. Bake approximately 30 minutes.

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Meatballs Stroganoff

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Meatballs Stroganoff

12 ounces extra lean ground turkey
3/4 cup fresh bread crumbs
3/4 cups finely chopped onions, divided
1 (8 ounces) container plain low fat yogurt, divided
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 cups sliced fresh mushrooms
1/4 cup beef or chicken broth
1 tablespoon cornstarch
1/2 teaspoon sugar

In a medium bowl combine beef, crumbs, 1/4 cup onions, 2 tablespoons yogurt, salt and black pepper; mix until combined. Shape in 1" balls. Heat a large non stick skillet until hot. Add meatballs; brown on all sides, about 5 minutes. Stir in mushrooms, beef broth and remaining 1/2 cup onions; bring to a boil; reduce heat and simmer, covered, until meatballs are cooked, 5 to 6 minutes. Meanwhile, in a small bowl combine until smooth remaining yogurt (about 2/3 cup) with cornstarch and sugar. Over very low heat stir yogurt mixture into meatballs; cook uncovered, until heated through, about 1 minute. Serve with rice.


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Ground Turkey Meatloaf

Today's recipe is...

Ground Turkey Meatloaf

1 pound ground turkey meat
1/2 cup cracker crumbs
1 cup brown rice, cooked
1/2 cup chopped onion
1/4 cup finely chopped celery
1/4 cup grated carrot
1 1/2 teaspoon prepared dijon mustard
2 tablespoon honey
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground thyme
1/8 teaspoon white pepper
1/4 cup no salt added tomato sauce
2 egg whites
6 tablespoon no salt added ketchup

Preheat oven to 350 degrees. Mix all ingredients except honey and ketchup. Pour mixture into 7 or 8 inch loaf pan and bake for 40 minutes, until firm and brown on top. Combine honey and ketchup and spread evenly over top of loaf and bake 10 minutes longer. Serve with additional no salt added ketchup if desired.
Makes 4-6 servings

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Turkey Asparagus Casserole

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Turkey Asparagus Casserole

3 cups leftover turkey breast, cooked, and torn into bite sized pieces
1 medium onion, chopped
1/2 cup butter
1 (8 ounces) can mushrooms
1 can cream of mushroom soup
1 can cream of chicken soup
1 (5 1/3 ounces.) can condensed milk
1/2 pound sharp cheese, grated
1/4 teaspoon hot sauce
2 teaspoons soy sauce
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon tenderizer
2 tablespoons pimento, chopped
2 cans green tip asparagus
1/2 c. slivered almonds

Tear cooked turkey breast into bite-size pieces. Set aside. Saute onion in butter and add remaining ingredients, except asparagus and almonds. Simmer sauce until the cheese melts. To assemble, place a layer of turkey in a large casserole, a layer of asparagus and a layer of sauce. Repeat layers, ending with sauce. Top with almonds. Bake at 350 degrees until bubbly. Do not add liquid even if it looks dry.

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Microwave Spanish Rice and Turkey

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Microwave Spanish Rice and Turkey

1/2 med. onion, finely chopped

2 tablespoon butter or margarine

1 cup leftover cooked turkey, cut into bite sized pieces

1 (2 ounce) can diced green chiles, drained

2 tablespoon fresh cilantro, chopped or 1/2 teaspoon dried cilantro

2 cup cooked white rice

1 (10 ounce) package frozen corn, thawed

3/4 cup sour cream

1 cup grated Cheddar cheese

Place onion and butter in a large microwave safe bowl and microwave on high for 2 minutes or until onion is tender. Stir in the turkey, chiles, cilantro, rice and corn. Cover tightly and microwave on high 2 to 3 minutes or until hot throughout. Stir. If necessary, microwave 1 to 2 minutes longer. Stir in sour cream and Cheddar cheese. Cover again and microwave on high 2 to 3 minutes or until cheese is melted.

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