Entree

Turkey Salad with Chutney on Focaccia

Number of Servings 4 Ingredients ½ cup finely chopped celery 1/3 cup hot mango chutney 3 tbsp. light mayonnaise 1 tsp. sesame seeds, toasted 2 cups (10 oz.) chopped cooked turkey 1 (5¼ oz.) package focaccia (Italian flatbread) or 2 (6-inch) pitas 1 small zucchini, cut lengthwise into 8 (¼-inch) slices 1 (7 oz.) bottle roasted red bell peppers, drained and sliced 8 spinach leaves 2 tbsp. reduced-fat Caesar dressing 4 tsp. Dijon mustard olive oil-flavored cooking spray   Instructions Preheat oven to 350° F. Combine first celery, chutney, mayonnaise and sesame seeds in a medium bowl. Add turkey and toss gently to coat. Cut each bread piece in half horizontally and spray the cut sides of each piece with olive-oil flavored cooking spray. Place bread slices in a single layer on a jelly-roll pan. Bake at 350° F for 12 minutes or until toasted. Spread ½ cup of the

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Turkey Salad

Serving Size 1 Ingredients 2 oz. skinless boneless cooked turkey breast, diced 1/4 cup chopped celery 2 tbsp. each chopped red onion and spinach leaves 1 tsp. fresh lemon juice 2 tsp. reduced-calorie mayonnaise Instructions Combine ingredients Nutrition Information 100 Calories; 3g Fat (28.5% calories from fat); 14g Protein; 4g Carbohydrate; 1g Dietary Fiber; 41mg Cholesterol; 100mg Sodium

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Turkey Reuben Panini

Number of Servings 4 Ingredients 8 (½ oz.) slices thin-slice rye bread ¼ cup fat-free Thousand Island dressing 8 (½ oz.) thin slices reduced-fat Swiss cheese ¼ cup refrigerated sauerkraut, rinsed and drained 8 oz. deli low-sodium turkey breast (such as Boar’s Head®)   Instructions Spread all pieces of bread slice evenly with 1½ teaspoons dressing. Place one cheese slice on dressed side of each slice and top each with 1 tablespoon sauerkraut and 2 ounces turkey. Top each sandwich with 1 cheese slice and 1 bread slice, dressed side down. Coat the outside of the sandwich (top and bottom) with cooking spray. Heat a large skillet over medium-high heat and add sandwiches to the pan. Place a cast-iron or other heavy skillet on top of sandwiches and press gently to flatten sandwiches (leave the cast-iron skillet on the sandwiches while they cook). Cook 2 minutes on each side or

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Turkey Philly

Number of Servings 4 Ingredients 2 teaspoons butter 1 cup thinly sliced onion 1 cup thinly sliced green bell pepper 1/4 teaspoon black pepper 3/4 pound thinly sliced deli turkey breast 4 (2-ounce) sandwich rolls 4 (1-ounce) slices low-sodium mozzarella or provolone cheese   Instructions Preheat oven to 375°.   Melt butter in a large nonstick skillet over medium-high heat. Add onion and bell pepper; sauté 5 minutes or until tender. Stir in black pepper.   Divide onion mixture and turkey evenly among bottom halves of rolls; top each serving with 1 cheese slice. Cover with top halves of rolls.   Place sandwiches on a baking sheet. Bake at 375° for 5 minutes or until cheese melts. Nutrition Information Nutritional Information: 292 Calories; 11g Fat (33% calories from fat); 6g Saturated Fat, 25g Protein; 25g Carbohydrate; 2g Dietary Fiber; 70mg Cholesterol; 1027mg Sodium.

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Turkey Pepperoni and Veggie Pizza

Serving Size 1 Ingredients (1) 6-in. flat pita bread 1/4 cup prepared chunky-style spaghetti sauce 8 turkey pepperoni slices 1/4 cup shredded carrots 1/4 cup cooked broccoli florets 1/4 cup diced tomatoes 1 oz. low-fat mozzarella cheese, shredded   Instructions Preheat oven to 450° F. Place pita bread on cookie sheet; spread spaghetti sauce over bread. Layer with remaining ingredients, finishing with cheese. Bake 8 to 10 minutes or until cheese is melted. Nutrition Information 410 Calories; 15g Fat (33.3% calories from fat); 19g Protein; 50g Carbohydrate; 5g Dietary Fiber; 30mg Cholesterol; 1050mg Sodium

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Turkey Parmesan

Serving Size 2 Ingredients 1/2 pound turkey cutlets 1/4 cup classic Italian-seasoned coating mix for chicken Cooking spray 1 1/2 teaspoons olive oil 1/2 cup tomato-basil pasta sauce 1/4 cup shredded fresh Parmesan cheese Instructions Place cutlets between 2 sheets of heavy-duty plastic wrap, and flatten to 1/8-inch thickness, using a meat mallet or rolling pin.  Coat both sides of cutlets with coating mix.  Coat a nonstick skillet with cooking spray; add olive oil.  Place over medium-high heat until hot.  Add cutlets; cook 2 minutes on each side.  Place sauce in a microwave-safe dish; microwave at high for one minutes or until heated.  Spoon over cutlets; sprinkle with parmesan cheese. Nutrition Information Nutritional Information:  302 calories, 11.1g Fat, 34.1g Protein, 14.8g Carbohydrate, 1.5g Fiber, 78mg Cholesterol, 894mg Sodium   Tracker Information:  4 oz. meat, 1/2 cup vegetable

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Turkey Enchiladas

Number of Servings 12 Ingredients 12 flour tortillas 2 cups diced cooked turkey (or chicken) 1 (8 oz.) package low-fat cream cheese, softened 2 cups reduced-fat shredded Cheddar cheese 2 cups salsa Instructions Spray baking pan with cooking spray and preheat oven to 325 degrees. In medium sized mixing bowl, mix together softened cream cheese, diced turkey, 1 cup salsa, and 1 cup shredded Cheddar cheese. Spread 2 heaping tablespoons of filling onto flour tortilla, roll up, and place in baking dish. When all tortillas are filled and placed in baking dish, cover enchiladas with the remaining 1 cup salsa and 1 cup shredded cheese. Bake for 25-30 minutes until cheese is melted and enchiladas are heated through. Nutrition Information 362 Calories; 11g Fat (27.7% calories from fat); 20g Protein; 44g Carbohydrate; 3g Dietary Fiber; 32mg Cholesterol; 770mg Sodium

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Turkey Cranberry Wrap

Turkey Cranberry Wrap

Number of Servings 4 Ingredients 3 cups cooked, shredded turkey (Leftover baked or rotisserie chicken works great in this wrap too.) 1/2 cup almonds, whole or sliced 2 stalks celery, chopped 2 – 3 Tablespoon light mayonnaise (or plain Greek yogurt), to taste 1/2 cup cranberry sauce (or dried cranberries) Salt and freshly-ground pepper, to taste 4 large tortillas Instructions Combine all ingredients together in a bowl. Season with salt and pepper. Spoon filling into tortillas and roll into a wrap.   Nutrition Information 428 Calories; 16g Fat (32.4% calories from fat); 29g Protein; 45g Carbohydrate; 5g Dietary Fiber; 59mg Cholesterol; 496mg Sodium. FIRST PLACE 4 HEALTH LIVE IT TRACKER: 3 oz.-eq. Meat This recipe taken from Healthy Happy Cooking, available in the First Place 4 Health online store.

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Turkey Bolognese

Number of Servings 4 Ingredients 1/4 cup extra-virgin olive oil 1 onion, chopped 4 garlic cloves, minced 1 carrot, peeled and finely chopped 1 celery stalk, finely chopped 1 pound shredded cooked turkey (preferably dark meat) 3 cups marinara sauce 1/4 cup chopped fresh basil leaves Salt and freshly ground black pepper 1 pound spaghetti Freshly grated Parmesan   Instructions Heat the oil in a heavy large frying pan over medium heat. Add the onion and garlic and sauté until translucent, about 5 minutes. Add the carrot and celery and sauté until the vegetables are tender, about 5 minutes. Add the turkey and sauté 1 minute. Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often. Stir in the basil. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 week ahead.

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Turkey and Wild Rice Salad

Number of Servings 4 Ingredients 1 cup uncooked wild rice blend 1/3 cup leftover whole-berry cranberry sauce 2 tbsp. turkey stock 1½ tbsp. balsamic vinegar ½ tsp. salt ¼ tsp. freshly ground black pepper ¼ tsp. Dijon mustard 1½ tbsp. extra virgin olive oil 1½ cups shredded cooked turkey (light and dark meat) ½ cup diced celery ½ cup chopped fresh chives 1/3 cup dried cranberries ¼ cup chopped fresh parsley 2 cups trimmed watercress   Instructions Cook wild rice according to package directions, omitting salt and fat. Cool. Combine cranberry sauce, turkey stock, vinegar, salt, pepper and mustard in a small bowl. Gradually add oil, stirring constantly with a whisk. Add cranberry sauce mixture, turkey, celery, chives, cranberries and parsley to the rice mixture and toss gently to coat. Serve over watercress. Nutrition Information 261 calories; 8.3g fat (29% calories from fat); 17.7g protein; 28.5 carbohydrate; 1.7g fiber; 41mg

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