Spicy-Peanut Turkey Noodles
Ingredients:
8 ounces whole wheat spaghetti
3/4 cup fat-free, less-sodium chicken broth
1/2 cup natural-style peanut butter (such as Smucker's)
5 tablespoons low-sodium soy sauce, divided
1 tablespoon rice vinegar
1 tablespoon chile paste with garlic (such as sambal oelek)
1 cup shredded carrots
1 tablespoon minced peeled fresh ginger
2 garlic cloves, mince
1 cup edemame
l lb ground turkey
Marinate turkey with
To prepare noodles, cook noodles according to package directions, omitting salt and fat. Drain and set aside.
Combine broth, peanut butter, soy sauce, and chile paste in a small bowl; stir well with a whisk. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add carrots and a small amount of water, cook until softened. Add garlic, ginger, edemame, and turkey to pan; sauté 5 minutes or until turkey loses its pink color. Pour broth mixture into pan; bring to a simmer, and cook 1 minute or until slightly thickened. Toss noodles with turkey mixture.
Based on this recipe.
Showing posts with label Turkey. Show all posts
Showing posts with label Turkey. Show all posts
Monday, October 25, 2010
Friday, January 15, 2010
Turkey Holiday Dinner
Turkey Holiday Dinner
Ingredients:
1 1/2 pound turkey breast
1 tbsp minced rosemary
2 sprigs rosemary
1 tbsp minced garlic
1 tsp minced garlic
1 cup white wine
1 lb fingerling potatoes
1 lb baby carrots
1 tbsp butter
1 tbsp flour
Chicken broth as needed
Arrowroot as needed
Spread the minced rosemary and l tbsp minced garlic under the skin of the turkey breast and then place it in the slow cooker. Add the ingredients through carrots to the slow cooker. Cook on low eight hours.
Melt butter over medium heat, whisk in flour. Remove veggies from slow cooker and keep warm. Remove turkey and keep warm. Whisk liquid from slow cooker into the flour. Return turkey to slow cooker to keep warm. Add broth until you reach desired amount. If the gravy does not thicken, turn heat to low, mix 1 tsp arrowroot in with a small amount of broth, and whisk into gravy.
Serve with stuffing.
Ingredients:
1 1/2 pound turkey breast
1 tbsp minced rosemary
2 sprigs rosemary
1 tbsp minced garlic
1 tsp minced garlic
1 cup white wine
1 lb fingerling potatoes
1 lb baby carrots
1 tbsp butter
1 tbsp flour
Chicken broth as needed
Arrowroot as needed
Spread the minced rosemary and l tbsp minced garlic under the skin of the turkey breast and then place it in the slow cooker. Add the ingredients through carrots to the slow cooker. Cook on low eight hours.
Melt butter over medium heat, whisk in flour. Remove veggies from slow cooker and keep warm. Remove turkey and keep warm. Whisk liquid from slow cooker into the flour. Return turkey to slow cooker to keep warm. Add broth until you reach desired amount. If the gravy does not thicken, turn heat to low, mix 1 tsp arrowroot in with a small amount of broth, and whisk into gravy.
Serve with stuffing.
Saturday, June 6, 2009
Turkey Lasagna
Turkey Lasagna
Ingredients:
1 shallot, diced
3 cloves garlic, minced
2 tablespoon extra virgin olive oil
1 pound ground turkey breast
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
2 tablespoons fresh oregano, divided
1 tsp ground fennel
1 (26 ounce) bottle good, organic pasta sauce
1/2 cup red wine
1/4 cup balsamic vinegar
3 cups shredded part-skim mozzarella cheese, divided
2 cups low-fat cottage cheese
1/2 cup grated fresh parmesan cheese
2 egg whites
1/4 cup fresh parsley, chopped
8 whole-wheat lasagna noodles
Pre-heat the oven to 350 degrees.
Put a large pot of salted water to boil. Once the water reaches a boil, add the noodles, and cook for 10 minutes.
While the water boils mix 2 cups of the shredded mozzarella, the parmesan cheese, the cottage cheese, the egg whites, the parsley, and one tablespoon of the oregano together in a bowl.
Heat the olive oil in a large skillet. Add the shallot and garlic, cook until soft. After about three minutes, add the ground turkey breast. As the turkey crumbles, add the rest of the chopped herbs and fennel. Once the turkey is just about cooked through, add the wine and balsamic vinegar. Let simmer one minute, then add the pasta sauce.
Once all of the components are cooked (and the pasta drained), begin layering the lasagna. Begin with a layer of the turkey mixture, followed a layer of noodles, more turkey mixture, and then a layer of cheese. Repeat the layers until all the food is used, ending with a layer of turkey mixture on a layer of noodles. Sprinkle the remaining cheese on top. Cover and bake one hour. Remove the cover and bake for ten additional minutes.
Ingredients:
1 shallot, diced
3 cloves garlic, minced
2 tablespoon extra virgin olive oil
1 pound ground turkey breast
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
2 tablespoons fresh oregano, divided
1 tsp ground fennel
1 (26 ounce) bottle good, organic pasta sauce
1/2 cup red wine
1/4 cup balsamic vinegar
3 cups shredded part-skim mozzarella cheese, divided
2 cups low-fat cottage cheese
1/2 cup grated fresh parmesan cheese
2 egg whites
1/4 cup fresh parsley, chopped
8 whole-wheat lasagna noodles
Pre-heat the oven to 350 degrees.
Put a large pot of salted water to boil. Once the water reaches a boil, add the noodles, and cook for 10 minutes.
While the water boils mix 2 cups of the shredded mozzarella, the parmesan cheese, the cottage cheese, the egg whites, the parsley, and one tablespoon of the oregano together in a bowl.
Heat the olive oil in a large skillet. Add the shallot and garlic, cook until soft. After about three minutes, add the ground turkey breast. As the turkey crumbles, add the rest of the chopped herbs and fennel. Once the turkey is just about cooked through, add the wine and balsamic vinegar. Let simmer one minute, then add the pasta sauce.
Once all of the components are cooked (and the pasta drained), begin layering the lasagna. Begin with a layer of the turkey mixture, followed a layer of noodles, more turkey mixture, and then a layer of cheese. Repeat the layers until all the food is used, ending with a layer of turkey mixture on a layer of noodles. Sprinkle the remaining cheese on top. Cover and bake one hour. Remove the cover and bake for ten additional minutes.
Turkey "Tetrazzini"
Turkey "Tetrazzini"
Ingredients:
5 ounces uncooked whole wheat spaghetti
1 tablespoon olive oil
1 lb ground turkey breast
1/2 teaspoon onion powder
2 teaspoons sherry vinegar
1 can artichoke hearts, drained and finely chopped
1/2 cup frozen green peas
1/2 low-fat milk
4 ounces reduced fat cream cheese, softened
1/4 plus 1 tablespoon fresh grated Parmesan cheese
1 cup cream of chicken soup
1/4 cup whole wheat panko bread crumbs
Pre-heat oven to 450 degrees.
Cook pasta according to directions, drain.
Heat olive oil in a skillet over medium heat. Sprinkle turkey with onion powder and add to skillet. Add two
teaspoons sherry vinegar. Cook until turkey is almost done, then add the peas to thaw.
Combine the milk, cream cheese, soup, 1/4 cup Parmesan cheese, and artichoke hearts in a bowl. Add the pasta. Add turkey and peas when done. Stir. Pour the mixture into a baking dish, sprinkle with bread crumbs and one tablespoon Parmesan cheese, and bake for 18 minutes, or until bubbly.
Ingredients:
5 ounces uncooked whole wheat spaghetti
1 tablespoon olive oil
1 lb ground turkey breast
1/2 teaspoon onion powder
2 teaspoons sherry vinegar
1 can artichoke hearts, drained and finely chopped
1/2 cup frozen green peas
1/2 low-fat milk
4 ounces reduced fat cream cheese, softened
1/4 plus 1 tablespoon fresh grated Parmesan cheese
1 cup cream of chicken soup
1/4 cup whole wheat panko bread crumbs
Pre-heat oven to 450 degrees.
Cook pasta according to directions, drain.
Heat olive oil in a skillet over medium heat. Sprinkle turkey with onion powder and add to skillet. Add two
teaspoons sherry vinegar. Cook until turkey is almost done, then add the peas to thaw.Combine the milk, cream cheese, soup, 1/4 cup Parmesan cheese, and artichoke hearts in a bowl. Add the pasta. Add turkey and peas when done. Stir. Pour the mixture into a baking dish, sprinkle with bread crumbs and one tablespoon Parmesan cheese, and bake for 18 minutes, or until bubbly.
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