Egg & Turkey Quiche
Ingredients:
10 eggs, slightly beaten
2 green peppers, chopped
2 teaspoons of parsley flakes
1 teaspoon of oregano
Salt and pepper to taste
2 cups of diced cooked turkey
2 tablespoons of onion flakes
2 teaspoons of dried chili pepper flakes
1/2 teaspoon of garlic powder
Instructions:
Preheat oven to 350 degrees. In a medium bowl, slightly beat eggs and add green peppers, parsley, oregano, turkey, onion flakes, chili pepper flakes, garlic powder and salt and pepper. Spray an 8 inch cake pan with non stick cooking spray. Pour quiche mixture into pan and bake until set. (Approximately 30-35 minutes). Cut and serve immediately.
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Turkey, Vegetable and Rice Medley
Ingredients:
3 cups water
1 1/2 cups uncooked long-grain rice
1 tablespoon low fat canola oil
1 cup chopped green bell pepper
2 stalks celery, cut into 1 inch pieces
1 yellow onion, finely chopped
1 pound boneless turkey breast, cut into 1 inch cubes
1 (14.5 ounce) can stewed tomatoes, drained
Instructions:
Heat canola oil in large pan over medium heat. Add onion, green pepper and celery. Cook 3 minutes or until vegetables are tender to your liking. Add turkey and continue to cook until turkey is no longer pink. Reduce heat to low. Add tomatoes. Cover and simmer about 20 minutes or until turkey is cooked completely through. Bring water to a boil over high heat. Add rice. Reduce heat to low. Cover and cook for 20 minutes or until rice is tender. Serve turkey and vegetables over hot rice.
Tip: Turkey is known for its calming agents.
Additional Nutritional Information:
Calories: 329 Total Fat: 4.8g Cholesterol: 53mg Sodium: 201mg Total Carbs: 47.2g Dietary Fiber: 2.2g Protein: 22.9g
Turkey Reubens
This Turkey Reubens recipe is good for the heart
Ingredients:
1/4 cup nonfat Thousand Island salad dressing
8 slices dark rye or pumpernickel bread
8 ounces thinly sliced low-fat, low-sodium cooked turkey or chicken
1/2 cup sauerkraut, rinsed and well drained
4 slices low-fat Swiss cheese (1 1/2 ounces)
Vegetable oil spray
Method
Spread salad dressing on 4 slices of bread. Top remaining 4 slices with meat of choice, sauerkraut and cheese. Top with dressing spread bread slices, dressing side down. Spray skillet with vegetable oil. Cook over medium heat until toasted and cheese melts, turning once. Repeat with remaining sandwiches.
Herb Turkey Scaloppine
Ingredients:
4 turkey cutlets, about 4 to 6 ounces each
1 1/2 tablespoons olive oil
2 tablespoons herbes de Provence
Instructions:
Use a meat pounder to flatten the turkey cutlets between waxed paper sheets. Insert the herbes de Provence into turkey cutlets. Heat the oil in an skillet until it begins to smoke. Cook each side until golden brown. (approximately 8 minutes)