This is a great way to use all of that extra turkey meat that you have left over. This soup is delicious and warming. It’s packed with tons of flavor too.
2 cups of shredded turkey meat
4-5 celery stalks, chopped
4 carrots, chopped
1 whole small-med onion
2 whole garlic cloves
1 tsp dried sage
1 bay leaf
2 32oz cartons of low sodium chicken broth
chicken bouillons to taste (4-5)
12 oz package of whole wheat noodles of choice
salt and pepper to taste
Add the turkey meat, chopped celery and carrots, whole onion and whole garlic cloves along with sage and bay leaf in a large pot. use enough water to just cover vegetables. Cover the pot and bring to a boil until the veggies are cooked. Remove the whole onion and garlic cloves. Add in the chicken broth and chicken bouillon’s. Once you get the desired taste you want, pour in the noodles and cook uncovered in the broth according the noodle package directions. Season with salt and pepper. Serve.
I made these the other day for a picnic and they were great. Lots of flavor and you could really use any sandwich topping you like. Yummy and easy.
- 1 (8 oz.) pkg cream cheese
- 1/2 cup ranch dressing
- 1 package Mission garden spinach herb wraps
- fresh sliced deli turkey
- romaine lettuce
- tomatoes, sliced thin
- Blend the cream cheese and ranch dressing together until creamy and smooth. Spread the cream cheese mixture on half of the wrap. Top the cream cheese with turkey, lettuce, and tomato. Fold in the edges and roll up from the end the topping are on. Be sure to leave half the wrap empty because it is much easier to roll up and it stays together better.
Adapted from: Favorite Family Recipes
I have really cut back on red meat but love a good hamburger. I first had this recipe when my sister in law made these and could not believe how amazing the flavor was. My husband and I were craving these so I made them and will be making them all summer. They are incredible. Best burger ever 🙂
- 1 Tbs extra-virgin olive oil, in the pan, plus some for drizzling
- 1 Tbs butter
- 3 garlic cloves, 2 chopped, 1 crushed
- 1 red onion, 1/2 chopped, 1/2 thinly sliced
- 1 box, 10 ounces, frozen spinach, defrosted
- 2 tsp dried oregano, lightly crushed in the palm, divided
- 1/4 cup feta crumbles
- 1 1/3 pounds ground turkey breast, 1 package
- 1 Tbs grill seasoning (I used Montreal Steak Seasoning by McCormick)
- 1 small, 2-inch piece of cucumber peeled, trimmed and chopped
- Salt and pepper
- 1 1/2 to 2 cups greek plain yogurt
- 1/2 lemon, juiced
- 1 cup arugula, coarsely chopped or shredded
- 4 hamburger rolls, split
- roma tomatoes, sliced
- baby spinach
Heat a large nonstick skillet over medium heat. Add the olive oil and a tablespoon of butter. When butter melts, add the chopped garlic and chopped red onion and cook 5 minutes. Transfer the onions and garlic to a bowl to cool. Return pan to heat.
Wring the defrosted spinach dry by twisting it in a clean kitchen towel over your sink. Separate the spinach as you add it to the bowl with cool onions, garlic and season with 1 teaspoon of oregano
. Add in feta crumbles then ground turkey, grill seasoning and a drizzle of extra-virgin olive oil. Mix and form into 4 patties, 1-inch thick. Raise heat on pan to medium-high. Add patties and cook 6-8 minutes on each side.
Toast rolls, if you prefer.
Place chopped cucumber, the crushed glove of garlic, yogurt, 1 teaspoon oregano and juice of 1/2 lemon in a food processor. Add a little salt and process the sauce until smooth. Transfer to a small dish and serve on the the burger along with sliced tomato and baby spinach.
Recipe Source: Rachael Ray
This is one of our favorite easy dinners. And it’s kinda like pizza where you can just change it up so much. These were the ingredients we had on hand so we just went with them, and it was really tasty. I don’t own a Panini Maker so I just use my little George Forman Grill and it totally does the trick. 🙂
Bread (I used 8 grain bread)
Thinly sliced turkey breasts from the deli
Cheese ( I used provolone. But swiss would be great too)
1 tomato thinly sliced
Handful of raw baby spinach
Red onion, thinly sliced
2 Tbs pesto
1 Tbs Mayonaise
Butter both sides of the outer slices of bread. Top with the pesto and mayonaise, and then the cheese. Add all other toppings and grill in a panini maker or a George Forman grill (what I use)
This recipe was a little intimidating to me at first…But after I made it and it turned out awesome! I realized that it was pretty easy. It has sooo much yummy flavor and is really moist. Sage and turkey is a great combo!
1 small onion, peeled and coarsely chopped
1 lemon, scrubbed clean
12 fresh sage leaves
Large handful fresh flat-leaf parsley (about 1/2 cup, from 12 stems)
3 tablespoons extra-virgin olive oil, plus more for oiling pan
1 teaspoon salt, plus more as needed
6 fresh bay leaves
4 tablespoons butter
1 5-6 pound turkey breast
Freshly ground black pepper
Preheat the oven to 400 Degrees. Oiling the roasting pan and set aside.
Put the onion into the bowl of a food processor. Zest a whole lemon, being careful not to cut into the bitter white part. Add the lemon zest to the food processor and reserve the whole lemon for another use. Chop the onion and lemon zest until fine. Add the sage, parsley, olive oil, and 1 teaspoon salt and pulse until it forms a coarse paste.
Put 2 of the bay leaves and the butter into a small pan and heat over medium-low heat until the butter is bubbling. Remove from the heat and set aside.
Carefully run your fingers between the skin and the flesh from 1 end, being careful not to pull it completely off, creating a pocket. Season the turkey breast generously with salt and pepper. Stuff the herb paste under the skin of the breast, and spread it evenly under the skin. Transfer the breast to the roasting pan, and slide 3 bay leaves underneath. (The heat of the pan will release the bay leaf oils and flavor the breast.) Using a pastry brush, baste the breasts with half of the bay butter. Place the turkey in the oven and immediately decrease the temperature to 350 degrees for about 2-3 hours.( They say to cook 20 minutes per pound, so a six pound turkey would be 2 hours) After 20 minutes, baste the turkey breasts with the remaining butter. I usually cover the whole turkey with foil until the last 30 minutes so that it can brown on top