Viewing entries tagged
turkey

Caribbean Grilled Turkey

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Caribbean Grilled Turkey

4 ½ OZ. PROTEIN, 1 VEGGIE, AND 1 CARB PER SERVING

Ingredients:

  • 4½ oz turkey breast tenderloin*

  • ½ tbsp peach preserves (0 g fat & no more than 30 calories)

  • 4 green onions

  • 4 garlic cloves

  • 1 tsp hot sauce (more if you like it HOT!)

  • ¼ tsp black pepper

  • 2 tbsp lime juice

  • 1 tsp shredded lime peel ♦

  • ½ cup cooked wild rice

  • 1½ cup salad mix

Instructions:

For The Grill:

  1. Lightly spray unheated grill rack with nonstick cooking spray. Prepare grill for medium direct heat cooking.

  2. In food processor or blender, purée preserves, green onions, garlic, hot sauce, black pepper, lime juice & lime peel. You may need to add a little water if the mixture isn't a paste.

  3. Spread tenderloin with the purée.

  4. Place tenderloin on rack over medium hot grill.

  5. Turn frequently for even cooking & browning.

  6. Cook tenderloin for about 20 minutes or until meat is no longer pink.

  7. Serve the rice and salad along side.

To Broil:

  1. Spread tenderloin with the purée and place on a broiler pan sprayed lightly with nonstick cooking spray.

  2. Broil for 6 minutes.

  3. Turn over; brush with purée and return to broiler for about 5 more minutes.

  4. Brush again with purée and broil for another 4 to 5 minutes until tenderloin reaches 170° on meat thermometer.

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Turkey Chorizo

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Turkey Chorizo

4 ½ OZ. PROTEIN, 1 VEGGIE, AND 1 CARB PER SERVING
SERVINGS: 4

Ingredients:

  • 1 lb ground turkey breast

  • 1 tsp black pepper

  • 2 tbsp chili powder

  • 4 cloves garlic, minced

  • 1 tsp oregano

  • 1 tsp ground coriander

  • 1 tbsp ground cumin

  • 1 - 2 tsp red pepper flakes (to your heat level)

  • 2 tbsp apple cider vinegar

  • 1½ cup total onions & peppers, sliced

  • ½ cup cooked brown rice

  • 1 tsp cumin (for rice)

  • 1 pinch saffron (for rice)

Instructions:

  1. Mix turkey and spices together in a medium bowl. Mix in vinegar.

  2. Cover chorizo and refrigerate overnight.

  3. When ready to serve, divide the chorizo into 4 portions.

  4. Cut the onion and pepper length wise and then slice thinly from end to end.

  5. Heat a non-stick pan over Med-High heat and crumble up the chorizo (spiced turkey from step #1) into the pan.

  6. Toss the veggies in with chorizo and sauteé until everything is cooked through.

  7. While the veggies and chorizo are sauteéing, start the water for the rice.

  8. After you have added the rice to the boiling water, add a pinch of saffron to the water.

  9. Once the rice is cooked, stir in 1 tsp cumin.

  10. Serve the chorizo and veggies over or along side ½ cup cooked brown rice.

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Turkey Stuffed Onion

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Turkey Stuffed Onion

4 ½ OZ. PROTEIN, 1 VEGGIE, AND 1 CARB PER SERVING
SERVINGS: 4

Ingredients:

  • 4 large Vidalia/sweet onions

  • 1½ lb ground white turkey breast

  • ½ cup hot water

  • ½ tsp marjoram, thyme or oregano (your choice)

  • ½ tsp cumin

  • pinch cayenne pepper

  • 1 cup bread crumbs*

  • ½ cup vegetable stock

Instructions:

  1. Preheat oven to 375°

  2. Peel onion & cut about ½" of the onion tops and trim just enough from the bottom so they can stand upright. With an ice cream scoop or spoon, scoop out the layers of the onion leaving ½" shell. Reserve the scooped out onion.

  3. Place shells in a baking dish, cover and microwave on high for 5 minutes. You can also steam them over boiling water for six minutes.

  4. Measure ½ cup of the reserve onions and finely chop.

  5. In a small skillet, heat 2 tbsp water and sauté the chopped onions until soft.

  6. Brown the ground turkey and measure out 18 oz. to be used as the filling. Any left over turkey can be used for another meal or recipe.

  7. Combine the turkey, water and seasonings. Mix in ½ cup of the bread crumbs and the softened onions.

  8. Place hollowed out shells in a microwave-safe pan and evenly distribute the filling.

  9. Place remaining onion centers, coarsely cut, around stuffed onions. Pour the stock into the bottom of the pan.

  10. Cover tightly and microwave on high for 6 minutes.

  11. Remove from the microwave, take off cover and spoon the other ½ cup of bread crumbs over the top.

  12. Place into the preheated oven for 10 minutes or until the bread crumbs are golden brown.

  13. Remove from the oven and let stand for 5 minutes.

  14. Put one stuffed onion on a plate along with ¼ of the onion scraps from the bottom of the dish.

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