Turkey Salad

Ingredients:

For Italian Dressing:

• 1/4 cup Lime juice/distilled White Vinegar
• 3 tablespoons Water
• 2 teaspoon granulated Sugar
• 1 teaspoon Garlic salt
• 1teaspoon Onion salt
• 1 teaspoon coarsely ground Black Pepper
• 2 teaspoon minced fresh Parsley OR 1teaspoon dried Parsley flakes
• 1/2 teaspoon minced fresh Basil OR 1/4 teaspoon dried Basil
• 1/2 teaspoon minced fresh Oregano OR 1/4 teaspoon dried Oregano
• 1/2 teaspoon minced fresh Thyme OR 1/4 teaspoon dried Thyme
• 1/2 cup Extra Virgin Olive Oil

Directions:

For Italian Dressing:

1. In a bottle or cruet, shake together all ingredients, except oil until well blended and salts have dissolved.
2. Add oil and shake to mix.
3. Store covered in the refrigerator.

Ingredients:

For Salad:

• 4-5 Gluten Free Oven-Roasted thinly sliced Deli Turkey, cut into bite-size pieces
• 4-5  halved cherry Tomatoes (Sweet Snacking Tomatoes)
• 1 small green or red sweet Pepper, cut into small bite-size strips(1/2 cup)
• 1/4 cup thin red Onion wedges
• 1/2 cup small baby Carrots, cut into small bite-size pieces
• 1 medium Beet - scrubbed, trimmed and cut into small bite-size pieces
• 1 jalapeno/green chili, finely chopped
• 4 cups Romaine & Iceberg blend
• 1/4 cup Italian Dressing
• 1 tablespoon Extra Virgin Olive Oil
• 1/2 teaspoon Black Pepper
• Salt

Directions:

1. In a large bowl toss Turkey, halved cherry Tomatoes, sweet Pepper, Onions, Beet, jalapeno, Salt and Pepper.
2. Arrange Greens (Romaine & Iceberg blend) in a salad bowl. 
3. Top greens with the above Turkey mixture.
4. Drizzle with dressing.

Turkey Pot Pie

Ingredients:
1lb turkey or chicken (cubed, can use raw or leftover cooked turkey)
1 cup carrots (sliced)
1 cup frozen green peas
½ cup celery (sliced)
1/3 cup butter
1/3 cup onion (chopped)
1/3 cup all purpose flour
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon celery seed
1 ¾ cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts

Cooking Instructions:

Step 1: Pre-heat the oven to 425 degrees. Grease a 9 inch pie dish and press one of the pie crusts onto the bottom of the pie dish, set aside. In a saucepan add turkey or chicken (if the meat is already cooked, just add it in the last couple minutes of cooking to heat it through). Add carrots, peas, and celery. Add enough water to the pan to cover the meat and vegetables and bring to a boil. Boil for 15 minutes, remove from heat, drain and set aside.
Step 2: In the same saucepan over medium heat, melt butter. Add onions and cook until they are soft. Stir in flour, salt, pepper and celery seed. Slowly stir in the chicken broth and milk. Simmer over medium-low heat until the mixture becomes thick. Remove from heat and set aside.

Step 3: Place the turkey and vegetable mixture on top of the bottom pie crust. Pour the thickened chicken broth mixture over the meat mixture. Cover with the top crust, seal edges and cut away any excess dough. Make several small slits in the top to allow the steam to escape.
Step 4: Place into the oven and bake at 425 degrees for 30 to 35 minutes or until the top is golden brown and the filling is bubbly.
(Makes 4 Servings)

Why Thanksgiving Turkey puts you to sleep ?!!!

Do you have difficulty keeping your eyes open after eating that big turkey dinner?

Do you know what causes this?

L-Tryptophan is typically what gets blamed for post-turkey sleepiness.  It is a type of amino acid well known for its tendency to cause drowsiness.

But here’s why L-Tryptophan cannot take all the blame…

Other foods like pork, chicken, beef and cheese actually contain similar, if not higheramounts tryptophan.

There are other factors at play that cause severe fatigue after dinner…and it isn’t just that we don’t want to do the dishes.

It probably has more to do with the foods accompanying our turkey and how much we are eating.

Carbohydrates:  High carb meals actually increase the amount of tryptophan in the brain.  It also triggers the release of insulin which causes other amino acids (that usually compete with tryptophan) to leave the bloodstream. This leaves us feeling physically drained.

Alcohol:  To many people, Thanksgiving just wouldn’t be the same without a couple glasses of wine.  Alcoholic beverages are well-known depressants…a few beverages will certainly slow you down.

Overeating:  It takes a lot of energy to digest a big meal, especially if that meal has a high fat content. The gravy, creamy mashed potatoes, stuffing & rich desserts…When we fill ourselves with a heavy meal like this, our body redirects blood to areas involved in digestion.  This leaves less blood for our nervous system and brain to work with.

Leftover turkey with spicy coconut sauce

 

Ingredients:

• 2tbsp sunflower oil
• 500g/1lb 2oz leftover cooked British Turkey breast, cut into bite size pieces
• 3 shallots, peeled and thinly sliced
• 2 courgettes, trimmed and sliced
• 1 red pepper, deseeded and sliced
• 2tsp ground turmeric
• 1tsp chilli powder
• 2tsp cornflour
• 200ml/7fl oz chicken stock
• 200ml/7fl oz carton of coconut cream or coconut milk
• Salt and black pepper
• 2 pineapple rings, chopped
• 50g/2oz cashew nuts, lightly toasted
• 1 bunch of leaf coriander, chopped

Method:

• Heat the oil in a large pan and add the shallots, courgettes and red pepper. Gently fry for 5 minutes, stirring occasionally.
• Add the turmeric and chilli powder and cook for 1 minute.
• Mix the cornflour with 2 tablespoons of water until smooth and stir into the pan with the stock.
• Stir over the heat until boiling, lower the heat to a simmer and add the cooked turkey to the pan.
• Cover and cook gently for 15 minutes.
• Stir in the coconut cream or milk and season to taste.
• Bring back to a simmer, add the chopped pineapple and cook for a further 5 minutes.
• Serve with the cashews and coriander scattered over alongside rice, chutney and naan bread.

Turkey Egg Salad

Ingredients:

• Lettuce
• Cucumber
• Tomatoes
• Eggs
• Leftover turkey.

Method:

• Wash and break your lettuce into medium pieces just like making any other salad.
• Strip your turkey pieces about a cups and a half.
• Dices your tomatoes.
• Slice your cucumber
• Boil your eggs.
• Slice the eggs into the salad mix
• Toss all ingredients together in a large bowl to make Turkey egg salad

Weight Watchers Turkey Meatloaf

I think this is a great recipe because it will make you love meatloaf even if you’re not a big fan of it.

This turkey meatloaf is so delicious and healthy too!

Makes 8 servings

Ingredients
1 1/4 lbs ground turkey
1 1/2 cups onions, chopped
1 tablespoon garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 teaspoons Worcestershire sauce
1/3 cup fresh parsley, finely chopped
1/4 cup ketchup
1 cup quick oats (not instant)
1/2 cup plain yogurt
1 whole egg, lightly beaten

Preparation
1. Preheat oven to 400 degrees.
2. In a non-stick skillet, cook onion and garlic in oil over moderate heat.
3. Stir continuously until onion is softened (about 2 minutes).
4. Place onion and garlic in mixing bowl with salt, pepper, Worcestershire sauce, parsley and ketchup.
5. Mix well.
6. Stir in oats, yogurt and egg.
7. Let stand 5 minutes.
8. Add turkey and mix well with your hands.
9. Place turkey mixture in a lightly oiled standard bread pan.
10. Bake 50 to 55 minutes (until meat thermometer inserted intomeatloaf registers 170 degrees).
11. Let stand 5 minutes before serving.

WW POINTS per serving: 4
Nutritional information per serving: 185 calories, 7.6g fat, 1.6g fiber