Rolled Stuffed Turkey Breast & Creamy Basil Sauce

* 12 plum tomatoes
* 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
* Salt & freshly ground pepper, to taste
* 2/3 cup fresh breadcrumbs, (see Tip)
* 2/3 cup chopped fresh parsley
* 2 cloves garlic, finely chopped
* 2 teaspoons chopped fresh thyme, divided
* 1 5-pound whole bone-in turkey breast
* 2 ounces prosciutto, very thinly sliced

Creamy Basil Sauce

* 16 ounces reduced-fat sour cream
* 1/2 cup fresh basil leaves
* 1/2 cup fresh parsley leaves
* 1 clove garlic, chopped
* 2 teaspoons lemon juice
* Salt & freshly ground pepper, to taste

1. To make rolled stuffed turkey breast: Preheat oven to 375°F. Lightly oil a baking sheet or coat it with cooking spray.
2. Slice off stem ends from tomatoes, quarter them lengthwise and arrange on the prepared baking sheet, skin-side down. Drizzle with 1 tablespoon olive oil. Season with salt and pepper. Roast until the tomato skins are wrinkled and browned, 50 to 60 minutes. Set aside to cool.
3. Meanwhile, spread breadcrumbs on a second baking sheet and bake until well toasted, about 5 minutes. Cool briefly, then transfer to a small bowl. Stir in parsley, garlic and 1 1/2 teaspoons of the thyme; set aside.
4. Remove skin from turkey breast and discard. Set the breast on a cutting board, skinned-side-down. Insert a sharp knife, preferably a boning knife, between the breast muscle and the rib cage of one side of the turkey breast; carefully cut the breast meat away from the ribs. Leave the meat attached at the breast bone. Repeat on the other side. Finally, use the knife to carefully release the whole breast from the breastbone, without separating the breast halves. Trim fat and remove large white tendons from tenderloins. Place the breast, skinned-side down, on the cutting board. Fold open the tenderloin flaps so the piece is somewhat rectangular. Cover the turkey breast with plastic wrap. With a meat pounder, rolling pin or heavy pan, pound the meat to an even thickness of about 1/2 inch. Discard plastic wrap and season the turkey with salt and pepper.
5. Place two 14-inch sheets of plastic wrap overlapping on a work surface; set the flattened turkey breast on top with a long side toward you. Sprinkle the meat evenly with half of the reserved breadcrumb mixture, leaving a 1-inch border. Arrange prosciutto over top. Cover with the roasted tomatoes, smearing them slightly with a spatula to form an even layer. Top with the remaining crumb mixture.
6. To keep the stuffing from falling out during roasting, fold over the two short sides by 1 inch. Starting at the side closest to you, roll the meat as you would a jelly roll, using the plastic wrap to assist and lift in the rolling. Tie butcher’s twine firmly around the length of the roll, then secure with crosswise ties at 1-inch intervals. Season all over with salt and pepper.
7. Heat the remaining 1 teaspoon olive oil in a large roasting pan over high heat. Brown the roll well on all sides, 5 to 7 minutes. Slip a rack under the browned roll. Sprinkle with remaining 1/2 teaspoon thyme. Tent with foil.
8. Bake until a meat thermometer inserted into the center registers 160°F, 60 to 70 minutes. Transfer the roll to a platter and let cool. Cover and refrigerate until firm, at least 4 hours.
9. To make sauce: Combine sour cream, basil, parsley, garlic and lemon juice in a food processor or blender; process until the sauce is a vibrant green. Transfer to a bowl and season with salt and pepper. 10. To serve: Remove the string from the turkey roll and carve into 1/4-inch-thick slices. Arrange on a platter and serve with the Creamy Basil Sauce.

Tips & Notes

* Make Ahead Tip: Cover and refrigerate the turkey roll (Steps 1-8) for up to 2 days. Let stand at room temperature for 30 minutes before serving. Cover and refrigerate the sauce (Step 9) for up to 2 days.

* Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/3 cup crumbs.

Nutrition

Per serving: 270 calories; 8 g fat (4 g sat, 3 g mono); 111 mg cholesterol; 8 g carbohydrates; 40 g protein; 1 g fiber; 304 mg sodium; 685 mg potassium.

Nutrition Bonus: Vitamin A (25% daily value), Vitamin C (29% dv), Potassium (20% dv), Iron (15% dv), Selenium (55% dv), Zinc (15% dv).

1/2 Carbohydrate Serving

Exchanges: 1/2 starch, 4 very lean meat, 1 fat

Simple Turkey Chili
By: AMFISCHER
"This is a very simple and hearty chili with plenty of flavor. It's even better the second day! I serve this with lowfat Cheddar cheese and lowfat sour cream. It's also delicious with crackers."




Ingredients

* 1 1/2 teaspoons olive oil
* 1 pound ground turkey
* 1 onion, chopped
* 2 cups water
* 1 (28 ounce) can canned crushed tomatoes
* 1 (16 ounce) can canned kidney beans - drained, rinsed, and mashed
* 1 tablespoon garlic, minced
* 2 tablespoons chili powder
* 1/2 teaspoon paprika
* 1/2 teaspoon dried oregano
* 1/2 teaspoon ground cayenne pepper
* 1/2 teaspoon ground cumin
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper

Directions

1. Heat the oil in a large pot over medium heat. Place turkey in the pot, and cook until evenly brown. Stir in onion, and cook until tender.
2. Pour water into the pot. Mix in tomatoes, kidney beans, and garlic. Season chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.

Nutritional Information open nutritional information

Amount Per Serving Calories: 198 | Total Fat: 7.2g | Cholesterol: 42mg

MEXICAN TURKEY FAJITAS



Salsa
1 lb. fresh tomatillos, husked, washed well, and cut into quarters
3/4 c. loosely packed fresh cilantro leaves, chopped
1/4 c. finely chopped onion
1 clove garlic, minced
1 tsp. sugar
1/2 tsp. salt
1 or 2 serrano chilies, optional

Turkey
1 whole turkey breast tenderloins (about 1 3/4 lbs.)
2 Tbsp. fajita seasoning
4 tsp. olive oil
2 large onions, cut into 1/2 inch thick slices
2 small bell peppers, sliced into strips
12 corn tortillas (6-inch) warmed
fat free sour cream for serving

Chop tomatillos coarsely in a blender or food processor with knife blade attached. In a medium bowl, gently stir together tomatillos, cilantro, onion, chili peppers, garlic, sugar, and salt until well mixed. Cover and refrigerate at least 1 hour to blend flavors, or up to 3 days. Preheat broiler with rack inside. In bowl, toss turkey tenderloins with fajita seasoning and 2 tsp. oil. Brush onion and bell pepper slices with remaining oil. Place turkey and vegetables on hot broiler pan rack. Cook vegetables 12-15 minutes, until tender, turning once; remove to a bowl and keep warm. Cook turkey an additional 5-8 minutes, or until juices run clear when the thickest part of the meat is pierced with the tip of a knife, turning once. Thinly slice turkey. Top tortillas with equal amounts turkey and vegetables; spoon salsa onto each and fold over to eat out of hand. Place some salsa and sour cream on top.

6 servings; 351 calories per serving

ROAST TURKEY WITH PEARS AND ONIONS



1 fresh or frozen(thawed)turkey about 14 lbs.
salt and pepper
3/4 tsp. dried thyme
2 large red onions, each cut into 8 wedges
3 ripe Bosc pears, each cored and quartered
1 Tbsp. margarine or butter, melted
1/2 c. water

Preheat oven to 325*. Remove giblets from turkey cavity. Pat turkey dry and place it breast side up on rack in large roasting pan. Rub outside of turkey with salt, pepper, and 1/2 tsp. dried thyme. Place onions in pan around turkey; loosely cover with foil; roast 2 1/2 hours. In bowl, toss pears with margarine, dash of pepper and remaining thyme. Remove foil; add pears to pan. Roast, uncovered, about 45 minutes longer. When turkey is done, lift and tilt slightly to allow juices inside cavity to run into pan. Place turkey on platter with onions and pears; let stand 14 minutes to allow juices to set for easier carving. Remove rack and add water to juices in pan. Place pan over 2 burners and cook on medium-high, stirring until browned bits are loosened from bottom of pan. Skim and discard fat. Makes about 1 c. pan juices. Carve enough turkey for 4 servings; serve along with pears, onions, and pan juices. Cover and refrigerate remaining turkey for leftovers or sendwiches.

300 calories per serving

Quinoa Turkey Meat Loaf


This meat loaf recipe is nothing fancy. It's just delicious. I will give you the ingredients for three different sizes. We usually make the 3 lb. size because people tend to eat a lot. 1 lb. 2 lbs. 3 lbs.
Preheat the oven to 350°F.

Ingredients:
Ground Turkey (I prefer Shadybrook Farms) 1 lb. 2 lbs. 3 lbs.
Eggs (Large) 1 2 3
Hot sauce. I use a mild hot sauce. My favorite is a brand called Sharkey's (scroll down for picture) but it can be a little hard to find. If you are using regular hot sauce you might want to cut his back by at least half. This is especially true if you are serving the meat loaf to children. You can always add more to taste later. 1 tbsp. 2 tbsp. 3 tbsp.
Worcestershire Sauce (I use Lea and Perrins) 1 tbsp. 2 tbsp. 3 tbsp.
Adobo Seasoning (Scroll down for picture) 1 tsp. 2 tsp. 3 tsp.
Vidalia Onion - Diced 4 ozs. 8 ozs. 12 ozs.
Olive Oil 1 tbsp. 2 tbsp. 3 tbsp.
Quinoa (I use Ancient Harvest) 1/3 C 2/3 C 1 C
Water (I always use bottled spring water) 2/3 C 1 1/3 C 2 C

Instructions:
1.
You know it's cooked when the spiral tail appears. It's that little tail that stays crunchy giving quinoa turkey meatloaf a unique and fantastic texture.
Put the Quinoa and Water in a saucepan. Bring
to boil and cook for about ten minutes. See the picture on the right to find out how you can tell when quinoa is cooked.

2.Put the ground turkey and all other ingredients except the quinoa into a large bowl.

3.Mix thoroughly.

4.Place the Quinoa in the bowl and mix it in. You gotta say it. DON'T BURN YOURSELF. Be sure the Quinoa has cooled off.

5.Place mixture in appropriate size baking dish. Sprinkle some parsley flakes over the top to add some color.

6.It's difficult to say precisely how long to bake your meatloaf since it depends on the dish you're using, your ovens characteristics, etc. I bake the 3 lb. meatloaf, covered, for 1½ hours and then check to see if it's done. If it's a shallow baking dish you might want to start to check it after about an hour. You want it to be done but don't overcook it. You want it to be moist.

7.Remove from oven and let stand for about twenty minutes.

David's Turkey Burgers
Ingredients:

1 lb. of ground turkey
1 yellow onion, finely diced
2 cloves garlic, finely minced
1/3 to 1/2 cup Italian bread crumbs
2 egg whites, whisked
1-1/2 Tbsp. dry steak seasoning
1/2 tsp. ground cumin
Salt and pepper to taste

Directions:

In a large bowl, combine all ingredients and mix thoroughly using your hands. Be careful not to over-knead the mixture as this can cause the burgers to be tough when cooked. Form into patties about 3/4-inch thick. Prepare on a barbecue grill or skillet until the internal temperature reaches about 170°F. Serve with traditional burger toppings, condiments, and your choice of rolls. Serves 4.