Online Turkey Recipes

6 medium green bell peppers
1 lb ground turkey
1 cup cooked rice
2 tbsp onion, minced
1 tbsp worcestershire sauce
1 clove garlic, minced
1/4 tsp pepper
1 cup low-sodium tomato sauce, 8 oz.
1/2 cup ; water
1 oz skim mozzarella cheese, shredded
Directions
Cut off tops of green peppers; remove seeds and membrane. Mix turkey
with rice, onion, Worcestershire sauce, garlic, and pepper. Mix half
of tomato sauce with turkey mixture, then spoon mixture into peppers;
cover.

Place in microwave and cook 18 to 22 minutes, giving dish quarter-turn
every 5 minutes. Add water and remaining tomato sauce.

Sprinkle cheese over each pepper. Recover and return to microwave.
Cook 1 to 2 minutes until cheese melts.

To freeze: Place in microwave-safe container; label and freeze for
up to 2 months. To serve: Thaw. Cover with microwave-safe plastic
wrap, and cook on high 3 to 5 minutes. Makes 6 servings.

Per serving: Calories 179, fat 6.6 gm (% calories from fat 33),
cholesterol 30.8 mg , sodium 93 mg, protein
13.3 gm, carbohydrate 16.3 gm.

Exchanges: Bread 0.5, Vegetables 1.5, Protein 1.5, Fat 1.5. Source:
1,001 Low-Fat Recipes.

Servings: 6

Source Judi M. Phelps

2 slice raisin bread
2 tsp reduced-fat mayonnaise
1 tsp prepared mustard, (optional)
2 oz sliced deli turkey ham
1 small apple, cut in half,
cored, and thinly sliced
1 lettuce leaf, washed, and
drained on paper towels
Directions
Lay bread slices on a cutting board. In a small bowl, combine mayonnaise
and mustard, if using

Spread the mayonnaise mixture on the top side of each bread slice.

Fold each turkey ham slice into quarters and place on 1 slice of bread.
Arrange the apple slices on top of the turkey ham. Cover with the lettuce
leaf.

Place the second slice on top of the lettuce, mayonnaise-side down.

Serve at once, or cut into half or quarters and serve.

This recipe yields 1 serving.

Exchanges Per Serving: 2 Lean Meat, 3 Carbohydrate (2 Bread/Starch, 1
Fruit).

Nutrition Facts: 304 calories (24% calories from fat), 15 g protein, 8 g
total fat (2.2 g saturated fat), 45 g carbohydrate, 5 g dietary fiber, 45
mg cholesterol, 896 mg sodium.

Source:
Diabetic Recipes
Per Serving (excluding unknown items): 255 Calories; 6g Fat (19.2% calories
from fat); 5g Protein; 49g Carbohydrate; 6g Dietary Fiber; 3mg
Cholesterol; 313mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0
Vegetable; 1 1/2 Fruit; 1 Fat; 0 Other Carbohydrates.

16 oz can tomatoes, cut up
6 oz can tomato paste
1 tsp powdered mustard
1/4 cup chopped onion
1 tsp chili powder (or 2 to taste)
2 cup chopped cooked turkey
Directions
Combine all the ingredients in a saucepan. Simmer for 10 to 15
minutes, or until the flavors are blended. Spoon the mixture over
hamburger buns or toast.

1/4 recipe, not including bun - 176 calories, 3 lean meat + 2
vegetable exchanges 12 grams carbohydrate, 23 grams protein, 4 grams
fat, 220 mg sodium, 767 mg potassium, 54 mg cholesterol.
Servings: 4
Source: Am. Diabetes Assoc. Holiday Cookbook

30 oz frozen chopped spinach (3box
16 oz lowfat ricotta cheese
2 cup chopped cooked turkey
2 cup or 15 oz jar spaghetti sauce
8 oz lowfat mozzarella cheese, sl
1/4 cup grated parmesan cheese
Directions
Thaw the spinach and squeeze out any liquid. Put about 1/3 of the
spinach in the bottom of a lightly oiled casserole. Spread half of
the ricotta over the spinach. Sprinkle on half of the turkey. spoon
on half of the spaghetti sauce. Top with half of the mozzarella
slices.

Repeat the layering process - 1/3 spinach, rest of ricotta, turkey,
spaghetti sauce, mozzarella. Finish with the final third of spinach.
Sprinkle on the parmesan cheese. Bake in 350 F oven for 45 to 50
minutes or until browned.

1/8 recipe - 260 calories, 3 lean meat, 2 vegetable, 1 fat exchange 9
grams carbohydrate, 23 grams protein, 15 grams fat, 590 mg sodium,
502 mg potassium, 62 mg cholesterol.
Servings: 8
Source: Am. Diabetes Assoc. Holiday Cookbook

3 1/2 lb (to 4 lb) boneless turkey breast
2 large garlic cloves, thinly sliced
1/2 tsp salt
1 tbsp chopped fresh rosemary or
1 tsp dried rosemary
2 tsp chopped fresh thyme or
1/2 tsp dried thyme
1 paprika
4 green onions, trimmed of ends and t, ops
Directions
1. Rinse turkey and pat dry. Loosen lining under skin with a knife.
Pull skin back, leaving it attached along one edge.
2. Make cuts in surface of turkey and insert garlic slices. Combine
salt and herbs. Sprinkle turkey with half the mixture. Replace skin and
secure with toothpicks.
3. Sprinkle turkey with remaining herb mixture and paprika.
4. Place turkey in a roasting pan. Fold green onions in half
lenthhwise and place inside the cavity of the turkey breast.
5. Bake in a preheated 325 degree F. oven for 2 to 2 1/2 hours to an
internal temperature of 170 degrees F. or until meat is no longer pink. Let
stand 10 minutes before slicing.

MICROWAVE
Prepare turkey as described in steps 1 thru 3 above. Place in a glass
baking dish, skin side down.
Cover with plastic wrap, turning back one corner to vent. Cook in
microwave on HIGH for 11 minutes. Turn skin side up and place onions
underneath breast. Cook for an additional 20 to 30 minutes. Total cooking
time should be approximately 7 to 10 minutes per pound of turkey. Makes 10
to 12 servings.

Nutritional information per 3 ounce serving: calories - 154, protein -
28 gm., fat - 4 gm., carbohydrates - <1 gm., cholesterol - 71 mg., sodium -
154 mg., potassium - 269 mg., fiber - 0.2 gm.
Diabetic Exchanges: Lean Meat - 3.
Servings: 10
Source: The U.C.S.D. Healthy Diet for Diabetics

1 turkey - (12 lbs), giblets removed,
rinsed and patted dry
=== STUFFING ===
4 slice Atkins Bakery Rye Bread, cut 1/2″ dice
4 slice Atkins White Bread, cut 1/2″ dice
1 package maple-flavored breakfast sausage -
1 package mushrooms - (10 oz), chopped
1 onion, chopped
2 tbsp butter
2 Granny Smith apples, peeled, cored,
and diced
3 large garlic cloves, pressed
1 tsp minced fresh thyme leaves
1 1/2 cup chicken broth
1 tsp salt
1/4 tsp freshly-ground black pepper
2 large eggs, lightly beaten
=== GRAVY ===
1/2 cup dry white wine
1 1/2 cup reduced-sodium chicken broth, divided
3 tbsp whole wheat flour
Directions
Heat oven to 350 degrees. Bake bread on large jelly roll pan 10 to 14
minutes, stirring once until deep golden. Cool and transfer to large bowl.

Cook sausage in skillet until deep brown and cooked through, coarsely chop
and add to bowl.

Add mushrooms and onion to skillet, cook 10 to 12 minutes over medium-high
heat until browned; add to bowl. Melt butter in skillet, add apples and
cook 4 minutes, until lightly carmelized. Add garlic, cook 30 seconds,
then add broth and thyme; bring to a boil. Pour mixture into bowl, add
salt and pepper and toss to combine all ingredients evenly. Stir in eggs.

Reduce oven temperature to 325 degrees. Fill turkey cavities with stuffing
and secure with 6-inch metal skewers. Place in large shallow roasting
pan. Sprinkle all over with salt and pepper. Bake 1 1/2 hours, pour 1 cup
water over top of turkey and baste occasionally during next 1 1/2 to 1 3/4
hours, covering top with foil during last hour of baking. An instant read
thermometer inserted into the thickest part of the thigh, not touching
bone, should register 175 to 180 degrees. Transfer turkey to a cutting
board and let stand 20 minutes before carving.

For Gravy: Place pan on stovetop over two burners. Add wine; cook 30
seconds. Add 1 cup broth, bring to boil, scraping up browned bits on
bottom of pan. Strain gravy through a fine sieve into a saucepan. Skim
off fat. Whisk flour into remaining 1/2 cup broth, add to saucepan and
whisking, bring to a boil; boil 1 minute.

Transfer stuffing to a large serving bowl. Carve turkey and serve with hot
gravy.

This recipe yields 12 servings.

Carbohydrates: 20 grams
Net Carbs: 16.5 grams
Fiber: 3.5 grams
Protein: 83.5 grams
Fat: 35.5 grams
Calories: 746

Comments: To prevent the growth of bacteria, stuff turkey just before
roasting.

Source: Atkins Cookbook
Per Serving (excluding unknown items): 61 Calories; 3g Fat (47.0% calories
from fat); 2g Protein; 5g Carbohydrate; 1g Dietary Fiber; 36mg Cholesterol;
303mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0
Fruit; 1/2 Fat.

COLD TURKEY REUBEN SANDWISH

4 tsp plain low-fat yogurt
8 slice rye bread
8 oz turkey, breast thinly sliced and
1 1/3 cup sweet & sour red cabbage, drained (recipe to follow

SWEET & SOUR RED CABBAGE

1 lb red cabbage, shredded
1/2 cup cider vinegar
1/2 cup water
2 tbsp margarine
1/2 tsp salt
1 sugar equivalent to a 2 tbs
1 sugar
Directions
SANDWICH: Spread 1 teaspoon yogurt on each 4 slices of rye bread.
Divide the sliced turkey among tops of the bread slices. Spoon 1/3
Sweet and Sour Red Cabbage on each sandwich; top with remaining bread.

Food Exchange per serving: 2 STARCH EXCHANGES + 2 LEAN MEAT EXCHANGES

CHO: 31g; FRO: 22g; FAT: 5g; CAL: 254; Low-sodium diets: Omit salt
from Sweet and Sour Red Cabbage

SWEET AND SOUR RED CABBAGE: Put cabbage, vinegar, water, margarine,
and salt in a deep cooking pot. Cover and cook about 15 minutes or
until crisp-tender, lifting and turnig with a large kitchen fork two
or three times. Remove from heat. Add sweetener to cabbage
gradually, lifting and mixing well with a fork. Drain off any liqiud

Food Exchange per serving: 1 VEGETABLE EXCHANDGE +
1/2 FAT EXCHANGE

CHO: 5g; PRO: 1g; FAT: 3g; CAL: 42; Low-sodium diets: Omit salt. Use
unsalted margarine.
Servings: 4
Source: The Art of Cooking for the Daibetic

1 lb chicken, cut into serving sz
1/2 lb turkey sausage
1/2 cup finely chopped bell pepper
2 1/2 cup roux flour
1 tsp ground red pepper
1/2 cup finely chopped green onions
9 cup water
2 cup finely chopped onions
1/2 cup finely chopped celery
1 1/2 tsp salt
1 bay leaf
2 tbsp finely chopped fresh parsle
Directions
Remove the skin, fat and wings from the chicken and discard. Spray the
inside of as large skillet with non fat cooking spray and place over
high heat. Brown the chicken, turning often. Remove the skillet from
the heat and move the chicken pieces to a platter. Add 1 cup of thje
water to the skillet, scraping the bottom to loosen all of the
browned bits. Return the chicken to the skillet and set aside.

Place the remaining 8 cups of watewr in a 5 quart Dutch oven over
high heat and bring to a boil. Add the chicken and pan juices, along
with the rest of the ingredients, except for the green onions and the
parsley. Cook, uncovered, 25 minutes, stirring occasionally. Stir in
the onions and the parsley and cook for 5 more minutes. Remove the
bay leaf before serving.

Servings: 6

1 1/2 lb ground white meat turkey
1/2 oz skim-milk cheddar cheese, sliced very thin
1/8 tsp kosher salt
Freshly-ground black pepper, to taste
Vegetable cooking spray, as needed
1 large cooking apple, cored, sliced
= (Braeburn, Granny Smith, or Macin
2 oz red onion, thinly sliced
1/2 red pepper, cut julienne strips
4 whole-wheat rolls
Mustard, (optional)
Low-sodium ketchup, (optional)
Directions
Shape the turkey into 8 round uniform patties. Top 4 with cheese and top
with another patty, pressing the sides of the patty down to enclose the
cheese.

Coat 2 skillets with cooking spray. Cook the patties in one skillet and
the apple and vegetables in the other until done.

When ready to serve, place a turkey double-patty on each of the 4 rolls,
top with apples and vegetables and (if using) pass the mustard and
low-sodium ketchup.

This recipe yields 4 servings.

Exchanges Per Serving: 5 Very Lean Protein, 2 Carbohydrate (1 1/2
Bread/Starch, 1/2 Fruit).

Nutrition Facts: 351 calories (13% calories from fat), 46 g protein, 5 g
total fat (1.5 g saturated fat), 30 g carbohydrates, 4 g dietary fiber, 118
mg cholesterol, 345 mg sodium.

Source:
Diabetic Recipes
Per Serving (excluding unknown items): 9 Calories; trace Fat (4.3% calories
from fat); trace Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 59mg Sodium. Exchanges: 1/2 Vegetable.

Nonstick cooking spray, as needed
8 oz lean ground turkey
1 package sliced fresh mushrooms - (8 oz)
1 cup chopped onion
1 cup chopped green bell pepper
1 1/2 cup water
1 tbsp beef bouillon granules
1/2 can no-salt-added tomato paste - (6-oz
1 tsp dried Italian seasoning
1 tsp Worcestershire sauce
1/4 tsp granulated sugar
5 oz uncooked yolk-free egg noodles
Directions
Spray large nonstick skillet with cooking spray. Heat over high heat until
hot. Add turkey. Brown over medium-high heat 6 to 8 minutes or until no
longer pink, stirring to separate turkey; drain fat. Remove from skillet;
set aside.

Add mushrooms to skillet; cook 3 minutes. Add onion and peppers; cook 5
minutes or until onion is tender. Add bouillon granules, tomato paste,
Italian seasoning, Worcestershire sauce, sugar and turkey; blend well.
Bring to a boil. Reduce heat to low; simmer, covered, 20 minutes.

Meanwhile, cook noodles according to package directions, omitting salt.
Drain. Add to skillet; stir to combine. Remove from heat. Let stand 5
minutes before serving.

This recipe yields 4 servings.

Exchanges Per Serving: 2 Starch, 1 1/2 Meat, 2 Vegetable.

Nutrition Facts: Calories 272; Calories from fat 20%; Total Fat 6g;
Saturated Fat 1g; Protein 17g; Carbohydrates 40g; Cholesterol 45mg;
Sodium 721mg; Dietary Fiber 3g.

Comments: Plan ahead! Prepare the beefy turkey, refrigerate up to 1 day
in advance or freeze in freezable container up to 1 month. Prepare the
noodles right before serving and toss with the reheated beefy turkey. In
minutes, dinner is served!

Source:
Diabetic Cooking
Per Serving (excluding unknown items): 113 Calories; 4g Fat (33.2% calories
from fat); 13g Protein; 7g Carbohydrate; 1g Dietary Fiber; 37mg
Cholesterol; 312mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1
Vegetable; 0 Fat; 0 Other Carbohydrates.