Creamy Sesame Baked Egg Rolls

 4 Tbsp EVOO
1 pound ground turkey
12 oz coleslaw mix
1 tsp salt
1/4 cup creamy sesame dressing
2 Tbsp sriracha
12 egg roll wrappers

Preheat oven to 400.  Line a large sheet pan with parchment paper.  In a large skillet, heat 2 Tbsp EVOO over medium high heat.  Add turkey and cook, breaking up the meat until the turkey is just cooked through, about 5 minutes.  Add coleslaw mix and the salt and cook, stirring, until it begins to wilt, about 3 minutes.  Stir in creamy sesame dressing and sriracha until well combined.  Remove from the heat.  

Place one egg roll wrapper on a cutting board and add 2 Tbsp of filling diagonally on the wrap. Fold bottom corner over filling then roll snugly halfway to cover filling.  Next, fold in both sides snugly against filling.  Finally, moisten the edges of the last flap then wrap up and seal the top corner.  Lay seam side down on the prepared baking sheet and continue until all are complete.  Brush the tops of each rolls evenly with the remaining 2 Tbsp EVOO.  Bake in the preheated oven for 10-12 minutes, or until the egg rolls are golden brown and crispy.  Serve with additional creamy sesame dressing.  

Turkey Pot Pie

 4 Tbsp butter
1 1/2 pounds turkey breast, fully cooked and cut into bite size pieces
1 cup sliced carrots
1/2 cup sliced celery
1/2 cup chopped yellow onion
1 1/4 tsp salt
1/2 tsp garlic powder
1/2 tsp dried thyme leaves
1/4 tsp black pepper
1/4 cup all purpose flour
1/2 cup heavy cream
1 cup chicken broth
1/2 cup frozen peas
2 tsp parsley
2 refrigerated unbaked pie crusts (Remove from refrigerator 15-20 minutes prior to cooking)

Preheat oven to 425.  Add butter to large skillet.  Once butter is melted, add carrots, celery, onion, salt, garlic powder, thyme leaves and pepper.  Cook for 6-7 minutes until vegetables are softening. Add turkey and cook 3-4 minutes longer or until warmed through.  Add flour.  Stir well, until no dry flour remains.  Slowly stir in cream, then the chicken broth.  Cook until bubbling and thick, stirring often, 3-4 minutes.  Remove from heat.  Stir in peas and parsley.  Let this cook for 30 minutes before filling the pie to avoid a soggy bottom crust.  Fit one pie crust into a deep 9-inch pie plate.  Spoon the cooled filling into the pie crust.  Top with second pie crust.  Seal edges of pie crust together.  Cut 3-4 slits in the top crust to allow steam to escape.  Place filled pie plate on a baking sheet.  Bake for 30 minutes.  Wrap edges of pie crust in foil after first 15 minutes of cooking to avoid burnt edges.  cool 15-30 minutes before serving.

California Turkey Salad with Raspberry Vinaigrette

 Raspberry Vinaigrette:
1 cup raspberries
1/4 EVOO
2 tsp dijon mustard
1 Tbsp lemon juice
1 Tbsp rice vinegar
2 tsp honey
1 garlic clove, minced
1/2 tsp chipotle chile powder
1 tsp salt
1/2 tsp black pepper

Salad:
8 cups baby arugula
2 cups alfalfa sprouts
1/2 cup thinly sliced red onion
1 cup cherry tomatoes, halved
1 avocado, thinly sliced
1 pound thinly sliced smoked turkey
1 cup grated or shredded Havarti cheese
1/2 cup slivered almonds, toasted

Raspberry Vinaigrette:  In a blender, combine raspberries, oil, mustard, lemon juice, vinegar, honey, garlic, chile powder, salt and pepper.  Blend until dressing is smooth and fully combined.  

Salad:  Divide arugula, sprouts, onion, tomato and avocado between 4 plates.  Tear the turkey into bite size pieces and place it in the corner of each plate.  Sprinkle each plate with cheese and slivered almonds.  Drizzle with dressing.  

Serves 4

Green Chile Cheeseburger Meatballs

 1 pound ground turkey
1 egg, lightly whisked
2 garlic cloves
3/4 cup breadcrumbs
2 Tbsp chipotle ranch dressing (plus more for serving)
1/2 cup shredded cheddar cheese
1 (4 oz) can green chiles, undrained
1/2 tsp cumin
1/2 tsp smoked paprika
1/4 tsp cayenne pepper
1 tsp salt
1/4 tsp black pepper
Olive oil
Slider style buns

Line a large sheet pan with parchment paper and set aside.  Preheat oven to 400.  In a large bowl, combine turkey, egg, garlic, panko, chipotle ranch, shredded cheddar, green chiles, cumin, smoked paprika, cayenne, salt and black pepper.  Using clean hands, mix until just combined.  Form the mixture into 1 1/2 to 2 inch balls and place them on prepared sheet pan.  If meatballs are too moist to hold shape, hand mix in additional breadcrumbs 2-3 Tbsp at a time until they hold shape.  Brush each meatball lightly with oil.  Bake for 16-20 minutes or until browned and cooked through.  (You may need to adjust your cooking time based on your meatball size....less time if they are smaller or more time if they are bigger). Brush slider buns with additional chipotle ranch dressing and serve meatball in bun.  

You could also serve meatball as an appetizer with no bun and chipotle ranch dressing as a dipping sauce.

  

Cheesy Enchilada Burrito Bowl

 1 pound ground turkey
1 can (15 oz) black beans, drained and rinsed
1 cup frozen corn
1 can rotel, do not drain
1/2 cup salsa
2 tsp minced garlic
1/2 cup onion, diced
1/2 cup orange bell pepper, diced
10 jalapeno slices from jarred jalapenos, chopped, plus 2 Tbsp liquid from jalapeno jar
1 can (15 oz) enchilada sauce
1 Tbsp chili powder
1 tsp cumin
2 cups shredded mexican cheese
1/3 cup fresh chopped cilantro
Hot cooked rice **
Optional topping ideas if desired:  sour cream, lime juice, avocado, green onions, tortilla strips

In large skillet, cook turkey until browned through, drain grease if needed.  Add to turkey in skillet, beans, corn, rotel, salsa, and garlic. Mix well and simmer over med-low heat for 2 minutes.  Add chopped onion, bell pepper, jalapenos, and jalapeno liquid.  Mix well and simmer over med-low heat for 2 minutes.  Add enchilada sauce, chili powder, and cumin. Mix well and simmer over med low heat for 2 minutes.  Top with cilantro and cheese.  Serve over rice.

**Substitute with quinoa for a little bit healthier version.  Cook according to quinoa package directions.  Stir in to skillet mix prior to cheese and cilantro)

Serves 6

Tater Topped Casserole

 1 pound ground turkey
1 Tbsp tomato paste
8 oz frozen mixed vegetables per your preference, thawed and drained
1/2 cup french fried onions
1 can cream of chicken soup
1/4 cup milk
2 cups frozen tater tots, thawed

In a skillet, cook turkey until no longer pink.  Stir in tomato paste.  In a 13x9 dish, spray nonstick cooking spray.  Layer the meat, vegetables and french fried onions in pan.  In a small bowl, combine soups and milk; spread over onions.  Top with tater tots.  Bake, uncovered, at 350 for 55-60 minutes or until golden brown and bubbling at edges.  

Serves 4

Gyro Pizza

 1 can refrigerated pizza crust

1 pound ground turkey

2 cloves garlic, minced

1/2 tsp dried oregano

1/4 tsp salt

1/2 cup sour cream

2 cups shredded mozzarella cheese

1 cup coarsely chopped cucumber

2 roma tomatoes coarsely chopped

4 thin slices red onion

1/2 cup crumbled feta cheese

Heat oven to 425.  Spray 13x9 pan or large baking pan with cooking spray.  Press pizza dough in bottom and slightly up sides of pan to form crust.  Bake about 7 minutes or until crust just begins to turn brown on edges.  Meanwhile, cook turkey and garlic over medium heat 5-7 minutes, stirring occasionally, until turkey is no longer pink.  Stir in oregano and salt.  Spread sour cream over warm crust.  Sprinkle with 1 1/2 cups of the mozzarella cheese.  Evenly top cheese with cooked turkey.  Sprinkle with cucumber and tomato.  Separate red onion into rings.  Arrange over tomato.  Sprinkle with remaining 1/2 cup mozzarella cheese and feta cheese.  Bake 13-14 minutes or until edges of crust are golden brown and cheese is melted.

Serves 8

Turkey Melt

4 bacon slices, cooked
3 Tbsp mayo
1 tsp Dijon mustard
8 slices whole grain bread
8 oz sliced deli turkey
8 thin slices granny smith apple
4 (1 oz) slices Colby jack cheese

Combine mayo and mustard in a small bowl.  Spread about 1 1/4 tsp mayo mix over each bread slice.  Divide bacon, turkey, apple slices and cheese evenly among 4 bread slices; top with remaining bread slices, spread side down.  Lightly coat both sides of sandwiches with cooking spray.  Place 1 sandwich into warmed skillet.  Cook 2-4 minutes or until bread is golden brown.  Flip and cook other side until golden brown.

Serves 4

Spinach and Turkey Phyllo Pie

2 pounds ground turkey
1 large onion, chopped
1 tsp pepper
1 tsp oregano
3/4 tsp salt
1/2 tsp ground nutmeg
1/2 tsp crushed red pepper flakes
3 pkg (10 oz each) frozen chopped spinach, thawed and squeezed dry
4 large eggs, lightly beaten
10 oz crumbled feta cheese
20 sheets phyllo dough (14x9 inch size)
Cooking spray

Preheat oven to 375.  In skillet, cook turkey and onion; drain.  Stir in seasonings.  Add spinach; cook and stir until liquid is evaporated.  Transfer to a large bowl; cool slightly.  Stir in beaten eggs and cheese.  Layer 10 sheets of phyllo dough in a greased 13x9 pan; spritzing each sheet with cooking spray.  Spread spinach mixture over phyllo.  Top with remaining sheets of phyllo, spritzing each with cooking spray.  Cut into 8 rectangles.  Bake, uncovered, 35-40 minutes or until golden brown.  It may be necessary to recut before serving.

Serves 8

Tamale Chili

1 pound ground beef, turkey, or venison
1 pound hot Italian turkey sausage, casings removed
2 cans stewed tomatoes, cut up
1 red bell pepper, chopped
1 green bell pepper, chopped
1 onion, cut into thin wedges
2 Tbsp chili powder
1 Tbsp ground cumin
1 Tbsp molasses
1 handful tortilla chips, crumbled
4 oz shredded cheddar cheese

Brown ground meat and sausage, stirring to break up meat.  Transfer to slow cooker.  Stir in undrained tomatoes, peppers, onion, chili powder, cumin, molasses, and 1 1/2 cups water.  Cover and cook on low for 7 hours.  Stir in chips.  Let stand, uncovered, 15 minutes.  Stir in cheese until melted.  Serve with sour cream, if desired.

Serves 6

Antipasto Salad

Dressing:
2 cups fresh basil
1/4 cup red wine vinegar
1 clove garlic
1 tsp Dijon mustard
1/2 tsp salt
1/2 tsp black pepper
3/4 cup EVOO

Salad:
1 pound fusilli pasta
4 oz hard salami, cut into strips
4 oz smoked turkey, cut into strips
3 oz provolone cheese, cut into strips
1/4 cup grated Parmesan cheese
3 oz black olive slices
2-3 oz sliced pepperoncini peppers
1/4 tsp salt
1/2 tsp black pepper

Vinaigrette:  In a blender, add basil, vinegar, garlic, mustard, salt and pepper.  Blend until all the herbs are finely chopped.  With the machine running, drizzle in the olive oil until the dressing is smooth.

Bring a large pot of salted water to boil.  Add pasta and cook until tender, about 8-10 minutes.  Drain pasta.  In a large bowl, toss together the cooked pasta with the remaining salad ingredients.  Drizzle with dressing and toss to coat. 

Serves 4

Turkey and Greens Sandwich

1 Tbsp olive oil
1/4 tsp crushed red pepper
2 garlic cloves, minced
5 oz chopped kale
2 Tbsp water
4 oz thinly sliced provolone cheese
8 slices ciabatta bread (or other thicker bread)
Butter (for buttering bread slices)
8 oz thinly sliced smoked turkey breast

Heat skillet over medium heat.  Add oil, red pepper, and garlic to warmed skillet.  Cook 1 minute, stirring frequently.  Add kale and 2 Tbsp water; cook 4 minutes or until kale wilts, stirring occasionally.   Butter one side of each slice of bread.  Build sandwiches as follows:  One slice of bread, butter side down, one slice provolone, two ounces turkey, kale, one slice provolone, one slice of bread, butter side up.  Grill sandwiches on each side until lightly browned.

Serves 8

Southwest Turkey Burgers

8 slices turkey bacon
1 1/3 pounds ground turkey breast
2 cloves garlic, finely chopped
1/4 onion, finely chopped
2 Tbsp chopped fresh thyme leaves
2 Tbsp chopped fresh cilantro leaves
1/2 small bell pepper, seeded and finely chopped
1 jalapeno pepper, seeded and finely chopped
1 1/2 tsp ground cumin
3-5 drops cayenne hot sauce
Salt and pepper to taste
Pepper jack cheese slices
Whole wheat hamburger buns
Jalapeno jelly
Lettuce and tomatoes, if desired

Cook bacon until crisp, drain on paper towel lined plate.  Combine turkey, garlic, onion, thyme, cilantro, bell pepper, jalapeno pepper, cumin, hot pepper sauce, salt and pepper.  Divide mixture into 4 equal parts and make into patties.  Grill patties, placing a slice of pepper jack cheese on patty during last 1-2 minutes of cooking.  Spread jalapeno jelly on bun tops.  Top cheeseburgers with 2 slices of cooked crisp bacon and lettuce/tomato. 

Serves 4

Turkey Pho (Cheater style)

 2 yellow onions, halved (if removing from broth later) or wedged (if leaving in)

2 1/2 to 3 Tbsp ginger paste or 4 inch piece of fresh unpeeled ginger

96 oz chicken stock

1/3 cup fish sauce, plus more to taste

1/2 tsp Chinese five spice powder

2 Tbsp brown sugar

1 pound dried rice vermicelli

12 oz mung bean sprouts

1 small bunch Thai basil sprigs (important to use Thai basil, fresh only!)

3 jalapenos, stemmed and thinly sliced

3 limes, quartered

2 pounds shredded cooked turkey

salt, to taste

1 1/2 cups coarsely chopped fresh cilantro leaves (fresh only!)

1 cup thinly sliced scallions

Broil onions, turning occasionally, about 15 minutes or until charred.  If you are using fresh ginger, char this with the onions and when cooled, sliced into 1/2 inch coins.  In a large pot, combine onions, ginger paste or sliced fresh ginger, chicken stock, fish sauce, Chinese five spice powder, and brown sugar.  If you like it a little spicy, add one of the jalapenos to the broth.  Bring to a boil, then reduce heat and simmer for 45 minutes.  In the meantime, cook rice noodles according to package directions.  Drain and set aside.  If you used fresh ginger, remove from broth.  If desired, remove onions also.  Add shredded turkey and return it to a simmer.  Taste the broth and adjust the seasoning with fish sauce and/or salt, as desired.  Divide the rice noodles, cilantro and scallions evenly among bowls, then ladle hot stock and turkey over the top.  Top with mung bean sprouts, sprigs of Thai basil, jalapeno slices and lime. 

For leftovers, keep noodles and broth in separate containers.

Serves 6-8

Turkey Monte Cristo Burgers

Savory Cristo Toast:
4 eggs
1/2 cup grated parmesan cheese
1/2 lemon, juiced
Salt and pepper to taste
EVOO and butter to coat griddle
8 slices Italian bread

Burgers:
1 1/2 pounds ground turkey
1/2 cup fresh chopped parsley
1 1/2 Tbsp capers, chopped (can go up to 3 Tbsp if you really like capers)
1 lemon, zested and juiced
1 1/2 Tbsp onion powder
4 cloves garlic, minced
1/2 tsp salt
1/2 tsp pepper
2 Tbsp EVOO
1/2 large onion, cut into large slices
6 cups fresh spinach

Preheat oven to 200.  Heat griddle over medium.  In a bowl, beat eggs with cheese, lemon juice, salt and pepper.  Drizzle the griddle with EVOO and a pat of butter.  Coat the bread in the egg mixture and cook until golden, about 3 minutes on each side.  Transfer the cooked toasts to a baking sheet and keep warm in the oven.

Increase the griddle heat to medium-high.  In a large bowl, combine turkey, parsley, capers, lemon zest, onion powder, garlic, salt and pepper.  Form the mixture into 4 patties.  Drizzle griddle with EVOO, add patties and cook until browned and cooked through, 6-7 minutes per side.  Drizzle the burgers with the lemon juice and divide among 4 toasts.  Add a small amount of EVOO to griddle and cook onions for 3-4 minutes.  Then add spinach to griddle; toss until wilted, then season.  Pile the spinach and onions on the burgers and top with remaining toasts.

Serves 4

Turkey Egg Salad

1 1/2 cups Miracle Whip
6 hard cooked eggs, chopped
1/2 cup sweet pickle relish
1/2 cup chopped celery
1/2 small onion, finely chopped
1 Tbsp celery seed
6 cups chopped cooked turkey (I used lunch meat)

Mix dressing, eggs, relish, celery, onion, and celery seed in large bowl.  Gently stir in turkey.  Cover and refrigerate at least 1 hour before serving.

Zucchini and Pasta in Chunky Tomato Sauce

3 large zucchini, sliced
1 pound ground turkey breast
1 cup chopped onion
1 green bell pepper, chopped
3 cups chunky garden vegetable pasta sauce
1/4 cup dried bread crumbs
1 cup beef broth
1 tsp Italian seasoning
8 oz Penne pasta, uncooked
freshly ground pepper to taste
1/2 cup shredded cheddar cheese

Preheat oven to 400 degrees.  Bring saucepot of water to boil for pasta.  Boil pasta for about 5 minutes and drain.  It will not be thoroughly cooked.  Brown turkey breast, onion, and bell pepper.  Add 1 cup pasta sauce, sliced zucchini, bread crumbs, beef broth and Italian seasoning.  Cook, stirring occasionally, until slightly thickened and heated thoroughly.  Season with black pepper.  Pour remaining 2 cups of pasta sauce into 13x9 baking dish to cover bottom.  Pour partially cooked pasta on top of sauce.  Pour meat/zucchini mixture on top of pasta.  Slightly mix together.  Cover dish with foil and bake 25 minutes.  Remove from oven and sprinkle dish with cheese.  Bake 5 minutes longer or until cheese is melted.

Serves 6

Turkey Lasagna Rollups

6 lasagna noodles, cooked

6 oz ground turkey

1 onion, chopped

1 cup chopped broccoli

1/4 cup water

1 cup Ricotta cheese

1 egg, beaten

1 Tbsp milk

1/2 tsp thyme

1/4 tsp salt

2 cups meatless spaghetti sauce

1/4 cup shredded Parmesan Cheese

Cook turkey and onion; drain.  In a small saucepan, bring broccoli and water to a boil.  Reduce heat; cover and simmer for 5 minutes.  Drain.  Add broccoli, Ricotta cheese, egg, milk, thyme, and salt to turkey mix.  Spread over each noodle; drizzle each noodle with 1/4 cup spaghetti sauce.  Carefully roll up.  Place seam side down in an 8 inch greased dish.  Drizzle with remaining spaghetti sauce.  Cover and bake at 375 for 45 minutes to one hour.  Sprinkle with Parmesan Cheese.

Turkey Club Bake

2 cups bisquick

1/3 cup mayo

1/3 cup milk

2 cups cubed cooked turkey

2 medium green onions, sliced

6 slices bacon, crisply cooked and crumbled

1/4 cup mayo

1 large tomato, chopped

1 cup shredded Colby jack cheese

Heat oven to 450.  Grease cookie sheet.  Stir bisquick, 1/3 cup mayo and the milk in bowl until soft dough forms.  Press dough into 12x8 rectangle on cookie sheet.  Bake 8-10 minutes or until golden brown.  Mix turkey, onions, bacon and 1/4 cup mayo.  Spoon over crust to within 1/4 inch of edges.  Sprinkle with tomato and cheese.  Bake 5-6 minutes or until mixture is hot and cheese is melted.

Serves 6

Turkey Cheese Pockets

2 oz cream cheese, softened

1 Tbsp miracle whip dressing

1 tsp Dijon mustard

4 slices shaved smoked turkey breast, finely chopped

1/4 cup shredded mozzarella cheese

1 can (7.5 oz) refrigerated biscuits (10 biscuits)

Preheat oven to 400.  Mix cream cheese, dressing and mustard in small bowl until well blended.  Add turkey and cheese, mix well.  Set aside.  Press or roll out each biscuit to 3 1/2” circles.  Place 1 heaping teaspoon cream cheese mixture onto each biscuit circle.  Fold dough over filling to make small turnover shapes.  Firmly press edges of dough together to seal.  Place on ungreased baking sheet.  Bake 10-12 minutes or until lightly browned.  Serve hot.

Serves 5