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Wednesday, November 14 2018

Bacon adds richness to this delicious turkey stuffing, and fresh veggies brighten it up. You can prep this meal up to 24 hours ahead of time for less stress on holidays.

INGREDIENTS
1 - cup sliced leeks
1/2 - cup chopped onion (1 medium)
1/4 - cup butter
2 - medium apples, peeled (if desired), cored, and chopped
1 - cup chopped pecans
3/4 - cup snipped dried apricots
1/2 - teaspoon ground nutmeg
4 - cups dry whole wheat or white bread cubes
1 - tablespoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1 - tablespoon snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
1 - tablespoon snipped fresh parsley
1/2 - 3/4 - cup half-and-half or light cream
1 - egg
1 - teaspoon salt
1/2- teaspoon ground black pepper


DIRECTIONS
Preheat oven to 325 degrees F. Grease a 1-1/2-quart casserole; set aside. In a large skillet, cook leeks and onion in hot butter over medium heat about 4 minutes or until tender, stirring occasionally. Stir in apples, pecans, apricots, and nutmeg. Cook and stir for 3 minutes more.


In a large bowl, toss together cooked leek mixture, bread cubes, rosemary, thyme, and parsley. In a small bowl, whisk together 1/2 cup of the half-and-half, the egg, salt, and pepper. Add to bread mixture; toss lightly to combine. If necessary, add enough of the remaining half-and-half to make a stuffing of desired moistness.


Transfer stuffing to prepared casserole.* Bake, covered, for 25 minutes. Uncover and bake for 10 to 15 minutes more or until heated through. An instant-read thermometer inserted in the center of the stuffing should register 165 degrees F when stuffing is done. Makes 8 to 10 servings.


FROM THE TEST KITCHEN
Or use bread mixture to stuff one 8- to 10-pound turkey. Place any remaining stuffing in a casserole. Cover and chill casserole until ready to bake. Bake stuffing in covered casserole alongside turkey about 40 minutes or until heated through.

Posted by: AT 12:07 pm   |  Permalink   |  Email
Tuesday, November 14 2017

Cast one of these delicious, juicy Thanksgiving turkey dinner as the star of your holiday table. Including marinated turkey, deep-fried turkey, and more, we've got a method for everyone.

INGREDIENTS

1 - 12 pound turkey
1/2 - cup packed fresh arugula leaves
2 - tablespoons snipped fresh basil
1 - 2 - tablespoons grated Romano cheese or Parmesan cheese
1 - tablespoon finely chopped toasted walnuts
1 - tablespoon olive oil
1 - clove garlic
1/2 - teaspoon salt
1/4 - teaspoon black pepper


DIRECTIONS

Preheat oven to 325 degrees F. Remove neck and giblets from turkey; discard. Rinse body cavity of turkey; pat dry with paper towels.
To prepare rub, in a blender or food processor combine arugula, basil, cheese, walnuts, olive oil, garlic, salt, and pepper. Cover and blend or process with several on/off turns until a paste forms, stopping several times to scrape the side of the blender or food processor.


To apply rub, slip your fingers between the skin and meat on the breast of the turkey to loosen skin. Lift skin and spread the rub under the skin from front to back of the turkey. If desired, rub any remaining mixture on the outside skin of the turkey or rub with vegetable oil. Skewer neck skin to back. Tie drumsticks together or to the tail with clean 100-percent-cotton kitchen string. Twist wing tips under back. Place turkey, breast side up, on a rack in a shallow roasting pan.


Insert an oven-going meat thermometer into the center of an inside thigh muscle. Thermometer should not touch bone. Cover turkey loosely with foil. Roast turkey for 2 1/2 hours. Remove foil; cut band of skin or kitchen string between drumsticks so thighs cook evenly. Continue roasting for 30 to 75 minutes more or until the meat thermometer registers 180 degrees F and turkey is no longer pink (the juices should run clear and drumsticks should move easily in their sockets). Remove turkey from oven. Cover with foil; let stand for 15 to 20 minutes before carving. Transfer turkey to a cutting board. Carve turkey.


NUTRITION FACTS (Roast Turkey with Arugula-Pesto Rub)

Per serving: 186 kcal , 6 g fat (2 g sat. fat , 2 g polyunsaturated fat , 2 g monounsaturated fat ), 110 mg chol. , 100 mg sodium , 0 g carb. , 0 g fiber , 0 g sugar , 31 g pro.

Posted by: AT 11:38 am   |  Permalink   |  0 Comments  |  Email
Monday, November 06 2017

From smoky-sweet to hot and spicy, these easy-to-make turkey seasoning rubs are great for adding an instant punch of flavor to your Thanksgiving menu. Our simple mixtures use fresh greens and herbs alongside creative seasonings to provide an easy turkey rub with a twist.

INGREDIENTS

1 - 12 pound turkey
1/2 - cup packed fresh arugula leaves
2 - tablespoons snipped fresh basil
1 - 2 - tablespoons grated Romano cheese or Parmesan cheese
1 - tablespoon finely chopped toasted walnuts
1 - tablespoon olive oil
1 - clove garlic
1/2 - teaspoon salt
1/4 - teaspoon black pepper


DIRECTIONS

Preheat oven to 325 degrees F. Remove neck and giblets from turkey; discard. Rinse body cavity of turkey; pat dry with paper towels.
To prepare rub, in a blender or food processor combine arugula, basil, cheese, walnuts, olive oil, garlic, salt, and pepper. Cover and blend or process with several on/off turns until a paste forms, stopping several times to scrape the side of the blender or food processor.


To apply rub, slip your fingers between the skin and meat on the breast of the turkey to loosen skin. Lift skin and spread the rub under the skin from front to back of the turkey. If desired, rub any remaining mixture on the outside skin of the turkey or rub with vegetable oil. Skewer neck skin to back. Tie drumsticks together or to the tail with clean 100-percent-cotton kitchen string. Twist wing tips under back. Place turkey, breast side up, on a rack in a shallow roasting pan.


Insert an oven-going meat thermometer into the center of an inside thigh muscle. Thermometer should not touch bone. Cover turkey loosely with foil. Roast turkey for 2 1/2 hours. Remove foil; cut band of skin or kitchen string between drumsticks so thighs cook evenly. Continue roasting for 30 to 75 minutes more or until the meat thermometer registers 180 degrees F and turkey is no longer pink (the juices should run clear and drumsticks should move easily in their sockets). Remove turkey from oven. Cover with foil; let stand for 15 to 20 minutes before carving. Transfer turkey to a cutting board. Carve turkey.

Posted by: AT 11:57 am   |  Permalink   |  0 Comments  |  Email
Wednesday, November 01 2017

Top rated favorite fall dinners for you to try, such as hearty casseroles, spiced https://sendameal.com/desserts, savory side dishes, and lush cheesecakes. We suspect these will become part of your treasured dinner collection, too.

INGREDIENTS

1 1/2 - pounds turkey breast tenderloins
1/2 - teaspoon salt
1/4 - teaspoon black pepper
1 - tablespoon olive oil
3 - slices bacon, chopped
1/2 - cup finely chopped onion (1 medium)
2 - cloves garlic, minced
1/2 - cup balsamic vinegar
1/4 - cup cranberry juice
1/2 - cup dried tart cherries
2 - teaspoons snipped fresh thyme


DIRECTIONS

Preheat oven to 400 degrees F. Season turkey with salt and pepper. Heat oil in a large ovenproof skillet over medium-high heat. Cook turkey in hot oil about 3 minutes or until golden on one side. Turn turkey; transfer skillet to oven. Roast, uncovered, for 20 to 25 minutes or until no longer pink (165 degrees F). Transfer the turkey to a cutting board; cover with foil and keep warm.


In the same skillet* cook the bacon, onion, and garlic over medium heat until bacon is browned and crisp. Add vinegar, cranberry juice, cherries, and thyme. Cook, uncovered, for 4 to 5 minutes or until slightly thickened, stirring to scrape up any browned bits. Slice the turkey. Spoon sauce over turkey.


FROM THE TEST KITCHEN
*NOTE:
Skillet handle will still be hot from the oven. Be sure to use a hot pad to hold it.
NUTRITION FACTS (Turkey Tenderloin with Bacon-Balsamic Glaze)

Per serving: 283 kcal , 11 g fat (3 g sat. fat , 1 g polyunsaturated fat , 5 g monounsaturated fat ), 58 mg chol. , 393 mg sodium , 17 g carb. , 1 g fiber , 12 g sugar , 31 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Wednesday, September 27 2017

We've taken your favorite comfort food gifts and given them a twist. They're still as delicious as you remember, but each takes less than an hour to make and is good for you, too!

INGREDIENTS

6 - ounces large elbow macaroni
1 - pound carrots, peeled
2 - tablespoons olive oil
1 1/4 - pounds uncooked ground turkey
1 - large onion, chopped (1 cup)
6 - cloves garlic, minced
1 - teaspoon smoked paprika
1/2  - teaspoon kosher salt
1/4 - teaspoon cayenne pepper (optional)
2 - 8 ounce cans tomato sauce
1 - cup water
1/2 - cup coarsely chopped pitted dried plums (prunes)
Sour cream
Parsley
DIRECTIONS

Cook pasta according to package directions; drain and set aside. Meanwhile, use a vegetable peeler to peel long ribbons of the carrots, chopping any carrots that become too small to peel. Heat 1 tablespoon oil in a very large skillet over medium-high heat. Add turkey and cook until no longer pink, stirring to break up turkey as it cooks. Remove turkey from skillet and set aside. Add remaining oil to skillet. Add carrots, onion, garlic, paprika, salt, and cayenne pepper, if using. Cook and stir until carrots are just tender, about 4 minutes.
Add cooked pasta, turkey, tomato sauce, water, and prunes; cook and stir over medium heat until combined and heated through. Serve with sour cream and parsley.


FROM THE TEST KITCHEN
ADDITIONAL TOPPERS:


Top with sour cream, parsley, and additional smoked paprika.
Nutrition Facts (Turkey-Carrot Goulash)


Per serving: 402 kcal cal., 17 g fat (4 g sat. fat, 4 g polyunsaturated fat, 8 g monounsatured fat), 74 mg chol., 668 mg sodium, 42 g carb., 5 g fiber, 14 g sugar, 22 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Tuesday, November 22 2016

Try one of these delicious ways to prep your Thanksgiving turkey. From rubbed to glazed Thanksgiving holiday turkey dinners, we've got a method for everyone.

Ingredients

2 - medium onions, cut into wedges
2 - lemons, cut into quarters
1 - stalk celery, cut into 2-inch pieces
4 - fresh thyme sprigs
8 - cloves garlic
1/2 - cup butter, softened
1/4 - cup snipped fresh thyme
2 - teaspoons finely shredded lemon peel
2 - tablespoons lemon juice
2 - tablespoons finely chopped shallot (1 medium)
1 - tablespoon vegetable oil
1/2 - teaspoon kosher salt
1/2 - teaspoon freshly ground black pepper
1 - 8 pound fresh or frozen turkey, thawed if frozen


Directions
Position the oven rack in the bottom third of the oven. Preheat oven to 375 degrees F. In a large roasting pan combine onions, lemons, celery, thyme sprigs, and garlic; set aside.


In a medium bowl combine butter, snipped thyme, lemon peel, lemon juice, shallot, oil, salt, and pepper; set aside.
Remove neck and giblets from turkey; discard. Rinse turkey; pat dry with paper towels. Place turkey, breast side down, on a cutting board. Using kitchen shears, make a lengthwise cut down one side of the backbone, starting from the neck end. Repeat on the other side of the backbone. Remove and discard backbone. Turn turkey, cut side down. Flatten turkey as much as possible with your hands. Cut off and discard tips of wings. Using kitchen shears or a large sharp knife, carefully cut through the entire breastbone, creating two equal halves.
Rub herb-butter mixture over turkey on all sides, massaging some of the mixture underneath the skin. Place turkey halves, skin sides up, on top of vegetables in roasting pan. Insert an oven-going meat thermometer into the center of an inside thigh muscle. The thermometer should not touch bone.


Roast, uncovered, for 1-1/2 to 2 hours or until the thermometer registers 175 degrees F. (The juices should run clear and drumsticks should move easily in their sockets.) Remove from oven. Cover turkey halves with foil; let stand for 15 minutes before carving. Discard vegetables in roasting pan.


From the Test Kitchen
TIP:

For more citrus flavor, use a combination of lemons, limes, and oranges in the roasting pan. Low on fresh thyme? Use half the amount of fresh rosemary, sage, or tarragon instead.

Nutrition Facts (Lemon-Thyme Split-Roasted Turkey)
Per serving: 547 kcal cal., 30 g fat (12 g sat. fat, 1 g polyunsaturated fat, 2 g monounsatured fat), 207 mg chol., 821 mg sodium, 5 g carb., 1 g fiber, 1 g sugar, 57 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Monday, September 05 2016

You know it's true: any tasty lunch you make for yourself will taste 500% better than some icky salad or sad sandwich you would grab from the office cafeteria. Save money and save yourself by making one of these easy not-your-kid's-lunch-box ideas.

Ingredients

1/2 - cup reduced-sodium chicken broth
1/4 - cup red quinoa
1 1/2 - cups baby kale, baby spinach, and/or mixed baby greens
1 - Granny Smith apple, cored and chopped
1/2 - cup chopped cooked turkey or chicken breast
1 - stalk celery, thinly sliced, or 1/2 cup chopped fennel bulb
1/4 - cup halved and very thinly sliced red onion
1 - ounce Gouda cheese, chopped (1/4 cup)
2 - tablespoons snipped dried apricots and/or cranberries
2 - tablespoons coarsely chopped walnuts, toasted
1/4 - cup bottled fat-free salad dressing


Directions
In a small saucepan combine broth and quinoa. Bring to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until quinoa is tender. Remove from heat; let stand for 5 minutes. Drain any excess broth. Transfer quinoa to a large bowl; fluff with a fork.
Add kale, apple, turkey, celery, onion, cheese, apricots, and walnuts; toss to combine. Add dressing; toss to coat. Cover and chill until ready to serve; toss before serving.
From the Test Kitchen
DRESSING CHOICES

Choose your favorite fat-free salad dressing. Delicate quinoa is best with a vinaigrette-style, or clear, dressing. Fat Free Champagne, raspberry, balsamic or Italian-style vinaigrette would all be great with this salad.

SALAD TOTING

Place salad in a bowl with a tight-fitting lid. Always pack your lunch in a cooler or insulated container, if possible. Keep food cold by including freezer packs, a sealed bag with ice, or a frozen beverage. Once you arrive at your destination, store food in a cool place. If possible, keep it in a refrigerator. If there is no refrigerator available, store the lunch out of the sun and away from heat like a heating vent or in a hot car.

Nutrition Facts (Turkey-Quinoa Salad)
Per serving: 364 kcal cal., 12 g fat (3 g sat. fat, 4 g polyunsaturated fat, 2 g monounsatured fat), 52 mg chol., 613 mg sodium, 45 g carb., 8 g fiber, 19 g sugar, 21 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 11:47 am   |  Permalink   |  0 Comments  |  Email
Wednesday, May 25 2016

Ingredients

Nonstick cooking spray
3 - skinless turkey thighs (3 1/2 to 4 pounds)
1 - cup bottled sesame-ginger stir-fry sauce
1/4 - cup water
1 - 16 ounce package shredded broccoli (broccoli slaw mix)
12 - 8 inches flour tortillas, warmed*
3/4 - cup sliced green onions (6)
Directions
Lightly coat a 3 1/2- or 4-quart slow cooker with cooking spray. Place turkey in prepared cooker. In a small bowl stir together stir-fry sauce and the water. Pour over turkey.
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
Transfer turkey to a cutting board; cool slightly. Remove turkey from bones; discard bones. Using two forks pull turkey apart into shreds. Return to mixture in cooker. Stir broccoli into mixture in cooker. Cover; let stand for 5 minutes. Using a slotted spoon remove turkey mixture from cooker.
To serve, place some of the turkey mixture on each tortilla. Top with green onions. If desired, spoon some of the cooking juices from cooker on top of green onions. Roll up and serve immediately.
From the Test Kitchen
*

To warm tortillas, preheat oven to 350 degrees F. Stack tortillas and wrap tightly in foil. Heat about 10 minutes or until heated through.

Nutrition Facts (Sesame-Ginger Turkey Wraps)
Per serving: 207 kcal cal., 5 g fat (1 g sat. fat, 67 mg chol., 422 mg sodium, 20 g carb., 2 g fiber, 20 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:07 am   |  Permalink   |  0 Comments  |  Email
Wednesday, August 19 2015

This low-fat harvest-flavored soup is the perfect use for Thanksgiving leftovers!

ingredients
3    cups   cubed peeled butternut or acorn squash or pumpkin (3/4-inch cubes)
1      medium sweet onion, cut into thin wedges
2    tablespoons   canola oil
1    pound   skinless, boneless turkey breast tenderloin, cut into 3/4-inch pieces
2    14 1/2ounce cans  reduced-sodium chicken broth
3/4   cup   thinly sliced carrot (1 large)
1/2   cup   dried cranberries
1/4   teaspoon   ground cinnamon
2    teaspoons   snipped fresh sage
1    teaspoon   snipped fresh thyme
6    tablespoons   chopped pecans, toasted (optional)
directions
Preheat oven to 400 degrees F. Line a 15x10x1-inch baking pan with foil. Toss squash and onion with 1 tablespoon of the oil in the prepared baking pan. Roast, uncovered, for 20 to 25 minutes or until squash is tender and lightly browned, gently tossing once. Remove from oven.
Meanwhile, in a 4-quart Dutch oven heat the remaining 1 tablespoon oil over medium heat. Add turkey pieces. Cook and stir to brown turkey on all sides. Carefully add broth, carrot, cranberries, and cinnamon to pan. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until turkey is done and carrot is tender. Stir in roasted squash mixture, sage, and thyme. Heat through.
To serve, ladle soup into bowls. If desired, garnish individual servings with toasted pecans.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 203, Fat, total (g) 5, chol. (mg) 33, sat. fat (g) 1, carb. (g) 23, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 12, pro. (g) 17, vit. A (IU) 9766.64, vit. C (mg) 20.08, Thiamin (mg) 0.1, Riboflavin (mg) 0.05, Niacin (mg) 2.17, Pyridoxine (Vit. B6) (mg) 0.22, Folate (µg) 40.32, Cobalamin (Vit. B12) (µg) 0.06, sodium (mg) 588, Potassium (mg) 485, calcium (mg) 60.58, iron (mg) 1.62, Fruit () 0.5, Starch () 1, Lean Meat () 2, Fat () 1, Mark as Free Exchange () 0, Carb Choice () 1.5, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:06 am   |  Permalink   |  0 Comments  |  Email
Monday, June 01 2015

ingredients
1 1/4   pounds   turkey breast tenderloin, cut into 1-inch pieces
1    14 1/2ounce can  diced tomatoes, undrained
1    cup   chopped onion (1 large)
3/4   cup   chopped green sweet pepper (1 medium)
1/2   cup   reduced-sodium chicken broth
3    tablespoons   tomato paste
2    teaspoons   ground cumin
2    teaspoons   chili powder
1/2   teaspoon   ground black pepper
1/4   teaspoon   salt
4    6 inches   corn tortillas, cut into 1/4-inch-thick-strips
    Nonstick cooking spray
1/8   teaspoon   salt
1/4   cup   plain nonfat Greek yogurt
2    tablespoons   salsa
1      avocado, halved, seeded, peeled, and sliced
2      fresh limes, cut into wedges
directions
in a 3 1/2- or 4-quart slow cooker combine turkey, tomatoes, onion, sweet pepper, broth, tomato paste, cumin, chili powder, black pepper, and the 1/4 teaspoon salt.
Cover and cook on low-heat setting for 6 hours or on high-heat setting for 3 hours.
Meanwhile, preheat oven to 400 degrees F. Spread tortillas on a large baking sheet; coat with cooking spray. Sprinkle with the 1/8 teaspoon salt; toss and spread into an even layer. Bake for 8 to 12 minutes or until golden, tossing once halfway through baking.
To serve, ladle stew into serving bowls. Top each serving with yogurt and salsa. Garnish each serving with tortilla strips, avocado, and a lime wedge.
Tip
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your stew is finished cooking, ladle your stew out of your slow cooker and dispose of the liner. Do not lift or transport the disposable liner with food inside.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 353, Fat, total (g) 7, chol. (mg) 88, sat. fat (g) 1, carb. (g) 33, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 9, sugar (g) 9, pro. (g) 41, vit. A (IU) 1166.17, vit. C (mg) 49.6, Thiamin (mg) 0.16, Riboflavin (mg) 0.29, Niacin (mg) 10.86, Pyridoxine (Vit. B6) (mg) 1.21, Folate (µg) 60.48, Cobalamin (Vit. B12) (µg) 0.67, sodium (mg) 746, Potassium (mg) 1094, calcium (mg) 121.16, iron (mg) 3.6, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:23 am   |  Permalink   |  0 Comments  |  Email
Thursday, March 19 2015

ingredients
2    cups   dried bow tie or other shape pasta (8 ounces)
4    cups   fresh broccoli and/or cauliflower florets
2    cups   chopped leftover cooked chicken, turkey, pork, beef, or vegetables
1    14 1/2ounce can  diced tomatoes with basil, garlic, and oregano, undrained
1/4   cup   purchased dried tomato pesto
    Finely shredded Parmesan cheese (optional)
directions
In a 4-quart Dutch oven cook pasta following package directions, adding the broccoli the last 3 minutes of cooking. Drain. Return to hot pan.
Stir chicken, undrained tomatoes, and pesto into pasta. Cook just until heated through, stirring occasionally. If desired, sprinkle with Parmesan cheese. Makes 4 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 326, Fat, total (g) 10, chol. (mg) 64, sat. fat (g) 2, carb. (g) 31, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 4, sugar (g) 10, pro. (g) 28, vit. A (IU) 1749.25, vit. C (mg) 0.87, Thiamin (mg) 0.28, Riboflavin (mg) 0.31, Niacin (mg) 8.29, Pyridoxine (Vit. B6) (mg) 0.53, Folate (µg) 104.83, Cobalamin (Vit. B12) (µg) 0.24, sodium (mg) 711, Potassium (mg) 499, calcium (mg) 151.45, iron (mg) 3.78, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Sunday, March 01 2015

ingredients
1    10 ounce package  frozen mixed vegetables
12    ounces   turkey breast tenderloin or skinless, boneless chicken breast halves, cut into 1/2-inch-thick strips
1    12 ounce jar  turkey gravy or chicken gravy
1    teaspoon   dried thyme, crushed
1    24 ounce package  refrigerated mashed potatoes
    Fresh thyme leaves (optional)
directions
Place frozen vegetables in a 3 1/2- or 4-quart slow cooker. Add turkey. In a small bowl combine gravy and dried thyme. Pour over mixture in cooker.
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
If using low-heat setting, turn to high-heat setting. Drop mashed potatoes by tablespoons into eight small mounds on top of mixture in cooker. Cover and cook for 10 minutes more. If desired, sprinkle each serving with fresh thyme.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 297, Fat, total (g) 5, chol. (mg) 51, sat. fat (g) 1, carb. (g) 33, Monosaturated fat (g) 1, Polyunsaturated fat (g) 1, fiber (g) 4, pro. (g) 27, sodium (mg) 781, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Saturday, February 21 2015

ingredients
1 1/2   cups   lightly packed fresh cilantro sprigs or basil leaves
1/3   cup   walnuts
3    tablespoons   olive oil
3    tablespoons   lime juice
1    teaspoon   bottled minced garlic (2 cloves)
1/4   teaspoon   salt
4      turkey breast tenderloins (about 2 pounds total)
    Lime or lemon wedges (optional)
directions
For pesto, in blender or food processor combine cilantro, walnuts, oil, lime juice, garlic, and salt. Cover and blend or process until nearly smooth. Set aside.
Split each turkey tenderloin in half horizontally. Sprinkle lightly with salt and black pepper.
Place turkey on the rack of an uncovered grill directly over medium coals. Grill for 7 minutes. Turn turkey; brush lightly with pesto. Grill for 5 to 8 minutes more or until turkey is tender and no longer pink (170 degree F). Serve turkey with remaining pesto. If desired, serve with lime wedges to squeeze over turkey. Makes 8 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 213, Fat, total (g) 10, chol. (mg) 68, sat. fat (g) 2, carb. (g) 2, fiber (g) 1, pro. (g) 28, sodium (mg) 134, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Wednesday, February 11 2015

ingredients
1      bone-in turkey breast (5 to 51/2 lbs), thawed if frozen
1      medium onion, sliced
1    cup   chicken broth
2    teaspoons   dried Italian seasoning
1/2   teaspoon   salt
1/2   teaspoon   ground black pepper
directions
Place turkey breast on a cutting board and pat dry with paper towels. Spread onion slices on bottom of slow cooker and pour in chicken broth. Rub Italian seasoning, salt and pepper on and under skin of turkey breast.
Place turkey breast in slow cooker on top of onion and broth. Cover and slow cook on LOW for 5 hours or until an instant-read thermometer inserted in breast registers 165 degrees .
Remove turkey to a clean cutting board. Cover and let rest 10 minutes. Remove and discard skin; slice breast meat from bones. Cut meat crosswise into slices.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 334, Fat, total (g) 2, chol. (mg) 196, sat. fat (g) 1, carb. (g) 3, fiber (g) 1, pro. (g) 71, sodium (mg) 473, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Monday, December 01 2014
ingredients
 
  • 1 1/4   pounds   ground turkey
  • 1    package  (10 ounces) frozen chopped spinach, excess liquid squeezed out
  • 1/4   cup   pine nuts
  • 1    teaspoon   dried Italian seasoning
  • 1/2   teaspoon   salt
  • 1/4   teaspoon   black pepper
  • 1    jar  (36 ounces) chunky pasta sauce
  • 14      manicotti shells (such as Ronzoni)
  • 1    can  (14.5 ounces) chicken broth
  • 1    cup   shredded reduced-fat mozzarella cheese
  •     Grated Parmesan cheese, to garnish, optional
 
directions
In a large bowl, mix together the ground turkey, spinach, pine nuts, Italian seasoning, salt and pepper. Spread 1/2 cup of the pasta sauce in the bottom of a 10-inch square microwave-safe dish. Fill the uncooked manicotti shells with the meat mixture and place in the dish. (It will be tight but all 14 filled shells will fit.)
Pour broth and remaining pasta sauce evenly over manicotti. Gently press shells into liquid. Cover with microwave-safe plastic wrap; vent one corner. Microwave on HIGH for 25 minutes.
Sprinkle with mozzarella cheese and microwave on HIGH for 3 minutes, uncovered. Allow to stand for 10 minutes before serving. Garnish with grated Parmesan cheese, if desired.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 236, Fat, total (g) 9, chol. (mg) 37, sat. fat (g) 2, carb. (g) 24, fiber (g) 2, pro. (g) 14, sodium (mg) 579, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 02:40 am   |  Permalink   |  0 Comments  |  Email
Saturday, November 29 2014

ingredients
2      medium sweet potatoes, peeled and cut into 1/2-inch pieces
1      medium apple, cored and cut into 1/2-inch pieces
1/2   cup   reduced-fat sour cream
1    teaspoon   lemon juice
1    tablespoon   canola oil
1      medium onion, chopped
3    cups   diced, cooked, skinless turkey, or chicken
1    tablespoon   chopped fresh thyme, or 1 teaspoon dried
1/2   teaspoon   salt
    Freshly ground pepper, to taste
directions
Place sweet potatoes in a medium saucepan, cover with lightly salted water and bring to a boil. Reduce heat to medium, cover and cook for 3 minutes. Add apple and cook until everything is just tender, but not mushy, 2 to 3 minutes longer. Drain.
Transfer 1 cup of the mixture to a large bowl; mash. Stir in sour cream and lemon juice. Add the remaining unmashed mixture and stir gently to mix. Set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add turkey (or chicken), thyme, salt and pepper; cook, stirring occasionally, until heated through, about 2 minutes.
Add the reserved sweet potato mixture to the pan; stir to mix. Press on the hash with a wide metal spatula; cook until the bottom is lightly browned, about 3 minutes. Cut the hash into several rough sections; flip and cook until the undersides are browned, about 3 minutes longer. Serve immediately.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 214, Fat, total (g) 7, chol. (mg) 56, sat. fat (g) 2, carb. (g) 15, Monosaturated fat (g) 2, fiber (g) 3, pro. (g) 23, vit. A (IU) 7288.53, vit. C (mg) 11.81, sodium (mg) 262, Potassium (mg) 483, Vegetables () 0.5, Starch () 0.5, Lean Meat () 3, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:36 am   |  Permalink   |  0 Comments  |  Email
Monday, November 24 2014


ingredients

1    12 - 14 pound   turkey
1/2   cup   packed fresh arugula leaves
2    tablespoons   snipped fresh basil
1 - 2    tablespoons   grated Romano cheese or Parmesan cheese
1    tablespoon   finely chopped toasted walnuts
1    tablespoon   olive oil
1      clove garlic
1/2   teaspoon   salt
1/4   teaspoon   black pepper

directions
Preheat oven to 325 degrees F. Remove neck and giblets from turkey; discard. Rinse body cavity of turkey; pat dry with paper towels.
To prepare rub, in a blender or food processor combine arugula, basil, cheese, walnuts, olive oil, garlic, salt, and pepper. Cover and blend or process with several on/off turns until a paste forms, stopping several times to scrape the side of the blender or food processor.
To apply rub, slip your fingers between the skin and meat on the breast of the turkey to loosen skin. Lift skin and spread the rub under the skin from front to back of the turkey. If desired, rub any remaining mixture on the outside skin of the turkey or rub with vegetable oil. Skewer neck skin to back. Tie drumsticks together or to the tail with clean 100-percent-cotton kitchen string. Twist wing tips under back. Place turkey, breast side up, on a rack in a shallow roasting pan.
Insert an oven-going meat thermometer into the center of an inside thigh muscle. Thermometer should not touch bone. Cover turkey loosely with foil. Roast turkey for 2 1/2 hours. Remove foil; cut band of skin or kitchen string between drumsticks so thighs cook evenly. Continue roasting for 30 to 75 minutes more or until the meat thermometer registers 180 degrees F and turkey is no longer pink (the juices should run clear and drumsticks should move easily in their sockets). Remove turkey from oven. Cover with foil; let stand for 15 to 20 minutes before carving. Transfer turkey to a cutting board. Carve turkey.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 186, Fat, total (g) 6, chol. (mg) 110, sat. fat (g) 2, carb. (g) 0, Monosaturated fat (g) 2, Polyunsaturated fat (g) 2, fiber (g) 0, sugar (g) 0, pro. (g) 31, vit. A (IU) 0, vit. C (mg) 0, Thiamin (mg) 0.04, Riboflavin (mg) 0.17, Niacin (mg) 4.94, Pyridoxine (Vit. B6) (mg) 0.43, Folate (µg) 8.06, Cobalamin (Vit. B12) (µg) 0.37, sodium (mg) 100, Potassium (mg) 252, calcium (mg) 30.29, iron (mg) 1.8, Lean Meat () 4, Carb Choice () 0, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:12 am   |  Permalink   |  0 Comments  |  Email
Friday, May 02 2014
Coconut Turkey Spears
ingredients
 
  • 8    6 inches   bamboo skewers
  • 1/2   cup   purchased unsweetened coconut milk
  • 2    tablespoons   toasted shredded coconut
  • 1    teaspoon   brown sugar
  • 1    teaspoon   purchased green curry paste
  • 1    teaspoon   purchased red curry paste
  • 12    ounces   turkey tenderloin, cut into 1-inch strips or 12 boneless chicken tenders
  • 1    tablespoon   five-spice powder
  • 1/4   teaspoon   salt
  • 1    tablespoon   roasted peanut oil, peanut oil, or cooking oil
  • 2      Key limes, halved crosswise
 
directions
Soak skewers in water for 30 minutes.
 
 
Stir together coconut milk, toasted coconut, and brown sugar in a small bowl. Divide mixture in half. Stir green curry paste into one half of the mixture; cover and refrigerate until serving time. Stir red curry paste into remaining coconut mixture; cover and refrigerate until serving time.
 
 
Rub turkey or chicken strips with five-spice powder and salt. Place between 2 sheets of clear plastic wrap, if desired. Using the flat end of a mallet, gently pound strips to 1/4-inch thickness.
 
 
Thread pounded strips lengthwise onto soaked bamboo skewers. Keep strips straight; do not weave. Brush turkey with oil.
 
 
Place skewers on the rack of the grill directly over medium-high heat. Grill for 8 to 10 minutes or until juices just run clear, turning once. Serve with the coconut-curry sauces and lime halves. Makes 4 appetizer servings.
 
 
 
Tip
  • To make your own five-spice powder: In a blender container combine 3 tablespoons ground cinnamon, 6 whole star anise, or 2 teaspoons anise seed, 1-1/2 teaspoons fennel seed, 1 to 2 whole dried chili peppers, and 3/4 teaspoon ground cloves. Cover and blend spices to a fine powder. Store in a tightly covered container for up to 2 months. Makes 1/4 cup.
nutrition information
Per Serving: cal. (kcal) 214, Fat, total (g) 12, chol. (mg) 51, sat. fat (g) 7, carb. (g) 4, fiber (g) 1, pro. (g) 21, vit. C (mg) 6, sodium (mg) 382, calcium (mg) 30, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 08:56 am   |  Permalink   |  0 Comments  |  Email
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