Tangy Turkey Tostadas

From Light & Tasty

INGREDIENTS

• 1-1/4 pounds lean ground turkey
• 1/2 cup chopped onion
• 1 cup chopped green pepper
• 2 garlic cloves, minced
• 3/4 cup sliced fresh mushrooms
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 cup salsa
• 1 can (4 ounces) chopped green chilies
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 4 drops hot pepper sauce
• 1-1/2 cups (6 ounces) reduced-fat Mexican cheese blend
• 1/2 cup frozen corn, thawed
• 16 corn tostadas (5 inches)
• 2 cups shredded lettuce
• 1 cup chopped tomatoes
• 1/4 cup minced fresh cilantro

DIRECTIONS

In a large skillet, cook turkey over medium heat until no longer pink; drain. Add the onion, green pepper and garlic. Cook and stir for 3 minutes or until onion is tender. Stir in the mushrooms; cook 1 minute longer. Stir in the beans, salsa, chilies, chili powder, cumin, salt and hot pepper sauce. Cook for 5 minutes or until heated through. Stir in cheese and corn; heat through. Spread about 1/3 cup filling on each tostada shell. Sprinkle with lettuce, tomatoes and cilantro. Yield: 8 servings.

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Turkey Lo Mein

From Simple & Delicious

INGREDIENTS

• 8 ounces uncooked linguine
• 2 pounds turkey breast tenderloins, cut into 1/4-inch strips
• 2 tablespoons canola oil, divided
• 1/2 pound sliced fresh mushrooms
• 1-2/3 cups julienned sweet red, yellow and/or green peppers
• 1/3 cup chopped onion
• 2/3 cup stir-fry sauce

DIRECTIONS

Cook linguine according to package directions. Meanwhile, in a large skillet or wok, stir-fry turkey in batches in 1 tablespoon hot oil for 5-6 minutes or until no longer pink. Remove and keep warm.
In the same pan, stir-fry mushrooms in remaining oil for 3-4 minutes or until crisp-tender. Add peppers and onion; stir-fry for 2-3 minutes or until vegetables are tender. Add turkey and stir-fry sauce; cook and stir for 2-3 minutes or until heated through. Drain linguine; add to turkey mixture and toss to coat. Yield: 8 servings.

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Barbecue Sausage and Potato Dinner

Barbecue Sausage and Potato Dinner
1 ReynoldsE Hot BagsE Foil Bag, large size
1/2 cup Kraft Original Barbecue Sauce
1 tablespoon flour
2 packages (16 oz. each) turkey smoked sausage, cut in 1-inch slices
1 small onion, thinly sliced

1 1/3 pounds (4 medium) potatoes, cut in 1/2-inch cubes
1 medium green bell pepper, cubed
2 tablespoons vegetable oil
1 teaspoon seasoned salt
1/4 teaspoon pepper 
 

PREHEAT grill to medium-high or oven to 450F.OPEN foil bag. Spray inside
of foil bag with nonstick cooking spray. Combine barbecue sauce and flour;
stir in sausage. Spoon sausage mixture on one side of foil bag. Arrange on
ion slices on other side of foil bag. Combine potatoes, green pepper, oil,
seasoned salt and pepper; layer evenly on top of onions.TO SEAL, double fol
d open end of foil bag. Place foil bag in a 1-inch deep pan.TO COOK, slide
foil bag onto grill or leave foil bag in supporting pan and place in oven.
GRILL 18 to 23 minutes in covered grill OR BAKE 40 to 45 minutes in support
ing pan in oven.USE OVEN MITTS to cut open foil bag with a sharp knife. Carefully fold back top of foil bag, allowing steam to escape.
milligrams cholesterol 98
milligrams sodium 1745
grams carbohydrates 33
grams protein 27
This recipe is from MassRecipes http://www.massrecipes.com
© 2008 CDKitchen, Inc.Number of Servings: 4-6Nutrition Information:
(Per Serving) calories 392
grams fat 18

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Chicken Parmesan

Chicken Parmesan

2	sheets (12×18-inches each) Reynolds Wrap® Heavy Duty Aluminum Foil
2	boneless, skinless chicken breast halves (4 to 6 oz. each)
1/2	cup spaghetti sauce
1	medium zucchini, sliced OR 1 cup broccoli florets
2	tablespoons grated Parmesan cheese
1/2	cup shredded Mozzarella cheese

PREHEAT oven to 450°F or grill to medium-high.

CENTER one chicken breast half on each sheet of Reynolds Wrap Heavy Duty Aluminum Foil. Spoon spaghetti sauce over chicken. Top with zucchini. Sprinkle with Parmesan cheese.

BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.

BAKE 18 to 22 minutes on a cookie sheet in oven

OR GRILL 12 to 14 minutes in covered grill. Sprinkle with Mozzarella cheese before serving.

Number of Servings: 2

Nutrition Information:
(Per Serving)

calories		332
grams fat		12
% calories from fat		32
milligrams cholesterol		97
milligrams sodium		642
grams carbohydrates		12
grams fiber		3
grams protein		44

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Easy Grilled Chicken Teriyaki

Easy Grilled Chicken Teriyaki Submitted by: T’s Mom Rated: 4 out of 5 by 127 members Prep Time: 15 Minutes Cook Time: 15 Minutes Ready In: 1 Day 30 Minutes Yields: 4 servings “Chicken breasts marinated in teriyaki sauce, lemon, garlic, and sesame oil, then grilled to a tasty finish. Very easy and great for a hot summer’s evening. Leftovers are great on a green salad or sandwich. Be sure to grill very hot and very fast!!” INGREDIENTS: 4 skinless, boneless chicken breast halves 1 cup teriyaki sauce 1/4 cup lemon juice 2 teaspoons minced fresh garlic 2 teaspoons sesame oil

DIRECTIONS: 1. Place chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag. Seal bag, and shake to coat. Place in refrigerator for 24 hours, turning every so often. 2. Preheat grill for high heat. 3. Lightly oil the grill grate. Remove chicken from bag, discarding any remaining marinade. Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork. ALL RIGHTS RESERVED © 2007 Allrecipes.com Printed from Allrecipes.com 2/16/2008

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Teriyaki Pineapple Chicken

Teriyaki Pineapple Chicken

2	sheets (12×18-inches each) Reynolds Wrap® Heavy Duty Aluminum Foil
2	boneless, skinless chicken breast halves (1/2 to 3/4 lb.)
1	cup instant rice
1	medium red bell pepper, cubed
1	can (15 1/4 oz.) pineapple chunks, undrained
1/3	cup teriyaki sauce

PREHEAT oven to 450°F or grill to medium-high.

CENTER one chicken breast half on each sheet of Reynolds Wrap Heavy Duty Aluminum Foil. Arrange rice around chicken. Top with red pepper. Using a slotted spoon, add pineapple; reserve juice.

BRING up foil sides. Double fold top and one end. Through open end, add teriyaki sauce and reserved pineapple juice. Double fold remaining end to seal packet, leaving room for heat circulation inside. Repeat to make two packets.

BAKE 18 to 22 minutes on a cookie sheet in oven OR GRILL 12 to 14 minutes in covered grill. Serve with additional teriyaki sauce, if desired.

Number of Servings: 2

Nutrition Information:
(Per Serving)

calories		436
grams fat		4
% calories from fat		8
milligrams cholesterol		83
milligrams sodium		1704
grams carbohydrates		62
grams fiber		4
grams protein		35

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Thanksgiving Turkey Tips

After cleaning the turkey I “stuff” it with quartered onions and apples. I then spread Olive Oil all over my turkey and sprinkle it with a Turkey Rub all over. I rub it all in with my hands. Most importantly I cook my Turkey breast side down. It allows the juices to run down into the breast to make it nice and moist. I flip it towards the end of cooking so that the breast ends up nice and browned as well.

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