DebtFreeGuru.com's - Tip of the Week - Monday, November 21, 2005

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Turkey Replays

From Better Homes & Gardens (As seen on MSN.Com)

 

 

ROASTED POTATO AND TURKEY SALAD
Roast the potatoes and whisk the dressing ahead, then arrange the salad before serving.

 

Ingredients

  • 12 tiny new potatoes (about 1 pound)

  • 2 tablespoons olive oil

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper

  • 1/3 cup olive oil

  • 2 tablespoons Dijon-style mustard

  • 4 cloves garlic, minced

  • 1/2 teaspoon pepper

  • 1 pound fully cooked turkey, cut into bite-size strips (3 cups)

  • 4 slices bacon or turkey bacon, crisp-cooked, drained and crumbled

  • 1 small red onion, sliced and separated into rings

  • 1/4 cup snipped Italian parsley

  • 6 cups torn mixed greens, such as romaine, spinach, and leaf lettuce

 

Preparation

  1. Scrub potatoes; prick 2 or 3 with a fork. Place potatoes in a shallow baking pan; drizzle with the 2 tablespoons olive oil. Sprinkle with salt and first 1/2 teaspoon pepper. Bake in a 400 degree F oven about 45 minutes or till potatoes are tender, stirring twice. Cool completely. Cut cooled potatoes into quarters.

  2. For dressing, in a small bowl whisk together 1/3 cup olive oil, mustard, garlic and 1/2 teaspoon pepper.

  3. In a large bowl combine potatoes, turkey, bacon, onion and parsley. Add dressing; toss gently to coat. Arrange greens on salad plates; spoon turkey mixture on top. Makes 6 main-dish servings.

 

Nutrition facts per serving: 359 calories, 20 g total fat (3 g saturated fat), 63 mg cholesterol, 422 mg sodium, 20 g carbohydrate, 2 g fiber, 26 g protein. Daily Values: 10% vitamin A, 39% vitamin C, 45% calcium, 20% iron.

 

 

CHEESY TURKEY CASSEROLE

This hearty meal-in-a-dish is a great way to use up smaller pieces of leftover bird.

 

Ingredients

Nonstick spray coating

  • 1 8-ounce package reduced-fat cream cheese (Neufchβtel), softened

  • 1-1/2 cups skim milk

  • 1 10-3/4-ounce can reduced-sodium condensed cream of chicken soup

  • 1 16-ounce package frozen mixed vegetables, such as broccoli, cauliflower and carrots (about 4 cups), thawed

  • 2 cups cubed cooked turkey or chicken

  • 1 cup quick-cooking brown rice

  • 1/3 cup grated Parmesan cheese

  • 1/4 teaspoon pepper

  • 1/8 teaspoon garlic powder (optional)

  • 1 tablespoon toasted wheat germ

 

Preparation

  1. Spray a 2-quart round casserole with nonstick coating. Place cream cheese in the casserole; stir in the milk. Stir in the soup till well-blended, then add the thawed vegetables, cooked turkey or chicken, uncooked rice, half of the Parmesan cheese, the pepper and, if desired, the garlic powder.

  2. Bake, covered, in a 350 degree F oven for 30 minutes. Stir. Sprinkle with the remaining Parmesan cheese and the wheat germ. Bake, uncovered, about 20 minutes more or till heated through and rice is tender. Makes 6 main dish servings.

 

Nutrition facts per serving: 367 calories, 17 g total fat (8 g saturated fat), 87 mg cholesterol, 566 mg sodium, 28 g carbohydrate, 1 g fiber, 26 g protein. Daily Values: 55% vitamin A, 5% vitamin C, 17% calcium, 13% iron.

 

 

TURKEY FRAME SOUP
Toss in the odds and ends of fresh vegetables that you didn't use for your holiday dinner.

 

Ingredients

  • 1 meaty turkey frame

  • 8 cups water

  • 1 large onion, quartered

  • 1/2 teaspoon garlic salt

  • Chopped, cooked turkey (optional)

  • 1 16-ounce can tomatoes, cut up

  • 1 tablespoon instant chicken bouillon granules

  • 1-1/2 teaspoons dried oregano, basil, marjoram or thyme, crushed

  • 1/4 teaspoon pepper

  • 3 cups (any combination) sliced celery, carrots, parsnips or mushrooms; chopped onions or rutabagas; or broccoli or cauliflower flowerets

  • 1-1/2 cups medium noodles

 

Preparation

  1. Break turkey frame or cut in half with kitchen shears. Place in a large Dutch oven or kettle. Add water, onion and garlic salt. Bring to boiling; reduce heat. Cover and simmer for 1-1/2 hours.

  2. Remove turkey frame. When cool enough to handle, cut meat off bones; coarsely chop. If desired, add more cooked turkey meat (enough to equal about 2 cups total). Set meat aside. Discard bones.

  3. Strain broth through a sieve lined with 2 layers of 100 percent cotton cheesecloth; discard solids. Return broth to Dutch oven. Stir in undrained tomatoes, bouillon granules, herb and pepper. Stir in vegetables. Return to boiling; reduce heat. Cover; simmer for 15 minutes.

  4. Stir in noodles. Cover and simmer for 8 to 10 minutes more or till noodles are done and vegetables are crisp-tender. Stir in cooked turkey; heat through. Serve immediately. Makes 6 main-dish servings.

 

Make-ahead tip: For individual servings, prepare soup and freeze in 1 1/2-cup freezer containers, leaving a half-inch headspace. Seal, label and freeze up to 1 month. To serve, transfer 1 portion of frozen mixture to a small saucepan. Cover and cook over medium heat for 15 to 20 minutes or till heated through, stirring occasionally.

 

Nutrition facts per serving: 212 calories, 5 g fat, 50 mg cholesterol, 17 g protein, 24 g carbohydrate, 592 mg sodium, 3 g fiber.

DebtFreeGuru.com - Tip of the Week - Monday, November 21, 2005

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