slow cooker herbed turkey breast

Ingredients

• Servings: 1
• 1 (5 pound) boneless turkey breast
• salt and ground black pepper to taste
• 5 sprigs fresh rosemary, divided
• 5 sprigs fresh thyme, divided
• 1 white onion, chopped - divided
• 1/2 cup butter, sliced into pats
• 2 cups chopped fresh celery leaves
• 1/2 (750 milliliter) bottle white , or more to taste

Recipe

Preparation Time: 15 mins Cook Time: 6 hrs

Ready Time: 6 hrs 30 mins


• rinse turkey breast and pat dry with paper towels; sprinkle with salt and black pepper. place 2 rosemary sprigs, 2 thyme sprigs, 1/4 cup chopped onion, and butter slices into turkey breast cavity.
• place celery leaves, remaining white onion, and remaining rosemary and thyme sprigs into a large slow cooker. lay turkey breast over vegetables and herbs with the top facing down. pour white into cooker and cover.
• cook on high until meat is tender and an instant-read meat thermometer inserted into the thickest part of the breast meat reads 170 degrees (75 degrees c), about 6 hours. let turkey breast rest for 15 minutes before slicing.

Pizza Casserole

Ingredients

• Servings: 6
• 2 cups uncooked egg noodles
• 1/2 pound lean ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 cup sliced pepperoni sausage
• 16 ounces pizza sauce
• 4 tablespoons milk
• 1 cup shredded mozzarella cheese

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• cook noodles according to package directions.
• preheat oven to 350 degrees f (175 degrees c).
• in a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper. drain excess fat. stir in the noodles, pepperoni, pizza sauce and milk, and mix well. pour this mixture into a 2-quart casserole dish.
• bake at 350 degrees f (175 degrees c) for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes.

The Big Sandwich

Ingredients

• Servings: 6
• 1 (1 pound) loaf french bread
• 2 tablespoons prepared horseradish
• 1/2 pound thinly sliced roast beef
• 2 tablespoons prepared mustard
• 1/2 pound thinly sliced cooked ham
• 5 slices swiss cheese
• 2 tablespoons mayonnaise
• 1/2 pound thinly sliced cooked turkey
• 5 slices processed american cheese
• 1 small onion, thinly sliced
• 1 tomato, thinly sliced
• 1/4 cup butter, melted (optional)

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 45 mins


• preheat the oven to 400 degrees f (200 degrees c).
• slice the loaf of french bread horizontally into 5 equal layers. spread bottom layer with horseradish, top with roast beef. place the next slice of bread over beef, spread with mustard and top with ham and swiss cheese. add next slice of bread, spread with mayonnaise and top with turkey and cheese. add the next slice of bread, spread with more mayonnaise top with tomato and onion. cover with top. brush melted butter over top and sides of loaf (if desired). place on a baking sheet, loosely tent with heavy duty foil.
• bake for 15 to 20 minutes in the preheated oven, or until cheese is melted and sandwich is heated through. carefully slice into 6 slices and serve.

turkey tetrazzini with cheddar and parmesan

Ingredients

• Servings: 6
• 4 cups whole wheat ziti or penne pasta, cooked according to package directions
• 2 tablespoons butter
• 1/4 cup flour
• 3 cups fat-free or low-fat lactose-free milk
• 1 cup fat-free chicken broth
• 1/2 cup dry white (or additional chicken broth)
• 1/3 cup grated parmesan cheese
• 2 cups sliced white button mushrooms
• 2 cups diced cooked turkey breast (1/2-inch dice)
• 1/3 cup frozen peas
• 1/2 cup shredded reduced-fat cheddar cheese
• 1/2 teaspoon pepper (optional)

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees fahrenheit. spray a shallow two to three-quart baking dish with cooking spray; set aside.
• in a large saucepan over medium heat, melt butter and stir in flour. cook, stirring constantly, about 2 minutes. whisk in fat-free or low-fat lactose-free milk, chicken broth, and pepper (optional); bring mixture to a boil. stir in mushrooms, reduce heat and cook, stirring frequently about 10 minutes or until mixture thickens and mushrooms are softened.
• stir parmesan cheese, pasta, turkey and peas into the fat-free or low-fat lactose-free milk mixture; spoon into prepared dish. top with cheddar cheese and cover loosely with foil. bake about 45 minutes or until bubbling at edges and heated through.

jenni's turkey and dressing pie

Ingredients

• Servings: 4
• 2 pounds ground turkey
• 2 cups peeled and sliced carrots
• 1 (15 ounce) can cut green beans, drained
• 1 (10 ounce) can whole kernel corn, drained
• 1 (12 ounce) jar turkey gravy
• 1 (6 ounce) package herb-seasoned dry bread stuffing mix
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 3 cups shredded cheddar cheese
• 1 cup dried, sweetened cranberries (optional)

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat the oven to 400 degrees f (200 degrees c). lightly grease a 2 quart casserole dish or 9 inch square inch baking dish.
• set a large skillet over medium heat and coat with cooking spray. crumble the ground turkey into the skillet and add carrots. cook and stir until turkey is no longer pink, 5 to 10 minutes. add the corn, green beans and gravy; stir to blend. set aside and keep warm.
• prepare the stuffing mix according to package directions. stir cream of mushroom soup into the stuffing along with the cheddar cheese and cranberries.
• spoon the turkey and vegetables into the prepared baking dish. drop large spoonfuls of the stuffing on top until the vegetables are completely covered.
• bake for 15 to 20 minutes in the preheated oven, until the top is lightly browned. set the oven to broil, and cook for 5 minutes to crisp the top. enjoy!

baked ziti with turkey meatballs

Ingredients

• Servings: 8
• 1 pound ground turkey
• 1 clove garlic, minced
• 3/4 cup fresh bread crumbs
• 1/2 cup finely diced onion
• 3 tablespoons chopped, toasted pine nuts
• 1/2 cup chopped fresh parsley
• 1 egg, lightly beaten
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 4 tablespoons olive oil
• 1 (16 ounce) package ziti pasta
• 1 1/2 cups mozzarella cheese, shredded
• 1 cup grated romano cheese
• 6 cups tomato sauce
• 1 pint part-skim ricotta cheese

Recipe

• in a bowl, stir together turkey, garlic, bread crumbs, onion, pine nuts, parsley, egg, salt and pepper. form into meatballs about 1 inch in diameter.
• in a large heavy skillet, heat 2 tablespoons oil over moderately high heat until hot but not smoking. cook half of meatballs, shaking skillet, until browned and cooked through, about 4 minutes. transfer meatballs to paper towels to drain. brown remaining meatballs in remaining 2 tablespoons oil in same manner.
• preheat oven to 375 degrees f (190 degrees c). oil a 3 to 4 quart gratin dish.
• bring a large pot of salted water to a boil. add the pasta, and cook until just al dente, about 8 minutes. drain.
• in a small bowl, toss together mozzarella and romano cheese.
• spoon about 1 1/2 cups tomato sauce and half the meatballs into prepared dish, and spoon half the pasta on top. spread half remaining sauce and half cheese mixture over pasta. top with remaining meatballs, and drop dollops of ricotta over meatballs. spread remaining pasta over ricotta, and top with remaining sauce and cheese mixture. bake in middle of oven for 30 to 35 minutes, or until golden. let stand 10 minutes before serving.

light and delicious lasagna

Ingredients

• Servings: 1
• 2 1/3 tablespoons olive oil, divided
• 1 yellow onion, chopped
• 4 cloves garlic, chopped
• 1 pound ground turkey
• 3 cups fresh mushrooms, sliced
• 4 teaspoons dried basil
• 4 teaspoons dried oregano
• 1 teaspoon ground black pepper
• 2 (14.5 ounce) cans diced tomatoes
• 1 (6 ounce) can tomato paste
• 6 cups chopped fresh spinach, washed and dried
• 2 1/2 cups low-fat cottage cheese
• 4 egg whites
• 1/2 cup chopped fresh flat-leaf parsley
• 1/4 cup grated low-fat parmesan cheese
• 8 no-boil lasagna noodles
• 3 cups zucchini, sliced
• 2 cups shredded low-fat mozzarella cheese

Recipe

Preparation Time: 45 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• preheat oven to 350 degrees f (175 degrees c). coat a 9x13-inch baking dish with one teaspoon olive oil.
• heat remaining 2 tablespoons of olive oil in a large saucepan over medium heat, and cook and stir the onion and garlic until the onion is translucent, about 5 minutes. mix in the turkey, mushrooms, basil, oregano, and black pepper; cook and stir until the turkey is no longer pink and the mushrooms have released their liquid, 10 to 15 minutes. break the turkey meat into crumbles as it cooks. stir in the diced tomatoes, tomato paste, and spinach. cook, stirring often, until the spinach leaves are wilted, about 5 minutes; turn off burner.
• mix the cottage cheese, egg whites, parsley, and parmesan cheese in a bowl until thoroughly combined. set aside.
• place 4 lasagna noodles into the prepared baking dish, overlapping if necessary, and pour half of the turkey mixture over the noodles. spread half the zucchini slices over the meat sauce, and top with half of the cottage cheese mixture. spread half of the mozzarella cheese over the cottage cheese layer. repeat layers, starting with 4 more noodles, the remaining meat sauce, zucchini slices, cottage cheese mixture, and remaining mozzarella cheese.
• bake the lasagna in the preheated oven until the sauce is bubbling and the cheese is melted and browned, 45 minutes to 1 hour.