Swiss Turkey Tenderloin Strips

I loved the Swiss with this. It was a nice change in flavor. I used chicken instead of Turkey though because that is what I had.
Swiss Turkey Tenderloin Strips

From: Taste of Home Simple and Delicious Cookbook

20 oz. turkey breast tenderloins, cut into thin strips (I used chicken)
1/2 tsp. salt
1/4 tsp. pepper
3 Tbs. olive oil
1 tsp. garlic, minced
2 Tbs. flour
1 cup chicken broth
1/2 cup white wine
3 cups (12 oz.) swiss cheese, shredded
1 pkg. (10 oz.) spinach, trimmed
1/4 cup water

Season Turkey (or chicken) with salt and pepper.  In a large skillet, saute turkey in oil for 6-8 minutes or until no longer pink.  Remove with a slotted spoon and set aside.

In the drippings, saute the garlic until tender.  Stir in the flour, broth and wine until blended.  Bring to a boil over medium heat; cook and stir for 1-2 minutes or until cheese is melted and sauce is blended.  Add turkey; heat through.

In a large saucepan or dutch oven, cook spinach in water for 3-5 minutes or until wilted; drain.  Serve turkey mixture over spinach.

Deli Monte Cristos

These were absolutely outstanding. Love, love, lots of love.
Deli Monte Cristos

From: Taste of Home Simple & Delicious Cookbook

4 slices rye bread
4 thin slices deli ham
2 thin slices deli turkey
2 Tbs. deli coleslaw
2 Tbs. Thousand Island dressing
2 slices swiss cheese
2 eggs

On two slices of bread, layer a slice of ham and turkey, coleslaw, salad dressing and cheese. Top with remaining ham and bread. In a shallow bowl, whisk the eggs. Dip both sides of the sandwiches in eggs.

In a nonstick skillet coated with nonstick cooking spray, cook sandwiches over medium heat for 2-3 minutes on each side or until bread is toasted and cheese is melted.

Ukrainian Style Sweet and Sour Meatballs

Ukrainian Style Sweet and Sour Meatballs

From: Eat For Dinner

Sauce:
1 cup water
1 cup ketchup
1 tsp. salt
1 Tbs. worcestershire sauce
1/4 cup vinegar
1/2 cup brown sugar
dash of cayenne pepper
dash of garlic powder
1 Tbs. cornstarch

Meatballs:
1 1/2 lbs. ground beef or ground turkey (I used 1 lb. of meat and used beef)
1/2 cup bread crumbs (I didn't use quite this much as I cut down on the meat and I don't like my meatballs really dense)
1 egg
1/4 cup milk
salt and pepper, to taste

Combine all meatball ingredients and mix well. Fry or bake in a 400 degree oven for 10-15 minutes. (I opted to bake mine.) Put the meatballs in the bottom of a 9x13 baking dish. Reduce oven heat to 350 degrees.

Combine all of the sauce ingredients in the top of a double boiler; heat to boiling and cook until well blended. (I don't own a double boiler and while I have used the two pot method in the past I didn't feel the need and just used a regular pot and it was fine.) Pour the sauce over the top of them and roll the meatballs around to coat. Bake for 30 minutes. (I had to stir my sauces up a little again as they had started to separate.) Serve over rice.

Artichoke Stuffed Shells

These were fantastic and my 18 month old couldn't get enough of them.
Artichoke Stuffed Shells

From: Eat For Dinner

1 (12 oz.) box jumbo shells
3 Tbs. extra virgin olive oil
1/2 lg. yellow onion, chopped
3 cloves garlic, minced
1 lb. ground turkey
1/2 tsp. + 1/2 tsp. kosher salt
1/4 tsp. + 1/4 tsp. freshly ground black pepper
1 (8-10 oz.) pkg. frozen artichokes, thawed and coarsely chopped (I used canned artichokes)
1 (15 oz.) container ricotta cheese
3/4 cup grated parmesan
2 eggs, lightly beaten
1/4 cup fresh basil, chopped
2 Tbs. flat leaf parsley, chopped
5 cups Arrabbiata sauce (Sorry in advance for this long side note: I didn't know what this was so I googled it. I came upon WiseGeek . I learned that this sauce was a marinara that was given a spicy flavor by adding hot peppers, so I just bought Newman's Own Sockarooni Sauce which was a pasta sauce with peppers and spice etc. It was fantastic. I would say that you could likely just use your favorite pasta sauce though.)
1 1/2 cups grated mozzarella

Preheat oven to 400 degrees.

Bring a large pot of salted water to a boil. Add the pasta and partially cook until it is tender but still very firm to the bite. Make sure to stir occasionally so that the shells don't stick together.

Meanwhile, in a large heavy skillet, heat the olive oil over medium high heat. Add the onions and garlic and cook until the onions are soft and start to brown, about 3 minutes. Add the ground turkey, 1/2 tsp. salt and 1/4 tsp. pepper and continue to cook, stirring occasionally, until the meat is done. Add the artichoke hearts and stir to combine. Remove from heat and let cool.

In a large bowl, combine the cooled turkey mixture with the ricotta, parmesan, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.

Line the bottom of a 9 x 13 pan with 1 cup of arrabiata sauce. Take the shells in the palm of your hand and stuff with with a large spoonful of turkey mixture. Place the stuffed shells in the baking dish. (The original recipe said it makes about 24 shells, but I had about 30 overstuffed shells).

Drizzle the remaining arrabiata sauce over the shells and top with the mozzarella. Bake for 2o minutes.

(I didn't try freezing it but the original recipe says it freezes well which I can believe, so here are the directions.) Cover tightly with plastic wrap and place in the freezer for up to 1 month. To bake preheat the oven to 400 degrees. Bake until the shells are warmed through and the cheese begins to brown, about 60 minutes.

Terriyaki Turkey Sliders

These were fantastic. My 3 year old was particularly happy to be having "hamburgers". (I apologize for the sort of out of focus picture but sometimes I'm dumb.)Teriyaki Turkey Sliders

From: Big Red Kitchen

1 1/4 lbs. ground turkey breast
3 slices bread, crumbled (I just stuck them in my food processor and pulsed them a few times)
2 Tbs. dried chopped onions
2 eggs
1 1/2 Tbs. sugar
3 Tbs. soy sauce
1 clove garlic, minced
1 tsp. ground ginger

Process all of the ingredients in a food processor until blended. Heat a large skillet or griddle to medium heat. You will find the meat mixture sticky and gooey so I used two spoons to work a ball of meat onto the griddle then flattened with a greased spatula. Make 16 small balls in all and grill on both sides for about 3-5 minutes or until cooked through. Each patty should be about 2 1/2 inches across. (I started out doing this and it was 1. taking too long, 2. making too much of a mess and 3. If you didn't know I'm lazy. So I preheated my oven to 350 degrees and took a cookie sheet and covered it with foil. Then I spread the meat mixture out on the cookie sheet to my desired thickness. I baked the meat for about 25 minutes. Then slice the meat into square burgers. Voila) Serve on mini buns or mini potato rolls. Serve with favorite condiments. Makes about 16 sliders.

*The ones that I made it the pan were only slightly more desirable than the baked ones, so go on ahead and be lazy.

Quick Weeknight Asian Turkey Lettuce Wraps

If you've ever been to P.F. Changs, you've probably enjoyed their chicken lettuce wraps. They're famous.

And I've tried to make them before. I didn't have ground chicken, so I spent forever chunking my chicken up into the tiniest pieces. NOT WORTH IT.

These are traditionally served as an appetizer, but we eat them as a main dish. So, I listed them under both.

These are SO, so fast. When I make my menus, I don't assign any particular meal to a day. I just go with what works on that day. Sometimes I have more time to cook and sometimes not. So, on my list of meals for the week (two weeks), I am sure to write behind the meal name an approximate time it takes to make said meal. This one gets 1/2 hour. Love it!

Quick Weeknight Asian Turkey Lettuce Wraps


2 Tablespoons extra virgin olive oil
1 Cup finely chopped onion
1 lb ground turkey breast
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic salt
1 12 oz bag of Broccoli Slaw (my Walmart carried it!)
1 small can drained, slightly chopped water chestnuts
½ Cup Yoshida’s Teriyaki Sauce
1 teaspoon sesame oil
Approximately 15 Butter Lettuce leaves (we use romaine)

1. Place oil into a large 5 qt skillet or other large pan over medium heat. When hot, add onion and cook for 5 minutes to soften. Add ground turkey, salt, pepper and garlic salt. Brown and crumble until cooked through.

2. When turkey is cooked, stir in broccoli slaw, water chestnuts, teriyaki sauce and sesame oil. Cook for another 10-15 minutes or until heated through. Reduce heat to low until ready to serve. Serve spoonfuls inside lettuce leaves. Enjoy!

Turkey & Vegetable Hand Pies

A couple of things that I really loved about this recipe. First, it was good. Really good. Second, making the dough in the food processor was so easy. Definitely doing that again! Third: The filling would be great over rice, or pasta even. I had some leftover that wouldn't fit in my pies (note: make 1.5x the dough), and my husband ate the filling with some croissants for lunch at work the next day. I didn't expect to like these as much as I did, but I did.


(Sorry for the not so great picture, we had people over and were eating immediately.)

Turkey & Vegetable Hand Pies
from: Dinner Tonight

* 1 2/3 cups all-purpose flour (spooned and leveled), plus more for rolling
* 8 tablespoons (1 stick) butter, chilled, cut into chunks
* 2 teaspoons baking powder
* Coarse salt and ground pepper
* 1/4 to 1/2 cup ice water
* 2 tablespoons olive oil
* 1 small onion, minced
* 3 garlic cloves, minced
* 1 carrot, halved lengthwise and thinly sliced crosswise
* 1 pound ground turkey (93 percent lean, dark meat)
* 1 box (9 ounces) frozen French-cut green beans, thawed, squeezed dry, and coarsely chopped
* 1/4 cup heavy cream

1. In a food processor, combine flour, butter, baking powder, and 1/2 teaspoon salt. Pulse until mixture resembles coarse meal. While pulsing, gradually add ice water, until a dough begins to form. Turn onto a piece of plastic wrap, and pat into a 1-inch-thick square. Wrap, and refrigerate until firm, about 30 minutes.
2. Meanwhile, make filling: In a large skillet, heat oil over medium. Add onion, garlic, and carrot; cook, stirring occasionally, until carrot is tender, 5 to 7 minutes. Add turkey; cook, breaking up meat with a spoon, until no longer pink, 3 to 5 minutes. Add green beans and cream; cook until sauce is slightly thickened and green beans are tender, 2 to 4 minutes. Season with salt and pepper. Cool to room temperature, about 10 minutes.
3. Preheat oven to 400 degrees. On a lightly floured work surface, roll chilled dough into a 16-inch square; cut into 4 equal squares. Dividing evenly, place filling on one half of each square, leaving a 1/4-inch border around the filling. Brush border with water; fold dough over filling to enclose completely. Press edges to seal, then crimp with a fork. With the tip of a paring knife, cut 2 to 3 small vents on top. Transfer pies to two rimmed baking sheets; bake until golden brown, 25 to 30 minutes.