Turkey Recipe: March 2008

Turkey Club Recipe

Classic Turkey Club

Yield: 1 Serving

Ingredients

2 eggs
4 sl bacon
6 sl rye bread
4 sl turkey
Mayonnaise
2 sl tomato
2 pieces lettuce
Cooking spray

Instructions

Preheat oven to 350.

Cook bacon between 2 pieces of paper towel on high for about 5 minutes until crispy. Lightly toast bread. Lightly spray 2 glass bowls with cooking spray. Crack 1 egg into each. Cover loosely with plastic. Cook on high for about 2-3 minutes until whites are set. To make sandwiches: Arrange turkey on slice of bread. Spread mayo on second slice and place over turkey, mayo side down. Arrange slices of bacon, sliced tomato and lettuce on 2nd slice of bread. Place cooked egg on top. Spread mayo on 3rd slice of bread and place, mayo side down on top. Cut in half to eat.

Approximately 6-8 Minutes.

Per serving: 28971 Calories; 1437g Fat (46% calories from fat); 3627g Protein; 117g Carbohydrate; 12322mg Cholesterol; 13247mg Sodium.

Creamed Turkey Recipe

Cream Of Turkey Soup

Yield: 4 Servings

Ingredients

2 c Turkey stock
2 c Milk
3 tb Flour
1/2 c Pimento-stuffed olives; chpd
1 c Turkey,(white meat only) cut into
Salt
Sprinkle of white pepper
2 tb Almonds, blanched, peeled and sliv

Instructions

Place the turkey stock and 1-1/2 cups of the milk in a soup pot. Heat to the simmering point. Place the flour in a small mixing bowl, and blend in the remaining 1/2 cup of milk to form a paste. Add the flour mixture to the soup. Heat and stir with a whisk 5-7 minutes or until the soup thickens. Add the olive and turkey. Taste for seasonin. (Olives are salty so be sure to taste the soup before adding salt.) Serve each portion with a garnish of almonds.

Easy Turkey Chili Recipe

Turkey Chili

Yield: 4 Servings

Ingredients

2 c chopped cooked turkey
1 garlic clove, minced
1 md onion, chopped
1 sweet green pepper, chopped
17 oz can red kidney beans
6 oz can tomato paste
28 oz can tomatoes
1 bay leaf
1 tb chili powder (or 2 to taste)
1/2 ts cumin seeds

Instructions

Combine the turkey, garlic, onion, and green pepper in a nonstick skillet. Saute until the vegetables are soft. Add the remaining ingredients and cover. Simmer over low heat for 30 to 60 minutes or until the flavors are blended.

1/4 recipe - 340 calories, 3 lean meat, 1 bread, 2 vegetable exchanges 33 grams carbohydrate, 30 grams protein, 10 grams fat, 355mg sodium, 1211 mg potassium, 60 mg cholesterol.