Turkey Tetrazzini

12 oz. uncooked spaghetti, broken into 2-inch pieces
2 tsp. chicken bouillon granules
1/2 lb. sliced fresh mushrooms
2 Tbsp. butter
2 Tbsp. flour
1/4 cup chicken broth
3/4 tsp. lemon-pepper seasoning
1/2 tsp. salt
1/8 tsp. nutmeg
1 cut fat-free evaporated milk
2/3 cup grated Parmesam cheese, divided
4 cups cubed cooked turkey breast
1/4 tsp. paprika

Cook spaghetti. Drain, reserving 2 1/2 cups cooking liquid. Stir bouillon into cooking liquid and set aside. Place spaghetti in a 13x9 inch pan coated with cooking spray; set aside.

In a large nonstick skillet, saute mushrooms (maybe onion instead?) in butter until tender. Stir in flour until blended. Gradually stir in broth and reserved cooking liquid. Add the seasonings. Bring to a boil. Cook and stir for 2 minutes until thickened.

Reduce heat to low; stir in milk and 1/3 cup Parmesan cheese until blended. Add turkey; cook and stir until heated through. Pour turkey mixture over spaghetti and toss to combine. Sprinkle with paprika andn remaining Parmesan cheese.

Cover and bake at 375 for 25-30 minutes or until bubbly.

Monte Cristo Sandwich

8 slices bread
Dijon mustard
6 oz. sliced smoked ham (I like honey ham)
6 oz. sliced Swiss Cheese
6 oz. sliced roasted turkey breast

Batter:
4 large eggs
1/2 cup milk
salt to taste

Spread one side of each slice of bread with some of the mustard. Top 4 of the slices with some of the ham, cheese and turkey. Top each with 1 slice of remaining bread, pressing down to form 4 compact sandwiches.

Make the batter: In a shallow bowl, whisk 4 large eggs with the 1/2 cup milk and salt

Dip each sandwich on both sides into the batter; coating evenly

Place sandwiches on a hot griddle, cooking each side until golden brown...about 5-7 minutes.

Servings: 4

Tex Mex Brown Rice Chili

5 Tbsp. Extra virgin olive oil
1 pound ground turkey
salt and pepper
1 onion, finely chopped
2 Tbsp. chili powder
1 1/2 tsp. ground cumin
1 1/2 tsp. dried oregano
One 28-oz. can crushed tomatoes with basil
1 1/2 cups chicken stock
3/4 cup brown rice
Chopped cilantro, shredded cheese, sour cream, sliced scallions, chopped avocado and hot pepper sauce for serving.

1. In a large pot, heat 3 Tbsp. olive oil over med-high heat. Add the turkey and cook. Season with salt and pepper, transfer to a plate when browned.

2. Add the remaining 2 Tbsp. olive oil to the pot and stir in the onion, cook until softened. Stir in the chili powder, cumin, and oregano. Cook 1 minute. Stire in the tomatoes and their juice, the chicken stock and 2 cups water, scraping up any browned bits from the bottom of the pan. Stir in the rice and 1/2 tsp. salt. Bring to a boil, then lower heat, cover and simmer 35 minutes. Stir in the turkey, cover and cook until the rice is tender, 20-25 mins. Season with salt and pepper and serve with toppings mentioned above.

Hot Turkey Sandwiches

This is perfect for after Thanksgiving when there is lots of turkey and gravy leftover!

2 Tbsp. butter
2 small carrots thinly sliced
1 med. onion chopped
1/4 cup sliced celery
Sliced cooked turkey
1 can chicken stock
2 Tbsp. flour

Cook veggies in butter. Sprinkle with flour and heat for a few seconds. Add can of chicken stock and stir until thickened into a gravy. Add sliced turkey. Serve open faced on slices of bread or leftover rolls.

Harvest Turkey Burgers

1 lb. ground turkey breast
2 Tbsp. chopped cilantro
coarse salt and freshly ground pepper
2 scallions, finely chopped
1/2 red bell pepper, finely chopped
1 carrot, shredded (1/2 cup shredded)
1/2 small zucchini, shredded
extra virgin olive oil
4 leaves of romaine
1 vine ripe tomato, sliced
1 cup light ranch
4 crusty rolls

Combine first 7 ingredients in a bowl and form into 4 large patties. Brush or drizzle patties with olive oil and cook 7 minutes on each side over med.-high heat. Serve on split crusty rolls with lettuce, tomato and light ranch dressing.

Lunch Kebabs for Kiddos

1/2 oz. cubed roasted deli turkey
1/2 oz. cubed cheese
1/4 cup grapes
6 dried apricots

Thread onto pretzel sticks or skewers for kids. Yum!

Skillet Lasagna

1 pound ground turkey
1 large onion, chopped (1 cup)
1 clove garlic, finely chopped
2 cups bottled pasta sauce
1/4 cup chopped fresh parsley
1 tsp. dried oregano
3/4 tsp. dried basil
1 pound large-curd cottage cheese (or ricotta)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
4-6 OVEN READY lasagna noodles

1. Cook turkey, onion and garlic in nonstick skillet 8 minutes until no longer pink. Add 1 cup pasta sauce, parsely, oregano and basil; spread evenly in skillet. Spread cottage cheese over top. Sprinkle wtih half the mozzarell and Parmesan. Top with 4 or more noodles to cover cheese. Break up remaining noodles to fill any open areas. Pour remaining pasta sauce over top; gently press down noodles to moisten.

2. Cover and simmer 15 minutes until noodles are tender. Top with remaining mozzarella and Parmesan. Cover; simmer 2 minutes or until cheese is melted. let stand, covered 15 minutes before serving.

6 Servings...Per serving 529 cal., 44 g. carb, 3 g. fiber, 21 g. fat

Mini Turkey Meatloaves with Ketchup Glaze

1 lb. ground turkey
1/2 small onion, finely chopped
1 packet (1 oz.) instant plain oatmeal
1 large egg
2/3 plus 1/4 cup ketchup, divided
1/4 cup lowfat milk
1 Tbsp. worchestershire sauce
2 Tbsp. brown sugar

Heat oven to 375. In large bowl, combine turkey, onion, oatmeal, egg, 2/3 cup ketchup, milk and worchestershire sauce. Divide and shape mixture into 4 loaves. Place in baking pan. In small bowl, blend together 1/4 cup ketchup and brown sugar. Brush over loaves. Bake 35-40 minutes or until 160 degrees internal temp. Let cool 10 min. Makes 4 servings. 304 cal, 11 g. fat, 29g. carb

Five Spice Turkey and Lettuce Wraps

I'm watching what I eat and this is a super-healthy meal!

1/2 cup water
1/2 cup instant brown rice
2 tsp. sesame oil
1 lb. 93% lean ground turkey
1 Tbsp. minced fresh ginger
1 lg. red bell pepper, finely diced
1 8oz. can of water chestnuts, rinsed and chopped
1/2 cup reduced-sodium chicken broth
2 Tbsp. Hoison sauce (check asian food aisle in market)
1 tsp. 5 spice powder
1/2 tsp. salt
2 Heads boston lettuce, leaves separated
1/2 cup chopped cilantro
1 large carrot, shredded (I use the pre-shredded kind)

1. Bring water to boil. Add rice; reduce heat to low, cover and cook for 5 minutes. Remove from heat.

2. Meanwhile, heat oil--add turkey and ginger--cook 6 minutes. Stir in cooked rice, bell pepper, water chestnuts, broth and hoison sauce, five spice powder and salt--cook 1 minute.

3. To serve, spoon portions of the turkey mixture into lettuce leavs and top with cilantro and carrot and roll up into wraps.

285 calories, 11 g. fat, 24 g. carbs, 5 g. fiber, 26 g. protein (from Eating Well . Com)

Turkey Mini Meatloaves

Our little 18 month old foster son ate almost 3 of these! He loved them! Good way to sneak in veggies!

1 lb. 93% lean ground turkey breast
1 medium zucchini, shredded
1 cup finely chopped onion
1 cup finely chopped red pepper (we didn't use this)
1/2 cup uncooked whole wheat couscous (I didn't have any more of this, so I used bread crumbs and it came out just fine)
1 large egg, lightly beaten
2 tbps. worchestershire sauce
1 tbsp. dijon mustard (I'm not a mustard fan, so I didn't use it)
salt, pepper and 1/4 c. bbq sauce

1. Preheat oven to 400*. Generously spray a nontick muffin pan with cooking spray (yields 12).

2. Gently mix turkey, zucchini, onion, pepper, couscous, egg, worcestershire sauce, mustard pepper and salt in a large bowl, preferably with your hands without overworking it. Equally divide the mixture among the muffin cups. Spread bbq sauce on each loaf (I put a little in the mixture too!)

3. Bake until the meatloaves are cooked through...about 25 minutes. Let the loaves stand in the pan for 5 minutes before serving.

(This dish served with the healthy mac and cheese recipe below, a salad and fresh fruit makes a super-healthy dinner!)

Monterey Jack Turkey Burgers

Okay, I haven't tried this one yet, it's on the menu for next week...but if it turns out gross I'll delete it! =)

4 Servings

3/4 lb. ground skinless turkey breast

2 scallions, minced

1 tbsp. soy sauce

1 tbsp. ketchup

1/4 tsp. garlic powder

1/4 tsp. ground pepper

1/3 cup shredded Monterey Jack cheese

4 strips bacon (we use turkey bacon)

4 hamburger buns, split and toasted

1 tomato, cut into 4 slices

In a large bowl, combine the turkey, scallions, soy sauce, ketchup, garlic powder and pepper. Blend in the cheese, then form into 4 burgers.

Heat an indoor grill (or frypan) and spray with nonstick spray. Cook the burgers 6-8 min. on each side. when you turn the burgers, add the bacon to the grill; cook until crisp, 3-4 min. on each side. Serve the burgers in the buns with the bacon and tomato slices.