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Turkey Cheese Pockets


  • 2 oz. (1/4 of 8-oz. Pkg) Cream Cheese, softened
  • 1 Tbsp. MIRACLE WHIP Dressing
  • 1 tsp. Dijon Mustard
  • 4 slices Shaved Smoked Turkey Breast, finely chopped
  • 1/4 cup Shredded Mozzarella Cheese
  • 1 can (7.5 oz) refrigerated biscuits (10 biscuits)


  1. Preheat oven to 400°F.
  2. Mix cream cheese, dressing and mustard in small bowl until well blended.
  3. Add turkey and cheese; mix well.
  4. Set aside.
  5. Press or roll out each biscuit to 3-1/2-inch circle.
  6. Place 1 heaping tsp. cream cheese mixture onto each biscuit circle.
  7. Fold dough over filling to make small turnover shapes. Firmly press edges of dough together to seal.
  8. Place on un-greased baking sheet.
  9. Bake 10 to 12 min. or until lightly browned.
  10. Serve hot.


Turkey Sausage Melts


  • 8 pieces of turkey sausage, cut in half lengthwise
  • 8 slices of smoked provolone cheese
  • 4 hot dog buns or whatever bread you prefer


  1. Place the sausages on the grill or on a baking sheet in a 350 degree oven for 7-10 minutes.
  2. Place the slices of provolone atop the sausage 3 minutes before removing them from the oven.
  3. Serve with bread.


Slow Cooked Curry Turkey & Rice


  • 6 boneless skinless turkey thighs (1-1/2 lb.)
  • 3 medium potatoes, cubed
  • 1 medium onion, chopped
  • 1 medium apple, chopped
  • 3 Tbsp. curry powder
  • 1 tsp. salt
  • 1 can (14-1/2 oz.) turkey broth
  • 2 cups frozen peas, thawed
  • 2 cups MINUTE White Rice, uncooked


  1. Place turkey in slow cooker; top with potatoes, onions and apples.
  2. Sprinkle with curry powder and salt.
  3. Add enough water to broth to measure 2 cups; pour over ingredients in slow cooker.
  4. Cover with lid.
  5. Cook on LOW for 7 to 8 hours (or on HIGH for 4 to 5 hours).
  6. Stir in peas and rice.
  7. Cover.
  8. Cook on LOW an additional 20 min. or until rice is tender.

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