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Herb Roasted Turkey Meatballs

Ingredients:

  • 2 1/2 cups of ground turkey meat
  • 2 carrots, shredded
  • 1 celery stalk, shredded
  • 3 tsp. of olive oil
  • 1 egg
  • Fresh herbs: thyme, basil, rosemary, sage, diced

Directions:

  1. Heat oven to 350 degrees F.
  2. In a large bowl mix all ingredients together.
  3. Roll the meat mixture into small balls.
  4. Place the meat balls on a wax paper sheet.
  5. Cook meet balls in the oven for 10-15 minutes

Serves: 4 persons

 

 

 

Turkey Tetrazzini

Ingredients

  • ¼ c. margarine
  • 1/3 c. chopped green bell pepper
  • ¼ c. flour
  • 2 c. skim milk
  • 1 tsp. salt
  • 1 c. low-fat or fat-free shredded mozzarella cheese
  • 1 c. chopped cooked turkey
  • 1 can (4 oz.) mushrooms
  • 1 pkg. (8 oz.) spaghetti noodles, cooked and drained
  • 1 c. cooked peas

Directions:

  1. Preheat oven to 400 degrees F.
  2. Cook bell pepper in margarine until tender.
  3. Blend in flour and milk.
  4. Cook, stirring constantly until smooth.
  5. Add salt, ½ c. cheese, turkey, mushrooms and peas.
  6. Grease a 2-qt. casserole dish.
  7. Alternate layers of sauce with spaghetti noodles.
  8. Top with remaining cheese.
  9. Bake for 20 minutes at 400 degrees F.

 

 

 

Stir-Fry Basil Turkey

Ingredients:

  • 1/4 cup water
    1/4 cup soy sauce
  • 2 teaspoons green Thai curry paste
  • 2 teaspoons granular Splenda
  • 1 3/4 pounds boneless turkey breasts, cut into strips
  • 2 tablespoons oil
  • 3 green onions, roughly chopped
  • 3 garlic, minced
  • 1/4 teaspoon crushed red pepper
  • 6 cups bok choy, chopped, about 16 ounces or one bunch
  • 1/2 teaspoon xanthan gum
  • 1/2 cup loosely packed fresh basil leaves, sliced thin
  • 1/3 ounce container

Directions:

  1. Mix water, soy sauce, thai curry paste, and splenda in a zipper bag
  2. Add turkey and marinate 30 minutes.
  3. Heat oil in wok on high heat.
  4. Stir-fry onions, garlic and red pepper about 30 seconds.
  5. Add turkey and marinade to wok and stir-fry 4 minutes or until turkey is not quite cooked through.
  6. Add the Bok Choy and cook until crisp-tender, about 4 minutes.
  7. Sprinkle the xanthan gum over the surface of the meat and Bok Choy, avoiding the liquid in the bottom of the wok; mix in well and cook until sauce has thickened.
  8. Stir in the basil and heat through.

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