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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