Thai Turkey Wraps

ngredients

• 1.25 lbs JENNIE-O TURKEY STORE® Extra Lean ground turkey (1 package)
• 1 head of Boston leaf lettuce
• 1 carrot, peeled and minced
• 1 clove of garlic, chopped
• 1 tsp fresh ginger, minced
• Juice of four limes
• 2 tsp Sriacha chili sauce
• 1/2 bunch cilantro, chopped
• 1 bunch green onions, chopped
• Garnish:
• 1 red pepper, minced
• 1/2 cucumber, deseeded and julienned
• 2 tbsp roasted cashews, chopped

Directions
1. Cook turkey in skillet till no longer pink, then transfer to a dish and cool in refrigerator. Remove core from head of lettuce, then wash and dry leaves. Combine next 7 ingredients (carrots through green onions) in a bowl, then stir in cooked and chilled Jennie-O turkey. Arrange lettuce leaves on the outer rim of a serving plate. Spoon turkey mixture onto the center of each lettuce leaf to create wraps. Garnish with peppers, cucumber and cashews.

Mini Chipoltle-Spiced Turkey Meatloaves

Ingredients
• FOR MEAT LOAF:
• 1 small yellow onion, coarsely chopped
• 1 medium carrot, peeled and coarsely chopped
• 1 stalk of celery, coarsely chopped
• 2 chipotle peppers (canned in adobo sauce)
• 1 (20-ounce) package JENNIE-O TURKEY STORE® extra lean ground turkey breast
• 1/2 cup quick cooking oats
• 2 egg whites
• FOR TOPPING:
• 1/4 cup fat free and sugar free ketchup
• 1 tablespoon chipotle pepper adobo sauce (from canned peppers used in meatloaf)
• 1 tablespoon brown sugar substitute (such as Splenda® Brand)

Directions
1. From the Jennie-O Turkey Store kitchens
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3. Preheat oven to 350°F. In the work bowl of a food processor, combine onion, carrots and celery. Pulse until finely chopped. Add chipotle peppers and pulse until just combined. In a large bowl, combine the ground turkey with the pepper and vegetable mixture. Add egg whites and oats; gently mix until combined. Place about 1/3 cup of the prepared meat loaf mixture into 9 wells of a standard size muffin pan that has been lightly sprayed with nonstick cooking spray. Bake for 20 minutes.
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5. Meanwhile, combine all of the topping ingredients in a small bowl; set aside. Remove meat loaves from oven and spoon the topping over each meat loaf. Return meat loaf to the oven and continue to bake for an additional 5-10 minutes or until meat loaf is firm and the internal temperature registers 170°F. Let meat loaf stand for 5 minutes before serving. Makes 9 mini loaves.
6. This Recipe is Biggest Loser approved

Serve with mashed sweet potatoes and salad

Spicy Ground Turkey Kabobs

Ingredients
• 1 1/4 lb JENNIE-O TURKEY STORE® Lean Ground Turkey (7% fat)
• 1/2 cup very finely chopped yellow onion
• 1 tablespoon finely chopped garlic
• 1 tablespoon finely chopped fresh mint
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground mustard
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 6 (12-inch) skewers
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• 3/4 cup plain low-fat yogurt
• 1/4 cup Dijon mustard
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon chopped garlic
• 1/2 teaspoon lemon juice
• 1/2 teaspoon ground cumin
• Garnish: Fresh chopped cilantro, mint of Italian parsley, for garnish

1. By Cheryl Forberg, RD
2. 
   
3. These moist little nuggets are loaded with flavor and so is the addictive sauce. Don't let the list of ingredients intimidate you. This recipe is quick and easy.

Directions
1. For the Kabobs: Preheat the oven to 400°F. Place the kabob ingredients in a large mixing bowl. Mix well with a rubber spatula or with clean hands. There will be about 21/2 cups of mixture. Form mixture into balls, directly onto the skewers. Meatballs should be approximately 11/2 inches across with the skewer running through the middle. Leave about 1/2 inch in between each meatball. Place skewers on a nonstick baking sheet. Skewers should be evenly spaced and not touching. Bake for approximately 10-12 minutes or until no longer pink, juices run clear and meatballs reach an internal temperature of 165°F; turn meatballs once halfway through cooking. Prepare the sauce while the kabobs are baking.
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3. For the Sauce: Combine all sauce ingredients in the bowl of a food processor or blender. Blend until smooth.
4. Sauce should be the consistency of thick cream.
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6. To Serve: Place one skewer on each plate. Drizzle with 1 tablespoon sauce and sprinkle with fresh herbs. Serve with a cucumber or tomato salad and hummus. Pass any extra sauce for dipping.
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8. For Leftovers: Try a kabob sandwich. Place 3 meatballs in the pocket of whole wheat pita bread. Top with shredded lettuce, tomato slices and drizzle with yogurt sauce.

Black Bean Turkey Chili

Ingredients
• 1 (20-ounce) package JENNIE-O TURKEY STORE® Extra Lean Ground Turkey
• 1 cup coarsely chopped onion
• 1 red bell pepper, cut into 1/4-inch cubes
• 2 cloves garlic, minced
• 2 jalapeño peppers, seeded and minced (optional)
• 1 tablespoon chili powder
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1/2 teaspoon dried oregano leaves
• 1/2 teaspoon dried marjoram leaves
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1/4 teaspoon ground cinnamon
• 2 (16-ounce) cans of low sodium whole tomatoes, drained and coarsely chopped
• 1 (16-ounce) can black beans, drained and rinsed
• 8 ounce tomato sauce
• 1/4 cup fresh cilantro, chopped
• 4 tablespoons low fat shredded Cheddar cheese

1. From the Jennie-O Turkey Store kitchens

Directions
1. In a large stockpot, combine turkey, onion, red pepper, garlic, jalapeño peppers, chili powder, cumin, coriander, oregano, marjoram, red pepper flakes and cinnamon. Cook mixture over medium-high heat, stirring occasionally, until turkey is no longer pink. Stir in tomatoes and bring to a boil. Reduce heat and simmer uncovered for 5 minutes. Stir in beans and cilantro. Continue cooking for an additional 5 minutes. Serve topped with cheese. Makes about 10 cups.

Mexican Rollup

Ingredients
• nonstick cooking spray
• 1 (1.25-pound) package JENNIE-O TURKEY STORE® Extra Lean Ground Turkey
• 5 (7 to 8-inch) whole wheat flour tortillas
• 5 tablespoons fat-free sour cream
• 2 cups shredded romaine lettuce
• 2 cups seeded, chopped tomato
• 1 cup salsa

1. From The Biggest Loser Cookbook

Directions
1. Place a nonstick skillet on medium-high heat until it is hot enough for a spritz of water to sizzle on it. With an oven mitt, briefly remove the pan from the heat to mist lightly with oil spray. Crumble the turkey into the pan. Cook, breaking into chunks with a wooden spoon 3 to 5 minutes or until lightly browned and no longer pink. Transfer to a plate. Cover to keep warm. Return the pan to medium heat. Place tortillas, one at a time, in the pan. Cook 30 seconds per side or until warm. Transfer to serving plate. Starting at one side of each tortilla, spread 1 tablespoon sour cream evenly over two-thirds of tortilla. Divide cooked turkey on top of sour cream. Top each tortilla with equal amounts of lettuce, tomato, and salsa. Sarting at filled side, roll up each tortilla. Serve immediately.
2. 
   
3. This recipe is Biggest Loser approved
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5. Makes 5 servings
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7. Per serving:

5 spice turkey noodle bowl

Ingredients
• 2 teaspoons extra virgin olive oil
• 1 (20-ounce) package JENNIE-O TURKEY STORE® extra lean ground turkey breast
• 2 teaspoons Chinese Five Spice Powder, divided
• 8 ounces fresh button or shitake mushrooms, thinly sliced
• 1 teaspoon fresh minced garlic
• 1 (32-ounce) package reduced sodium and fat free chicken broth
• 2 tablespoons sweet chili sauce
• 8 ounces whole wheat Udon noodles or whole wheat spaghetti
• 1/2 cup thinly sliced fresh green onions

Directions
1. From the Jennie-O Turkey Store kitchens -
2. In a large saucepan, heat 1 teaspoon oil over medium-high heat. Add ground turkey and cook and break apart until lightly browned and cooked through,about 8 minutes. Stir 1 teaspoon of the Chinese Five Spice Powder into the turkey. Remove turkey from the pan and set aside. In the same saucepan, in the remaining oil, cook the mushrooms until softened and the liquid has evaporated. Add fresh garlic and remaining Chinese Five Spice Powder. Cook and stir for 1-2 minutes or until garlic is softened and the spices are fragrant. Add chicken broth, cooked turkey and sweet chili sauce to the saucepan. Cook over medium heat until warmed through, about 10 minutes.
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4. Meanwhile, prepare noodles as package directs, omitting any salt and oil. To serve, place 3/4 cup of noodles into each of 6 bowls. Ladle 1 cup of soup into each bowl and sprinkle with green onions to garnish. Serves 6.
5. This recipe is Biggest Loser approved

Ground Turkey Corn Tacos with Fresh Salsa and Beans

From thebiggestloser.com

Serves 4 two tacos each

Pam Olive Oil Spray
1-1/4 pound organic ground white turkey meat
Salt (sparingly) and freshly ground pepper to taste
1 x 15-ounce can organic black beans, no salt added
9 ounce tub Scotty's Low Sodium Fresh Salsa Verde
Cholula Hot Sauce to taste
1/2 bunch scallions, chopped
2 medium heirloom tomatoes, dice
1/2 white onion, diced
1/2 jalapeno, chopped finely
2/3 cup chopped fresh cilantro
Juice of 2 limes
8 corn tortillas. (used six-inch tortillas)
1/2 cup Fage Greek Yogurt 0% or 2% (used fat free)
1-1/2 cups shredded romaine lettuce
1 avocado, sliced

DIRECTIONS

1. Heat a large saute pan over med-high heat. Spray with Pam and add ground turkey to the pan. Season lightly with salt and pepper and cook stirring to break up meat. When turkey is golden brown and cooked through, add black beans and salsa and continue to cook until hot throughout. Season to taste with Cholula Hot Sauce and stir in scallions.

2. Meanwhile, combine diced tomatoes, onion, jalapeno, cilantro and lime juice. Season to taste with salt and pepper.

3. Over an open flame, char tortillas, flipping once, until each side it slightly blackened. Keep warm.

4. Serve tortillas with turkey mixture, fresh salsa, yogurt, lettuce and sliced avocado.

Nutrient Analysis – per taco
Calories: 240
Fat Calories: 6
Total Fat: 6g
Sat Fat: 1g
Chol: 30mg
Sodium: 65mg
Total Carb: 26g
Fiber: 6g
Sugars: 2g
Protein: 24g
Vitamin A: 25% IUs
Vitamin C: 30%
Calcium: 8%
Iron: 8%

Baked Pasta with Sausage, Tomatoes, and Cheese

Ingredients

* 1 (1-pound) package uncooked ziti (short tube-shaped pasta)
* 1 pound hot turkey Italian sausage links
* 1 cup chopped onion
* 2 garlic cloves, minced
* 1 tablespoon tomato paste
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 2 (14.5-ounce) cans petite-diced tomatoes, undrained
* 1/4 cup chopped fresh basil
* Cooking spray
* 1 cup (4 ounces) shredded fresh mozzarella cheese
* 1 cup (4 ounces) grated fresh Parmesan cheese

Preparation

Preheat oven to 350°.

Cook pasta according to package directions, omitting salt and fat. Drain the pasta, and set aside.

Remove casings from sausage. Cook sausage, onion, and garlic in a large nonstick skillet over medium heat until browned, stirring to crumble. Add the tomato paste, salt, pepper, and tomatoes, and bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally.

Combine cooked pasta, sausage mixture, and basil. Place half of the pasta mixture in a 4-quart casserole coated with cooking spray. Top with half of mozzarella and half of Parmesan. Repeat layers. Bake at 350° for 25 minutes or until bubbly.