Tag Archives: Turkey Breast

mexican turkey recipes

Cinco de Mayo – 9 Mexican Turkey Recipes

Most of your favorite Mexican recipes can be made with turkey, which has more protein and fewer calories than other alternatives. Try one of these today!mexican turkey recipes

 

 Slow Cooker Turkey Tacos           Fajitas Fast and Easy      Baked Turkey Chimichangas 

Crock Pot Turkey Tacos

 Fajitas Fast and Easybaked turkey chimichanga

 

 

 

Turkey Quesadillas                   Mini Turkey Empanadas   Spicy Turkey with Black Bean Salsa

turkey quesadillasmini turkey empanadas recipespicy turkey with black bean salsa

 

 

 

         

Turkey Tostadas        Mexican Turkey Meatballs with Creamy Salsa        Turkey Fajita Pizza

mexican turkey meatballsturkey tostadas recipe with leftover Thanksgiving turkey

 Turkey Fajita Pizza (6)

 

turkey tenderloins recipe

Turkey Tenderloins with Peach Preserves

This turkey tenderloin recipe is a great weeknight supper.  Turkey breast in a soy sauce, garlic and orange juice marinade is sauteed and then topped with peach preserves.  Serve with rice and a steamed veggie for a light, but tasty, meal.

 

turkey tenderloins recipe

 

Turkey Tenderloins with Peach Preserves
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Ingredients
  1. Turkey Tenderloins with Peach Preserves
  2. 2 turkey tenderloins
  3. ¼ cup soy sauce
  4. 3 tablespoons vegetable oil, divided
  5. ½ cup orange juice, divided
  6. 1 tablespoon minced garlic
  7. ½ cup peach preserves
Instructions
  1. Cut turkey into 2 to 3 inch medallions. (You should have 6 – 8 slices per tenderloin.)
  2. In a large self-sealing plastic bag place turkey, soy sauce, 2 tablespoons vegetable oil, 6 tablespoons orange juice and minced garlic. Seal and marinate in refrigerator for approximately 1 hour.
  3. Remove turkey from bag and discard marinade. In a large skillet warm remaining 1 tablespoon of vegetable oil over medium-high heat.
  4. Add turkey to the skillet and cook 2 to 3 minutes per side or until brown. Add peach preserves and remaining 2 tablespoons orange juice. Heat until sauce is bubbly.
  5. Serve with hot cooked rice.
Iowa Turkey Federation http://iowaturkey.org/
Crock Pot Turkey Tacos

Slow Cooker Turkey Tacos

Turkey tacos are a favorite among turkey lovers, and this slow cooker version will have them coming back for seconds.  Tender turkey breast with avocado, salsa, and pepper jack cheese combine for an easy family meal that cooks in the crock pot.

 

Crock Pot Turkey Tacos

Slow Cooker Turkey Tacos
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Ingredients
  1. 2 onions, coarsely chopped
  2. 6 pounds bone-in turkey breast, skin and fat removed
  3. 1 (10 ounce) can enchilada sauce
  4. 8 hard taco shells
  5. 3 cups shredded romaine lettuce
  6. 1 small avocado, pitted, peeled and chopped
  7. 1 cup tomato salsa
  8. 1 cup shredded pepper jack cheese
Instructions
  1. Place onions in the bottom of a slow cooker.
  2. Sprinkle turkey with salt and place in slow cooker, meat side up. Cover and cook on low until internal temperature of turkey registers 165 degrees, about 4 – 6 hours.
  3. Remove turkey meat from bone, shred it then toss with enchilada sauce.
  4. Place turkey in taco shell and top with lettuce, avocado, salsa and shredded cheese.
Iowa Turkey Federation http://iowaturkey.org/
Crock Pot BBQ Turkey Sandwiches

Slow Cooker BBQ Turkey Sandwiches

These slow cooker BBQ turkey sandwiches are easy and delicious.  Great for get-togethers or potlucks, cooking turkey in the crock pot makes it tender and delicious.

 

Crock Pot BBQ Turkey Sandwiches

 

Slow Cooker BBQ Turkey Sandwiches
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Ingredients
  1. 2 pounds turkey (thighs and/or tenderloins)
  2. 1/3 cup white vinegar
  3. 1/3 cup ketchup
  4. 2 teaspoons Worcestershire sauce
  5. 1 teaspoon freshly ground black pepper
  6. 1 teaspoon hot pepper sauce
  7. 1/2 teaspoon salt
  8. ½ lemon, quartered
  9. 4 burger buns, split horizontally and toasted
Instructions
  1. Wash your hands.
  2. In a slow cooker, combine vinegar, ketchup, Worcestershire sauce, pepper, hot sauce, salt and lemon quarters. Fold in turkey. Cover and cook on High for 4 to 5 hours or on Low for 8 to 9 hours.
  3. Remove lemon quarters. Remove turkey from the bones if needed. Shred the turkey into smaller pieces.
  4. To serve, spoon hot barbecue mixture over bottom half of toasted burger buns. Top with other half.
  5. Serves 4
Iowa Turkey Federation http://iowaturkey.org/
Crock Pot Cordon Bleu Turkey  (2)

Crock Pot Cordon Bleu Turkey Recipe

This turkey recipe will quickly become a favorite!  Slow-simmered turkey breast cutlets are wrapped with turkey ham and cheese and cooked in the slow cooker.  

This low carb dish has 40 grams of protein and only 322 calories per serving!

 

Crock Pot Cordon Bleu Turkey

 

 

Crock Pot Cordon Bleu Turkey
Slow-simmered turkey breast cutlets wrapped with turkey ham and cheese.
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Ingredients
  1. 8 (4 ounce) turkey breast cutlets
  2. 8 thin slices turkey deli ham
  3. 8 thin slices Swiss cheese
  4. 2 tablespoons butter
  5. 1 (10 3/4 ounce) can cream of mushroom soup
  6. 3 tablespoons sherry
  7. 1/4 teaspoon black pepper
Instructions
  1. 1. Lightly flatten turkey cutlets between plastic wrap by tapping with the bottom of a skillet.
  2. 2. Place one slice of ham and one slice of cheese on top of each cutlet. Roll up and secure with a toothpick. Wash hands.
  3. 3. In a nonstick skillet over medium heat, melt butter. Brown turkey roll-ups in butter.
  4. 4. Place roll-ups in slow cooker. In medium bowl stir together cream of mushroom soup, sherry and black pepper. Pour over roll-ups in slow cooker.
  5. 5. Cook on low in slow cooker for 4 to 5 hours.
Notes
  1. 1 serving: Calories 322, Protein 40 g, Fat 14.4 g (saturated 7.8 g), Cholesterol 117.1 mg, Sodium 583.3 mg, Carbohydrate 4.9 g, Fiber 0 g
Iowa Turkey Federation http://iowaturkey.org/
Balsamic Turkey and Peppers

Balsamic Turkey and Peppers

Turkey tenderloins are a tender strip of white meat under a turkey’s breast.  This part of the turkey is my favorite, as it is tender and delicious and low in calories.  If you can’t find turkey tenderloins, turkey breast, cut into cutlets, will also work well for this delicious and healthy recipe. ~Katie

Balsamic Turkey and Peppers

 

Balsamic Turkey and Peppers
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Ingredients
  1. 2 tablespoons whole wheat flour
  2. 1 teaspoon seasoned salt
  3. 1/8 teaspoon black pepper
  4. 4 (4 ounce) turkey breast cutlets OR turkey tenderloins sliced
  5. Olive oil
  6. 1 green bell pepper, sliced
  7. 1 red bell pepper, sliced
  8. 3 cloves garlic, minced
  9. 1 teaspoon dried basil leaves
  10. 2 tablespoons balsamic vinegar
Instructions
  1. 1. Wash hands.
  2. 2. In a shallow dish combine flour, salt and pepper. Coat turkey with flour mixture, shaking off excess.
  3. 3. In a heavy large skillet over medium-high heat, warm 1 tablespoon olive oil. Cook the turkey for 2 minutes per side or until golden brown. Transfer the cutlets to a platter and keep warm.
  4. 4. Add 1 teaspoon of olive oil to the skillet along with the peppers and garlic. Reduce heat to low, cover, and cook for 3 to 5 minutes. Stir occasionally until peppers are crisp-tender.
  5. 5. Add the basil and vinegar to the skillet along with the turkey cutlets. Raise the heat to medium and cook an additional 2 minutes, stirring constantly.
Notes
  1. Makes 4 servings.
  2. 1 serving: calories 202, protein 28 G, fat 5 G (saturated 1 G), cholesterol 75 mg, sodium 442 mg, carbohydrate 8 G, fiber 1 G
Iowa Turkey Federation http://iowaturkey.org/
Try these other recipes using turkey tenderloins:

Grilled Citrus Turkey Tenderloin

Iowa State Fair Turkey Tenderloin

Lemon Garlic Turkey Rotini

Spaghetti Squash with Thai Peanut Sauce

Spaghetti Squash & Turkey with Thai Peanut Sauce

You don’t have to eat out to enjoy good Thai!  And you don’t have to ruin your diet, either!

This recipe is a unique spin on Thai food – turkey and spaghetti squash ramps up the nutrition without sacrificing flavor.

 

Spaghetti Squash with Thai Peanut Sauce

Spaghetti Squash with Turkey and Thai Peanut Sauce
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Ingredients
  1. 4 cups cooked spaghetti squash (about 1/2 a large squash)
  2. 1 (13.5 oz.) can light unsweetened coconut milk
  3. 1/2 cup crunchy peanut butter
  4. 1 tablespoon soy sauce
  5. 1 - 2 tablespoons Surichi (hot chili) sauce
  6. 2 teaspoons Sesame oil
  7. 1 teaspoon dry curry seasoning
  8. pinch of ground ginger
  9. pinch of ground cinnamon
  10. pinch of ground black pepper
  11. a few drops of honey to taste
  12. 1 cup chopped or shredded cooked turkey breast
  13. 1 cup finely chopped green cabbage
  14. 1/2 cup chopped green onion
  15. 1/2 cup salted peanuts
  16. 2 handful of chopped fresh cilantro
Instructions
  1. Prepare Spaghetti Squash
  2. Bake: Preheat oven to 375 degrees F with the rack in the middle. Put whole squash in a baking dish and bake until you can easily insert a paring knife, about 40 minutes to one hour. Remove squash from oven and let cool about 10 minutes.
  3. Microwave: Pierce your squash about 6 times with a fork or knife (so the steam can release as it cooks) Microwave about 15 minutes, rotating every 5 minutes. Cook until you can easily cut into the squash.
  4. Cut it in half from tip to tip (long ways) and scoop out the seeds with a spoon. Scrape the sides of the squash with a fork until you have removed all the stringy spaghetti.
  5. Sauce
  6. Whisk together coconut milk, peanut butter, spices and honey in a large skillet. Combine with cooked squash. Toss with green onion and chopped peanuts.
Notes
  1. This is delicious served hot, chilled or at room temperature.
  2. If desired garnish with cilantro, peanuts, green onion and coconut flake.
Iowa Turkey Federation http://iowaturkey.org/

Check out these other healthy turkey meals:

Hawaiian Turkey Stir Fry

Turkey Wild Rice Salad

Florentine Turkey Meatballs

 

broccoli rice carrot casserole with turkey

Broccoli Rice Casserole with Turkey

 Casseroles = comfort food, and this broccoli rice casserole with turkey won’t disappoint.  

Cheesy and warm, it is good for the soul.  And the addition of veggies and turkey give it a boost of nutrition that’s good for your body, too.

 

broccoli rice carrot casserole with turkey

 

Broccoli Rice Casserole with Turkey
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Ingredients
  1. 2 cups chicken broth
  2. 1 cup long grain brown rice
  3. 1 bag (16 ounce) frozen California mix vegetables, broccoli, cauliflower and carrots
  4. 2 cups cooked turkey, chopped into bite-sized pieces
  5. 2 ½ teaspoons flour
  6. 1/4 teaspoon salt
  7. 1/4 teaspoon pepper
  8. 1/4 teaspoon garlic powder
  9. 1 cup milk, divided (I used skim)
  10. 1/3 cup light sour cream
  11. 8oz shredded cheddar cheese, divided
Instructions
  1. Bring chicken broth to a boil in a large pot then add rice. Cover then turn heat down to medium-low. When rice is almost tender (about 5 minutes left to cook) add frozen vegetables on top to steam.
  2. In a small bowl whisk together flour, salt, pepper and garlic powder with 1/2 cup milk. Pour mixture into skillet then add remaining ½ cup milk. Cook mixture over medium heat, stirring constantly, until thickened, 7-10 minutes. Remove skillet from heat then add 3/4 of the shredded cheese and sour cream, and stir until smooth.
  3. Preheat broiler. Combine cooked rice and vegetable mixture with cheese sauce then scoop mixture into a nonstick sprayed baking dish and top with remaining cheese. Broil until cheese is melted then let casserole rest for 5 minutes before serving.
Notes
  1. Serves 4
Iowa Turkey Federation http://iowaturkey.org/

 More broccoli and turkey recipes:

Turkey Broccoli Brunch Bake

Smoked Turkey Primavera

Broccoli Chedder Turkey Egg Bowl

 

Drunken Turkey (2)

Drunken Turkey and Egg Drop Soup

Marinate your turkey in sherry and then toss with noodles, crunchy onions and peppers, and a sweet and spicy sauce.  It’s a one-skillet-meal that is sure to be a crowd pleaser.  Serve with egg drop soup for the full experience.
Drunken Turkey (2)

 

  

Drunken Turkey
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Ingredients
  1. 1 turkey tenderloin, sliced thin
  2. 1 Tablespoon Sherry
  3. 2-3 red peppers, sliced into 1” strips
  4. 1 onion, sliced into 1” strips
  5. 8 ounces rice noodles
  6. 3 Tablespoons sweet chili sauce
  7. 4 garlic cloves, thinly sliced
  8. 1 teaspoon chili pepper flakes
  9. 1 Tablespoon Oyster sauce
  10. 2 Tablespoons fish sauce
  11. 2 teaspoons soy sauce
  12. 3 Tablespoons rice wine or sweet sherry
  13. 1 teaspoon sugar
Marinate together for 10 minutes
  1. 1 turkey tenderloin, sliced thin
  2. 1 Tablespoon Sherry
  3. Stir fry turkey in sesame oil, then set aside.
  4. Stir fry peppers and onion in sesame oil and then set aside.
  5. Cook rice noodles according to package directions.
Heat in a large skillet
  1. 3 Tablespoons sweet chili sauce
  2. 4 garlic cloves, thinly sliced
  3. 1 teaspoon chili pepper flakes
  4. 1 Tablespoon Oyster sauce
  5. 2 Tablespoons fish sauce
  6. 2 teaspoons soy sauce
  7. 3 Tablespoons rice wine or sweet sherry
  8. 1 teaspoon sugar
  9. Add all together, toss and simmer – serve.
Iowa Turkey Federation http://iowaturkey.org/
Egg Drop Soup
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Ingredients
  1. 4 (13 ounce) cans chicken broth
  2. 2 tablespoons cornstarch
  3. ½ teaspoon garlic powder
  4. 2 well-beaten eggs
  5. 4 tablespoons sliced at a slant green onion
Instructions
  1. In saucepan slowly stir the chicken broth into cornstarch. Cook, stirring constantly, till slightly thickened. Slowly pour in the well-beaten egg; stir once gently. Remove from heat. Garnish with green onion.
Iowa Turkey Federation http://iowaturkey.org/

citrus turkey marinade

Grilled Citrus Turkey Tenderloins

citrus turkey marinade

 

 

 This juicy, easy turkey marinade is great on the grill and makes summertime cooking a breeze!

 

Grilled Citrus Turkey Tenderloins
Turkey can be great on the grill, and this easy marinade makes it happen!
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Ingredients
  1. Fresh orange juice, lemon juice and lime juice: 2 tablespoons each
  2. Vegetable oil, honey, and chopped cilantro: 1 tablespoon each
  3. chili powder, salt and minced garlic: 1/2 teaspoon each
  4. cumin and pepper: 1/4 teaspoon each
  5. TURKEY TENDERLOINS, cut in half long ways (butterflied): 2
Instructions
  1. In large self-closing plastic bag combine orange, lemon and lime juices, oil, honey, cilantro, chili powder, garlic, cumin, pepper and salt; seal bag and shake to mix.
  2. Add tenderloins to marinade, seal bag and refrigerate 4 to 6 hours, turning occasionally to marinate evenly.
  3. Prepare grill for direct heat cooking. Cook over hot coals 4 to 5 minutes per side until meat is no longer pink in center, juices run clear, and food thermometer reaches 170 degrees F.
Notes
  1. Serves: 4
  2. Nutrition Facts
  3. Total Calories 181
  4. Total Fat 4 g
  5. % Daily Total Fat 19
  6. Cholesterol 70 g
  7. Sodium 336 mg
  8. Total Carbohydrates 7 g
  9. Protein 28 g
Iowa Turkey Federation http://iowaturkey.org/