Crockpot Turkey Chili. Good basic chili recipe that's quite quick and tasty. Add fat-free sour cream and/or reduced fat shredded sharp cheddar for an even better taste. I got this from recipezaar, but changed from ground beef to turkey. CALORIES: 272 FAT: 1.1 g PROTEIN: 29.4 g CARBS: 38.8 g FIBER: 10.5 g.
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Bring a large saucepan of water to the boil, then add the potatoes and boil for 10 minutes. Drain and leave to cool slightly, then thinly slice. Meanwhile, heat 2 tablespoons of the olive oil and fry the sliced turkey breast steaks for 5 minutes until golden. Add the roughly chopped leeks, mushrooms and garlic.
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Add the celery and mushrooms and sauce for another 8 minutes on low heat. Add the frozen peas, spinach, Italian seasoning and stir. Turn off heat. In a sauce pan, heat the vegetable stock and milk on low heat, until just simmering. Add the cream cheese and stir until all ingredients have melted together.
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Preparation. Heat the oil in a large pot one medium-high heat. Add onion (if using) and mushrooms and cook until starting to soften. This should take about 2–3 minutes. Pour chicken stock and milk into the pot, cover and bring to a boil over …
Place the turkey in a shallow dish and pour the marinade over it. Marinate for at least 6 hours or overnight. Preheat oven to 400° F. Place the turkey in a baking dish and roast for 30 to 40 minutes, until the internal temperature reaches …
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Cooking Directions. Preheat oven to 400°F (205°C). Grease a 2-quart baking dish with oil or cooking spray. Set aside. Drain the liquid in the tofu shirataki packages and rinse noodles under cool water. Drain and try your best to squeeze out excess water. Place the noodles in a bowl. Using kitchen shears, cut the noodles about 5 or 6 times so
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Cook up the pasta according to package directions, al dente. Combine the sauce ingredients and spices until fully incorporated. Mix in the turkey, pasta, peas and carrots. Pour the mixture into a greased 9×13 casserole dish, sprinkle with the cheeses. Cover and bake for 30 minutes, then uncover and bake for another 15.
Add the onions and mushrooms to the skillet and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook 1 minute more. Add the vegetables to a large mixing bowl along with the cooked and drained egg noodles. Stir in the turkey, soup, sour cream, onion powder, salt, and pepper. Stir well to combine.
If these are all YOUR favorite things, too, you’ll LOVE this Keto Turkey Tetrazzini Skillet! Sauteed onions and mushrooms are mixed with flavorful herbs and diced turkey in a creamy, cheesy sauce, and then baked till slightly golden.
Tetrazzini is a casserole style dish that is generally made from poultry or seafood with mushrooms in a creamy, cheesy sauce. It’s pure comfort food, and perfect for using up leftover turkey or chicken! Can I store turkey tetrazzini? Yes, you can store this dish in the fridge for up to 3 days in the fridge. Can I make this ahead of time?
Our EASY TURKEY TETRAZZINI is a creamy casserole loaded with leftover turkey, fresh mushrooms, and cheese. You’ll look forward to leftover turkey when you know you have this casserole waiting on you! Thanksgiving is upon us and that means one thing: ALL THE LEFTOVER TURKEY. It’s here and it needs to be used up before it goes bad.
If you're looking for a low-carb recipe to help use up leftover turkey or chicken, look no further than this version of a comfort food classic. Spaghetti squash is a fantastic replacement for carb-heavy pasta and offers folate, potassium, vitamin A, and beta carotene.