>For turkey:
Pat turkey dry.
Heat oil in 12 inch nonstick skillet over medium high heat. Cook turkey in oil 4 to 6 minutes, turning once, until brown. Stir in tomatoes, bell pepper, chili powder, sugar and lime juice; reduce heat to medium low. cover and simmer 25 to 30 minutes or until juice of turkey is no longer pink when centers of the thickest pieces are cut. Slice turkey. Serve with sauce. Sprinkle with cilantro. This has 5 grams carbohydrates.
ugar & salt.
Put the turkey under cold running water and
oosen the skin around the turkey breast by running your fingers
owl, mix the lean ground turkey with the diced chiles and
Jalapeno Cream Cheese: Mix the jalapenoes into the cream cheese. Season with salt and pepper. Refrigerate until needed.
Lay tortilla out flat. Spread the cream cheese on the tortilla. Sprinkle lettuce, tomatoes, and onions in the center of the tortilla. Place the turkey all over. Top with guacamole and spread over the turkey. Roll burrito style, making sure the ends are tucked inside. Slice in half on the bias and serve.
Preheat oven to 350 degrees F (175 degrees C).
In a mixing bowl, combine the chicken soup, mushroom soup, chile peppers and sour cream.
Line the bottom of a 9x13 inch baking pan with corn tortillas. Follow with a layer of turkey. Pour soup mixture over turkey, sprinkle with 1/2 of the cheese. Repeat layers and top with cheddar cheese. Bake for 30 to 45 minutes or until cheese is browned and bubbly.
In a large pot over medium heat, combine turkey, broth, canned tomatoes, green chiles, fresh tomatoes, onion, garlic, and lime juice. Season with cayenne, cumin, salt, and pepper. Bring to a boil, then reduce heat, and simmer 15 to 20 minutes.
Stir in avocado and cilantro, and simmer 15 to 20 minutes, until slightly thickened. Spoon into serving bowls, and top with shredded cheese.
In a large nonstick skillet, heat oil over medium high heat. Add turkey and sprinkle with cumin and cayenne stirring until fragrant.
Stir in jicama, onion, and salt to taste. Cover and cook for 3 minutes.
Stir in cherry tomatoes, cover and cook 2 minutes longer.
Uncover and cook another 2 minutes. Stir in cilantro and serve hot.
hili. Mix in black beans, turkey and remaining 2 cups of
Mix turkey through garlic together in a bowl.
Make into 6 burgers.
Grill 5 minutes per side, until internal temperature reaches 170 degrees.
Top with cheese.
Toast rolls. Serve burger with desired condiments.
Combine green pepper, spices, egg, and chips in a bowl. Add turkey and mix well with your hands until combined. Shape into 4 patties and grill until done (about 4 minutes per side). Top with cheese, salsa, avocado, and lettuce. Enjoy!
Mix ground turkey and green chilies together.
Add salt and pepper.
Heat skillet with 2 or 3 spritzes canola oil.
Make 4 patties so they fit in a bun.
Fry on low heat covered.
Flip burgers; add cheese.
Cover again until cheese melts.
On kaiser roll, start with sliced avocado; add sliced red onion, lettuce leaf, and sliced tomato.
Make sandwiches; cut in half.
Mix cream cheese, ranch dressing mix, tabasco sauce, and salsa.
Spread about a tablespoon on each tortilla, or until covered.
Arrange turkey so that there are 3 pieces per tortilla, and all parts of tortilla are evenly covered.
Sprinkle with monterrey jack cheese.
Roll the tortilla up to resemble a burrito. Wrap tightly in saran wrap and refrigerate at least an hour.
Slice the burrito to make about 5 or 6 pinwheels per burrito, discarding the ends.
Okay, now I have your attention with the title of the recipe; well it is the truth.
No matter what size turkey you have, no matter whether it is frozen or fresh, free range or grocery store no-name brand, this recipe works!!!!
f wine.
Stuff the turkey.
Have a glass of
ind, garlic & onion.
Place turkey in bag, add 1 cup
oom temperature.
Wash the turkey inside and out with cold
Measure out 4 cups of turkey broth or leftover turkey gravy. If using
nd are soft, take shredded turkey and place on tortilla in