Phase 1 Main Dish Recipes
supermarkets carry fresh turkey breasts in the form of fresh turkey
cutlets, fillets, tenderloins, and thin sliced turkey, usually in
packages of approxoimately one pound. Whatever their cut is called, they
can be used interchangeably in these recipes.
Crock Pot Recipes
for more recipes using turkey.
tablespoons olive or canola oil (divided)
10 to 12
ounces of turkey breast
fillet or cutlets, cut into 1" strips
zucchini (8 to 12 ounces), cut into 1/2-inch slices or chunks
large onion, sliced (about 3 ounces)
teaspoon minced garlic from jar (or 1 clove garlic, minced)
diced tomatoes (1 medium tomato, 6 to 7 ounces)
water or broth
teaspoon ground red pepper
turkey in 1 tablespoon of the oil for 3 to 5 minutes. Remove from pan and
remaining tablespoon of oil, zucchini, and onion; stir-fry 3 to 5 minutes,
or until lightly browned. Add
garlic and return turkey to skillet. Add tomatoes, broth, and seasonings.
Bring to boil, lower heat and simmer 5 minutes, till all is tender.
Can substitute one can Rotel, original or mild, instead of the fresh
tomato, but reduce or eliminate the amount of ground red pepper, unless
you like more heat.
Four servings. Modified from
1 lb. precooked, purchased turkey breast, cut
into 8 slices
1 cup chunky salsa (with no added sugars)
1/2 cup Kraft 2% Milk shredded cheddar cheese
1/4 cup sliced pitted ripe (black) olives
Low fat sour cream (optional for garnish)
Chopped fresh parsley (optional for garnish)
slices in large skillet, overlapping slices.
salsa; bring to boil. Reduce heat to low;
cover. Simmer 8 to 10 minutes or until thoroughly heated.
with cheese and olives; cover. Cook 1
minute or until cheese is melted. Top with sour cream and parsley.
Note: Instead of using precooked, purchased turkey breast, you can
sauté a package of fresh turkey breast fillets or tenderloins. Sauté
until done and browned, then add salsa and continue following above
1 package (about 1 pound) turkey breast fillets, cut into strips or
1 tablespoon olive oil
1/2 cup chopped onion
1 can (14.5 oz) petite-diced tomatoes
1 Knorr vegetarian vegetable bouillon cube (or 1/2 of the large
1 box (9 or 10 oz) frozen cut green beans (about 2 cups)
1/4 cup sliced ripe (black) olives
Rinse green beans under cool water until slightly thawed. Set
Sauté turkey in oil until lightly browned. Remove from pan and keep
warm. Add chopped onion to skillet and sauté until translucent (add a
bit more oil if needed). Add tomatoes, veggie bouillon cube, and green
beans. Cover and simmer until green beans are done, about 7 or 8
minutes. Add sliced olives and simmer another minute or two.
Four servings. From allrecipes.com: “If
you're not up to the task of roasting a turkey for Thanksgiving, this
dish is for you. Serve with Cranberry Chutney.”
1 to 1 1/4 pounds turkey tenderloins (four
serving-size pieces, 4 to 6 oz each)
3 tablespoons soy sauce
1 tablespoon Dijon-style prepared mustard
2 teaspoons dried rosemary, crushed
Place the turkey tenderloins in a sealable plastic
bag and set aside (or use a plastic Tupperware-like container with lid).
In a small bowl, combine the soy sauce, mustard,
and rosemary. Pour over turkey, seal bag, and shake to coat. Marinate in
the refrigerator for 1 to 4 hours, shaking once or twice.
Preheat oven on the broiler setting. Remove the
turkey from the marinade and place on the rack in the broiler pan. Broil
4 inches from the heat, turning once, for 20 to 22 minutes or until meat
is cooked through and when pierced with a fork the juices run clear.
Serve with Cranberry Chutney in Phases 2 and 3.
with Red Peppers in Tomato Juice
10 to 12 ounces of turkey
breast fillet or cutlets
1 red bell pepper, coarsely chopped (4 to 5 ounces, or about 1 cup)
1 small onion, chopped or sliced (about 2 ounces or 1/2 cup)
1/2 cup tomato juice (or V-8)
1 tablespoon cooking sherry
1 tablespoon low sodium (no sugar) soy sauce
1/4 to 1/2 teaspoon crushed red pepper flakes
1/4 teaspoon ground ginger
Slice turkey fillet into strips. Brown turkey in cooking spray (or some olive oil if
preferred) in a nonstick skillet for about 10 minutes.
Remove turkey and set aside. Add red bell peppers and onion;
for a couple of minutes. Add remaining ingredients, and stir to mix;
then add turkey back to pan. Cover and cook five minutes, then uncover
and cook another five minutes or longer, until turkey is done and sauce
Four servings. From
www.recipeusa.org. Can also use boneless skinless chicken breast
Turkey breast fillets (1 to 1 1/4 pounds)
or coarse-grained mustard
2 teaspoons lemon or lime juice
1/2 teaspoon bottled minced garlic
1/8 teaspoon black pepper
Preheat oven to 375ºF. Rinse chicken or turkey and pat dry.
In a small bowl, stir together remaining ingredients. Arrange
turkey or chicken in a single layer in a glass baking dish. Spread mustard
mixture over the top of each piece.
Bake, uncovered, 15 to 20 minutes, or until tender and done.
Cajun Turkey Breast Roast
Leftovers make flavorful sandwiches and salads.
breast (thaw if frozen)
1 teaspoon garlic
1 teaspoon thyme
1 teaspoon dried
1/2 teaspoon cayenne
Preheat oven to 350
degrees. Combine all seasonings in a small bowl. Rub seasonings all over
turkey breast. Place turkey breast on a rack; roast 1 1/2 hours, until
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September 12, 2003