Have extra turkey? Prepare this delicious dish to give your turkey a whole new taste.
Turkey & Vegetable Rice Salad
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Servings: 4
Prepreation Time: 00:10
Total Time: 00:20
Ingredients
- ¼ cup quick-cooking brown rice
- 1 cup chopped tomatoes, seeded
- ½ cup sliced green onions
- 1 cup diced carrots
- ¼ cup chopped red bell pepper
- 1½ cups broccoli flowerets
- 2 cups cooked, diced Honeysuckle White® Turkey
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon dried parsley
- ½ teaspoon black pepper
- Fresh spinach leaves
- Fresh parsley sprigs for garnish
How to prepare this recipe: Cook rice according to package directions. Mix cooked rice with tomatoes, onions, carrots, bell pepper, broccoli and turkey. Place remaining ingredients in a small jar with a tight-fitting lid (a small canning jar works well). Shake to emulsify and pour over rice mixture. Place spinach leaves on serving plates and mound salad over top. Garnish with fresh parsley sprigs. Serve immediately or chill to allow flavors to meld. If chilled, return to room temperature before serving.
DARK CHERRY WALNUT SAUCE FOR TURKEYprint recipe card
Ingredients:
- 2 (17-ounce) cans pitted dark sweet cherries
- 4 tablespoons fresh lemon juice
- 2 tablespoons cornstarch
- 4 teaspoons grated lemon zest
- 3 teaspoons chopped fresh rosemary
- ½ cup chopped walnuts, toasted
Recipe Nutrition Facts
| Serving size: 5.6oz/160.01g | Sodium: 10mg |
| Calories per serving: 210 | Carbohydrate: 40g |
| Calories from fat: 40 | Dietary Fiber: 2g |
| Total fat: 4.5g | Sugars: 28g |
| Saturated fat: 0g | Protein: 3g |
| Cholesterol: 0mg |
How to prepare this recipe:
Drain cherries and strain syrup into a medium skillet. Place over medium heat. Combine lemon juice and cornstarch, mixing well. Add juice mixture to syrup, along with zest and rosemary. Bring to a boil and cook for 1 minute. Remove from heat and stir in cherries and walnuts. Transfer sauce to a serving bowl and ladle over roasted turkey slices.
TARAGON ZUCCHINI AND TOMATOESprint recipe card
Ingredients:
- 4 teaspoons canola oil
- 2 red onions, peeled and thinly sliced
- 2 garlic cloves, minced
- 2 medium zucchini, chopped
- ½ cup shelled edamame
- 1 cup diced fresh tomatoes
- 2 tablespoons chopped fresh tarragon
- Salt and pepper to taste
Recipe Nutrition Facts
| Serving size: 3.7oz/104.6g | Sodium: 70mg |
| Calories per serving: 70 | Carbohydrate: 7g |
| Calories from fat: 35 | Dietary Fiber: 2g |
| Total fat: 3.5g | Sugars: 3g |
| Saturated fat: 0g | Protein: 2g |
| Cholesterol: 0mg |
How to prepare this recipe:
Heat oil in a large skillet over medium heat. When hot, add onions and garlic. Sauté for 2 minutes and add zucchini. Cook 7 minutes more. Add edamame, tomatoes and tarragon. Cook one minute longer, season with salt and pepper and serve.
Herbed Potato Saladprint recipe card
Ingredients:
- 1 pound red potatoes, cubed
- ½ cup sliced radishes
- 4 tablespoons nonfat plain yogurt
- 2 garlic cloves, minced
- 1½ teaspoons Dijon mustard
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon onion powder
- ¼ teaspoon seasoned salt
- Sprinkle of chopped parsley (optional)
Recipe Nutrition Facts
| Serving size: 3.5oz/98.58g | Sodium: 115mg |
| Calories per serving: 80 | Carbohydrate: 16g |
| Calories from fat: 0 | Dietary Fiber: 2g |
| Total fat: 0g | Sugars: 20g |
| Saturated fat: 0g | Protein: 2g |
| Cholesterol: 0mg |
How to prepare this recipe:
Place potatoes in a large saucepan and cover with water. Bring to a boil, cover and reduce heat. Simmer 15 minutes or until potatoes are fork tender. While potatoes are cooking, combine yogurt and remaining ingredients in a small jar with a tight-fitting lid (a small canning jar works well). Shake to emulsify. Drain potatoes and place in a serving bowl with radishes. Pour dressing over vegetables. Serve either warm or cold. Garnish with chopped parsley, if desired.
Dried Fruit and Nut Couscousprint recipe card
Ingredients:
- ½ cup golden raisins
- ½ cup dried cranberries
- ½ cup dried cherries
- 6 tablespoons pine nuts
- 4 teaspoons extra virgin olive oil
- 1 medium onion, finely chopped
- 1 teaspoon fresh thyme, chopped
- ¼ teaspoon black pepper
- 4 cups cooked couscous
Recipe Nutrition Facts
| Serving size: 4.6oz/130.13g | Sodium: 10mg |
| Calories per serving: 250 | Carbohydrate: 44g |
| Calories from fat: 60 | Dietary Fiber: 3g |
| Total fat: 7g | Sugars: 20g |
| Saturated fat: 0.5g | Protein: 4g |
| Cholesterol: 0mg |
How to prepare this recipe:
Cover dried fruit with boiling water in a small bowl. Cover with a plate and let steep for 15 minutes. Meanwhile, in a medium skillet over medium heat, add pine nuts. Cook, shaking the pan, until pine nuts are evenly toasted. Transfer to a plate to cool. In the same skillet, heat oil. When hot, add onion and sauté 5 minutes. Reduce heat to low and stir in thyme, pepper and couscous. Lift the dried fruit from soaking water and add to couscous mixture. If mixture is too dry, add up to 2 tablespoons of soaking liquid. Stir until combined and heated through, adding pine nuts just before serving. Serve warm.
Fresh Fruit Graniteprint recipe card
Ingredients:
- 4 cups fresh fruit (watermelon cubes, strawberries, peaches, cantaloupe cubes, etc.)
- 2 teaspoons fresh lemon juice
- 2 teaspoons water
- 2 teaspoons powdered sugar
- 1 teaspoon chopped fresh mint leaves, optional
- Mint leaves for garnish
Recipe Nutrition Facts
| Serving size: 6.4oz/183.39g | Sodium: 10mg |
| Calories per serving: 80 | Carbohydrate: 20g |
| Calories from fat: 0 | Dietary Fiber: 2g |
| Total fat: 0g | Sugars: 18g |
| Saturated fat: 0g | Protein: 1g |
| Cholesterol: 0mg |
How to prepare this recipe:
Process fruit, juice, water, sugar and mint (if using) in a blender until smooth. Transfer mixture to a glass dish, cover and freeze. After 1 hour, remove and beat mixture with a whisk, making sure to break up ice crystals, particularly around the edges. Repeat process 2 times. With an ice cream scoop, use long scraping strokes and shave the frozen mixture. Spoon into chilled serving containers and garnish. Serve immediately.
Herb Grilled Corn on the Cobprint recipe card
Ingredients:
- 6 (7-inch) ears fresh sweet corn with husks and stalks intact
- Butter-flavored cooking spray
- 1½ teaspoons fresh-snipped parsley
- 1½ teaspoons fresh-snipped chives
Recipe Nutrition Facts
| Serving size: 4.4oz/125.83g | Sodium: 5mg |
| Calories per serving: 120 | Carbohydrate: 29g |
| Calories from fat: 10 | Dietary Fiber: 4g |
| Total fat: 1g | Sugars: 5g |
| Saturated fat: 0g | Protein: 4g |
| Cholesterol: 0mg |
How to prepare this recipe:
Peel back husks and remove silks from corn. Discard all but two layers of husks. Return remaining layers of husks to surround corn and place in a large pan of cold water. Allow to soak for 15 minutes. Add 6 (6-inch) pieces of cooking twine to the soaking water. Remove corn from water and pull back husks. Spray each ear with cooking spray by holding the stalk and turning as you spray to evenly coat. Combine herbs and sprinkle each ear with ½ teaspoon. Return husks to surround corn. Tie tops with soaked twine. Place ears over medium-high heat on the grill for 10 minutes. Use the stalk as a handle for turning the corn every 2 minutes to evenly grill. Remove from grill, untie, remove husks and stalks and serve.
Spring Salad and Dressingprint recipe card
Ingredients:
- 2 small to medium-sized garlic cloves
- 2 tablespoons honey mustard
- 1 1/3 cups plain non-fat yogurt
- 1 cup hulled sliced strawberries
- 2½ packages of packaged pre-washed lettuce, five-lettuce blend
- 1 small purple onion, thinly sliced and separated into rings
Recipe Nutrition Facts
| Serving size: 9.5oz/271.38g | Sodium: 105mg |
| Calories per serving: 80 | Carbohydrate: 14g |
| Calories from fat: 5 | Dietary Fiber: 3g |
| Total fat: .5g | Sugars: 9g |
| Saturated fat: 0g | Protein: 6g |
| Cholesterol: 0mg |
How to prepare this recipe:
In a blender, combine garlic, mustard and yogurt. Blend until well incorporated. Add strawberries and blend again until smooth. Cover and refrigerate until needed. Place lettuce in serving bowl and drizzle with desired amount of prepared dressing. Gently toss. Top with onion rings. Refrigerate any unused dressing or place in bowl on table for those who may want more on their salad.
Spring Asparagusprint recipe card
Ingredients:
- 2 pounds fresh asparagus
- 1 cup low-sodium chicken stock
- 1½ teaspoons dried tarragon
- 2-3 green onions, sliced
- 3 tablespoons blue cheese, crumbled
- 2 tablespoons sliced almonds, toasted
Recipe Nutrition Facts
| Serving size: 4.9oz/140.76g | Sodium: 85mg |
| Calories per serving: 50 | Carbohydrate: 4g |
| Calories from fat: 25 | Dietary Fiber: 2g |
| Total fat: 2.5g | Sugars: 2g |
| Saturated fat: 1g | Protein: 4g |
| Cholesterol: <5mg |
How to prepare this recipe:
Trim tough ends from asparagus. Peel scales, if desired. Over medium-high heat, heat stock to boil, add tarragon, onions and asparagus. Reduce heat to simmer and cook uncovered until asparagus is crisp tender, about 6 to 8 minutes. Drain asparagus and place on serving plate. Discard remaining stock. Sprinkle with crumbled blue cheese and slivered almonds. To toast almonds: Place slivered almonds in a heavy ungreased skillet over medium heat. Stir often and heat until just golden brown.
Fresh Fruit Sauce for Angel Food Cakeprint recipe card
Ingredients:
- 1½ cups fresh fruit (strawberries, raspberries, blackberries, cantaloupe cubes, etc.), divided
- 4 teaspoons sugar
- 1 tablespoon fresh lemon juice
Recipe Nutrition Facts
| Serving size: 2.2oz/62.7g | Sodium: 0mg |
| Calories per serving: 40 | Carbohydrate: 9g |
| Calories from fat: 0 | Dietary Fibers: 2g |
| Total fat: 0g | Sugars: 8g |
| Saturated fat: 0g | Protein: <1g |
| Cholesterol: 0mg |
How to prepare this recipe:
Place ¾ cup of fruit in a blender. Sprinkle with sugar and juice. Blend until smooth. Add remaining fruit and stir into mixture. Use immediately or refrigerate for later use.
Turkey and Vegetable Rice Saladprint recipe card
Ingredients:
- ¾ cup quick-cooking brown rice
- 1 cup chopped tomatoes, seeded
- 1¼ cup sliced green onions
- 1 cup diced carrots
- ¾ cup chopped red bell pepper
- 1½ cups broccoli flowerets
- 2 cups cooked, diced Honeysuckle White® Turkey
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon dried parsley
- ½ teaspoon black pepper
- Fresh spinach leaves
- Fresh parsley sprigs for garnish
Recipe Nutrition Facts
| Serving size: 14.4oz/411.63g | Sodium: 770mg |
| Calories per serving: 290 | Carbohydrate: 20g |
| Calories from fat: 100 | Dietary Fiber: 6g |
| Total fat: 11g | Sugars: 5g |
| Saturated fat: 2g | Protein: 26g |
| Cholesterol: 55mg |
How to prepare this recipe:
Cook rice according to package directions. Mix cooked rice with tomatoes, onions, carrots, bell pepper, broccoli and turkey. Place remaining ingredients in a small jar with a tight-fitting lid (a small canning jar works well). Shake to emulsify and pour over rice mixture. Place spinach leaves on serving plates and mound salad over top. Garnish with fresh parsley sprigs. Serve immediately or chill to allow flavors to meld. If chilled, return to room temperature before serving.