PUMPKIN-SEED TURKEY TENDERLOINS

This recipe is courtesy of Bridget, who found it in The Wine and Food Lover's Diet cookbook.  I haven't tried this yet, but it sounds delicious. The recipe calls for chickpea, soy, or nut flour, but Bridget uses whole wheat flour with good results.  She highly recommends this dish and the entire cookbook.  Thank you, Bridget--I'm anxious to give this a try!

11/2 lbs. boneless, skinless turkey breast tenderloins, cut into 4 equal portions
Kosher salt
Freshly ground black pepper
1/4 cup chickpea, soy, or nut flour 
2 eggs
1/2 cup pumpkin seeds, coarsely ground
1 tbls grapeseed or peanut oil
1 lemon, cut into wedges

Place each piece of turkey between sheets of plastic wrap.  Pound to a uniform thickness of about 3/4 inch.  Lightly season both sides of each piece with salt and pepper.
Assemble 3 shallow baking dishes or pie pans.  In the first, blend the flour, 1/2 tsp salt, and 1/4 tsp pepper.  In the second, lightly beat the eggs.  Place ground pumpkin seeds in the third. 
Dip each piece of turkey into the flour mix, coating it thoroughly and gently shaking off any excess flour.  Next dip the turkey pieces into the egg, covering the turkey completely.  Finally, turn the turkey in the pumpkin seeds until evenly coated.  As each piece is coated, set it aside on a large plate or baking sheet. 
In a large skillet over medium heat, warm the oil until hot and shimmery.  Add the turkey pieces, and cook on the first side until browned, about 3 minutes.  Turn and cook on the second side until browned, opaque and cooked throughout, about another 3 minutes.  Remove to paper towels to drain.  Divide the turkey pieces among warmed plates.  Accompany each serving with a lemon wedge.

Serves 4

TURKEY CUTLETS WITH APPLES AND CRANBERRIES

This is a very pretty dish that is great for company, yet simple enough for any day.  It can also be assembled ahead of time & then popped in the oven when ready to bake.  It would be a great holiday dish, especially if you are looking for something other than a big Thanksgiving turkey.

4 turkey breast cutlets (about 11/2 lbs)
1 large apple
1/2 cup fresh cranberries
1/2 orange
1/4 cup water
1 tsp ground cinnamon
1/4 tsp nutmeg
1 tbls brown sugar
salt and pepper to taste

Pour cranberries into small saucepan; discard any mushy berries.  Peel and core apple.  Chop into 1/2" dice, and add to cranberries.  Add water, cinnamon, nutmeg & sugar.  Zest orange into saucepan.  Remove and discard remaining orange peel, and chop orange segments into small pieces.  Add orange & any juice to the saucepan, and stir gently.  Cook over medium heat until apples are tender but still somewhat crisp, about 5-10 minutes.  Remove from heat & cool mixture.  (To speed this process, pour mixture into a different container, and place in freezer for 5-10 minutes.)

Meanwhile, slice a "pocket" in each turkey breast: Lay the breasts flat, and make a horizontal cut along the long side of the breasts.  Slice all the way to (but not through) the two remaining sides (breasts are somewhat triangular-shaped). 
Coat a small to medium-size baking dish (one the breasts will just fit into without a great deal of extra space) with a bit of olive oil.  Place turkey breasts in a single layer in baking dish.  Using about 1/2 of the apple-cranberry mixture, spoon some into the pocket of each breast. Do not over-fill.  Secure open side of breasts with toothpicks.  Sprinkle breasts with salt and pepper as desired, pressing gently onto to surface of turkey.  Pour remaining apple-cranberry mixture and accumulated juices over the tops of the breasts.  (At this point, you can cover & refrigerate the dish until ready to bake.)

Bake, uncovered, in preheated 350˚ oven for 30-45 minutes (on the longer end if dish has been refrigerated), until turkey is tender & cooked through.  A meat thermometer should register 165˚ when the turkey is done.  Spoon pan drippings over turkey a couple of times during baking.  Carefully remove toothpicks & serve.

Serves 4

Cal: 231
Fat: 3g
Sat Fat: .6g
Chol: 73g
Carbs: 21.3g
Fiber: 3.5g
Sugar: 16.3g
Protein: 29.5g

TURKEY & RICE BAKE

Got leftover turkey from Thanksgiving? Here's a tasty casserole to use it up! This recipe comes from Healthy Homestyle Cooking, by Evelyn Tribole.
If you haven't tried the Tsuru Mai brown rice, give it a try in this recipe. It adds a chewy, nutty flavor--never dry like some brown rice can be.

1 (14-oz) can reduced-sodium chicken broth
1 cup onion, diced
1/2 cup shredded carrot
1/4 cup celery, minced
2 tbls snipped fresh parsley
1/2 cup evaporated skim milk
3 tbls cornstarch
1 tsp dry mustard
1/4 tsp ground white pepper
3 cups cooked turkey breast, diced
1 1/2 cups brown rice, cooked
3 tbls sliced almonds

Preheat oven to 350˚. Cook brown rice according to package directions, if you have not already done so. In a medium saucepan, combine broth, onions, carrots, celery, and parsley. Bring to a boil, then reduce heat. Cover and simmer 5 minutes. Meanwhile, in small bowl, combine cornstarch, dry mustard, and pepper. Gradually whisk milk into dry mix until smooth. Slowly stir the milk mixture into the broth mixture. Cook & stir over medium heat until the mixture comes to a boil. Reduce heat. Cook & stir 1 minute more.
Stir in the turkey & rice, then transfer the mixture to a 1 1/2 -quart casserole. Sprinkle with almonds. Bake about 35 minutes, or until heated through.

6 servings
Per serving:
Cal: 235
Fat: 5g
Chol: 50mg
Fiber: 3g

TURKEY FRAME SOUP

With Thanksgiving right around the corner, be sure to save the turkey bones & make up a batch of this soup after the holiday. It's one of my favorites; I think the tomatoes really make this soup.
Try using frozen noodles, such as the Reames brand; get the kind that cooks in 5 mins. They are very doughy & taste like homemade.

1 meaty turkey frame, cut into 2 or 3 large pieces
8 cups water
1 large onion, quartered
1/2 tsp garlic salt
2 cups cooked turkey meat, diced
1 16 oz can diced tomatoes
1 tbls chicken bouillon granules or base
1 1/2 tsp dried basil*
1/4 tsp black pepper
3 cups fresh or frozen veggies, such as celery, carrots, onion, mushroom, broccoli, or corn. (any combination)
1 1/2 cups uncooked noodles

Place turkey frame in large Dutch oven. Add water, onion, & garlic salt. Bring to boil. Reduce heat, cover, & simmer 1 1/2 hours. Remove frame. Cool & remove any meat from bones. Discard bones, & dice meat. Add additional turkey meat to equal about 2 cups. Strain broth. To broth, add undrained tomatoes, bouillon, herbs, & pepper. Stir in veggies. Return to boil; reduce heat. Cover & simmer 15 mins. Stir in noodles. Simmer 5 mins or until noodles are cooked. Add turkey, & heat through.

*You may substitute (or add) marjoram, thyme, or oregano for the basil if you prefer.