What a Turkey!

While many of us think of turkey as something to save for the holidays (especially Thanksgiving), it can be fixed any time of the year, as these six recipes will attest to. Try the Turkey, Spinach and Apple Wrap, the Baja Turkey Chili, or any of the other turkey recipes in today's post. Enjoy!

TERIYAKI TURKEY BURGERS

Recipe Yield: Yield: 6 servings

To view this online, go to https://diabeticgourmet.com/diabetic-recipes/teriyaki-turkey-burgers

Ingredients

Burger Mixture:

1-1/4 cups sliced fresh mushrooms

1/2 cup sliced scallions

1/2 cup chopped red bell pepper

1-1/4 pounds 95% lean ground turkey

3 tablespoons light (reduced-sodium teriyaki sauce)

1/4 teaspoon ground black pepper

Rest of recipe:

6 canned pineapple rings (optional)

1/4 cup plus 2 tablespoons nonfat or light mayonnaise

1 tablespoon Chinese or honey mustard

6 light wheat or multigrain burger buns

6 slices red onion

6 lettuce leaves

Directions

Place the mushrooms, scallions, and red bell pepper in the bowl of a food processor and process until the vegetables are finely chopped.

Place the vegetables, ground turkey, teriyaki sauce, and black pepper in a medium bowl and mix thoroughly. Shape the mixture into six 4-inch patties.

Grill the burgers over medium coals or cook under a broiler for about 6 minutes on each side, until the internal temperature of the patties reaches 165 degrees and the meat is no longer pink inside. (To retain moisture, avoid pressing down on the patties as they cook.) Alternatively, coat a large nonstick skillet or griddle with nonstick cooking spray and cook the burgers over medium heat for about 5 minutes per side.

If desired, brush the pineapple slices with a little teriyaki sauce and grill or broil for a minute or two on each side, until lightly browned.

To assemble the burgers, place the mayonnaise and mustard in a small bowl and stir to mix well. Spread some of the mayonnaise mixture on each bun.

Place each burger in a bun and top with some of the onion, lettuce, and if desired, a pineapple slice. Serve hot.

TURKEY AND SUN-DRIED TOMATO PESTO GRILL

Recipe Yield: Yield: 4 Servings

Source: 1,001 Recipes For People with Diabetes

Book Title: 1,001 Recipes For People with Diabetes

To view this online, go to https://diabeticgourmet.com/diabetic-recipes/turkey-and-sun-dried-tomato-pesto-grill.

Ingredients

8 slices sourdough bread

1/2 cup prepared sun-dried tomato pesto

8 slices (6 ounces) fat-free mozzarella cheese

4 ounces thinly sliced turkey breast

8 thin slices ripe tomato

Butter-flavored vegetable cooking spray

Directions

Spread each bread slice with 1 tablespoon pesto.

Top 4 slices of bread with a cheese slice, a turkey slice, and 2 tomato slices. Top with remaining cheese slices and bread.

Spray a large skillet with cooking spray; heat over medium heat until hot.

Cook sandwiches over medium to medium-low heat until browned on the bottoms, about 5 minutes.

Spray tops of sandwiches generously with cooking spray and turn.

Cook until browned on other side, 3 to 5 minutes.

Nutritional Information Per Serving: Calories: 366; Fat: 12.2 g; Sodium: 777 mg; Cholesterol: 23.5 mg; Protein: 28 g; Carbohydrates: 36 g

Diabetic Exchanges: 2 Bread, 3 Meat, 1 Fat

TURKEY, SPINACH AND APPLE WRAP

Recipe Yield: Makes two wraps, or 2 servings

Source: AICR

To view this online, go to https://diabeticgourmet.com/diabetic-recipes/turkey-spinach-and-apple-wrap.

Ingredients

1 Tbsp. reduced-fat mayonnaise

2 tsp. honey mustard

2 whole-wheat lavash wraps or flour tortillas

2 cups (washed and dried) baby spinach leaves, loosely packed, or two large leaves of a soft leafy green lettuce

4 thin slices turkey breast (4 ounces)

1/4 Granny Smith apple, sliced paper-thin

Directions

Combine mayonnaise and mustard. Lay out both wraps. Spread the edges of each with the mayonnaise mixture. Leaving a margin free on the side closest to you, arrange a layer of greens on top of wraps. Top each layer with half the turkey. Evenly divide apple slices and lay lengthwise across turkey. Fold over the end of the wrap closest to you, then the two sides. Roll the wrap as tightly as possible toward the opposite side. Cover each wrap tightly in plastic wrap and refrigerate, seam side down, up to 4 hours before serving. When ready to serve, remove plastic wrap and cut each wrap in half, at an angle.

Nutritional Information Per Serving: Calories: 234; Fat: 7 g; Sodium: 294 mg; Protein: 20 g; Carbohydrates: 27 g

Diabetic Exchanges: 1 Bread/Starch, 2 Vegetable, 1 Fruit, 1-1/2 Fat

BAJA TURKEY CHILIRecipe Yield: Yield: 24 servings

Source: NDOP

View online at https://diabeticgourmet.com/diabetic-recipes/baja-turkey-chili.

Ingredients

2 tablespoons olive oil

2 cups chopped onion

2 cups chopped celery

2 quarts pulled or cooked turkey breast, chopped

50 ounces white kidney beans, rinsed and well drained

44 ounces white shoepeg corn, undrained

8 ounces green chilies, chopped

2 quarts turkey broth

2 teaspoons ground cumin

3 cups shredded monterey jack cheese

1 bunch fresh cilantro sprigs

As needed: tortilla chips

Directions

In a medium stock pot, heat oil over medium heat.

Add onion and celery, cook and stir until vegetables are tender.

Stir in turkey, beans, corn, chilies, broth and cumin. Combine well.

Cover and cook about 20-30 minutes, stirring occasionally until heated through.

Serve 8 ounces per serving and garnish with cheese and cilantro.

Serve with tortilla chips, if desired (not included in nutritional information).

Nutritional Information Per Serving: Calories: 259; Fat: 6 g; Sodium: 263 mg; Cholesterol: 37 mg; Protein: 21 g; Carbohydrates: 29 g

TOMATILLO TURKEY CHILI

Recipe Yield: Makes 6 servings.

View this online at https://diabeticgourmet.com/diabetic-recipes/tomatillo-turkey-chili.

Ingredients

1 Tbsp. canola oil

1 cup chopped onion

2 medium green bell peppers, seeded and chopped

1 large red, orange or yellow bell pepper, seeded and chopped

1 lb. lean ground turkey meat

4 cloves garlic, minced

1-2 fresh Fresno or jalapeno peppers, seeded and finely sliced

1 Tbsp. coriander

1 Tbsp. oregano

1 tsp. chili powder, or to taste

1 tsp. cumin

Salt and freshly ground black pepper

2 cups diced tomatillos or 2 (11 oz.) cans

1 cup frozen yellow corn

1 (15 oz.) can no salt added pinto beans, rinsed and drained

2 cups low-fat, reduced-sodium chicken broth

1/3 cup finely chopped cilantro

1/3 cup chopped green onions

Lime wedges for garnish

1/2 cup non-fat, plain, Greek yogurt, optional

Directions

Quick cooking directions

In large pot, heat oil over medium-high heat. Add onion and bell peppers and saute until onion is translucent, about 5 minutes. Add turkey and saute until meat begins to brown, about 5 minutes. Stir in garlic, Fresno or jalapeno peppers, coriander, oregano, chili powder and cumin. Salt and pepper to taste. Saute 2 minutes, stirring often.

Add tomatillos, corn, beans and broth. Reduce heat, cover and simmer for a minimum of 20 minutes, stirring occasionally.

Divide chili among six serving bowls. Garnish with cilantro, green onions, lime wedges and yogurt, optional.

Slow cooking directions

In medium skillet, heat oil over medium-high heat. Saute onion and turkey until turkey almost cooked through, but still slightly pink, about 5 minutes.

In slow cooker, add turkey-onion mixture and remaining ingredients except cilantro, green onions, lime and yogurt. Stir until combined. Cook on low for 6 hours or on high for 4 hours, stirring occasionally.

Divide chili among six serving bowls. Garnish with cilantro, green onions, lime wedges and yogurt, optional.

Nutritional Information Per Serving: Calories: 256; Fat: 9 g; Saturated Fat: 2 g; Fiber: 8 g; Sodium: 75 mg; Protein: 19 g; Carbohydrates: 29 g

BUFFALO TURKEY TACOS

Recipe Yield: Makes 8 servings

Source: Jennie-O

View this online at https://diabeticgourmet.com/diabetic-recipes/buffalo-turkey-tacos.

Ingredients

1 (16-ounce) package JENNIE-O Lean Ground Turkey

1/3 cup hot pepper wing sauce

8 hard corn taco shells, heated as specified on package

1 cup shredded lettuce

2 tomatoes, diced

1 avocado, sliced

1/2 cup blue cheese dressing

Directions

Cook turkey as specified on package. Always cook to well-done, 165F as measured by a meat thermometer.

Add hot pepper sauce. Stir to combine.

Fill tacos shells with lettuce, turkey mixture, tomatoes and avocado.

Drizzle with blue cheese dressing.

Nutritional Information Per Serving: Calories: 220; Fat: 13 g; Saturated Fat: 4 g; Fiber: 3 g; Sodium: 260 mg; Cholesterol: 45 mg; Protein: 14 g; Carbohydrates: 13 g; Sugars: 1 g