Looking for a low-cal Cinco de Mayo recipe or a way to use your leftover turkey? Try this amazing recipe!
Double Stuffed Turkey Tacos
2 tablespoons olive oil
1 onion, diced
1/2 cup diced red pepper
2 teaspoons Polaner Ready to Use Chopped Garlic
1 pound ground turkey or 2 cups turkey cubes
3/4 cup water
1 Ortega Grande Taco Dinner Kit – includes 8 hard taco shells, 8 soft tortillas,
1 package (1.25 ounces) taco seasoning,
1 package (1.25 ounces) taco sauce and
1 package Land O’Lakes cheese sauce
1 1/2 cups Ortega Refried Beans
2 cups shredded cheddar cheese
Preheat oven to 350°F. In skillet, heat oil and cook onion, red pepper and garlic until onion is translucent, about 3 minutes. Add ground turkey, water and taco seasoning and mix thoroughly. Heat another 5 minutes until meat is cooked through. Meanwhile, in separate sauce pan, warm refried beans.
To assemble double-stuffed tacos, take each hard corn taco and carefully spread some refried beans on inside with rubber spatula. Sprinkle with some shredded cheese. Then carefully, so as not to break taco, stuff one soft tortilla inside one hard taco and spoon turkey mixture inside. Top with taco sauce, cheese sauce and more shredded cheese. Place in baking dish and repeat with all tacos. Bake 10 minutes, until cheese is melted.
This is a wonderful turkey leftover recipe. You can change it up a bit by using pitas instead of croissants too.
Cashew Turkey Croissants
2 cups cooked and chopped Turkey
1/2 cup sliced celery
1/3 cup chopped cashews
1/4 cup mayonnaise or salad dressing
1/2 cup plain low-fat yogurt
2 tablespoons Major Grey mango chutney
1/2 teaspoon curry powder
In bowl, combine turkey, celery, and cashews. In small bowl, stir together mayonnaise, yogurt, chutney, and curry powder. Stir mayonnaise mixture into turkey mixture. Spoon 1/4 of filling on bottom of each croissant. Cover with croissant tops.
Turkey and cranberries now extend their superstar status throughout the year with this turkey, cranberry and brie quesadilla.
Elegant Turkey, Cranberry and Brie Quesadilla
1/2 cup low-fat sour cream
1/2 cup thinly sliced chives
1 teaspoon fresh minced garlic
1/2 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon ground cayenne pepper
1 package Honeysuckle White or Shady Brook Farms Breast Cutlets
2 cups Brie, rind removed
8 low-fat 8-inch flour tortillas
1 cup sweetened dried cranberries
1/2 cup chopped walnuts, toasted
1/2 cup thinly sliced chives
Preheat oven to 350°F.
Purée topping ingredients in food processor until smooth. Refrigerate.
Sauté cutlets in lightly oiled skillet over medium heat approximately 5 minutes per side or until turkey is no longer pink in center and reaches internal temperature of 170°F. Cool and shred turkey by hand.
To make quesadilla: Spread 1/2 cup Brie over tortilla. Layer 1/2 cup turkey, 1/4 cup cranberries, 2 tablespoons walnuts and 2 tablespoons chives. Top with second tortilla. Repeat 3 times.
Bake quesadillas on baking sheet 8 to 10 minutes until cheese is melted. Cut into wedges. Serve with chive topping.
Got holiday leftovers? No problem! Create a meal that everyone will love with this turkey wrap recipe.
Spicy Cranberry Turkey Wrap
1 cup orange juice
1 cup sugar
1 bag (12 ounces) cranberries, fresh or frozen
1/2 cup currants or raisins
1/2 cup diced onion
1/4 cup red wine vinegar
1 tablespoon seeded and diced jalapeño pepper (optional)
1 teaspoon fresh minced garlic, from a clove or jarred
3/4 teaspoon ground cumin
1/2 teaspoon ground cinnamon
2 cups turkey
1/2 cup spreadablecream cheese
4 low-fat 10-inch flour tortillas
4 large lettuce leaves, romaine or leaf
1 tablespoon chopped fresh cilantro
1 apple, thinly sliced
Salt and pepper
To make spicy cranberry sauce, place first 10 ingredients in medium saucepan. Boil 15 minutes, stirring occasionally, until cranberries burst and sauce is thickened; refrigerate.
Cut turkey into strips.
Spread 2 tablespoons cheese over tortilla to 1/2 inch of edge. Layer lettuce, 1/2 cup turkey, 1/4 cup cranberry sauce, 1/2 teaspoon cilantro and several apple slices. Add salt and pepper to taste. Repeat 3 times.
Fold tortilla bottom and top over filling. Fold one side to center. Fold last side overlapping center and roll tight.