If there are some chonked-up turkey pieces left from Sunday still hanging on in the refrigerator, don’t wait a minute longer to snatch, grab and go.
For supper tonight, a sort of turkey stew/soup might sound like the real deal, so let’s see what we think of this new zippy-yippy potful from the not-yet-published “TurboCharged Recipes: Delicious Fuel for Your Lean, Fat-Burning Machine.”
Maybe a comfy casserole sounds even better — in that case, we might have just the thing. It’s a snappy, fast-fix, modernized take on that old-timey favorite, chicken and noodles. From the folks at Mrs. Dash seasoning blends, it was designed originally for chicken, but will sub in turkey every bit as well.
Turkey vegetable stew
1 1/4cups sliced carrot
1cup sliced celery
3/4cup chopped onion
3/4cup water
1tablespoon chopped fresh basil
2tablespoons tomato paste (regular or salt-free)
2cans (10-ounces each) low-sodium chicken broth
1can (15 ounces) whole tomatoes (preferably without added salt), undrained and chopped
1/4teaspoon pepper
1/4teaspoon liquid hot pepper seasoning
2cloves garlic, minced
2 1/2cups chopped cooked turkey
1package (10 ounces) frozen peas, thawed
1package (10 ounces) frozen spinach or okra, thawed
Combine the carrots, celery, onion, water, basil, tomato paste, chicken broth and tomatoes with liquid in a large Dutch oven. Add the pepper, pepper seasoning and garlic, stirring well to combine all ingredients. Bring to boil, cover, reduce heat and simmer 30 minutes. Stir in the turkey, peas and spinach or okra; simmer, uncovered, 10 minutes or until thoroughly heated.
Makes nine, 1-cup servings.
Mrs. Dash lemon pepper chicken (or turkey) noodle casserole
2teaspoons olive oil
2teaspoons minced garlic
1/2cup white wine
1cup low-sodium chicken broth
1tablespoon Mrs. Dash lemon pepper salt-free seasoning blend
1tablespoon fresh lemon juice
1/2cup baby carrots, cut julienne style
1cup sliced mushrooms
2cups chopped cooked chicken or turkey
3/4cup frozen peas and pearl onions mixture, thawed
2tablespoons chopped fresh parsley
3cups noodles, preferably No Yolks, cooked and drained, kept warm
Heat oil in a large nonstick skillet; add garlic and cook 2 minutes. Add wine, broth, lemon pepper seasoning and lemon juice and stir to combine. Add carrots and cook 3 minutes. Add mushrooms and cook 2 minutes. Add chicken or turkey and the peas and onions mixture and heat until just warm. Toss in the noodles. Garnish with the parsley and serve immediately.
Makes 4 servings.
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