Italian Pesto Sliders

Ingredients

• 24 slider rolls, cut in half, but not pulled apart
• 1 cup pesto
• 2 vine ripened tomatoes, sliced thin
• 3/4 pound Sun Dried Tomato Jennie-O Turkey
• 1 1/2 cups shredded mozzarella cheese
• 8 oz butter, melted (see note)
• 1 tsp Italian seasoning

Instructions

1. Preheat your oven to 350 degrees.
2. Spray a 9 by 13 inch pan with cooking spray and add the bottom half of the slider rolls as one grouping.
3. Spread the pesto over the bottom layer. Add a layer of sliced tomatoes. Then add the turkey and cheese and top with the top half of the slider rolls.
4. Combine the melted butter and the Italian seasoning. Spread over the top of the slider rolls.
5. Bake covered with aluminum foil for 15 to 20 minutes and then uncovered for five minutes or until the sliders are golden brown.

Turkey Taco Skillet

21 Day Fix One Skillet Burrito Bowl

Yield: 4 servings

Serving Size: 1/4 of skillet

Ingredients

• olive oil cooking spray
• 2 bell peppers, diced
• 1lb lean ground meat (I used ground turkey)
• 1 (14.5oz) can of diced tomatoes
• 1/2 cup of quick cook brown rice (I LOVE Aldi organic)
• 1 cup of organic low sodium chicken stock or broth
• 1/4 cup of black beans
• 1/4 cup of corn
• 1/2 tsp garlic powder
• 1/2 tsp chili powder
• 1/2 tsp cumin
• 2/3 cup of cheese
• fresh cilantro
• chopped green onion

Instructions

1. Coat a pan with olive oil spray and saute meat until cooked through.
2. Add peppers and diced tomatoes to pan and simmer for 3-4 minutes.
3. Next add rice, broth, beans, corn and spices. Bring to a boil, then lower heat and simmer covered for 15-20 minutes (or follow directions on your rice) until rice is cooked through.
4. Remove from heat, add cheese, and cover again for 5 minutes.
5. Adjust seasonings to taste. Top with fresh cilantro, green onion, and serve!
6. This would also be yummy with olives, fresh lime, avocado, and plain Greek yogurt if you have any on hand!

21 Day Fix Container Count -

1 RED, 1 GREEN, 1 YELLOW, 1/2 BLUE

Turkey wrap w/ cucumber cream cheese

1/4 c. chopped cucumber
4 Tbsp softened cream cheese
3 lg. tortillas
1/4 lb sliced turkey breast

Mix cream cheese and cucumber together. Spread on tortilla. Top with turkey breast. Roll up.

Turkey Brine

I had never had a brined turkey until we did this one. I never want to eat another turkey any other way. So dang yummy!

1 gallon vegetable broth
1 c. sea salt
1 Tbsp crushed dried rosemary
1 Tbsp dried sage
1 Tbsp dried thyme
1 Tbsp dried savory
1 Gallon ice water

In a lg stockpot, combine broth and seasonings. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat and let cool to room temp.

When the broth is cool pour into a clean 5 gallon bucket. Stir in the ice water.

Wash and dry turkey. Make sure to remove the innards. Place the turkey, breast down, into brine. Make sure the cavity gets filled. Place in the bucket in the fridge overnight.

Remove turkey carefully draining off excess brine and pat dry. Discard excess brine.

Cook turkey as desired.

Keep in mind that brined turkeys cook 20-30 minutes faster.

*We put our turkey in a turkey bag (you can find them by the ziploc bags at the store) and the put it in our big 5 gallon drink container and then put it outside.

Cranberry Sauce

I got this from my neighbor Amy as well. I hate cranberry sauce from a can. We tried this though and I loved it!

1 pkg. (12 oz) cranberries
1 3/4 cup sugar
1/2 c. water
1/2 tsp each: cinnamon, allspice
1/8 tsp each: ginger, cloves

In a large pot bring all ingredients to a boil. Reduce heat. Simmer uncovered til berries pop and mixture is thickened. About 30 min. Transfer to serving bowl, cover, & refrigerate til chilled.

Serve with your turkey

Turkey Portobello Pasta

From: Simple & Delicious-Nov/Dec 2007

4 servings

6 oz uncooked spaghetti
2 c. cooked, cubed chicken
1 can cream of mushroom soup
1 c. water
3/4 c. sliced baby portobello mushrooms
1 tsp rosemary
1 tsp. Italian seasoning
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 c. Italian cheese
1/2 c. sour cream
2 Tbsp parmesan

Cook spaghetti to package directions. Meanwhile, in lg. pan combine turkey, soup, water, mushrooms, and seasonings. Bring to a boil, simmer 5-7 min or til heated through. Remove from heat and add italian cheese and sour cream, mix til smooth. Drain spaghetti, place in a serving bowl. Top with turkey mixture and parmesan cheese.

Nutritional Facts:
Calories-1 c. turkey mix with 3/4 c. spaghetti=416
Carbs-42 g

*I changed my seasoning amounts on this a little. I did 1/2 tsp rosemary and italian seasoning and 1 tsp onion and garlic powder.

Crockpot Turkey

This is worthy enough to be put on this early in the morning when many other things should be getting done first. We made this for Josh's work. They were doing a Thanksgiving themed potluck. I had no idea what I was going to do because somebody had already signed up for rolls and dessert. What else do you do for that? I mean a typical Thanksgiving to me is turkey, taters and gravy, vegetable, rolls, and dessert. Well I found just the perfect thing! A turkey! :) I didn't have to cook it for hours in my oven either.

1 turkey breast (ours was bone-in and about 6-7 pounds)
salt & pepper
1 pkg onion soup mix
1 can cranberry sauce (we stirred ours so that it wasn't one big chunk and could get all over the turkey)

Place the turkey in your crockpot. Season your turkey breast with salt and pepper to taste and the onion soup mix. Pour the cranberry sauce over the top. Let cook on low 8 hours. Remove from crockpot and de-bone it. (Ours fell right off the bone, no problem)

We made turkey stuffing that we put on the top of ours. Josh is taking it to work and keeping it on warm until they have their potluck. That way they can have turkey and stuffing. It's a big hit in our house. We let our 3 year old taste it and he kept asking for more. Enjoy!