Turkey Panini with Avocado, Spinach and Roasted Red Pepper

A quick and healthy sandwich!

1 avocado, mashed
4 sandwich thins, or bread of your choice
2 c baby spinach
8 slices turkey
4 slices provolone
4 jarred roasted red peppers
Olive oil spray

Spread the avocado mash on 4 slices of bread. Top with remaining ingredients and bread. Press down.

Heat a pan over medium heat, spray with olive oil. Place sandwich in pan and top with a heavy pan. Cook about 5 minutes per side.

Serves 4. 5 WW PP. 

Turkey Meatballs with Red Pepper sauce

These yummy meatballs are inspired by Ottolenghi – yup been cooking enough of his recipes to start making tweaks. I love these because there are plenty of leftovers for lunch.

3/4 cup sweetcorn kernels (fresh or frozen)
3 slices of stale white bread (I used Hawaiian rolls)
2 TBSP milk
1 lb ground turkey breast
1 egg
8 green onions, finely chopped
4 TBSP finely chopped parsley
2 ½ tsp ground cumin
1 ½ tsp salt
½ tsp black pepper
1 tsp ground coriander
1 garlic clove, crushed

Roasted pepper sauce
2 roasted red peppers
3 sweet & hot red peppers
1 tsp salt
a handful of cilantro, leaves and stalks
1 garlic clove, peeled
2 TBSP cider vinegar

Combine red pepper ingredients in a blender. Process until smooth, then taste and adjust the salt if necessary. Set aside.

For the meatballs, place a heavy non-stick frying pan over a high heat and throw in the corn kernels. Toss them in the hot pan for 2-3 minutes, until lightly blackened. Remove and leave to cool.

Soak the bread in milk for a minute, then squeeze well and crumble it into a large bowl. Add all the rest of the ingredients and mix well with your hands.

With wet hands, shape the mince mix into balls, about the size of golf balls.

Cook them in small batches over medium heat until they are golden brown all over and cooked through.

Serve with sauce on the side.

Serves 4 – 6.

Turkey Zucchini Burgers with Yogurt Sauce

I’m totally hooked on Jerusalem and Plenty by Ottolenghi. This burgers are amazing. I opted to grill them instead of cook them in oil to cut down on the calories a bit. I served them with grilled okra tossed in garlic, cayenne, salt and pepper.

For the Burgers:
1 lb ground turkey
2 small grated zucchini
6 spring onions, sliced thin
1 egg
2 TBSP chopped mint
2 TBSP chopped cilantro
2 garlic cloves, minced
1 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne
For the Sauce:
1/3 c sour cream
2/3 c Greek yogurt
Zest of 1 lemon
1 tablespoon lemon juice
1 clove garlic, minced
1 1/2 TBSP olive oil
1 TBSP sumac
1/2 tsp salt
1/2 tsp pepper

Make the Sauce:
Put all the ingredients into a bowl and stir.

Make the Burgers:
Mix all the burger ingredients, other than the oil, in large bowl. Shape into 8 small burger.

Heat your grill on high and cook for 3 – 4 minutes per side.

Serve with sauce.

Serves 4.


Chipotle turkey soup


He is what you do with leftover turkey – make a spicy soup! If you don’t have turkey a roasted chicken would do nicely.

2 Tbsp olive oil
1 large onion, chopped
1/4 c minced chipotles in adobo
3 garlic cloves, minced
1 15-oz can diced tomatoes
4 to 5 c cooked turkey meat, shredded
4 quarts of turkey stock or chicken stock
3 bay leaves
2 TBSP dried oregano
1/8 tsp ground cloves
1/4 tsp cinnamon

3 avocados, diced
1 bunch red radishes, sliced thin
8 oz Cotija cheese, crumbled
1 large bunch cilantro, chopped
1 red onion, chopped
4 limes, cut into wedges

Heat olive oil on medium high heat in a large stockpot. Add the chopped onion and cook until translucent, about 4 minutes. Add the garlic. Add the minced chipotles in adobo. Cook for another 3 minutes. Add the tomatoes and cooked turkey meat to the pot, stirring to combine. Add the stock, bay leaves, oregano, ground cloves, and cinnamon. Bring to a simmer. Simmer for 45 minutes.

Set the table with toppings arranged in separate serving dishes. Spoon out the soup into bowls. Let people add the toppings they want to the soup.

Serves 6.

Korean Garlic and Chile Turkey Wraps


This was inspired by a recipe in Food & Wine. This dish does require some spices you may not have on hand,so get yourself to the Asian market. I used ground turkey because that is what I had on hand, it would work great on chicken or pork too – if you use these, marinate the meat overnight.

1/4 c gochujang
3 TBSP sugar
3 TBSP minced garlic
1 TBSP minced ginger
1 TBSP sake
1 TBSP miran
2 TBSP toasted sesame oil
2 TBSP gochugaru
1 lb ground turkey
Scallions thinly sliced
Lettuce leaves
Rice, cooked
Jalapeños, sliced
Carrots, grated

In a large bowl combine all the spices listed above the ground turkey. Add the turkey and combine, let marinate for 30 minutes to 1 hour.

Heat a little oil and skillet and cook turkey until cooked through, about 7 minutes.

Serve with lettuce, onions, rice, carrots and jalapeño.

Serves 4.

Asian Turkey Salad


This recipe was inspired by Food & Wine Magazine. This is the perfect salad for summer – spicy and healthy! Served it with some brown basmati rice and you have the perfect meal.

1 tsp vegetable oil
4 large garlic cloves, thinly sliced
2 jalapeños, minced
2 lemon grass stocks, center past only, minced
1 lb ground turkey
2 TBSP plus 1 teaspoon Asian fish sauce
Salt & pepper
3 Thai peppers, thinly sliced
2 TBSP fresh lime juice
Lettuce leaves, torn
1 small red onion, thinly sliced
1/4 c torn Thai basil leaves
1/4 c torn mint leaves

In a large skillet heat oil add garlic, jalapeño & lemon grass, cook for 2 minutes. Add turkey and brown. Add 1 tsp fish sauce and a little chicken stock if the turkey gets dry.

Combine 2 TBSP fish oil, lime juice and Thai peppers. Toss with lettuce.

Serve turkey on lettuce with onions, basil and mint.

Serves 4.

Italian Wedding Soup


The folks at Eating Well did it again!! a great hearty soup that is low fat! I added a few extra veggies.

1 lb ground turkey breast
1 c whole-wheat breadcrumbs
1 large egg, lightly beaten
1/4 c finely chopped fresh parsley
2 cloves garlic, minced
1 TBSP Worcestershire sauce
1/2 tsp crushed fennel seeds
1/2 tsp freshly ground pepper
1/4 tsp salt
2 tsp extra-virgin olive oil
1/2 c dry white wine

1 TBSP extra-virgin olive oil
1 c chopped onion
1 c chopped carrots
1 c chopped celery
4 c chopped spinach
4 c cabbage
8 c chicken broth
1 15-ounce can white beans, rinsed
8 c coarsely thinly sliced kale leaves
1/2 c Romano cheese, grated

Combine turkey, breadcrumbs, egg, parsley, garlic, Worcestershire, fennel seeds, pepper and salt in a large bowl. Refrigerate for 10 minutes to firm up. With damp hands, shape the mixture into 32 meatballs (about 1 scant tablespoon each).

Heat 2 tsp oil in a large nonstick skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides, 7 to 9 minutes. Remove from the heat and add wine, stirring gently to loosen any browned bits.

Heat 1 TBSP oil in a soup pot or Dutch oven over medium heat. Add onion, carrots and celery and cook, stirring, until the onion is translucent, 7 to 9 minutes. Stir in broth, canbage, beans, kale, spinach and the meatballs and any juice. Bring just to a boil, reduce heat to maintain a simmer and cook, stirring occasionally, until the vegetables are tender, 20 to 25 minutes. Top each portion with 1 tablespoon grated cheese.

Serves 8.