My Menu Blog

• 1 ½ tablespoons honey
• 1 ½ tablespoons mustard
• 1 (8 ounce) French bread baguette
• 6 ounces thinly sliced smoked turkey breast
• ¼ pound Brie cheese, thinly sliced
• 1 cup trimed watercress
• 1 cup thinly sliced peeled Grany Smith apple
• 1/8 teaspoon freshly ground black pepper

Preheat oven to 350°. Combine honey and mustard in a small bowl. Cut bread in half lengthwise; place on a baking sheet. Spread honey mixture on bottom half of loaf, top with turkey and cheese. Bake at 350 for 5 minutes or until cheese begins to melt. Arrange watercress and apple slices onto melted cheese. Sprinkle with pepper. Cover with top half of loaf and cut into 4 portions

Yield

4 servings (serving size 1 portion)

Nutritional Information

Calories 337 (29% from fat)
Fat 10.7g (sat 5.3g, mono 2.1g, poly 0.7g)
Protein 19.4g
Carbohydrate 40.8g
Fiber 2.5g
Cholesterol 45mg
Iron 3.5mg
Sodium 926mg
Calcium 114mg

For the potatoes:

• 1 1/2 pounds russet potatoes
• 1/4 cup half-and-half
• 2 ounces unsalted butter
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 egg yolk

For the meat filling:

• 2 tablespoons canola oil
• 1 cup chopped onion
• 2 carrots, peeled and diced small
• 2 cloves garlic, minced
• 1 1/2 pounds ground lamb
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons all-purpose flour
• 2 teaspoons tomato paste
• 1 cup chicken broth
• 1 teaspoon Worcestershire sauce
• 2 teaspoons freshly chopped rosemary leaves
• 1 teaspoon freshly chopped thyme leaves
• 1/2 cup fresh or frozen corn kernels
• 1/2 cup fresh or frozen English peas

Directions

Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.

Preheat the oven to 400 degrees F.

While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.

Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

2 Jennie-O Lemon Garlic Turkey Breast tenderloins
1 tbs. EVOO
1 cup fresh blueberries (rinsed)
1/3 cup water
¼ cup Crosse & Blackwell Mango Chutney
1 tbs. Grey Poupon Dijon Mustard
1 tbs. jalapeño pepper jelly

1. Preheat grill to med.-high. Cut tenderloins diagonally, across lenght, into about 8 1-inch-thick slices (medallion cut). Drizzle oil over both sides of slices. Wash hands.
2. Grill 5-6 min. each side or until internal temp. reaches 170°F.
3. While turkey grills, palce remaining ingredients in small saucepan on med.-high. Cook 8-10 min., whisking often, until blueberries break up and flavors are well blended. Serve sauce over turkey.

2 tbs. vegetable oil
1 med. green bell pepper, seeded and chopped
1 med. yellow onion, chopped
3 cloves garlic, finely chopped
2 lbs. ground turkey
1 (14½ oz.) can diced tomatoes
1 (10¾ oz.) can tomato puree
1 (15 oz.) can dark red kidney beans, drained and rinsed
1 (15 oz.) can sweet corn, drained and rinsed
1 (14½ oz.) can chicken broth
1 (12 oz.) bottle dark beer, such as Guinness
2 tbs. dark chili powder
1 tbs. ground cumin
2 tbs. salt
1 tbs. black pepper
1 tbs. cayenne pepper
½ cup dark molasses
¼ cup or more masa flour

1. In a large pot, heat oil over med. heat. Add green pepper, onion and garlic. Saute until onion is translucent.
2. Add ground turkey and cook until browned. Do not drain.
3. Add tomatoes, tomato puree, kidney beans and corn. Stir in broth and beer. Stir in the chili powder, cumin, salt, pepper and cayenne. Bring to simmer, then reduce heat, cover and cook for 30 min., stirring occasionally.
4. Stir in molasses. If the chili is too thick, add additional broth or beer. Cook 5 min. If it is thin, stir ¼ cup masa flour into an equal amount of water, then stir into chili. Adjust seasonings to taste.

¼ cup chopped onion
1 tbs. butter
2 cans (10 3/4 oz. each) condensed cream of chicken soup, undiluted
3 cups cubed cooked turkey
1 large tart apple, cubed
1/3 cup raisins
1 tsp. lemon juice
¼ tsp. ground nutmeg
Pastry for single-crust pie (9 in.)

1. In a saucepan, saute onion in butter until tender.
2. Add the soup, turkey, apple, raisins, lemon juice and nutmeg; mix well.
3. Spoon into an ungreased 11×7x2-in. baking dish.
4. On a floured surface, roll pastry to fit tip of dish. Cut vents in pastry using a small apple cookie cutter.
5. Place over filling; flute edges.
6. Bake at 425° for 25-30 min. or until crust is golden brown and filling is bubbly.

1 large green pepper, julienned
1 large sweet red pepper, julienned
1 cup sliced red onion
1 garlic clove, minced
½ cup fat-free Italian salad dressing, divided
1 lb. red. fat turkey kielbasa, sliced
1 tbs. red. sodium soy sauce

1. In wok or skillet, stir-fry the pepper, onion, and garlic in ¼ cup salad dressing for 5 min.

2. Add sausage and remaining dressing; stir fry 8-10 min. or until sausage is heated through and veggies are crisp-tender. Sprinkle with soy sauce.