Break the Cycle

This makes about 8 servings - 3 out of 4 kids loved it.  The other one helped make it - so knew about the veggies ... had she not seen the veggies, she probably would have loved it too ! 1 box spiral pasta (healthier if you use whole wheat) 1 lb extra lean ground turkey 1 orange pepper, chopped 1 cup fresh mushrooms sliced 1 onion, chopped 5 garlic cloves, minced 14 1/2 ounce can of Italian stewed tomatoes (do not drain) 14 ounce jar of spaghetti sauce dash of pepper 2 1/4 can of sliced olives (these you do drain) fresh grated Parm cheese Pretty simple really - cook the pasta, in another pot cook the turkey, orange pepper, mushrooms, onion and garlic all together until the turkey is done (no more pink).  Drain.  Add the tomatoes, spaghetti sauce and pepper and bring to a boil.  Simmer, uncovered for 10-15 minutes, then add the drained pasta into the same pot along with the olives.  Once it's heated through, sprinkle with cheese and serve. 1 1/2 c...

Rachael Ray April 2011 Ingredients: 1 pound store-bought whole wheat pizza dough, at room temperature 1/4 bunch cilantro, chopped 1 large jalapeño chile, seeds discarded, chopped 1/4 cup extra-virgin olive oil Salt 4 ounces mozzarella cheese, shredded (about 1 cup) 1 1/2 teaspoons curry powder 1/2 pound ground dark-meat turkey 1 zucchini, halved lengthwise and cut crosswise 1/4 inch thick 1/4 large red onion, sliced Directions: 1.Invert a 13-by-18-inch baking sheet onto the bottom of the oven. Preheat the oven to 500°. Oil a second baking sheet and stretch the pizza dough to fit the pan. 2.In a mini food processor, pulse the cilantro, jalapeño and 2 tablespoons olive oil until a paste forms; season with salt. Spread the paste on the dough, then sprinkle with the cheese. 3.In a medium skillet, heat the remaining 2 tablespoons olive oil over medium heat. Add the curry powder and cook, stirring, for 30 seconds. Add the turkey, season with salt and cook, ...

Definately going to be trying this one soon. The only turkey in my freezer right now is a huge 20+ pounder - which will be cooked via the pressure cooker when we have company. Perhaps I'll use my next freebie to get a fresh, smaller version and give this a try. Since I grill all year round - it won't be a problem ! Chipotle Brined Grilled Turkey

I'm not real big on Turkey burgers - I like beef. BUT - gave these a try last night - and they were AWESOME. The kids loved them - especially when I cut the first one in half for my 5yo (they are really nice size burgers) and the cheese oozed out from the inside. My 5yo ate and entire burger, and then 1/2 of another. And he's usually not a big eater. Yes, they were outside playing in the pool most of the day - but still I tripled this recipe and made 12 nice size burgers 8 ounces ground turkey breast 99% lean 1 cup shredded zucchini 2/3 cup panko 1/3 cup finely chopped onion 3 TBS taco or enchilada sauce 1 egg white 1.5 tsp ground cumin 1/4 tsp salt 4 TBS Monterey Jack Cheese 4 hamburger buns Heat grill. Combine turkey, zucchini, panko, onion, 1 TBS of taco sauce, egg white, cumin and salt in large bowl. Divide into 8 balls. Flatten 4 balls into patties (about 3.5 inches around and 1/4 inch thick) Place 1 TBS chhese in the center of each patty. Shape remaining turkey m...

1 lb Ground Turkey Breast 1/2 Cup Seasoned Dried Breadcrumbs 1/3 cup chopped parsley 1 egg 2 TBS grated onion 1 garlic clove, minced 1/2 tsp salt 1/8 tsp pepper 1 cup spaghetti sauce Preaheat oven to 350*. Mix all ingredients except spaghetti sauce, and roll into 20 meatballs. Place a meatball into each well of a mini muffin tin sprayed with cooking spray. Fill un-used wells with water. Bake until lightly browned, about 15-20 minutes. Transfer to a large bowl and add sauce and toss. Each meatball is 1 WW point.

INGREDIENTS: 12 cloves garlic, divided 2 cups red wine (or use red grape juice with a splash of cider vinegar), divided 2 cups low sodium chicken broth, divided 1 tablespoon olive oil 4 turkey cutlets Pepper, to taste 4 sun-dried tomatoes, chopped 1 tablespoon Dijon mustard COOKING INSTRUCTIONS: Place 10 of the garlic cloves in a saucepan with 1 cup of the wine and 1 cup of the broth. Bring to a boil then reduce heat and simmer until sauce has reduced and is a mahogany glaze. Pour sauce and remaining wine (or juice/vinegar) and broth into a food processor or blender and puree; set aside. Chop remaining garlic cloves and set aside. Heat the olive oil in a skillet over medium-high heat; add turkey cutlets and brown on both sides. Don’t worry about cooking them all the way through. Pour sauce over turkey in skillet. Add chopped garlic, sun-dried tomatoes and mustard; continue to cook over low heat until cutlets are cooked through and sun-dried tomatoes have plumped.