Honey Mustard Turkey With Snap Peas Recipes

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HONEY-MUSTARD TURKEY WITH SNAP PEAS



Honey-Mustard Turkey with Snap Peas image

Packed with flavor from a convenient marinade, this easy veggie-packed dinner will become a favorite.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 4

1 lb uncooked turkey breast slices, about 1/4 inch thick
1/2 cup Dijon and honey poultry and meat marinade
1 cup ready-to-eat baby-cut carrots, cut lengthwise in half
2 cups frozen sugar snap peas

Steps:

  • Place turkey in shallow glass or plastic dish. Pour marinade over turkey; turn slices to coat evenly. Cover dish and let stand 10 minutes at room temperature.
  • Spray 10-inch skillet with cooking spray; heat over medium heat. Drain most of marinade from turkey. Cook turkey in skillet about 5 minutes, turning once, until brown.
  • Add carrots, lifting turkey to place carrots on bottom of skillet. Top turkey with snap peas. Cover and simmer about 7 minutes or until carrots are tender and turkey is no longer pink in center.

Nutrition Facts : Calories 185, Carbohydrate 12 g, Cholesterol 75 mg, Fiber 3 g, Protein 30 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 260 mg

HONEY MUSTARD TURKEY SALAD SANDWICH



Honey Mustard Turkey Salad Sandwich image

Provided by Jeff Mauro, host of Sandwich King

Time 25m

Yield 4 servings

Number Of Ingredients 8

1/4 cup dried cherries
2 celery ribs, chopped
1/4 cup honey mustard
Kosher salt and freshly ground black pepper
1/2 cup mayo
2 cups shredded roasted turkey
4 split-top hot dog buns, buttered and griddled
BBQ chips and pickle spears, for serving

Steps:

  • Mix dried cherries, celery, honey mustard and some salt and pepper in a medium bowl. Let sit to let flavors meld, 10 minutes. Add mayo and mix until incorporated. Adjust seasoning if necessary. Add turkey, then mix and season to taste.
  • Serve on split-top buns topped with crushed BBQ potato chips and pickles on the side.

QUICK CARROTS AND SNAP PEAS WITH LEMONY MUSTARD DRESSING



Quick Carrots and Snap Peas with Lemony Mustard Dressing image

A bright side dish featuring spring seasonal produce like carrots and snap peas will perk up any Easter dinner table or buffet. The fact that it can serve a crowd while taking only 30 minutes from start to finish makes it a superstar side for special springtime occasions.

Provided by Greg Lofts

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 30m

Yield Serves 10 to 12

Number Of Ingredients 7

2 tablespoons Dijon mustard
1 teaspoon finely grated lemon zest, plus 3 tablespoons fresh juice
Kosher salt and freshly ground pepper
1/3 cup extra-virgin olive oil
1 1/2 pounds carrots, peeled and cut on the bias into 1/4-inch-thick slices (4 1/2 cups)
3 tablespoons unsalted butter
12 ounces sugar snap peas, trimmed if stringy, halved on the bias

Steps:

  • Whisk together mustard and lemon zest and juice. Season generously with salt and pepper and slowly whisk in oil.
  • Combine carrots, butter, 1/2 cup water, and 1 1/2 teaspoons salt in a large straight-sided skillet or wide, shallow pot. Bring to a boil, then cover, reduce heat to medium, and simmer 5 minutes. Uncover and cook, stirring occasionally, until carrots are just tender but holding their shape, 5 to 7 minutes more.
  • Stir in snap peas and continue cooking just until peas have turned crisp-tender and bright green, about 2 minutes. Remove from heat and carefully drain any liquid remaining in skillet; toss with half of mustard dressing and season to taste. Serve, with remaining dressing on the side.

SUGAR SNAP PEAS WITH MINT DRESSING



Sugar Snap Peas with Mint Dressing image

Sugar snap peas are dressed with shallots and mint.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

Salt and freshly ground pepper
1 pound sugar snap peas, trimmed
3 tablespoons finely chopped shallots
3 tablespoons rice-wine vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
6 tablespoons olive oil
1 1/2 cups fresh mint leaves, roughly chopped

Steps:

  • Bring a small saucepan of salted water to a boil; prepare an ice bath. Add the peas to the boiling water, and cook until bright green and crunchy, about 1 minute.
  • Using a slotted spoon, transfer peas to ice bath until cold. Drain peas in a colander, and transfer to a serving dish.
  • Combine the shallots, vinegar, honey, mustard, olive oil, and mint in a jar with a lid. Season with salt and pepper. Cover, and shake vigorously until well combined. Let dressing stand 10 minutes. Pour dressing over the peas. Toss, and serve.

TURKEY AND SUGAR SNAP PEAS IN ORANGE MUSTARD SAUCE



Turkey and Sugar Snap Peas in Orange Mustard Sauce image

This comes from my Williams Sonoma Stir Fry cookbook. Mmmm... Orange and peas. My favorites! Serve this with some steamed white rice.

Provided by dicentra

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

1/2 cup orange juice
1 teaspoon orange zest
2 teaspoons fresh ginger, peeled and chopped
1 garlic clove, minced
1 shallot, finely chopped
2 teaspoons honey
1 teaspoon Dijon mustard
1 egg white
1 tablespoon mirin or 1 tablespoon sake
2 teaspoons soy sauce
1 tablespoon cornstarch
1 lb turkey breast, cut into 1 1/2 cinch chunks
2 tablespoons vegetable oil
1/4 lb sugar snap pea
1 cup sliced water chestnuts, drained

Steps:

  • To make the sauce, combine the orange juice, zest, soy sauce, ginger, shallot, honey and mustard in a small bowl and stir to mix well. Set aside.
  • To make the marinade, combine the egg white, mirin, soy sauce and cornstarch in a bowl and stir to dissolve the cornstarch. Add the turkey pieces and toss to coat evenly. Set aside.
  • In a wok or frying pan, over high heat, warm 1 tablespoon of the oil, swirling to coat the bottom and sides of the pan. When the oil is very hot, but not quite smoking add the peas and stir and toss every 15-20 seconds until just tender, 2-3 minutes.
  • Add the water chestnuts and stir and toss for 1 minute longer. Transfer to a dish and set aside.
  • Reduce the heat to medium-high. Add the remaining 1 tablespoon of oil to the pan, again swirling to coat the pan. When the oil is hot, add the turkey pieces and stir and toss every 15-20 seconds until firm and no trace of pink remains, 4-5 minutes.
  • Quickly stir the reserved sauce, add to the pan over medium high heat. Bring to a simmer and stir and toss until the sauce thickens slightly, 1-2 minutes.
  • Return the peas and water chestnuts to the pan and toss to coat with the sauce. Cook for 1 minutes longer. Serve hot.

Nutrition Facts : Calories 312.4, Fat 15, SaturatedFat 3.1, Cholesterol 73.7, Sodium 289.8, Carbohydrate 16.4, Fiber 2, Sugar 7, Protein 27.4

HONEY-MUSTARD TURKEY WITH SNAP PEAS



Honey-Mustard Turkey with Snap Peas image

Number Of Ingredients 4

1 pound uncooked turkey breast slices, about 1/4 inch thick
1/2 cup Dijon and honey poultry and meat marinade
1 cup baby-cut carrot, cut lengthwise in half
2 cups frozen snap pea pods

Steps:

  • 1. Place turkey in shallow glass or plastic dish. Pour marinade over turkey turn slices to coat evenly. Cover dish and let stand at room temperature 20 minutes.2. Spray 10-inch skillet with cooking spray heat over medium heat. Drain most of marinade from turkey. Cook turkey in skillet about 5 minutes, turning once, until brown.3. Add carrots, lifting turkey to place carrots on bottom of skillet. Top turkey and carrots with pea pods. Cover and cook about 7 minutes or until carrots are crisp-tender and turkey is no longer pink in center.FOOD for THOUGHT This zesty turkey recipe cooks in a flash. Just marinate the turkey as described above, throw in some carrots and pea pods for vitamins A and C and you're ready to go."The thin slices of turkey make it easy to eat a small portion and still get a well-balanced and pretty-looking plate. It is very important for food to be appetizing and yet served in small enough quantities so I am not overwhelmed." -ANNE R.NUTRITION FACTS: High in iron and vitamins A and C good source of fiber1 Serving: Calories 145 (Calories from Fat 10) Fat 1g (Saturated 0g) Cholesterol 75mg Sodium 500mg Potassium 530mg Carbohydrate 10g (Dietary Fiber 3g) Protein 29g % DAILY VALUE: Vitamin A 100% Vitamin C 28% Calcium 6% Iron 18% Folic Acid 8% Magnesium 12% DIET EXCHANGES: 3 Very-Lean Meat, 2 VegetableHelpful For These Side Effects: (n)From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

HONEY-MUSTARD TURKEY BREAST



Honey-Mustard Turkey Breast image

Honey mustard adds subtle flavor to this moist roasted turkey breast from our Test Kitchen. Don't have honey mustard? Use 1/4 cup each honey and brown mustard.

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 10-12 servings.

Number Of Ingredients 7

1 bone-in turkey breast (5 to 6 pounds)
1/2 cup honey mustard
3/4 teaspoon dried rosemary, crushed
1/2 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper

Steps:

  • Place the turkey breast, skin side up, on a rack in a foil-lined shallow roasting pan. In a small bowl, combine the remaining ingredients. Spoon over turkey. , Bake, uncovered, at 325° for 1-3/4 to 2-1/2 hours or until a thermometer reads 170°, basting every 30 minutes. Cover and let stand for 10 minutes before slicing.

Nutrition Facts : Calories 283 calories, Fat 11g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 221mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 40g protein. Diabetic Exchanges

HONEY-MUSTARD TURKEY SALAD



Honey-Mustard Turkey Salad image

Bring home holiday flavors any day of the week by tossing together this entree salad from our Test Kitchen. Homemade dressing, healthy greens, apples and cheese complement pecan-coated turkey breast slices.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 7 servings.

Number Of Ingredients 17

1/2 cup olive oil
1/4 cup honey
3 tablespoons white wine vinegar
2 teaspoons plus 2 tablespoons Dijon mustard, divided
1/2 teaspoon minced garlic
3/4 teaspoon salt, divided
3 tablespoons plus 1/4 cup all-purpose flour, divided
3 egg whites
2 tablespoons water
1-1/3 cups ground pecans
1 package (17.6 ounces) turkey breast cutlets
1/4 cup butter, cubed
1 package (16 ounces) ready-to-serve salad greens
3 medium tart apples, sliced
1 medium red onion, sliced
2 cups salad croutons
1 cup (4 ounces) crumbled blue cheese

Steps:

  • For dressing, in a jar with a tight-fitting lid, combine the oil, honey, vinegar, 2 teaspoons mustard, garlic and 1/4 teaspoon salt; shake well. Set aside., Place 3 tablespoons flour in a shallow bowl. In a second bowl, combine the egg whites, water and remaining mustard. In a third bowl, combine the pecans and remaining salt and flour. Coat turkey with flour; dip into mustard mixture, then coat with pecan mixture. , In a large skillet over medium heat, cook turkey in butter in batches for 2-3 minutes on each side or until no longer pink. Keep warm., In a large bowl, combine the greens, apples, onion and croutons. Shake dressing and pour over salad; toss to coat. Divide among salad bowls. Cut turkey into thin slices; arrange over salads. Sprinkle with blue cheese.

Nutrition Facts :

HONEY-NUT SNAP PEAS



Honey-Nut Snap Peas image

From Betty's Soul Food Collection... Peanuts and peas make a honey of a 10-minute side dish.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 10m

Yield 4

Number Of Ingredients 6

4 cups frozen sugar snap peas
2 tablespoons water
1/2 cup peanuts or pine nuts
1 tablespoon butter or margarine
1 tablespoon honey
1 teaspoon yellow mustard

Steps:

  • In 1 1/2-quart microwavable casserole, place sugar snap peas and 2 tablespoons water. Cover; microwave on High 6 to 9 minutes, stirring once halfway through cooking, until peas are crisp-tender. Drain.
  • Add peanuts, butter, honey and mustard; toss gently to mix. Serve warm.

Nutrition Facts : Calories 210, Carbohydrate 16 g, Cholesterol 0 mg, Fat 1, Fiber 5 g, Protein 9 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 9 g, TransFat 0 g

STIR-FRIED TURKEY BREAST WITH SNAP OR SNOW PEAS AND CHARD



Stir-Fried Turkey Breast With Snap or Snow Peas and Chard image

Turkey cutlets are easy to prep and cook quickly, and young snap peas can be almost as tender as the more traditional snow peas for stir-fries. Shopping for ingredients for this week's recipes in my farmers' market, I found young, tender snap peas that were almost as delicate as snow peas. I had part of a bunch of Swiss chard and used both vegetables. I like using turkey breast cutlets in stir-fries; they've already been cut to a uniform thickness, so all you need to do is slice them across the grain to get even pieces that cook in minutes.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 7m

Yield Serves 4

Number Of Ingredients 15

1 pound turkey cutlets, cut across the grain in thin (1/4 to 1/2-inch) slices
Salt and freshly ground pepper
1 to 2 tablespoons soy sauce (to taste)
1 tablespoon Chinese cooking sherry (Shaoxing rice wine) or dry sherry
1/4 cup vegetable stock or water
1/4 to 1/2 teaspoon salt (to taste)
1/4 to 1/2 teaspoon sugar (to taste)
1 teaspoon cornstarch or arrowroot dissolved in 1/2 cup vegetable stock, chicken stock or water
2 tablespoons peanut, canola, sunflower, or grape seed oil
1 tablespoon minced garlic
1 tablespoon minced ginger
3/4 pound sugar snap peas or snow peas, strings and stems removed
1 bunch scallions, white and green parts separated, minced
1/2 pound Swiss chard, stemmed, leaves washed in 2 changes of water and chopped (about 3 cups), stems diced
1/2 cup chopped cilantro

Steps:

  • Season sliced turkey cutlets with salt and pepper. In a small bowl or measuring cup combine soy sauce, rice wine or sherry, and stock or water. Put salt and sugar in another container, and place it and the other ingredients near your burner.
  • Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Add 1 tablespoon of the oil to the wok or pan and swirl to coat the sides, then add sliced turkey cutlets in one layer. Let sit untouched for about 30 seconds, then stir-fry until lightly colored and no pink is visible, about 2 to 2 1/2 minutes. Remove to a plate.
  • Swirl in remaining oil, add garlic and ginger and stir-fry for no more than 10 seconds. Add sugar snap peas and white parts of scallions and stir-fry for 1 minute. Add chard, salt and sugar and stir-fry for about 1 minute, until chard wilts. Return turkey to wok and add soy sauce mixture. Stir-fry for 1 to 2 minutes, until vegetables are crisp-tender and turkey cooked through. Add cilantro, scallion greens, and cornstarch slurry. Stir until mixture is lightly glazed, and remove from the heat. Serve with hot grains or noodles.

Nutrition Facts : @context http, Calories 311, UnsaturatedFat 11 grams, Carbohydrate 13 grams, Fat 15 grams, Fiber 4 grams, Protein 30 grams, SaturatedFat 3 grams, Sodium 749 milligrams, Sugar 5 grams

HONEY-MUSTARD TURKEY WITH SNAP PEAS



Honey-Mustard Turkey With Snap Peas image

From eatbetteramerica. "Four ingredients and a skillet gets a meal complete with veggies on your table in less than 30 minutes." I mixed 1/4 cup dijon mustard and 1/4 cup honey for the marinade.

Provided by South Carolina Girl

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 4

1 lb uncooked turkey breast, sliced about 1/4 inch thick
1/2 cup dijon and honey poultry and meat marinade
1 cup ready-to-eat baby carrots, cut lengthwise in half
2 cups frozen sugar snap peas

Steps:

  • Place turkey in shallow glass or plastic dish. Pour marinade over turkey; turn slices to coat evenly. Cover dish and let stand 10 minutes at room temperature.
  • Spray 10-inch skillet with cooking spray; heat over medium heat. Drain most of marinade from turkey. Cook turkey in skillet about 5 minutes, turning once, until brown.
  • Add carrots, lifting turkey to place carrots on bottom of skillet. Top turkey with peas. Cover and simmer about 7 minutes or until carrots are tender and turkey is no longer pink in center.

Nutrition Facts : Calories 248, Fat 8.3, SaturatedFat 2.2, Cholesterol 73.7, Sodium 95.5, Carbohydrate 13.1, Fiber 4.3, Sugar 5.6, Protein 29

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