TURKEY BURRITOS WITH FRESH FRUIT SALSA
Packed with fruit, veggies, nutrition and flavor, this lighter, whole-grain twist on traditional burritos is sure to be a big hit with your family. "Even our pickiest eater loves these with the sweet-spicy fruit salsa. Yum!" Lisa Eaton - Kennebunk, ME
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 10 servings.
Number Of Ingredients 19
Steps:
- For salsa, combine the first seven ingredients. Chill until serving., In a large nonstick skillet, cook the turkey, turmeric and cumin in oil over medium heat until turkey is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in wine. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. , Stir in the salsa, corn and black beans. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until much of the liquid has evaporated. Remove from the heat., Spoon about 1/2 cup turkey mixture off center on each tortilla. Sprinkle with cheese. Fold sides and ends over filling and roll up. Serve with salsa.,
Nutrition Facts : Calories 371 calories, Fat 11g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 553mg sodium, Carbohydrate 47g carbohydrate (10g sugars, Fiber 6g fiber), Protein 18g protein. Diabetic Exchanges
SUMMER FRUIT SALSA
This summer fruit salsa is a fresh alternative for summer BBQs as a dip with tortilla chips or as a topping for grilled chicken or fish.
Provided by Vanessa
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Mango Salsa Recipes
Time 1h
Yield 20
Number Of Ingredients 12
Steps:
- Combine tomatoes, mango, bell peppers, onion, strawberries, kiwi, and nectarine in a large bowl. Add olive oil, orange juice, salt, and pepper; mix well. Stir in cilantro.
- Cover and refrigerate for 30 minutes to 1 hour.
Nutrition Facts : Calories 22.5 calories, Carbohydrate 3.8 g, Fat 0.8 g, Fiber 0.9 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 10 mg, Sugar 2.4 g
TURKEY PAILLARD SANDWICH
Paillards are quickly cooked, thin scallops of meat. In this recipe tender pieces of turkey breast are marinated and used in a simple, savory sandwich.
Provided by Martha Stewart
Categories Turkey Recipes
Number Of Ingredients 10
Steps:
- Remove tenderloin from turkey; cut tender in half lengthwise. Cut breast into 3/4-inch-thick medallions. Cut open two sides of a resealable plastic bag. Place 1 medallion in bag; pound to a 1/4-inch thickness with a meat pounder. Transfer to a nonmetal container. Repeat with remaining turkey. Add marinade. Cover with plastic wrap, and refrigerate for 2 hours.
- Preheat a grill or grill pan to medium hot. Brush onion, tomatoes, and bread with oil. Season onion and tomatoes with salt and pepper. Grill onion until browned and soft, about 2 minutes per side. Set aside on a plate. Grill tomatoes without turning until lightly browned, about 2 minutes. Grill bread until just toasted, 1 to 2 minutes.
- Remove turkey from marinade; season with salt and pepper. Grill until browned and cooked through, 1 to 2 minutes per side. Layer bread with onions, turkey, Parmesan, basil, tomatoes, and watercress; top with remaining bread. Serve.
TURKEY SALSA BOWLS WITH TORTILLA WEDGES
Delicious and nutritious, this dish was a favorite of the kids who participated in the junior chef classes I taught at my church. The recipe encouraged creativity and healthy eating as students designed their own salsa bowls using whole grains, vegetables and lean protein. -Jean Gottfried, Upper Sandusky, Ohio
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. In a large skillet, cook and crumble turkey with pepper, celery and green onions over medium-high heat until no longer pink, 5-7 minutes. Stir in salsa, beans, rice and water; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, about 15 minutes., Brush both sides of tortillas with oil; cut each into 8 wedges. Arrange in a single layer on a baking sheet. Bake until lightly browned, 8-10 minutes., To serve, divide lettuce among 8 bowls; top with turkey mixture. Serve with tortilla wedges; add toppings as desired.
Nutrition Facts : Calories 279 calories, Fat 7g fat (1g saturated fat), Cholesterol 39mg cholesterol, Sodium 423mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 6g fiber), Protein 18g protein. Diabetic exchanges
CRANBERRY-ORANGE BRINED SMOKED TURKEY
Number Of Ingredients 12
Steps:
- TO MAKE THE BRINE: In a large saucepan or stockpot, combine the brine ingredients and bring to a boil over high heat. Boil for about 1 minute, then remove from the heat. Add about 4 cups ice cubes and allow the brine to cool to room temperature, about 1 1/2 hours. Remove the pop-up timer, as well as the neck, giblets, and any excess fat from the turkey and discard. Rinse the turkey, inside and out, under cold water, drain, and place in a 5-gallon bucket or other container large enough to hold it easily (see REFERANCE & APPENDIX, _Turkey On The Grill: Have You Tried It Yet?). Pour the cooled brine over the turkey. If necessary, place a heavy weight on the turkey to keep it completely submerged. Cover the container with plastic wrap and refrigerate for about 24 hours. Remove the turkey from the brine and pat dry with paper towels. Discard the brine. Truss the turkey with cotton string (see REFERANCE & APPENDIX, _Trussing: All Tied Up). Pin the neck skin flap to the body with two or three small trussing needles. Place the turkey on a roast holder set inside a heavy-gauge aluminum foil pan and lightly brush or spray with canola oil. Follow the grill's instructions for using wood chunks. Grill the turkey over Indirect Medium heat until the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh, 2 1/4 to 3 hours. After about 45 minutes, when the wings and drumsticks are golden brown, wrap them with aluminum foil to prevent them from burning. When the breast is golden brown, loosely cover it with foil. When fully cooked, transfer the turkey to a cutting board or platter, loosely cover the whole bird with foil, and allow to rest for about 20 minutes before carving.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
CHICKEN PAILLARDS WITH CLEMENTINE SALSA
Provided by Lora Zarubin
Categories Chicken Citrus Onion Tomato Low Cal Dinner Celery Winter Pan-Fry Healthy Cilantro Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Place chicken breast halves between 2 sheets plastic wrap or parchment paper, spacing apart. Using mallet, pound chicken to 1/4-inch thickness. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Mix clementines and next 8 ingredients in medium bowl. Season with salt and pepper. DO AHEAD: Salsa can be made 2 hours ahead. Cover; let stand at room temperature.
- Uncover chicken; sprinkle with salt and pepper. Heat olive oil in large nonstick skillet over medium-high heat. Add chicken and cook until slightly browned and cooked through, about 3 minutes per side. Transfer chicken to platter. Add clementine juice to skillet; boil until reduced to 1/4 cup, stirring often, about 2 minutes. Drizzle sauce over chicken. Spoon salsa over and serve.
PAILLARDS OF TURKEY WITH ASPARAGUS, HERB AND CHILI SALAD
Provided by Molly O'Neill
Categories weekday, salads and dressings, appetizer
Time 20m
Yield Four servings
Number Of Ingredients 11
Steps:
- Blanch the asparagus in lightly salted, boiling water for 1 minute. Drain and rinse under cold running water. Drain again and pat dry. Toss with remaining salad ingredients and set aside.
- Heat a large, heavy-bottomed nonstick skillet over medium-high heat until very hot. Let turkey rest, then slice into 4 pieces. Sprinkle the salt in the skillet. Add the turkey and saute until cooked through, about 1 1/2 minutes per side.
- Remove the turkey from the pan and squeeze the juice of the lime over it. Place 1 piece of turkey on each of 4 plates, top with the salad and serve immediately.
Nutrition Facts : @context http, Calories 158, UnsaturatedFat 4 grams, Carbohydrate 5 grams, Fat 6 grams, Fiber 2 grams, Protein 20 grams, SaturatedFat 2 grams, Sodium 402 milligrams, Sugar 2 grams
TURKEY PAILLARDS WITH SUMMER FRUIT SALSA
Number Of Ingredients 11
Steps:
- TO MAKE THE SALSA: In a medium bowl combine the peaches, nectarines, plums, onion, cherries, chile, and 1 tablespoon of the lime juice. Rinse the turkey breast under cold water and pat dry with paper towels. With a sharp knife and slicing on the diagonal, cut the breast into four equal-sized slices, about 3/4 inch thick each. Place the slices between two sheets of plastic wrap on a cutting board. Using a meat mallet or the bottom of a small, heavy pan, pound the slices into 1/4-inch-thick paillards. Brush the paillards with the remaining 2 tablespoons of lime juice, then lightly brush or spray with vegetable oil and season with salt. Grill over Direct High heat for 3 to 4 minutes, turning once halfway through grilling time. Serve warm with the salsa.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
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