Turkey Slice Saute With Vegetables Recipes

ROAST TURKEY BREAST WITH GLAZED VEGETABLES

Steps:

• Preheat the oven to 375 degrees F. Whisk 1 tablespoon olive oil, the honey and 2 tablespoons water in a bowl. Put the potatoes, parsnips, fennel slices, onion, dried apricots and rosemary sprigs in a roasting pan. Add 1/2 teaspoon each salt and pepper, drizzle with the honey mixture and toss. Roast until the vegetables soften, about 30 minutes, stirring once.
• Meanwhile, mix the remaining 1 tablespoon olive oil, the garlic, lemon zest and chopped rosemary in a small bowl. Rub the herb mixture under and over the turkey skin. Season with salt and pepper and bring the meat to room temperature.
• Place the turkey on top of the vegetables in the pan; roast until the skin browns and a thermometer inserted into the thickest part registers 165 degrees F, 1 hour to 1 hour, 15 minutes. (Cover with foil if the skin is getting too dark.) Transfer the turkey to a cutting board and let rest 20 minutes.
• Toss the roasted vegetables with the lemon juice and fennel fronds. Slice the turkey and serve with the vegetables.

TURKEY SCALOPPINE WITH VEGETABLES

Steps:

• Cook pasta to desired doneness as directed on package. Drain. In large serving bowl, combine warm pasta, cheese, parsley and 1 tablespoon oil; toss gently. Cover to keep warm.
• While pasta is cooking, heat 2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Add rosemary, thyme and garlic; cook and stir 2 minutes. Add turkey slices; cook 2 minutes. Turn slices; cook an additional 2 minutes.
• Stir in carrots, onion, salt, pepper and wine. Reduce heat to medium-low; cover and cook 10 to 15 minutes or until turkey is no longer pink in center and carrots are crisp-tender.
• Add sugar snap peas to turkey mixture in skillet; mix well. Return mixture to a boil. Reduce heat to medium-low; cover and cook an additional 5 minutes or until peas are crisp-tender, stirring occasionally. Serve turkey mixture with pasta.

HEARTY TURKEY STEW WITH VEGETABLES

Steps:

• Melt the butter in a pot over medium heat. Place onions in the pot and cook until tender. Stir in celery and carrots, and cook until tender. Stir in the potatoes and flour. Pour in the chicken stock, and season soup with marjoram. Place turkey in the pot, and bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.
• Mix the green bell pepper into the soup, and continue cooking 10 minutes, until pepper is tender.

ROASTED TURKEY BREAST WITH SAUTEED VEGETABLES

Steps:

• Preheat the oven to 350 degrees F.
• Scatter the garlic, onion, and carrot along the bottom of a baking dish. Combine the herbs and stuff them under the skin of the turkey breast. Season turkey with salt and pepper. Place turkey in the baking dish, on top of the vegetables. Add about 1/4-inch of water to the dish and place in the oven. Bake for 35 to 40 minutes, or until juices run clear when pierced with a fork. Serve with Sauteed Vegetables.
• Heat olive oil in a nonstick skillet over medium heat. Add garlic, onion, carrot, and bell pepper and saute until tender. One at a time, add the white chard, red chard, and spinach, and cook just until each is wilted. Sprinkle with lemon juice and then season, to taste, with salt and pepper. Serve immediately with the turkey breast.

TURKEY AND VEGETABLE SAUTé

Steps:

• Heat oil in heavy large skillet over medium-high heat. Season turkey slices with salt and pepper. Add to skillet and sauté until cooked through, about 3 minutes per side. Transfer turkey to platter. Cover with foil and keep warm. Add remaining ingredients to skillet. Simmer until vegetables are tender, about 10 minutes. Season to taste with salt and pepper. Spoon vegetable mixture over turkey and serve.

TANGY TURKEY SAUTE

Steps:

• Place flour in a large resealable plastic bag. Add turkey, a few pieces at a time, and shake to coat. In a large skillet, saute turkey in 2 tablespoons oil in batches for 2 minutes on each side or until no longer pink; drain. Remove and keep warm., In the same skillet, saute mushrooms and onions in remaining oil for 3 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Stir in the broth, wine, salt and thyme. Bring to a boil; cook and stir for 3 minutes or until slightly thickened. Stir in parsley. Serve with turkey.

TURKEY SAUSAGE WITH FRESH GARDEN VEGETABLES

Steps:

• Spray a large deep sautee pan with with cooking spray to coat bottom of pan and add the turkey sausage to brown on all sides.
• Remove sausage from pan and rest on cutting board.
• Add olive oil to pan and sautee the garlic & onion until tender.
• Then add the rest of the veggies and sautee for 15 minutes or until tender.
• Slice the turkey into 1" circles and add to the veggies, add the diced tomatoes,basil and simmer together on low heat covered for 1/2 hours.
• At this time boil water for pasta and prepare pasta to be ready to enjoy with the main entree.
• Serve the turkey sausage and garden veggies over the pasta and top with low fat grated cheese season with salt & pepper and ENJOY!

TURKEY 2-CHEESE PANINI WITH SAUTEED VEGETABLES

Steps:

• Heat 1 Tbsp olive oil in skillet to med-hi heat.
• Sautee mushrooms and green pepper strips until tender -- drain on paper towels. set aside.
• Heat up panini or George Foreman grill (what I used)to high.
• Butter the four slices of bread on one side.
• Divide and layer turkey, cheeses, sauteed vegetables, and grated pepper between both sandwiches.
• Put on grill so that the butter sides are out.
• Close grill and cook until golden brown or how you like it.
• Cut in half, and enjoy!
• (the cooking time includes the vegetable saute and grilling time).

VEGETABLE SAUTE

Steps:

• In a Dutch oven, heat oil over medium heat. Add onion, garlic, eggplant, mushrooms, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until eggplant begins to brown, 5 to 10 minutes.
• Add zucchini, water, and tomato puree, and bring to a boil. Reduce heat to medium-low, cover, and cook until eggplant is tender, about 20 minutes. Stir in beans, vinegar, and parsley, and cook just until heated through, about 5 minutes.