TURKEY ON GREEN EGG RECIPES

Name: Turkey Meatloaf with Onion and Green Pepper
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: American
Ingredients: 4 spray(s) Cooking spray; 1 Tbsp Olive oil; 0.75 cup(s) Uncooked onion(s) finely chopped; 0.25 cup(s) Green pepper(s) finely chopped; 2 medium clove(s) Garlic clove(s) minced; 0.25 cup(s), shredded 50% reduced fat sharp cheddar cheese; 0.25 cup(s) Seasoned breadcrumbs; 1.5 tsp Italian seasoning; 1 tsp Ketchup; 0.5 tsp Table salt; 0.5 tsp Black pepper; 1 large egg(s) Egg(s) lightly beaten; 1.25 pound(s) Uncooked 99% fat-free ground turkey breast; 0.5 cup(s) Ketchup; 1 Tbsp Unpacked light brown sugar; 1 tsp Mustard

TURKEY MEATLOAF WITH ONION AND GREEN PEPPER | RECIPES | WW …

Turkey Meatloaf with Onion and Green Pepper | Recipes | WW … image

Adding sauteed vegetables to ground turkey breast adds both flavor and moisture to this Tex-Mex-inspired meatloaf. It's a great cooking hack for making low-fat turkey and chicken burgers, too. If you have leftover roasted or grilled peppers and onions in your fridge, you can chop them up and add them to the turkey mixture instead of the sauteed veggies.

Provided by WEIGHTWATCHERS.COM

Categories Dinner

Total Time 70 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 6 servings

Number Of Ingredients 16

Ingredients

4 spray(s) Cooking spray
1 Tbsp Olive oil
0.75 cup(s) Uncooked onion(s) finely chopped
0.25 cup(s) Green pepper(s) finely chopped
2 medium clove(s) Garlic clove(s) minced
0.25 cup(s), shredded 50% reduced fat sharp cheddar cheese
0.25 cup(s) Seasoned breadcrumbs
1.5 tsp Italian seasoning
1 tsp Ketchup
0.5 tsp Table salt
0.5 tsp Black pepper
1 large egg(s) Egg(s) lightly beaten
1.25 pound(s) Uncooked 99% fat-free ground turkey breast
0.5 cup(s) Ketchup
1 Tbsp Unpacked light brown sugar
1 tsp Mustard

Steps:

Preheat the oven to 350°F. Coat an 8-X4-inch loaf pan with cooking spray.
In a large nonstick skillet, heat the oil over medium-high heat. Add the onion, bell pepper and garlic; sauté for 3 minutes. Remove from heat; let cool.
In a large bowl, combine the cooled onion mixture, cheese, breadcrumbs, Italian seasoning, ketchup, salt, pepper, and egg; toss to moisten the breadcrumbs. Add the turkey; stir just until blended.
Pack the turkey mixture into the prepared pan; smooth into an even layer. Bake for 35 minutes.
In a small bowl, combine the ketchup, sugar, and mustard; spread over the meatloaf and bake to an internal temperature of 165°F, 10 to 15 minutes more. Remove the meatloaf from the oven; let stand 10 minutes. Remove the meatloaf from that pan; slice it into 6 equal pieces.
Serving size: 1 piece

Nutrition Facts : Calories 198 kcal

34 LEFTOVER TURKEY RECIPES – THE KITCHEN COMMUNITY

34 Leftover Turkey Recipes – The Kitchen Community image

These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!

Provided by Cassie Marshall

Number Of Ingredients 34

Ingredients

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TURKEY MEATLOAF WITH ONION AND GREEN PEPPER | RECIPES | WW …

Adding sauteed vegetables to ground turkey breast adds both flavor and moisture to this Tex-Mex-inspired meatloaf. It's a great cooking hack for making low-fat turkey and chicken burgers, too. If you have leftover roasted or grilled peppers and onions in your fridge, you can chop them up and add them to the turkey mixture instead of the sauteed veggies.
From weightwatchers.com
Total Time 70 minutes
Category Dinner
Cuisine American
Calories 198 kcal per serving

Serving size: 1 piece

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This comforting pie with homemade gravy turns leftover turkey meat into a real crowd pleaser
From jamieoliver.com
Total Time 1 hours 45 minutes
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Calories 628 calories per serving

1. For this recipe, you will need 800 g cooked white turkey meat, torn into big chunks.
2. This is dead simple, completely versatile and absolutely gorgeous. It’s not a pretty-boy pie; it’s a proper, old-school pie that everyone will be over the moon to see on the table. I’m putting leftover white turkey meat to good use here, but you could also mix brown meat in there too.
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6. Spoon that thick leek mixture from your sieve into the pie dish and spread it out evenly. Lay your pastry on top, tuck the ends under then gently score the pastry diagonally with your knife. Add a pinch of salt to your beaten egg then paint this egg wash over the top of your pastry. Pop your pie in the oven for about 35 to 40 minutes or until the pastry is puffed up and golden brown. When the pie is ready, re-heat the lovely gravy and serve with your pie, along with some peas tossed in butter, lemon, salt and pepper and everyone’s happy!

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1. For this recipe, you will need 800 g cooked white turkey meat, torn into big chunks.
2. This is dead simple, completely versatile and absolutely gorgeous. It’s not a pretty-boy pie; it’s a proper, old-school pie that everyone will be over the moon to see on the table. I’m putting leftover white turkey meat to good use here, but you could also mix brown meat in there too.
3. Preheat your oven to 190°C/375°F/gas 5. Put your bacon in a large pan on a medium heat and add your thyme leaves. Add a lug of olive oil and let it all fry off a few minutes. Add all of your prepped leeks and fry them off for about 3 minutes. Add a pinch of salt and pepper then pop the lid on top, turn the heat down to medium and let them cook away gently for 30 minutes, stirring every 5 to 10 minutes to make sure they don’t catch. There’s going to be enough moisture in the leeks to keep them happy in the pan so they should be soft and melt in your mouth once they’re done.
4. When your leeks are ready, add the turkey meat to them and stir. If you’ve got a bit of stuffing mixed in there you can put that in too. Add the flour, mix it in well then pour in your stock and stir again. Add the crème fraîche then turn the heat up and bring everything back up to the boil. Have a taste and add a bit more salt and pepper if it needs it then turn the heat off. Pour the mixture through a sieve over another large empty pan and let the wonderful gravy from the mixture drip into the pan while you roll out your pastry.
5. Get a deep baking dish roughly 22 x 30cm. Dust a clean surface and a rolling pin with a bit of flour and roll your pastry out so it’s about double the size of your dish. Crumble the chestnuts over one half of the pastry then tear a few of the sage leaves over the chestnuts. Fold the other half of pastry on top then roll it out carefully and evenly so you have a rectangle big enough to cover your baking tray. Don’t worry if a few bits stick out here and there.
6. Spoon that thick leek mixture from your sieve into the pie dish and spread it out evenly. Lay your pastry on top, tuck the ends under then gently score the pastry diagonally with your knife. Add a pinch of salt to your beaten egg then paint this egg wash over the top of your pastry. Pop your pie in the oven for about 35 to 40 minutes or until the pastry is puffed up and golden brown. When the pie is ready, re-heat the lovely gravy and serve with your pie, along with some peas tossed in butter, lemon, salt and pepper and everyone’s happy!

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