CRISPY TURKEY BAKE MENU FOR 6
The Menu
CRISPY TURKEY BAKE
Citrus and Spinach Salad
Fresh Fruit Parfaits
The Recipes
CRISPY TURKEY BAKE
6 servings
1 (10 oz.) pkg. frozen English peas
2 c. cubed, cooked turkey, skinned before cooking & cooked without salt
1/2 c. (2 oz.) shredded, reduced-fat sharp Cheddar cheese
1/2 c. green onions, chopped
1/3 c. fat-free mayonnaise
1/2 tsp. Dijon mustard
1/8 tsp. salt
1/8 tsp. pepper
Vegetable cooking spray
1 med. tomato, cut into 6 slices
1 c. Corn Flakes cereal, crushed
1 tsp. reduced-calorie margarine, melted
Cook peas according to package directions, omitting salt and fat; drain. Combine peas and next 3 ingredients in a medium bowl. Combine mayonnaise, mustard, salt and pepper; add to turkey mixture, stirring well. Spoon mixture into an 11 x 7 x 2 inch baking dish coated with cooking spray; arrange tomato slices on top. Combine crushed cereal and margarine; sprinkle over casserole. Bake at 350 degrees for 20 to 25 minutes or until thoroughly heated.
(200 calories and 13% fat per serving).
Protein 20.8/Fat 2.9 (Saturated Fat 1.6)/Carbohydrate 21/Fiber 2.8/Cholesterol 46/
Sodium 371
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Citrus and Spinach Salad
4 servings
For dressing:
1/2 cup grapefruit juice
2 tablespoons prepared mustard
1/4 cup olive oil
1/4 cup honey
2 tablespoons poppy seeds
2 tablespoons onion, grated
1/4 teaspoon salt
freshly ground black pepper
For salad:
6 cups packed spinach leaves, stemmed and washed
2 1/2 cups canned Mandarin oranges, drained
3/4 cup red onion rings
avocado slices
Prepare dressing:
In a small bowl, combine juice, mustard, oil, honey, poppy seeds, onion, salt and pepper. Chill until serving time.
Prepare salad:
Place spinach, orange sections, and onion in a bowl; toss with 1/4 cup dressing. [Or more to suit your taste.] Refrigerate extra dressing. Add avocado slices.
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Fresh Fruit Parfaits
1/2 cup strawberries, sliced
1/2 cup blueberries
3/4 cup boiling water
1 4 serving size package any flavor Jello
1/2 cup cold water
ice cubes
3/4 cup thawed Cool Whip Lite Whipped Topping
Divide fruit among 6 dessert glasses.
Stir boiling water into gelatin in medium bowl at least 2 minutes until completely dissolved.
Mix cold water and ice cubes to make 1 1/4 cups. Add to gelatin, stirring until slightly thickened. Remove any remaining ice.
Measure 3/4 cup of the gelatin; pour into dessert glasses. Refrigerate 1 hour or until set but not firm.
Stir whipped topping into remaining gelatin with wire whisk until smooth. Spoon over gelatin in glasses. Refrigerate 1 hour or until firm. Store leftover parfaits in refrigerator.
The Menu
CRISPY TURKEY BAKE
Citrus and Spinach Salad
Fresh Fruit Parfaits
The Recipes
CRISPY TURKEY BAKE
6 servings
1 (10 oz.) pkg. frozen English peas
2 c. cubed, cooked turkey, skinned before cooking & cooked without salt
1/2 c. (2 oz.) shredded, reduced-fat sharp Cheddar cheese
1/2 c. green onions, chopped
1/3 c. fat-free mayonnaise
1/2 tsp. Dijon mustard
1/8 tsp. salt
1/8 tsp. pepper
Vegetable cooking spray
1 med. tomato, cut into 6 slices
1 c. Corn Flakes cereal, crushed
1 tsp. reduced-calorie margarine, melted
Cook peas according to package directions, omitting salt and fat; drain. Combine peas and next 3 ingredients in a medium bowl. Combine mayonnaise, mustard, salt and pepper; add to turkey mixture, stirring well. Spoon mixture into an 11 x 7 x 2 inch baking dish coated with cooking spray; arrange tomato slices on top. Combine crushed cereal and margarine; sprinkle over casserole. Bake at 350 degrees for 20 to 25 minutes or until thoroughly heated.
(200 calories and 13% fat per serving).
Protein 20.8/Fat 2.9 (Saturated Fat 1.6)/Carbohydrate 21/Fiber 2.8/Cholesterol 46/
Sodium 371
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Citrus and Spinach Salad
4 servings
For dressing:
1/2 cup grapefruit juice
2 tablespoons prepared mustard
1/4 cup olive oil
1/4 cup honey
2 tablespoons poppy seeds
2 tablespoons onion, grated
1/4 teaspoon salt
freshly ground black pepper
For salad:
6 cups packed spinach leaves, stemmed and washed
2 1/2 cups canned Mandarin oranges, drained
3/4 cup red onion rings
avocado slices
Prepare dressing:
In a small bowl, combine juice, mustard, oil, honey, poppy seeds, onion, salt and pepper. Chill until serving time.
Prepare salad:
Place spinach, orange sections, and onion in a bowl; toss with 1/4 cup dressing. [Or more to suit your taste.] Refrigerate extra dressing. Add avocado slices.
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Fresh Fruit Parfaits
1/2 cup strawberries, sliced
1/2 cup blueberries
3/4 cup boiling water
1 4 serving size package any flavor Jello
1/2 cup cold water
ice cubes
3/4 cup thawed Cool Whip Lite Whipped Topping
Divide fruit among 6 dessert glasses.
Stir boiling water into gelatin in medium bowl at least 2 minutes until completely dissolved.
Mix cold water and ice cubes to make 1 1/4 cups. Add to gelatin, stirring until slightly thickened. Remove any remaining ice.
Measure 3/4 cup of the gelatin; pour into dessert glasses. Refrigerate 1 hour or until set but not firm.
Stir whipped topping into remaining gelatin with wire whisk until smooth. Spoon over gelatin in glasses. Refrigerate 1 hour or until firm. Store leftover parfaits in refrigerator.
