underneath to seal. Serve immediately with your favorite accompaniment. You may use toothpick to hold for presentation.
nutritional facts
Per Serving: 381 Cal (49% from Fat, 42% from Protein, 9% from Carb); 40 g Protein; 20 g Tot Fat; 4 g Sat Fat; 12 g Mono Fat; 9 g Carb; 1 g Fiber; 3 g Sugar; 135 mg Calcium; 2 mg Iron; 429 mg Sodium; 104 mg Cholesterol (4 ounces chicken burger)
Turkey Meatloaf with Tomato Sauce
serves 6
ingredients
1 teaspoon olive oil
1 small onion, minced (about 4 ounces)
1 celery stalk, minced (about 2 ounces)
2 garlic cloves, minced
1 pound ground buffalo meat
¾ pound ground chicken or turkey meat
3 ounces ground oats
1 large egg, beaten
3 ounces chicken stock (low-fat and low-sodium)
1 teaspoon salt
¼ teaspoon pepper
¼ teaspoon dry mustard
⅛ teaspoon dry sage
½ teaspoon dry Italian herbs
10 ounces diced tomato
For serving:
Your favorite tomato sauce (about 1 cup)
Suggestion: Serve with steamed vegetables such as broccoli and yellow squash .
cooking instructions
Preheat the oven to 350°F. Heat the oil in a pan over high heat. Add the onion, celery, garlic, and cook for 2 minutes. Transfer to a mixing bowl and add the remaining ingredients. Mix well and place the meatloaf into a greased loaf pan. Bake the loaf for 1 hour to 1 ½ hour or until cooked through. Serve with your favorite tomato sauce.
If buffalo meat is not available, substitute with organic sirloin ground beef.
nutritional facts
Per Serving: 186 Cal (32% from Fat, 30% from Protein, 38% from Carb); 14 g Protein; 7 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 18 g Carb; 2 g Fiber; 3 g Sugar; 50 mg Calcium; 2 mg Iron; 1123 mg Sodium; 69 mg Cholesterol
Turkey Breast with Italian Herbs
serves 8
ingredients
1 tablespoon olive oil
2 pounds turkey breast (with skin)
4 teaspoons Italian herbs
Bunch of fresh basil leaves
¼ cup chicken stock (low-fat and low-sodium)
Salt and pepper to taste
Great way to prepare your own turkey breast meat for salads, snacks, soups, etc… You can also vary the favoring by using different herbs. Sage is great and soothing .
cooking instructions
Preheat the oven to 350° F. Mix 1 tablespoon of Italian herbs with a little pepper. Spread all over the turkey breast under its skin. Add as many basil leaves as you can fit under the skin without tearing the skin. Brush olive oil over the skin.
Place the turkey breast skin side up in a roasting pan. Pour ¼ cup of chicken stock in the pan, add the remaining Italian herbs, and bake for an hour or until a meat thermometer registers 180° F. Keep moistening with chicken stock. To keep the turkey breast moist, do not allow the pan to get dry. Transfer the turkey breast to a platter and let cool before slicing.
nutritional facts
Per Serving: 199 Cal (46% from Fat, 52% from Protein, 2% from Carb); 25 g Protein; 10 g Tot Fat; 2 g Sat Fat; 4 g Mono Fat; 1 g Carb; 0 g Fiber; 0 g Sugar; 26 mg Calcium; 2 mg Iron; 119 mg Sodium; 74 mg Cholesterol
Stuffed Peppers
serves 4
ingredients
1 teaspoon olive oil
4 large red bell peppers
1 small onion, diced (about 4 ounces)
1 garlic clove, minced
¾ pound ground turkey
1 cup cooked wild rice
3 tablespoons chopped parsley
2 pinches dry Italian herbs
¼ cup chicken stock (low-fat and low-sodium)
Salt and pepper
8 ounces tomato sauce
You may substitute any type of cooked rice in this recipe .
cooking instructions
Wash the peppers, cut off their tops, and remove their seeds and pith. Parboil the peppers 2 minutes in salted water. Remove the peppers from the pan and invert to drain over paper towels.
Heat the oil in a pan over medium heat. Add the onion, garlic, meat, and sauté until lightly browned. Add the wild rice, parsley, Italian herbs, stock, salt, pepper, and bring to a boil. Taste and adjust the seasonings. Cool down. Stuff the mixture inside the peppers and add the pre-cut tops.
Preheat the oven to 350°F. Place the peppers tightly into a greased pan, add a little water, and bake for 30
nutritional facts
Per Serving: 381 Cal (49% from Fat, 42% from Protein, 9% from Carb); 40 g Protein; 20 g Tot Fat; 4 g Sat Fat; 12 g Mono Fat; 9 g Carb; 1 g Fiber; 3 g Sugar; 135 mg Calcium; 2 mg Iron; 429 mg Sodium; 104 mg Cholesterol (4 ounces chicken burger)
Turkey Meatloaf with Tomato Sauce
serves 6
ingredients
1 teaspoon olive oil
1 small onion, minced (about 4 ounces)
1 celery stalk, minced (about 2 ounces)
2 garlic cloves, minced
1 pound ground buffalo meat
¾ pound ground chicken or turkey meat
3 ounces ground oats
1 large egg, beaten
3 ounces chicken stock (low-fat and low-sodium)
1 teaspoon salt
¼ teaspoon pepper
¼ teaspoon dry mustard
⅛ teaspoon dry sage
½ teaspoon dry Italian herbs
10 ounces diced tomato
For serving:
Your favorite tomato sauce (about 1 cup)
Suggestion: Serve with steamed vegetables such as broccoli and yellow squash .
cooking instructions
Preheat the oven to 350°F. Heat the oil in a pan over high heat. Add the onion, celery, garlic, and cook for 2 minutes. Transfer to a mixing bowl and add the remaining ingredients. Mix well and place the meatloaf into a greased loaf pan. Bake the loaf for 1 hour to 1 ½ hour or until cooked through. Serve with your favorite tomato sauce.
If buffalo meat is not available, substitute with organic sirloin ground beef.
nutritional facts
Per Serving: 186 Cal (32% from Fat, 30% from Protein, 38% from Carb); 14 g Protein; 7 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 18 g Carb; 2 g Fiber; 3 g Sugar; 50 mg Calcium; 2 mg Iron; 1123 mg Sodium; 69 mg Cholesterol
Turkey Breast with Italian Herbs
serves 8
ingredients
1 tablespoon olive oil
2 pounds turkey breast (with skin)
4 teaspoons Italian herbs
Bunch of fresh basil leaves
¼ cup chicken stock (low-fat and low-sodium)
Salt and pepper to taste
Great way to prepare your own turkey breast meat for salads, snacks, soups, etc… You can also vary the favoring by using different herbs. Sage is great and soothing .
cooking instructions
Preheat the oven to 350° F. Mix 1 tablespoon of Italian herbs with a little pepper. Spread all over the turkey breast under its skin. Add as many basil leaves as you can fit under the skin without tearing the skin. Brush olive oil over the skin.
Place the turkey breast skin side up in a roasting pan. Pour ¼ cup of chicken stock in the pan, add the remaining Italian herbs, and bake for an hour or until a meat thermometer registers 180° F. Keep moistening with chicken stock. To keep the turkey breast moist, do not allow the pan to get dry. Transfer the turkey breast to a platter and let cool before slicing.
nutritional facts
Per Serving: 199 Cal (46% from Fat, 52% from Protein, 2% from Carb); 25 g Protein; 10 g Tot Fat; 2 g Sat Fat; 4 g Mono Fat; 1 g Carb; 0 g Fiber; 0 g Sugar; 26 mg Calcium; 2 mg Iron; 119 mg Sodium; 74 mg Cholesterol
Stuffed Peppers
serves 4
ingredients
1 teaspoon olive oil
4 large red bell peppers
1 small onion, diced (about 4 ounces)
1 garlic clove, minced
¾ pound ground turkey
1 cup cooked wild rice
3 tablespoons chopped parsley
2 pinches dry Italian herbs
¼ cup chicken stock (low-fat and low-sodium)
Salt and pepper
8 ounces tomato sauce
You may substitute any type of cooked rice in this recipe .
cooking instructions
Wash the peppers, cut off their tops, and remove their seeds and pith. Parboil the peppers 2 minutes in salted water. Remove the peppers from the pan and invert to drain over paper towels.
Heat the oil in a pan over medium heat. Add the onion, garlic, meat, and sauté until lightly browned. Add the wild rice, parsley, Italian herbs, stock, salt, pepper, and bring to a boil. Taste and adjust the seasonings. Cool down. Stuff the mixture inside the peppers and add the pre-cut tops.
Preheat the oven to 350°F. Place the peppers tightly into a greased pan, add a little water, and bake for 30
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