Baked Turkey Tacos

Don't be fearful because this looks like casserole.  This is one of my husband's most requested meals. 

 It's really easy to make, it's healthy, and it's filling.  You can also freeze this in individual portions to use for quick meals or lunches. 

Serve with fresh sliced tomatoes, avocadoes, and lettuce, along with a dollop of sour cream.

3/4 lb. lean ground turkey meat
1/2 tsp. season salt
1/2 tsp. black pepper
1 small onion, chopped
1 can tomato soup
1.5 cups medium salsa
1 can sweet white corn, drained
1/2 c. milk
1 c. cheddar cheese, shredded
1 c. monterey jack cheese, shredded
8 corn tortillas, cut into 1 inch cubes

In large skillet, brown the turkey, with the salt, pepper and onion, until no pink remains.  Add soup, salsa, milk, cheddar cheese, corn and tortilla cubes.   Pour into greased square casserole dish.  Cover with shredded monterey jack cheese.  Bake at 375 for 20 minutes.  Broil on high for 3 minutes to crisp up the cheese topping.  Serve hot.

Marinated Turkey Tenderloin with Sweet Horsey Sauce

Ready for a new marinade that will make your meat drool with flavor?  Look no further.  My cousin, Kim, made this for me this summer at a BBQ, and I've been dreaming up some ideas ever since.  Did you know that turkey tenderloin is one of the most delicious cuts of meat on the planet?  It's so tender and juicy and has wonderful flavor.  Marinate it in this, and then dip it in that (see below), and you can't go wrong. I've also made this with chicken breasts and it is fabulous.

1.5 lbs. cut up turkey breasts or chicken tenderloins
1 can lemon lime soda
1 1/2 cup soy sauce
1 1/2 cup oil
2 t. horseradish
2 t. garlic

Mix above ingredients and marinate cut up turkey (or chicken) breasts overnight.

Grill until juices run clear and no pink remains.

Serve with
Dipping sauce:
1 cup mayo
2 T. sweet & spicy mustard
1 T. horseradish
1/2 cup sour cream
2 T. lemon juice
2 t. fresh dill (1/2 t. dry)
1 TBS. honey

Smoked Turkey Chimichangas by Guest Chef Jamie

1 lb. turkey from deli, chopped
1/2 T. chili powder
2 C. shredded slaw cabbage
1/2 chipolte in adobo sauce
1 C. tomato sauce
3 scallions chopped
salt and pepper
6 tortillas
1 1/2 C. shredded cheddar cheese or pepper jack
2 T. vegetable oil
1 C. sour cream
2 T. cilantro
1 tomato finely chopped

Place turkey in a bowl and season with chili powder. Add cabbage, chipolte, tomato sauce, scallions. Toss filling and season with salt and pepper.
Place cheese near top of tortilla dn add 1/6 filling. Roll. Brush with vegetable oil and bake at 400 for 10-15 minutes. Top with sour cream, parsley/cilantro and tomato. Fast, easy and delicious!!

Turkey Broccoli Casserole

2 c. cooked/shredded turkey
1 pkg frozen broccoli
1 can cream of chicken soup
1/2 c. sour cream
2 TBS mayo
1 tsp. curry (or more to taste)
1 tsp. salt
1 tsp. pepper

Mix all ingredients together. Bake in 8x8 glass square dish at 325 for 30 minutes.

Turkey & Wild Rice Casserole

1 pkg. wild rice (6 oz.)

3 cups cooked turkey, chopped

1 can French-style green beans, drained (16 oz.)

1 cup fat free mayonnaise

1 medium onion, chopped

1 can cream of celery soup

Cook rice according to package directions. Combine with turkey, beans, mayo, onion in soup in a large bowl; mix well. Spoon into baking dish. Bake at 350 degrees for 30 minutes or until bubbly.

Turkey Tortellini Salad

Here are a few things you can make with leftovers of stuff you used for Thanksgiving! A big old turkey can go a long way!

Turkey & Tortellini Salad
1 pkg. refrigerated cheese tortellini (9 oz.)

6 cups salad greens, pre-washed

3 cups cooked turkey, chopped

½ cup low fat Italian salad dressing

¼ cup shredded Parmesan cheese

Fresh ground black pepper

Cook and drain tortellini as directed on package; let cool slightly in colander. Mix tortellini, greens, turkey and dressing; top with Parmesan cheese and pepper to serve.