Monday, November 29, 2010

Got Leftover Turkey?




I hope that everyone had a great Thanksgiving. I spent most of the weekend eating and sleeping, but most importantly I got to spend some quality time with my family. I braved the Black Friday madness and to my surprise actually ended up finding some good deals. I was proud of myself for only purchasing the things that were on my list.

My dad purchased a deep fryer this year and went on a turkey frying rampage (to be exact he deep fried 4 turkey's). Needless to say I was sent home with a whole freaking turkey, now don't get me wrong I love fried turkey but what the hell am I supposed to do with a ten pound turkey? After a day of deep thought I decided to freeze half of it and then use the other half to try out new recipes.
Here is the recipe that I'm making tomorrow night, I'll let you guys know how it turns out.

This lemony Milanese stew is served with gremolata, a lively mixture of garlic, parsley and lemon peel. From Prevention Healthy Cooking.
Prep Time:15 min
Start to Finish:50 min
makes:4 servings
Stew
2 tablespoons olive oil
6 green onions, chopped
2 medium carrots, chopped
2 cloves garlic, finely chopped
1 medium celery stalk, thinly sliced
1 tablespoon grated lemon peel
1 lb boneless skinless turkey breast, cut into 1-inch cubes
1 can (14.5 oz) Muir Glen® organic no salt added diced tomatoes
1 cup white wine
Juice of 1 lemon
1 teaspoon dried Italian herb seasoning
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Gremolata
1 tablespoon finely chopped fresh parsley
1 teaspoon grated lemon peel
1 clove garlic, finely chopped
1/2 teaspoon salt

1. To make the stew: In 3-quart saucepan, heat oil over medium-high heat. Add green onions, carrots, garlic, celery and lemon peel. Cook and stir 2 minutes. Add turkey; cook and stir 10 minutes or until lightly browned.
2. Add tomatoes (with juice), wine, lemon juice, Italian herb seasoning, salt and pepper. Heat to boiling. Reduce heat; cover and simmer 10 minutes. Uncover and simmer 10 minutes longer or until sauce thickens.
3. To make the gremolata: In small bowl, stir together parsley, lemon peel, garlic and salt. Sprinkle over each serving of stew.



Nutritional Information

1 Serving: Calories 240 (Calories from Fat 70); Total Fat 8g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 75mg; Sodium 540mg; Total Carbohydrate 11g (Dietary Fiber 3g, Sugars 5g); Protein 28g Percent Daily Value*: Vitamin A 110%; Vitamin C 20%; Calcium 10%; Iron 20% Exchanges: 1/2 Other Carbohydrate; 1 Vegetable; 3 1/2 Lean Meat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.


{for more great recipes check out www.eatbetteramerica.com}

1 comments:

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