Kids Favorite Turkey Panini


6 slices OSCAR MAYER Deli Fresh Smoked Turkey Breast

2 pieces thick bread

2 tsps. butter or margarine softened

6 slices KRAFT singles  ( One slice of cheese per sandwich.)


Heat panini grill or  skillet.
  • Fill bread slices with turkey and Singles.
  • Spread outside of sandwich with butter.
  • Grill 2 min. or until sandwich is golden brown and Singles is melted.


© 2016 Kraft Foods.
H.J. Heinz Company Brands LLC. All Rights Reserved


BLT Sandwich On The Lighter Side

Made with turkey bacon, whole wheat toast and light mayonnaise, this BLT sandwich is just as tasty as the classic version.
  • 12 slices OSCAR MAYER Turkey Bacon
  • 8 slices whole wheat bread, toasted
  • 1/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise 
  • 4 large romaine lettuce leaves 
  • 1 large tomato, sliced 


  • Cook bacon in large skillet on medium heat 8 to 10 min. or until crisp, turning occasionally.
  • Spread toast slices with mayo; fill with remaining ingredients to make 4 sandwiches.

Pastitsio Greek Lasagna

Serves 12


Cooking spray
1 medium onion, diced
20 ounces lean (93% fat free) ground turkey
2 1/2 teaspoons ground cinnamon
1 teaspoon ground oregano
1/2 teaspoon salt (optional)
1/2 teaspoon ground black pepper
2 15-ounce cans low-sodium tomato sauce
1 tablespoon chopped fresh parsley
1 pound brown rice or quinoa penne pasta (or whole wheat penne pasta)
1 tablespoon olive oil
2 tablespoons whole wheat flour
2 cups skim milk
1/8 teaspoon ground nutmeg
1/3 cup freshly grated parmesan cheese
1 egg


  1. Preheat the oven to 350 degrees F. Coat a 9×13-inch baking sheet with cooking spray. Set aside.
  2. Add cooking spray to a large nonstick sauté pan. Sauté onions for 4-5 minutes or until translucent. Add in ground turkey and sauté for 8-10 minutes, or until turkey is cooked through.
  3. Add cinnamon, oregano, salt (optional), ground black pepper, and tomato sauce. Stir to combine and bring to a simmer for 5-7 minutes or until just starting to thicken.
  4. Stir in parsley and set aside.
  5. Cook pasta according to package directions, omitting salt. Drain and stir immediately into turkey mixture. Pour the pasta and turkey mixture into the baking sheet and press down so it is evenly spread in the pan.
  6. Add the olive oil to a small sauce pan over medium heat. Stir in flour and cook the flour for 1-2 minutes, taking care not to brown it. Stir constantly.
  7. Slowly whisk in the skim milk and bring to a boil, whisking constantly. Whisk in the nutmeg and parmesan cheese.
  8. In a small bowl, whisk the egg and then slowly whisk in the hot milk mixture to temper the egg. Add the rest of the milk mixture to the egg and then pour over the top of the pasta, spreading to coat the entire thing.
  9. Bake on the middle rack of the oven for 30 minutes or until bubbly and top is golden brown.

Cost: $9.89 for entire recipe, just $0.82 per serving!

credit:Copyright 1995-2015 American Diabetes Association

Recipes: Simple Turkey Sandwich & Turkey Dumplings Delight

Simple Turkey Sandwich


1 tablespoon pesto
1/4 cup baby spinach leaves
2 ounces sliced lean turkey
1 slice part skim mozzarella
3 dill pickle slices


Ciabatta roll with 1 tablespoon pesto, 1/4 cup baby-spinach leaves, 2 ounces sliced lean turkey, 1 slice part-skim mozzarella, and 3 pickle slices

SODIUM 1543.7 MG

credit: From Bicycling  shared at recipes in Mens health.

Second Recipe

Turkey Dumpling Delight

5 cups water
5 cups
chicken broth

skinless turkey breast (4 to 5 pounds)

3 tablespoons

1 1/2 cups

1 cup

small rutabaga, chopped

1 rib
celery, sliced

carrots, sliced

1/2 teaspoon
ground black pepper

2 tablespoons

1 tablespoon
baking powder

1/4 teaspoon

4 tablespoons
trans-free margarine


Heat the water and the broth in a large stock pot over medium-high heat. When the broth begins to simmer, add the turkey breast, cover, and reduce the heat to low. Simmer for 45 to 50 minutes, or until the turkey breast is cooked through. Remove the turkey from the broth and set it aside to cool.
In a small bowl, combine 3 tablespoons of the flour with 1/2 cup of the milk. Pour the mixture into the broth. Cook, whisking constantly, for 2 minutes, or until the flour mixture dissolves. Add the rutabaga, celery, carrots, and pepper. Cook for 20 minutes, or until the vegetables are tender.
Remove the turkey from the bone. Chop it into small pieces and add 4 cups of chopped turkey to the soup. (Reserve the rest for another use.) Cook for 3 minutes, or until the turkey is heated through.
In a medium bowl, mix together the remaining 1 1/2 cups of flour, parsley, baking powder, and salt just until combined. Add the remaining 1/2 cup of milk and the margarine. Mix until just blended.
Drop 1/4-cup mounds of the dumpling mixture into the broth. Cover, cook for 6 minutes, then uncover and cook for another 6 minutes, or until the dumplings are dry in the center.


Credit: Photograph property of Mitch Mandel. Recipe shared at

The Healthy Recipe Finder

Recipe: Cheesy Tomato And Turkey Bake

Cheesy Tomato And Turkey Bake

Serves 4
1 lb. Pasta, Cooked Macaroni
2 cup Turkey 1″ cubes cooked
1 can 28 oz Tomatoes drained & coarsely chopped
4 tablespoons Cottage cheese low fat
1 cup Cheddar cheese, shredded ( I prefer LITE cheese)
4 Green onions, chopped
1 tsp Marjoram, dried
1/2 tsp Pepper, freshly ground
1/2 cup Breadcrumbs fresh  ( Dry works the same)
1 tbsp Butter, cut in tiny cubes
In lightly buttered 9″x13″ baking dish, toss together cooked pasta, turkey, tomatoes, cottage cheese, cheddar, green onions, marjoram and pepper. Sprinkle crumbs on top, dot with butter. (Casserole may be prepared up this point, covered and refrigerated for up to 4 hours.) Bake at 350F till casserole is bubbling and top is lightly browned, about 30 minutes.
Credit: Copyright © 2006 – 2015 HealthyHomeRecipes.Com. All rights reserved.

Diabetic Friendly Recipes: German Cabbage Soup & International Turkey Sandwich

German Cabbage Soup
2 oz. lean ground round
2 Tbsp. onion
1 dash mustard or soy sauce
1 dash salt, pepper
1 Tbsp. dry red wine
1-1/4 C. beef broth
2 large cabbage leaves, cut in pieces
1/2 medium tomato, cubed
1/2 tsp. fresh parsley
Combine ground round, onion, mustard, soy sauce, salt, and pepper; mix thoroughly. Form into tiny meatballs. Add wine to broth; bring to boil. Add meatballs to broth, one at a time. Bring to boil again. Cook meatballs 5 minutes; remove to soup bowl. Add cabbage and tomatoes. Simmer 5 minutes. Pour over meatballs. Garnish with parsley.
Credit: Copyright © 2006 – 2015 HealthyHomeRecipes.Com. All rights reserved.
International Turkey Sandwich
1 C. finely shredded lettuce
1 C. finely diced tomato
3 finely chopped scallions
1/2 C. finely chopped green pepper
2 Tbsp. Italian dressing
2 halved English muffins
8 oz. sliced, cooked turkey
4 oz. sliced Monterey Jack cheese
Combine lettuce, tomato, scallions and green pepper in a large bowl. Pour on lite Italian dressing and toss well. Arrange 2 oz. turkey and 1 oz. cheese on each muffin half. For a warm sandwich, broil 2 to 3 minutes before spooning 1/4 of the salad on each open face sandwich.
credit: Copyright © 2006 – 2015 HealthyHomeRecipes.Com. All rights reserved.
Credit: Copyright © 2006 – 2015 HealthyHomeRecipes.Com. All rights reserved.

Recipe: Turkey Panini Sandwiches

2 tablespoons fat-free mayonnaise

4 teaspoons basil pesto

8 (1-ounce) thin slices sourdough bread

8 ounces sliced cooked turkey breast

2 ounces thinly sliced provolone cheese

8 (1/8-inch-thick) slices tomato

Cooking spray


Combine mayonnaise and pesto, stirring well. Spread 1 tablespoon mayonnaise mixture on each of 4 bread slices; top each slice with 2 ounces turkey, 1/2 ounce cheese, and 2 tomato slices. Top with remaining bread slices.

Preheat grill pan or large nonstick skillet coated with cooking spray over medium heat. Add sandwiches to pan; top with another heavy skillet. Cook 3 minutes on each side or until golden brown.

Credit: Shared by My



Recipe: Turkey Veggie Meatloaf Cups

Turkey Veggie Meatloaf Cups Recipe

Turkey Veggie Meatloaf Cups
Makes 20 cups


2 cups coarsely chopped zucchini

1 1/2 cups coarsely chopped onions

1 red bell pepper, coarsely chopped

1 pound extra lean ground turkey

1/2 cup uncooked couscous

1 egg

2 tablespoons Worcestershire sauce

1 tablespoon Dijon mustard

                         1/2 cup barbecue sauce, or as needed

  1. Preheat oven to 400 degrees F (200 degrees C). Spray 20 muffin cups with cooking spray.
  2. Place zucchini, onions, and red bell pepper into a food processor, and pulse several times until finely chopped but not liquefied.
    Place the vegetables into a bowl, and mix in ground turkey, couscous, egg, Worcestershire sauce, and Dijon mustard until thoroughly combined.
    Fill each prepared muffin cup about 3/4 full. Top each cup with about 1 teaspoon of barbecue sauce.
  3. Bake in the preheated oven until juices run clear, about 25 minutes. Let stand 5 minutes before serving.

    Tip:  Add salt, pepper, and  barbeque sauce for a tangy taste.


Credit: ALL RIGHTS RESERVED Copyright 2014



Recipe: Crispy, Oven-Baked Chimichangas

“>Crispy, Oven-Baked Chimichangas
Crispy, Oven-Baked Chimichangas

1/2 lb. ground, skinless turkey breast
1 onion, chopped
2 cloves Garlic, minced
2 tsp. chili powder
1 tsp. dried oregano
1/2 tsp. ground cumin
1 (8 oz.) can tomato sauce
2 Tbsp. canned chopped mild green chilies
1/2 cup shredded reduced fat cheddar cheese
4 (8 inch) low-carb, wheat tortillas

Preheat the oven to 400*.  Spray a nonstick cookie sheet with nonstick spray and set aside.

Spray a skillet with nonstick spray and set over medium high heat.  Add the turkey, onion, garlic, chili powder, oregano, and cumin.  Cook, stirring occasionally to break up the turkey, until turkey is browned and onion has softened, about 5-7 minutes.  Add the tomato sauce and green chilies, bring to a boil.  Reduce the heat and let the mixture simmer until slightly thickened, about 5 minutes. Remove from the heat and stir in the cheddar.

Meanwhile, wrap the tortillas in foil and place in the warmed oven for 10 minutes, to soften them up.

Spoon about 1/2 cup of the filling into the middle of each tortilla.  Fold in the sides, and then roll up to make a little package that holds in the filling.  Place the chimichangas on the prepared cookie sheet and spray the chimichangas with nonstick spray as well.

Bake until golden and crisp, about 20 minutes.  Do not turn over during baking.  Serve with low-fat sour cream, tomato and avocado.

Credit: Recipe from ChewNibbleNosh   and posted on

Recipe: Turkey Taco Salad

Turkey Taco Salad

Makes 6 servings

1 small onion, diced
4 tablespoons olive oil
1 pound ground turkey
1 small zucchini, diced
1 red bell pepper, ribs and seeds removed, diced
1 1/2 cups prepared green salsa
Coarse salt and ground pepper
2 heads Boston lettuce leaves separated
1 1/2 cups crushed tortilla chips
1 cup small cherry tomatoes, halved
1 cup (about 4 ounces) shredded cheese, such as white cheddar or Monterey Jack

Heat 2 tablespoons oil in a large skillet over medium-high heat. Add onion, and cook, stirring often, until translucent, 5 to 7 minutes. Add turkey; cook, stirring often, until starting to brown, 5 to 7 minutes.

Add zucchini, bell pepper, and 1 cup salsa; cook until vegetables are crisp-tender, 5 to 6 minutes. Season with salt and ground pepper. Transfer to a plate, and let cool.

In a large bowl, toss lettuce with tortilla chips, tomatoes, and remaining 1/2 cup salsa and 2 tablespoons oil. Transfer to serving plates, and top with turkey mixture and cheese.

Credit: Martha Stewart Omnimedia copyright.