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
credit: From Bicycling shared at recipes in Mens health.
Turkey Dumpling Delight
5 cups water
5 cups chicken broth
1 skinless turkey breast (4 to 5 pounds)
3 tablespoons flour
1 1/2 cups flour
1 cup milk
1 small rutabaga, chopped
1 rib celery, sliced
3 carrots, sliced
1/2 teaspoon ground black pepper
2 tablespoons parsley
1 tablespoon baking powder
1/4 teaspoon salt
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 http://recipes.menshealth.com.