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Trim Fat With Turkey on the T's!

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Oatmeal Nut Crusted Tenderloin With Mushroom-Cranberry Sauce
Mushroom-Cranberry Sauce
Fresh Vegetable Soup
Savory Curry

You can have it all! Yes, great food AND great health. Fact is, many of us are watching what we eat. If you have resolved to trim fat from your diet, relax. Savvy cooks savor everyday meals with turkey. It packs the powerful combo of being ultra-lean and naturally packed with protein while also being full of flavor, easy to prepare and fun to serve.

Enthusiasts recommend Turkey on the T's - turkey twice a week, on Tuesdays and Thursdays. This easy-to-remember meal plan jump-starts healthy-yet-delectable meals. See if anyone notices the difference. Try ground turkey in spaghetti, chili and tacos. Enjoy turkey sausage for breakfast and turkey bratwurst for big game days.

From salads, sandwiches, soups and more ... turkey delights in making common dishes healthier and sassier.

So indulge your taste with a lower fat alternative. Two of the nation's leading turkey brands make it easy for you with The SuperFoods Rx 2-Day Turkey Trim. Register for weekly menu suggestions and view turkey recipes at www.honeysucklewhite.com or www.shadybrookfarms.com. You can even download a free SuperFoods recipe booklet that includes a money-saving offer.

Eat good, feel good

Dr. Steven Pratt, a nutrition expert and co-author of the best-selling book SuperFoods Rx: Fourteen Foods That Will Change Your Life, calls turkey "one of the leanest meat sources on the planet." He cites turkey's many benefits:

  • One four-ounce serving of skinless turkey breast provides up to half of the daily requirement for protein.
  • While three ounces of fresh ham has 5.5 grams of fat, the same amount of skinless turkey breast has less than 0.2 grams of saturated fat.
  • Turkey is rich in healthy nutrients, notably selenium, niacin, vitamins B6 and B12 and zinc.

Oatmeal Nut Crusted Tenderloin With Mushroom-Cranberry Sauce

  • 1 package Honeysuckle White or Shady Brook Farms Turkey Breast Tenderloins
  • 1 cup old-fashioned oats
  • 1/2 cup walnuts
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon ground ginger
  • 2 large egg whites

    1. Preheat oven to 400°F. Line baking sheet with parchment paper.
    2. Place oats and walnuts in food processor; pulse until finely chopped. Add salt, black pepper and ginger; pulse two more times to mix well. Remove from food processor; place in pie plate. Place egg whites in another pie plate. Dip turkey in egg and then in oat mixture.
    3. Place turkey on baking sheet a few inches apart, rounded side up. Bake 20 to 25 minutes or until internal temperature reaches 170°F. Remove from oven; let cool 5 to 10 minutes.
    4. Slice turkey about 1/4-inch thick. Place 4 to 5 slices on plate in fan shape; top with Mushroom-Cranberry Sauce and serve.

Preparation Time
15 minutes

Total Time
50 minutes

Servings 4 to 6

Notes, Tips & Suggestions
Mushroom-Cranberry Sauce

Mushroom-Cranberry Sauce

  • 1 tablespoon olive oil
  • 1 package (8-ounce) fresh mushrooms, sliced
  • 1 cup dried cranberries
  • 1 rib celery, diced
  • 1 tablespoon all-purpose flour
  • 1 cup chicken or turkey broth

    1. Heat oil in medium nonstick skillet over medium heat. Cook mushrooms until browned, about 5 minutes. Add cranberries and celery. Sprinkle with flour; stir well. Add broth; cook 3 minutes until sauce thickens slightly.

Fresh Vegetable Soup

  • 1 package Honeysuckle White or Shady Brook Farms Ground Turkey
  • 2 tablespoons olive oil, divided
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 cans (14-1/2-ounce each) reduced-sodium chicken broth
  • 1 can (14-1/2-ounce) diced tomatoes
  • 1/4 teaspoon black pepper
  • 1 can (16-ounce) cannelloni beans, rinsed, drained
  • 3 cups fresh spinach leaves, stems removed
  • 1/2 cup grated carrot
  • 12 diagonally cut baguette slices, toasted

    1. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Cook turkey until no longer pink, about 5 minutes. While cooking, break turkey into coarse pieces. Remove from heat.
    2. Heat remaining oil in large stockpot over medium-high heat and cook onion until softened, about 5 minutes. Add garlic; cook 1 more minute. Stir in broth, tomatoes, black pepper and beans; bring to boil. Reduce heat; simmer 10 minutes. Add turkey; simmer 6 more minutes. With 1 minute remaining, stir in spinach.
    3. Ladle into 6 large soup bowls; sprinkle with grated carrots. Serve with bread.

Preparation Time
10 minutes

Total Time
40 minutes

Servings 6

Savory Curry

  • 1 package Honeysuckle White or Shady Brook Farms Turkey Breast Cutlets, cut into 1-inch pieces
  • Salt and black pepper, optional
  • 2 tablespoons olive oil, divided
  • 1/2 red onion, sliced
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon garlic
  • 1/2 teaspoon curry powder
  • 2 medium carrots, diced
  • 2 tablespoons water
  • 2 tablespoons fat-free plain yogurt
  • 1/2 teaspoon fat-free half-and-half
  • 2 cups instant white rice, prepared according to package directions

    1. Heat 1 tablespoon oil in medium nonstick skillet over medium-high heat.
    2. Sprinkle salt and black pepper over turkey and cook, stirring constantly until no longer pink, about 5 minutes.
    3. Add remaining oil and onion; cook until onion is softened, about 5 minutes. Add ginger and garlic; cook 10 seconds. Add curry powder; stir to coat turkey. Add carrots; cook 2 minutes. Add water; reduce heat to medium.
    4. Continue to cook 2 to 4 minutes or until carrots are softened. Remove skillet from heat. In small bowl, combine yogurt and half-and-half; mix well.
    5. Combine with turkey and serve over cooked rice.

Preparation Time
10 minutes

Total Time
20 minutes

Servings 4

SOURCE: Shady Brook Farms Turkey
Honeysuckle White Turkey

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