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Make over your menu
with simple one-dish meals
Tuscan Pizza With Caramelized Onions and Turkey Sausage,
Chipotle Turkey Cutlets With Sweet Onion Charred Corn Salsa,
Quick and Easy Turkey-Onion Fettuccine and
Spicy Turkey Onion Lentil Soup
 (Family Features) - In the fall, family life becomes busier than ever. While
families are more likely to dine at home than eat out,
finding time for meal preparation is a challenge. No wonder
busy parents often want to make over their menus to spend
less time in the kitchen. Research shows quick, healthy
one-dish recipes are popular with today's time-starved working
or stay-at-home parents. According to a study from Food
Technology Magazine, Americans are now demanding — and
redefining — one-dish dining.
So what's cooking this fall? Homemade meals made simple
using convenience products.
Making over dinner classics is a cinch with versatile, easy-
to-prepare ingredients that, when combined, bring out a
wonderful world of flavors. For these reasons, turkey is
growing in popularity. In fact, according to the USDA
Economic Research Service, Americans are increasing their
consumption of turkey more rapidly than any other meat.
Plus, turkey is naturally lean and high in protein. Turkey
sausage adds new flavor, without the fat, to favorites such
as pizza or lentil soup. Ground turkey enhances ho-hum
spaghetti sauce.
And what would these dinnertime favorites be without onions,
another makeover ingredient for one-dish recipes. For a
healthy focus on your fall meals, onions not only provide
flavor — they have health-promoting phytochemicals and
nutrients. Sodium-, fat- and cholesterol-free, onions are
available year-round in yellow, red and white varieties.
Caramelized or sautéed, onions are mild and sweet; fresh
onions are bold and crisp.
For additional one-dish recipes and cooking tips, visit
www.honeysucklewhite.com and www.onions-usa.org.
Sources:
NPD Group, Food Consulting Services
Food Technology Magazine's Sloan State-of-the-Industry
Report:
What, When, and Where Americans Eat: 2003
Nutri-facts update, USDA Handbook 8-5 and research conducted
in cooperation with USDA
A likely pair
According to the National Turkey Federation and the National
Onion Association, Americans are consuming more turkey and
onions. Each American, on average, eats nearly 18 to 19
pounds of both per year! They enhance flavors in a wide
range of recipes, from casseroles to salads and from
sandwiches to soups. And, they can be prepared any way you
like to cook. Turkey is great on the grill or stovetop, or
in the microwave, while onions can be peeled, sliced, diced
or chunked to liven up any dish.
Know your onions
Store onions in a cool, dry ventilated place - not in the
refrigerator. Do not store whole onions in plastic bags.
Lack of air movement reduces storage life. Chopped or sliced
onions can be stored in a sealed container in your
refrigerator for up to 7 days. One medium onion equals about
1 cup chopped.
Tuscan Pizza With Caramelized Onions and Turkey Sausage
1/2 pound Honeysuckle White or Shady Brook Farms Sweet or Spicy Italian Sausage
1 tablespoon olive or vegetable oil
2 medium onions, thinly sliced
1 green pepper, thinly sliced
1 red pepper, thinly sliced
1-1/2 cups bottled pasta sauce
1 prepared pizza crust (about 11-inch)
1 bag (8-ounce) shredded mixed cheeses
Oregano (optional)
Preheat oven to 425°F. Slice sausage crosswise into thin
slices. Place in skillet with oil and sauté, turning once,
about 3 minutes. Remove from pan. Add onion and pepper
strips to pan and sauté 10 minutes over medium heat until
tender. Spread pasta sauce on pizza crust. Sprinkle with
half the cheese. Top with sausage and onion mixture.
Sprinkle with remaining cheese and oregano. Bake about 20
minutes, until cheese is melted and crust is golden. Makes 4
servings
Chipotle Turkey Cutlets With Sweet Onion Charred Corn Salsa
Salsa
1-1/2 cups corn kernels
1 cup chopped red onion
1 tablespoon olive oil
1 cup quartered cherry tomatoes
1/2 cup chopped fresh cilantro
1 lime, quartered
Turkey
1-1/4 pounds Honeysuckle White or Shady Brook Farms Turkey Breast Cutlets
2 teaspoons ground chipotle powder
1 tablespoon olive oil
1/2 cup fat-free, less-sodium chicken broth
Salsa: Char corn in nonstick skillet over medium-high heat,
stirring often, about 3 minutes. Add onion and oil to
skillet and sauté 2 minutes. Add tomatoes and cilantro and
sauté l minute. Remove from heat, squeeze juice from lime
over and mix. May be made ahead and chilled, or made and
served warm with turkey. Makes 2-1/2 cups
Turkey: Sprinkle cutlets with chipotle powder. Heat oil in
large skillet over medium-high heat. Add turkey and sauté,
turning once, about 6 to 8 minutes or until cooked. Add
broth and quickly cook to heat through, spooning sauce over
turkey to blend flavors. If desired, portion turkey and
sauce over bed of mixed salad greens. Serve with salsa.
Makes 4 to 6 servings
Quick and Easy Turkey-Onion Fettuccine
1 tablespoon olive oil
1 pound Honeysuckle White or Shady Brook Farms Lean Ground Turkey
1 cup chopped onion
1 jar (25 to 26 ounces) tomato-basil pasta sauce
1 package (9 ounces) fresh fettuccini, plain or spinach
Heat oil in skillet over medium-high heat. Add turkey and
onion and sauté until turkey is no longer pink, about 5
minutes. Add pasta sauce and heat, stirring often, until
mixture begins to bubble. Meanwhile, drop pasta into boiling
water and boil 3 minutes or as package directs. Serve sauce
over pasta. Makes 4 servings
Spicy Turkey Onion Lentil Soup
1/2 pound Honeysuckle White or Shady Brook Farms Hot Italian Turkey Sausage
1 large onion, chopped
1 tablespoon olive oil
1 box (32 ounces) low-sodium chicken broth
1/2 cup dried lentils, rinsed
1/2 cup instant rice
1 can (14-1/2 ounces) no-salt-added diced tomatoes
1-1/2 cups halved baby carrots
2 teaspoons bottled dry minced garlic
2 cups water
Cut sausage in half lengthwise and peel off casing. Combine
sausage and onion in oiled skillet and sauté over medium-
high heat until sausage is browned. Add broth, lentils,
rice, tomatoes, carrots, garlic and water. Bring to boil,
cover and simmer 30 minutes or until lentils and carrots are
tender. Makes 4 to 6 servings
SOURCE: Honeysuckle White and Shady Brook Farms
National Onion Association
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