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Recipes

Turkey Meatballs with Fennel, Golden Raisins and Pinenuts

Turkey Meatballs with Fennel, Golden Raisins and Pinenuts

Make extra, as these tasty meatballs won't last long! They have all your favorite fall and winter spices. Serve with gravy or cranberry sauce, for dipping.

Serves 6-8 as an appetizer

Hot Turkey Burger

Hot Turkey Burger

These turkey burgers taste like a whole turkey dinner!

Serves 4

Carrot Top Pesto with Whole Grain Penne

Carrot Top Pesto with Whole Grain Penne

You can eat this bright and nutritious pesto pasta hot, room temperature or cold for lunch the next day!

Serves 6

South-of-the-Border Iceberg Salad

 
SUBMITTED BY:
Rachael Ray

This salad goes well with our Cheddar-Studded Turkey Burgers!

Serves 4

INGREDIENTS:

  • 1/2 head iceberg lettuce, chopped
  • 1/2 medium size red onion, diced
  • 1 ripe mango, peeled and diced
  • 1 small red bell pepper, seeded and cut into thin strips
  • 1 ripe Hass avocado
  • 2 limes

DIRECTIONS:

  1. Chop and dice the iceberg lettuce, onion, mango and red pepper. Ask a grown-up helper (GH) for help with the chopping, if you need it.
  2. In a salad bowl, combine the chopped iceberg lettuce, mango, red bell pepper and the onion.
  3. Cut all around ripe avocado lengthwise and down to the pit. Twist and separate the halved avocado. Remove the pit with a spoon, then scoop the flesh out in one piece from both halves. Chop the avocado into bite-size pieces and add the avocado pieces to the salad.
  4. Slice the limes in quarters and squeeze them over the salad. Drizzle with about three tablespoons of EVOO. Season with salt and pepper, and toss to coat.
 


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