1、Quick turkey couscous

2、Quick Turkey Florentine

Yield:3 cupsPrep5 mins Cook15 mins

Ingredients

• 1 tablespoon butter
• 3/4 pound ground turkey
• 1 small onion, finely chopped
• 6 ounces mushrooms, sliced (about 1 cup)
• 6 ounces fresh spinach, washed and chopped (about 3 cups)
• 1/4 teaspoon red-pepper flakes
• 1/2 cup chicken broth
• 1/4 cup dry white wine
• 2 tablespoons Dijon-style mustard
• 8 ounces shredded mozzarella
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Method

1. Heat butter In large skillet over medium-high heat. Add turkey and onion, breaking up turkey; cook until onions are softened and turkey is no longer pink, 5 to 7 minutes.
2. Add mushrooms, spinach, pepper flakes and broth; cook 5 minutes. Add wine and mustard; increase heat to high and cook until reduced and thickened, about 5 minutes. Remove skillet from heat. Stir in mozzarella, salt and pepper. Makes 3 cups.

3、Quick Herbed Couscous & Peas

Makes: 4servings

Prep:20 mins

Start to Finish:20 mins

Carb Grams Per Serving: 32

Ingredients

• 1 1/2 cups vegetable broth, or reduced-sodium chicken broth
• 1tablespoon extra-virgin Olive Oil
• 1cup whole-wheat couscous
• 1 1/2 cups fresh or frozen peas
• 2tablespoons chopped fresh flat-leaf parsley
• 2tablespoons chopped Fresh Mint
• 2tablespoons chopped Fresh Basil
• 1teaspoon freshly grated lemon zest
• Freshly ground pepper, to taste

Method

1. Bring broth and oil to a simmer in a medium saucepan. Remove from heat and stir in couscous. Cover and let stand for 5 minutes.
2. Meanwhile, cook peas in a medium saucepan of lightly salted water just until tender, about 2 minutes. Drain.
3. Add peas, parsley, mint, basil, lemon zest and pepper to the couscous; toss lightly with a fork. Serve hot.

4、Peppered Turkey Panini

Makes: 4 sandwiches

Start to Finish: 20 mins

Ingredients

• 1/3 cup broken walnuts (optional)
• 8 1/2-inch-thick slices country italian bread
• 1/2 cup refrigerated classic Bruschetta topper
• 2 tablespoons mayonnaise
• 12 ounces sliced cooked peppered Turkey Breast
• 1 cup large spinach leaves
• Olive Oil

Method

1. Heat an extra-large skillet over medium heat. Add walnuts; cook and stir about 2 minutes or until toasted. Remove nuts from skillet and set aside.
2. To assemble sandwiches, spread one side of each of four of the bread slices with bruschetta topper; spread one side of the other four slices with mayonnaise. Layer nuts, turkey, and spinach on top of the bruschetta-spread slices. Top with other slices, mayonnaise sides down. Brush the outsides of the sandwiches lightly with oil.
3. Place the sandwiches in the heated skillet. Place a large skillet on top of sandwiches, weighing down by adding a few cans of food to top skillet. Cook for 2 minutes; remove top skillet. Turn sandwiches; replace skillet and cans. Cook about 2 minutes more or until golden and heated through.