1、Quick turkey couscous

A fresh, speedy couscous recipe for two, topped with pomegranate seeds and roast turkey slices. An ideal store cupboard supper you can plate up in minutes

Quick turkey couscous recipe

Ingredients

Method

Add a drizzle of olive oil and toss well. Divide between two plates, then sprinkle each with the pomegranate seeds. Grind over pepper to serve.
https://www.truecookbook.com/recipe/quick-turkey-couscous-9352/

2、Quick Turkey Florentine

Yield:3 cupsPrep5 mins Cook15 mins
Quick Turkey Florentine recipe

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
  • Quick Herbed Couscous & Peas recipe

    Ingredients

    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
  • Peppered Turkey Panini recipe

    Ingredients

    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.

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