Turkey Lasagna

6 whole-wheat lasagna noodles (or use no boil noodles)

Canola oil cooking spray

1 medium onion, diced or chopped into medium pieces

1 1/2 lb. diced cooked turkey breast

1 tsp. dried oregano

15 ounces low-fat ricotta cheese

1 large egg, beaten

1 10-ounce package frozen spinach, cooked per package directions, well drained

3 cups low-sodium marinara sauce

1 cup part-skim milk mozzarella cheese, shredded

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Preheat oven to 375 degrees.

 Cook lasagna noodles according to package directions. Set aside on cloth towel.

Spray large skillet with cooking oil, and over medium heat, cook onion until soft. Add turkey and cook until heated through. Stir in oregano.

 In medium bowl, mix together ricotta, egg and spinach.

Place 1 cup sauce in the bottom of 13 x 9-inch baking dish and spread to cover the bottom. Layer with 3 lasagna noodles, half the ricotta cheese mixture and half the turkey mixture. Repeat layering starting with sauce, then cheese then turkey mixture. Top with mozzarella.

Cover with aluminum foil and bake for 40 minutes. Remove foil and bake for additional 10-15 minutes or until bubbling and top is golden brown. Let stand for 10 minutes before serving.

Makes 8 servings

Per serving: 290 calories, 8 g total fat (3.5 g saturated fat), 22 g carbohydrate,
34 g protein, 3 g dietary fiber, 280 mg sodium.

For more information on how to eat healthy and start the New Year off right, visit the American Cancert Institute Website today. http://www.aicr.org/site/PageServer?pagename=homepage

Practical Skills for Farmers and Cooks

This workshop is limited to 25 people and will meet in the office building.  Learn to prepare simple, quick and delicious dishes focusing on seasonal produce.  Each cooking demo will showcase a few, in-season vegetables.  Chef Mark Gandara will teach simple, at-home cooking techniques, using minimal ingredients showcasing the produce and its unique flavors.

Refreshments will be provided.

Mark Gandara, a graduate of the Culinary Institute of America, has been a chef for over 10 years in 3-star restaurants in NYC as well as Dallas, Texas.  Mark has worked with celebrity chefs across the country including  Marcus Samuelsson, Michael Romano  and Stephen Pyles.  Mark has his own unique style and expertise in a vast range of cuisines from Scandinavian and French, to Mexican and Italian.

What’s to note? 

A plentiful supply of winter-grown produce including collards, kale, salad greens, tomatoes, and more!  You’ll find 15 varieties of mushrooms, crisp orchard apples, eggs and fresh pasta, and a long list of organic, cold-cellared root vegetables including beets, carrots, parsnips, potatoes, onions, garlic & shallots!  Top that with fresh broccoli, cauliflower, and winter squash… and you can see Hudson Valley farmers know how to supply variety for a healthy winter diet!

Who’s There?

Weekly: 

All You Knead Bakery, Breezy Hill Orchard & Cider Mill, & Knollcrest Farm, Cascade Mountain Winery, Dutch Desserts, Go-Go Pops–Go-Go Joe, Madura Farms, Ronnybrook Dairy, Simply Valley

Rotating: 
1st Saturdays:    Four Winds Farm, Acorn Hill Farmstead Cheeses, Walnut Grove Farm.  2nd Saturdays:  Krazy for Kazu’s.
3rd Saturdays:  Four Winds Farm, White Oak Apiary. 
4th Saturdays:  Acorn Hill Farmstead Cheeses, Krazy for Kazu’s.

Visit the Cold Spring Farmers Market site for detailed vendor information and to connect to their Facebook and Twitter pages

http://www.csfarmmarket.org/wp/

Article submitted by: Steve Bates, Manager, Cold Spring Farmers Market

Image taken from the 2009 Outdoor Cold Spring Farmer’s Market

The Thanksgiving feast is amogst us again. When people think of this time of year, they think of heavy fat-laden meals followed by additional pounds on the scale. Now you can blame stuffing, mashed potatoes with loads of butter and gravy, and pumpkin pie for that, but leave the turkey out of it! Turkey is one of the staple foods of any fat loss program. Besides the fact it is mostly lean protein, it’s one of those foods people don’t mind eating cold which gives it an extra convenience factor as well. Just be sure to remove the skin to cut back on the fat calories.

So why is protein so important? For starters, protein is the building block for lean muscle tissue. The more lean muscle you have, the faster your metabolism or fat burning power. Individuals who perform strength training activities have a higher protein need than couch potatoes. It is recommended that protein should be consumed in adequate amounts every 2-4 hours to ensure the repair process of the damaged muscles from training. Protein is also the least likely macronutrient to be stored as body fat. The thermic effect of digesting protein is about twice the energy to digest carbohydrates and about six times that of dietary fat. So if there is any food choice that you can truly get away with overeating this holiday season, it will be turkey.

Another key benefit to eating turkey is that it is easy to prepare in bulk and thus will save you much needed time in meal planning and preparation during the busy holiday season. You can roast a big old turkey and then have tons of meal options for days. Just think of what you can do with all those Thanksgiving leftovers! To inspire your turkey consumption efforts I’ve put together some awesome better body recipes that you can create with turkey as your lean protein foundation. Enjoy!

Turkey Salad

Ingredients:

6-8 oz. Turkey Breast chopped into small cubes 1D4 red bell pepper 1D4 green bell pepper 1D4 red onion 2 Tbsp canola or olive oil mayo

Directions:

Mix all ingredients together and enjoy over a bed of greens.

Makes one male serving and two female servings.

Turkey Cranberry Cream Cheese Roll-up

Ingredients:

6-8 oz. Sliced Turkey 1 Tbsp Fat Free Cream Cheese 1 Tbsp Dried Cranberries 1D2 Clove of Roasted Garlic Salt and Pepper to taste 2 Whole Grain Tortillas

Directions:

Soak cranberries in water for 20 minutes or microwave until soft if you are short on time. Mash the 1D2 clove of garlic. Mix cranberries, garlic, and cream cheese. Add salt and pepper to taste. Spread the mixture into the inside of the tortilla(s). Add turkey breast. Fold up sides, roll up, and enjoy!

Makes one male serving and two female servings.

Turkey Medallions With Cranberry Glaze

Turkey Medallions: 6-8 oz. Turkey Non-stick spray Turkey Seasoning

Cut Turkey Breasts into small medallions, sprinkle lightly with seasoning. Reheat in a pan sprayed with non-stick oil on medium heat until lightly browned on both sides. Drip Cranberry glaze (below) over the medallions.

Cranberry Glaze: 1 Cups Dry white wine Turkey or chicken stock, as needed 1 1D2 Cups Dried cranberries 1D4 Cup of Pine nuts, toasted Pinch of Salt

Add 1D2 cup of white wine and 1D2 cup of turkey stock to pan. Add other 1D2 cup of turkey stock, cranberries, pine nuts and pinch of salt. Cook over medium heat until reduced in volume by half, about 4 cups.

Makes one male serving and two female servings.

Turkey Shepherds Pie

Ingredients:

2 cups cubed cooked turkey 3D4 cup turkey gravy 1 small can whole kernel corn drained 1 cup of chicken stock 1 cup of water 3 cups steamed cauliflower 2 cups celery, chopped 2 cups carrots chopped 1 onion chopped 2 cloves garlic minced 1 bell pepper, any color chopped Salt and pepper

Directions:

Preheat the oven to 325 degrees. First you must make the gravy. Take the garlic, 1 cup of celery, carrots, onion, bell pepper, chicken stock, water, vegetables, salt and pepper to taste. Add to a pot, boil until vegetables are soft and blend in a blender or food processor.

Next, you will take the steamed cauliflower and mash it, or place it in a food processor until the consistency is like that of mashed potatoes.

Next, in a baking dish, layer the turkey, gravy, corn, remaining celery and mashed cauliflower. Bake, uncovered at 325 degrees for 45-50 minutes.

Makes 2 male servings and one female serving.

Turkey Florentine

Ingredients:

1 (10 ounce) package frozen chopped spinach 2 tablespoons smart butter 1 cup cooked whole grain fettuccine 2 cups diced, cooked turkey 1 cup turkey or chicken stock 1 (8 ounce) package fat free sour cream and onion dip 1D2 teaspoon onion salt 2 tablespoons grated Parmesan cheese Non-stick cooking spray

Directions:

Cook spinach according to package directions; drain. Stir in smart butter. Place noodles in a non-stick sprayed baking dish; top with spinach. Combine turkey, stock, onion dip and onion salt and spoon over spinach. Sprinkle with Parmesan. Bake, uncovered, at 325 degrees F for 25 minutes or until bubbly.

Turkey Green Bean Casserole

Ingredients:

1 bag of frozen green beans 6-8 oz. of cubed cooked turkey breast 1 can of organic cream of mushroom soup 2 cups Kraft all natural fat free cheese Salt and Pepper to taste

Directions:

Preheat oven to 350 degrees. Mix all ingredients into a casserole dish and bake for about 30 minutes or until completely hot. Makes one male serving and two female servings.

Article Tags: Thanksgiving Leftovers, Turkey Breast, Bell Pepper, Male Serving, Female Servingsturkey, Cream Cheese, Chicken Stock, Turkey Stock, Cooked Turkey

Source: Free Articles from ArticlesFactory.com
ABOUT THE AUTHOR

Blair Baxter is widely regarded as the best personal trainer in Ambler having helped hundreds of people lose thousands of pounds of fat.