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Take it one prep at a time,
Chef Jackie
Breakfast Ideas
Leftover Turkey Frittata
|
1 ½ cups cooked, turkey torn into bite size
pieces
1 ½ tsp. garlic, minced
1 tablespoon butter
1 cup asparagus cut into ½ inch pieces
or other leftover vegetables, chopped
2/3 cup red pepper, diced or more
leftover veggies, chopped
|
8 eggs
¼ cup cream or water
½ tsp. Celtic sea salt
¼ tsp. fresh ground pepper
¾ cup Parmesan cheese, fresh grated
¾ cup goat cheese or cream cheese, cut into small
pieces
|
Procedure
1
Preheat oven to broil.
2
Over medium heat melt butter in a large sauté
pan. Add garlic, veggies. Cook 3-5 minutes until tender crisp.
3
Add turkey to vegetable pan.
4
In a bowl whisk eggs, cream, salt and pepper.
Pour over cooked veggies and turkey mixture; reduce heat to low.
5
Using a wooden spoon move eggs from edge of pan
every few minutes, allowing more eggs to touch the bottom surface.
6
When eggs are cooked but still wet sprinkle top
with cheeses.
7
Remove from heat and place sauté pan on top rack
of the oven.
8
Broil until eggs puff and cheese is melted and
slightly golden; 3-4 minutes.
Servings: 6
Preparation
Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
Source
Author: Chef Jackie White
Web Page: preplikeachef.blogspot.com
Author Notes
Comments:
Make this dish and reheat it all
week for a quick meal anytime of the day!
Try different flavor combinations
using leftover meat and vegetables.
Morning After Monte Cristo
|
butter
or oil for pan frying
2/3 cup water
1 egg
2/3 cup flour
1 ¾ tsp baking powder
½ tsp salt
8 slices
bread of your choice
4 slices
Swiss cheese
|
4 thin
slices leftover turkey
4 slices
ham
pinch fresh ground pepper
Garnish:
1 Tbs confectioners sugar for dusting
raspberry
jam
syrup
|
Procedure
1
In a medium bowl whisk together water and
egg. Combine flour, baking powder, salt
and pepper and whisk into egg mixture.
2
Assemble the sandwiches by placing 4 slices of
bread on a work surface. Top each with
turkey, then Swiss, then ham and ending with another slice of bread.
3
Cut sandwiches on the diagonal into
quarters. Smash together to secure.
4
Dip each ¼ sandwich into batter so that all
sides are coated. Pan fry grilled cheese
style in butter over medium heat until deep golden brown. Tun over and pan fry others side adding
butter if needed. Arrange on serving
tray. Dust with powdered sugar before
serving.
5
May be served with syrup or jam.
Servings:
16
Source
Author: Chef Jackie White
Web Page: preplikeachef.blogspot.com
Author Notes
Comments:
Sandwiches may be assembled in
advance. Batter should be made just
before dipping and frying.
May be cooked in a Panini maker or
in a fry pan “grilled cheese style” instead of deep frying.
Can be made with any thinly
sliced meat.
Open Faced Breakfast Club
Sandwich
|
4-8 slices Ezekiel, sourdough or whole grain bread,
toasted
3 Tbs Dijon mustard
2 apples
- 1 red and 1 green, cored and sliced thin
1 medium
red onion, sliced thin
|
4 slices
nitrates free bacon, cooked crisp and crumbled
4 thin
leftover turkey slices
1/2-1 cup cheddar cheese, shredded
|
Procedure
1
Preheat broiler.
2
Brush one side of 4 toast slices with mustard.
3
Place 4 slices of toast mustard side up on a
broiler pan.
4
Sprinkle half the cheese on the toast slices
then add turkey slices
5
Top with apple slices, onions slices, and bacon;
sprinkle with remaining cheese.
6
Broil until cheese has melted. About 2 minutes.
7
Serve open-faced or top each sandwich with
remaining toast.
8
Cut in half and serve.
Servings: 4
Degree of Difficulty: Easy
Preparation
Time: 5 minutes
Total Time: 10 minutes
Source
Author: Chef Jackie White
Web Page: preplikeachef.blogspot.com
Dinner Ideas
Slow Cooker Calico Turkey
Chili
|
6 cups cooked turkey, diced or shredded
Celtic
sea salt and pepper, enough to generously coat meat
4 cups salsa (I like Garden Fresh Organic)
2 cups tomato sauce or chicken stock
2 cups black beans, soaked overnight in water with
a splash of vinegar and cooked or canned rinsed
1 cup white northern beans, prepared or canned
rinsed
|
1 medium
onion, chopped
2 cloves garlic, minced
2 tsp. chili powder
1 ½ tsp. cumin
1 ½ tsp. Celtic sea salt
1 tsp. fresh ground pepper
pinch cayenne pepper (optional)
|
Procedure
1
Combine all ingredients in a slow cooker.
2
Cook on low 2- 4 hours until hot throughout.
Servings: 8
Preparation
Time: 10 minutes
Cooking Time: 6 hours
Total Time: 6 hours and 10
minutes
Source
Author: Chef Jackie White
Web Page: preplikeachef.blogspot.com
Author Notes
Comments:
A yummy easy change from beef
chili.
Serve over baked potatoes.
Turkey Pasta Primavera
|
2 quarts chicken stock
1 12-14
ounce box whole wheat pasta, bow tie
or penne
Celtic
sea salt
Fresh
ground pepper
1 head broccoli
2 tablespoons olive oil
1 medium onion, sliced thin
2-3 cloves garlic, minced
|
3 cups cooked diced turkey
3 carrots,
peeled and cut into thin strips
1 yellow
pepper, cut into thin strips
1 red
pepper, cut into thin strips
1 tablespoon dried Italian spices
½ cup dried cherries
½ cup slivered almonds, toasted
1 cup
grated Parmesan, divided
|
Procedure
1
Bring chicken stock to a boil in a large pot and
season with salt and pepper. Hold broccoli head from the stem in the boiling
chicken stock. When broccoli turns bright green and has been cooked 60-90
seconds remove from stock and run under cold water. Cut off florets and reserve
for the Primavera. Add pasta and cook according to package directions.
2
Meanwhile add oil to a large sauté pan over
medium heat and cook onion and garlic until fragrant and onion is translucent.
Add carrots, pepper’s and reserved broccoli; cooking until tender crisp. Add
turkey and sauté until warm throughout; if needed add additional stock or oil.
3
Drain pasta and reserve the chicken stock for
another use; saving 1 cup.
4
Toss pasta with turkey/vegetables mixture, dried
cherries and 1 cup of cooking liquid. Toss with ½ cup grated Parmesan; serve
remaining Parmesan on the side for garnish. Sprinkle with toasted almonds or
serve on the side.
Servings: 6
Degree of Difficulty: Easy
Preparation
Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Source
Author: Chef Jackie White
Web Page: preplikeachef.blogspot.com
Author Notes
Comments
Save the chicken stock use it to
sauté veggies or make soup.
Use any variety of vegetables you
like for this versatile recipe.
Dried cherries give it a Michigan
twist and make it “kid” friendly.
Serve leftovers as a cold salad
the next day.
Winter Turkey Stew
|
5-6 cups cooked turkey or chicken , cubed
1 medium
onion, diced
2 stalks
celery, diced
1 ½ cups apple cider
2 Tbsp. butter or olive oil
6-8 cups chicken or veggie stock
2 small
turnips, peeled and chopped
3 parsnips,
peeled and chopped
1 large
sweet potato, peeled and chopped
|
3 large
carrots, peeled and chopped
1 cup rutabaga or (1 small whole) , peeled and
chopped
2 whole
cloves, minced
½ tsp. cinnamon
½ tsp. ginger
3-4 Tbsps. arrowroot or corn starch dissolved in a
couple ounces of cold
water
|
Procedure
1
In a heavy bottom stockpot heat butter or oil
and sauté onions and garlic until golden brown.
2
Deglaze with apple cider (pour in liquid and
lift brown bits from the bottom of the pan with a wooden spoon)r. Add chicken
stock and remaining vegetables reduce heat to medium low and simmer for and
hour , stirring occasionally.
3
Add cooked chicken and season with salt and pepper
to taste and continue to simmer until veggies are cooked through, tender/crisp
not mushy.
Source
Author: Chef Jackie White
Web Page: preplikeachef.blogspot.com
Lunch Ideas
Quick Turkey Q's
|
½ cup shredded cheddar
½ cup cooked turkey, shredded with a fork or diced
small
|
¼ cup salsa (I use tomato peach)
2 tortillas,
whole wheat, sprouted or corn
|
Procedure
1
Combine turkey, cheese and salsa.
2
Pan fry grilled cheese style over medium heat in
a buttered pan once golden flip and fry the other side.
3
Cut each tortilla into wedges; serve with
additional salsa.
Yield: 1-2
Degree of Difficulty: Very
easy
Oven Temperature: 350°F
Preparation
Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Source
Author: Chef Jackie White
Web Page: preplikeachef.blogspot.com
Author Notes
Comments:
May be cooked in a Panini maker.
Quesadillas
can be made out of any leftovers and cheese.
Variations:
Mediterranean-
Cooked diced turkey spinach, peppers, mozzarella and feta.
Turkey Ole’ Wraps
|
2/3 cup cream cheese, softened, or sour cream
or Greek yogurt
2 Tbsp. taco seasoning
6 6-8-inch whole grain tortillas, sprouted, or Boston
or Romaine lettuce leaves
1 cup cheddar, shredded
|
½ lb. cooked turkey breast, thinly sliced
salsa
for dipping
2 medium
or one large tomato, sliced
2 avocado,
sliced
|
Procedure
1
In a small bowl beat together cream cheese and
taco seasoning.
2
Spread evenly over tortillas or lettuce leaves.
3
Sprinkle cheese evenly over cream cheese.
4
Divide turkey among tortillas or leaves.
5
Add tomatoes and avocado slices.
6
Roll or fold up and serve with salsa on the
side.
Servings: 6
Degree of Difficulty: Very
easyPreparation Time: 10 minutes
Total Time: 10 minutes
Source
Author: Chef Jackie White
Web Page: preplikeachef.blogspot.com
Author Notes
Comments:
If making wraps ahead of time use
cream cheese as it will keep the tortillas from becoming soggy.
Slice wraps into 1-inch rounds to
serve as an appetizer.
Turkey Ranch Wrap
|
1 cup cooked turkey, diced
4 leaves
romaine lettuce, chopped or shredded
|
2 sprouted
grain, whole spelt or whole wheat tortilla wraps
¼ cup ranch dressing
|
Procedure
1
Combine turkey and lettuce in a bowl.
2
Toss with desired amount of ranch dressing.
3
Divide between two wraps.
4
Fold two vertical sides an inch and roll up
"burrito style".
5
Serve whole or cut in halves.
Servings: 2
Total
Time: 5 minutes
Source
Author: Chef Jackie White
Web Page: preplikeachef.blogspot.com
Author Notes
Comments:
To serve as a Turkey Club Wrap,
add crumbled nitrate-free bacon.
Serve with grapes, grape
tomatoes, cucumber slices and extra ranch dressing for dipping.