Turkey and Mushroom Stroganoff

FREE on Extra Easy

TURKEY AND MUSHROOM STROGANOFF

Serves: 4

Fry Light
4 bacon rashers (remove visible fat, and cut into strips)
1lb cooked turkey (or chicken)
400g can chopped tomatoes
1/4 pint (142 ml or 1/2 cup) chicken stock
2 red peppers, deseeded and chopped
11oz halved button mushrooms
2 tsp dried mixed herbs
salt & pepper
1oz (198g) fat free formage frais
flat leaf parsley, chopped
boiled rice or egg noodles.

1.  Spray a large pan with fry light and cook the bacon and turkey for 3-4 minutes.  Add tomatoes, stock, peppers, mushrooms and dried herbs.  Season and bring to a boil.

2.  Reduce the heat, cover and cook 15-20 mins.  Remove from heat, stir in formage frais, top with parsley.

Serve over boiled rice, or mix with egg noodles before serving.

FREE on extra Easy
This recipe received 9 thumbs up from our family!

Turkey and Thyme Hotpot

TURKEY AND THYME HOTPOT

This was a delicious meal, and received 9 thumbs up from our family (we have one that doesn't prefer his foods mixed together).

Takes about 30 minutes to cook, or just prepare it in the morning and put it into the slow cooker for an instant meal on a busy day!

Extra Easy gives this ONE point per serving.
Makes 4 servings.

PERFECT for Turkey leftovers!



2 lbs potatoes, peeled and cut into chunks
Frylight
2 leeks, chopped
4-6 medium carrots, cut into chunks
9 oz back bacon (all visible fat removed), chopped
1 lb turkey breast fillet, or turkey leftovers, chopped with skin removed (or substitute chicken)
Handful of fresh thyme, chopped
7 oz mushrooms, chopped
1/2 pt chicken stock (or veg stock)
1 tbsp gravy granules
salt & pepper

SLOWER COOKER METHOD:
1.  Spray non-stick frying pan with frylight, and cook leeks and bacon for 5 minutes on high heat.  Transfer to slow cooker.

2.  Add remaining ingredients, and cook on low for 7 hours, or high for 4 hours.


REGULAR METHOD:
1.  Place potatoes into hot water and bring to a boil.  Cover and cook for 15 minutes.  Strain.

2.  Meanwhile, spray non-stick frying pan with frylight and cook leeks and bacon for 5 minutes on high heat.  Add turkey, thyme, mushrooms and cook for another 5 minutes.  Add stock, gravy granules, carrots and potatoes, and bring to a boil for 5 minutes.

Serve and enjoy!

Turkey Tacos

TURKEY TACOS
serves 6

This was a HIT - we give it 10 thumbs up! It was a little messy for the younger two, but they enjoyed eating with their fingers. It is also PERFECT for using up turkey leftovers!


Ingredients:
1 cup formage frais
2 tbsp. Canned, diced mild green chilies, drained. (hubby put spicy chilies in his portion only)
2 tbsp. chopped fresh cilantro
1 tsp. Taco or Mexican seasoning
1/4 teaspoon salt
12 taco shells, warmed (about 30 seconds in the microwave for all 12 shells is perfect)
4 cups cubed cooked turkey breast
3/4 cup shredded reduced-fat sharp cheddar cheese
1 cup thinkly sliced romaine lettuce leaves
2 tomatoes, chopped
1. Combine the formage frais, chiles, cilantro, taco seasoning and salt in a small bowl; set aside
2. Fill each taco shell with 1/3 cup of turkey, 1 tbsp of cheese, 1 tbsp (or more!) of lettuce, and 3 tbsp (or more!) of tomato; top with about 1 tbsp of the cream mixture.
*use more lettuce and tomatoes without having to add any more points!*

6 syns per taco