Honey Mustard Turkey With Snap Peas Recipes

Steps:

• In a small bowl, whisk all ingredients. Refrigerate until serving.

Steps:

• Season sliced turkey cutlets with salt and pepper. In a small bowl or measuring cup combine soy sauce, rice wine or sherry, and stock or water. Put salt and sugar in another container, and place it and the other ingredients near your burner.
• Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Add 1 tablespoon of the oil to the wok or pan and swirl to coat the sides, then add sliced turkey cutlets in one layer. Let sit untouched for about 30 seconds, then stir-fry until lightly colored and no pink is visible, about 2 to 2 1/2 minutes. Remove to a plate.
• Swirl in remaining oil, add garlic and ginger and stir-fry for no more than 10 seconds. Add sugar snap peas and white parts of scallions and stir-fry for 1 minute. Add chard, salt and sugar and stir-fry for about 1 minute, until chard wilts. Return turkey to wok and add soy sauce mixture. Stir-fry for 1 to 2 minutes, until vegetables are crisp-tender and turkey cooked through. Add cilantro, scallion greens, and cornstarch slurry. Stir until mixture is lightly glazed, and remove from the heat. Serve with hot grains or noodles.

Steps:

• Place the turkey breast, skin side up, on a rack in a foil-lined shallow roasting pan. In a small bowl, combine the remaining ingredients. Spoon over turkey. , Bake, uncovered, at 325° for 1-3/4 to 2-1/2 hours or until a thermometer reads 170°, basting every 30 minutes. Cover and let stand for 10 minutes before slicing.

Steps:

• Place turkey in shallow glass or plastic dish. Pour dressing over turkey; turn turkey to coat evenly. Cover dish; let stand 20 minutes at room temperature.
• Spray 12-inch skillet with cooking spray; heat over medium heat. Drain dressing from turkey; pat turkey dry. Cook turkey in skillet 3 to 5 minutes, turning once, until brown.
• Add carrots and water. Top turkey and carrots with pea pods. Cover; cook 7 to 9 minutes or until carrots are tender and turkey is no longer pink in center.

Steps:

• To make the sauce, combine the orange juice, zest, soy sauce, ginger, shallot, honey and mustard in a small bowl and stir to mix well. Set aside.
• To make the marinade, combine the egg white, mirin, soy sauce and cornstarch in a bowl and stir to dissolve the cornstarch. Add the turkey pieces and toss to coat evenly. Set aside.
• In a wok or frying pan, over high heat, warm 1 tablespoon of the oil, swirling to coat the bottom and sides of the pan. When the oil is very hot, but not quite smoking add the peas and stir and toss every 15-20 seconds until just tender, 2-3 minutes.
• Add the water chestnuts and stir and toss for 1 minute longer. Transfer to a dish and set aside.
• Reduce the heat to medium-high. Add the remaining 1 tablespoon of oil to the pan, again swirling to coat the pan. When the oil is hot, add the turkey pieces and stir and toss every 15-20 seconds until firm and no trace of pink remains, 4-5 minutes.
• Quickly stir the reserved sauce, add to the pan over medium high heat. Bring to a simmer and stir and toss until the sauce thickens slightly, 1-2 minutes.
• Return the peas and water chestnuts to the pan and toss to coat with the sauce. Cook for 1 minutes longer. Serve hot.

Steps:

• 1. Place turkey in shallow glass or plastic dish. Pour marinade over turkey turn slices to coat evenly. Cover dish and let stand at room temperature 20 minutes.2. Spray 10-inch skillet with cooking spray heat over medium heat. Drain most of marinade from turkey. Cook turkey in skillet about 5 minutes, turning once, until brown.3. Add carrots, lifting turkey to place carrots on bottom of skillet. Top turkey and carrots with pea pods. Cover and cook about 7 minutes or until carrots are crisp-tender and turkey is no longer pink in center.FOOD for THOUGHT This zesty turkey recipe cooks in a flash. Just marinate the turkey as described above, throw in some carrots and pea pods for vitamins A and C and you're ready to go."The thin slices of turkey make it easy to eat a small portion and still get a well-balanced and pretty-looking plate. It is very important for food to be appetizing and yet served in small enough quantities so I am not overwhelmed." -ANNE R.NUTRITION FACTS: High in iron and vitamins A and C good source of fiber1 Serving: Calories 145 (Calories from Fat 10) Fat 1g (Saturated 0g) Cholesterol 75mg Sodium 500mg Potassium 530mg Carbohydrate 10g (Dietary Fiber 3g) Protein 29g % DAILY VALUE: Vitamin A 100% Vitamin C 28% Calcium 6% Iron 18% Folic Acid 8% Magnesium 12% DIET EXCHANGES: 3 Very-Lean Meat, 2 VegetableHelpful For These Side Effects: (n)From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.