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1 tablespoon olive oil
1 cup diced onion
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound lean ground turkey
1 cup diced carrot
1/2 cup diced celery
2 cups diced red potato
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon Old Bay Seafood seasoning
pinch sugar
1 teaspoon Worcestershire sauce
1/2 cup small pasta — see tips
1 cup savoy cabbage — large chop
1/2 cup canned tomatoes
6 cups vegetable broth
water to keep vegetables covered
1 cup quartered and sliced zucchini

DIRECTIONS:

Heat oil in the soup pot. Add onion, salt and pepper. Stir to begin the sauteeing. Add the turkey and brown with the onion, crumbling the turkey as finely as possible.

Add carrot, celery, potato, basil, thyme, old bay seasoning and a pinch of sugar. Stir well and saute until the vegetables are beginning to caramelize. Sprinkle on the Worcestershire sauce. Add the pasta and cabbage. Toss to combine.

Add the tomatoes and broth. Bring to a boil. Cover. Reduce heat and simmer 40 minutes. Add the zucchini without stirring. Cover and simmer another 20 to 40 minutes. Taste and adjust the seasonings. Serve with Parmesan if desired.

Per Serving (excluding unknown items): 382 Calories; 13g Fat (31.6% calories from fat); 30g Protein; 35g Carbohydrate; 5g Dietary Fiber; 60mg Cholesterol; 285mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

This recipe for Cabbage Turkey Minestrone serves/makes 4.

***Salad***

24 ounces uncooked orzo or rosamarina (rice-shaped pasta)
1 1/2 pound smoked turkey, cut into 2×1/4×1/4 inch strips
2 mangos, peeled, seeds removed and cubed
4 plums, pitted, thinly sliced
3 kiwi fruit, peeled, cubed
3 cups drained canned pineapple tidbits
2 jars (3.25 oz. size) dry roasted macadamia nuts
***Creamy Vinaigrette***

3/4 cup frozen pineapple-orange-banana juice blend concentrate, thawed
3/4 cup oil
1/3 cup mayonnaise
1/4 cup sugar
3 tablespoons white wine vinegar
1 teaspoon onion powder
1 teaspoon dry mustard

DIRECTIONS:

Cook orzo to desired doneness as directed on package. Drain; rinse with cold water to cool.

In very large bowl, combine cooked orzo and all remaining salad ingredients except macadamia nuts; mix gently.

In blender container, combine all vinagrette ingredients; blend until creamy. Pour over salad; toss gently to coat. Sprinkle with macadamia nuts.

4 cups chicken stock
1 lb. russet potatoes, peeled, cut into 1 inch pieces
3 celery ribs, cut into 1 inch pieces
6 large cloves garlic, peeled
2 carrots\cooked, peeled
1 bay leaf
1/2 tsp. dried thyme
1 cup skim milk
1 cup cooked turkey breast, shredded

DIRECTIONS:

Combine first 7 ingredients and salt and pepper to taste in a heavy saucepan over high heat. Bring to a boil. Reduce heat to low, cover pan and simmer 25-30 minutes, or until vegetables are very tender. Uncover and cool slightly. Remove carrots, dice finely and set aside. Discard bay leaf. Using a slotted spoon, transfer other vegetables to a food processor or blender and purée. Add some liquid from saucepan and blend until smooth. Return soup to same saucepan. Stir in milk, turkey and diced carrot. Bring to a simmer over medium low heat.

4-1/4 cups chicken stock
1/2 tsp. dried thyme leaves, crushed
1/4 tsp. garlic powder, or 2 cloves garlic, minced
2 cups frozen whole kernel corn
10 oz. frozen cut green beans
1 cup canned tomatoes, cut up
1 celery stalk, chopped
2 cups cooked turkey or chicken, cubed

DIRECTIONS:

Combine all ingredients, except turkey, in a large saucepan over medium high heat. Bring to a boil. Reduce heat to low. Cover and cook 5 minutes or until vegetables are tender. Add turkey and heat through.

1/2 cup chicken stock
2 Tbsps. lite soy sauce
3/4 tsp. cornstarch
1 Tbsp. Oriental sesame oil
3 cups broccoli florets\cooked
1/2 large red bell peppers\cooked, seeded and sliced
2 cups cooked turkey breast, diced
1 Tbsp. fresh ginger, peeled and chopped
1 large clove garlic, minced

DIRECTIONS:

Combine first 3 ingredients in a jar with a tight-fitting lid. Shake vigorously until cornstarch dissolves and mixture is smooth. Set aside. Heat oil in a wok or heavy nonstick skillet over medium-high heat. Stir fry broccoli and bell pepper about 3 minutes, until broccoli turns bright green. Add next 3 ingredients and stir fry about 1 minute. Stir soy sauce mixture into pan. Cook about 2 minutes, stirring until sauce thickens. Season with pepper to taste.

1 lb. ground turkey
3 carrots\cooked, grated
3 celery ribs, finely chopped
1 cup mushrooms\cooked, finely chopped
1 small zucchini\cooked, grated
1 package dry onion soup mix
1 Tbsp. parsley
2 cups oatmeal
1 egg, lightly beaten
1/4 cup milk

DIRECTIONS

Preheat oven to temperature 350°F. Combine all ingredients and salt and pepper to taste in a bowl. Mix thoroughly and shape into a loaf. Bake 1 hour.

1 slice white bread
3 Tbsps. milk
3 Tbsps. onion\cooked, finely minced
1 lb. ground turkey
2 tsps. chili powder
1/2 tsp. ground cumin
1-1/2 Tbsps. vegetable oil
1 cup chicken stockor reduced-sodium canned broth
3 Tbsps. all purpose flour
1 lb. canned diced tomatoes, juice reserved
2 large carrots\cooked, peeled and halved crosswise, then quartered lengthwise
2 celery ribs, cut diagonally in half
1 zucchini\cooked, halved crosswise, then quartered lengthwise
1 fresh ear of corn, shucked and cut crosswise into 4 pieces

DIRECTIONS:

Place bread and milk in a bowl and let stand 10 minutes. Stir until bread dissolves into a paste. Add onion, turkey, 1 tsp. chili powder, 1/4 tsp. cumin and salt and pepper to taste. Mix with your hands until well blended and shape into 8 meatballs. Heat oil in a nonreactive saucepan over medium high heat. Add meatballs and cook about 10 minutes, turning occasionally, until browned. Transfer to a plate. Combine 1/3 cup stock and flour in a bowl to make a smooth paste. Add flour paste to saucepan, along with remaining chicken stock, remaining chili powder, remaining cumin, tomatoes with their juice, and 4 remaining ingredients. Bring to a boil. Reduce heat to medium low, cover, and simmer gently about 15 minutes, until vegetables are almost tender. Add meatballs and continue cooking 5-8 minutes, until vegetables are tender.

1 lb. eggplant, peeled and cubed
1 red bell pepper\cooked, seeded and cubed
1 large zucchini\cooked, peeled and cubed
1/4 cup chicken or vegetable stock
4 cups spaghetti sauce
1 Tbsp. olive oil
1 lb. turkey breast fillets
1/4 cup lemon juice
4 slices French bread, toasted
2 Tbsps. grated Parmesan cheese

DIRECTIONS:

Turn on broiler. Combine first 4 ingredients in a heavy nonstick skillet over medium-high heat. Cover skillet and simmer 4-5 minutes, or until vegetables are tender and liquid is almost evaporated. Stir in spaghetti sauce and cook until mixture is heated throughout. Set aside and keep warm.

Meanwhile, brush turkey with oil and season with pepper to taste. Arrange on a broiler pan and broil 4 minutes per side until turkey is opaque throughout. Remove turkey from broiler and immediately drizzle with lemon juice. Serve turkey on toast. Spoon vegetable sauce over turkey, sprinkle with Parmesan and serve.

1 pound turkey sausage — diced
1/2 pound zucchini — thinly sliced
1/2 teaspoon dried sage
1 cup chicken broth
1 cup sun-dried tomatoes — slivered
1 pound penne pasta — cooked and drained
1/4 cup parmesan cheese

DIRECTIONS:

Saute sausage and zucchini in a large skillet until sausage is cooked through. Add sage, broth, and tomatoes to the skillet. Salt and pepper to taste if desired. Cook for 3-4 minutes or until tomatoes are plumped. Toss sauce with pasta, top with parmesan and serve.

This recipe for Turkey Sausage and Pasta serves/makes 6.

1/2 cup mayonnaise type salad dressing
1/4 cup sour cream
3/4 tsp. dill weed
3/4 tsp. garlic salt
3 cups cooked turkey, cut into strips, smoked or regular
3 cups mixed vegetables, such as zucchini, carrots, bell pepper and tomatoes, cut into strips
1-1/2 cups medium shell macaroni, cooked, drained

DIRECTIONS:

Mix dressing, sour cream, dill and garlic salt in large bowl. Add remaining ingredients; mix lightly. Refrigerate.