Back to school Recipes from CTV Kitchener news at noon!

Hawaiian Turkey Slow Cooker Stew
This sweet and sour stew will very quickly become a family favourite. Perfect to enjoy on a busy family night so when you come home dinner will be ready really quickly.

Prep Time: 20 minutes
Cook Time: 3 hours of High/6 hours on Low

1 boneless skinless turkey breast, about 1 1/4 lb/625 g
2 tbsp (30 mL) sodium reduced soy sauce
1 tbsp (15 mL) rice vinegar
2 tsp (10 mL) grated fresh ginger
Pinch freshly ground black pepper
2 tsp (10 mL) canola oil
1 red onion, coarsely chopped
1 cup (250 mL) turkey or vegetable stock
2 cups (500 mL) chopped fresh pineapple
1 cup (250 mL) pitted medjool dates, chopped
2 tsp (10 mL) hot pepper sauce
1 green bell pepper, chopped
3 cups (750 mL) cooked brown rice

Cut turkey breast into bite size pieces; set aside.

In shallow dish combine soy sauce, vinegar, ginger and pepper. Add turkey and turn to coat evenly. Let stand for 15 minutes.

In large nonstick skillet, heat oil over medium high heat and brown turkey pieces in batches and place in slow cooker. 

Add red onion to skillet and saute for 3 minutes or until browned. Add stock and bring to boil. Scrape onion mixture into slow cooker. Stir in pineapple, dates and hot pepper sauce. Cover and cook on Low for 6 hours or on High for 3 hours. Remove lid and stir in green pepper; cover and cook for 30 minutes or until tender crisp.

Serve stew over rice.

Makes 4 servings.

Turkey Grilled Cheese
A little aged cheese makes this turkey sandwich sing with flavour. Serve it up with a crisp green salad or a hot bowl of soup for an easy and delicious lunch.

Prep Time: 15 minutes
Cook Time: 5 minutes

1/4 cup (60 mL) plain nonfat Greek yogurt
3 tbsp (45 mL) chopped sundried tomatoes in oil, drained
2 tbsp (30 mL) chopped fresh basil
1 tsp (5 mL) Dijon mustard
1/4 tsp (1 mL) freshly ground black pepper
8 thin slices whole grain bread
2 oz (60 g) thinly sliced aged gouda (such as Beemster) or cheddar
6 oz (175 g) thinly sliced cooked turkey breast
1 tsp (5 mL) canola oil

In small bowl, stir together yogurt, tomatoes, basil, Dijon and pepper. Spread evenly over bread slices.

Top bread slices with cheese and press in slightly for cheese to stick. Top with turkey and cover with remaining bread slices. 

Brush top side with some of the oil and place oil side down in nonstick skillet over medium low heat. Cook for about 3 minutes or until golden brown. Brush top of sandwich with remaining oil and turn sandwich over carefully using spatula and your hands. Cook for about 3 minutes or until golden brown and filling is hot.

Makes 4 servings.

Tip: For really thin slices of cheese use a cheese slicer or vegetable peeler.


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