Sentences with phrase «meat turkey breast»

ground white meat turkey breast Chili powder Worcestershire sauce Cumin Oregano Salt Pepper 1 15 - oz can kidney beans 1 14.5 - oz can Mexican - style stewed tomatoes with jalapeno peppers and spices 1 5.5 - oz can tomato juice Pre-shredded reduced - fat cheddar cheese light sour cream chives 1 package of corn tortillas sea salt (or whatever you want your chips to taste like)

Not exact matches

PureBites Freeze - Dried Cat Treats are made with a single ingredient: 100 % pure meat such as chicken breast, shrimp, turkey breast, ocean whitefish, or duck liver.

The company says it offers premium, pit - smoked whole muscle meats with customer injections, rubs, flavors and spice blends for retail or foodservice; oven - roasted pork loins, turkeys and chicken breasts; and custom - blend batches of sauce.

Since turkey breast is a naturally low fat meat, using breast steaks provided the «bite» required.

different meats — substitute cooked chicken or turkey or ham for the boneless, skinless chicken breasts

Slice meat from turkey breast and thighs and arrange with drumsticks on a large platter.

Then place a meat thermometer in the deepest part of the thigh (careful not to touch the bone), and pull the turkey out of the oven when the thigh reading reaches about 175 degrees (160 in the breast).

Since the dark thigh meat needs longer to cook than the white breast meat, it's helpful to chill the turkey breasts with ice packs before roasting.

Only thing, this year Im making Turkey rolls from turkey breast meat... do you think this stuffing can hold up to being baked inside a turkey roll?

Basting with pan juices cools the surface of the turkey and slows down cooking, which in turn keeps the breast meat cooking at close to the same rate as the legs and thighs.

You can use any leftover turkey meat you have on hand, but I opted for a combination of light and dark thigh, breast and leg meat.

Use your fingers to sort of go in and loosen the skin from the turkey breast then scoop up the flavor paste and evenly get it in there so all the breast meat is covered.

Run your hands gently between skin and meat of the turkey breast and legs to separate skin from meat.

Place plastic wrap over turkey breast; pound to 1 / 2 - inch thickness using a meat mallet or small heavy skillet.

ground turkey (I use ground turkey thigh, dark meat is preferred as turkey breast is too dry) 3/4 tsp.

So many of the recipes look amazing, but the recipes I really want to try first are southwestern chicken egg rolls, hush puppy potato knishes, quionoa «hummus», charoset salad, goat cheese salad with raspberry vinaigrette, flanken butternut squash soup, meat and cabbage soup, pistachio crusted salmon, braised chicken with apples and sweet potatoes, citrus glazed duck breast, cranberry glazed turkey and spinach meatloaf, maple glazed rack of ribs, veal roast with mushroom sauce, pastrami meatballs, almond butter banana pancakes, cheesy hash browns, apple kugel muffins, blueberry cobbler, and fudgy chocolate bundt cake with coffee glaze.

I make ground turkey tacos (I use ground breast meat), that I cook with a red onion (I know, I probably lost you right there), taco seasoning mix and pace picante.

You can also make it using leaner ground turkey (like 99 % lean breast meat), but I often use the 93 - 94 % lean turkey because I think it gives it even more amazing flavor.

Whether using a whole turkey or breast, don't forget to save the entire carcass (bag it up and stick it in the fridge), and hold back some of turkey meat leftovers before divvying them up for guests.

Insert a meat thermometer into the center of the thickest part of a turkey breast, not touching the bone.

Lay a piece of plastic wrap over the turkey breast and evenly pound using a meat mallet until 1 / 2 - inch thick.

The recipe calls for ground turkey, we use ground dark meat as it has more flavor and fat, but you can do a ground turkey breast if you'd like.

Evenly distribute half of the herb - ghee mixture underneath the skin of the turkey onto the breast meat.

The common thread these recipes share is the use of dark meat chicken or turkey, rather than breast meat.

Mixing the ingredients took moments, and although I used turkey thighs, you could likely make these with turkey breast meat and be mindful not to over-cook them so they don't dry out.

Turkey — Breasts, Thighs, Legs, Ground Turkey (note the same rules applies for white / dark meat with turkey as chicken)

They raise Dorper Lambs, all different breeds of laying hens, Cornish Rock meat chickens, Red wattle hogs, and Broad Breasted White Turkeys.

1 tablespoon extra-virgin olive oil 1 medium yellow onion, chopped 2 medium carrots, sliced 1/4 inch thick 6 ounces small shiitake mushrooms, ends trimmed 6 cups turkey or chicken stock 1/2 cup pearled farro or pearl barley 2 thyme sprigs or 1 teaspoon dried thyme 1 bay leaf 1 teaspoon salt, or to taste 1/4 teaspoon freshly ground black pepper 2 cups shredded cooked turkey or chicken breast meat 2 tablespoons finely chopped Italian flat leaf parsley

Because turkey breasts have a thick end and a tapered end, the key is to redistribute some of that meat so the turketta cooks evenly throughout.

Lift the turkey's skin at the neck and gently separate the skin from breast meat.

I do, however, always end up snatching a small piece of breast meat out of some sort of deep - seeded Thanksgiving obligation, but as my stomach starts to fill up, I always wish I'd skipped the turkey in lieu of a just a little bit more stuffing.

I haven't tested the recipe with an egg but if you're not opposed to adding more fat (which adding an egg will do) then try using ground dark meat turkey instead of breast.

When choosing roasted or grilled lean meats like chicken breast, white meat turkey, buffalo, or T - bone steak, you «re doing your body a favor.

Great deals on meats can always be found at these types of stores making this a great place to stock up on ground turkey, chicken breasts and any other lean meat that fits within your diet.

This can be consumed as lean turkey or chicken breast, but if you're going to put down some double cheeseburgers, be sure to factor in the amount of fat from the red meat and the carbohydrates from the bun as well.

Your best sources for protein include fish, lean red meat, skinless chicken or turkey breast, nonfat yogurt, skim milk, eggs and egg substitutes, beans, tofu, and lentils.

Carefully separate the skin of your turkey from the flesh and work the fat mixture between the skin and flesh using your hands to massage the mixture as far up on the breast and thigh meat as you can without tearing the skin.

Although a decent meat slicer may require an up - front investment ranging from $ 100 to $ 300,22 it makes it possible to cook a whole ham, turkey breast or roast and slice the meat thinly on demand.

Lean red meat, fish, salmon and other seafoods, soybean, eggs as well as turkey and chicken breast.

For example, use egg whites instead of egg yolks, lean meats such as turkey breast and chicken breast instead of fatty cuts of meat, and 1 % low fat or non-fat dairy products instead of whole milk dairy products.

* 2 pounds makes about 24 small sausage patties * for less calories & fat use a combination of 1 lb ground turkey breast & 1 lb ground turkey * You could freeze the cooked patties for future use, or you could freeze the uncooked sausage meat to cook later.

You can do this by eating more low - fat meat, for example, salmon, beef, chicken and turkey breast, dairy products etc..

I break my fast with half a sliced up cucumber and turkey breast deli meat.

«I like to take low - fat turkey breast deli meat and smear a little low - fat cream cheese on one side,» she says.

Examples of good sources are: whey protein powder, chicken and turkey breast (white meat only, no skin), egg whites, nonfat cheese, nonfat Greek - style yogurt, white tuna (canned in water), fish (such as cod, flounder, haddock, halibut, trout, tilapia, and shellfish,) and very lean selections of turkey bacon, Canadian bacon and luncheon meats.

I am always making new dishes for dinner that are great sources of good carbs for energy, greens for fiber and for protein right now they only meat I eat is usually organic chicken breast or turkey / chicken ground meat.

Turkey Salad: Chop leftover turkey breast (or low sodium turkey deli meat such as Boar's Head) with cranberry sauce and chopped celery.

Prepare 1 - 2 pounds of «taco meat» (use ground turkey breast and / or ground round or sirloin).

You can limit sodium by choosing fresh chicken or turkey breast instead of ham or other processed meats to pair with oranges and apples.

Bake the turkey and stuffing for an additional 50 - 75 minutes, to where when you place a meat thermometer in the breast the temperature is at least 160 - 165.