Turkey Recipes: Soup, Panini
If you are on a budget or you want to save some money, here are two recipes from our $10 Thursday segment from Nov. 15 that use turkey as the key ingredient:
Spinach, Turkey, and Wild Rice Soup
MAKES: 4 to 6 servings
3 cups water
1 (14 oz.) can Meijer reduced-sodium chicken broth – $0.89
1 (10-3/4 oz.) can reduced-fat and reduced-sodium condensed cream of chicken soup – $1.33
2/3 cup uncooked wild rice, rinsed and drained – $1.05
1/2 tsp. McCormick™dried thyme, crushed – on hand
1/4 tsp. ground black pepper – on hand
3 cups chopped cooked turkey or chicken (about 1 pound) – $3.74
2 cups shredded fresh spinach – $1.25
1. In a 3-1/2- or 4-quart slow cooker, combine the water, broth, cream of chicken soup, uncooked wild rice, thyme, and pepper.
2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.
3. To serve, stir in chicken and spinach. Makes 6 (1-1/2-cup) servings.
Nutrition Facts Per Serving: Calories 216; Fat 4m; Cholesterol 64mg; Carbohydrate 19g; Fiber 2g; Protein 26g; Sodium 397mg
Diabetic Exchanges: Vegetables: 1, Starch: 1, Very Lean Meat: 3, Fat: 1
Serve with: Fresh Apple Slices – $1.59
TOTAL COST: $9.85
Turkey, Cranberry and Fontina Panini
Makes 4 Sandwiches
8 slices Meijer whole-grain bread – $1.99
6 ounces thinly sliced Fontina cheese – $3.34
8 ounces sliced turkey – leftovers
1/2 cup leftover cranberry relish – leftovers
1 cup arugula leaves – $0.42
Meijer Extra-virgin olive oil – on hand
1. For each sandwich, lay 2 slices bread on a work surface. Lay about 3/4 ounce cheese on one slice of the bread; top with 2 ounces turkey meat, 2 tablespoons relish, about 5-6 arugula leaves and an additional 3/4 ounce cheese. Top with the other bread slice (there should be cheese next to each bread slice). Repeat with remaining ingredients.
2. Brush the top of the sandwich with olive oil; heat a non-stick skillet over medium heat. Put the sandwich, oiled-side down, into the pan, place a small heavy pan, or aluminum foil-wrapped brick on top of the sandwich to press it down. Cook until bread is golden and crisp and cheese is beginning to melt, about 5 minutes. Remove the heavy pan or brick, brush the top of the sandwich with oil and carefully flip it. Put the heavy pan or brick back on top of the sandwich and continue cooking until bottom bread slice is browned and crisp, cheese is melted, and sandwich is heated through, about 5 minutes more. Remove from the pan and cover to keep warm while cooking the remaining sandwiches.
3. To serve, slice each sandwich on the diagonal and serve warm.
Serve with: Fresh Pear Slices – $3.00
TOTAL COST – $8.75
Tip to save extra money: buy an extra turkey when they are on promotion.