Low Cal Turkey Meals WW Points

Asian Turkey with Red Onion Salsa

Makes 6 servings

Ingredients

1/4 cup lemon juice
1 tbsp grated lemon peel
2 tbsp red wine vinegar
2 tbsp reduced-sodium soy sauce
1 tbsp olive or vegetable oil
1 clove garlic, finely chopped
1 1/2 pounds turkey breast tenderloins
Red Onion Salsa (below)

Mix all ingredients except turkey and Red Onion Salsa in shallow glass orplastic dish. Add turkey; turn to coat with marinade. Cover and refrigerate, turning once, at least 2 hours but no longer than 24 hours. Prepare Red Onion Salsa.

Heat oven to 350 degrees.
Spray rectangular pan, 13x9x2 inches, withcooking spray. Remove turkey from marinade; discard marinade.
Place turkeyin pan. Bake uncovered about 35 minutes, brushing with pan drippings after 10 minutes, until juice of turkey is no longer pink when centers of thickest pieces are cut. Serve with salsa.

Red Onion Salsa
2 medium red onions, finely chopped (1 1/2 cups)1 medium tomato, finely chopped (3/4 cup)4 medium green onions, chopped (1/4 cup)4 cloves garlic, finely chopped1/4 cup lemon juice2 tbsp chopped fresh cilantro2 tbsp balsamic or red wine vinegar1 tbsp olive or vegetable oil1 tsp reduced-sodium soy sauce1/4 tsp ground red pepper (cayenne)
Mix all ingredients in glass or plastic bowl. Cover and refrigerate at least 2 hours.

Points: 4.5

PER SERVING: 190 Calories; 27 g Protein; 6 g Fat; 8 g Carbohydrate; 260 mg Sodium; 75 mg Cholesterol; 1 g Dietary Fiber

Mushroom-Stuffed Turkey Breast
Great for a Dinner Party!


Makes 12 Servings
Ingredients
2 tablespoons stick margarine
1 cup chopped red onion
2 cups sliced mushrooms
1 cup shredded carrot
2 cups drained thawed frozen chopped spinach
2 tablespoons chopped fresh parsley
1 tablespoon grated Parmesan cheese
1/2 teaspoon dried basil leaves1 slice reduced-calorie white bread, finely chopped
1 cup low-sodium chicken broth
1 tablespoon grated lemon zestOne 2-pound,
13-ounce skinless boneless turkey breast

In large nonstick skillet, melt margarine over medium-high heat; add onion. Cook, stirring frequently, 4 minutes. Add mushrooms and carrot; cook, stirring frequently, 4-5 minutes, until tender. Stir in spinach, parsley, cheese and basil; cook 2 minutes. Remove from heat; stir in bread, 2 tablespoons of the broth and the lemon zest. Set aside.

Preheat oven to 325F.

Spray a 13 x 9" baking pan with nonstick cooking spray. Arrange turkey between two sheets of plastic wrap; with meat mallet or rolling pin, pound turkey to even thickness. Remove top sheet of plasticwrap from turkey; spread mushroom mixture down center of turkey breast, leaving2 1/2" border on all sides. Starting with short side, roll turkey breast jelly-roll style to enclose filling. Secure roll at 2" intervals with poultry string; arrangeseam-side down in prepared pan. Pour remaining 3/4 cup + 2 tablespoons broth over turkey; cover with foil tent. Bake 1 to 1 1/2 hours, basting frequently with broth, until meat thermometer inserted in center of roll reaches 180oF. Transfer turkey to carving board; let stand 10 minutes before slicing.

SERVING SIZE: 1/12 of Turkey Breast
POINTS: 3.5
SELECTIONS: 1/2 Fat, 1 Vegetable, 3 Proteins, 10 Optional Calories
PER SERVING: 162 Calories, 28 g Protein, 3 g Fat, 5 g Carbohydrate, 119 mg Sodium, 71 mg Cholesterol, 2 g Dietary Fiber