Turkey Laksa...

Want to try something different?

Serves 2

Prep Time 5 mins

Cooking time 10 mins

What you Need 
  • 500ml Chicken stock 
  • 4tbsp laksa paste 
  • 200g Turkey meat shredded 
  • 300g Straight to wok, ribbon rice noodles 
  • 3 tbsp 0% fat Natural Yeogurt 
  • handful of bean sprouts 
  • ¼ cucumber cut into strips 
  • 2 spring onions trimmed and cut into strips
  •  4 radishes cut into wedges 
  • small bunch of coriander Lime

What to do 
  • In a large saucepan, cook the laksa paste for 1-2 mins until it becomes fragrant. 
  • Pour in the stock and bring to a simmer. 
  • Add the turkey meat and noodles bring up to a simmer again. 
  • Stir with a fork to break up the noodles.
  •  Remove from the heat and stir in the Yeogurt. 
  • Divide the bean sprouts between two bowls, ladel over the Laksa and top with the cucumber, spring onion, radish and coriander leaves. 
  • Finish with a squeeze of lime.

* This dish works well with chicken or prawns too. 
* If you can’t find Laksa paste use Thai Red Curry paste instead.

Recipe and photo credits - Yeo Valley

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Boxing Day Turkey And Raspberry Salad...

Fresh raspberries and shaved asparagus turn an everyday rice salad into something more exotic and festive.

Serves 6

Prep: 20 minutes

Cook: 20-25 minutes

  • 200g (7oz) easy cook brown rice
  • 50g (2oz) wild rice
  • 6 small red onions, cut into wedges
  • 1 tablespoon olive oil
  • 100g (4oz) red cabbage, thinly shredded
  • 200g (7oz) cold roast turkey, diced
  • 150g (5oz) asparagus, trimmed
  • 175g (6oz) raspberries
  • Large handful of rocket leaves
  • 2 tablespoons redcurrant jelly
  • 2 tablespoons sherry vinegar
  • 1 teaspoon Dijon mustard
  • Grated zest and juice of 1 lemon
  • Salt and freshly ground black pepper
  • Preheat the oven to 200oC (400oF), Gas Mark 6. 
  • Bring a medium saucepan of water to the boil, add the brown and wild rice, bring the water back to the boil then simmer for 20-25 minutes until just tender. 
  • Drain into a sieve, rinse with cold water and drain again.
  • Meanwhile, add the onions to a small roasting tin, drizzle with the oil and roast for 25-30 minutes until softened and golden around the edges.
To make the dressing
  • Add the redcurrant jelly, vinegar, mustard and lemon rind and juice to a small saucepan. 
  • Season with salt and pepper then whisk over a low heat until the dressing is smooth and the jelly has melted. 
  • Leave to cool.
About this post -

Recipe and photo credit by Seasonal Berries

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Honeyed Turkey and Avocado Salad with a Yoghurt Mint Dressing ...

A healthy, tasty salad, cram-packed with superfoods!

Watercress is both full of vitamin C and abundant in minerals including folate, iron, zinc, magnesium, calcium and potassium.

It has been dubbed the food to keep you looking young!

Avocados are brimming with essential nutrients, including potassium, B-vitamins and folic acid. They also act as a so-called nutrient booster; so when eaten with other foods, avocados enable the body to better absorb cancer-fighting nutrients!

Finally honey acts as an antioxidant, a substance that can prevent the effects of free radicals!

What’s not to like about this salad?

Prep time: 10 minutes

Cooking time: 10-15 minutes

Serves: 2

  • 4 tbsp TOTAL Classic Greek Yoghurt
  • 300g turkey breast
  • 2 squirts of low calorie olive oil spray
  • 1 tbsp honey
  • 1 tbsp mint sauce
  • 1 large bag watercress
  • 1 avocado, diced
  • Dice the turkey breast and fry in the low-cal oil until golden (approx. 5-10 minutes).
  • Add the honey to the pan and toss to glaze.
  • Mix the Greek yoghurt and mint together and season to taste.
  • Divide the watercress, turkey and avocado into two portions. Drizzle with a generous coating of yoghurt dressing.
Chef’s tip:
  • For added crunch, sprinkle the salad with crispy croutons and finish with some fresh herbs.

Nutritional Information

  • 403 Calories
  • 42g Protein
  • 21g Fat
  • 6.5g Saturated Fat
  • 12g Carbohydrate
  • 11g Sugar
  • 0.5g Salt

About this post -

Recipe and photo credit by Total Greek yoghurt

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Turkey Casserole...

Step one: Prepare your usual casserole

Step two: Swap turkey breast for your usual lean beef sirloin or lamb shoulder and cut up to 161 calories plus 17g of fat*

Serves 2-3


  • 500g cooked turkey breast, diced
  • 2 tbsp oil
  • 1 onion, chopped
  • 200g carrots/celery, chopped
  • 600ml chicken stock
  • 200g potatoes, peeled & cubed
  • 200g frozen mixed vegetables
  • 1 tsp cornflour
  • Gravy browning
  • Seasoning


  1. Preheat the oven to 200°C/400°F/Gas Mark 6
  2. Fry chopped onion, carrots and celery until softened.
  3. Add chicken stock and seasoning.
  4. Place in an ovenproof container and add cubed potatoes.
  5. Cover and cook in oven for about 30 minutes.
  6. Carefully remove dish from oven and add the cooked turkey and frozen vegetables.
  7. Return to oven for a further 15 minutes.
  8. Once cooked, thicken the mixture with corn flour and add a little gravy browning.

Guest Post Credits- Lean On Turkey

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Turkey Chilli Con Carne...

Serves 4

  • 45ml olive oil
  • 1 onion, chopped
  • 1 celery, chopped
  • 1 clove garlic, crushed
  • 700g turkey thigh mince
  • 15ml chilli powder
  • 400g can kidney beans, drained
  • 400g can chopped tomatoes
  • 30ml tomato puree
  • 1 chicken stock cube
  • 300ml water
  • 300g rice

(To serve)
  • Guacamole or sour cream

  • Heat the olive oil in a large frying pan.
  • Add the onion, celery and garlic.
  • Stir and soften over a steady heat for 3-4 minutes.
  • Stir in the turkey mince and brown.
  • Add the chilli powder, kidney beans, tomatoes, tomato puree, crumble in the stock cube and add 300ml water.
  • Stir to a simmer and cook for 25 minutes.
  • Put the rice in a saucepan with 600ml of boiling water, add a good pinch of salt, stir to a simmer and cook uncovered for 15 minutes.
  • Switch off the heat, cover the leave to stand for 5 minutes.
  • Serve with guacamole or sour cream
Recipe and photo credit by -Lean On Turkey

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Turkey,Bacon And Lentil Soup...

Serves: 4

Preparation Time: 10 minutes

Cooking Time: 15 minutes

  • 400g can chopped tomatoes
  • 400g can green lentils, drained
  • 125g cooked turkey, shredded into bite size pieces
  • 1 very small onion, finely chopped
  • 4 rashers bacon, finely sliced
  • 1 clove garlic, thinly sliced
  • 1 carrot, finely diced
  • 1 stick celery, finely diced
  • 1 Tbsp oil
  • 750ml vegetable stock
  • 1 bay leaf
  • Crusty bread to serve

  • Heat the oil in a large pan, then add the onion and fry until soft.
  • Add the bacon and continue frying for three minutes.
  • Next add the garlic, carrot and celery, then fry for a further minute.
  • Add the tomatoes, vegetable stock, bay leaf and lentils, simmer for 10 minutes.
  • When the vegetables are cooked, discard the bay leaf, remove half the soup and liquidise to a smooth consistency.
  • Return the liquidised soup to the pan.
  • Stir in the cooked turkey and heat through, adjusting the consistency of the soup with more stock if necessary.
Hints and Tips 
  • Delicious served with crusty bread. 
  • Using canned lentils means that you don’t need to soak them overnight – and they have a long shelf life too.
Nutrition Information (per serving)

  • Calories: 258
  • Protein: 21.7g
  • Carbs: 19.4g
  • Sugars: 6.0g
  • Fat: 10.5g
  • Sat Fat: 2.9g
  • Fibre: 1.5g
  • Sodium: 0.8g

Recipe and photo credit by- Canned food UK

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Turkey and Stuffing Pie....

Serves: 4-6

Preparation Time: 30 minutes, or less if you use readymade pastry
Cooking Time: 30 - 40 minutes

For the filling
  • 295g can condensed mushroom soup
  • 198g can sweetcorn, drained
  • 400 - 500g cooked turkey meat, cut into bite-size chunks
  • 100g stuffing, cut into bite size pieces
  • 4 Tbsp crème fraîche or milk
  • Seasoning

For the pastry
  • 500g shortcrust pastry (ready prepared)
  • 1 Tbsp milk or beaten egg for glazing

  • Preheat your oven to fan 170°C, conventional 190°C, gas 5.
  • Empty the soup into a bowl and stir in the crème fraîche or milk.
  • Add the turkey, stuffing, sweetcorn and seasoning to the bowl.
  • Grease a 20cm ovenproof pie dish, then take two thirds of the pastry roll it out on a floured surface and lay it onto the dish.
  • Trim off the excess pastry.
  • Place the prepared filling into the pastry-lined dish.
  • Dampen the edge of the pastry rim with water, roll out the remaining pastry and cover the pie.
  • Seal the edges well and trim neatly.
  • Make a small hole in the centre of the pie to allow steam to escape, then brush the surface with milkor beaten egg.
  • Bake for 30 – 40 minutes until the pastry is golden.

Hints and Tips:
  •  If you haven’t enough turkey to fill the pie dish try adding canned ham or additional vegetables – leeks and broccoli also work well.

Nutrition Information (per serving)

  • Calories: 956
  • Protein: 45.8g
  • Carbs: 76.6g
  • Sugars: 3.7g
  • Fat: 53.8g
  • Sat Fat: 17.4g
  • Fibre: 3.5g
  • Sodium: 1.1g

Recipe and photo credit by - Canned Food UK

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Turkey Meatballs With Tomatoe Sauce...

Serves 4
  • 700g/1lb 9oz turkey thigh mince
  • 2 tbsp fresh white breadcrumb
  • 2 eggs, beaten
  • Salt and fresh ground black pepper
  • 3 tbsp olive oil
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 2 x 400g/14oz cans chopped tomatoes
  • Fresh parsley sprigs to garnish

  • Place the turkey thigh mince in a large bowl.
  • Mix in the breadcrumbs, eggs and season well with salt and pepper.
  • Divide the mixture into 16 and form into meatballs using wetted hands.
  • Allow the meatballs to rest for 20 minutes in a cool place.
  • Heat 1 tablespoon of the olive oil in a large saucepan.
  • Add the onion and garlic, cover and allow to sweat for 10 minutes over a gentle heat until softened, stirring occasionally.
  • Add the tomatoes, cover and simmer for 30 minutes, stirring occasionally.
  • Place the sauce in a food blender and process until smooth.
  • Return to the saucepan, reheat and season to taste.
  • Heat the remaining oil in a large frying pan.
  • Add the meatballs and fry until lightly browned all over.
  • Add the meatballs to the sauce and simmer, covered, for 15 minutes.
  • Serve the meatballs with rice and garnish with sprigs of parsley.

Recipe and photo credit by - Lean On Turkey

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Marco’s Pierre Whites Turkey Curry....

Step one: Prepare your usual curry

Step two: Swap turkey breast for your usual lamb neck fillet and cut 278 calories plus 18g of fat*

Serves 4


  • 45ml vegetable oil
  • 1 onion, chopped
  • 1 stick celery, sliced
  • 1 small red pepper
  • 1 small potato, peeled and diced
  • 700g diced turkey breast meat
  • 15ml ground coriander
  • 10ml ground cumin
  • 10ml ground cinnamon
  • 2.5ml ground turmeric
  • 2.5ml ground chilli
  • 1 chicken stock cube
  • 300ml boiling water

To accompany –fresh chutney

  • ¼ onion, chopped
  • 1 medium tomato, chopped
  • 1 small bunch fresh coriander, chopped


  1. Heat vegetable oil in heavy pan, add onion, celery, pepper and onion. Stir and soften for 4-5 minutes.
  2. Add the turkey and stir in the spices.
  3. Crumble in the stock cube, add the water and cook for 35-40 minutes.

To make the fresh chutney,

  1.  Simply combine onion, tomato and coriander.
  2. Serve with rice, naan and yoghurt.

 Guest Post Credits- Lean On Turkey

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