Recipes
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| Name | Serving Size | Actions |
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| Tuna Puttanesca and Penne | View Edit | |
| Tuna Tetrazzini | View Edit | |
| Tuna Wraps | View Edit | |
| Turbo Hummus | View Edit | |
| Turkey ABC Burger | View Edit | |
| Turkey Bacon Double Cheese Burgers with Fire Roasted Tomato Sauce | View Edit | |
| Turkey Burgers | View Edit | |
| Turkey Burgers with Tomato Corn Salsa | View Edit | |
| Turkey Chili Meatballs, Fire Roasted BBQ Sauce, Sour Cream Smashed Potatoes, and Broccolini | View Edit | |
| Turkey Cobb Salad | View Edit | |
| Turkey Cotolette alla Romagnola | View Edit | |
| Turkey Croquettes with Mushroom-Rosemary Gravy | View Edit | |
| Turkey Cutlet with Tart Cherry Sauce | View Edit | |
| Turkey Frittata | View Edit | |
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Servings: Not specified DirectionsIn a medium bowl, beat together eggs, yogurt, water and dill weed; set aside. In a medium skillet over medium heat, cook turkey, zucchini and carrot in butter for 2 to 3 minutes or until vegetables are tender. Spread mixture evenly over bottom of skillet. Pour egg mixture into skillet. Reduce heat to medium-low. As eggs begin to set, run a spatula around the edge of the skillet, lifting egg mixture to allow uncooked portion to run underneath. Cook for 8 to 10 minutes longer or until eggs are almost set. Remove from heat. Cover; let stand for 3 minutes. Cut into 12 wedges. Serve hot.4 eggs - 1/4 cup plain low-fat yogurt - 2 tablespoons water - 1/8 teaspoon dried dill weed - 4 JENNIE-O TURKEY STORE® Deli Thin Hickory Smoked Turkey Breast , slices cut into 1/2-inch pieces - 1/2 cup shredded zucchini - 1/4 cup shredded carrot - 1 tablespoon butter or margarine IngredientsNo ingredients listed for this recipe. |
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| Turkey Lasagna | View Edit | |