Turkey Frittata with Tomato Salsa
1. Whisk eggs, milk, mustard, salt and pepper until well blended. Set aside.
2. Heat oil in large skillet on medium heat. Add potatoes. Cook 8 to 10 minutes, or until lightly browned on both sides, turning after 5 minutes.
3. Stir in turkey and onions. Reduce heat to low; cover. Cook 3 minutes; stir.
4. Pour egg mixture over potato mixture; cover. Cook 10 minutes, or until eggs are set, carefully lifting edge with spatula and tilting skillet as necessary to allow uncooked portion to flow underneath.
5. Sprinkle with cheese; cover. Cook 1 to 2 minutes or until cheese is melted.
6. Melt butter in medium saucepan on medium-low heat. Continue cooking until lightly browned, stirring frequently. Stir in tomatoes. Reduce heat to low. Simmer 5 minutes. Crush tomatoes with potato masher or slotted spatula.
7. Cut frittata into wedges. Serve with the salsa.
Turkey Teriyaki Stir-fry
1. Combine broth and cornstarch until blended. Stir in teriyaki
sauce and sesame seeds. Set aside.
2. Spray large skillet with cooking spray. Heat on medium-high heat 1 minute or until hot. Add turkey strips and frozen vegetables. Cook and stir 6 minutes, or until vegetables are hot and crisp-tender.
3. Stir in teriyaki sauce mixture. Cook and stir until sauce is thickened and bubbly.
4. Serve over hot cooked rice.
Adirondack Applesauce and Date Bars
1. Preheat oven to 350¡F.
2. Combine flour, baking soda, baking powder, cinnamon, cloves, and nutmeg in medium bowl; set aside.
3. Beat butter and granulated sugar in large bowl of electric mixer until creamy. Beat in egg and vanilla until well blended. Add applesauce, dates and nuts mixing until blended. Gradually mix in flour mixture until well combined.
4. Spray a 9-inch x 9-inch baking pan with cooking spray.
5. Pour batter into prepared pan. Bake in preheated oven 20 to 25 minutes or until wooden pick inserted in center comes out clean.
6. Cool completely in pan on wire rack. Cut into bars. Sprinkle with powdered sugar before serving.