El Paso Turkey Quiche
1. For Salsa, combine all ingredients. Refrigerate, covered, 2 hours before serving
2. For Quiche, preheat oven to 375°F. Cook and stir onion, jalapeno pepper and garlic in butter in medium skillet on medium heat 3 to 4 minutes or until light golden brown. Place mixture on a plate; cover with plastic wrap. Put in freezer until completely cooled.
3. Spread cheese evenly on bottom of pie crust. Sprinkle with onion mixture.
4. Combine eggs, milk, turkey, salt and pepper in a mixing bowl until well blended. Pour into pie crust.
5. Bake 30 to 40 minutes or until a knife inserted near the center comes out clean. Cool on wire rack 10 minutes. Cut into wedges and serve with Salsa.
NOTE: For a spicier version of the Quiche, use 2 jalapeno peppers.
Roasted Sweet Potatoes and Cranberries
1. Preheat oven to 450?F (230?C)
2. Measure out enough parchment paper to allow for overhang of a 9x13-inch (3.5 L) metal pan. Scrunch the parchment paper under running water till wet. Squeeze out excess water and line pan. Add sweet potatoes and cranberries. Make sure the cranberries are evenly distributed.
3. Pour the orange juice over top and then drizzle with maple syrup. Make sure the maple syrup is evenly distributed.
4. Roast for 40 - 45 minutes or until the sweet potatoes are soft.
5. Remove from pan and serve or refrigerate until next day**.
**To reheat the sweet potatoes after the turkey comes out of the oven and is taking Turkey Timeout*, increase oven temperature to 450?F (230?C). Reline the 9x13-inch (3.5 L) metal pan with wet parchment paper (see above) and add the cooked sweet potatoes. Place in oven and reheat till hot (about 20 minutes). Each 1/2 cup (125 mL) serving contains:
75 Calories, 0 g Total fat, 0 g Sat Fat, 0 g Trans Fat, 33 mg Sodium, 18 g CHO, 2.5 g Fiber, 1 g Protein
Makes 8 - 1/2 cup (125 mL) servings
*Turkey Timeout – the time a cooked turkey needs to sit after being removed from the oven to guarantee perfection in flavour, texture and carving.
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.