Ingredients:

¾ pound turkey breast, cooked
salt and ground pepper
½ teaspoon garlic powder
½ bag shredded cabbage
¼ cup diced green onion
½ bag lettuce
½ cup of unseasoned rice vinegar
3 tablespoons fish sauce
1/3 teaspoon Asian sesame oil
2 teaspoon Splenda
2 tablespoons seeded and minced Serrano chile
1 small avocado, pitted, peeled and finely diced
½ cup chopped fresh cilantro
fried noodles (handful)

Directions:

Mix the cabbage, lettuce, and green onion in a large bowl. Set aside. In a separate bowl, stir together the garlic powder, salt and pepper, vinegar, fish sauce, sesame oil, and sugar. Add the turkey and stir to coat with the dressing. Add the cabbage mixture and the Seranno chile and toss to combine. Add the diced avocado and gently turn the salad to distribute the ingredients evenly. Divide the salad among 4 plates or bowls. Sprinkle with cilantro, fried noodles and serve.

Ingredients:

4 cups chicken broth
2 cups water
½ cup onion, sliced or diced
½ cup celery, diced finely
1 cup instant long grain rice
1 Tbsp. cooking oil
Several cloves of garlic, minced
½ tsp. crushed red pepper
¾ pound shrimp, peeled and deveined
¾ pound of turkey, cooked, in bite sized pieces
Jalapeno pepper, sliced
Green onions, sliced
Cilantro, chopped
Lime wedges

Directions:

In a large saucepan, combine broth and water and bring to a boil. Add onion and celery and cook for 2 minutes; add rice, bring back to a boil then cover. Remove from heat and set aside. Heat oil in a skillet. Add garlic, red pepper, jalapeno (optional), shrimp and turkey; sauté just until shrimp are done (they will turn red); about 3 minutes. Stir the shrimp/turkey mixture into the rice/broth mixture. Divide the soup evenly among 4 to 6 bowls. Top each bowl with a little chopped cilantro and green onion and serve with a wedge of lime.

Submitted by Ralph Carr

Ingredients:

1 pound skinless, boneless wild turkey breasts, cut in 1-inch strips
1 Tbsp olive oil
2/3 cup dried orzo
1- 14 ounce can chicken broth
½ of a lemon, cut into wedges or chunks
1 Tbsp lemon juice
1 tsp dried Greek seasoning
½ cup drained, pitted kalamata olives
Hot chicken broth
Fresh snipped oregano

Directions:

Preheat oven to 400°F. In a 4-quart Dutch oven brown wild turkey in hot oil over medium-high heat for 5 minutes, turning once. Stir in orzo, the can of broth, lemon wedges, lemon juice, add olives if desired. Greek seasoning, ¼ tsp salt, and ¼ tsp freshly ground black pepper. Cover; bake for 35 minutes or until turkey is tender and no longer pink (170°F). Serve in shallow bowls with additional broth, if desired. Top with snipped oregano. Makes 4 servings.

Submitted by Ralph Carr