Chili-Lime Turkey Patties

2 cups cut-up leftover cooked turkey
1/4 cup fresh parsley
2 Tbsp sliced celery
2 Tbsp sliced green onion
1 cup panko
1/4 cup mayonnaise
1 egg, lightly beaten
1 Tbsp lime juice
1 tsp red chile paste
1/8 tsp worcestershire sauce
2 Tbsp butter
1 recipe lime butter sauce

(1) In a food processor, process turkey until just ground; transfer to a bowl. Process parsley, celery and onion until finely chopped; add to bowl. Add half the panko, the mayonnaise, egg, lime juice, chile paste, and Worcestershire sauce. Form eight 3-inch patties; coat with remaining panko.

(2) In 12-inch skillet heat 1 tablespoon butter over medium heat. cook patties, half at a time, 10 minutes or until browned and 165 degrees in center, turning halfway through. Repeat. Serve with lime butter sauce and lime wedges. Makes 8 servings.

Lime Butter Sauce: In small saucepan combine 1/3 cup white whine or chicken broth, 1 Tbsp lime juice, and 1 minced garlic clove. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes. Reduce heat to low. Whisk in 2 Tbsp whipping cream. Gradually whisk in 1/3 cup butter, cut up, until melted. Stir in 1 Tbsp Asian sweet chili sauce.

Turkey Meatloaf

Serves 6| Hands-On Time: 25m| Total Time: 1hr 00m

Ingredients

• 1 1/2  pounds  lean ground turkey
• 1  onion, chopped
• 1  bunch spinach, thick stems removed and leaves chopped (about 4 cups)
• 1  cup  fresh flat-leaf parsley, chopped
• 1/2  cup  whole-wheat bread crumbs
• 2  tablespoons  Dijon mustard
• 1  large egg white
• Kosher salt and black pepper
• 1/4  cup  ketchup
• 2  pounds  red potatoes, quartered
• 1  cup soy milk or coffee rich
• 1  tablespoon  extra-virgin olive oil
• 1/4  cup  jarred marinara sauce, warmed (optional)

Directions

1. Heat oven to 400° F. In a bowl, combine the turkey, onion, spinach, parsley, bread crumbs, mustard, egg white, and ½ teaspoon each salt and pepper.
2. Transfer the mixture to a baking sheet and form it into a 10-inch loaf. Spread with the ketchup. Bake until cooked through, 45 to 50 minutes.
3. Meanwhile, place the potatoes in a large pot of enough water to cover and bring to a boil. Reduce heat and simmer until tender, 15 to 18 minutes. Drain the potatoes and return them to the pot. Mash with the soy milk or coffee rich oil, ½ teaspoon salt, and ¼ teaspoon pepper.
4. Serve the meat loaf with the potatoes and the marinara sauce, if using.

Greek Garlic Chicken

2 chickens, cut into 1/8's
2 onions, cut into large chunks
2 lemons
12-16 springs fresh oregano
8 cloves fresh garlic, halved
fine sea salt
freshly ground black pepper
1/2 cup EVOO
1 cup white wine
1.5 cups Kalamata olives, putted and coarsely chopped
1/2 cup Kalamata olives, whole, for garnish

Preheat oven to 450 degrees. Place the chicken pieces in single layers, skin-side-up, into two 9x13 backing pans.

Add the onion chunks. Slices the lemons in half lengthwise. Squeeze the lemon halves over the chicken. Cut each lemon half into 4 pieces; add to the chicken.

Set aside 4 springs of oregano and strip the oregano leaves from the rest. Scatter the leaves and the stripped sprigs over the chicken; they will add their perfume to the dish.

Add the garlic and season with salt and pepper. Drizzle with the oil and wine. Toss the mixture together. Sprinkle the chopped olives over the chicken.

Bake, uncovered, for 45 minutes - 1 hour, or until fully cooked.

Transfer to platter and garnish with whole olives and reserve oregano sprigs.

Whole Wheat Couscous-Crusted Chicken

olive oil flavored nonstick cooking spray
6 bonesless, skinless chicken breast halves
1/4 tsp fine sea salt
1/4 tsp freshly ground black pepper
1 (10 oz) box whole wheat couscous
2 Tbsp finely chopped fresh chives
2 tsp ground cumin
3 cloves fresh garlic, minced
6-8 sun-dried tomatoes, minced
2 Tbsp EVOO
Juice from 1/2 lemon
3 plum tomatoes, thinly sliced
2.5 cups water mixed with 1 Tbsp chicken-flavored consomme powder
chopped fresh parsley for garnish

(1) Preheat oven to 375 degrees.

(2) Spray two 9 x 13 inch baking pans with nonstick cooking spray.

(3) Arrange the chicken breasts in a single layer. If you had tenders, lay them in the pan as well. Season the chicken with the salt and pepper. Spray the tops of the chicken with the cooking spray.

(4) In a large bowl, combine the couscous, chives, cumin, garlic, and sun-dried tomatoes. Stir in the evoo and lemon juice. Cover the chicken with the couches mixture, pressing to pat it on as a crust on each chicken breast. Arrange 3 tomato slices to overlap on each breast.

(5) Pour the water around the chicken. Cover the pan tightly and bake until cooked through and the chicken is no longer pink inside, about 25-35 minutes.

(6) Garnish with parsley.