Slow Roasted Turkey with Gravy

Over Thanksgiving weekend watched America's Test Kitchen on PBS. Does anyone else love this show?

Anyway, they made what they said was the best roast turkey. We knew we would have to try this ourselves. And I am so glad we did. It was fantastic!

We didn't alter the recipe at all, so here's the link.

Jamaican Jerk Turkey Wrap

I'm all about easy to make weeknight dinners. So, when my friend Heidi shared this recipe with me, I knew I'd have to try it. I'm not sure if Caroline would like the flavors, but Nate and I loved it! It's definitely a keeper!

Jamaican Jerk Turkey Wrap

source: unknown (but thank you Heidi!!)

2 cups broccoli coleslaw mix

3 T reduced fat coleslaw dressing

1 T prepared mustard

2 turkey breast tenderloins (I used turkey cutlets since that's what was available at the grocery store)

1 medium tomato, seeded and chopped

1 jalapeno, seeded and chopped

1 1/2 tsp Caribbean jerk seasoning

4 fat-free tortillas

In a bowl, combine the coleslaw mix, dressing, mustard, tomato and jalapeno. Mix and let set while preparing the rest of the meal. Season the turkey with the jerk seasoning and grill until cooked through. Let set a few minutes. Slice the turkey thin and put on warmed tortilla. Top with coleslaw mix. Wrap and enjoy.

Turkey Stuffed Peppers

It's been a while since I've posted a new recipe. I saw this in the September All You magazine and thought it was worth a try. I love using my crock pot and haven't seen a recipe like this. It was simple to put together. Nate and I loved the spicy turkey flavor with the green pepper. Caroline thought it was too spicy. I might try it next time with hamburger instead to see if she likes it better.

Turkey Stuffed Peppers

1 lb Italian turkey sausage
1 cup uncooked rice (I used brown)
8 oz mozzarella cheese (I used a handful)
1/4 cup finely chopped fresh basil
6 bell peppers, tops removed, hollowed
1 32-ounce can crushed tomatoes
1 1/2 cups chicken broth
1/2 cup grated Parmesan cheese (I omitted)

I a bowl combine sausage, rice, mozzarella, and basil. Spoon mixture into peppers, filling each one about 3/4 full. Place peppers in slow cooker. Pour tomatoes over peppers. Pour broth around sides of peppers.
Cover and cook only until peppers are softened, rice is tender, and filling is cooked through (5-6 hours). Sprinkle peppers with Parmesan and serve.

Weight Watchers Pizza Burgers

I was recently flipping through the latest issue of Weight Watchers when I saw the recipe for Pizza Burgers. We like grill out in the summer and we're all about trying out new things - so this looked like a good one to try.


Hubby was a little hesitant at first since he thinks that all turkey burgers are dry. But we were both pleasantly surprised at the flavor of these burgers. What a winner for dinner!



Pizza Burgers

Weight Watchers Magazine

Serves 4
6 points each


1/2 lb ground turkey breast

1/2 lb hot Italian turkey sausage, casing removed

1/2 c shredded fat-free mozzarella cheese

1 cup fat-free marinara sauce, heated until hot

4 buns

12 fresh basil leaves (optional)



Mix the turkey and sausage in a medium bowl. Form into 4 burgers.


Grill burgers until done. Sprinkle burgers with cheese. Cook until cheese is melted.


Spoon 1/2 cup of the sauce evenly onto the bottom buns. Top each bun with one burger. Top evenly with the remaining 1/2 cup sauce and basil and top bun.