Turkey Rice Tostadas Recipes

TANGY TURKEY TOSTADAS

Steps:

• In a large skillet, cook turkey, mushrooms, pepper and onion over medium heat 6-8 minutes or until turkey is no longer pink and vegetables are tender, breaking turkey into crumbles; drain. Stir in garlic; cook 1 minute longer., Stir in beans, salsa, green chilies, chili powder, cumin, salt and pepper sauce. Cook, uncovered, 4-5 minutes or until heated through. Add cheese and corn; heat through. Spread about 1/3 cup filling over each tostada shell. Sprinkle with lettuce, tomatoes and cilantro. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Serve on tostada shells with toppings.

TURKEY TOSTADAS

Steps:

• In a large skillet, cook the turkey, onion and green pepper in oil over medium heat for 5 minutes or until meat is no longer pink; drain. Stir in the water, taco seasoning and hominy. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. , On each tostada shell, layer the lettuce, about 1/3 cup turkey mixture, cheese, tomato and avocado.

CRISPY GROUND TURKEY TOSTADAS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place red onion slices and crema in separate small bowls. Zest limes into another small bowl. Halve limes and squeeze juice into a fourth small bowl.
• Stir 1 teaspoon lime juice into the bowl of crema. Add the remaining lime juice to the bowl with the red onions; stir in 1/4 teaspoon salt and let marinate at room temperature until pickled, at least 20 minutes.
• Heat oil in a skillet over medium heat. Add chayote and poblano pepper; cook, stirring constantly, until golden and tender, about 10 minutes.
• Coat tortillas on both sides with cooking spray. Place tortillas on a large baking sheet.
• Bake in the preheated oven until crisped and lightly brown, 8 to 10 minutes.
• Stir the lime zest, 1/2 the cilantro, onion powder, and 1/4 teaspoon salt into the chayote-poblano mixture. Pour mixture into a bowl.
• Heat remaining 1 tablespoon oil in the same skillet over medium heat. Add ground turkey; cook, stirring occasionally, until browned, about 7 minutes. Stir in 1/4 cup water, taco seasoning, and chili powder. Cook until water has evaporated, about 4 minutes.
• Spread guacamole over each crisped tortilla; top with chayote-poblano mixture, ground turkey, pickled onions, lime crema, and remaining cilantro.

TURKEY FRIED RICE

Steps:

• Cook rice in water as directed on package.
• Meanwhile, spray wok or 12-inch nonstick skillet with cooking spray; heat over medium heat until hot. Add eggs to wok; cook 1 minute, stirring occasionally, until firm but still moist. Remove eggs from wok; place on plate. Cut egg into pieces; cover to keep warm.
• In same wok, cook ground turkey, onions and garlic over medium heat 6 to 8 minutes, stirring frequently, until turkey is no longer pink. Add frozen vegetables; cook and stir 4 to 5 minutes longer or until vegetables are thawed.
• In 1-cup glass measuring cup, mix soy sauce, oil and red pepper. Stir into turkey mixture. Add cooked rice and eggs to wok; cook and stir 2 to 3 minutes longer or until thoroughly heated.

TURKEY RICE

Steps:

• Combine leftover turkey leg, thigh, and breast meat in a stockpot over high heat; add chicken broth and onion. Bring to a boil, reduce heat to medium-low, and cover. Simmer, flipping turkey pieces over halfway, until meat falls off the bone, about 1 hour.
• Transfer turkey pieces to a bowl and let cool until safe to handle.
• Meanwhile, bring broth to a boil and stir in rice. Season with black pepper, cayenne, and salt. Reduce heat to medium and let rice simmer until it starts to plump up, about 10 minutes.
• Pick turkey meat off the bone and chop into small pieces. Stir into the rice, adding more broth as needed. Cook over medium-low heat until rice reaches desired tenderness, 10 to 15 minutes.
• Smash green onions, red pepper, and cilantro together for the salsa. Taste and season turkey rice as desired, then scoop into serving bowls and top with salsa.

CRISPY TURKEY TOSTADAS

Steps:

• Shredded leftover turkey tops homemade tostadas in this Tex-Mex favorite. Making your own tostada shells from fresh corn tortillas is easier than you might think-crisp them up in the oven while you prepare the toppings. Choose either regular petite diced tomatoes or those with added jalapenos, depending on your inclination for spicy food. Serve with black beans, rice and extra salsa or hot sauce on the side.;
• Position racks in the upper and lower thirds of the oven; preheat to 375degreesF. Bring tomatoes and their juice to a boil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until the onion is soft and most of the liquid has evaporated, 15 to 20 minutes. Add turkey (or chicken) and cook until heated through, 1 to 2 minutes. Meanwhile, coat tortillas on both sides with cooking spray. Divide the tortillas between 2 large baking sheets. Bake, turning once, until crisped and lightly brown, about 10 minutes. Mash avocado in a bowl. Stir in salsa, sour cream and cilantro until combined. To assemble tostadas, spread each crisped tortilla with some of the avocado mixture. Top with the turkey (or chicken) mixture, lettuce and cheese.
• NUTRITION INFORMATION: Per serving: 397 calories; 15 g fat (5 g sat, 7 g mono); 86 mg cholesterol; 34 g carbohydrate; 33 g protein; 8 g fiber; 621 mg sodium; 709 mg potassium. Nutrition bonus: Calcium, Magnesium, Potassium, Vitamin A & Vitamin C (20% daily value), Iron (15% dv). 2 Carbohydrate Servings Exchanges: 1 1/2 starch, 2 vegetable, 4 lean meat, 1 1/2 fat
• TIP: To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
• From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris;

SPEEDY SPICY TURKEY RICE

Steps:

• Heat half the oil in a wok or frying pan. Add the eggs, swirl to coat the base of the pan and allow to set to an omelette, flip and cook for 1-2 mins. Once cooked, remove, shred and set aside. Add the remaining oil to the pan, then stir-fry the chilli, if using, and spring onions for 1 min.
• Add the remaining ingredients and the egg, and heat through, stirring, until piping hot. Serve immediately with some extra soy and sweet chilli sauce, if you like.

TERIYAKI TURKEY RICE BOWL

Steps:

• Mix soy sauce, 1/4 cup water, red wine vinegar, sugars, garlic and ginger in a small saucepan over medium heat. Stir with a whisk until sugar is dissolved.
• In a small bowl, whisk together 2 tablespoons warm water and cornstarch until cornstarch is completely dissolved.
• Heat sauce over medium high heat. Slowly whisk in cornstarch mixture and simmer until thickened. Remove from heat and set aside.
• Heat vegetable oil in a large skillet over medium-high heat. Add diced onions and cook until soft.
• Crumble ground turkey and garlic into the pan and cook until turkey is about half cooked. Add grated carrots and chopped broccoli and continue to cook until turkey is no longer pink.
• Pour teriyaki sauce over cooked turkey and vegetable mixture and stir. Simmer for about five minutes to combine the flavors.
• Spoon meat over rice or noodles. Garnish with green onions and serve immediately.

SPICY TURKEY TOSTADAS

Steps:

• 1.Preheat oven to 325°.
• 2.In a medium skillet, combine turkey, tomato sauce and chili powder. Simmer over medium heat, breaking up meat with a spoon. Cook about 5-7 minutes, or until turkey is cooked to 165° using a meat thermometer.
• 3.Meanwhile, bake tostada shells in oven until crisp, about 6 minutes.
• 4.In a bowl, toss cabbage with lime juice, oil and cilantro.
• 5.Place a layer of turkey mixture on each tostada. Top with cabbage mixture and sprinkle with tomatoes. Note: For food safety, cook turkey to a minimum internal temperature of 165° as measured by a meat thermometer.

CRISPY TURKEY TOSTADAS

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 375°F.
• Bring tomatoes and their juice to a boil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until the onion is soft and most of the liquid has evaporated, 15 to 20 minutes. Add turkey (or chicken) and cook until heated through, 1 to 2 minutes.
• Meanwhile, coat tortillas on both sides with cooking spray. Divide the tortillas between 2 large baking sheets. Bake, turning once, until crisped and lightly brown, about 10 minutes.
• Mash avocado in a bowl. Stir in salsa, sour cream and cilantro until combined.
• To assemble tostadas, spread each crisped tortilla with some of the avocado mixture. Top with the turkey (or chicken) mixture, lettuce and cheese.