Turkey Sandwiches With Apple and Walnut Mayo

Ingredients

• 1  tablespoon  Dijon mustard
• 1/4  cup  walnuts
• 1  tablespoon  chopped fresh parsley
• 1/3  cup  mayonnaise
• 8  slices wheat bread
• sliced turkey
• 1  green apple, cored and thinly sliced

Directions

1. Mix the mustard, walnuts, and parsley into the mayonnaise. (For extra flavor, mix in a few drops of hot sauce.)
2. Spread it on the bread, then make sandwiches with the sliced turkey and apple.

Pot Sticker Pad Thai

Ingredients

• 1  16-ounce bag frozen pot stickers
• 1  tablespoon  olive oil
• 1  carrot, thinly sliced on the diagonal
• 1  small head Napa cabbage, thinly sliced
• 2  tablespoons  soy sauce
• 1/4  cup  salted peanuts

Directions

1. Cook the pot stickers according to the package directions; drain.
2. Meanwhile, heat the oil in a medium skillet over medium-high heat. Add the carrot and cabbage and toss to coat. Add the soy sauce and cook for 2 to 3 minutes.
3. Transfer the vegetables to plates, top with the pot stickers, and sprinkle with the peanuts.

Tortellini Soup

Ingredients

• 1  3 1/2- to 4-pound chicken, cut into 8 pieces
• 6  cups  low-sodium chicken broth
• 2  carrots, cut into thin rounds
• 1/2  bunch Swiss chard, cut crosswise into 1-inch strips
• 1  8- to 9-ounce package tortellini, preferably vegetable
• 3/4  teaspoon  kosher salt
• 1/4  teaspoon  black pepper
• 1/4  cup  (1 ounce) grated Parmesan

Directions

1. Remove the skin from the chicken and place the pieces in a large saucepan. Add the broth and 2 cups of water. Bring to a boil. Reduce heat and simmer gently until the chicken is cooked through, about 35 minutes. Skim any foam that rises to the surface. Transfer the chicken to a plate; let cool. Shred the meat; discard the bones. 
2. Meanwhile, strain the broth and return it to the saucepan. Bring to a boil. Add the carrots, Swiss chard, tortellini, salt, and pepper. Simmer according to the tortellini's package directions.
3. When the tortellini is done, add the chicken and heat for 3 minutes. Ladle the soup into bowls and sprinkle with the Parmesan.

Turkey-Barley Vegetable Soup

Ingredients

• 1  tablespoon  olive oil
• 1/2  pound  ground turkey
• 1  onion, chopped
• 1  carrot, sliced
• 1  stalk celery, chopped
• 6  cups  chicken broth
• 1/2  cup  pearl barley
• kosher salt and black pepper
• 3  cups  baby spinach, chopped

Directions

1. Heat the oil in a large saucepan over medium-high heat. Add the turkey and cook, breaking it up with a spoon, until browned, 3 to 5 minutes; transfer to a plate.
2. Add the onion, carrot, and celery to the saucepan and cook, stirring often, until softened, 3 to 5 minutes.
3. Return the turkey to the pan and add the broth and barley; season with ¾ teaspoon salt and ¼ teaspoon pepper. Reduce heat and simmer until the barley is tender, 25 to 30 minutes. Stir in the spinach

Chicken Posole

Ingredients

• 1  4 1/2- to 5-pound chicken
• 4  medium onions
• 1  celery stalk, cut into 2-inch chunks
• 4 to 6  sprigs  parsley
• 1/2  teaspoon  black pepper
• 2  fresh poblano chiles, seeded and chopped, or two 4 1/2-ounce cans
• 3  fresh jalapenos, seeded and chopped
• 4  large cloves garlic, minced
• 2  15-ounce cans hominy, drained
• 1  tablespoon  salt
• 1  tablespoon  ground cumin
• 1  tablespoon  chili powder
• 1  teaspoon  ground or dried oregano
• 1/2  cup  chopped fresh cilantro
• 3  tablespoons  fresh lime juice

Directions

1. Place the chicken, 1 onion (peeled and quartered), and the celery, parsley, and pepper in a large Dutch oven or stockpot. Add 12 cups of water and bring to a boil. Cover, reduce heat, and simmer for 1 hour.
2. Remove the chicken from the broth, let cool, and remove the meat from the bones, shredding it into bite-size pieces; set aside.
3. Strain the cooking liquid and discard the solids, then pour the liquid back into the pot. Coarsely chop the remaining onions. Add the chopped onions, poblanos, jalapeños, and garlic. Bring to a boil over medium-high heat. Add the chicken, hominy, salt, cumin, chili powder, and oregano. Reduce heat to a simmer and let cook for 30 minutes.
4. Before serving, stir in the cilantro and lime juice. Serve warm and top with tortilla chips, chopped avocado, and sliced radishes, if desired.

Monte Cristo Sandwich

Ingredients

• 3  tablespoons  Dijon mustard
• 2  6-count boxes frozen French toast
• 1  9-ounce package thinly sliced ham
• 1  9-ounce package thinly sliced turkey
• 12  slices Swiss cheese
• 3  tablespoons  mayonnaise (optional)
• 6  tablespoons  butter, at room temperature

Directions

1. Heat oven to 400° F.
2. Spread the mustard on 6 pieces of the French toast. Divide the ham and turkey evenly among them and top each with 2 slices of the cheese.
3. Spread the remaining 6 pieces of French toast with the mayonnaise (if desired) and sandwich together.
4. Heat a large skillet over medium heat. Spread ½ tablespoon of the butter on the top and bottom of each sandwich.
5. Cook 3 sandwiches in the skillet until brown, 2 minutes per side. Transfer to a baking sheet. Repeat with the remaining sandwiches.
6. Transfer to oven and bake until the cheese is melted and the toast is heated through, about 4 minutes.

Chicken Souvlaki

Ingredients

• 4  pieces flat bread or pitas
• 2  tomatoes, cut into wedges
• 1/2  small red onion, thinly sliced
• 3/4  cup  crumbled Feta
• 1/4  cup  kalamata olives, pitted
• 1 1/2  teaspoons  dried oregano
• 1 1/2  teaspoons  dried thyme
• 1/4  teaspoon  freshly ground black pepper
• 2 1/2  teaspoons  red wine vinegar
• 1  tablespoon  fresh lemon juice
• 5  tablespoons  extra-virgin olive oil
• 4  boneless, skinless chicken breasts, cut into pieces
• 1/2  cup  plain yogurt
• 1  small cucumber, diced
• 1 1/2  tablespoons  minced fresh dill

Directions

1. Heat oven to 200° F. Wrap the bread in foil and place in oven.
2. In a medium bowl, combine the tomatoes, onion, Feta, and olives.
3. In a large bowl, combine the oregano, thyme, pepper, 1 ½ teaspoons of the vinegar, and the lemon juice. Slowly add 4 tablespoons of the oil, whisking constantly until incorporated.
4. Pour 2 ½ tablespoons of the vinaigrette over the tomato mixture, toss, and set aside. Add the chicken to the remaining vinaigrette, toss, and set aside.
5. Heat the remaining oil in a large skillet over medium-high heat. Transfer the chicken (without the liquid) to the skillet and heat, turning occasionally, until cooked through, about 5 minutes.
6. Meanwhile, in a small bowl, combine the yogurt, cucumber, dill, and the remaining vinegar. Spread the bread with the yogurt sauce and top with chicken and tomato salad. Fold in half, if desired.

Barbecue Chicken Sandwiches

Ingredients

• 1  3 1/2- to 4-pound  rotisserie chicken, meat shredded (about 5 cups)
• 1 to 1 1/2  cups  barbecue sauce
• 1/4  cup  pickled jalapeños, roughly chopped (optional)
• 4  hamburger buns
• potato chips (optional)

Directions

1. In a bowl, combine the chicken, barbecue sauce, and jalapeños (if using).
2. Divide the mixture evenly among the bottoms of the buns and sandwich with the tops. Serve with the potato chips (if using).

Turkey Burgers With Spiced Tomato Chutney

Ingredients

• 1  pint  grape tomatoes, halved
• 2  tablespoons  cider vinegar
• 1  tablespoon  brown sugar
• pinch of allspice
• pinch of cinnamon
• kosher salt and black pepper
• vegetable oil for grill
• 1 1/4  pounds  ground turkey (dark meat or 93 percent lean or less)
• 3/4  cup  grated Gruyère or Swiss cheese (3 ounces)
• 2  cloves garlic, finely chopped
• 1/2  teaspoon  chili powder
• 4  squares of focaccia, split

Directions

1. In a small saucepan, combine the tomatoes, vinegar, sugar, allspice, cinnamon, ½ teaspoon salt, and ¼ teaspoon pepper.
2. Simmer, stirring occasionally, until the mixture thickens, 8 to 10 minutes. Set aside. (The chutney can be served warm or at room temperature.)
3. Heat grill to medium-high; oil the grate. In a medium bowl, combine the turkey, Gruyère, and garlic. (Do not overwork the meat.)
4. Form the mixture into four ¾-inch-thick patties. Make a shallow well in the top of each (to prevent overplumping while cooking). Season with the chili powder, ½ teaspoon salt, and ¼ teaspoon pepper.
5. Grill the patties, turning once (do not press or flatten), until an instant-read thermometer inserted in the center registers 160° F, 6 to 8 minutes per side.
6. Serve the burgers on the focaccia, topped with the chutney.

Sloppy Joes in Soft Corn Tortillas

Ingredients

• 4  white corn tortillas
• 1  pound  ground beef or ground turkey
• 1  can  can Sloppy Joe sauce (such as Hunt’s) or 1 package Sloppy Joe seasoning (such as McCormick’s, which also calls for one 6-ounce can of tomato paste and 1 1/2 cups water)
• 1  cup  shredded sharp Cheddar

Directions

1. Heat oven to 300° F. Wrap the tortillas tightly together in foil and place in oven for 5 minutes.
2. In a medium skillet, brown the meat. Add the Sloppy Joe sauce (or seasoning, tomato paste, and water, according to the label directions).
3. Place each tortilla on a plate. Spoon some Sloppy Joe mixture onto each and top with Cheddar. Fold over the tortillas and serve.

Chicken Sandwiches With Melted Cheese

Ingredients

• 3  tablespoons  unsalted butter, at room temperature
• 8  slices white or whole wheat bread
• 1/2  rotisserie chicken, meat shredded (2 cups)
• 4  ounces  blue cheese
• 1  Granny Smith apple, cored and thinly sliced

Directions

1. Heat oven to 350º F.
2. Spread the butter on one side of each slice of bread. Lay 4 slices on an ungreased baking sheet, butter-side down.
3. Divide the chicken among the 4 slices and top with some of the cheese and apple slices.
4. Place the remaining bread slices on top, butter-side up. Bake for 10 minutes.
5. Turn and bake until crispy and golden, about 10 minutes more.
6. Cut in half and serve immediately.