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Jennie-O Turkey Store has partnered with Chef Alexander to share special, signature recipes that help you create lean, healthy meals that are full of flavor. These nutritious recipes are part of Jennie-O Turkey Store’s “30 Days/30 Ways” program, which offers hundreds of recipes with turkey that will help improve your diet.

Turkey Sausage Spirals

• Olive oil spray
• 1 cup finely chopped sweet onion
• 1 cup thinly sliced red bell pepper strips, cut into 1-1/2 inch pieces
• 2 tablespoons freshly minced garlic
• 1 package (5 links) JENNIE-O TURKEY STORE^® Hot Italian Turkey Sausage, casings removed*
• 28 ounce can crushed tomatoes
• ¼ cup water
• 2 tablespoons no-salt added tomato paste
• 1 teaspoon sugar
• 1 tablespoon dried oregano leaves
• 2 teaspoons dried basil leaves
• 12 ounces brown rice or whole wheat rotini pasta, cooked according to package directions
• 6 teaspoons reduced-fat grated parmesan cheese, divided

Mist a large nonstick soup pot or chef’s pan lightly with spray and place it over medium heat. Add the onion, bell pepper, and garlic and cook them, stirring occasionally, until they are tender (they should not brown), about 4-6 minutes. Remove them from the pan and set aside.

Increase the heat to medium-high. Add the sausage and cook it, stirring occasionally and breaking it into large chunks as you do, until it is no longer pink inside. Drain the fat from the pan. Reduce the heat to low and add the pepper mixture back to the pan. Stir in the crushed tomatoes, water, tomato paste, sugar, oregano, and basil until well combined.

Cover the pan and continue cooking, stirring occasionally, for at least 1 hour for best flavor.

Divide the pasta among 6 serving bowls. Top each with 1 cup sauce. Sprinkle 1 teaspoon parmesan over each bowl. Serve immediately.

Makes 6 servings. Each serving has: 425 calories, 22 g protein, 59 g carbohydrates, 10 g fat, 2 g saturated fat, 58 mg cholesterol, 5 g fiber, 961 mg sodium

*To remove the casings, simply run a knife along the length of a sausage just deep enough to cut the casing. It will then remove easily with your hands.

Baked Turkey Wontons

• Olive oil spray
• ¼ cup drained sliced water chestnuts
• 2 medium carrots, peeled, trimmed and each cut into six pieces, lengthwise
• 4 whole green onions, trimmed and each cut into thirds
• 1 package (20 ounces) JENNIE-O TURKEY STORE^® extra lean ground turkey breast
• ½ cup finely minced sweet onion
• 1 tablespoon cooking sherry
• 1 large egg white, lightly beaten
• 1 tablespoon toasted or roasted sesame oil
• 2 tablespoons chili paste
• ½ teaspoon salt + extra (optional)
• ¼ teaspoon black pepper
• 70 wonton wrappers (3 x 3-1/2-inches each)
• Sweet and sour sauce, chili garlic sauce, or hot mustard for dipping (optional)

Preheat the oven to 450 degrees. Line a large baking sheet with parchment and lightly mist the parchment with spray.

Add the water chestnuts, carrots and green onion to the bowl of a food processor fitted with a chopping blade. Process until the ingredients are minced, scraping down the sides of the bowl if necessary. Add the chopped vegetables to a fine mesh strainer. Using a rubber spatula or a spoon, press out any moisture from the chopped veggies. Transfer the vegetable mixture to a large glass or plastic mixing bowl. Add the turkey, sweet onion, sherry, egg, sesame oil, chili paste, ½ teaspoon salt and pepper. With a fork or clean hands, mix the ingredients until well combined.

Fill a small bowl or ramekin with water.

Place a wonton wrapper on a clean, flat work surface. Spoon 1 tablespoon of the filling onto the center of the wrapper. Fold the wrapper in half diagonally, to create a triangle. Dip your finger in the water and lightly run your fingertip along one side of the triangle (inside). Gently press the edges of the wrapper, sealing the dry side to the moistened side, being careful not to leave any air bubbles. Press on the filling slightly to spread it out (if the mound of filling in the center is too thick, the wontons won’t cook evenly). Transfer the wonton to the prepared baking sheet. Continue filling and sealing the remaining wonton wrappers until all of the filling mixture and wrappers are used. Working in batches if necessary, place all the finished wontons on the baking sheet in a single layer.

Lightly mist the tops of the wontons with spray and sprinkle them lightly with salt, if desired. Bake for 5 minutes. Then gently flip the wontons, spray and salt the tops, and bake them an additional 2-4 minutes, or until the outsides are lightly browned and the turkey is no longer pink inside. Serve immediately with sauce for dipping, if desired.

Makes 10 servings. Each (7 wonton) serving has: 208 calories, 18 g protein, 29 g carbohydrates, 3 g fat, trace saturated fat, 26 mg cholesterol, 2 g fiber, 365 mg sodium

Mediterranean Turkey Bowl

• Olive oil spray
• 1 package (24-ounce) JENNIE-O TURKEY STORE^® Savory Roast Turkey Breast Tenderloin
• 1-1/2 cups water
• 1-1/2 cups dry whole wheat couscous (plain couscous works too)
• 1-1/2 cups seeded and very finely chopped tomato
• 1-1/2 cups seeded and very finely chopped cucumber
• 3/4 cup very finely chopped red onion
• 1 tablespoon freshly minced garlic
• ¾ cup minced fresh flat leaf parsley leaves
• 1/2 cup + 1 tablespoon freshly squeezed lemon juice
• 1-1/2 tablespoons extra virgin olive oil
• Salt and pepper, to taste
• Preheat the oven to 350 degrees.

Place a large nonstick skillet over medium-high heat. When hot, lightly mist it with spray. Place the tenderloins side by side in the pan and sear them until they are browned on all sides approximately 2-3 minutes per side. Transfer them to a small, shallow roasting pan or baking dish and roast (bake) them for 35-40 minutes, or until a meat thermometer inserted in the center reads 175 degrees. Tent the cooked tenderloins with foil and allow them to rest for at least 10 minutes.

Meanwhile, bring the water to a boil in a medium nonstick pot with a lid. Stir in the couscous. Cover the pot and reduce the heat to a simmer. Cook it for about 2 minutes, or until all of the liquid has been absorbed. Remove it from the heat and fluff it with a fork. Cover and allow it to stand for 5 minutes.

Add the tomato, cucumber, red onion, garlic, parsley, lemon juice, and olive oil to a large glass or plastic bowl. Toss well to combine. Stir in the cooked couscous until well combined. Season with salt and pepper.

Slice the tenderloins into ¼-inch thick slices on a diagonal. Divide the couscous mixture among 5 serving bowls (about 1-1/3 cups couscous in each bowl). Top each bowl evenly with 1/5 of the turkey. Serve immediately.

Makes 5 servings. Each (about 1-1/3 cups couscous + 1/5 turkey roast) serving has: 399 calories, 36 g protein, 55 g carbohydrates, 6 g fat, <1 g saturated fat, 54 mg cholesterol, 9 g fiber, 622 mg sodium