Score Big on Super Bowl Sunday with Turkey Chili on How2heroes.com and Eatturkey.com

/PRNewswire-USNewswire/ -- While some say Super Bowl Sunday is about the big game or the creative TV commercials, let's face it, it's really all about the food. Everyone looks forward to the delicious spread of snacks and hearty fare. This year, how2heroes and the National Turkey Federation (NTF) have teamed up with Chef Steven Brand from Upstairs on the Square in Cambridge, Mass., to create the ultimate Turkey Chili recipe that's easier on your wallet and your waistline than the traditional meat sources.

Chef Brand demonstrates online how he puts together a big steaming pot of Turkey Chili goodness. Ground turkey is elevated to new levels with the combination of fresh ingredients including tomatoes, kidney beans, butternut squash and carrots. Then he spices it up with cinnamon sticks, cumin, fennel and chipotle chilies. Chef Brand's piece de resistance is the tangy fresh Lime Sour Cream. Just put a dollop on top of a bowlful along with some scallions and grated Cheddar cheese.

To gear up for making a pot of this Super Bowl Turkey Chili, watch the how-to video and get the recipe on www.Eatturkey.com or www.how2heroes.com. Your guests will high-five you.

For more Super Bowl cooking videos and recipes, visit www.how2heroes.com. For more information about cooking turkey, nutritional information and recipes, visit www.Eatturkey.com.

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Budget-friendly Tips for Feeding a Family

(ARA) - Think it’s tough managing your grocery budget and making the most of family mealtime? Meet Kathryn Sansone, a St. Louis mother of 10 who, along with her husband, puts dinner on the table six nights a week. If anyone knows the value of stretching the dinner table dollar, it’s the woman who sets a table for 12 almost every night of the week.

"Cooking for my family is not just about feeding them -- it’s another way my husband and I express love to our kids," says Sansone. "We’ve always used our dinners as a special time for being together each day. The same is true even in today’s economy; we just have to get a little more creative."

While most families don’t have a table full of 10 Sansone children, ages 3 to 20, they are still faced with the same challenge at dinnertime: finding something that everyone likes while not breaking the bank. Sansone says that her recipe for success isn’t really all that complicated.

"Everywhere you look, Americans are seeking value," says Sansone. "As we dine out less and watch our pennies more, we’re becoming bargain shoppers who want our dollars to go as far as possible. But even in this new 'food economy,' it’s important that people understand they do not need to compromise on taste, quality or convenience when living on a budget."

Sansone’s tips include:

* Plan Ahead -- Between the soccer practices and piano lessons, dinner is often an afterthought. Instead, schedule your family’s dinners just as you would your kids’ after school activities. You’ll save money by making just one trip to the grocery or club store, and when you go, try buying in bulk and take advantage of the many coupons available. Even at the regular supermarket, buy in larger quantities, like when there is a 10 for $10 sale on Rice-A-Roni or Pasta-Roni.

* Turn Sides Upside Down -- Typical side dishes, such as rice and pasta, are ideal for stretching your grocery budget because you can quickly turn them into main courses. Use holiday leftovers such as chicken or turkey and combine with a pre-packaged dish and add leftover veggies. You’ll end up with a nice, well-rounded meal for a family of five that costs about an additional 64 cents per serving.

Here’s one of the Sansone family’s favorites using leftover turkey to make a delicious Wild Rice Risotto:

Turkey and Wild Rice Risotto

Ingredients:

1 package (4.3 ounces) Rice-A-Roni Long Grain & Wild Rice
3/4 pound ground turkey
1 2/3 cup water
1 tablespoon margarine, butter or spread with no trans fat
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 1/2 cups fresh mushroom slices
1 cup thinly sliced celery
1/2 cup chopped red bell pepper

Preparation Steps:

1. In large skillet, brown ground turkey until thoroughly cooked; drain. In same skillet, combine 1 2/3 cups water, 1 Tbsp. margarine, rice mix, seasonings and turkey. Bring to a boil; reduce heat to low.

2. Cover; simmer 20 minutes. Stir in soup, mushrooms, celery and bell pepper; return to a simmer. Cover; simmer 5 to 10 minutes or until vegetables are crisp-tender. Let stand 3 minutes. Stir before serving.

Preparation Time: 10 Minutes
Cook Time: 30 Minutes
Time to Table: 40 Minutes
Recipe Yield: 6 people

Rely on a good source -- Finding fun and unique dishes to prepare doesn’t mean starting from scratch. Sansone notes that a favorite Chipotle Rice and Chicken Chili recipe actually came from the Rice-A-Roni Web site. She often visits sites such as www.ricearoni.com to see what other meats and veggies can be combined to create a variety of dishes as well as find exclusive coupons.

Courtesy of ARAcontent

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Tips to Keep Your Appetite in Check with a High-protein Breakfast

(ARA) – With the holiday food-fest soon over, you may be looking for ways to get back on track with your weight. You might be tempted to skip breakfast as a way to save calories, but this plan usually backfires. Bypass breakfast and you’ll end up being ravenous and unable to make smart eating decisions at lunch.

“Skipping breakfast only delays hunger, and often leads to overeating later in the day,” explains Bob Greene, an exercise physiologist, personal trainer to Oprah Winfrey and author of ‘The Best Life Diet Cookbook.” “But not just any breakfast will do. Some standard options like Danishes or doughnuts are simply empty calories. Instead, choose a balanced, nutritious dish.”

That means your breakfast should include all three “macronutrients”: carbohydrates, such as whole-grain toast; healthy fats like nuts or nut butters; and lean protein (such as egg whites and nonfat or 1 percent dairy). This combination offers a wealth of nutritious ingredients, but is also the most satisfying for the calories and will keep your hunger in check until lunch, Greene explains.

Protein -- especially high-quality protein, such as eggs -- helps quell appetite. Greene recommends Crystal Farms AllWhites and Better’n Eggs as a convenient way to add lean, high-quality protein to your morning meal. Made from real eggs -- but with no fat, no cholesterol and half the calories -- AllWhites and Better’n Eggs are optimal sources of protein. Both products come in easy-to-pour cartons and can be found in the dairy case of your local grocery store.

“We all have busy lives, but it couldn’t be easier to add lean protein to your breakfast,” Greene says. “From traditional scrambled eggs to increasing the protein in a smoothie recipe, egg alternatives bring healthy convenience right into your fridge.”

For an on-the-go breakfast option packed with protein, Greene recommends this makeover of the traditional greasy breakfast sandwich. Prepared in just 10 minutes, the Spicy Bacon and Cheese Eggwich combines high-protein egg substitutes with cheddar cheese and lean turkey bacon in a whole-wheat English muffin. With 17 grams of protein, this sandwich also includes good sources of fiber and calcium -- two other essential nutrients that are often lacking from morning meals.

Spicy Bacon and Cheese Eggwich
Time to Table: 10 minutes

Ingredients:
1 cup (8 ounces) Better'n Eggs
1/4 teaspoon cayenne hot pepper sauce
1/8 cup (1/2 ounce) shredded Cheddar cheese
2 slices turkey bacon, cut in half crosswise
2 whole-wheat English muffins, split

Directions:
Spray 10-inch nonstick skillet with nonstick cooking spray. Heat over medium heat. Add Better’n Eggs and stir in hot pepper sauce. As egg substitute starts to set use spatula to lift edge of eggs, letting uncooked eggs flow to bottom of skillet. Cook until egg substitute is set but still moist. Sprinkle shredded cheese on top and then fold over the egg substitute so the cheese melts in the middle.

Place turkey bacon on microwave safe plate. Cover with paper towel. Microwave on high for 30 to 40 seconds or until warmed.

Toast each half English muffin in toaster. Spoon about 1/2 cup mixture on top of two toasted muffins. Top each with one piece cooked bacon. Top with remaining toasted muffins.

Makes two servings. Nutrition per serving: 226 calories, 54 from fat; 6 grams total fat; 2.5 grams saturated fat; 15 mg cholesterol; 534 mg sodium; 27 grams total carbohydrates; 5 grams dietary fiber; 17 grams protein.

For more healthy on-the-go recipes, visit www.betterneggs.com and Bob Greene’s Web site, www.TheBestLife.com.

Courtesy of ARAcontent

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Bringing Delicious Ingenuity To Leftovers

CC Note: Don't know about you, but I'm still stuffed from all the wonderful Thanksgiving treats on my table. Here's a variation of my own Ultimate Leftover Turkey Sandwich. In mine, I use my homemade cranberry sauce along with a healthy dose of cranberry stuffing with my turkey. An added treat is a thick slice of Havardi cheese. I find it's the perfect snack as I overdose on the college football this weekend. Of course, I will serve this sandwich in wheel form for the annual Georgia- Georgia Tech game.

(NAPSI)-When it comes to preparing festive meals, it almost seems customary for the host to prepare much more food than can be eaten at one meal so friends and family can savor the flavors for several days to come. Cold turkey and its fixings can be as delicious as when they are first served if you bring a spark of ingenuity to your leftover recipe ideas.

Why settle for an ordinary turkey sandwich when you can have a deluxe offering that combines tastes from all corners of the table? The Ultimate Leftover Turkey Sandwich starts with slices of turkey breast that are complemented with a scoop of bread stuffing and tangy cranberry sauce. This leftover classic is dressed up with hearty multigrain bread that's been spread with Kraft Mayo with Olive Oil, which has all the taste of regular mayo but only half the fat and calories.

Roasted sweet potatoes combine in beautiful color and texture with celery, walnuts and red onions in a Roasted Sweet Potato Salad. This seasonal twist on a classic potato salad is also brightened up with the great taste of Kraft Mayo with Olive Oil that delightfully blends all of the recipe's flavors, while delivering only half the fat and calories of traditional mayonnaise.

For more recipes and tips on healthy living, visit www.kraftfoods.com.

The Ultimate Leftover Turkey Sandwich

Prep: 10 min.

Total: 10 min.

2 slices multigrain bread

1 Tbsp. KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise

3 oz. oven-roasted turkey breast, sliced

½ cup prepared STOVE TOP Stuffing Mix for Turkey

2 Tbsp. cranberry sauce

Spread bread with Mayo; fill with remaining ingredients.

Makes 1 serving.

Serving Suggestion:

Serve with a mixed green salad tossed with your favorite KRAFT Dressing.

Creative Leftovers:

Substitute 1 leftover dinner roll, cut in half, for the 2 bread slices.

Roasted Sweet Potato Salad

Prep: 40 min.

plus cooling

1 lb. sweet potatoes (about 3), peeled, cubed

⅓ cup KRAFT Zesty Italian Dressing, divided

3 Tbsp. KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise

2 stalks celery, chopped

½ cup PLANTERS Walnut Pieces, toasted

¼ cup chopped red onions

Heat oven to 400° F. Toss potatoes with 3 Tbsp. Italian dressing; spread into shallow foil-lined baking pan.

Bake 25 to 30 min. or until potatoes are tender, stirring after 15 min. Cool completely.

Mix Mayo and remaining Italian dressing in large bowl. Add potatoes, celery, nuts and onions; toss lightly.

Makes 6 servings, about ½ cup each.

Substitute:

Substitute green onions for the red onions.

Make Ahead:

Salad can be made ahead of time. Refrigerate until ready to serve.

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Take the Holidays but Leave the Turkey

Downing turkey sandwiches on a near-daily basis over the holidays may have some people reaching for any alternative. There are several healthy substitutes for those who suffer turkey overload, says a University of Georgia expert.

Don’t be afraid of real turkey. It doesn’t have to be that dry, overcooked nightmare, says Connie Crawley, a UGA Cooperative Extension nutrition and health specialist.

Most store-bought turkeys come injected with a salty, fatty basting solution and are pre-frozen, she said. But fresh turkey has a stronger poultry taste. “Real turkey really tastes good if it’s prepared correctly,” she said. “It really is different. It has a subtle, more flavorful turkey taste.”

For those who want to stay away from turkey no matter what its precooked condition, Crawley recommends:

• Fresh ham. It’s lower in sodium because it hasn’t been brined. It’s great marinated in wine, onions and garlic and then roasted in the oven.

• Cornish hens. The tiny chickens are easier to roast than a whole turkey and are more attractive on individual plates. Glaze the bird with apple or orange juice and serve it on rice pilaf or stuffing. One hen feeds two people.

• Quail. It has a more gamey poultry taste. Don’t overcook quail, or it will be tough. Sweet potato and polenta are great quail side dishes.

• Trout. Grilled, broiled or filleted, it has a rich flavor that goes well with fall vegetables like broccoli, cauliflower, sweet potatoes, Brussels sprouts, greens and winter squash.

Fish is a good option for those families that include both meat-eaters and vegetarians. Some vegetarians eat fish. It’s always best to check with the individual first to make sure.

You can totally skip the traditional holiday table, she said, and eat something completely different.

“I have had holidays where I have made Mexican food,” she said. “You don’t just have to eat turkey.”

By Stephanie Schupska
University of Georgia

Stephanie Schupska is a news editor for the University of Georgia College of Agricultural and Environmental Sciences.

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Time for Turkey Thawing, Selection Tips

As Thanksgiving approaches, it’s time to talk turkey. There are many questions surrounding the age-old tradition: Should you buy fresh or frozen? How do you safely thaw a turkey? What’s the best stuffing? How do you cook the turkey without drying it out? How will you know when it’s done? Food safety experts with University of Georgia Cooperative Extension offer the answers.

“Whether to buy fresh or frozen is a personal preference,” said Judy Harrison, a UGA Cooperative Extension specialist in the College of Family and Consumer Sciences. “What you use as stuffing is, too. But there are serious safety measures to keep in mind, especially if you only cook turkey once or twice each year.”

Buying and storing

If you buy a fresh turkey, check the date on the package and purchase only if the date has not passed. If the date is a “sell by” date, that is the last day the turkey can be sold. It is best to prepare the turkey by that date also. If it is a “use by” date, cook it by that date.
Fresh turkeys should be kept below 40 degrees Fahrenheit in the refrigerator until you’re ready to cook it. Put the bird on a tray or pan to catch any juices.

When serving fresh turkey, Harrison recommends allowing for one pound of turkey per person.

“Don’t buy fresh pre-stuffed turkeys,” Harrison warns. “If not handled properly, any harmful bacteria that may be in the stuffing can multiply very quickly.”

The U.S. Department of Agriculture recommends buying pre-stuffed turkeys only if they are frozen and display the USDA or state mark of inspection on the package. These turkeys are safe because they’ve been processed under controlled conditions.

Pre-stuffed turkeys should be cooked frozen, not thawed. Follow package directions for proper handling and cooking. Allow 1¼ pounds of turkey per person.

Thaw properly

If you choose a frozen turkey, allow one pound per person.
Safe handling begins when you store and defrost the bird. USDA recommends three ways to thaw a turkey: in the refrigerator, in cold water or in the microwave.

“Never thaw a turkey on the counter,” Harrison said. “Room temperature is a breeding ground for bacteria that can cause food safety concerns.”

The basic rule for thawing a turkey in the refrigerator is 24 hours of thawing time for every five pounds of turkey. Once thawed, refrigerate the turkey for no more than one to two days before you cook it.

If you don’t have room in the refrigerator for a big bird, use the cold water thawing method. Harrison says follow these steps:

1) Submerge the bird or cut-up parts in cold water in its airtight packaging or in a leak-proof bag.

2) Allow about 30 minutes defrosting time per pound of turkey.

3) Change the water every 30 minutes to be sure it stays cold.

The following times are suggested for thawing a turkey in water:

8 to 12 pound turkey, 4 to 6 hours

12 to 16 pound turkey, 6 to 8 hours

16 to 20 pound turkey, 8 to 10 hours

20 to 24 pound turkey, 10 to 12 hours

Cook the turkey immediately after it’s thawed, Harrison said.

Turkeys can be kept frozen indefinitely, however for best quality, they should be wrapped in freezer packaging and cooked within one year, she said.

The third way to thaw a turkey is in the microwave.

“Because every microwave is different, it’s very important to carefully follow the manufacturer instructions,” Harrison said. “The instruction manual should tell you how long to defrost per pound of turkey and what kind of container to put the bird in.”

Microwave-thawed turkeys should be cooked immediately after thawing.

Turkey handling instructions from the USDA are available at www.fsis.usda.gov/Fact_Sheets/Lets_Talk_Turkey/index.asp .

An easy to follow chart to help plan ahead is available from UGA online at http://www.fcs.uga.edu/ext/pubs/fdns/Safe%20Holiday%20Turkey.pdf.

By Faith Peppers
University of Georgia

Faith Peppers is a news editor for the University of Georgia College of Agricultural and Environmental Sciences.

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Create Turkey-Fried Steak For Your Family For Less Than $10

(NAPSI)-Most people have heard of and enjoy a moist, tender chicken-fried steak. Now you can use affordable turkey to make a truly delicious Turkey-Fried Steak for a family of four for less than $10. Small cuts of turkey become the "steak."

Turkey-Fried Steak

Ingredients:

1½ cups LouAna vegetable or canola oil

4 turkey breast cutlets

2 teaspoons salt, divided

½ teaspoon freshly ground black pepper, divided

2 cups all-purpose flour

1 cup milk

1 large egg

Gravy:

⅓ cup dry white wine

2 tablespoons all-purpose flour

1 cup whole milk

1 cup reduced-sodium chicken broth

½ teaspoon salt

¼ teaspoon freshly ground black pepper

Preparation and Cooking:

Use a meat tenderizer to pound the turkey cutlets before frying.

Heat oil in a large skillet over medium-high heat. Season turkey evenly with ¾ teaspoon salt and ¼ teaspoon pepper. Combine remaining 1¼ teaspoons salt, ¼ teaspoon pepper, and flour in a shallow dish, stirring well.

Combine milk and egg in a separate shallow dish, stirring well with a whisk. Dredge turkey in flour mixture. Dip in egg mixture; dredge in flour again.

Add breaded turkey to pan; cook 3 minutes on each side or until turkey is done. Move turkey to a paper towel-lined plate using a slotted spoon.

Remove and discard all but 1½ tablespoons of oil and drippings in pan; return pan to medium heat. Add wine; bring to a boil, stirring well. Cook until liquid almost evaporates. Stir in flour; cook 1 minute, stirring constantly. Combine and add milk and broth. Bring mixture to a boil; cook 2 minutes or until desired consistency. Stir in the salt and pepper. Serve gravy with turkey.

Serves four people.

Visit www.louana.com for more recipes and cooking tips.

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Kelly Ripa and Electrolux Kick Off Holiday Season, Launching Quest for the Perfect Turkey

PRNewswire/ -- From forgotten giblets to failed attempts at brining, everyone -- even the savviest, most seasoned cook -- has a turkey tale to tell.

This holiday season, in their quest for Perfect Turkey, Kelly Ripa and Electrolux are teaming up to give families everywhere the opportunity to share their most memorable turkey-related tale for the chance to win a new wall oven or range with a Perfect Turkey(TM) button from Electrolux.

"We know everyone has a turkey tale to tell, and we're on a quest to find the most memorable - the funniest, quirkiest, most endearing - stories out there," said Ripa. "The quest for the perfect turkey is something we all relate to - I can still remember the time I tried brining my bird. Let's just say the experience is something my family will never forget."

To share their most memorable turkey moment, consumers are encouraged to visit electroluxappliances.com where they can upload a photo or video or share their turkey tale in their own words. Everyone who tells their tale will be automatically entered for a chance to win a new wall oven or range with a Perfect Turkey(TM) button from Electrolux. The Quest for Perfect Turkey begins on October 1 and runs through November 14 exclusively at electroluxappliances.com.

According to Electrolux President and CEO, North America, Keith McLoughlin, Electrolux developed the Perfect Turkey(TM) button in response to a consumer insight that revealed that while everyone loves the idea of a perfectly roasted, moist and delicious turkey, particularly around the holidays, the reality often falls short of expectations.

"Thanks to the Perfect Turkey(TM) button which uses a temperature probe to precisely control cooking, along with a convection system that gently browns the turkey while sealing in the juices, every turkey you roast in an Electrolux wall oven or range comes out perfect, every time. It's a true first-in-class feature that's going to revolutionize the holiday cooking experience," McLoughlin noted.

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Tasty Turkey Recipes That Won't Break The Bank

(NAPSI)-More consumers are looking for ways to improve their diets, but people generally associate healthful meal options with higher prices. With the daunting economy, preparing nutritious meals may seem more challenging than ever. But there is a delicious solution: turkey.

Turkey is an inexpensive, nutritious alternative to higher-priced items such as steak, fish and seafood, and it is a more healthful option than chicken. In fact, turkey thighs and drumsticks have 30 percent less fat and fewer calories than the same chicken parts. And while many consumers may think of it only around Thanksgiving time--or as a hamburger substitute--turkey is an ingredient that works well in many tasty and nutritious recipes.

"Turkey, in its various forms and preparations, should be a staple on everyone's grocery list," suggests Christine Palumbo, a member of the American Dietetic Association. As a registered dietitian and nutrition expert, Palumbo focuses on weight management, functional foods, heart disease, diabetes and cancer prevention, and overall wellness. "It is one of the leanest proteins and can be used as a substitute for meat in almost any recipe. It maintains great flavor and helps reduce the amount of saturated fat, calories and carbohydrates as part of a healthier everyday lifestyle."

HoneysuckleWhite.com and ShadyBrookFarms.com feature nutritious turkey recipes that are realistic for families on tight budgets. Most can be prepared quickly and for less than $15! Filled with zesty flavors, the recipes use a variety of turkey cutlets, tenderloins, sausages, patties and lean ground meat. Visit the Web sites and find plenty of nutritious recipes like this one:

Spicy Turkey Tostadas

Servings: 4

Prep Time: 15 minutes

Total Time: 25 minutes

Total estimated cost: $12.45

1 package (about 1 pound) Honeysuckle White® or Shady Brook Farms® 93/7 Lean Ground Turkey

1 (8-ounce) can tomato sauce

1 tablespoon chili powder

8 (5-inch) tostada shells

4 cups shredded cabbage or precut cole slaw

2 tablespoons lime juice

1 teaspoon peanut or olive oil

2 tablespoons roughly chopped cilantro

4 plum tomatoes, chopped (about 1 cup)

Preheat oven to 325°F. In a medium skillet, combine turkey, tomato sauce and chili powder. Simmer over medium heat, breaking up meat with a spoon, until meat is fully cooked, about 6 minutes. Meanwhile, bake tostada shells in oven until crisp, about 6 minutes. In a bowl, toss cabbage with lime juice, oil and cilantro. Place a layer of turkey mixture on each tostada. Top with cabbage mixture and sprinkle with tomatoes.

Recipe Nutrition Facts

Serving size: 335g; Calories per serving: 322; Calories from fat: 131; Total fat: 15g; Saturated fat: 4g; Cholesterol: 81mg; Sodium: 509mg; Carbohydrate: 25g; Fiber: 5g; Sugars: 6g; Protein: 26g.

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