Cheesy Sloppy Joe Bake, from Karli

Brown 1lb ground beef/turkey with some chopped onion and garlic. 
Pour in a can of petite diced tomatoes, a squirt of BBQ sauce, a smaller squirt of brown mustard and a little brown sugar. 
The amount depends on if you like it sweet or more tomato-y. 
Bring to a boil and pour in a baking dish. 
Mix some Bisquick, garlic powder and shredded cheddar cheese with just enough water to make the batter spread over the meat mixture. 
Bake @ 425 until biscuit topping is done. 
Not real healthy but I sometimes add pureed veggies...

Curry Turkey Burgers, suggested by Carrie

Ingredients

• 1 1/3 pounds ground turkey breast, the average weight of 1 package
• 2 scallions, thinly sliced
• A handful cilantro, chopped very fine, about 2 tablespoons, optional
• 1 inch piece fresh ginger, grated or minced
• 2 cloves garlic, minced
• 1/2 red bell pepper, finely chopped
• Coarse salt
• 2 tablespoons mild curry paste or a handful of curry powder (Preferred brand: Patak's Mild Curry Paste)
• Drizzle extra-virgin olive oil
• 5 crusty rolls, split

Toppings:

• Bib or leaf lettuce
• Sliced vine-ripe tomatoes
• Mango chutney (preferred brands: Major Grey's or Patak's Mango Chutney)
• Serving Suggestions: Thai Slaw Salad, recipe follows and root vegetable chips (preferred brands: Terra Chips)

Directions

Combine first 8 ingredients and form into 5 patties.
Brush or drizzle patties with extra-virgin olive oil. Grill patties 6 minutes on each side on indoor electric grill or pan fry for same amount of time in a large nonstick skillet over medium high heat.
Pile patties on split crusty rolls with lettuce, tomato, and chutney spread liberally on roll tops as a condiment. Serve curry turkey burgers with Thai Slaw and root vegetable chips.

Thai Slaw Salad:

• 1 (16 ounces) prepared shredded cabbage (coleslaw mix) from produce department
• 1/4 European seedless cucumber, sliced into thin sticks
• 1 small red bell pepper, seeded and thinly sliced
• 3 scallions, thinly sliced on bias
• 20 leaves fresh basil, shredded

Dressing:

• 1/2 teaspoon crushed red pepper flakes
• 1 clove garlic, minced
• 1/4 cup white distilled or rice wine vinegar
• 2 teaspoons sugar or 2 tablespoons honey
• 1 tablespoon soy sauce
• 2 tablespoons vegetable or canola oil
• 1 teaspoon toasted sesame oil

Garnish:

• Toasted sesame seeds

Combine vegetables in a bowl. Combine dressing ingredients in a small plastic container and shake vigorously for 1 minute. Drizzle sauce over vegetables and toss to coat evenly. Let stand 10 minutes and re-toss before serving and garnish with toasted sesame seeds.

Shepherd's Pie, suggested by Shelli

From the Weight Watcher's website...

1/4 cup(s) fat-free sour cream

1 Tbsp reduced-calorie margarine

1/8 tsp table salt, or to taste

2 tsp olive oil

1 cup(s) onion(s), chopped

2 medium carrot(s), diced

2 medium stalk(s) celery, diced

1 pound(s) uncooked ground turkey breast

3 Tbsp all-purpose flour

1 Tbsp rosemary, fresh, chopped (or 1 tsp dried)

1 tsp dried thyme

1/2 tsp table salt

1/4 tsp black pepper

2 cup(s) canned chicken broth, or beef broth

Instructions

• Preheat oven to 400ºF.
  
  
• Place potatoes in a large saucepan and pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender. Drain potatoes, transfer to a large bowl and add sour cream and margarine; mash until smooth, season to taste with salt and set aside.
  
  
• Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, carrots and celery; cook until soft, about 3 minutes. Add turkey and cook until browned, breaking up the meat as it cooks, about 5 minutes. Add flour, rosemary, thyme, salt and pepper; stir to coat. Add broth and bring to a simmer; simmer until mixture thickens, about 3 minutes.
  
  
• Transfer turkey mixture to a 9-inch, deep-dish pie plate. Spread mashed potatoes over top and using the back of a spoon, make decorative swirls over the top. Bake until potatoes are golden, about 30 minutes. Slice into 6 pieces and serve.

Notes from Shelli--Except I only used 8oz ground beef and added peas instead of celery. I also don't ever, ever use light margarine, so I used butter. Still works out to 4 pts per serving.

Stuffed Turkey Burgers, from Kris

Use ground turkey breast and jazzed it up with some steak sauce and Worcestershire sauce.
I also finely minced an onion and mixed it in, then added about 1/4 cup bread crumbs.
I portioned the meat out so that each burger had 2 patties.

On the bottom patty I put some shredded pepper-jack cheese and a spoonful of the stuffing mixture I made (carmelized red onions with red peppers and fresh garlic that I did in a saute pan before putting the burgers together).

The burgers were grilled and then topped with a very thin slice of pepper-jack cheese.

Our veggies were new potatoes with mushrooms and red onions that had been marinated in olive oil, szechuan sauce, garlic, fresh black pepper and red wine.

Thanksgiving Meatloaf, from Stacy

Pre-make some Stouffer's stuffing, then mix that with ground turkey, 2 eggs, about 1/3 of a can of jellied cranberry sauce, and a drizzle of oil.

Bake itfor about 40 minutes, then top with the rest of the jellied craberry sauce (mashed up).
I made mashed potatoes/cauliflower as a side.

Crockpot Invention with Turkey, an idea from Stacy

I invented in the crockpot last night. It was okay. Rick loved it.

Ground turkey
chopped onion
1 can cream of mushroom soup
1 can pumpkin
1 cup milk
1 cup water
garlic salt
ground mustard
sage

We had it over pasta.

Cheesy Turkey Pasta Bake, from Karli

1lb ground turkey
2 cups (cooked) whole wheat pasta
1 can diced tomatoes (I used the kind that are seasoned)
1 can mushrooms
1 can low fat cream of mushroom soup
1/4 of a log of 2% milk Velveeta

Brown turkey, I added some chopped onion and garlic salt. Mix all ingredients together (I melted the Velveeta first) and bake for 20 minutes at 350°.

Using the turkey, low fat soup and 2% Velveeta made it Weight Watchers friendly. It was only 6 points per serving.