Tag Archives: potatoes

Baked Turkey Croquettes

Not sure what to do with all your leftover turkey? Croquettes are a perfect way to use your leftover turkey!

I grew up eating these, but my mom always fries hers. I was hoping to make them lighter by baking them instead, and the results were great. I sprayed them generously with my misto and then baked them. Top them with a little turkey gravy or chicken gravy and serve with and a vegetable on the side. These also make great appetizers. You could substitute chicken breast for turkey if you wish. Enjoy!

Baked Turkey Croquettes
Gina’s Weight Watcher Recipes
Servings: 6 • Size: 3 croquettes • Old Points: 4 pts • Points+: 6 pts
Calories: 217.1 • Fat: 6.2g • Protein: 13.8 g • Carb: 26.9 g • Fiber: 2.7 g

Ingredients:

12 oz cooked turkey breast, chopped fine (a food processor or chopper is great for this)
3 potatoes, peeled, cooked and mashed
3/4 cup fat free chicken broth
2 tsp olive oil
3 cloves garlic
1 medium onion, chopped
1/2 cup parsley, chopped
salt and fresh pepper
1/2 cup seasoned whole wheat bread crumbs
1 egg, whisked
olive oil spray (about 1 tbsp)

Directions:

In a large bowl, mash potatoes with 1/4 cup broth, salt and pepper. Set aside.

Saute garlic, and onions in oil on low heat. Add parsley, salt and pepper and cook until soft, about 2-3 minutes. Add turkey, and remaining broth, mix well and shut heat off.

Add turkey to mashed potatoes and using your clean hands mix well. Taste for salt and adjust if needed.

Preheat oven to 450°.

Measure 1/4 cup of mixture then form into croquettes. Place on waxed paper. Repeat with remaining mixture.

Dip each croquette in egg wash, then breadcrumbs and place on a parchment lined cookie sheet for easy cleanup. Spray generously with olive oil spray (about 1 tbsp worth). Bake in the oven about 15 minutes, or until golden.

Latin Beef Stew (Carne Guisada)

Chunks of beef are simmered in beer with scallions, garlic, tomatoes, cumin and cilantro. Sometimes I make it with just the meat, sometimes I add yucca or potatoes. Serve this over rice with a little aji picante and you’ll have a delicious comfort dish, Latin style!

I get lots of emails telling me how much you all love my Latin dishes. It’s probably what I do best. When I crave beef stew, it’s always this Colombian version I crave. You can use water in place of beer if you prefer. If achiote or sazon isn’t something you can find near you, leave it out, it will still be good!

This is a great recipe for those of you who own a pressure cooker. The meat comes out so tender in half the time. I’ve included directions for those of you who own a pressure cooker. I’ve never made this in my crock pot, but I’m sure it would be great too, I may experiment with it next time I make it, I would probably add less liquid.

Latin Beef Stew (Carne Guisada)
Skinnytaste.com
Servings: 5 • Size: about 1 cup • Old Points: 4 pts • Points+: 6 pts
Calories: 192.9 • Fat: 5.3 g • Carbs: 11.5 • Fiber: 1.6 • Protein: 23.2 g • Sugar: 1.1
Sodium: 255.5 mg

Ingredients:

2 tsp olive oil
1 cup scallions, chopped
3 cloves garlic, minced
2 small tomatoes, chopped
2 tbsp cilantro, minced
1.5 lb choice round beef stew, cut into small chunks
1/3 cup light beer
1/3 cup water
1/2 tsp cumin
1/4 tsp adobo (or salt)
1/2 tsp achiote (or sazon)
1 bay leaf
salt to taste
10 oz baby red potatoes, halved or quartered

Directions:

In a large dutch oven or heavy pot, heat oil over medium heat. Add scallions and garlic and sauté about 2 – 3 minutes; add tomatoes, cilantro and a pinch of salt. Cook another 2 minutes, stirring.
Add beef to the pot along with beer, water, cumin, adobo, achiote, bay leaf and salt if needed. Cover and simmer on low heat 1 1/2 hours. Test to make sure beef is tender, if not cook another 15 minutes.

Add potatoes and cook until soft, about 20 minutes depending on the size.

For pressure cooker instructions:

In a large pressure cooker, heat oil over medium heat. Add scallions and garlic and sauté.
Add tomatoes, cilantro and a pinch of salt. Cook another 2 minutes, stirring, about 2 – 3 minutes;

Add beef to the pot along with beer, water, cumin, adobo, achiote, bay leaf and salt if needed. Cover pressure cooker; when the lid is locked, reduce heat to low and cook 25 minutes. When the 25 minutes are up, shut stove off. When the pressure from the pot is released, remove the lid, and place the pot uncovered over medium heat. Bring to a boil, add potatoes and cook uncovered until potatoes are soft, about 20 minutes depending on the size.

Makes about 5 cups. Perfect served over 3/4 cup cooked rice.