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.

Bangin’ Grilled Shrimp Skewers

I’ve had it on my mind to turn my popular Banging Good Shrimp recipe into a summer dish you can make right on the grill. Now that the weather is warmer, we’ve been grilling almost every night. The excitement of being able to grill again and not dirty my kitchen is always

These shrimp skewers are the bomb! The spicy, salty, sweet combination of the creamy chili sauce is what makes them so good. I actually double the sauce recipe to see what else I can add it to this week!

These make a fabulous appetizer, 2 skewers would be a perfect starter to any party paired with Asian Cabbage Mango Slaw or you could turn it into a weeknight meal served over Edamame Fried Rice. Enjoy!!

Zuzu’s Notes: We enjoy this as a meal by simply serving over brown rice.

Bangin’ Grilled Shrimp Skewers
Skinnytaste.com
Servings: 4 • Serving Size: 2 skewers • Old Points: 3 pts/Served Over Brown Rice 6 pts • Points+: 3 pts Calories: 140 • Fat: 4.7 g • Protein: 18.5 g • Carb: 4.2 g • Fiber: 0.1 g • Sugar: 2.8 g
Sodium: 266.9 mg

Ingredients:

2 1/2 tbsp light mayonnaise
2 tbsp scallions, chopped fine
1 1/2 tbsp Thai Sweet Chili Sauce
1/2 tsp Sriracha (or to taste)

For the Shrimp:

40 large (12.8 oz) raw shrimp, shelled and deveined (weight after peeled)
fresh cracked pepper
oil spray

Directions:

Combine the mayo, scallions, sweet chili sauce and sriracha sauce in a small bowl. Set aside.
Soak wooden skewers in water at least 20 minutes (or use metal ones to avoid this step). Season shrimp lightly pepper. Place 5 shrimp on 8 skewers.

Heat a clean, lightly oiled grill to medium heat, when the grill is hot add the shrimp, careful not to burn the skewers. Grill on both sides for about 6 – 8 minutes total cooking time or until the shrimp is opaque and cooked through..

Set shrimp aside on a platter and quickly brush sauce onto the shrimp; serve immediately.