Turkey Hash Pinwheels Recipes

Steps:

• In medium saute pan, add 2 ounces olive oil, onions, peppers and saute until translucent. Add turkey and brown on all sides. Season with salt and pepper.
• In a separate pan, add 2 ounces of oil, and fry potatoes in oil until crispy. On a serving plate layer the turkey mixture on top of the crispy potatoes.
• Top with diced roma tomatoes and fresh squeezed lime juice.

Steps:

• Spread cream cheese over tortillas. Layer with spinach and turkey. Roll up tightly; if not serving immediately, cover and refrigerate. To serve, cut rolls crosswise into 1-in. slices.

Steps:

• 1. Pinwheels: Combine in skillet the butter, potatoes,onion,and green pepper, and brown. Add remaining ingredients and heat through. Set aside.Make dough.
• 2. Dough: Stir baking mix, water and butter to a soft dough. Gently smooth dough into a ball on bisquick dusted surface. Knead 5 times. Roll dough into a rectangle, 12x9 inches. Spread hash mixture over dough to within 1/2 inch of edge; sprinkle with pepper if desired. Roll up. beginning at wide side; cut into 10 to 12 slices. Place cut side down in a sprayed baking pan. Bake in 450^ oven for 30 minutes or until biscuits are golden. Serve hot cheese sauce over biscuits.
• 3. Cheese Sauce: Melt butter over low heat in saucepan. Blend in baking mix and seasoning. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat and stir in milk. Return to heat and boil and stir for 1 minute. Stir in cheese. Heat over low heat until cheese is melted. Makes 1 1/2 cups.

Steps:

• Spread 1 tablespoon of cream cheese on 1 piece of bread.
• Place lettuce and turkey on the cream cheese.
• Roll it up with the bread on the outside. Cut in half and place in bento box.
• Place cherry tomatoes in one compartment and in another add cereal, pretzels, chocolate candies, and raisins.
• Pack bento box in a lunch box with a frozen juice box to keep everything cold.
• Enjoy!

Steps:

• Simmer parsnips in salted water for about 2 minutes, until cooked through but firm. Drain and set aside. Heat oven to 400 degrees.
• Put 4 tablespoons butter in a large cast-iron skillet over medium-high heat. Add bacon and fry lightly for 1 minute, then add onions and reduce heat to medium. Cook, stirring occasionally, until onions are soft and beginning to color, about 10 minutes. Season well with salt and pepper.
• Add parsnips, turkey and sage. Stir to coat well. Let sizzle, adding more butter as needed, until mixture is well browned, about 10 minutes. Check seasoning. Add broth and transfer skillet to oven. Bake, uncovered, until broth is absorbed and hash is crisp, 10 to 15 minutes.
• Meanwhile, cook brussels sprouts: Heat a small amount of butter or oil in a skillet over medium-high heat. Add slivered sprouts, salt and pepper; stir-fry briefly, until sprouts are just cooked, about 2 minutes. Stir in scallions and jalapeño. Spoon sprouts over hash mixture and set aside to keep warm.
• For each portion, cook 1 large egg sunny-side up. Top hash with fried eggs and garnish with cilantro sprigs.

Steps:

• Combine cream cheese and cranberry sauce in a bowl. Spread 1/4 of the mixture across the surface of each tortilla, spreading all the way to the edges. Top each evenly with 1/4 of the sliced turkey, chopped Swiss cheese, and sliced apples.
• Roll tortillas up tightly and wrap in plastic wrap. Refrigerate rolled tortillas for at least 1 hour. Slice each chilled tortilla roll into 8 pieces before serving.