Mexican Turkey Salad Bowl

Serves 1

1 large flour tortilla
2 tbsp olive oil
juice 1/2 lime
1 tbsp sliced jalapenos, plus 1 tbsp of vinegar from the jar
handful crisp salad leaves
1/2 avocado, stoned and cut into chunks
1 tomato, chopped
1/2 small red onion, sliced
2 thick slices cooked turkey, shredded
1 tbsp cheddar, grated
soured cream, to serve

Heat the oven to 220, 200 fan, gas mark 7.  To make a tortilla basket, soften the tortilla in the microwave for a few seconds, then brush with a little of the oil and gently push the oiled side to line a small ovenproof bowl.  Line with foil and weigh with baking beans or a small ovenproof bowl.  Cook for 8 - 12 mins until crisp, allow to cool slightly before removing.
Make the dressing by mixing the oil, lime juice and vinegar, season.  Mix the leaves, avocado, tomato, onion and turkey and toss with the dressing.  Pile into the bowl and too with the cheese, jalapenos and a dollop of soured cream.

Spicy Turkey & Mushroom Lasagne

Serves 4

500g minced turkey
1tbsp veg oil
1 onion, chopped
1 green chilli, deseeded and finely chopped
2 celery sticks, chopped
100g mushrooms, sliced
1 x 500g jar tomato sauce
1tsp dried thyme
6 lasagne sheets
1 x 470g jar creamy sauce for lasagne or ready made white sauce
75g Cheddar cheese, grated
75g Mozzarella cheese, grated

Preheat the oven to 190, gas mark 5.  Fry the turkey mince in the oil over a high heat until browned - this will take about 3-4 mins.  Add the onion, chilli, celery and mushrooms and cook over a medium heat for 10 mins, stirring often.  Add the tomato sauce and thyme, stir and bring to the boil, then remove from the heat.
Tip 1/2 the mixture into a large baking dish.  Arrange 3 lasagne sheets on top, then spread 1/2 the creamy sauce over them.  Repeat the layers, then sprinkle the Cheddar and mozzarella cheeses evenly over the surface.
Bake for 30-35 mins, until cooked and golden.  Remove from the oven and leave to stand fro 5 mins before serving.

Moroccan Turkey & Harissa Stew (Low Fat)

Serves 6
Only 156 cals per serving

3tbsp olive oil
6 turkey breast fillets, each cut into 3 pieces
1 large onion, peeled and chopped
4 garlic cloves, peeled and crushed
1 x 400g can chopped tomatoes
2tbsp harissa paste
1 cinnamon stick
900ml chicken stock
450g butternut squash, peeled and diced
150g baby corn
150g sugarsnap peas
225g cherry tomatoes
2tbsp cornflour
small handful fresh chopped mint
small handful fresh chopped coriander
salt and pepper
crusty bread, to serve

Heat the oil in a large saucepan.  Add the turkey and cook for 4-5 mins until browned.  Remove from the pan and set aside.  Add the onion to the pan and cook for 3-4 mins until softened slightly.  Stir in the garlic, chopped tomatoes, harissa paste, cinnamon stick and stock.  Bring to the boil, cover and simmer for 10 mins.
Return the turkey to the pan and stir in the butternut squash and baby corn.  Bring to the boil, cover and simmer for 20 mins.
Scatter over the sugarsnap peas and cherry tomatoes and cook for 5-10 mins, uncovered, until the tomatoes are just beginning to cook down.
Mix the cornflour and 2tbsp water to make a smooth paste.  Stir into the stew and simmer until thickened.  Stir in the mint and coriander, then season, to taste.  Serve with warm crusty bread to mop up the juices.