Recipes which include turkey and yoghurt

Turkey Paprikash

Source: Jan Taylor

12 ounces sliced turkey breast

2 teaspoons paprika

2/3 cup plain low-fat yoghurt

1 tablespoon tomato paste

1 medium onion, sliced into rings

1 teaspoon chicken bouillon

2 tablespoons flour

2 tablespoons chopped fresh parsley

3 cups cooked noodles

Spray a cold large frying pan with non-stick spray. Heat over medium heat for 1 minute.
Add turkey slices. Cover and cook about 3 minutes or till heated through. Remove turkey.
For sauce, add onions to frying pan.
Cook and stir until tender.
Stir in paprika, bouillon, 3/4 cup water, and pepper to taste. combine yoghurt, flour, and tomato paste;
Stir into frying pan.
Cook and stir to thicken.
Toss parsley with hot cooked noodles.
Arrange noodles on a large serving platter. Top with turkey slices. Spoon sauce over turkey.

1 cup onion, cut into 1-inch cubes

1/2 cup each green and red bell pepper, cut into 1-inch cubes

1 tablespoon butter or margarine

2 cups cooked turkey, cut into 3/4-inch cubes

1 (15 1/2 ounce) can pineapple chunks in juice, drained and juice reserved

1/2 cup orange juice

1 tablespoon lemon juice

1 1/2 teaspoons cornstarch

1 teaspoon each lemon pepper and basil

1/2 teaspoon salt

1 (8 ounce) container lemon yoghurt

4 servings cooked rice or egg noodles

In large frying pan over medium-high heat, cook onion and pepper cubes in butter or margarine for 3 to 4 minutes.
Add turkey cubes and cook 2 to 3 minutes until heated.
In a bowl, combine reserved pineapple juice, orange juice, lemon juice, corn starch, lemon pepper, basil, and salt.
Stir into turkey mixture until thickened.
Remove turkey mixture from heat and stir in yoghurt and pineapple cubes.
Return frying pan to burner for 2 to 3 minutes until entire mixture is heated throughout.
Serve over rice or noodles.

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