Calories turkey breast. Eating healthy for life

Calories Turkey Breast

calories turkey breast
  • The energy needed to raise the temperature of 1 kilogram of water through 1 °C, equal to one thousand small calories and often used to measure the energy value of foods
  • (calorie) a unit of heat equal to the amount of heat required to raise the temperature of one kilogram of water by one degree at one atmosphere pressure; used by nutritionists to characterize the energy-producing potential in food
  • (caloric) thermal: relating to or associated with heat; "thermal movements of molecules"; "thermal capacity"; "thermic energy"; "the caloric effect of sunlight"
  • Either of two units of heat energy
  • The energy needed to raise the temperature of 1 gram of water through 1 °C (now usually defined as 4.1868 joules)
  • (caloric) of or relating to calories in food; "comparison of foods on a caloric basis"; "the caloric content of foods"
  • A large mainly domesticated game bird native to North America, having a bald head and (in the male) red wattles. It is prized as food, esp. on festive occasions such as Thanksgiving and Christmas
  • The flesh of the turkey as food
  • Something that is extremely or completely unsuccessful, esp. a play or movie
  • large gallinaceous bird with fan-shaped tail; widely domesticated for food
  • a Eurasian republic in Asia Minor and the Balkans; on the collapse of the Ottoman Empire in 1918, the Young Turks, led by Kemal Ataturk, established a republic in 1923
  • joker: a person who does something thoughtless or annoying; "some joker is blocking the driveway"
  • The corresponding less-developed part of a man's body
  • Either of the two soft, protruding organs on the upper front of a woman's body that secrete milk after pregnancy
  • the front of the trunk from the neck to the abdomen; "he beat his breast in anger"
  • meet at breast level; "The runner breasted the tape"
  • A person's chest
  • either of two soft fleshy milk-secreting glandular organs on the chest of a woman

Pasta Roll-ups with Turkey and Spinach
Pasta Roll-ups with Turkey and Spinach
Clean Eating Magazine (Spring 2008) Serves: 8 Hands on time: 45 mins Total time: 1.5 hrs Ingredients: 1 t EVOO 1 small onion, finely chopped 1 clove garlic, minced 1 lb extra-lean ground turkey breast 3/4 t ground cinnamon 1/4 t ground nutmeg 1 28 oz can whole tomatoes in juice 1 t sea salt 8 sheets dried high-protein or whole-wheat lasagna noodles 1 10 oz box frozen chopped spinach, thawed 1 15 oz container low fat ricotta cheese 1 egg 3/4 c shredded reduced fat mozzarella cheese Instructions: 1. In large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook another minute. Turn heat to medium-high and add ground turkey, breaking it up with a spatula. Cook until meat shows no sign of pink. Stir in cinnamon and nutmeg, then add tomatoes, their juice, and salt. Reduce heat to medium-low, stir, cover, and let simmer for 20 minutes, occasionally stirrting and breaking up tomatoes with a wooden spoon. 2. Meanwhile, bring large pot of water to biol. Cook pasta according to package directions. Drain, rinse, and allow to cool in a colander. 3. Preheat oven to 400. Squeeze all remaining moisture from thawed spinach and place in a large bowl. Add ricotta cheese, egg, and 1/4 cup mozzarella cheese to bowl. Stir until combined. 4. Spread 1 cup of cooked tomato sauce into bottom of a 9"x10" casserole dish. Lay a cooked lasagna noodle flat in front of you. Use your fingers to spread 1/8 of ricotta mixture across the noodle and roll it up. Place rolled pasta, seam side down, into the casserole dish. Repeat with remaining noodles. Spread remaining tomato sauce over roll-ups, then top with remaining 1/2 cup mozzarella. 5. Bake, covered with foil, for 20 minutes. Remove foil and broil for 5 minutes or until roll-ups are browned and bubbly. Nutrients per serving: Calories: 234; Total fat: 3 g; Sat. Fat: 0 g; Carbs: 27 g; Fiber: 5 g; Sugars: 7 g; Protein 28 g; Sodium: 508 g; Cholesterol: 76 g
Open-Faced Turkey Patty Melt
Open-Faced Turkey Patty Melt
COOKING LIGHT 1 teaspoon olive oil 1 cup vertically sliced Vidalia or other sweet onion 1/4 cup part-skim ricotta cheese 1 1/2 teaspoons Worcestershire sauce 1/2 teaspoon black pepper 1 pound ground turkey breast 1 large egg white Cooking spray 4 (1-ounce) slices reduced-fat Swiss cheese 4 slices light rye bread 1/4 cup country-style Dijon mustard Heat oil in a large nonstick skillet over medium heat. Add onion to pan. Cook 5 minutes or until lightly browned; stir occasionally. Transfer onion to a bowl. Preheat broiler. Combine cheese and next 4 ingredients (through egg white). Divide turkey mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Return pan to medium heat. Coat pan with cooking spray. Add patties to pan; cook 4 minutes or until brown. Turn patties over; cook 1 minute. Top each patty with 1 cheese slice; cook 3 minutes or until cheese melts and patties are done. Place bread slices in a single layer on a baking sheet; broil 2 minutes or until toasted. Spread 1 tablespoon mustard on each bread slice; top each serving with 1 patty. Divide onion mixture evenly among sandwiches. Yield: 4 servings (serving size: 1 sandwich) CALORIES 348 (23% from fat); FAT 9g (sat 4g,mono 2.2g,poly 2.6g); PROTEIN 43.4g; CHOLESTEROL 50mg; CALCIUM 325mg; SODIUM 848mg; FIBER 1.5g; IRON 2.1mg; CARBOHYDRATE 22.4g (My replacements: LF cheddar for the Swiss, just 'cause I don't like Swiss. :-))

calories turkey breast
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