Just because turkey is healthy doesn’t mean it has to be bland and boring. Try this delicious grilled turkey London broil. The ginger, soy sauce, and brown sugar marinade keep the turkey moist.
Find more great recipes at HealthyKohlsKids.com. The Healthy Kohl’s Kids program is a partnership between Children’s Hospital & Medical Center and Kohl’s Department Stores to educate children and parents about healthy nutrition and fitness.
1/4 cup olive oil
1 Tbsp grated ginger
1/4 cup low sodium soy sauce or 1 Tbsp Worcestershire sauce (gluten free if needed)
1/4 cup balsamic vinegar
1 Tbsp brown sugar
2 scallions, chopped
2 1/2 lbs turkey breast, butterflied
1/4 tsp salt
Black pepper, to taste
In a large cup, combine olive oil, ginger, soy sauce, balsamic vinegar, brown sugar, and scallions.
In a large, shallow, glass baking dish, arrange turkey breast and pour marinade over it to cover. Turn turkey to coat both sides. Cover and marinate in refrigerator for at least 3 hours, or overnight.
Preheat grill to medium-high heat. Remove turkey from marinade. Season turkey with the salt and black pepper.
Grill the turkey 8 minutes on each side, or until a meat thermometer inserted in the thickest part of the turkey breast registers 165°. Let turkey rest for 5 minutes before slicing.
It’s the perfect way to warm up on a chilly day. Try this easy turkey soup that can also add a welcome, new twist to Thanksgiving leftovers.
For more healthy recipes, visit HealthyKohlsKids.com. The Healthy Kohl’s Kids program is a partnership between Children’s Hospital & Medical Center and Kohl’s Department Stores to educate children and parents about healthy nutrition and fitness.
1 Tbsp olive oil
½ cup chopped onion
½ cup diced carrot
½ cup diced celery
1/8 tsp black pepper
½ tsp dried oregano
½ tsp dried basil
1 can (14.5 oz) diced tomatoes, with liquid
3 cups water
3 cups vegetable broth
1 can (15 oz) great Northern beans, rinsed and drained
2 cups (about 16 ounces) cubed cooked turkey
½ cup cubed zucchini
1 Tbsp dried parsley
In a large saucepan, heat oil over medium heat. Add onion and sauté until softened, about 4 minutes.
Stir in carrot, celery, pepper, oregano, and basil. Cover and cook over low heat for 5 minutes.
Add tomatoes with their liquid, water, broth, beans, and turkey and stir. Cover saucepan and bring to a boil. Lower heat and simmer gently for 30 minutes.
Add zucchini and parsley and cook until zucchini is cooked through, about 8 to 10 minutes. Serve.