Issue link: https://cp.revolio.com/i/1291190
Page 8 | Abby's Magazine - www.AbbysMag.com "We do not support the use of any chemicals, antibiotics, hormones, artificial colors, artificial flavors or G.M.O.'s in our foods" GF gluten free EF EF egg free SF SF sugar free DF DF dairy free V vegan NF NF nut free raw R VG vegetarian VG Recipes Recipes Turkey Burger 4 servings 2 cloves garlic, finely chopped 1 ½lb ground turkey 3 tsp fresh parsley 2 TBSP olive oil Sauté all vegetables together and transfer to a medium bowl. Add turkey and all other ingredients. Gently mix with your hand until all ingredients are combined evenly. Divide into 4 sections and roll into 4 balls. Gently press into the balls until you create a 4inch wide, 1inch thick patty. Preheat grill to medium heat and brush the grill with olive oil. Grill patties, undisturbed, until there are visible grill marks on each patty. Flip patties and grill until cooked through, 6-7 more minutes. Roasted Turkey Breast 6 Servings 1 Whole bone in turkey breast, 6 ½-7 lbs 1 TBSP minced garlic 1 TBSP fresh rosemary 1 TBSP thyme 1 TBSP oregano 1 TBSP basil Preheat oven to 325 degrees. In a small bowl, combine all the ingredients and mix well. Add the turkey directly to the mixed ingredients. Let sit for 1-2 hours for better flavor. Roast the turkey in oven for about 2 hours until the skin is golden brown/thermometer reads 165 degrees in center of turkey. Plate as desired and enjoy! Crustless Quiche 4 servings 6 eggs ½ cup organic milk 1 cup cheddar cheese 2 TBSP Parmesan cheese Sea salt and pepper to taste Preheat oven to 350 degrees. Whisk together the milk, eggs, cheese, and salt and pepper. Pour the mixture into a pie dish and bake uncovered for about 45 minutes or until the center is done. NF NF SF SF DF DF ½ tsp allspice and oregano ½ red pepper, diced Garnish-red onion and BBQ 1 tsp sea salt 1 tsp black pepper 1 tsp sage 2 tsp olive oil 2 tsp lemon juice Added Optional Ingredients: Chopped broccoli Chopped tomatoes Sliced onion Chopped spinach DF DF NF NF DF DF NF NF