Turkey Club Egg Rolls

Turkey Club Egg Rolls

Prep Time

10 Mins

Description

4 servings

Ingredients

For the Egg Rolls
1 Package Prime Fresh Smoked Turkey
8 Strips Cooked Bacon regular or turkey
1 Avocado sliced
1 Tomato diced
1/2 cup Low-Fat Shredded Cheddar
8 Egg Roll Wrappers
Cooking Spray

For the Garlic Mayo
1/4 cup 0% Fat Greek Yogurt
1/2 tsp Apple Cider Vinegar
1/2 tsp Dijon Mustard
1/4 tsp Garlic Powder
1/8 tsp Salt
1/8 tsp Pepper

How To Make

  • Make your sauce and let it sit for 15 minutes before you start cooking. Combine the greek yogurt, apple cider vinegar, dijon mustard, garlic powder, salt & pepper.
  • Take your egg roll wrapper and lay it in front of you like a diamond so that one point is up and one is down. In the middle of the wrapper, spread 1 tsp of the “mayo” and top 1 slice of the Prime Fresh Smoked Turkey, a slice of avocado, a piece of bacon, diced tomato and 1 tablespoon of shredded cheese.
  • Carefully roll the egg roll up. First fold the sides in, then fold up the bottom flap and roll.
  • Spray your egg rolls on all sides with your oil spray and place in the Airfryer at 370 degrees for 9 minutes. Flip and cook for another 5 until golden brown. I like to pre-het my Airfryer for a few minutes before cooking in it! If baking, place them in a 400 degree oven for 30 minutes, flipping halfway through.
  • Remove and serve along side some extra garlic “mayo”.

Turkey Broccoli Pesto Shooters Style Sandwich

Turkey Broccoli Pesto Shooters Style Sandwich

Prep Time

9 Hrs

Description

Serves 6-8

Ingredients

Pesto
1 cup broccoli florets roughly chopped
3/4 cup toasted cashews
1 clove garlic, grated
3 oz aged cheddar cheese, cut into cubes
2 tablespoons olive oil
Salt and pepper

Sauce
1/2 cup mustard
1/4 cup relish
1 tablespoon hot sauce

Sandwich
Large round bread boule
16 ounces Prime Fresh Turkey Lunch Meat (2 packages)
4 ounces goat cheese
1 roasted red pepper (jarred or fresh)

How To Make

  • Put the pesto ingredients into the food processor and blend until smooth.
  • Mix the sauce ingredients in a bowl until combined.
  • Slice the top 1/4 off the bread. Hollow out the bread, remove the filling until it is mostly crust. (I made breadcrumbs with the bread middle)
  • Brush the sauce all around the insides of the bread (including the lid!)
  • Layer the first package of turkey on the bottom. Top with the roasted red pepper in an even layer.
  • Spread the goat cheese on next, this step can be a little harder cause cause the goat cheese can be tough to work with and sticky.
  • Spread the pesto on as the next layer. You may not use all of it.
  • Top with the remaining turkey. If you have any extra turkey due to having a smaller bread, that’s ok because the Prime Fresh packages are re-sealable!
  • Put the top back on the bread and wrap the sandwich with parchment. Put it in the fridge and put something heavy on top, I used a cast iron pot filled with random things from my fridge.
  • The next day, remove the sandwich from the fridge and pack it up to travel. Slice in to triangles when you are ready to use.

Quick and Easy Banh Mi

Quick and Easy Banh Mi

Prep Time

20 Mins

Description

Makes 1 sandwich

Ingredients

For the Quick Pickled Veggies
Radishes
Carrot
½ cup Rice Wine Vinegar
½ cup Water
1 tsp Salt
¼ tsp Fresh Ground Black Pepper
1 tsp Sugar

For the Spicy Mayo
½ cup Mayo
1 tbsp Sriracha
½ tsp Fish Sauce

For the Sandwiches
1 loaf French Bread
½ cup Spicy Mayo
2 cups Arugula
½ lbs Prime Fresh Roasted Turkey
¼ Cucumber, sliced
¼ cup Pickled Veggies
1 Jalapeno, seeded, stemmed and sliced into rings
1 tbsp Cilantro

How To Make

Make the Quick Pickled Veggies:

  • Combine the rice wine vinegar, salt, and sugar in a mason jar. Seal and shake well.
  • Add the sliced veggies and top off with more rice wine vinegar if needed.
  • Allow to sit for 1 hour before using.

Make the Spicy Mayo:

  • Combine the mayo, sriracha, and fish sauce in a small bowl together until well combined. Store in a resealable container in the refrigerator until ready to use.

Make the Banh Mi Sandwiches:

  • Slice the French bread in half longways.
  • Spread the mayo over the bread halves.
  • Pile on the arugula.
  • Fold and layer on the Prime Fresh Roasted Turkey.
  • Add the cucumbers.
  • Sprinkle the pickled veggies over the cucumber.
  • Add a few jalapeno slices and snips of fresh cilantro.
  • Fold the bread closed.
  • Wrap the sandwiches tightly in parchment paper and pack for your picnic.

Keto Ham and Pimento Cheese Wraps

Keto Ham and Pimento Cheese Wraps

Prep Time

5 Mins

Description

1 serving

Ingredients

2-6 slices Prime Fresh Honey Ham
2 tbs Pimento cheese spread
Leaf lettuce

How To Make

  • Spread a piece of parchment paper on your workspace, about 1′ square.
  • Layer 2-4 leafs of lettuce on your parchment paper, depending on the size of the lettuce you’re using.
  • On top of the lettuce, layer 4-8 slices of Prime Fresh Honey Ham.
  • Spread 2 Tablespoons pimento cheese on top of your ham layer, across the middle.
  • Fold the sides of your parchment paper towards the middle, then roll up your wrap from the top down. When you’re ready to eat, cut in half and fold back the parchment paper.

Southwestern Turkey Salad in a Jar

Southwestern Turkey Salad in a Jar

Prep Time

15 Mins

Description

Makes 1-2 servings

Ingredients

1/2 C Prime Fresh oven roasted Turkey breast, diced
1/4 C Grape tomatoes, halved
1/4 C Cooked corn kernels
1/4 C Red & Orange bell pepper, diced
1/2 ea. Avocado, diced
1 C Romaine lettuce, chopped
3 T Cilantro, rough chop
4T Queso Fresco, crumbled
1/4 C Crispy tortilla strips
5 T Chipotle dressing
Salt & Pepper to taste

Will also need a Medium sized Mason Jar.

How To Make

  • Gather all prepared ingredients and layer them inside a medium sized mason jar.
  • Starting with the Chipotle dressing at the bottom of the jar, then followed by the diced bell pepper, romaine lettuce, Prime fresh oven roasted turkey breast, grape tomatoes, corn kernels, cilantro, Queso fresco, avocado, and finally the crispy tortilla strips at the top.
  • Enjoy your salad in a jar on the go, anytime and anywhere! This colorful and healthy recipe is perfect for a picnic, hiking snack or even your daily lunch on the go!

Roast Beef Ruben Mini Cracker Sandwiches

Roast Beef Ruben Mini Cracker Sandwiches

Prep Time

15 Mins

Description

Makes 2 servings

Ingredients

4 slices Prime Fresh Roast Beef
8 ea. Crackers, chefs choice
1/4 C Sauerkraut
2 slices Swiss cheese
3 T Thousand island spread
2-4 spears Dill pickles, on the side

How To Make

  • Spread the crackers evenly with thousand island dressing.
  • Cut each ingredient appropriate to size of the cracker you are using.
  • Place the roast beef down on the sauced cracker. Next, add the sauerkraut and Swiss cheese and top with the second cracker to make a mini sandwich.
  • Serve with a dill pickle on the side and enjoy at a picnic or as an appetizer at any backyard get together!

Italian Ham Sandwich on a Stick

Italian Ham Sandwich on a Stick

Prep Time

15 Mins

Description

Makes 2-3 servings

Ingredients

½ C Prime Fresh Smoked Ham, medium diced
2 slices Focaccia bread
¼ C Banana peppers, medium diced
¼ C Mozzarella cheese, small cherry size
¼ C Cherry tomatoes, sliced in half
¼ C Cooked artichoke hearts, small
½ C Pesto sauce

Will also need bamboo/wooden skewer sticks.

How To Make

  • Spread the focaccia bread with pesto and cut into 8 pieces.
  • With each skewer, spear bread, smoked ham, mozzarella, red onion, cherry tomatoes, artichoke hearts, banana peppers. Repeating ingredients if desired and ending with a second piece of bread.
  • Tip: when preparing your ingredients, be sure to cut everything into similar sized pieces.
  • Enjoy your sandwich on a stick!

Ham Pickle Pinwheels

Ham Pickle Pinwheels

Prep Time

15 Mins

Description

Makes 1 Serving

Ingredients

1 slice Prime Fresh Smoked Ham Lunch Meat
1 slice Ultra-Thin Provolone Cheese
2 tbsp Cream Cheese Spread
1 Dill Pickle Spears, cut into quarters
1 Tortillas or Wraps

How To Make

  • Begin by smoothing on a thin layer of cream cheese spread on top of a tortilla. This will act as the “glue” to hold the ingredients together in this recipe.
  • Add a layer of Prime Fresh Smoked Ham Lunch Meat, then a slice of provolone cheese.
  • Add another thin layer of cream cheese spread, and add another slice of Prime Fresh Smoked Ham Lunch Meat.
  • Cut a pickle spear into 1/3 and add it to the top.
  • Begin rolling the tortilla tightly, as if you are making a wrap. Add a bit of cream cheese to the ends to seal it closed.
  • Wrap them in paper towels to keep them tight and put them in the fridge for 10 minutes to firm up before cutting.
  • Slice your pinwheels into 1/2 inch thick slices and enjoy!

Easy Greek Chicken Skewers

Easy Greek Chicken Skewers

Prep Time

20 Mins

Description

Makes 16 Skewers

Ingredients

Dressing
1/2 cup extra virgin olive oil
Juice from 1 lemon
1/4 cup red wine vinegar
4 garlic cloves, minced
2 tsp dried oregano
2 Tbsp crumbled feta

Skewers
16 skewers
24 slices (1-1/2 lbs. or 3 pkgs.) Prime Fresh Rotisserie Seasoned Chicken Breast Lunch Meat, cut in half and folded accordion-style .)
1 red onion, cut into 1-inch wedges
1 large cucumber, cut into 1/4-inch slices and halved
1 cup grape tomatoes
1 cup pitted Kalamata olives
4 oz. crumbled feta

How To Make

  • In a small bowl (or jar with a lid), add dressing ingredients and whisk (or shake) until blended. Set aside or refrigerate until ready to use.
  • On each skewer, alternate ingredients so that each has 3 pieces of chicken, 2 wedges of red onion, 2 tomatoes, 2 cucumber half-moons, and 2 olives.
  • Place on a platter and top with crumbled feta. Refrigerate until ready to serve, and pour the dressing over skewers.

Caprese Chicken Pressed Sandwich

Caprese Chicken Pressed Sandwich

Prep Time

15 Mins

Description

Serves 4-6

Ingredients

1 (½ pound) package Prime Fresh Delicatessen Rotisserie Seasoned Chicken Breast
¾ cup prepared pesto
8 ounces fresh mozzarella, sliced
½ cup sun-dried tomatoes, plus 2 teaspoons oil from sun-dried tomatoes
1 loaf ciabatta bread

How To Make

  • Cut bread in half lengthwise.
  • Spread pesto on both halves.
  • Layer the chicken, mozzarella and sun-dried tomatoes on the bottom half.
  • Drizzle with sun dried tomato oil and top with the top half of bread.
  • Wrap sandwich in plastic wrap (or parchment paper). Place in refrigerator with a heavy bottomed pot (like a cast iron skillet) on top. Let set overnight.
  • Slice and serve.