Fiesta Turkey and Rice

Ingredients:

• 1 1.25 oz. package taco seasoning mix
• 1 14/5 oz. can chicken broth
• 1 cup instant brown rice
• 1 lb. ground turkey
• 1 small onion, chopped
• 1 bps unsalted sweet cream butter
• 1 can whole kernel corn

Directions:

Melt butter in a pan on medium heat.  Add chopped onions and cook until translucent. 

Once onions are cooked, add the ground turkey to the pan.  Brown the ground turkey and cook completely.

While ground turkey is cooking, prepare the rice according to the package directions substituting the water for chicken stock.

Drain the ground turkey/onion mixture and return to the pan.  Add 3/4 cup chicken stock and taco seasoning to the onion and turkey mixture.  Stir in cooked brown rice.  Reduce heat to low and simmer for 5 minutes.  During the last few minutes of cooking, add 1 can of drained whole kernel corn. 

Serve warm and refrigerate any leftovers.

Shepherd’s Pie

Ingredients:

• 1 1/2 lbs. Yukon Gold potatoes, peeled, diced
• 3/4 cup fat free chicken broth
• 2 tbsp. fat free sour cream
• salt and pepper
• paprika
• 1 lb. 95% lean ground beef
• 1 tsp. oil
• 1 medium onion, diced
• 1 celery stalk, chopped
• 2 cloves garlic, diced
• 8 oz. mushrooms, diced
• 10 oz. frozen vegetables
• 2 tbsp. flour
• 1 cup fat free broth
• 2 tsp. tomato pasted
• 1 tsp. worchestshire sauce
• 1 tsp. freshly chopped rosemary leaves
• 1 tsp. freshly chopped thyme leaves
• salt and pepper

Directions:

Boil potatoes in water until cooked and soft.  Drain and mash with chicken broth, sour cream, salt and pepper.

Preheat oven to 400 degrees.

In a large sauté pan, brown meat.  Season with salt and pepper.  When cooked, set aside on a plate.  Discard any fat in the pan, add oil, onion, and garlic, and sauté on medium heat about 2 minutes.  Add mushrooms and celery and sauté another 3-4 minutes.  Add flour, salt, and pepper, and mix well.  Add frozen vegetables, beef broth, tomato paste, worchestshire sauce, rosemary, thyme, chopped meat and mix well.  Simmer on low about 5-10 minutes.

Spread the meat mixture on the bottom of a 11x7 glass baking dish. Top with mashed potatoes, using a fork to scrap the top to make the ridges and spring with paprika.  Bake 20 minutes or until potatoes turn golden.  Remove from oven and let it cook 10-15 minutes before serving.

Tater Tot Casserole

Ingredients:

• 2 lbs. ground beef
• 1/2 tsp. kosher salt
• 1/2 tsp. black pepper
• 1 10 oz. can cream of mushroom soup
• 1 cup sour cream
• 2 cups shredded cheddar cheese, divided
• 1 32 oz. package frozen tater tots

Directions:

Preheat oven to 350 degrees.  Spray 9x13 pan with cooking spray.

Brown ground beef.  Season with salt and pepper, while browning.  Drain.

Spread ground beef in prepared baking dish.  Whisk together soup and sour cream.  Spread over ground beef in an even layer.

Sprinkle 1 cup of cheddar cheese over the soup layer.

Top with tater tots.  Bake 30 minutes.  Sprinkle remaining cheese on top.  Bake another 10-15 minutes until cheese is melted.

Cheesy Beef Nachos

Ingredients:

• 1/2 lb. ground beef
• 1/2 cup salsa
• 4 cups tortilla chips
• 1 cup Mexican style shredded cheese
• 1/4 cup chopped onion
• 1/4 cup chopped tomatoes
• 1/4 cup sliced jalapeno peppers
• 1/4 cup sliced pitted black olives
• 1/4 cup guacamole

Directions:

Brown meat; drain.  Stir in salsa;  simmer 2 minutes.

Arrange chips on large microwaveable plate.  Top with meat mixture; sprinkle with cheese.  Microwave on high 2 to 3 minutes or until cheese is melted, rotating plate every minute.  Top with remaining ingredients.

Chicken Parmigiana

Ingredients:

• 3/4 cup plain breadcrumbs
• 3/4 cup grated Parmesan Cheese
• 8 chicken cutlets or 4 boneless, skinless chicken breasts, halved horizontally
• salt and pepper
• 1 egg, lightly beaten
• 2 cups jarred tomato sauce
• 1/4 cup olive oil
• 6 oz. mozzarella, cut into 8 slices

Directions:

1. Heat broiler.  Combine breadcrumbs and Parmesan in a shallow bowl.  Season both sides of chicken with 1/2 tsp. salt and 1/4 tsp. pepper.  Dip chicken in the beaten egg, then dredge in breadcrumbs mixture, turning to coat both sides.
2. Spread tomato sauce onto the bottom of a 10x15 inch baking dish.  Heat 2 tbsp. oil in a large nonstick skillet over medium heat.  Place 4 chicken cutlets in skillet; cook until golden, 1 to 2 minutes on each side.  Using a spatula, transfer browned cutlets to baking dish, placing them on top of sauce.  Repeat with remaining oil and cutlets.
3. Top each cutlet with a slice of mozzarella.  Broil about 4 inches from heat source until cheese is melted and lightly browned in spots, 5 to 8 minutes.  Serve immediately.

Spicy Tuna Melt Pie

Ingredients:

• 1 tsp. olive oil
• 1/2 yellow onion, finely chopped
• 1 green pepper, chopped
• 1 6 oz. can mushrooms, drained
• 1 4 oz. can green chilies
• 3 6 oz. cans tuna, drained
• 3 tbsp. mayonnaise
• 1 cup shredded cheddar cheese
• 1 cup milk
• 3 eggs
• 1/3 cup flour
• 2 tbsp. butter, melted
• 1-2 tbsp. hot sauce

Directions:

1. Preheat oven to 450 degrees.  Lightly grease a quiche plate, pie plate, or 9 inch cake pan with nonstick cooking spray. 
2. In a large skillet, heat the olive oil and add the onions and green peppers.  Sauté for a few minutes, until softened.  Add the mushrooms and green chilies, co0k for about 5 minutes.
3. In a large bowl, combine the tuna and mayo, breaking up the tuna.  Stir in the sautéed veggie mixture, then stir in shredded cheese.
4. In a small bowl, whisk together the milk, eggs, flour, and butter.  Stir into the tuna-cheese mixture, then stir in the hot sauce.
5. Pour the spicy tuna melt into the greased pan.
6. Bake 30-35 minutes or until set in the middle and begins to golden on top.

Old Fashioned Salmon Loaf

Ingredients:

• 1 15.5 oz. can salmon
• 1 cup cracker crumbs
• 2 tbsp. lemon juice
• 2 tbsp. melted butter
• 1/2 tsp. salt
• 1 egg (beaten)
• dash pepper
• 2/3 cup milk

Directions:

1. Preheat oven to 375 degrees.
2. Drain and flake salmon.  Crush any bones.  Mix all ingredients together.  Press mixture into greased loaf pan. 
3. Bake 1 hour.  Let stand 10 minutes before serving.

Asian Glazed Drumsticks

This is a great recipe if you are on Weight Watchers.  This counts as 5 WW points for every 2 drumsticks

Ingredients:

• 8 medium chicken drumsticks, skin removed
• pam spray oil
• 1 cup water
• 1 tbsp. Sriracha hot sauce
• 1/2 cup balsamic vinegar
• 1/2 cup soy sauce
• 4 tsp. agave nectar (or sugar)
• 2 cloves garlic
• 1 tsp. ginger, grated
• 2 tbsp. chives or scallions, chopped
• 1 tsp. sesame seeds

Directions:

In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil.  Add water, balsamic, soy sauce, agave, garlic, ginger, hot sauce, and cook on high until liquid comes to a boil.  Reduce heat to low and simmer, covered for about 20 minutes.  Remove cover and bring heat to high, allowing sauce to reduce down, about 8-10 minutes, until it becomes a thick glaze, turning chicken occasionally.  Transfer chicken to a platter and pour glaze on top.  Top with chives and sesame seeds.  Serve.

Slow Cooker Cheese Enchilada Stack

Ingredients:

• 1 1/2 cups chicken broth
• 1 (14.5 oz.) can crushed tomatoes
• 1 tbsp. chili powder
• 1/2 tsp. dried oregano
• 1/2 tsp. ground cumin
• 1/2 tsp. garlic powder
• 1/2 tsp. kosher salt
• 1 tbsp. dried minced onion
• 8 corn tortillas
• 4 cups shredded cheddar cheese
• 1 (4 oz.) can sliced olives, drained
• 6 tbsp. sour cream

Directions:

1. In a large mixing bowl, make enchilada sauce by mixing the broth, tomatoes, spices, onion.  Stir well and set aside.
2. Put a layer of tortillas into the bottom of a slow cooker.  Add a handful of cheese and some sliced olives.  Spoon a large spoonful of sauce on top.  Repeat layers.
3. Cover and cook on low 5-6 hours or until cheese is melted, brown, and bubbly.  Top layer who have begun to pull away from the sides.  Let sit unplugged 15 minutes.  Serve with sour cream.

Strawberry Upside Down Cake

Ingredients:

• 2 cups crushed fresh strawberries
• 1 6 oz. package strawberry gelatin
• 3 cups mini marshmallows
• 1 18 oz. package  yellow cake mix (prepare following package directions

Directions:

1. Preheat your oven to 350 degrees, grease a 9x13 inch pan and set aside.  Spread your crushed strawberries on the bottom of your pan.  Sprinkle the dry gelatin powder mix on top and place the mini marshmallows over the gelatin mix. 
2. Prepare your cake as directed by the package and pour on top of the marshmallow layer.
3. Bake in oven to 40-50 minutes or until toothpick inserted in the middle comes out clean.  Cool in pan 10-15 minutes and then use a knife to loosen the edges of the cake.  Then turn the cake onto a serving tray.  Serve with whipped cream if desired.

Mac and Cheese Casserole

Ingredients:

• 1 (16 oz.) container cottage cheese
• 1 (8 oz.) container sour cream
• 1 large egg
• 3/4 tsp. salt
• 1/4 tsp. pepper
• 2 cups shredded cheddar
• 8 oz. dry elbow macaroni
• paprika
• breadcrumbs and butter/margarine (optional)

Directions:

1. Cook the macaroni while you prep the rest of the ingredients.  In a large bowl, combine the first 6 ingredients and stir well.  Drain macaroni and add to bowl.  Stir to combine.  Spoon into lightly greased 1 quart baking dish and sprinkle with paprika.
2. Bake at 350 degrees for 45 minutes.  Let stand 10-15 minutes before serving.

Dairy Free No Bake Peanut Butter Oatmeal Cookies

Ingredients:

• 1/4 cup dairy free butter
• 1/2 cup sugar
• 1/4 cup almond milk
• 1/4 cup peanut butter
• 1 cup oatmeal

Directions:

1. Put butter and sugar in a pan and cook over medium.
2. When butter is melted, add the almond milk.  Stir frequently.
3. When mixture comes to a rolling boil, boil for 1-2 minutes.
4. Turn off the heat and gently stir in the peanut butter.
5. When the peanut butter is mixed in fully, add the oatmeal and stir until combined.
6. Drop by spoonful on a waxed paper lined cookie sheet.

Crispy Baked Chicken Fingers

Ingredients:

• 2 cups panko breadcrumbs
• 2 tbsp. canola oil
• 1/2 cup all purpose flour
• 1 tsp. garlic powder
• 1/2 tsp. salt
• 1/4 tsp. cayenne pepper
• 3 large egg white
• 1 tbsp. water
• 1 tbsp. Dijon mustard
• 1 tsp. minced fresh thyme or 1/4 tsp. dried
• cooking spray
• 1 1/2 lb. boneless, skinless chicken breasts, cut into 3/4 inch wide strips

Directions:

1. Preheat over to 475 degrees. In a large skillet, toss the panko with the oil.  Toast over medium-high heat, stirring occasionally, until golden brown, about 8-10 minutes.  Transfer the toasted crumbs to a shallow dish or pie plate. 
2. In a second shallow dish, whisk together the flour, garlic powder, salt, and cayenne pepper.  In a bowl, whisk together the egg whites, water, mustard, and thyme.
3. Spray a wire rack lightly with cooking spray and place over a rimmed baking sheet.  Working in batches, dredge a few pieces of chicken in the flour, then the egg white and finally the breadcrumbs to coat, shaking off the excess between each step.  Lay the coated pieces on the prepared wire rack and repeat with the remaining chicken.
4. Spray the tops of the chicken pieces lightly with cooking spray.  Bake until the chicken is cooked through 10-12 minutes.

Sloppy Joes

Ingredients:

• 1 lb. ground turkey
• 2 garlic cloves, minced
• 1 medium onion, chopped
• 1/4 cup chopped green pepper
• 1 cup ketchup
• 1 tbsp. dried mustard
• 2 tbsp. vinegar
• 1 tbsp. brown sugar

Directions:

1. Begin by browning the ground turkey with onion and garlic.  When warmed and cooked, transfer to a slow cooker. 
2. Add in brown sugar, vinegar, dried mustard, and ketchup.  Stir to combine.
3. Cover and cook on low 1-2 hours. 
4. Add green peppers.
5. Cook 1-2 hours.
6. Serve.

Taco Beef Soup

Ingredients:

• 1 1/2 lbs. lean ground beef
• 1/2 cup chopped green onions
• 2 garlic cloves, minced
• 1 tsp. ground cumin
• 1 tsp. chili powder
• 1/4 tsp. dried oregano
• 2 cups beef stock
• 1 can diced tomatoes
• 1 can (7.5 oz.) tomato sauce
• 1 can (4.5 oz.) chopped mild green chilies, drained
• 1 can (19 oz.) pinto or red kidney beans, drained and rinsed
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper

Directions:

1. In a large nonstick skillet, over medium-high heat, cook ground beef, green onions and garlic, breaking up meat as it cooks, for 5 to 7 minutes, until meat is no longer pink.  Add cumin, chili powder, and oregano.  Cook for 1 minutes.  With a slotted spoon, transfer mixture to slow cooker stoneware.
2. Add stock, tomato sauce, chilies, beans, salt, and pepper to slow cooker.  Stir to combine.
3. Cover and cook on LOW for 6 to 10 hours or on HIGH 3 to 4 hours, until soup is bubbling.

Taco Chili

Ingredients:

• 1 lb. Ground beef
• 1 package taco seasoning
• 2 15.5 oz. can chili beans
• 1 15.5 oz. can black beans
• 1 14.5 oz. can diced tomatoes with green chilies
• 1 8 oz. can tomato sauce
• 1 tsp. cumin
• 1/2 tsp. chili powder

Directions:

1. In a skillet, brown the ground beef and add in the taco seasoning as instructed on the package.
2. Meanwhile, in a large stock pot, add in all remaining ingredients, then add in the cooked ground beef.  Once this has been brought to a boil, reduce to medium heat and let simmer 15 minutes.

Apple Pie Cake

Ingredients:

• 1 box white or yellow cake mix
• 2 eggs
• 1/2 cup water
• 1/3 oil
• 1 can apple filling

Directions:

Mix all ingredients together.  Beat on low speed of mixer until smooth.  Pour into 9x13 inch greased pan.  Put apple pie filling on top and marble it into cake.  Bake at 350 degrees for 30-35 minutes.  Serve warm or cold.