Weight Watchers Taco Soup by Susannah Wood

Taco Soup

lb. ground turkey or lean beef

•1 large onion, chopped
•1 (1 oz.) package hidden valley ranch dressing mix
•1 (1 oz) package taco seasoning Mix
•1 (16 oz.) can pinto beans
•1 (16 oz) can chili beans (either hot or regular)
•1 (16 oz) can whole kernel corn
•1 (8 oz) can Mexican-style tomatoes
•1 (8 oz) can diced tomatoes (any flavor)

How to make it
--------------------------------------------------------------------------------

•Brown meat & onions and drain.
•Mix Ranch & Taco seasonings into meat.
•Add rest of ingredients, undrained to mixture.
•Simmer 1 hour

*Consistency is more like a chili than a soup

Basil Pesto Cheese Spread by Jennifer McMurry

Basil Pesto Cheese Spread

1 8 ounce cream cheese
12 ounces of feta cheese (plain)
12 ounces of feta cheese (sundried tomato and basil)
1 stick of softened butter
1 cup of basil pesto
1 cup of minced drained sun-dried tomatoes

Mix 1st 3 ingredients together. Take 1/2 of this cheese mixture and spread in a small serving platter. Top with 1 cup of Basil Pesto sauce. Place in freezer for 15 minutes to allow it to firm up. Take out of freezer and add the other half of the cheese mixture and top with sundried tomatoes.

Serve with baguettes or cuban bread.

Gouda Cheese Wrap by Susannah Wood

Ingredients:

1 round of Gouda Cheese
1 can of pillsbury crescent rolls
olive oil

Preheat oven to 350. Roll out crescent rolls and press seams to create one rectangular sheet of dough. Take wax off of Gouda and place cheese in the middle of the dough. Wrap dough around cheese and press together to seal closed. Brush with olive oil. Bake for 20-30 minutes until golden. To serve cut a wedge out and eat with a cracker and some pepper jelly!

*You know how I LOVE a good cheese recipe! This one is super easy.

Pumpkin Bars by Karen Hande

Pumpkin Bars

1 box of yellow cake mix
1- 15 oz can of pumpkin
1 -12 oz can of evaporated milk
3 eggs
1 tsp cinnamon
1 1/2 C sugar
1/2 tsp salt
1/2 C chopped pecans (or walnuts)
1 C (= 2 sticks) melted butter

Mix sugar, cinnamon, salt, pumpkin, evaporated milk, and eggs in a bowl.

Pour into 9X 13 baking pan

Sprinkle dry cake mix over the top of the pumpkin mix

Top with pecans

Drizzle with butter

Bake 350 for 50-55 minutes. Let cool. Can store in frig to keep it firmer or set out at room temp. Serve with whip topping or vanilla ice cream :)

Gnocchi with White Beans by Karen Hande

Gnocchi with White Beans

This is a really tasty dish that we love as an alternative to chicken during the weeknights.

1 medium onion, chopped
2 garlic cloves, minced
1 pkg (16 oz) potato gnocchi (in the pasta isle, I like the whole wheat)
1 pkg (6 oz) fresh baby spinach
1 can (15 oz) white kidney or cannellini beans, rinsed and drained
1 can (14 .5 oz) Italian diced tomotoes, undrained
1/4 tsp pepper
1/2 C shredded part-skim mozzarella cheese
3 Tbsp grated parmesan cheese

1. In a large skillet, saute onion and garlic in oil until tender. Add gnocchi; cook and stir for 5-6 minutes or until golden brown. Stir in spinach; cook until spinach is wilted.

2. Add the beans, tomatoes and pepper; heat through. Sprinkle with cheeses; cover and remove from the heat. Let stand for 3-4 minutes or until cheese is melted.

Enjoy!

Johnny Marzetti by Sundy MacKorell

This is a dish that Big John and all of the other MacKorell kids swear by :)


Johnny Marzetti


- boil 3 cups of Creamette elbow macaroni & drain


- brown 1 lb. of ground beef and drain


- season beef with Italian seasoning and pepper


- stir 1 lb. 10 oz. jar of Sweet Tomato basil Ragu sauce &


14 oz. of Traditional Ragu sauce with ground beef and cooked macaroni noodles


- slice (thickly) 1 small box of velveeta cheese


- place 1/2 of above mixture in a large baking dish


- place 1/2 of sliced cheese on top


- put remainder of mixture on top of the cheese


- cover the top with the remainder of the cheese


- cover and bake at 350* until dish is warm and the cheese is melted


We eat this dish with salad. John's family always eats this dish with applesauce...so that is always an option ;) Enjoy!

Caramel Brownie Squares by Tanna Hannold

Some of you love these so much (or your husbands I should say ;0) and I was asked to send the recipe so I thought I'd copy all of you too!! Be sure to get vanilla ice cream to serve with them!

14 oz. Bag kraft caramels
1/3 cup evaporated milk
1 box German chocolate cake mix
3/4 cup melted butter or margarine
1/3 cup evaporated milk (this listed twice on purpose)
12 to 16 oz bag milk chocolate chips


Unwrap caramels into a saucepan. Melt caramels over low heat with 1/3 cup of evaporated milk.


In a medium mixing bowl, combine cake mix with melted butter and the other 1/3 cup of evaporated milk.


Split the cake/butter/milk mixture in half and press one half into a greased rectangular 9 x 13 cake pan.


Bake at 350 for 6 min.


Then sprinkle the choc. chips over the warm cake. Drizzle the melted caramel over the chips.


Finally, crumble the remaining dough on top of the caramel (this can be tricky and messy!). I grab a golf ball size of the dough and press the dough in my hands and sort of lay the dough over the caramel. Repeat until you have covered the caramel and all the dough is used.


Put back in the oven at 350 for 15-18 minutes. I like my edges crusty so I may go a little longer.


Be sure to let them cool a bit before serving because of the caramel running and it will be HOT!


I have heard of people making these with devils food cake mix and changing the chip to butterscotch or white chocolate---so you can make it your own but our family likes it just they way it is so why mess with perfection-right?


Enjoy!!

Baked Pizza Rolls by Kathryn Good

Here's a quick, easy and cheap meal that my whole family loves. We just
serve with a garden salad.


Baked Pizza Roll & Sauce


1 bakery fresh pizza dough (we use the whole grain that Publix has)


8 oz (2 cups) shredded mozzarella cheese


1 package pepperoni


4 T melted butter


Garlic salt


26 oz jar pasta/pizza sauce, heated


On a lightly greased baking sheet, spread dough into a rectangular shape.


Heat oven to 400 degrees. Top dough with grated cheese to cover. Arrange
pepperoni over cheese. Starting with a wide edge, roll dough into a long
roll. Press the outer seam. Brush with melted butter and sprinkle with
garlic salt. Bake as directed or until puffed and golden brown. Cool
slightly and slice. Serve with warm sauce for dipping.

Chicken Spaghetti by Jessi Prestage

I totally forgot to send this two weeks ago when it was my week! Whoops!


This is my family's version of Chicken Spaghetti. It is easy, makes a lot, and can be modified to include more or less veggies, type of pasta, or cheese amount. Hope you enjoy!


1 chicken or 4 chicken breasts
1 lb. velveeta cheese
1 can cream of mushroom soup
1 can Rotel tomatoes (don't drain)
Diced green bell pepper
Diced onion
Box of spaghetti


Boil chicken in large pot of salted water on medium-high (boiling on high will make the chicken tough) till cooked through. Remove chicken from water (reserve water for cooking pasta) - set aside to cool. In a saute pan, pour a bit of olive oil (or spray pam or butter), heat pan, saute the pepper and onion. Keep an eye on it to make sure it does not brown too much - you just want them softened.


Turn reserved water pot on high till the water is at a rapid boil. Pour in the pasta and cook till al dente. Drain pasta, reserving about a cup of the water.


Shred the chicken with your hands.


In the large pot, combine the pasta, cheese, soup, pepper/onion saute, reserved water, and chicken. Pour mixture into a large baking dish (or two 8x8 dishes) and bake at 350 degrees till bubbly.


I serve mine with green beans and Sister Schubert's rolls. This dish is great to reheat as leftovers or freeze half for a quick meal later in the month.

No Cream Primavera by Erin Birch + bonus dessert recipe!

This is a yummy light and pretty on a dish. It looks like a ton of ingredients, but is just a quick trip to the farmers market for all your favorite fresh veggies, so take out what your family won't eat. And so since we are going to save a little on calories with no cream, let's eat cake too!


No-Cream Primavera
Serves 6


Ingredients:
- 12 oz package of bowtie pasta (or penne)
- 1 yellow squash, chopped
- 1 zucchini, chopped
- 1 carrot, julienned
- 1/2 red bell pepper, julienned
- 1 cup fresh green beans, trimmed and broken into 1 inch pieces
- 5 spears asparagus, trimmed and cut into 1 inch pieces
- 1/4 cup olive oil, divided
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1/2 T lemon juice
- 1 T Italian seasoning
- 1 T of butter
- 1/4 large yellow onion, thinly sliced
- 2 cloves fresh garlic, thinly sliced
- 2 tsp lemon zest
- 1/3 cup fresh basil, chopped (don't substitute dried)
- 1/3 cup fresh parsley, chopped (don't substitute dried)
- 3 T balsamic vinegar
- 1/2 cup grated Romano cheese


Directions:


1. Preheat oven to 450 degrees and line a baking sheet with foil.


2. Boil pasta in salted water for 10-12 mins...al dente.


3. In bowl, toss squash, zucchini, carrot, red bell pepper, tomatoes, green beans and asparagus with 2T olive oil, salt, pepper, lemon juice, and Italian seasoning. Arrange vegetables on baking sheet, and roast 15-20 mins, until tender.


4. Heat remaining olive oil and butter in large skillet. Stir in onion and garlic and cook until tender. Mix in cooked pasta, lemon zest, basil, parsley and balsamic vinegar. Gently toss and cook until heated through. Remove from heat and transfer to large bowl. Toss with roasted vegetables and sprinkle with Romano cheese. ENJOY!!!


Bonus Dessert (I don't enjoy baking, so you know this one is easy easy!):


Ooey Gooey Butter Cake


Ingredients:
For Cake:
- 1 box of chocolate fudge cake mix (I use Betty Crocker)
- 1 egg
- 8 T butter, melted


Filling:
- 1 (8oz) package cream cheese, softened
- 2 eggs
- 1 tsp vanilla
- 8 T of butter, melted
- 1 (16 oz) box powdered sugar


Directions:


1. Preheat oven to 350 degrees


2. Combine cake mix, egg and butter, mix well with mixer. Pat mixture into bottom of greased 9x13 baking pan.


3. Prepare filling; in large bowl, beat the cream cheese until smooth. Add the eggs, vanilla and butter, beat together.


4. Next add the powdered sugar and mix well. Spread over cake batter and back for 40-50 mins. Make sure not to over bake as the center should be a little gooey. ENJOY!!!

Grilled Chicken and Veggie Tortellini by Stephanie Miller

I got this recipe from Southern Living and my family really likes it. It doesn't take alot of time and involves grilling. So it is great for this time of year!

Makes 4 servings and takes about 30 minutes
Ingredients:

4 small zucchini, cut in half long ways
2 skinless, boneless chicken breasts
1 Tbsp freshly ground Italian herb seasoning
1 (19oz) frozen cheese filled tortellini (I use the refrigerated kind by the cheeses at Publix)
1 (7oz) container refridgerated reduced fat pesto
2 large tomatoes, seeded and chopped
Garnish with parmesan cheese

1. Preheat grill to 300to 350 (medium). Sprinkle zucchini and chicken with seasoning.
2. Grill zucchini and chicken at the same time, covered with grill lid. Grill zucchini 6-8 minutes on each side until tender. Grill chicken until done. Remove from grill and let stand 10 minutes.
3. Prepare tortellini according to package directions.
4. Coarsely chop chicken and zucchini. Toss tortellini with pesto, tomatoes, chicken and zucchini.
We always have a big salad and italian bread on the side. I hope everyone enjoys it!
Stephanie

BBQ Shrimp New Orleans Style by Rachel Mullins

this recipe is from a friend of mine and is super easy and soooo good. it is
great to adjust and fix for a large group too. Enjoy:)

BBQ SHRIMP NEW ORLEANS STYLEIngredients1 CUP OIL
1 CUP (2 STICKS) BUTTER
4 BAY LEAFS CRUSHED
2 TSP ROSEMARY
2 TSP GARLIC
1/2 TSP BASIL
1/2 TSP PAPRIKA
1/2 TSP OREGANO
1/2 TSP CAYENNE PEPPER
1/2 TSP PEPPER
1/2 TSP SALT
1 TBSP LEMON JUICE
2 LBS SHRIMP (IN SHELL. you can buy fresh or frozen thaw first.)DirectionsMelt
butter, add oil, add all ingredients and bring to a boil, simmer 7-8
min. let stand for 30 min. Bring to low boil again. add rinsed shrimp and
cook for 6 - 7 min. stirring occasionally until nice and pink. cover and
bake in 450° oven for 10 minutes. Ladel into bowls with dipping sauce,
be sure to get the goodies off the bottom and serve with lots of french
bread for dipping.

Chicken, Rice, and Dried Beef by Tanna Hannold

My best friend from college, her mother, made this all the time for us and it happens to be one of Mike's favorites!

Boneless, skinless chicken breasts (as many as you desire and cut in half)
1 jar dried beef (it's in a blue jar-may have to ask grocery store staff where it is)
3-5 small cans of cream of mushroom soup (depends on number of breasts and how soupy you like)
1 cup sour cream for each can of cream of mushroom soup
Bacon, optional (to wrap the chicken in)


Lay the dried beef in the dish (I cut the dried beef in 1/4's). Spread chicken evenly out on the dried beef, wrapped in bacon, if desired. Spread mixed sour cream and soup over the chicken.


Bake at 300 for 3 hours covered. Might want to check at the end. Should be bubbly. Serve over white rice and with Sister Schubert's yeast rolls in the frozen section (so yummy!).

Oreo Truffles by Jenny Lee

Okay- I know this one is not a meal- but I have had a lot of you ask
for this recipe and there is nothing wrong with having this for
dinner! lol.

Oreo Truffles


1Ib Oreo cookies (not double stuff)
8 ounces cream cheese (room temp)
1/2 teaspoon vanilla extract
1Ib milk chocolate (bakers chocolate)


Using a food processor, grind cookies to a fine powder
Add cream cheese and vanilla extract until thoroughly mixed (no traces
of white cream cheese)
roll into small balls and place on wax- lined cookie sheet
refrigerate for 45 minutes
line two cookie sheets with wax paper and in a double boiler (or
medium/high heat and stirring constantly in a pot) melt the baker's
chocolate
Dip balls into chocolate and with a slotted spoon lift balls our of
chocolate and let excess drip off
place on wax paper
you can decorate with sprinkles, drizzled white chocolate, or mini red
hots
let them cool
store in fridge in an air tight container


A few of these and a glass of wine... perfect for those rare nights
without kids- or fun to make with them, too!

Roast Beef with Horseradish Mustard Sauce with bonus recipe for Cheese Grits by Susannah Wood

Wes asks for this meal almost every week.  The actual cook time is long but the preparation is super quick.

Roast beef:
2  tablespoons  ground coriander seeds
1  tablespoon  cracked black pepper
2  teaspoons  kosher salt
5  garlic cloves, crushed
1  (3-pound) sirloin tip roast, trimmed (I have used a variety of different cuts of beef- still yummy)
Cooking spray
Sauce:
3/4  cup  prepared horseradish
1/2  cup  stone-ground mustard
1/4  cup  white vinegar
Preheat oven to 450°.

To prepare roast beef, combine first 4 ingredients; rub over roast. Place roast on a broiler pan coated with cooking spray. Insert a meat thermometer into thickest portion of roast. Bake at 450° for 20 minutes.

Reduce oven temperature to 300° (do not remove roast from oven); bake an additional 40 minutes or until thermometer registers 140° (medium-rare) or desired degree of doneness. Place roast on a cutting board; cover loosely with foil. Let stand 15 minutes. (Temperature of roast will increase 5° upon standing.) Cut roast against grain into thin slices.

To prepare sauce, combine horseradish, mustard, and vinegar. Serve with roast beef.



I serve with homemade mashed potatoes or cheese grits and a green vegetable.  

Here is the recipe for an easy version of cheese grits.  


4  cups  water
1  cup  uncooked quick-cooking grits
1  cup  (4 ounces) shredded reduced-fat sharp cheddar cheese
1  tablespoon  butter or stick margarine
1 1/2  teaspoons  garlic powder
1/2  teaspoon  dried thyme (I prefer less)
1/2  teaspoon  salt
Bring the water to a boil in a medium saucepan, and gradually add the grits, stirring constantly. Cover, reduce heat to low, and simmer for 5 minutes or until thick, stirring occasionally. Remove grits from heat, and stir in the shredded cheese and remaining ingredients.

Cheesy Potatoes by Amy McGrady

Cheesy Potatoes
 
1 package of Oreda Steam and Mash Potatoes
8 oz. cream cheese
1 1/2 cups shredded sharp cheddar cheese
2 oz. bacon bits
1 stick butter
 
Cook Oreda potatoes per package instructions.  When potatoes are cooked, mash and add cream cheese, butter, bacon bits and one cup of cheese.  Place in baking dish.  Cover with remaining cheese.  Cook for about 20 minutes on 350 degrees.
 
This makes about 6-8 servings.  Double if serving a large group.  I guesstimate the cheese because in my opinion you can't have too much cheese :)  I don't always add the bacon bits, but it is really good with them!
 

Mexican Pasta Salad by Jennifer McMurry

Very easy and fun way to serve Mexican!

Mexican Pasta Salad

2 c. spiral pasta
1 lb. lean ground beef (you can use chicken or ground turkey as well)
1 pkg. taco seasoning
3 c. romaine lettuce
1 c. salsa
1 c. cheddar cheese cubes cut in fourths
1/4 c. diced onion
1/4 c. diced bell peppers (I use green, yellow and red)
1/2 c. Catalina Dressing (If you don't like it sweet and spicy...try Ranch)
 
Toppings: Sliced olives, sour cream and tortilla chips (crumbled)

Cook pasta. Drain and rinse with cold water and sit to the side.
Brown beef with onion and bell pepper until cooked. Drain and then add taco seasoning (follow directions on pkg. while adding water to the beef)
Then add the pasta into the beef mixture and add the remaining ingredients including the dressing and toss well.
Add toppings and serve.
Enjoy! *This easily serves 4 or more.

Hot Chicken Salad by Kimberly DeLaney

Hot Chicken Salad


A great southern favorite. I know it's another chicken recipe but this one
is oh, so good! I got it from a great friend of mine back in SC and she
made it for me once and I was hooked. Love the textures in this.


You need:


4 to 5 pounds of chicken (4 cups, cubed, cooked chicken) white meat tastes
best in this recipe
4 cups chopped celery
2 teaspoons of salt
1/2 teaspoon tarragon (optional)
1/4 cup grated Vidalia onion
1 tablespoon fresh lemon juice
2 cups of mayonnaise (lite mayo is fine)
1 cup sliced toasted almonds
1 cup crushed cornflakes
1/2 cup grated Parmesan cheese


Cut chicken into 3/4 inch cubes. Combine chicken with celery, salt,
tarragon, onion, lemon juice, mayonnaise and almonds. Allow to stand at
least one hour in refrig. Taste. Adjust salt. Spoon mixture into a
buttered shallow glass, 2 quart casserole dish. Place into oven for about
15 minutes until chill is gone. Top with cornflakes and cheese. Bake until
heated through and lightly browned.


Temperature: 350 degrees
Cooking time: 25-30 minutes


I usually serve with a green vegetable - usually green beans - and some type
of crusty bread.


Hope ya'll enjoy this one!


Kimberly

Slow Cooker Char Siu Pork Roast by Jackie Mewbourne

Hello Ladies,


This is a recipe from Cooking Light that I have made several times in the crock
pot. It is a chinese version of barbecue and is so delicious. It makes a lot
so you can use the leftovers the next day to make pulled pork sandwiches. If
you are not a pork eater - I'm sure you could use the marinade on chicken
breasts too. If you try it, please share and let me know how it turned out.


I serve the meat with a steamed veggie and either rice or homemade mashed
potatoes.


Yield: 8 servings (serving size: 3 ounces pork and 1/4 cup sauce)


Ingredients
* 1/4 cup low-sodium soy sauce
* 1/4 cup hoisin sauce
* 3 tablespoons ketchup
* 3 tablespoons honey
* 2 teaspoons bottled minced garlic
* 2 teaspoons grated peeled fresh ginger
* 1 teaspoon dark sesame oil
* 1/2 teaspoon five-spice powder
* 2 pounds boneless Boston butt pork roast, trimmed
* 1/2 cup fat-free, less-sodium chicken broth
Preparation
Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place
in a large zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator
at least 2 hours, turning occasionally.
Place pork and marinade in an electric slow cooker. Cover and cook on low for 8
hours.
Remove pork from slow cooker using a slotted spoon; place on a cutting board or
work surface. Cover with aluminum foil; keep warm.
Add broth to sauce in slow cooker. Cover and cook on low for 30 minutes or until
sauce thickens. Shred pork with 2 forks; serve with sauce. Jackie Mewbourne

"No Peek" Beef Casserole by Melinda Patterson

"No Peek" Beef Casserole


2 lbs. stew meat
1 package dry onion soup mix
1 can cream of mushroom soup
a 3oz can of mushrooms, drained
1/2 cup red wine


Mix together and bake at 300 degrees for 3 hours. Serve over rice or noodles
(we like it over large egg noodles).

Sweet Grilled Pork by Scottie Hughes

Sweet Grilled Pork


Ingredients
* 1 lb. pork tenderloin
* Salt and pepper
* 1/2 cup apricot preserves
* 2 tsp. reduced-sodium soy sauce
* 4 apricots, halved and pitted
* 2 tsp. canola oil
Directions
1. Season pork with salt and pepper. Grill pork, covered, indirectly (put coals
around the edges of the meat rather than below it) over medium-high heat for 25
minutes. Meanwhile, mix preserves and soy sauce. Brush 2 Tbs. of it on pork.
Cover and grill 5 to 10 minutes more, or until the pork is cooked through Remove
from grill; brush 2 more Tbs. apricot mixture over pork. Cover with foil and let
stand.
2. Brush apricots with oil and grill directly over medium heat for 2 minutes per
side, or until slightly softened and browned.
3. Slice pork and serve with remaining apricot mixture and grilled apricots on
the side.

BBQ Quesadilla by Bryan Miller

These are great for a weeknight meal or an appetizer...from the Dinner
Doctor

1 package coleslaw mix or broccoli slaw
1/2 cup mayo
1/4 cup sweet pickle juice
1/4 cup italian or sesame salad dressing
1 t sugar
2 cups shredded, cooked chicken
1/2 cup barbeque sauce
2 cups shredded cheddar, monterey jack or a mexican blend of cheese
16 10inch flour tortillas


1. Mix together slaw mix, mayo, pickle juice, salad dressing and
sugar in a large bowl. Stir to combine. Cover the bowl with plastic
wrap and place in fridge. This can keep for up to 2 days.


2. Heat a griddle over medium-high heat. Brush with a small amount
of oil or use a dab of butter. Scatter and with of the bbq chicken,
1/4 cup slaw and 1/4 cup of cheese over a tortilla. Place it on the
griddle an cook until bottom is golden brown. Place another tortilla
on top and flip the quesadilla. Cook another 2 minutes or until
golden brown. Repeat until tortillas are gone. You can place these
in a preheated 300 degree oven while you make them to keep them warm.
Slice quesadillas into wedges and serve with sour cream.


Enjoy!!

Bacon Wrapped Pork Tenderloin by Betsy Morris

This one is easy and always a crowd pleaser. Don't forget pork tenderloins usually come 2 in a package. I use half the amount of pork and bacon (go ahead and make all the sauce) if it's just for the 4 of us, and there are still lots of leftovers.
Bacon-Wrapped Pork Tenderloin
serves 10


Ingredients:4 pork tenderloins8-10 bacon slices1/2 cup soy sauce1 tablespoon minced onion1 clove garlic1 tablespoon vinegar1/4 tsp pepper1/4 tsp seasoned salt1/2 cup sugar
Wrap each tenderloin with baconSecure with toothpicksMix all other ingredientsPour over meatRefrigerate ~4 hours
Bake at 300 degrees for 1 hour or until internal meat temp reaches 170, turning once and basting several times
I like to garnish it with scallions for a little color.
We like it with rice and sautéed broccoli =)


Betsy Morris

Turkey Meatballs by Karen Hande

Turkey Meatballs


1 onion
4 garlic cloves
3 tsp oregano
2 Tb parmesan cheese
2 Tb breadcrumbs
1 tsp salt
1/2 tsp pepper
1 pound ground turkey


finely chop onion and heat over medium in 1 Tb of olive oil, until soft but not brown (8-10 min)
add minced garlic and oregano
put all into a bowl with parmesan cheese, breadcrumbs, and turkey
add salt and pepper
mix together and form 24 meatballs by rolling mixture in your hands
brown in batches in oil turning often (6-10 minutes)


I love to make this recipe and sometimes double it so I can freeze some meatballs for another easy dinner. Serve over whole wheat egg noodles with a green vegtable and the kids will love it! It is also easy to take a few meatballs out of the freezer and reheat in the microwave to feed lunch to our little ones.

Chicken 'n' Spinach Pasta Bake by Kami Turner

This is one of my favorites from Southern Living:


Italian-inspired Chicken 'n' Spinach Pasta Bake is perfect for company. But it's also speedy enough for weeknight meals.


Prep: 15 min., Bake: 1 hr.


Yield: Makes 4 to 6 servings


Ingredients


• 8 ounces uncooked rigatoni
• 1 tablespoon olive oil
• 1 cup finely chopped onion (about 1 medium)
• 1 (10-oz.) package frozen chopped spinach, thawed
• 3 cups cubed cooked chicken breasts
• 1 (14.5-oz.) can Italian-style diced tomatoes (I use 2 cans instead)
• 1 (8-oz.) container chive-and-onion cream cheese
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 cups (6 oz.) shredded mozzarella cheese


Preparation


1. Prepare rigatoni according to package directions.


2. Meanwhile, spread oil on bottom of an 11- x 7-inch baking dish; add onion in a single layer.


3. Bake at 375° for 15 minutes or just until tender. Transfer onion to a large bowl, and set aside.


4. Drain chopped spinach well, pressing between layers of paper towels.


5. Stir rigatoni, spinach, chicken, and next 4 ingredients into onion in bowl. Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese.


6. Bake, covered, at 375° for 30 minutes; uncover and bake 15 more minutes or until bubbly.


I heat a jar of our favorite spaghetti sauce to top it off. Serve with salad and bread.


Alternative:


Sausage 'n' Spinach Pasta Bake: Substitute 3 cups cooked, crumbled hot Italian sausage for 3 cups cubed cooked chicken breasts. Reduce salt to 1/4 tsp., and omit 1/2 tsp. pepper. Proceed with recipe as directed.

Spinach Lasagna by Janet Valentine

Spinach Lasagna
Ingredients:
9 whole wheat lasagna noodles
1 lb. hamburger (or turkey, when I was a vegetarian I used the Boca meat)
1 jar Ragu vegetable1 jar Ragu tomato basil1
container ricotta cheese
1 packet provolone cheese (6-8 slices torn)
8 oz. mozzarella cheese
shreddedbag of baby spinach

Cook lasagna noodles according to package. Brown hamburger and drain. In a 9 x 13 pyrex dish spread a layer of meat mixture on bottom (about 1/2) then layer with 3 noodles. Put the other half of meat mixture on top and layer with half of provolone cheese. Layer with 3 more noodles. Wash about 1/2 the bag of baby spinach and layer on top of noodles, then top with ricotta cheese and drizzle tomato basil sauce. Layer the last 3 lasagna noodles and pour a good bit of the tomato basil sauce on top. (You won't use the entire jar of tomato basil.) Sprinkle with remaining provolone cheese and mozzarella. Cover with tin foil and bake at 350 for 35 minutes. Remove foil and bake an additional 10 minutes or until cheese is bubbly and golden.

Chicken Parmesan by Kathryn Good

Chicken Parmesan is one of my very favorite meals and this is my favorite
version to make at home. It is a lighter version but still very yummy. I
serve it with whole wheat noodles and a veggie like green beans sauteed with
a little balsamic vinegar, olive oil and garlic.


[From Cooking Light]


- 1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese, divided
- 1/4 cup dry breadcrumbs
- 1 tablespoon minced fresh parsley
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt, divided
- 1 large egg white, lightly beaten
- 1 pound chicken breast tenders
- 1 tablespoon butter
- 1 1/2 cups bottled fat-free tomato-basil pasta sauce (such as Muir
Glen Organic)
- 2 teaspoons balsamic vinegar
- 1/4 teaspoon black pepper
- 1/3 cup (1 1/2 ounces) shredded provolone cheese


Preparation


Preheat broiler.


Combine 2 tablespoons of Parmesan, breadcrumbs, parsley, basil, and 1/8
teaspoon salt in a shallow dish. Place egg white in a shallow dish. Dip each
chicken tender in egg white; dredge in the breadcrumb mixture. Melt butter
in a large nonstick skillet over medium-high heat. Add chicken; cook 3
minutes on each side or until done. Set aside.


Combine 1/8 teaspoon salt, pasta sauce, vinegar, and pepper in a
microwave-safe bowl. Cover with plastic wrap; vent. Microwave sauce mixture
at HIGH 2 minutes or until thoroughly heated. Pour the sauce over chicken in
pan. Sprinkle evenly with the remaining Parmesan and provolone cheese. Wrap
handle of pan with foil, and broil 2 minutes or until the cheese melts.

Chicken Bryan by Erin Birch

This is so delicious! It is a recipe that Travis likes to make for the family.


Chicken Bryan


Serves: 6


Chicken Ingredients:


- 6 large chicken breast


- 2 T of extra virgin olive oil


- ½ tsp of salt


- ½ tsp of black pepper


- 8 oz goat cheese, softened to room temperature


Sun-Dried Tomato Sauce Ingredients:


- 2 T butter


- 1 T finely chopped garlic


- 1 T finely chopped yellow onion


- ½ cup dry white wine


- ¼ cup lemon juice


- 10 T cold unsalted butter, cut into small pieces


- 1 ½ cup finely sliced sun-dried tomatoes


- ¼ cup fresh basil (do not used dried)


- ½ tsp salt


- ½ tsp white pepper


Prepare the Sun-Dried Tomato Sauce: Place butter, garlic and onion in a large skillet over medium heat and sauté' until garlic and onion are tender. Add white wine and lemon juice. Increase heat to medium-high and simmer to reduce by half. Reduce heat to low. Add cold butter one piece at a time. Add sun-dried tomatoes, basil, salt and pepper and stir. Set aside.


Prepare the Chicken: Brush chicken breasts with olive oil and sprinkle with salt and pepper. Grill chicken for 15-20 minutes, until cooked through. Divide goat cheese evenly between chicken breasts, placing some on each chicken breast for the last two minutes of grilling. Place cooked chicken on serving platter and spoon Sun-Dried Tomato Sauce over chicken.


We serve it with steamed asparagus and roasted potatoes. Enjoy!


Erin