Turkey Veggie Meatballs

Ingredients

1 Large Onion, chopped 1 Carrot, shredded 3/4 tsp. salt 3/4 tsp basil 1/4 tsp pepper 1 pkg chopped spinach, thawed 1/2 lb lean ground turkey 1/2 cup bread crumbs 1/4 cup Parmesan cheese 1 egg flour (to roll the meatballs in) 1/2 cup Olive oil (to fry)

Directions

In a frying pan w/ small amount of olive oil, saute onion, carrot, salt, basil & pepper until vegetables are tender. Add spinach; cook till it wilts. Remove from heat and place in a large bowl.
Stir in meat, bread crumbs, parmesan cheese and egg till well mixed.
Shape into balls. Coat each meatball in flour.
Brown meatballs in olive oil in deep-sided frying pan, being careful not to break them.
To serve with pasta, add marinara sauce and 1 cup water. Simmer 20 mins.

Number of Servings: 8

Chicken Cordon Bleu

Ingredients

4 chicken breasts, bone and skin removed 4 slices ham, extra lean, (5% fat) 1 can of cream of chicken soup (10.75 oz) 1 cup seasoned croutons Margarine or butter and mozzerella cheese if desired. May substitute chicken broth for cream of chicke

Directions
Place chicken breast in pan.
Place ham slices on top of chicken (can add a couple pats of low-cal margarine if wanted).
Spread can of soup over meat, do not add water.
Smash up croutons and sprinkle over dish.
Bake at 350 degrees for 30-40 min, until chicken is cooked all the way through.
Mozzeralla cheese is also nice sprinkled on top.

Number of Servings: 4

Potatoes and Ham Au Gratin

Ingredients

2 cups extra-lean diced ham 4 med potatoes, diced 1/2 white onion, chopped 1/2 med. red bell pepper, chopped 1 cup skim milk 1.5 cups low sodium chicken broth 3 tbsp. whole wheat flour 3/4 cup shredded 2% cheddar cheese 2 tbsp. bread crumbs

Directions
Preheat oven to 400 degrees.
In 2.5 qt casserole add, diced potatoes and ham.
Saute onion and bell pepper in nonstick skillet until tender. Add a small amount of chicken broth and flour to make a roux. Slowly add rest of chicken broth and milk. Stir until it starts to thicken. Remove from heat. Pour over potatoes and ham. Top with cheese and bread crumbs. Bake in 400 degree oven for 35 minutes or until potatoes are cooked through. (depends on size of "diced" everyone is different.)

Number of Servings: 8

Black and Pinto Bean Chili

Ingredients

1 pound ground turkey 1 onion, chopped 1 clove garlic, minced 1 green pepper, seeded & chopped 1 tsp oregano 1/2 tsp cumin 1/2 tsp black pepper 1/2 - 1 1/2 tsp cayenne pepper, according to your personal taste preferences 1 14.5 oz can black beans, rinsed & drained 1 14.5 oz can pinto beans, rinsed & drained 2 14.5 oz cans diced/chopped tomatoes

Directions

Drop bits of the ground turkey into the slow cooker.
Add the other ingredients in the order listed.
Add about 1/4 can water to each of the tomato cans, swish to rinse, and pour the water into the cooker.
Cook on high for 4 hours or low for all day.


Number of Servings: 8

Porcupine Meatballs

A tasty addition to your favorite spaghetti sauce or a great warm appetizer for a party.

Ingredients

16 oz 93% lean ground beef 1/2 small onion 2 cloves garlic, chopped 1 tsp basil 1 tsp parsley, dried 1 large egg 1 cup quick cooking brown rice 4 tsp yellow mustard 1 tsp brown sugar, packed 15 oz can tomato sauce

Directions

Mix first 8 ingredients plus 1/4 cup of tomato sauce.
Make into 20 meatballs.
Brown meatballs in large skillet.
Add mustard and brown sugar to tomato sauce in can.
Pour over meatballs when they are brown.
Cover and let simmer on low for about 20 minutes.
Stir occasionally.


Number of Servings: 6

Bacon Bundled BBQ Shrimp

Ingredients:
16 large (not jumbo) raw shrimp; peeled, deveined, tails removed
8 slices Jennie-O Extra Lean Turkey Bacon
1/3 cup canned tomato sauce
3 tbsp. ketchup
1 tbsp. brown sugar (not packed)
1 tbsp. cider vinegar
1/2 - 1 tsp. garlic powder (depending on how garlicky you want 'em)

Directions:
Preheat oven to 425 degrees.

Cut bacon slices in half and set aside. Mix together tomato sauce, ketchup, sugar, vinegar, and garlic powder. Ligh tly spray a baking pan with nonstick spray.

Take one piece of bacon (half a slice), and coat it in the sauce. Wrap the sauce-covered bacon around a piece of shrimp, and place it seam side down on the baking pan. Repeat with the rest of the bacon and shrimp, and then give them a quick mist with nonstick spray.

Place pan in the oven and cook until shrimp are cooked through and bacon is crispy (about 10 - 15 minutes).

MAKES 4 SERVINGS

Mustard Crusted Salmon

1 1/3 pounds center cut salmon fillet
1 1/2 tablespoons extra virgin olive oil
3 tablespoons chopped fresh dill or 1 1/2 tablespoons dried dill
1 1/2 tablespoons herbes de Provence
1/4 cup Dijon mustard

1. Preheat the oven to 375. Rub the salmon with the olive oil. Place on a foil or parchment lined baking sheet. Cover with the dill and herbes de Provence. Spread the mustard over the top, using a table knife or rubber spatula to cover completely.

2. Bake the salmon until no longer translucent, about 15 minutes. Serve with wild rice.

Chicken with Bacon, Tomato, and Thyme

Ingredients

4 slices bacon, cooked 2 chicken breasts, boneless, skinless 1 tbsp olive oil 1 clove garlic, minced 1 tbsp chopped red onion 2-1/4 inch sliced tomato

Directions

Place bacon slices on a sheet pan and bake in a preheated 400*F oven for about 10 minutes until half cooked.
Remove and reserve.
Working on a sheet pan, coat the chicken breast with olive oil and garlic.
Sprinkle lightly with salt and pepper.
Next, wrap 2 pieces of bacon strips criss cross around each piece of chicken forming an "X' pattern in the center. Sprinkle with the diced onion and place a thick slice of tomato and a couple sprigs of fresh thyme in the center of each breast, tucked under the bacon.
Bake until chicken is completely cooked and reaches an internal temperature of 165*F, about 30 minutes.

Number of Servings: 2

Israeli Salad

Ingredients

1 medium cucumber (peeled) 1 medium to large green pepper 2-3 fresh, medium-sized tomatoes (the recipe is calculated for 3 tomatoes) 3 tbsp extra virgin olive oil 2 tbsp lemon juice 1 tsp salt 1 tsp fresh ground pepper

Directions

Chop all vegetables into small cubes, about 5cm squared (you can chop them larger if you like). Add olive oil, lemon juice, salt, and pepper. Mix. Enjoy!
Note: Do not make in a metal bowl as the acid from the tomatoes and lemon juice will begin to react.
Note: The longer it sits, the more liquidy it will get.

Number of Servings: 8

Zesty Cheese Ravioli

Ingredients

1/2 cup water 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained 1 garlic clove, minced 1 (9-ounce) package fresh cheese ravioli (such as Contadina) 2 cups finely chopped spinach (5 ounces) 1/8 teaspoon sugar 1/8 teaspoon coarsely ground black pepper 1 tablespoon grated Parmesan cheese

Directions

Combine the first 3 ingredients in a large saucepan; bring to a boil. Add ravioli; cover and cook 5 minutes. Uncover and cook an additional 5 minutes or until done.
Stir in spinach, sugar, and pepper; cover and cook 2 minutes. Remove from heat, and let stand 5 minutes. Sprinkle with Parmesan cheese.
Yield: 2 servings (serving size: 2 cups)
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Recipe Copyright � Cooking Light Magazine

King's Ranch Chicken

Ingredients

1 green bell pepper, chopped 1/2 medium onion, chopped 1 can low fat, low sodium condensed cream of mushroom or chicken soup 1 (10 oz) can tomatoes with chilies 8 oz cubed chicken, cooked 4 corn or flour tortillas, torn in pieces 6 tbsp or 1/3 cup shredded reduced fat cheese

Directions

Cook meat in a dutch oven until brown.
Add onions and green peppers, to grill slightly.
Then add soup and tomatoes.
Layer tortillas and soup mixture in a small casserole dish. Sprinkle cheese over the top of the casserole and bake uncovered at 325*F for 40 minutes or until bubbly.

Number of Servings: 6