Fettuccini Alfredo with Chicken and Broccoli

INGREDIENTS:
Fettuccine noodles
1 lb. boneless skinless chicken breasts, cut into pieces
1 can chicken broth (14.5 oz)
6 oz. cream cheese (I use reduced fat)
6 Tbs. flour
4 Tbs. grated Parmesan Cheese
1 clove garlic
1/4 tsp. pepper

DIRECTIONS:
1. Cook pasta as directed on pasta.
2. Steam broccoli in double boiler.
3. In a large skillet over medium-high heat, cook chicken and garlic until done.
4. Remove chicken. Mix broth and flour in skillet. Add cream cheese, Parmesan cheese and pepper. Stir constantly until mixture thickens.
5. Chop broccoli. Add broccoli and chicken to cheese mixture. Pour over pasta, toss to coat.
6. Serve with crusty bread and a salad.

Taco Salad

INGREDIENTS:

torn Romain lettuce

ground turkey

taco seasoning

corn

black beans

black olives

avocado

salsa

tortilla chips

salad dressing of choice

DIRECTIONS:
Brown turkey burger and season with taco seasoning.

Layer ingredients on top of the lettuce and top with dressing of your choice- I like ranch, Steven prefers Thousand Island and other possibly even sour cream/salsa.

Meatballs for spaghetti

INGREDIENTS:

1 lb. Turkey burger
2 medium carrots finely chopped
¼ onion finely chopped
1 elephant clove of garlic
1 to 1 ½ cup fresh bread crumbs
Shake of Italian bread crumbs
Shake of seasoning salt
Shake of Italian or Pizza seasonings
Fresh Basil finely chopped
About ¼ cup milk
Shake of Parmesan cheese
Handful of Mozz. Cheese

DIRECTIONS:
In food processor, process bread into fine crumbs, pulse in Italian seasonings and set aside. Finely chop or process fresh basil, set aside. Finely process carrots, set aside. Finely process onion and garlic, set aside.

Place turkey burger and ALL ingredients into food processor. Process until combined or combine with hands in bowl (yuck!). With medium scoop, make balls and put in large pan. Cover with spaghetti sauce and simmer 30-40 min. or until done. Serve over warm whole wheat spaghetti noodles.

Slow Cooker Pot Roast

This was a perfectly tender roast that I am sure to make again!

INGREDIENTS:

1 roast ( I used what I had in the freezer)

1 pkg. Lipton Onion Soup Mix

1 can cream of mushroom soup

1/3 cup red cooking wine

1/4 cup water

Carrots

Potatoes (I used a sweet potato)

Apple

DIRECTIONS:

1. Season roast with salt and pepper, coat with flour. Sear all sides in a hot skillet.

2. Place roast and all dripping in crock pot.

3. Mix Onion soup mix, cream of mushroom soup, red cooking wine, and water. Pour over roast.

4. Cover and cook 8 hours on LOW.

5. Chop vegetables and add during the the last 2-3 hours of cook time.

Chicken Stir Fry

This is one of our favorite stir fry recipes. Because I am often short on time, I use a bag of frozen stir fry veggies but know it would be even better with fresh! This turns out to be the perfect portion for our family of four.

Ingredients:

2 chicken breasts, diced

1-2 Tbs. oil

1 bag frozen stir fry vegetables

1 Tbs. melted butter

1 cup apple juice or cider

2 Tbs. Dijon mustard

1 Tbs. corn starch

1 Tbs. brown sugar

salt, pepper and paprika to taste

Directions:

1. In a large skillet, season and cook chicken pieces until done.

2. Put chicken in a bowl, cover with foil and set aside. While the chicken is cooking combine butter, apple juice, mustard, corn starch and brown sugar.

3. Stir fry the veggies in the oil until crisp-tender.

4. Add chicken and sauce. Simmer until thickened.

Serve over steamed rice.

Slow cooker Italian Beef Sandwiches

I got this recipe off one of my favorite recipe sites, http://www.allrecipes.com/. I served it with homemade sweet potato fries and a salad. Yummy!

INGREDIENTS 3 cups water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (5 pound) rump roast
sliced or shredded mozz. cheese

DIRECTIONS
Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.
Place roast in slow cooker, and pour salad dressing mixture over the meat.
Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork. Serve on a bun of your choice with cheese on top.

Turkey Chili

INGREDIENTS:
1 lb. Turkey burger
2 cans diced tomatoes(coarsely puree one of the cans)
2 cans chili beans (pinto beans with spices)
1 can black beans
1 can corn
Tomato sauce
2 Tbs. Chili powder
Pinch of allspice
1 Tbs. Cumin
Pinch of pepper
1 clove garlic
Onion powder

2 pieces thick cut bacon

DIRECTIONS:

1. Season and brown turkey burger with the garlic, a shake of salt, pepper, onion, and chili powder.

2. Cook bacon, cut up into small pieces.
3. Coarsely puree one can of the diced tomatoes.
4. Add remaining ingredients and simmer.
5. Serve over steamed rice with grated cheese and sour cream.

This would be a great recipe for the crock pot!