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Hearty Turkey Vegetable Soup
Makes 8 servings

If you do not have leftover turkey, you can boil up a couple chicken breasts and add some chicken bouillon.

2 quarts turkey broth
1 cup potatoes, cubed
1 cup carrots, sliced
1 cup celery sliced
1/4 cup onions chopped
1 teaspoon salt
1/4 teaspoon black pepper, to taste
1 cup noodles egg, uncooked
2 cups turkeys cut up and cooked
1 cup frozen green peas

1. Prepare broth: Strip as much turkey meat as possible from bones of roast turkey; refrigerate meat. Place bones and skin into a large stock pot and barely cover with water. Add a small sliced carrot, a chopped onion, a few celery leaves, 2 teaspoons salt, and a bay leaf. Cover and simmer for 2 to 3 hours. Strain broth. Use broth immediately, or refrigerate and use within 2 days, or freeze.

2. Prepare soup: Add to turkey broth the potatoes, carrots, celery, onions, salt, and pepper. Bring to boil. Add noodles; simmer 30 minutes. Add turkey and peas; heat thoroughly and serve.

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BBQ Chicken Pizza
Makes 4 servings

2 chicken breasts halves,boneless, skinless

1/2 cup barbecue sauce

1 cup mozzarella cheese

1 refrigerated pizza crust

1. Place chicken in a pot and boil until cooked completely (no longer pink.)

2. Run cold water over chicken to cool it.

3. When cool, cut into chunks.  Mix together with barbecue sauce.

4. Roll out pizza crust. Put chicken on pizza crust and top with cheese. Bake according to crust directions.

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Christine’s Corn Chowder
Makes 8 servings
Prep: Chop Carrots, Celery, Onion, & Potatoes; Shape Hamburger into mini bitesize meatballs (I usually add a little Seasoning Salt- to them as well – you can season as you desire)

1 1/2 cups sliced carrots
1 cup chopped celery
1 cup chopped onions
1/4 teaspoon garlic salt
3 beef bouillon cubes
6 cups water
1 cup diced potatoes
1 pound ground beef
1 teaspoon salt
1/4 teaspoon pepper
2 cans cream style corn
1 can evaporated milk (large can)

1. Combine in a large kettle: Carrots, Celery, Onion, Garlic Salt, Bouillon Cubes, and Water -Bring to a boil and simmer 30 min.
2. After 30 min. add Potatoes, Mini-Meatballs, and Salt & Pepper and cook for 30 min. more.
3. After the Potatoes and Meatballs have cooked 30 min. add Creamed Corn and Evaporated Milk and cook until hot (not boiling)

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Chicken Noodle Soup
Makes 8 servings
SLOW COOKER – Start Early

1 pound boneless skinless chicken breast halves, cut into small pieces
2 carrots, peeled and chopped
1/2 cup onions, chopped
2 stalks celery, chopped
2 teaspoons salt
2 teaspoons dried parsley flakes
3/4 teaspoon marjoram, dried leaves
1/2 teaspoon basil, dried leaves
1/4 teaspoon poultry seasoning
1/4 teaspoon black pepper
1 bay leaf
5 teaspoons chicken bouillon
2 quarts water
2 1/2 cups egg noodles, uncooked medium (4 oz)

1. Place the first 4 ingredients in a slow cooker in the order listed.

2. Combine salt and the next 6 ingredients; sprinkle over vegetables.

3. Mix bouillon with 6 cups water and pour over vegetables.

4. Cover and cook on LOW setting for 6-8 hours. Remove bay leaf; add remaining 2 cups water.

5. Stir in noodles and cook, covered, on HIGH setting for 20-30 minutes or until noodles are tender.

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San Francisco Chops
Makes 4 servings
SLOW COOKER – Start Early

4 rib or loin pork chops 1 in thick

1 1/2 tablespoons vegetable oil

1 clove garlic minced

1/4 cup soy sauce

1/4 cup chicken broth

2 tablespoons brown sugar

1/4 teaspoon crushed red pepper

1 tablespoon cornstarch

1 tablespoon cold water

1. In a skillet, brown pork chops on both sides in oil; transfer to a slow cooker.
2. Add garlic to drippings; cook and stir for 1 minute or until golden.
3. Stir in soy sauce, broth, brown sugar and red pepper. Cook and stir until sugar is dissolved. Pour over chops.
4. Cover and cook on low for 7-8 hours or until meat is tender. Remove chops.
5. Combine cornstarch and cold water until smooth; gradually stir into slow cooker. Return chops to slow cooker and cook at least another 30 minutes, or until slightly thickened.

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Grilled Texas Turkey Burgers
Makes 4 servings

1 pound ground turkeys
1/3 cup barbecue sauce
1 (4-ounce) can chopped green chilies, drained
4 slices (1 ounce each) Monterey Jack-Colby cheese with jalapeno peppers
4 hamburger buns split

1. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Mix turkey, barbecue sauce and chilies. Shape mixture into 4 patties, each about 3/4 inches thick.
2. Cover and grill patties 4 to 6 inches from medium heat 14 to 16 minutes, turning once, until no longer pink in center. About 1 minute before burgers are done, top each with cheese slice. Grill until cheese is melted. Serve on buns.

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Chicken Pesto Pizza
Makes 4 servings

1 (16-ounce) package Italian bread shell refrigerated pizza crust (12 to 14 inches in diameter)
1 (7-ounce) container refrigerated basil pesto
1 cup chopped cooked chicken
4 Roma (plum) tomatoes, chopped
1 1/2 cups shredded provolone cheese (6 ounces)

1. Heat oven 450 degrees. Place bread shell on ungreased cookie sheet. Spread pesto evenly over bread shell. Top with chicken, tomatoes and cheese. Bake about 10 minutes or until cheese is melted.

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Hawaiian Kabobs
Makes 4 servings
Serving size: 2 skewers

1 tablespoon lite soy sauce
1/4 cup pineapple juice
1/4 teaspoon garlic powder
1 teaspoon ground ginger
1/4 teaspoon dry mustard
1/4 teaspoon pepper
2 tablespoons canola oil
14 ounces boneless skinless chicken breast, cut into 1-inch cubes
2 cups fresh or juice-packed pineapple chunks, drained
2 medium green peppers cut into chunks
16 medium mushrooms
8 cherry tomatoes

1. Combine first 7 ingredients in a small saucepan and bring to a boil. Reduce heat and simmer 5 minutes. Let cool.
2. Pour mixture into a shallow dish and add chicken, tossing gently to coat. Cover and marinate at least 1 hour in the refrigerator, stirring mixture occasionally.
3. Remove chicken from marinade, reserving marinade.  Alternate chicken, pineapple, green pepper, mushrooms, and tomatoes on 8 skewers. (My kids prefer just the chicken and pineapple)
4. Grill 20 minutes or until done, turning and basting frequently with marinade.

Serve with Rice

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Crunchy Oven French Toast
Makes 4 servings
Prep Time: 20 minutes (ready in 2 hours 40 minutes) – Yield: 8 slices; 4 servings

3 eggs
1 cup half and half
2 tablespoons sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
3 cups cornflakes cereal, crushed to 1 cup
8 slices (3/4-inch-thick diagonally cut) French bread
Strawberry syrup
Fresh strawberries

1. Grease 15x10x1-inch baking pan. In shallow bowl, combine eggs, half-and-half, sugar, vanilla and salt; beat well. Place crushed cereal in another shallow bowl.
Dip each bread slice in egg mixture, making sure all egg mixture is absorbed. Coat each slice with crumbs. Place in greased pan; cover. Freeze 1 to 2 hours or until firm. (Can be frozen overnight if desired)
2. Heat oven to 425°F. Bake bread slices 15 to 20 minutes or until golden brown, turning once. Serve with syrup and strawberries. If desired, garnish with whipped topping.

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Pineapple Soufflé
Makes 8 servings

1/2 cup butter, softened
1 cup sugar
4 slices bread, cubed
1 (20-ounce) can crushed pineapple

1. Combine ingredients together; pour into an ungreased 9″ x 5″ loaf pan. Bake at 350 degrees for one hour.

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Cashew-Rice Pilaf
Makes 3 servings

2 tablespoons margarine or butter
2 to 3 tablespoons finely chopped onions
1/2 cup uncooked regular long- grain white rice
1 cup chicken broth 1/4 teaspoon salt 1/4 cup cashew nuts, coarsely
chopped 2 tablespoons chopped fresh
parsley

1. Melt margarine in medium saucepan. Add onion; cook until tender. Add rice; stir until coated with margarine.
2. Add broth and salt. Cover; simmer 25 to 30 minutes or until rice is tender and liquid is absorbed. Stir in cashews and parsley.

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Crockpot Pork Chops
Makes 6 servings

6 pork chops, browned
1 onion, chopped
3 tablespoons ketchup
1 (10 3/4-ounce) can cream of chicken soup
2 teaspoons Worcestershire sauce

1. Place everything into crockpot and cook on low for 4-5 hours.  Served with baked potatoes

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Down Home Chicken Pie
Makes 6 servings

1/4 cup butter or margarine
1/4 cup flour
1 1/4 cups chicken broth
1 1/4 cups milk
1/2 teaspoon sage dried leaves
1/2 teaspoon thyme dried
1/2 teaspoon salt
1/8 teaspoon black pepper
2 cups chicken cubed cooked
3 carrots medium, sliced and cooked (about 1 1/2 cups)
1 cup frozen green beans thawed
1 cup frozen small onions thawed and drained
Pastry for a 9-inch single-crust pie*
2 teaspoons milk

1. Preheat oven to 450°.
2. In a medium saucepan over medium heat, melt butter. Add flour. Cook and stir 1 to 2 minutes. Add broth and 1 1/4 cups milk. Stirring, bring to a boil and boil until thickened. Stir in sage, thyme, salt, and pepper.
3. Stir in chicken, carrots, green beans, and onions. Pour into a 10- inch deep-dish pie plate. If making ahead, cover and refrigerate up to 24 hours.
4. Bake 10 to 20 minutes or until very bubbly and hot in the center. Remove from oven. Stir mixture.
5. Meanwhile, prepare pastry. On a lightly floured surface, roll into a circle, about 1 inch larger than pie plate. Place over filling. Trim pastry and flute edge; cut several slits to allow steam to escape. Decorate top if desired. Brush surface with 2 teaspoons milk.
6. Bake 15 to 20 minutes or until crust is golden brown.

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Roast Beef Pocket Sandwiches
Makes 4 servings

1 cup nonfat plain yogurt
1 1/2 teaspoons snipped fresh
or 1/2 teaspoon dried dill weed
1 teaspoon mustard
1 cup chopped bell pepper (about 1 medium)
2 pita bread (6 inches in diameter), cut into halves
1/3 pound thinly sliced lean roast beef
1 cup alfalfa sprouts

1. Mix yogurt, dill weed and mustard; stir in bell pepper.
2. Fill each pita bread half with 1/3 cup yogurt mixture and 1/4 of the beef and alfalfa sprouts.

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Baked Chimichangas with Shredded Beef
Makes 8 servings

SHREDDED BEEF
1 (1 1/2 pound) beef chuck roast
1/2 cup chopped onions
1 to 2 teaspoons crushed red pepper flakes
1 teaspoon coarse ground black pepper
6 cups water

CHIMICHANGAS
8 (9 or 10-inch) flour tortillas
1 (16-ounce) can refried beans
1/2 cup chopped onions
2 medium tomatoes, seeded, chopped
3 tablespoons margarine or butter, melted
1/2 cup salsa
1/2 cup sour cream
1/2 cup purchased guacamole

1. In large saucepan, combine all shredded beef ingredients. Cover; cook over medium-high heat until mixture comes to a boil. Reduce heat to medium; cook 1 to 1 1/2 hours or until beef is fork-tender, stirring occasionally and adding water if necessary.

2. Remove beef from water.* Cool 15 minutes or until easy to handle. To shred beef, with 2 forks, pull beef apart along the grain of the beef.**

3. Heat oven to 350°F. Spread 1/4 cup refried beans onto center of each tortilla. Top each with 1/2 cup shredded beef, 1 tablespoon onion and 2 tablespoons tomato.  Fold sides of tortillas toward center; fold ends up. Place, seam side down, on ungreased cookie sheet. Brush each filled tortilla
with melted butter.

4. Bake at 350°F. for 30 to 40 minutes or until golden brown and thoroughly heated. Serve with salsa, sour cream and guacamole.

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Banana Stuffed French Toast
Makes 4 servings

4 eggs
2/3 cup milk
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
8 slices (1-inch-thick) bread
2 medium bananas, thinly sliced
1/3 cup flaked coconut
2 tablespoons margarine or butter

1. In shallow bowl, combine eggs, milk, cinnamon and vanilla; beat well.
2. Split each bread slice in half  horizontally, leaving one side attached. Carefully pull back top layer of each bread slice. Spread 1 tablespoon of the egg mixture on bottom layer. Place 1/4 of banana slices and 2 teaspoons coconut on the egg mixture in each slice.
3. Heat large skillet or griddle over medium-high heat (375°F.)  until hot. Melt margarine in heated skillet. Dip each stuffed bread slice into egg mixture; turn to coat both sides. Place stuffed bread slices in skillet; cook 4 minutes on each side or until golden brown. If desired, serve with additional banana slices, toasted coconut and maple flavored syrup.

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Tortilla Stack
Makes 6 servings

1 1/2 pounds ground beef lean
8 corn tortillas cut into 6 wedges
1 can cheddar cheese soup undiluted
1 package taco seasoning mix dry
3 tomatoes medium, chopped

1. Garnish 1/4 cup sour cream 2 cups lettuce, shredded 1/4 cup green onions, chopped 1 Red bell pepper, chopped and 1 avocado, peeled, chopped.
2. Crumble one-fourth of ground beef into bottom of slow cooker. Top with one-fourth of tortilla wedges.
3. In small bowl, combine soup and taco mix. Spread one-fourth of soup mixture over tortillas in pot. Sprinkle with one-fourth of
tomatoes. Repeat layering until all ingredients are in pot. Cover and cook on LOW 4-5 hours.
4. Spoon onto individual plates. Top each serving with sour cream, shredded lettuce, green onions, bell pepper and avocado.

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French Toast Casserole
Makes 8 servings

1 loaf French bread cut into 1″
cubes
8 eggs
3 cups milk
4 teaspoons sugar
1 teaspoon vanilla extract
2 tablespoons butter cubed
3 tablespoons sugar
2 teaspoons cinnamon
Maple syrup – optional

1. Place bread cubes in a greased 9×13 baking dish.
2. In a mixing bowl beat eggs, milk, sugar and vanilla. Pour over bread. Cover and refrigerate overnight.
3. Remove from the refrigerator 30 minutes before baking. Dot with butter. Combine sugar and cinnamon; sprinkle over the top.
4. Cover and bake at 350 degrees for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes. Serve with syrup if desired.

Savory Italian Frittata

Makes 6 servings

8 large eggs
1 tablespoon chopped fresh or 1/2 teaspoon dried basil leaves
1 tablespoon chopped fresh or 1/2 teaspoon dried mint leaves
1 tablespoon chopped fresh or 1/2 tsp dried sage leaves
1 tablespoon freshly grated Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup diced fully cooked ham or prosciutto (2 ounces)
1 tablespoon butter or stick margarine
1 small onion, finely chopped (1/4 cup)

1. Beat all ingredients except ham, butter and onion thoroughly with fork or wire whisk until well mixed.  Stir in ham.
2. Melt butter in 10-inch nonstick skillet over medium-high heat. Cook onion in butter 4 to 5 minutes, stirring frequently, until crisp-tender; reduce heat to medium-low.
3. Pour egg mixture into skillet. Cover and cook 9 to 11 minutes or until eggs are set around edge and light brown on bottom. Cut into wedges.

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