Ground Turkey Stroganoff

Ingredients:

• 1-1.5 ground turkey
• 1/2 onion, minced
• 1 Tbsp vegetable oil
• 1 tsp minced garlic
• 1 can cream of mushroom soup 
• 1/3 cup milk
• 1 chicken billion cube, crushed 
• Bow tie noodles, cooked 
• Salt and pepper to taste. 

1. Put oil and garlic in pan on stove and sauté. Add onion and ground turkey and cook until turkey is evenly browned and onion is tender. 
2. Add crushed billion cube and mix. 
3. Add soup and milk and cook down. 
4. Add noodles and lower heat until desired thickness. Salt and pepper to taste. 

Chicken Parmesan

• 1 lb Chicken Breasts

• 1 Jar Pasta Sauce
• 1 Cup shredded Mozzarella
  
• Bread Crumbs (GF used crushed Chex)
  
• Oil for frying
• Egg
• Milk
• Pasta

Take it out on the chicken! Place the Chicken Breast in a gallon Ziploc and beat it until it is between ¼ an ½ inch thick. Depending on how many you are going to feed and the size of the portions you want to serve, you can cut the breasts in half before beating them.
Preheat oven to 350°

1. Place ¼ inch deep oil in skillet.
2. Turn on Medium to Medium High Heat. 
3. Wisk together 1 egg and 2 tbsps Milk in bowl. 
4. Pour Bread crumbs in separate bowl, or on plate, because chicken is large. 
5. We are going to “dredge” our chicken. Dip in egg wash, then in bread crumbs. Then place in hot oil.  
6. Cook for about 2-3 minutes each side. 
7. Place Chicken in baking dish.  
8. We are just looking to get the Breadcrumbs Fried on, and the cooking process started. 
9. Now while chicken is in pan, cover it with pasta sauce, then sprinkle the mozzarella over the top.  
10. Place in 350 ° oven for 25 to 30 minutes. 
11. While it is cooking, heat water for pasta, and sauce (in it’s own pot of course!) 
12. Cook pasta (whatever shape you prefer) Drain 
13. When chicken is done serve over pasta with extra sauce.

Recipe via A Few Short Cuts

Stir-Fried Lo Mein with Shredded Vegetables

25 mins

• 1 Tbsp. safflower oil
• 1 tsp. garlic, minced
• 1/2 tsp. fresh ginger (optional)
• 2 cups cabbage, shredded
• 1 cup scallions, cut in long slivers
• 2 cups zucchini, cut into 1/4-inch diagonal slices, then slivered into matchsticks
• 1 cup snow peas, shredded
• 2 cups asparagus or broccoli, cut into 1-inch diagonals or thin florets
• 3 Tbsp. safflower oil
• 4 cups cold cooked noodles (buckwheat soba, jinenjo noodles, De Cecco whole-wheat spaghetti, or any other whole-wheat or vegetable noodle)

If using broccoli, presteam for 4 minutes. Heat wok for several minutes while preparing vegetables. Add 1 Tbsp. oil and swirl in wok to coat sides. Add garlic and ginger and immediately add all vegetables. Stir-fry in hot oil, adding 1-2 Tbsp. of water if necessary to keep vegetables from scorching. Stir-fry until vegetables turn bright green (just a few minutes), then turn them out on large platter. Wash wok and replace over medium-high heat.

Sauce:

• 1 Tbsp. tofu sauce or tamari
• 1 tsp. fresh lemon juice or dry sherry
• 1 Tbsp. roasted sesame oil
• 2 Tbsp. Hain barbecue sauce or Chinese bean or peanut sauce
• 1 tsp. honey
• 1 tsp. hot curry paste (optional) or 1/2 tsp. curry powder

In small bowl, combine all ingredients. Mix well, and set aside.

Heat 3 Tbsp. oil in hot wok. Add noodles, and stir-fry until warm. Add vegetables and sauce. Toss to combine well. Turn out on large platter.

Serves 2

Recipe via Fit For Life

Slow Cooker Macaroni and Cheese

• 2 cups evaporated milk
• 1/2 tsp. paprika
• 1 tsp. salt
• 1 egg, beaten
• 2 Tbsp. butter
• 3 cups cubed Cheddar cheese
• 1 cup Velveeta, cubed or shredded
• 1 (8 oz.) package macaroni

Combine in slow cooker: evaporated milk, paprika, salt, egg, butter and cheese; stir. Cook on high for 1 hour. Brink a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain. Stir cooked macaroni into cheese sauce, reduce temperature to low and cook for 3 to 5 hours.

Baked Spaghetti

• 2 or 3 lb. hamburger meat (you can use half Italian sausage, half hamburger)
• 1 large onion, diced
• 2 Tbsp. garlic salt
• 1 Tbsp. lemon pepper
• 1 Tbsp. salt
• 1 Tbsp. pepper
• 1 Tbsp. oregano
• 3 packages spaghetti seasoning
• 2 16-oz. packages spaghetti shells or bowtie pasta
• 2 large jars Prego Traditional sauce
• 1 large bag shredded cheddar cheese
• 1 large bag shredded mozzarella cheese

In large pan, fry hamburger meat and Italian sausage with onion, garlic salt, salt, pepper and lemon pepper. Drain grease. Add oregano and spaghetti seasoning. Add jars f sauce and simmer for about 30 minutes. Meanwhile, cook the pasta in water with a bit of oil to prevent sticking. When noodles are done, drain and stir in a tsp. of butter. Layer pasta, sauce and cheeses in casserole dist, and repeat ending with cheese on top. Bake at 350 degrees until bubbly and cheese is melted.

This makes two huge pans of casserole. You can make one and freeze the second to have later, or to bless someone who could use a night off from the kitchen.

Italian Pasta Toss

• 2 Cups Cooked Chicken cut into bite sized pieces (about 2 breasts)
• 1 cup Italian Salad Dressing
• 1 box pasta cooked (Shape of your choice)
• 1 bag frozen veggies (again your choice…I like broccoli)
• Shaky Cheese (Grated Parmesan) Optional

Directions

In a large skillet mix 2 Cups Cooked Chicken Breast chopped into bite sized pieces, 1 cup Italian Salad Dressing, 1 box of pasta cooked al dente (I used Bow Ties), and frozen veggies ( I chose Broccoli).

Cook over medium heat until heated through.

Serve! Top with cheese if desired!

Recipe via afewshortcuts.com

Short Cut Lasagna

• 1 (32 oz) Container Ricotta Cheese
• 2 1/2 cups Shredded Mozzarella
• 1/2 Cup Grated Parmesan Cheese
• 2 eggs
• 2-3 Jars Pasta Sauce depending on size
  
• 1 lb of Ground Beef (optional)
• 1 box Lasagna Noodles
• Italian Seasoning

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Preheat Oven to 375 degrees

I bought 2 small aluminum pans from the dollar store. Perfect for this recipe. I believe they are 8×6. You could also bake this in a 9×13 pan if you would like just one lasagna. After making this recipe for years and seeing how much lasagna you will get. I recommend making 2, because (1) 9×13 lasagna serves 12 people.

Combine Ricotta, 1 cup mozzarella, 1/4 cup Parmesan, and eggs in bowl.
Mix in about 1 tsp Italian seasoning. Feel free to add garlic, onions, basil, whatever you want to make the dish your own.

Place Pasta sauce in pot on back burner on low heat.

If you would like your lasagna with meat. Brown ground beef in skillet. Drain, and add to sauce.

Spread 1 Cup Sauce in bottom of pan.

Cover with a single layer of uncooked lasagna noodles.

Cover noodle with a layer of sauce

Then ad a layer of the Ricotta mixture.
(Keep in mind that you will need enough for 2 layers of ricotta for each lasagna.)
So if making 1 use 1/2 of the ricotta, if making 2 use 1/4 of the ricotta per layer.

Add one more layer of sauce, ricotta, and noodles.

Reserve any remaining sauce for serving.

Cover tightly with aluminum foil and bake for 1 hour.

Remove foil and sprinkle with shredded mozzarella, bake uncovered for an additional 10 minutes.
***(If making 2…do not put the one for the freezer in the oven for the second time!)
We will save that for when we are ready to eat it!***

Let stand for 10 minutes before serving.

***OK. Let the Second Lasagna cool. Cover tightly! Place in freezer. When ready to eat take out to defrost the night before in the fridge. Pop in oven at 325 degrees, tightly wrapped for 20 min, or until warm through. Top with shredded mozzarella and bake additional 10 minutes. ***

Recipe via afewshortcuts.com

Asian Sesame Noodles with Chicken

Prep: 30 mins
Cook: 20 mins
Serves: 6

• 1 lb. linguine or spaghetti
• Salt and pepper
• 2 boneless, skinless chicken breast halves, trimmed
• 3/4 cup creamy or crunchy peanut butter
• 3 Tbsp. reduced-sodium soy sauce
• 3 Tbsp. seasoned rice vinegar
• 2 Tbsp. sesame oil
• 1/2 tsp. crushed red pepper
• 1 Tbsp. finely chopped fresh ginger
• 1 small cucumber, seeded, sliced and cut crosswise into thin strips
• 1 ripe plumb tomato, thinly sliced
• 2 scallions, thinly sliced

1.) Cook pasta in a large pot of boiling salted water, according to package directions, until al dente. Reserve 1 cup cooking water and drain pasta in a colander.

2.) Lightly oil a ridged grill pan; place over medium heat. Season chicken with salt and pepper. Grill chicken for 6 to 8 minutes per side, until just cooked through, Transfer to cutting board to cool slightly. Chop chicken.

3.) In a large bowl, whisk peanut butter, soy sauce, vinegar, oil, crushed red pepper and ginger until blended. Season with salt and pepper to taste.

4. Add pasta and reserved water to bowl and toss to coat. Add chicken, cucumber and tomato; toss. Arrange pasta on a serving platter and garnish with scallions.

Per serving: 440 Cal., 17g Fat (3g Sat.), 16mg Chol., 3g Fiber, 21g Pro., 51g Carb., 488mg Sod.

Recipe via All You Magazine

Baked Ziti with Broccoli and Sausage

Prep: 10 mins
Cook: 35 mins
Servers: 4

• Salt and pepper
• 8 oz. hot Italian sausage casing removed
• 2 Tbsp. unsalted butter
• 2 Tbsp. all-purpose flour
• 2 cups milk
• 8 oz. ziti
• 1 1/2 lb. broccoli (about 1 large head), stems removed, florets cut into 1-inch pieces
• 1/2 cup grated Parmesan

1.) Bring a large pot of salted water to a boil over high heat. Preheat oven to 350 degrees F and lightly grease an 11-by-7-inch baking dish. In a large skillet over medium-high heat, cook sausage, stirring and breaking up meat, until no longer pink, about 3 minutes. Add butter and stir well. Sprinkle flour on top and stir for 1 to 2 minutes. Slowly pour in milk and cook, stirring constantly, until smooth and thickened, 3 to 4 minutes. Season sauce with salt and pepper.

2.) Add ziti to boiling water and cook until tender, about 5 minutes, then add broccoli and cook for 3 minutes. Drain ziti and broccoli in a colander and transfer to baking dish. Stir in sausage mixture.

3.) Sprinkle Parmesan on top and bake until golden brown and mixture is bubbling, about 25 minutes. Serve hot.

Per serving: 440 Cal., 22g Fat (5g Sat.), 129mg Chol., 3g Fiber, 50g Pro., 10 Carb., 714mg Sod.

Recipe via All You Magazine

Spinach-and-Ricotta Stuffed Shells

Prep: 20 mins
Cook: 1 hour
Serves: 6

• 24 jumbo pasta shells
• 1 15 oz. container ricotta
• 2 cups shredded mozzarella
• 1/2 cup shredded Parmesan
• 1 10-oz. package frozen chopped spinach, thawed and squeezed dry
• 1 large egg, lightly beaten
• Salt and pepper
• 1 tsp. Italian seasoning
• Pinch of ground nutmeg
• 1 26-oz. jar spaghetti sauce

1.) Preheat oven to 375 degrees F. Mist a 9-by-13-inch baking dish with cooking spray. Cook pasta shells according to package label directions; drain and set aside to cool. While pasta cooks, in a large bowl, stir together ricotta, 1 cup mozzarella, Parmesan spinach, egg, salt, pepper, Italian seasoning and nutmeg.

2.) Spread 3/4 cup spaghetti sauce over bottom of baking dish. Stuff shells with cheese-and-spinach mixture and place in dish. Spoon remaining sauce over shells and sprinkle with remaining 1 cup of mozzarella.

3.) Cover baking dish with foil and bake for 35 minutes. Remove foil and bake abut 10 minutes longer, until bubbly and cheese begins to brown.

Per serving: 498 Cal., 26g Fat (13g Sat.), 88mg Chol., 7g Fiber, 28g Pro., 41 Carb., 1253mg Sod.

Recipe via All You Magazine