Rachael Ray's Turkey, Tomatillo, and Bean Burritos

This recipe is from Rachael Ray 365: No Repeats.  I've typed out how she does it and then added my changes at the bottom.

Ingredients:
4 12-inch flour tortillas*
2 TBSP vegetable oil
1 1/3 lb. ground turkey breast*
1 large onion, chopped*
3 garlic cloves, chopped
1 red bell pepper, cored, seeded, and chopped
salt and freshly ground black pepper
1 cup chicken stock or broth
1 15 oz. can pinto beans, rinsed and drained
1 16 oz. jar tomatillo salsa*
2 TBSP fresh cilantro leaves (a handful), chopped
1 10 oz. package (2 1/2 cups) shredded Monterey Jack cheese

Preheat the oven to 275.  Wrap the tortillas in foil and warm in the oven. 

Preheat a large nonstick skillet with the vegetable oil.  Add the ground turkey and break it up with the back of a spoon as it cooks and browns, about 4 minutes.  Add the onions, garlic, bell peppers, salt and pepper.  Continue to cook for 3 minutes.  Add the chicken stock, pinto beans, and 1 1/2 cups of the salsa.  Turn the heat up to high and continue to cook for 5-6 minutes, or until the mixture is thickened.  Remove from heat and add cilantro, stirring to distribute. 

Remove the tortillas from the oven and turn on the broiler.

Pile the turkey mixture into the warm tortillas, sprinkle each with 1/4 cup of cheese, and then roll them up.  Line a baking dish with the burritos, seam side down. Top each burrito with a little bit of the remaining salsa, spreading it over the burritos. Sprinkle with the remaining cheese and place the dish under the broiler.  Broil for 5 minutes to melt and brown the cheese.  Serve immediately.

*I find that the recipe will make more like 8-10 burritos so you might want more tortillas.  I usually only use 1 lb. of ground turkey and half the onion.  I use less salsa because I put salsa in the filling but not on top, only cheese on top.  And I use regular salsa because its easier to find than tomatillo.*

Santa Fe Corn Bake

Ingredients:
1 lb. ground beef or turkey
2 cans (14 1/2 oz. each) diced tomatoes
1 can (15 1/4 oz.) corn, drained
1 TBSP chili powder
1-2 packages (8 1/2 oz. each) corn muffin mix  (my recipe called for 1 but it is easier to cover the entire pan with 2)

To prepare the muffin mix/es:
1-2 eggs
1/3-2/3 cup milk

Prep:
1.  Brown meat in skillet, drain.
2.  Add tomatoes, corn and chili powder.  Season to taste with salt and pepper.
3.  Pour into 2 quart baking dish.
4.  Prepare muffin mix/es according to package directions.  Spread evenly over meat mixture. 
5.  Bake at 400 degrees, 25 minutes or until golden. 

Next Exchange

Our next meal exchange will not be until Monday, February 13 at 10:30am at Savanna's House. Hope you all enjoy the holidays! See ya in February!

Divine Crock-Pot Chicken (Girlfriends on the Go)

5-6 boneless, skinless chicken breasts
1 can cream of celery soup (I substituted with cream of chicken because it has more flavor)
1 can cream of mushroom soup
1 envelope dry onion soup mix
1 tsp. dried parsley

Place chicken in slow cooker. Mix all other ingredients together and pour over chicken. Cook on low for 4-6 hours.

We love serving this over mashed potatoes (and will sometimes pour in an extra can of either soup for more "gravy" type consistency.

The Ravioli Casserole recipe can be found under the pasta label, FYI.

Hearty Turkey Chili

From one of my favorite websites:  www.melskitchencafe.com
http://www.melskitchencafe.com/2011/10/hearty-turkey-chili.html

INGREDIENTS:
1 pound ground turkey
1 medium yellow onion, chopped
1 yellow or red bell pepper, seeded and chopped
2 cloves of garlic, finely minced or pressed through a garlic press
2 (14.5-ounce) cans diced tomatoes
2 (16-ounce) cans tomato sauce
1 (15-ounce) can red kidney beans, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
1 tablespoon chili powder
1 teaspoon cumin
1/4 teaspoon black pepper
1/4 teaspoon dried basil
1 teaspoon salt
1 teaspoon brown sugar

DIRECTIONS:
In a large pot, brown the turkey with the onion and garlic over medium heat, until cooked through, breaking up the ground turkey into pieces as it cooks. Drain off extra grease. Add the chopped bell pepper and cook 1-2 minutes until slightly tender. Add the rinsed and drained beans. Stir. Add the remaining ingredients and spices. Stir well. Increase the heat to medium-high and bring the chili to a boil, then reduce the heat and simmer for 15 minutes (or upwards of an hour if you have more time), stirring occasionally and making sure the chili isn’t sticking to the bottom of the pot.

Serve with sour cream, shredded cheese and tortilla chips, if desired.

We also like this with cornbread and honey butter.

Chicken Stuffing Casserole

4 cups of cubed cooked chicken breast
1 can cream of chicken soup
8 oz lite sour cream
1 package stuffing-prepared according to package directions

Generously butter casserole dish
Add cubed chicken
Mix soup and sour cream, pour over chicken
Spread prepared stuffing over sour cream layer
Cover with foil and bake at 350 degrees for 45-50 mins


We like this with salad or green beans.

Meat Loaf

Meat Loaf by Lesa Gunn

1 1/2 lbs ground beef
2 eggs, beaten
1/4 cup onion, grated
2/3 cup bread crumbs
1/4 cup milk
1 tsp salt
1/8 tsp pepper
1/2 tsp sage

Sauce:
1/2 cup ketchup
3 tbs brown sugar
1 tsp dry mustard
1/4 tsp nutmeg

Mix ground beef, eggs, onion, crumbs, milk, salt, pepper, and sage well in a mixing bowl. put into loaf pan; pat and level mixture. Mix sauce ingredients (ketchup, brown sugar, dry mustard, nutmeg) together and pour over meat mixture. Bake about 1 hour at 350 degrees.

Unthaw. Bake for 1 hour at 350 degrees.

If frozen bake for 2 hours at 350 degrees and check the temperature before serving.

6 Servings

Easy Chicken Pot Pie

This is a receipe that was made previously.

Easy Chicken Pot Pie

2 cups cooked shredded chicken (I use rotisserie because it's fast and yummy)
1 can cream of chicken soup
2 TBS. milk (or add a little more to make creamier)
1/4 C. frozen mixed vegetables (or less if you don't like a lot of veggies in your pie)
1/8 tsp. black pepper
1 package of refrigerated pie crust. (2 crusts are in package)
Mix chicken, soup, milk, veggies and pepper together.
Line 9 inch pie tin with one crust.
Put mixture into pie tin and cover with second crust.
Roll and pinch edges and make slits on top of pie.
Place in freezer bag and FREEZE.
To Bake:
Preheat oven to 400. Place pie on cookie sheet.
If you want, you can cover edges with foil and remove foil last 15-20 minutes of baking.
Bake at 400 for 40-45 minutes or until golden brown.
Cooking time may vary on oven so just keep your eye on it.
If you're not going to freeze, just bake for 25-30 minutes or until golden brown