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. 

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

APRICOT CHICKEN

I used frozen chicken breast that are really big. I didn't want to thaw then re-freeze so you might want to cut them in half before you cook them.

Ingredients

1 Pkg. Lipton Onion Soup Mix
1 Jar Apricot Jam
1 Bottle Russian Dressing
6 Chicken breasts

Directions

Mix everything together and pour over chicken.
350 covered for 45 min.
Sever with rice or baked potatoes

Nutritional Info

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 462.7

• Total Fat: 21.1 g
• Cholesterol: 18.8 mg
• Sodium: 496.0 mg
• Total Carbs: 63.5 g
• Dietary Fiber: 1.0 g
• Protein: 5.6 g

Egg Rolls

This recipe is for 1 package of egg roll wrappers which is about 20 eggrolls.

Sorry, this recipe is really approximate. 

I just add stuff until it tastes yummy, but hopefully you'll get the jist.

1 pound groud beef, turkey, pork (I used ground beef for this exchange)

3-4 tsp. ginger root (you can buy a jar that's already chopped if you're afraid of the root...lol)

1-2 tsp. garlic

1/2-3/4 C. ALOHA Shoyu (you can find in Asian section...this is really THE BEST soysauce)

3 TBS. brown sugar

1 bag coleslaw

1 package eggroll wrappers

1 egg for sealing wrappers

oil for frying

Brown meat in skillet, I usually season with season salt and salt and pepper.  Add ginger root that has been peeled and chopped/ground to meat.  Add garlic that has been pressed/finely chopped.  Add soysauce and brown sugar, if it tastes too salty, then add a little more shoyu. 

 Add coleslaw to meat and cook until wilted a little. 

 Drain.

Add meat to eggrolls and roll.  I brush edges with egg to stick.  I usually add one heaping TBS or a little more, you don't want your eggrolls to be too full.  Heat oil to 350 and fry until golden brown.

Sweet and Sour Sauce

This is super easy, but our favorite.

1 jar of La Choy sweet and sour sauce.  Pour into pan or microwave bowl, add some sugar, a few tablespoons or more and heat. 

Enjoy with eggrolls.

Hope that this recipe makes sense.

You can eat right away or refridgerate and then freeze in a single layer.  When recooking, place on cookie sheet and bake at 400 for about 10 minutes or until heated.  You could also refry if wanted.  Microwave works ok, but they are a little more soggy when cooked in microwave.

12 Servings
Amount Per Serving
Calories		302.3
Total Fat		11.1 g
	Saturated Fat	3.6 g
	Polyunsaturated Fat	2.1 g
	Monounsaturated Fat	4.0 g
Cholesterol		34.3 mg
Sodium		745.7 mg
Potassium		211.1 mg
Total Carbohydrate		37.8 g
	Dietary Fiber	1.1 g
	Sugars	3.0 g
Protein		12.8 g

Cheese Filled Jumbo Shells

1 12 oz pkg jumbo shells

2 cups ricotta cheese

2 cups cottage cheese

3/4 cup grated parmesan cheese

2 eggs

3 cups (about 28 oz jar) spaghetti sauce

2 cups (8 oz) mozzarella cheese

1 tbsp chopped fresh parsley

3/4 tsp dried oregano leaves

1/2 tsp salt

1/4 tsp pepper

Heat oven to 375. Cook pasta according to package directions. Meanwhile, in large bowl, stir together cheeses, eggs, parsley, oregano, salt and pepper. In 9x13 dish, spread 1/2 cup spaghetti sauce. Fill each cooked shell with about 2 tablespoons cheese mixture. Layer one-half filled shells in prepared baking dish; spread one-half remaining sauce over shells. Layer remaining filled shells over sauce; spread remaining sauce over shells. Sprinkle with additional parmesan cheese, if desired. Cover with foil. Bake 35 minutes or until hot and bubbly.

If prepared ahead and frozen bake thawed/refrigerated jumbo shells 350 about 40-50 minutes; frozen jumbo shells at 350 about 2 hours or until hot and bubbly.

This recipe serves 8 to 10, so each pan I prepared isn't quite a full recipe. However, the nutritional information is for 1/6 of what I put in each pan.

Calories: 431.4

Fat: 15.4

Fiber: 2.8

Protein: 31.6

Carbs: 41.7

Lasagna

Lasagna

1 pkg frozen spinach
2 lbs ground beef
1/4 lb sausage
1/2 t salt
1/4 t pepper
1/2 t Worcestershire sauce
1/8 t oregano
1 12 oz package lasagna noodles
1 lb mozzarella cheese
1 can cream of mushroom soup
1/2 c parmesan cheese

Cook spinach as directed. Brown beef and sausage. Add salt,pepper, oregano, worcestershire sauce; stir in spinach. Cook noodles, drain, rinse thoroughly. Arrange 1/2 noodles, 1/2 meat, 1/2 grated cheese, repeat. Combine soup and milk and spread over casserole and let seep in. Spread tomato sauce over the top and sprinkle with paremsan cheese. Bake at 350 in oven for 30 minutes. This can be prepared the night before, if so cover and refrigerate. When ready to cook, uncover and bake at 35o for 45 minutes.


Fat: 14.1
Calories: 234
Protein: 17.4
Fiber: 1.7

Chicken Manicotti

1 1/2 Tbsp Garlic Powder
2-3 Chicken Breasts, cut in thin strips
10 Manicotti noodles (uncooked)
4 cups Spaghetti Sauce (I used Prego)
3/4 lb Jimmy Dean Italian Sausage, cooked and drained
3/4 cup mozzarella cheese

Rub garlic over chicken.  Stuff chicken into Manicotti.
Spread 1 Cup sauce in bottom of greased 9x13 pan.
Put 10 stuffed manicotti noodles in pan
Cover with 3 cups sauce.
Sprinkle with sausage and cheese.
Pour 1/2 cup water around the edges of the pan.
Bake covered at 375 for 65-70 minutes (until chicken is done and pasta is tender).

We like to eat this with green salad and french bread.

313 calories
14.6 g fat
64.5 mg cholesterol
20.6 g carbs
1.3 g fiber
21.6 g protien