Sharing amazing recipes that I have collected over the years and that I will continue adding to daily. Some call it an addiction...I call it a hobby....a delicious hobby!
Ingredients: 1/3 c. butter, cubed 1 small onion, chopped 1/3 c. all-purpose flour 2 tsp. minced fresh parsley 1/4 tsp. pepper 1/8 tsp. garlic powder 1/8 tsp. dried thyme 3 c. reduced-sodium chicken broth 1 1/4 lbs. sliced deli turkey 12 slices white bread
Directions: In a large saucepan, heat butter over medium heat. Add onion; cook and stir 4-5 minutes or until tender; stir in flour, parsley and seasonings until blended; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened.
Add turkey, one slice at a time; heat though. Serve over bread.
Ingredients: 6 large baking potatoes 2 Tbsp. butter or stick margarine, softened 1 c. 1% milk 1/4 lb. turkey bacon (about 9 slices), diced and cooked 1 1/2 c. (6 oz.) shredded reduced-fat cheddar cheese, divided 2 Tbsp. minced chives 1/2 tsp. salt Dash pepper Directions: Bake the potatoes at 375 degrees for 1 hour or until tender. Cool. Cut a thin slice off of the top of each potato and discard. Scoop out pulp, leaving a thin shell. In a bowl, mash the pump with butter. Stir in milk, bacon, 1 c. cheese, chives, salt and pepper. Spoon into the potato shells. Place on an ungreased baking sheet. Bake at 375 degrees for 25-30 minutes or until heated through. Sprinkle with remaining cheese. Bake 2 minutes longer or until the cheese is melted.
Ingredients: 1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry 1 c. shredded cooked turkey breast 2 tsp. lemon juice 1/4 tsp. salt 1/4 tsp. pepper 1 prebaked 12-inch pizza crust 1 garlic clove, peeled and halved 1/2 c. reduced-fat Alfredo sauce 3/4 c. shredded fontina cheese 1/2 tsp. crushed red pepper flakes Directions: Preheat oven to 450 degrees. In a large bowl, mix the first 5 ingredients until blended. Place crust on an ungreased 12 inch pizza pan; rub with cut sides of garlic. Discard garlic. Spread Alfredo sauce over crust. Top with spinach mixture, cheese and pepper flakes. Bake 8-12 minutes or until crust is lightly browned.
Ingredients: 1 bone-in turkey breast (6 lbs.), skin removed 1 medium onion, chopped 1 small green pepper, chopped 1/4 c. chili sauce 3 Tbsp. white vinegar 2 Tbsp. dried oregano or Italian seasoning 4 tsp. beef bouillon granules 12 kaiser or hard rolls, split Directions: Place turkey breast in a greased 5 quart slow cooker. Add onion and green pepper. Combine the chili sauce, vinegar, oregano and bouillon; pour over turkey and vegetables. Cover and cook on low for 5-6 hours or until turkey is tender. Shred turkey with 2 forks and return to the slow cooker; heat through. Spoon 1/2 c. onto each roll. Freeze option: Place cooled meat and juice mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.
(Courtesy of Food Writers Favorites) Ingredients: 6-8 oz. uncooked spaghetti 2-3 c. chopped cooked chicken or turkey 1 can (10 3/4 oz.) condensed cream of mushroom soup, undiluted 1/3 c. grated Parmesan cheese 1 can (4 oz.) sliced mushrooms, drained 1 c. sour cream Additional grated Parmesan cheese, optional Directions: Cook spaghetti in boiling water for 8 minutes; drain well. In a large mixing bowl, combine cooked spaghetti, cooked chicken, mushroom soup, 1/3 c. Parmesan cheese and mushrooms; mix well. Stir in sour cream. Transfer spaghetti mixture to a greased 2 quart baking dish. Bake in a preheated 350 degree oven for 30 minutes. Before serving; sprinkle with additional Parmesan cheese, if desired.
Ingredients: 3 c. leftover cooked stuffing 4 egg yolks 1 Tbsp. lemon juice 1/2 c. butter, melted 1 Tbsp. minced fresh parsley Dash salt Dash ground nutmeg 1 Tbsp. olive oil 4 eggs 3/4 lb. sliced leftover cooked turkey, warmed Directions: Shape stuffing into four 1/2 inch thick patties; set aside. In top of a double boiler or a metal bowl over simmering water, whisk egg yolks and lemon juice until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160 degrees, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. Whisk in parsley, salt and nutmeg. Transfer to a small bowl. Place bowl in a larger bowl of warm water. Keep warm, stirring occasionally, until ready to serve, up to 30 minutes. In a large nonstick skillet, heat oil over medium heat. Cook stuffing patties 3-4 minutes on each side or until a thermometer reads 165 degrees. Keep warm. Meanwhile, place 2-3 inches of water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding bowl close to surface of water, slip egg into water. Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water. To serve, place turkey and eggs on stuffing patties. Top with hollandaise sauce.
Ingredients: 1 Tbsp. extra-virgin olive oil 1 lb. lean ground turkey 1 tsp. Italian seasoning 1 tsp. garlic salt 2 1/2 Tbsp. tomato paste 1 can (8 oz.) refrigerated reduced-fat crescent dinner rolls 4 sticks (1 oz. each) string cheese Directions: In a 10 inch skillet, heat oil over medium heat. Cook turkey, Italian seasoning, garlic salt and tomato paste in skillet 8-10 minutes, stirring frequently, until turkey is no longer pink. Remove from heat. Heat oven to 350 degrees. Separate dough into 8 triangles. Top each with 2 heaping teaspoons turkey mixture, covering 2/3 of the dough. Leave space on all edges. Place half a cheese stick on the widest end of each triangle. Fold outer corners in over cheese, then roll up, ending at the tip. Bake 15 minutes. Remove from cookie sheet immediately; serve.
Ingredients: 1 large bag of frozen potatoes 2 cans cream of your choice soup (potato, broccoli etc.) 2 cans water 2 ham steaks, cubed (can use turkey ham) 8 oz. cheddar cheese 4 c. broccoli Salt and pepper Directions: Divide everything evenly into 2 containers. Seal and freeze. To cook: put in a slow cooker and cook on low for 8 hours. Note~ Can use 12 new potatoes to replace the frozen potatoes. Slice in rounds. The potatoes could potentially turn black during the freezing process.
Ingredients: 1 lb. ground turkey 1 lb. andouille sausage, fresh, casing removed 1 box lasagna noodles, dried 1 red onion, diced 1 bell pepper, diced 1 stalk celery, diced 1/2 bunch Italian parsley, minced 4 cloves garlic, minced 2 c. chicken broth 1 can (28 oz.) crushed tomatoes 1 can (6 oz.) tomato paste 1 1/2 Tbsp. creole seasoning 1 Tbsp. black pepper 1 Tbsp. garlic powder 1 Tbsp. onion powder 1 Tbsp. Italian seasonings 1 tsp. crushed red pepper 1 tsp. sugar CHEESE MIXTURE: 1 c. parmigiano reggino cheese, grated 2 c. sharp cheddar cheese, grated 2 c. jack cheese, grated 8 oz. fresh mozzarella cheese, grated 2 c. ricotta cheese 2 eggs, beaten Extra virgin olive oil Directions: Preheat oven to 375 degrees. Bring a large pot of salted water to boil. Cook pasta for 6 minutes. Rinse pasta with warm water, drain, coat with oil and set aside. Mix seasonings, reserve 1 Tbsp. for cheese mixture, and divide remaining seasonings in half, set aside. In a large soup pot heated over medium heat add 2 Tbsp. olive oil, add onion, bell pepper and celery. Saute for about 5 minutes, add garlic and cook 1 minute more. Add ground turkey and andouille sausage, break into small chunks. Season with half f the seasoning blend and cook until browned, about 15 minutes. Add crushed tomatoes and chicken broth, season with remaining seasoning blend and mix well. Lower heat to medium-low, add parsley and cook, uncovered, for 20 minutes, stirring occasionally. Mix sharp, jack and mozzarella cheese, set aside. Mix eggs, ricotta, parmigiano reggino, 1 c. of the sharp/jack/mozzarella cheese blend with the remaining seasoning blend and set aside. In a large greased 9x13 casserole dish, place about 1 c. of the pasta sauce on the bottom. Top with lasagna noodles, slightly overlapping noodles. Top with more pasta sauce, top with about 6 heaping tablespoons of ricotta/cheese mixture. Top with a handful of remaining grated cheeses and repeat with another layer of lasagna noodles, meat mixture/ricotta cheese mixture/grated cheese. For the last layer top with noodles, pasta sauce and remaining grated cheeses. Cover casserole with greased foil and bake at 375 degrees for 30 minutes. Remove foil and cook 20 minutes more. Remove from oven, allow to cool 10 minutes.
Ingredients: 1 pkg. refrigerated pizza crust 5-6 slices provolone cheese 5-6 slices mozzarella cheese 5-12 large slices Canadian bacon 10 slices black forest ham 24 slices turkey pepperoni Bulk sausage, crumbled and cooked through Parmesan cheese Pizza sauce, warmed Directions: Unroll the pizza crust on a baking sheet. Layer the provolone cheese down the center of the dough. Layer the Canadian bacon, ham, pepperoni and cooked sausage. Layer the mozzarella cheese over the meat. Fold the dough over the cheese and seal. Cut small holes in the dough with a knife. Sprinkle with Parmesan cheese. Bake at 350 degrees for 30 minutes or until golden brown and the cheese is melted. Serve with warmed pizza sauce for dipping. Note~ I have made this several times and this is my own recipe. You can alternate the meats and cheeses that you have in the stromboli. I often make more two at a time as they reheat well and my husband and I like different ingredients inside of the stromboli. You would be able to make smaller versions if you wanted to cut the dough in half and have each family member pick out their own ingredients.
Ingredients: 3 c. uncooked penne pasta 2 c. chopped sun-dried tomatoes (not packed in oil) 3 c. boiling water 1/4 c. butter 1/2 tsp. minced garlic 1 c. chopped turkey pepperoni 1 c. shredded Parmesan cheese 1 c. heavy whipping cream 3 Tbsp. minced fresh basil 1/2 tsp. salt 1/4 tsp. pepper Directions: Cook pasta according to package directions. Meanwhile, soak tomatoes in boiling water for 10 minutes; drain well. In a large skillet, saute tomatoes in butter for 3 minutes. Add garlic; cook 1 minute longer. Stir in the pepperoni, cheese, cream, basil, salt and pepper. Cook over low heat until heated through. Drain pasta; toss with sauce.
Ingredients: 3/4 c. water 1 tsp. active dry yeast 1 tsp. honey 1 3/4 c. all-purpose flour 1 1/2 tsp. salt 2-3 tsp. olive oil PIZZA: 2 c. mashed potatoes 1 c. stuffing 1 1/2 c. turkey, shredded 1 c. whole milk mozzarella, shredded 1 c. mild cheddar cheese, shredded 1/4 c. gravy, room temperature Directions: Heat water to 115 degrees. Dissolve yeast and honey in warm water. Let sit for 5-10 minutes to proof. In the bowl of a stand mixture, with dough hook attachment, add flour and salt. Turn mixture on low, slowly add yeast mixture. Increase mixer speed. Add olive oil when dough is just beginning to pull together. Transfer to a large greased bowl. Cover and let rise in a warm location until doubled in size, roughly 60-90 minutes. Preheat oven to 500 degrees. Grease two 9 inch round cake pans or a large baking sheet. Stretch and shape dough to the pan(s), rising just slightly up the edge of the pan. Microwave mashed potatoes to soften. Divide potatoes in half (if using 2 pans). Add by spoonfuls to prepared dough. Gently spread out into an even layer, being careful not to rip the dough. Add stuffing crumbles and shredded turkey to the mashed potatoes. Top off with mozzarella and cheddar cheese. Sprinkle with ground black pepper, if desired. Bake for 15-20 minutes or until desired crispness is reached and edges are golden. Slice and serve warm with optional gravy drizzle. Best reheated in the oven at 425 degrees for 6-8 minutes.
Ingredients: 2 pkgs. smoked turkey sausage (cut into 1 1/2 inch pieces) 1 1/2 c. barbecue sauce 1 c. apricot jam 2 tsp. Sriracha hot sauce for mild (3-4 tsp. for hot) 1/4 c. water Directions: Combine all ingredients in a slow cooker. Cook on low 5-6 hours. Increase heat to high for the last 30 minutes (or cook on high for 3-4 hours). Stir every hour while cooking to rotate sausages from top to bottom.
Ingredients: 2 lb. extra-lean ground turkey 2 medium onions, finely chopped 4 garlic cloves, minced 2 cans (8 oz. each) no-salt added tomato sauce 1 can (14 1/2 oz.) reduced-sodium beef broth 2 Tbsp. cider vinegar 1/2 oz. unsweetened chocolate, chopped 3 Tbsp. chili powder 1 bay leaf 2 tsp. Worcestershire sauce 1 tsp. ground cumin 3/4 tsp. salt 3/4 tsp. ground cinnamon 1/4 tsp. ground allspice 1/8 tsp. ground cloves 1/8 tsp. cayenne pepper 1 pkg. (16 oz.) whole wheat spaghetti Toppings: 1 can (16 oz.) kidney beans, rinsed and drained 1 1/4 c. (5 oz.) shredded reduced-fat cheddar cheese 1 medium onion, chopped Directions: In a nonstick Dutch oven coated with cooking spray, cook turkey, onions and garlic until turkey is no longer pink. Transfer to a 3 quart slow cooker. In a large bowl, combine tomato sauce, broth, vinegar, chocolate and seasonings; pour over turkey mixture. Cook, covered, on low 6-8 hours. Cook spaghetti according to package directions; drain. Remove bay leaf from chili. For each serving, place 3/4 c. spaghetti in a bowl. Top with about 2/3 c. chili, 3 Tbsp. kidney beans, 2 Tbsp. cheese and 1 Tbsp. onion.
Ingredients: 1/2 lb. ground turkey 1 c. tomato sauce (homemade or store-bought) 1 c. low-fat cottage cheese, ricotta cheese or cream cheese 1 c. partially skim mozzarella cheese, shredded Directions: Cook the turkey. Add the tomato sauce and simmer until it thickens a bit, about 3-5 minutes. Spread the cheese over the bottom of a baking dish, followed by the sauce and finally the mozzarella cheese. Bake in a preheated 350 degree oven until the top is a light golden brown and the sides are bubbling, about 15-20 minutes. Note~ Can do it in a slow cooker: cook the turkey and add the tomato sauce and simmer until it thickens a bit, about 3-5 minutes. Layer it the same as the recipe above states. Cook in the slow cooker until the cheese is nice and melted about 1-2 hours on high or 2-4 hours on low. Can use ground beef or Italian sausage instead of ground turkey or omit the meat entirely if you desire.
Ingredients: 8 oz. boneless, skinless chicken breast halves 16 oz. pkg. frozen bell peppers and onions 8 oz. smoked turkey sausage, halved lengthwise and cut into 1/2 inch slices 2 c. water 1 can (14 1/2 oz.) diced tomatoes with jalapeno peppers, undrained 8 oz. pkg. jambalaya rice mix Directions: Cut into 1/2 inch strips. Place frozen vegetables into a 3 1/2 or 4 qt. slow cooker lined with slow cooker liner and top with chicken strips and turkey sausage. Add water, undrained tomatoes and seasoning packet from rice. Cover and cook on low-heat setting for 5-6 hours or on high-heat setting for 2 1/2-3 hours. Stir in rice. Cover and cook about 45 minutes more (if using low-heat setting, turn to high-heat setting), or until most of the liquid is absorbed and rice is tender.
(Courtesy of Diane Pretasky) Ingredients: 1 c. cut up cooked turkey or chicken 1 1/2 c. mixed vegetables 1 can (10 3/4 oz.) cream of chicken soup 1 c. bisquick 1/2 c. milk 1 egg Directions: Heat oven to 400 degrees. Stir turkey, vegetables and soup then pour into ungreased pie plate. Stir remaining ingredients and pour on top. Bake uncovered for 30 minutes or until golden brown.
Ingredients: 3 c. shredded cooked turkey 1 large sweet onion, chopped 1 large potato, peeled and cubed 2 large carrots, chopped 2 celery ribs, chopped 2 bay leaves 1 tsp. salt 1/2 tsp. poultry seasoning 1/2 tsp. dried thyme 1/4 tsp. pepper 1 carton (32 oz.) chicken broth 1/3 c. cold water 3 Tbsp. cornstarch 1/2 c. frozen corn, thawed 1/2 c. frozen peas, thawed 1 c. biscuit/baking mix 1/3 c. 2% milk Directions: In a 6 quart slow cooker, combine the first 10 ingredients; stir in broth. Cover and cook on low for 6-7 hours. Remove bay leaves. In a small bowl, mix water and cornstarch until smooth; stir into turkey mixture. Add corn and peas. Cover and cook on high until mixture reaches a simmer. Meanwhile. in a small bowl, mix baking mix and milk just until moistened. Drop by rounded tablespoonfuls on top of simmering liquid. Reduce heat to low; cover and cook for 20-25 minutes or until a toothpick inserted in dumpling comes out clean.
Ingredients: 16-20 oz. ground turkey or beef 2 Tbsp. soy sauce 1 Tbsp. Worcestershire sauce 1 tsp. chili powder 1 tsp. onion powder. 1/2 tsp. garlic powder 10 oz. can condensed cream of mushroom soup 2 c. chicken broth 1 c. long grain white rice Directions: Preheat oven to 375 degrees. Spray a 9x13 baking dish with cooking spray and set aside. In a large bowl, stir together ground meat, soy sauce, Worcestershire sauce, chili powder, onion powder and garlic powder. In another bowl, whisk together cream of mushroom soup and chicken broth. Add rice, then stir. Pout the rice mixture into the prepared baking dish. Using a medium scoop or tablespoon, evenly measure meatballs and drop into the rice mixture. Arrange in straight lines to be sure they all fit. Cover pan with foil, and bake for 40 minutes. Remove foil, and bake an additional 15-20 mintues until meatballs are cooked through and most of the liquid is absorbed.
Ingredients: 1 lb. ground turkey or beef 1 medium onion, chopped 1 medium sweet red pepper, chopped 1 garlic clove, minced 3 Tbsp. all-purpose flour 2 1/2 c. 2% milk 1 lb. potatoes (about 2 medium), peeled and chopped 1 1/2 c. water 1 Tbsp. reduced-sodium beef bouillon granules 12 oz. processed cheese (Velveeta), cubed (about 2 1/4 c.) 3 bacon strips, cooked and crumbled Directions: In a 6 quart stockpot, cook beef, onion and pepper over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking up beef into crumbles; drain. Add garlic to beef mixture; cook 1 minute longer. Stir in flour until blended. Gradually stir in milk. Add potatoes, water and bouillon; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until potatoes are tender. Add cheese; stir until melted. Sprinkle servings with bacon.
