Ingredients:
1, 8 ounce package whole wheat egg noodles
1 pound lean, ground turkey
1 cube chicken bouillon, crumbled
1/2 C. water
salt and pepper to taste
paprika
1 T. olive oil
1 T. minced onions
1 can 98% fat free cream of mushroom soup
1 small package of sliced mushrooms, washed
sliced black olives
Directions:
Heat oil in skillet over medium heat. Place the turkey, mushrooms and onion in the skillet and cook until turkey is evenly brown and mushrooms and onions are tender. Mix in the bouillon. While the turkey is cooking, bring pot of water to a boil, add egg noodles and cook 6 to 8 minutes, until softened, then drain and set aside. Whisk together the cream of mushroom soup and water, in small bowl. Add to cooked turkey and mix well. Add salt and pepper to taste. Mix in egg noodles and allow to cook until mixture is heated through. Sprinkle with paprika and garnish with sliced black olives. I served this with baked veggies.
Ingredients:
1 1/2 lbs. lean ground turkey
1/2 C. dry unseasoned bread crumbs
1/3 C. finely minced or grated onions
1/4 C. minced fresh parsley
1 egg (I used an egg white)
1/2 tsp. each, garlic powder and dried marjoram
1/4 tsp. each, salt and black pepper
Directions:
In large bowl, mix together all ingredients. Using your hands works best. Form mixture into meatballs and place in large ziplock bag.
The following marinade is one of my recipes:
1/2 C. ketchup
1/4 C. splenda
3/4 C. low sodium soy sauce
1 tsp. garlic powder
1 tsp. ginger
Mix all ingredients together and pour into ziplock bag, over meatballs. Refrigerate for several hours until ready to use. I made kabobs using the meatballs, fresh pineapple, broccoli, cauliflower, onions, peppers and mushrooms. Serve over brown rice.
Makes 6 servings
Dressing:
1/4 C. light mayonnaise
1/4 C. light sour cream ( I used fat free )
1 T. honey mustard
1 T. white vinegar
1 T. orange juice concentrate
1/4 tsp. each salt and black pepper
Salad:
4 C. chopped cooked chicken
1 C. diced celery
1 large apple, unpeeled, cored and chopped
1/3 C. dried cranberries
1/3 C. chopped green onions ( with white parts )
1/3 C. chopped pecans
1/4 C. chopped fresh parsley
Combine all dressing ingredients in a small bowl. Cover and refrigerate until ready to use.
Toss together all salad ingredients in a large bowl. Add dressing and mix well. Cover and refrigerate for 2 hours before serving.
I served this on a Hungry Girl fold out flatbread and added spinach. Served with a side of baked veggies.
