2 tsp. olive oil
1 lb. boneless skinless turkey breasts, cut into cubes (I used leftover turkey from Thanksgiving)
1 1/2 cups each chopped celery and peeled, chopped carrots
1 cup chopped onions
(I also added fresh, sliced mushrooms)
1 tsp. minced garlic
1 tsp. each dried thyme, dried sage and dried marjoram
4 cups reduced-sodium chicken broth
1 can (28 ounces) no-salt-added diced tomatoes, undrained
1/3 cup pearl barley (I used 1/2 cup quinoa)
1/4 cup minced fresh parsley
1/2 tsp. each salt and freshly ground black pepper
Heat olive oil in large pot over medium-high heat. Add turkey cubes and cook until lightly browned. Reduce heat to medium. Add celery, carrots, onions and garlic. Cook and stir for 5 more minutes. Stir in thyme, sage and marjoram. Cook for 1 more minute.
Add all remaining ingredients. Mix well. Bring soup to a boil over high heat. Reduce heat to low.
Cover and simmer for 30-35 minutes, until tureky and barley are tender. Serve hot.
This was such an easy soup to make and I was able to use up the rest of my leftover turkey. I served this with multi-grain saltine crackers.
1 1/2 lbs. ground chicken (I used extra lean ground turkey)
1 Cup each diced red onions and diced green bell pepper
2 tsp. minced garlic
1 Cup canned no-salt-added black beans, drained and rinsed
1 Cup diced tomatoes
1/2 Cup frozen or canned corn
1 1/2 tsp. chili powder
1 tsp. ground cumin
2 Cups your favorite tomato pasta sauce
1 Cup medium salsa
1/4 tsp. freshly ground black pepper
2 T. minced fresh cilantro
4 large or 8 small whole-grain flour tortillas
1 1/2 Cups packed shredded light old (sharp) cheddar cheese
1 Cup light sour cream (I used fat free)
1/4 Cup chopped green onions
Preheat oven to 375 degrees. Spray 9x13 inch baking pan with cooking spray and set aside.
In a large, non-stick pot or skillet, cook ground chicken, onions, green pepper and garlic over medium-high heat until meat is no longer pink. Break up any large pieces of chicken as it's cooking.
Add black beans, tomatoes, corn, chili powder and cumin. Cook and stir for 2 more minutes. Add pasta sauce, salsa and black pepper. Bring to a boil. Reduce heat to low. Cover and simmer for 5 minutes, stirring occasionally. Stir in cilantro and remove from heat.
To assemble lasagna, spread 1/3 sauce mixture over bottom of prepared pan. Top with 1/2 the tortillas, overlapping and cutting them as necessary to fit. Top with 1/3 sauce mixture, followed by 1/2 the cheese. Cover cheese with the remaining tortillas, followed by remaining sauce. Sprinkle remaining cheese over sauce.
Cover with foil and bake for 35 minutes. Uncover and bake for 10 more minutes. Let lasagna stand for at least 10 minutes before slicing for easier serving. Top each piece with a dollop of sour cream and some chopped onions. I also topped mine with some sliced black olives. I served this with spaghetti squash and baked veggies.
2 large potatoes, peeled and cubed
1 can of corn
1/2 of a small bag of baby carrots, sliced
1 large onion, chopped
3 stalks of celery, chopped
1 1/2 lbs. extra lean hamburger, lightly browned
2 cans tomato soup
2 soup cans of water
salt and pepper
oregano leaves
Worcestershire sauce
Place veggies and corn in Crockpot. Place browned hamburger on top. Cover with soup and water. Mix well. Season with salt and pepper, douse with Worcestershire sauce and sprinkle with oregano leaves. Cook on low for 8 hours. I served this with whole grain saltine crackers and topped it with fat free sour cream.
2 tsp. olive oil
1/2 C. chopped red onions
1 tsp. minced garlic
4 boneless skinless chicken breasts, cut into 1 inch cubes
2 cups slices mushrooms
1 cup chopped green bell pepper
1 cup your favorite low sodium tomato pasta sauce
1/3 cup barbeque sauce
8 oz uncooked rigatoni (about 5 cups dry) I used bow tie pasta.
1/2 cup packed shredded light Monterey Jack cheese
Minced fresh cilantro or parsley for garnish
Heat oil in a large pot over medium-high heat. Add onions and garlic. Cook and stir for 1 to 2 minutes, until onions are softened. Add chicken and cook until no longer pink. Add mushrooms and green pepper. Continue to cook for 3 to 4 minutes, until vegetables are tender. Add pasta sauce and barbecue sauce. Mix well. Reduce heat, cover and simmer for 5 minutes.
Meanwhile, prepare rigatoni according to package directions. Drain well. Add rigatoni to chicken and vegetables and mix well. Spoon pasta mixture onto serving plates and sprinkle with cheese and cilantro.
I also added some sliced black olives on top. I served this with a side of baked veggies.
1 1/2 C. fresh whole-grain bread crumbs (I used whole wheat bread, torn into small pieces)
1/2 C. 1% milk (I used almond milk)
1 lb. extra lean ground sirloin (I used extra lean ground turkey)
8 oz. light mild Italian sausage, casing removed (I used Jenni-O turkey breakfast sausage patties)
1/3 C. packed freshly grated Parmesan cheese
1 egg or 1/4 C. egg substitute
1 T. minced fresh flat leaf parsley
1 tsp. minced garlic
1/4 tsp. each salt and freshly ground black pepper
2 T. olive oil
Place fresh bread crumbs in a bowl and pour milk over crumbs. Let stand for 5 minutes or until crumbs have absorbed milk.
In a large bowl, combine crumbs with all remaining ingredients, except olive oil. Mix well (using your hands works best). Shape meat mixture into uniform sized meatballs. (Tip:Pack meat mixture into 1/3 C. measuring cup. Use this amount to make two meatballs).
Heat olive oil in a deep, non-stick, 14 inch skillet. Add meatballs and cook over medium-high heat until lightly browned on all sides. Be careful not to break them.
To finish cooking meatballs, either (1) Add two jars (about 6 cups) of your favorite tomato pasta sauce to the skillet. (I added one jar of Ragu light/sugar free). Reduce heat and, cover and simmer until meatballs are cooked through, about 25 minutes; or (2) Remove meatballs from skillet and transfer to a large baking pan. Bake meatballs at 400 degrees for about 20 minutes, or until cooked through.
I served these over spaghetti squash with green beans and butternut squash on the side.
