1 tbsp water
1 tsp chicken bouillon granules
1 green onion, finely chopped
2 tbsp finely chopped sweet red pepper
1/4 tsp lemon-pepper seasoning
1/2 tsp butter
2 croissants, split
4 1/2 tsp ranch salad dressing
4 slices Canadian bacon
4 slices muenster cheese
1/2 c fresh arugula
4 thin slices tomato
1. In a small bowl, whisk the eggs, water and bouillon; set aside. In a small nonstick skillet over medium heat, cook the onion, red pepper and lemon-pepper in butter until tender.
2. Add egg mixture. As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When eggs are completely set, fold omelet in half and cut into two wedges.
3. Spread croissants with salad dressing. On croissant bottoms, layer the bacon, omelet, cheese, arugula and tomato. Replace croissant tops.
4. Cook on a Panini maker or indoor grill for 2-4 minutes or until cheese is melted.
Coarse salt and ground pepper
3/4 lb linguine
1 lb asparagus (tough ends removed), cut into 1 inch pieces
1 medium zucchini, halved lengthwise and thinly sliced
4 oz sugar snap peas (stem ends trimmed), halved
1/2 c heavy cream
1 tbsp butter, cut into pieces
2 tbsp fresh tarragon leaves
1. In a large pot of boiling salted water, cook pasta 4 minutes short of al dente; add asparagus, zucchini, and snap peas. Cook until vegetables are crisp-tender, about 3 minutes. Reserve 1/2 c pasta water; drain pasta mixture, and set aside.
2. In the same pot, bring cream and butter to a simmer. Toss in pasta mixture and enough pasta water to create a thin sauce (it will thicken as it stands). Season with salt and pepper, and top with tarragon.
1 whole turkey (about 12 lbs) thawed if frozen, rinsed and patted dry
Coarse salt and ground pepper
4 c dressing (if stuffing bird)
2 tbsp butter, room temperature
1/2 c packed light-brown sugar
1/4 c spicy brown mustard
1. Preheat oven to 350˚, with rack in lowest position. Place turkey on roasting rack set in a large roasting pan. Season inside of turkey with salt and pepper. Loosely fill neck and large cavity with dressing; fold skin over, if stuffing. Bend wing tips forward, and tuck under neck cavity. Using kitchen twine, tie legs together securely. Rub turkey all over with butter; season with salt and pepper.
2. Add neck, giblets, and 3 cups water to roasting pan. Cover turkey loosely with aluminum foil. Roast 1 hour, then baste with pan juices every 30 minutes, until an instant-read thermometer insearted in thickest part of a thigh (avoiding bone) registers 125˚, 1 to 2 hours more.
3. Remove foil; increase heat to 400˚. In a small bowl, stir together sugar and mustard; brush turkey with glaze. Rotate pan, and continue to roast turkey, brushing with glaze 2 to 3 more times, until thermometer registers 165˚, 45 minutes to 1 hour more (tent with buttered foil if browning too quickly; add more water if pan becomes dry).
4. Transfer turkey to a platter; reserve pan with drippings for gravy. Cover turkey loosely with foil, and let rest at 30 minutes (or up to 1 hour). Before serving, remove dressing, and carve.
Monday, April 12: Turkey & Pasta w/Peanut Sauce
6 oz fettuccine or linguine
2 c fresh pea pods or 6 oz frozen peapods
1 c chicken or turkey strips, cooked
1 c (8 oz) pineapple chunks, drained
1/4 c chicken broth
2 tbsp creamy peanut butter
1 tbsp soy sauce
1 tbsp lime or lemon juice
1/4 tsp red pepper
1. Cook pasta according to package directions. Meanwhile, put pea pods and turkey in colander. Pour hot cooking liquid from pasta over pea pods and turkey. Drain well. Return pasta, pea pods, and turkey to pan. Add pineapple.
2. In a small saucepan, combine chicken broth and peanut butter. Stir with wire whisk until peanut butter melts. Stir in soy sauce, lime juice, and red pepper.
3. Add sauce to pasta.
2 tbsp butter
2 stalks celery, chopped
1 package (8 oz) sliced fresh mushrooms
1 c frozen chopped onions
1 tsp crushed garlic
3 c leftover turkey, chopped
2 c frozen peas and carrots
1 can (14 oz) reduced-sodium chicken broth
2 packets (.87 oz each) turkey gravy mix
1 1/2 c Bisquick
3/4 c sour cream
2 tbsp finely chopped fresh sage
1 tsp black pepper
1. In a Dutch oven, melt butter over medium heat. Add celery, mushrooms, onions and garlic; cook for 2 minutes.
2. Add turkey, peas, carrots, and broth. Whisk in turkey gravy mix. Bring to a boil over medium-high heat.
3. Meanwhile, make dumplings. In a medium-sized bowl, combine baking mix, sour cream, sage and black pepper, stirring until a soft dough forms. When soup comes to a boil, drop heaping tablespoons of the dumpling dough into soup.
4. Maintain a low boil and cook, uncovered, for 10 minutes. Cover and cook 10 minutes more. Dumplings are done when they are dry in the center. Ladle soup and dumplings into soup bowls and serve hot.
1 tbsp olive oil
1 jalapeno chile, minced (ribs and seeds removed for less heat if desired)
3 tbsp minced fresh ginger
3 garlic cloves, minced
Coarse salt and ground pepper
1/4 c dark-brown sugar
3/4 c rice vinegar
4 cups shredded cooked chicken
1 package (8.8 oz) cellophane (bean-thread) noodles, prepared according to package instructions
1 English cucumber, cut into 3-inch sticks
2 c fresh cilantro leaves
1. In a small saucepan, heat oil over medium. Add jalapeno, ginger, and garlic. Season with salt and pepper and cook, stirring, until garlic is golden, 2 to 3 minutes. Add sugar and vinegar and cook until sauce is slightly thickened, about 6 minutes. Refrigerate until cool, at least 15 minutes (or up to 1 week).
2. Combine chicken, noodles, cucumber, and cilantro. Drizzle with dressing just before serving.
1 lb ground beef
1 medium onion
1 garlic clove, pressed
1 can (16 oz) chili beans in sauce, undrained
1 can (14.5 oz) petite diced tomatoes, undrained
1 1/2 c water
1 can (6 oz) tomato paste
1 pkt (1.48 oz) chili seasoning mix
1. Chop onions. Place onions, beef and pressed garlic in skillet. Cook over medium-high heat 15-18 minutes or until beef is no longer pink, breaking into crumbles.
2. Add additional ingredients and bring to a simmer over medium heat. Spoon chili into bowls and top with desired toppings, such as shredded cheese, sliced green onions or sour cream, if desired.
4 c uncooked egg noodles
1/2 c butter, divided
1/4 c all purpose flour
1/2 tsp salt
1/8 tsp white pepper
3 1/2 c milk
4 c cubed cooked chicken
2 jars (12 oz each) chicken gravy
1 jar (2 oz) pimientos, drained
1/2 c cubed process cheese (Velveeta)
1/2 c dry bread crumbs
4 tsp butter, melted
1. Cook noodles according to package directions. Meanwhile, in a Dutch oven, melt 6 Tbsp butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in chicken, gravy and pimientos.
2. Drain noodles; toss with remaining butter. Stir into chicken mixture. Transfer to greased 13x9 baking dish. Cover and bake at 350˚ for 30-35 minutes or until bubbly.
3. Combine the cheese, bread crumbs and melted butter. Sprinkle around edges of casserole. Bake, uncovered, for 10 minutes or until golden brown. Let stand 10 minutes before serving.
2 (10.75 oz) cans cream of mushroom soup
1 (1 oz) package dry onion soup mix
1 1/4 c water
5 1/2 lb pot roast
4 to 5 medium potatoes cut into chunks
1 c baby carrots
1. In slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup. Add vegetables.
2. Cook on high 3 to 4 ours or low 8 to 9 hours.
2 tsp oil
1 bag (16 oz) frozen broccoli stir-fry blend
2 c cooked chicken, ham, pork or beef, cut into strips
2 tsp minced garlic
2 c cooked brown or white rice
2 large eggs, lightly beaten
3 tbsp soy sauce
2 tbsp rice wine or cider vinegar
2 scallions, sliced
1. Heat oil in large nonstick skillet over high heat. Add frozen vegetables; stir-fry 2 minutes. Add chicken and garlic; cook 2 minutes more. Stir in rice; heat through.
2. Make a well in rice mixture or push it to one side of skillet; add eggs and stir-fry 1 minute. Remove from heat; stir in soy sauce and vinegar. Sprinkle with scallions, if desired. Serve with additional soy sauce.
1 pkg (12 oz) jumbo pasta shells
1 jar (26 oz) spaghetti sauce
36 frozen cooked Italian meatballs, thawed
2 cups shredded part-skim mozzarella cheese
1. Cook pasta according to package directions; drain and rinse in cold water. Place 1/2 c sauce in a greased 13x9 baking dish. Place a meatball in each shell; transfer to prepared dish. Top with remaining sauce and sprinkle with cheese.
2. Cover and bake at 350˚ for 35 minutes. Uncover; bake 5-10 minutes longer or until bubbly and cheese is melted.
4 tbsp butter (or tbsp olive oil)
1 onion, chopped
2 carrots, chopped
1 celery stalk, chopped
1 green pepper, chopped
1 apple, cored, peeled, and chopped
1 1/2 lbs boneless, skinless chicken breast, chopped
1/2 c flour
2 to 3 tsp curry powder
5 c chicken broth
1 (14.5 oz) can diced tomatoes, drained
Salt and pepper
2 c hot cooked rice
1. Melt the butter, or heat the oil, in a large pot over medium heat. Add the onions, carrots, celery, green pepper, apple, and chicken, and sauté for about 15 minutes. Turn the heat to low.
2. In a small bowl, mix together the flour and curry powder. Add the mixture to the pot, then stir and cook for 3 to 5 minutes. Add the chicken broth and tomatoes. Partially cover the pot and simmer the soup for about an hour, stirring occasionally. Add the salt and pepper to taste.
3. To serve, place about 1/4 c of rice in a bowl and ladle the soup over the rice.
1 lb spaghetti noodles
1 tsp vegetable oil
2 bunches fresh green onions, cut into 1/2 inch pieces
1 lb ground chicken or turkey
2 tbsp ginger
3 garlic cloves
1 bag (12 to 16 oz) shredded broccoli, cauliflower, carrot, and cabbage blend
1 can (14.5 oz) condensed chicken broth
1/3 c stir fry sauce
1/4 c peanut butter
1. Cook spaghetti according to package directions.
2. Heat oil. Add green onions and cook 1 to 2 minutes or until wilted; transfer to bowl.
3. In same skillet, cook chicken, ginger and garlic until chicken is no longer pink.
4. Stir in vegetable blend, broth, stir fry sauce, peanut butter and green onions; heat to boiling. Reduce heat to medium and cook 6 to 8 minutes or until vegetables are tender crisp and sauce thickens slightly.
5. Drain spaghetti; return to saucepot. Add chicken mixture and toss to combine.
2 packages (17.5 oz each) potato gnocchi
1 tbsp olive oil
3 c sliced white mushrooms
1/2 tsp salt
1/2 tsp black pepper
1 1/4 c no salt added tomato sauce
1 1/4 c frozen peas, thawed
1 tsp dried basil
1/2 c ricotta cheese
1. Bring a large pot of salted water to a boil. Add gnocchi to pot; cook about 2 minutes or until gnocchi rise to the top of water. Remove with a slotted spoon to a large bowl.
2. Meanwhile, heat olive oil in a large nonstick skillet over medium-high heat. Add mushrooms to skillet; sprinkle with 1/4 tsp each salt and pepper. Cook 3 minutes.
3. Add tomato sauce, peas and basil to skillet and reduce heat to medium; simmer for 5 minutes. Stir in ricotta cheese and remaining 1/4 tsp each salt and pepper; pour over gnocchi. Stir to combine.