Swiss Turkey Tenderloin Strips

I loved the Swiss with this. It was a nice change in flavor. I used chicken instead of Turkey though because that is what I had.
Swiss Turkey Tenderloin Strips

From: Taste of Home Simple and Delicious Cookbook

20 oz. turkey breast tenderloins, cut into thin strips (I used chicken)
1/2 tsp. salt
1/4 tsp. pepper
3 Tbs. olive oil
1 tsp. garlic, minced
2 Tbs. flour
1 cup chicken broth
1/2 cup white wine
3 cups (12 oz.) swiss cheese, shredded
1 pkg. (10 oz.) spinach, trimmed
1/4 cup water

Season Turkey (or chicken) with salt and pepper.  In a large skillet, saute turkey in oil for 6-8 minutes or until no longer pink.  Remove with a slotted spoon and set aside.

In the drippings, saute the garlic until tender.  Stir in the flour, broth and wine until blended.  Bring to a boil over medium heat; cook and stir for 1-2 minutes or until cheese is melted and sauce is blended.  Add turkey; heat through.

In a large saucepan or dutch oven, cook spinach in water for 3-5 minutes or until wilted; drain.  Serve turkey mixture over spinach.

Tomato Mac and Cheese

Tomato Mac and Cheese

From: Taste of Home Simple and Delicious Cookbook

1 pkg.(12 oz.) uncooked penne pasta
3 Tbs. butter
3 Tbs. flour
3 cups milk
1 lb. white cheddar cheese, shredded
1/2 tsp. salt
1/2 tsp. ground mustard
1/4 tsp. white pepper
1 cup tomatoes, seeded and chopped

Cook the pasta according to package directions.  Meanwhile, in a dutch over, melt butter over medium heat.  Stir in flour until smooth; gradually add the milk.  Bring to a boil; cook and stir for 2 minutes or until thickened.

Reduce heat to medium.  Stir in the cheese, salt, mustard and pepper.  Cook and stir until the cheese is melted.  Drain pasta; stir into cheese sauce.  Cook and stir for 3 minutes or until heated through.  Stir in tomatoes just until combined.

Cauliflower Tomato Medley

This doesn't look like much, but it sure was tasty.

Cauliflower Tomato Medley

From: Taste of Home Simple and Delicious Cookbook
  
1 medium head cauliflower, broken into florets
 6 strips bacon, diced
1 1/2 cups soft bread crumbs
3 medium tomatoes, cut into wedges
2 Tbs. green onions, sliced
1 1/2 tsp. snipped fresh dill or 1/4 tsp. dried dill weed
1/4 tsp. salt
dash pepper
3/4 cup cheddar cheese, shredded

Place cauliflower in a large saucepan and add 1 inch of water.  Bring to a boil.  Reduce heat; cover and simmer for 5-10 minutes or until crisp tender.

Meanwhile, in a large skillet, cook bacon until crisp.  Removed to paper towels.  Drain drippings, reserving 3 Tbs.  Toss bacon and bread crumbs with drippings and set aside.

Drain cauliflower.  Arrange the tomatoes in a greased shallow 2 quart baking dish.  Sprinkle with onions, dill, slat and pepper.  Top with cauliflower and bacon mixture.

Cover and bake at 400 degrees for 10 minutes.  Uncover and sprinkle with cheese.  Bake for 5 minutes longer or until cheese is melted.