BBQ Shredded Chicken and Caramelized Red Onion Ranch Spaghetti

BBQ Chicken and Caramelized Red Onion Ranch Spaghetti

From: Picky Palate

1 lb. thin spaghetti noodles
4 Tbs. olive oil
1/2 lg. red onion, fined diced
2 Tbs. ranch dressing mix
3/4 cup cilantro, chopped

Shredded BBQ Chicken

1 1/2 cups ketchup

3 Tbs. Dijon Mustard

4 Tbs. worstershire sauce

2 Tbs. apple cider vinegar

1 1/2 Tbs. lemon juice

4 Tbs. brown sugar

1 tsp. fresh cracked black pepper

1 tsp. honey

Pinch of salt

2 lg. boneless skinless chicken breasts, cooked and shredded


For BBQ Chicken: Combine all ingredients into a medium saucepan over medium low heat. Cook for 15 minutes, stirring often. Reduce heat to low and stir in shredded chicken. Let simmer for a little while.

Cook spaghetti noodles according to package directions; drain and rinse with cold water to stop cooking.  Place olive oil into a large pot over medium heat.  Saute the red onions until softened and golden.  Add cooked spaghetti to onions; mix and add dry ranch dressing mix and cilantro leaves.  Season with a pinch of salt and pepper.  Place noodles onto serving plates and top with warm shredded BBQ chicken.  Garnish with cilantro leaves and serve. 

Chicken Artichoke Pesto Calzone

Chicken Artichoke Pesto Calzone

From: Taste Every Season

2 1/2 lbs. pizza dough (use your favorite recipe)
1 cup pesto
1 cup frozen artichokes, defrosted and roughly chopped (I just used canned)
2 cups cooked chicken, shredded
2 cups mozzarella or fontina, shredded
olive oil for brushing

Heat the oven according to your pizza dough recipe.  Divide dough into eight equal pieces.  Gently reshape each piece of dough into a ball.  Cover with plastic wrap or a damp kitchen towel and let the dough rest if needed.

Working with one piece of dough at a time and keeping the other pieces covered, stretch and pull the dough into a 7-8" round.  Set it aside while your roll/stretch out another 3 pieces of dough. (work in groups of 4).

Spread 2 Tbs. pesto onto each round of dough, leaving about a 1" border around the edge.  Divide the toppings evenly between the eight dough rounds, forming a pile in the center of the bottom half of each dough round and leaving a 1" border uncovered.

Fold the top half of the dough over the filling-covered bottom half and with your fingertips, lightly press around the silhouette of the filling and out to the edge to lightly seal the dough shut.  Roll the bottom edge up over the top if needed to fully seal.

With a pastry brush, brush the tops and sides of the calzones with olive oil.  Carefully transfer the calzones to parchment paper covered cookie sheets.  Bake until the calzones are golden brown, about 11 minutes.  Remove the calzones from the parchment, cool 5 minutes, and serve.

Layered Mexican Rice Bake

This is one of those hurry up and be done with dinner already recipes. Love it.
Layered Mexican Rice Bake

From: Picky Palate

2 Tbs. extra virgin olive oil
1 med. white onion, finely chopped
1 Anaheim chili pepper, finely diced
1 1/2 cups sweet peppers, chopped
1 1/2 Tbs. garlic, minced
4 cups cooked rice
1 Tbs. cumin
2 cups chicken breast, cooked and shredded
1/4 tsp. garlic salt
1/2 tsp. ranch dressing mix
1/2 cup salsa
1 can corn, drained
1 can red kidney bean (or other bean of choice), drained (I used black beans)
1/2 cup cilantro, chopped
1 cup cheddar cheese, shredded

Preheat oven to 350 degrees.  Place oil into a large skillet over medium heat.  Saute onion and peppers for about 5 minutes or until softened.  Stir in garlic and cook for an additional minute.  Stir in cooked rice, season with cumin and reduce heat to low.  Transfer mixed rice to a 9x13" baking dish

Place chicken breast into a medium skillet over medium heat.  Season with garlic salt, ranch seasoning and salsa; mix and reduce heat to low.  Pour corn over rice.  Next layer the beans, cilantro, chicken and top with cheese.  Bake for 25-30 minutes or until cheese is melted.

Serve with hot sauce if desired.

Beef and Quinoa Stuffed Peppers

Beef and Quinoa Stuffed Peppers

From: The Duo Dishes

1 cup quinoa, cooked
1lb. ground beef
3 cloves garlic, minced
1 med. red onion, diced
1med eggplant, diced
1 1/2 cups small mixed heirloom tomatoes, diced
1 tsp. ground paprika
2 tsp. cumin
1tsp. chili powder
1 jalapeno pepper, diced
1 1/2 Tbs. kosher salt
8 med. mixed bell peppers, tops, seeds and ribs removed
Grape seed oil

Swirl a bit of the oil in a deep, large pan.  Once hot enough, add the garlic and onions.  Cook until the onions begin to become translucent, about 3-5 mins.

Add the eggplant and tomatoes, followed by paprika, cumin, chili powder and jalapeño.  Stir to mix well.

Add the ground beef and cook until just browned, about 6-8 mins.  Stir in quinoa and salt.

Spoon the filling into each pepper and stand in a baking dish just large enough to fit all of the peppers snugly. Bake at 375 degrees for 30-35 min.

Spaghetti with Artichoke Hearts and Tomatoes

Artichoke hearts...really, need I say more.
Spaghetti with Artichoke Hearts and Tomatoes

From: The Pioneer Woman

2 Tbs. olive oil
2 Tbs.  butter
3 cloves garlic, minced
1/2 med. onion, finely diced
1 (14.4 oz)can artichoke hearts, drained
1 (14.5 oz.) can diced tomatoes, undrained
1 cup heavy cream
1/2 cup chicken broth or more as needed
1/2 tsp. nutmeg
Salt and pepper to taste
1lb. thin spaghetti
1 cup freshly grated Parmesan cheese
2 Tbs. chives, chopped

Cook spaghetti till alienate.  Drain and set aside.

Melt olive oil and butter in a large skillet over medium heat.  Add onions and garlic and sauté for 2 to 3 minutes.

Add artichoke hearts and tomatoes.  Stir and cook for 8-10 minutes.  Reduce heat to low.  Stir in cream and chicken broth.  Add salt and pepper to taste.  Make sure not to under salt.  Cook over low. Heat until heated through, turn off heat.

Place drained pasta in a large bowl.  Sprinkle with 1 cup Parmesan.  Pour sauce over the top.  Add chives.  Toss lightly to combine and coat; add a tiny bit of reserved pasta water if the sauce is too thick

Creamy Orzo with Chicken, Mushroom and Red Peppers

Creamy Orzo with Chicken, Mushroom and Red Peppers

From: Mel's Kitchen Cafe

1 Tbs. olive oil
2 (about 1-1 1/2 lbs.) chicken breasts, cut into chunks
2 red bell peppers, cut into 1/2" pieces
8 oz. white button mushrooms, quartered
1 tsp. dried thyme
3 cloves garlic, finely minced
1 lb. orzo
8 oz. cream cheese, softened
1 cup reserved pasta water
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup freshly grated Parmesan cheese
3 Tbs. flat leaf parsley, chopped
juice of 1 lemon

Bring a large pot of salted water to a boil.  Add the orzo and cook until done.  When the orzo is done, set aside 1 cup of the pasta water, drain orzo and set aside.

While the orzo is cooking, in a large nonstick skillet, heat olive oil over medium heat.  Season the chicken with salt and pepper.  Add the chicken to the hot oil and brown on all sides.  When browned, but cooked through, add the peppers, mushrooms and thyme.  Stir and let cook for 5 minutes, until the chicken in cooked through and the mushrooms and peppers have softened and browned and most of the liquid has evaporated.  Add the garlic and cook, stirring until fragrant, about 1 minute.

In the skillet over medium heat, add the softened cream cheese in small chunks and stir so that the cheese melts and coats the chicken and vegetables.  Add the reserved pasta water and bring to a simmer.  Add 1/2 tsp. salt and 1/2 tsp. pepper.  Stir.  Add the orzo, Parmesan, lemon juice and parsley. Stir to combine and heat through.  Garnish with additional Parmesan and parsley.

Haandi Chicken

A friend recently posted this recipe on Facebook and I was so smitten with the ingredients I just had to make it. Good thing I did because it was amazing and will be permanently added to my repertoire of quick, easy, delicious meals.


And pardon the HORRENDOUS picture. Some of the best tasting food is just plain ugly.
We double this recipe, because apparently my family is huge now. But I recommend doubling it anyway. You're going to want the leftovers (which were just as good).

Haandi Chicken
1lb chicken, cubed
2 onions, diced
1Tbs olive oil
6oz coconut milk
2tbs sour cream
1tsp Each: coriander, chili powder, garam masala, ginger, garlic salt
1/4 tsp cardamom 
1 bunch fresh cilantro, chopped
8 oz pineapple pieces 
1/2 c cashews
Red pepper flakes

Cook onions in olive oil over med heat until just tender. Add chicken and cook util browned. Don't over cook (about 2-3 min). Add all spices except cilantro and pepper flakes. Add coconut milk, sour cream and pineapple. Simmer on low about 4-5 min. But don't let it come to a full boil. 1 minute before serving, add cilantro and red pepper flakes (optional). Serve over rice. Garnish with cashews. 

Sausage and Potato Bake

Sausage and Potato Bake

From: Real Mom Kitchen

2 pkgs. brown and serve sausage patties or links, thawed
3 1/2 cups frozen hash browns (I used the cubed kind)
1 1/2 cups cheddar cheese, shredded
1  cup of milk
6 eggs, beaten
1 tsp. dried mustard
1/4 tsp. salt

Heat oven to 350 degrees.  Grease a 9 x 13 inch baking dish.

Cut thawed sausage into slices or patties into quarters.  Stir all ingredients together in a large bowl.  Pour into prepared dish.  Bake 50-60 minutes or until knife inserted in the center comes out clean.  Let stand 10 minutes.

Black Bean Tostados with Mango Avocado Salsa

 Avocado and Mango...really can you go wrong with this?

Black Bean Tostados with Mango Avocado Salsa

From: The Sisters Cafe

1-2 ripe avocados, peeled and cut into 1/2″ cubes
3 Tbs. lime juice
1 ripe mango, peeled and cut into 1/2″ cubes
1 jalapeno, seeded and minced
1 tsp. lime zest
1/2 tsp. salt
1/4 tsp. sugar
2 Tbs. cilantro, chopped + more for garnish
4 Tbs. olive oil
1 (15.5 oz) can black beans, drained and rinsed
black pepper, to taste
Spring greens (I just use whatever salad greens I happen to have) 
4 whole wheat tortillas
olive oil flavored Pam
kosher salt
Cotija cheese for garnish (I substitute in Feta)
 
In a medium bowl, toss mango and jalapeno with 1 Tbs. lime juice and salt. Add avocado and gently toss to combine. In a small bowl, whisk together the remaining lime juice, zest, sugar, cilantro and oil. Toss the black beans with the vinaigrette.

Meanwhile, spray both sides of the whole wheat tortillas with olive oil flavored Pam and sprinkle with kosher salt. Broil 3-4 minutes, flip and broil reverse side until lightly browned.
 
To assemble, sprinkle tostados with spring mix greens. Then spoon the black beans with vinaigrette into the center of the greens and top with the mango-avocado mixture. Garnish with chopped cilantro, crumbled cotija cheese and black pepper.

Chicken Enchiladas with Roasted Tomatillo Salsa

So So So delish!
Chicken Enchiladas with Roasted Tomatillo Salsa

From: The Sisters Cafe

Roasted Tomatillo Chile Salsa:
1 lb. tomatillos, husked
1 white onion, peeled, quartered
4 cloves garlic
2 jalapenos
2 tsp. ground cumin
1 tsp. salt
1/2 cup cilantro leaves, chopped
1/2 lime, juiced

Enchiladas:
olive oil
1/2 med. onion, diced
3 cloves garlic, chopped
1 1/2 tsp. ground cumin
1/4 cup flour
2 cups chicken stock
cilantro leaves, chopped
3 lbs. chicken breasts, cooked and shredded
Salt and freshly ground black pepper
10 lg. flour tortillas
1/2 pound Monterey Jack cheese, shredded
1 cup sour cream + extra for serving
Chopped tomatoes and cilantro leaves, optional- for garnish
Guacamole, optional
 
Preheat oven to 400 degrees.  On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Reduce oven temperature to 350 degrees.  Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor.  Add the cumin, salt and cilantro and pulse the mixture until well combined but still chunky.
 
Meanwhile, heat olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized, about 5 to 7 minutes. Add the garlic and cumin then cook for another minute.  Sprinkle on the flour and stir to ensure the flour doesn’t burn then gradually add the chicken stock. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat and 1 cup of sour cream. Season, to taste, with salt and pepper.

Begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa.  Microwave your tortillas for a few second to make them soft and pliable.  Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll up. Place the tortillas in the baking dish and continue to do the same with all the tortillas.

Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish with cilantro and tomato.

Serve hot with the remaining tomatillo salsa, sour cream, and fresh guacamole.

Buffalo Wing Pizza Roll-ups

These were so yummy. I made them more like a calzone than a roll-up...but you get the picture.
Buffalo Wing Pizza Roll-ups

From: The Food Network

Pizza Dough (I make my own, but you can buy it or use the recipe the Food Network suggests on their site)

Pizza topping:

 2 Tbs. olive oil

4 cloves garlic, chopped

2 med. onions, chopped

1 Tbs. fresh parsley, chopped

1/4 tsp. salt

1 cup (16-ounce can) diced tomatoes or chunky tomato sauce

 1/4 cup instant flour,(you can substitute regular flour or better yet, cake flour)
1 lb. ground chicken (I just used ground turkey, because I couldn't find ground chicken.  I bet you could also just use a chicken breast and shred it up.)
3 oz. blue cheese
1/2 cup buffalo wing sauce
1 (6-oz.) container plain yogurt
cornmeal

Heat 1 Tbs. of the oil over medium-high heat in a large saucepan and saute garlic and onions until they begin to soften. Add parsley, salt, and tomatoes.  Cook for about 20 minutes to allow flavors to meld. Begin the chicken as described below, while the sauce is cooking.  Remove from heat and whisk in the instant flour to thicken. Mix with an immersion blender, then set aside briefly.


While the sauce is cooking, in a separate frying pan, heat 1 Tbs. of olive oil over medium high heat, and brown the ground chicken, breaking up the pieces as it cooks. When the ground chicken has browned, remove from heat, crumble in blue cheese and stir in buffalo wing sauce and yogurt. Fold this mixture into the tomato sauce. If the mix is absolutely too runny for a pizza topping, add more instant flour.


Preheat oven to 450 degrees. Divide the dough in half and stretch out (2) 14 inch circles. Transfer them to pizza stones sprinkled with cornmeal. Top with the buffalo chicken pizza topping. Roll up and seal ends. Bake for 15 to 20 minutes, or until the dough is nicely browned.

Chicken Tostada Upside Down Bake

Chicken Tostada Upside Down Bake

From: Picky Palate

3 Tbs. olive oil, divided
1 med. onion, finely chopped
2 cloves garlic, minced
4 small or 3 large boneless skinless chicken breasts, shredded and lightly seasoned with salt and pepper
1 can diced tomatoes, fire roasted is great with this recipe
1 can corn, drained
1 can black beans, drained
1 can black olives, drained and chopped
1 packet ranch dressing mix
1 1/2 Tbs. ground cumin
Pinch of kosher salt and pepper
1/2 cup cilantro, chopped
1 can Pillsbury crescent rolls, the sheets are easiest
1/4 tsp. Lawry’s garlic salt with parsley
1 cup cheddar cheese, shredded


Preheat oven to 350 degrees .  Heat 2 Tbs. of the oil in adutch oven or other large pot over medium heat.  Saute onions for 5 minutes then add in garlic; cook for an additional 1 minute.  Add chicken, tomatoes, corn, black beans, olives, ranch seasoning, cumin, salt and pepper.  Stir and cook for 5 minutes, until heated through, then stir in cilantro. 

Pour into a greased 9x13 inch baking dish.  Place crescent roll sheet over top of chicken mixture, brush lightly with remaining olive oil and season with garlic salt.  If you are using the regular crescent rolls, unroll and press perforations together with fingers then place over chicken.  Bake for 20 minutes, until just starting to brown.  Top with cheese and bake for an additional 15-18 minutes or until cheese is melted and crescent dough is cooked through.  Remove and let cool for 10 minutes before serving.

Serve with shredded lettuce and sour cream if desired

Spiced Carrot and Squash Soup

Spiced Carrot and Squash Soup

From: Home Cooking Montana

1/2 butternut squash, diced (about 2 cups)

1 1 1/2 cups chicken broth

1/2 onion, diced

1 carrot, diced

2 cloves garlic, minced

2 Tbs. olive oil

2 sprigs of fresh thyme, leaves only

1/8 tsp. freshly ground nutmeg

1/4-1/2 tsp chipotle pepper powder or use chile flakes

salt and pepper, to taste

1/4-1/3 cup half and half, (you could use cream or milk)

croutons for garnish

Parmesan for garnish

fresh thyme for garnish

To a large pot, add 2 Tbs. of olive oil. Heat oil and add chopped onion and garlic. Season with a bit of salt.  Saute on medium-low heat until onion is soft, about 5-7 minutes.  Add diced carrot and squash.  Saute for a minute or so. Add 1 cup chicken stock, making sure the vegetables are mostly covered in liquid. Add chipotle pepper or chile flakes, thyme and nutmeg. Season with a bit more salt, if needed.  Bring to a boil and reduce heat to low. Cover and simmer until squash is tender, about 15 to 30 minutes.

Place cooked squash and liquid in a blender.  Blend till smooth.  Place the pureed mixture back into the pot. You can leave it the way it is, a bit thick, or you can thin it out with either heavy cream or you can opt to use a lower fat version by using half and half, milk or even add more chicken stock. You might need to adjust the amount of liquid by adding more or less ...depending on how thin or thick you want your soup to be.

Pour the soup into bowls and garnish with thyme leaves, croutons, Parmesan cheese or just leave it plain.

**You could easily convert this to a vegetarian recipe by substituting vegetable broth for the chicken broth.**

Carnitas

Carnitas

From: The Noshery

3 lbs. boneless pork shoulder (butt) roast, cut into cubes
3/4 cup orange juice
juice from 1/2 a lemon
7 cloves garlic
1 Tbs. kosher salt
1 Tbs. cumin
1/4 cup cilantro, chopped
1/4 cup of chicken or beef stock
1 Mexican beer -optional (I left this out)

In a crock pot combine all ingredients and stir.    Arrange the pork so it sits as a single layer on the bottom of the pot.  Turn crock pot on high for 4 hours or low for 8 hours.

Once the pork is done, it should be tender enough that you can shred it.  Heat a stainless steel or aluminum pan with 2 Tbs of olive oil.  Using a slotted spoon transfer the pork from the pot to the pan in batches.  Fry the pork until brown and crispy, breaking it up as you fry it.   Do not crowd the pan with pork for best results. 
If you like you can deglaze the pan with about 3 Tbs. of beer per batch and cook till evaporated. (I did not do this)

Serve on tortillas garnished with chopped onions, avocado, fresh cilantro and lime wedge.

Sausage Stuffed Acorn Squash

These were so yummy. I loved the sweet acorn squash mixed with everything else. This was supposed to be cooked in the microwave, but I'm really not a microwave cooking kind of gal, so I used my oven.
Sausage Stuffed Acorn Squash

From: Taste of Home Simple & Delicious Cookbook

2 medium acorn squash
1 lb. bulk spicy pork sausage (I used mild Italian sausage)
1/2 cup onion, chopped
1 egg
2 Tbs. milk
1 cup baby spinach, finely chopped
1 1/2 cups soft bread crumbs
1/2 cup dried cranberries

Cut  squash in half; remove and discard seeds.  Place squash cut side down in a microwave safe dish.  Cover and microwave on high for 10-12 minutes or until tender.  (I'm not typically a huge fan of microwaving food to cook it.  So I baked mine at 400 degrees for about an hour.)  

Meanwhile , crumble sausage into a large skillet; add onion.  Cook over medium heat until meat is no longer pink; drain.  In a large bowl, beat egg and milk; stir in the spinach, bread crumbs, cranberries and sausage.

Turn squash cut side up.  Stuff with sausage mixture.  Cover and microwave on high for 2-3 minutes or until heated through.  (I just stuck mine back in the oven until it was heated through).

Chicken Coleslaw Wraps

This was a super yummy, five star, quick fix meal. I made my own coleslaw, using the Memphis Style coleslaw recipe that I posted just the other day. Best.Coleslaw.Ever.
Chicken Coleslaw Wraps

From: Taste of Home Simple and Delicious Cookbook

1 lb. boneless skinless chicken breasts, cut into 1" strips
1/4 tsp. salt
1/8 tsp. pepper
1 Tbs. olive oil
1 1/2 cups deli coleslaw
1/2 cup pineapple tidbits
4 sun-dried tomato tortillas (10"), warmed
1 medium tomato, sliced
1 cup, cheddar cheese, shredded

Sprinkle chicken with salt and pepper.  In a skillet, cook chicken in oil over medium heat for 10-15 minutes or until juices run clear.  Combine coleslaw and pineapple; spread evenly over each tortilla.  layer with tomato, cheese and chicken; roll up tightly.

Chicken Wellington

I'd never had this before but have always wanted to try it, so I gave it a shot by making it. So, I have nothing to compare this to, but I really enjoyed it as did the hubs. And though I enjoy the ease of using a pre-made pie crust, I think I'll make my own next time. They are just better.
Chicken Wellington

From: Taste of Home Simple and Delicious Cookbook

4 boneless skinless chicken breast halves
1 Tbs. olive oil
4 Tbs. butter, softened, divided
1 tsp. dried crushed rosemary
1/2 tsp. rubbed sage
1/4 tsp. salt
1/4 tsp. pepper
2 pkgs. (15 oz. each) refrigerated pie crusts
1 egg, lightly beaten
1 1/4 tsp. chicken bouillon granules
1 1/4 cups hot water
3 Tbs. flour
2 Tbs. white wine

Flatten chicken to 1/4".  In a skillet, cook chicken in oil and 1 Tbs. butter for 4-5 minutes on each side until juices run clear.

Meanwhile, combine rosemary, sage, salt pepper and 1 Tbs. butter.  Unroll pastry sheets; cut each into a 9" square. (I baked the scraps with some cinnamon sugar for a sweet treat!)  Place a chicken breast half on each square; spread chicken with butter mixture.  Fold pastry over chicken.  Trim off excess pastry; pinch seams to seal.  Place on a greased baking sheet; brush with egg.  Bake at 450 degrees for 18-20 minutes or until golden brown.  Let stand 10 minutes before serving.


Meanwhile, dissolve bouillon in hot water.  In a saucepan, melt remaining butter; stir in flour until smooth.  Gradually stir in bouillon and wine.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve with chicken. (I always at least double the sauce because as I've mentioned before we really like sauce.)
 

Chicken Pizza

This was amazing. I had never used a pre-baked pizza crust before and I was pleasantly surprised.
Chicken Pizza

From: Taste of Home Simple and Delicious Cookbook

1 lb. boneless skinless chicken bread, cut into 1" strips  ( I cut mine into chunks) 
1 Tbs. olive oil
1 (14 oz.) prebaked Italian bread shell crust 
1/4 cup prepared pesto
1 lg. tomato, chopped
1/2 cup canned black beans, drained and rinsed
1 cup mozzarella cheese, shredded
1/2 cup parmesan cheese, shredded


In a large skillet, cook chicken in oil over medium heat for 10-15 minutes or until juices run clear.  Place the crust on a lightly greased pizza pan.  Spread with pesto; top with the chicken, tomato, beans and cheeses.  Bake at 400 degrees for 10-12 minutes or until cheese is melted.

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.