RECIPE #25 SWEET AND SOUR CHICKEN

Ingredients
1 (8 ounce) can pineapple chunks, drained (juice reserved)
2 green bell pepper, cut into 1 inch pieces
1/4 cup cornstarch
1 3/4 cups water
3/4 cup white sugar
1/2 cup distilled white vinegar
2 drops orange food color
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 1/4 cups self-rising flour
2 tablespoons vegetable oil
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 egg
2 cups water
1 quart vegetable oil for frying

Directions
In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.
Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.
Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil until golden. Remove chicken, and drain on paper towels.
When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.

FOOTNOTES:

You don't have to batter and fry up the chicken. It is just as yummy, and better for you leaving this step out!

RECIPE #24: PORTABELLA BURGERS WITH AVOCADO SPREAD

COOK TIME 16 Min
READY IN 16 Min

INGREDIENTS
4 medium portabella mushrooms, stems removed
1 medium onion, cut into 1/2-inch slices
3 tablespoons olive oil
3/4 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
1 fully ripened Avocado from Mexico, halved, pitted and sliced
2 tablespoons low-fat plain yogurt
1/2 teaspoon minced garlic
4 whole grain hamburger buns, toasted
4 roasted red peppers

DIRECTIONS
Brush mushrooms and onion slices with oil; sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
Heat large skillet or grill pan over medium heat until hot. Add mushrooms; cook until tender, 8 to 10 minutes, turning once.
Transfer mushrooms to plate, cavity side up; cover to keep warm. In same skillet, cook onion slices until golden, about 8 minutes, turning occasionally.
Meanwhile, combine in small bowl, 1/2 of the Avocado, yogurt, garlic and remaining 1/4 teaspoon each salt and pepper; mash until smooth.
Spoon onions and roasted peppers into mushroom cavities, divided equally. Spread smooth Avocado mixture on bottom of each bun; top each with stuffed mushrooms.
Top with remaining sliced Avocado. Cover with tops of buns.

Nutritional Information
Servings Per Recipe: 4
Amount Per Serving
Calories: 395
Total Fat: 21.4g

Sodium: 1011mg

Total Carbs: 42.1g

Dietary Fiber: 9.2g

Protein: 11.8g

RECIPE #23: N'AWLINS STUFFED BELL PEPPERS

PREP TIME 15 Min
COOK TIME 1 Hr 30 Min
READY IN 1 Hr 45 MiN

INGREDIENTS
1 tablespoon olive oil
1 small onion, finely chopped
1 stalk celery, chopped
1 small green bell pepper, chopped
1 clove garlic, minced
1 tablespoon chopped fresh parsley
1 teaspoon Creole seasoning
1 teaspoon file powder
salt and ground black pepper to taste
1 1/2 pounds ground beef
3/4 pound cooked ham, finely chopped
1 pound baby shrimp
1 (16 ounce) package unseasoned dry bread stuffing mix
6 large green bell peppers, halved and seeded
1 cup plain bread crumbs

DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).
Heat oil in a large pot over low heat. Saute onion, celery and chopped green pepper for 5 minutes. Stir in garlic, and saute for 2 minutes. Season with parsley, Creole seasoning, file powder, salt and pepper. Increase heat to medium high, and add ground beef. Cook until beef is evenly browned. Stir in ham, and cook for 5 minutes. Add shrimp, and cook for 2 minutes. Remove from heat, and stir in stuffing mix.
Stuff each bell pepper half, and lightly sprinkle with breadcrumbs. Place stuffed bell pepper halves in ungreased baking dish. Bake in preheated oven for 1 hour.
FOOTNOTES
Because the stuffing is fully cooked prior to baking, you can reduce the baking time by half (30 to 35 minutes) if you blanch the bell peppers in boiling water for 3 minutes before stuffing.
File powder is a seasoning made from the ground, dried leaves of the sassafras tree. It's an integral part of Creole cooking, and is used to thicken and flavor Gumbos and other Creole dishes.

Nutritional Information
Servings Per Recipe: 12
Amount Per Serving
Calories: 504
Total Fat: 24.1g
Cholesterol: 122mg
Sodium: 1175mg
Total Carbs: 42g
Dietary Fiber: 3.2g
Protein: 28.5g

RECIPE #22: SLOW COOKED TAMALE CASSEROLE

PREP TIME 10 Min
COOK TIME 4 Hrs
READY IN 4 Hrs 10 Min

INGREDIENTS
1 pound ground beef
1 egg
1 1/2 cups milk
3/4 cup cornmeal
1 (15.25 ounce) can whole kernel corn, drained
1 (14.5 ounce) can diced tomatoes, undrained
1 (2.25 ounce) can sliced ripe olives, drained
1 (1.25 ounce) package chili seasoning mix
1 teaspoon seasoned salt
1 cup shredded Cheddar cheese

DIRECTIONS
In a skillet, cook beef over medium heat until no longer pink; drain. In a bowl, combine the egg, milk and cornmeal until smooth. Add corn, tomatoes, olives, chili seasoning, seasoned salt and beef. Transfer to a greased slow cooker. Cover and cook on high for 3 hours and 45 minutes. Sprinkle with cheese; cover and cook 15 minutes longer or until cheese is melted.

RECIPE #21: TURKEY GYRO'S

PREP TIME 15 Min
READY IN 15 Min

INGREDIENTS
1/2 pound turkey tenderloin, cut into 1/4 inch slices
1 teaspoon olive or canola oil
1 1/2 teaspoons Greek seasoning
1 medium cucumber, peeled
2/3 cup low-fat sour cream
1/4 cup finely chopped onion
2 teaspoons dill weed
2 teaspoons lemon juice
1 1/2 cups shredded lettuce
8 thin slices tomato slices
2 tablespoons crumbled feta cheese
4 (6-inch) pita breads, warmed

DIRECTIONS
In a nonstick skillet, saute turkey in oil for 5-7 minutes or until no longer pink. Sprinkle with Greek seasoning; set aside. Cut two-thirds of the cucumber into thin slices; finely chop remaining cucumber. In a bowl, combine the chopped cucumber, sour cream, onion, dill and lemon juice. Place lettuce, tomato, sliced cucumber, turkey and feta cheese on top of pita breads. Top with cucumber sauce. Bring edges of pita over filling and secure with a toothpick.

Nutritional Analysis:
328 calories

7 g fat (4 g saturated fat)

53 mg cholesterol

446 mg sodium

42 g carbohydrate

3 g fiber

24 g protein

RECIPE #20: SHEPHERD'S PIE

PREP TIME 30 Min
COOK TIME 20 Min
READY IN 50 Min

INGREDIENTS

4 large potatoes, peeled and cubed
1 tablespoon butter
1 tablespoon finely chopped onion
1/4 cup shredded Cheddar cheese
salt and pepper to taste
5 carrots, chopped
1 tablespoon vegetable oil
1 onion, chopped
1 pound lean ground beef
2 tablespoons all-purpose flour
1 tablespoon ketchup
3/4 cup beef broth
1/4 cup shredded Cheddar cheese

DIRECTIONS
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.)
Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.
Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
Bake in the preheated oven for 20 minutes, or until golden brown.

Nutritional Information
Servings Per Recipe: 6
Amount Per Serving
Calories: 452
Total Fat: 17g
Cholesterol: 65mg
Sodium: 295mg
Total Carbs: 52.5g
Dietary Fiber: 7.3g
Protein: 23.1g

RECIPE #19: BI BIM BOP

"Bibimbop is a popular one-dish lunch of piping hot rice, an assortment of vegetables, often a small bit of meat, and always an egg on top. Koreans like this spicy, so they usually add at least 2 tablespoons chile paste per serving after cooking. It's customary to stir everything together before eating; omit that step to taste each element independently."

Ingredients
2 teaspoons low-sodium soy sauce
1/2 teaspoon minced peeled fresh ginger
1 garlic clove, minced
4 ounces eye of round or top round steak, thinly sliced
Cooking spray
1 cup (2-inch) julienne-cut carrot
1 cup (2-inch) julienne-cut English cucumber
1/2 teaspoon sesame seeds, toasted
1/2 teaspoon rice vinegar
1/8 teaspoon kosher salt
1/8 teaspoon dark sesame oil
1 garlic clove, minced
4 large eggs, divided
1/4 teaspoon kosher salt
3 cups hot cooked short-grain rice
1 cup thinly sliced shiitake mushroom caps
1 cup Seasoned Spinach
4 teaspoons sambal oelek or Thai chile paste

Preparation
Combine first 4 ingredients in a zip-top plastic bag. Seal and marinate in refrigerator 30 minutes. Heat a small nonstick skillet coated with cooking spray over medium-high heat. Add beef mixture; stir-fry 3 minutes or until done. Remove from pan. Cover and keep warm.
Cook carrot in boiling water 1 minute or until crisp-tender. Drain. Rinse with cold water; drain and set aside.
Combine cucumber and next 5 ingredients (cucumber through 1 garlic clove); set aside.
Heat skillet coated with cooking spray over medium-high heat. Break 1 egg into hot skillet. Cook egg 1 minute; carefully turn over. Sprinkle with dash of salt. Cook an additional minute or until desired degree of doneness. Remove from pan. Cover and keep warm. Repeat procedure with remaining eggs and salt.
Spoon 3/4 cup rice into each of 4 bowls. Arrange 1/4 cup each of beef, carrot, cucumber mixture, mushrooms, and Seasoned Spinach over each serving. Top each serving with 1 egg and 1 teaspoon sambal oelek.

Nutritional Information
Calories: 374 (20% from fat)
Fat: 8.3g (sat 2.4g,mono 3g,poly 1.4g)
Protein: 23.8g
Carbohydrate: 50.6g
Fiber: 5.6g
Cholesterol: 238mg
Iron: 6.9mg
Sodium: 699mg
Calcium: 138mg

RECIPE #18: CHEESY ITALIAN TORTELLINI

PREP TIME 15 Min
COOK TIME 8 Hrs 15 Min
READY IN 8 Hrs 30 Min

INGREDIENTS

1/2 pound ground beef
1/2 pound Italian sausage, casings removed
1 (16 ounce) jar marinara sauce
1 (4.5 ounce) can sliced mushrooms
1 (14.5 ounce) can Italian-style diced tomatoes, undrained
1 (9 ounce) package refrigerated or fresh cheese tortellini
1 cup shredded mozzarella cheese
1/2 cup shredded Cheddar cheese

DIRECTIONS
Crumble the ground beef and Italian sausage into a large skillet. Cook over medium-high heat until browned. Drain.
Combine the ground meats, marinara sauce, mushrooms, and tomatoes in a slow cooker. Cover, and cook on LOW heat for 7 to 8 hours.
Stir in the tortellini, and sprinkle the mozzarella and cheddar cheese over the top. Cover and cook for 15 more minutes on LOW, or until the tortellini is tender.

Nutritional Information
Servings Per Recipe: 6
Amount Per Serving
Calories: 469
Total Fat: 24.2g
Cholesterol: 82mg
Sodium: 1187mg
Total Carbs: 35.2g
Dietary Fiber: 4.1g
Protein: 26.9g

RECIPE #17: BBQ PORK SANDWICHES

"I cut this recipe in half and it was still more then enough for me and my husband. Instead using regular hamburger buns, I used fresh made jalapeno cheddar rolls to serve it on. Doug loved this one, and I would make it again. "


PREP TIME 15 Min
COOK TIME 4 Hrs
READY IN 4 Hrs 15 Min

INGREDIENTS
6 pounds pork butt roast
garlic salt to taste
1 (18 ounce) bottle hickory flavored barbecue sauce
8 hamburger buns

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Place roast in a 9x13 inch pan, sprinkle with garlic salt, and cover with foil.
Bake in preheated oven for 3 to 4 hours, or until a meat thermometer inserted reads 160 degrees F (70 degrees C.) Preheat an outdoor grill for high heat and lightly oil grate.
Grill roast for 10 minutes on each side. Return roast to the pan, and shred the meat using two forks. Stir in barbecue sauce, and return to the oven for 20 minutes, or until heated through. Spoon meat onto buns.





Nutritional Information
Servings Per Recipe: 8
Amount Per Serving
Calories: 567
Total Fat: 22.7g
Cholesterol: 124mg
Sodium: 1028mg
Total Carbs: 44.5g
Dietary Fiber: 1.5g
Protein: 42.5g

RECIPE #16: CANTONESE DINNER

PREP TIME 15 Min
COOK TIME 8 Hrs
READY IN 8 Hrs 15 Min

INGREDIENTS

2 pounds pork steak, cut into strips
2 tablespoons vegetable oil
1 onion, thinly sliced
1 (4.5 ounce) can mushrooms, drained
1 (8 ounce) can tomato sauce
3 tablespoons brown sugar
1 1/2 teaspoons distilled white vinegar
1 1/2 teaspoons salt
2 tablespoons Worcestershire sauce

DIRECTIONS
In a large heavy skillet, heat oil over medium-high heat. Brown pork in oil. Drain off excess fat.
Place pork, onion, mushrooms, tomato sauce, brown sugar, vinegar, salt and Worcestershire sauce in a slow cooker. Cook on High for 4 hours, or on Low for 6 to 8 hours.

Nutritional Information
Servings Per Recipe: 5
Amount Per Serving
Calories: 273
Total Fat: 13.2g
Cholesterol: 71mg
Sodium: 1156mg
Total Carbs: 15.1g
Dietary Fiber: 1.6g
Protein: 23.4g

RECIPE #15: BROILED TILAPIA PARMESAN

PREP TIME 5 Min
COOK TIME 10 Min
READY IN 15 Min

INGREDIENTS
1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets

DIRECTIONS
Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Nutritional Information
Servings Per Recipe: 8
Amount Per Serving
Calories: 203
Total Fat: 11.4g
Cholesterol: 59mg
Sodium: 144mg
Total Carbs: 0.6g
Dietary Fiber: 0.1g
Protein: 23.5g

RECIPE #14: HOT 'N' SPICY BUFFALO CHICKEN SALAD

PREP TIME 15 Min
COOK TIME 10 Min
READY IN 25 Min

INGREDIENTS

1/4 cup crumbled blue cheese
1/2 cup Ranch-style salad dressing
3 large skinless, boneless chicken breast halves - cut into 1 inch cubes
salt and pepper
1 tablespoon vegetable oil
2 tablespoons butter
1/4 cup Louisiana-style hot sauce
1 tablespoon salad seasoning mix (such as McCormick® Salad Supreme Seasoning)
2 heads romaine lettuce, chopped

DIRECTIONS
In a small bowl, combine crumbled blue cheese and Ranch-style dressing; set aside. Season cubed chicken with salt and pepper.

Heat a large skillet over high heat, and pour in the vegetable oil. Just before the oil starts to smoke, add the chicken. Cook to brown evenly, about 3 minutes. Reduce heat to low, and add butter, hot sauce, and salad seasoning mix. Simmer until chicken is cooked through, about 5 minutes.
Toss together the lettuce and Ranch-style dressing mixture in a large bowl. Top salad with chicken, and serve.

Nutritional Information
Servings Per Recipe: 4
Amount Per Serving
Calories: 484
Total Fat: 32.3g
Cholesterol: 127mg
Sodium: 1155mg
Total Carbs: 7.6g
Dietary Fiber: 3.8g
Protein: 40.2g

PIZZA DOUGH

I did not use a pre-baked pizza crust for today's recipe, instead I called down to a local bakery and bought some raw pizza dough that I could bake fresh. My dough recipes never turn out how I like, so this is always a great option for those of you who have the same problem!

RECIPE #13: BLACK BEAN SPINACH PIZZA

PREP TIME 20 Min
COOK TIME 10 Min
READY IN 30 Min

INGREDIENTS
1 (10 ounce) package prebaked Italian bread shell crust
1 (15 ounce) can black beans, rinsed, drained, and mashed
1/3 cup chopped onion
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon minced garlic
1/2 cup salsa
1/2 cup frozen chopped spinach, thawed and squeezed dry
2 tablespoons minced fresh cilantro
1/2 teaspoon hot pepper sauce
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded sharp Cheddar cheese

DIRECTIONS
Place the crust on an ungreased 12-in. pizza pan. Combine the beans, onion, chili powder, cumin and garlic; spread over crust. Layer with salsa, spinach and cilantro. Sprinkle with hot pepper sauce and cheeses. Bake at 450 degrees F for 8-10 minutes or until golden brown.

RECIPE #12: FAMILY STYLE MAC AND CHEESE

PREP TIME 30 Min
READY IN 1 HOUR

INGREDIENTS
1/2 pound short pasta, cooked as per package directions
1 cup breadcrumbs
1/3 cup grated Parmesan cheese
3 tablespoons butter
3 tablespoons Robin Hood® All Purpose Flour
3 cups Regular, 2% or Fat Free Carnation® Evaporated Milk
2 teaspoons salt
4 cups grated Cheddar cheese

DIRECTIONS
Combine breadcrumbs and parmesan cheese in a small bowl. Reserve.
Preheat oven to 375 degrees F (180 degrees C). Grease a 9 x 13 (3 L) baking dish.
Melt butter in medium saucepan, add flour and cook over low heat stirring for 1-2 minutes. Whisk in milk and salt. Bring to a boil, lower heat and cook for 5 minutes. Add 3 cups (750 mL) of Cheddar cheese, stirring until melted. Stir mixture into pasta. Pour into prepared dish.
Sprinkle with remaining Cheddar cheese, cover with breadcrumb mixture.
Bake in preheated oven 25-30 minutes or until golden brown and bubbling

Variations:
Saute 3 cups (750 mL) Europe's Best® Mediterranean Diced Delite® frozen vegetables in 2 tbsp (30 mL) Crisco® Canola or Vegetable Oil for 3-5 minutes. Add 1/4-1/2 tsp (1-2 mL) chili flakes, 1 tsp (5 mL) salt and 1/4 tsp (1 mL) pepper. Fold into mixture before baking.

Replace cheddar cheese with 2 cups (500 mL) fontina, 1 cup (250 mL) brie and 1 cup (250 mL) gorgonzola. Use any combination of cheese you like, just make sure you have 4 cups (1 L).

Nutritional Information
Family Style Mac & Cheese
Servings Per Recipe: 6
Amount Per Serving
Calories: 786
Total Fat: 44g
Cholesterol: 137mg
Sodium: 1626mg
Total Carbs: 59.5g
Dietary Fiber: 2.6g
Protein: 37.9g

RECIPE #11: CRANBERRY PORK CHOPS

PREP TIME: 15MIN
COOK TIME: 7 HOURS

READY TIME: 7 HOURS 15MIN

INGREDIENTS

6 Bone in Pork Chops

1 (16 ounce) can jellied cranberry sauce

1/2 cup cranberry or apple juice

1/2 cup sugar

2 tbs spicy brown mustard

2 tbs cornstarch

1/4 cup cold water

1/2 tsp salt

dash of pepper

DIRECTIONS

Place pork chops in a slow cooker. Combine cranberry sauce, juice, sugar and mustard until smooth; pour over chops. Cover and cook on low for 7-8 hours or until meat is tender. Remove chops; keep warm. In a saucepan combine cornstarch adn cold water until smooth; gradually stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in salt and pepper. Serve over chops.

RECIPE #10: SUNFLOWER CHICKEN SALAD

"Easy chicken salad with grapes and sunflower seeds!"

INGREDIENTS

2 cups cubed cooked chicken breast meat
1 cup cubed Cheddar cheese
1/4 cup sunflower seeds
1/4 cup thinly sliced celery
1/2 cup seedless green grapes, halved
1/2 cup mayonnaise
salt and pepper to taste

DIRECTIONS
In a large bowl combine the chicken, cheese, sunflower seeds, celery, grapes, mayonnaise and salt and pepper to taste. Mix all together and serve on rolls or lettuce leaves, if desired.

Nutritional Information
Servings Per Recipe: 4
Amount Per Serving
Calories: 531
Total Fat: 43g
Cholesterol: 105mg
Sodium: 421mg
Total Carbs: 6.7g
Dietary Fiber: 1.3g
Protein: 30.3g

RECIPE #9: SPINACH ENCHILADAS

PREP TIME 20 Min
COOK TIME 20 Min
READY IN 40 Min

INGREDIENTS
1 tablespoon butter
1/2 cup sliced green onions
2 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach , thawed, drained and squeezed dry
1 cup ricotta cheese
1/2 cup sour cream
2 cups shredded Monterey Jack cheese
10 (6 inch) corn tortillas
1 (19 ounce) can enchilada sauce

DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C).
Melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes until fragrant, but not brown. Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese.
In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.
Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.

Nutritional Information
Servings Per Recipe: 5
Amount Per Serving
Calories: 578
Total Fat: 39.9g
Cholesterol: 111mg
Sodium: 415mg
Total Carbs: 34.8g
Dietary Fiber: 6g
Protein: 23.8g

RECIPE #8: SAUSAGE AND BOW-TIE PASTA FLORENTINE

PREP TIME 15 Min
COOK TIME 15 Min
READY IN 30 Min

INGREDIENTS
1 pound hot Italian sausage links
1 (12 ounce) package bow-tie pasta (farfalle)
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 tablespoon olive oil
3 cloves garlic, chopped
1 (16 ounce) jar Alfredo sauce
1/2 teaspoon black pepper

DIRECTIONS
Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Place the sausage links onto a broiler pan, and broil in the preheated oven until the sausage is crispy on the outside and no longer pink on the inside, about 8 minutes. Turn the sausage once as it cooks.
Bring a large pot of lightly salted water to a boil. Add the bow-tie pasta, and cook until al dente, 8 to 10 minutes. Drain and return to the pot along with the spinach; keep warm over medium-low heat.
Heat the olive oil in a separate pot over medium heat, and stir in the garlic, and cook until the garlic softens and the aroma mellows, about 3 minutes. Add the Alfredo sauce and black pepper, then bring to a simmer over medium-high heat. Cut the cooked sausage into bite-sized pieces, and add to the simmering Alfredo sauce along with the pasta and spinach. Stir until the pasta is hot and well coated with the sauce.

Nutritional Information
Sausage and Bow-tie Pasta Florentine
Servings Per Recipe: 6
Amount Per Serving
Calories: 625
Total Fat: 39.2g
Cholesterol: 71mg
Sodium: 1252mg
Total Carbs: 47.8g
Dietary Fiber: 3.4g
Protein: 23.4g

RECIPE #7: SPICY BBQ CHICKEN PIZZA

PREP TIME 30 Min
COOK TIME 15 Min
READY IN 45 Min

INGREDIENTS
1 (12 inch) pre-baked pizza crust
1 cup spicy barbeque sauce
2 skinless boneless chicken breast halves, cooked and cubed
1/2 cup chopped fresh cilantro
1 cup sliced pepperoncini peppers
1 cup chopped red onion
2 cups shredded Colby-Monterey Jack cheese

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place pizza crust on a medium baking sheet.

Spread the crust with barbeque sauce.

Top with chicken, cilantro, pepperoncini peppers, onion, and cheese.
Bake in the preheated oven for 15 minutes, or until cheese is melted and bubbly.

Nutritional Information
Servings Per Recipe: 8
Amount Per Serving
Calories: 386
Total Fat: 16.1g
Cholesterol: 44mg
Sodium: 1621mg
Total Carbs: 37.8g
Dietary Fiber: 1.7g
Protein: 23.5g

RECIPE #6: AVOCADO SHRIMP BISQUE

INGREDIENTS

3 avocados
1 (14.5 ounce) can chicken broth
2 cups milk
1 teaspoon lemon juice
2 teaspoons minced onion
1/2 pound cooked fresh shrimp
1/8 teaspoon salt
1/8 teaspoon ground black pepper

DIRECTIONS
Cut avocados in half. Discard pits. Spoon meat into a small bowl.

Chop cooked shrimp.

In a medium saucepan, combine avocado, chicken broth, whole milk, lemon juice, and chopped onion. Heat slowly to boiling, stirring frequently. Add chopped shrimp, along with salt and pepper. Heat through, but do not boil. Remove from heat. Adjust seasonings to taste. May be served hot or cold.

Nutritional Information
Avocado Shrimp Bisque
Servings Per Recipe: 12
Amount Per Serving
Calories: 124
Total Fat: 9g
Cholesterol: 40mg
Sodium: 239mg
Total Carbs: 5.9g
Dietary Fiber: 2.5g
Protein: 6.7g

RECIPE #5: WHITE CHILI WITH GROUND TURKEY

PREP TIME 15 Min
COOK TIME 30 Min
READY IN 45 Min

INGREDIENTS
1 onion, chopped
3 cloves garlic, minced
1 1/2 pounds ground turkey
2 (4 ounce) cans canned green chile peppers, chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
1 teaspoon ground cinnamon
ground cayenne pepper to taste
ground white pepper to taste
3 (15 ounce) cans cannellini beans
5 cups chicken broth
2 cups shredded Monterey Jack cheese

DIRECTIONS
In a large pot over medium heat, combine the onion, garlic and ground turkey and saute for 10 minutes, or until turkey is well browned. Add the chile peppers, cumin, oregano, cinnamon, cayenne pepper to taste and white pepper to taste and saute for 5 more minutes.

Add two cans of the beans and the chicken broth to the pot. Take the third can of beans and puree them in a blender or food processor. Add this to the pot along with the cheese. Stir well and simmer for 10 minutes, allowing the cheese to melt.

Nutritional Information
White Chili with Ground Turkey
Servings Per Recipe: 8
Amount Per Serving
Calories: 396
Total Fat: 17.3g
Cholesterol: 92mg
Sodium: 1366mg
Total Carbs: 26.6g
Dietary Fiber: 7.2g
Protein: 31.6g

RECIPE #4: SWEET POTATO-TURKEY MEATLOAF

PREP TIME 25 Min
COOK TIME 1 Hr 10 Min
READY IN 1 Hr 35 Min

INGREDIENTS
1 large sweet potato, peeled and cubed
1 pound ground turkey breast
1 large egg
1 small sweet onion, finely chopped
2 cloves garlic, minced
1/4 cup honey barbecue sauce
1/4 cup ketchup
2 tablespoons Dijon mustard
2 slices whole-wheat bread, torn into small crumbs
1 tablespoon freshly ground black pepper, or to taste
1 tablespoon salt, or to taste

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart baking dish.
Bring a pot of lightly salted water to a boil. Add the sweet potato, and cook until soft, about 10 minutes. Drain the sweet potatoes, and mash or whip until smooth.
Mix the ground turkey together with the egg, sweet onion, garlic, barbecue sauce, ketchup, Dijon mustard, and whole wheat bread crumbs in a large mixing bowl. Season to taste with salt and pepper. Add the sweet potatoes, and stir until evenly combined. If the mixture seems too wet, add more bread crumbs.

Use your hands to form the turkey mixture into a loaf shape and place in the prepared baking dish.
Bake in the preheated oven 1 hour. Slice the loaf to serve.

Nutritional Information
Sweet Potato-Turkey Meatloaf
Servings Per Recipe: 4
Amount Per Serving
Calories: 336
Total Fat: 2.7g
Cholesterol: 123mg
Sodium: 2478mg
Total Carbs: 43g
Dietary Fiber: 5.3g
Protein: 33.8g

Portions....

Since I am cooking for only 2 I have had a lot of friends ask me what I am doing with all the leftovers from cooking 6 days a week. Well I have been cutting the recipes in half, making smaller dishes for my husband and I. So far there has been enough for dinner, and lunch the next day. Which is plenty for us.

RECIPE #3: GRAVY STUFFING CHICKEN BAKE

PREP TIME 15 Min
COOK TIME 30 Min
READY IN 45 Min

INGREDIENTS
1 (3 pound) roasted chicken
1 (15 ounce) can corn
1 (16 ounce) can sliced carrots, drained (optional)
1 (12 ounce) jar chicken gravy
1 (12 ounce) jar turkey gravy
3 cups prepared stuffing

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Shred or tear the chicken into bite size pieces. Try to get most off the whole chicken as possible, or as much as you think you can handle.

Place torn chicken in a 9x13 inch baking dish. Mix corn and carrots around with the chicken, then pour chicken gravy and turkey gravy on top and mix. Sprinkle stuffing over top to cover..
Bake at 400 degrees F (200 degrees C) for about 30 minutes, or until golden brown.