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.