Stuffed Pasta Shells


Stuffed Pasta Shells

  • 1 pound ground beef or ground turkey
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 8 oz Mozzarella cheese, shredded
  • One-half cup Italian-style bread crumbs (or plain)
  • 1 egg, beaten
  • Salt and pepper to taste
  • 1 28 oz. jar of your favorite spaghetti sauce
  • One-half cup Parmesan cheese
  • Jumbo pasta shells (about 25) cooked

Brown the ground beef or turkey together with the onion and garlic; drain and cool. Stir in the Mozzarella cheese, bread crumbs, egg, salt and pepper. Stuff the mixture into the cooked shells. Spoon one-fourth jar of spaghetti sauce in a 9" x 13" pan. Put stuffed shells on top. Pour remaining sauce over the shells. Sprinkle with Parmesan cheese. Bake at 375° for 25 minutes. Serve with lettuce salad and garlic toast.

Crispy Cheddar Chicken


Crispy Cheddar Chicken

  • 2 lbs chicken tenders or 4 large chicken breasts
  • 2 sleeves Ritz crackers
  • 1/4 teaspoons salt
  • 1/8 teaspoon pepper
  • 1/2 cup whole milk or half and half
  • 3 cups cheddar cheese, finely grated
  • 1 teaspoon dried parsley

Sauce:

  • 1 10 ounce can cream of chicken soup
  • 2 tablespoon sour cream
  • 2 tablespoon butter

Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Don’t be stingy. Then press the cheesy coated chicken into the cracker crumbs and press it in. Spray a 9 x 13 pan with cooking spray and lay the chicken inside the pan. If you have extra cheese and crumbs, put them in the pan with the chicken to fill in the spaces. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.

In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken. You can use your favorite recipe for white sauce instead of the cream of chicken soup mixture if you prefer.

Shredded Turkey in the Crock Pot


Shredded Turkey in the Crock Pot

  • 1 Turkey breast, frozen or thawed, with the bones or without
  • 1 stick of butter (1/2 cup)
  • 1 can of light beer
  • 1 envelope of Lipton onion soup mix

Put all together in the Crock Pot (slow cooker) and leave on low for 6-8 hours or until tender and done. Remove the turkey from the slow cooker, remove the bones, and use a fork to shred it before placing it back in the juices.

Shrimp de Jonghe


Shrimp de Jonghe

  • 1 clove garlic
  • 1/4 cup dry sherry
  • 3/4 cup butter – room temperature
  • Paprika
  • 1 T. Chopped onions
  • 1 T. Chopped parsley
  • 1/2 cup dry bread crumbs
  • Salt
  • 24 large shrimp cooked, shelled and de veined.

Crush garlic to pulp in butter. Heat until melted, then remove from heat. Add onions, parsley, sherry, paprika and a little salt. Toss shrimp in this mixture to coat well. Arrange in a buttered casserole. Sprinkle with bread crumbs. Put in preheated 350 degree oven 20 min. Or until heated through.

Turkey Chili


Turkey Chili

  • 1 T olive oil
  • 1 medium onion diced
  • 1 green pepper chopped
  • 1 14.5 oz can of diced tomatoes
  • 1 14.5 oz can chicken broth low fat or fat free (or the equivalent of boxed or homemade stock)
  • 1 cup of barley
  • 1 can (@ 15 oz) garbanzo beans
  • 1 can (@ 15 oz) navy beans
  • 1 can (@ 15 oz) great northern beans
  • 1 can (@ 15 oz) whole kernel corn, undrained)
  • 1 small can chopped green chilies
  • 1 1/2 T chili powder
  • 1 1/4 t ground cumin
  • 2 – 3 cups water
  • fresh ground black pepper and salt to taste
  • 1 lbs. ground turkey sautéed in another T of olive oil

Optional to garnish

  • Shredded cheddar cheese (reduced or no fat)
  • Sour cream (reduced or no fat)

Heat the table spoon of olive oil in the bottom of your soup pot and sauté the onion and green pepper until softened. Add the next 9 ingredients and stir well. I always add the water last – sometimes 3 cups is more than the pot can hold, depending on the size of your soup pot. Stir in the chili powder and cumin and some black pepper. Bring to a boil and then cover and let simmer for 40 minutes, stirring occasionally. Add the cooked ground turkey and bring back to a boil. Let simmer another 5 -10 minutes until the barley is tender. If the chili is too thick, now or after it stands add more chicken broth or water to reach desired consistency. Add more black pepper and salt to taste and serve with shredded cheddar and/or sour cream on top.

Since this is my own recipe based on my grandmother’s chili recipe, I don’t have a nutritional break down for it. I sometimes add mushrooms or chopped carrots, depending on what I have on hand. Makes BIG pot – use a 7 – 8 quart soup pot if you have it as 6 quart one will be very full. Freezes well.