Rancher’s Omelet

Turkey sausage(3 oz)
olive oil cooking spray
red pepper(small dices) 1/4 cup
onion(small diced) 1/4 cup
tomato (small diced) 1/4 cup
Garlic(minced) 1 tsp
egg whites (6 large) 1 cup
whole omega-3 eggs(2)
salt 1/4 tsp
pepper pinch
light Havarti cheese (sliced, 2 g)
salsa 1/4 cup

Cook turkey sausage and dice it.  Lightly coat large non-stick frying pan and place on medium heat.  Add red pepper and onion.  Saute until onions are lightly browned, stirring frequently.  Add cooked sausage, tomato and garlic and saute for one more minute.  Remove from pan and set aside.  Whisk egg whites, eggs, salt and pepper together in a mixing bowl.  Re-spray pan if needed and pour egg mixture into the pan. Cook until top of mixture bubbles and bottom turns golden brown.  Flip omelet until the other side is golden brown.  Transfer omelet to plate.  Place havarti cheese onto one half of omelet and the vegetable and sausage mixture on top of the cheese.  Fold the omelet over to cover the contents.  Garnish with salsa and serve!

Turkey and Wild Rice Risotto

3/4 pound ground turkey
1-2/3 cup water
1 tablespoon margarine, butter or spread with no trans fat
1 package (4.3 ounces) RICE-A-RONI® Long Grain & Wild Rice
1 can (10 ¾ ounces) condensed cream of mushroom soup
1-1/2 cups fresh mushroom slices
1 cup thinly sliced celery
1/2 cup chopped red bell pepper

Directions:

1. In large skillet, brown ground turkey until thoroughly cooked; drain. In same skillet, combine 1 2/3 cups water, 1 Tbsp. margarine, rice mix, seasonings and turkey. Bring to a boil; reduce heat to low.
2. Cover; simmer 20 minutes. Stir in soup, mushrooms, celery and bell pepper; return to a simmer. Cover; simmer 5 to 10 minutes or until vegetables are crisp-tender. Let stand 3 minutes. Stir before serving.

Chili with a kick!

Give this recipe a go when you’re on the go!  Easy to prepare, you’ll come home to a nice big pot of warm (and spicy!) chili.

4 packages Rice-A-Roni Mexican Style
4 tablespoons margarine, butter or spread with no trans fat
11 cups water
2 pounds boneless, skinless chicken breast halves, cut into bite-size pieces
3 (14.5-ounce) cans diced tomatoes with green chilis
1 jalapeno
3 (15-ounce) cans great northern beans, rinsed and drained
1 large canned chipotle pepper in adobe sauce, finely chopped
Sour cream

Saute rice-pasta mix with margarine in large saucepan on medium heat, until pasta is golden brown. Add water, chicken, tomatoes, beans, chipotle pepper and Special Seasonings. Bring to a boil on high heat. Cover; reduce heat to low. Simmer 20 minutes. Serve in soup bowls and top with sour cream.

Thanksgiving Family Recipes

Baked Sweet Potatoes with Marshmallows (serves 8-10) - ala Danielle

8 medium size sweet potatoes
1 cup milk
1 teaspoon vanilla
3 tablesppons sugar
1/2 stick butter
1/4 teaspoon of cinnamon
Few dashed of nutmeg
1 tablespoon orange juice
Marshmallows

Bake sweet potatoes at 350″ in oven until done. Peel hot potatoes and put through rider until mashed. Scald milk and add vanilla, sugar and butter. To potatoes add cinnamon, nutmeg and orange juice. Stir. Add milk mixture to the mixture and mix thoroughly. Grease baking dish. Pour potatoes in baking dish and bake at 350″ until very hot. Add a top layer of marshmallows and brown.

Roasted Potatoes - ala Yiayia Catherine

4-5 potatoes- peel and cut
Rub with oil, oregano, salt and pepper add 2-3 lemons and chopped garlic. Place in pan.
Add chicken broth and water. Cook in oven 350″ for 40-45 minutes then brown in boiler

Bon appetit!

Turkey Dressing - ala Helen

1- stick butter
1-box croutons
1- box fresh mushrooms
1-stalk celery
1-lg. pkg. chopped walnuts
In butter soften celery, mushrooms, croutons and walnuts
put in casserole dish with turkey juice and bake at 350″ for 30 minutes

Dressing to Stuff a Turkey - ala Grandma Rose

5 onions
1 1/2 celery
2 1/2 green peppers
3 lb pork sausage
(2-1 italian turkey salcissa to 1 pork sausage)
1 1/2 box mushrooms
6 eggs (egg beaters)
2 1/2 loaves of italian bread
3/4 cup parm. cheese

Put bread in colander (not to mushy)
bake covered 300″, 3 hours not too brown

Blackberry Pie - ala Kathryn

Oven set for- 375
8 cups fresh/ frozen blackberries
1 1/4 cup sugar
sprinkle cinnimon and salt
1/4 cup tapioca
dot with butter
lattice top
egg white brushed on top
sprinkle with sugar

Homemade Crust-
2 cups flower
1 cup crisco
half tee spoon of salt
mix good with fork
add half cup cold water, mix again
refrigerate overnight

Mashed Potatoes - ala Ma

5 lbs potatoes boiled and pealed
1-802 light cream cheese
1-cup skim milk
1/2 cup butter
1 tsp onion salt
1 tsp season salt
1/4 tsp pepper
1 tsp regular salt

If you would like to freeze, put in greased foil pan, cover it with tin foil and then put it in the freezer.

Zucchini Squash Pita - ala Andrea

4# zucchini Oven: 350′
1Tbsp salt
1cup breadcrumbs
6 eggs, well beaten
1 # feta
1 cup chopped onions
1 cup clarified butter (for filo)
1/2 to 1# filo dough

Shred zucchini and mix 1 Tbsp of salt, mix well and set aside for 45 minutes. Then squeeze out the moisture through a colander until it is dry.
Add 1 cup of the bread crumbs, 1/2 at a time, mixing well. Saute the chopped onions in butter. Fold in the well beaten eggs and the cheese and again mix very well, adding the cooked onions at this time. Set aside.
Butter a 10×14″ baking pan and layer with filo across the bottom ( 1 sheet at a time, brushing each sheet with melted clarified butter) Use 1/2 of the filo leaves on the bottom. Pour the filling over the bottom filo sheets and again start layering the filo (one sheet at a time, buttering each one individually) Be sure to butter the last layer well and score into squares with the tip of a sharp knife.
Bake for 1 hour and 15 minutes or until golden color. After removing from oven, place on a wire rack to cool.

Enjoy this Greek recipe with a fall flavor!!

Texas Thin Crust Pizza

Ingredients: Olive oil cooking spray
Ground sirloin or extra lean ground beef
salt
pepper
yellow onion(small diced)
Red pepper(small diced)
Garlic (minced)
Tomato (small diced)
BBQ sauce
Whole wheat tortilla
Pineapple (tidbits or chopped)
Aged white cheddar (grated)

Instruction:
Preheat oven to 400. Preheat a non-stick frying pan on medium heat. Lightly coat with spray, add ground meat and season with salt and pepper. Saute the beef until lightly browned and cooked all the way through. Add the onions, peppers and garlic and saute for 1 minute more. Add the tomato and BBQ sauce, stir until combined and remove from heat. Lightly coat a baking sheet with spray and place the tortilla shell on the tray. Spread the beef and vegetable mixture evenly on the shell, leaving the outside half inch for the crust. Toop with the pineapple and cheese and then place in the oven. Bake until cheese is melted and shell is nicely toasted (about 10 minutes) Serves 1 large or 2 small. From Gourmet Nutrition