Julie's Turkey Noodle Soup

Julie’s Turkey Noodle Soup

Ingredients

Turkey carcass

1-2 cups reserved turkey

1 frozen package of crinkle-cut carrots (or fresh carrots)

4 stalks chopped celery

1 yellow onion chopped

1 cup left-over turkey stuffing

3 cloves garlic crushed

1 package egg noodles

Salt

Pepper

2 Tab.parsley

Preparing the Turkey Carcass

1 Remove all the usable turkey meat from the turkey carcass to save for making sandwiches later or for adding to the soup once the stock is made.

2 If you are working with a large turkey carcass, you may want to break up the bones a bit so they fit better in the pot. Place the turkey carcass into a large stock pot (at least 8 quart or 12 quart depending on the size of the turkey), and cover with COLD water by an inch. Let the carcass simmer on the stove for several hours, or until the meat has fallen off the bones.

3 Place in fridge overnight.

4 In the morning, scrape off the grease layer and pull out the large bones. Pour the stock through a strainer to remove unwanted skin and any remaining bones and place the stock onto the stovetop and bring to a simmer.

Making the Turkey Soup

1 In a large pan, heat some butter or olive oil on medium high heat. Add chopped carrots, onions, and celery in equal parts. Cook until the onions are softened, about 10 minutes. Add a couple cloves of garlic, chopped, and cook for a minute more, until the garlic is fragrant. Then add to the pot with the turkey. Add some parsley and seasoning—salt, pepper, or seasonings of choice. I added the left-over stuffing for additional seasoning.

2 Bring to a simmer and cook until the vegetables are just cooked through. Add egg noodles. Take some of the remaining turkey meat you reserved earlier, shred it into bite sized pieces and add it to the soup. Add salt and pepper to taste.

Crock-Pot Fajitas

Slow-Cooker Bolognese Sauce

• Makes3 quarts sauce, serves 12
• Hands-On Time35 min
• Total Time8 min
• February 2004

INGREDIENTS

1. 1medium onion, finely chopped (1/2 cup)
2. 1stalk celery, finely chopped (1/2 cup)
3. 1carrot, finely chopped (3/4 cup)
4. 2tablespoons olive oil
5. 1pound ground beef
6. 1/2pound ground pork
7. 1cup milk
8. 16-ounce can tomato paste
9. 614-ounce cans diced tomatoes
10. 4teaspoons kosher salt
11. 1/2teaspoon ground nutmeg
12. Long pasta (such as pappardelle), for serving

Make Delicious, Family Pleasing Meals Fast

DIRECTIONS

1. In a large skillet, combine the onion, celery, carrot, and olive oil and cook over medium heat, stirring frequently, until tender, about 10 minutes.
2. Add the meat and cook, stirring frequently, until it loses its pink color. Add the milk. Increase heat to high and cook until the milk has evaporated. Transfer the mixture to a 4- to 6-quart slow cooker.
3. Return the skillet to the heat and add the tomato paste; cook over low heat to reduce its bitterness, about 5 minutes. Add the tomato paste to the cooker, along with the tomatoes, salt, and nutmeg.
4. Cook on low for 8 hours, or on high for 4 hours. Serve warm over pappardelle or some other long pasta.

By Jane Kirby

NUTRITIONAL INFORMATION

Per Serving

• Calories101 calories
• Calories0 calories from fat
• Fat5 g
• Sat Fat2 g
• Cholesterol22 mg
• Sodium683 mg
• Protein7 mg
• Carbohydrate7 g
• Fiber1 g
• Iron1 mg
• Calcium69 mg

Slow Cooker BBQ Cranberry Chicken Ingredients 1.5 lbs boneless, skinless chicken breasts 1/2 cup diced onion 1 can whole cranberry sauce 1 cup BBQ sauce

Instructions 1. Place all ingredients in slow cooker, cook on low 6 hours. 2. ***If freezing, place all ingredients in gallon­sized freezer bag. Thaw in refrigerator overnight, cook on low 6 hours.*** Notes Adapted from: Crock Pot BBQ

Cranberry Chicken http://whoneedsacape.com/2014/01/slow­cooker­bbq­cranberry­chicken/

Lockhart GYM

Quinoa Hawaiian Pizza Stuffed Peppers

QUINOA HAWAIIAN PIZZA STUFFED PEPPERS

PRINT

PREP TIME

20 mins

COOK TIME

50 mins

TOTAL TIME

1 hour 10 mins

Serves: 4

 

INGREDIENTS

·                            4 large green bell peppers (or yellow or orange. My favorite!)

·                            1 cup cooked quinoa, cooled

·                            4 slices Canadian bacon, chopped

·                            1 cup marinara sauce

·                            ¼ cup whole milk mozzarella pearls

·                            1 cup shredded mozzarella cheese

·                            ¼ cup chopped green onion

·                            ½ cup grated parmesan

INSTRUCTIONS

1.               Preheat oven to 350F

2.               Cut the top off of each pepper to make it’s ‘hat’. You can see I cut one of them too shallow, you should cut about ½ inch down to keep the stem in tact. Using a knife, cut out the middle of each pepper and discard with the seeds. Set the peppers and hats aside.

3.               In a large bowl, mix together quinoa, Canadian bacon, marinara sauce, mozzarella pearls, green onion, and grated parmesan.

4. Fill each pepper with the quinoa mixture. Sprinkle with the shredded mozzarella and place the tops back on. Put the four peppers into a small square baking dish and cover with foil. Cook for 45 minutes covered, and then another 10 uncovered.

Enjoy!

Summer's Best Grilled Chicken Garden Salad

CREAMY HERB DRESSING

Courtesy of the 21 Day Fix by Autumn Calabrese

1 medium avocado, cut into chunks

1 ½ cups nonfat plain Greek yogurt

4 Tbsp. finely chopped herbs (like tarragon, parsley, mint, or cilantro)

3 Tbsp. fresh lemon juice

¼ tsp. sea salt

1 dash ground pepper

1/3 cup extra-virgin olive oil

1. Place avocado, yogurt, herbs, lemon juice, salt, and pepper in a blender; cover. Blend until smooth.

2. Continue blending avocado mixture, slowly adding oil until well blended.

3. Store in the refrigerator, tightly covered, until ready for use.

SALAD

4 cups shredded romaine lettuce 

1 cup cherry tomatoes, halved

1 cup chopped peeled cucumber 

1/2 cup finely chopped orange bell pepper 

1/2 cup thinly sliced radishes 

2 tablespoons chopped fresh chives

1 small yellow squash, halved lengthwise and thinly sliced (about 1 cup)

2-3 grilled or baked  chopped boneless skinless chicken breasts (depending on how many you are serving)

*Note* add any other favorites from your garden

1.       Mix all the salad ingredients and drizzle with the creamy herb dressing. 

Hawaiian Stuffed Burgers

Hawaiian Stuffed Burgers  Courtesy of Julie Lockhart lockhartgym.blogspot.com This item just screams summer! Although, if your burger is yelling at you, it's probably time to get out of the sun...

Ingredients:

2 eggs

½ cup fine dry bread crumbs or crushed tortilla chips
½ cup feta cheese
3/4 cup crushed pineapple drained

¾ cup reserved juice from the pineapple
1 lb. raw extra-lean ground beef (4% fat or less)
4 slices cooked bacon
1/4 cup chopped onion

2 cloves crushed garlic

2 Tab parsley
1/4 tsp. each salt and black pepper

Directions: 
In a medium bowl, thoroughly mix cheese with crushed pineapple.

In a large bowl, thoroughly mix all other ingredients. Evenly divide mixture into four portions. 

Evenly divide one portion in half, and flatten each half into a thin patty. Place 1/4th of cheese mixture in the center of one patty. Top with the other patty, and squeeze edges to seal, forming one stuffed patty. Repeat to make 3 more stuffed patties.

Bring a grill pan (or large skillet) sprayed with nonstick spray to medium-high heat. Cook patties for 4 - 8 minutes per side, until cooked to your preference or cook on your outside BBQ.  Enjoy!  Serve with a mixed green salad.

MAKES 4 SERVINGS  

The Healthier Side of a Taco Salad

The Healthier Side of a Taco Salad

Ingredients

for the taco meat:
• 1 teaspoon grapeseed or canola oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 pound lean ground beef
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon oregano
• 1/2 teaspoon paprika
• 1/2 teaspoon kosher salt
• 1 can black beans, rinsed and drained
• 1/4 cup water
• for the salad
mixed green lettuce:
• 3 tomatoes
• 2 small zucchini
• 2 avacados
• 1 red bell pepper
• 1 cup shredded monteray jack cheese
• lime slices
• cilantro lime salad dressing
for the salad dressing:
• 1/4 cup grapeseed or canola oil
• 2 tablespoons fresh lime juice
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon white wine vinegar
• 1 teaspoon honey
• pinch of salt and pepper

Instructions

For the Taco Meat:
1. Heat oil in a large skillet over medium-low heat. Add onions, garlic, and a pinch of salt. Saute until onions are translucent, about 5 minutes. Turn heat up to medium-high and add ground meat. Sautee, stirring occasionaly, until the meat is browned. About 5 minutes. In a bowl combine chili powder, cumin, oregano, paprika, and salt, stir. Add the spice mix, beans, and water to the browned beef and stir to combine. Reduce the heat to medium-low and simmer until the water has evaporated, about 5 minutes.
2. While the meat is simmering, dice all of your vegetables in bite-sized portions.
For the salad dressing:
3. Combine all ingredients into a food processor or a blender and pulse until well blended and thick, about 30 seconds. This can also be done by hand in a bowl with a whisk.
4. To prepare the salad: Fill serving bowls or plates with lettuce. Drizzle 1 to 2 tablespoons per serving of the lime cilantro dressing over the lettuce. Next add 1/2 cup of the taco meat to the lettuce and follow with the vegetables. Serve with a slice of lime and a warm tortilla, optional.

courtesy of:

insockmonkeyslippers.com