Terry's Meal In One Dish

MEAL - IN - ONE - DISH CASSEROLE

Instant mashed potatoes 1 can whole kernel corn 1 lb. hamburger or ground turkey 1 tbsp. chili powder Dried onion flakes Salt & pepper to taste Cheese to cover Prepare instant potatoes according to package for 4-6 servings. Put in casserole dish. Drain whole kernel corn and layer on top of mashed potatoes. Brown meat and onion. Add chili powder, salt and pepper. Drain fat off meat and layer on top of corn. Cover meat with cheese slices. Bake at 400 degrees for approximately 20 minutes. Easy and good.

Sloppy Joe Hash Browns

• 1 pkg frozen O'brien potatoes
  
• 1 pound ground turkey or veggie crumbles
  
• 1/4 cup chopped onion
• 1 can (15-1/2 ounces) sloppy joe sauce
• 1 tablespoon chili sauce
• 1/4 teaspoon pepper
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 2 cups shredded lettuce
• 1 medium tomato, chopped

Directions

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the sloppy joe sauce, chili sauce and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until heated through.
• Line 9x13 pan with potatoes and top with meat mixture. Bake 30 minutes or until heated through. Top with cheese, lettuce and tomato
  
• 
  
• Yield: 4 servings.

Paulissa's Souper Bowl Turkey Soup

I made this soup last night and it simmered all day while we worked around the house. The creamed corn really makes a difference, so don't leave it out.

1 turkey carcass
leftover turkey if you have it on hand (about 3 cups)
de-fatted pan drippings
2 onions, chopped (save the skins and tops)
4 stalks celery, chopped
1 bag frozen chopped carrots
1/2 bag frozen corn
1/3 c. brown rice (NOT INSTANT)
1 pkg. turkey gravy mix
2 bay leaves
3 cloves garlic, minced
salt and pepper to taste
water to cover

Chop onions and celery, set aside. Place turkey skins, tops and bay leaves in piece of cheesecloth (I used a mesh bag that onions come in for this) Tie tightly. Place turkey carcass in soup pot with pan drippings and enough water to cover. Simmer carcass until meat comes off bones easily and return meat to pan.

Add vegetables, turkey mix, and garlic, simmer until tender. Add brown rice and simmer until desired consistency.

NOTE: The onion skins give the soup a nice color boost.

Turkey Soup

Turkey Soup

1 cup red bell pepper--chopped
1/2 cup chopped onion
4 oz. fat-free cream cheese, cubed and stir until melted
2 cans fat free chicken broth (32 oz)
1 can cream styled corn
3/4 cup skim milk
2 cups shredded turkey


Saute onion and pepper on med heat.

Lower heat to simmer and add remaining ingredients.


stir, heat and eat!

If you want to make the soup more hearty add noodles.

Hot and Spicy Sloppy Joes HI 10-12 hours, LOW 3-5 hours

Hot-and-Spicy Sloppy Joes

From the Kitchen of: Gramaw
Source: Better Homes & Gardens New Crockery Cooker Cook Book

Adjust the "Hot-and-Spicy" part by using regular tomato juice and cut down on the amount of peppers.

1 1/2	lbs.	ground beef
1	lg.	onion, chopped (1 cup)
1	clove	garlic, minced
1	can	hot-style tomato juice or vegetable juice cocktail (6 oz.)
1/2	c.	catsup
1/2	c.	water
2	tbsp.	brown sugar
2	tbsp.	chopped canned jalapeño peppers (optional)
1	tbsp.	prepared mustard
2	tsp.	chili powder
1	tsp.	Worcestershire sauce
8		hamburger buns
		shredded Cheddar cheese

In a large skillet cook ground beef, onion, and garlic till meat is brown and onion is tender. Drain off fat.

Meanwhile, in a 3 1/2- or 4-quart crockery cooker combine tomato juice; catsup; water; brown sugar; jalapeño peppers, if desired; mustard, chili powder; and Worcestershire sauce. Stir in meat mixture. Cover; cook on low-heat setting for 10 to 12 hours or high-heat setting for 3 to 5 hours. Toast buns; spoon meat mixture over buns and sprinkle with cheese.

Serves 8

Turkey Pasta Soup

This quick soup has such a great flavor that everyone I've shared it with has added the recipe to her list of favorites. It also simmers up well in a slow cooker.

SERVINGS: 10

TIME: Prep/Total Time: 30 min.

Ingredients:

• 1 cup uncooked small pasta shells
• 1 pound lean ground turkey
• 2 medium onions, chopped
• 2 garlic cloves, minced
• 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
• 2 cans (14-1/2 ounces each) Italian stewed tomatoes
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1 teaspoon fennel seed, crushed
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes

Directions:

Cook pasta according to package directions. Meanwhile, in a large soup kettle, cook the turkey, onions and garlic over medium heat until meat is no longer pink; drain. Stir in the broth, beans, tomatoes and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Drain pasta and add to the soup. Cook 5 minutes longer or until heated through. Yield: 10 servings.

Nutrition Facts

• One serving:
• 1-1/3 cups

• Calories:
• 211

• Fat:
• 4 g

• Saturated Fat:
• 1 g

• Cholesterol:
• 36 mg

• Sodium:
• 868 mg

• Carbohydrate:
• 28 g

• Fiber:
• 6 g

• Protein:
• 15 g

• Diabetic Exchange:
• 2 very lean meat, 2 vegetable, 1 starch.

SOURCE: Taste of Home

Confetti Meatloaf

This is one of the best meatloaf recipes I've ever tasted besides my grandmother's.

Confetti Meatloaf

1/2 cup brown rice
1 Tbsp. olive oil
1 small onion, chopped
1 cup red and green bell peppers, chopped
1 lb. lean ground beef
1 cup chunky salsa
1 egg (or 1/4 cup egg substitute)
Salt, pepper and celery seed to taste

Cook the rice according to pkg directions.
Preheat oven to 350.
Warm the oil in small skillet over med heat.
Add the onion and peppers.  Cook for 5 min or until tender.

In a large bowl, combine meat, salsa, egg and seasonings.
Stir in the veggies and rice.  Place the mixture in a baking
dish and pat into an oblong loaf.

Bake for 45 to 50 minutes.
Makes 6 servings
6 Points per serving

273 calories, 17 grams protein, 21 grams carb, 13 grams fat, 3 grams fiber

Healthified Mexican Skillet

"Healthified" Mexican Pasta Skillet

From eatbetteramerica.

Prep Time:30 min

Start to Finish:30 min

makes:6 servings (about 1 1/3 cups each)

1	lb extra-lean (at least 93%) ground beef or turkey
1	jar (16 oz)salsa
1	cup tomato sauce (from 15-oz can)
1 ½	cups water
2	cups uncooked regular or multigrain elbow macaroni
1	cup Green Giant® Niblets® frozen corn
	1/2 cup shredded reduced-fat sharp Cheddar cheese (2 oz)
	In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
	Stir in salsa, tomato sauce and water. Heat to boiling. Stir in macaroni and corn. Reduce heat; cover and simmer 12 to 15 minutes, stirring occasionally, until macaroni is tender.
	Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted.

Nutritional Information

1 Serving: Calories 370 (Calories from Fat 60); Total Fat 6g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 45mg; Sodium 650mg; Total Carbohydrate 53g (Dietary Fiber 3g, Sugars 5g); Protein 25g % Daily Value*: Vitamin A 10%; Vitamin C 15%; Calcium 8%; Iron 20% Exchanges: 3 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 Lean Meat Carbohydrate Choices: 3 1/2 MyPyramid Servings: 2 oz-equivalents Grains, 2 oz-equivalents Meat & Beans
*% Daily Values are based on a 2,000 calorie diet.