1 package turkey gravy mix
1 pound ground turkey
1 tablespoon dried parsley
1 teaspoon minced onion
3/4 cup shredded cheddar cheese
4 tomato slices
4 lettuce leaves
4 hamburger rolls
prepare grill or broiler. combine turkey gravy mix with next four ingredients. grill or broil 8-10 minutes per side or until cooked through. serve on hamburger rolls and top with lettuce and tomato.
4 servings
8 ounces uncooked fettuccine
1/2 cup chopped onion
1/2 cup chopped celery
4 cloves garlic, minced
1 teaspoon canola oil
1 cup sliced fresh mushrooms
2 cups skim milk
1 teaspoon salt-free seasoning blend (such as mrs dash)
1/4 teaspoon salt
2 tablespoons cornstarch
1/2 cup fat-free half ‘n half
1/3 cup grated parmesan cheese
3 cups cubed cooked turkey breast
3/4 shredded part-skim mozzarella cheese
cook fettuccine according to package directions. meanwhile, in a large ovenproof skillet coated with pam, saute the onion, celery and garlic in oil for 3 minutes. add mushrooms; cook and stir until vegetables are tender. stir in the milk, seasoning blend and salt.
combine corn starch and half ‘n half until smooth; stir into skillet. cook and stir for 2 minutes or until thickened and bubbly. stir in parmesan cheese just until melted.
stir in turkey. drain fettuccine; add to turkey mixture. heat through. sprinkle with mozzarella cheese. broil 4″-6″ from heat 2-3 minutes 4 until cheese is melted.
6 servings
1 medium onion, chopped
1 medium green pepper, chopped
2 tablespoons butter
1 can (14 1/2 oz) chicken OR veggie broth
2 large red potatoes, cubed
1 jalapeno pepper, chopped
2 teaspoons dijon mustard
1 teaspoon salt
1/2 teaspoon paprika
1/4-1/2 teaspoon crushed red pepper flakes
3 cups frozen corn
4 green onions, chopped
3 cups milk, divided
1/4 cup flour
in a large saucepan, saute onion anod green pepper in butter until tender. add broth and potatoes. bring to a boil. reduce heat; cover and simmer for 15 minutes or until potatoes are almost tender. stir in jalapeno, mustard, salt, paprika and red pepper flakes. add corn, green onions and 2 1/2 cups milk. bring to a boil. combine flour and remaining milk until smooth; gradually add to soup. bring to a boil. cook and stir for 2 minutes or until thickened and bubbly.
8 (1 cup) servings (2 qts)
