Mom-Style Creamy Chicken 'N Veggies

Mmm...imagine chicken pot pie without the crust. This Hungry Girl recipe as usual is delicious and super easy! If you want to make sure to get all the delicious cream, serve it over mashed potatoes. Thank you Hungry Girl!

Mom-Style Creamy Chicken 'N Veggie
Adapted from Hungry Girl 1-2-3 Cookbook

Ingredients
1 cup canned 98% fat-free cream of mushroom condensed soup
1 cup fat-free sour cream
2 teaspoons chopped garlic
1/4 teaspoon salt, or more to taste
4 cups frozen cauliflower florets
2 cups frozen bite-sized mixed vegetables
1 cup canned sliced mushrooms, drained
20 ounces raw lean skinless boneless chicken breast
Salt, black pepper, and additional spices, to taste

Directions

Preheat oven to 375 degrees.
In a large bowl, mix condensed soup, sour cream, garlic, and salt. Add cauliflower, mixed veggies, and mushrooms, and stir to coat. Set aside.
Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray. Season chicken with salt, black pepper, and any additional spices you like. Place chicken in center of the foil, and top with veggie mixture.
Place another large piece of foil on top. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet.
Place baking sheet in the oven and bake for about 1 hour, until chicken is cooked through.
Allow packet to cool for a few minutes, and then cut to release steam before opening it entirely. (Careful -- steam will be hot.) If you like, season to taste with pepper and additional salt. Now dig in!

Chicken, Artichoke and Mushroom Fettuccine

This is simple, healthy and quick enough to do for a week night meal! DH hates artichokes but wouldn't you know...I once again made a dish with an ingredient he didn't like he didn't complain a bit!

Chicken Artichoke and Mushroom Fettuccine
Adapted from Weight Watchers 20 Minute Recipes Spring Fall 2008

Ingredients
1 (9-ounce) package fresh fettuccine
Cooking spray
1 (8-ounce) package presliced mushrooms
2 tablespoons light stick butter
1 tablespoon all-purpose flour
1 cup fat-free milk
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups chopped skinless rotisserie chicken breast
1 (14-ounce) can quartered artichoke hearts, drained
2 tablespoons fresh lemon juice
1/4 cup chopped green onions (optional)
Shaved fresh Parmesan cheese (optional)
Preparation
Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.

While pasta cooks, heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add mushrooms, and sauté 5 minutes or until mushrooms are tender and liquid evaporates, stirring frequently. Remove from pan, and keep warm.

Add butter to pan, and cook over medium heat 1 minute or until butter melts. Add flour, and stir with a whisk; cook 1 minute or until bubbly. Add milk, salt, and pepper; cook 3 minutes or until thick, stirring constantly.

Add reserved mushrooms, chicken, and artichokes to pan, stirring gently. Cook 3 minutes or until thoroughly heated. Add lemon juice and, if desired, green onions. Toss chicken mixture with pasta. Sprinkle with Parmesan cheese, if desired.

Snappy Smothered Chicken

I had absolutely NO idea that this would have ever tasted so excellent in a million years. DH even said "This tastes like Chicken Marsala from Carrabas!". So there you have it...its a new winner in the house. This was super simple and well...just simply tasty!

Snappy Smothered Chicken
Adapted from Southern Living Quick and Easy "145 Simple Recipes You'll Love"

1 (8-oz.) package wide egg noodles (whole wheat!)
1 teaspoon paprika
1 teaspoon dried thyme leaves, crumbled
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter
1 large onion, chopped
1 (16-oz.) package mushrooms, sliced
2 teaspoons jarred minced garlic (I used 3 regular garlic cloves, pressed)
1 (10 3/4-oz.) can cream of mushroom soup (Heart Healthy Campbells as usual)
1 cup milk (Add 1/3 cup if not using wine, we used skim here!)
1/3 cup dry white wine (optional)
1 rotisserie chicken, cut into serving pieces (We just grilled some chicken breasts since we had some to use)
2 tablespoons chopped fresh parsley

1. Prepare noodles according to package directions. Keep warm.

2. Meanwhile, stir together paprika, dried thyme, salt, and pepper in a small bowl.

3. Melt butter in a large skillet over medium-high heat; add onion and mushrooms, and sauté 8 to 10 minutes or until onion is tender. Stir in garlic and paprika mixture; sauté 2 minutes. Add soup, milk, and, if desired, wine, and bring to a boil, stirring frequently.

4. Place hot noodles in bottom of bowl, top with your chicken breast and pour sauce over chicken to your taste. Sprinkle with parsley and enjoy!

Saucy Parmesean Chicken

We had guests over during the weekend and I couldn't wait to pop out with some of my culinary skills! This was an easy enough dinner with a delicious taste. I love creating new pasta sauces and this one would go well with anything.

Saucy Parmesan Chicken
Adapted from Taste of Home Special "Potlucks and Parties"

Ingredients
1/2 cup chopped onion
2 T butter (I used my typical light)
1 can condensed tomato soup, undiluted (Of course the healthier soup with reduced sodium!)
1/3 cup beer or nonalcoholic beer
1/2 t curry powder
1/2 t dried oregano
1/4 t salt
1/8 t pepper
6 boneless skinless chicken breast halves
1/4 cup grated Parmesan cheese

1. In a large skillet, saute onion in butter until tender. Add the soup, beer, curry, oregano, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for about 8-10 minutes or until thickened, stirring occasionally

2. Place chicken in a greased 13x9 baking dish. Pour soup mixture over chicken. Bake uncovered at 375 for 24-28 minutes or until juices run clear. Sprinkle with cheese and parsley flakes if desired.

Mexican Turkey Bake

I was truly surprised at how flavorful this dish was! I'm accustomed to overdoing it on spaghetti sauce and I suppose this recipe would be a less is more. Even better...it makes so much we had tons of leftovers!

Mexican Turkey Bake
Adapted from Better Homes and Gardens Special Interest - Our Best Diabetic Recipes
I made a lot of swaps...it was originally a beef and black bean recipe!

Ingredients

1 1/3 cups dried multigrain or regular rotini or elbow macaroni
12 ounces extra lean ground turkey
1 15-oz can Northern Beans, drain and rinsed
1 14.5-oz can no-salt-added diced tomatoes, undrained
3/4 cup picante sauce or salsa
1 t dried oregano
1/2 t ground cumin
1/2 t chili powder
1/2 cup shredded reduced-fat Colby and Monterrey Jack cheese
1/3 cup fat free sour cream
2 t coarsely chopped fresh cilantro
1/2 t finely shredded lime peel

1. Preheat oven to 350 degrees. In a large saucepan, cook pasta according to package directions; drain. Return pasta to hot saucepan; set aside.

2. Meanwhile, in a large skillet, cook meat and garlic until meat is browned stirring to break up meat as it cooks. Drain off fat.

3. Stir the cooked meat into pasta in saucepan. Stir in beans, tomatoes, salsa, oregano, cumin and chili powder. Transfer mixture to a 2-2 1/2 quart baking dish.

4. Bake covered for about 30 minutes or until heated through. Uncover and sprinkle with cheese. Bake uncovered for about 3 minutes or until cheese is melted.

5. In a small bowl, stir together sour cream, 2 T green onion, the cilantro and lime peel. To serve, top each serving with a spoonful of the sour cream mixture. Sprinkle with remaining green onions.

Spicy Shrimp Casserole

This couldn't have gotten much easier...and I'm pretty sure that it couldn't possibly taste better either! This dish got approval from the husband which is always a good thing!

Spicy Shrimp Casserole
Adapted from Better Homes and Gardens Our Best Diabetic Recipes

Ingredients

6 6-in corn tortillas, cut into bite-size strips
1 cup bottled green salsa
1 cup shredded reduced-fat Monterrey Jack cheese
1/2 cup fat free sour cream
3 T flour
1/4 cup snipped fresh cilantro
1 12-oz package frozen cooked, peeled, and deveined shrimp, thawed
1 cup frozen yellow and white whole kernel corn
1 medium tomato coarsely chopped
1/4 cup fat free sour cream for topping (optional)

1. Preheat oven to 350. Lightly grease a 2-quart baking dish. Place half of the tortilla strips in the bottom of dish; set aside. Arrange remaining tortilla strips on a baking sheet; bake 12-14 minutes or until crisp
2. Meanwhile, in a large bowl, stir together salsa, cheese, the 1/2 cup sour cream, the flour, and 2 T of the cilantro. Stir in shrimp and corn. Spoon shrimp mixture over tortilla strips in baking dish.
3. Bake uncovered, 40-45 minutes or until heated through. Let stand 10 minutes before serving. Spring with baked tortilla strips, tomato, and the remaining 2 T cilantro.

Spaghetti with Healthy Meatballs

This recipe is from the Biggest Loser Family Cookbook. This was also my first time creating meatballs...needless to say they turned out well. Everyone in the house was happy. Score!

Spaghetti with Healthy Meatballs
Adapted from The Biggest Loser Family Cookbook

Ingredients

2 egg whites
1/2 cup quick-cooking oats
1/4 cup skim milk
1/2 cup fresh chopped Parsley
1 T dried minced onion
1/2 t Oregano, ground
1/2 t Garlic powder
1 pound ground beef (96/4)



Directions

Preheat to 400. Lightly coat cooking sheet with cooking spray.

In medium bowl using fork, combine egg whites, oats and milk until well combined. Add parsley, onion oregano, garlic powder. mix well. mix in turkey until well combined.

Make 32 uniform meatballs, each about 1 1/4" in diameter (use a cookie scoop for ease) roll into balls and place on baking sheet, not touching. Bake 7-10 min, or until no longer pink inside.

Broccoli Chicken Casserole

I love the fact that I can cook one meal and eat for days! This casserole dish was no exception...simple, healthy and good!


Broccoli Chicken Casserole
Adapted from Casserole Recipes, pil publications

1.5 pounds cooked, cubed chicken breast
1 can cream of mushroom soup (I used Heart Healthy to lower the sodium content)
1/2 cup skim milk
1/2 cup shredded low fat cheddar cheese (I used Cabots 75% Fat Free)
1 10-oz package frozen broccoli
1/2 cup chopped green onions
1 t dried basil
1 t black pepper

1. Preheat oven to 375, lightly grease a 13x9 baking dish; set aside
2. Cut chicken into small cubes and cook until no longer pink
3. Combine chicken, soup, milk, cheese, broccoli, green onions, basil and pepper in large bowl; mix well. Spread in prepared baking dish. Bake 50 minutes, until bubbly. Refrigerate leftovers immediately.

Cacciatore Noodle Casserole

This was a delicious dish that we were able to eat for a few days due to how many servings it consisted of. The best part is that each serving is around 1.5 cups and only 233 calories. That's a lot of pasta!

Cacciatore Noodle Casserole
Adapted from Casserole Recipes, pil publications

Ingredients
2 Cups Prego Garlic and Herb sauce
3/4 cup water
1 cup frozen broccoli cuts
1 jar sliced mushrooms, drained
3 cups cooked, cubed chicken, or 2 cans canned white chunk chicken 98% fat free
3 cups medium egg noodles, cooked and drained
1/4 cup grated Parmesan cheese

Directions
1. Stir spaghetti sauce, water, Italian vegetables, mushrooms, chicken and noodles in a 2.5-quart casserole

2. Bake at 400 degrees for 25 minutes or until hot. Stir

3. Sprinkle with cheese

Number of Servings: 6

Crab and Corn Enchilada Casserole

I've declared...a week of casserole based dishes! I found some nifty dishes to try and we'll just make a short marathon out of it. My apologies for the non-seafood crowd. This was delicious...it makes a HUGE casserole too. I always can handle some good leftovers! The Spicy Tomato Sauce was amazing and can definitely be utilized for any pasta dish as the sauce. Enjoy!

Crab and Corn Enchilada Casserole
Adapted from Casserole Recipes, pil publications

Spicy Tomato Sauce (Recipe Below)
10 to 12 ounces fresh crabmeat or flaked or chopped imitation (Yep...I was a cheapo...I chopped imitation)
1 package (10-oz) frozen corn, thawed and drained
1.5 cups shredded reduced fat Monterrey Jack Cheese (I used my trusty FF Shredded Cheddar)
1 can diced mild green chiles
12 (6-inch) corn tortillas
1 lime, cut into 6 wedges

1. Preheat oven to 350. Prepare Spicy Tomato Sauce.

2. Combine 2 cups Spicy Tomato Sauce, crabmeat, corn, 1 cup cheese and chiles into medium bowl. Cut each tortilla into 4 wedges. Place one third of tortilla wedges in shallow 3-4 quart casserole, overlapping to make solid layer. Spread half of crab mixture on top. Repeat with another layer of tortilla wedges, remaining crab mixture and remaining tortillas. Spread remaining 1 cup Spicy Tomato Sauce over top; cover

3. Bake 30-40 minutes or until heated through. Sprinkle with remaining 1/2 cup cheese; bake uncovered 5 minutes or until cheese melts. Squeeze lime over individual servings.


Spicy Tomato Sauce

2 cans (15-oz each) no-salt-added stewed tomatoes, undrained or 6 medium tomatoes
2 t olive oil
1 medium onion, chopped
1 T minced garlic
2 T chili powder
2 t ground cumin
2 t dried oregano leaves, crushed
1 t ground cinnamon
1/4 t red pepper flakes
1/4 t ground cloves (Didn't have this)

1. Place tomatoes with juice in food processor or blender; process until finely chopped. Set aside.

2. Heat oil over medium-high heat in large saucepan or Dutch oven. Add onion and garlic. Cook and stir 5 minutes or until onion is tender. Add chili powder, cumin, oregano, cinnamon, red pepper flakes and cloves. Cook and stir 1 minutes. Add tomatoes; reduce heat to medium-low. simmer uncovered 20 minutes or until sauce is reduced to around 3-3.25 cups.

Favorite Find - Trader Joes Chile Lime Chicken Burgers

I have been hearing about these famous chicken burgers for years through people looking to lose weight. I had not yet been to Trader Joe's (Believe it or not...) and while passing through southeast Charlotte decided it was time. I picked up these burgers with the whole wheat buns and spent about $5. Good deal...delicious meal! We loved them!! We will definitely be picking these up again sometime soon. =)

Do you Fondue?

So, we ate a fabulous dinner at The Melting Pot and the whole time all I could think of is..."How can I do this at home?!". My mom had brought a fondue pot and I decided that I would take my try at creating a fondue meal in substitution of "Appetizer Sunday". I think we've found a new Sunday thing!

The Meat:

2 pounds chicken breast, cubed and seasoned with onion powder and Old Bay seasoning. Cover fully as most of your seasonings will fall off while you cook your meats in the fondue pot.

Dipping Sauces:

Buffalo
1/4 cup margarine, melted
1/4 cup Buffalo Sauce, Frank's
1 t garlic powder

Ranch
1 small container fat free sour cream
1/2 packet of ranch seasoning dressing


Spicy Sauce
1/2 cup nonfat plain yogurt
1/8 t cinnamon
1/8 t cayenne
1/8 t ground cumin
1/2 t garlic powder
1/2 t onion powder
1/2 t salt
1 t lemon juice

My Fondue Broth:

Fill Fondue pot 3/4 with Chicken Stock (or vegetable if you use multiple meats, we only used cubed chicken)
1 stalk green onion, thinly sliced
3 garlic cloves, minced
dash of onion powder
1/2 t oregano


Allow the fondue pot to come to a boil and then back down the heat to a low boil

Take your fondue stick and allow meat to sit until cooked. In the meantime, allow your vegetables to boil. We used mushroom caps and broccoli which take around 4 minutes or so in a fondue pot to become tender. This is all a timing thing and once you get your system of throwing in vegetables and allowing meat to cook its much quicker to consume.

Chicken typically takes 2-3 minutes to cook, most steaks and seafood will only be around 1-2 minutes.

Dip in your prefered sauces and enjoy! What a fun eating experience!

Crab Cakes!

My fascination and obsession with crab cakes continues with my first attempt at crab cakes...of course with a healthy spin. These were yummy and really hit the spot! Enjoy!

Crab Cakes with Garlic-Chive Sauce

1 (8-oz.) package fresh lump crabmeat, drained
3 whole grain white bread slices
1/3 cup light mayonnaise
3 green onions, thinly sliced
1 teaspoon Old Bay seasoning
1 teaspoon Worcestershire sauce
1/2 cup egg substitute
Vegetable cooking spray
Salt to taste

Garlic-Chive Sauce

3/4 cup light sour cream*
1 garlic clove, minced
1 tablespoon chopped fresh chives
3/4 teaspoon lemon zest
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
Preparation
1. Stir together all ingredients in a small bowl. Cover and chill 30 minutes before serving.

*Light mayonnaise may be substituted.


Preparation
1. Pick crabmeat, removing any bits of shell. Pulse bread slices in a blender or food processor 5 times or until finely crumbled. (Yield should be about 1 1/2 cups.)

2. Stir together mayonnaise and next 4 ingredients in a large bowl. Gently stir in breadcrumbs and crabmeat. Shape mixture into 16 (2-inch) cakes (about 2 Tbsp. each).

3. Cook cakes, in batches, on a hot, large griddle or nonstick skillet coated with cooking spray over medium-low heat 4 minutes on each side or until golden brown. Season with salt to taste. (Keep cakes warm in a 200° oven for up to 30 minutes.) Serve with Garlic-Chive Sauce. Garnish, if desired.

Chicken Scallopini & Squash Stuffed Portabellas

This was surprisingly a super quick dinner on top of it being delicious. The chicken scallopini is a basic recipe...lightened up using substitute ingredients. The mushrooms were amazing delicious and they are sooooo healthy that it is shocking! The majority of the filling is vegetable and DF approves. Whoohoo!


Squash Stuffed Portabellos
Adapted from The Hungry Girl 1-2-3 Cookbook

2 wedges laughing cow light original Swiss cheese
1/2 t chopped garlic
1/2 t dried minced onion (I used onion powder...increasing to closer to 1 t)
1/8 t salt, or more to taste
dash ground thyme, or more to taste
2 large portabella mushrooms
1 summer squash, yellow or green, ends removed finely diced
1/2 T reduced-fat Parmesan-style grated topping

1. Preheat oven to 375 degrees
2. In a bowl, combine cheese wedges, garlic, onion, salt and thyme. Mix until smooth. Set aside
3. Remove mushroom stems and finely chop. Add chopped stems to the bowl, and set mushroom caps aside.
4. Add squash to the bowl and stir well, until veggies are coated in the cheese mixture.
5. Lay a large piece of heavy-duty foil on a baking sheet. Lightly spray both sides of the mushroom caps with olive oil nonstick spray, and place next to each other on the foil with the rounded sides down. Spoon veggie-cheese mixture into the mushroom caps. Sprinkle with grated topping.
6. Place another large piece of foil over the caps. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet.
7. Place baking sheet in the oven and bake for 23-25 minutes, until mushrooms are tender.
8. Allow packet to cool for a few minutes, and then cut to release steam before opening it entirely. Season with additional salt and thyme if desired.

Chicken and Vegetable Pasta Primavera

This is one of my favorite recent dishes! I love a good pasta dish and not to mention the fact that you always have leftovers. Score!

Chicken and Vegetable Pasta Primavera

1.5 pounds asparagus spears (I used the Peruvian smaller asparagus)
1 cup matchstick carrots
1/2 medium sized onion, halved and thinly sliced
1 t bottled minced garlic (I used 1.5 cloves that I minced)
1 t olive oil
1/2 t salt
1/4 t freshly ground black pepper
1 pint grape tomatoes
8 ounces uncooked penne (whole wheat)
2 cups sliced rotisserie chicken breast
3/4 cup whipping cream
2/3 cup freshly shaved fresh Parmesan cheese

Preheat oven to 450

Snap off tough ends of asparagus, and cut asparagus into 2-inch pieces (Since I used the smaller asparagus I left them as is)

Combine asparagus and next 3 ingredients into a large roasting pan. Drizzle with olive oil, and sprinkle with salt and pepper; toss gently to coat. Bake at 450 for 10 minutes or until vegetables begin to brown; stir vegetables. Add tomatoes, and cook 5 minutes

While vegetables roast, cook pasta according to package directions, omitting salt and fat. Drain well, reserving 1/3 cup pasta water. Keep pasta and reserved water warm.

Combine chicken, vegetables, pasta, reserved 1/3 cup pasta water, and whipping cream; toss gently to coat. Sprinkle with cheese. Serve immediately.

Buffalo Chicken

I think we finally found an absolute household favorite for a basic buffalo chicken. This recipe was phenomenal! As Jason says... "This is definitely a keeper!"


Buffalo Chicken

4 Boneless Skinless Chicken Breast Halves
1/4 t salt
1/4 t pepper
2 eggs (I used 1/2 cup egg substitute)
1/2 cup seasoned breadcrumbs (Didn't have seasoned, used original and added Italian seasoning)
3 T Olive Oil (I didn't use nearly that much!)
1/4 cup buffalo wing sauce (Franks Red Hot Buffalo style)
1/2 cup shredded part-skim mozzarella

Flatten chicken to 1/2-in thickness. Sprinkle with salt and pepper. In a shallow bowl whisk eggs. Place bread crumbs in another shallow bowl. Dip chicken in eggs, then coat with breadcrumbs.

In a large skillet over medium heat, cook chicken in oil for 7-10 minutes on each side or until chicken juices run clear, adding wing sauce during the last 2 minutes. Turn to coat chicken. Sprinkle with cheeses, cover and cook until cheese is melted.

Enjoy!

Southwestern Zucchini Boats

These surprised Jason with their pack of delicious flavor and filling abilities! He was slightly concerned when I told him these were our main dish for the evening...he even tried to sneak a fast one by thinking he would scoop out the "Southwestern" and avoid the veggies! Yum!

4 Medium Zucchini
1 lb lean ground beef (I used 96/4)
3/4 cup salsa
1/4 cup dry bread crumbs
1/4 minced fresh cilantro
1 t chili powder
1/2 t ground cumin
1/4 t salt
1/8 t pepper
1/2 cup fat free cheddar

1. Cut zucchini in half lengthwise; cut a thin slice from the bottom of each with a sharp knife to allow zucchini to sit flat, scoop out pulp leaving 1/4-in shells.

2. Place shells in an ungreased 3-qt microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside.

3. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Remove from heat; stir in the salsa, bread crumbs, cilantro, chili powder, cumin, salt, pepper and 1/2 cup cheese. Spoon into zucchini shells.

4. Microwave uncovered on high for 4 minutes. Sprinkle with a little more cheese if desired and replace in microwave for 3-4 minutes or until cheese has melted and zucchini are tender.

Beefy Mac

This is another recipe I took from the Lebanese cookbook. My only addition was adding meat to satisfy the man of the house. This was delicious!! I was super unmotivated tonight but this was simple and I had most of the ingredients available. What I didn't have I had an easy substitute. Yum!

Macaroni with Tomato Sauce and Beef

2 c. elbow macaroni
1 medium onion, chopped
2 T olive oil
2 large cloves garlic
1 t sweet basil (I didn't have...)
1 t. salt plus salt and pepper to taste
1 8-oz can tomato sauce (I happened to have tomato sauce flavored with oregano, basil and garlic...if using beef...use two cans of the sauce to get enough)
1/8 t. cinnamon
.5-1 lb ground beef

Boil the macaroni in salted water until done, about 10 minutes. Drain and rinse in cold water. In a sauce pan, saute the onion in oil until golden. Mash the garlic and sweet basil with 1 t salt. Add this mixture to the onion and continue sauteing for another minute. Add the tomato sauce, cinnamon and salt and pepper to taste. Bring the sauce to a boil, add the macaroni and heat through (Add the beef at this time if you choose).

Spicy Turkey Wraps

This proved to be another quick, easy, weeknight favorite! I wanted to do these as lettuce wraps but didn't have lettuce so used whole wheat fajita sized tortillas. DF even discovered this was super delicious on tortilla chips! Yum!

1 lb ground turkey
1/3 cup matchstick carrot sticks
1 T minced peeled fresh ginger
1/4 cup low sodium soy sauce
1 T rice vinegar
1/4 t dark sesame oil
1/4 t crushed red pepper
1/2 cup thinly sliced green onions
1/4 cup fresh cilantro (Had to go with dried today)


Heat a nonstick skillet over medium heat until hot. Add turkey, carrots, and ginger; saute 6 minutes or until turkey is no longer pink, stirring to crumble. Stir in soy sauce and next 3 ingredients; cook 1 minute

Remove mixture from heat; stir in green onions and cilantro. Spoon into wraps and serve

Taco Turkey Skillet

I found this recipe on the back of an insert for a magazine and it is the ultimate weeknight favorite. It includes ingredients that we most often have in our house and can be put together quickly for an evening meal in a hurry.

Taco Turkey Skillet


1 can Tomato Soup, I use healthy request
1 lb ground turkey (99% lean)
1/2 cup salsa
2 whole wheat tortillas, cut into strips (I use fajita size)
1/2 cup shredded fat free cheddar cheese

Brown turkey in large nonstick skillet and crumble

Add tomato soup, salsa and tortilla strips to turkey

Allow to simmer for around 5 minutes, add cheese and continue to cook for about 2-3 more minutes

We serve ours in bowls almost like chili