Cooking - for a new lifestyle (Our Test Kitchen)

http://grandmapamskitchen.blogspot.ca/2015/11/chicken-or-turkey-spread.html

Judy dislikes sausage.  BUT! it is cheap and easy to use in recipes and adds tons of flavour.  I have begun finding places to "hide it" without ruining the recipe.  This one called for both turkey AND sausage! So this is what I used. Vary as I think this recipe leaves TONS of room for personalization. 1 sandwich bag of leftover turkey (approx 2-3 cooked and diced chicken thighs - they said a turkey drumstick!) 3 sausages diced to tiny tiny bits (or removed from casing and fried like hamburger) 1 container of soup boullion (I had some homemade in the freezer) 1 package of green onions diced 5 stalks of celery 1/2 green pepper diced small 1/2 bag of mini carrots shredded 1 can of cream corn (I use creamed corn ONLY to thicken the soup) 5-6 potatoes diced 2 tsp black pepper 2 tsp Parmesan Garlic (Pampered Chef)Seasoning **parmesan, garlic powder Cook on high for 4-5 hours and then reduce heat to medium. I then added: 1 cup of frozen peas 2 cups ...

I've recently become a tad obsessed with Hungry Girl. Not heard of her? Well, crawl out from under your rock and listen up: She's great! Her cookbooks and website are full of interesting, healthy, low-fat recipes....and they all contain the Weight Watchers points you'll need to know if you're counting that sort of thing. One caveat: HG recipes do tend toward some ingredients I wouldn't use, like artificial sweeteners, but you can swap in real sugar or, in many cases, leave it out entirely. This was my first day cooking her recipes, and I have to say I can't wait to make more! This was dinner tonight: Squash-tastic Shepherd's Pie (from HG's Hungry Girl cookbook, page 278) Ingredients: 3 1/2 cups peeled and cubed butternut squash 1/2 cup chopped onions 1 lb raw extra-lean ground turkey 1/2 tsp minced garlic dash of garlic powder dash of onion powder dash of black pepper 3/4 cup fat-free gravy 1 1/2 cup frozen mixed veggie...

Courtesy of Kraft's Whats Cooking Fall 2008 1 - 540ml can of undrained diced tomatoes (I used herbed) 1 box Stove Top Stuffing Mix 2 cloves minced garlic 1 1/2lb of diced chicken or turkey 1 tsp dried basil leaves (I omitted because my tomatoes were spiced) 1 cup shredded cheese (I used mozarella) Mix first 3 items until stuffing is moist. Layer into a lightly greased casserole dish: 1/2 stuffing mixture, chicken/turkey, basil, cheese, 1/2 stuffing mixture. Bake at 350 for 30 minutes. Serve with green salad or soup...... "Bon Appetit!"

First this could be chicken tortilla soup just as easy. I made our tortilla soup with leftover turkey breast from our weekend meals. Shred or dice up turkey 1 can corn 1 quart tomatoes (canned by me) 1 can tomato paste plus 3/4c water 1/2 quart jarred salsa (or small jar) 2 cups beans (I used navy beans but you can use canned ones too) I put in all ingredients in the slowcooker added some cumin and garlic to taste. Cooked on high for 5 hour. I served it with shredded cheese, dollop of sour cream on top with tortilla chips (homemade) but you can use store bought. UPDATE: Since I am getting asked about the chips in the soup... I thought I would let you all know how I did them... I took a tortilla and cut it into slices with my pizza cutter... put some oil in a pan... and put the tortilla in the oil to brown them up... I think it might be easier to brown the tortilla up first before cutting next time... but is turned out well and EVERYONE at my house loved this soup! it was even better t...

So I am a planner! Whenever I am baking a whole chicken or turkey I always have this pot of goodies on the backburner of the stove just waiting! NOT hard, and uses all the bits of stuff you use for cooking whole birds!!! What you will need is: 3 cups of chicken soup base/boullion 1 1/2 cups of water 3 tbsp curry powder salt and pepper 2 tbsp of soya sauce/worchestershire sauce leftover chicken/turkey (we use whatever dark meat/drumsticks/wing meat is left) 1 cup med cut slices of celery 1 cup med wedges of onions leftover gravy if there is any OK. Boil soup and water. Mix in curry, S&P and soya sauce. Add veggies and chicken. Simmer and boil down. Add gravy if you have it. Thicken with whatever you would normally make gravy with if necessary. This will have a dark mustard yellow colour. Serve on rice or egg noodles. Judy called this green chicken as a child! She loves this and it is sooooo easy. NOTE: cheap curry from the $ store is not a bargain, I have learnt. Cheap curry will ...

This has been a chicken week, John chose this one and made it too, serving it alongside pizza. The single dip turned out fluffly like a fish and chip batter, and the double dip was crispy, and very yummy! 365 Quick, Easy & Inexpensive Dinner Menus Penny E. Stone page 57 2 boneless/skinless chicken/turkey breasts (pounded to med thickness) 1 can evaporated skim milk 2 eggs 2 cups corn flake crumbs 1 cup flour salt and pepper 2-3 tbsp oil Mix milk and eggs together. In a large ziploc bag, mix corn flakes, flour, salt and pepper. Cut chicken into strips suitable for individual servings. Dip chicken into egg mixture. Drop each chicken into bag of crumbs and shake well to cover. Note: Repeat if crumbs allow. Cover a baking sheet in oil. Place chicken on baking sheet. Bake chicken for 15 minutes. Turn over and bake another 15 minutes. Note: we deep fried ours as we were in a hurry and they were really good. Serve with dip. Recently we tried making this batter without the evaporated milk ...

John picked this one. Judy (12) made it..... and it was good.... 365 Qick, Easy & Inexpensive Dinner Menus Penny E. Stone page 132 4 cups of cooked diced chicken/turkey 2 cups diced celery 1 cup slivered almonds 2 tsp lemon juice 1 cup miracle whip (any kind) 2 cans of cream of chicken soup optional: onions 2 cups shredded cheese 2 cups crushed potato/nacho chips note: we used doritos In a large casserole dish, Combine chicken, celery, onion, almonds and lemon juice. Add miracle whip and soup. note: we added penne pasta (approx 3-4 cups cooked pasta) at this time too. Mix well. Cover casserole with cheese and chips. Bake at 350 for 30 minutes. Serve with salad. Judy commented it was like warm macarronni salad. Which was a pretty accurate description. I enjoyed it, but thought maybe a few diced tomatoes would be nice in it too. All in all, a success. "Bon Appetit!"

Another of John's picks....It looks lovely and smells delicious. Children who like cream corn will love this one, there is some in every bite. 365 Quick, Easy & Inexpensive Dinner Menus Penny E. Stone page 229 2 1/2 cups cooked cubed chicken/turkey 1/2lb of bacon diced 2 tbsp flour 3 cups milk 1 can creamed corn (I used a large can) 2 cups frozen green beans 2 cups frozen sweet peas 1 cup chopped celery 1 large onion chopped 1 tsp Italian seasoning 1 tbsp worcestershire sauce or soy sauce 2 tsp salt 2 cup cubed marble cheese Fry bacon until crisp and drain on paper towel. Reserve 3 tbsp of bacon grease in frying pan. Add onion and celery to fry pan and saute until tender on medium heat. Stir in flour and make a paste. Gradually stir in milk to make a gravy. Add seasonings and mix well. In a large casserole dish combine chicken, beans, corn and peas. note: I added the bacon here (oops!) Place the cheese in the dish. Pour the gravy over the top. Crumble bacon on top. Bake at 350...