Turkey Egg Noodle Bake

Ingredients

3 T olive oil

1 onion diced

2 garlic cloves minced

1 pound Cremini mushrooms sliced

1/2 C white wine

1 t thyme sliced

2 C leftover turkey diced*

1 container of creme fraiche (7.5 ounces)*

1 C chicken broth

1/4 t nutmeg

1 C green peas frozen

1/2 C Parmesan*

1/2 package of wide egg noodles

Salt and pepper

Directions

Add olive oil to large fry pan and heat then add garlic and onions. Cook until translucent. Add cremini mushrooms and thyme and cook until mushrooms have released their liquid. Deglaze with white wine over medium high heart.  Add creme fraiche, chicken broth, nutmeg and combine and simmer for 10 minutes. Add turkey and peas and cook until peas and turkey heated. Season with salt and pepper to taste.

Bring 4-5 quarts of water salted to boil. Add noodles and cook unit all dente or about  6 minutes. Drain and combine with turkey mixture. Butter a 12″ by 9 ” pan and transfer mixture to the dish. Top with Parmesan cheese and bake for about 20 minutes. 

Note:

*Cooked chicken can be substituted in place of turkey.

* I have substituted sour cream or  Mexican creme when I was out of creme fraiche.

*I have also added crushed garlic croutons to the top with the Parmesan before baking. 

 

Pita Pockets with Boca Chic’n Veggie Patties

Vegetarian burgers with salad and a pita pocket.  A great way to eat fast, healthy, and vegetarian.

Ingredients

2 pitas sliced in half

4 slices of pepper jack cheese

4 Boca chic’n patties

3 C chopped salad including lettuce or slaw, spinach,tomato, peppers, broccoli, onion, celery, carrots, black olives,and cucumbers.*

1 sliced avacado

Paul Newman’s® Sesame Ginger Dressing

Directions

Heat oven to 410º

Place 4 patties on baking sheet and bake for 10 minutes and then turn them over and bake for another 5-7 minutes.

Insert  slice of cheese per half pocket and place them on baking sheet. Place them in oven about 3-5 minutes to melt the cheese.

While patties cooking make a chopped salad and slice the avacado.

Remove patties and pitas from oven. Place a pattie in each pocket and liberally stuff them with chopped salad and avacado.  I like salad pouring out of the pitas.

Serve with Paul Newman’s Sesame Ginger Dressing

Notes:

* Salad can be made with any vegetables on hand.

*Another dressing to try is Paul Newman’s® Lite Raspberry & Walnut Salad Dressing.

 

 

Chunky Egg Olive Salad Sandwiches

Ingredients

8 eggs hard boiled

1/2 cup mayonaise

1 T Dijon mustard

1/4 cup green salad olives chopped

1 celery stalk diced

1/4 t fresh ground pepper

2 T chives chopped

8 slices whole wheat or sour dough bread

4 large Romain lettuce leaves halved

Directions

In small bowl fork chop eggs. Add mayonaise and mustard and combine. Add olives, celery, pepper and mix.  Refrigerate for couple of hours or over night for ingredients to meld. Add chives and mix before serving. Makes 4 sandwiches.

Note: I have spiced it up by adding a few drops of hot pepper sauce occasionally.

 

Juicy Chicken Mushroom Mozzarella Burgers

Ingredients

1 1/2 pound ground chicken breast

1/2 pound Cremini mushrooms sliced

1/2 pound shredded mozzarella cheese

1/2 t thyme

1 t salt

1/2 t pepper

3 T olive oil

Ingredients

Heat 1 T olive oil over medium high heat. Add mushrooms and toss to coat then cook until moisture is evaporated. Remove from heat, cool, and fine chop.

Add ground chicken, chopped mushrooms, shredded mozzarella, thyme, salt, and pepper and  combine. Divide mixture into 4 piles and shape into patties.

Heat 2 T olive oil in non-stick large skillet over medium heat and fry patties  5- 7 minutes per side until thoroughly cooked.

Serve on large buns topped with mayonaise, slices of avacado, and lettuce.

 

 

Kids Favorite Sloppy Joes

Ingredients

1 pound 85% lean hamburger*

1 medium yellow onion chopped fine

Pinch of salt

1 can Campbell’s chicken rice soup

1/2 can beef broth

1 T catsup

2 T Dijon mustard

1 t  Worcestershire sauce

Salt and pepper

6 pretzel buns

 

Directions

Add salt and brown hamburger and onions in large skillet over medium high heat. Drain hamburger. Add remaining ingredients and cook for 10 minutes. Adjust seasoning. Serve on pretzel buns.

* More flavorful than 90% lean burger.

Grilled Cheese Heirloom Tomato Sandwich

Ingredients

 3 heirloom tomatoes 1/2 inch slices

12 slices of Munster or Havarti cheese

8  1/2 inch slices rosemary-bread

6 T mayonaise

1 stick softened butter

Salt and pepper

Directions

Make 4 sandwiches

For each sandwich spread 1 1/2 T Mayonaise on bread.

Place two slices of cheese on one slice

Add two slices of tomato and generously salt and pepper the tomatoes.

Add slice of cheese and cover with bread.

Heat large skillet or grill pan on medium high heat.

Spread butter on tops of each side of bread.

Place two sandwiches at a time on pan or grill and cook until toast is golden brown on both sides and cheese has melted.

Serve with cup of tomato soup.

 

 

Chicken Vegetable Noodle Soup

Ingredients

1 cooked chicken breast cut into bite sized pieces

2 carrots diced

3/4 cup frozen  peas

1/2 cup fresh green beans chopped

2 garlic cloves minced

1 T olive oil

2 t Better Than Bouillon chicken flavor

4,cups organic chicken broth

1/2 t herbs de Provence

Salt and pepper

4 oz or about 1 inch in diameter dry  fettucine

Directions

Bring 4 cups of lightly salted water to boil. Add fettucine and cook until al dente about 8-10 minutes. Drain and save 1/2 cup pasta water.

Mean while add olive oil to large sauce pan over medium heat. Add garlic and cook about 1 minute until fragrant. Add carrots, green beans, broth, bouillon, and herbs de Provence and cook 5-6 minutes. Add peas and cook 2 minutes. Add pasta and cook 2-3 minutes to meld flavors. Season and add pasta water if additional broth is needed. Serve with toasted Rosemary bread.