Tortilla Soup

Real prep time: 5 minutes
Cook time: 25-30 minutes
Serves: 6-8
Side dish suggestions: Fruit or green salad

Supplies:
Stock Pot
Can Opener
Stirring Spoon

From the freezer:
1lb. Ground Turkey

From the pantry:
2 Cans Chicken with Rice Soup
2 Cans Corn
2 Cans Chicken Broth
1-1.5 Cups Salsa
Tortilla Chips

Fresh Ingredients:
Shredded Cheese

Preparation:
Cook ground turkey in the stock pot until cooked through. Drain if needed. Add the chicken broth, the corn (juice and all), the salsa, and the chicken and rice soup (with the water for each can as it calls for on the side of the can) and heat thoroughly.

To serve, put tortilla chips in the bottom of a soup bowl (crunched up or whole depending on your tastes). Spoon soup over the top and garnish with shredded cheese. Enjoy!

Extra info...
Other optional garnishes-sour cream, chopped onion, avocado, etc. Be creative!

The original recipe called for cooked, cubed chicken instead of ground turkey but I find the turkey saves me time and tastes better!

Egg and Sausage Casserole

Real prep time: 20 minutes
Cook time: 45-60 minutes
Serves: 6-8
Side dish suggestions: Fruit

Supplies:

• Cutting Board
• Bread Knife
• Mixing Bowl
• Whisk
• Measuring Cup
• 1 tsp. measuring spoon
• 8x12 Glass Pan or 9x13
• A larger glass pan for the one above to fit into

From the freezer:

• 8 Precooked turkey sausages

From the pantry:

• 10 Bread Slices
• Cooking Spray

Fresh:

• 2 C. Milk
• 1 C. Grated cheddar cheese
• 1 t. Mustard
• 7 Eggs

Preparation:

1. Spray 8x12 pan. Cut crusts off of bread and cube. Put in pan.
2. Cut sausage into small pieces and sprinkle evenly over bread.
3. Mix milk, egg, mustard in a bowl. Add cheese.
4. Pour over bread and sausage.
5. Set overnight in the fridge.
6. Bake in a pan of water at 350 for 45mins.-1 hour until brown on top.

Extra info...

The original recipe calls for white bread. I substitute whole wheat or multigrain bread. It makes for a denser, healthier casserole! I have also messed with the amounts of milk, eggs, sausage, and bread over the years. I don’t think the ratio has been the same twice in a row. Feel free to find the combination you like!

Meatballs and Shells

Real prep time: 15 minutes
Cook time: 15 minutes
Serves: 4
Side dish suggestions: green salad, garlic bread

Supplies:
• Large pot
• Baking sheet
• Medium bowl
• Cookie scooper, melon baller, or spoon

From the freezer:
• 1# ground beef or ground turkey, thawed

From the pantry:
• 1# box pasta shells
• 1/2 c bread crumbs
• 1 tsp oregano
• 1 tsp basil
• 1 tsp parsley
• 1 tsp garlic salt
• 1 jar marinara

Fresh:
• 1 egg
• Parmesan (optional)

Preparation:
1. Combine ground meat, egg, oregano, basil, parsley, garlic salt, and bread crumbs in a medium bowl.
2. Scoop out meat in 1-inch balls and place onto baking sheet. (I cover the sheet with aluminum foil for easy cleanup.) If you like, roll the balls so they are uniform. In your oven, move the top rack so it's 4-6 inches from the top. Turn on your broiler. If you have an option, use low.
3. Cook pasta according to package directions.
4. Broil meatballs for 6-8 minutes on until beginning to brown. Shake them around or flip them over and broil for 4-6 more minutes or until cooked through.
5. Drain and set aside shells. Dump the cooked meatballs into the pot you used for the pasta and add the marinara. Heat through.
6. Top the shells with the meatball marinara. Add grated parmesan if you like.

Turkey Chili

Real prep time: 10 minutes
Cook time: 15 minutes to all day
Serves: 4
Side dish suggestions: corn bread, spinach strawberry salad


Supplies:

• Large pot

From the freezer:

• 1# ground turkey

From the pantry:

• 1 can kidney beans
• 1 can chili (your preference)
• 1 small can tomato sauce
• 1 can diced tomatoes
• 1 packet taco seasoning

Preparation:

1. In a large pot, brown ground turkey.
2. Add remaining ingredients and 1/2 c water.
3. Simmer until ready to eat. Yum!

Optional: top with shredded cheese and/or sour cream.
Approx. calories: 450 for 1 c chili plus 2 tbl shredded low-fat cheddar cheese

Turkey Meatball Marinara

Real prep time: 15 minutes
Cook time: 20 minutes
Serves: 4
Side dish suggestions: Caesar salad, fruit cups, garlic bread

Supplies:

• Large pot
• Large skillet
• Waxed paper
• Colander
• Cookie scooper, optional

From the freezer:

• 1# lean ground turkey

From the pantry:

• 1/2 c bread crumbs
• 2 tsp oregano, divided
• 1 tsp salt, divided
• 1/2 tsp black pepper, divided
• 1 tsp cooking oil
• 8 oz whole wheat spaghetti noodles
• 1 can diced tomatoes
• 1 can tomato sauce

Fresh:

• 1/2 c chopped onion
• 1 tsp minced garlic
• 1 egg

Preparation:

1. Mix ground turkey, breadcrumbs, 1 tsp oregano, egg, 1/2 tsp salt, and 1/4 tsp pepper together in bowl.
2. Using a cookie scoop or spoon, drop 1-inch portions onto waxed paper. Roll to make balls. (Makes about 40 1-inch meatballs.)
3. If preparing ahead of time, stop and refrigerate here. When ready to make dinner, cook noodles according to package directions.
4. Heat a large skillet over medium heat. Add cooking oil and meatballs. Cover and cook for 2 minutes.
5. Using oven mitts, hold lid on and shake skillet to turn meatballs. Cook for 2 minutes. Shake again and cook for 2 more minutes. Check meatball for doneness by cutting one in half before continuing (there should be no pink inside). Remove meatballs from pan using a slotted spoon to leave any grease behind. Reduce heat to medium-low.
6. Add onions and garlic. Cook for 1 minute. Add meatballs back to pan, as well as remaining ingredients (1 tsp oregano, 1/2 tsp salt, 1/4 tsp black pepper, tomato sauce, diced tomatoes). Heat through and serve over pasta.

Approx. calories: 440 per serving (2 oz noodles and 10 meatballs with sauce)

Cajun Red Beans and Rice

Real prep time: 10 minutes
Cook time: 40 minutes
Serves 4
Side suggestions: creamed corn, fruit

Supplies:

• Large saucepan or pot

From the freezer:

• 1 lb smoked turkey sausage, thawed, thinly sliced

From the pantry:

• 2 c white or brown rice, instant or regular
• 2 cans dark red kidney beans, rinsed and drained
• 1 tbl olive oil
• 1 tbl chili powder
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper

Fresh:

• 1 medium onion, chopped
• 3 cloves garlic, minced
• Chopped green onions, optional

Prep:

1. Cook rice according to package directions. Set aside and keep warm.
2. Heat oil in pan over medium-high heat. Add onion and garlic; cook for 4 minutes or until onions begin to turn soft. Stir in beans, sausage, 2 c water, and spices. Bring to a boil.
3. Reduce heat and simmer for 30 minutes, stirring once or twice.
4. Serve bean and sausage mixture over rice. Top with green onions.

Approx. calories per serving: 420