Healthy Taco Salad

Healthy Taco Salad
From the kitchen of Stephanie


Ingredients:

1 cup Kale (deribbed and chopped)
1 heart of Romain (chopped)
4 oz of extra lean ground turkey
Taco Seasoning (I prefer Trader Joe's...no additives and great flavor)
1/2 Yellow Onion (chopped)
2 Green Onions (chopped)
1/4 cup of Light Mexican Cheese Blend (I also use Trade Joe's...no GMO's)
1/4 of an Avocado
Tortilla Chips (I used the Reduced Guilt Trader Joe's Tortilla Chips...great flavor)
1/2 cup Tri-color Bell Peppers (chopped)
1 lime
2 TBSP Salsa (I prefer the Homestyle Salsa Especial from Trader Joe's)


1. Cook the ground turkey with about 1-2 tsps of the taco seasoning (depends how spicy you'd like it to be) along with the onions. Literally all I did to cook this meat was use a non-stick pan, dumped the meat in with the onions, sprinkle the taco seasoning on top and I added a couple tablespoons of water...no oil, no butter, no sprays.
2.While the meat is cooking, chop all of the veggies
3. When the meat is done, combine all ingredients together (this makes one BIG serving or two smaller servings).

Nutrition:
(for the whole thing)
383 Calories, 8 grams of fat, 39 grams of carbs, 49 grams of protein



***The only thing I think I'd do different next time is add some pinto beans to the taco meat once it's mostly done cooking.

Healthy Turkey Chili

Healthy Turkey Chili,
From the kitchen of April Warner

Chop up one small onion and a medium sized pepper.  If you want to add more vegetables you can-it really doesn't add a lot of calories. Spray a small amount of pam (just enough to cover the bottom of the pan lightly) into a pot that you will later use for the chili) and stir fry the vegetables. Side note- I always use pam as opposed to oil or butter.  You only need a small amount! a lot less calories!

In the mean time, get the lean ground turkey (I use about a pound usually-depends on what the package has in it or how much I have prebagged/frozen before hand.  I think yours was a little over a pound if I remember right) and brown the meat and drain the grease.  I don't add anything (oil, etc) to the pan when I brown this.  If you want to make it spicy, you can add chili powder and crushed red peppers.  

After the meat is browned, put it into the pot with the vegetables.

Add 1 cup of kidney beans and 1cup of black beans.  I actually experiment with different types of beans sometimes but those are the types I used when I made yours.  I usually get low sodium when available.

Add 46oz (about a large can) of tomato juice.  I use low sodium, 100% juice. Heat the whole mixture until it boils.  If you want, you can add a couple teaspoons of brown sugar.  It just helps with the taste and will only add about 30 cals to the entire recipe.  Depending on how liquidy or thick you want it depends on how much juice you use.

The calories will vary slightly depending on brands you use, but it shouldn't vary too much.  The only time it should significantly vary is if you use different types of meat (lean vs not lean), etc.  Also, the weight of the meat will cause it to vary a bit if it is a pound vs 17oz or something.  Other than that, it should be about the same as I told you last time (116 calories I think it was).  I calculated it again and it was within a few calories per serving (with different brands).

Grilled Turkey Burgers Supreme

Grilled Turkey Burgers Supreme
From BiggestLoserClub.com

Burger satisfaction without tons of calories

In this week's food challenge, we learned that several Biggest Loser contestants used to chow down on double cheeseburgers, consuming thousands of calories in one sitting. Trainer Dolvett Quince showed them a much healthier burger alternative:

1 package extra lean seasoned turkey burger patties
4 slices reduced fat muenster, provolone, or cheddar cheese (optional )
4 whole wheat hamburger buns, split and toasted, or grilled, if desired
4 red or romaine lettuce leaves
4 thin slices red onion
4 slices tomato

Prepare grill. Coat patties with cooking spray. Grill the burgers as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.

Place cheese over patties during last minute of cooking, if desired. Split buns. On bun bottoms, add lettuce leaves, grilled patties, red onion, and tomato slices; add bun top. Serve with desired condiments.

Always cook to an internal temperature of 165°

Makes 4 servings.

Per serving without cheese: Calories 280, Total fat 7 g, Sat fat 1.5 g, Cholesterol 65 mg, Sodium 450 mg, Total carbs 27 g, Fiber 5 g, Sugars 6 g, Protein 29 g.

Hannah's Turkey-Stuffed Peppers

Hannah's Turkey-Stuffed Peppers
From the BiggestLoserClub.com
The Season 11 finalist takes the new contestants into the kitchen!

On this week's episode, we watched Season 11 runner-up Hannah Curlee give the Black Team a good dose of inspiration and a cooking lesson on how to make one of her favorite healthy dishes. Here's the recipe.

1/2 cup finely chopped onion
1 teaspoon minced garlic
1.25 pound extra-lean ground turkey
1 teaspoon garlic powder
1 teaspoon ground cumin
¼ cup low-sodium tomato sauce
1 cup fat-free, low-sodium chicken broth
1 tablespoon chopped cilantro or parsley
3 large red bell peppers
¼ cup reduced-fat shredded Cheddar cheese

Preheat oven to 400°F.

Lightly coat a large nonstick skillet with olive oil cooking spray. Heat over medium heat. Add onion and garlic to the pan. Sauté about 2 minutes, or until softened. Add ground turkey to the pan. Season to taste with salt and add garlic powder and ground cumin.

Cook turkey, breaking into chunks, 10 to 12 minutes, or until meat is no longer pink and juices run clear. Add tomato sauce and ½ cup of the broth. Reduce heat and simmer over low heat about 5 minutes. Add cilantro.

Cut bell peppers in half lengthwise and remove seeds and stem. Place bell pepper halves in baking dish and spoon about 1/3 cup of the turkey mixture into each. Pour the remaining broth into the dish. Cover with foil and bake 35 minutes. Sprinkle peppers with cheese before serving.

Yield: 6 servings

Per serving: 140 calories, 20 fat calories, 2.5 g total fat, 0.5 g sat fat, 35 mg cholesterol, 150 mg sodium, 10 g total carbohydrates, 2 g fiber, 5 g sugars

Pumpkin Turkey Chili

Below is a recipe from my friend Oriana Montani. She created it
herself.

Here is what she did to make Pumpkin Turkey Chili:

Saute yellow and yellow pepper and onion with two cloves of garlic.
Add ground turkey and brown
Add can of pumpkin puree, can of Kidney, can of corn, and can of diced tomatos.
Add half cup of chicken broth
I put a little dark beer in (like 1/4 cup) but you don't need it

Spices--I used chili powder, smoked chipotle chili powder, cumin, corriander, cinnamon, salt and pepper (to taste).

I would say I used a lot of the two chili powders and then probably a teaspoon on the others. I just added the spices to taste, but this should be a good base for you.

Good luck! This was one of my favorite meals that I have made. Hope you have the same experience.

Turkey Lentil Chili with Torta Rolls

Turkey Lentil Chili with Torta Rolls
From the Kitchen of Denise Pugh

Ingredients:

1 pound lean ground turkey
1 medium onion, chopped
6 cups (48 oz.) reduced-sodium chicken broth
2 cups lentils, rinsed
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes, un-drained
2 tablespoon chili powder
2 teaspoon ground cumin
1/4 teaspoon pepper

Directions:

In a Dutch oven, cook turkey and onions over medium heat until no longer pink and onions are soft. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until lentils are tender.

Instead of all lentils I sometimes use a mix of rice, lentils and split-pea. You can also add or subtract the chili powder to your liking.

Doc's Chili

Doc's Chili
From BiggestLoserClub.com

Short on prep time, long on flavor and freezer friendly!

A simmering pot of Doc's Chili was found on the ranch stove every week during Season 2. The invention of contestant Dr. Jeff Levine, this crowd-pleasing dish is short on preparation time and long on flavor.

3 cups chopped yellow onions
1 pound lean ground turkey or lean turkey sausage
2 tablespoons chili powder
1 tablespoon chopped fresh oregano or 1 teaspoon dried
1 teaspoon ground cumin
1 teaspoon ground mustard
2 tablespoons chopped garlic
1 1/2 cups cooked pinto beans or 1 can (15 ounces), rinsed and drained
1 1/2 cups cooked black beans or 1 can (15 ounces), rinsed and drained
3 cups diced tomatoes or 1 can (28 ounces) roasted diced tomatoes, undrained
1 cup fat-free chicken broth
1/2 cup black olives
1/2 cup chopped scallions or chopped fresh cilantro

Coat a large saucepan or Dutch oven with a few sprays of cooking spray. Add onions and sauté over medium-high heat until soft and just starting to brown. Add ground turkey and cook over medium high heat, breaking up meat with a spoon, for 6 minutes, or until cooked through. Add chili powder, oregano, cumin, mustard, garlic, beans, tomatoes, and broth. Bring to a boil over high heat and then reduce heat to a simmer. Cover and let simmer for 20 minutes.

Garnish with olives and green onions or cilantro and serve immediately.

Yield: 2 1/4 quarts; 12 (1-cup) servings

Per Serving: 161.9 calories, 5.1 g total fat, 1.1 g saturated fat, 20.9 mg cholesterol, 505.5 mg sodium, 19.4 g total carbohydrates, 6.1 g dietary fiber, 1.7 g sugars, 11 g protein

Quinoa and Goat Cheese stuffed Bell Peppers (Remake)

Quinoa and Goat Cheese stuffed Bell Peppers
A recreation by Stephanie of Haley's Recipe


Prep Time: 20 Min Cook Time: 40 Min

Ingredients
1 cup Chicken Broth
1/2 cup uncooked Quinoa
2-3 green bell peppers, hollowed and seeded
1/4 lb of Ground Turkey
1 tablespoons olive oil
1/4 of a small yellow onion, finely chopped
1 carrot, finely chopped
1 zucchini, finely chopped
1/2 yellow bell pepper, finely chopped
1 teaspoons dried basil
1 Pkt Italian Dressing seasoning (I used Simply Organic)
1 tsp minced garlic (1-2 cloves of garlic)
1 teaspoons salt
1 pinches ground black pepper
1 tomato, seeded and diced
1 cup crumbled goat cheese
Directions

This recipe will yield enough for three stuffed peppers, but I made two stuffed peppers and kept some of the filling in a separate ramekin for my daughter who is not a fan of green bell peppers.

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.

Prepare Quinoa as directed on packaging. Remove from heat, and set aside. (I made mine in my rice cooker...takes about 35 minutes. Also, I use chicken broth instead of water when cooking the quinoa...it gives it a lot more flavor).

Place the peppers cut-side down on the prepared baking sheet. Roast 20 to 25 minutes in the preheated oven, or until tender and skin starts to brown. (mine were done at about 22 minutes)

While the peppers are roasting:

Cook Ground Turkey and onions with 1/2 of the Italian Seasoning Pkt. Set aside when cooked through.

In another skillet, heat oil in a medium skillet over medium-high heat. Cook the onions, carrots, yellow peppers, zucchini, basil, Italian seasoning, salt, and pepper in oil for 5 to 7 minutes (until carrots are tender). Stir in the diced tomato, and cook for 5 minutes. Spoon in the ground turkey, stir until heated through.

Remove from heat, mix in the quinoa and the goat cheese, and spoon the mixture into the pepper halves. (I poured all of the ingredients into a glass bowl (ground turkey, veggies, quinoa, and goat cheese before stirring).

I had left over of the mixture, so I just put it in a ramekin to heat it through and I ate it for lunch the next day!

Return to the oven for 5-7 minutes. Serve immediately.

**Next time I would probably dice up celery and add it as well! To be honest and veggies would probably be great in this recipe...maybe I'll try asparagus too!

Hope you enjoy!

Ratatouille with Spicy Sausage

Ratatouille with Spicy Sausage
From BiggestLoserClub.com

A traditional dish with a rich and satisfying flavor

Ratatouille is a classic Provencal dish consisting of slowly simmered eggplant, bell peppers, tomatoes, onions, and fresh herbs.

2 (4-ounce) links spicy Italian turkey sausage
3 zucchini (yellow or green), cut lengthwise into 1/2-inch-thick slices
1 medium white or red onion, sliced into 1/2-inch-thick rings
1 eggplant (about 1 1/2 pounds), cut lengthwise into 1/2-inch-thick slices
2 red, yellow, or green bell peppers, roasted, peeled, and cut into 1/2-inch squares
1 (14.5-ounce) cans no-salt-added fire-roasted diced tomatoes
1 tablespoon grated lemon zest
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh thyme
Salt and ground black pepper (optional)
2 tablespoons chopped flat-leaf (Italian) parsley, for garnish

Remove the sausage meat from the casings. Cook in a nonstick skillet over medium-high heat until there is no more pink. Drain well, crumble, and set aside.

Prepare a grill and heat to medium-high heat (when the fire is ready you can hold your hand 5 inches above rack for no longer than 3 to 4 seconds). Insert a toothpick horizontally through each onion slice going through all the rings to the center to hold the slices intact. Lightly coat the onion, zucchini, and eggplant with olive oil cooking spray. Grill the vegetables on the grill rack, turning once, until done, about 4 minutes total. (Onions may take longer.)

When cool enough to handle, cut the grilled vegetables into 1/2-inch dice and transfer to a bowl. Add the roasted pepper, tomatoes, lemon zest, basil, and thyme. Stir in the sausage. Season with salt and black pepper, if desired. Transfer to a serving bowl and garnish with the parsley.

Makes 4 servings

Per serving: 170 calories, 6 g total fat (1.5 g saturated), 35 mg cholesterol, 389 mg sodium, 21 g total carbohydrates (11 g sugars), 8 g fiber, 12 g protein

Jay's Winning Turkey Burger

Jay's Winning Turkey Burger
From BiggestLoser.com Community email

Jay's "volcano" burger meets the kid test!

This week the final four contestants were challenged to come up with a turkey burger for the toughest audience of all—kids. When all was said and done—and eaten—it was Jay Jacobs's "volcano" burger that led the way.

4 oz extra lean ground turkey
1/2 cup shredded iceberg lettuce
2 T ketchup
1 T shredded low fat mozzarella cheese
1 T shredded low fat cheddar cheese
1 small whole wheat hamburger bun (such as Sandwich Thins)

Preheat oven to 400 degrees. Form ground turkey in a cone shape to look like a volcano with center somewhat hollow. Bake in oven for 10-15 minutes.

Place bottom of bun in center of serving plate. Distribute lettuce around bun to simulate grass. Place burger cone on bun. Spoon ketchup into the hollowed out portion of the burger, and drizzle down the side to make it look like lava coming out. Sprinkle the top of volcano with cheeses. Set bun top on side. Makes one burger.

Per serving: Calories 340; fat calories 50; total fat 6; sat fat 3g; cholesterol 60mg; sodium 620mg; total carbs 32g; fiber 6g; sugars 8g; protein 45g

Hot Dog on a Stick Hot Dog

Hot Dog on a Stick Hot Dog
By: Todd Wilbur

One hot summer day in 1946 Dave Barham was inspired to dip a hot dog into his mother's cornbread batter, then deep fry it to a golden brown. The first Hot Dog on a Stick was born, and
Dave soon found a quaint Santa Monica, California location near the beach to offer his new creation along with a tall glass of ice-cold lemonade and mustard on the side.
The chain uses only turkey dogs for this treat, so we'll do the same. Just be sure you find the shorter dogs, not "bun-length." This time size does matter. For the stick, simply snag some of the
disposable wood chopsticks from a local Chinese or Japanese food restaurant next time you're there.

2 cups flour
3/4 cup corn meal
1/2 cup sugar
1 3/4 teaspoons salt
1 teaspoon baking soda
1 3/4 cups fat-free milk
2 egg yolks, slightly beaten
10 turkey hot dogs
8-10 cups of vegetable oil
5 pairs of chopsticks

1. Preheat oil in a deep pan or fryer to 375 degrees.
2. Combine the flour, corn meal, sugar, salt and baking soda in a large bowl.
3. Combine the milk and egg yolks to the dry ingredients and mix with an electric mixer on high speed until batter is smooth.
4. Dry off the hot dogs with a paper towel. Jab the thin end of a single chopstick about halfway into the end of each hot dog.
5. When the oil is hot, tip the bowl of batter so that you can completely coat each hot dog. Roll the hot dog in the batter until it is entirely covered with batter.
6. Hold the hot dog up by the stick and let some of the batter drip off. Quickly submerge the hot dog in the oil and spin it slowly so that the coating cooks evenly. After about 20 seconds you can use a lid to the deep fryer or pan to put weight on the stick, keeping the hot dog fully immersed in the oil. You can cook a couple dogs at a time this way. Cook for 5-6 minutes or until coating is dark brown. Turn them once or twice as they cook. Drain on paper towels while cooling, and repeat with remaining hot dogs. (www.topsecretrecipes.com) Makes 10 hot dogs.

Chili in a Snap!

Chili in a Snap!
From Biggest Loser Email
Contestant Ken Andrews whips up a fast, zippy chili

On this week's Biggest Loser each team was required to chose one member to do all the cooking. For the red team, that was Ken. Here is his recipe for a quick turkey chili that kept his team members satisfied.

1.25 lbs extra lean ground turkey
1 can black beans (no salt, organic)
1 can white kidney beans (no salt, organic)
2 cups chicken broth (low sodium, organic)
2 cups chopped red onions
2 cans organic, no salt added tomato soup
3 cups chopped bell pepper
2 cups chopped celery
1 can chipotle peppers
1 tsp salt
2 tbs minced garlic
1 tbs black pepper
1 tbs chili powder
2 tbs fajita seasoning

Sautée the turkey in a non-stick pan until brown. Drain and rinse black beans and white kidney beans. Drain chipotle peppers. Add all ingredients and let simmer for a few minutes. Serve with a green salad.

Makes 16 1-cup servings

Per Serving: 130 Calories ; Calories from fat: 15; Total fat 1.5g; Saturated fat 0g; Cholesterol 15mg; Sodium 400mg; Total carbs 17g; Fiber 5g; Sugars 4g; Protein 13g.

No-Pasta Veggie Lasagna

No-Pasta Veggie Lasagna
From Biggest Loser Club, The Biggest Loser Simple Swaps

This cheesy Italian favorite features zucchini instead of pasta

2 large zucchini (about 1 pound), ends trimmed, thinly sliced lengthwise
3 links (about 4 ounces each) lean turkey Italian sausage
1 red bell pepper or roasted red bell pepper, diced
1 cup diced yellow onion
1 teaspoon minced garlic
1 cup low-fat marinara sauce
2 egg whites
1 (15-ounce) container fat free ricotta cheese
2 teaspoons Italian herb seasoning
1/2 teaspoon ground black pepper
2/3 cup shredded low-fat mozzarella cheese
1/4 cup grated Parmesan cheese

Preheat the oven to 325 degrees Fahrenheit. Lightly coat an 8 x 8-inch baking pan with olive oil cooking spray. Set aside.

Lightly spray a baking sheet with olive oil cooking spray. Arrange the zucchini slices in a single layer on the baking sheet. Spray them lightly with olive oil cooking spray. Broil (or grill) the zucchini for about eight minutes or until tender and very lightly browned. Set aside to cool.

To prepare the meat sauce, cook the sausage in a nonstick skillet over medium-high heat for about three minutes, stirring occasionally with a wooden spoon to break up any clumps. Add the bell pepper, onion, and garlic, and cook for about four minutes longer, until the meat is no longer pink. The juices should be cooked dry. Stir in the marinara sauce and bring to a boil. Reduce the heat and simmer for about five minutes, stirring frequently. The sauce will be very thick.

Meanwhile, in a mixing bowl, combine the egg whites, ricotta, Italian seasoning and black pepper until well combined.

To assemble the lasagna, spread half of the meat sauce in the bottom of the prepared baking pan. Layer on half of the zucchini slices, followed by half of the ricotta mixture and half of the mozzarella cheese. Repeat with the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Sprinkle with Parmesan cheese. Bake for about 40 minutes or until bubbly and lightly browned. Let stand for 5 minutes before serving.

Makes 8 servings

Per serving: 210 calories, 18 g protein, 17 g carbohydrates, 7 g fat (2 g saturated), 45 mg cholesterol, 3 g fiber, 340 mg sodium

Traditional Turkey

Traditional Turkey
From the kitchen of Stephanie Douvas

1 Turkey (any size, but this year it was 24.5 lbs)
1 cup butter Salt and Pepper to taste
1-2 whole onions
 Celery
Garlic
 Turkey Stock

1. Clean turkey and pat dry
2. Stuff cavity with as many onions, garlic and celery as possible
3. Massage butter into the turkey, put a little in the cavity, and in the creases of the legs
4. Pour enough turkey stock in the bottom of the pan to be about a ¼ inch high
5. Cover turkey with heavy duty foil and put in oven at 350 (for my turkey this year it will be about 5 hours)
6. Last hour to hour and a half remove foil to allow turkey to become beautifully golden (cook until internal temp reaches 165)

Turkey Taco Bake

Turkey Taco Bake
by: Irene Foster

2 cups coarsely crushed corn chips
1 can (16oz) refried beans
2 cups shredded Monterey Jack cheese, divided
1 cup salsa (This time I prefer jarred. :)
2 cups shredded cooked turkey (or chicken :P)
1 tsp. Mexican or taco seasoning
1 green onion, sliced
1 medium tomato, chopped

Place corn chips in a greased shallow 2 1/2 quart baking dish. Place the refried beans in a small saucepan; cook and stir over medium heat until heated through. Remove from the heat; stir in 1 cup cheese and salsa. Spread over chips.
Toss the turkey and Mexican seasoning; sprinkle over bean mixture. Top with remaining cheese. Sprinkle with onion. Bake, uncovered, at 400* for 20-25 minutes or until cheese is melted. Sprinkle with tomato. Yield 4 servings.

"Healthified" Turkey-Artichoke Panini

"Healthified" Turkey-Artichoke Panini
By: Eat Better America

50% more fiber • 62% less fat • 71% less sat fat than the original recipe—see the comparison. Gobble away, guilt-free. This healthified panini is ready to lighten your lunch. From eatbetteramerica.
prep time:15 min
start to finish:15 min
makes:2 sandwiches

1/4 cup marinated artichoke hearts (from 6-oz jar), drained
1/4 cup reduced-fat garlic-and-herbs spreadable cheese (from 6.5-oz container)
1/2 cup loosely packed washed fresh baby spinach leaves, chopped
4 slices soft whole wheat bread, 1/2 inch thick (1 1/2 oz each)
1/4 cup roasted red bell peppers (from a jar), drained, sliced
4 oz sliced cooked turkey breast or chicken breast
2 tablespoons reduced-fat shredded Italian cheese blend
Cooking spray or olive oil cooking spray

1. Heat closed contact grill or panini maker for 5 minutes.
2. Place artichoke hearts on paper towels; pat dry. Coarsely chop artichoke hearts.
3. In small bowl, mix artichoke hearts, spreadable cheese and spinach. Spread mixture on 2 bread slices. Top with bell peppers, turkey and shredded cheese. Top with remaining bread slices. Spray both sides of sandwiches with cooking spray.
4. When grill is heated*, place sandwiches on grill. Close grill; cook 3 to 5 minutes or until bread is toasted and cheese is melted.
*To cook in skillet, heat 10-inch nonstick skillet over medium heat. Add sprayed sandwiches; cook 2 to 3 minutes on each side or until toasted and cheese is melted.


Nutritional Information
1 Sandwich: Calories 380 (Calories from Fat 90); Total Fat 10g (Saturated Fat 4 1/2g, Trans Fat 1g); Cholesterol 70mg; Sodium 680mg; Total Carbohydrate 40g (Dietary Fiber 8g, Sugars 11g); Protein 34g % Daily Value*: Vitamin A 25%; Vitamin C 25%; Calcium 25%; Iron 20%

Homemade Turkey Soup

Homemade Turkey Soup
from:Taste of Home

SERVINGS: 8-10 (about 2 quarts)
TIME: Prep: 30 min. Cook: 2 hours 35 min.

Ingredients:
1 leftover turkey carcass (from a 10- to 12-pound turkey)
2 quarts water
1 medium onion, halved
1/2 teaspoon salt
2 bay leaves
1 cup chopped carrots
1 cup uncooked long grain rice
1/3 cup chopped celery
1/4 cup chopped onion
1 can (10-3/4 ounces) condensed cream of chicken or cream of mushroom soup, undiluted

Directions:
Place the turkey carcass, water, onion, salt and bay leaves in a soup kettle; bring to a boil. Reduce heat; cover and simmer for 2 hours.
Remove carcass; cool. Strain broth and skim off fat; discard onion and bay leaves. Return broth to the pan. Add carrots, rice, celery and chopped onion; cover and simmer until rice and vegetables are tender. Remove turkey from the bones; cut into bite-size pieces. Add turkey and cream soup to broth; heat through.

Nutrition Facts
One serving:(1 cup)
Calories: 136
Fat:3 g
Saturated Fat:1 g
Cholesterol:21 mg
Sodium:367 mg
Carbohydrate:20 g
Fiber:1 g
Protein:7 g

Chicken (or turkey) 'n' Dressing Casserole

Chicken 'n' Dressing Casserole
from: Taste of Home
"This casserole is a real favorite in our area and in my family, too. It’s a great way to use leftover chicken or turkey, and so easy that even beginner cooks will have success making it."

SERVINGS: 8
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 1 hour Bake: 35 min.

Ingredients:
4 cups cubed cooked chicken or turkey
2 tablespoons all-purpose flour
1/2 cup chicken broth
1/2 cup milk
Salt and pepper to taste

DRESSING:
2 celery ribs, chopped
1 small onion, finely chopped
1 tablespoon butter
1 teaspoon rubbed sage
1/2 teaspoon poultry seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups unseasoned stuffing cubes, crushed
2 cups coarsely crumbled corn bread
1/2 cup chicken broth
1 egg, beaten

GRAVY:
1/4 cup butter
6 tablespoons all-purpose flour
2 cups chicken broth
1/2 cup milk

Directions:
Place chicken in a greased 2-qt. baking dish; set aside. In a small saucepan, combine the flour, broth and milk until smooth. Bring to a boil; cook and stir for 2 minutes. Season with salt and pepper. Spoon over chicken.
In a large skillet, saute celery and onion in butter until tender. Stir in seasonings. Remove from the heat; add the stuffing cubes, corn bread, broth and egg. Mix well. Spoon over chicken mixture. Cover and bake at 350° for 35-40 minutes or until a thermometer inserted near the center reads 160°.
For gravy, melt butter in a small saucepan. Stir in flour until smooth; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and dressing.

Nutrition Facts
One serving:(1 each)
Calories: 367
Fat:15 g
Saturated Fat:7 g
Cholesterol:112 mg
Sodium:850 mg
Carbohydrate:30 g
Fiber:2 g
Protein:27 g

CORONADO CASSEROLE

CORONADO CASSEROLE
by: Linda

Here's a "use up that left over Thanksgiving turkey" recipe that my family really loves ...

15 oz. can Tomato Sauce w/Spices
1 Cup Chicken Broth
1-1/2 cup Chopped Onion
4 oz. can Diced Green Chiles
1-2 tsp Salt
1/2 tsp Ground Cumin
1/2 tsp Oregano
2 cups Cooked Boned Turkey (leftover) or Chicken
3 cups Cooked Rice
1 cup Sour Cream
1-1/2 cups Grated Sharp Cheese
1 cup Velveeta
1-1/2 cups Corn Chips

Combine tomato sauce, broth, 3/4 cup onions, chiles, spices. Cook over low heat about 10 minutes. Add meat.

Stir together rice and sour cream. Spoon into a shallow 2-quart casserole dish. Sprinkle with cheddar. Pour meat sauce over all. Top with Velveeta and remaining onions. Sprinkle with chips.

Bake @ 350 degrees for 25 minutes.

Serves 6-8

Crock Pot Turkey

Crock Pot Turkey – Carolyn Schroder

1 can chicken broth
1 cube butter or margerine
1 butterball boneless turkey roast (it's in the frozen section its looks like a little ball)

throw it in there and it'll break apart all day
we serve it with stuffing and thanksgiving type foods