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Recipes
Turkey Lasagna
By Jenny_439
heat to 400. heat olive oil in large skillet
- 2 tbls olive oil
- 1 cup chopped yellow onion
- 2 garlic cloves, minced
- 1 1/2 pounds sweet italian turkey sausage, casings removed
- 1 28-oz can crushed tomatoes in tomato puree
- 1 6-oz can tomato paste
- 1/4 cup chopped fresh flat leaf parsley, divided
- 1/2 cup chopped fresh basil leaves
- 2 tsps kosher salt
- 3/4 tsp freshly ground black pepper
- 1/2 pound lasagna noodles
- 15 oz ricotta cheese
- 3-4 oz creamy goat cheese, crumbled
- 1 cup grated parmasean, plus 1/4 cup for sprinkling
- 1 extra large egg. slightly beaten
- 1 pound fresh mozzarella, thinly sliced
Breaded Pork Tenderloins
By Jenny_439
pound pork to 1/4 to 1/8 inch thickness
- 1 or 2 pounds pork tenderloins
- 1/3 cup flour
- 1 tsp salt
- 1/4 tsp pepper
- 1 beaten egg
- 2 tbsp milk
- 3/4 cup dry bread crumbs
- 1 tsp paprika
- 3 tbsp shortening
- 3/4 cup chicken broth
- 1 tablespoon flour
- 1/4 tsp dillweed, dried
- 1/2 cup dairy sour cream
Apricot Chops
By Jenny_439
preheat to 400 heat oil in pan over medium high heat
- 1 tablespoon olive oil
- 4 1-inch pork chops, bone in
- salt and pepper
- 1 cup apricot jam
- 1 cup catalina salad dressing
- 1 1-oz package dry onion soup mix
- 1 garlic clove, crushed
Chicken Fingers and Dressing
By Jenny_439
mix flour and cornflakes in a blender
- Dressing:
- 3 tbls honey
- 1 1/2 tbls rice wine vinegar
- 1/4 cup mayo
- 1 tsp grey poupon dijon
- 1/8 tsp sesame oil
- Chicken Fingers:
- 2-4 cups oil
- chicken cut into strips
- 1/2 cup flour
- 1/2 cup cornflakes
- 1 egg
- milk
Turtle Pumpkin Pie
By Jenny_439
Pour 1/4 cup caramel topping into crust, sprinkle with 1/2 cup nuts Beat pudding mixes, milk, pumpkin and spices...
- 1/4 cup 1/4 cup plus 2 tbsp caramel ice cream topping, divided
- 1 1 honey maid graham pie crust (6 oz)
- 1/2 cup 1/2 cup plus 2 tbsp chopped planters pecans, divided
- 2 packages 2 packages (3.4 oz each) of Jello Vanilla flavor instant pudding
- 1 cup 1 cup cold milk
- 1 cup 1 cup canned pumpkin
- 1 tsp 1 tsp ground cinnamon
- 1/2 tsp 1/2 tsp ground nutmeg
- 1 tub 1 tub (8 oz) cool whip whipped topping, thawed, divided
Pretzel Recipe (from Alex)
By Jenny_439
Spicy pretzels
- 2 pounds pretzel nuggets
- 1 cup vegetable oil
- 1 package ranch valley salad mix
- 2 tablespoons seasoned broiled steak mix (found in spice aisle)
- 1 teaspoon dill weed
- 1/4 teaspoon of ceyenne red pepper
Caramel Apple Cheesecake
By Jenny_439
preheat to 400. to prepare crust, combine first 3 ingredients in a bowl; toss with a fork until moist
- crust:
- 1 cup graham cracker crumbs
- 1 tablespoon egg white
- cooking spray
- cheesecake:
- 1 3/4 cups sugar
- 1/2 cup light sour cream
- 3 tablespoons all purpose flour
- 1/2 teaspoon ground cinnamon
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon ground nutmeg
- 2 8-oz blocks low fat cream cheese, softened
- 1 8-oz block fat free cream cheese, softened
- 4 large eggs
- topping:
- 1/3 cup sugar
- 3 tablespoons water
- 1/2 teaspoon fresh lemon juice
- 1 tablespoon butter
- 2 tablespoons half and half
- 1 3/4 cups thinly sliced peeled granny smith apple
- dash of nutmeg
Angel Hair Pasta with Chicken
By Jenny_439
heat 1 tablespoon oil in mudium skillet over medium heat; add chicken
- 2 tablespoons olive oil, divided
- 2 skinless, boneless chicken breasts cut into 1 inch cubes
- 1 carrot, sliced diagonally into 1/4 in pieces
- 1 10-oz package frozen broccoli florets, thawed
- 2 cloves garlic, minced
- 12 oz angel hair pasta
- 2/3 cup chicken broth
- 1 teaspoon dried basil
- 1/4 cup grated parm cheese
Chicken Noodle Soup
By Jenny_439
Boil chicken until done in dutch oven full of water
- 4 chicken breasts, skinned
- 1 pound butter
- 1 onion
- 2 grated carrots
- 1 can each cream of celery, chicken and mushroom soup
- chicken bouillon
- 1 bag extra wide noodles
- 1 cup cooked rice
- 1/2 green peppers, chopped
- 3 celery stalks, chopped
Emily's Mediterranean Pasta
By Jenny_439
cook the pasta according to package directions
- 16 oz penne pasta
- 1/4 cup olive oil
- 8 oz mushrooms, sliced
- 3/4 cup sliced black olives (calamata)
- 1-11/2 cups sun-dried tomatoes, diced
- 9 oz bag fresh baby spinach
- 6 oz container feta crumbles
- 6-8 pieces mozzarella string cheese, sliced into coins
- 2-4 tb. pasta sprinkle