MADEOVER Smoky Tomato Soup

Ingredients:
1 tablespoon extra virgin olive oil
4 slices turkey bacon, chopped
3 garlic cloves, chopped
1 onion, chopped
3 celery stalks, chopped
2 carrots, chopped
Salt and Pepper
4 cups chicken stock
1/2 tsp. dried oregano
1 (28-0z) can low sodium crushed tomatoes
1 tsp. sugar
2 tsp. paprika
1/4 cup skim milk
3 tbsp. chopped fresh chives
Directions:
Heat the olive oil in a medium soup pot over medium-high heat. Add the copped bacon and cook until crisp, 2 to 3 minutes. Using a slotted spoon, transfer the crispy bacon to paper towels to drain and reserve for the top of the soup. To the same pot, add the garlic, onions, celery, and carrots and season with salt and pepper. Cook for 5-6 minutes, until the vegetables are tender. Scoop the veggies into a food processor, add about 1/2 cup of the chicken stock and the oregano, and puree until smooth. Return the pureed veggies to the pot, place back over medium-high heat, and add the remaining chicken stock, the crushed tomatoes, the sugar, and the paprika. Bring the soup up to a bubble, stir in the milk, and serve warm.

5 Servings, 110.6 Calories, 5.5g fat, 1.9g saturated fat, 1.4g polyunsaturated fat, 3.9g monounsaturated fat, 16.6mg cholesterol, 1165mg sodium, 755.6mg potassium, 12.2g total carbs, 0.8g dietary fiber, 2.3g sugar, 4.2g protein

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Adobo-Glazed Mini Turkey Loaves

Loaves:
1 slice light wheat bread, cut into 1/2-inch pieces
1/4 cup unsweetened almond milk
1 pound ground turkey breast
1/2 cup Onion and Garlic Mix (recipe below)
1/2 cup Broccoli and and Red Bell Pepper Mix(recipe below)
1/2 cup frozen peas
2 egg whites
4 1/2 teaspoons tomato paste
4 1/2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dry mustard
1/2 teaspoon chili powder
Glaze:
3 tablespoons tomato paste
2 tablespoons adobo sauce
1 teaspoon honey
3 tablespoons low-sodium chicken broth
Juice of 1/2 lime
1/4 teaspoon salt

Heat oven to 350 degrees.
Soak bread and milk in a bowl for 10 minutes. Combine remaining loaf ingredients in another bowl; add bread and milk; mix well. Scoop 1/3 cup of mixture into each of 7 nonstick muffin tin cups. Bake 10 minutes.
While loaves bake, prepare glaze by combining all glaze ingredients in a bowl. While loaves bake, prepare glaze by combining all glaze ingredients in a bowl.
Spread 1 tablespoon glaze on each loaf. Continue to bake until internal temperature reaches 160°F, 15 to 20 minutes more.
Remove loaves from oven; let cool. Set aside 3 loaves for the shepherd's pie. If not serving immediately, cover remaining loaves and freeze. To reheat Microwave on high 3 minutes or bake at 375°F for 30 minutes.

Onion and garlic mix: Finely dice 3 large onions and 5 cloves garlic. Heat a heavy-bottomed skillet over high heat. Add 1 tablespoon oil. Cook garlic and onion, stirring occasionally, until soft, 6 minutes.

Broccoli and red bell pepper mix: Finely dice 1 head broccoli and 3 large red bell peppers, seeded and cored. Heat a heavy-bottomed skillet over high heat. Add 1 tbsp oil. Cook, stirring occasionally, until vegetables turn slightly brown, 3 minutes.

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Smoked Chicken and Turkey

It's so simple...

INGREDIENTS
As many whole chickens as you can fit on your smoker
As many turkey legs as you can fit on your smoker
Olive Oil
Seasoning Salt (I like Head Country)

DIRECTIONS
Follow your smoker's directions for prep.
Sprinkle chickens and turkey legs with seasoning salt. Drizzle the chickens and turkey legs with oil.
Place on smoker racks for 5-6 hours. Enjoy!

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Popover Pizza Casserole

INGREDIENTS
1 lb. uncooked ground turkey
1 cup chopped onion
1 cup chopped green pepper
1/2 of a 3 1/2 oz. pkg. sliced pepperoni (I used turkey pepperoni)
1-15 1/2 oz. jar pizza sauce
1-4 oz can mushroom stems and pieces, drained
1/2 tp. dried oregano, crushed
1/2 tsp. dried basil, crushed
2 eggs
1 cup milk
1 tbsp. cooking oil
1 cup all-purpose flour
6 ounces thinly sliced mozzarella cheese
1/4 cup grated Parmesan cheese

DIRECTIONS
In a large skillet cook ground turkey, onion, and sweet pepper until meat is brown and vegetables are tender. Drain off fat. Cut the pepperoni slices in half. Stir pepperoni, pizza sauce, mushrooms, oregano, and basil into meat mixture. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes, stirring occasionally. Meanwhile, grease the sides of a 3-quart rectangular baking dish; set aside. For topping, in a medium mixing bowl combine eggs, milk, and oil. Beat with electric mixer on medium speed for 1 minute. Add flour, beat about 1 minute more or until smooth. Spoon the hot meat mixture into the prepared baking dish. Arrange mozzarella cheese on top of meat mixture. Pour topping over mozzarella cheese, covering completely. Sprinkle with Parmesan cheese. Bake in a 400 degree over about 30 minutes or until topping is puffed and golden brown. Serve immediately.

Nutrition
Calories 328, Fat 16g, Cholesterol 124mg, Sodium 683mg, Carbohydrates 22g, Fiber 2g, Protein 22g

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Stuffed Peppers

This was a great, easy recipe. Clint and I both really enjoyed it, and I ate leftovers for a snack later this evening.

4-6 Green Peppers

1 lb. ground turkey (or lean beef)

1 tbsp. olive oil

1 cup onion, chopped

1 cup + 4-6 tbsp. spaghetti sauce (I like the Heart Smart Ragu)

8 oz. mushrooms, chopped

1/2 cup part skim shredded mozzarella


Preheat the oven to 350 degrees. Slice the tops off the green peppers and discard the seeds. Place them in boiling water for 5 minutes. Drain and place in baking dish. In a skillet, saute the onion and mushroom in olive oil until tender. Remove mushroom and onion from skillet. Brown ground meat. Add in sauteed vegetables and 1 cup spaghetti sauce until warm. Fill peppers with ground beef mix. Top each filled pepper with a tablespoon of additional spaghetti sauce. Bake in oven for 20 minutes. Top each pepper with mozzarella and bake for an additional 10 minutes.

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BBQ Turkey Burgers

This was so tasty! However, it didn't exactly keep the burger patty shape, so our turkey burger on a bed of lettuce turned into a ground turkey salad, but it was still excellent!


INGREDIENTS

1 pound ground turkey


1/2 cup Kraft Carbwell BBQ Sauce


1/4 cup chopped green peppers


1 cup shredded lo-fat cheddar cheese


1 medium tomoato, cut into slices


4-6 lettuce leaves





DIRECTIONS


Mix turkey, green peppers, BBQ sauce, and 1/2 cup of the cheese until well blended. Shape into 4-6 patties. Spray large skillet with cooking spray. Add patties; cover. Cook on medium heat 4-6 minutes on each side or until cooked through, topping each burger with 1 tomato slice and 2 Tbsp. of the remaining cheese for the last minute of the cooking time. Serve each burger on a lettuce leaf.

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Turkey and Black Bean Chili

This was so good! Topped with shredded cheddar and mustard, it tasted just like regular chili. Even the kids loved it!!!

INGREDIENTS
1 lb. ground turkey breast
1 can (28 oz.) tomatoes, undrained
1 jar (16 oz.) Thick 'N Chunky Salsa
2 cans (15 oz. each) low sodium black beans, drained, rinsed
1 poblano chile, chopped
1 Tbsp. chili powder

DIRECTIONS

Cook turkey in large saucepan on medium-high heat until no longer pink, stirring frequently. Add remaining ingredients; mix well. Bring to boil. Reduce heat to low; simmer 20 min., stirring occasionally.

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