Turkey Parmesan

Ingredients
2 cups low-sugar pasta sauce
1/2 cup pine nuts, coarsely chopped
1 ounce freshly grated Parmesan cheese (1/4 cup)
1/2 teaspoon dried Italian seasoning
1 pound turkey cutlets, about 1/3-inch thick
2 teaspoons extra-virgin olive oil
2 ounces shredded part-skim mozzarella cheese (1/2 cup)
Salt and freshly ground black pepper

Instructions
Heat oven to broil.
Bring sauce to low simmer in a small saucepan over medium-low heat.
Remove from heat and cover to keep warm.
Stir together pine nuts, Parmesan, and Italian seasoning in a wide, shallow dish.
Season turkey on both sides with salt and pepper, then dredge both sides in the nut mixture, pressing to adhere.
Heat oil in a large nonstick skillet over medium-low heat.
Add turkey and cook until coating is golden brown and juices run clear, about 4 minutes per side. If nuts brown too quickly, reduce heat.
Place turkey in a baking pan, top evenly with mozzarella, and broil until cheese melts, about 30 seconds.
Spoon 1/2 cup of warm sauce on each plate and top each with a piece of turkey.


Nutritional information
380 calories
21 g fat (4 g sat.)
10 g carbohydrates
39 g protein
3 g fiber
650 mg sodium

Franks and Beans Casserole

2-3 Tbsp extra- virgin olive oil
3 pkg of fat ballpark style, all beef hot dogs, sliced slight angle (you also use
turkey, or the dogs, whatever you like)
1 med onion , chopped
2 Tbsp molasses
3 Tbsp Worcestershire sauce
2 cups tomato sauce (15 -ounce can)
4 16-ounce can or 1 family size can baked beans
2 8/12 ounces boxes corn muffin mix,such as jiffy brand
2 eggs
4 Tbsp (1/2 stick) butter Melted
1 1/2 cup whole milk
1 Tbsp chili powder
1/4 cup chopped or snipped chives
2 cups shredded cheddar Cheese
Preparation:
Preheat oven to 400 F
Place a large oven safe nonstick skillet over medium-high heat.
Add olive oil.
Add the sliced hot dogs to the pan & brown about 6-8 minutes.
Add the chopped onion & cook for about 3-4 minutes.
Add the baked beans & bring up to a simmer.
While the hot dog mixture is coming up to simmer, mix the two pkg of muffin mix together with eggs, melted butter, milk, chili powder, chives, & the cheese.
Pour the mix over the top of the hot mixture in skillet.
Place skillet, in the oven & bake until cornbread is golden in color,12-15 minutes.
If your skillet is not oven safe just place it in a oven safe dish before you put the muffin mixture on top.
Yield 6 to 9 serving

Hamburger/Vegetable Soup

2 lb hamburger
1 1/2 cups chopped onion
1 box (2 envelopes)
Lipton onion soup mix
6 cup water
2 cups celery sliced
2 cups carrots sliced
1/2 package of mixed vegetables
1 cup small pasta
28 oz can pureed tomatoes
2 cans tomato soup undiluted
salt and pepper to taste

Brown hamburger with onion
Combine 6 cups water, Lipton soup mix, celery and carrots, and slowly simmer until tender
Precook mixed vegetables and pasta (drain)
Then add meat, pasta and veggies, canned tomatoes, and tomato soup to simmering pot.
Add salt and pepper to taste
Simmer 10 minutes and serve.
Makes alot is great for freezing!
When thawing and heating you should add another can of tomato soup for more soupy consistency.
This soup always gets RAVE reviews!

Buffalo Baked Chicken with Blue Cheese and Celery Slaw
Rachel Ray recipe

6 Tbsp (3/4 stick) butter
3/4 cup hot sauce such as Frank's Red Hot
4 bone-in, skin-on chicken breasts, halved crosswise
4 chicken drumsticks
salt & Pepper
1 cup blue cheese crumbles
Juice of 2 lemons
1/3 to 1/2 cup mayonnaise
6 to 8 celery ribs from the heart with green thinly sliced on an angle
2 cups shredded carrots
6 scallion white & green parts thinly sliced
1/2 heat of red cabbage, cored & shredded
3 cups salad croutons, ground into crumbs in a food processor
1/4 cup fresh flat -leaf parsley leaves , leave a generous handful finely chopped

Directions:Preheat the oven to 400 F
Melt the butter over low heat in a small pot & combine with the hot sauce.
Place chicken in a large bowl season with salt & pepper.
Toss to coat in the buffalo sauce let stand for 10 minutes.
In a bowl combine the blue cheese,lemon juice,mayonnaise,salt & pepper.
Add the celery,shredded carrots, scallions & red cabbage.
toss to combine.
Arrange the crushed croutons in a shallow dish , add the parsley, mix with your fingers to combine.
Press the sauce-coated chicken into the bread-crumbs mixture to cat evenly, and set onto a nonstick baking sheet.
Bake the chicken for 40 minutes or until cooked through & golden brown.
Remove the chicken from the oven & serve alongside the blue cheese ,celery & carrot slaw