Chicken Spaghetti

Gooseberry Patch

www.gooseberrypatch.com

2 lb cooked cubed chicken breast (I used less amount of meat and used turkey breast instead)
1 big can mushrooms, drained
1 can (14 1/2 oz) Mexican-style or diced tomatoes
1 small onion, chopped
1 small green pepper, chopped
1 jar pimientos, drained and chopped
1 can (10 3/4 oz) condensed tomato soup, undiluted
1 can (10 3/4 oz) cream of mushroom soup, undiluted
10 oz spaghetti, cooked in chicken broth (I used salted water)
1/3 lb Cheddar cheese, cubed (I used shredded)
1/4 cup sliced ripe olives

Shredded or grated Parmesan cheese

Mix all the ingredients but the Parmesan cheese. Spray a big slow-cooker with non-stick cooking spray and pour the mixture there. Cook covered on High for 1 hour.

Serve with Parmesan cheese on top.

Note: I did not add the olives because my daughter is not a big fan!

Makes 6 servings

Lean Turkey Chili

1 pound ground turkey
1 onion, chopped
1/2 cup green or red bell pepper, chopped
1 envelope Ranch Dressing Mix
1 envelope Taco Seasoning (Mild)
1 can 28 oz stewed tomatoes, undrained
1 can (15 oz) corn, drained
2 cans (15 oz) dark red kidney beans, rinsed and drained
2 cans (15 oz) pinto beans, rinsed and drained
1/4 cup no salt-added tomato sauce
1 1/4 cups water
Red pepper flakes, to taste

Garnishes:

Fresh cilantro, chopped
Tortilla strips
Chopped green onions
Mexican cheese


Cook the turkey in a medium hot saucepan breaking any lumps. Once the meat is cooked, add the remaining ingredients making sure that you break the tomatoes first (I use some kitchen shears).

Bring the mixture to a boil, cover and simmer for 15 minutes.

Add some salt and black pepper of necessary.

Serve hot garnishing with the desired toppings

Makes 8-10 servings.

Herb-Roasted Turkey Breast

1 (7 pound) turkey breast, completely thawed, if frozen

Compound Butter :

2 tablespoons salted butter, softened
2 tablespoons olive oil
4 garlic cloves, minced
1/2 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
1 tablespoon freshly chopped rosemary
1 teaspoon fresh sage leaves, chopped
1 teaspoon dried thyme leaves
1 1/4 teaspoons table salt

Additional ingredients:

2 celery stalks, chopped
1 big onion, chopped
2 carrots, peeled and sliced
1/2 cup white wine
2- 3 cups low-sodium chicken broth
1 rosemary sprig

Pat dry the turkey breast trimming the visible excess of fat.

Mix the compound butter ingredients and rub on the turkey breast, even between the skin and breast like a pocket. Cover tightly and refrigerate overnight.

Place the vegetables, rosemary sprig, wine and chicken broth in a roasting pan. Nestle the uncovered turkey breast on top of the mixture.

Bake at 325 F for 2 hours-2 hrs 15 minutes basting a couple of times if necessary.

Remove the turkey breast to a platter, internal temperature should be 170 degrees when using a meat thermometer that has to be inserted without touching the bone. Cover with aluminum foil for 15-20 minutes before slicing with a very sharp or electric knife.

Turkey (Chicken) Tetrazzini

Betty Crocker: Best loved Casseroles

12 oz spaghetti, cooked, drained and rinse with cold water (Rotini pasta works well, too)
5 tablespoons butter
1/2 cup yellow onion, chopped
1 red pepper, chopped
8 oz sliced buttom mushrooms
3 cup cooked and cubed turkey or chicken
2 (10 oz each) low-fat Alfredo sauce
1/2 cup grated Parmesan cheese
1/3 cup water or chicken broth (I used a little more because I like it saucy)

Topping:

1/4-1/2 cup grated or shredded Parmesan cheese
1/4 cup slivered almonds
1/2 cup plain bread crumbs

Cook the onion, bell pepper and sliced mushrooms in the butter.

Mix all the ingredients together except the topping ingredients. Pour in a greased casserole dish.

Sprinkle with the topping ingredients and bake at 350 F for 25-30 minutes or until hot and bubbly.

Yield: 6 servings