Easy Turkey Wrap Sandwich
1 (6 inch) flour tortilla
2 tsp light ranch reduced fat dressing
6 slices shaved oven roasted turkey breast
1 slice swiss deli thin cheese slices
1 lettuce leaf
2 thin tomato slices
Spread tortilla with dressing. Top with turkey, cheese, lettuce and tomato; roll up. Serve immediately. Or, wrap ightly and refrigerate until ready to serve. Yield: 1 servings
ORANGE & BLACK
Tuscan Chicken Simmer
4 small boneless skinless chicken breast halves (1 lb.)
4 oz. (1/2 of 8-oz. pkg.) cream cheese, cubed
1/4 c water
1/4 c pesto
2 c grape or cherry tomatoes
1 c finely shredded Italian cheese blend
HEAT large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cover. Cook 5 to 7 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm. ADD cream cheese, water, pesto and tomatoes to skillet. Cook, uncovered, on medium heat 2 min. or until heated through, stirring occasionally. RETURN chicken to skillet. Cook and stir 1 min. or until chicken is coated and heated through. Sprinkle with shredded cheese.
NOVEMBER
Boston Market Stuffing
10 oz. can sliced carrots, undrained
4 oz. can sliced mushrooms, undrained
14 oz. can chicken broth 2 ribs celery, cut 4-5 pieces
1 Tbsp. rubbed sage 12 Tbsp. poultry seasoning
1 Tbsp. chicken bouillon powder
3 Tbsp. bottled liquid margarine or melted butter or margarine
3 English muffins, cut into 1/2" cubes with crumbs
8 oz. bag unseasoned croutons
1 Tbsp. dry parsley, minced 2 Tbsp. dry minced onion
When you open can of carrots, run blade of paring knife through them right in the can so they're reduced to tiny bits without mashing them. Empty into Dutch oven. Add mushrooms; set aside. Empty broth into blender and add celery along with sage, poultry seasoning, bouillon powder, and margarine. Blend a few seconds on high speed, only until celery is finely minced. Meanwhile, add English muffin cubes (crumbs too), croutons, parsley, and onion to Dutch oven. Pour blender mixture over and stir to combine with rubber bowl scraper until completely moist. Cover with a lid and bake at 350 degrees about 45 minutes to hour or until piping hot. Refrigerate leftovers to use within a week. Freeze to use within 4 months.
MYSTERY ITEM
Broccoli and Mushroom Quiche
2 premade frozen pie crusts
5 eggs
3/4 c. half and half or whole milk
salt and pepper to taste
1 c. broccoli florets, lightly steamed
1 c. shredded cheddar cheese
1 1/2 c. baby portobello mushrooms, chopped
2 premade frozen pie crusts
5 eggs
3/4 c. half and half or whole milk
salt and pepper to taste
1 c. broccoli florets, lightly steamed
1 c. shredded cheddar cheese
1 1/2 c. baby portobello mushrooms, chopped
Preheat oven to 400 degrees. Bake pie crusts until golden. Set aside to cool. In a large bowl, mix the eggs, milk and pepper. When mixed thoroughly, add the broccoli, half the cheese, and salt. Mix well and then stir in the mushrooms. Divide the mixture evenly between the pie crusts. Top each evenly with the remaining cheese. Bake,uncovered, 30 to 40 minutes or until quiche filling is set and the cheese on top is melted and beginning to brown.
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