Turkey Meatballs

Prep Time: 15 Min
Cook Time: 20 min
Servings: 5-6

1 Medium Bowl
1 Baking Pan
1 Medium/Large Sauce Pan

1 Pound Low Fat Ground Turkey
3 Eggs
1/2 Medium Onion (Diced)
3 Cloves Garlic (Diced)
1 Package Ranch Dressing Mix
20 Low Sodium Ritz Crackers (Crushed)
Italian Seasoning
1/4 Cup Olive Oil
1-2 Jars Spaghetti Sauce

Preheat oven to 425. Put Turkey into a Medium Bowl and add in the eggs, stir until well mixed. Add Onion, Garlic, Italian Seasoning to taste and 1/2 Packet of the Ranch Dressing Mix, Stir ingredients together. Slowly add in the Crackers until the meat starts to stick together, enough to be able to make into balls.

Pour Olive Oil into Baking pan and Coat bottom and sides. Using about 1/4 cup, roll the meat into balls and place them into the Baking Pan. Cook for about 20 minutes, until meatballs start to brown and make sure they are cooked all the way though.

Put the cooked Meatballs into Sauce pan and pour Spaghetti Sauce over the meatballs. Cook on medium/low heat until sauce is warm.

Serve immediately over Spaghetti or even plain.

Stuffed Mushrooms

Prep Time: 20 Min

Cook Time: 20 Min

Serves: 3-4

1 Medium Pan

1 Baking Pan

Cooking Spray

14 Whole Fresh Mushrooms

1 Tbsp Olive Oil

1 1/2 Tbsp Minced Garlic

1 (8 ounce) Package Low Fat Cream Cheese (Softened)

1/4 Tsp Ground Cayenne Pepper 

1/2 Cup grated Parmesan Cheese

1/2 Tsp Onion Powder

1/4 teaspoon ground black pepper



Preheat oven to 350 degrees F (175 degrees C). Spray a baking pan with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems and Chop stems extremely fine.
Heat oil in a large skillet over medium/high heat. Add garlic and chopped mushroom stems to the skillet, cook until mushrooms become soft, taking care not to burn garlic. On low heat stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. 
Arrange the mushroom caps on prepared cookie sheet. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Serve Once they have cooled off to a good eating temperature, not the best cold but still good.

Thai Peanut Chicken

Prep Time: 10 Min

Cook Time: 10 Min

Serves: 4

1 Large Pan

1 Medium Bowl

3 Tbls Olive Oil
3 Boneless, skinless chicken breasts (cut into thin strips)

1/2 Cup Green Onions (chopped)

1/4 Chicken Broth 

  

Sauce

2 Tsp Ginger (minced)

2 Cloves Garlic (minced)

1 Tbls Low Sodium Soy Sauce

1 Tbls White Cooking Wine

1 Tbls Rice Vinegar 

1/2 Cup Hoisin sauce

1/2 Cup Peanut Butter (Creamy or Chunky)

1 Tsp Cayenne Pepper

2 Tbls Sesame Oil

1/4 Chicken Broth

On Medium High, heat olive oil in large skillet and cook chicken until it is no longer pink. While cooking the chicken mix all of the sauce ingredients together in medium bowl. When Chicken is done Reduce heat to low and slowly pour in the sauce mixture. Cook, stirring frequently, slowly adding in a 1/4 cup of chicken broth, until sauce is bubbly and warm. Remove from heat and sprinkle with scallions. Serve with Rice or Noodles.

This recipe tends to be pretty spicy so add less, or more, depending on how hot you want the end results to be.

TBR Burgers

Prep Time: 10 Minutes
Cook Time: 15
Serves: 4

1 Large Pan
1 Medium Bowl

1 Lb Low Fat Turkey
1 Packet of Ranch Dressing Mix
1 Cup Shredded Cheese
4 Strips of Crisp Bacon (Crumbled)

Put Turkey, Cheese, Bacon and half of the Ranch mix into a Medium Bowl. Mix Thoroughly and divide into 4 patties. Preheat Pan on High and place the patties into the pan and cook each side for about 1 minute, giving a quick browning. Reduce heat to medium and slowly cook the patties until fully cooked. Top the burgers with whatever you like and serve.

Banana Walnut Chicken

Prep Time: 5 Min
Cook Time: 15 Min
Serves: 2

1 Medium Pan
1 Small Pan

2 Skinless Chicken Breasts
2 Ripe Bananas (Thick Sliced)
2 Tbls Butter
4 Tbls Brown Sugar
1/4 Cup Walnuts (chopped)
Spiced Rum

Cook Chicken thoroughly lightly season to your taste of choice. After chicken is done keep the pan on low.

Melt butter over medium heat slowly add brown sugar and stir until well mixed and melted (you may need to add a couple teaspoons of water to keep the sugar from sticking and hardening), add bananas. Stirring often cook until Bananas are fairly warm and starting to soften (about 2 min.) Add Walnuts and rum to taste, and swirl in pan a bit. Allow to thicken slightly, remove from heat and pour over chicken, serve warm.

This is definitly a sweet dish, it's like having an entree and a desert all in one.

Garlic Cilantro Chicken

Prep Time: 1.5 Hour
Cook Time: 25 Min
Serves: 2

1 Gallon Zip Lock Bag
Medium/Large Pan

2 Skinless Chicken Breasts
2 Cloves Garlic (Sliced)
1 Tbls Fresh Cilantro (Finely Chopped)
1/2 Cup Sweet Onion Salad Dressing
1 Small Onion (Chopped)

Split Chicken Breasts and open them up flat. Do the following for each Chicken Breast, put on 1 Clove of Garlic, or to taste, sprinkle on 1/2 of the Cilantro, add about 1/4 of the onion and then drizzle 1Tbls of the dressing. Close up the chicken breast so it will make a pocket of the ingrediants. Pour the rest of the ingredients in a 1 Gallon Zip Lock Bag.

Carefully Place each chicken breast into the bag so they don't open up and then mix them up a bit, again be careful not to let the chicken open. Put the chicken mixture into the refrigerator and let it marinate for about an hour, or more if you would like.

Preheat pan on medium/High. Place each breast onto the pan, again careful not to let them open up. Cook about 5 minutes on each side, pour the contents of the baggie over the chicken and let simmer on medium for about 10 minutes, flipping chicken once during cooking. At this point open up the pockets and split the breast in half, so you will have 4 pieces of chicken total. Cook until chicken is completely done and has a slight brown crispness to it.