Archive for the ‘low fat/low cal’ Category

  • 1 slightly beaten egg
  • 1/2 c. fine dry bread crumbs
  • 1/2 c. finely chopped onion (1 medium)
  • 1/4 c. milk
  • 1/2 t. dried thyme, crushed
  • 1/4 t. dried rosemary, crushed
  • 1/4 t. garlic salt
  • 1/4 t. pepper
  • 1 1/2 pounds ground raw turkey
  • 1 c. chopped broccoli
  • 2/3 c. shredded carrots
  • 1/3 c. chopped red sweet pepper
  • 2 T. grated Parmesan cheese
  • 2 T. currant jelly, melted
Preparation day:
1.  In a medium mixing bowl combine egg, bread crumbs, onion, milk, thyme, rosemary, garlic salt, and pepper.  Add turkey; mix well.  On waxed paper pat turkey mixture into a 12×8 rectangle; set aside.
2.  For vegetable stuffing, in a saucepan cook broccoli, carrots, and sweet pepper, covered in a small amount of boiling water for 3 to 4 minutes or till crisp-tender.  Drain well.  Stir in Parmesan cheese.
3.  Spread vegetable stuffing over turkey mixture to within 1 inch of sides.  Beginning at a short end, roll turkey tightly using waxed paper to lift mixture.  Wrap in foil and freeze.
Serving day:
Defrost in refrigerator overnight.  Preheat oven to 350.  Remove foil and wax paper and place in a 9×593-inch loaf pan.  Bake for 1 to 1 1/4 hours or till no longer pink (meat thermometer registers 180).  Transfer to a serving platter; brush with melted jelly.  Makes 6 servings.
****This needs salt.

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  • 3 tsp. olive oil
  • 3 carrots, thinly sliced
  • 1 1/2 onion, diced
  • 3 garlic cloves, minced
  • 6 oz. turkey kielbasa, thinly sliced
  • 2 c. brown lentils, picked over and rinsed
  • 7 1/2 c. water
  • 1 1/2 (14 1/2 oz.) cans diced tomatoes
  • 3/4 tsp. salt
  • heaping 1/4 tsp. black pepper

1.  Heat the oil in a large saucepan over medium heat.  Add the carrots, onion, and garlic; cook, stirring frequently, until softened, about 5 minutes.

2.  Add the kielbasa, lentils, and water; bring to a boil.  Reduce the heat and simmer until the lentils are tender, about 30 minutes.

3.  Stir in the tomatoes, salt, and pepper.  Simmer until heated through, about 5 minutes longer.

Reheating instructions: Defrost in refrigerator overnight or in microwave.  Bring to boil, reduce heat and simmer 5 minutes. ***Since this is the first time I’ve tried this recipe, we ate it the night I cooked it.  I thought it was a little bland, so I added about 1 heaping tablespoon of tomato bouillon, which made it quite tasty.

Serving idea – serve with French bread.

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  • 8 oz. ground turkey
  • 1 package taco seasoning
  • 1 package dry ranch dressing mix
  • 2 cans pinto beans
  • 1 can corn
  • 2 cans diced tomatoes
  • 1 – 4 oz. can diced green chiles
  • 1 can water
  • 1 large onion, diced

Spray skillet with nonstick spray.  Brown meat and onion, drain off excess liquid.  Add remaining ingredients and simmer 30 minutes.

From frozen: Defrost.  Bring to boil in pot over stove, reduce heat and simmer, covered for 30 minutes.  Can also place in crockpot in the morning and cook on low all day (I usually do it this way when I make this soup).  Serving ideas: Serve over crushed Baked Tostitos and/or top with light sour cream, shredded cheddar cheese, green onions.

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Ok.  Here’s my recipe for this month – Turkey & Corn Tortellini Soup Freezer Recipe.

12 oz. package fresh cheese tortellini

1 1/2 cups turkey, cooked and diced

3 cloves garlic, minced

32 oz. 99% fat free chicken broth (or turkey broth, if available)

1 1/2 cups frozen corn

1/4 tsp black ground pepper

3 tbsp green onion

In a large saucepan, bring 3 cups of water to a boil (you need to measure the water, since it forms part of the broth!) along with garlic. Add tortellini and cook according to package instructions (usually about 10 minutes). Lower temperature to medium-high. Add chicken or turkey broth, stir. Add corn and stir. Bring up to a boil again, and boil for 2-3 minutes. Add chicken and cook for 1 more minute, stirring well. Add green onions and pepper, stir well. Allow to cool to room temperature, then divide into equal portions in containers. Freeze.

On serving day, thaw overnight in refrigerator or you can defrost in microwave. Pour contents of container into saucepan and heat over medium high until heated through. Serve. Can sprinkle with more fresh ground pepper or Parmesan cheese when serving.  Makes 6 servings, 1 2/3 cups each.

I got the recipe from http://www.momsbudget.com/freezerrecipes/turkeytortellinisoup.html

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Hello SAFErs!  I’m writing a test post to show Jessica that this blog is working.  Just want to say howdy and I’m excited to get started on our culinary adventures.   I’ll start by posting a recipe that will please your children and well as yourself.

Weelicious’s Spinach Ricotta Bites (The perfect way to get your kiddo to eat his/her veggies and a great snack to take on the run.)

Happy eating, y’all!

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