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Feb 27, 2010

Mexican Turkey Stuffed Shells

Mexican Turkey Stuffed Shells



Yield: 6 servings

1 Pound ground turkey

1/2 cup onion, chopped

1/4 cup fresh cilantro, chopped

1 tsp garlic, minced

1 tsp oregano

1/2 tsp cumin

1/2 tsp salt

1 cup non-fat ricotta cheese

18 large pasta shells, uncooked

2 cans mild enchilada sauce (10-ounces)

1/4 cup reduced-calorie Monterey Jack Cheese, shredded



Procedures

In large bowl combine turkey, onions, cilantro, garlic, oregano, cumin and salt.

Blend in ricotta. Stuff each uncooked shell with 1 heaping tablespoon of turkey

mixture.

In 2-quart oblong, glass baking dish, pour one can of enchilada sauce. Arrange

shells in baking dish and dot any remaining turkey mixture over shells. Pour

remaining can of enchilada sauce over shells and cover tightly with foil. Bake

at 375 degrees F. 1 to 1-1/4 hours or until shells are tender. Sprinkle cheese

over top. Re-cover and allow to stand 10 minutes.



Cherry Cream Cheese Pie

Cherry Cream Cheese Pie


8 ounces cream cheese -- softened


1 can {14 oz} sweetened condensed milk

1/3 cup fresh lemon juice

1 teaspoon pure vanilla extract

1 prepared 9-inch graham cracker pie crust

1 can {21 oz} cherry pie filling


1. Let cream cheese stand at room temperature until softened; beat cream

cheese until light and fluffy in medium bowl. 2. Slowly add condensed milk,

beating until smooth; stir in lemon juice and vanilla until well mixed. 3. Pour

into crust. Chill at least 3 hours, until firm; top with cherry pie filling.



Tilapia with Almond Butter

Tilapia with Almond Butter




Ingredients

3 cups snow pea pods, trimmed

4 4- to 5-ounce fresh skinless tilapia fillets or other white fish

Sea salt and freshly ground black pepper

1 teaspoon all-purpose flour

1 tablespoon olive oil

2 tablespoons butter

1/4 cup sliced almonds



Directions

1. In a large saucepan bring lightly salted water to boiling. Add pea

pods. Cook for 2 minutes. Drain and set aside.



2. Meanwhile, season fish with salt and pepper; sprinkle with flour.

Cook fish in hot oil for 4 to 5 minutes or until it is easy to remove

with a spatula. (If necessary, cook fish half at a time.) Gently turn

fish and cook for 2 to 3 minutes more or until fish flakes easily when

tested with a fork. Place peas on serving plates; arrange fish on top of

peas.



3. Reduce heat to medium. Add butter to skillet. When butter begins to

melt, stir in almonds. Cook for 30 to 60 seconds or until nuts are

lightly toasted (do not let butter burn). Spoon butter mixture over fish

fillets.



4. Makes 4 servings

Chicken Pot Pie Lasagna

Chicken Pot Pie Lasagna


Lasagne


1 pound Boneless chicken breasts

Diced

3 cups Sliced fresh mushrooms

1 cup Thinly sliced carrots

1/2 cup Sliced spring onions

1 cup Frozen green peas ; thawed

And

1 teaspoon Ground thyme

1/2 teaspoon Salt

1/2 cup All-purpose flour

-1

1/2 cup Dry sherry

1/4 teaspoon Ground red pepper ; cayenne

1 ct Low-fat ricotta cheese

15 oz.

1/2 cup Grated part-skim mozzarella

Cheese

1/2 cup Grated reduced-fat Swiss

Cheese



-= Instructions =-

Prepare pasta according to package directions. Spray a Dutch oven or

large skillet with cooking spray; place over medium-high heat until

hot.

Add chicken and saute 4 minutes or until cooked through. Drain well

and

set aside. Recoat Dutch oven with cooking spray and place over

medium-high heat until hot. Add mushrooms, carrots and onions; saute

6

minutes. Set aside. Place flour in a medium saucepan. Gradually add

milk,

stirring with a wire whisk until blended; stir in sherry. Bring to a

boil

over medium heat and cook for 5 minutes or until thickened, stirring

constantly. Stir in salt and red pepper. Reserve one cup of sauce and

set

aside. In a bowl, combine ricotta cheese, 1 cup mozzarella cheese and

Swiss cheese. Preheat oven to 350 degrees. Spread 1 cup of the sauce

over

the bottom of a 13 x9 x 2-inch pan. Arrange 4 pieces of the lasagne

(3

lengthwise, 1 widthwise)over the sauce. Top with half of ricotta

cheese

mixture, half of chicken mixture and half of remaining sauce mixture.

Repeat layers, ending with 4 pieces of lasagne. Spread reserved 1 cup

of

sauce over the last complete layer of lasagne, being sure to cover the

lasagne completely. Cover lasagne with foil and bake 1 hour. Uncover

lasagne, sprinkle remaining 1/2 cup mozzarella cheese on top and bake an

additional 5 minutes uncovered.

Re-cover and let stand 15 minutes

before serving.