Fried Rice

Ingredients:

Rice:
1 cup short grain brown rice rice
1 tsp fish sauce
1 tbsp soy sauce
1/2 tsp garlic powder
1/2 tsp ginger powder
2 cups broth

Combine ingredients in pan and bring to boil. Reduce heat to low, cover, and simmer 40 minutes.

Meat and Veggies:

1 cup of chicken or beef, cut into small pieces
1 tbsp fresh minced garlic
1 tbsp fresh minced ginger
1 cup frozen mixed veggies
1 tsp chili-garlic sauce
1 tbsp soy sauce

Heat oil in skillet over medium heat. Cook garlic and ginger 1 minute. Add remaining ingredients and cook through. Clear a spot in middle of pan. Add some EVOO and the rice. Stir until coated and then stir in with contents of pan. Add soy sauce to taste.

Roasted Sweet Potatoes

Ingredients:

2 large sweet potatoes
2 tbsp fresh rosemary, minced
5 cloves garlic, crushed
EVOO
Balsamic Vinegar

Preheat oven to 450 degrees. Peel and cut the sweet potatoes into 2 inch long wedges. Place on sprayed sheet pan. Drizzle with EVOO and balsamic vinegar. Stir to coat. Sprinkle with rosemary. Roast for 30 to 40 minutes, or until tender.

Roasted Green Beans and Mushrooms

Roasted Green Beans and Mushrooms

Ingredients:

1 lb green beans, trimmed
3 cups quartered cremini mushrooms
1 small shallot, diced
3 cloves garlic, chopped
2 tbsp fresh thyme, minced
EVOO

*can also add a splash of white wine vinegar

Preheat oven to 450 degrees.

Spray a sheet pan with cooking spray. Combine the first four ingredients on the pan. Drizzle with EVOO, sprinkle with thyme. Roast for 30 minutes.

Based on a Cooking Light recipe.

Chicken with Peaches

Ingredients:

Marinade:

1/4 tsp paprika
1/4 tsp ginger
1/4 tsp cloves
1/8 tsp cayenne
2 tbsp white wine vinegar
1 tbsp lemon juice

Chicken and Sauce:

1 shallot, finely diced
3 cloves garlic, pressed
1/2 tsp paprika
1/2 tsp ginger
1/4 tsp cloves
1/8 tsp cayenne
1 cup white wine
4 ripe peaches, diced
1 lb chicken, bite-sized

Marinate chicken at least 30 minutes in fridge.

Cook shallots and garlic over medium heat. Clear space and toast spices one minute. Add wine, peaches, and chicken; cook until done.

Serve with quinoa or rice with same spices as marinade.

Chicken Vindaloo

Ingredients:

3 tbsp white wine vinegar
3 garlic cloves, minced
1 1/2 tbsp fresh minced ginger
1 tbsp mustard seeds
1 tbsp ground cumin
1/2 tsp turmeric
1/2 tsp cardamon
1/2 tsp ground cloves
1/4 tsp cayenne
1/4 tsp cinnamon
1 15oz can tomato sauce
1 small onion, diced
3 chicken breast halves, halved
1 cup frozen peas
3 carrots, diced

Mix the ingredients through tomato sauce in bottom of slow cooker. Mix in chicken breast pieces. Pour on carrots and peas. Cook on low for 6 hours.

Serve with rice.

Based on this recipe.

Chicken Parmesan

Ingredients:

1/2 cup fresh grated Parmesan
1/2 cup whole wheat panko
2 tbsp flax seed meal
1/4 cup whole wheat flour
2 lg egg whites
1 chicken breast, cut into 4 pieces, pounded thin
4 slices part-skim mozzarella

Mix Parmesan and bread crumbs on a plate. Mix flax seed and flour on a second plate. Place egg whites in a bowl and whisk with a fork.

Heat oil in a skillet over medium-high heat.

Coat chicken with flour, then egg, and last bread crumbs.

Place in skillet and cook 2 to 3 minutes, or until golden. Flip and repeat. Just before the chicken is done, place mozzarella on chicken, cover skillet with lid, and melt cheese.

Chicken Lettuce Wraps

Ingredients:

1 tsp sesame oil
3 garlic cloves, minced
3 cups cremini mushrooms
1 cup shitake mushroom caps
1 carrot, chopped
1 can water chestnuts
1 lb ground chicken breast
1 tbsp chili-garlic sauce
2 tbsp oyster sauce
2 tbsp soy sauce
lettuce leaves

Combine garlic, mushrooms, and water chesnuts in a food processor and chop finely.

Heat sesame oil over medium heat. Add the mushroom mixture and chicken; cook for about 8 minutes, or until done. Add the chili-garlic, oyster, and soy sauces.

Serve with lettuce.

This is based on a Cooking Light recipe.

Chicken Noodle Casserole

Chicken Noodle Casserole

Ingredients:

1 onion, diced
2 garlic cloves, minced
1 lb chicken breast, bite-sized
3 tbsp butter
3 tbsp flour
2 cups milk
1 ½ cups cheddar cheese
1 bullion cube
1/2 tsp poultry seasoning
3 cups frozen broccoli florets
1 bag frozen mixed veggies (corn, peas, carrots)
4 cups whole wheat pasta

Pre-heat oven to 350 degrees.

Boil water and cook pasta 7 minutes.

Heat oil over medium-high heat. Cook onions and garlic. Add chicken and frozen veggies. Cook chicken through.

Melt butter over medium heat, cook flour in butter 1 minute. Whisk in milk and bullion cube; simmer until thick. Melt 1 cup of cheese in milk.

Mix pasta, chicken, veggies, and sauce in an oven safe dish. Top with remaining cheese.

Bake 15 to 20 minutes or until bubbly.

Spanakopita

Ingredients:

1 large onion finely diced
1/4 cup finely diced carrot
4 garlic cloves, minced
2 cups no-chicken broth
1/4 cup lemon juice
1 cup dried lentils
1 tablespoon soy sauce
2 tablespoons tomato paste
2 (10-ounce) packages frozen chopped spinach, thawed and drained
1/3 cup chopped pitted kalamata olives
1 (8-ounce) package feta cheese, crumbled
1/4 cup fat free cottage cheese
1 (16-ounce) package frozen phyllo pastry, thawed

Heat olive oil in a pot over medium heat. Add ¼ cup onions, the carrots, and 2 cloves of garlic. Cook 2 minutes. Add the broth, soy sauce, and tomato paste and bring to a boil. Add the lentils, lower heat, and simmer 15 minutes.

Place 1 phyllo sheet in a buttered 9 x 9 inch baking dish; spray with butter flavored cooking spray. Place a phyllo sheet on top, allowing half of sheet to drape over 1 side of dish; spray portion in dish. Repeat procedure with 15 more phyllo sheets, alternating sides of dish after each sheet so that each side of dish is covered. Cover with a damp towel.

Heat oil in a pan over medium heat. Add remaining onion and garlic. Add the spinach and turn heat to medium high. Cook until heated through. Add the olives and pour in lentils. Mix in the feta and cottage cheese. Spoon the lentil mixture into the baking dish.

Fold over 1 top and bottom overhanging phyllo sheet; spray with cooking spray. Fold 1 overhanging sheet on each side toward center; spray. Top with a phyllo sheet; spray. Repeat folding procedure with the remaining overhanging phyllo sheets, topping each layer with a phyllo sheet and spray.

Bake at 425° for 20 minutes or until golden brown.

Chicken Divan

Ingredients:

1/2 cup chicken broth
1 lb chicken breast, bite-sized
1 med shallot, diced
1 tbsp butter
2 tbsp whole wheat flour
1 cup white wine
1/2 cup broth
4 oz reduced-fat cream cheese
1/4 tsp ground nutmeg
2 cups broccoli spears
2 cups grated gruyere

Pre-Heat oven to 400 degrees.

Steam broccoli and cook chicken in skillet. Drain broccoli pan and melt butter in it. Add shallots and cook 2 minutes. Cook flour l minute. Add wine and broth; reduce by half. Whisk in cream cheese and nutmeg. Put broccoli in oven safe dish, cover with 1/2 of cheese. Mix chicken with sauce, pour over broccoli. Cover with remaining cheese. Bake 15 minutes.

Curry Powder

Ingredients:

2 tsp turmeric
2 tsp cumin
2 tsp coriander
1 tsp chili powder
1 tsp powdered ginger
1/4 tsp cayenne

might add:

1 tsp cardamon
1 tsp dry mustard

Cape Malay Chicken Curry

Ingredients:

2 tsp ground turmeric
2 tsp ground cumin
2 tsp ground coriander
1 1/2 tsp chili powder
1/4 tsp cayenne pepper
2 cups chopped onion
1 1/2 tbsp fresh ginger
2 bay leaves
2 garlic cloves, minced
1 lb chicken breasts
1 1/4 cups broth
1 cup water
1 lb sweet potato, peeled and diced
1/3 cup chopped dried apricots
1/3 cup apricot spread
2 tsp red wine vinegar

Combine turmeric, cumin, coriander, chili powder, and cayenne in a small bowl, stirring well.

Heat olive oil in a small skillet. Add spice mixture; cook 15 seconds, stirring constantly. Add onion; sauté 2 minutes. Add ginger, bay leaves, and garlic; sauté 15 seconds. Add apricot spread and heat through.

Add chicken to slow cooker. Spread contents of skillet over the chicken. Use 1/4 cup of broth to de-glaze the skillet and pour into slow cooker. Add remaining ingredients.

Cook on high four hours, or on low eight hours.

Based on a Cooking Light recipe.

Chicken with Cider and Bacon

Ingredients:

3 turkey bacon slices, diced
1/4 cup minced fresh onion
3/4 cup unsweetened apple cider
1/4 cup broth
2 tbsp apple cider vinegar
1 apple, diced
1 chicken breast, bite-size pieces

Cook bacon and onions over medium heat. Add the cider, broth, and vinegar. Simmer a few minutes. Add the chicken and apples; cook until chicken is done.

Serve with quinoa and broccoli.

Based on a Cooking Light recipe.

Thai Peanut Chicken

Ingredients:

1 cup salsa
½ cup creamy peanut butter
¼ cup soy sauce
¼ cup lime juice
½ can light coconut milk (other half for rice)
1 tsp cumin
1 lb chicken breast
1 tbsp fresh ginger


Combine in slow cooker, and cook on low six hours.


Rice

1 cup light coconut milk (half can)
1 cup broth
1 cup short grain brown rice
¼ cup lime juice
1 tsp cumin
1 tsp ginger
¼ tsp cayenne
1 cup frozen green peas

Combine ingredients (except peas) over high heat and bring to a boil. Reduce to low and cook 40 minutes. Thaw peas and combine with rice for the last 10 minutes.

Berbere Seasoning Mix

2 tbsp paprika
1 tsp ginger
1 tsp onion
1/2 tsp cardamon
1/2 tsp coriander
1/4 tsp nutmeg
1/4 tsp cayenne
1/4 tsp garlic
1/8 tsp cloves
1/8 tsp cinnamon
1/8 tsp allspice

Chicken Cacciatore

Chicken Cacciatore

Ingredients:

1 chicken breast, bite-size pieces
1 shallot, diced
6 garlic cloves, minced
2 carrots, finely sliced
1 tbsp finely chopped oregano
1 tbsp finely chopped sage
1 tbsp finely chopped rosemary
1 cup white wine
1 can diced tomatoes with juice
1/2 cup green olives, diced
1/2 cup capers
1 tablespoon soy sauce
2 tablespoons white wine vinegar
1 Parmesan cheese rind (slow-cooker)

Heat oil in a pan over medium heat. Add shallots and garlic, cook until tender. Add carrots and cook until almost soft. Add herbs, olives, capers, wine and tomatoes, reduce 3 minutes. Add chicken and cook through.

Serve with lentils cooked with herbs.

(For slow cooker: leave chicken breast whole, combine ingredients, and cook on low for 6 hours.)

Enchilada Sauce

Enchilada Sauce

Ingredients:

1/2 cup diced red onion
1 tsp minced garlic
1/2 cup veggie broth
1 tbsp chili powder
1 tbsp honey
1 tsp cumin
1 28-ounce can crushed tomatoes

Heat oil in pan over medium heat. Saute onion and garlic 5 minutes. Toast spices 1 minute. Add remaining ingredients and simmer 30 minutes.

Black Bean and Corn Enchiladas

Ingredients:

1 can corn, drained
1 can black beans, drained
1 can pinto beans, drained
3 cups enchilada sauce, divided
8 whole wheat tortillas
2 cups shredded cheddar cheese

Preheat oven to 350 degrees.

Saute corn over medium high heat for 5-10 minutes. Add beans and heat through.

Spread 1 cup enchilada sauce on bottom of 13x9 baking dish coated with cooking spray. Spoon 1/2 cup of beans and corn down center of a tortilla and top with 2 tbsp of cheese. Roll up and place seam side down in dish. Repeat with other tortillas. Spread the rest of the sauce over the tortillas.

Bake at 350 degrees for 30 minutes covered with foil. Uncover, top with cheese, and bake 10 minutes.

Enchilada Sauce:

1/2 cup diced red onion
1 tsp minced garlic
1/2 cup veggie broth
1 tbsp chili powder
1 tbsp honey
1 tsp cumin
1 28-ounce can crushed tomatoes

Heat oil in pan over medium heat. Saute onion and garlic 5 minutes. Toast spices 1 minute. Add remaining ingredients and simmer 30 minutes.

Spinach Artichoke Dip

Ingredients:

2 cups shredded part-skim mozzerela, divided
1/4 cup fresh grated parmesan cheese, divided
7 garlic cloves, cut into quarters
1 (14-ounce) can artichoke hearts, drained and chopped
1 1/2 (8-ounce) blocks 1/3 less fat cream cheese, softened
1 (10-ounce) package frozen chopped spinache thawed, drained

Pre-heat oven to 350 degrees.

Combine 1 1/2 cups mozzerela, 2 tablespoons parmesan cheese, and the rest of the ingredients in a bowl and mix well. Transfer to a baking dish and smooth. Sprinkle remaining cheese on top. Bake in oven for 30 minutes or until bubbly.

Serve with chips, crackers, or homemade baked tortilla chips.

Black Bean and Corn Chili

1 cup onion, finely chopped
4 cloves garlic, minced
2 tablespoons extra virgin olive oil
3 tablespoons chili powder
2 tablespoons cumin
1 teaspoon coriander
1/4 teaspoon cayenne pepper
1 lb 95% lean ground beef (or the leanest you can find)
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
2 tablespoons soy sauce
1 15 ounce can organic pinto beans, drained
1 15 ounce can organic black beans, drained
1 15 ounce can organic corn, drained
1 28 ounce can organic diced tomatoes, do not drain
1 6 ounce can organic tomato paste

Heat olive oil in a pan over medium heat. Add onion and garlic. Cook for 3-4 minutes, until softened. Add chili powder, cumin, coriander, and cayenne pepper. Cook for 1 minute, stirring constantly. Add beef, balsamic vinegar, red wine vinegar, and soy sauce. Cook until beef begins crumbles, stirring occasionally. Once beef is crumbled, add remaining ingredients. Turn up heat until chili is heated through. Turn down heat and simmer for one hour, stirring occasionally.

Serve hot with shredded cheese and chips.

(For slow cooker: combine ingredients and cook on high at least 2 hours, stirring occasionally.)

Berbere Chicken and Green Beans

Ingredients:

Berbere Seasoning Mix:

2 tbsp paprika
1 tsp ginger
1 tsp onion
1/2 tsp cardamon
1/2 tsp coriander
1/4 tsp nutmeg
1/4 tsp cayenne
1/4 tsp garlic
1/8 tsp cloves
1/8 tsp cinnamon
1/8 tsp allspice

Chicken and Sauce:

1 onion, diced
1 tbsp minced fresh ginger
4 cloves garlic, pressed
4 medium carrots, dived
1 can tomato paste
1 cup red wine
1 cup chicken broth
2 cups trimmed green beans
1 lb chicken breast, bite-sized pieces
1 lemon

Cook brown rice with 1 tbsp of the seasoning mix.

Marinate chicken in 1 tbsp of spice mix and 1 tbsp lemon juice for at least 30 minutes.

Heat olive oil over medium-high heat. Add onion, cook 5 minutes. Add ginger and garlic, cook 2 min. Clear a spot in the middle and toast the remaining seasoning mix 1 minute. Add carrots through chicken broth and cook 5-10 minutes. Add beans and cook 5 minutes. Add chicken and cook through. Serve on rice.

Beef with Spicy Cocoa Gravy

Ingredients:

1 tbsp unsweetened cocoa
1 tbsp coriander
1 1/2 tsp garlic powder
1 1/2 tsp cumin
1 1/2 tsp ancho chili powder
1 1/2 tsp paprika
1 1/2 tsp dried oregano
1/8 tsp cinnamon
1 1/2 lbs top round steak, 1 in cubes
1/2 cup whole-wheat flour
1/2 cup chopped onion
1/2 cup dry red wine
1 can diced fire-roasted tomatoes
2 cups beef broth
2 can black beans

Combine cocoa through cinamon in a large bowl. Toss beef in mixture, then remove beef. Add flour to cocoa mixture and stir with a whisk. Return beef to bowl and toss to coat.

Brown beef in a skillet over medium-high heat. Remove beef. Saute onion until tender (5 minutes). Add red wine and tomatoes, cook 3 minutes. Stir in broth, beef, and beans. Simmer 1 hour and 10 minutes, or until tender.

Recipe from Cooking Light.

(For slow cooker: omit flour, place remaining ingredients in slow cooker, and cook on low 8 hours.)

Stir-Fried Thai-Style Beef

Ingredients:

Beef and Marinade:
3/4 tsp coriander
1/8 tsp ground white pepper
1 tsp light brown sugar
1 lb flank steak, 1/4 inch strips

Stir-Fry:
2 tbsp fish sauce
2 tbsp rice wine vinegar
2 tbsp water
1 tbsp light brown sugar
1 tbsp chili-garlic paste
3 garlic cloves, pressed
1 tbsp chili-garlic sauce
1 cup thin sliced carrots
1 cup frozen edemame

Combine marinade in bowl. Add beef and stir to coat. Marinate at least 15 minutes.

In a small bowl mix together fish sauce through chili-garlic paste, and stir until sugar dissolves. Heat oil in pan and gook garlic 30 seconds. Add carrots, edemame, and chili-garlic sauce to pan. Cook until almost done. Clear a space in the middle of the pan and brown beef. Add fish sauce mixture, increase heat to high, and cook 30 seconds.

Serve with brown rice.

This recipe is based on a Cook's Illustrated recipe.

Beef with Carrot Ginger Sauce

Ingredients:

Marinade:
1/4 tsp 5 Spice
1/4 tsp garlic powder
1/4 tsp ginger powder
1/2 tsp chili paste
1 tbsp corn starch
1 tbsp brown sugar
2 tbsp rice wine vinegar
2 tbsp rice soy sauce

3/4 lb flank steak, cut into thin strips
1 tbsp minced, fresh ginger
1 cup thinly sliced carrot
1 cup frozen, shelled edemame
1 cup chicken broth

Combine beef with marinade and let sit at least 30 minutes.

Heat olive oil in a pan over medium heat. Add ginger and stir 1 minute. Add carrots and edemame and cook until almost done. Add chicken broth and beef mixture. Cook until the beef is done.

Serve with brown rice.

This recipe is based on a Cooking Light recipe.

Spicy Chicken Fingers

Ingredients:

1 cup whole-wheat flour
1 tsp paprika
1 tsp poultry seasoning
1/4 tsp cayenne pepper
1/4 tsp allspice
2 egg whites
1 chicken breast, cut into strips

Heat some olive oil over medium-high heat. Mix flour with spices and divide between two bowls. Place egg whites in a third bowl, between other two. Dip chicken in flour, egg whites, then flour and place in pan. Cook chicken through.

Serve with carrots and quinoa.

Based on a Rachel Ray recipe.

Slow-Cooked BBQ Chicken

Ingredients:

2 cans baked beans
1 chicken breast
1/4 cup Italian dressing
1 tbsp Worcestershire sauce
1/4 cup BBQ sauce
1/4 tsp cayenne pepper, garlic, and onion
sliced cheese
whole-wheat hamburger buns

Pour one can of beans into slow cooker. Add chicken breast. Add spices and sauces. Cover will last can of beans. Cook on low 5-6 hours. When the chicken is done, use two forks to pull it apart. Serve on buns with sliced cheese.

Balsamic Chicken

Balsamic Chicken

Ingredients:

1/2 cup chicken broth
1/2 cup balsamic vinegar
2 tsp honey
1 chicken breast, bite-sized pieces
1/4 cup whole-wheat flour
1 tsp dried thyme, divided

Mix the flour and 1/2 tsp thyme in a dish (crush the thyme between fingers as you sprinkle it in). Coat chicken with flour.

Heat olive oil over medium heat. Add the chicken to the pan and cook until almost done. Remove chicken from pan, and add the honey, broth, vinegar, and remaining thyme. Simmer until thick. Add the chicken to pan and finish cooking.

Serve over quinoa and with steamed broccoli.

Ginger Beef Stir Fry

Ginger Beef Stir Fry

Ingredients:

1 lb flank steak, sliced thin
1/4 cup honey
2 1/2 tbsp grated fresh ginger
2 1/2 tbsp soy sauce
1 tbsp rice wine vinegar
3 garlic cloves, minced
1 tbsp chili-garlic sauce
1/2 bag frozen broccoli florets
1 cup frozen, shelled edemame
1 cup diced carrots

Combine steak through chili-garlic sauce and marinate at least 30 minutes.

Heat olive oil in a skillet over medium heat and cook broccoli, edemame, and carrots. When the veggies are almost done, add the beef and marinade and cook until beef is done.

Serve with brown rice.

Swiss Chicken and Broccoli Bake

Swiss Chicken and Broccoli Bake

Ingredients:

1 chicken breast, bite-sized pieces
1/4 tsp nutmeg, paprika, coriander, garlic, and onion
1/8 tsp cayenne pepper
2 tbsp lemon juice
1/2 bag frozen broccoli, thawed
4 cups pasta, cooked
1 can cream of chicken soup
1/2 cup milk
1 bullion cube
1 cup shredded Swiss cheese
1/2 cup fresh grated Parmesan cheese

Marinate chicken with spices, let marinate 15 minutes.

Cook chicken in a skillet. Heat the can of soup, milk, and bullion cube. Melt in 3/4 of the cheese.

Mix chicken, pasta, broccoli, and sauce in an oven safe dish. Top with remaining cheese.

Bake at 350 degrees for 20 minutes.

Fiesta Chicken and Rice

Fiesta Chicken and Rice

Ingredients:

2 cups broth
1 can diced tomatoes
½ tsp garlic powder
2 tsp cumin (divided)
¼ tsp cayenne pepper
1 ½ cups brown rice
1 tablespoon chopped garlic
1 can corn, drained
1 can black beans, drained
½ cup salsa
1 chicken breast, bite-size pieces

Bring broth through rice to boil (using only 1 tsp cumin), then simmer on low for 40 minutes.

Heat oil over medium heat. Add garlic and sauté 1 minute. Add corn and cumin and sauté 10 minutes. Add remaining ingredients and cook until chicken is done.

Serve chicken mixture on rice.

***This recipe is also AWESOME made with ground beef. Double the spices, then mix the rice in once the beef is cooked.

Mexican Pasta Bake

Mexican Pasta Bake

Ingredients:

4 cups gobetti pasta
1 tablespoon minced garlic
1 onion, diced
1 can corn, drained
1 lb ground beef
1 jar salsa
1 can diced tomatoes with chilies
1 package taco seasoning
1 can black beans, drained
1 can sliced olives
½ cup low-fat cottage cheese
1 cup shredded Mexican blend cheese

Pre-heat oven to 350 degrees.

Cook pasta 7 minutes.

Heat oil in skillet, cook onion and garlic 5 minutes. Add taco seasoning and corn, cook 5 minutes. Add beef with the salsa and tomatoes. Cook through. Mix with the ingredients through cottage cheese in a bowl. Spread into baking dish. Cover with the shredded cheese. Bake 30 minutes.

Turkey Lasagna

Turkey Lasagna

Ingredients:

1 shallot, diced
3 cloves garlic, minced
2 tablespoon extra virgin olive oil
1 pound ground turkey breast
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
2 tablespoons fresh oregano, divided
1 tsp ground fennel
1 (26 ounce) bottle good, organic pasta sauce
1/2 cup red wine
1/4 cup balsamic vinegar
3 cups shredded part-skim mozzarella cheese, divided
2 cups low-fat cottage cheese
1/2 cup grated fresh parmesan cheese
2 egg whites
1/4 cup fresh parsley, chopped
8 whole-wheat lasagna noodles

Pre-heat the oven to 350 degrees.

Put a large pot of salted water to boil. Once the water reaches a boil, add the noodles, and cook for 10 minutes.

While the water boils mix 2 cups of the shredded mozzarella, the parmesan cheese, the cottage cheese, the egg whites, the parsley, and one tablespoon of the oregano together in a bowl.

Heat the olive oil in a large skillet. Add the shallot and garlic, cook until soft. After about three minutes, add the ground turkey breast. As the turkey crumbles, add the rest of the chopped herbs and fennel. Once the turkey is just about cooked through, add the wine and balsamic vinegar. Let simmer one minute, then add the pasta sauce.

Once all of the components are cooked (and the pasta drained), begin layering the lasagna. Begin with a layer of the turkey mixture, followed a layer of noodles, more turkey mixture, and then a layer of cheese. Repeat the layers until all the food is used, ending with a layer of turkey mixture on a layer of noodles. Sprinkle the remaining cheese on top. Cover and bake one hour. Remove the cover and bake for ten additional minutes.

Turkey "Tetrazzini"

Turkey "Tetrazzini"

Ingredients:

5 ounces uncooked whole wheat spaghetti
1 tablespoon olive oil
1 lb ground turkey breast
1/2 teaspoon onion powder
2 teaspoons sherry vinegar
1 can artichoke hearts, drained and finely chopped
1/2 cup frozen green peas
1/2 low-fat milk
4 ounces reduced fat cream cheese, softened
1/4 plus 1 tablespoon fresh grated Parmesan cheese
1 cup cream of chicken soup
1/4 cup whole wheat panko bread crumbs

Pre-heat oven to 450 degrees.

Cook pasta according to directions, drain.

Heat olive oil in a skillet over medium heat. Sprinkle turkey with onion powder and add to skillet. Add two teaspoons sherry vinegar. Cook until turkey is almost done, then add the peas to thaw.

Combine the milk, cream cheese, soup, 1/4 cup Parmesan cheese, and artichoke hearts in a bowl. Add the pasta. Add turkey and peas when done. Stir. Pour the mixture into a baking dish, sprinkle with bread crumbs and one tablespoon Parmesan cheese, and bake for 18 minutes, or until bubbly.