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Most popular recipes: Chicken and mushrooms in cream sauce over fettuccine pasta,
Chicken, broccoli, and cheddar calzone, Chicken orzo pasta salad, Chick-fil-A chicken nuggets and dipping sauce, Sunday Chicken,
tempura batter, Buffalo chicken blue cheese dip

Stuffing for peppers

Ingredients
1lb ground turkey
4 large green bell peppers, tops cut and de-seeded
4 cups cooked white rice
28oz crushed tomatoes
14.5oz diced tomatoes
1 egg
1/4 cup bread crumbs
1/2 cup Locatelli cheese
1 clove garlic, grated
pink salt, pepper, (dried or fresh) basil, oregano, mint, red pepper
flakes and cayenne pepper to taste
shredded mozzarella and grated Locatelli for garnish (if desired)

Mix 2 cups of cooked rice with 14.5oz diced tomatoes and 1 clove of grated garlic.
Add salt to taste, if desired. If rice is still hot, allow mixture to cool to room temp.
In a separate bowl, mix one egg, breadcrumbs, 1/2 cup locatelli cheese and spices.
Add room temp rice mixture to this and stir to combine. Add turkey and combine.
Add a small amount of salt to the inside of the peppers, if desired. Add 1 or 2 tbs of
crushed tomatoes to each pepper then stuff with stuffing. Replace tops and place in crock
pot with a small amount of crushed tomatoes at the bottom. Pour remaining tomatoes over the
top and cook according to your crock pot's manufacturer's specifications. (I cook mine on low for 6 hours.)
Serve with the remaining rice and top with shredded mozzarella and/or Locatelli.
(No photo of the finished product as they tend to look a little mushy. They still taste delish!)



Chicken broccoli and cheddar cheese calzone
Recipe here









Chicken orzo pasta salad
With chicken breast, orzo pasta, grape tomatoes, sauteed onions and mushrooms,
green onion, feta cheese, red pepper flakes, and toasted cashews and slivered almonds.









Chicken and mushrooms in cream sauce over fettuccine pasta
Recipe below


Recipe for Chicken and mushrooms in cream sauce over fettuccine pasta

Ingredients
1 1/2 lb chicken,
2 cups mushrooms sliced or whole, your choice. If I'm in the mood to slice, I slice.
3 large cloves of garlic, grated
1/4 cup green onion, sliced (optional)
14 oz chicken or beef broth, depending on which protein you are using
1 cup whole milk
One 13.5 oz can of coconut milk
One 12oz can of evaporated milk
4 tablespoons butter
1 tablespoon virgin coconut oil
1/2 tsp corn starch
1/2 tsp ginger (optional)
1/2 lb fettuccine
Locatelli cheese
salt and pepper to taste
red pepper flakes to taste

In a large pan, melt 2 tbls butter with coconut oil, add chicken, mushrooms and garlic, red pepper flakes, salt and pepper.
Cook slowly until chicken is no longer pink and mushrooms are cooked the way you like them.
Remove chicken and mushrooms from pan with slotted spoon (sometimes I use a large fork),
do not drain the pan. Add 2 tbls butter, when melted add the broth and simmer for 8-10 minutes to reduce.
Add the the whole milk, simmer 8-10 minutes to reduce. Add the evaporated milk, simmer 8-10 minutes.
Finally, add the coconut milk, and ginger (if using), and simmer 8-10 minutes to reduce.
Whisk in cornstarch, taste for seasoning, add if needed, and simmer another 2-3 minutes.
Add the chicken and mushrooms back to the pan with the green onion and simmer lightly while you cook the fettuccine.

**The pasta should never wait for the sauce,
the sauce should always wait for the pasta**

When the fettuccine is al dente, add it to the pan with the chicken. Turn off the heat and allow it to
stand for about 5 minutes for the sauce to thicken and the pasta to start absorbing the flavor.
Sprinkle with Locatelli.




Chicken and mushrooms in cream sauce over fettuccine pasta


Tempura fried chicken


Turkey meatballs


Tempura batter recipe
1 cup all purpose flour (I use King Arthur)
1/2 cup carbonated water/club soda (maybe more by the tablespoon depending on how thick or thin
you prefer your batter)
1tbs cornstarch
1tsp paprika
salt and pepper to taste
Mix all ingredients together, discard any remaining batter.




1lb chicken strips
1 can Healthy Request Cream of Chicken soup
1 cup sour cream (I always use Breakstone's sour cream)
Lower sodium bacon
freshly ground black pepper to taste

Pre-heat oven to 225F
Whisk together the soup and sour cream. Dip chicken, wrap in bacon, pour remaining
soup/sour cream mix over the top, cover with foil and bake at 225F for 4 hours. During the last
15 minutes, remove the foil and bake 350F.



Whisk together the soup and sour cream


1 package of Oscar Mayer lower sodium bacon



I forgot the black pepper!



Ready to bake for the next 4 hours at 225F!


Chicken and roasted avocado


Raised in a stress-free environment


Cooked chicken for buffalo chicken blue cheese dip


Softened cream cheese


One container of blue cheese crumbles for buffalo chicken blue cheese dip


1 cup each buffalo wing sauce and blue cheese salad dressing


Buffalo chicken blue cheese dip
Bake at 350 for 20-30 minutes. Can be enjoyed hot out of the oven or chilled.


Turkey Chili over spaghetti


My Turkey Chili recipe

1 lb ground turkey
1 large white onion (diced)
1 large green bell pepper (diced)
3 ribs celery (diced)
5-10 dried red peppers (including seeds)
16 oz can Bush's Chili Beans
2 10 oz can Rotel Diced tomatoes with habaneros
1.25 oz Lacey's Special (dry) Chili Seasoning- HOT
[Substitute: 1 package McCormick's Hot chili seasoning]
splash of water (if needed)
4 cups shredded Sharp Cheddar

Brown and drain meat. Add vegetables, stir and cook on low heat for a few minutes. Add seasoning and mix until well combined.
Add beans and tomatoes, mix well. Using kitchen scissors, slice up dried peppers, add peppers and stir until well combined.
Bring to a boil, stir and simmer on high for 30 minutes. Lower heat and simmer for another 30- 45 minutes. Stir at regular intervals.



Olive oil, red wine vinegar, salt & pepper to taste, dried basil, dried mint,
dried parsley, green onions, green olives, fresh tomatoes, cloves of garlic.
Pour over chicken, fish or pork and bake.







Thanksgiving turkey, 2011


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