Just when you’ve had enough turkey and are looking at a great mountain left to get through…
Turkey Macaroni Skillet
1 lb Turkey, cooked, chopped
2 tsps Oil
1 cup (4 oz.) uncooked elbow Macaroni
1 cup Thinly sliced celery
1 Medium tomato, chopped
1 cup Water
1/2 cup Thick and chunky salsa
2 (8 oz) cans no-salt-added tomato sauce
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Quick and easy…
Ingredients:
1/4 cup ketchup
1/4 cup sugar
1 cup water
1/4 cup white vinegar
2 heaping tablespoons cornstarch (dissolved in 2 tablespoons water)
1 green bell pepper, cut into squares (optional)
2 tablespoons canned pineapple chunks
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To warm through at the end, heat in a dry pan until the tortilla puffs up, rather than just throwing them in the microwave, much better results for taste and texture.
Marinade:
3 Tbsp. Peanut Oil
1 tsp Lemon-pepper Seasoning
1 tsp minced Garlic
1/2 tsp Italian Seasoning
1 lb boneless, skinless Chicken Breast
4 large Flour Tortillas
Romaine Lettuce, shredded
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Brussels Sprouts with Bacon and Chestnuts
The usual Christmas accompaniment. The bacon can just about make them palatable.
1/2 pound Brussels sprouts, trimmed, halved
6 bacon slices, coarsely chopped
2 1/4 cups peeled roasted chestnuts (about 1 1/4 pounds)
halved
1/2 cup water
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Roast Goose with Garlic, Onion and Sage Stuffing
Stuffing:
1/4 cup (1/2 stick) unsalted butter
2 small onions, finely chopped
2 celery stalks, diced
5 garlic cloves, chopped
1 14-ounce bag cubed herbed stuffing mix
1 1/2 tablespoons rubbed or ground dried sage
3/4 teaspoon salt
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon dried thyme, crumbled
1/2 teaspoon pepper
1/2 teaspoon Italian Seasoning
2 eggs, beaten to blend
1 cup chicken stock or canned broth
Goose 1 11- to 13-pound goose, fat removed from cavity
1 lemon, halved
3 bacon slices
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Serve with a robust piece of beef - or for a surf and turf idea, sparingly with monkfish or turbot; maybe replace the beef broth with a good fish broth.
1 Tbsp butter
3 Tbsps chopped shallots
1 Tbsps green peppercorns (drained and mashed)
1 Cup beef broth
1 Tbsp. Dijon mustard
2 Tbsp. heavy cream
1 Tbsp. brandy
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Penne Carbonara with asparagus, pancetta and rosemary. Try to get pancetta instead of say, streaky or Canadian bacon, for a more delicate flavour. Sprinkle with parmesan cheese.
Ingredients:
240g penne
100g pancetta cut into small chunks
5 sprigs of rosemary
6 large asparagus spears cut into chunks
100g freshly grated parmesan
3 free range egg yolks
250ml double cream
2 tbsp of chopped parsley
Dash of extra virgin olive oil
Salt and freshly ground black pepper
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Yes, this is a girlie recipe - and very proud of it.
1 (18-oz) roll refrigerated ready to slice sugar cookie dough 1/3 cup sugar
1 (8-oz) package fat-free cream cheese
1 tsp. coconut extract
1 ½ tsps grated orange rind
1 cup frozen fat-free whipped topping, thawed
1 (26-oz) jar mango slices, drained
1 (16-oz) can pineapple slices, drained
1 (11-oz) can mandarin orange slices, drained
¼ cup apricot preserves , optional
1 Tbs. orange liqueur, optional
2 Tbs. coconut, toasted, optional
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The heat is all in the seeds of a chile pepper, so always regulate it by what percentage of these you include - Lemon juice instead of lime just isn’t right…
1 cup fresh tomatoes, diced
½ cup corn kernels, fresh or frozen
½ cup diced onion
1 Tbsp. chopped jalapeno peppers
2 Tbsps. Lime juice
2 cloves fresh garlic, finely diced
Combine all ingredients. Serve with low-fat baked tortilla chips, fresh veggies.
The allspice provides a relatively sweet result - ground cumin and/or coriander can also be used in the spicing.
1 lb. lean ground lamb
1 medium onion, chopped
1 clove garlic, minced
1-1/2 cups converted rice
1/4 cup pine nuts or chopped walnuts
14 ounces beef stock
1/4 cup parsley, chopped
1/4 tsp. allspice
3/4 cup water
2 Tbs. grated Parmesan cheese
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