Turkey Stroganoff

by Guest | Nov 27, 2019 | Eat Well, Recipes

Recipe and photo source: Foodhero.org
 
Makes: 8 cups
Prep time: 15 minutes
Cooking time: 30 minutes
 
Ingredients
2 teaspoons oil
1 small onion, chopped
2 cloves garlic, minced or 1/2 teaspoon garlic powder
2 cups cooked turkey, 1/2inch cubes
2 cupswater
1 cup nonfat or 1% milk
1 can (10 3/4 ounces) cream of mushroom soup
1 package (10 ounces) frozen peas
2 cups dry macaroni
2 teaspoons dill weed
1⁄4 teaspoon black pepper
1 cup corn flakes
1⁄2 teaspoon garlic powder or 2 cloves garlic
1⁄2 cup nonfat sour cream
 
Directions

1. Heat oil in a large frying pan over medium-high heat (350 degrees in an electric skillet) and saute onions until transparent.
2. Add garlic and cook briefly, about 30 seconds.
3. Add turkey, water, milk, soup, and peas; bring to a boil.
4. Add macaroni, dill, and pepper; stir to combine.
5. Cover pan, reduce heat to low (225 degrees in an electric skillet) and cook 10-15 minutes until pasta is tender. Stir occasionally to prevent sticking.
6. While mixture is cooking, crush corn flakes in small bowl, mix in garlic powder and set aside.
7. Just before serving, stir in sour cream and top with corn flake mixture.
8. Refrigerate leftovers within 2 hours.

 
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Mashed Turnips and Potatoes

by Guest | Nov 22, 2019 | Eat Well, Recipes

Recipe and photo source: Foodhero.org
 
Number of servings: 5
 
Time for preparation (including preparation and cooking): 35 minutes
 
Ingredients:
1⁄2 pound turnips, peeled and diced
1 pound potatoes, peeled and cubed
1⁄4 cup light sour cream or buttermilk
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
1⁄2 teaspoon garlic powder
 
Directions:

1. Boil turnips and potatoes in enough water to cover until tender, 15 to 20 minutes.
2. Drain vegetables and mash.
3. Stir in sour cream, salt, pepper, and garlic powder. Serve hot.
4. Refrigerate leftovers within 2 hours.

Ginger Almond Asparagus

by Guest | Nov 7, 2019 | Eat Well, Recipes

Recipe & Photo Source: FoodHero.org
Number of servings: 4
 
Time for preparation (including preparation and cooking): 15 minutes
 
Ingredients:
3⁄4 pound asparagus, washed and trimmed (2 1/2 cups sliced)
1 teaspoon oil
3 Tablespoons slivered almonds
1⁄4 teaspoon salt
  Pinch of black pepper
1⁄4 teaspoon sugar
1⁄8 teaspoon ginger powder
 
Directions:

1. Slice the asparagus diagonally into pieces about ¾ inch long.
   2. Heat oil in a large skillet over medium heat. Add remaining ingredients. Stir and sauté until asparagus is a brighter green, 3-5 minutes.
   3. Reduce heat to medium-low; cover and cook until the asparagus is just fork-tender. Avoid overcooking. Shake the pan occasionally to prevent sticking or burning.
   4. Refrigerate leftovers within 2 hours.

Leek and Mushroom Orzo

by Guest | Oct 24, 2019 | Eat Well, Recipes

Recipe & Photo Source: FoodHero.org
 
Number of servings: 9
Time for preparation (including preparation and cooking): 45 minutes
 
Ingredients:
 
2 cups leeks, chopped
1 Tablespoon oil
2 cups mushrooms, sliced
1 cup dry orzo (rice shaped pasta)
2 cups chicken or vegetable broth
1 1⁄2 cups tomato, chopped
3 Tablespoons cream cheese
1 teaspoon garlic powder
1⁄4 teaspoon each salt and pepper
 
Directions:
 

1. Sauté leeks in oil in a medium skillet over medium heat, stirring occasionally, until the leeks are soft (about 5 minutes).
2. Add mushrooms and cook until soft (about 5 minutes).
3. Stir in the orzo and toast lightly, stirring frequently, for about 3 minutes.
4. Add broth and bring to a boil. Reduce heat to simmer, stirring occasionally, until the orzo is almost tender, about 8 minutes.
5. Add the tomatoes and simmer until orzo is tender (about 2 minutes).
6. Remove from heat and stir in cream cheese, garlic powder, salt and pepper. Serve warm.
7. Refrigerate leftovers within 2 hours.