Ground Turkey and Rice

Ingredients

• 1 pound ground turkey
• 1 onion diced
• 8 oz mushrooms sliced
• 5 cloves garlic minced
• 1 teaspoon oregano
• 5 oz baby Spinach
• 1 cup rice
• 1 cup broth
• 1 can "cream of" something soup
• 1 cup sour cream
• 1 cup mozzarella shredded
• 1 cup frozen veggies

Instructions

• Preheat oven to 350°F.
• Brown turkey, onion and garlic 
• Mix in all other ingredients
• Spread mixture into a 9x13 pan and bake covered for 90 mins

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Ground Turkey Risotto

Ingredients

1 lb ground turkey

1 onion, chopped

5 cloves garlic, minced

1/4 teaspoon pepper

1 cup arborio rice

3 1/2 cups broth

1/2 cup fresh parmesan cheese

Directions

Saute ground turkey, onion, garlic, and pepper 

Stir in rice, cook 2 minutes, stirring constantly

Stir in broth and heat to boiling 

Reduce heat, cover and simmer 10 minutes.

Remove from heat and stir in cheese 

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Hawaiian Shortbread Cookies

Ingredients 

1 cup butter

1/2 cup powdered sugar 

1 tsp vanilla

1/4 tsp salt

1/2 cup finely ground macadamias

2 cups flour

Optional: 1 addl cup macadamias coarsely chopped and/or

1 cup choc chips

Directions 

Cream butter with powdered sugar

Mix in vanilla, salt, ground macadamias and flour 

Optionally stir in choc chips and/or addl chopped macadamias 

Chill dough for an hour. 

Preheat oven to 350 degrees. 

Using a little flour to prevent sticking, roll dough out to about 1/4 inch 

Cut out with a small cookie cutter or cut into 2” square cookies 

Place cookies about 1/2 inch apart on baking sheet

Bake for 8-10 minutes until edges are slightly brown

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Pepper Chicken Stew

Ingredients

• Chicken (wings, thighs, etc...)
• 1 teaspoon salt 
• 1 teaspoon black pepper 
• ¼ cup extra-virgin olive oil, divided 
• 3 large red, orange, or yellow bell peppers, thinly sliced lengthwise (about 4 cups)
• 2 medium-size yellow onions, thinly sliced (about 6 1/2 cups) 
• 4 garlic cloves, thinly sliced (about 2 tablespoons)  
• 1 tsp basil
• 1 tsp oregano
• 1 tsp rosemary
• 1 tsp thyme
• 1 tsp garlic powder
• 1 tsp sage
• 1 (28-ounce) can whole peeled tomatoes

 

Directions

• Season chicken with salt and pepper. 
• Sear chicken, turning occasionally to brown and crisp skin evenly and transfer to a plate.  
• Add oil to chicken drippings then saute bell peppers and onions 5 minutes. 
• Stir in garlic, basil, oregano, rosemary, thyme, garlic powder and sage
• Reduce heat to low and cook 25 minutes stirring occasionally
• Crush tomatoes by hand then stir into pan (including juices from can)
• Raise heat and bring to a simmer 
• Reduce back to low and cook 10 mins stirring occasionally
• Add chicken pieces back and cover in sauce
• Cover and cook 25 minutes

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