NIFR- recipe swap

kellyjg123

OK, for those that were interested here are some links for recipes that I've tried and are in our family's regular rotation. 

Szechwan Shrimp- I use half of the red pepper b/c we are not into super spicy but this is by far one of the easiest and fastest recipes I've made.  I serve it with rice and a frozen veg.

https://allrecipes.com/Recipe/Szechwan-Shrimp/Detail.aspx

Slow Cooker Pot Roast- awesome.  I roast cut up carrots and potatoes with S&P and olive oil in the oven at 400 for about 40 mins or more depending on the size of the cut of veggies.

https://allrecipes.com/Recipe/Awesome-Slow-Cooker-Pot-Roast/Detail.aspx

Chicken Marsala- I added a splash of chicken stock and half and half at the end and service it with linguine.  Also super easy.

https://allrecipes.com/Recipe/Chicken-Marsala/Detail.aspx

Turkey Tamale Pie- I am not a huge fan of Rachael ray but a friend turned me onto this recipe and my husband devours it everytime!

https://www.rachaelray.com/recipe.php?recipe_id=3811

RyansMTCowGirl

Thanks for doing this Kelly!  I think it is such a great idea.  Here are a couple of our favorites.

Slow Cooker Italian Beef Sandwiches

https://allrecipes.com/Recipe/Slow-Cooker-Italian-Beef-for-Sandwiches/Detail.aspx

Enchiladas

https://thepioneerwoman.com/cooking/2008/09/simple-perfect-enchiladas/

Spinach Stuffed Chicken Breasts

https://allrecipes.com/Recipe/Spinach-Stuffed-Chicken-Breast/Detail.aspx

kellyjg123

Thanks Cowgirl those all sound delish!!

jennykg1477

I am old fashioned, my recipes are all from cookbooks so I will have to type out the recipes.  This will be a long post, I hope you don't mind!

Turkey Meatball Soup

3 ounces bow-tie pasta

Non-stick cooking spray

1 tbsp olive oil

1 small onion chopped

2 cloves garlic chopped

1 28 ounce can tomato sauce

1.5 tsp. salt

3 cups reduced fat low sodium beef or chicken broth

3 slices bread cubed

1 large egg, lightly beaten

1/4 cup milk

2 tbsp grated parmesan

1/4 tsp. pepper

1/4 tsp. paprika

1/2 lb. lean ground turkey

1. Cook the pasta in a large pot of boiling salted water until al dente.  Drain in colander and set aside.

2. Coat a large pot with cooking spray and set it over medium-high heat.  When the pot is hot, add the oil and then the onion and garlic.  Cook stirring often until the onion is softened but not browned, 3 - 4 minutes.

3. Add tomato sauce and 1/2 tsp salt.  Add the broth, reduce heat to low and simmer covered for 10 - 15 minutes.

4. Meanwhile, put the bread in a large bowl.  Add the egg, milk, parmesan, 1 tsp. salt, the pepper and paprika.  Let soak until the bread is very soft.  Stir to break up the bread.  Add the ground turkey and mix until smooth.  Form into mini meatballs 1/2 inch in diameter.

5. Add the meatballs to the pot (yes, you put the raw meatballs right into the pot).  Simmer, covered, until the meatballs are no longer pink in the center, 12 - 15 minutes.  Stir in the pasta.

Everyone loves this!  I use it for Sunday night dinners and when we have company over.

 

Southwestern Turkey Tenderloins

1 tbsp olive oil

1 1/4 lbs. turkey breast tenderloins

1 can (14.5 ounces) salsa-style chunky tomatoes undrained

1/2 medium green bell pepper,thinly sliced

1 ts. chili powder

1tsp. sugar

2 tbsp lime juice

2 tbsp chopped cilantro

1. Heat oil in 12 inch non-stick skillet over medium-high heat. Cook turkey in oil 4 to 6 minutes, turning once, until brown.

2. Stir in tomatoes, bell pepper, chili powder, sugar and lime juice.  Reduce heat to medium-low.  Cover and simmer 25 to 30 minutes or until juice of turkey is no longer pink when centers of the thickest pieces are cut.

This recipe is pretty easy and very tasty.

Pasta Fresca

4 cups chopped ripe tomatoes

6 - 8 large fresh bsil leaves

1 large garlic clove, minced or pressed

1 tablespoon extra-virgin olive oil

salt and pepper to taste

1 pound bow tie pasta

1/2 lb. fresh mozzerella cheese, cut into 1/2 inch cubes

1. Bring a large pot of water to a rapid boil

2. Set aside 1 cup of the chopped tomatoes and 2 of the basil leaves

3. In a blender or food processor puree the remaining tomatoes and basil with the garlic and olive oil until smooth.  Add salt and pepper to taste.

4. When the water comes to a rolling boil, stir in the pasta, cover the pot and return to a boil.  Uncover and cook the pasta until al dente, about 8 - 10 minutes.  Cut the reserved basil leaves into thin strips.

5. Drain the cooked pasta and toss it immdiately with the mozzerella cubes.  Add the sauce and mix well.  Top with the reserved tomato and basil.  Serve immediately.

I love this one and it is a good alternative to regular spaghetti.

I have more recipes and will probably come back to post more another time.  Typing all of these out takes a lot of time!