Teriyaki-Glazed Turkey Burgers

Ingredients

 1 lb. ground turkey
 4 hamburger buns, toasted
 1/3 cup honey
 1/4 cup soy sauce
 1-1/2 teaspoons grated fresh ginger root
 1 teaspoon minced garlic
 1/2 cup finely chopped celery
 1/4 cup thinly sliced green onion


       
                           

 Directions

 1. In a small mixing bowl, combine honey, soy sauce,
ginger, and garlic until well blended.

 2. Blend in 3 Tablespoons honey glaze mixture. Divide
mixture into 4 patties, 1/2- to 3/4-inch thick.

 3. Place patties on a well oiled grill, 4-6 inches from
 hot coals. Grill, turning 2 to 3 times, brushing generously
with glaze, until patties are well browned and cooked through.

 4. Serve on toasted buns.

Apple Cinnamon Muffins

Ingredients 

 1-1/2 cup all-purpose flour

 1/2 cup instant nonfat dry milk

 1/2 cup granulated sugar

 2 tsp. baking powder

 1 tsp. Cinnamon

 1/2 tsp. Salt

 1 egg

 1 cup water

 1/4 cup butter, melted

 1 cup peeled apples, chopped

 1/3 cup nuts, chopped

 1/4 pkg. brown sugar   

  

  

         

                              

 Directions

 1. Combine dry ingredients and 1/2 teaspoon of cinnamon.

 Beat eggs then add water; stir in apples and butter. 

 2. Combine nuts and brown sugar, add the other 

1/2 teaspoon of cinnamon. 

 3. Pour first mixture in greased muffin pan. Sprinkle second 

mixture over ingredients in muffin pan. 

 4. Bake 20-25 minutes at 375 degrees. 

Blueberry Cornmeal Pancakes

Ingredients 

 1 cup soy milk

 1/2 cup water

 1 cup whole wheat flour

 1/2 cup stone ground cornmeal

 1 teaspoon baking powder

 1/2 teaspoon baking soda

 1/4 teaspoon salt

 1 cup fresh blueberries

 2 tablespoons vegetable oil   

  

  

         

                              

 Directions

 1. Preheat oven to 200 degrees F.

 2. In a small bowl combine the soy milk and water. In a large bowl, 

combine the flour, cornmeal, baking powder, baking soda and salt. 

Stir in the soy milk mixture just until combined.

 3. Fold in the blueberries and let the batter sit for 5 minutes.

 4. Lightly oil a skillet or griddle and heat over medium heat. Pour 

about 1/4 cup of batter onto the hot griddle and cook until pancakes 

are bubbly on top and edges are slightly dry looking. Turn and

 cook until pancakes are browned.

 5. Serve warm with syrup or jam. 

Chicken and Pasta Soup

Ingredients 

 3 1/2 cups reduced-sodium fat-free chicken broth 

 1 can (14 1/2 ounces) diced tomatoes, undrained

 8 ounces boneless, skinless chicken breast, cubed

 1 cup chopped onion

 1/2 cup each: diced green and red bell pepper

 1 clove garlic, minced

 3/4 teaspoon each: dried basil and oregano leaves

 1 cup uncooked ditalini 

 1/4 cup chopped parsley

 Salt and pepper, to taste   

  

  

         

                              

 Directions

 1. 1. Combine all ingredients, except pasta, parsley, salt, and 

pepper, in slow cooker; cover and cook on high 4 to 6 hours, 

stirring in pasta and parsley during last 20 to 30 minutes. 

Season to taste with salt and pepper. 

Cajun Chicken and Shrimp Jambalaya

Ingredients

1 tbs olive oil
 4 (4 oz) skinless, boneless chicken breast halves, cut into 1-inch pieces
 1 large onion, diced
 1 medium green pepper, diced
 2 tsp Cajun seasoning
 1 (10.75 oz) can Campbell's® Condensed Tomato Soup
 2 cups water
 1 cup uncooked regular long-grain white rice
 1/2 lb fresh or thawed frozen medium shrimp, peeled and deveined
 1 large tomato, chopped
 Chopped fresh parsley


Directions

1. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring occasionally

2. Stir the onion, pepper and Cajun seasoning in the skillet and cook for 2 minutes.

3. Stir the soup, water and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes.

4. Stir in the shrimp and cook, uncovered, for 10 minutes or until the shrimp are cooked through and the rice is tender. Stir in the tomato and parsley, if desired. Let stand for 10 minutes.

Spiced Sour Cream

 1/2 cup reduced-fat sour cream

 1 teaspoon white sugar

 1/2 teaspoon ground cinnamon

 1/8 teaspoon ground ginger How to grow your own ginger.

 2 teaspoons Fresh lemon juice  

  

  

         

                              

 Directions

 1. Mix all ingredients together very well.

Mexican Meatball Soup

 1 1/2 tablespoon olive oil 

 3/4 cup chopped yellow onion 

 3/4 cup stemmed, seeded, and chopped red bell pepper 

 7 cups low-sodium beef broth 

 1 3/4 cups no-salt-added canned diced tomatoes 

 1 1/2 tablespoon stemmed and minced jalapeño pepper 

 2 teaspoon minced garlic 

 1 teaspoon ground coriander 

 1 teaspoon ground cumin 

 3/4 teaspoon salt 

 1 lb lean ground beef (at least 93% lean) 

 3 tablespoon uncooked long-grain white rice 

 2 large egg yolks 

 2 teaspoon dried oregano 

 1 teaspoon ground black pepper  

  

  

         

                              

 Directions

 1. Put a large skillet over medium heat for a few minutes, 

then swirl in the oil. Add the onion and bell pepper. Cook, 

stirring often, until softened a bit, between 8 and 12 minutes, 

depending on the size of the batch.

 2. Scrape the contents of the skillet into a 4-6 qt. slow cooker. 

Stir in the broth, tomatoes, jalapeño, garlic, coriander, cumin, 

and salt.

 3. Mix the ground beef, rice, egg yolks, oregano, and pepper 

in a large bowl until the eggs and oregano are evenly distributed 

in the meat and rice. With clean, dry hands, form the mixture 

into meatballs, using 2 to 3 tablespoons per meatball. Drop them

 into the soup. 

 4. Cover and cook on low for 6 hours, or until the meatballs are 

cooked through and the flavors have blended.