Healthier recipes (recent)

Hamburger vegetable soup (use ground turkey)
Boilermaker chili (use ground turkey and add quinoa or lentils)
Red pepper and feta pasta
Brown rice & lentil burrito or enchilada filling
Sweet potato tacos
Homemade hamburger helper (use ground turkey and add peas/broccoli)

Turkey meatloaf

3/4 cup onion
1 1/2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon thyme
1 tablespoon + 1 teaspoon Worcestershire sauce
3 tablespoons stock
1/2 teaspoon tomato paste
1.25 pounds ground turkey
1/2 cup shredded zucchini
1/4 cup + 2 tablespoons bread crumbs
1/2 cup Parmigiano-Romano cheese
garlic
parsley
1 egg
3 tablespoons ketchup

Preheat oven to 325 degrees F. In a medium saute pan, over medium-low heat, cook the onions, olive oil, salt, pepper, garlic, parsley, and thyme until translucent, but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow to cool to room temperature. Combine the ground turkey, zucchini, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased sheet pan. Spread the ketchup evenly on top. Bake for 1 1/2 hours until the internal temperature is 160 degrees F. and the meatloaf is cooked through. (A pan of hot water in the oven under the meatloaf will keep the top from cracking.) Serve hot, at room temperature, or cold in a sandwich.


Adapted from: Ina Garten's turkey meatloaf

Lunch ideas

Ham & Cheese salad
Mock Tuna Salad

Healthier Dinner Ideas

• Seafood
• Shrimp Scampi (garlic, lemon juice, EVOO, shrimp)
• Baked salmon
• Broiled/grilled Tilapia (olice oil, lemon juice, garlic, S&P, old bay)
• Seared Scallops
• Creole Shrimp
• Miscellaneous
• Quick Quiche
• Veggie Pizza
• Sandwiches, etc.
• Mock Tuna Salad
• Quinoa cakes
• Falafel
• Soups/chilis
• Black bean vegetable soup
• Beef, potato, quinoa soup
• Baked Potato soup
• Broccoli cheese & potato soup
• Mexican
• Cheesy chicken & rice bake
• Chicken & spinach enchiladas
• Sweet potato burritos
• Sweet Potato Foil Packet Tacos
• Slow cooker refried beans
• Pasta/Italian (use whole wheat pastas)
• Skillet gnocchi with spinach & white beans
• Spinach lasagna rolls
• Baked Pesto Chicken
• Skinny chicken broccoli alfredo
• Baked ziti (substitute ground turkey)
• Main dishes
• Turkey meatloaf
• Crock pot
• Crock Pot Italian turkey meatballs

• Crock Pot Santa Fe Chicken
• Jambalaya (shrimp & chicken only)
• Mexican tortilla pie
• Sides
• Mashed Cauliflower

Quick & Easy Meals

Black Bean Quesadillas
Calzones
Homemade Pizza (freeze dough)
Tacos
Spaghetti
Fettuccine Alfredo
Creamy Taco Mac
Quick Quiche
Baked Ravioli


Potato soup

3 cups chicken broth
2lb bag frozen hash brown potatoes
1 1/2 tsp salt
3/4 teaspoon pepper
1 teaspoon onion powder
1/2 pound chopped cooked bacon (I used the pre-cooked kind from the store)
3 tablespoons butter
2 tablespoons parsley
1/2 teaspoon garlic powder
1 teaspoon dill
1 tablespoon chicken bullion (I used 1 bullion cube)
1 cup sour cream (I used the reduced fat kind)
3 cups milk (I used 2 cans evaporated milk that were about to expire)
1 1/2 - 2 cups shredded Monterey jack or cheddar cheese

If making on the stovetop:

Put everything except for the bacon and cheese in the pot. Bring to a boil, but be careful not to scald. Reduce heat to low and blend with a hand blender until smooth - or you can leave some chunks of potato. Add the bacon and simmer for about 20 - 30 minutes. Add in cheese until melted.

If making in the crockpot:

Place everything but the bacon and cheese in the crock pot. Saute the onions and set aside. Cover and cook on high for 4 hours, or until potatoes are soft. Blend the potato mixture with a hand blender until smooth - or you can leave some chunks of potato. Add in the bacon and cheese and blend thoroughly. Cover and cook on high until cheese melts and soup is hot.

Pasta

Baked Ziti
Lasagna
Baked Spaghetti
Penne a la Betsy

Side Dishes

Best Mac & Cheese
Crash Hot Potatoes
Oven Roasted Broccoli