• 1 pound breast of turkey loin seasoned and ready to cook (Jenny-o)
• 1/2Â pound short cut carrots
• 6 medium russet potatoes (sliced)
• 1 jar fat-free turkey gravy
• salt and pepper to taste

Preheat oven to 375 degrees and grease a 9×13 casserole dish. Slice turkey loin length wise into 3-4 pieces and spread evenly in pan. Place carrots throughout dish in and around turkey. Cut each potato lengthwise in half then hold together and cut into 1/8 inch thick slices. Arrange potatoes in pan over carrots and around turkey, spreading evenly. Salt and pepper the potatoes to taste. Pour gravy over everything evenly and bake at 375 degrees covered for 70 minutes.

• 1 16 oz. box rotini noodles
• 1 block cheddar cheese (cubed)
• 1 cup mayonnaise
• 1/2 cup ranch dressing
• 1 cup broccoli (chopped)

Cook noodles according to package directions and allow to cool. Mix all other ingredients with noodles together in large bowl. Can be eaten warm or chilled. Refrigerate leftovers.

• 1 16 oz. box rotini noodles
• 1 1/2 cups broccoli (chopped)
• 1 block Colby cheese (cubed)
• 1 cup mayonnaise
• 1 can black olives (sliced)
• 2 Tbsp. olive oil
• 1 carrot (shaved)
• 2 tsp. salt
• 1/2 cup ranch

Cook noodles according to package directions. When noodles are done mix with olive oil and salt. Allow noodles to cool before adding all other ingredients, it melts the cheese when too hot. Mix all other ingredients and place in the fridge to chill. This can be eaten right after bein made or after being chilled, its your choice.

• 1 head lettuce (chopped)
• 2-3 large tomatoes(diced)
• 1 8oz. package shredded cheese
• 1 cup broccoli (chopped)
• 1 cup cauliflower(chopped)
• 1 cucumber (diced)

After chopping/dicing all the vegetables throw them all in a large bowl. Mix all the veggies well. Put your favorite dressing on your salad and eat healthy.

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• 3 cups instant rice
• 3 cups water
• 1 jar Ragu cheese sauce
• 1 bag frozen veggies (your favorite mix)

Heat water on high in large saucepan. Pour frozen veggies in medium saucepan, cover with water, and cook on high heat. When water in large saucepan is boiling stir in rice and remove from heat. Let rice sit for 5 minutes to absorb water, then fluff with fork. Cook veggies until soft, then drain. Mix rice, veggies, and jar of Ragu together and serve.

2 cans Cream of Chicken Soup
2 packages frozen mixed vegetables (thawed)
2 cups chicken (cooked, cubed)
1 cup chicken broth combined with 2 tablespoons flour
2Â pie shells

Preheat oven to 400 degrees. Mix soup, veggies, chicken and broth mixture. Pour soup mixture into pie shell and cover with 2nd pie shell. Bake for 30-35 minutes or until crust is golden.

• 1 package egg noodles
• 2Â cans tuna (drained)
• 2Â cans cream of chicken soup
• 1 can sweet peas (drained)
• 1 8oz bag shredded cheese

Preheat oven to 350 degrees. Boil egg noodles as directed on package and drain. To noodles add tuna, soup, and peas; mix. Pour into casserole dish and cover with shredded cheese. Bake until cheese is melted and browned.

• 2 cups baby carrots
• 1 Tbsp brown sugar
• 1 Tbsp butter

Put carrots in saucepan and cover with water. Cook until carrots are soft. Drain carrots and add brown sugar and butter and stir until melted to create a glaze.

Doesn’t this pic of my Sausage, Peppers, and Potato Recipe look Yummy?

I seem to have the uncanny ability to take ingredients that need to be used up and create really tasty dishes! We had a cookout awhile back and my son demanded those all beef Kosher Hebrew National hot dogs. We had never purchased them before – but it’s what he wanted, so we got them for the cookout. We had a lot of people so I had purchased a big 32 pack of the all beef Polish sausage variety. We had a half dozen left, and this is what I did with them.

To make this recipe you will need these ingredients:

• 6 small-med potatoes (red, white, or gold)
• 1/2 lg Vidalia onion, sliced
• 1/2 lg green pepper, chopped
• 6 Hebrew National All Beef Polish Dogs sliced in 1″ pieces
• salt and fresh ground pepper to taste
• 2 cloves chopped garlic

I started by dicing the potatoes skin-on and placing them in a large skillet on high with about 1/4 cup extra virgin olive oil. While they cooked, I sliced the onion and diced the green pepper. If you like, you could always chop and add a small hot pepper to mix as well! Add the onion and green pepper to the pan and mix well to coat with oil. Then slice the Polish dogs, add to the pan and mix well. Last add the garlic, and mix well.

Let me explain the order of things. I get the potatoes in the pan right away – they would take 20 minutes to cook alone, so I try to let them cook (by themselves) for 8-10 minutes before adding the pepper and onion. Turn the heat down to med-high and about 5 minutes later I’ve chopped the polish dogs, so I add them. I reserve the garlic until about 5 minutes more. Then it really only needs to cook a few more minutes and as long as the potatoes are soft.

Even though this dish looks really good in the pic above, the thing that really makes it incredible are those polish dogs. I’ve had LOTS of hot dogs and TONS of different sausages in my life, but I’d never had Hebrew National. Their all beef texture is distinctive, but the thing that sets them apart is that they appear to be packaged in vinegar – which gives them this bit of “pickled” flavor I just can’t describe, but couldn’t get enough of. It permeates the onion and pepper, and once it matches up with the garlic – it just made this very simple dish come alive! There were in fact more than one in the house making fun of it – but the finished taste was unmistakable! Once you try this, you may never buy regular polish dogs again!

Make it a meatless Monday with this “Cheesy Veggie Casserole” vegetarian main dish!

As I’ve stated before, having a night with a vegetarian dish is a great way to cut out some calories and fat, eat lighter, and become more healthy! Sometimes I think people think that eating vegetarian has to mean tasteless bland food – and nothing could be further from the truth! Let me show you how to take some simple ingredients and combine the tastes of several classic you love into one main casserole dish for dinner!

Ingredients you’ll need:

* 6-7 Medium Russet, White, Yellow, or Red potatoes
* 1/2 Vidalia Onion sliced
* About 1/2 lb fresh green beans
* About 1/2 lb fresh shortcut carrots
* About 1/2 of a brick of 2% Velveeta cheese cut into cubes
* 1 cup water
* 1 cup milk
* salt and fresh ground pepper to taste
* Italian seasonings (or fresh dill or fresh italian parsley chopped)
* 1/4 cup extra virgin olive oil
* *optional: 1/4 cup bread crumbs and / or freshly grated parmesan cheese

This recipe is pretty simple. First pre-heat your oven to 375. Next get a large mixing bowl, and dice your potatoes up (skin on) and place in the bowl. Add the carrots. Snap the ends off of your fresh green beans and then snap them all in half, and add to the bowl. Add the olive oil to the bowl and toss ingredients. Cut your onion and add to the bowl. Add the salt and fresh ground pepper to taste, turn the mixture over a few times and turn out into a glass 9×14 baking dish. Chop your Velveeta into cubes, add to the top of the pan, and push down a little into the veggie mixture. Pour the water and milk over the mixture slowly from one end of the pan to the other. On top add the bread crumbs or parmesan cheese if you like.

Bake on 375 for about 1 hour in center of oven. Best served with fresh french bread or freshly baked multi-grain rolls. The best way to describe this disk is a cross between scalloped potatoes and Mac & Cheese (without the pasta)! It’s really good, and we never have any left over when we make it!