| White Turkey Chili
2 c. cubed, cooked turkey breast 2 cans (15 oz. each) white kidney or cannellini beans, rinced and drained 1 can (10 3/4 oz.) reduced-fat, reduced-sodium condensed cream of chicken soup, undiluted 1 1/3 c. fat-free milk 1 can (4 oz.) chopped green chilies, drained 1 Tbsp. dried, minced onion 1 Tbsp. minced fresh cilantro or parsley 1 tsp. garlic powder 1 tsp. ground cumin 1 tsp. dried oregano 6 Tbsp. fat-free sour cream In a large saucepan, combine the first 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until heated through. Garnish with sour cream. Yield: 6 servings (1 c.) Cheddar Bacon Penne 1 cup uncooked penne pasta 1/4 cup chopped onion 1/4 teaspoon minced garlic 1 tablespoon butter 4-1/2 teaspoons all-purpose flour 1 cup 2% milk 1-1/2 cups (6 ounces) shredded cheddar cheese, divided 1 bacon strip, cooked and crumbled Cook pasta according to package directions. Meanwhile, in a small nonstick skillet coated with nonstick cooking spray, saute onion and garlic until tender; set aside. In a small saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in 1 cup cheese until melted. Drain pasta. Add pasta, bacon and onion mixture to the sauce; stir to coat. Transfer to a 3-cup baking dish coated with nonstick cooking spray. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 15-20 minutes or until cheese is melted. Yield: 2 servings. Pantry Chili 1 pound ground beef 1 small onion, chopped 1 can (16 ounces) chili beans in chili sauce 1 can (14-3/4 ounces) cream-style corn 1 can (14-1/2 ounces) whole peeled tomatoes, undrained and cut up 1 jar (14 ounces) spaghetti sauce 1 envelope taco seasoning 1/4 teaspoon pepper In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the chili beans, corn, tomatoes, spaghetti sauce, taco seasoning and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Yield: 6-8 servings. |
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