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It's easy cooking green
It's easy cooking green Spelling and shopping You've go to check out these recipes Shop between the drops Recipes will save you time, money Bring on the fruit and veggies Cook something sweet for your sweetie Shop sweet for your sweetie Super Bowl Sunday: The appetizer route July 08 August 08 September 08 October 08 November 08 December 08 January 09 February 09 March 09 April 09 May 09 June 09 July 09 August 09 September 09 October 09 November 09 December 09 January 10 February 10 March 10 
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So much turkey, so few recipes
Hi Moms! What's the best thing about the day after Thanksgiving - besides the shopping! The leftovers, of course. Enjoy! White Wild Rice Turkey Chili The addition of wild rice makes this version of White Chili really special. Serving: 6 Prep Time: 20 minutes Cook Time: 40 minutes Total Time: 70 minutes Ingredients 1 tablespoon olive oil 1 tablespoon butter 1 medium onion, chopped 2 minced cloves garlic 3 cups cubed cooked turkey 2 cups cooked wild rice 1 can Great Northern white beans 1 can white corn 2 cans diced chilies 15 ounces chicken broth 1 teaspoon cumin powder dash of Tabasco sauce to taste 6 ounces shredded Monterey Jack cheese Directions 1. Saute the onion and garlic in the butter and olive oil until soft. 2. Add the remaining ingredients except for the cheese and cook until piping hot. Place in individual bowls and garnish with cheese. ****** EASY TURKEY VEGETABLE SOUP Preparation time: 5 min Cooking time: 20 min Yield: 4 (1 3/4-cup) servings Ingredients 2 (14 1/2 ounce) cans low sodium chicken broth 1 (14 3/4 ounce) can cream-style corn 2 cups cubed turkey 1 (10 ounce package) frozen cut broccoli* 1 (2 ounce) jar diced pimento, drained Salt and pepper, if desired Directions Combine all ingredients in 3-quart saucepan. Bring to a full boil, breaking up frozen broccoli occasionally, over high heat (15 to 18 minutes). Reduce heat to low. Cover; cook until broccoli is tender (5 minutes). Season with salt and pepper, if desired. * Or substitute your favorite frozen mixed vegetables. Nutrition Facts (1 serving): Calories: 240, Fat: 4g, Cholesterol: 55mg, Sodium: 930mg, Carbohydrates: 23g, Dietary Fiber: 3g, Protein: 26g This recipe was reprinted from landolakes.com. ******* Italian Turkey Soup From www.epicurious.com Bon Appetit | January 2005 Yield: Makes 4 servings Ingredients 1 tablespoon olive oil 1 green bell pepper, diced 1 small onion, chopped 3 large garlic cloves, chopped 1 tablespoon dried basil 2 teaspoons fennel seeds 1/4 teaspoon dried crushed red pepper 6 cups canned low-salt chicken broth 2 medium zucchini, diced 1 carrot, diced 1 9-ounce package fresh cheese ravioli 1 1/2 cups diced cooked turkey Grated Parmesan cheese Preparation Heat oil in heavy large saucepan over medium heat. Add bell pepper, onion, garlic, basil, fennel seeds and crushed red pepper and sauté until vegetables are just tender, about 10 minutes. Add broth. Cover pot and simmer 10 minutes. Add zucchini and carrot. Cover and simmer until carrot is almost tender, about 5 minutes. Increase heat to high and bring soup to boil. Add ravioli and boil until tender, about 5 minutes. Add turkey and cook just until heated through, about 1 minute. Season soup to taste with salt and pepper. Ladle soup into bowls. Serve, passing cheese separately. 0 comments from 0 users
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