Turkey, Spinach and Swiss Quiche

Ingredients

• Non-stick cooking spray
• 1/2 white onion, diced
• 1/2 red bell pepper, diced
• 2 cloves garlic, minced
• 1.25 pounds (approximately 3 cups) of leftover  turkey, cut into bite-size pieces
• 1 package (10 ounces) frozen spinach, thawed and well-drained
• 3 eggs
• 1/2 cup low-fat milk
• 1/2 teaspoon salt
• 1/4 teaspoon coarse ground black pepper
• 1 cup grated Swiss cheese
• 1 (9-inch) pie crust, unbaked

Spicy Cranberry Pork Tenderloin

Ingredients

• 2 pork tenderloins, about 1 pound each
• 2 limes
• Kosher salt and freshly ground black pepper
• 1 teaspoon vegetable oil
• 1 (12-ounce) bag fresh cranberries
• 2/3 cup light brown sugar, packed
• 1 jalapeno, seeded and finely chopped

Sweet and Savory Ginger Chicken

Ingredients

• 1.5 pounds boneless chicken thighs
• 2 tablespoons soy sauce
• 2 tablespoons sake
• 2 tablespoons honey
• 1 tablespoon finely grated fresh ginger
• 1 teaspoon vegetable oil
• chopped scallions and sesame seeds for garnish

Herbed Almonds

Ingredients

• 2 teaspoons dried basil
• 1 1/2 teaspoons garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon firmly ground black pepper
• 1 egg white
• 2 cups whole natural almonds

Lentil Vegetarian Patties

Ingredients

• 1/2 cup uncooked brown rice
• 1/4 cup dried lentils (2 ounces), sorted and rinsed
• 1 1/2cups water
• 1/4 cup finely chopped cashews
• 2 tablespoons Progresso bread crumbs (any flavor)
• 2 tablespoons stir-fry sauce
• 4 medium green onions, finely chopped (1/4 cup)
• 1 egg, beaten
• 1 medium stalk celery, sliced (1/2 cup)
• 1 medium carrot, sliced (1/2 cup)
• 1/2 cup water
• 2 tablespoons stir-fry sauce
• Hot cooked Chinese noodles or rice, if desired

Pumpkin Puree

Ingredients

• 1 (4 to 6-pound) baking pumpkin, rinsed and dried
• Kosher salt

Turkey Minis

Ingredients

• 1 pound (or 3 cups) chopped Honeysuckle White turkey (dark and white meat)
• 1 package (14 ounces) cornbread stuffing mix
• 1 jar (16 ounces) turkey gravy
• 1 can (6 ounces) cranberry sauce with whole cranberries

Honey Dijon Pretzel Chicken Tenders

Ingredients

• 1 package (about 1 1/4 pound) chicken tenders
• 1 egg, whisked
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• Salt and pepper
• 1 cup crushed pretzels
• 1 cup crushed Blue Diamond Honey Dijon Almonds

Chicken Gumbo

Ingredients

• 2 pounds chicken parts, breast and thigh, boneless and skinless, cut into chunks
• 8 tablespoons vegetable oil, divided
• 6 ounces Andouille sausage, cut into chunks
• 4 tablespoons flour
• 1 cup diced onion
• 1/2 cup diced celery
• 1/2 cup diced green pepper
• 1 clove garlic, minced
• 2 cups chicken stock
• 1 tablespoon Cajun seasoning mix
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup chopped green onions
• 4 to 6 cups cooked rice

Asian Noodles With Chili-Nut Sauce

Ingredients

• 3 tablespoons Laura Scudder's® Natural Nutty Peanut Butter
• 1/4 cup reduced-sodium soy sauce
• 1 to 2 tablespoons Chinese chili oil
• 1/4 cup rice vinegar
• 2 tablespoons dark brown sugar
• 1 (10-ounce) package Chinese wheat noodles or 1/2 pound package whole wheat spaghetti, cooked according to package directions
• 4 green onions, sliced diagonally into 1/4-inch slices
• 1/2 cup chopped red bell pepper
• Toasted sesame seeds for garnish

Baked Potato Skins

Those are the actual ones that I made.

• 8 russet (baking) potatoes (about 1/2 pound each), scrubbed, patted dry, and rubbed with olive oil
• olive oil for brushing the potato skins
• fine sea salt or coarse salt for sprinkling the potato skins
• sour cream as an accompaniment if desired
• I used some leftover shredded chicken so you can ad what you like

Roast Pork Tenderloin with Asian Dry Rub

Ingredients

• 2 pork tenderloins (1 pound each), trimmed
• 1 tablespoon packed light brown sugar
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground cayenne pepper

Preparation

1. Preheat oven to 425°F. Line a medium baking pan with foil.
2. Stir together brown sugar, ginger, cinnamon, salt, black pepper, cloves, and cayenne pepper in small bowl. Rub pork with brown sugar mixture.
3. Place pork in prepared pan and roast for 15-18 minutes or until the pork's internal temperature reaches 145°F. Remove from oven, cover loosely with foil, and let stand for 3 minutes. Cut into slices.

30 Minute Pasta Primavera

Ingredients

• Kosher salt
• 12 ounces fusilli or other corkscrew pasta
• 1/2 pound sugar snap peas, halved lengthwise, or broccoli florets (or a combination)
• 2 carrots, shredded
• 1 yellow bell pepper, cut into thin strips
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 4 cloves garlic, thinly sliced
• 1 pint cherry tomatoes, halved
• 1/4 to 1/2 teaspoon red pepper flakes
• 1/2 cup roughly chopped fresh mint
• 1/2 cup grated parmesan cheese
• 4 ounces goat cheese, crumbled

Firecracker Almonds

Ingredients

• 2 teaspoons chili powder
• 1 teaspoon curry powder
• 1 teaspoon garlic powder
• 1 tablespoon olive or almond oil
• 2 cups toasted whole natural almonds
• 1/2 teaspoon hot pepper sauce, or to taste
• 1 teaspoon ground red pepper (cayenne), or to taste

Baked Chicken Fingers With Dipping Sauces

Ingredients

• 1 cup fat-free or low-fat plain yogurt
• 1 pound chicken tenders, all visible fat discarded
• Vegetable oil spray

Coating Mixture

• 1/2 cup yellow cornmeal
• 1/3 cup plain dry bread crumbs
• 2 tablespoons all-purpose flour
• 1 tablespoon plus 1 teaspoon shredded or grated Parmesan cheese
• 1 teaspoon paprika
• 1/2 teaspoon dried basil, crumbled
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt

Creamy Honey Mustard Sauce

• 1/4 cup fat-free or light sour cream
• 1 tablespoon plus 1 teaspoon Dijon mustard
• 1 tablespoon honey

Blackberry Dipping Sauce

• 1/4 cup all-fruit seedless blackberry spread
• 2 tablespoons fat-free or light mayonnaise
• 1/8 teaspoon ground cinnamon

Slow Cooker Pulled Pork

Ingredients

• 1 3- pound boneless pork shoulder
• 1 envelope Lipton Recipe Secrets Onion Mushroom or Onion Soup Mix
• 1 cup ketchup
• 1/2 cup firmly packed brown sugar
• 1/4 cup apple cider vinegar
• 1 tablespoon hot pepper sauce
• 10 Kaiser rolls or hamburger buns

Preparation

1. Arrange pork in slow cooker. Combine remaining ingredients except rolls and pour over pork; turn to coat.
2. Cook covered on LOW 8 to 10 hours or HIGH 4 to 6 hours until pork is tender.
3. Remove pork; reserve juices. Shred pork with fork, then stir into reserved juices. Serve on rolls.

Preparation Time

10 minutes

Cook Time

4 hours

Serves

10 servings

Source

Unilever

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