Broccoli with Fusilli and Red Pepper

Ingredients

• 1 1/2 cups of Eat Smart Beneforté broccoli florets
• 3 teaspoons salt, divided
• 1/2 pound fusilli pasta
• 4 tablespoons extra virgin olive oil
• 1 red bell pepper, seeded and sliced into long thin strips
• 1/2 teaspoon garlic powder
• 1 lemon zest
• 1/8 teaspoon red pepper flakes
• 1/2 teaspoon freshly ground black pepper
• 2 1/2 tablespoons freshly squeezed lemon juice
• Freshly grated Parmesan (optional)

Potato-Crusted Ham Quiche

Ingredients

• 2 cups of potatoes, raw and shredded
• 1/4 cup onion, minced
• 1/2 cup red bell pepper, finely diced
• 1 tablespoon chives, finely chopped
• 3 eggs, divided
• Salt and pepper to taste
• 3/4 cup sharp cheddar cheese, grated
• 3/4 cup smoked Gouda cheese, grated
• 1 cup Smithfield Spiral Ham, fully cooked and chopped
• 1 cup evaporated milk
• 1/2 teaspoon paprika
• 1/2 teaspoon salt (optional)
• 1/4 teaspoon pepper

Flu Fighter

Ingredients

• 1/2 cup spinach
• 1/2 cup Swiss chard
• 1/4 cup parsley
• 1 kiwi (peeled)
• 1/2 lime (peeled)
• 1 banana (peeled)
• 1/2 bell pepper (seeds and stem removed)
• 1 inch fresh ginger root (peeled)

Preparation

1. Add water to the max line of the large cup, and blast.
2. Description
   Vitamin C, antioxidants, and anti-bacterial ginger help keep the immune system at its peak during the winter months.

Source

NutriBullet

© 2012 All rights reserved.

Turkey and Corn Enchilada Casserole

Ingredients

First Layer

• 1 15-ounce can corn, drained
• 1 15-ounce can creamed corn
• 8 ounces sour cream (non-fat)
• 1/2 cup ricotta (low-fat)
• 1 8 1/2-ounce package corn bread mix

Turkey Potato Cheesy Breakfast Casserole

Ingredients

• 2 cups cubed turkey
• 1 cup low-fat sour cream
• 1 10-ounce can cream of chicken soup
• 1/4 cup milk
• 1 cup shredded cheddar cheese, divided
• 1 bag (30 ounces) frozen hash brown potatoes, thawed
• 1/2 onion, diced
• 1/2 cup corn flake cereal
• 1 cup Wholly Guacamole

Preparation

1. In mixing bowl, combine turkey, sour cream, soup, milk, 1/2 cup cheese, hash browns and onion.
2. Spread in bottom of 2 quart dish (greased).
3. Bake, uncovered, at 350°F for 1 hour.
4. Add additional 1/2 cup of cheese and corn flake cereal, and bake another 5 to 10 minutes until bubbly and slightly browned.
5. Let cool for 10 minutes and serve with a dollop of Wholly Guacamole.

Serves

Serves 8

 Source

Wholly Guacamole

© 2012 All rights reserved. 

Cranberry Sausage Classic Dressing

Ingredients

• 1 1/2 pounds pork sausage, crumbled
• 1/4 cup butter, unsalted
• 1 cup celery, chopped
• 1 cup onion, chopped
• 2 teaspoons garlic cloves, chopped
• 2 6-ounce packages of Mrs. Cubbison's Classic Seasoned Dressing
• 1 cup walnuts
• 1 cup cranberries, dried sweet
• 1 each Granny Smith apple, peeled, cored, chopped 1/2-inch
• 1 tablespoon sage, fresh, chopped
• 1 1/2 cups chicken broth

Preparation

1. Preheat oven to 350°F.
2. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown.
3. Stir in butter, celery, onion and garlic; sauté until translucent.
4. In a large mixing bowl, combine dressing, prepared sausage and vegetable mixture, walnuts, cranberries, apple, sage and chicken broth.
5. Transfer mixture to medium buttered baking dish. Bake covered in preheated oven 30 minutes; uncover and bake additional 20 minutes until lightly browned.

Preparation Time

30 minutes

Cook Time

50 minutes

Serves

Servings 10

Source

Mrs. Cubbison's

 

Ginger Almonds

Ingredients

• 1 tablespoon ground ginger
• 1 teaspoon kosher salt
• 2 teaspoons olive oil
• 1 teaspoon dark sesame oil
• 1 dried arbol chile, stemmed and broken into small pieces
• 1 pound whole natural almonds
• 1 tablespoon less-sodium soy sauce
• 1 tablespoon Worcestershire sauce