MomCooks

Here are this weeks’ questions in the Four Foods on Friday meme:

#1. Lynne’s question. Do you cook items besides meat on the bbq grill, and, do you prefer gas or charcoal grills?
#2. Name a food that begins with A.
#3. Name a drink that begins with A.
#4. Share  a recipe for something that calls for American Cheese.

#1. We use our grill for hamburgers, and to toast marshamallows for S’mores. We use a charcoal grill.

#2. A is for Avocado which makes my favorite dip-guacamole!

#3. A drink that starts with A? Let’s call this an Apple Berry Smoothie:

1/2 can orange juice
1 peeled and sliced apple
1 banana
1 c. strawberries
2 c. sugar

Put all ingredients in blender. Blend until all ingredients are mixed thoroughly. Refrigerate. Makes about 5 servings.

#4. I looked on KraftSingles.com for a recipe:

RODEO DRIVE GRILLED TURKEY

INGREDIENTS:

8 tsp. butter or margarine, softened
2 Tbsp. KRAFT PARM PLUS! Garlic Herb Italian Topping
8 slices sourdough bread
1 pkg. (9 oz.) OSCAR MAYER Deli Fresh Shaved Oven Roasted Turkey Breast
4 KRAFT Singles
1 medium tomato, cut into 4 slices

DIRECTIONS:

MIX butter and Italian topping.

TOP 4 of the bread slices with turkey. Cover evenly with Singles, tomatoes and remaining bread slices. Spread outsides of sandwiches with butter mixture.

COOK in skillet on medium heat 3 min. on each side or until golden brown on both sides.

Play along with Four Foods on Friday by answering the questions in a comment!

Thanks to Taste of Home, I have a bunch of wonderful recipes to share with you, all of which are under 300 calories per serving and easy to make! First up, Anytime Turkey Chili, with the surprising addition of canned pumpkin!

Anytime Turkey Chili

$1.31 per serving

PREP: 15 min. COOK: 1-1/4 hours

2/3 cup chopped sweet onion

1/2 cup chopped green pepper

1-1/2 teaspoons dried oregano

2 garlic cloves, minced

1 teaspoon ground cumin

1 teaspoon olive oil

1 can (16 ounces) kidney beans, rinsed and drained

1 can (15-1/2 ounces) great northern beans, rinsed and drained

1 can (15 ounces) solid-pack pumpkin

1 can (15 ounces) crushed tomatoes

1 can (14-1/2 ounces) reduced-sodium chicken broth

1/2 cup water

2 tablespoons brown sugar

2 tablespoons chili powder

1/2 teaspoon pepper

3 cups cubed cooked turkey breast

In a large saucepan, saute the onion, green pepper, oregano, garlic and cumin in oil until vegetables are tender. Stir in the beans, pumpkin, tomatoes, broth, water, brown sugar, chili powder and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add turkey; heat through.

Yield: 8 servings (2 quarts).

Nutrition Facts: 1 cup equals 241 calories, 2 g fat (0 g saturated fat), 45 mg cholesterol, 478 mg sodium, 32 g carbohydrate, 10 g fiber, 25 g protein.

Now that you’ve had a day to eat cold turkey sandwiches (YUM), here’s a great way to use up the rest of the leftover turkey from Thanksgiving. Using a broth like College Inn helps bind ingredients together as well as providing great flavor to casseroles. For more recipes like this, visit CollegeInn.com.

Turkey and Stuffing Casserole

Prep time: 20 min Cook time: 30 min

INGREDIENTS:

1 pkg. (14 oz.) seasoned dry stuffing mix
1 teaspoon ground sage
1 cup chopped celery
1/2 cup COLLEGE INN® Chicken Broth
1 (10.75 oz.) can condensed cream of celery soup
1 (10.75 oz.) can condensed cream of turkey soup
3 cups shredded cooked chicken or turkey
1/4 cup melted butter

**For an easy healthy switch-out use College Inn Light and Fat Free Chicken Broth

DIRECTIONS:

Preheat oven to 425 degrees.
Combine the first 4 ingredients, and set aside.
Separate the 2 soups in separate bowls and add 1/2 soup can of water to each; stir these well and set aside.
Place 1/3 of the crumb mixture into a lightly greased 9×13-inch baking dish.
Layer 1/2 of the chicken/turkey and pour the celery soup over this.
Layer another 1/3 of the crumb mixture, followed by the remaining turkey.
Pour the turkey soup over and top with the remaining crumb mixture. Drizzle with butter and pack the mixture firmly into the dish.
Bake 20 to 30 minutes.

Makes: 5-6 servings

Here are this week’s four questions. The theme this week is Thanksgiving.

#1. Stuffing. Boxed or from scratch?
#2. If you were served the perfect Thanksgiving dinner what would it be?
#3. What’s your favorite Thanksgiving leftover?
#4. Share a recipe using turkey.

#1- Boxed. I like Stove Top Cornbread stuffing, but if the store is out I use Chicken. Oddly, I don’t care for the taste of Stove Top Turkey stuffing.

#2- When I cook Thanksgiving dinner, I make MY perfect dinner! Turkey breast, mashed potatoes, stuffing, canned yams cut up and cooked in butter and brown sugar, and apple pie for dessert. Yum!

#3- I really like Thanksgiving leftovers. I can eat plates of turkey, potatoes, yams and stuffing warmed up for a good two or three meals.

#4-  TURKEY DIVAN

Casserole Ingredients:
2 tablespoons butter or margarine
3 tablespoons all-purpose flour
2 teaspoons chicken bouillon granules
2 cups milk (whole or 2% is best)
1/2 cup mayonnaise or salad dressing (light is okay, not fat free)
1 tablespoon Dijon mustard
2 boxes (9 oz each) frozen broccoli spears, thawed, drained
3 cups cubed cooked turkey
1/2 cup shredded Cheddar cheese (2 oz)

Topping Ingredients:
1/3 cup plain bread crumbs
1 tablespoon butter or margarine, melted

Directions:
1. Heat oven to 350°F. In 2-quart saucepan, melt 2 tablespoons butter over medium heat. Stir in flour and bouillon granules. Gradually stir in milk, cooking and stirring constantly with wire whisk, until mixture boils and thickens. Stir in mayonnaise and mustard until well blended.
2. In ungreased 12×8-inch (2-quart) glass baking dish, arrange broccoli spears. Top with chicken. Spoon sauce over chicken. Sprinkle with cheese.
3. In small bowl, mix topping ingredients; sprinkle over top. Bake about 30 minutes or until thoroughly heated.

For more answers to this week’s FFoF questions, visit Fun, Crafts and Recipes

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I saw this recipe on BCMom’s cooking blog, and she got it from another site, so it’s making it’s way across the blogosphere I guess. It sounds really good, like something you want to eat on one of those freezing cold Michigan winter afternoons, to warm you up from the inside. I’m wondering if it could be made with chicken instead, I’m guessing it could. I’m going to post the recipe now so I have it for when I’m ready to make it, and I’ll let you know how it turns out!

Crockpot Turkey and Rice

This easy turkey and rice recipe is cooked in the crockpot, with vegetables, rice, leftover turkey, and seasonings.

INGREDIENTS:

2 cans (10 3/4 ounces each) cream of mushroom soup
2 1/2 cups water
2 1/2 cups uncooked converted white rice
1 cup sliced celery
2 cups cubed cooked turkey
2 cups frozen peas and carrots
1 teaspoon poultry seasoning
2 tablespoons minced onion

PREPARATION:

Pour soup and water into Crock-Pot and mix. Add remaining ingredients and stir. Cook 5 to 7 hours on Low or 2 1/2 to 3 1/2 hours on High. Check from time to time to make sure rice does not get mushy.