1 pound lean ground turkey

1 tablespoon extra virgin olive oil

1/4 teaspoon cumin

1/4 teaspoon chili powder 1/8 tsp if you don’t like it too spicy

1/4 teaspoon red pepper flakes

1/8 teaspoon coriander

1 15 ounce can organic black beans rinsed thoroughly and drained

1 15 ounce can organic pinto beans rinsed thoroughly and drained

4-5 plum tomatoes chopped and seeds removed

1 teaspoon chopped chili peppers add more or like to your taste

1/2 cup frozen corn

1/4 cup reduced fat Mexican blend cheese

1/4 cup chopped fresh cilantro for topping optional

Preheat oven to 350 degrees. Put turkey in large sauce pan with oil and cook until no longer pink.

Add cumin, chili powder, red pepper flakes, coriander and a little water until seasoned. Add pinto & black beans, diced tomatoes, thinly sliced chilies, corn and mix it all together in sauce pan.

Place in a 9 x 13 casserole dish and add 1/4 cup of reduced fat Mexican cheese blend on top. Bake at 350 for 20 minutes until cheese is melted.

For my kids, I crumble whole grain tortillas on top.

I like diced cilantro sprinkled on top. This is great the next for leftovers in a wrap too. ENJOY!

1 sweet potato

1/2 medium sweet onion, chopped

1 medium apple – peeled, cored, and chopped

3 carrots, peeled and chopped

2 skinless, boneless chicken breast halves

2 tablespoons barbecue sauce

1 cup cranberries (I used frozen)

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.

Pierce the sweet potato several times with a fork and cut in half. Place in a microwave-safe dish; pour water to about 1/2-inch deep. Cook in microwave 10 minutes.

Arrange the onion, apple, and carrots into the bottom of the prepared baking dish.

Brush the barbecue sauce on both sides of the chicken breasts and lay atop the vegetables.

Peel the sweet potato and cut into large chunks; scatter into the baking dish.

Sprinkle the cranberries over the dish.

Bake in the preheated oven until the chicken is tender and no longer pink in the center, 45 to 55 minutes.

Allow to cool 5 minutes before serving.

For the fajita filling:

1 1/2 pounds shrimp, peeled and deveined (and thawed if frozen)

1 red pepper, thinly sliced

1 orange pepper, thinly sliced

1 yellow pepper, thinly sliced

1 medium onion, thinly sliced

2 tablespoons olive oil

1 tablespoon chili powder

1 teaspoon cumin

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper

1 teaspoon salt

1/2 teaspoon pepper

2-3 tablespoons chopped fresh cilantro

Tortillas, lime wedges, sour cream, guacamole and cilantro lime sour cream, for serving

For the cilantro lime sour cream:

1 cup sour cream

1/3 cup green salsa

1/3 cup cilantro

1-2 tablespoons lime juice

1 clove garlic

Sprinkle the shrimp with chili powder, cumin, garlic powder, cayenne, salt and pepper. Toss to coat the shrimp evenly with seasoning.

Heat olive oil in a skillet.  Add peppers and onions,  cook 3 minutes.  Add shrimp and cook until opaque, about 2 minutes per side. Sprinkle with cilantro and drizzle with lime.

Make the cilantro lime sour cream by combining all of the ingredients in a food processor or blender and mixing well.

Serve shrimp filling in warm tortillas or lettuce cups and serve with the cilantro lime sour cream, sour cream, guacamole, or your favorite fajita toppings.

1 tablespoon canola oil

3 Anaheim peppers, diced

1 medium onion, diced

1 teaspoon ground cumin

1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces

4 cups reduced-sodium chicken broth

1 14-ounce can diced tomatoes with green chilies

2 tablespoons lime juice

½ cup shredded sharp Cheddar cheese

¼ cup chopped fresh cilantro

Heat oil in a large saucepan over medium heat.

Add peppers and onion and cook, stirring, until the onion begins to soften, 3 to 5 minutes.

Add cumin and cook, stirring, for 1 minute.

Add chicken, broth, tomatoes and their juice. Bring to a boil, reduce heat and simmer until the chicken is cooked through, 12 to 15 minutes.

Remove from the heat and stir in lime juice.

Serve each portion topped with some of the baked tortilla strips, Cheddar and cilantro.

1 pound lean ground beef (90% lean)

1 large green pepper, chopped

1 medium onion, chopped

2 garlic cloves, minced

2 cans (14-1/2 ounces each) diced tomatoes, undrained

2 cans (14-1/2 ounces each) reduced-sodium beef broth

1 can (8 ounces) tomato sauce

1 cup frozen corn

1/4 cup tomato paste

2 teaspoons Italian seasoning

1/4 teaspoon pepper

2-1/2 cups uncooked spiral pasta

1/2 cup shredded Parmesan cheese

In a large saucepan, cook beef, green pepper and onion over medium heat 6-8 minutes or until meat is no longer pink, breaking up beef into crumbles. Add garlic; cook 1 minute longer. Drain.

Stir in tomatoes, broth, tomato sauce, corn, tomato paste, Italian seasoning and pepper. Bring to a boil. Stir in pasta. Return to a boil. Reduce heat; simmer, covered, 10-12 minutes or until pasta is tender. Sprinkle with cheese.

1 onion, chopped

1/4 cup olive oil

2 carrots, diced

2 stalks celery, chopped

2 cloves garlic, minced

1 teaspoon dried oregano

1 bay leaf

1 teaspoon dried basil

1 (14.5 ounce) can crushed tomatoes

2 cups dry lentils

8 cups water or chicken broth

1/2 cup spinach, rinsed and thinly sliced

2 tablespoons vinegar

salt to taste

In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.

Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts.

Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

Two 8-ounce packages cream cheese, cut into cubes

Two 6-ounce cans lump crabmeat, drained and shredded

One 10-ounce can condensed shrimp bisque

1 teaspoon Worcestershire sauce

2 teaspoons lemon juice

2 teaspoons soy sauce

1 scallion, finely chopped

For the Won Ton Chips:

Peanut oil

1 package won ton wrappers

Salt, to taste

For the dip:

Preheat broiler.

Combine all ingredients in mixing bowl and stir to combine. Place in a broiler-proof serving dish and broil for 10 minutes or until hot and bubbly.

For the won ton chips:

Heat 2 inches of peanut oil in a Dutch oven or fryer to 350 degrees F. Add won ton wrappers in batches to fry lightly. Remove from oil and let drain on paper towels before serving. Season with salt and pepper

16 slices bread, cubed

1 cup dried cranberries or raisins

2 cans (12 fl. oz. each) NESTLÉ® CARNATION® Evaporated Milk

4 large eggs, slightly beaten

4 tablespoons butter, melted

3/4 cup packed brown sugar

1 tablespoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Caramel sauce (optional)

PREHEAT oven to 350° F. Grease 12 x 8-inch baking dish.

COMBINE bread and cranberries in large bowl. Combine evaporated milk, eggs, butter, sugar, vanilla extract, cinnamon and nutmeg in medium bowl. Pour egg mixture over bread mixture; combine well. Pour mixture into prepared baking dish. Let stand for 10 minutes.

BAKE for 35 to 45 minutes or until knife inserted in center comes out clean. Top with caramel sauce.

1 package (8 ounces) egg noodles

2 pounds ground beef

1 large onion, chopped

1 medium green pepper, chopped

1 can (14-3/4 ounces) cream-style corn

1 can (10-3/4 ounces) condensed tomato soup, undiluted

1 can (8 ounces) tomato sauce

1 jar (2 ounces) sliced pimientos, drained

2 tablespoons chopped jalapeno pepper

1-1/2 teaspoons salt

1/2 teaspoon chili powder

1/4 teaspoon ground mustard

1/4 teaspoon pepper

1 jar (4-1/2 ounces) sliced mushrooms, drained

1-1/2 cups shredded cheddar cheese

Cook noodles according to package directions.

Meanwhile, in a large skillet, cook the beef, onion and green pepper over medium heat until the meat is no longer pink and vegetables are tender; drain. Add the next 10 ingredients. Drain noodles; stir into mixture.

Transfer to a greased 13×9-in. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 45 minutes or until heated through. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

For the meatballs

1 lb. ground beef

2 cloves garlic, minced

1 large egg

1/3 c. bread crumbs

2 tbsp. freshly chopped parsley, plus more for garnish

Kosher salt

Freshly ground black pepper

1 tbsp. vegetable oil

For the casserole

Cooking spray

1 baguette, sliced 3/4-” thick

1/4 c. (1/2 stick) unsalted butter, melted

2 cloves garlic, minced

1 tsp. Italian seasoning

Kosher salt

Freshly ground black pepper

2 c. freshly shredded mozzarella, divided

3 c. marinara sauce

Preheat oven to 400°. Make meatballs: In a large bowl, combine ground beef, garlic, egg, bread crumbs, and parsley. Season generously with salt and pepper, then stir together until just combined. Form into 30 evenly sized balls.

In a large skillet over medium-high heat, heat oil. Cook meatballs, in two batches, until no pink remains, 5 to 6 minutes, then drain on a paper towel-lined plate.

Grease a 9″-x-13″ baking dish with cooking spray. Place baguette slices in an even layer in the bottom of dish. In a medium bowl, stir together melted butter, garlic, and Italian seasoning and season with salt and pepper. Brush all over baguette. Top with 1 cup mozzarella, an even layer of marinara, meatballs, and remaining mozzarella.

Bake until cheese is melty, 12 to 15 minutes.

Garnish with parsley before serving.