Healthy & Delicious: Basil Chicken Pasta Recipe

My mother in law, Sue, made this the other night and it was so good that I am keeping it. I like that it resembles chicken cacciatore but is so much lighter. The recipe calls for boneless skinless chicken breast, but I think it would be better with thighs. Probably because they are much more full flavored and moist. However if keeping it healthy as intended, then yes, use breast.

The pasta you choose is key. She used angel hair. The thought of heavy rigatoni or penne would take away from this dish. 

Ingredients
8 ounces (1/2 package) pasta
2 teaspoons olive oil
1/2 cup finely chopped onion
1 clove garlic, chopped
1 14.5-ounce can diced tomatoes
1 teaspoon sugar
2 cups boneless chicken breast halves, cooked and cubed
1/4 cup chopped fresh basil
1/2 teaspoon salt
1/8 teaspoon hot pepper sauce
1/4 cup Parmesan cheese

Directions
1. In a large pot of salted boiling water, cook pasta until it is al dente, about 8 to 10 minutes. Drain, and set aside.

2. In a large skillet, heat oil over medium-high heat. Saute the onions and garlic. Stir in the tomatoes, sugar, chicken, basil, salt and hot pepper sauce. Reduce heat to medium, and cover skillet. Simmer for about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft.

3. Toss sauce with hot cooked pasta to coat. Serve with Parmesan cheese.

Recipe and photo courtesy of https://www.seriouseats.com/recipes/2008/12/healthy-and-delicious-basil-chicken-pasta-recipe.html

M-I-SS-I-PP-I

Pot Roast that is! This is the best Sunday no heat in your kitchen or slaving away meal you could ask for. Heck throw it together the morning of a work day and when you get home dinner is waiting! (I say Sunday because mom made a roast every Sunday) Sure it is beef, aka red meat artery clogging goodness - but it is a very rich and decadent beef recipe hence why I only make it once in a while. Here's how you do it:

Put an unseasoned beef chuck roast, about 3 lbs, (thawed or frozen!) or any kind of roast in a low cook set crock pot. The more marbled the better and actually you can use any size you wish (as long as you make sure to leave room for the goodness below). Keep in mind the larger the roast the more of the next ingredients you'll need to buy.

Throw in a stick of cold butter - cut up in cubes or not, doesn't matter!

A packet of Hidden Valley Ranch dressing mix

A packet of Au Jus mix

About a third or so of a tall bottle of whole Mezzeta's Golden Greek Peperoncini's. Practice saying; "pep-per-awn-CHEE-nees" - kind of fun isn't it? Be sure to include a third of the juice from the bottle.

Put the lid on and forget about it for 7-8 hours. This is the hard part - you're gonna get hungry from the smell way before it is dinner time!

When ready, cut or shred the meat - however you like it falls apart either way. But leave it in the juice! There is a richness in the drippings (thank you butter!) and a pop of flavor from the peppers so do not discard! You will want to spoon this goodness over a bed of mashed potatoes with or without the meat. And wait until you bite a peperoncini! MMM! You could also use the beef for sliders, french dip, tacos, enchilada meat, or  anything - but in my family it never makes it past the crock pot to the plate.

So delicious it is making my mouth water right now! It was the first thing my husband asked for for on this Father's Day so I am pretty sure it is big hit with my beef eater.

Easy Brisket

I made my first brisket. It was delicious! The recipe was simple and I love slow cooking meals. My mother in law brought a delicious pasta salad which paired perfectly with the beefy adobo richness of the meat. I didn't have kosher salt so used the sea salt from my mill - wasn't enough flavor. Also I had only a small yellow onion. Still turned out great. True it was a little dryer than I wanted but we chose not to shred it and sliced it instead. Just add the Au Jus and vegetables from the bottom of the crock and a side of beans and it is to die for! This one is a keeper.

Credit given to my Cooking Light Magazine: Smoky Brisket with Peppers and Onions

Ingredients
3 tablespoons minced seeded chipotle chiles in adobo sauce
1 tablespoon adobo sauce from can
2 tablespoons olive oil
1 tablespoon honey
1 1/2 teaspoons ground cumin
1 1/4 teaspoons kosher salt
1/2 teaspoon black pepper
1 1/2 pounds beef brisket, trimmed
2 cups sliced white onions
2 cups sliced red bell pepper
Cooking spray 1/3 cup unsalted beef stock

Step 1
Combine chipotle chiles, adobo sauce, oil, honey, cumin, salt, and black pepper in a small bowl. Rub mixture into brisket, covering all sides.

Step 2
Combine onion and bell peppers in a 5- to 6-quart slow cooker coated with cooking spray. Pour beef stock over onion and pepper mixture. Nestle brisket into mixture. Cover and cook on low until brisket is very tender, about 8 hours.

Step 3
Remove brisket from slow cooker, and shred with 2 forks. Return shredded meat to slow cooker, and toss with vegetables before serving.

Red Beans & Sausauge

This recipe I found on a package was so good, my family asked me to make it again. I thought I'd better write it down before it got lost!

1 Pkg Andouille sausage, diced

1 Tbs Olive Oil

3 Stalks Celery, diced

1 medium onion, dice

1 medium green pepper, diced

3 cloves garlic, minced

1/2 c chicken broth

2 bay leaves

1/4 to 1/2 tsp cayenne pepper depending on what heat level you like

2 16 oz cans light red kidney beans

Cooked white rice

In a skillet brown sausage in oil for 3-4 minutes. Ad celery, onion, green pepper, and garlic. Continue to cook until vegetables are tender. Add broth, bay leaves, cayenne pepper and beans. Cover and simmer for 15-20 minutes. Remove bay leaves. Serve over hot rice.

Sausage Stuffed Bell Peppers

This might sound super silly but there is something I always wanted to try and make and just never did until now. I am not sure why either, it is not like I have had an infactuation with this food...nor is it something I remember mom serving as a child, in fact I think the only time I have ever eaten it was out of a box from the frozen foods section. So to put it bluntly - it just plain looks fun. Maybe I just enjoy stuffing things and cooking them and taking out the stuffing is like opening a gift at Christmas? That is why I am so picky about how to make my turkey on Thanksgiving. People have tried to encourage me to fry the turkey but I can't bear to think of no stuffing! So here we are. I used a recipe from Foodnetwork.com:
Ingredients

• 4 medium green bell peppers
• 8 ounces ground pork sausage
• 1 1/2 cups chopped onions
• 1/2 cup chopped celery
• 2 teaspoons minced garlic
• 1 1/2 cups cooked long-grain rice
• 1/2 teaspoon salt, plus more for seasoning
• 1/4 teaspoon freshly ground black pepper, plus more for seasoning
• 1/2 teaspoon Essence, plus more for seasoning, click on link for recipe
• 1/4 cup chopped green onions, green part only
• 1 tablespoon chopped parsley leaves
• 2 tablespoons fine dry bread crumbs
• 2 tablespoons grated Parmesan
• 4 teaspoons unsalted butter

Directions

Preheat the oven to 400 degrees F.

Cut off the top quarter of each bell pepper and reserve. Scoop the seeds and veins out from the inside of each pepper and discard. Set bell pepper shells aside. Remove and discard the stems from each bell pepper top. Dice enough of the bell pepper tops to make 1/2 cup. Set aside.

In a large skillet, over medium-high heat, crumble and brown the sausage until cooked through, about 4 minutes. Add the onions, 1/2 cup diced bell pepper, and the celery. Saute for 4 minutes, or until the vegetables are soft. Add the garlic and cook, stirring, for 1 minute. Add the rice and mix well. Season with salt, pepper and Essence. Cook for about 1 minute. Remove from the heat and stir in the green onions and parsley. Season the insides of the bell pepper shells with salt and pepper, to taste. Spoon the rice mixture into the bell peppers.

In a small bowl, combine the bread crumbs and cheese. Season with a pinch of Essence and mix well. Sprinkle the crust over each pepper. Top each crust with 1 teaspoon of butter and place the peppers into an 8-inch baking dish or pan. Add just enough water to cover the bottom, about 1/3 cup. Bake for 25 to 30 minutes, or until the tops are crusty and brown and warmed through. Serve hot.

Lots of cutting!! Fun!

Mmm - can you smell it?

The recipe calls for 4 peppers but I couldn't find very large or tall peppers. Now that I know I will buy 6 peppers in order to use all the filling as well as cut less off the top from what the recipe says.

Stuffing the peppers - the funnest part!

Butter and bread crumb topping...mmm!

All done and cooling...

Ready to eat. The next funnest part!

I had Charlie help me with the seasonings...he did a great job and the dish turned out perfect however we both agreed we will use less Essence next time. (We didn't go with what the recipe called for and just put some in to taste...it was awesome and very what's the word for Louisiana style food - creole or cajun?) Very good! But Savannah could not enjoy it sooooo she had leftover clam chowder.

Bob's KAPUSKA

An old Polish recipe shared by a Polish co-worker:

1 ½ lbs Hamburger, brown and do not drain - the higher fat content the more flavor.

1 large bag of Sauerkraut (he adds about a cup more than the bag if you have it)

1 ½ cup Minute rice

1 can Cream celery

1 can Cream chicken

Put soup and 1 ½ packets of Lipton Onion soup mix in a pan and heat to boiling. Put soup mixture into crock pot, pour rice on top, then sauerkraut and hamburger. Cook on low until rice is done.

Turkey Hash

2 cups cubed cooked turkey or chicken
1 1/2 cups cubed cook potato (white, sweet or both)
1/4 cup chopped onion
1/4 cup chopped red bell pepper
1/4 cup chopped mushrooms
3 tablespoons chopped fresh parsley
6 tablespoons heavy or whipping cream
1 egg, lightly beaten
1 clove garlic, minced
1 teaspoon Worcestershire sauce
1 teaspoon good-quality curry powder
1/2 teaspoon paprika
1/2 teaspoon salt
Freshly ground black pepper to taste
1 tablespoon vegetable oil

Combine the turkey, potatoes, onion, bell pepper, mushrooms and parsley in a large bowl. Toss well.
In another bowl, stir together the cream, egg, garlic, Worcestershire sauce, curry powder, paprika, salt and pepper.
Stir the cream mixture into the turkey, and let it stand for 30 minutes, stirring occasionally.
Heat the oil in a 10 inch ovenproof nonstick skillet over medium heat. Add the turkey mixture. Cover and cook until the bottom is set - about 5 minutes.
Preheat the broiler. Transfer the skillet to the broiler. Broil until the top is set and golden brown - about 5 minutes. Serve immediately. Makes 2 to 3 portions.

Recipe found at http://www.blackdog4kids.com/holiday/thanks/dinner/hash.html

Mom's Mac & Tomatoes

So some people call this Goulash, but growing up my Mom and us kids always called it Macaroni and Tomatoes. The recipe is something I derived by watching Mom but am sure she did things differently especially as I don't have access to her canned tomatoes and juice from Dad's garden *sigh* - but storebought will have to do.  Beware this makes a large pot full (Mom had to feed 7 kids!) and I have never been able to make it any smaller nor do I think it will taste right if I did.

Chop/dice one small onion
Chop/dice one small green pepper
1 lb hamburger
1 bag elbow macaroni
1 large can tomato juice
1 large can diced tomatoes
Salt and Pepper to taste

Brown onion and green pepper with hamburger until the meat is cooked through and vegetables are soft - drain if desired depending on grease amount. While this is cooking boil the macaroni in salted water until desired consistency. After hambuger and macaroni is done put the two together in a large pot (usually the one I cook the macaroni in) and then add the can of diced tomatoes and the can of tomato juice, heat through and salt and pepper  (I LOVE LOTS OF PEPPER ON IT) and serve with bread and butter. Yum.

Lisa's Taco Soup

I got this recipe from Lisa, a good friend from work. Unfortunately she and I no longer work in the same office but we still work for the same department. The "Enjoya" part comes from a cute little Italian lady who owned a small Italian restaraunt across from where we worked. She would always greet us when we came for lunch with her charming smile and her cute accent. I don't think Lisa and I along with the others will ever forget it for as long as we live! In fact, we still meet up from time to time and eat there for old time sakes.

2lb ground beef
1 onion diced
2 packets of taco seasoning
2 large bottles/cans of tomato juice
3 cans of corn (do not drain)
3 cans of black beans (do not drain) *
Brown beef and onion. Add tomato juice, corn beans and taco seasoning. Bring to boil and let simmer for 20 min. Top with sour cream and tortilla strips.

*you can substitute red beans or kidney beans for black beans.
Enjoya!

Pork Chops with Fennel & Rosemary

2 tsp fennel seed
2 tsp garlic powder
2 tsp rosemary leaves
1 1/2 tsp onion powder
3/4 tsp medium ground pepper
3/4 tsp salt
4 tsp olive oil
4 bone-in poerk loin chops, cut 1 inch think

Combine fennel, garlic powder, rosemary, onion powder pepper, & salt in a food processor or blender. Process until fine. Stir in oil. Spread the mixture on both sides of pork chops.

Broil or grill 4 to 6 inches from heat for 14 to 16 minutes or until done. Turn meat once during cooking. Serve immediately. (I like to add sliced mushrooms that have been simmering in butter, rosemary, & garlic powder to the top.)

Korean Style Broiled Beef

1 lb beef (sirloin, flank, etc) sliced into thin pieces
4 tbsp. sugar or honey
2 tbsp. sesame oil
2 tbsp. rice wine or sherry
6 tbsp. soy sauce with dash of pepper
2 scallions, chopped
2 to 3 cloves garlic, minced
2 tbsp. sesame seeds
Ginger to taste

Add all ingredients except soy sauce to meat. Mix well. Marinate 30 minutes or longer. (The longer the better taste.) Add soy sauce, mix again. Tastes best if broiled on charcoal fire, but delicious broiled on open electric grill or in oven broiler, or fried with small amount of oil until tender. If frying meat, cover tightly for few minutes, adding small amount of water. Serve hot with white rice.

Lola's Clam Chowder

This recipe I learned from a dear friend named Lauri. I called her Lola...she is a VERYgood cook. She made this for me one day when I was down with my foot surgery. I often watched her cook a lot and took some of it home with me! I miss her but she and her family is happy and prosperous in Montana now.

Lola's Clam Chowder

1/2 pound bacon slices, cut into 1/2" pieces
1 stick butter (real butter - not that margarine crap)
3 - 4 stalks of celery, chopped
1/3 white onion, minced
7 medium potatoes, peeled & diced (use less or more depending on how you like)
1 quart of heavy whipping cream
1 quart of milk
3 small cans clams, chopped style (keep the juice)
Bon Appettit, salt, pepper to taste.
1/3 cup corn starch
1/2 cup cold milk

Brown the bacon pieces over medium heat in a large dutch oven until thoroughly heated through. Leave drippings in pan and added the celery, onion, and butter. Cook until celery and onion are just barely starting to get soft. Add cream, milk, potatoes, clam juice from cans, and seasoning. (set clams aside) Simmer on low heat stirring often about 30 minutes or until the potatoes are the consistency you like. Add 1/3 cup cornstarch mixed with 1/2 cup cold milk to thicken. Turn heat off, let sit for 15-20 minutes and stir often to cool and to break up the film that will cover the top that has cooled. Throw in the clams and serve with home made sour dough or other type of bread.

(My  husband gives me the credit for this recipe as he tells the kids he loves "my" clam chowder. I hate to have to remind him that I didn't make it up at all. He apparently is still in denial that he married someone who can't really cook but can follow directions easily.)

Beef Tamales

This recipe makes a lot, but if you're going to go to all the trouble of making tamales from scratch, you might as well have a party! You will need butchers' twine and a large pot with a steamer basket to make these. May be frozen up to 6 months in heavy-duty resealable plastic bags. To reheat, thaw in refrigerator and then steam or microwave until heated through.

Ingredients:
4 pounds boneless chuck roast
4 cloves garlic
3 (8 ounce) packages dried corn husks
4 dried ancho chiles
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 cup beef broth
1 teaspoon cumin seeds
1 teaspoon ground cumin
2 cloves garlic, minced
2 teaspoons chopped fresh oregano
1 teaspoon red pepper flakes
1 teaspoon white vinegar
Salt to taste
3 cups lard
1 tablespoon salt
9 cups masa harina

Directions:
1. Place beef and garlic in a large pot. Cover with cold water and bring to a boil over high heat. As soon as water boils, reduce heat to a simmer and cover pot. Let simmer for 3 1/2 hours, until beef is tender and shreds easily. When beef is done, remove from pot, reserving 5 cups cooking liquid and discarding garlic. Allow meat to cool slightly, and shred finely with forks.
2. Meanwhile, place cornhusks in a large container and cover with warm water. Allow soaking for 3 hours, until soft and pliable. May need to weight down with an inverted plate and a heavy can.
3. Toast ancho chiles in a cast iron skillet, making sure not to burn them. Allow cooling and then removing stems and seeds. Crumble and grind in a clean coffee grinder or with a mortar and pestle.
4. Heat oil in a large skillet. Mix in flour and allow browning slightly. Pour in 1-cup beef broth and stir until smooth. Mix in ground chiles, cumin seeds, ground cumin, minced garlic, oregano, red pepper flakes, vinegar and salt. Stir shredded beef into skillet and cover. Let simmer 45 minutes.
5. Place lard and salt in a large mixing bowl. Whip with an electric mixer on high speed until fluffy. Add masa harina and beat at low speed until well mixed. Pour in reserved cooking liquid a little at a time until mixture is the consistency of soft cookie dough.
6. Drain water from cornhusks. One at a time, flatten out each husk, with the narrow end facing you, and spread approximately 2 tablespoons masa mixture onto the top 2/3 of the husk. Spread about 1 tablespoon of meat mixture down the middle of the masa. Roll up the cornhusk starting at one of the long sides. Fold the narrow end of the husk onto the rolled tamale and tie with a piece of butchers' twine.
7. Place tamales in a steamer basket. Steam over boiling water for approximately one hour, until masa is firm and holds its shape. Make sure steamer does not run out of water. Serve immediately, allowing each person to unwrap his or her own tamales. Allow any leftovers (still in husks) to cool, uncovered, in the refrigerator.

Quinoa Stuffed Peppers (w/ a Mexican flair)

(I made this for the first time tonight so forgive me if a few of the amounts are off--I just added things til I got the preferred taste and texture. It was delicious!)

1 cup quinoa (use red quinoa if you can find it)
1 tablespoon vegetable oil
1 small onion, chopped (about a cup; try sweet onions if you have them)
1 clove garlic, crushed
1/2 cup chopped black olives
1 cup canned hominy, rinsed
1/4 tsp cayenne
1/4 tsp chili powder
1/4 tsp sweet paprika
8 oz crushed tomatoes
4 oz canned chili verde
salt and pepper to taste
4 large bell peppers
grated pepper jack cheese*
chopped fresh cilantro*
chopped avocado*
sour cream or plain yogurt*

*optional

Cook the quinoa per box instructions (I use vegetable broth instead of plain water)

Meanwhile, saute the onions on medium high heat in oil for about 5 minutes until soft then stir in garlic, olives and hominy, cayenne, chili powder and paprika. Saute another 5 minutes and add crushed tomatoes and chili verde. Simmer uncovered until sauce thickens.

When quinoa is finished cooking stir it into the sauce and season the mixture with salt and pepper.

Preheat the oven to 350 degrees.

Cut the tops off the bell peppers and clean out the centers. Put the peppers in a microwave-safe deep dish (I use bread loaves and do 2 peppers at a time). Pour an inch or two of water in the dish and microwave the peppers for a few minutes. Pour out excess water from the softened peppers and spray the pan(s) with cooking spray. Fill the peppers with the filling and cover the pan(s) with aluminum foil.

Bake, covered, for 30 minutes.

Take the peppers out of the oven, remove foil, and increase the oven temp to 400.

Add optional cheese and return the uncovered peppers to the oven. Cook until the top of the peppers start to brown a little.

Remove peppers from oven and garnish with optional toppings if you like.

Mother In Law's Pasta Salad

1 Bag salad macaroni
1 Regular bottle cucumber ranch dressing
1 Large cucumber
2 Medium tomatoes
1 Tablespoon dill weed
1 Tablespoon Bon Appetite seasoning
Salt to taste

Directions:

Boil salad mac per directions, or to your taste. I like my pasta firm in my salad. Cool off in fridge or room temperature. Meanwhile skin cucumber and dice into small pieces. Same with tomatoes. Once macaroni is cool, add salad dressing until pasta is evenly Incorporated. Add tomatoes and cucumbers. Add seasonings to taste. 1 tablespoon is a rough estimate. Chill or serve room tempurature. Makes a large bowl.

South of the Border Shrimp and Pasta

Ingredients:
2 tablespoons olive oil
1 medium white onion, chopped
2-3 cloves garlic, minced
2 green bell peppers, chopped
2 cans (15 oz) tomatoes
4 oz sliced jalapenos (adjust per taste)
2 teaspoons chili powder
1 lb large shrimp, cooked and peeled
8 oz small pasta shells, cooked and drained

Directions:

Heat olive oil in large skillet; add onion garlic and bell peppers. Sauté until onion is translucent. Stir in tomato sauce, jalapenos and chili powder. Bring to a simmer then reduce heat and let simmer 15 to 20 minutes. Stir in the cooked shrimp and pasta and continue to cook until heated through. Top each individual serving with a dollop of fat-free sour cream slices of avocado and sliced black olives.

Makes: 6 servings

Nutrition Information:
Calories 340; Fat 5g; Sat Fat 0.5g; Cholesterol 175mg; Sodium 430mg; Carbohydrate 38g; Fiber 5g; Protein 35g;
DV: Vitamin C 80%; Vitamin A 35%; Calcium 10%; Iron 20%;

Baked Salmon with Tomatoes, Spinach and Mushrooms

Ingredients:
4 salmon fillets
2 cups chopped fresh spinach leaves
1 cup sliced mushrooms
1 tomato, chopped
1/3 cup sun-dried tomato salad dressing
Directions:
Heat oven to 375 degrees Fahrenheit. Place fish fillets, skin sides down in 13 x 9 inch baking dish sprayed with cooking spray. Combine remaining ingredients; spoon over fish.

Makes: 4 servings

Nutrition Information:
Calories 190; Fat 7g; Sat Fat 1g; Cholesterol 60mg; Sodium 320mg; Carbohydrate 5g; Fiber 1g; Protein 24g;
DV: Vitamin C 10% Vitamin A 25%; Calcium 4%; Iron 10%

Mom's "Pancit"

Mom made this when were kids. Not sure if this is how she made it or not, but it is my version and it tastes like what I remember. Cheap and fast too.

1 lb lean ground beef (I often use 1 1/2 lbs of regular ground beef for more flavor)
1 medium head cabbage - cored, cut in half, then quartered (about 2x2 size pieces)
4 packages of Oriental flavored ramen noodles

Brown ground beef on stove in large Dutch oven pan just until pink disappears. Salt & pepper to taste. Do not drain drippings. Add cut cabbage to pan (cabbage will shrink as it cooks down) and stir in with ground beef. Add Oriental seasoning from ramen noodles. Mix well. Turn to medium heat and cover stirring occasionally until cabbage is soft.

Just as cabbage turns soft, turn to low heat. Boil water and cook noodles about 1 minute. Drain noodles and add them to cabbage/beef mixture. Stir well so that all are evenly corporated. Serve immediately. May add soy sauce to pan for taste or set at the table for each to add their own.

Makes 6 portions (approx)

Salmon Noodle Casserole

2 sprays cooking spray
6 oz uncooked whole-wheat pasta, elbow macaroni or penne
1 cup onion, chopped
1/2 cup sweet red pepper, chopped (plus some rings for garnish if desired)
1/2 cup green pepper, chopped
1 cup fat-free skim milk
2 large eggs
2 Tbsp chives, fresh, minced
1/4 tsp paprika
3/4 tsp table salt
1/4 tsp black pepper
6 oz canned salmon, picked over for bones

Instructions
1. Preheat oven to 350ºF. Coat a 3-quart casserole dish with cooking spray.
2. Bring a large pot of water to a boil; add pasta, stir and bring to a boil again. Cook until pasta is completely tender, about 8 to 10 minutes; drain, return pasta to pot and set aside.
3. Coat a large nonstick skillet with cooking spray; add onion and peppers. Sauté over medium-high heat, stirring frequently, until onions start to brown, about 5 minutes; add to pasta pot.
4. Bring milk to a simmer in a small saucepan. Meanwhile, beat eggs in a small, heatproof bowl. Slowly pour half of warmed milk into eggs (while beating constantly); pour mixture back into saucepan. Cook over medium heat, stirring constantly, until mixture thickens to consistency of custard sauce, about 5 minutes; remove from heat. Stir in chives, paprika, salt and pepper; then stir seasoned sauce into pasta pot.Add salmon to pasta pot and spoon mixture into prepared casserole dish. Bake until mixture is piping hot and top is browned, about 20 minutes. Garnish with red pepper rings before serving if desired. Yields about 1 1/3 cups per serving.

Mexican Meatloaf

1 sprays cooking spray
1/2 pound raw extra lean ground beef
1/2 pound lean ground turkey
2 large egg white(s)
2 oz cornbread stuffing dry mix, (about 1 cup)
1 medium onion, chopped
1/2 tsp chili powder
1/4 tsp ground cumin
4 oz canned green chili peppers, diced
8 oz canned enchilada sauce

Instructions
1. Preheat oven to 375°F. Coat a broiler pan with cooking spray.
2. In a large bowl, mix beef, turkey, egg whites, stuffing mix, onion, chili powder, cumin, chilies and half of enchilada sauce together. Shape into an oval with your hands and place on prepared broiler pan. Cook for 1 hour, top with remaining enchilada sauce and bake for 5 minutes more. Slice into 6 pieces and serve.