Thanksgiving Casserole

I was so pleased with the way this turned out! If you like a traditional Thanksgiving dinner, you’re likely to like this as well.

1 lb. ground turkey
1 pkg. (6-oz.) dry stuffing mix, any variety
1 lb. frozen green beans
1 cup dried cranberries
1 tsp. dried sage
1 tsp. poultry seasoning
1 tsp. dried minced onion

Cook stuffing according to package directions. Steam green beans until done. Brown turkey with onion and poultry seasoning, then drain. In large bowl, stir together stuffing, green beans, and turkey. Sprinkle
with sage and mix well. Add cranberries and stir again. Serve!

Chicken Tarragon with Pasta

This is probably my favorite dinner. Simple, but so delicious!

1 lb. boneless skinless chicken breasts
1-1/2 c. lemon juice
2 tbsp. dried tarragon
12 oz. spaghetti or linguine
4 tomatoes

Put the chicken in a glass baking dish. Pour the lemon juice over the chicken. Sprinkle the chicken with the dried tarragon. Cover the dish with foil- bake at 350 degrees for 30-40 minutes, or until chicken is no longer pink. Meanwhile, cook and drain the pasta. Toss hot pasta with butter and salt to taste. Remove chicken from oven and transfer to serving plate- discard lemon juice. Serve chicken with buttered pasta and cold sliced tomatoes.

Lemon Chicken Tacos

WOW- these are sooo good! Mexican with a twist- the meat for these tacos is chicken marinated in lemon juice.

1 lb. boneless skinless chicken breasts, cut into 1″ cubes
2 tbsp. plus 1 tsp. lemon juice, divided
1 large onion, sliced
4 green onions, sliced
2 cloves garlic, minced
2 tsp. olive or canola oil
1/2 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. cilantro or parsley
2 tomatoes, chopped
8 flour tortillas (8″), warmed

Sour cream
Shredded Cheddar cheese
Salsa
Shredded lettuce

Place chicken in large resealable bag; add 2 tbsp. lemon juice. Seal bag and turn to coat; refrigerate for 1-2 hours. In a nonstick skillet, sauté the onions and garlic in oil until tender. Add the chicken, cumin, salt, and pepper. Cook and stir for 4 minutes or until juices run clear. Remove from heat; stir in the tomatoes, cilantro, and remaining lemon juice. Spoon onto tortillas, and serve with shredded lettuce, salsa, sour cream, and Cheddar cheese. Serves 2-3.

Everything Turkey Burgers

My husband LOVES these! They’re great to make ahead and freeze- then thaw & cook!

1 lb. ground turkey breast
1 medium apple, peeled & finely shredded
1/2 c. cooked brown rice
2 tbsp. grated onion
2 tbsp. parsley
1-1/2 tsp. rubbed sage
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. dried thyme
1/4 tsp. ground allspice
2 cloves garlic, minced
1/4 tsp. cayenne pepper

In a bowl, combine all ingredients except turkey. Crumble turkey over mixture and mix well. Shape into 6 patties. Grill until burgers reach desired doneness. Serves 6.

Lemon Yogurt Chicken

Lemon Yogurt Chicken

Let me start by saying I am NOT a yogurt person- but this is a great recipe! Who knew yogurt makes a great chicken marinade? And it doesn’t taste “yogurty.” We love this chicken recipe!

4 boneless skinless chicken breasts
1 cup nonfat plain yogurt
1 teaspoon lemon zest
1 tablespoon lemon juice
1/8 tsp. garlic powder
Pinch of salt
Pinch of black pepper

Whisk together yogurt, lemon stuff, and spices. Add chicken breasts- turn to coat. Cover and refrigerate at least one hour or overnight. Remove chicken from excess yogurt- bake or grill until no longer pink….I usually bake mine at 350 degrees for about 30-40 minutes.