Saturday, November 14, 2015

Tuscan Turkey Soup

This heartwarming soup will become a Winter staple.

Since there was a chill in the air, Joan made this soup for dinner. She substituted chicken breast for turkey breast. And she served the soup with cornbread.

Prep: 15 min.
Cook: 25 min.

1 tablespoon butter
3 medium carrots, chopped
4 garlic cloves, minced
6 cups of water
3 teaspoons reduced-sodium chicken base
3/4 teaspoon Italian seasoning
1 package (16 ounces) potato gnocchi
2 cups cubed cooked turkey breast
1 cup frozen peas
1/2 teaspoon pepper
1/2 cup shredded Parmesan cheese


  1. In a Dutch oven, heat butter over medium heat. Add carrots; cook and stir 8-10 minutes or until crisp-tender. Add garlic; cook 1 minute longer. 
  2. Stir in water, chicken base and Italian seasoning; bring to a boil. Add gnocchi. Reduce heat; simmer, uncovered, 3-4 minutes or until gnocchi float. Stir in turkey, peas and pepper; heat through. Top servings with cheese.
Servings: 6

Wednesday, October 14, 2015

Santa Fe Turkey Stuffed Peppers

High in protein and fiber.

For the filling:
1/2 lb 99% lean ground turkey
3/4 cups canned black beans, rinsed and drained
3/4 cups frozen corn
1 hot pickled serrano pepper, chopped (or jalepeño) more to taste 1 large diced tomato
1 cloves garlic, minced
3 tbsp chopped onion
2 tbsp chopped cilantro, plus more for garnish
1 tsp cumin
kosher salt to taste

For the peppers:
3 red bell peppers, cut in half lengthwise
1/3 cup reduced sodium, fat free chicken broth
9 tbsp shredded reduced-fat Sargento Monterey Jack cheese 1 tbsp chopped scallions, for garnish

  1. In a large skillet brown the turkey and season with salt. When the turkey is browned, add onion, garlic, black beans, cilantro, serrano pepper, diced tomatoes, and cumin.  
  2.  Mix well and simmer on low, covered for 20 minutes.  
  3.  Remove lid, add corn and simmer an additional 5 minutes or until all the liquid reduces.  Preheat oven to 350°. Cut peppers in half lengthwise, removing seeds and stem.
  4.  Place peppers, cut side up in an oven-proof dish. Fill each pepper with 1/2 cup turkey mixture.  
  5.  Pour about 1/3 cup water or chicken broth on the bottom of the dish.  
  6.  Cover tight with foil. Bake 45-50 minutes, or until the peppers become soft.
  7.  Remove foil,top each with 11/2tbsp of cheese and bake uncovered an additional 5 minutes.  
  8.  Top with scallions and serve with reduced-fat sour cream if desired (optional). 
Servings: 6 • Serving Size: 1/2 pepper • Old Points: 3 pts • Points+: 4 pts Calories: 160 • Fat: 3 g • Carbs: 19 g • Fiber: 4 g • Protein: 15.5 g • Sugar: 1 g Sodium: 119 (without salt) 

Serving Suggestion:
Joan served this dish with a fresh garden salad and Wegmans basmati rice. 

Tuesday, June 16, 2015

White Bean Chicken Chili

Joan removed her Crock-Pot from the cupboard
and made this hearty Gluten-Free chili.

15.8-oz. can Great Northern beans
3 boneless, skinless chicken breasts, cooked and cubed
2 c. chicken broth
10-oz. pkg. frozen chopped spinach
16-oz. jar salsa
8-oz. pkg. shredded Pepper Jack cheese


  1. Combine undrained beans and remaining ingredients except cheese in Crock-Pot slow cooker; mix well.
  2. Cover; cook on LOW setting for 4 to 6 hours, until heated through.
  3. Stir in cheese until melted just before serving.
Makes 6 servings.


If canned beans don't agree with you, just drain and rinse them before'll be washing away any "tinny" taste too.

Sunday, March 22, 2015

Chicken-Stuffed Shells

At breakfast this morning at Green Shutters, Nicole, our waitress, and Joan were discussing dishes prepared with shells. Joan recalled this recipe that has been a family favorite since 2009.

30 to 36 jumbo shells
6-oz. pkg. herb-flavored stuffing mix
2 c. chicken, cooked and diced
1 c. mayonnaise
2 10 - 3/4 oz. cans cream of chicken soup
grated Parmesan cheese to taste

    Cook shells in boiling water according to package directions. Prepare stuffing mix according to package directions; stir in chicken and mayonnaise. In a separate bowl, mix soup with one soup can water; pour half on the bottom of a lightly greased 13"x9" baking pan. Stuff shells with stuffing mixture; place shells open-side up in pan. Pour remaining soup mixture over top. Sprinkle with cheese. Cover and bake at 350 degrees for 45 to 60 minutes.

Serves 8 to 10.

    Joan suggest that this dish would be an absolutely delicious entree for company.

Wednesday, March 4, 2015

Herbed Artichoke Chicken

Herbed Artichoke Chicken 

 With winter’s refusal to leave,
Joan once again removed her Crock-Pot from the cupboard
and made this hearty Gluten-Free recipe.


1 1/2 pounds boneless, skinless chicken breasts
1 can (about 14 ounces) whole tomatoes, drained and chopped
1 can (about 14 ounces) artichoke hearts in water, drained
1 cup gluten-free chicken broth
1 small onion, chopped
1/2 cup kalamata olives, pitted and sliced
1/4 cup dry white wine
3 tablespoon quick-cooking tapioca
2 teaspoons curry powder
1 tablespoon chopped fresh Italian parsley
1 teaspoon dried sweet basil
1/2 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper


  1. Combine chicken, tomatoes, broth, onion, olives, wine, tapioca. curry powder. parsley, basil, thyme, salt and pepper in Crock-Pot slow cooker; mix well.
  2. Cover; cook on LOW 6 o 8 hours or on HIGH 3 1/2 to 4 hours.
Makes 6 servings.


For a 5-, 6- or 7-quart Crock-Pot slow cooker, double all ingredients, except for the chicken broth and white wine. Increase the gluten-free chicken broth and white wine by one half.

Sunday, February 8, 2015

Butter Pecan French Toast

This dish is a Chincoteague delight.

3/4 c.     butter
2 T.       water
1 c.       brown sugar
2 T.       corn syrup
1           loaf French bread, cubed
12         eggs
1 qt.      butter pecan ice cream, melted
1/4 c.    maple syrup

Heat butter, water, sugar and syrup in saucepan until bubbly. Pour into a greased 9 x 13 inch baking dish. Cover sauce in pan with cubed bread. In blender combine eggs, ice cream and maple syrup. Pour over cubed bread. Scatter peacns over top. Cover and refrigerate for at least 1 hour or overnight. Bake at 350˚ uncovered for 50 minutes.

Makes 12 servings.

Saturday, January 31, 2015

Shepherd's Pie

Shepherd’s Pie

Caught in the throes of winter, here’s a Crock-Pot Gluten-Free recipe to warm your day.

1 pound ground beef
1 pound ground lamb
1 package (12 ounces) frozen chopped onions, thawed
2 teaspoons minced garlic
1 package (16 ounces) frozen peas and carrots
1 can (about 14 ounces) diced tomatoes, drained
1 tablespoons quick-cooking tapioca
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
3 cups hot cooked mashed potatoes


  1. Brown beef and lamb 6 to 8 minutes in large skillet over medium-high heat, stirring to break up meat. Drain fat. Remove to Crock-Pot slow cooker. return skillet to heat. Add onions and garlic; cook until onions are tender. Transfer to Crock-Pot slow cooker.
  2. Stir peas and carrots, tomatoes, oregano, salt and pepper in Crock-Pot slow cooker. Cover; cook on LOW 7 to 8 hours. Top with mashed potatoes. Cover; cook on LOW 30 minutes or until potatoes are heated through.
Makes 6 servings.