Hot Turkey Sandwiches

It's Thanksgiving any day of the year thanks to this EASY Campbell's recipe!

1 can (10 1/2 oz) turkey gravy (low fat)
12 oz sliced roasted or deli turkey breast
8 slices low calorie/high fiber bread

*Heat the gravy in a 10 inch skillet over medium high heat to a boil. Add the turkey. Reduce to low and cook until mixture is hot and bubbling.

*Spoon 3/4 cup turkey mixture onto 2 slices of bread.

SERVES 4

Heart Healthy Chicken Salad Stuffed Tomatoes

Another super easy SUMMER winner from our friends at Campbell's!!!

2 Tbsp plain nonfat yogurt
2 Tbsp light mayonnaise
1/3 cup chopped celery
1/2 small onion, finely chopped
1 can (12.5 oz) canned chicken in water, drained
4 med tomatoes
6 cups shredded lettuce

Stir yogurt, Mayonnaise, celery, onion and chicken in a medium bowl.

Cut tomatoes into wedges, cutrting down to about 1/2 inch of the bottom, without cutting all the way through the tomato.

Place 1 1/2 cups lettuce on each of 4 places. Top with a tomato and spoon 1/2 cup of the chicken mixture into each tomato.

SERVES 4

Campbelled Eggs

This one I found on the Campbell's website - it is already a family favorite!

1 can (10 3/4 oz) condensed cream of celery soup
(You know I found a 97% fat free version.)
8 eggs
Ground black pepper
2 Tbsp butter or margarine (you know I eliminated this)
Chopped fresh parsley for garnish

*Beat the soup, eggs and black pepper in a medium bowl with a fork or whisk until blended.

*Instead of melting butter or margarine, I sprayed a nonstick skillet and put it over medium low heat. Add the egg mixture and cook until the eggs are set but moist. Garnish with parsley.


These eggs were so flavorful - and the kids TORE THEM UP!

Jessica's favorite spaghetti

This is a recipe from the Real Simple magazine.

12 oz spaghetti
1 tbsp olive oil
1 large onion, chopped
2 carrots, chopped
2 cloves garlic, chopped
3/4 lb lean ground beef or turkey
Kosher salt and pepper
1 28 oz can crushed tomatoes
1/4 cup grated parmesan

*Cook pasta according to directions.
*Heat oil over medium.
*Sautee onion, carrot and garlic, stirring occasionally, until soft, 8-10 minutes.
*Increase heat to medium-high. Add meat, a pinch of salt and pepper. Cook until no longer pink.
*Add tomatoes and simmer, until sauce thickens, about 5 minutes.

(I generally toss in some seasoned salt, Italian seasoning and if I don't have fresh garlic on hand - I throw in dried garlic.)

The kids LOVE this!

Melanie's Taco soup

All I know is my sister made this for us once and we demanded she give us the recipe. Thank the Lord for Melanie's Taco Soup!!!

1 large box of beef broth
1 lb lean ground turkey (or lean ground beef)
1 pkg taco seasoning
1 can corn (strained)
1 can black beans (strained)
1 can diced tomatoes

*Brown the meat.
*In a large pot all ingredients.
*Heat through and serve.
(Serve with tortilla chips and sour cream if desired.)

When doubling the recipe, double all ingredients except the taco seasoning.

Nothing Pie

I don't know who to credit this recipe to. It came to me in an e-mail and I only have the subject heading and the recipe.

• 2 ready-made reduced fat graham cracker pie crusts
• 1 large carton fat-free sour cream (16 oz)
• 2 tubs fat-free Cool Whip, thawed
• 2 small packages sugar free vanilla pudding mix
• 1 20 oz can crushed pineapple, packed in pineapple juice.

Pour dry pudding mix into a medium size mixing bowl. Add contents of can of pineapple, juice and all, mixing well. Fold in sour cream, both tubs of Cool Whip and mix well. Divide mixture between pie crusts. Chill before serving.

The kids call it "ice cream pie".

Broccoli and Cheddar Quiche

A Weight Watchers recipe

6 oz pie crust, 9-inch, refrigerated
2 tsp olive oil
1/2 cup red oinion(s), chopped
1 1/4 cup part-skim ricotta cheese
1 cup low-fat shredded cheddar cheese
1 large egg(s)
2 large egg white(s)
1 Tbsp Dijon mustard
1 tsp dried oregano
1/2 tsp table salt, or more to taste
10 oz frozen chopped broccoli, thawed and well-drained
1 Tbsp grated parmesan cheese

Instructions
Preheat oven to 375.

To make filling, heat oil in a small skillet over medium heat. Add onion and saute until sof, about 3 minutes. Transfer onion to a large bolw and add ricotta cheese, cheddar cheese, egg, egg whites, mustard, oregano, salt and pepper; mix well and fold in broccoli. Spoon mixture into prepared crust and level surface with a wooden spoon; sprinkle with parmesan cheese.

Bake until a knife inserted near center comes out clean, about 35-40 minutes. Let stand 10 minutes before slicing into 8 pieces. Yield 1 piece per serving.

I discovered that if you double the recipe, you also just about double the cook time. Is that a silly thing not to have thought about in advance?

The kids TORE THIS UP. They especially liked it with ketchup!

Serves 8
5 pts per serving

Blushing Apples

A Jell-O Recipe

2 pkg (serves 4 each) sugar free strawberry Jell-O (or other flavor)
1/4 tsp ground cinnamon
4 cups cold water
4 medium apples (Granny Smith, Golden Delicious or McIntosh)
1/2 cup thawed fat free Cool Whip

Combine gelatin and cinnamon in a 3-4 quart pan.
Add watter and bring to a boil, stirring frequently until gelatin is dissolved.
Meanwhile, core and peel all 4 apples.
Add apples to gelatin mixture in pan and partially cover with lid.
Return to a boil, then reduce heat to Med-low and simmer 10-15 minutes or just until apples are fork tender. Turn apples over every 5 minutes.
Remove apples from liquid and serve warm with Cool Whip.
(To serve cold, refrigerate 1 hour or overnight.)

(You can chill the remaining liquid for a thick Jell-O for another dessert.)