Meat Pie

From Shandi...

• 2 lbs. ground beef or ground turkey
• 1 pkg. coleslaw mix (found near pre-packaged salad)
• Fresh garlic or garlic powder to taste
• Chopped onion or onion powder to taste
• 2 pkgs dry brown gravy mix
• 1 pkg frozen Puff Pastry Sheets (found near the Philo dough in the freezer section)

Defrost sheets at room temperature for about 20 minutes. Make gravy according to package directions. Brown meat and drain. Add garlic and onion to taste. Add gravy and coleslaw and cook through. Lay one pastry sheet in bottom of 9x9 baking dish. Fill with meat and top with remaining pastry sheet. Bake at 400 º for about 20 minutes or until golden brown.

Enchilada Soup

From Shandi...

• 1 (10.5 oz) can cream of chicken soup
• 8 oz sour cream
• 6 oz olives
• 8 oz enchilada sauce
• 1 (15 oz) can kidney beans
• 1 (15 oz) can corn
• 4 oz green chilies
• 2 cups shredded cheese
• 2 cups shredded meat (chicken, pork, turkey)

Combine all ingredients in a pot and cook over medium heat until hot and bubbly. I created this recipe when enchilada’s sounded good for dinner, but I didn’t have enough flour tortillas. I used the few tortillas I did have to cut into triangles, bake at 350 º for 10 minutes or until crispy, and use as dippers in the soup. Good comfort food!

Moroccan Delight

From Mary...

• 1 tablespoon(s) olive oil
• 2 medium carrots, chopped (I have also used zucchini, squash, any veggie will work, really)
• 1 medium onion, chopped
• 1 tablespoon(s) paprika (seems like a lot but adds great color and flavor!)
• 1 teaspoon(s) ground allspice
• 1/2 teaspoon(s) ground cinnamon
• 1 package ground turkey (could substitute with beef, lamb or another ground meat substitute)
• 1 can(s) (19 ounces) garbanzo beans/chickpeas, rinsed and drained
• 4 ounce(s) (about 1/2 cup) dried apricots, chopped (adds nice sweetness) (mary's note: we loved it with craisins and rasins instead)
• 1 cup(s) loosely packed fresh parsley leaves, chopped (I never have this on hand and it tastes fine without it)
• 1/2 teaspoon(s) salt
• 1 can(s) (1 3/4 cups) chicken broth (if you don't have any just use water)
• 1 package(s) (10 ounces) plain couscous (we substitute with any starch like wild rice, israeli couscous, quinoa, etc) (mary's note: couscous with curry peas & carrots mixed in is the way we like it!)

Directions

1. In 12-inch skillet, heat oil over medium heat until hot. Add carrots, onion, paprika, allspice, and cinnamon, and cook 10 minutes or until vegetables are tender.
2. Increase heat to medium-high and stir in ground turkey and cook about 5 minutes or until meat is no longer pink, breaking up meat with side of spoon. Stir in beans, apricots, parsley, salt, and 1/2 cup broth. Simmer, uncovered, 10 minutes or until mixture thickens slightly.
3. Meanwhile, prepare couscous as label directs, but substitute remaining 1 1/4 cups broth for some of the water called for to prepare couscous.
4. Fluff couscous with fork. Spoon couscous onto 6 dinner plates or bowls. Top with meat and veggie mixture.

This is so easy and delicious!!

Turkey Tacos

1 lb. Ground Turkey (browned and drained)

1 16 oz. Jar of Salsa

1 pkg. Taco Seasoning (1/4 cup)

Taco Shells (whole wheat or white)

Toppings

Combine all 3 ingredients in a Crock Pot. Cook on high 4 hours, low 8. (My Crock Pot cooks hot so I usually do 4-5 hours on low.) Serve in soft taco shells and top with sour cream, cheese, olives, lettuce (or whatever you like). Super simple, healthy, and way YUMMO!