Mexican Manicotti

We served this for company and everyone had seconds!
I doubled this recipe and did not double the meat. I think it would have been just as good if I had left the meat out altogether. No one would have noticed.

Serves 8

1 pound ground turkey
1 (16 oz) can refried beans
1 (4 oz.) can chopped green chilies
2 1/2 teaspoons chili powder
2 1/2 teaspoons cumin
1 1/2 teaspoons dried oregano
1 package manicotti shells
2 1/2 cups water
1 (19 oz) can enchilada sauce
1 (16 oz) jar picante sauce
2 cups sour cream
1 cup shredded Monterey Jack or Mexican cheese
1/4 cup sliced green onions
sliced olives -- optional

In a bowl, combine, combine the uncooked turkey, beans, green chilies, chili powder, cumin and oregano. Spoon into uncooked manicotti shells. This can be somewhat complicated. It works best if you use a pastry bag or a regular plastic bag with a hole in the corner. You don't want to spend all day on this part! Arrange the shells in a greased 9" by 13" baking dish. Combine water, picante sauce and enchilada sauce, and pour over the shells. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 1 hour. Touch the shells and if they are not yet soft, bake another 15 minutes. Uncover. Spread sour cream over the top and sprinkle with cheese, green onions and olives. Continue baking another 5 to 10 minutes or until the cheese is melted.

Spinach Turkey Delight

Very tasty!

Serves: 8-10
1 pound ground turkey
1 large or 2 medium onions, chopped
2 garlic cloves, minced
2 (4 ounce) cans mushroom stems and pieces, drained
1 teaspoon salt
2 teaspoons dried oregano
1/4 teaspoon black pepper
2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
1 (10 3/4) ounce can condensed cream of celery soup
2 cups sour cream
2 cups mozzarella cheese
1/2 cup Italian blend cheese

Preheat oven to 350 degrees.

In a large skillet, brown turkey with onion and garlic. Add mushrooms and seasonings and stir well. Stir in spinach, soup, sour cream, and mozzarella cheese.

Transfer to a greased 9" by 13" pan. Bake uncovered for 20 minutes. Sprinkle remaining cheese on top and continue baking 5 minutes longer, or until cheese is melted.

Serve hot. In the photo it is served with pirogies. We found we also like it as a dip with crackers.

Tortellini Soup

This is not the best picture of this soup. It would have looked better without the cheese on top. Anyway, I made this fast and easy soup on one of the cooler evenings this week, and Chris and I both enjoyed it. I used to make more meatless dinners, but Chris has missed the meat, so I try to remember to incorporate it a few times a week.

Serves: 8
Ingredients:
1 pound ground chicken/turkey
1 onion, chopped
2 14.5 oz cans Italian diced tomatoes
1 14.5 oz can chicken broth
1 can water - from the sink =)
1 12 oz bag from cut green beans
1 13 oz bag frozen cheese tortellini
1 zucchini, chopped
1 1/2 teaspoons Italian seasoning
1/2 teaspoon garlic salt
1 1/2 teaspoons dried basil
Freshly grated Parmesan cheese

In a large pot cook chicken and onions until the meat is no longer pink. Add remaining ingredients. Bring to a boil. Reduce heat and cook 5 minutes or until heated through. Sprinkle Parmesan cheese on top when serving.

The next day when I went to serve it again, it had thickened a lot, so I added another can of chicken broth, and it looked and tasted just the same as the previous day.