Turkey Tacos With Spicy Tomatoes

Ingredients

• Servings: 12
• 12 ounces ground turkey breast*
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (14.5 ounce) can del monte® petite diced tomatoes, drained
• 1 cup refrigerated steamed lentils
• 1 teaspoon ground cumin
• 1/4 teaspoon ground dried chipotle pepper, or more to taste
• 12 corn taco shells
• sour cream
• shredded romaine lettuce
• shredded cheddar cheese
• chopped avocado
• thin-sliced radishes (optional)

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 25 mins


• cook ground turkey, onion and garlic over medium heat in a large skillet until meat is brown and onion is tender; drain off fat.
• stir in undrained canned tomatoes, lentils, cumin and ground chipotle pepper. cook for 5 minutes, stirring occasionally.
• to serve, spoon about 1/4 cup meat mixture into each taco shell. top with sour cream, romaine, cheese, avocado and/or radishes.

Chicken And Turkey Marinade

Ingredients

• Servings: 5
• 1 cup olive oil
• 1/2 cup soy sauce
• 4 lemons, juiced
• 1/4 cup prepared yellow mustard
• 1/4 cup minced fresh chives
• 1/2 cup minced fresh sage
• 1/2 cup minced fresh oregano
• 1/2 cup chopped fresh parsley
• 1/4 cup minced fresh thyme
• 2 teaspoons minced garlic, or to taste
• 1 tablespoon paprika
• 3 tablespoons salt-free herb seasoning blend

Recipe

Preparation Time: 15 mins Ready Time: 45 mins


• in a small bowl, whisk together the olive oil, soy sauce, lemon juice, and mustard. stir in chives, sage, oregano, parsley, thyme, garlic, paprika, and herb seasoning. cover, and refrigerate for 30 minutes to allow flavors to blend before marinating your favorite meat.
• place turkey or chicken in a 30 gallon plastic kitchen bag. pour marinade over the bird. grasp the bag a few inches above the poultry, and press air from the bag. seal with a twist tie. rotate bag to coat turkey with the marinade. marinate in the refrigerator 24 hours, repositioning the bag every 4 hours, or so. remove poultry from bag before roasting, and transfer marinade to a saucepan. boil marinade for a few minutes, then use to baste the turkey every 30 minutes, or so, while roasting. discard any remaining marinade when turkey is done.

Southern Collard Greens

Ingredients

• Servings: 6
• 1 1/2 quarts water
• 1 1/2 pounds ham hocks
• 4 pounds collard greens, rinsed and trimmed
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1/4 cup vegetable oil
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 3 hrs

Ready Time: 3 hrs 10 mins


• place the water and the ham hock in a large pot with a tight-fitting lid. bring to a boil. lower the heat to very low and simmer covered for 30 minutes.
• add the collards and the hot pepper flakes the pot. simmer covered for about 2 hours, stirring occasionally.
• add the vegetable oil and simmer covered for 30 minutes.

Hoppin' John

Ingredients

• Servings: 6
• 1 1/2 cups dry black-eyed peas
• 1 pound ham hocks
• 1 onion, chopped
• 1/2 teaspoon crushed red pepper flakes
• salt and pepper to taste
• 4 cups water
• 1 1/2 cups long-grain white rice
• 1 cup shredded smoked cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 2 hrs 15 mins


• in a large pan place the peas, ham hock, onion, red pepper, salt and pepper. cover with water and bring to a boil. reduce heat to medium-low and cook for 1 1/2 hours.
• remove ham hock and cut meat into pieces. return meat to pot. stir in the rice, cover and cook until rice is tender, about 20 to 25 minutes. season to taste with salt and pepper. sprinkle shredded cheese over top, if desired. serve

Wild Rice Chicken

Ingredients

• Servings: 4
• 2 (6 ounce) packages uncooked long grain and wild rice
• 2 cups cooked, cubed chicken breast meat
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (4 ounce) jar diced pimento peppers, drained
• 1 onion
• 1 cup shredded cheddar cheese, divided

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• preheat oven to 300 degrees f (150 degrees c). prepare rice according to package directions.
• in a medium bowl, toss together the cooked chicken, prepared rice, soup, pimientos, and onion. transfer to a lightly greased 9x13 inch baking dish. stir in 1/2 cup of the cheese, then sprinkle the other 1/2 cup of cheese on top.
• place in preheated oven briefly, to melt.

vegan chunky chili

Ingredients

• Servings: 10
• 1/2 cup dry kidney beans, soaked overnight
• 1/2 cup dry white beans, soaked overnight
• 1/2 cup dry brown lentils, soaked overnight
• 6 cups chopped fresh tomatoes
• 6 cups water
• 1 cup chopped fresh mushrooms
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1/2 cup fresh green beans
• 1/2 cup chopped celery
• 1/4 onion, chopped
• 1/4 red onion, chopped
• 3/4 cup extra firm tofu, drained, crumbled
• salt to taste
• black pepper to taste
• onion powder to taste
• garlic powder to taste
• chili powder to taste

Recipe

Preparation Time: 20 mins Cook Time: 4 hrs

Ready Time: 16 hrs 20 mins


• drain and rinse kidney beans, white beans and lentils. combine in a large pot and cover with water; boil over medium-high to high heat for 1 hour, or until tender.
• meanwhile, in a large saucepan over high heat, combine tomatoes and water; bring to a boil. reduce heat to low and simmer, uncovered, for 1 hour, or until tomatoes are broken down.
• stir the tomatoes into the beans and add mushrooms, green bell pepper, red bell pepper, green beans, celery, onions and tofu. season with salt, pepper, onion powder, garlic powder and chili powder to taste. simmer for 2 to 3 hours, or until desired consistency is reached.

Garlic Prime Rib

Ingredients

• Servings: 1
• 1 (10 pound) prime rib roast
• 10 cloves garlic, minced
• 2 tablespoons olive oil
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 2 teaspoons dried thyme

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 40 mins


• place the roast in a roasting pan with the fatty side up. in a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
• preheat the oven to 500 degrees f (260 degrees c).
• bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees f (165 degrees c), and continue roasting for an additional 60 to 75 minutes. the internal temperature of the roast should be at 135 degrees f (57 degrees c) for medium rare.
• allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.