Turkey, White Bean & Kale Soup

Ingredients

• 1 small onion, diced
• 1 pound carrots, peeled and cut into bite-sized pieces
• 1/2 bunch of kale, washed and sliced
• 1 can cannellini beans (white kidney beans), washed and drained
• 1 Italian salad dressing pouch (affiliate link) or 2 tablespoons homemade dry mix (2 tablespoons of Italian seasonings is a great shortcut)
• 1 pound ground turkey
• 8 cups chicken broth

Directions

Combine all ingredients in crockpot and cook on “low” setting for 8 hours, or until carrots are soft.

To Freeze

Combine all ingredients (except chicken broth) in a gallon-sized plastic freezer bag.  (I always use thesefreezer bags. <affilliate link>)  Add the ground turkey to the bag last so it’s the first ingredient poured into your crockpot.  Remove as much air from the bag as possible, seal, and lay flat in your freezer.

Beef Enchiladas & Enchilada Sauce

I've been trying to find an enchilada recipe that the whole family will eat for a long time. Finally found one!

Enchilada sauce
1 Tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
3 Tbsp chili powder
1 Tbsp cumin
1 tsp salt
1/4 tsp oregano
1 15oz can tomato sauce
1 cup chicken stock

1. Heat oil in a medium saucepan over medium-high heat. Add diced onion and cook until just browned, about 5 minutes. Stir in garlic, chili powder, cumin, salt and oregano and cook for about 30 seconds, stirring constantly. Sauteing your spices for a few seconds will give your sauce a fuller flavor.
2. Add in the tomato sauce and chicken stock. Bring mixture to a simmer and cook for approximately 8 to 10 minutes, stirring occasionally.
3. Remove from heat, and strain mixture through a fine mesh strainer, pressing on the onion to extract the sauce. If I am making enchiladas or something similar, I'll add the reserved onions to my filling. You may discard the onion if you wish.
4. Keep refrigerated for up to one week. Makes approximately 2 cups.

For the enchiladas, just brown 1 lb ground beef. I added some taco seasoning to it while cooking. Once it was cooked I added in the leftover onion and garlic from the enchilada sauce......plus a little bit of the sauce! When forming the enchiladas I added a little bit of shredded cheese. Then once all of the enchiladas were in the pan I poured the sauce over them. Bake @ 350 for about 15 minutes or until cheese is melted.

Cinnamon Crescent Rolls

Super easy and quick "cinnamon rolls"!

Ingredients

• 1 tube (8 count) Pillsbury Crescent Rolls
• 5 Tbsp butter, softened
• 1/4 c. white sugar
• 2 1/2 tsp cinnamon
• 2 Tbsp milk
• 1/4 c. powdered sugar
• 1/2 tsp vanilla extract

Instructions

1. Preheat oven to 375 degrees
2. Unroll the crescent rolls and place on rimmed cookie sheet.
3. In small bowl mix butter, sugar and cinnamon. Spread mixture over Crescent rolls and roll them up. Place tip side down on cookie sheet.
4. Bake 10-12 minutes or until golden brown.
5. For the glaze mix milk, powdered sugar and vanilla until smooth. Drizzle over Crescent rolls.

Crockpot Chicken Stroganoff

Crock Pot Chicken Stroganoff
 Serves: 4
 WW Points: 4
 Ingredients:
1 can Campbell’s 98% fat free cream of mushroom soup
16 oz fat free sour cream 1 envelope of Lipton onion soup mix
1 lb of frozen boneless skinless chicken breast

Directions: Place chicken in crock-pot. Mix all other ingredients in a bowl and pour over chicken. Cook on low for 7 hours. (Mine only took 5 because my crock-pot cooks things really fast) Shred the chicken and stir back into sauce. Serve over pasta.

Chicken & Vegetable Chow Mein

Ingredients

• 1/4 pound spaghetti
• 3/4 pound boneless, skinless chicken thighs, cut into thin strips
• 1 tablespoon plus 1/3 cup Kikkoman Stir-Fry Sauce, divided
• 4 teaspoons Kikkoman Soy Sauce, divided
• 2 tablespoons vegetable oil, divided
• 1 small carrot, julienned
• 2 stalks celery, cut diagonally into thin slices
• 1/2 onion, thinly sliced
• 3 cloves garlic, minced
• 1/4 pound bean sprouts
• 1/4 teaspoon black pepper
• 1 teaspoon Asian sesame oil

Preparation 

1. Cook pasta according to package directions; drain, rinse and drain thoroughly.
2. Meanwhile, coat chicken with 1 tablespoon stir-fry sauce and 2 teaspoons soy sauce; let stand 15 minutes.
3. Stir-fry chicken in 1 tablespoon hot oil in wok or large skillet over high heat 3 minutes, or until done; remove. Heat remaining 1 tablespoon oil in same pan. Add carrot; stir-fry 1 minute. Add celery, onion and garlic; stir-fry 3 minutes longer. Stir in bean sprouts, chicken, pasta, remaining 1/3 cup stir-fry sauce, 2 teaspoons soy sauce and pepper.
4. Cook, stirring, until all ingredients are coated with sauce and pasta is heated through. Remove from heat; stir in sesame oil.

Slow Cooker Salisbury Steak

Slow Cooker Salisbury Steak

Rated: Submitted By: TESSLYNN Photo By: mominml Prep Time: 15 Minutes Cook Time: 5 Hours Ready In: 5 Hours 15 Minutes Servings: 8

"Ground beef gets a boost of flavor from onion soup mix in this quick and easy slow cooker Salisbury steak recipe."

INGREDIENTS:

2 pounds lean ground beef 1 (1 ounce) envelope dry onion soup mix 1/2 cup Italian seasoned bread crumbs 1/4 cup milk 1/4 cup all-purpose flour

2 tablespoons vegetable oil 2 (10.75 ounce) cans condensed cream of chicken soup 1 (1 ounce) packet dry au jus mix 3/4 cup water

DIRECTIONS:

1.

In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. Shape into 8 patties.

2.

Heat the oil in a large skillet over medium-high heat. Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. Place browned patties into the slow cooker stacking alternately like a pyramid. In a medium bowl, mix together the cream of chicken soup, au jus mix, and water. Pour over the meat. Cook on the Low setting for 4 or 5 hours, until ground beef is well done.

Banana Cake

Ingredients

Cake:

• 2/3 cup sugar 
• 1/2 cup sour cream
• 1 egg
• 2 tablespoons unsalted butter, softened
• 3/4 cup mashed super ripe banana (about 2)
• 1 teaspoon pure vanilla extract 
• 1 cup all purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda

Frosting:

• 2 tablespoons unsalted butter, softened
• 1 1/4 cups confectioner's sugar, sifted
• 1/4 cup heavy cream
• 1 tsp vanilla extract

Directions

To make cake (is easily mixed by hand):

1. Preheat the oven to 375F (see note below). 
2. Cream together sugar, sour cream, egg, and 2 tablespoons softened butter. 
3. Add mashed bananas and 1 teaspoon vanilla extract. 
4. Add flour, salt, and baking soda; mix well. 
5. Pour into an 8x8-inch pan that has been sprayed with baking spray.
6. Bake at 375F for 20-25 minutes until a toothpick inserted in the center comes out clean. 
7. Cool completely before frosting.

To make frosting:

1. Cream butter and confectioner's sugar together until smooth. 
2. Slowly add the heavy cream and vanilla bean paste; stir until smooth.  
3. Spread on cooled cake.