Pumpkin Turkey Chili

INGREDIENTS (Nutrition)
1 tablespoon vegetable oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped yellow bell pepper
1 clove garlic, minced
1 pound ground turkey
1 (14.5 ounce) can diced tomatoes
2 cups pumpkin puree
1 1/2 tablespoons chili powder
1/2 teaspoon ground black pepper
1 dash salt
1/2 cup shredded Cheddar cheese
1/2 cup sour cream
*I added a can of chicken broth

DIRECTIONS
Heat the oil in a large skillet over medium heat, and saute the onion, green bell pepper, yellow bell pepper, and garlic until tender. Stir in the turkey, and cook until evenly brown. Drain, and mix in tomatoes and pumpkin (and chicken broth). Season with chili powder, pepper, and salt. Reduce heat to low, cover, and simmer 20 minutes. Serve topped with Cheddar cheese and sour cream.

Source: http://allrecipes.com/Recipe/Pumpkin-Turkey-Chili/Detail.aspx

Easy Chicken Cacciatore Bake

1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
2 cups quartered zucchini slices
4 boneless skinless chicken breast halves (1-1/4 lb.)
1/3 cup shake & bake chicken coating mix
2 Tbsp. grated parmesan cheese
1-1/2 cups penne pasta, cooked, drained

PREHEAT oven to 375°F. Toss tomatoes with zucchini in 13x9-inch baking dish.
MEASURE 1/3 cup coating mix; place in plastic bag. Coat chicken as directed on package. Place chicken over tomato mixture; sprinkle with Parmesan cheese.
BAKE 30 to 35 minutes or until chicken is cooked through. Serve over pasta.

Source: KraftFoods.com

Caramel Ice Cream Dessert

Hi Liv! Here it is, I usually make it the day before so it can freeze overnight. Enjoy!!

Caramel Ice Cream Dessert

2 C. flour
1/2 C. oatmeal
1/2 C. brown sugar
Combine above and add 1 C. chopped pecans and 2 sticks melted margarine.

Spread mixture on cookie sheet and bake @ 425 degrees for 10 minutes. When baked crumble while hot and let cool. (I use a metal spatula to break it into smaller pieces.)

Assemble by sprinkling half of cookie crumb mixture into 9"x13" pan.

Drizzle one jar caramel ice cream topping over crumbs.

Spread 1/2 gallon softened ice cream on top of crumbs. (I cut ice cream into slices and then spread it a little.)

Add rest of cookie crumb mixture.

Top with one jar caramel ice cream topping.

Freeze...


source: Peggy Krueger

Chicken Tetrazzini

3 cups diced chicken
1 1/2 lb. Velveeta cheese
1 sm. can mushrooms
1 sm. onion, diced
1 (12 oz.) pkg. spaghetti
4 c. chicken broth
1/2 c. flour
4 T. butter
1/3 c. dry sherry
2 chicken bouillon cubes

Saute onion and mushrooms in margarine. Add flour, broth and bouillon cubes and cook to make a white sauce. Add cheese and cook (stirring) until cheese melts. Add sherry. Cook spaghetti and drain. Add spaghetti and chicken to white sauce. Put in greased casserole dish. Bake 1 hour at 325 degrees.

Note: This freezes well, but allow extra time to cook. It should be bubbly and hot all the way through.

Easy Italian Chicken

4 boneless, skinless chicken breasts
2 cans Italian-style stewed tomatoes
1 env. Lipton onion soup mix
1 (15 oz.) can tomato sauce
1 c. Mozzarella cheese
Cooked angel hair pasta

Place chicken breasts in baking dish. Mix tomatoes, onion soup mix, and tomato sauce, and pour over chicken. Bake at 350 degrees for 45-50 minutes. Cover with Mozzarella cheese and bake 15 minutes more, or until cheese is melted. Serve with cooked angel hair pasta.

Variation: Mix tomatoes, soup mix and tomato sauce in crock-pot. Top with chicken and cook on low about 8 hours. Serve over cooked pasta.

Tender Beef Burgundy

2 lbs. cubed stew meat
1/2 cup burgundy wine
1 can cream of mushroom soup
1 (4 oz.) can mushrooms
1 pkg. dry onion soup mix

Combine all ingredients. Cover and bake at 275 degrees for 3 1/2 hours. Serve over rice or noodles. I usually put this in the crock pot on low for the day.

Party Chicken

4 chicken breasts, skinless and boneless
1 can cream of mushroom soup
4 slices bacon
1 can sour cream
1 (4 oz.) pkg. dried beef

Wrap each chicken breast in a strip of bacon. Cover bottom of flat greased baking dish with dried beef. Mix undiluted soup and sour cream together. Pour over chicken. Cover and refrigerate, about 3 1/4 hours, then bake uncovered for 3 hours at 275 degrees.