cook chicken and set aside.
dice and saute onion green pepper and jalapenos in oil until tender.
mix all ingredients except cheese in large skillet.
cook on medium heat for about 5-10 min until well heated and flavors are fused together.
remove from heat top with cheese cover and let set for 2-3 min until cheese is melted.
serve and eat.
add low sodium crushed tortilla chips or low sodium frito corn chips on top for added flavor and texture (the best tasting tortillia chips are found at wegmans with only 50 mg of sodium).
edium bowl, stir together the turkey, soup, and sour cream.
Turn on crock pot to high, add butter to crock pot, melt thoroughly.
Place chicken or turkey in crock pot.
Pour broth over chicken/turkey.
Mix together stuffing, soup and water. Place on top of chicken/turkey.
Cook on low for 3-4 hours for chicken, 5-6 hours for turkey.
Stir/fluff occasionally if you are available (not mandatory). Slightly shred the chicken or turkey once it is done.
Serve with vegetable of your choice.
In a stockpot over low heat, melt butter.
Saute onions, carrots and celery until tender, about 5 minutes.
Stir in tomatoes, turkey and parsley. Add stock and stuffing.
Bring soup to a boil; reduce heat and simmer, partially covered for 45-60 minutes
Place hot noodles in a large deep bowl; cover with soup.
our cream, Greek yogurt and low sodium beef broth in a medium
venly over vegetables.
Combine stuffing, butter, and water or chicken
inutes on medium or medium-low heat, until the onion is
Preheat oven to 375 degrees F (190 degrees C). Spray 12 muffin cups with cooking spray.
Combine turkey, stuffing mix, chicken broth, buttermilk, Italian seasoning, salt, and pepper in a bowl. Divide mixture among the muffin cups.
Bake in the preheated until cooked through, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Stuffing:
Preheat oven to 350
Note:
May substitute hot Italian sausage for the sweet turkey, also recipe serves small army instead of six.
Heat oven to 350.
Pour 1/4 cup gravy in a large bowl.
Add meat, stuffing and eggs- mix lightly.
Shape mixture into a loaf and place in a baking pan.
Pour 2/3 of the remaining gravy over the meatloaf.
Bake for about 50 minutes under a loose foil cap, then remove and cook about another 50 minutes until top is browned-
If desired, potatoes and carrots could be added to the pan around the meatloaf.
If I do add them, I mix some water with the remaining gravy and pour it over the potatoes.
he turkey, and cook.
**NOTE** the flavor of the stuffing will
32-ounce cartons of low-sodium chicken broth into a large
n the refrigerator until the turkey is cooked.
We cook
You may use your own stuffing recipe or use Stove Top Stuffing.
I usually add 6 or 8 slices of bread to 1 box of Stove Top.
Mix in a separate bowl; set aside.
Heat olive oil in a saucepan over medium-low heat.
Add the onions, peppers, carrots, and garlic.
Cook about 8-10 minutes, stirring frequently, until veggies are tender and onions are golden.
Add the cumin and chili powder, then stir in the turkey, breaking up the meat.
Once the turkey is cooked through, add the salsa, black beans, chicken broth, and tomato paste.
Simmer about 45 minutes over medium heat.
The chili should thicken as the liquid is reduced.
o crock pot.2. add low sodium chicken broth and meat.3
Reduce heat to a medium-low heat and cook flour mixture
up plus 2-tablespoons no sodium or filtered water warmed to
Melt the fat in the frying pan; add the onion and saute until tender.
Add the low sodium bread crumbs and seasonings and mix well.
Add the stock.
This is a light, loose stuffing.
It can be varied by leaving out the onion or the sage, by adding a little garlic or by adding unsalted nuts or raisins.