Archive for February 2015

Thai Turkey Salad

Ingredients:

¾ pound turkey breast, cooked
salt and ground pepper
½ teaspoon garlic powder
½ bag shredded cabbage
¼ cup diced green onion
½ bag lettuce
½ cup of unseasoned rice vinegar
3 tablespoons fish sauce
1/3 teaspoon Asian sesame oil
2 teaspoon Splenda
2 tablespoons seeded and minced Serrano chile
1 small avocado, pitted, peeled and finely diced
½ cup chopped fresh cilantro
fried noodles (handful)

Directions:

Mix the cabbage, lettuce, and green onion in a large bowl. Set aside. In a separate bowl, stir together the garlic powder, salt and pepper, vinegar, fish sauce, sesame oil, and sugar. Add the turkey and stir to coat with the dressing. Add the cabbage mixture and the Seranno chile and toss to combine. Add the diced avocado and gently turn the salad to distribute the ingredients evenly. Divide the salad among 4 plates or bowls. Sprinkle with cilantro, fried noodles and serve.

Pheasant Casserole

Ingredients:

6 ounces mini lasagna noodles (cooked according to package directions and drained)
3 cups cooked pheasant, cut in bite-sized pieces.
1 can cream of mushroom or cream of celery soup
1¼ cups milk
1 can sliced mushrooms
1 cup shredded cheddar cheese
1 teaspoon minced garlic
1 teaspoon chicken bouillon granules
salt and pepper
1 tablespoon olive oil
1 cup celery, diced
1 cup green or mixed green and red peppers, chopped
½ cup chopped onion
1 cup crushed potato chips, or bread crumbs, or cracked wheat

Directions:

Heat oven to 350°F. In a large mixing bowl, combine noodles, pheasant, soup, milk, cheese, mushrooms, garlic, bouillon, salt and pepper; set aside. Meanwhile, heat olive oil in a skillet and sauté celery, peppers and onion until tender-crisp. Add to the pheasant mixture. Spray a casserole dish with cooking oil and spoon in the mixture. Sprinkle the top with crushed chips, bread crumbs, or cracked wheat. Bake for about ½ hour.