Archive for February 2015

Turkey Tetrazzini


8 ounces whole-wheat fettuccini, spaghetti, macaroni, or other noodles
4 tablespoons butter (unsalted)
2 cups Mushrooms, sliced (fresh or canned)
1 teaspoon dried thyme
1/2 cup all-purpose flour
2 cups reduced-sodium chicken broth
1 1/2 cups skim milk
4 cups chopped cooked turkey
1 cup peas (frozen)
2 tablespoons grated Parmesan cheese

Preheat oven to 400 °F.
Lightly grease a 9×9-inch baking dish.
Cook pasta in a large pot of boiling water until tender. (Check cooking time for pasta; remove pasta approximately 2 minutes early.)
While pasta is cooking, melt butter in a saucepan over medium heat.
Add the mushrooms and thyme.
Stir and cook until mushrooms are softened, about 5 minutes.
Stir in flour until well blended. (Note: Start with ¹/3 cup flour and add more, if needed.)
While whisking, slowly add chicken broth and milk.
Bring to a boil, reduce heat, and simmer until sauce is thickened and smooth, about 5 minutes.
Add turkey, toasted almonds, frozen peas, and cooked pasta.
Gently mix together.
Pour into the baking dish and sprinkle with Parmesan cheese.
Bake until the sauce is bubbling and the cheese is golden brown, 25-35 minutes.
Let cool 15 minutes before serving.

Lemon Loaf


1 1/2 cup(s) FLOUR
1/2 teaspoon(s) BAKING SODA
1/2 teaspoon(s) BAKING POWDER
1/2 teaspoon(s) SALT
1 cup(s) SUGAR
2 tablespoon(s) BUTTER; Softened.
1 teaspoon(s) VANILLA
1 teaspoon(s) LEMON EXTRACT
1/3 cup(s) LEMON JUICE
1/2 cup(s) OIL (recommend coconut oil)
1 cup(s) POWDERED SUGAR; Plus 1 Tablespoon.
2 tablespoon(s) WHOLE MILK; I Used 2%.
1/2 teaspoon(s) LEMON EXTRACT

Combine flour, baking soda, baking powder and salt in a bowl.
Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.
Pour wet ingredient into the dry ingredients and blend until smooth.
Add oil and mix well.
Pour batter into a well greased 9×5-inch loaf pan.
Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.
Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.
When the loaf is cool, remove it from pan and frost the top with the icing.
Let the icing set up before slicing.

Orange Chili Walleye with Noodles



1 lbs fresh walleye
12 ounces dried Chinese egg noodles or spaghetti

Sauce for noodles:
¼ cup vegetable oil
3 cloves garlic, minced
1 tablespoon peeled, minced fresh ginger
1 orange, zested and juiced
1 teaspoon frozen orange juice concentrate, thawed
¼ cup soy sauce
2/3 cup sweet hot chili sauce (set 1/3 cup aside for walleye glaze)
¼ cup shredded carrots
¼ cup chopped peanuts


Set walleye and 1/3 cup sweet hot chili sauce aside. In stockpot over high heat, bring about 8 cups of water to a boil. Add the noodles and cook, 7 to 10 minutes. Drain and place in a large bowl. Set aside. Mix all other ingredients, pour the dressing over noodles, and toss well. Let sit for at least 10 minutes in the refrigerator. Coat the walleye well with the remaining chili sauce, and place in the oven broiler. Broil for about 5 minutes on each side, basting frequently with sauce. Walleye is done when it flakes easily with a fork.

Chicken Marsala


4 chicken breasts, boneless & skinless
1/2 cup flour
Salt to taste
Pepper to taste
Dried oregano to taste
4 Tbsp oil
4 Tbsp butter or margarine
2 cups fresh mushrooms, sliced
1 cup Marsala wine


Pound chicken breasts between sheets of plastic wrap until about 1/4″ thickness. Combine flour, salt, pepper and oregano in a mixing bowl. Dredge chicken pieces in the flour, shaking off any excess. Heat oil and butter in a skillet over medium heat. Cook chicken breasts on medium heat for about 2 minutes on the first side or until lightly browned. Turn breasts over to cook other side, then add mushrooms to skillet. Cook breasts about 2 more minutes, until both sides are lightly browned. Continue to stir mushrooms. Add Marsala wine around chicken pieces.
Cover and simmer for about 15 minutes.

Grilled Potato Salad



2 lb. small red potatoes, quartered
1 red pepper, halved, seeded
3 green onions
1 Tbsp. chopped fresh basil (or 2 tsp. dried basil leaves)
1/2 cup Three Cheese Crumbles
3/4 cup Italian Dressing

Heat grill to medium-high heat.
Cook potatoes in boiling water 10 min. or just until tender; drain.
Grill potatoes, peppers and onions 10 min. or just until browned, turning occasionally.
Place potatoes in bowl.
Chop pepper and onions.
Add to potatoes with remaining ingredients; mix lightly.
Serve warm.

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