Loaded Turkey Santa Fe Baked Potato Skins

Loaded Turkey Santa Fe Baked Potato Skins | Skinnytaste
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Delicious Low Fat Healthy Recipes From My Family To Yours. All recipes include calories and Weight Watchers Points.

Mediterranean Veggie Dip
Source: bhg.com
Add a Mediterranean flair to your menu with this delicious vegetable dip. This make-ahead recipe can be prepared up to one week in advance.
Mediterranean Veggie Dip
Ingredients
 Recipe for Yogurt Cheese (below)
¼ cup chopped roasted red sweet pepper
¼ cup crumbled reduced-fat feta cheese
2 tablespoons thinly sliced green onion
2 tablespoons chopped pitted kalamata or black olives
2 tablespoons snipped fresh Italian (flat-leaf) parsley
2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
Dippers: toasted pita bread, whole grain crackers, carrot sticks, broccoli florets, cucumber spears, or sweet pepper strips
Directions
In a small bowl combine Yogurt Cheese, sweet pepper, feta cheese, green onion, olives, parsley, and oregano. Cover and chill up to 24 hours. Stir before serving. Serve with dippers. Makes 12 (2-tablespoon) servings.
Yogurt Cheese
Yield: 1 cup Ingredients1 16 ounce carton plain low-fat yogurtDirectionsSuspend a sieve or colander over a bowl. Line sieve or colander with three layers of 100 percent cotton cheesecloth or paper coffee filter. Spoon in yogurt. Refrigerate, covered with plastic wrap, at least 24 hours. Remove; drain and discard liquid. Refrigerate yogurt cheese, covered, up to 1 week. Makes about 1 cup.
Servings Per Recipe 12,Calories 33

Olive Garden Pasta E Fagioli Soup in a Crock Pot (Copycat)

McMahon Window Washing And Gutter Cleaning Food And Wine Group
Olive Garden Pasta E Fagioli Soup in a Crock Pot (Copycat)
 ( I used ground turkey and HEART SMART TRADITIONAL Prego® Italian sauce and whole grain   pasta) ...
 Ingredients: • 2 lbs ground beef • 1 onion , chopped • 3 carrots , chopped • 4 stalks celery , chopped • 2 (28 ounce) cans diced tomatoes , undrained • 1 (16 ounce) can red kidney beans , drained • 1 (16 ounce) can white kidney beans , drained • 3 (10 ounce) cans beef stock • 3 teaspoons oregano • 2 teaspoons pepper • 5 teaspoons parsley • 1 teaspoon Tabasco sauce (optional) • 1 (20 ounce) jar spaghetti sauce • 8 ounces pasta Directions: Brown beef in a skillet. Drain fat from beef and add to crock pot with everything except pasta. Cook on low 7-8 hours or high 4-5 hours. During last 30 min on high or 1 hour on low, add pasta. Read more: http://www.food.com/recipe/olive-garden-pasta-e-fagioli-soup-in-a-crock-pot-copycat-31717#ixzz1jd3jswyr

Asian Turkey and Rice Soup

McMahon Window Washing And Gutter Cleaning Food And Wine Group

Hello... McMahon Food and  Wine Group I hope you all had time to make last weeks

Olive Garden Pasta E Fagioli Soup in a Crock Pot (Copycat).

Here is this week’s recipe. Asian Turkey and Rice Soup

It is a great low-cal soup from Better Homes & Gardens. I have made this soup a few times and it tastes great. It is so easy... for Thanksgiving I made the soup for lunch with freshly cooked turkey breast. However... last week I was lazy and used precook grill chicken breast, and instead of 1 1/2 cups sliced bok choy … I used a 1 ½ cups mix of canned water chestnuts and celery which I did put in the crock pot for the full 4 hours…. I also used the fresh Ginger puree that comes in a squeeze tube….. The soup tasted great. I hope you enjoy this week’s recipe. If you know anyone who would like to be added to this group just let me know.

Better Homes & Gardens

http://www.bhg.com/recipe/poultry/asian-turkey-and-rice-soup

Source: bhg.com

Asian Turkey and Rice Soup

Ingredients

2 14 ounce can reduced-sodium chicken broth

1 pound turkey breast tenderloin or skinless, boneless chicken breast halves, cut into 1-inch pieces

2 cups sliced fresh mushrooms (such as shiitake or button)

1 1/2 cups water

2 medium carrots cut into bite-size strips (1 cup)

1/2 cup chopped onion (1 medium)

2 tablespoons reduced-sodium soy sauce

2 teaspoons grated fresh ginger

4 cloves garlic, minced

1 1/2 cups sliced bok choy

1 cup instant brown rice

Lo-mein noodles (optional)

Directions

1. In a 3-1/2- or 4-quart slow cooker stir together chicken broth, turkey, mushrooms, the water, carrots, onion, soy sauce, ginger, and garlic.

2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.

3. If using low-heat setting, turn to high-heat setting. Stir in bok choy and uncooked rice. Cover and cook for 10 to 15 minutes more or until rice is tender. Ladle into bowls. If desired, top with lo mein noodles.

Nutrition FactsServings

• Per Recipe 6,

• Calories 166,

• Protein (gm) 22,

• Carbohydrate (gm) 15,

• Fat, total (gm) 2,

Baked French Toast Casserole with Pecan and Wild Blueberry Topping Recipe

Baked French Toast Casserole with Pecan and Wild Blueberry Topping Recipe
Cook Time: 1 hr Prep Time: 1 hr
Yield: 12 servings Inactive Prep Time: 8 hr


Ingredients:
INGREDIENTS:
1 (16 oz) loaf supermarket French or Italian bread, sliced into 1-inch pieces
1 tablespoon unsalted butter, softened (to coat baking dish)
8 large eggs
2-1/2 cups whole milk
1-1/2 cups heavy cream
1 tablespoon granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Topping:
4 tablespoons (1/2 stick) unsalted butter, softened
3/4 cup packed light brown sugar
1-1/2 tablespoons light corn syrup
1 cup pecans, chopped coarse
1 cup wild Main blueberries (can substitute regular blueberries)

Instructions:
PREPARATION:
1. Casserole: Spread the bread cubes in a baking pan and bake for 15 minutes or until dry and hard at 325 degrees. Pull out of oven to cool.

2. Butter a 13 x 9 inch baking dish and pack the dried bread cubes into it. Whisk the eggs in a large bowl until combined. Then whisk in the milk, cream, granulated sugar, vanilla, cinnamon, and nutmeg. Pour the egg mixture over the bread cubes. Cover the entire mixture with plastic wrap and push the bread down into the egg mixture until soft and well coated. Refrigerate overnight.

3. Topping: Stir the butter, brown sugar, and corn syrup together until smooth and then stir in the pecans. Wrap in plastic wrap and also refrigerate overnight.

4. Bake and serve: Unwrap the casserole and bake in a preheated 350 degree oven for 45 minutes. Pull out and sprinkle the blueberries on top, then the pecan topping mixture and bake for another 15 minutes until golden brown and bubbling. Serve immediately with warmed maple syrup.

Brought to you by The Buttonwood Inn

Pesto Cheese Dip

Pesto Cheese Dip

Ingredients

•1 cup Sargento® Ricotta Cheese, any style

•1/2 cup (2 oz.) Sargento® Artisan Blends® Shredded Parmesan or Parmesan & Romano Cheese

•1/3 cup prepared pesto sauce

•1/4 tsp. salt

•1/4 tsp. pepper

•1 large red or yellow bell pepper, cut into chunks

•6 oz. baby pattypan squash or zucchini squash, diagonally sliced

•4 oz. broccoli florets

•1 head Belgium endive, separated into spears

•2 oz. sugar snap peas or snow pea pods

Directions

1.Combine cheeses, pesto, salt and pepper in a medium bowl; mix well. Transfer mixture into a decorative bowl and chill at least 30 minutes or up to 8 hours before serving.

2.Arrange vegetables on a platter and serve with dip.

Posted in Recipes | Tagged Pesto Cheese Dip

Cannoli Cake ( Sargento® )

Cannoli Cake ( Sargento® )

Ingredients
4 eggs
2/3 cup sugar
1 cup all-purpose flour
1/2 cup (1 stick) butter or margarine, melted and cooled
1/4 cup chopped semisweet chocolate
1 recipe Ricotta Filling
1 recipe Whipped Cream Frosting
Fresh berries or candied cherries, for garnish
Ricotta Filling:
2 cups (15 oz.) Sargento® Part-Skim Ricotta Cheese
3 Tbsp. sugar
1-1/2 tsp. vanilla
1 cup whipping cream, whipped
1 cup semisweet mini chocolate chips
Whipped Cream Frosting:
2 cups whipping cream
2 Tbsp. confectioners sugar
1/2 tsp. vanilla

Directions
1.Beat eggs and sugar on medium speed in bowl with an electric mixer 5 minutes or until thick. Gently fold in flour and butter; pour into greased and floured 8-inch round cake pan. Bake in preheated 350°F oven 40 minutes or until cake feels firm when touched in center. Cool in pan 5 minutes. Remove from pan and cool completely on wire rack.
2.To make Ricotta Filling: Beat Ricotta cheese, sugar and vanilla on medium speed in bowl with electric mixer 3 minutes. Fold in whipped cream and chocolate chips.
3.To make Whipped Cream Frosting: Beat cream on high speed in bowl with electric mixer until soft peaks form. Beat in sugar and vanilla.
4.Cut cake in half horizontally using sharp serrated knife. Cut each layer in half again horizontally. Place 1 layer on serving platter; spread with one-third Ricotta filling. Repeat procedure, ending with cake layer. No sooner than 6 hours before serving, frost sides and top of cake with all but 1 cup frosting. Decorate with remaining frosting, chopped chocolate and fruit. Refrigerate until serving time.

Helpful Tips
This recipe produces a very dense cake layer. The only leavening is the air incorporated into the eggs when beaten. For best results, eggs should be at room temperature before beating with sugar.