Chicken Enchiladas with Tomatillo Sauce

Chicken Filling:

Mix together 4 cups shredded or chopped cooked chicken, 2 cups shredded Jack cheese, 1 (7oz) can diced green chilies, 1 1/2 dried leaves. Salt to taste.

Sauce:

1 1/2 lb. Fresh tomatillos or 2 (13 oz) cans tomatillos

2 Green chilies, charred, peeled and seeded

2 Jalapeno chilies, partially seeded, veins removed

2 Garlic cloves

1/2 C. Chicken Broth

1/4 C. Rice Vinegar

1 Tbsp. Light Oil

1 Tsp. Ground Cumin

1/4 to 1/2 C. Cilantro, snipped

Salt to Taste

2 Tbsp. Lime Juice

1 Tsp. Sugar

After removing dry husks from tomatillos, rinse them well under warm water to remove some of the stickiness. Cut into quarters. Cut Chiles and Jalapenos into pieces. Add Garlic and chop to a coarse puree using the pulse button of the food processor. Place mixture in saucepan and simmer everything except cilantro, 12-15 minutes.

Heat 12 corn tortillas wrapped in foil in 350 degree oven for 10-15 minutes or until hot and softened. Fill each tortilla with some chicken mixture and about 1 tablespoon of sauce. Roll, place seam side down in greased baking dish. Continue using all chicken and tortillas. Pour remaining sauce over enchiladas. Top with additional cheese. Bake at 350 degrees for 20 minutes.

Just before serving, place spoonful of green onion, sour cream and sauce over each serving.

Chili Verde

4 TB Olive Oil

2 2/3 lb. Ground Turkey breast or Chicken breast

4 TB Hot Sauce

5 TB Ground Cumin

3 TB Montreal Steak Seasoning

2 Jalapenos seeded and chopped

6 Garlic Cloves, chopped

2 Small White Onion, chopped

2 Small Zucchini

2 Small Yellow or Green Bell Pepper

24 Tomatillos, husks removed

5 TB Cilantro, chopped

3 TB Fresh Thyme leaves or 2 t. dried

Shredded Pepper Jack Cheese

4 Scallions, chopped

Corn Chips for scooping or tortillas for burritos

Heat a deep skillet over med-high heat and add oil and turkey/chicken. Season meat with cumin, hot sauce and grill seasoning. Start to brown and crumble the meat and add jalapeno, garlic and onion to the pan. Chop and add zucchini and bell peppers to the pan. Let cook while you chop tomatillos. Stir them in and add cilantro, thyme and beans. Then cover the pot. Reduce heat to medium. Cook 5 minutes covered. Uncover and cook additional 3-5 minutes. Adjust seasonings.

Serves 6

Turkey and Pork Parmesan Meatballs

1 lb. Parmesan Cheese

2 C. Chicken Broth or White Wine

1/4 C. Flour

2 lb. Ground Turkey

2 lb. Ground Pork

Chopped Fresh Oregano

Chopped Fresh Parsley

1/4 C. Garlic, minced

1/4 C. Onion, minced

3 Eggs, beaten

Salt and Pepper

Mix ingredients and roll into small balls. Bake or Pan fry. Depending on preference.

Turkey and Sun-Dried Tomato Pasta

Ingredients

1lb ground turkey

Ground Cumin

1 small onion (minced)

1 green bell pepper (minced)

1 lb pasta (bowtie, medium sized)

1 jar of any pasta sauce

1/2 jar of Classico's Sun-dried Tomato Pesto (comes in 8.1oz jar)

1/4 cup of Sun-dried Tomatoes (drained/chopped up)

3-4 Fresh Basil Leaves

2 cups Mozzarella Cheese

There are just estimates of measurements... add as much or less as you like.

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Chop onion and green bell pepper (fine chop), add to large sauté pan with 1tbs. EVOO. After 5 minutes add ground turkey. Season with Cumin, Salt and Pepper and a little bit of Red Pepper Flakes.

After fully cooked, add 1/2 of the jar of Classico's Sun-dried Tomato Pesto and then add your favorite pasta sauce until you like the consistency. Then add Sun-dried Tomatoes and chopped Basil Leaves.

Cook pasta al dente. And add to sauce. I then put everything in a baking dish, topped with Mozzarella Cheese (Parmesan would be good too...) and put under the broiler until cheese has melted.

Yummo!

Turkey Meatloaf with Sun-Dried Tomatoes

1 1/2 TB olive Oil

1 Large Onion

3 Celery Stalks, Chopped

1 1/2 lbs ground turkey

1 1/2 C. Fresh breadcrumbs, make from soft white bread

2/3 C. Chopped, Drained oil packed sun-dried tomatoes

1/4 C. Milk

2 Eggs

2 tsp. Dried Sage

2 tsp. Dried Oregano

2 tsp. Salt

2 tsp. Pepper

Topping:

1/4 C. Brown Sugar

1/4 C. Catsup

1/2 tsp. Dried Mustard

Preheat oven to 375degrees. Heat olive oil and add onion to pan and saute 5 min. Add celery and saute for 15 min longer. Transfer to large bowl. Add all remaining ingredients except catsup to the veggies in the bowl. Mix thoroughly and transfer to a greased 9x5x3 pan. Bake for 1 hour. Brush with topping and bake 5 minutes longer or until 165 degrees. Cool for 5 min and serve.