Homemade Turkey Sausage

This is fantastic!  It tastes just like pork or beef sausage, but without all the fat!  You can make it into patties or ground sausage.

2 lbs ground turkey
1 egg
1 tbsp garlic powder
2 tsp fennel seed
2 tsp salt
1 tsp onion powder
1 tsp dried oregano
1 tsp dried thyme
1 tsp rubbed sage
1 tsp dried basil
1/2 tsp pepper
1/2 tsp marjoram
1/4 tsp cayenne pepper (add more pepper or crushed red pepper if you like it spicy!)

Combine all ingredients in a large bowl and mix until combined.  Refrigerate at least 4 hours.  This is important!  It gives all the flavors time to meld and permeate the meat!

Brown sausage in a lightly greased pan and enjoy!

Best Chicken Dinner Ever!!

I got the marinade recipe off the Old Bay seasoning tin.  It was fabulous!  I used frozen chicken and it cooked perfectly.

2 boneless, skinless chicken breasts
1/4 cup oil
2 tbsp lemon juice
1 tbsp Old Bay seasoning
1 tsp parsley
1/4 tsp black pepper

Combine everything but chicken in a ziptop bag.  Mix throughly and add chicken.  Refrigerate 20-30 minutes turning over half way through.

Preheat grill to medium-high.  Place chicken on grill for 5 minutes.  Rotate chicken 1/4 turn and grill additional 5 minutes.  Turn chicken over and repeat grill times.  Baste chicken with marinade every time you rotate it.  Test  temperature in thickest part of breast.  It should read about 175 deg.

Serve with cooked rice mixed with sauteed onions and a green salad.

Chicken & Pepper Skillet

South Beach Diet Friendly (Phase 1)
Adapted from Food.com

1 tbsp olive oil
12 oz boneless skinless chicken breasts, cut into 1/2-inch strips
2 garlic cloves, finely minced
3 bell peppers, cut into thin strips  (red, green, and yellow)
8 mushrooms, thickly sliced
1 medium onion, sliced
1 tsp ground cumin
1 1/2 tsp dried oregano
3 tbsp fresh lemon juice
2 tbsp fresh parsley, chopped
1/4 tsp salt
fresh ground black pepper
1 tomato, diced

In a large non-stick skillet, heat oil oven medium-high heat; add chicken and stir-fry until done and lightly browned, about 3 to 4 minutes.

Add garlic and cook 15 seconds, stirring constantly. Add bell pepper strips, mushrooms, sliced onion, cumin and oregano. Stir-fry for 2 to 3 minutes or until crisp tender.

Add lemon juice, parsley, salt and pepper; toss to combine well and serve topped with tomato.

Orange Chicken

Adapted from Deals to Meals

2 pounds boneless, skinless chicken breasts, cut into 1" cubes
1/2 cup flour
1 tsp garlic powder
1/4 tsp black pepper
2 tbsp olive oil
3/4 cups water
1 cup plus 2 tablespoons fresh orange juice (or from concentrate)
1/3 cup rice vinegar
3 tbsp soy sauce
1 tbsp orange zest
1 cup sucanat
1/2 tsp finely minced ginger
1 tsp minced garlic
2 tbsp green onion
3 tbsp cornstarch
1/4 cup water

Heat oven to 350 deg F. In a ziptop bag combine flour, garlic powder and pepper. Put chicken pieces in bag and shake to coat evenly. Pour oil in a foil-lined 9"x13" baking pan. Arrange chicken in pan and bake uncovered for 20 minutes.

Meanwhile, in a medium saucepan combine water, orange juice, rice vinegar, soy sauce, and orange zest. Whisk over medium heat for a few minutes. Stir in sucanat, ginger, garlic, and green onion and bring to a boil. Combine cornstarch and water. Add to sauce and whisk until thickened.

After chicken has baked, turn each piece over and pour 1/2 sauce mixture evenly over chicken. Bake another 20 to 30 minutes, basting frequently (or until chicken is cooked through). Serve chicken over rice with extra sauce on the side.

Chicken Noodle Soup

This is a delicious and easy soup. Very good on cold nights...mmmm....

2 chicken breasts
2 chicken bouillon cubes
2 cups carrots, chopped
2 cups celery, chopped
¾ onion, chopped
1 can evaporated milk
2-3 cups egg noodles
Salt and pepper

Boil chicken in 2 quarts of water until tender. Remove chicken and add carrots, celery and onion. Cook until tender.

Add milk. Cube chicken and add to mixture. Add noodles. Add salt and pepper to taste. Cook until noodles are soft.