1 can condensed cream of chicken soup
1 can sliced mushrooms
1/4 tsp Worcestershire sauce
1 6-oz can diced chicken or turkey
1/2 cup packaged stuffing mix
Combine 1 can condensed cream of chicken soup, 1 can sliced mushrooms (drained), 1/4 tsp Worcestershire sauce in 1 qt baking dish. Add 1 6-oz can diced chicken or turkey. Sprinkle with 1/2 cup packaged stuffing mix for poultry. Bake at 375 for 25 minutes or until bubbly hot. Or bake in individual serving sized baking dishes for 20 minutes.
1 package meatballs
1 12 oz. jar mushrooms, gravy
1/3 cup sour cream
1/4 teaspoon allspice
8 ounces egg noodles, cooked and drained – toss with butter.
Heat mini meatballs – refrigerated or frozen – in mushroom gravy. Remove from heat. Stir in sour cream and allspice.
Serve over egg noodles.
4 Servings
1 pound turkey breast tenderloin slices, all visible fat removed
1/2 cup low-sodium chicken broth
1 tablespoon cornstarch
1/8 teaspoon salt
1/8 teaspoon black pepper
Vegetable oil spray
2 tablespoons balsamic vinegar
1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
8 ounces chanterelle or button mushrooms, cleaned, trimmed and sliced
1/4 cup chopped shallots or onion
Fresh rosemary (optional)
Rinse turkey and pat dry. Set aside.
In a small bowl, stir together broth, cornstarch, salt and pepper. Set aside.
Spray a large skillet with vegetable oil. Place over medium-high heat.
Add half the turkey to hot skillet. Cook about 2 minutes on each side, or until turkey is tender and no longer pink. Repeat with remaining turkey.
Remove skillet from heat; remove turkey from skillet and keep warm.
Add vinegar and rosemary to skillet, stirring to scrape up brown bits from bottom of pan. Return skillet to heat and add mushrooms and shallots or onion.
Over medium heat, cook and stir until mushrooms are tender, about 5 minutes. Stir broth mixture and add to skillet. Cook and stir until thickened and bubbly, about 3 minutes. Cook 2 minutes more, stirring constantly. Serve sauce with turkey. Serve on a bed of rosemary if desired.
4 Servings
12 oz ravioli or tortellini, cooked according to package directions
2 Tbsp extra virgin olive oil
8 oz mushrooms, sliced
1/4 cup walnuts, chopped
1 cup heavy whipping cream
1/4 tsp black pepper
1 1/2 cups freshly grated Parmesan cheese
Heat olive oil in large skillet over medium heat. Sauté mushrooms and walnuts until mushrooms are golden brown. Add heavy cream stir frequently for 5 minutes, until sauce has slightly thickened. When cream stops simmering, turn heat to warm. Add pepper and Parmesan cheese; stir until sauce is smooth. Do not boil.
Drain pasta and place on a serving plate. Pour sauce over pasta.
Garnish with parsley. Serve immediately.
4 Servings
Debbie’s Mom’s recipe
1 1/2 cups eggplants, peeled and diced
1/2 cup onions, thinly sliced
1 clove garlic, minced
3 tablespoons olive oil
1 green bell pepper, sliced
1 red bell pepper, sliced
1 1/2 cups zucchini, sliced
1 16 oz. can tomatoes, stewed
1 teaspoon salt
1/4 teaspoon Italian seasoning
1 (7 3/4 oz.) can mushrooms
dash pepper
Place eggplant, onion, garlic and oil in a 2 quart casserole. Cook in microwave oven 5 minutes.
Cut peppers into 1/2 strips. Mix peppers and zucchini with eggplant mixture.
Add seasonings to tomatoes. Mix with vegetables. Cook in microwave oven 8-10 minutes. Let stand 5 minutes.
*You can use vegetable soup in place of tomatoes and cut corn off the cob and add to the casserole.
