One-Skillet Pasta

Prep: 20 min | Cook: 1-1/4 Hours | Yield: 5 Servings

INGREDIENTS:

1-1/2 lbs. ground turkey

1 medium onion, finely chopped

1 medium sweet red pepper, finely chopped

1 can (28 oz.) diced tomatoes, undrained

1 can (14-1/2 oz.) fire-roasted diced tomatoes, undrained

1 can (14-1/2 oz.) reduced sodium beef broth

1 can (4 oz.) sliced mushrooms

1 Tbsp. packed brown sugar

1 Tbsp. chili powder

8 oz. uncooked angel hair pasta

1 cup (4 oz.) shredded cheddar cheese

DIRECTIONS:

In a large skillet, cook the turkey, onion and pepper over medium heat until meat is no longer pink; drain.

Add the tomatoes, broth, mushrooms, brown sugar and chili powder. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Add pasta; return to a boil. Reduce heat; cover and simmer for 30-35 minutes or until pasta is tender. Sprinkle with cheese. Cover and cook 2-3 minutes longer or until cheese is melted.

Pot Pie

Prep Time: 10 min | Bake Time: 30 min

Ingredients

• 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
• 1 package (9 ounces) frozen mixed vegetables, thawed
• 1 cup cubed cooked chicken or turkey
• 1/2 cup milk
• 1 egg
• 1 cup all-purpose baking mix (bisquick)

Directions

• Heat the oven to 400°F. Stir the soup, vegetables and chicken in a 9-inch pie plate.
• Stir the milk, egg and baking mix in a small bowl. Spread the batter over the chicken mixture.
• Bake for 30 minutes or until the topping is golden brown. Yield: 4 servings.

Slow Cooker Turkey Chili

Total time: 6 hours, 20 min.

Ingredients

• 1 1/4 pounds lean ground turkey
• 1 large onion, chopped
• 1 garlic clove, minced
• 1 (1.25-oz.) envelope chili seasoning mix
• 1 (12-oz.) can beer
• 1 1/2 cups frozen corn kernels
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 (28-oz.) can crushed tomatoes
• 1 (15-oz.) can black beans, drained and rinsed
• 1 (8-oz.) can tomato sauce
• 3/4 teaspoon salt
• Toppings: shredded Cheddar cheese, finely chopped red onion, sliced fresh jalapeños

Preparation

1. Cook first 4 ingredients in a large skillet over medium-high heat, stirring often, 8 minutes or until turkey crumbles and is no longer pink. Stir in beer, and cook 2 minutes, stirring occasionally. Spoon mixture into a 5 1/2-qt. slow cooker; stir in corn and next 6 ingredients until well blended. Cover and cook on LOW 6 hours. Serve with desired toppings.

Turkey Lasagna

INGREDIENTS:

1 lb ground turkey breast

1 1/2 cup water

26 oz. pasta sauce

12 oz. ( 3 cups ) part-skim mozzarella cheese

2 cup low-fat cottage cheese (1%)

2 oz. grated Parmesan cheese

1/2 cup egg substitute

1/4 cup chopped parsley

1/4 tsp. black pepper

9 uncooked lasagna noodles

DIRECTIONS:

Preheat oven to 350 degrees. Cook turkey in large saucepan coated with cooking spray over medium heat until browned, stirring to crumble. Add water and pasta sauce; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Remove from heat. Combine 2 cups mozzarella, cottage cheese, Parmesan, eggs, parsley and pepper in a bowl. Spread 1 cup turkey mixture in bottom of 9 x13 inch baking dish. Arrange 3 noodles over turnkey mixture (leaving space on the ends); top with 1 1/2 cup turkey mixture. Spread half of cheese mixture over turkey mixture. Repeat layers, ending with the remaining turkey. Cover and bake at 350 degrees for 1 hour. Sprinkle with 1 cup mozzarella and bake, uncovered, for 10 minutes. Let stand 10 minutes before serving. Or, can be frozen before baking!