Herbed Turkey Pasta Salad

 

Herbed Turkey Pasta Salad
 
Author:
Ingredients
  • Salad:
  • 8 ounces tricolor rotini pasta (about 3 cups)
  • 1⅓ cups 1 inch pieces fresh asparagus or small broccoli florets
  • ⅔ cup diagonally sliced carrots
  • 1 cup diced cooked turkey breast
  • 1 cup reduced-fat mozzarella or Swiss cheese
  • ⅓ cup sliced black olives
  • ¼ cup sliced scallions
  • Dressing:
  • ¼ cup plus 2 tablespoons nonfat or light mayonnaise
  • ¼ cup nonfat or light sour cream
  • 1 tablespoon Dijon mustard
  • 2 tablespoons orange juice
  • ½ teaspoon each dried parsley, thyme, and rosemary
  • ⅛ teaspoon ground white pepper
Instructions
  1. Cook the pasta until almost al dente according to package directions. Add the asparagus or broccoli and the carrots to the pot, and cook for another 30 to 60 seconds or until the asparagus or broccoli turns bright green and is crisp-tender and the pasta is al dente. Drain, rinse with cold water, and drain again. Transfer the mixture to a large bowl, and toss in the turkey, cheese olives and scallions.
  2. In a small bowl, combine all the dressing ingredients, and stir to mix well. Pour the dressing over the salad, and toss gently to mix well.
  3. Cover the salad and chill for at least 2 hours before serving. Toss in a little more mayonnaise just before serving if the salad seems too dry. Serve over a bed of fresh salad greens if desired.

Ground Beef Stew

Ground Beef Stew
 
Prep time
Cook time
Total time
 
Author:
Serves: 5
Ingredients
  • 1 lb. ground beef
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 3 carrots, cut into ½-inch pieces
  • 2 medium potatoes, cut into ¾-inch chunks
  • 1 medium onion, cut into 8 wedges
  • 16 oz. beef broth
  • 1 medium zucchini, sliced
  • 1 (14.5-oz.) can diced tomatoes, undrained
  • ½ teaspoon dried thyme leaves
  • 1 tablespoon Worcestershire sauce
  • ¼ cup water
  • 2 tablespoons all-purpose flour
Instructions
  1. Combine ground beef, salt and pepper and brown. Drain.
  2. Add carrots, potatoes, onion and broth. Bring to a boil. Reduce heat; cover and simmer 15 to 20 minutes.
  3. Stir in zucchini, tomatoes, mushrooms, thyme and Worcestershire sauce. Cook 5 to 10 minutes
  4. Combine water and flour in a bowl. Gradually add to stew and stir. Stir until bubbly and thickened.

 

Meatball Soup

Meatball Soup
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 1 quart beef broth
  • 1 quart water
  • 1 medium onion, cut into eighths
  • 1 bay leaf
  • 1 pound ground beef
  • ½ cup long-grain rice
  • 1 large egg
  • 2 teaspoons oregano
  • 2 teaspoons garlic salt
  • ¾ teaspoon black pepper, divided
  • ¼ teaspoon ground cumin
  • ½ cup all-purpose flour
  • 3 medium potatoes, peeled and chopped
Instructions
  1. Combine the beef broth, water, onion and bay leaf. Bring to a boil over high heat.
  2. Combine ground beef, rice, egg, oregano, garlic salt, ½ teaspoon black pepper and cumin in a large bowl and mix well. Shape mixture into 1-inch meatballs.
  3. Coat the meatballs with flour. Drop them into the boiling broth and cover. Reduce heat to low. Cook, stirring frequently, for 45 minutes.
  4. Add the potatoes to the soup and cover. Cook, stirring occasionally, until the potatoes are tender (about 1 hour). Remove the bay leaf. Season with remaining black pepper.
Notes
You can definitely add more vegetables like carrots to this.