White Bean Turkey Chili

Ingredients:

2 lb cooked turkey, hand torn into pieces

2 TBSP olive oil

1 cup chopped onion

2 garlic cloves, minced

2 (15.8 oz) cans navy beans

1 (10.75 oz) can chicken broth

1 ¼ cup water

2 (4.5 oz) can chopped green chiles

1 bay leaf

1 tsp. ground cumin

1/8 tsp. ground white pepper

Toppings: Cilantro, Monterrey Jack cheese, sour cream

Instructions:

Heat oil in a large Dutch oven. Add garlic and onion and cook until onion is tender. Add turkey for 6-8 minutes. Stir in beans and remaining ingredients and bring to a boil. Reduce heat and simmer, stirring occasionally, 30 – 45 minutes or until thickened. Remove and discard bay leaf and serve with desired toppings.

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Chinese Glazed Chicken

Ingredients: 4 clove(s) garlic, chopped 6 scallions, sliced 3 tablespoon peanut oil 2 tablespoon dry sherry 3 tablespoon hoisin sauce 1/2 teaspoon ground ginger 2 teaspoons sesame oil 15 asparagus, cut into thin 1-inch pieces 3 ounces rice noodles, cooked as directed on package 1 pound boneless skinless chicken breast cut into strips Instructions: Heat wok until hot. Add oil, let it get hot. Add garlic and let sizzle for a few seconds. Add chicken and stir fry for 2 minutes. Add sherry and hoisin sauce. Sprinkle ginger into wok and stir well. Stir fry the chicken mixture until the chicken is tender and glazed. Add the sesame oil, scallions and asparagus. Cook for one more minute. Serve over rice sticks.

Broccoli & Chicken Casserole

Ingredients: 1 can cream of chicken soup 1 tsp lemon juice 2 ½ cups grated cheddar cheese 1 TBSP butter, melted ¼ tsp garlic powder ¼ tsp salt ⅛ tsp pepper 4 cooked chicken breasts, cut into bite-sized pieces 1 package frozen broccoli, cooked until just tender 8 pieces of bacon, cooked crisp and crumbled (optional) Instructions: Mix together soup, salt, pepper, lemon juice, 1 ½ cup cheese, butter and garlic powder. Mix in chicken and broccoli and place everything in greased baking dish. Top with bacon crumbles and bake at 350 for 30 minutes. Add remaining cheese and bake until cheese melts.

Pork & Sauerkraut

Ingredients: Huge hunk o' pork (butt or shoulder) 2-3 packages of sauerkraut Instructions: Poke pork with a fork all over. Place in a crockpot and top with the sauerkraut. Let it cook all day and serve with mashed potatoes. A Pennsylvania New Year's Day tradition!

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