Turkey Kolbassa and Cabbage Casserole

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I know turkey and cabbage but really it was good!

Ingredients:

450 grams spagetti
1/3 cup butter
1/3 cup all-purpose flour
1/2 teaspoon dry mustard powder
1/4 teaspoon ground black pepper
3 cups milk
3/4 cup shredded marble cheese
2 cups shredded cabbage
1 (16 ounce) turkey kolbassa sausage,cubed
1/2 cup dry bread crumbs
1/4 cup shredded swiss cheese

Directions:

1. Preheat oven to 375 degrees F (190 degrees C).
2. Bring a large pot of lightly salted water to a boil. Cook spagetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 7 minutes. Drain and set aside.
3. Melt butter in a large pot over medium heat. Whisk in flour, dry mustard, and black pepper; cook until smooth, about 2 minutes. Whisk in milk, a little at a time, and bring white sauce to a boil. Cook for 1 minute, whisking constantly, to make a smooth, thick sauce. Whisk 3/4 cup marble cheese into sauce until melted.
4. Stir spagetti, cabbage, and kolbassa sausage into the sauce and transfer to a 3-quart casserole dish. Mix bread crumbs with 1/4 cup swiss cheese in a bowl and sprinkle over the casserole.
5. Bake in the preheated oven until casserole is heated through, about 20 minutes.

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Turkey Kolbassa with Broccoli and Gluten Free Pasta Casserole

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Ingredients:

450 grams gluten free spaghetti
1/3 cup butter
1/3 cup gluten free flour
1/2 teaspoon dry mustard powder
1/4 teaspoon ground black pepper
3 cups milk
3/4 cup shredded marble cheese
2 cups broccoli
1 shredded carrot
1 (16 ounce) turkey kolbassa sausage, cubed

Directions:

1. Preheat oven to 375 degrees F (190 degrees C).
2. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 7 minutes. Drain and set aside.
3. Melt butter in a large pot over medium heat. Whisk in flour, dry mustard, and black pepper; cook until smooth, about 2 minutes. Whisk in milk, a little at a time, and bring white sauce to a boil. Cook for 1 minute, whisking constantly, to make a smooth, thick sauce. Whisk 3/4 cup marble cheese into sauce until melted.
4. Stir spaghetti, broccoli, carrot and kolbassa sausage into the sauce and transfer to a 3-quart casserole dish.5. Bake in the preheated oven until casserole is heated through, about 20 minutes.

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Turkey Tortellini Soup

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Ingredients

4 cups reduced-sodium chicken broth
4 cups water
4 cups chopped roasted turkey breast
1 265ml can no-salt-added diced tomatoes, undrained
1 tablespoon dried Italian seasoning, crushed
1 9 ounce package refrigerated cheese tortellini
2 cups carrots chopped into bite size pieces
6 tablespoons shredded Parmesan cheese (optional)

Directions
1.In a 5- to 6-quart slow cooker combine broth, the water, chopped turkey, tomatoes, carrots and Italian seasoning.

2.Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. If using low-heat setting, turn to high-heat setting. Stir in tortellini. Cover and cook for 30 minutes more or until tortellini is tender.

3. If desired, sprinkle each serving with 1 tablespoon cheese.

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Turkey Kolbassa with Broccoli and Gluten Free Pasta Casserole

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Ingredients:

450 grams gluten free spaghetti
1/3 cup butter
1/3 cup gluten free flour
1/2 teaspoon dry mustard powder
1/4 teaspoon ground black pepper
3 cups milk
3/4 cup shredded marble cheese
2 cups broccoli
1 shredded carrot
1 (16 ounce) turkey kolbassa sausage, cubed

Directions:

1. Preheat oven to 375 degrees F (190 degrees C).
2. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 7 minutes. Drain and set aside.
3. Melt butter in a large pot over medium heat. Whisk in flour, dry mustard, and black pepper; cook until smooth, about 2 minutes. Whisk in milk, a little at a time, and bring white sauce to a boil. Cook for 1 minute, whisking constantly, to make a smooth, thick sauce. Whisk 3/4 cup marble cheese into sauce until melted.
4. Stir spaghetti, broccoli, carrot and kolbassa sausage into the sauce and transfer to a 3-quart casserole dish.5. Bake in the preheated oven until casserole is heated through, about 20 minutes.

20141204-122554-44754544.jpg

Turkey Kolbassa and Cabbage Casserole

20141009-131941-47981810.jpg

I know turkey and cabbage but really it was good!

Ingredients:

450 grams spagetti
1/3 cup butter
1/3 cup all-purpose flour
1/2 teaspoon dry mustard powder
1/4 teaspoon ground black pepper
3 cups milk
3/4 cup shredded marble cheese
2 cups shredded cabbage
1 (16 ounce) turkey kolbassa sausage,cubed
1/2 cup dry bread crumbs
1/4 cup shredded swiss cheese

Directions:

1. Preheat oven to 375 degrees F (190 degrees C).
2. Bring a large pot of lightly salted water to a boil. Cook spagetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 7 minutes. Drain and set aside.
3. Melt butter in a large pot over medium heat. Whisk in flour, dry mustard, and black pepper; cook until smooth, about 2 minutes. Whisk in milk, a little at a time, and bring white sauce to a boil. Cook for 1 minute, whisking constantly, to make a smooth, thick sauce. Whisk 3/4 cup marble cheese into sauce until melted.
4. Stir spagetti, cabbage, and kolbassa sausage into the sauce and transfer to a 3-quart casserole dish. Mix bread crumbs with 1/4 cup swiss cheese in a bowl and sprinkle over the casserole.
5. Bake in the preheated oven until casserole is heated through, about 20 minutes.

20141008-163027-59427520.jpg

20141008-163128-59488014.jpg

20141008-163216-59536547.jpg

20141009-131946-47986307.jpg

Turkey Pasta Casserole

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Ingredients:
455 g ground turkey
1 onion, minced
2 cloves garlic, minced
120 ml milk
1 tomato chopped
1 can of tomato paste

225 g your favourite pasta
20 g grated Parmesan cheese

Directions:
1. In large saucepan, cook turkey, onion, and garlic until turkey is brown. Pour in milk, reduce heat to low, and simmer until reduced by one-third. Add tomato and tomato paste and simmer .

2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

3. Toss with turkey tomato sauce and top with Parmesan. Serve.

Stuffed Turkey Meatloaf

stuffed turkey meatloaf
Ingredients

1 large egg
1/4 cup finely chopped onion
1/4 cup seasoned breadcrumbs
1 tablespoon ketchup
1/2 teaspoon Worcestershire sauce
Salt
Freshly ground pepper
450 g ground turkey
4 small balls fresh mozzarella
1 (8-ounce) can tomato sauce


Preparation

1. Coat the inside of a 3 1/2-quart slow cooker with cooking spray

2. Beat the egg in a medium bowl. Stir in the onion, breadcrumbs, ketchup, Worcestershire sauce, and salt and pepper to taste in a small bowl. Add turkey and combine well. Form into two 5 x 3-inch ovals. Transfer one oval to the center of the prepared slow cooker. Place the 4 mozzarella balls evenly down the center of the meat. Move the second oval on top of the mozzarella and press around the edges to seal. Pour tomato sauce over meatloaf.

3. Cover and cook on High for 3 hours. The meatloaf is cooked when an instant-read thermometer inserted into the middle of the loaf registers 165 degrees.

4. Remove cover, turn off slow cooker, and allow meatloaf to rest 10 minutes. Transfer to cutting board. Serve warm.