Cheesy Turkey Penne

Ingredients

2 cups chopped turkey
2 cups water
3 cups Heartland Penne Pasta, uncooked
1 pkg. (16 oz.) frozen broccoli, cauliflower, and carrot blend
1 can (10 oz.) tomatoes
1/2 lb. Velveeta, cubed

Directions

Combine turkey and water in a large skillet (sprayed with cooking spray) and bring to a boil.  Add pasta and stir.  Cover and simmer on medium-low heat for 10 minutes or until pasta is tender.  Add remaining ingredients and stir.  Cook 5-7 minutes, covered, until Velveeta is melted and vegetables are crisp-tender (stirring frequently).
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Marinated Baked Pork Chops

Ingredients

2 Tbsp. soy sauce (make sure it’s gluten free)
4 Tbsp. vegetable oil
2 Tbsp. Worcestershire sauce
2 tsp. lemon juice
4 Tbsp. brown sugar
2 Tbsp. ketchup
6 pork chops, trimmed

Directions

Preheat oven to 350 degrees.  In a small bowl, thoroughly blend soy sauce, vegetable oil, Worcestershire sauce, lemon juice, brown sugar, and ketchup.  Place pork chops in a medium baking dish and spread with 1/2 the sauce.  Bake for 30 minutes.  Turn pork chops and spread with remaining sauce.  Continue baking for 30 more minutes.

Red Beans and Rice

Ingredients

1 bag small red beans
1 lb. smoke sausage
1 small onion
1/2 tsp. salt
1/4 tsp. cayenne pepper (optional)
1-2 cans of beef broth

Directions

Wash beans and place in pot.  Let beans soak overnight, drain, and rinse.  Cut sausages into 1/2″ slices then quarter each slice.  Add sausages, onions, and garlic to the pot of beans.  Fill with water until 1/2″ above beans.  Add salt and pepper.  Bring to a boil  Reduce heat and simmer for 1 & 1/2 to 2 hours.  Serve over rice.