Five Meal Friday

Welcome to Five Meal Friday...... I hope you enjoy the selections..... and don't forget to add a comment if you try one of the meals!

Turkey Chili Burgers with Spiced Ketchup

2 cup(s) marinara sauce
1 package(s) (1 1/4-ounce) chili seasoning, such as McCormick
3 chipotle peppers in adobo sauce, seeded and finely chopped
1 1/2 pound(s) ground white-meat turkey
4 ounce(s) cream cheese, softened
1/2 cup(s) bread crumbs, packaged
2 tablespoon(s) olive oil
8 hamburger-style rolls

1.Make the ketchup: Combine 1 1/2 cups marinara sauce, 3 tablespoons chili seasoning, and chipotles in a small saucepan over medium-low heat. Simmer for 10 minutes and keep warm.

2.Make the burgers: Heat oven to 400 degrees F. Combine the turkey, 2 ounces cream cheese, bread crumbs, and remaining chili seasoning and marinara sauce in a large bowl. Shape into 8 patties.

3.Heat olive oil in a large skillet over medium heat. Brown the burgers, 4 at a time, for 3 minutes on a side. Transfer to a baking pan. Place in the oven and cook for 8 more minutes. Serve each burger on a roll with 1 tablespoon cream cheese and ketchup.

Serves: 8

Nutrition Facts: Calories 362, Total Fat 20g, Saturated Fat--, Cholesterol 85mg, Sodium 594mg, Total Carbohydrate 27g, Dietary Fiber 2g, Sugars --, Protein 21g, Calcium --

Peanut Butter and Chocolate Chip Pancakes

1 cup(s) multigrain pancake mix, such as Up Country Organics
1 large egg
1/2 cup(s) all-natural peanut butter
1 cup(s) milk
1/2 teaspoon(s) vanilla extract
1 cup(s) semisweet chocolate chips
1 tablespoon(s) unsalted butter

1. Heat oven to 200 degrees F. Stir the pancake mix, egg, peanut butter, milk, vanilla, and chocolate chips together in a large bowl. Melt about 1 teaspoon butter in large, nonstick skillet over medium-high heat. Pour three to four 1/4-cupfuls of batter on the heated skillet to form pancakes and cook until the tops bubble and the edges begin to crisp. Turn and continue to cook for about 2 more minutes, until both sides are golden brown. Transfer pancakes to a baking pan and keep warm in the oven until ready to serve. Repeat with remaining batter.

Serves: 4

Nutrition: Calories 164, Total Fat 11g, Saturated Fat --, Cholesterol 23mg, Sodium 48mg, Total Carbohydrate 13g, Dietary Fiber 2g, Sugars --, Protein 4g, Calcium --

Marilyn's Mac and Cheese

2 cup(s) shell macaroni
1/4 cup(s)grated sharp Cheddar cheese
1/4 cup(s) grated Monterey Jack cheese
1/4 cup(s) grated provolone cheese
1/2 cup(s) sour cream
1 can(s) (15-ounce) diced stewed tomatoes, drained
1 tablespoon(s) unsalted butter
2 teaspoon(s) fresh oregano

1.Preheat oven to 350°F. Cook macaroni according to package instructions, drain, and transfer to a 4-cup casserole dish. Stir in remaining ingredients and bake until bubbling, about 30 minutes.

Serves: 6

Nutrition: Calories 255, Total Fat 12g, Saturated Fat --, Cholesterol 28mg, Sodium 283mg, Total Carbohydrate 28g, Dietary Fiber 1g, Sugars --, Protein 10g, Calcium --

Avocado and Ham Sandwiches

2 loaf(s) (about 18 inches each) ficelle
1/4 cup(s)butter, softened
2 tablespoon(s) Dijon mustard
1/8 teaspoon(s) coarse black pepper
3/4 pound(s) Virginia ham, sliced
3 large avocados, peeled and sliced

1.Cut each ficelle loaf into 3 equal pieces, and split each horizontally along one side, leaving the other side intact. Open the pieces so they lie flat.

2.Stir the butter, mustard, and pepper together until smooth, and spread on both sides of the bread. Layer with the ham and avocado, and sprinkle with the sea salt.

3. Wrap the sandwiches with parchment, and tie with a string to secure. Keep chilled and serve within 3 hours.

Serves 6

Nutrition: Calories 400, Total Fat 24g, Saturated Fat --, Cholesterol 45mg, Sodium 820mg, Total Carbohydrate 31g, Dietary Fiber 7g, Sugars --, Protein 15g, Calcium --

Cashew Chicken

1 10.75-oz. can condensed golden mushroom soup
3 Tbsp. soy sauce
1 tsp. ground ginger
1-1/2 pounds chicken tenders
1 16-oz. pkg. frozen broccoli stir-fry vegetable blend
1 4-oz. can (drained weight) sliced mushrooms, drained
1/2 cup cashews
Hot cooked brown rice* (optional)

1. In a 3-1/2- or 4-quart slow cooker, combine mushroom soup, soy sauce, and ginger. Stir in chicken, stir-fry vegetables, and mushrooms.

2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

3. Stir cashews into chicken mixture. If desired, serve over hot cooked rice. Makes 6 servings.
*For really fast rice, use two 8.8-ounce pouches cooked whole grain brown rice and heat them in the microwave according to package directions.

Servings: 6

Nutrition: Calories 256, Total Fat (g) 8, Saturated Fat (g) 2, Monounsaturated Fat (g) 3, Polyunsaturated Fat (g) 1, Cholesterol (mg) 68, Sodium (mg) 1026, Carbohydrate (g) 13,
Total Sugar (g) 4, Fiber (g) 3, Protein (g) 31, Vitamin C (DV%) 29, Calcium (DV%) 2,
Iron (DV%) 9



~Ciao