Grilled Turkey Coleslaw Cheese Sandwich

This may be the WORST photo I have ever taken, but nonetheless, it was a delicious and an easy lunch item. Not much to it, but thought I'd share with y'all!

Ingredients:

3 slices Oven Roasted Homestyle Turkey Breast

2 slices White American Cheese

1 to 1-1/2 tablespoons Margarine

1/4 cup Easy Creamy Coleslaw

2 slices bread

Non-stick cooking spray

Directions:

1) Spray cooking pan with non-stick cooking spray. Heat stove top to medium heat.

2) Spread margarine over each side of bread.

3) Place one slice of bread, margarine side down, on cooking pan. Place one slice of white american cheese, then 3 slices of turkey, then top with coleslaw and finally, top with the second slice of white american cheese.  Place second slice of bread on top.

4) Let sandwich cook for about 4-5 minutes, then flip and cook again for about 4-5 minutes.

5) Once bread is golden brown and crispy, remove from pan and let sit for 2-3 minutes. Slice and serve! Enjoy!

Copyright © 2014 Kellicipes

Nutrition Facts
Servings 1.0
Amount Per Serving
Calories 485
% Daily Value *
Total Fat 32 g	50 %
Saturated Fat 12 g	62 %
Monounsaturated Fat 4 g
Polyunsaturated Fat 7 g
Trans Fat 0 g
Cholesterol 90 mg	30 %
Sodium 2240 mg	93 %
Potassium 621 mg	18 %
Total Carbohydrate 36 g	12 %
Dietary Fiber 5 g	21 %
Sugars 20 g
Protein 31 g	61 %
Vitamin A	22 %
Vitamin C	31 %
Calcium	36 %
Iron	19 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Super Easy Pasta Salad

This is such an easy lunch or dinner to whip up and you can really let your imagination go with the ingredients. Our favorite is to use vegetable rotini pasta, cooked chicken, chickpeas, a veggy mix of some sort, italian dressing and parmesan cheese. Here's how it goes, to print the recipe, click here: Super Easy Pasta Salad

Ingredients:

1 box of vegetable rotini pasta

1 can of chickpeas, drained

1 bag of frozen steamfresh vegetables (we used Birds Eye Steamfresh Asian Medley)

1 small can sliced black olives

2-3 boneless chicken breasts, cooked and cubed

About 1 1/2 cups of Fat Free or Lite Italian dressing (regular Italian has too much oil)

1 cup grated parmesan cheese or cheese of your choice

Directions:

1) Season chicken breasts and cook on a non-stick medium sized pan, about 4-5 minutes per side until no longer pink in the middle. Remove from pan, cut into 1 inch cubes and set aside.

2) Cook pasta according to package, drain and return to large pot.

3) Microwave the frozen vegetables and drain the chickpeas and olives. Once vegetables are cooked, add them, the chickpeas, olives and cubed chicken to the pasta. Mix well.

4) Add the italian dressing...use as much or as little as you like. Toss well.

5) Add the parmesan cheese or your choice of cheese and mix well. Serve and Enjoy, it's that simple!

utrition Facts
Servings 8.0
Amount Per Serving
Calories 450
% Daily Value *
Total Fat 9 g	13 %
Saturated Fat 3 g	13 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 63 g	21 %
Sodium 610 mg	25 %
Potassium 329 mg	9 %
Total Carbohydrate 56 g	19 %
Dietary Fiber 6 g	22 %
Sugars 4 g
Protein 37 g	75 %
Vitamin A	0 %
Vitamin C	22 %
Calcium	2 %
Iron	104 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Copyright © 2013 Kellicipes

Spinach & Tomato Buttery Pasta

I swear The Pioneer Woman  and I must think alike! For lunch today, I wanted something warm and not the typical deli sandwich, so I decided to make an easy pasta dish for one. Literally 5 hours later, I was watching The Food Network and on The Pioneer Woman, she made a very similar dish, Chicken Florentine Pasta! I will definitely have to make her recipe for dinner one of these days because it looked just as tasty if not more! You can adjust the ingredient amounts depending on how many you are cooking for, again, I just made this for myself, so I'll go with what I used today. To print the recipe, click Spinach & Tomato Buttery Pasta

Ingredients:

2 oz. dried pasta (angel hair, thin spaghetti or penne will do fine)

1 cup baby spinach

4-5 roma tomatoes

1/4 cup shredded parmesan cheese

1 tsp. garlic powder

1 tbs. butter, melted

1 tbs. sea salt

Directions:

1) In a medium pot, boil water with 1 tbs. sea salt.

2) Add pasta and cook according to package, stirring frequently.

3) At about 1 minute before cooking time ends, add the spinach and tomatoes to the pot of cooking pasta (Yes, just throw it in the pot with the pasta and boiling water).

4) After cooking time is complete, drain pasta mixture and return to pot. Add the melted butter, garlic powder and shredded parmesan cheese. Toss.

5) Serve in a bowl and enjoy! Watch out for those tomatoes though! They'll burst with flavor!

Nutrition Facts
Servings 1.0
Amount Per Serving
Calories 601
% Daily Value *
Total Fat 20 g	30 %
Saturated Fat 12 g	58 %
Monounsaturated Fat 5 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 53 g	18 %
Sodium 7257 mg	302 %
Potassium 233 mg	7 %
Total Carbohydrate 80 g	27 %
Dietary Fiber 8 g	32 %
Sugars 33 g
Protein 23 g	46 %
Vitamin A	3 %
Vitamin C	358 %
Calcium	4 %
Iron	146 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Copyright © 2013 Kellicipes

Sausage, Spinach and Mushroom Quiche

I have been craving a quiche lately but trying to convince the man of the house that quiche is something he'd enjoy, let alone try, is a difficult task. So I decided to create a quiche with ingredients that he WILL eat and just not explain the whole "quiche" thing to him. I created a Sausage, Spinach and Mushroom Quiche that was absolutely fantastic! What's even better is that you can enjoy this dish for breakfast, lunch or dinner! To print recipe, click Sausage, Spinach & Mushroom Quiche

Ingredients:

2 tablespoons butter

2 cups of fresh baby spinach, stems removed and torn in half

6 green onions, chopped

1 (8oz) package of baby bella mushrooms (you can use white if you like) sliced then chopped in half

1 pound of ground pork breakfast sausage (You  don't have to use the entire package, use about 1/2-3/4 and save the rest for another dish)

3 eggs

1 cup half and half cream

1 cup shredded cheese (I used a monterey jack/mozzarella cheese blend)

1/4 teaspoon salt

1 (9inch) unbaked DEEP DISH pie crust (you can find this in the freezer section of your grocery store)

Directions:

1) Preheat oven to 400°F. 

2) Crumble the sausage in a large skillet or pot and cook until brown. Drain and set aside.

3) Chop green onions, mushrooms and remove the stems from spinach leaves.

4) Melt butter in a large sauce pan and add the green onions, mushrooms and spinach leaves. Stir continuously, about 5 minutes. Remove from heat and set aside.

5) Place pie crust in the pre-heated oven and bake for about 10 minutes. You want to do this before adding the ingredients first so that the bottom of the crust does not get soggy.

6) While pie crust is pre-baking, in a large bowl, mix together the eggs, add the half and half cream, cheese and salt.

7) In another bowl, take the drained sausage and add it to the green onions, mushrooms and spinach mixture. Stir well.

8) Take the egg, cream and cheese mixture and pour it in with the sausage mixture. Stir well.

9) 10 minutes should be up now, remove the pie crust from the oven and set aside.

10) Pour the mixture into the pre-baked pie shell. Be careful, if you pour too quickly, it might spill over the edges, which isn't a huge issue, but it's always good to avoid it. Also, MAKE SURE YOU ARE USING A DEEP DISH PIE CRUST!

11) Bake in the oven for 30 minutes, until crust is brown and egg mixture has set. You can check the middle of the quiche with a toothpick to see if it has set. If the toothpick comes out clean, it's done. If it comes out runny, put it back in the oven. Once cooked properly, let stand for 10-15 minutes before serving. 

Nutrition Facts
Servings 6.0
Amount Per Serving
Calories 584
% Daily Value *
Total Fat 45 g	69 %
Saturated Fat 20 g	98 %
Monounsaturated Fat 15 g
Polyunsaturated Fat 4 g
Trans Fat 0 g
Cholesterol 211 g	70 %
Sodium 980 mg	41 %
Potassium 414 mg	12 %
Total Carbohydrate 17 g	6 %
Dietary Fiber 1 g	4 %
Sugars 2 g
Protein 27 g	55 %
Vitamin A	1 %
Vitamin C	27 %
Calcium	2 %
Iron	85 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Copyright © 2013 Kellicipes