Turkey Vegetable Soup

1/2 c. butter
4 medium onions, chopped
1/4 c. flour
2-3 t. curry powder
6 c. chicken broth
1 c. thinly sliced carrots
1 c. sliced celery
1/4 c. fresh parsley, chopped
1 1/2 t. sage or poultry seasoning
4 c. cubed cooked turkey
3 c. half & half
1 10 oz. package frozen chopped spinach
1-2 t. salt
1/2 t. pepper

Melt butter in large stockpot over medium-high heat. Add onions and saute until translucent, about 10 minutes. Stir in flour and curry powder and cook 2-3 minutes. Add borth, carrots, celery, parsley and sage (or poulty seasoning) and bring to boil. Reduce heat to low, cover and simmer 10 minutes, stirring occasionally. Add turkey, half & half, and spinach. Cover and continue to simmer until heated through, about 10 minutes. Season with salt and pepper to taste. Makes 12 servings. Can be frozen.

- Carol

* Easy Greek Gyros

2 lbs. petite sirloin steak or beef roast
1/2 c. lemon juice
salt & pepper

1/2 c. oil

Marinate meat in above ingredients for at least a couple of hours to overnight. Grill and slice into thin pieces. for a roast: Cook in a Crock pot with lemon & oil until shreddable.

Sauce
2 c. plain yogurt
1/2 c. mayo
1/2 c. sour cream
2 lemons, juiced
salt & pepper
1 t. garlic powder or fresh garlic
1 packet Italian Seasoning mix
1 large cucumber, peeled & grated

Gyros

thin tortillas

lettuce, torn

tomatoes, sliced

onions, can be grilled with steak or served fresh

Mix sauce ingredients together. Serve on thin tortillas with lettuce, tomatoes, onions, steak & TONS of sauce.

- Carol

Applebee's Chicken Fajita Wraps

Marinade
2 c. water
1/3 c. soy sauce
3 T. sugar
2 T. salt
2 T. white vinegar
1 1/2 t. ground cayenne pepper
2 t. paprika
2 t. garlic powder
1 t. onion powder
1 t. ground black pepper
4 chicken breast fillets

Mexi-ranch dipping sauce
1/2 c. mayonnaise
2 T. minced onion
1 T. buttermilk
1 T. white vinegar
2 t. minced fresh cilantro
1 t. canned green chile pepper
3/4 t. paprika
1/2 t. sugar
1/4 t. salt
pinch dried dill weed
pinch cumin
pinch cayenne pepper

Pico de Gallo (Salsa)
2 medium tomatoes, diced
1/3 c. diced red onion
1 jalapeno, seeded and diced
2 t. lime juice
2 t. minced fresh cilantro
1/4 t. salt
1/4 t. ground black pepper

Wraps
4 large flour tortillas
1 c. Fancy shredded cheddar cheese
1 c. fancy shredded Monterrey jack cheese
4 c. shredded iceberg lettuce

Combine all marinade ingredients and marinade chicken for 2 hours. Grill chicken until cooked through and slice into strips.

Combine all pico de gallo ingredients, then cover and chill.

For each roll-up begin by laying a large flour tortilla in a large skillet over low heat. Sprinkle about 1/2 c. of the combined cheese over the surface of the tortilla while it heats up in the pan. When the cheese begins to melt, remove the tortilla from the pan. Sprinkle about 1 cup of shredded lettuce in a strip across the center of the tortilla, followed by about 3 T. of pico de gallo. Slice one grilled chicken breast into bite-size chunks and arrange the chicken on the lettuce. Fold the ends of the tortilla over the filling, then roll the tortilla from the bottom. Make a diagonal cut across the center of the roll-up and serve with a small dish of the dipping sauce on the side.

- Carol

Southwest Chicken Salad with Lime Dressing

Salad

4 chicken breasts

2 heads romaine lettuce, torn

3-4 chopped tomatoes
green onion, sliced (optional)

2 cups Caribbean-style black beans

3 cups rice (Jasmine rice)
1/2 cup salsa
4 avocado slices

Rub for Chicken

Mexican Oregano, chili powder, cumin and a few cilantro sprigs

Dressing

2 T. lite seasoned rice vinegar

4 T. canola oil

2 fresh-squeezed limes w/ some pulp

1/2 cup finely chopped cilantro

1 T. finely chopped green chilies

1 1/2 T. sugar

1 t. salt

1 finely minced green onion

Season chicken with oregano, chili powder and cumin and cook on the grill. Toss romaine, tomatoes, onion and arrange on four plates. Add salsa to rice and warm in the microwave. Top each salad with a portion of rice and a portion of the beans. Slice chicken into thin strips and place on top of salad. Garnish with cilantro sprigs and avocado slices. Puree dressing in the blender and drizzle on top right before serving.

Note: Double or triple the dressing, it's that good!

- Carol