We'll get healthy if it kills us

The Christmas turkey breast was tasty and yielded enough meat for a casserole and a soup. Recipes follow.

Healthy (Are you tired of that word yet?) Squash & Turkey (or Chicken) Casserole

8 slices whole-wheat bread - or whatever bread you have
cooking spray
1 thinly sliced onion
3-4 medium yellow squash, thinly sliced
2 garlic cloves, finely minced
1/2 boneless cubed chicken breast, or leftover cubed cooked chicken or turkey
1 cup low-fat shredded mozzarella cheese
2 tsp. Italian seasoning
salt and pepper to taste

Cut bread into cubes, spread on baking sheet and let dry overnight in oven or toast in 350 oven on both sides for 10 ten minutes.
Preheat oven to 350. Spray large dutch oven with cooking spray and add onion. Cook until onion is soft, about 5 minutes. Add squash and garlic. Add more cooking spray if needed. Cover and cook until squash is soft and tender about 5 minutes. Remove vegetables from pan. Add chicken if using raw chicken for the recipe and cook until no longer pink. In a large bowl, mix veggies, bread cubes and chicken or turkey. Mix in cheese and seasonings. Bake for 15 minutes or until cheese is melted.

I cut up the turkey breast and put in the slow cooker to obtain broth and the last of the meat. Made turkey soup.

Last of the turkey soup

Turkey broth and meat
1 onion chopped
2 garlic cloves
1 can ro-tel tomatoes
1 can hominy
3 potatoes chopped
1 chopped green pepper
1 tablespoon cumin
salt and pepper to taste

Throw all together, cook until potatoes are done. Adjust seasonings, rather tasty indeed.

Tried this a few weeks ago, slipped under the food blog radar.

Thai Chicken Legs with Vegetables

1 can (14oz.) lite or reg. coconut milk (not cream of coconute)
2 Tablespoons flour
1 Tbsp. each Thai read curry base (such as A Taste of Thai) and minced garlic
1 tsp. salt
combination of chicken legs and thighs as your family desires, skin removed
1 onion, sliced
2 large carrots, sliced
1 bell pepper, sliced
2 cups frozen okra or green beans

Whisk coconut milk, flour and curry base in slow cooker until smooth. Whisk in garlic and salt. Add chicken, onion and carrots, stir to mix. Scatter bell pepper on top.
Cover and cook on low 6 to 8 hours. Stir in okra or green beans and cook until crisp tender. Serve over rice.

Kushari  (a variation of lentils and rice)

1 cup elbow noodles
1 cup rice
1 cup lentils
1 cup chopped green pepper
1 14 oz. tomato sauce
1 garlic clove, minced
2 Tablespoons cumin
salt and pepper to taste
1 onion, sliced
1-2 Tablespoons olive oil

cook elbow noodles, drain, set aside. Cook rice. Set aside. Cook lentils - 3 cups water, 1 cup lentils, adding more water as necessary till lentils are done.
Make sauce. Saute peppers in 1 Tablespoon oil. Add garlic, tomato sauce, cumin and salt and pepper to taste. Simmer 10 minutes. In another skillet, heat onions in 1 Tablespoon oil and let cook until carmelized.

Add a couple of spoonfuls of sauce to noodles. Arrange as follows: Rice and lentils together, noodles on the side, sauce and onions on top. Different and GOOD, and good for you, too.