Ingredients:

• 4 cups cooked, cubed chicken breast meat
• 1 cup onion, chopped
• 2/3 cup mushrooms, sliced
• 1 ½ cups carrots, chopped
• 6 cups chicken stock
• 1 tsp dried sage
• 1 tsp dried basil
• 1 tsp garlic salt
• 1 (10 ounce) package frozen mixed vegetables, thawed
• 3 cups cooked red potatoes, diced
• 1/2 cup celery, chopped
• 1/8 cup all-purpose flour
• Handful of fresh parsley, chopped

Instructions:
In a frying pan, sauté chopped onion until soft and translucent.

In a large saucepan combine chicken, mushrooms, sautéed onion, carrots and chicken stock. Over medium heat, simmer for about 10 minutes or until the carrots are cooked.

Add the herbs, garlic salt and mixed vegetables, potatoes and celery and cook for a further few minutes until heated through. Stir in the flour und heat for a minute until sauce begins to thicken. Sprinkle with fresh parsley and serve immediately.

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What You Need:

• 1 (12 lb.) turkey, thawed, giblets removed and deboned
• 1/2 C butter, cubed
• 1 C celery, chopped
• 1 onion, chopped
• 5 C white bread, cubed
• 1 1/2 C corn bread, crumbled
• 1 tsp. salt, divided
• 1/2 tsp. sage
• 1 C chicken broth
• 3 tbsp. canola oil
• 1/4 tsp. pepper

How to Make It:

1. Place the turkey on a large cutting board and remove the wings.
2. Flatten the turkey to 1 in. thickness.
3. Separate the turkey into 3 pieces by cutting between the breast and thighs.
4. Place the butter in a large skillet over medium heat.
5. Stir in the celery and onion and cook until fork tender.
6. Place the bread and corn bread into a large mixing bowl.
7. Add the cooked celery and onion along with the pan drippings.
8. Sprinkle in 1/2 tsp. of the salt and the sage and just enough broth to moisten the bread.
9. Stir until all the bread is moist.
10. Spread 2 C of the stuffing over the turkey breast to about 1 in from the edge.
11. Roll the turkey breast around the stuffing and tie with a piece of twine to hold.
12. Do the same with the thigh pieces using 1 C of stuffing for each.
13. Place the turkey rolls on a rack in a shallow roasting pan.
14. Set the oven temperature to 325 degrees and allow the oven to heat up.
15. Brush each roll with the oil and sprinkle with the remaining salt and the pepper.
16. Bake the thigh pieces for 1 hour 45 minutes and the breast piece for 2 hours 15 minutes.
17. Allow the rolls to stand 15 minutes before slicing.

Serves 12

Have the turkey de-boned in your local grocery meat section.  This will save you time and make your day much easier.

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What You Need:

• 1/2 C of mayonnaise
• 2 t curry powder
• 1 lb. ground turkey breast
• 2 oz feta cheese with basil and tomato, crumbled
• 1/2 t salt
• 4 pita flat bread
• 8 red onion slices
• 8 spinach leaves

How to Make It:

1. Set the broiler to preheat.
2. Place the mayonnaise into a small mixing bowl.
3. Add the curry powder and mix until blended together well.
4. Place the ground turkey into a large mixing bowl.
5. Add 2 T of the mayonnaise mixture.
6. Sprinkle in the feta cheese.
7. Add the salt and mix until all the ingredients are well combined.
8. Make into 4 patties.
9. Place the patties on the rack of a broiler pan.
10. Broil 4 inches from the heat for 12 minutes being sure to turn the burger half way through the cooking time.
11. Spread the remaining mayonnaise mixture onto the pita bread slices.
12. Place a patty onto one side of the pita bread.
13. Add 2 slices of onion and 2 spinach leaves on top of the burger.
14. Fold the pita over the top of the burger.

Makes 4 servings

Preparation time:  approximately 10 minutes

Cooking time:  approximately 12 minutes

Total time:  approximately 22 minutes

Everyone will love these new style burgers.  Add some fried potatoes and a fruit salad and you have the making for a perfect  lunch.

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What You Need:

• 2 lbs. chicken wings cut in half
• 2 c crushed pork rinds
• 2 tsp. chili powder
• 1/2 c butter, melted
• 1/4 tsp. hot sauce

How to Make It:

1. Toss together the crushed pork rinds and chili powder in a shallow bowl.
2. In a separate shallow bowl combine the butter and hot sauce.
3. Place the oven setting on 375 degrees and allow the oven to heat up.
4. Spray 2 large baking pans with a non stick cooking spray.
5. Dip the chicken wing halves into the butter mixture.
6. Then roll each wing in the crushed pork rinds.
7. Lay in a single layer in the baking dish.
8. Bake 40 minutes or until the chicken juice runs clear when poked with a fork.

Everybody loves chicken wings and a picnic is no exception.  If there are children around you can omit the hot sauce and just dip the wings in the melted butter.

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• 1 teaspoon paprika
• 1/4 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground white pepper
• 1/4 teaspoon onion powder
• 4 skinless, boneless chicken breast halves
• vegetable oil

Instructions:

1. Mix together paprika, salt, cayenne, cumin, thyme, pepper and onion powder.
2. Coat side of chicken with mixture.
3. Heat oil in skillet until very hot.
4. Add chicken seasoned side down, and cook for 1 minute. Turn, and cook 1 minute on other side, this is the “blackening” step.
5. Place chicken on a lightly greased cookie sheet.
6. Bake at 350 degrees F for 10 minutes or until chicken is no longer pink inside and juices are clear. Y
7. ou can also use this rub mixture on pork, turkey, and other meats. It’s especially great when grilling.

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• 8 ounces cream cheese (0 carbs)
• 1 cup mayonaise (0 carbs)
• 1 cup sour cream (0 carbs)
• 1 cup parmesean cheese (0 carbs)
• 1 8.5 ounce can artichoke hearts sliced into small pieces (6 carbs)
• Several pieces of celery, chopped

Instructions:

1. Mix the above together in a medium bowl. This will be our filling.
2. You’ll also need 4 to 6 average sized chicken breasts depending on how many people you are serving. Pound chicken breasts flat.
3. Spread the artichoke filling on top of the flattened chicken. Roll up and secure in place with a toothpick or skewer and put into baking dish. After all rolls are in place, sprinkle with parm cheese. Bake for 375 degrees F for 45 minutes until chicken juices run clear.

You will have likely left over filling, you can add this on top of the chicken or serve on the side at dinner time.

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