Poultry

2 tablespoons olive oil
4 cloves minced garlic
2 cups cooked turkey, cut into 2” pieces
1 teaspoon grated ginger
1 cup sliced mushrooms
1/2 cup shredded zucchini
1/2 cup shredded carrot
1/2 cup 2-inch red pepper strips
1/2 cup sliced green onion
2 tablespoons roughly chopped fresh cilantro
3 cups cooked rotelli pasta

Sauce
1/4 cup soy sauce
1/4 cup Hoisin sauce
1 tablespoon sweet Chinese chili sauce
1 tablespoon sesame seed oil
1 teaspoon Cholula Hot Sauce®

1.In a hot wok or sauté pan, heat the oil. Add the garlic and cook for 30 seconds. Add the cooked turkey and grated ginger, sauté for 1 minute.

2.Add the mushrooms, zucchini, carrot and red pepper. Cook for 1 minute, tossing occasionally.

3.Add the green onion, cilantro and rotelli pasta. Combine and cook for 1 minute.

4.In a small bowl, combine the soy sauce, Hoisin sauce, sweet Chinese chili sauce, sesame seed oil and Cholula Hot Sauce. Add this to the pan and combine. Cook for 1 minute. Enjoy Two Timing Turkey.

*** CLEVER TIP ***

Be careful during the holiday season to store your leftovers in a safe manner. Separate the different foods into plastic containers or resealable plastic bags. Let cool completely in the refrigerator and then cover or seal tightly. Use within a reasonable amount of time. If in doubt as to whether or not a leftover is still safe for consumption, go with caution and discard the item.

House-Autry

House-Autry In Your Oven Chicken Breasts

4 boneless skinless chicken breasts
1 box House-Autry In Your Oven Chicken
Follow package directions to make chicken breasts.

Field Bean Salad (adapted from Flavor magazine)
4 cups ripe tomatoes cut into ½ inch pieces (use a variety of colors and type of tomato for an interesting presentation)
1 ½ cups field peas (butter beans, black or pink eyed beans and/ or green beans cut into one-inch pieces), blanched
½ teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup torn fresh basil leaves
1 tablespoon olive oil

Garlic Mayonnaise
Place the tomatoes and field peas or green beans in a mixing bowl. Season with salt and freshly ground pepper. Add basil leaves and drizzle with olive oil and one tablespoon of the Garlic Mayonnaise. Mix well and taste for seasoning.

Garlic Mayonnaise
1 Tablespoon minced garlic
½ cup mayonnaise
1 to 2 tablespoons boil water

In a small bowl, stir the garlic into the mayonnaise. Slowly stir the boiling water into the mayonnaise until the sauce in thinned to a drizzling consistency.

Roasted Sweet Potatoes

4 medium size sweet potatoes cut into 1 inch cubes

1 large sweet onion, cut into chunks

2 bell peppers, green and red, cut into chunks

2 tablespoons fresh rosemary

Olive oil

Salt and freshly ground pepper

Combine all ingredients in a large bowl. Toss to coat potatoes and vegetable with olive oil. Place mixture on a baking sheet lined with non-stick foil. Spread so potatoes are in an even layer. Bake potato mixture at 400 degrees for 30 minutes or until potatoes are tender. Serve warm.

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HJ Heinz Company - Classico

Chicken Saute with Sun-Dried Tomatoes

Serves 6

Ingredients:
6 boneless, skinless chicken breasts
3t butter
3-4 dry-packed sun-dried tomatoes, softened and finely chopped
3 green onions, finely chopped
1 jar (16 oz) Classico Alfredo di Sorrento Roasted Garlic Pasta Sauce

1) Pound chicken to about 1/2 inch thick.
2) In large saucepan, melt butter over med-high heat.
Add chicken and cook on both sides until golden brown.
Add sun-dried tomatoes and green onions.
Cook for 1 minute more.
Stir in pasta sauce and simmer (do not boil) until chicken is no longer pink inside, about 2-3 minutes.
Serve immediately.

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