Ingredients:
1 Cube Chicken Bouillon
1/2 Cup Hot Water
2 Tbsp Soy Sauce
1 Tbsp Cornstarch
2 Tbsp Vegetable Oil
1/2 tsp Garlic Powder
1 lb. Turkey, cubed
1-3/4 Cups Carrots, thinly sliced
1 Cup Zucchini, sliced
1/2 Cup Onions, thinly sliced
1/4 Cup Hot Water

Directions:
1. Combine chicken bouillon cube and hot water to make broth; stir until dissolved.
2. Combine broth, soy sauce, and cornstarch in small bowl. Set aside.
3. Heat oil in skillet over high heat. Add garlic and turkey. Cook, stirring, until turkey is thoroughly cooked and no longer pink in color.
4. Add carrots, zucchini, onion, and water to cooked turkey. Cover and cook, stirring occasionally, until vegetables are tender-crisp, about 5 minutes. Uncover, bring turkey mixture to boil. Cook until almost all liquid has evaporated.
5. Stir in cornstarch mixture. Bring to boil, stirring constantly until thickened.
Note: Serve over steamed rice.

Nutritional Information: (per serving)
Calories 195Kcal
Total fat 9 g
Saturated fat 2 g
Cholesterol 44 mg
Sodium 506 mg

Ingredients:
Cabbage, shredded 1 cup
*Ground turkey 1 pound
Onions, chopped 1/2 cup
White rice, uncooked 1 cup
Tomato sauce 2 cups
Garlic powder 1/2 teaspoon
Ground oregano 1/2 teaspoon
*1 pound of chopped cooked turkey can be substituted

Directions:
1. Place shredded cabbage in a lightly greased 2-quart casserole dish.
2. In skillet cook turkey until browned and no longer pink in color. Add chopped onions; stir occasionally and cook 3 minutes. Add uncooked rice to cooked turkey.
3. Place turkey-rice mixture over cabbage in casserole dish.
4. Combine tomato sauce, garlic, and oregano. Pour over cooked turkey.
5. Cover and bake at 350˚ F, about 1 hour.

Nutritional Information: (per serving)
Calories: 380 Kcal
Total Fat: 11 g
Saturated Fat: 3 g
Cholesterol: 77 mg
Sodium: 829 mg

Ingredients:
1 loaf white bread
1 cup raisins
2 teaspoons ground cinnamon
2 cups low-fat milk (Or 2/3 cup nonfat dry milk + 2 cups water)
1 cup applesauce
8 egg whites
½ cup firmly packed brown sugar
1½ teaspoons vanilla extract

Directions:
1. Preheat oven to 350°F and grease an 8-inch square pan.
2. Cut the sliced bread into ½ -inch cubes. Toss with raisins and cinnamon in a large bowl.
3. Beat together the milk, applesauce, egg whites, sugar, and vanilla. Pour the mixture over the bread cubes and let stand 25 minutes.
4. Pour the bread mixture into the prepared pan and bake 35-40 minutes or until a knife inserted in the center comes out clean. Remove from oven and let cool 15-20 minutes.

Nutritional Information: (per serving)
Calories: 240Kcal
Calories from Fat: 20Kcal
Total Fat: 2.5g
Saturated Fat: 0g
Cholesterol: <5mg
Sodium: 380mg
Total Carbohydrate: 47g
Dietary Fiber: 4g
Sugar: 24g
Protein: 10g
Vitamin A: 0RE
Vitamin C: 3mg
Calcium: 200mg
Iron: 2mg

Ingredients:
2¼ cups fresh cauliflower florets
2¼ cups fresh broccoli florets
½ cup chopped onion
½ cup raisins
2 tablespoons bacon bits
½ cup reduced-fat mayonnaise
2 tablespoons white vinegar
2 tablespoons sugar

Directions:
1. In a medium bowl, combine cauliflower, broccoli, onion, raisins, and bacon bits.
2. In a small bowl, combine mayonnaise, vinegar, and sugar.
3. Pour mayonnaise mixture over vegetable mixture. Mix well to combine. Cover and refrigerate at least 2 hours.
4. Gently stir again just before serving.

Nutritional Information: (per serving)
Calories: 110Kcal
Calories from Fat: 45Kcal
Total Fat: 5g
Saturated Fat: 1g
Cholesterol: <5mg
Sodium: 160mg
Total Carbohydrate: 15g
Dietary Fiber: 2g
Sugar: 11g
Protein: 2g
Vitamin A: 48RE
Vitamin C: 37mg
Calcium: 27mg
Iron: <1mg

Ingredients:
1 (15.5-ounce) can apricots, chilled
1 cup (8 ounces) low-fat plain or vanilla yogurt
2-3 drops vanilla extract, to taste
6-8 ice cubes

Directions:
1. Combine ingredients in blender.
2. Cover and blend on high until smooth.
3. Add more ice cubes for a thicker consistency.

Nutritional Information: (per serving)
Calories: 184Kcal
Calories from Fat: 20Kcal
Total Fat: 2g
Saturated Fat: 1g
Cholesterol: 5mg
Sodium: 95mg
Total Carbohydrate: 36g
Dietary Fiber: 4g
Sugar: 6g
Protein: 8g
Vitamin A: 390RE
Vitamin C: 12mg
Calcium: 250mg
Iron: <1mg

Ingredients:
2 (15.5-ounce) cans cherries, drained
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 egg (Or 2 tablespoons egg mix + ¼ cup water)
2/3 cup sugar
½ cup low-fat milk (Or 2 tablespoons + 2 teaspoons nonfat dry milk + ½ cup water)
¼ cup margarine or butter
½ teaspoon vanilla

Directions:
1. Preheat oven to 350°F.
2. Place cherries in a greased 8-inch square baking dish.
3. Mix flour, baking powder, and salt in a large bowl.
4. Mix the egg, sugar, milk, shortening, and vanilla in a blender for 60-90 seconds. Pour blender mixture into the flour mixture and stir lightly.
5. Pour batter over the cherries in the baking dish, spreading batter to edges of dish.
6. Bake for 30-35 minutes.

Nutritional Information (per serving):
Calories: 200Kcal
Calories from Fat: 50Kcal
Total Fat: 6g
Saturated Fat: 1.5g
Cholesterol: 25mg
Sodium: 380mg
Total Carbohydrate: 35g
Dietary Fiber: 2g
Sugar: 23g
Protein: 3g
Vitamin A: 110RE
Vitamin C: 4mg
Calcium: 45mg
Iron: 2mg

Ingredients:
4 ounces egg noodles, uncooked
1 cup (8 ounces) cooked ham, diced
1 (10.75-ounce) can condensed cream of mushroom soup
½ cup water or milk
½ (15.5-ounce) can sliced carrots, drained
½ (15.5-ounce) can cut green beans, drained
1 cup low-fat cheddar cheese, shredded

Directions:
1. Preheat oven to 350°F.
2. Cook noodles according to package directions; drain.
3. Combine noodles with ham, soup, ½ cup water or milk, vegetables, and ½ cup cheese.
4. Spoon into 2-quart baking dish; top with remaining cheese.
5. Bake, uncovered, for 20 minutes or until heated through and cheese is melted.

Nutritional Information: (per serving)
Calories: 200Kcal
Calories from Fat: 81Kcal
Total Fat: 9g
Saturated Fat: 2.5g
Cholesterol: 36mg
Sodium: 1270mg
Total Carbohydrate: 18g
Dietary Fiber: 2.5g
Sugar: 4g
Protein: 11g
Vitamin A: 560RE
Vitamin C: 12mg
Calcium: 86mg
Iron: 2mg

Ingredients:
2 strips bacon
½ cup onion
2 cups chicken broth
1 (15.5-ounce) can mixed vegetables
½ teaspoon salt
¾ teaspoon dried thyme
¾ teaspoon dried sage
½ teaspoon pepper
3 (15.5-ounce) cans spinach, drained
2 cups low-fat milk (Or 2/3 cup nonfat dry milk + 2 cups water)
¼ cup dried parsley

Directions:
1. Cut strips of bacon into pieces. In a skillet over medium-high heat, cook until crisp. Remove and set aside.
2. In the same skillet, sauté chopped onion in the drippings until tender. Stir in chicken broth, mixed vegetables, salt, thyme, sage, and pepper.
3. Heat to boiling; reduce the heat, cover, and simmer for 30 minutes.
4. Stir in chopped spinach and cook for 4 minutes. Stir in milk, parsley, and the reserved bacon; heat through.

Nutritional Information: (per serving)
Calories: 130Kcal
Calories from Fat: 36Kcal
Total Fat: 4g
Saturated Fat: 1g
Cholesterol: 10mg
Sodium: 730mg
Total Carbohydrate 17g
Dietary Fiber: 5g
Sugar: 4g
Protein: 9g
Vitamin A: 1913RE
Vitamin C: 22mg
Calcium: 280mg
Iron: 4mg

Ingredients:
1 stick (½ cup) butter or margarine
1 cup sugar
1 teaspoon vanilla
1 teaspoon baking soda
2 eggs (Or 4 tablespoons egg mix + ½ cup water)
1½ cups all-purpose flour
½ teaspoon salt
2 large bananas, mashed
¾ cup dried blueberries

Directions:
1. Preheat oven to 350°F.
2. Cream margarine and sugar. Mix in eggs and vanilla. Add dry ingredients and mix well.
3. Stir in bananas and blueberries.
4. Pour into greased 9×5-inch loaf pan and bake 50-60 minutes.

Nutritional Information: (per serving)
Calories: 290Kcal
Calories from Fat: 120Kcal
Total Fat: 13g
Saturated Fat: 2.5g
Cholesterol: 55mg
Sodium: 460mg
Total Carbohydrate: 40g
Dietary Fiber: 3g
Sugar: 15g
Protein: 4g
Vitamin A: 140RE
Vitamin C: 6mg
Calcium: 20mg
Iron: 2mg

Ingredients:
2 (15.5-ounce) cans sweet potatoes, drained and cut into ½-inch cubes
¾ cup dried cranberries
½ cup raisins
1 large apple, peeled and cut into ½-inch cubes
¼ cup butter or margarine, melted
½ cup sugar
1½ teaspoons cinnamon
½ teaspoon nutmeg
½ cup cranberry/apple juice
1/3 cup pecan halves

Directions:
1. Preheat oven to 350°F.
2. Combine sweet potatoes, dried cranberries, apple, and raisins in a large mixing bowl.
3. Combine butter, sugar, and spices in a separate bowl. Add to sweet potato mixture, tossing to coat.
4. Place in a shallow 2-quart casserole dish. Pour juice over top of casserole.
5. Cover and bake for 20 minutes or until heated through, stirring occasionally.
6. Stir in pecans and cook, uncovered, 5 more minutes.
7. Let casserole sit 10 minutes before serving.

Nutritional Information: (per serving)
Calories: 300Kcal
Calories from Fat: 80Kcal
Total Fat: 9g
Saturated Fat: 2g
Cholesterol: 0mg
Sodium: 100mg
Total Carbohydrate: 56g
Dietary Fiber: 5g
Sugar: 40g
Protein: 2g
Vitamin A: 670RE
Vitamin C: 16mg
Calcium: 33mg
Iron: 1mg