SWEET AND SOUR CHICKEN

The sauce: Mix these ingredients in a glass or stainless steel bowl in the order they are listed. Use a whisk at first.

1 Tbsp. Cornstarch	3 Tbsp. Rice Vinegar
4 Tbsp Brown Sugar	1/4 cup Catsup
3 Tbsp. Apple Cider Vinegar	1/2 cup Pineapple chunks

Set aside.

The stir fry:

4 Chicken breasts, cut bite-sized	1 Green Pepper, sliced
1 Carrot, sliced	2 Garlic cloves, diced
1 cup Broccoli florets	1 Tbsp. fresh Ginger, diced
1 Onion, sliced	6 Mushrooms, sliced

Put 2 Tbsp. Vegetable Oil and 1 dash Sesame Oil in a wok, and turn the flame high. Put the chicken in, and stir until it begins to brown. Add the carrots, stir one minute. Add the broccoli, stir one minute. Add the onion, green pepper, garlic, and ginger, and cook until the vegetables are done but still a little crisp. Add the mushrooms, and stir until cooked. Turn the flame down very low, and add the sauce mixture. Stir with a wooden spoon until it thickens.

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CHICKEN MINESTRONE

A light Italian soup. You can add a cup of cooked navy beans to this at the end, for a richer version.

3 Chicken breasts, chopped	8 ounces canned diced Tomatoes
3 Garlic cloves, diced	2 Chicken Boullion cubes
1 Onion, chopped	1/2 tsp Oregano

2 Celery stalks, chopped	1/2 tsp Basil
2 Carrots, chopped	1/8 tsp Pepper

2 Potatoes, chopped

2 ounces Angel Hair pasta, broken small

4 cups Chicken Broth

Place 2 Tbsp vegetable or olive oil in a large soup pot over a medium high flame. Add the chicken, garlic, and onions, and stir until the chicken begins to brown. Add the chicken broth and tomatoes, and bring to a boil. Add the celery, carrots, spices, and boullion cubes, turn the flame to medium, and cook 15 minutes. Add the potatoes, and cook twenty mor minutes. Turn the flame high again, and add the pasta. Stir for one minute, turn the flame down low, and cook until the pasta is soft.

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TURKEY SLOPPY JOES

You will have memories of school lunches you once loved. Serve this on squishy white buns.

3/4 lbs. Ground Turkey	2 Tbsp Worcesterschire
1/2 large Onion, diced	2 Tbsp Apple Cider vinegar
1 clove Garlic, diced	1 Tbsp Chili Powder
1/2 cup Catsup	Salt to taste

Put 2 Tbsp. Vegetable Oil in a cast iron skillet, and turn the flame to medium high. Add the turkey, and stir until it begins to brown. Add the onions and garlic, stirring until the turkey is done and the vegetables are soft and transluscent. Turn the flame to low, and add the remaining ingrediants, stirring until it is all hot.

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TURKEY SPAGHETTI SAUCE

A traditonal meaty sauce, and nobody will know it's turkey.

1/2 pound Ground Turkey	1/4 tsp Salt
1/2 Onion, diced	2 tsp Sugar
2 Garlic cloves, diced	8 ounces Tomato Sauce
/2 tsp Basil	4 ounces Tomato Paste

1/2 tsp Oregano

Place 2 Tbsp vegetable or olive oil in a heavy pan or skillet, and turn the flame to medium. Add the turkey, onion, and garlic, stirring until the turkey is well cooked. Add all the other ingredients, and simmer over a low flame for twenty minutes.

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TURKEY SAUSAGE AND SAUERKRAUT

If you love sauerkraut, you'll find this succulent low-fat version very satisfying.

2 mildly spicy Turkey Sausages, cut bite-sized	Salt to taste
8 ounces canned Sauerkrout	Pepper to taste
1 Tbsp Butter

Place 1 Tbsp vegetable oil in a cast iron skillet, and turn the flame to medium. Add the sausage, and stir until well cooked. Add the other ingredients, turn the flame down low, and cover with a lid. Open it to stir every few minutes, and let it cook about fifteen minutes until the sausage swells. This is incredible served with mashed potatoes.

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TURKEY SAUSAGE, FENNEL, AND LEEK QUICHE

This is a rich and filling quiche. Very easy to make, the ingredients perfectly complement one another. Don't be afraid of fresh fennel. It's a delightful and mild vegetable, and as easy to prep as celery or onions.

1 Pie Crust	3 Eggs
2 Spicey or Italian Turkey Sausages	1 cup Milk
1 Leek, diced	1 cup Cheddar or Colby Cheese, grated
1 Fennel bulb, diced

Pre-set the oven to 350 degrees. Butter a 9 inch glass pie pan, and put the crust in it. Set aside.

Place 2 Tbsp. Vegetable Oil in a cast iron skillet. Cut the turkey sausages into bite-sized pieces and put them in the skillet. When they begin to brown, add the leek and fennel. Stir until the vegetables are transluscent. Turn the flame down to low, and cover the skillet.

While the turkey mixture simmers, put the eggs in a glass or stainless steel bowl and whip them with a whisk. Add the milk, and beat until just frothy.

Sprinkle a bit of the grated cheese over the pie crust. Spread the turkey mixture on top of that. Pour the egg mixture over it, and cover with the remaining cheese. Bake it 25 minutes or until the middle is firm.