Ingredients

• 16.3 oz can refrigerated biscuits
• 2 cups of shredded chicken I used a rotisserie chicken
• 1 1/2 cup of mixed veggies
• 1 can of cream of mushroom soup (we found this too salty, so made homemade version)
• 1 cup of sour cream
• 1 tsp of dried thyme
• Salt and pepper to taste
• 2 cups of cheddar cheese divided

Instructions

• Preheat your oven to 350. Spray a 9×13 pan with cooking spray.
• Cut your biscuits into ⅛ pieces.
• Combine the biscuits, chicken, mixed veggies, cream of mushroom soup, sour cream, thyme, salt and pepper and 1 cup of cheddar cheese in a bowl.
• Spread the mixture into your pan and top with the remaining cup of cheese.
• Bake for 30-35 minutes till your biscuits have popped up and the cheese is bubbly.

Homemade Cream of Soup

INGREDIENTS

• 2 1/2 cups chicken broth (I used 2 cans)
• 1 1/2 cups milk
• 3/4 cup flour
• 1 tablespoon seasoning mix (or on your own, 1/2 tsp. onion powder, 1/2 tsp. garlic powder, 1/2 tsp. black pepper, 1 tsp. salt, 1/2 tsp. parsley, etc)

INSTRUCTIONS

1. Combine the chicken broth and 1/2 cup of the milk in a large saucepan. Bring to a low boil.
2. Meanwhile, in a small bowl, whisk the flour and seasonings into the remaining 1 cup milk until a smooth, thick mixture forms.
3. Pour the flour and milk mixture into the saucepan with the broth mixture over low heat and stir continuously, whisking as the mixture simmers. Continue to simmer and stir/whisk until the mixture is smooth and thick, 5-10 minutes. The mixture will thicken a bit as it cools.

INGREDIENTS

1 tbsp. extra-virgin olive oil 

1 large onion, chopped

Kosher salt & Freshly ground black pepper

3 cloves garlic, minced

1 tbsp. finely chopped rosemary

1 tsp. chopped thyme leaves 

2 lb. ground turkey

3/4 c. bread crumbs

1/2 c. milk

2 tbsp. Worcestershire sauce 

1 large egg

1/2 c. Whole Milk Ricotta

1/3 c. ketchup 

2 tbsp. brown sugar

DIRECTIONS

1. Preheat oven to 325° and lightly grease a large deep baking dish with cooking spray. In large skillet over medium heat, heat oil. Add onion and cook until soft, about 5 minutes. Season with salt and pepper then stir in garlic and herbs. Cook until fragrant, 1 minute. Remove from heat and let cool slightly.
2. In a large bowl, mix ground turkey, breadcrumbs, milk, Worcestershire, Ricotta, egg, and cooked vegetables until combined. Season with salt and pepper.
3. On prepared baking dish, form meat mixture into a loaf. In a small bowl, stir ketchup and brown sugar until combined, then brush over loaf. Bake until internal temperature reaches 160°, about 1 hour 20 minutes.

Calories: 320.7kcal

Ingredients

• 8 ounces jumbo stuffed shells
• 2 teaspoons olive oil
• 1 small onion chopped
• 3 garlic cloves minced
• 1 pound lean (93%) ground turkey
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt and 1/2 teaspoon ground pepper
• 1 1/2 cup (packed) roughly chopped spinach leaves
• 1 1/2 cups low fat cottage cheese
• 1/4 cup basil pesto (homemade or store bought)
• 2 1/4 cups marinara sauce (homemade or store-bought)
• 1/3 cup grated Parmesan cheese
• 2 tablespoons minced flat-leaf parsley

Instructions

• Bring  a large saucepan of water to a boil over high heat. Add the pasta shells and cook according to package directions, until al dente. Drain and rinse with cold water.
• Heat the olive oil in a large nonstick skillet set over medium heat. Add the onion and cook, stirring occasionally, until the onion is tender, 5 to 6 minutes. Add the garlic and cook for 1 minute.
• Increase the heat to medium-high. Add the ground turkey to the skillet, and season with the oregano, salt and pepper. Cook, breaking up turkey with a wooden spoon, until the turkey is cooked through. Stir in the spinach and remove from the heat.
• Place the cottage cheese in a food processor and puree until smooth
• Transfer the cottage cheese to a large bowl and stir in the pesto. Add the turkey mixture. Stir until combined with the pesto cottage cheese.
• Fill each shell with 2 tablespoons of the turkey mixture.
• Preheat the oven to 350 degrees F. Coat a 9- by 13-inch baking dish with cooking spray, then spread ¾ cup of the marinara sauce on the bottom of the dish.
• Arrange the stuffed pasta shells, open side up, in the baking dish. Spread the remaining 1 ½ cup marinara sauce over the shells and sprinkle with the Parmesan cheese.
• Cover with foil and bake until the marinara sauce is bubbling, about 25 minutes. Remove the foil and bake until the Parmesan cheese is melted, about 5 minutes. Sprinkle with parsley, if desired. Serve.