All-American Barbecued Chicken

1 can (10 3/4 oz.) Campbell's® Tomato soup

2 tbsp. Honey

1 tsp. dry mustard

1/2 tsp. onion powder

4 bone-in chicken breast halves, skinned

Mix soup, honey, mustard and onion. Place chicken in Turbo Cooker. Pour ½ cup water around the chicken. Make sure the soup, honey, mustard, and onion are mixed well together and pour on top of the chicken.

Bring to a boil (uncovered). When mixture starts to boil, reduce to low heat and cover. Close the valve and cook on low heat for 35-40 minutes.

Remove Chicken --- I like to serve it over rice. After you remove the chicken and place on top of the rice, boil the remaining mixture in the turbo cooker and spoon on top of the chicken.

Desired veggies on the tray could be steaming as the chicken nears the end of cooking (sliced Squash, corn, frozen peas). Serves 4

Apple "Dump" Chicken

1 1/2 Pounds Chicken Pieces -- (4 to 6)

1/2 cup apple juice

1/2 teaspoon chicken bouillon

1 clove garlic

1/4 teaspoon tarragon

1 Whole apple -- cored and sliced

1/4 cup green onion – diced

For immediate cooking: Spray turbo cooker with no-cook spray if desired. Place all ingredients in the TC and turn to coat. Add ½ cup water. Cover and cook on medium for 35-40 minutes with valve closed.. If cooking nothing but chicken breasts, cook 20-30 minutes, or until chicken juices run clear.

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer. To cook after frozen, remove the mixture from the plastic bag and place gently in TC (so as not to scratch). Pour ½ cup of water around the apple chicken. Cover and cook on medium high with valve closed for 35-40 minutes. Check halfway through to see if you need to add more water. The evaporation from the frozen food should be enough.

Great with rice.

Per serving: 192 Calories (kcal); 12g Total Fat; (55% calories from fat); 15g Protein; 7g Carbohydrate; 70mg Cholesterol; 59mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates

Apple "Dump" Ham

1 Pound Ham Steaks -- (4 to 6)

1/2 cup apple juice

1/2 teaspoon chicken bouillon

1 clove garlic

1/4 teaspoon tarragon

1 Whole apple -- cored and sliced

1/4 cup green onion – diced

For immediate cooking: I spray the TC with a little Pam. Place all ingredients the TC. Add ½ cup water along with the rest of the above ingredients. Cover, cook on medium for 20-25 minutes with the valve closed.

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer. To cook after frozen, remove the mixture from the plastic bag and place gently in TC (so as not to scratch). Pour ½ cup of water around the ham steak mixture. Cover and cook on medium high with valve closed for 35-40 minutes. Check halfway through to see if you need to add more water. The evaporation from the frozen food should be enough.

Per serving: 118 Calories (kcal); 3g Total Fat; (25% calories from fat); 15g Protein; 6g Carbohydrate; 34mg Cholesterol; 964mg Sodium

Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates

Apple "Dump" Pork

1 1/2 Pounds Pork Chops -- (4 to 6)

1/2-cup apple juice

1/2-teaspoon chicken bouillon

1 clove garlic

1/4-teaspoon tarragon

1 Whole apple -- cored and sliced

1/4 cup green onion -- diced

For immediate cooking: Spray The TC with a little Pam. Place all items in a plastic bag and turn to coat. Dump into the turbo cooker, spreading the pork chops apart. Place ½ cup water around the pork chop mixture. Cook 25-30 minutes on medium high until pork chops are no longer pink, with the valve closed.

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer. To cook, after frozen, remove the mixture from the plastic bag and place gently in TC (so as not to scratch). Pour ½ cup of water around the ham steak mixture. Cover and cook on medium high with valve closed for 35-40 minutes. Check halfway through to see if you need to add more water. The evaporation from the frozen food should be enough.

Per serving: 201 Calories (kcal); 11g Total Fat; (51% calories from fat); 18g Protein; 6g Carbohydrate; 56mg Cholesterol; 48mg Sodium

Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates

Apricot Glazed Chicken

1/2 cup apricot preserves
1/3 cup bottled Russian dressing (or Thousand Island)
1/2 envelope onion soup mix
6 frozen chicken breasts (not thawed)

Mix the first 3 ingredients together. Pour ½ cup of water in the Turbo Cooker. Place the chicken in the TC and cover with the apricot mixture. Cover, cook on medium high for 45 minutes, with the valve closed. Check often to make sure that the mixture is not sticking. You may have to add a little more water.

Asian Tomato Beef

2 cans (10 3/4 oz. each) Campbell's® Tomato Soup

1/3-cup soy sauce

1/3-cup vinegar

1/4 tsp. Pepper

3 1/2 lb. boneless beef round steak 3/4" thick, cut into strips

6 Cups broccoli flowerets

8 cups hot cooked rice

1 1/2 tsp. garlic powder



Mix soup, soy, vinegar, garlic, pepper and beef in TC.  Cover, cook on medium high for 35 minutes with the valve closed.  I always take out one piece of beef and test it to see if it is done.  Add broccoli.  Cover again, reduce heat to low and cook for 10 minutes or until broccoli is tender-crisp. Serve over rice. Serves 8.

Autumn Pork Chops

1 tbsp. olive oil

4 pork chops, 1/2" thick

1 can Campbell's® Cream of Celery or 98% Fat Free Cream of Celery Soup

1/2 cup apple juice or water

2 tbsp. spicy-brown mustard

1 tbsp. honey

Generous dash pepper

4 cups hot cooked medium egg noodles



Put 4 cups of water in the TC and cook the egg noodles on high, valve open, for 10 minutes.  Close the valve and cook 4 minutes more.  Check a noodle to see if done.  Remove the noodles and discard any water.  Place noodles in glass bowl.

Heat oil in TC.  I know they say it is no necessary use oil, but I use olive oil.   Add Pork Chops on top of oil.  Cook four minutes, turn and cook three more minutes on medium high heat, valve closed.



Add soup, apple juice, mustard, honey and pepper. Heat to a boil. Cover and cook over low heat 10 min. on medium heat with the valve closed.  Place the noodles on the steam rack to keep warm while the chops are finishing their cooking.

Serve with noodles. Serves 4.

BBQ Beans

1 restaurant size can pork and beans, drained

1/4 lb. brown sugar

1 onion chopped fine

1 green pepper chopped fine

1 tablespoon jalapeno pepper minced

1 large bottle of Bullseye original or smoky BBQ sauce

1/2 bottle of water

1 1/2 tablespoons black pepper

Approx. 1/2 chopped fine, cooked meat (your choice, but brisket meat works really well.)

1 tablespoon smoke flavoring if using original BBQ sauce

Brown the meat in the bottom of the Turbo Cooker, valve open, about five minutes.  Place all items, including the meat, in the bottom of the turbo cooker.  Mix well.  Cook on low, for about 20 minutes, with the valve close.  Stir often so it does not stick to the bottom or sides.

BBQ Jelly "DUMP" Chicken

3/4 cup Ketchup

3/4 cup Blackberry Jam

1/8 cup White Vinegar

1 Teaspoon Worcestershire Sauce

2 Teaspoon Chili Powder

1/8 Teaspoon Salt

1 1/2 Pounds Chicken Pieces

For immediate cooking: Spray TC with a little Pam. Place all ingredients into large dish and turn well to coat. Transfer mixture to TC and add ¼ cup of water around the side of the mixture. Cook on medium high heat for 35-45 minutes for chicken pieces or 24-30 minutes for boneless chicken breasts (valve closed)

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer. To cook, add ¼ cup of water to the TC. Remove Chicken Mixture from the freezer bag and place in turbo cooker. Cook until the juices run clear on medium high heat with valve closed (35-45 minutes for chicken pieces, or 25-35 minutes for chicken breasts). Make sure juices run clear from chicken.

Per serving: 299 Calories (kcal); 12g Total Fat; (34% calories from fat); 15g Protein; 35g Carbohydrate; 70mg Cholesterol; 488mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 2 1/2 Other Carbohydrates

BBQ Jelly "DUMP" Pork Chops

3/4 cup Ketchup

3/4 cup Blackberry Jam

1/8 cup White Vinegar

1 Teaspoon Worcestershire Sauce

2 Teaspoon Chili Powder

1/8 Teaspoon Salt

1 1/2 Pounds pork chops

For immediate cooking: Spray TC with a little Pam. Place all ingredients into large dish and turn well to coat. Transfer mixture to TC and add ¼ cup of water around the side of the mixture. Cook on medium high heat 30-40 minutes or until pork is no longer pink. Cook with valve closed.

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.  To cook, add ¼ cup of water to the TC.  Remove Pork Mixture from the freezer bag and place in turbo cooker.  Cook until the pork is no longer pink, about 30-40 minutes on medium high heat --- valve closed.

Per serving: 184 Calories (kcal); 7g Total Fat; (32% calories from fat); 11g Protein; 21g Carbohydrate; 33mg Cholesterol; 286mg Sodium

NOTES : (strawberry, Peach, and apricot jams also work well)

BBQ Jelly "DUMP" Pork Roast

3/4 cup Ketchup

3/4 cup Blackberry Jam

1/8 cup White Vinegar

1 Teaspoon Worcestershire Sauce

2 Teaspoon Chili Powder

1/8 Teaspoon Salt

1 1/2 Pounds pork chops

3 Pounds pork roast

Place pork roast into Turbo Cooker. Brown on all sides. Pour ½ cup of water around the Roast. Mix all the other ingredients together and pour over roast. Cover and cook for 10 minutes on medium high heat with the valve open. Reduce heat to medium and cook for 10 more minutes. Uncover, stir the juice, turn the meat, making sure that the juice covers the meat. Cover, cook on medium heat for 10 more minutes, keeping the valve open. Turn to low and cook for ten more minutes --- valve open. Close valve and cook for 10 more minutes. Uncover, turn meat and stir the juices. Be sure to scrape the bottom each time you stir. Cover, valve open, cook on low heat for 10 minutes. Close the valve and cook 10 more minutes. Remove the cover, turn the meat and baste with the juices. Cook for 10 minutes longer, valve open, on low heat. Close the valve and cook on low until the desired doneness of the meat is reached.

I know the sounds like a lot of steps, but the constant opening and closing of the valve is the only way to make sure the meat is cooked tenderly. Slice against the grain and shred. Place meat on buns and serve!

Per serving: 281 Calories (kcal); 13g Total Fat; (41% calories from fat); 21g Protein; 21g Carbohydrate; 68mg Cholesterol; 320mg Sodium

NOTES : (strawberry, Peach, and apricot jams also work well)

“Baked” Catfish

1 cup Pepperidge Farm® Corn Bread Stuffing, crushed

½ tsp. Paprika

1 lb. catfish fillets

1 egg, beaten

2 tbsp. Margarine or butter (optional)

Creamy ranch salad dressing or chunky blue cheese dressing and dip

Mix the stuffing and paprika on plate.  Dip the fish into egg.  Coat well with stuffing mixture.  Place the fish in the Turbo Cooker with a VERY small amount of water (about 2 tablespoons).  Don’t pour water on the fish.  Cook for two minutes, valve closed, medium high heat.  Turn fish, add 2 tablespoons more water, and cook for two more minutes, medium high, and with the valve closed.   Reduce the heat to medium and add water if necessary.  Cook until the fish flakes easily --- still with the valve closed.  Serve with the dressing.  Serves 4.

Baked Chicken & Broccoli

1 can (10 3/4 ounces) Campbell's® Healthy Request® Cream of Chicken & Broccoli Soup

1 1/2 cups water

3/4 cup uncooked regular long-grain rice

1/8 tsp. pepper

4 boneless, skinless chicken breasts (about 2 pounds)

Paprika



Place the chicken in the Turbo Cooker with about 2 tablespoons of water.  Cook on high heat for 3-4 minutes with the valve closed.  Turn the chicken and cook another 3 minutes --- with the valve still closed.   Add the remaining ingredients (except paprika) to the chicken.  I actually mix the ingredients together first before adding to the TC so I don’t have to stir it a lot inside the TC.  Add to the chicken and cover.  Cook on medium high for ten minutes, with the valve open.  Uncover and stir – fluffing the rice well.  Sprinkle with Paprika.  Cover and cook another 8 minutes – this time with the valve closed.   Make sure the liquid is absorbed before serving.  You can turn down to low and open the valve if there is still liquid or just let it sit so the rice soaks it up.   Great veggies to have on the steamer --- Corn or Squash or cabbage.

“Baked” Chicken Breasts

3 whole chicken breasts – halved (if I have them, I use Boneless, Skinless)

2 tablespoons butter

1 can condensed cream of chicken soup

1/8 cup water

1-teaspoon leaf tarragon -- or leaf rosemary

1/8 cup Worcestershire

1/4 teaspoon garlic powder

1 4 oz can sliced mushrooms

Place chicken breasts in the Turbo Cooker with 2 tablespoons of water.  Cook on high heat with the valve closed for 3-4 minutes with the valve closed.  Turn the chicken, add 2 more tablespoons of water and cook another 3-4 minutes ---- valve still closed.  Remove the chicken and wipe the turbo cooker.  I spray a little Pam in it.  Return the chicken to the Turbo Cooker.  Mix the remaining ingredients and pour on top of the chicken.  Cover, cook on medium high heat, for 8-10 minutes with the valve open.  Turn heat to medium and cook for 3-4 more minutes – this time with the valve closed.  Tastes great served over rice – which can be warming on the steamer rack.

Baked Onion Chicken

1 pouch Campbell's® Dry Onion Soup and Recipe Mix

2/3 cup dry breadcrumbs or cracker crumbs

1/8 tsp. pepper

1 egg or 2 egg whites

2 tbsp. water

6 skinless boneless chicken breast halves or 12 boneless chicken thighs (about 1 1/2 pounds)

2 tbsp. Margarine or butter melted (optional)



Crush soup mix in pouch with rolling pin. Mix soup mix, bread crumbs and pepper on plate.   Mix egg and water in shallow dish. Dip chicken into egg mixture. Coat with crumb mixture.  Place the chicken in the turbo cooker with a VERY small amount of water (about 2 tablespoons).  Don’t pour water on the chicken.  Cook for four minutes, valve closed, high heat.  Turn chicken, add 2 tablespoons more water, and cook for three-four more minutes, high heat, with the valve closed.   Reduce the heat to medium and add water if necessary.  Cook until the chicken is done on the inside (juices run clear).

TIP:      For 2/3 cup cracker crumbs, finely crush 16 saltine crackers.

Baked Pork Chop Casserole

4 pork chops

1 1/2 c. chopped onions

1/2 c. chopped green pepper

1/4 tbsp. margarine

1 clove garlic, crushed

1 (1 lb.) can pork-n-beans

1/2 c. chili sauce

1 tbsp. brown sugar

1 tbsp. Worcestershire sauce

1 tbsp. prepared mustard

Salt & pepper

Season pork chops with salt and pepper. Add two tablespoons of water to the Turbo Cooker. Brown the Pork Chops --- three minutes on both sides --- with the valve closed. Remove pork chops. Sauté onions and green pepper in margarine. Place the pork chops back in the Turbo Cooker. In a bowl, mix the garlic, beans, chili sauce, brown sugar, Worcestershire sauce and mustard. Pour over the pork chops. Cook on medium heat for 10 minutes with the valve closed.

“Baked” Ziti

1 28 Oz Jar Prego(r) Traditional Spaghetti Sauce -- (3 cups)

1 1/2 cups shredded mozzarella cheese -- (6 ounces)

5 cups hot cooked medium tube-shaped macaroni -- (about 3 cups dry)

4 cups of water

1/4 cup grated Parmesan cheese

Put the Ziti and the 4 cups of water in the Turbo Cooker. Cook for 10 to 12 minutes on medium high with the valve open. Remove the top and gently stir the pasta to make sure it is not sticking, and cook for 5 more minutes --- with the valve closed. Drain off any water that is left. Add the Spaghetti Sauce and 1 cup of macaroni. Mix well. Sprinkle the remaining mozzarella cheese and Parmesan cheese on top. Cover, close valve, cook on medium for five to seven minutes.

You can also add hamburger to this --- brown the hamburger and wipe the turbo cooker out prior to adding the macaroni and water.

Great with a side salad and garlic bread!!

Barbecue Burger

1 1/2 lb ground beef

1/2 cup onion, chopped

1/2 cup green pepper, chopped

1 tsp. salt

1 Tbs. sugar

1/4 cup catsup

1-8 oz can tomato sauce

1/4 cup hickory barbecue sauce

1 Tbsp. vinegar

1 1/2 tsp. Worcestershire sauce

Dash pepper

Place the ground beef, onion and green pepper in the Turbo Cooker. Cover, close valve, and cook on medium high heat for five minutes. Remove cover and stir until all hamburger is browned. Remove the mixture from the turbo cooker. Wipe the turbo cooker clean. Place all ingredients back into the turbo cooker. Cook on medium heat for 10 minutes with the valve closed. Serve on buns. Great for a Super Bowl Party or on a Snowy Day!!

Barbecue Chicken and Hot Links

4 chicken breasts- cubed

4 hot links- cubed

1 tsp. olive oil

Salt to taste

1 onion- chopped

1 bell pepper- chopped

1/2 bottle bar-b-q sauce

1 cup water

Add oil, chicken, hot links to the Turbo Cooker. Stir Fry until browned (I just left the top off because it did not take that long to do it.) Add onion and bell pepper. Stir fry for 2 to 3 more minutes (again, I left the top off). Add the rest of the ingredients. Put the cover on the Turbo Cooker. Cook on Medium High Heat with the valve closed for 10 minutes. I then placed some cooked rice in a bowl and placed in on the steamer rack – closing the lid and cooking for five more minutes --- with the lid closed. Serves 6.

Barbecue Chicken Wings

5 lb. chicken wings -- with tips cut off

1 bottle (12 oz.) chili sauce

1/3 cup lemon juice

1 tbsp. Worcestershire® sauce

2 tbsp. molasses

2 tsp. salt

2 tsp. chili powder

1/4 tsp. hot pepper sauce

1 dash garlic salt

Place wings in Turbo Cooker. Add about ½ cup of water around the wings. Combine all remaining ingredients, mix well and pour over chicken. Cook on Medium for 20 minutes with the valve closed. GREAT for Super Bowl Party – just be prepared to cook more!!

Barbecue Pork Chops

6 rib or loin pork chops, cut 3/4 to 1-inch thick

1/2 teaspoon salt

1/8 teaspoon pepper

1 cup chili sauce

1/2 cup water

1/4 cup vinegar

2 tablespoons brown sugar

1 tablespoon finely chopped onion

1 teaspoon dry mustard

1 teaspoon Worcestershire sauce

Place the pork chops in the turbo cooker. Brown on medium high heat, valve closed. Turn the pork chops and cook for three more minutes on medium high heat, valve closed. Season with salt and pepper. Combine remaining ingredients and mix well. Pour the mixture over the chops. Cook for 10 minutes, valve open on medium heat. Remove chops to plate and spoon remaining sauce over chops. Great with rice or steamed veggies!!!

HINT: I sprayed the sides with some Pam so the liquids did not stick.

Barbecue Ribs

3/4 lb. Ribs

1 tsp. Salt

1 onion (divided into rings)

2 dashes Tabasco sauce

1 c. catsup

2 c. water

1/2 c. Worcestershire sauce

Place all ingredients into the Turbo Cooker. Cook for 20 minutes on medium heat with the valve closed. Depending on how much meat is on the ribs, they may need a little more or less time --- 20 to 25 minutes is generally the time I cook them. I also add a little more hot sauce.

Barbecued Chicken Sandwiches

1 tbsp. butter OR margarine

1 small green pepper, chopped (about 1/2 cup) (optional)

1 small onion, chopped (about 1/4 cup)

1/4 cup chopped celery

1/2 cup barbecue sauce

2 cans (5 ounces each) Swanson® Premium Chunk Chicken, drained

In the turbo cooker, the pepper, onion and celery in the butter until tender. I just stir fry this quickly without the cover. Add the chicken and the barbecue sauce. Cover and cook on medium heat, valve closed for 10 minutes. Stir well and serve on rolls. Makes 4 sandwiches.

Barbecued Turkey Sloppy Joes

2 pounds ground turkey

2 medium onions

2 15 oz cans tomato sauce

1 6 oz can tomato paste

1/2 cup brown sugar

1/3 cup red wine vinegar

2 tablespoons Worcestershire sauce

2 tablespoons liquid smoke hickory flavoring

1/2 teaspoon seasoned salt

1/4 teaspoon ground pepper

¼ cup of water

8 sourdough rolls -- split and toasted

Add the water, turkey and onions to the turbo cooker.  Cover, turn to medium high heat, valve closed and cook for five minutes.  Remove the cover, stir, and finish cooking until lightly browned and crumbly.  Remove the turkey from the Turbo Cooker, drain the oil and wipe the TC out.  Place the turkey back in the turbo cooker.  Add the remaining ingredients (except rolls!!), cover, and cook on medium heat for 20 minutes with the valve closed.  Serve on sourdough roll halves, on bread slices or in small bread loaves.

Makes 8 servings.

Bayou Souperburger Sandwiches

1 pound ground beef

1 medium onion -- chopped (about 1/2 cup)

1/3 cup water

1 10.75-oz Can  Campbell's(r) Condensed Chicken Gumbo Soup

1 tablespoon prepared mustard

1/8 teaspoon pepper

6 Each hamburger rolls -- split and toasted

In the turbo cooker, add the water, hamburger, and onion.  Cover, cook on medium high with the valve closed for five minutes.  Remove the cover, cover and continue to cook the hamburger until brown and onions are translucent.  Remove hamburger and onions.  Drain and wipe out Turbo Cooker.  Return the hamburger and onion to the TC and add the soup, mustard, and pepper.  Stir well.  (I did add a small amount of water – not too much!!).  Cover, cook on medium heat for 15 minutes with the valve closed.  Uncover half-way and stir.

Serve on rolls.

Bean Bake

1 1/2 lbs. chopped meat
4 potatoes, cubed
1 (16 oz.) can Campbell's Pork & Beans
2 cans tomato soup

Lazy cook’s dinner!!! I took the meat and place it in the turbo cooker with about 1/3 cup of water. Cover, close valve and cook on medium high for five minutes. Remove lid and continue to cook the meat until done. Remove the meat from the Turbo Cooker. Wipe the TC and place all ingredients inside. Cover, turn to medium heat, close valve and cook for 25 minutes. I stirred halfway through. VERY EASY!!!

Bean Soup

2 cans Trappey's jalapeno beans

2 cans white navy beans

2 cans Campbell's bean & bacon soup

2 c. diced ham

1/2 bell pepper, chopped

1 lg. onion, chopped

1 c. water

Combine all ingredients. Place in Turbo Cooker and cook for 30 minutes with the valve closed. Open halfway and stir. GREAT on a cold day.

Beef and Peppers Sandwiches

1 (2 1/2 to 3 lb) boneless beef chuck pot roast, cut into 1-inch cubes

1 large onion, chopped

1/4 cup Worcestershire sauce

1 Tb instant beef bouillon granules

1 tsp dried oregano, crushed

1/2 tsp dried basil, crushed

1/2 tsp dried thyme, crushed

2 cloves garlic, minced

1/2 cup chopped pepperoncini (Italian pickled peppers) or other pickled peppers

8 hoagie buns or Kaiser rolls, split and toasted

6 ounces sliced Swiss cheese

In the Turbo Cooker, combine meat, onion, Worcestershire sauce, bouillon granules, oregano, basil, thyme, and garlic. Add two cups of water. Cover and cook on medium for 45 minutes. Stir half way through the cooking to break up the meat cubes. Stir in chopped pepperoncini. Cook, uncovered, on high-heat setting for 15 minutes more, stirring often to break up meat.

Using a slotted spoon, place meat mixture on the bottom half of buns. Top each sandwich with cheese. Broil sandwiches 4 inches from heat about 1 minute or until cheese melts. Add top half of buns.
Makes 8 servings.

Beef and Sausage Hash

2 cups shredded cooked beef, chopped (chuck preferred)

8 oz. fresh chorizo sausage, casing removed

¼ cup of water

1 Tbs. Oil

3/4 cup each finely chopped green bell pepper and onion

3 cups frozen potatoes O'Brien, defrosted

1/2 tsp. Salt

1/3 cup beef broth (I used low sodium)

3 Tbs. chopped fresh cilantro

In the Turbo Cooker, add water and sausage. Brown the sausage over medium heat for about 5-7 minutes with the valve closed. Uncover and stir to break up crumbles. Remove sausage to paper towels to drain. Wipe out turbo cooker. Add oil and sauté the green pepper and onion until tender (I just left the top off). Stir in defrosted potatoes and season with salt. Add shredded beef, drained sausage, cooking juices or broth and cilantro to vegetables. Mix well and firmly press down top of mixture. Cover, cook on medium heat with the valve open for 20 minutes. Remove cover, stir, pressing down again, and cover. Continue to cook on medium for 15 minutes with the valve open.

Yield: 6 servings

Beef Enchiladas

Medium Onion (recipe did not call for it-but I do include)

1 Lb. Ground Beef

2-10oz cans Enchilada Sauce

6 oz Shredded Cheese

Flour Tortillas (I use white corn)

1/4 cup of water

Add the water, hamburger and onion (Cut into strips) into the turbo cooker. Cover and cook on medium heat for five minutes – valve closed. Remove cover, stir to break up hamburger and cook until completely browned. Remove hamburger. Wipe the Turbo Cooker. Return the meat and onions to the Turbo Cooker. Add 1 can Enchilada Sauce. Cover. Cook on medium heat for 10 minutes with the valve closed. Place the tortillas on the steamer rack. Place the rack in the Turbo Cooker. Sprinkle the shredded cheese on the meat mixture. Cook for five more minutes with the valve closed. Serve on the tortillas.

Beef With Mushroom Gravy

3 pounds beef stew meat – cubed

10 3/4 ounce cream of mushroom soup

1 package onion soup mix

½ cup water

VERY EASY!!!!!!!  I just placed all of the ingredients into the turbo cooker.  Cover, turn heat to medium high, valve closed and cook for 30 minutes.  Check halfway to stir and maybe add a little water – but I rarely have to do that.

Serve over noodles or rice.

Bistro Onion Burgers

1 pouch Campbell's® Dry Onion Soup and Recipe Mix

3 tbsp. water

1 1/2 lb. ground beef

6 hamburger rolls, split and toasted

Lettuce leaves

Tomato slices



Mix soup mix and water.  Add beef and mix thoroughly. Shape firmly into 6 patties, 1/2 inch thick.  Place burger patties in the Turbo Cooker.  Add ¼ cup of water around the hamburgers (not on them!!).  Cover, cook on medium high heat, for 8 minutes with the valve open.  Uncover, turn burgers, and cook for 5 more minutes with the valve closed.  Cook until desired doneness.

Place patties on 6 roll halves. Top with lettuce, tomato and remaining roll halves. Makes 6 sandwiches.

Broccoli Rice Casserole

1 tbsp. vegetable oil

1/2 c. chopped celery

1/4 c. chopped onion

1 can (10 3/4 oz.) Campbell's Cream of Broccoli Soup

1/4 c. milk

1 c. diced pasteurized process cheese spread

1 pkg. (10 oz.) frozen chopped broccoli, thawed and drained

2 c. cooked rice

In the turbo cooker, add the oil and cook celery and onion until tender-crisp. I just did this with the top off. Combine soup and milk; stir in celery-onion mixture, cheese, broccoli and rice. Pour into the Turbo Cooker (I spray the TC with Pam). Cover, cook on medium heat with the valve open for 20 minutes.

GREAT with pork chops!!

Broccoli Rice Casserole Ii

1 cup chopped onion

4 Tablespoons margarine

1 bag frozen, chopped broccoli (cooked and drained)

1 cup minute rice (cooked)

1 can cream of celery soup

1/4 cup water

1/2 cup Cheese Whiz

1/2 cup milk

Sauté the onion in the margarine, until onions are clear. I just did this in the Turbo Cooker with the top off. In a bowl, add all ingredients. Transfer to the Turbo Cooker. Cover, cook on medium heat with the valve open for 20-25 minutes.

Brothy Shrimp & Rice Scampi

2 cans (14 oz. each) Swanson® Chicken Broth (3 1/2 cups)

3/4 cup uncooked regular long-grain white rice

1 tbsp. olive oil

1 lb. fresh or frozen large shrimp, shelled and deveined

4 cloves garlic, minced

2 tbsp. lemon juice

2 green onions, thinly sliced

Place the oil, shrimp and garlic in the TC. Cover and cook for five minutes, medium heat, valve closed. Remove the cover and stir until shrimp is done. Remove shrimp and garlic and place in glass dish.

Heat the broth in the turbo cooker --- medium high heat with the valve closed. Bring to a boil. Add rice, cover, close valve and reduce heat to medium. Cook for 10-12 minutes.

Place shrimp in bowls. Stir lemon juice into broth mixture and pour over shrimp. Top with onions. Serves 4.

Brown Rice and Green Chilies

1 cup brown rice

3 cups water or chicken stock

1 Tbs. onion flakes

1/4 lb. canned roasted green chilies, drained and diced

3/4 cup shredded cheddar cheese

1 tomato, peeled, seeded and chopped

1 Tbs. fresh cilantro

Spray the turbo cooker with nonstick cooking spray. Add first 3 ingredients and salt to taste. Cover and cook about 12 minutes on medium heat with the valve closed. Stir in remaining ingredients, except cilantro. Cover and allow to stand 10 minutes more. Serve sprinkled with cilantro. This recipe serves 4 people.

Budget Steak

Servings: 6

3 pound round steak, cut 2 inches thick

Tenderizing salt

1 cup water

1/4 cup soy Sauce

1/4 cup firmly packed brown sugar

1/4 cup lemon juice

1 tablespoon Worcestershire sauce

1 tablespoon minced parsley

1/4 teaspoon hot pepper sauce

Sprinkle meat generously with tenderizing salt. Combine remaining ingredients in a shallow bowl. Add

meat and marinate in refrigerator overnight. When ready to cook, place about 1/3 cup of water in the Turbo Cooker. Place the steak in the Turbo Cooker. Cover, cook on medium heat with the valve closed. Open the top, baste with the marinade, turn the steak, and cook for 10 more minutes, with the valve closed. Cook until desired doneness --- basting often.

Burritos Grande

1 pound lean ground beef

1 1/3 cups water

1 packet (1.5-oz.) ORTEGA Taco Seasoning Mix

1 can (16-oz.) ORTEGA Refried Beans, warmed

6 (10-in.) burrito-size flour tortillas, warmed

3/4 cup ORTEGA Salsa - Thick & Chunky (Medium)

3/4 cup shredded Monterey Jack or cheddar cheese, (3-oz.)

Cook beef in the Turbo Cooker --- adding a little water. Cook with the cover on and valve closed on medium high heat for about five minutes. Remove cover, stir, and cook until hamburger is done. Stir in the 1 1/3 cups of water and seasoning mix; cover, and bring to a boil, with the valve closed. Reduce heat to low; continue cooking, stirring occasionally, until mixture is thickened. Spread beans evenly over tortillas (which I warmed with the tortillas on the Steamer Rack). Top with beef mixture, salsa and cheese; fold into burritos. Top with additional salsa, if desired.

Makes 6 servings.

Busy Day Chicken And Rice

1 Cup uncooked rice
1 Chicken cut up
1/4 lb. Butter, (1 stick)
1 Pkg. Dry onion soup mix
4 Cups boiling water
Salt and Pepper to taste.

Place the rice in the bottom of the Turbo Cooker. Arrange the chicken pieces on top. Dot rice and chicken with butter. Sprinkle with dry onion soup mix all over the rice and chicken. Salt and pepper to taste. Pour boiling water into the turbo cooker (gently around the rice). Cook for 30-40 minutes on medium heat with the valve closed. Check halfway through to make sure that there is enough water. Open the valve and cook for 10 more minutes.

Buttermilk Fried Chicken

1 chicken

1 cup buttermilk

2 cups flour

Salt and pepper

Paprika

Crushed rosemary

Thyme

3/4-cup margarine

Cut up chicken. Dip each piece in buttermilk, then dip each piece into flour, seasoned to taste with salt, pepper, paprika, crushed rosemary, and thyme. Place the chicken in the turbo cooker. Add 1/3 cup of water on the bottom (not on the chicken). Cover, cook on medium high heat, valve closed for 30 minutes. Turn and cook 5-7 more minutes with the valve closed.

California Vegetable Cheese Dish

2 bags frozen California vegetable mix

1 can cream of broccoli soup

1 small jar Cheez Whiz

½ cup of water

Place the veggies and the water in the Turbo Cooker.  Open soup and pour into small bowl.  Take lid off of Cheese Whiz and put jar in microwave for a few seconds just to warm it a little to make it easier to get out of the jar.  Mix cheese with soup and stir to blend.  Pour over veggies (can mix a little) and cover.  Cook on Medium Heat, valve closed for 20 minutes or until veggies are tender.

Campbell’s Campers Stew

1 lb. hamburger

1 lg. can Campbell's vegetable soup

1 onion, chopped

2 carrots, thinly sliced

2 stalks celery, thinly sliced

Steamed rice

Add the onion and hamburger to the Turbo cooker. Cook, valve closed, medium high heat, with the valve closed for five minutes. Remove the top and continue to cook until the hamburger is cooked through. Drain the grease (but I did not wipe out --- so it kept the flavor). Add carrots and celery. Then add vegetable soup. Stir well. Cover, turn heat to medium and cook with valve closed for 15 minutes. Serve over steamed rice.

Campbell’s Chicken Broccoli Divan

1 lb. fresh broccoli or 1 (10 oz.) pkg. frozen broccoli

1 1/2 c. chicken or turkey, cubed & cooked

1/3 cup of water

1 can Campbell's cream of broccoli soup

1/2 c. milk 1/2 c. Cheddar cheese, shredded

1 tbsp. butter

2 tbsp. dry bread crumbs

Place the water, broccoli and chicken in the turbo cooker (in that order). Combine soup and milk and pour over meat. Sprinkle with cheese. Combine butter and bread crumbs and sprinkle over cheese. Cover the TC, valve open and cook on medium for 15-20 minutes or until cooked through. 4 servings.

Campbell’s Chicken and Rice Casserole

1 lb. skinless boneless chicken breasts

2 c. rice

2 cans cream of celery soup

2 cans Campbell's French Onion Soup

1/3 cup of water

Boil or microwave chicken and cut into bite size pieces. (I use leftover chicken). Mix the soups and water thoroughly in a bowl. Stir in the chicken and the rice (I use cooked rice). Place into the Turbo Cooker. Cover, cook on medium high heat for 30 minutes with the valve open.

Campbell’s Onion Soup Pork Chops

4 pork chops

2 (1 ounce) packages dry onion soup mix

2 (6 ounce) packages uncooked wild rice

6 cups water

In the Turbo Cooker, brown pork chops on medium high, valve closed for five minutes. Turn and cook another 4 minutes. In a medium bowl combine the soup mix and rice. Mix together and spread in the bottom of the turbo cooker (hint ---- when I remove the pork chops, I don’t wipe out the bottom because I like the flavoring). Lay browned chops on top of rice. Pour water over all, gently. Cover and cook on medium for 30-40 minutes with the valve open. Check to make sure you don’t need to add more water. Check pork chops for pinkness before serving.

Caribbean "Dump" Chicken

1 1/2 Pounds Chicken Pieces -- (4 to 6)

8 oz Pineapple Chunks in Juice

1/4 cup brown sugar

1/2 teaspoon nutmeg

1/3 cup orange juice

1/2 cup Golden Raisins

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer. To cook after frozen, remove the mixture from the plastic bag and place gently in TC (so as not to scratch). Pour ½ cup of water around the mixture. Cover and cook on medium high with valve closed for 35-40 minutes. Check halfway through to see if you need to add more water. The evaporation from the frozen food should be enough.

Great with rice.

Per serving: 261 Calories (kcal); 12g Total Fat; (40% calories from fat); 15g Protein; 24g Carbohydrate; 70mg Cholesterol; 59mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1 Fruit; 1 Fat; 1/2 Other Carbohydrates

Caribbean "Dump" Ham

1 Pound Ham Steaks -- (4 to 6)

8 oz. Pineapple Chunks in Juice

1/4 cup brown sugar

1/2 teaspoon nutmeg

1/3 cup orange juice

1/2 cup Golden Raisins

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer. To cook after frozen, remove the mixture from the plastic bag and place gently in TC (so as not to scratch). Pour ½ cup of water around the ham mixture. Cover and cook on medium high with valve closed for 35-40 minutes. Check halfway through to see if you need to add more water. The evaporation from the frozen food should be enough.

Per serving: 186 Calories (kcal); 3g Total Fat; (16% calories from fat); 16g Protein; 24g Carbohydrate; 34mg Cholesterol; 965mg Sodium

Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 1/2 Other Carbohydrates

Caribbean "Dump" Pork Chops

1 1/2 Pounds Pork Chops -- (4 to 6)

8 oz. Pineapple Chunks in Juice

1/4 cup brown sugar

1/2 teaspoon nutmeg

1/3 cup orange juice

1/2 cup Golden Raisins

Per serving: 269 Calories (kcal); 11g Total Fat; (37% calories from fat); 18g Protein; 24g Carbohydrate; 56mg Cholesterol; 49mg Sodium

Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 1/2 Fat; 1/2 Other Carbohydrates

NOTES : OAMC main dish, OAMC poultry

Casserole Party Potatoes

9 or 10 medium potatoes

1 8oz package of cream cheese

1/4 cup dairy sour cream

Softened butter or margarine

Cook peeled potatoes.  (I boiled them in the Turbo Cooker).  Let the cream cheese soften while potatoes are cooking. When potatoes are ready, mash as usual (mash outside of the TC so you don’t scratch it).  Blend cream cheese with sour cream and add to mashed potatoes until light and fluffy. Salt and pepper to taste.



Spoon into a the TC.  Dot with butter and sprinkle with paprika.  Cover and cook on low for 10 minutes with the valve closed.

Cheaters Chicken Cacciatore

6 skinless -- boneless chicken breast halves

1 jar spaghetti sauce -- (28 ounce)

2 green bell pepper -- seeded and cubed

8 ounces fresh mushrooms – sliced

1 onion -- finely diced

2 tablespoons minced garlic

Put the chicken in the Turbo Cooker. Top with the spaghetti sauce, green bell peppers, mushrooms, onion and garlic. Cook on medium high for 40 minutes with the valve closed.

Calories 283, Protein 37g, Total Fat 5g, Sodium 742mg, Cholesterol 82mg, Carbohydrates 21g, Fiber 4g

Cheeseburger Macaroni

1 pound lean ground beef

1 teaspoon onion powder

⅓ cup Heinz Ketchup®

12 ounces cubes process cheese spread

2 ¾ cups water

7 ounces uncooked elbow macaroni

In the turbo cooker, add hamburger and 1/3 cup of water. Cover, cook on medium high heat for five minutes with the valve closed. Remove top and stir the hamburger – making sure it is cooked through. Drain the Turbo Cooker. Stir in water, ketchup and onion powder to the hamburger mixture. Bring to boil; stir in macaroni. Reduce heat; cover, valve closed. Simmer 8-10 minutes or until macaroni is cooked, with valve closed. Add cheese; stir until melted. Makes 4-6 servings

Cheesy Chicken

2 pounds boneless skinless chicken breasts

2 cans condensed cream of chicken soup

1 can condensed cheddar cheese soup

1/3 cup of water

1/4 teaspoon garlic powder

Put water in the Turbo Cooker.  Place the chicken in the Turbo Cooker.  Mix the undiluted soups together with the garlic powder and pour over chicken.  Cover, cook on medium high for 35-40 minutes with the valve closed.  Halfway through, I opened the lid and spooned some of the soup mixture on top of the chicken.  Serve with the delicious sauce over rice or noodles.

Chicken a la King

3 cups cooked chicken or turkey, chopped

1/2 cup green pepper, chopped

1/4 cup onion, chopped

1/2 cup celery, chopped

1 jar (2 oz.) pimento (or chopped red bell pepper)

1 can (4 oz.) mushrooms pieces, drained

2 cans (10oz) cream of chicken soup (or cream of mushroom)

1 cup of water

1 pkg. (10 oz.) frozen peas

Combine all ingredients except peas in the Turbo Cooker. Stir to mix well. Cover and cook on medium high with the valve closed for 35 minutes. Add peas, stir gently, and cook for 10 more minutes with the valve closed. Serves 4.

Cheesy Pasta Twists

6 cups cooked corkscrew pasta

1 ½ cups of water

1 jar (28 oz.) Prego® Traditional Pasta Sauce

1 cup shredded mozzarella cheese

1/2 cup Pepperidge Farm® Zesty Italian Croutons, crushed

Place the water, pasta and spaghetti sauce in the Turbo Cooker. Cover and cook for 15 minutes on medium high heat with the valve closed. Stir, top with cheese and crushed croutons. Cover and heat until cheese is melted. Serves 4.

Chicken in Mushroom Sauce

1 tbsp. vegetable oil

4 skinless, boneless chicken breast halves

1 can (10 3/4 oz.) Campbell's Cream of Mushroom OR 98% Fat Free Cream of Mushroom Soup

1/2 cup milk

1/8 tsp. pepper

4 cups hot cooked rice

Chopped fresh parsley for garnish

In the turbo cooker, add chicken and oil. Cook 10 minutes on medium high, covered, with the valve closed. Remove the chicken and drain off the fat. Add soup, milk and pepper. Heat to a boil. Return chicken to pan. Reduce heat to low. Cover and cook 15 minutes, valve closed, until chicken is no longer pink. Serve with rice. Garnish with parsley. Serves 4.

Chicken and Rice For Two

4 meaty chicken thighs or two breasts, skin removed

1 can Healthy Choice chicken-rice soup

½ cup of water

1/2 Vidalia Onion, cut into chunks

Put the water, chicken and onion into the Turbo Cooker. Cover with the soup. Cover, cook on medium high heat for 35 minutes, valve closed. The soup has nice chunks of carrot and celery, and the finished
product is pretty, low in fat, and delicious! These amounts serve two.

Chicken And Stuffing

6 chicken breasts

2 packages Stovetop stuffing -- prepared

2 cans cream of chicken soup

2 cups of water

Place chicken breasts on the bottom the Turbo Cooker.  Pour the water around the chicken.  Add the stuffing over the chicken.  Pour soup over stuffing.  Cover and cook on medium high for 35-40 minutes with the valve closed.  I spray the cooker beforehand so it does not stick.

Chicken Breast with Jalapeno Sauce (4 Points)

Makes 4 servings

4 boneless, skinless chicken breast

1/3 cup flour

Salt and black pepper to taste

3/4 cup fat-free chicken broth

1/4 cup Tabasco jalapeno sauce (the green one)

2 tsp. Molly McButter

4 green onions, chopped

1 clove garlic, pressed, or 1/4 tsp. garlic powder



Spray the Turbo Cooker with Nonstick cooking spray.  Wet chicken breasts, and dip them in flour on both sides.  Place in the Turbo Cooker.  Season with salt and black pepper to taste.  Cook and brown chicken in the Turbo Cooker …… medium high heat for seven minutes on each side with the valve closed on medium high heat.  In med. bowl, combine chicken broth, jalapeno sauce, Molly McButter, green onions, and garlic. Stir with spoon.  Pour sauce over browned chicken breasts and simmer over medium heat for 15 to 20 min with the valve closed.



Per serving 1.8g fat, cal 181  Points: 4

Chicken "Cheese Steak" Sandwiches

1 loaf (11 3/4 oz.) Pepperidge Farm® Frozen Mozzarella Garlic Cheese Bread *

1 tbsp. vegetable oil

1/2 lb. boneless chicken breasts, cut into strips

1 small green OR red pepper cut into 2" strips

1 medium onion, sliced



Prepare bread according to pkg. directions.  Heat oil in the turbo cooker.  Add the chicken and cook until browned (about 10 minutes, medium heat, valve closed).  Stir halfway to separate and stir fry.  Remove the chicken.  Add the pepper and onion and cook until tender (I just do this without the top).  Return chicken to skillet and heat through (about 10 minutes with the valve closed on low heat)



Spoon chicken mixture on bottom bread half and top with remaining bread half. Cut into quarters. Makes 4 sandwiches.

Chicken Rice Casserole



1 cup uncooked white rice

1 small onion chopped

2 cans chicken broth

1 can of water

1 4 ounce can mushrooms chopped

Salt and pepper to taste

6 boneless chicken breasts



Place the water, rice, onion, chicken broth, mushrooms, salt and pepper in the turbo cooker.  Mix well..  Top with chicken.  Cover, turn to medium high heat, cook for 30 minutes with the valve closed.  Open the valve, reduce to medium and cook for 10 more minutes.

Chicken Vegetable Dinner & Rice

4 boneless chicken breast halves

1/4 tsp. garlic powder

1 tbsp. vegetable oil

1 can Campbell's® Cream of Chicken with Herbs Soup

1 1/2 cups water *

1/4 tsp. pepper

1 1/2 cups uncooked Minute® White Rice

2 cups frozen vegetable combination (broccoli, cauliflower, carrots)



Sprinkle chicken with garlic.  Heat the oil in the TC.  Add chicken and cook, covered, medium high heat with the valve closed for five minutes.  Turn and cook on the other side for five more minutes, until browned. Remove chicken.  Add soup, water and pepper. Heat to a boil.



Stir in rice and vegetables. Top with chicken. Cover and cook over medium low heat 10 min. (valve open) or until done. Serves 4. 



Tip:   *For creamier rice, increase water to 1 2/3 cups.

Chile Con Carne

It's wonderful served over a bowl of steaming rice. Top each serving with a bit of grated Cheddar and some minced onions.

2 tablespoons vegetable oil

2 pounds ground beef

2 cups chopped onions

4 cloves garlic, finely chopped

3 1/2 cups kidney, pinto or black beans, (two 15-oz.cans) drained

3 1/2 cups crushed tomatoes, (29-oz.can)

1 3/4 cups ORTEGA Salsa - Thick & Chunky (Medium), (16-ounce jar)

1/2 cup dry white wine

1/2 cup ORTEGA® Diced Green Chiles, (4-oz.can)

3 tablespoons chili powder

1 tablespoon to 2 ORTEGA® Diced Jalapeños

1 tablespoon ground cumin

1 tablespoon dried oregano, crushed

2 teaspoons salt

Heat vegetable oil in Turbo Cooker and add the beef, onions and garlic; cover and cook on medium high heat, valve closed, for 4 to 5 minutes. Uncover and stir hamburger to continue cooking until no longer pink. Drain the grease but don’t wipe out the Turbo Cooker.

Stir in beans, crushed tomatoes, salsa, wine, chiles, chili powder, jalapeños, cumin, oregano and salt. Bring to a boil. Reduce heat to low; cover. Cook on medium high heat, valve closed, stirring frequently, for 30 minutes. Makes 12 servings.

Chili

1 1/2 lb. ground round

1/3 Cup of Water

1/2 tsp. salt

10 oz. Campbell's onion soup

12 oz. undrained kidney beans

6 oz. can tomato paste

8 oz. can tomato sauce

1 tbsp. chili powder

2 tsp. cumin powder

Add water to Turbo Cooker. Place beef in with water, cover, and cook on medium high heat for five minutes ---- valve closed. Uncover and stir to make sure that hamburger is cooked through. Sprinkle with salt. Add soup and simmer 5 minutes on medium heat with the valve closed. Add spices and stir. Add beans, paste, and sauce. Stir and heat thoroughly 20 minutes, medium high heat, valve closed, to blend flavors.

Chili Bean Dip

1 lb ground beef

¼ cup of water

1/4 cup onion, minced

1 large can crushed tomatoes

1/4 tsp pepper

2 tsp chili powder

1 tsp cayenne pepper

1/4 tsp garlic powder

1 can kidney beans, drained

1 lb Velveeta Cheese, roughly chopped

Place water, hamburger, and onion in turbo cooker. Cover, cook on medium high heat for five minutes, valve closed. Remove cover and stir, continuing to cook until hamburger is done. Drain off excess fat. Add tomatoes and spices. Simmer 15-20 minutes with the cover on and valve closed --- on medium heat. Add drained kidney beans and Velveeta. Continue stirring until cheese is melted. Serve warm. Dip with Fritos. Frito "Scoops" are best!

GREAT SUPER BOWL PARTY RECIPE!!!!!!!!!!!!!!

Chiliburger

1 lb ground meat

1 tsp chili powder

2 tsp cumin

2 tsp oregano

2 tsp flour

Very simple!!!! Knead all ingredients together, make hamburger shapes. Place in Turbo Cooker with a small amount of water around the burgers. Cover and cook on medium high heat, valve open, for 7 minutes. Turn, cook five more minutes, valve closed, on medium high heat.

Chili Maple Glazed "Dump" Chicken

1 1/2 Pounds Chicken Pieces -- (4 to 6)
2 tablespoon water
1 teaspoon salt
1 1/2 tablespoon maple syrup
1 tablespoon chili powder

For immediate cooking: Spray turbo cooker with no-cook spray if desired. Place all ingredients in the TC and turn to coat. Add ½ cup water. Cover and cook on medium for 35-40 minutes with valve closed.. If cooking nothing but chicken breasts, cook 20-30 minutes, or until chicken juices run clear.

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer. To cook after frozen, remove the mixture from the plastic bag and place gently in TC (so as not to scratch). Pour ½ cup of water around the chicken. Cover and cook on medium high with valve closed for 35-40 minutes. Check halfway through to see if you need to add more water. The evaporation from the frozen food should be enough.

Great with rice.



Per serving: 184 Calories (kcal); 12g Total Fat; (58% calories from fat); 15g Protein; 4g Carbohydrate; 70mg Cholesterol; 423mg Sodium

Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Chili Maple Glazed "Dump" Ham

1 Pound Ham Steaks -- (4 to 6)

2 tablespoon water

1 teaspoon salt

1 1/2 tablespoon maple syrup

1 tablespoon chili powder

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer. To cook after frozen, remove the mixture from the plastic bag and place gently in TC (so as not to scratch). Pour ½ cup of water around the ham mixture. Cover and cook on medium high with valve closed for 35-40 minutes. Check halfway through to see if you need to add more water. The evaporation from the frozen food should be enough.

Per serving: 109 Calories (kcal); 3g Total Fat; (28% calories from fat); 15g Protein; 4g Carbohydrate; 34mg Cholesterol; 1329mg Sodium

Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Chili Soup



2 cups pinto beans -- or #2 can of kidney beans

1 pound hamburger

2 teaspoons salt

1 quart tomatoes

2 medium onion -- minced

1/4 teaspoon pepper

1 teaspoon chili powder

Cook beans until soft.  I boiled them in the Turbo Cooker on High Heat in four cups of water – always checking to make sure that the water does not boil out.  If you use canned beans, you don’t need to cook them.



Remove the beans and brown the onion in a tablespoon of oil.  Add hamburger, cover, and cook on medium high heat, covered, valve closed, for 5-6 minutes.  Remove cover, stir, and continue cooking until hamburger is no longer pink.  Add tomatoes and beans to browned hamburger.  Add seasoning.  Simmer on medium heat for 20 minutes with the valve closed.  Add water to obtain desired consistency.



Serves 6.



Per Serving (excluding unknown items): 490 Calories; 11g Fat (20.0% calories from fat); 25g Protein; 75g Carbohydrate; 18g Dietary Fiber; 30mg Cholesterol; 1059mg Sodium.  Exchanges: 4 1/2 Grain(Starch); 1

1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat.

Chinese Steamed Fish

1-1/3 pounds snapper fillets (cod, sea bass, tilipia, or scallops), about 3/4 inch thick
1/3 pound mushrooms sliced
4 green onions cut in 1-inch lengths
1/2 pound asparagus or green beans cut in 1-inch lengths
1 large carrot thinly sliced

Sauce:
6 tablespoons orange juice
3 tablespoons rice vinegar
2 tablespoons low-salt soy sauce
1 tablespoon sesame oil
3/4 teaspoon grated fresh ginger
3/4 teaspoon grated fresh orange zest

Combine sauce ingredients and set aside for 30 minutes. Rinse fish and pat dry. Arrange on steamer rack. Set steamer rack in turbo cooker over 2 inches of boiling water. Cover and steam for 2-3 minutes.

Top with vegetables and steam until fish is opaque through center and vegetables are crisp-tender, 5-7 minutes longer.

Transfer vegetables and fish to individual plates and pour sauce over each portion.

One serving equals: Calories 166; Fat 5g (Saturated 1g); Cholesterol 63mg; Sodium 315mg; Carbohydrate 14g; Protein 39g;

Cowboy Beans

1 Large can (29 oz) Pork & Beans

1/2 Cup Catsup

1/2 Cup Brown Sugar

1/2 onion – chopped

1 1/2 TBS Chili Powder

1lb Ground Beef - Browned & Drained

Brown the Hamburger in the Turbo Cooker --- cover, add a little water, valve closed, medium high heat for five –six minutes.  Uncover and stir --- cooking thoroughly.  Drain the grease.  Add the remaining ingredients and stir well.  Cover, reduce heat to medium and cook with the valve closed for 20 minutes …. Stirring often.

Cowboy Stew

1 1/4 lbs. beef stew meat

4 potatoes, unpeeled, cut into 4" pieces.

1 cup of water

1/2 cup onion, chopped

1 tsp. Salt

1/4 tsp. Pepper

1 (28 oz.) can Baked beans in BBQ Sauce

Mix beef, potatoes, onion, water, salt and pepper in the Turbo Cooker. Spread the beans over the meat mixture. Cook on medium high heat, valve closed for 40 minutes. Cook until beef is tender.

Per serving: cal 370, fat 12g, sat fat 5g, chol 65mg, sod 1030mg, carb 46g, fiber 8g, prot 28g Points: 7

Cranberry "Dump" Pork Roast

2 tablespoon butter -- melted

1 tablespoon Soy Sauce

1/2 cup cranberry juice

1/4 cup orange juice

¾ cups of water

1/8 teaspoon cinnamon

3 Pounds Pork roast

Place the Roast in the Turbo Cooker with the water. Brown on all sides.  Pour ½ cup of water around the Roast.  Mix all the other ingredients together and pour over roast.  Cover and cook for 10 minutes on medium high heat with the valve open.  Reduce heat to medium and cook for 10 more minutes.  Uncover, stir the juice, turn the meat, making sure that the juice covers the meat.  Cover, cook on medium heat for 10 more minutes, keeping the valve open.  Turn to low and cook for ten more minutes --- valve open.  Close valve and cook for 10 more minutes.  Uncover, turn meat and stir the juices.  Be sure to scrape the bottom each time you stir.  Cover, valve open, cook on low heat for 10 minutes.  Close the valve and cook 10 more minutes.  Remove the cover, turn the meat and baste with the juices.  Cook for 10 minutes longer, valve open, on low heat.  Close the valve and cook on low until the desired doneness of the meat is reached. Serve with HOT mashed potatoes and stuffing!

Per serving: 233 Calories; 15g Total Fat; 20g Protein; 3g Carbohydrate; 74mg Cholesterol; 187mg Sod.

Cin-Chili Chili

2 pounds stew beef

1 teaspoon oil

4 1/2 tablespoons chili powder, divided

5 teaspoons garlic powder, divided

8 fluid ounces tomato sauce

1 1/2 cups beef broth

1 MAGGI® Chicken Bouillon Cubes

1 jalapeño, chopped

1 tablespoon onion powder

1/2 teaspoon cayenne pepper

1 1/2 teaspoons white pepper, divided

2 cups water

1/2 teaspoon salt

2 green chili peppers

1 tablespoon paprika

1 tablespoon Italian seasoning

1 teaspoon onion powder

2 teaspoons cumin

1/8 teaspoon salt

In the Turbo cooker, brown the stew been in oil – covered, valve closed, on medium high heat for five minutes. Remove cover, turn the beef and continue to brown. Stir in 1 tablespoon chili powder and 2 teaspoons garlic powder. In a large bowl, combine tomato sauce, beef broth, chicken bouillon cube, chopped jalapeno, 1 tablespoon onion powder, 2 teaspoons garlic powder, cayenne pepper, 1 teaspoon white pepper, water, 1 tablespoon chili powder, salt, and green chili peppers. Add to the beef mixture and stir. The Turbo Cooker will be FULL!!! Bring to a boil on medium high heat, valve closed. Reduce the heat to medium and simmer for 40 minutes with the valve closed.

Meanwhile, in a small bowl, combine paprika, Italian seasoning, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon white pepper, and 2 1/2 tablespoons chili powder. Add to the beef mixture, adding more beef broth or water if too thick. Remove the green chili peppers and simmer for 20 minutes, medium high, valve closed. Stir in cumin and salt. Simmer for 10 minutes. Makes 10 servings. Again, your Turbo Cooker will be FULL!!!!!

Citrus Ginger "Dump" Chicken

1 1/2 Pounds Chicken Pieces -- (4 to 6)

½ cup of water

1/4 cup orange marmalade

1 tablespoon Honey Mustard

3/4 teaspoon ground ginger

1/8 teaspoon red pepper – ground

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer. To cook after frozen, remove the mixture from the plastic bag and place gently in TC (so as not to scratch). Pour ½ cup of water around the chicken. Cover and cook on medium high with valve closed for 35-40 minutes. Check halfway through to see if you need to add more water. The evaporation from the frozen food should be enough.

Cocktail Hot Dogs

4 packages hot dogs

2 cans (12oz) chili sauce

10 oz grape jelly

Cut hotdogs into bite size pieces. Mix chili sauce & jelly together. Put everything into the Turbo Cooker (I spray the TC first. Cover, cook on medium low heat, valve closed for 15 minutes. Stir often so the sides don’t stick. Serve on toothpicks.

Cranberry "Dump" Chicken

2 tablespoon butter – melted

1 tablespoon Soy Sauce

1/2 cup cranberry juice

1/4 cup orange juice

1/8 teaspoon cinnamon

1 1/2 Pounds Chicken Pieces -- (4 to 6)

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer. To cook after frozen, remove the mixture from the plastic bag and place gently in TC (so as not to scratch). Pour ½ cup of water around the chicken. Cover and cook on medium high with valve closed for 35-40 minutes. Check halfway through to see if you need to add more water. The evaporation from the frozen food should be enough.

Per serving: 219 Calories (kcal); 15g Total Fat; (64% calories from fat); 15g Protein; 5g Carbohydrate; 81mg Cholesterol; 266mg Sodium

Cranberry "Dump" Ham

2 tablespoon butter – melted

1 tablespoon Soy Sauce

1/2 cup cranberry juice

1/4 cup orange juice

1/8 teaspoon cinnamon

1 Pound  Ham Steaks -- (4 to 6)

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer. To cook after frozen, remove the mixture from the plastic bag and place gently in TC (so as not to scratch). Pour ½ cup of water around the ham steak mixture. Cover and cook on medium high with valve closed for 35-40 minutes. Check halfway through to see if you need to add more water. The evaporation from the frozen food should be enough.

Per serving: 145 Calories (kcal); 7g Total Fat; (45% calories from fat); 15g Protein; 4g Carbohydrate; 44mg Cholesterol; 1171mg Sodium

Creamy Ranch Pork Chops & Rice

1 tbsp. vegetable oil

4 boneless pork chops, 3/4" thick

1 can (10 3/4 oz.) Campbell's® Cream of Mushroom OR 98% Fat Free Cream of Mushroom Soup

1/2 soup can milk

1 pkg. (1 oz.) ranch salad dressing mix

Paprika

Ranch-Style Rice



Heat oil in skillet.  Add chops and cook until browned (medium high heat, covered with the valve closed for five minutes.  Turn the chops and cook for four more minutes, covered, valve closed).  



Add soup, milk and 1/2 pkg. salad dressing mix. Heat to a boil.  Cover and cook over low heat, covered, with the valve closed, for 10 min. or until done. Sprinkle with paprika.



SERVE with Ranch-Style Rice. Serves 4. 



Tips:

Ranch-Style Rice:  Add remaining salad dressing mix to water when making rice. Serve with your favorite frozen vegetable blend.

Creamy Vegetables

1 package (16 ounces) frozen mixed vegetables -- such as California Mix

½ cup of water

1/4 pound Velveeta Light -- cut up

4 ounces Philadelphia Free Fat Free cream cheese -- cut up

Place the water and the frozen vegetables in the bottom of the Turbo Cooker. Top with the cut up Velvetta Light and Cream Cheese. Cover, cook on medium for five minutes with the valve closed. Remove top, stir gently, cover again and cook for 15 more minutes with the valve closed – still on medium heat.

Creole "DUMP" Chicken

1 Tablespoon Olive Oil

1/4 cup Chopped Onion

1/4 cup Bell Pepper

1 Clove Garlic – minced

14 Ounces Whole Tomatoes -- (Chopped and undrained)

2 Teaspoons Worcestershire Sauce

2 Teaspoons Red Wine Vinegar

1/2 Teaspoon Dried Basil

1/4 Teaspoon Salt

1/4 Teaspoon Pepper

1/4 Teaspoon Tabasco Sauce

1 1/2 Pounds Chicken Pieces

Per serving: 206 Calories (kcal); 14g Total Fat; (61% calories from fat); 15g Protein; 5g Carbohydrate; 70mg Cholesterol; 167mg Sodium

Crunchy No Fry Chicken

3/4 cup finely crushed corn flakes

1/2 teaspoon garlic powder

1/8 teaspoon black pepper

1/8 teaspoon ground red pepper

4 skinless -- boneless chicken breast halves (about 1 pound)

1/4 cup Chicken Broth

Mix corn flakes, garlic powder, black pepper and red pepper. Set aside. Dip chicken in broth. Coat with corn flake mixture. Place the chicken in the Turbo Cooker with ½ cup of water poured around the chicken. Cook on medium high, valve open, for 10 minutes. Turn the chicken, add a little more water if necessary, and cook for 10 more minutes, medium heat with the valve open. Cook until chicken is no longer pink and the juices run clear.

Dinner in a Minute



1 lb. ground beef

2 cans (14.5 oz. each) stewed tomatoes

1/4 cup dried minced onion

1 Tsp. Salt

1 tsp. Chili powder

1/2 tsp. Pepper

1/4 tsp. Sugar

1 cup uncooked elbow macaroni

In the turbo cooker, brown the hamburger on medium high heat for five minutes, valve closed. (I add about 1/3 of cup of water). Uncover, stir to break up the hamburger and cook thoroughly. Remove the hamburger, drain the grease, and wipe the skillet dry. Return the hamburger to the TC. Add tomatoes and seasonings; bring to a boil with the valve closed. Reduce heat to medium and simmer for 5 minutes with the valve still closed. Stir in macaroni; Stir gently. Cover and simmer on medium, valve closed for 10-12 minutes. Open the valve simmer until macaroni is tender and sauce is thickened. Yield: 4 servings.

“Dump" Chicken & Grapes

1 1/2 Pounds Chicken Pieces -- (4 to 6)

1/2 cup apple juice

1 teaspoon chicken bouillon

1/4 teaspoon mint – crushed

1 cup Seedless Grapes

Great with rice.

Per serving: 193 Calories (kcal); 12g Total Fat; (55% calories from fat); 15g Protein; 7g Carbohydrate; 70mg Cholesterol; 63mg Sodium

"Dump" Ham & Grapes

1Pound ham steaks -- (4 to 6)

1/2 cup apple juice

1 teaspoon chicken bouillon

1/4 teaspoon mint – crushed

1 cup Seedless Grapes

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer. To cook after frozen, remove the mixture from the plastic bag and place gently in TC (so as not to scratch). Pour ½ cup of water around the ham steak mixture. Cover and cook on medium high with valve closed for 35-40 minutes. Check halfway through to see if you need to add more water. The evaporation from the frozen food should be enough.

Per serving: 118 Calories (kcal); 3g Total Fat; (25% calories from fat); 15g Protein; 7g Carbohydrate; 34mg Cholesterol; 968mg Sodium

"Dump" Pork & Grapes

1 1/2 Pounds  pork chops -- (4 to 6)

1/2 cup apple juice

1 teaspoon chicken bouillon

1/4 teaspoon mint – crushed

1 cup Seedless Grapes

Per serving: 201 Calories (kcal); 11g Total Fat; (50% calories from fat); 18g Protein; 7g Carbohydrate; 56mg Cholesterol; 53mg Sodium

Easy Pork Chops & Gravy

4 boneless pork chops, 3/4 inch thick (about 1 pound)

2 tbsp. all-purpose flour

1 tbsp. vegetable oil

1 can (10 1/2 ounces) Franco-American® Golden Pork Gravy

4 cups hot cooked rice OR 4 servings corn bread



Coat the pork chops with flour.  Place the pork chop in the turbo cooker with oil and cook on medium high heat for 5 minutes, valve closed.  Turn chops and cook for 10 more minutes.  Pour in ¼ cup of water and in medium skillet over medium heat.  Add chops and cook 10 minutes on medium high heat, valve closed, until chops are no longer pink. Remove and keep warm.

I serve this with rice that has been warming on the steaming rack in a bowl.  Serves 4.

Enchilada Stew

1 lb. hamburger

1 onion, chopped

1 (4 ¹/2 ounce) can chopped chilies

1 can mild enchilada sauce

10 ^½ ounces golden mushroom soup

10 ¹/2 ounces cheddar cheese soup

10 ¹/2 ounces cream of mushroom soup

10 ¹/2 ounces cream of celery soup

1 package plain Doritos

Brown hamburger and chopped onion in ¼ cup of water in the Turbo Cooker ……medium high heat with the valve closed. Pour off the grease. Place the remaining ingredients in the Turbo Cooker (except the Doritos). Mix well. Cover and cook on medium high heat for 20 minutes with the valve closed. Remove the cover, reduce heat to medium and add the Doritos. Stir gently. I leave the top off and let it cook for about ten more minutes on medium heat. If you stir, stir gently.

Fabulous Fast Shrimp

1 tbsp. butter OR margarine

2 stalks celery, chopped

1/4 cup chopped green pepper

1/4 cup sliced green onions

1 lb. fresh large shrimp, shelled and deveined

1 can (10 3/4 oz.) Campbell's® Cream of Chicken OR 98% Fat Free Cream of Chicken Soup

1/2 cup water

Dash of cayenne pepper

Hot cooked rice

Paprika



Heat butter in the Turbo Cooker.  Add celery, green pepper and green onions and cook until tender (I just do this with the top off).  Add shrimp and cook 3 to 5 min. or until done, medium heat, with the valve closed.  Add soup, water and cayenne pepper and heat through (about 10 minutes, valve closed on medium heat).  Serve over rice. Sprinkle with paprika. Serves 4.

Fireside Chili

2 pounds beef stew meat, diced

1 pound lean ground beef

3 cups hot water

1 can (8-oz.) tomato sauce

2 onions, peeled and chopped

1 jalapeño chile, seeded and minced

2 cloves garlic, peeled and chopped

1 teaspoon hot pepper sauce

3 tablespoons chili powder

1 tablespoon crushed dried oregano

1 tablespoon ground cumin

1 teaspoon paprika

1 teaspoon dry mustard

1 teaspoon salt

1/4 teaspoon cayenne pepper

In the turbo cooker, add the stew beef meat and hamburger and 1 cup of water. Cover, turn heat to medium high, and cook for 5-7 minutes with the valve closed. Uncover, stir and turn the meat over, recover and cook five more minutes until hamburger and stew meat is browned. Drain the water and the grease. Add the remaining two cups of water, tomato sauce, onion, jalapeño, garlic and hot pepper sauce. This will make your TC rather full!! Bring to a boil over medium high heat with the valve closed. Reduce heat and simmer for 30 minutes. Stir in chili powder, oregano, cumin, paprika, dry mustard, salt and cayenne pepper. Gently simmer for 30-40 minutes (I cook on medium) with the valve closed. Stir often so it does not stick or burn. Serve warm.

Makes 8 servings.

Fire Station Chili

Serving: Serves: 8 to 10

2 tablespoons vegetable oil

1 large onion – chopped

3 garlic cloves, minced

2 pounds of ground beef

2 cans (16 ounces each) red kidney beans, drained

1 can (28 ounces) crushed tomatoes

1/3 cup chili powder

1 teaspoon ground cumin

1 teaspoon salt

1 teaspoon pepper

In the Turbo Cooker, heat the oil and sauté the garlic and onion until tender. Add the ground beef and 1/3 cup of water. Cover, turn to medium high heat and cook for 5-7 minutes with the valve closed. Uncover, stir, and cook until the hamburger is cooked thoroughly. Drain off any excess liquid. Add the remaining ingredients, mix well. Reduce the heat to medium-low, cover and simmer for 30 minutes with the valve closed, stirring occasionally.

NOTE: If you want to give this a spicy kick, add 1 tablespoon hot pepper sauce along with the tomatoes.

French Chicken Stew

4 servings

1/ 2 cup dried navy beans, soaked overnight and drained

2 cups water

4 boneless skinless chicken breast halves, cut in chunks

16 ounces canned tomatoes

¹/2 cup celery, thinly sliced

¹/2 cup diced carrots

¹/2 cup chopped onions

¹/8 teaspoon garlic powder

1 bay leaf

¹/2 teaspoon dried basil, crushed

¹/8 teaspoon sage, powdered

¹/4 teaspoon paprika

¹/2 teaspoon dried oregano, crushed

1 teaspoon chicken bouillon granules

Soak the beans overnight and drain. Place the beans, 2 cups of water, and other ingredients in the Turbo Cooker. Cover, cook on medium high heat for 45 minutes with the valve closed. Check often to see if you need to add more water.

Discard bay leaf before serving.

French Dip Sandwiches

4 pounds rump roast

1-10 ½ oz. can beef broth

1 -10 ½ oz. can condensed French onion soup

1-12 oz. can or bottle beer

6 French rolls

2 tablespoons butter

Trim excess fat from the rump roast, and place in the Turbo Cooker. Brown on all sides. Pour ½ cup of water around the Roast. Mix all the other ingredients together (except rolls and butter!!) and pour over roast. Cover and cook for 10 minutes on medium high heat with the valve open. Reduce heat to medium and cook for 10 more minutes. Uncover, stir the juice, turn the meat, making sure that the juice covers the meat. Cover, cook on medium heat for 10 more minutes, keeping the valve open. Turn to low and cook for ten more minutes --- valve open. Close valve and cook for 10 more minutes. Uncover, turn meat and stir the juices. Be sure to scrape the bottom each time you stir. Cover, valve open, cook on low heat for 10 minutes. Close the valve and cook 10 more minutes. Remove the cover, turn the meat and baste with the juices. Cook for 10 minutes longer, valve open, on low heat. Close the valve and cook on low until the desired doneness of the meat is reached.

Preheat oven to 350 degrees. Split French rolls, and spread with butter. Bake 10 minutes, or until
heated through. Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

---I used a 14.5 oz. can beef broth. For the onion soup, I used 2 packets dried onion soup mix without adding any additional liquid. I sprinkled roast and liquid with fresh ground black pepper. I did not add any salt.

Garlic Dijon "DUMP" Chicken

2 Cloves Garlic – minced

4 Tablespoons Dijon Mustard

2 Tablespoons Lime Juice

1 1/2 Pounds Chicken Pieces

Per serving: 177 Calories (kcal); 12g Total Fat; (62% calories from fat); 15g Protein; 2g Carbohydrate; 70mg Cholesterol; 180mg Sodium

Garlic Dijon "DUMP" Ham

2 Cloves Garlic – minced

4 Tablespoons Dijon Mustard

2 Tablespoons Lime Juice

1 Pound  Ham Steaks

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.  To cook after frozen, remove the mixture from the plastic bag and place gently in TC (so as not to scratch).  Pour ½ cup of water around the ham steak mixture.  Cover and cook on medium high with valve closed for 35-40 minutes.  Check halfway through to see if you need to add more water.  The evaporation from the frozen food should be enough.

Per serving: 103 Calories (kcal); 4g Total Fat; (32% calories from fat); 15g Protein; 1g Carbohydrate; 34mg Cholesterol; 1086mg Sodium

Garlic Dijon "DUMP" Pork Chops

2 Cloves Garlic -- minced

4 Tablespoons Dijon Mustard

2 Tablespoons Lime Juice

1 1/2 Pounds Pork Chops

For immediate cooking: Spray TC with a little Pam. Place all ingredients into large dish and turn well to coat. Transfer mixture to TC and add ¼ cup of water around the side of the mixture. Cook on medium high heat 30-40 minutes or until pork is no longer pink. Cook with valve closed.

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.  To cook, add ¼ cup of water to the TC.  Remove Pork Mixture from the freezer bag and place in turbo cooker.  Cook until the pork is no longer pink, about 30-40 minutes on medium high heat --- valve closed.

Per serving: 186 Calories (kcal); 12g Total Fat; (57% calories from fat); 18g Protein; 1g Carbohydrate; 56mg Cholesterol; 170mg Sodium

Garlic Shrimp & Pasta

When you omit the butter, you can depend on the richness of Swanson® Chicken Broth to give full flavor to the garlic sauce.

2 tbsp. cornstarch

1 can (14 oz.) Swanson® Chicken Broth (1 3/4 cups)

2 cloves garlic, minced

3 tbsp. chopped fresh parsley OR 1 tbsp. dried parsley flakes

2 tbsp. lemon juice

1/8 tsp. ground red pepper

1 lb. medium shrimp, shelled and deveined

4 cups hot cooked thin spaghetti, cooked without salt



Mix the cornstarch, broth, garlic, parsley, lemon juice and pepper in Turbo Cooker.  Heat to a boil, covered, valve closed on high heat.  Cook and stir until mixture boils and thickens.  Add the shrimp.  Cook 5 min., medium high heat, valve closed, until the shrimp is done. Toss with spaghetti. Serves 4.

Glazed Pork Chop Casserole

6 lean pork chops, 1 inch thick, trimmed well

1 lg. onion, sliced thin

1/2 tsp. Salt

1/4 tsp. Pepper

1 c. chicken broth (or 1 env. Instant chicken broth, or 1 chicken bouillon cube)

2 tsp. prepared mustard (I use dark or Grey Poupon)

1/4 c. water and some juice from chops

Brown chops in the Turbo Cooker with ¼ cup of water --- medium high heat, valve closed for five minutes. Turn and brown on the other side. Remove the pork chops and wipe out the turbo cooker (reserving the grease from the frying). Place onion slice on the bottom of the Turbo Cooker. Top with the browned pork chops. Sprinkle with salt and pepper. Combine chicken broth, mustard, water, and pork chop juice in a cup and pour over chops. Cover. Cook on medium heat, valve open for 25 minutes. Place a pork chop on plate on top of onions and spoon glaze over.

Golden Pork Chops & Potatoes

4 pork chops

4 sm. potatoes, sliced thinly

1 sm. onion, sliced thinly

Seasoned salt & pepper

1 can Campbell's golden mushroom soup

Place the pork chops in the Turbo Cooker with ¼ cup of water. Cover, turn heat to medium high, and cook 5 minutes on both sides with the valve closed. Salt and pepper the pork chops. Pour off the grease. Place sliced onions and potatoes in bottom of skillet. Add 1 cup of water. Salt and pepper the onions and potatoes. Arrange pork chops on top of potatoes and onions. Pour golden mushroom soup over top of chops. Place the top on the TC, turn heat to medium high, and cook for 25 minutes with the valve open (until pork chops are done and potatoes are tender). Once, during cooking, move pork chops and turn potatoes. Serves 4.

Gumbo Rice

1 can chicken gumbo soup

1 cup rice

1 can water

1/4 to 1/2 cup butter

Place all ingredients in the Turbo Cooker. Stir Well. Cover and cook on medium with the valve closed for 15 minutes. Open the valve and cook for five more minutes --- stirring the rice gently.

Green Chili Stew

Serving Size : 4

2 pounds beef stew meat, cubed (can use pork)

2 tablespoons oil

3 each potatoes

1/2 cup onion

1 garlic clove, crushed

2 teaspoons salt

1 can (4 ounces) mild green chilies, diced

Cube meat, sprinkle with salt and place in the Turbo Cooker with Oil and ¼ cup of water. Cover, turn heat to high and fry on both sides with the valve closed. Cook until meat is done. Dice potatoes and add to browned meat. Slice onions and add to the meat and potatoes. Add the garlic, salt, chilies and enough water to cover. Continue to add water if necessary. It will have a soupy consistency. Cover and cook on medium heat for 25 minutes --- valve closed.

Hamburger And Rice Casserole



1 pound ground beef

1 onion chopped

2 cups water

1 cup uncooked white rice

1 can cream of mushroom soup

1/2 cup sour cream



Cook ground beef and onion until brown in the Turbo Cooker until brown.  Drain well.  Add remaining

ingredients mixing well.  Cover, turn heat to medium high, and cook for 30 minutes with the valve closed.  Open the valve and cook for five more minutes.

Hamburger And Vegetable Casserole

4 lg. potatoes, sliced

4 carrots, sliced

1 can sweet peas, drained

2 lg. onions, sliced

1 1/2 to 2 lb. lean ground beef, browned and drained

1 lg. can tomato soup

Water to equal soup

Brown the ground beef in the Turbo Cooker. Remove and wipe the Turbo Cooker clean. Place layers of the vegetables in the order given in the Turbo Cooker. Season each layer with salt and pepper. End each layer with ground beef. Mix the soup and water and pour into the turbo cooker. Cover and cook on medium heat for 20 minutes with the valve closed. Open the valve and cook 10 more minutes.

Hamburger Hash - 5 Points

1 Pound hamburger

6 potatoes -- peeled and diced

1 Small onion – diced

1 Small green pepper – chopped

1 Teaspoon garlic – minced

Dash salt

Dash pepper

Sauté burger with onion, pepper, and garlic in the Turbo Cooker with ¼ cup of water (medium high heat with the valve closed). Add potatoes and remaining ingredients. Add 1 ½ cups of water. Cover and cook on medium high heat, valve closed, for 20 minutes. Open the valve and cook five more minutes.

Hamburger Soup



1 1/2 tablespoons butter

1 medium onion, chopped coarsely

1 1/2 pound ground beef

1 28 ounce can tomatoes

3 cans beef consommé

2 cans water

4 medium carrots, quartered

4 celery tops

6 sprigs parsley

1/2 teaspoon thyme

10 peppercorns

Salt and pepper to taste



Sauté the onion in the Turbo Cooker with the butter until limp.  Add ground beef and stir until it loses the raw look.  (I cover, add a little water, and cook on medium high heat with the valve closed).  Drain the Turbo Cooker.  Add the remaining ingredients to the TC and cook on medium high for 20-25 minutes with the valve closed.  Serves 6 generously

Hash Brown Potatoes

1 lg. package frozen hash brown potatoes

1 small carton of sour cream

1 med. diced onion

1/4 c. margarine (cut up)

1 can cream of mushroom soup

1 c. grated cheese.

1 can cream of celery soup

Mix in all ingredients reserving some of the cheese for the top.   Generously spray the sides and bottom of the Turbo Cooker.  Add 1 cup of water to the bottom of the Turbo Cooker.  Place the potato mixture in the TC.  Cover and cook for 30 minutes on medium high heat with the valve open.  Add the cheese, close the valve, and cook for 10 more minutes or until potatoes are done.

Herbed Crab Cakes

1 1/2 cups Pepperidge Farm® Herb Seasoned Stuffing

2 eggs, beaten

1/3 cup mayonnaise

2 tsp. Dijon mustard

1 tsp. Worcestershire sauce

1 tbsp. chopped fresh parsley OR 1 tsp. dried dried parsley flakes

1 can (16 oz.) refrigerated pasteurized crabmeat

2 tbsp. butter OR margarine

Lemon wedges

Crush ½ cup stuffing. Mix lightly with the remaining stuffing, eggs, mayonnaise, mustard, Worcestershire, parsley and crabmeat. Shape into 6 patties, 1/2" thick. Coat with stuffing. Heat butter in the Turbo Cooker. Add a little water (about ¼ cup) Place the patties in the TC and cook on medium high heat, valve closed, for five minutes on each side. Serve with lemon wedges. Serves 6.

Herb-wine "DUMP" Chicken

1 cup Red Wine

2/3 cup Vegetable Oil

2 Cloves Garlic – crushed

1/2 Lemon -- (sliced thinly)

2 Tablespoons Minced Parsley

1 Teaspoon Thyme

1 Teaspoon Basil

1/2 Teaspoon Salt

1/4 Teaspoon Pepper

1 1/2 Pounds Chicken Pieces

Per serving: 414 Calories (kcal); 36g Total Fat; (82% calories from fat); 15g Protein; 2g Carbohydrate; 70mg Cholesterol; 259mg Sodium

Hobo Meatball Stew

1 pound prepared meatballs (I buy the frozen ones)

4 medium potatoes, cut into chunks

4 medium carrots, cut into chunks

1 large onion, cut into chunks

1/2 cup catsup

1/2 cup water

1 1/2 teaspoon vinegar

1/2 teaspoon dried basil

1/2 teaspoon salt

1/4 teaspoon pepper

Place potatoes, carrots and onions in the Turbo Cooker. Cover with three cups of water. Cook on medium high heat for 10 minutes with the valve closed. Drain the water place the meatballs in the Turbo Cooker. Mix the remaining ingredients and pour over the meatballs. Cover and cook on medium high with the valve closed for 15-20 minutes. Cook until veggies are tender.

Honey Ginger "DUMP" Chicken

4 Tablespoons Chopped Onion
1 1/2 Tablespoons Honey
1 Tablespoon Soy Sauce
1 Tablespoon Minced Ginger
2 Tablespoon Sherry
1/4 cup Chives
1 1/2 Pounds Chicken Pieces

For immediate cooking: Spray TC with a little Pam. Place all ingredients into large dish and turn well to coat. Transfer mixture to TC and add ¼ cup of water around the side of the mixture. Cook on medium high heat for 35-45 minutes for chicken pieces or 24-30 minutes for boneless chicken breasts (valve closed)

Per serving: 195 Calories (kcal); 12g Total Fat; (55% calories from fat); 15g Protein; 6g Carbohydrate; 70mg Cholesterol; 227mg Sodium

Honey Glazed "DUMP" Chicken

1/4 cup Butter -- Melted
1/8 cup Soy Sauce
1/2 cup Honey
1 1/2 Pounds Chicken Pieces

For immediate cooking: Spray TC with a little Pam. Place all ingredients into large dish and turn well to coat. Transfer mixture to TC and add ¼ cup of water around the side of the mixture. Cook on medium high heat for 35-45 minutes for chicken pieces or 24-30 minutes for boneless chicken breasts (valve closed)

Per serving: 324 Calories (kcal); 19g Total Fat; (52% calories from fat); 15g Protein; 24g Carbohydrate; 91mg Cholesterol; 477mg Sodium

Honey Glazed "DUMP" Ham

1/4 cup Butter -- Melted

1/8 cup Soy Sauce

1/2 cup Honey

1 Pound  Ham Steaks

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer. To cook after frozen, remove the mixture from the plastic bag and place gently in TC (so as not to scratch). Pour ½ cup of water around the ham steak mixture. Cover and cook on medium high with valve closed for 35-40 minutes. Check halfway through to see if you need to add more water. The evaporation from the frozen food should be enough.

Per serving: 249 Calories (kcal); 11g Total Fat; (38% calories from fat); 15g Protein; 24g Carbohydrate; 55mg Cholesterol; 1382mg Sodium

Honey Mustard Chicken



4 to 6 boneless skinless chicken breasts, or any pieces that you prefer

3/4 cup Dijon mustard

1/4 cup honey

1 cup of water



Place water in the Turbo Cooker.  Put chicken in the TC and season with Salt and pepper if desired.  Mix mustard and honey and pour over chicken.  Cover and cook on medium high heat for 20 minutes with the valve closed. Uncover, stir gently and make sure the juice is on the chicken, and cook for ten minutes more with the valve closed.

Honey Sesame "DUMP" Chicken

1/2 cup Beer
3 Tablespoons Sesame Seeds
3 Tablespoons Honey
2 Tablespoons Dijon Mustard
1/2 Teaspoon Pepper
2 Cloves Garlic -- crushed
1 1/2 Pounds Chicken Pieces

For immediate cooking: Spray turbo cooker with no-cook spray if desired. Place all ingredients in the TC and turn to coat. Add ½ cup water. Cover and cook on medium for 35-40 minutes with valve closed.. If cooking nothing but chicken breasts, cook 20-30 minutes, or until chicken juices run clear.

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer. To cook after frozen, remove the mixture from the plastic bag and place gently in TC (so as not to scratch). Pour ½ cup of water around the chicken. Cover and cook on medium high with valve closed for 35-40 minutes. Check halfway through to see if you need to add more water. The evaporation from the frozen food should be enough.

Per serving: 239 Calories (kcal); 14g Total Fat; (54% calories from fat); 16g Protein; 11g Carbohydrate; 70mg Cholesterol; 120mg Sodium

Honey Sesame "DUMP" Pork Chops

1/2 cup Beer

3 Tablespoons Sesame Seeds

3 Tablespoons Honey

2 Tablespoons Dijon Mustard

1/2 Teaspoon Pepper

2 Cloves Garlic -- crushed

1 1/2 Pounds Pork Chops

For immediate cooking: Spray TC with a little Pam. Place all ingredients into large dish and turn well to coat. Transfer mixture to TC and add ¼ cup of water around the side of the mixture. Cook on medium high heat 30-40 minutes or until pork is no longer pink. Cook with valve closed.

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.  To cook, add ¼ cup of water to the TC.  Remove Pork Mixture from the freezer bag and place in turbo cooker.  Cook until the pork is no longer pink, about 30-40 minutes on medium high heat --- valve closed.

Per serving: 247 Calories (kcal); 14g Total Fat; (50% calories from fat); 19g Protein; 11g Carbohydrate; 56mg Cholesterol; 109mg Sodium

Honey Garlic Wings

3 pounds chicken wings

1 tsp ground ginger

3 garlic cloves

1 Cup honey or brown sugar

1/4 Cup soy sauce

1 Tbsp. Vinegar

1/2 Cup water

Trim pointy tips off each wing and discard them. Cut each wing in half at the elbow. Arrange them in the Turbo Cooker. In food processor or blender, combine ginger, garlic, honey or brown sugar, soy sauce, vinegar and water. Whirl until smooth. Pour this mixture over wings and toss them around a bit until they're all coated. Cover, cook on medium heat, for 20 minutes, valve closed. Turn them over in the sauce and cook for 10 more minutes with the valve closed. Eat from pan or serve with rice.
Makes 3 to 4 servings

Hot Bean Dip

10 1/2 oz. can Campbell's chili beef bean soup

1/2 lb. hot pepper cheese, grated

1 sm. to med. onion, chopped

1/2 green pepper, chopped

1/2 lb. Monterey Jack cheese, grated

Spray the Turbo Cooker with Cooking Spray. Spread in layers in the TC starting with Bean Soup, the cheese, onion, pepper, and Monterey Jack. Cover and cook on medium for 15 minutes with the valve open. Should turn a golden brown. Serve hot from the oven with deli chips or tostito chips. This recipe can be doubled.

Hot Cheese Dip

2 cans Campbell's Cheddar soup

2 lb. Velveeta cheese

1 1/2 c. chunky salsa

1 lb. hot Italian sausage

1 lb. Hamburger

Cook hamburger in the Turbo Cooker. Drain and remove hamburger. Cook hot Italian sausage. Remove and drain. Place all ingredients back into the turbo cooker. Cover and cook on medium heat with the valve closed. Every 3-5 minutes, uncover and stir so the cheese melts quicker. Serve hot with tortilla chips.

Hot Taco Dip

3 cans chunky beef soup (Campbell's)

1 lb. hamburger

1 pkg. taco seasoning

4 tbsp. taco sauce

1/4 c. chopped black olives

1/4 c. chopped onion

Grated Cheddar cheese

Tostitos

Brown hamburger and onion in the Turbo Cooker --- medium high heat, covered with the valve closed. Cook until browned. Drain fat. Remove from heat. Food process soup (or mash with fork or potato masher) and mix with hamburger. Stir in taco seasoning, sauce and olives. Pour into the Turbo Cooker. Cover and cook on medium heat with the valve open for 15 minutes. Top with cheese and cook five more minutes. Serve with Tostitos.

Hurry Up Chicken

4 to 6 boneless chicken breasts

1 can cream of mushroom soup

1 can golden mushroom soup

Preheat oven to 400ºF.

Remove skin from chicken. Place 1 cup of water in the Turbo Cooker. Combine both soups in large mixing bowl until well blended. Place the chicken in the Turbo Cooker and pour the soup mixture over the top. Do not Mix. Cover, turn heat to medium high heat, and close the valve. Cook for 20 minutes. Take the cover off, spoon some of the soup on the chicken, recover and cook for 10 more minutes. Place chicken on serving plate and spoon the gravy into a bowl. Serve over rice or potatoes.

Italian Baked Chicken

Boneless, skinless chicken breasts

1 bottle Italian dressing

Garlic powder

Parmesan cheese

Season Italian dressing with garlic powder. (use enough dressing to thoroughly coat chicken). Marinate chicken breasts in seasoned Italian dressing several hours or overnight. Drain chicken in a strainer to remove extra dressing. Place chicken breasts in the Turbo Cooker with 1 cup of water. Sprinkle chicken with parsley flakes. Cover, turn heat to medium high, and cook for 30 minutes. Check to see if you need to add more water. Cook with the valve open. Sprinkle with Parmesan cheese before serving.

Italian Chicken & Rice Bake

1 can Campbell's Tomato with Roasted Garlic & Herbs Soup

2 cups water *

3/4 cup uncooked regular long-grain white rice 4 boneless chicken breast halves

2 tbsp. grated Parmesan cheese

1 tsp. dried parsley flakes

MIX soup, water and rice and place in the Turbo Cooker. Top with the chicken. Sprinkle with cheese and parsley. Cover, turn to medium high heat, open valve and cook for 30 minutes. Close valve and cook for 10 more minutes. Remove from heat and et stand 5 min.

Serves 4.

*For saucier rice, increase water

Jalapeno Chicken

1 lb. chicken tenders

1 1/2 to 2 C. buttermilk

1 (12 oz.) jar jalapenos with juice

2 C. crumbled Ritz crackers

1 tsp. seasoned salt

1 tsp. granulated garlic

Vegetable oil

Marinate chicken with buttermilk and jalapenos with juice for 4-5 hours. Dip chicken into cracker mix to coat. Coat the bottom of the Turbo Cooker with Vegetable Oil. Place the chicken tenders in there and fry with on medium high heat with the valve closed. Fry for 5-10 minutes.

Jalapeño Jack Burgers

1 lb. ground beef

1/4 cup chopped hot jalapeño pepper

8 slices Monterey Jack cheese (2 ounces)

4 Pepperidge Farm® Round Sandwich Rolls, split and toasted

Mix beef and peppers thoroughly. Shape firmly into 4 patties 1/2-inch thick. Place patties on lightly oiled Turbo Cooker. Gently pour ¼ cup of water around the burgers. Cover, turn to medium high, and cook for 5-7 minutes on each side – valve closed. Cook until no longer pink. The last few minutes of cooking, top each with 2 slices cheese. Cook until cheese is melted.

Place patties on rolls. Serve with additional pepper slices. Makes 4 sandwiches.

Lemon & Garlic "DUMP" Chicken

2 Cloves Garlic -- chopped
4 Tablespoons Olive Oil
2 Tablespoons Chopped Parsley
3 Tablespoons Lemon Juice
1/8 Teaspoon Pepper
1 1/2 Pounds Chicken Pieces

For immediate cooking: Spray turbo cooker with no-cook spray if desired. Place all ingredients in the TC and turn to coat. Add ½ cup water. Cover and cook on medium for 35-40 minutes with valve closed.. If cooking nothing but chicken breasts, cook 20-30 minutes, or until chicken juices run clear.

Per serving: 250 Calories (kcal); 21g Total Fat; (74% calories from fat); 14g Protein; 1g Carbohydrate; 70mg Cholesterol; 56mg Sodium

Lemon Marinade "DUMP" Chicken

2/3 cup Lemon Juice
1/4 cup Cider Vinegar
1/4 cup Vegetable Oil
2 Tablespoons Minced Onion
1 1/2 Pounds Chicken Pieces

For immediate cooking: Spray turbo cooker with no-cook spray if desired. Place all ingredients in the TC and turn to coat. Add ½ cup water. Cover and cook on medium for 35-40 minutes with valve closed.. If cooking nothing but chicken breasts, cook 20-30 minutes, or until chicken juices run clear.

Per serving: 257 Calories (kcal); 21g Total Fat; (72% calories from fat); 14g Protein; 3g Carbohydrate; 70mg Cholesterol; 55mg Sodium

Lemony Steamed Fish

6 (6 ounce) fillets halibut

3 teaspoons dried dill weed

3 teaspoons onion powder

1/4 teaspoon paprika

Seasoning salt to taste

1 pinch lemon pepper

2 teaspoons dried parsley

1 pinch garlic powder

2 tablespoons lemon juice

Place three cups of water in the Turbo Cooker. Cut foil squares, large enough for the size of each fillet.

Center fillets on the foil squares and sprinkle each with dill weed, onion powder, paprika, seasoned salt, lemon pepper, parsley and garlic powder. Sprinkle lemon juice over each fillet. Fold foil over fillets to make a pocket. Pleat seams to securely enclose. Place packets on the steamer rack and steam in the Turbo Cooker for 15 minutes on high heat with the valve closed.

One serving equals: Calories 142... Protein 29.7g ... Total Fat 1.1g ... Sodium 146mg ... Cholesterol 61mg Carbohydrates 1.8g .... Fiber 0.2g ++++ WWP: 3.4

Low Fat Loose Meat Sandwiches - 4 Points

32 ounces ground lean turkey or beef (90%)

1 1/2 cups finely chopped onion

2 cups Diet Coke

2 teaspoons meat seasoning

12 reduced calorie hamburger buns

Brown the meat and onion in the Turbo Cooker (with ¼ cup of water, valve closed, medium high heat). Cook for five minutes, remove cover and stir fry to cook the rest of the hamburger. Drain the grease. Add Diet Coke and meat seasoning. Mix well to combine. Lower heat and simmer for 15 minutes, valve closed, until most of the liquid has evaporated., stirring occasionally. For each sandwich, fill a bun with about 1/3 cup of mixture.

Serves 12. Serving size (1 sandwich) 199 Cal, 7g Fat, 18g Pro, 16g Carb, 232mg Sod, 3mg Chol, 1g Fiber Weight Watcher Points: 4

Maryland Crab Cakes

1 pound domestic Jumbo lump crab meat

3 ounces white bread crumbs

1/2 teaspoon salt (can substitute Old Bay - in most spice sections in grocery store)

1/2 teaspoon white pepper (to taste)

2 eggs

1/2 tablespoons parsley

2 ounces mayonnaise

Optional Ingredients:
1 teaspoon Worcestershire sauce
1 teaspoon Mustard

Put crab meat in bowl. Carefully check for any shells. Put breadcrumbs on top of crab meat. Put seasonings, salt & pepper, on top of breadcrumbs (Old Bay is optional). Add parsley. Mix eggs, mayonnaise (and optional mustard & Worcestershire sauce). Add egg mixture to crab meat. Gently work all the ingredients evenly. Be careful not to break apart lumps. Form into crab cakes or crab balls

Melt a little butter in the Turbo Cooker. Add about ¼ cup of water. Place the Crab Cakes in the Turbo Cooker, cover, cook on medium high heat with the valve closed for 10 minutes. Turn and cook for 5 more minutes.

Meatball Parmesan Sandwiches

2 cups Prego® Pasta Sauce with Fresh Mushrooms

1 lb. frozen fully cooked meatballs (about 16 meatballs, 1-ounce each)

1 cup of water

4 long hard rolls, split

1 cup shredded mozzarella cheese (4 ounces)

Grated Parmesan cheese

In the Turbo Cooker, combine water, Prego sauce and meatballs. Over medium-high heat, heat to boiling. Reduce heat to low. Cover; cook 15 min. with the valve closed until meatballs are heated through, stirring occasionally. Serve on rolls. Sprinkle with mozzarella and Parmesan cheeses. Serves 4.

Midwest Chicken And Gravy

1-1/2 pounds of chicken thighs, skinned.

1/2 cup flour

1 1/2-2 tablespoons seasoning salt

1 tablespoon paprika

1 teaspoon oregano

1/2 teaspoon garlic powder

1/2 teaspoon onion powder or onion flakes

1/2 teaspoon poultry seasoning

1/2 teaspoon of sugar (optional)

Dash of pepper

1/2-3/4 cup of chicken broth

Combine dry ingredients in plastic mixing bag. Place chicken pieces, one piece at a time, in bag and shake to coat. Place the coated chicken in the Turbo Cooker. Pour two cups of water around (not on) the chicken. Shake remaining dry ingredients over chicken. Add chicken broth. Bake, medium high heat, valve open, for 30 minutes. Baste occasionally. Serve over rice.

Mushroom Garlic Chicken

1 Tbsp. oil

4 boneless and skinless chicken breasts

1 can (10 3/4 oz.) Campbell's Cream of Mushroom with Roasted

Garlic Soup

1/2 can milk (use soup can)

In the Turbo Cooker, brown chicken in heated oil until chicken is browned but not cooked through. I did this with the top of since it did not take long. Add soup and the milk. Cover and cook over medium heat for 15 minutes, valve closed, until chicken is done. Serve over cooked rice. Side dish can be green beans or LeSeur peas and serve french bread. Super simple and super fast. Supposedly, regular cream of mushroom doesn't give it a good flavor like the kind with roasted garlic does.

Mustard Pork Chops

3 tbsp. Cornstarch

1 can (14 oz.) Swanson® Beef Broth

1 tbsp. spicy brown mustard

6 boneless pork chops, 3/4" thick

2 cups sliced mushrooms

1 medium onion, sliced

6 cups hot cooked rice, cooked without salt

Mix cornstarch, broth and mustard. Spray the Turbo Cooker with vegetable cooking spray and heat 1 min. Add chops and cook until browned (medium high heat, valve closed, adding a little water). Remove chops. Add mushrooms and onion and cook until tender and liquid is evaporated. Add the cornstarch mixture. Cook and stir until mixture boils and thickens. Return chops to skillet. Cover and cook on medium for 10 minutes, valve closed until the pork chops are done. Serve with rice. Serves 6.

Nachos Supreme

Taco-seasoned ground beef simmered with tomato and rice is topped with salsa, cheese and lettuce for a tortilla chip-dipping meal.

1 lb. ground beef

1 pkg. (1.25 oz.) taco seasoning mix

1 can (10 3/4 oz.) Campbell's® Tomato Soup

1 1/2 cups water

1 1/2 cups uncooked Minute® White Rice

Pace® Chunky Salsa

Shredded Cheddar cheese

Shredded lettuce

Tortilla chips

Brown the beef and taco seasoning in the Turbo Cooker until done. Pour off fat. Add soup, water and rice. Cover and heat to a boil. Reduce heat to medium, close the valve and cook for 10 minutes. Remove from heat and top with salsa, cheese and lettuce. Serve with tortilla chips for dipping. Serves 4.

Oatmeal Apple Crisp

4 cups apples, peeled and sliced

1 tablespoon lemon juice

1 cup quick cooking oats

1/3 cup flour

1/2 cup brown sugar

1 teaspoon cinnamon

1/2 teaspoon salt

1/3 cup melted margarine

2 1/2 cup water

Sprinkle apples with lemon juice. Combine oats, flour, brown sugar, cinnamon, salt and margarine. Place alternate layers of apples and oat mixture, beginning with and ending with apples, in a buttered metal bowl that fits loosely in the cooker. Cover bowl with aluminum foil. Pour water into cooker. Place bowl on rack in cooker. Close cover securely. Cook 20 minutes with the valve open. Remove the Turbo Cooker from the heat, uncover and cool.

Papaya "Dump" Chicken

1 1/2 Pounds Chicken Pieces
1/3 cup Papaya Nectar
1 tablespoon Soy Sauce
2 teaspoon honey
1 1/2 teaspoon ginger -- grated
1 Papaya -- peeled, seeded, chopped

For immediate cooking: Spray TC with a little Pam. Place all ingredients into large dish and turn well to coat. Transfer mixture to TC and add ¼ cup of water around the side of the mixture. Cook on medium high heat for 35-45 minutes for chicken pieces or 24-30 minutes for boneless chicken breasts (valve closed)

Per serving: 205 Calories (kcal); 12g Total Fat; (51% calories from fat); 15g Protein; 10g Carbohydrate; 70mg Cholesterol; 229mg Sodium

Peachy "Dump" Chicken

1 1/2 Pounds Chicken Pieces -- (4 to 6)
1/2 tablespoon orange peel -- grated
1/3 cup orange juice
1 tablespoon Soy Sauce
2 teaspoon honey
1 1/2 teaspoon ginger -- grated
1 Medium Peach -- peeled, seeded, chopped

For immediate cooking: Spray TC with a little Pam. Place all ingredients into large dish and turn well to coat. Transfer mixture to TC and add ¼ cup of water around the side of the mixture. Cook on medium high heat for 35-45 minutes for chicken pieces or 24-30 minutes for boneless chicken breasts (valve closed)

Per serving: 191 Calories (kcal); 12g Total Fat; (55% calories from fat); 15g Protein; 6g Carbohydrate; 70mg Cholesterol; 227mg Sodium

Peachy "Dump" Ham

1 1/2  Pounds Ham Steaks -- (4 to 6)

1/2 tablespoon orange peel -- grated

1/3 cup orange juice

1 tablespoon Soy Sauce

2 teaspoon honey

1 1/2 teaspoon ginger -- grated

1 Medium Peach -- peeled, seeded, chopped

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer. To cook after frozen, remove the mixture from the plastic bag and place gently in TC (so as not to scratch). Pour ½ cup of water around the ham steak mixture. Cover and cook on medium high with valve closed for 35-40 minutes. Check halfway through to see if you need to add more water. The evaporation from the frozen food should be enough.

Per serving: 162 Calories (kcal); 5g Total Fat; (27% calories from fat); 23g Protein; 6g Carbohydrate; 51mg Cholesterol; 1612mg Sodium

Pepper-lime "DUMP" Chicken

1/2 Teaspoon Lime Peel
2 Cloves Garlic -- minced
1/4 cup Lime Juice
1 Teaspoon Pepper
1 Tablespoon Vegetable Oil
1 Teaspoon Basil
1/4 Teaspoon Salt
1 1/2 Pounds Chicken Pieces

For immediate cooking: Spray TC with a little Pam. Place all ingredients into large dish and turn well to coat. Transfer mixture to TC and add ¼ cup of water around the side of the mixture. Cook on medium high heat for 35-45 minutes for chicken pieces or 24-30 minutes for boneless chicken breasts (valve closed)

Per serving: 193 Calories (kcal); 14g Total Fat; (65% calories from fat); 15g Protein; 2g Carbohydrate; 70mg Cholesterol; 144mg Sodium

Pepper Steak....5.5 Points

10 ounces onion soup, condensed -- + 1 can water

1/2 cup green bell pepper -- chopped

1 cup chopped onion

2 cups fresh mushrooms

12 ounces round steak -- trimmed, strips

1 teaspoon olive oil

2 teaspoons soy sauce, Tamari -- or to taste

1 tablespoon flour -- blend w/water

Salt and pepper to taste

Lightly spray the Turbo Cooker with Cooking Spray. Add the oil and the beef strips === brown well (medium high heat, valve closed, about 30 minutes). Brown well. Add onions, mushrooms and green pepper, and sauté with meat until onions are translucent. Add the soup, water, soy sauce and seasonings. Cover, cook on medium high heat for 15 minutes with the valve closed. Remove the cover and mix the flour and water to make a smooth paste. Stir into simmering meat mixture. Cover and cook until thickened. Serve over hot rice with fresh steamed green beans on the side.

4 servings @ 5.5 Points each

Peppery Chicken

3 Points

4 skinless, boneless chicken breast halves (4 oz. each), pounded 1/4 inch thick

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 cups thinly sliced mushrooms

3/4 cup dry white wine or reduced-sodium chicken broth

2 tablespoons chopped parsley, divided

1/4 teaspoon crushed hot red pepper flakes (optional)

4 lemon wedges for garnish

Season chicken with salt and black pepper. In the Turbo Cooker, skillet over medium heat, combine chicken, mushrooms, wine, 1 tablespoon of parsley, and red pepper flakes. Cover and bring to a boil; reduce heat to low. Cover, and simmer until chicken is cooked through and no longer pink, about 15
minutes with the valve closed on medium high heat. Spoon chicken mixture on serving plates. Sprinkle with remaining parsley. Garnish with lemon wedges. Serve immediately. Makes 4 servings.

Philadelphia Cheese Steak Sandwich

Nonstick butter-flavored cooking spray

1 cup thinly sliced onion rings

1/2 cup thinly sliced green bell pepper

1/2 cup thinly sliced red bell pepper

12 ounces Swanky Flanky steak -- very thinly sliced

4 French or hoagie-style rolls -- halved lengthwise

4 ounces cheddar thinly sliced

Coat the Turbo Cooker with non stick spray. Add onion and bell peppers. Cook, stirring constantly, 2 to 3 minutes, adding a little water from time to time to prevent sticking and over browning. Add the Swanky Flanky Steak and a little water. Cover, cook on low for 5 minutes, stirring often. Preheat broiler. Divide sliced flank steak over opened rolls. Cover with onion mixture. Top with cheese. Broil, close to heat source, 1 minute or until cheese is melted and bubbly.

Pineapple "Dump" Chicken

1 1/2 Pounds Chicken Pieces
1/2 cup onion -- chopped
1/4 cup margarine -- melted
1 cup catsup
1 cup Pineapple Preserves
2 teaspoon Dry Mustard

For immediate cooking: Spray TC with a little Pam. Place all ingredients into large dish and turn well to coat. Transfer mixture to TC and add ¼ cup of water around the side of the mixture. Cook on medium high heat for 35-45 minutes for chicken pieces or 24-30 minutes for boneless chicken breasts (valve closed)

Per serving: 283 Calories (kcal); 19g Total Fat; (61% calories from fat); 15g Protein; 12g Carbohydrate; 70mg Cholesterol; 618mg Sodium

Pineapple "Dump" Ham

1 Pound  Ham Steaks

1/2 cup onion – chopped

1/4 cup margarine – melted

1 cup catsup

1 cup Pineapple Preserves

2 teaspoon Dry Mustard

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer. To cook after frozen, remove the mixture from the plastic bag and place gently in TC (so as not to scratch). Pour ½ cup of water around the ham steak mixture. Cover and cook on medium high with valve closed for 35-40 minutes. Check halfway through to see if you need to add more water. The evaporation from the frozen food should be enough.

Per serving: 209 Calories (kcal); 11g Total Fat; (47% calories from fat); 16g Protein; 12g Carbohydrate; 34mg Cholesterol; 1524mg Sodium

Pineapple "Dump" Pork

1 1/2 Pounds  Pork Chops

1/2 cup onion – chopped

1/4 cup margarine – melted

1 cup catsup

1 cup Pineapple Preserves

2 teaspoon Dry Mustard

Per serving: 292 Calories (kcal); 19g Total Fat; (58% calories from fat); 18g Protein; 12g Carbohydrate; 56mg Cholesterol; 608mg Sodium

Pork Chop Dinner

6 whole Pork loin chops – browned

1 whole Onion – chopped

3 tbs. Catsup

10 1/2 oz 98% fat-free Cream of chicken soup

2 tsp. Worcestershire sauce

1 cup of water

Spray the Turbo Cooker with Pam. Place all ingredients into the Turbo Cooker. Mix gently. Cover, cook on medium high, valve closed, for 15 minutes. The meat will fall off the bone!! Serves 6

Per Serving (excluding unknown items): 154 Calories; 6g Fat (32.3% calories from fat); 21g Protein; 8g Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol; 479mg Sodium.

Pork Chops in a Minute

6 pork chops ( I use the very beefy types)

2 onions chopped into rings

2 cans of 98% fat free cream of mushroom soup

2 cups of water

Spray Turbo Cooker with Pam. Put all ingredients in a Turbo Cooker. Cook on medium high for 30 minutes with the valve closed until pork chops are done.

Quick, Easy Chinese Chicken

3 chicken breast halves (about 1-3/4 pounds), skinned

3 chicken thighs (about 1-1/2 pounds), skinned

3 chicken drumsticks (about 3/4 pound), skinned

3/4 cup reduced-calorie catsup

1/2 cup firmly packed brown sugar

1/4 cup low-sodium soy sauce

2 tablespoons white vinegar

1 tablespoon instant onion flakes

1/2 teaspoon garlic powder

1/2 teaspoon 75%-less-sodium seasoned salt

Spray the Turbo Cooker with Pam. Place one cup of water in the bottom. Place Chicken in the turbo cooker. Combine catsup and next 6 ingredients; stir well, and pour over chicken. Bake, medium high heat, valve open for 25 minutes. Turn chicken, close the valve, and cook for 10 more minutes. Baste occasionally during cooking. Serve over rice.

Quick Sirloin Stew

1 tablespoon vegetable oil
2 lbs boneless beef sirloins, cut into 1 inch cubes
1 large onion, coarsely chopped
1 medium green bell pepper, coarsely chopped
1 (5 1/2 ounce) can pickled sliced jalapeno peppers, chopped
2 (28 ounce) cans diced tomatoes, undrained
1 (16 ounce) can pinto beans, rinsed and drained
1 (16 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 cup beef broth
1 1/2 tablespoons ground cumin
1 tablespoon chili powder
cayenne pepper (optional)

In the Turbo Cooker brown the beef in the oil and a small amount of water. Add onion and Green Pepper, cover and continue to cook, until tender. Add the remaining ingredients, plus one cup of water. Cover and cook on medium high with the valve closed. Cook until beef is tender --- stirring gently.

Raspberry Currant "DUMP" Chicken

1 Tablespoon Sugar
1 Teaspoon Pepper
1/8 cup Water
1/8 cup Raspberry Vinegar
1/2 cup Currant Jelly
1 1/2 Pounds Chicken Pieces

**(Also can substitute Raspberry Vinaigrette Salad Dressing for the vinegar)

Per serving: 245 Calories (kcal); 12g Total Fat; (42% calories from fat); 14g Protein; 21g Carbohydrate; 70mg Cholesterol; 64mg Sodium

Round Steak With Rich Gravy

2 lbs. round steak
1 can cream of mushroom soup

1 cup of water
1 envelope dry onion soup mix
1/2 cup water

Cut round steak into serving size pieces. Place all ingredients in the Turbo Cooker. Cover, cook on medium high heat for 25 minutes. Great gravy on mashed potatoes

Russian "Dump" Chicken

16 Ounces Russian Salad Dressing
1 Packet Onion Soup Mix
10 Ounces Apricot Preserves
1 1/2 Pounds Chicken Pieces
1/16 Teaspoon Salt -- (to taste)
1/16 Teaspoon Pepper -- (to taste)

For immediate cooking: Spray TC with a little Pam. Place all ingredients into large dish and turn well to coat. Transfer mixture to TC and add ¼ cup of water around the side of the mixture. Cook on medium high heat for 35-45 minutes for chicken pieces or 24-30 minutes for boneless chicken breasts (valve closed)

Per serving: 674 Calories (kcal); 51g Total Fat; (66% calories from fat); 17g Protein; 42g Carbohydrate; 84mg Cholesterol; 1334mg Sodium

Salisbury Steak Bake

1 can mushroom soup

1 1/2 lbs. Hamburger

1/2 cup dry bread crumbs

1 egg, slightly beaten

1/4 cup onions chopped

1/3 cup water

Mix thoroughly ¼ cup of mushroom soup with all ingredients. Shape into patties and place in the Turbo Cooker with ¼ cup of water. Cook on medium high heat for five minutes on each side with the vale closed. Cook until no longer pink. Spoon off fat; mix the rest of the mushroom soup plus 1/3 cup of water and pour over meat. Cover and cook for 10 more minutes on medium with the valve closed.

Santa Fe Rice

1 large onion, chopped
1 Tablespoon butter or margarine
1 can chicken broth
1 cup salsa
1 cup uncooked long grain rice
1/8 teaspoon garlic powder
3/4 cup shredded cheddar cheese
Chopped fresh cilantro or parsley

In the Turbo Cooker, sauté onion in butter until tender. I just did it with the top off. Add broth and salsa; bring to a boil. Stir in rice and garlic powder. Cover, turn heat to medium, valve closed, and simmer for 10 minutes. Stir, and cook for 10 more minutes, valve closed, until rice is done. Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro or parsley if desired.

Saucy Pork Chops

4 pork chops

1 can cream of chicken soup, add a little water (about 1 cup)

1 med. chopped onion

2 tbsp. Catsup

2 tsp. Worcestershire sauce

Brown chops in oil in the Turbo Cooker. Season with your favorites seasoning. Drain off excess fat. Combine remaining ingredients. Pour over chops. Cover, turn heat to medium, and close the valve. Cook for 20 minutes until chops are tender. Serves 4.

Sausage & Pepper Sandwiches

1 lb. bulk pork sausage

1 small green pepper, chopped

1 can Campbell's® Tomato with Roasted Garlic & Herbs Soup

1/4 cup water

4 long sandwich rolls, split

Cook sausage and pepper in the skillet until browned in the Turbo Cooker (medium high heat, covered, valve closed). Cook for about 5-7 minutes. Pour off the fat. Add soup and water. Cover and heat through – about 10 minutes, medium high heat, with the valve closed. Serve on rolls. Serves 4.

Savory Lemon Chicken

4 boneless chicken breasts halves

1 can Campbell's® Healthy Request® Cream of Chicken Soup

2 tbsp. Water

1 tbsp. chopped fresh parsley OR 1 tsp. dried parsley flakes

1 tbsp. lemon juice

1/2 tsp. Paprika

1/4 cup chopped green OR red pepper

4 lemon slices

Spray the Turbo Cooker with Pam. Add the Chicken and ¼ cup of water. Cover and cook on medium high, valve closed. Turn and continue to cook until browned. Remove chicken. Add soup, water, parsley, lemon juice, paprika and pepper. Cover and turn to medium high heat. Close valve and heat to a boil. Return chicken to skillet. Cover and cook over medium heat 10 min. with the valve close until done. Garnish with lemon slices. Serves 4.

Seafood Risotto

1 quart plus 1 cup chicken stock

2 Tbs. unsalted butter

2 Tbs. olive oil

1 cup onion, finely chopped

2 cloves garlic, minced

2 cups Arborio or short grain rice

1 cup dry white wine

2 Tbs. lemon juice

1 tsp. tarragon

2 Tbs. parsley flakes, or 1/4 cup

1/4 tsp. red chili pepper flakes

1/2 lb. small shrimp, peeled and deveined, patted dry

1/2 lb. scallops, washed and trimmed, patted dry

Bring chicken stock to a boil in the Turbo Cooker. Hold it at simmering, top on, valve closed. Add butter and oil and cook until butter is melted. Add onion and garlic. Cook 1-2 more minutes. Add rice and stir to coat well. Stir in next 5 ingredients. Cover, turn heat to medium, valve closed, and cook until liquid has been absorbed. Slowly add more hot stock in same manner. Continue this process about 15 minutes until rice is tender. Add shrimp, scallops and salt and pepper to taste. Cook another 1-2 minutes, stirring constantly, until shrimp and scallops are cooked throughout (medium heat with the valve closed).

Sesame Broccoli

3 pounds broccoli

2 teaspoons sesame oil

2 teaspoons rice vinegar

1 tablespoon sesame seeds

Black pepper -- to taste

Remove tough stems from broccoli; wash, then cut heads into flowerets. Steam for 7-8 minutes, or until broccoli is tender but still crisp (medium high heat, valve closed). Mix sesame oil with vinegar in a serving bowl. Add steamed broccoli and mix gently to coat. Sprinkle with sesame seeds and black pepper.

Shrimp Casserole

1 lb. pkg. elbow or shell macaroni, cooked al dente, drained

2 lbs. steamed shrimp, cleaned of course

1 10 3/4oz. can cream of celery soup

1 small onion finely chopped

1 28oz. can or 4 c. chopped tomatoes

3/4 lb. sharp cheddar cheese

Pinch Old Bay Seafood seasoning

Salt and pepper to taste

Reserve about 1/3 of grated cheese. Combine rest of ingredients and put in a lightly Turbo Cooker. Gently pour 1 ½ cups of water around the mixture. Cover and turn heat to medium. Cook for 20 minutes with the valve open. Sprinkle with reserve cheese, cover, close valve and cook 10 more minutes.

Skillet Hash # 2

1 lb. ground beef
4 or 5 potatoes, diced
1 onion, chopped
1 pkg. frozen peas
1 t. salt
1/2 t. pepper

Brown beef in the Turbo Cooker; add potatoes, onion, peas and seasonings. Add one cup of water. Cover; turn heat to medium, and cook for 15 minutes with the valve closed. Thicken liquid or add gravy if desired. Makes 6 servings.

Sloppy Joes – Easy!!

1 lb. hamburger
1 can Campbell's chicken gumbo soup
1 can Campbell's tomato soup
Mrs. Dashes seasoning
Catsup
Worcestershire sauce
1 onion (optional)
Hamburger buns
Cheese & pickles

Brown hamburger; add Mrs. Dash seasoning by sprinkling on while cooking. Drain grease from hamburger. Place hamburger back in Turbo Cooker. Stir in 1 cup of water, 1 can of chicken gumbo soup, 3/4 can tomato soup; add dashes of catsup and Worcestershire sauce. Cover, turn to medium heat, and close the valve. Let mixture cook until it thickens slightly, stirring off and on. Add onion only if you prefer it. Tastes great with pickles and a slice of cheese melted on top of sloppy joe mixture.

Sloppy Joes

3 lb Ground beef
1 c Onion, chopped
2 clove Garlic, minced
1 1/2 c Ketchup
1 c Green pepper, chopped
1/2 c Water
4 tbs. Brown sugar
4 tbs. Prepared mustard
4 tbs. Vinegar
3 tsp. Chili pepper
Hamburger buns

In the Turbo Cooker, brown the brown ground beef, onion, and garlic with ¼ cup of water (covered, valve closed, and medium high heat). Cook until meat is brown and onion is tender. Drain off fat. Combine remaining ingredients (except buns) in Turbo Cooker. Stir in meat mixture. Cover and cook on medium heat for 15 minutes with the valve closed. Spoon onto hamburger buns. Serves 8 to 10.

Souperburger Sandwiches

1 lb. ground beef

1 medium onion, chopped

1 can Campbell's® Cheddar Cheese Soup

1 tbsp. prepared mustard

1/8 tsp. pepper

6 hamburger rolls

Cook beef and onion in the Turbo Cooker until browned. Pour off the fat. Add soup, mustard and pepper. I also add a little water. Cover, close valve, and cook on medium high for 15 minutes, stirring occasionally. Serve on rolls. Makes 6 sandwiches.

South of the Border Burgers

1 1/2 lb. ground beef

1 can Campbell's® Cheddar Cheese Soup

1/3 cup water

1 tbsp. chili powder

6 sandwich rolls

Sour cream

Shape beef into 6 patties, 1/2" thick. Add ¼ cup of water to the Turbo Cooker. Cook patties in Turbo Cooker on medium high heat, about five minutes on each side….. valve closed. Pour off fat. Add the soup, water and chili powder. Cover and heat to boil. Reduce to low heat and cook for 8 more minutes with the valve closed. Serve on rolls with sour cream. Serves 6.

Southwestern Chicken Breasts

4 boneless skinless chicken breasts halves

8 slices Cheddar cheese

Salsa

Marinade:
2/3 cup vegetable oil
1/3 cup lime juice
2 Tbsp. chopped green chilies
1 tsp. minced garlic

Stir together all marinade ingredients. Add chicken breasts; marinate, turning once, in refrigerator at least 45 minutes. Place ¼ cup of water in the Turbo Cooker. Remove chicken from marinade; drain. Cook chicken in Turbo Cooker on medium high heat with the valve closed for 15 minutes. Turn chicken and cook 10 more minutes. Top each chicken breast with 2 slices cheese, allowing cheese melt while in the Turbo Cooker. Serve with salsa.

Spaghetti Meat Sauce

1 lb lean ground beef

1 large onion, chopped

1 clove garlic, minced

2 (1 lb) cans tomatoes, chopped

1 (8 oz) can tomato sauce

1 (12 oz) can tomato paste

1 cup beef broth

2 tablespoons minced fresh parsley

1 tablespoon brown sugar

1 teaspoon dried oregano leaves

1 teaspoon dried basil leaves

1 teaspoon salt

1/4 teaspoon pepper

Cooked spaghetti, noodles, or other pasta

Brown the hamburger meat in the turbo cooker. Drain out the grease. Add the remaining ingredients (except spaghetti). Cover, cook on medium high heat with the valve closed for 20 minutes, stirring often. Serve over hot spaghetti, noodles, or other pasta.

Spaghetti Sauce

4 tablespoons cooking oil
1 small onion, finely chopped
1 15 1/2 ounce can tomato sauce
1 1/2 cups water
1/2 teaspoon pepper
1/2 teaspoon red pepper, optional
1 pound ground beef
1 29 ounce can tomato puree
1 6 ounce can tomato paste
1 teaspoon salt
1/2 teaspoon oregano
2 pounds sausage, Italian links or country style – cut into pieces

Brown the ground beef and sausage in the Turbo Cooker with 2 tablespoons hot oil and ¼ cup of water --- medium high heat, covered, valve closed. When almost browned, add onion and continue browning until onion is tender. Drain the Turbo Cooker. Add puree, sauce, paste, water, salt, pepper and oregano and turn to medium high heat. Cook with the valve closed for 20 minutes, stirring often. If you like your sauce sweeter, you could add 1/4 to 1/2 cups sugar to this.

Spanish Chicken

2 pounds boneless skinless chicken breast

2 cups of water

Seasoned salt and pepper to taste

Black olives, pitted

Sliced mushrooms, drained

Stewed tomatoes

2 cups tomato sauce mixed with 1 cup stock

Add all ingredients to the Turbo Cooker. Cover, turn to medium high heat, close valve and cook for 35-45 minutes or until chicken is done. GREAT over rice.

Spanish Rice

2 pounds ground chuck or beef
1 medium onion, chopped
1 green pepper, chopped
1 28 ounce can stewed tomatoes
1 16 ounce can tomato sauce
1 1/2 cups water
2 1/2 teaspoon chili powder or to taste
2 teaspoons seasoned salt
2 tablespoons Worcestershire sauce
2 cups raw rice, converted
3 stalks celery, chopped

Brown beef and drain off fat. Put all remaining ingredients in the Turbo Cooker. Cover and cook on medium high heat with the valve closed for 20 minutes.

Spiced Citrus "DUMP" Chicken

2 Tablespoons Olive Oil
2 Tablespoons Lime Juice
2 Tablespoons Orange Juice
2 Tablespoons Lemon Juice
2 Tablespoons Chili Powder
2 Tablespoons Paprika
1 Teaspoon Cayenne
1/2 Teaspoon Pepper
1/2 Teaspoon Salt
1 1/2 Pound Chicken Pieces

For immediate cooking: Spray turbo cooker with no-cook spray if desired. Place all ingredients in the TC and turn to coat. Add ½ cup water. Cover and cook on medium for 35-40 minutes with valve closed.. If cooking nothing but chicken breasts, cook 20-30 minutes, or until chicken juices run clear.

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer. To cook after frozen, remove the mixture from the plastic bag and place gently in TC (so as not to scratch). Pour ½ cup of water around the mixture. Cover and cook on medium high with valve closed for 35-40 minutes. Check halfway through to see if you need to add more water. The evaporation from the frozen food should be enough.

Per serving: 227 Calories (kcal); 17g Total Fat; (65% calories from fat); 15g Protein; 4g Carbohydrate; 70mg Cholesterol; 259mg Sodium

Spicy Beef Tenderloin

1 lb. Beef Tenderloin, trimmed and cut into 4 portions
2 Tbs. Olive Oil (divided)
4 large Vidalia Onions, halved, then sliced large
1 1/2 tsp. Salt (divided)
2 Tbs. Balsamic Vinegar
1 tsp. Granulated Sugar
1 1/2 tsp. dried Thyme
2 tsp. Black Pepper, coarsely ground

In the Turbo Cooker, warm one tablespoon of the olive oil over medium heat. Add the onions and one-half teaspoon of the salt. Cook until the onions are soft and very tender. Stir in the balsamic vinegar and sugar. Reduce the heat and keep the mixture warm. In a small bowl, mix the thyme and pepper together with the remaining teaspoon of salt. Rub the mixture evenly over the four steak portions. Heat the remaining tablespoon of olive oil over medium-high heat. Sear the steaks until well browned, about 5 minutes per side for a medium-rare steak (medium high heat, valve closed). Cook until desired degree of doneness. Serve warm with the onions as a topping.

Spicy Shrimp in Garlic Sauce

1 lb. medium shrimp, peeled and deveined

2 tbsp. lime juice

1 tbsp. vegetable oil

5 cloves garlic, minced

1 can (14 1/2 oz.) whole peeled tomatoes, cut up

1/2 cup Pace® Picante Sauce

2 tsp. chili powder

4 cups hot cooked rice

Place shrimp in shallow nonmetallic dish. Toss shrimp with lime juice to coat. Heat oil in the turbo cooker. Add garlic and cook until tender. Add tomatoes, picante sauce and chili powder. Heat to a boil. Cover and cook over low heat 10 minutes with the valve closed. Add shrimp mixture. Cook 10 more minutes with the valve closed. Serve over rice. Serves 4.

Spicy Skillet Chicken

4 skinless, boneless, chicken breast halves
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
2 cups sliced fresh mushrooms
1 can (10 oz) Ro*Tel Diced Tomatoes and Green Chilies
1/4 cup shredded part-skim mozzarella cheese

In the Turbo Cooker, cook the chicken in oil and ¼ cup of water until browned (about five minutes each side on medium high heat and valve closed.) Add onion and garlic; sauté until tender, about 5 minutes. Add mushrooms and Ro*Tel; reduce heat. Cover; simmer 25 minutes, stirring occasionally, or until chicken is done. (This is still on medium high heat with the valve closed). Sprinkle with cheese. Replace cover and heat until cheese melts. Serve with rice.

Makes 4 Servings

Spicy Steamed Green Beans and Mushrooms

1 onion, peeled and thinly sliced

1 jalapeño chile, seeded and chopped

2 cloves garlic, crushed

1 1/2 pounds green beans, cut diagonally into 2-inch pieces

1 cup sliced mushrooms

2 tablespoons fresh lemon juice

2 tablespoons butter, melted

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Place a steamer basket inside the Turbo Cooker. Add 2 cups of water to the Turbo Cooker and bring to a boil. Place onion, jalapeño and garlic in basket, cover and steam for 3 minutes. Add green beans and mushrooms, cover and continue to steam for 5 more minutes, or until beans are just tender. Transfer vegetables to serving bowl and toss with lemon juice, butter, salt and pepper. Serve immediately.

Spicy Steamed Shrimp

Messy, but worth the extra napkins!

3 cups of water

1 pound tiger prawns with shell

3 ounces Old Bay ™ Seasoning

1 (12 ounce) jar cocktail sauce

Place the water in the TC. Place the shrimp in the steamer rack and put in Turbo Cooker. Make sure not to submerge shrimp. Season the shrimp with Old Bay seasoning. Steam shrimp until pink (medium high heat for about 5-7 minutes). Eat by removing shells as you go and dipping in cocktail sauce.

Spicy Sweet Glazed "DUMP" Chicken

2 Teaspoons Minced Garlic

2/3 cup Apricot Preserves

1/3 cup Soy Sauce

1/3 cup Ketchup

1 Teaspoon Tabasco Sauce

1 1/2 Pounds Chicken Pieces

Per serving: 277 Calories (kcal); 12g Total Fat; (37% calories from fat); 16g Protein; 28g Carbohydrate; 70mg Cholesterol; 1145mg Sodium

Steak Sandwiches With Crispy Onions

1 cup thinly sliced onions

2 tablespoons unsalted butter

1 tablespoon olive oil

3/4 cup thinly sliced mushrooms

1 garlic clove, minced

3/4 cup beef broth

1 1/2 tablespoons heavy cream

3 tablespoons ketchup 1 1/2 tbs Worcestershire sauce, or to taste

1 teaspoon Dijon-style mustard

1 pound grilled steak, cut into 1/8-inch thick slices (I use leftovers)

1 long loaf of Italian-style bread, halved horizontally and each half buttered lightly, cut into 4 pieces, toasted

In the Turbo Cooker, cook the onions in the butter and the oil over moderate heat, stirring occasionally, until they are crisp and golden. I do this with the top off since it does not take much time. Transfer them with a slotted spoon to paper towels to drain. In the fat remaining in the TC, cook the mushrooms and the garlic over moderately low heat, stirring occasionally (again, I do this with the top off), until the mushrooms begin to turn brown. Transfer the mixture to a plate. Add the broth to the TC and deglaze it by scraping up the brown bits. Add the cream, the ketchup, the Worcestershire sauce, and the mustard and stir in the mushroom mixture and the steak slices. Cover, cook on medium high heat, for 10 minutes, valve closed. Divide the steak mixture among the bottom bread pieces, sprinkle it with some of the onions, and top the onions with the remaining bread pieces. Serves 4.

Steamed Asparagus with Lemon

Tender asparagus gently steamed is a perfect side dish for chicken or fish.

1-pound fresh asparagus

1 lemon, juiced

1/8 teaspoon salt

1/8 teaspoon pepper

Directions

Trim tough ends from asparagus stalks. Place on steamer rack === add 2 cups of water to the Turbo Cooker. Steam on medium high heat for five minutes or until bright green and crisp-tender. Sprinkle with lemon juice; season with salt and pepper.

Steamed Broccoli WITH BALSAMIC DRESSING

Serves 4

2 teaspoons balsamic vinegar

2 teaspoons red wine vinegar

1 medium garlic clove, minced

1/2 teaspoon hot red pepper flakes, or to taste

1/4 teaspoon salt

1/4 cup extra-virgin olive oil

1 recipe Steamed Broccoli

12 large black olives, such as Kalamata or Gaeta, pitted and quartered

Whisk first five ingredients in small bowl; whisk in oil until dressing is smooth. Steam the broccoli in the Turbo Cooker, by placing it on the Steamer Rack, adding 3 cups of water to the bottom, and steaming on medium high, valve closed, for 7-10 minutes. Gently toss steamed broccoli with dressing and olives. Adjust seasonings; serve hot or at room temperature.

Steamed Crab Legs and Shrimp

2 each crab leg clusters

1/2 lb. shrimp unpeeled

2 pieces ocean perch

1/2 c. carrots, sliced 1/8 inch thick

1 stalk celery, sliced 1/8 inch thick

1 sm. onion, cut into wedges

1 sm. tomato, cut into 1-inch cubes

1 can clam juice w/clams

Salt and pepper to taste

In the bottom pot of a the Turbo Cooker, add the clams with juice, carrots, celery, onions, tomato and water to cover the vegetables, salt and pepper. In the top part (the steamer rack), add the crab and shrimp. Bring the water to a boil and turn down heat as so to simmer slowly. Put the steamer rack in the Turbo Cooker. Cover and Steam for 10 minutes, medium high heat, with the valve closed. Steam for 10 minutes, or until shrimp turns pink.

At that point, remove the cover, being careful not to burn yourself and add the perch. Place cover back on the Turbo Cooker and steam about 3-4 minutes, valve closed. The vegetables should be tender. If not, cook a little longer. When done, serve with steamed rice.

Steamed Shrimp with Sesame Oil

1 pound Medium shrimp -- shells on

2 Scallions – chopped

1/2 teaspoon Fresh ginger root – grated

1 tablespoon Soy sauce, light

1 tablespoon Dry sherry

1/2 tablespoon Sesame oil

Place the shrimp, shells on, in a shallow porcelain bowl. Add the remaining ingredients and toss about. Place the shrimp on the Turbo Steam Rack. Place about 3 cups of water in the bottom of the Turbo Cooker. Steam about 5 to 7 minutes, until the shrimp are pink and barely firm. Stir the shrimp once during the cooking to make sure they cook evenly. Peel and eat, or eat them, shell and all. Serves 4

Steamed Veggies w/ Mustard Dipping Sauce

Steamed Broccoli or Cauliflower
Mustard
Mayonnaise

Steam broccoli or cauliflower (or both) until tender-crisp and brightly colored. I placed them on the steamer rack and steamed for about 5-7 minutes with the valve closed.

Allow to cool and serve with a dipping sauce consisting of equal parts mayonnaise and mustard..

Sticky Chicky "DUMP" Recipe

2 Tablespoons Oil
1 Tablespoon Soy Sauce
3 Tablespoons Smooth Peanut Butter
3 Tablespoons Ketchup
1 1/2 Pounds Chicken Pieces

For immediate cooking: Spray TC with a little Pam. Place all ingredients into large dish and turn well to coat. Transfer mixture to TC and add ¼ cup of water around the side of the mixture. Cook on medium high heat for 35-45 minutes for chicken pieces or 24-30 minutes for bones chicken breasts (valve closed)

Per serving: 264 Calories (kcal); 20g Total Fat; (68% calories from fat); 17g Protein; 4g Carbohydrate; 70mg Cholesterol; 353mg Sodium

Super Fruity "Dump" Chicken

1 1/2 Pounds Chicken Pieces

5 oz apricot nectar

1 teaspoon lemon juice

3/4 cup fruit cocktail

Per serving: 194 Calories (kcal); 12g Total Fat; (54% calories from fat); 15g Protein; 7g Carbohydrate; 70mg Cholesterol; 57mg Sodium

Sweet & Sour "DUMP" Chicken

1/4 Cup Honey

2 Tablespoons Honey

1/4 cup Sherry Vinegar

2 Tablespoons Sherry Vinegar

1/8 cup Soy Sauce

2 Teaspoons Minced Ginger

4 Cloves Garlic – Crushed

1 1/2 Pounds Chicken Pieces

Per serving: 240 Calories (kcal); 12g Total Fat; (43% calories from fat); 15g Protein; 20g Carbohydrate; 70mg Cholesterol; 399mg Sodium

Sweet & Spicy "DUMP" Chicken

1 Package Taco Seasoning Mix
8 oz Apricot Jam
12 oz Salsa
1 1/2 Pounds Chicken Pieces

For immediate cooking: Spray TC with a little Pam. Place all ingredients into large dish and turn well to coat. Transfer mixture to TC and add ¼ cup of water around the side of the mixture. Cook on medium high heat for 35-45 minutes for chicken pieces or 24-30 minutes for bones chicken breasts (valve closed)

Per serving: 291 Calories (kcal); 12g Total Fat; (36% calories from fat); 16g Protein; 31g Carbohydrate; 70mg Cholesterol; 704mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 2 Other Carbohydrates

Sweet & Sour "DUMP" Pork

1/4 Cup Honey

2 Tablespoons Honey

1/4 cup Sherry Vinegar

2 Tablespoons Sherry Vinegar

1/8 cup Soy Sauce

2 Teaspoons Minced Ginger

4 Cloves Garlic – Crushed

1 1/2 Pounds  Pork Chops

For immediate cooking: Spray TC with a little Pam. Place all ingredients into large dish and turn well to coat. Transfer mixture to TC and add ¼ cup of water around the side of the mixture. Cook on medium high heat 30-40 minutes or until pork is no longer pink. Cook with valve closed.

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.  To cook, add ¼ cup of water to the TC.  Remove Pork Mixture from the freezer bag and place in turbo cooker.  Cook until the pork is no longer pink, about 30-40 minutes on medium high heat --- valve closed.

Per serving: 248 Calories (kcal); 11g Total Fat; (40% calories from fat); 18g Protein; 20g Carbohydrate; 56mg Cholesterol; 389mg Sodium

Swiss Steak

1 Round Steak

1 onion

Oil

Flour

1 8 oz can tomato sauce

1 14 oz can pizza sauce

Brown 1 sliced onion in a little oil in the Turbo Cooker.  I just do this with the top out because it takes such a short time.  Remove browned onion from oil.  Flour 1 round steak that has been tenderized and cut into serving pieces.  Brown in oil in the Turbo Cooker (I also added ¼ cup of water), covered, medium high heat with the valve closed.  Turn the steak and cook for 5 more minutes, with the valve still closed.   Drain off any remaining oil.  Mix together 1-8 oz. can of tomato sauce and 1-14 oz. can pizza sauce.  Put onion on meat browned meat pieces. Pour the tomato sauce-pizza sauce mix on the steak.  Add 1 cup of water around (not on) the steak.  Cover and simmer 15 minutes on medium high heat with the valve closed.

Taco Bake

1 lb ground beef

1 onion, chopped

3/4 cup water

1 package (1 3/4 ounces) taco seasoning

1 (15 ounce) can tomato sauce OR 2 cans (8 ounce each) tomato sauce

1 package (8 ounce) shell macaroni, uncooked

1 can (4 ounce) mild chopped green chilies

2 cups mild shredded cheese

In the Turbo Cooker, brown the beef and onions in ¼ cup of water. Drain the fat. Add the water, taco seasoning and tomato sauce to the hamburger; mix. Simmer for on medium heat, covered, with valve closed for 10 minutes. Stir in macaroni and chopped green chilies. Add one cup of water. Cover and cook on medium high for 15 minutes. In the last couple of minutes of cooking, top with shredded cheddar cheese. Serves 6 to 8.

Taco Burgers

1 1/2 lb. ground beef

1 can (10 3/4 oz.) Campbell's® Fiesta Chili Beef Soup

1/3 cup water

6 slices Cheddar cheese (about 6 ounces)

6 taco shells

Sliced green onions

Shape beef into patties, 1/2" thick. In the Turbo Cooker, place the patties in with ¼ cup of water. Brown on both sides on medium high heat with the valve closed. Set patties aside and pour off the fat. Add soup and water to the Turbo Cooker. Heat to a boil. Return patties to the TC and reduce the heat to low. Cover and cook for 10 minutes with the valve closed.

Remove cover and place cheese on patties and cook until cheese is melted. Serve in taco shells. Garnish with onions. Serves 6.

Taco Soup

2 lb. ground beef

Onion, if desired

2 cans corn

2 cans ranch style beans

3 cans stewed tomatoes

1 can water

1 taco seasoning packet

1 Hidden Valley Ranch dip mix

Brown meat and onion in the Turbo Cooker --- valve closed – medium high heat – for about five minutes (adding 1/3 cup of water). Uncover and stir the beef to cook through. Drain the grease and water. Add corn, beans and tomatoes, water, seasoning packet and dip mix. Stir and cover. Turn to medium high heat for 20 minutes with the valve closed. Serve with or over corn bread or tortilla chips.

Teriyaki Burgers

1 1/2 lb. ground beef

1 can Campbell's® Condensed Beef Broth

1 tbsp. soy sauce

2 tsp. brown sugar

1/4 tsp. ground ginger

6 round sandwich rolls

Shape the beef into 6 patties, 1/2" thick. Place in the Turbo Cooker with ¼ cup of water around the patties. Cover, turn to medium high, valve closed, and cook for four minutes. Turn the burgers and cook for four more minutes ….. until desired doneness. Pour off the fat. Add broth, soy sauce, sugar and ginger. Heat to a boil. Cover and cook over low heat 5 min. or until done, with the valve closed.

Serve on rolls with broth mixture. Serves 6.

Teriyaki "DUMP" Chicken

1 Clove Garlic – Crushed

1/3 cup Soy Sauce

2 Tablespoons Rice Wine (Or Sherry)

1 1/2 Tablespoons Cider Vinegar

1 1/2 Tablespoons Brown Sugar

1 1/2 Tablespoons Minced Ginger

1 1/2 Pounds Chicken Pieces

Per serving: 193 Calories (kcal); 12g Total Fat; (56% calories from fat); 15g Protein; 5g Carbohydrate; 70mg Cholesterol; 971mg Sodium

Teriyaki Steak Recipe (5 Points)

2 1/2 pounds Boneless chuck steak

2 tablespoons Oil

1 teaspoon Ground ginger

1/2 cup Soy sauce

1 tablespoon Sugar

1 Clove garlic crushed

Cut steak into 1/8-inch thick slices. Combine remaining ingredients in a small bowl. Place meat in the Turbo Cooker with ¼ cup of water. Pour sauce over the steak. Cover, closed valve, cook on high for 20 minutes. Serve with rice. Makes 5-6 servings.

Turkey Crunch

3 cups diced cooked turkey

1/4 cup green pepper, chopped

4 oz Mushrooms

1/2 teaspoon poultry seasoning

2 cans Cream of mushroom soup

1/2 cup celery, chopped

1/4 cup onion, chopped

1 cup milk

2 oz jar sliced pimento, drained

3 oz Chow mein noodles

1 x Butter

Combine turkey, mushrooms, celery, onion, green pepper, pimento and poultry seasoning and place in the Turbo Cooker (that has been greased with butter). Blend together mushroom soup and milk and pour over the turkey mixture. Sprinkle chow mein noodles over top. Cover, cook on medium heat for 20 minutes with the valve open. Insure the turkey is done before serving.

Vegetable Medley

1 can (14 ounces) Swanson® Vegetable Broth

1 1/3 cup of water

3 cups cut-up vegetables *

In the Turbo Cook, heat the Broth, water and vegetables to a boil. Reduce heat to low. Cover and cook 5 minutes or until vegetables are tender-crisp (Medium High Heat with the Valve Closed). Drain.

*Use a combination of broccoli flowerets, cauliflower flowrets, sliced carrot and sliced celery.

Vegetable Soup

2 lb. stew meat, cut up in sm. Pieces

1 can sliced carrots

1 can sliced potatoes

1 can tomatoes, cut up

1 can corn

1 c. frozen peas

1 c. frozen lima beans

2 (10 3/4 oz.) cans tomato soup

1 onion, sliced

1 tsp. Salt

Dash of pepper

1 1/3 c. water

1 bay leaf

Combine all ingredients in and place in the Turbo Cooker. Cover, turn to medium high heat and close valve. Cook for 10 minutes. Great with Grilled Cheese Sandwiches!!

Western Beef and Bean Casserole

1 lbs. Ground Beef

16 oz. Corn, Green Beans OR Red Beans

10 oz. Tomato Soup OR Juice

1 tsp. Onion, Chopped OR Powder

1/2 cup Picante Sauce

1 package Corn Bread Mix**

Brown the ground beef in the Turbo Cooker with some water --- covered, valve closed, on medium high heat for about five minutes. Remove the cover, stir to cook through. Drain off the fat. Add corn or beans, tomato soup, onion and picante sauce. Cover and heat for 10 minutes on medium with the valve closed. Mix the corn bread mix according to package instructions. (use two packages if you want thick crust). Spoon the batter over the beef mixture. Cover, turn to medium high, valve open and cook for 10 minutes or until corn bread is done (wood pick comes out clean).

Western Omelet Casserole

1 bag (32 oz.) frozen hash brown potatoes

1 lb. of bacon diced, cooked and drained OR 1 lb. cooked ham, cubed

1 med. diced onion

1 green bell pepper diced

1 1/2 C shredded cheddar or Monterey Jack cheese

1 dozen eggs

1 C milk

1 tsp. Salt

1 tsp. pepper (more or less to taste)

Place a layer of frozen potatoes on the bottom of the turbo cooker and pour 1 cup of water on top of the hash browns. (I also poured 3 tablespoons of oil in the TC). Cover, cook on medium heat for 8 minutes, valve closed. Turn the potatoes and cook 3 more minutes, valve closed. Stir the potatoes. Start layering the ingredients --- bacon or ham, onion, green pepper, and followed by the cheese. Beat the eggs, milk and salt & pepper together. Pour over the mixture, cover and turn on medium. Cook on medium for 8-10 minutes --- until cooked through – with the valve closed.

Yummy Chicken Wings

12-18 chicken wings

1/3 cup soy sauce

1 tsp ginger

2 garlic cloves, minced

2 green onions, minced

1 Tbsp honey

2 tsp oil

Combine ingredients in your Turbo Cooker. Cover, turn heat to medium high, valve closed and cook for 25 minutes. Remove the cover halfway and stir.

1 cup chopped onion

4 Tablespoons margarine

1 bag frozen, chopped broccoli (cooked and drained)

1 cup minute rice (cooked)

1 can cream of celery soup

1/4 cup water

1/2 cup Cheese Whiz

1/2 cup milk

1 Cup uncooked rice 1 Chicken cut up 1/4 lb. Butter, (1 stick) 1 Pkg. Dry onion soup mix 4 Cups boiling water Salt and Pepper to taste.

1 Cup uncooked rice
1 Chicken cut up
1/4 lb. Butter, (1 stick)
1 Pkg. Dry onion soup mix
4 Cups boiling water
Salt and Pepper to taste.