42nd Recipe Street

Source: https://topsecretrecipes.com/mcdonalds-breakfast-burrito-copycat-recipe.html

1 lb Pork or Turkey Sausage
2 T Diced Mild Green Chilies
1 (32 oz) Carton Egg Whites
12 Slices American Cheese
12 (10") Tortillas, warmed

Cook sausage in pan. Drain and return to pan. Stir in mild green chilies and cook for about 2 minutes. Add in egg whites and cook until well done and no liquid remains. Break each cheese slice in half and place along one side of tortilla. Spoon filling into the tortilla and then roll. Wrap in foil.

Source: http://allrecipes.com/Recipe/Turkey-Tetrazzini-II

1 (16 oz) PKG Pasta
1/2 C Butter, About 8 Tablespoons
1/2 C Flour
3 C Chicken Broth
2 C Milk
1 C Grated Parmesan Cheese
1 C Mozzarella Cheeses, divided
4 C Chopped Cooked Turkey, About 16 oz

Prepare noodles according to package directions, drain and return to pan. Melt butter in a medium sauce pan. Stir in flour and mix until smooth. Add chicken broth and milk, a little at a time. Cook and stir until the mixture comes to a boil. Stir in Parmesan cheese and 1/2 c mozzarella cheese until completely melted and smooth. Remove from heat. Combine turkey, noodles, and cheese mixture. Mix well. Transfer to a large lasagna pan that has been sprayed with non-stick cooking spray. Sprinkle with remaining 1/2 C of mozzarella. Bake in 350F oven for about 30 minutes or until surface is lightly browned.

Source: http://www.justapinch.com/recipes/main-course/mexican/burrito-casserole.html

1 lb Ground Beef, Turkey, or Pork
1 Onion, Chopped
1 PKG Taco Seasoning
1 Can Refried Beans
1 Can Cream of Mushroom or Chicken Soup
4 oz Sour Cream
3-4 Tortillas, As Needed
Brown ground beef/turkey/pork with onion. Drain. Stir in taco seasoning and refried beans. Combine soup and sour cream in separate bowl.

Add half the soup mixture to the bottom of a medium lasagna pan. Cut tortillas into strips and add a single layer. Add half the meat mixture and top with half the cheese mixture. Add second layer as before.

Bake for 20 minutes in 350F oven.

1 (16 oz) PKG Spaghetti Noodles
2 T Salt
1 lb Ground Beef or Turkey
1 (29 oz) Can Tomato Sauce
1 Spaghetti Seasoning Packet
1 T Parsley Flakes
1/4 C Italian Dressing
Parmesan/Mozzarella Cheese, Optional

In a large dutch oven bring plenty of water and 2 T of salt to a rolling boil. Add spaghetti noodles and cook 1 minute under package directions so it is al dente. Drain.

While the pasta is boiling, Cook ground beef/turkey with garlic. Drain off any excess fat and return to pan. Add tomato sauce, seasoning packet, parsley, and Italian dressing. Mix well and let simmer until pasta is done

Combine drained noodles and spaghetti sauce in dutch oven. Mix well. Serve with cheese if desired.

Source: http://foodwishes.blogspot.com/2013/05/smoked-turkey-spring-pea-fettuccine.html

8 oz Dry Fettuccine Noodles, Boiled in Salted Water
1 T Olive Oil
1 T Minced Garlic
1/4 Onion, Minced
6-8 oz Smoked Turkey or Chicken, Chopped
16 oz Heavy Cream
1/2 C Green Peas (Frozen or Fresh)
Salt, To Taste
Pepper, To Taste
Cayenne Pepper, To Taste
2 T Minced Fresh Tarragon Leaves (See Note)
1 t Lemon Zest (See Note)
Parmesan/Romano

Boil the noodles for the least amount of time on the package so they are a bit under done.

Heat olive oil in pan, over medium heat until warm. Add garlic and onion. Saute for 30 seconds. Add turkey and saute for 1 minute. Add cream, salt, pepper, and cayenne. Bring to a boil. Reduce heat and simmer for 4-5 minutes or until the it reduces and thickens into a sauce. Stir in peas and turn down to low until the noodles are done.

Add noodles, tarragon leaves, and lemon zest. Mix well. Top with Parmesan or Romano if desired.

NOTE: I wasn't a huge fan of the lemon zest the last time, so next time I will probably omit it and see how i like it. Regardless, the sauce was very creamy and definitely a keeper!