•		1 Large Onion
	•		1/2 Large Green Pepper
	•		1/2 Large Red Sweet Pepper
	•		1 - 15oz Can Cajun or Mexican Style Delmonte Stewed Tomatoes
	•		1/2 Cup Dried Chives
	•		1/4 Cup Dried Oregano
	•		2 Tbs. Minced Garlic (fresh or minced from jar)
	•		2 Tbs. Red Hot Chopped Pepper (wet in jar)
	•		1 Tbs. Black Pepper.

Cut up onion, red & green pepper, put in food processor, mince till fine. Remove and strain excess liquid, put aside. Add remaining ingredients into processor, mix till very fine, then add onion and peppers and mix well.

This recipe is for about 4-5 lbs. of gr, turkey. You can make all at once or only use what you feel is enough. The spices can be frozen too!

I usually make all of it if I'm making turkey burgers and freeze the extra burgers so you have them. You can also double this recipe and freeze the extra so you have it. For best flavor, Use 1 lb. of reg. Gr. Turkey and 2 lbs. white turkey breast meat

When cooking a loaf, always keep water in bottom of loaf pan to keep the turkey moist. the same with turkey burgers in a fry pan. If done on grill, use a piece of foil and spray with non-stick spray until firm. Top with a little extra ketchup, for loaf.

CHICKEN CHILI

• 3 Boneless Chicken Breast Halves (diced to bite-size) • 1 Can Delmonte Diced Tomatoes W/Garlic & Onion • 1 Tbs. Chili Powder • 1 Can Kidney Beans • 1 Can Delmonte Corn (15 3/4 oz) Sauté chicken till almost done. Add tomatoes and chili powder, simmer on very low, just bubbling for 1 hour (I add a tbs. of cumin for extra flavor). Then add bean and corn. you may have to add more water for more juices to simmer in.
Simmer until desired consistencey and flavor. If a little too Juicy, mix some unbleached flour with water in a cup and whisk till smooth, then add to chili, it will thicken. The longer you simmer the chicken in the tomatoes, the better it will taste in the end.

CHICKEN PINEAPPLE SALSA BAKE

• 3 Full Chicken Breasts (cut into 1 1/2 inch cubes) • 2 Jars Pineapple Salsa (Star Market - Presidents Choice or Paul Newman's Brand, he has peach too!) • 1 - 2 lb. bag of Yukon Gold partially cooked Potatoes (Stop & Shop) or you can cut up your own. 1 1/2 - 2 inch in size (You can find this in the produce section • 1/2 lb. of asparagus uncooked (thin spears, fresh)

Pour 1 jar of salsa in bottom of 13 x 9 x 2 1/2 inch pan. Add chicken and potatoes. Add 2nd jar of salsa on top then mix with spoon or hands until all coated. Spread evenly in pan. Lay asparagus across top of chicken and pots. Cover with foil and bake @ 350 in oven for 1 - 1 1/2 hours. No need to add water, chicken should give off enough. Pull from oven and let sit for 5 minutes. Serve as is, you veggies are already done for you! The only fat in here is from the chicken, and that's very little. Sodium is low in the salsa. this serves about 6, depending on how big of an eater is your family is! Great for leftovers!