One Pot Salsa Skillet

1 lb lean ground turkey
½ sweet onion, diced
1 green pepper, diced
1 1-oz package ranch dressing mix
1 cup water
1 15-oz can tomato sauce
1 16-oz jar mild salsa
1 16-oz can black beans
12-oz of rotini pasta
1 cup shredded colby jack cheese


In a large skillet over high heat, brown ground turkey with onion and green pepper.
Add in ranch dressing mix and stir until completely combined.
Stir in water, tomato sauce, salsa, and black beans and bring to a boil.
Add in the rotini and then reduce heat to medium-low. Simmer for 12-15 minutes until your pasta is tender, but not mushy, stirring occasionally.
Remove from heat, and sprinkle with cheese before serving.

(Source: http://www.sixsistersstuff.com/2015/04/one-pot-salsa-skillet.html)

Cranberry Fluff Salad

(Note: The salad may seem a bit runny when you first stir it all together - don't worry - that's why it's important for it to chill for a while (and to make sure your cream is beat to stiff peaks when you add it) before serving. It will set up perfectly and the flavors will have a chance to blend together.

INGREDIENTS

12-ounce package fresh cranberries
1 cup sugar
8-ounce can crushed pineapple, undrained
2 cups mini marshmallows
4 ounces cream cheese, softened
2 cups heavy whipping cream

DIRECTIONS

In a food processor (you can use a blender or by hand, also), pulse until the cranberries are coarsely chopped. I don't like really large pieces so I chop them until they are somewhat finely chopped without turning to complete mush.
Add the sugar and pineapple, pulse once or twice, and pour into a container - cover and refrigerate for at least an hour to let the flavors blend.
Stir in the marshmallows.
In a medium bowl, beat the cream cheese until smooth. Pour in the cream and whip until stiff peaks form. Fold the creamy mixture into the salad.
Cover and refrigerate for four hours or up to overnight. It tastes best, in my opinion, if it has at least 8 hours to hang out before serving.

(Source: http://www.melskitchencafe.com/cranberry-fluff/)

Spinach Artichoke Pasta

6 Tablespoons Butter
4 cloves Garlic, Finely Minced
2 bags Baby Spinach
2 cans Artichoke Hearts, Drained And Halved
3 Tablespoons Flour
3 cups Whole Milk
1/4 teaspoon Cayenne Pepper
Salt And Pepper, to taste
1/2 cup Grated Parmesan Cheese
1-1/2 cup Mozzarella Or Monterey Jack Cheese, Grated
1/2 cup Low Sodium Chicken Broth (less Or More)
12 ounces, weight Penne, Cooked Until Al Dente
1/2 cup Seasoned Panko Breadcrumbs
Crushed Red Pepper, To Taste

Melt 2 tablespoons butter in a large pot or skillet. Add garlic and throw in the spinach. Stir it around until it's wilted, about 1 minute. Remove spinach from heat and set aside.

Add 2 tablespoons butter to the same pot and raise the heat to high. Throw in the halved artichokes and stir it around until they get a little color, 1 to 2 minutes. Remove the artichokes from the pot and set them aside.

Reduce the heat to low. Add 2 tablespoons butter to the pot. When melted, sprinkle in flour and whisk until it's combined. Pour in milk and whisk to combine. Let it cook for 3 to 4 minutes, or until starting to thicken. Add Parmesan, Mozzarella/Monterey Jack, salt and pepper, and cayenne pepper. Stir to melt, and if it's overly thick, splash in chicken broth.

Add artichokes and pasta, tossing gently to combine. Gently fold in spinach, then pour the pasta into a serving bowl. Sprinkle the top with crushed red pepper flakes and plenty of Panko breadcrumbs for crunch. Bake at 400 for 10 minutes to get the bread crumbs a bit crunchy.

(Source: http://thepioneerwoman.com/cooking/spinach-artichoke-pasta/)