Turkish Adana Kebap

. 500-700g (around 1 1/4 lb) ground/minced meat; traditionally this dish is made with lamb meat mixed with fat (preferably from the lamb tail) in proportion of 1:5; you can also use half beef, half mutton or just beef
2. 1 onion
3. 1 red sweet pepper (or substitute dried red pepper flakes for a more traditional and spicier variation)
4. 1/2 tbsp coriander
5. 1/2 tbsp cumin
6. 1 tbsp butter
7. 1 tbsp biber (Turkish red pepper paste)
8. A little bit olive oil
9. Salt and pepper

Grilled Chicken Reuben

Ingredients

4 Tyson® Grilled & Ready™ Fully Cooked Grilled Breast Fillets
2 tablespoons mustard, coarsely ground
1/8 teaspoon pepper
2 cups prepared deli coleslaw
4 slices rye bread, toasted
4 slices Swiss cheese

Directions

1. Cook Grilled & Ready™ Chicken Fillets according to Skillet package directions.
2. Combine mustard and pepper. Spread mixture onto both sides of chicken. Place Chicken Fillets back into skillet, turn off heat.
3. Top each Chicken Fillet with one slice cheese. Cover until cheese melts.
4. Meanwhile, toast Rye bread. Place 1/2 cup coleslaw on each toasted slice of bread.
5. Top coleslaw with Chicken Fillet.

Grapefruit Avocado Salad

Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 4 to 6 salads

Ingredients:

* 1 -2 head(s) butter lettuce
* 2 grapefruits
* 2 avocados
* 3 Tbsp. extra virgin olive oil
* 1 Tbsp. fresh lemon juice
* 1/2 tsp. ground mustard
* Salt and freshly ground black pepper

Preparation:

1. Separate the butter lettuce leaves. Rinse them clean and pat them dry. Set aside.
2. Cut the peel off the grapefruits. Over a bowl to catch the juices, cut the grapefruits into sections. (See these step-by-step directions if you've never sectioned citrus before.) Set sections aside and reserve the juice.
3. Halve avocados. Remove pit, peel, and cut into slices. Set aside.
4. In a large bowl, whisk together the oil, lemon juice, 1 Tbsp. of the reserved grapefruit juice, and mustard. Add salt and pepper to taste.
5. Add butter lettuce leaves to bowl of dressing (rip into bite-size pieces if you like). Toss gently until leaves are evenly coated in the dressing. Lift dressed lettuce out of the bowl and divide into individual plates.
6. Put avocado slices in the bowl and toss to coat with any remaining dressing. Place on individual plates.
7. Add grapefruit sections to individual salads. Drizzle any remaining dressing over the salads, if you like.

Corn Salsa

Prep Time: 20 minutes
Total Time: 20 minutes

Ingredients:

* 1 cup corn kernels
* 1 tomato, chopped
* 1 jalapeno pepper, minced
* 1 Tbsp. chopped red onion
* 1 Tbsp. minced cilantro or parsley
* 1 Tbsp. lime juice
* 1 Tbsp. olive oil
* 1 clove garlic, minced

Preparation:

Combine all ingredients in medium bowl and mix. Cover and chill 1-2 hours to blend flavors. Serve with grilled meats, or as a dip with tortilla chips

Meatloaf With A Bite

Ingredients

1 pound ground beef
1 1/2 cups medium salsa
1/4 cup grated Parmesan cheese
1/4 cup shredded Monterey Jack cheese
1 egg
1 cup crushed saltine crackers

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
2. In a large bowl, mix together ground beef, salsa, cheese, egg, and cracker crumbs. Form into a loaf, and place in prepared pan.
3. Bake for approximately 1 hour, or until done. Internal temperature should measure at least 160 degrees F (70 degrees C), the meat should be browned through, and the juices clear.

Breakstone's Classic Cheesy Potatoes

Ingredients

1 (10.75 ounce) can condensed cream of chicken soup
1 1/2 cups BREAKSTONE'S Reduced Fat Sour Cream
1 (32 ounce) package frozen Southern-style hash browns, thawed
1 (8 ounce) package KRAFT Shredded Sharp Cheddar Cheese
20 RITZ Crackers, crushed
2 tablespoons butter, melted

Directions

1. Preheat oven to 350 degrees F. Mix soup and sour cream in large bowl. Add potatoes and cheese; stir until well blended.
2. Spoon mixture into 13x9-inch baking dish. Combine cracker crumbs and butter; sprinkle over potato mixture.
3. Bake 50 minutes or until heated through.

Cheese's Baked Macaroni and Cheese

Ingredients

1 (16 ounce) package fully cooked kielbasa sausage, cut into 1/2-inch pieces
1 (8 ounce) package elbow macaroni
1/3 cup butter
1 small onion, chopped
3 tablespoons all-purpose flour
2 cups milk
1 (10 ounce) package sharp Cheddar cheese, cubed
salt and ground black pepper to taste
1 cup dry bread crumbs, or more as needed

Directions

1. Cook and stir the cut-up kielbasa in a large skillet over medium heat for 6 to 8 minutes, until heated through and beginning to brown. Remove the sausage from the skillet, and set aside.
2. Fill a pan with lightly salted water, bring to a boil over medium-high heat, stir in the macaroni, and return to a boil. Cook, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 8 minutes. Drain well.
3. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
4. Melt the butter in the skillet over medium-low heat, and cook and stir the chopped onion for about 5 minutes, until translucent. Whisk in the flour, stirring constantly to avoid lumps. Cook and stir the butter, onion and flour for 2 to 3 minutes to make a roux, and remove from the heat. Whisk in the milk a little at a time, stirring constantly, until all the milk has been incorporated, and return to low heat. Bring the sauce to a simmer, and cook over low heat for about 2 minutes, stirring constantly, to finish cooking the flour. Whisk in the Cheddar cheese, a few cubes at a time, until all the cheese has been incorporated and the sauce is hot and smooth.
5. Pour the macaroni into the cheese sauce, and stir to combine. Stir in the cooked kielbasa, salt, and pepper.
6. Spoon the macaroni mixture into the prepared baking dish, and sprinkle the bread crumbs over the top. Bake for about 20 minutes in the preheated oven, until the crumbs are brown and the casserole is bubbling. Let stand for 15 minutes after baking, to set beforeserving.