Here are a couple of my favorites. Both could be made with ground turkey or chicken. Vegetable Burger Soup makes 10-12 servings 1 lb. ground beef or pre-cooked frozen ground beef 2 lbs. can stewed or diced tomatoes 1 1 lb. can tomato sauce 4 cups water 2 10 oz. pkgs mixed frozen vegetables (carrots, peas, corn, green beans) 1 envelope dry onion soup 2 t. sugar - white or brown Brown beef and drain off fat if using fresh. Thaw beef if using frozen precooked. Add rest of ingredients to soup pot or slow cooker. Bring to a boil, lower heat and simmer one hour if in pot on stove. Cook on low for 8 hours if in crock pot. I add diced cooked potato cubes to this after thawing the soup and before heating. Sometimes cooked potatoes become soft with freezing. You can use diced fresh onion if the onion soup is too salty. Taco Soup I used less meat and it was great; subbed some bulk sausage for some of the ground beef. I did not include the can of hominy. You could use no salt versions of the tomatoes and tomato sauce. Not sure what you could sub for the Ranch Dressing or taco mix. Maybe garlic and parsley for the Ranch and chili powder for the taco? 2 pounds ground round 1 large onion, diced 1 packet taco seasoning 1 packet Hidden Valley Ranch original dry mix salad dressing 1 can kidney beans (with liquid) 1 can pinto beans with jalapeños (with liquid) 1 can yellow hominy 1 can diced tomatoes and green chilies (Rotel) 2 cans stewed tomatoes (I use Mexican stewed tomatoes) 1 8 oz. can tomato sauce 1 cup of water Cook beef and onion until beef is browned, drain excess grease. Add the remaining ingredients. Bring to a boil then reduce heat and simmer for 30 to 45 minutes.

Here ya go! Secret Lindy's-Style New York Cheesecake Cookie Pastry Crust  1/4 lb. (1 stick) unsalted butter, room temperature  1/4 c. sugar  1 egg  1 1/2 c. flour Beat the butter and sugar in a medium mixing bowl with electric mixer on medium speed until light and fluffy, about 2 mins. Add the egg and flour and mix until a smooth dough is formed. With your hands, shape it into a ball and flatten it into a disc. Wrap it in plastic wrap and refrigerate it until it's firm. Remove the sides from the springform pan and press one third of the pastry evenly over the bottom. Place on baking sheet and bake in 400F oven for 6 mins. or until golden. Remove from the oven and cool. Increase oven temperature to 500F. Butter the sides of the springform pan and attach it to the bottom. Press the remaining pastry about two thirds up the sides. Filling  5 8-oz. pkgs. cream cheese, room temperature  1 3/4 c. sugar  3 T. flour  2 t. lemon peel  1 1/2 t. orange peel  1/4 t. salt  1/4 t. vanilla  5 eggs plus 2 egg yolks, room temperature  1/4 c. sour cream Beat the cream cheese in a large mixing bowl with an electric mixer on medium speed until smooth and fluffy, stopping to scrape down the sides of the bowl occasionally. Gradually add the sugar, flour, lemon and orange peel, salt and vanilla, beating constantly. Add eggs and yolks one at a time, beating well after each egg. Scrape the bowl one or two more times. Add in the sour cream; the mixture will be thin. Pour it into the pastry-lined springform pan. Put it together Place the pan on a baking sheet. Bake it in the oven at 500F for 8 mins. or until the top is golden. Reduce the oven temperature to 200F (don't open the oven!) and continue to bake it for 1 hour or until the center jiggles slightly. When finished cooking, shut off the open, prop the door open, and let the cheesecake sit in the oven for about 3 or 4 hrs. Once it's finished cooling, wrap it with plastic wrap and refrigerate it several hours or overnight. Serve it up! Remove the sides of the springform pan. Now you can add whatever glaze, ganache, or other spread you desire over the top of the cheesecake. Keep it refrigerated until serving time!

If you are serving an Asian main course then maybe one of these two recipes will work for you. Won ton Soup could be good choice too but making your own won tons may be a bit more work than you were thinking. Chinese Spring Rolls - Rachel Ray Via Woodie 1 tablespoon vegetable oil or olive oil 1/2 red bell pepper chopped fine 2 stalks celery from the heart chopped fine 6 water chestnuts chopped fine 1/2 small onion chopped fine 1/4 cup fresh bean sprouts a handful -- chopped 2 (6-ounce) cans lump crab meat drained 12 ounce Cooked chicken 2 tablespoon dark soy such as Tamari 1/2 teaspoon dried thyme leaves eyeball it 4 (13 by 17-inch) sheets defrosted phyllo dough 3 tablespoon melted butter Preheat oven to 400 degrees F. Add oil to a preheated skillet over medium to medium high heat. Saute pepper, celery, water chestnuts, onion 2 to 3 minutes. Veggies should still have a little crunch. Transfer to a bowl.Add bean spouts, crab, soy and thyme. Combine well with a spoon. Paint half of a sheet of phyllo dough with melted butter and fold sheet in half. Pile a few spoonfuls of filling 2 inches from the bottom of sheet and leaving 2 inches at either side of sheet. Fold bottom flap up and side edges in, then roll up and over until you reach the top of the sheet. Your pastry will look like a spring roll. Touch the edges and sides of your roll with melted butter and place roll seam side down on a pastry sheet. Repeat with the remaining sheets of phyllo dough. Bake in the center of the oven for 15 to 20 minutes, until lightly golden all over. Chinese Potsticker Dumplings NOTE: This reads harder than it is! Make these in advance and freeze . Cook starting at step 3 from frozen. These are so delicious! 2 garlic cloves 2 green onion a small piece of ginger (about 1 1/2" long) 1 pound lean ground pork, chicken, or turkey 1/3 of a head of small Napa cabbage 2T soy sauce 2 T sesame oil salt about 40 round dumpling wrappers(aka gyoza wrappers or dumpling skins) 3T vegetable oil, divided use Garlic: Peel. Crush through garlic press into a large bowl Green onions: Cut off and discard the root ends. Peel off and discard any withered outer layers. Cut crosswise into 1/4" pieces. Add to the bowl with the garlic. Ginger: Grate the cut side of the ginger through the finest holes of a grater until you have a generous teaspoon. Add the grated ginger to the bowl. Cabbage: Remove and discard any wilted outer leaves. Slice crosswise very thinly. You should have 3 cups. 1. Make filling: To the bowl containing the above, add the meat, cabbage, soy sauce, sesame oil and 1 1/2 t of salt. Mix well. 2. Form Dumplings: Set out a try or a couple of large plates for finished dumplings. Set out a cup of water. Set out dumpling wrappers and cover with a damp towel to keep moist while forming dumplings. Remove one wrapper and lay it in the palm of one hand. Dip the index finger of the other hand in the cup of water. Use finger to moisten the wrapper edges evenly. With a small spoon, scoop 1 T of filling into the center of the wrapper. Fold up sides to meet edges, enclosing filling. Press the edges together to ensure a complete seal. Pleat sealed edges of dumping in 5 or 6 places to pull the dumpling into a crescent shape--pinch pleats firmly to seal. Set dumpling upright on a tray or plate (sealed edges pointing upward). Gently press each dumpling downward to flatten its bottom, making it stable. Cover with a damp towel. Continue making until all filling is used up. 3. Fry-steam and serve: Set a large (10") skillet (with a lid at hand) over medium heat. Measure 1 T of oil. When hot lay 1/3 of the dumpling (not packed tightly) in the pan. Fry until golden brown-about 3 minutes. Dribble in 1/2 c water into skillet around the edge (will splatter a little). Cover and cook until most of the liquid evaporates-about 6 minutes. Uncover and fry 2 to 3 minutes longer to evaporate all the water and crisp the bottoms again. Use a spatula or tongs to remove dumplings to a serving platter, laying them on their side, so you see the browned bottom. Keep dumplings warm in a 150F oven while cooking the test. Wipe out skillet and set back on heat. Add oil and continue as above. Makes about 40 dumplings, enough to serve 4-6 as a light meal or 8-10 as an appetizer Pot Sticker Dipping Sauce: 1/4 c soy 1 1/2 t sesame oil 1 T vinegar 1/2 t chile paste (available in Asian markets) Mix all together. You may like it better after adding a T or so of water, a t of sugar or a little grated ginger. Makes about 1/3 c sauce ~enough for about 4 people Won Ton Soup NOTE: Make the wontons in advance and freeze. There is no need to add the pork slices to the soup. This is a great starter to a Chinese meal. Won Tons 1 pound boneless pork, finely ground or 1/2 pound ground pork and 1/2 pound finely chopped raw shrimp 1/2 cup finely chopped water chestnuts 2 whole green onions, finely chopped 1 TBSP soy sauce (low sodium) 1/2 tsp salt 1/8 tsp pepper 1/2 tsp minced fresh ginger 2 tsp dry sherry 1 egg 1 package won ton wrappers Combine all but the egg an wrappers until well mixed. Beat the egg in a bowl. Place a wrapper on the counter with a point facing you(cover the rest). Mound 1 tsp of the filling in the corner facing you. Fold that corner over filling and roll up to just below the two side corners. Moisten the two side corners with egg. Bring side corners together below filling, overlapping slightly and pinch to seal. Place on a baking sheet and cover while you do the remaining skins. AT this point you can use, refrigerate for 8 hours or freeze. For the soup. Won Ton Soup For each serving: 1 cup chicken broth 1 green onion sliced on the angle 1/4 cup coarsely chopped Napa cabbage or bok choy 4-6 won tons Heat the broth in a large pan. When simmering add green onion and cabbage and cook 3 minutes (don't boil) Meanwhile drop won tons into large bowl of boiling water. Allow to float to the surface and then boil for 4-6 minutes until meat is cooked through. Remove with a slotted spoon and drop into hot broth. OPTIONAL: Garnish each bowl with 1 or 2 BBQ pork slices and season with a few drops of soy sauce or sesame oil.

Hi, Joyce, You can freeze it, just make sure it's an airtight container/bag and if you use plastic bags, make sure it's a freezer one (to keep moisture out). I used to keep oat bran in the refrig for several months at a time, too, so that's another option -- same thing, make sure it's a very tight container to keep moisture out. Want to share the muffin recipe? :) bon appetit!