It's finally Friday. Here are six yummy recipes to help you through the weekend, including Baked Spaghetti and Almond, Toasted Oat and Cherry Trail Mix. Enjoy!
TACO CHILI
This was posted on the Vegetarian Times website on January 6, 2001. Makes 8 servings.
Ingredients
2 cups soy crumbles
1/2 cup canned soybeans
15-oz. can corn, drained
2 (28-oz.) cans diced tomatoes
30-oz. can chili beans
1 medium onion, diced
1 medium green bell pepper, diced
2 pkgs. taco seasoning
1 1/2 tsp. chili powder
Preparation
In large saucepan, combine all ingredients. Bring to a boil over medium-high heat. Reduce heat and simmer, stirring occasionally, 30 to 45 minutes.
Serve with low-fat shredded cheese and tortilla chips.
SIMPLE VEGETARIAN SPINACH LASAGNA
This comes from Vicki Shanta Retelny, RDN at VeryWellFit. Vicki wrote, “There's nothing like lasagna to soothe a craving for a creamy, dreamy meal. With a foundation of vitamin C-rich tomato sauce, which is loaded with the carotenoid lycopene, this Italian classic takes on a healthy bend with a good dose veggies nestled in its layers.
“Chock full of leafy green spinach, this dish is good for your brain health, as eating a serving of veggies each day has shown to fend off cognitive decline. Spinach is also loaded with iron and calcium for a total body wellness boost.“
Total Time: 65 min; Prep Time: 20 min; Cook Time: 45 min; Servings 9 (1 cup each)
To view this online, click here.
Ingredients
1 package no-boil lasagna noodles
2 28-ounce cans tomato sauce
1/8 teaspoon kosher salt
1 teaspoon oregano
2 cloves garlic, finely minced
1 15-ounce container part-skim ricotta cheese
1 cup part-skim mozzarella cheese, grated
3 cups raw baby spinach leaves
Preparation
Preheat the oven the 350F.
On the stovetop over medium heat, pour the tomato sauce into a saucepan. Add salt, oregano, and garlic. Bring to a light boil, lower the heat, and simmer for a few minutes. Stir occasionally.
On the bottom of a 9x13 pan put a layer of tomato sauce. Place a layer of noodles on top, covering the bottom of the pan. Spread ricotta cheese on top of the noodles, top with spinach, and sprinkle with mozzarella cheese and coat with a small ladle full of sauce. Repeat the layers until you get to the top of the pan. Sprinkle the final layer with mozzarella cheese.
Place in the oven and bake for 45 minutes or until bubbly and cheese is golden brown on top.
Remove from the oven and allow to cool for a 10 minutes before serving.
Ingredient Variations and Substitutions
Make this dish higher in fiber with whole wheat noodles, although they may only be available in the boil variety. Add other vegetables such a sliced carrots, zucchini, or eggplant. For an alternative green, use baby kale or arugula. Spread pesto between the layers or incorporate it into the tomato sauce for a rich, nutty flavor.
If you want to add meat, add cooked, diced chicken breast or ground turkey to the sauce. For a non-dairy twist, use vegan cheese in lieu of ricotta and mozzarella cheese.
Cooking and Serving Tips
To save time use no-boil lasagna noodles—they're quick and easy to assemble. Plus, the part-skim ricotta cheese and mozzarella reduce the fat but still offer good-quality protein.
This dish can be assembled and placed, uncooked and covered, in the refrigerator overnight. Simply heat and serve the next day. Leftovers can be stored in the refrigerator or freezer in an airtight container.
ALMOND, TOASTED OAT AND CHERRY TRAIL MIX
This was in a Weight Watchers' email several years ago. The program has changed, but I'm using the values from when this was sent.
This recipe began, “Take this energy-packed treat with you when you head to the great outdoors.”
POINTS® Value: 3; Servings: 6; Preparation Time: 8 minutes; Cooking Time: 25 minutes; Level of Difficulty: Easy
Ingredients
1 cup uncooked old fashioned oats
2/3 cup dried cherries, chopped
1/4 cup slivered almonds
1/4 tsp table salt
1 Tbsp Land O Lakes Stick Light Butter, or similar product, melted
1/4 cup honey
Directions
Preheat oven to 350°F. Line a sided sheet pan with parchment paper.
In a large bowl, stir together rolled oats, cherries, almonds and salt. Drizzle with butter and honey and toss thoroughly. Spread mixture evenly on sheet pan. Bake, stirring occasionally to ensure even browning, about 20 to 25 minutes; let cool. Yields about 1/3 cup per serving. (You might want to double the recipe and store the mix for a few days in an airtight container.)
TURKEY BEAN SOUP
This comes from The Mayo Clinic Diet, and can be found online here.
I highly recommend checking out the site. Good food, tied in with the Mayo Clinic, so you can figure it’s not some fly-by-night junk food, but good tasting food that’s good for you.
Serves 4
Ingredients
1 pounds turkey, lean ground breast meat
2 medium onions, chopped
2 stalks celery, chopped
1 cloves garlic, minced
1/4 cup ketchup
1 can tomatoes (14.5 ounces), diced, no salt added
3 pieces bouillon, chicken, low-sodium
7 cups water
1 1/2 teaspoon basil, dried, crushed
1/4 teaspoon pepper, black ground
2 cups cabbage, shredded
1 cans cannellini beans (15 ounces), no-salt-added, drained
Directions
In a large saucepan, cook the ground turkey, onion, celery and garlic until the vegetables are softened and the turkey is cooked.
Drain off the fat and add the ketchup, tomatoes, bouillon, water, basil, pepper, cabbage and beans.
Bring to a boil and reduce heat. Cover and simmer for 30 minutes.
BAKED SPAGHETTI
This is from the Food Network, and begins, “This mash-up of lasagna and spaghetti with meat sauce makes for a warming one-pan dinner. (And if you start with leftover cooked noodles and meat sauce, you're set for a super-fast weeknight meal.) Assemble the casserole ahead of time and bake when you're ready to serve.”
Prep Time: 10 minutes; Inactive Time: 20 minutes; Cook Time: 1 hour 25 minutes; Total Time: 1 hour 55 minutes; Level: Intermediate; Yield: 6 servings
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/baked-spaghetti-3361814.
Ingredients
Kosher salt
1 1/2 pounds ground beef chuck
Freshly ground black pepper
1 large onion, diced (about 2 cups)
1 red bell pepper, stemmed, seeded and diced (about 1 cup)
4 cloves garlic, finely chopped
One 28-ounce can crushed tomatoes
One 14.5-ounce can diced tomatoes
2 teaspoons sugar
1/4 teaspoon dried oregano
8 ounces thin spaghetti
8 ounces sharp Cheddar, grated (about 2 cups)
1/4 cup fresh flat-leaf parsley leaves, finely chopped
Directions
Bring a large pot of salted water to a boil.
Heat a second large pot over medium-high heat. Add the beef, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring to break the meat up, until browned, about 4 minutes. Add the onions, bell peppers, garlic and a generous pinch of salt and pepper and cook, stirring occasionally, until tender, about 10 minutes. Stir in the crushed and diced tomatoes, sugar and oregano and bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, until thickened, about 30 minutes.
Meanwhile, cook the spaghetti for 2 minutes less than the time indicated in the package directions. Strain well. Preheat the oven to 350 degrees F.
Cover the bottom of a 13-by-9-by-2-inch pan with a third of the sauce. Add half the pasta and a third of the Cheddar; repeat the layers and add the last of the sauce; reserve the last of the Cheddar.
Bake for 30 minutes. Top with the remaining Cheddar and continue baking until it melts and the sauce bubbles, about 5 more minutes. Let cool in the dish for at least 10 minutes. Garnish with the parsley before cutting into squares.
EASY SLOW-COOKER LASAGNA
This is from tbsp. (Tablespoon.com), and begins, “This lasagna tastes like you spent all day making it, without all of the work.”
Prep Time: 15 minutes; Total Time: 4 hours 15 minutes; Servings: 10
To view this online, click here.
Ingredients
1 lb ground beef
1/2 cup diced white onion
1 teaspoon minced garlic
1 jar (25.5 oz) Muir Glen™ Organic Pasta Sauce
1/2 cup water
1 container (15 oz) ricotta cheese
2 cups mozzarella cheese
1/4 cup grated Parmesan cheese
1 egg
2 tablespoons fresh parsley or 2 teaspoons dried parsley
6 uncooked lasagna noodles
Directions
In a large skillet, brown beef and onion. Add garlic and cook for one minute. Drain.
Add spaghetti sauce and water to skillet and simmer for about 5 minutes.
Mix ricotta, 1 1/2 cups mozzarella, 2 tablespoons Parmesan, egg and parsley.
Pour 1 cup of spaghetti meat sauce into a 4- to 6-quart slow cooker. Place half of the noodles and half of the ricotta mixture on top of the sauce. Cover with 2 cups meat sauce. Top with remaining noodles (if the noodles don't fit exactly, break them to fit), cheese mixture and meat sauce.
Cook on LOW for 4-5 hours or until noodles are soft, being careful not to overcook. (Don't try to speed up the process by cooking on high.) Sprinkle 1/2 cup of mozzarella and remaining Parmesan on top. Cover with the lid to melt the cheese and allow to sit 10 minutes before serving.
Showing posts with label Mayo Clinic Diet. Show all posts
Showing posts with label Mayo Clinic Diet. Show all posts
Friday, May 22, 2020
Thursday, June 20, 2019
Soup - Double-Post Thursday
Besides being Diabetic Thursday, it's also Double-Post Thursday. Today's double post deals with homemade soup, including Potato-Leek Soup with Bacon and Turkey Bean Soup. Enjoy!
BASIL CHICKEN SOUP
Prep Time: 15 Minutes; Cost: $; Servings: 4; Difficulty Level: 2
Source: The Diabetic Newsletter
View this online at https://diabeticgourmet.com/diabetic-recipes/basil-chicken-soup
Ingredients
1 tablespoon butter or margarine
1 large onion, chopped
1 clove garlic, pressed or minced
1 tablespoon all-purpose flour
3-1/2 cups chicken broth (low-sodium)
1 large russet potato, peeled and cut into 1/2-inch cubes
1 cup diced cooked chicken
1/2 cup chopped fresh basil
1/2 cup shredded light jarlsberg cheese
Directions
In a 2 to 3 quart pan, combine butter, onion, and garlic. Stir occasionally over medium heat until onion is limp and slightly tinged with brown, about 10 minutes. Stir in flour to coat onion. Gradually stir in broth, and bring to a boil on high heat.
Add potato; cover and simmer over low heat until potato is tender when pierced, 15 to 20 minutes. Add chicken; cover and simmer just until chicken is hot, 1 to 2 minutes. Stir in basil. Ladle into bowl and offer cheese to add to taste.
Nutritional Information Per Serving: Calories: 237; Fat: 5.1 g; Sodium: 168 mg; Protein: 19 g; Carbohydrates: 19 g
Diabetic Exchanges: 1 Starch, 2-1/2 Low-Fat Meat
HEALTHIFIED BROCCOLI CHEDDAR SOUP
This yummy recipe is from the Food Network. Prep Time: 15 minutes; Cook Time: 25 minutes; Total Time: 40 minutes; Yield: 6 servings; Level: Easy
This can be viewed online by clicking here.
Ingredients
1 bunch broccoli
1 small onion, finely chopped
1 medium red-skinned potato, diced
1/4 cup all-purpose flour
3 cups low-sodium chicken or vegetable broth
Kosher salt and freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1 cup grated extra-sharp Cheddar
1 teaspoon Worcestershire sauce
One 12-ounce can fat-free evaporated milk
2 scallions, thinly sliced
Directions
Separate the stems and the florets from the broccoli. Trim and discard the bottom of the broccoli stems and peel the tough outer layers. Finely chop the stems and coarsely chop the florets and set aside separately.
Mist a large pot with nonstick cooking spray and heat over medium heat. Add the broccoli stems, onions and potatoes and cook, stirring, until softened, 7 to 10 minutes. Add the flour and cook, stirring, until lightly toasted, about 2 minutes. Stir in the broth and bring to a boil. Reduce the heat to maintain a simmer and continue to cook, stirring occasionally, until thickened and the vegetables are tender, 12 to 15 minutes.
Meanwhile, combine the reserved florets and 1/2 cup water in a small saucepan. Bring to a boil, cover and continue to steam until the florets are bright green and crisp-tender, about 5 minutes. Add the entire contents of the pot with the florets to the soup along with the nutmeg. Stir to combine and remove from the heat. Stir in the Cheddar, Worcestershire and milk. Season with salt and pepper. Garnish with the scallions.
Cook’s Note
Leftover soup should be reheated in the microwave rather than the stovetop, where the cheese will "break" or separate from the broth.
TURKEY BEAN SOUP
This comes from The Mayo Clinic Diet, and can be found online here.
I highly recommend checking out the site. Good food, tied in with the Mayo Clinic, so you can figure it’s not some fly-by-night junk food, but good tasting food that’s good for you.
Serves 4
Ingredients
1 pounds turkey, lean ground breast meat
2 medium onions, chopped
2 stalks celery, chopped
1 cloves garlic, minced
1/4 cup ketchup
1 can tomatoes (14.5 ounces), diced, no salt added
3 pieces bouillon, chicken, low-sodium
7 cups water
1 1/2 teaspoon basil, dried, crushed
1/4 teaspoon pepper, black ground
2 cups cabbage, shredded
1 cans cannellini beans (15 ounces), no-salt-added, drained
Directions
In a large saucepan, cook the ground turkey, onion, celery and garlic until the vegetables are softened and the turkey is cooked.
Drain off the fat and add the ketchup, tomatoes, bouillon, water, basil, pepper, cabbage and beans.
Bring to a boil and reduce heat. Cover and simmer for 30 minutes.
SUMMER MINISTRONE SOUP
This comes from tbsp.com, and begins, “Minestrone soup, swimming with beans and macaroni, is vegetable soup’s heartier Italian cousin. Preparing it in advance and having at the ready in your freezer will have you singing ‘That’s Amore’ when dinnertime comes around.”
Prep Time: 40 minutes; Total Time: 40 minutes; Servings: 4
To view this online, click here.
Ingredients
1 tablespoon olive oil
1/2 cup finely chopped onion
1/4 teaspoon salt
2 cloves garlic, finely chopped
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1 cup Progresso™ cannellini beans, drained, rinsed (from 15-oz can)
1 medium zucchini, cut into 1/2-inch cubes
1 medium carrot, thinly sliced
1/2 cup fresh or frozen cut (1/2-inch) green beans
1/2 cup uncooked elbow macaroni
1 carton (32 oz) Progresso™ broth vegetable
Shredded Parmesan cheese, if desired
Directions
In 4-quart saucepan, heat oil over medium heat. Add the onion and salt; cook until softened, about 4 minutes. Add garlic, thyme and oregano; cook 2 minutes. Stir in tomatoes, cannellini beans, zucchini, carrot, green beans and macaroni.
Add stock; heat to simmering over medium-high heat. Cook 6 to 8 minutes or until macaroni is al dente. Top with Parmesan cheese.
To freeze: In 8-inch skillet, heat oil over medium heat. Add onion and salt; cook about 4 minutes or until softened. Add garlic, thyme and oregano; cook 2 minutes. Transfer to medium bowl. Stir in tomatoes and cannellini beans. Transfer to 1-quart resealable freezer plastic bag. Mix zucchini, carrot, green beans and macaroni in another 1-quart resealable freezer plastic bag. Freeze both bags up to 3 months. When ready to serve: In 4-quart saucepan, mix broth and bag of frozen tomato-bean mixture; heat to simmering over medium-high heat. Reduce heat to medium; cook until frozen tomato-bean mixture is completely thawed, stirring occasionally. Add bag of vegetables and macaroni; return to simmering. Cook 6 to 8 minutes or until macaroni is al dente. Top with Parmesan cheese.
Expert Tips
Lots of fun small pasta shapes are on your grocery store shelves. Try ditalini, orzo or small shells for a change of pace from elbow macaroni.
Canned chickpeas are a good substitute for the cannellini beans in this soup.
CREAM OF TURNIP SOUP
This also comes from the January 2009 issue of Vegetarian Times, and begins, “This comforting soup is so subtly flavored that even turnip-haters like it. Baby turnips have a milder taste, but the recipe works just as well with regular turnips. Thinly sliced celery leaves mimic lovage, an herb often used in France to season turnip dishes.” Serves 6.
To view this online, go to http://www.vegetariantimes.com/recipe/cream-of-turnip-soup/.
2 Tbs. olive oil
2 lb. fresh baby turnips, peeled and diced
1 small onion, diced (1 cup)
2 bay leaves
1/4 cup soy creamer, optional
1/4 cup celery leaves, sliced into fine strips
Heat oil in large saucepan over medium heat. Add turnips and onion, and cook 15 minutes, or until vegetables are translucent, stirring occasionally. Add bay leaves and 3 cups water, and season with salt and pepper, if desired. Bring to a boil, then reduce heat to medium-low. Cover, and cook 25 to 30 minutes, or until turnips are very tender.
Remove from heat, and remove bay leaves. Add soy creamer, if using. Use blender or food processor to purée ingredients until smooth. Season with salt and pepper, if desired, and stir in celery leaves just before serving.
nutritional information Per Serving: Calories: 79; Protein: 1 g; Total Fat: 4.5 g; Saturated Fat: 0.5 g; Carbohydrates: 9 g; Cholesterol: 0 mg; Sodium: 216 mg; Fiber: 3 g; Sugar: 5 g; Vegan; Gluten-Free
POTATO-LEEK SOUP WITH BACON
View this online at http://www.publix.com/recipes-planning/aprons-recipes/potato-leek-soup-with-bacon
Ingredients
3 large leeks, coarsely chopped
3 cloves garlic, coarsely chopped
1/2 teaspoon fresh thyme
2 lb gold potatoes
3 slices bacon, chopped
1 tablespoon olive oil
4 cups unsalted chicken stock (or broth)
1 teaspoon kosher salt
1/4 teaspoon pepper
2 tablespoons fresh chives, finely chopped
1/2 cup plain nonfat Greek yogurt
Directions
Chop well-rinsed leeks (white part only; 2 cups); chop garlic and thyme. Peel potatoes and cut into 1/2-inch cubes.
Preheat large stockpot on medium-low 2–3 minutes. Cut bacon into pieces. Place oil in pot, then add bacon; cook and stir 4–5 minutes or until crisp. Remove bacon from pot. Place leeks and garlic in same pot; cook and stir 6–7 minutes or until tender (do not brown).
Stir in stock, salt, pepper, potatoes, and thyme; bring to a boil. Reduce heat to low; simmer 20 minutes or until potatoes are tender when pierced with a fork.
Remove pot from heat; puree soup with a stick blender. (Or you can use an electric blender; let soup cool 5–8 minutes, then puree in batches until smooth.) Chop chives. Stir yogurt into soup; top each serving with bacon and chives. Serve warm or chill before serving.
NUTRITIONAL INFORMATION: CALORIES (per 1/6 recipe) 240kcal; FAT 9.00g; SAT FAT 2.50g; TRANS FAT 0.00g; CHOL 10mg; SODIUM 370mg; CARB 31g; FIBER 2.00g; SUGARS 1g; PROTEIN 10g; CALC 4%; VIT A 6%; VIT C 60%; IRON 10%
BASIL CHICKEN SOUP
Prep Time: 15 Minutes; Cost: $; Servings: 4; Difficulty Level: 2
Source: The Diabetic Newsletter
View this online at https://diabeticgourmet.com/diabetic-recipes/basil-chicken-soup
Ingredients
1 tablespoon butter or margarine
1 large onion, chopped
1 clove garlic, pressed or minced
1 tablespoon all-purpose flour
3-1/2 cups chicken broth (low-sodium)
1 large russet potato, peeled and cut into 1/2-inch cubes
1 cup diced cooked chicken
1/2 cup chopped fresh basil
1/2 cup shredded light jarlsberg cheese
Directions
In a 2 to 3 quart pan, combine butter, onion, and garlic. Stir occasionally over medium heat until onion is limp and slightly tinged with brown, about 10 minutes. Stir in flour to coat onion. Gradually stir in broth, and bring to a boil on high heat.
Add potato; cover and simmer over low heat until potato is tender when pierced, 15 to 20 minutes. Add chicken; cover and simmer just until chicken is hot, 1 to 2 minutes. Stir in basil. Ladle into bowl and offer cheese to add to taste.
Nutritional Information Per Serving: Calories: 237; Fat: 5.1 g; Sodium: 168 mg; Protein: 19 g; Carbohydrates: 19 g
Diabetic Exchanges: 1 Starch, 2-1/2 Low-Fat Meat
HEALTHIFIED BROCCOLI CHEDDAR SOUP
This yummy recipe is from the Food Network. Prep Time: 15 minutes; Cook Time: 25 minutes; Total Time: 40 minutes; Yield: 6 servings; Level: Easy
This can be viewed online by clicking here.
Ingredients
1 bunch broccoli
1 small onion, finely chopped
1 medium red-skinned potato, diced
1/4 cup all-purpose flour
3 cups low-sodium chicken or vegetable broth
Kosher salt and freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1 cup grated extra-sharp Cheddar
1 teaspoon Worcestershire sauce
One 12-ounce can fat-free evaporated milk
2 scallions, thinly sliced
Directions
Separate the stems and the florets from the broccoli. Trim and discard the bottom of the broccoli stems and peel the tough outer layers. Finely chop the stems and coarsely chop the florets and set aside separately.
Mist a large pot with nonstick cooking spray and heat over medium heat. Add the broccoli stems, onions and potatoes and cook, stirring, until softened, 7 to 10 minutes. Add the flour and cook, stirring, until lightly toasted, about 2 minutes. Stir in the broth and bring to a boil. Reduce the heat to maintain a simmer and continue to cook, stirring occasionally, until thickened and the vegetables are tender, 12 to 15 minutes.
Meanwhile, combine the reserved florets and 1/2 cup water in a small saucepan. Bring to a boil, cover and continue to steam until the florets are bright green and crisp-tender, about 5 minutes. Add the entire contents of the pot with the florets to the soup along with the nutmeg. Stir to combine and remove from the heat. Stir in the Cheddar, Worcestershire and milk. Season with salt and pepper. Garnish with the scallions.
Cook’s Note
Leftover soup should be reheated in the microwave rather than the stovetop, where the cheese will "break" or separate from the broth.
TURKEY BEAN SOUP
This comes from The Mayo Clinic Diet, and can be found online here.
I highly recommend checking out the site. Good food, tied in with the Mayo Clinic, so you can figure it’s not some fly-by-night junk food, but good tasting food that’s good for you.
Serves 4
Ingredients
1 pounds turkey, lean ground breast meat
2 medium onions, chopped
2 stalks celery, chopped
1 cloves garlic, minced
1/4 cup ketchup
1 can tomatoes (14.5 ounces), diced, no salt added
3 pieces bouillon, chicken, low-sodium
7 cups water
1 1/2 teaspoon basil, dried, crushed
1/4 teaspoon pepper, black ground
2 cups cabbage, shredded
1 cans cannellini beans (15 ounces), no-salt-added, drained
Directions
In a large saucepan, cook the ground turkey, onion, celery and garlic until the vegetables are softened and the turkey is cooked.
Drain off the fat and add the ketchup, tomatoes, bouillon, water, basil, pepper, cabbage and beans.
Bring to a boil and reduce heat. Cover and simmer for 30 minutes.
SUMMER MINISTRONE SOUP
This comes from tbsp.com, and begins, “Minestrone soup, swimming with beans and macaroni, is vegetable soup’s heartier Italian cousin. Preparing it in advance and having at the ready in your freezer will have you singing ‘That’s Amore’ when dinnertime comes around.”
Prep Time: 40 minutes; Total Time: 40 minutes; Servings: 4
To view this online, click here.
Ingredients
1 tablespoon olive oil
1/2 cup finely chopped onion
1/4 teaspoon salt
2 cloves garlic, finely chopped
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1 cup Progresso™ cannellini beans, drained, rinsed (from 15-oz can)
1 medium zucchini, cut into 1/2-inch cubes
1 medium carrot, thinly sliced
1/2 cup fresh or frozen cut (1/2-inch) green beans
1/2 cup uncooked elbow macaroni
1 carton (32 oz) Progresso™ broth vegetable
Shredded Parmesan cheese, if desired
Directions
In 4-quart saucepan, heat oil over medium heat. Add the onion and salt; cook until softened, about 4 minutes. Add garlic, thyme and oregano; cook 2 minutes. Stir in tomatoes, cannellini beans, zucchini, carrot, green beans and macaroni.
Add stock; heat to simmering over medium-high heat. Cook 6 to 8 minutes or until macaroni is al dente. Top with Parmesan cheese.
To freeze: In 8-inch skillet, heat oil over medium heat. Add onion and salt; cook about 4 minutes or until softened. Add garlic, thyme and oregano; cook 2 minutes. Transfer to medium bowl. Stir in tomatoes and cannellini beans. Transfer to 1-quart resealable freezer plastic bag. Mix zucchini, carrot, green beans and macaroni in another 1-quart resealable freezer plastic bag. Freeze both bags up to 3 months. When ready to serve: In 4-quart saucepan, mix broth and bag of frozen tomato-bean mixture; heat to simmering over medium-high heat. Reduce heat to medium; cook until frozen tomato-bean mixture is completely thawed, stirring occasionally. Add bag of vegetables and macaroni; return to simmering. Cook 6 to 8 minutes or until macaroni is al dente. Top with Parmesan cheese.
Expert Tips
Lots of fun small pasta shapes are on your grocery store shelves. Try ditalini, orzo or small shells for a change of pace from elbow macaroni.
Canned chickpeas are a good substitute for the cannellini beans in this soup.
CREAM OF TURNIP SOUP
This also comes from the January 2009 issue of Vegetarian Times, and begins, “This comforting soup is so subtly flavored that even turnip-haters like it. Baby turnips have a milder taste, but the recipe works just as well with regular turnips. Thinly sliced celery leaves mimic lovage, an herb often used in France to season turnip dishes.” Serves 6.
To view this online, go to http://www.vegetariantimes.com/recipe/cream-of-turnip-soup/.
2 Tbs. olive oil
2 lb. fresh baby turnips, peeled and diced
1 small onion, diced (1 cup)
2 bay leaves
1/4 cup soy creamer, optional
1/4 cup celery leaves, sliced into fine strips
Heat oil in large saucepan over medium heat. Add turnips and onion, and cook 15 minutes, or until vegetables are translucent, stirring occasionally. Add bay leaves and 3 cups water, and season with salt and pepper, if desired. Bring to a boil, then reduce heat to medium-low. Cover, and cook 25 to 30 minutes, or until turnips are very tender.
Remove from heat, and remove bay leaves. Add soy creamer, if using. Use blender or food processor to purée ingredients until smooth. Season with salt and pepper, if desired, and stir in celery leaves just before serving.
nutritional information Per Serving: Calories: 79; Protein: 1 g; Total Fat: 4.5 g; Saturated Fat: 0.5 g; Carbohydrates: 9 g; Cholesterol: 0 mg; Sodium: 216 mg; Fiber: 3 g; Sugar: 5 g; Vegan; Gluten-Free
POTATO-LEEK SOUP WITH BACON
View this online at http://www.publix.com/recipes-planning/aprons-recipes/potato-leek-soup-with-bacon
Ingredients
3 large leeks, coarsely chopped
3 cloves garlic, coarsely chopped
1/2 teaspoon fresh thyme
2 lb gold potatoes
3 slices bacon, chopped
1 tablespoon olive oil
4 cups unsalted chicken stock (or broth)
1 teaspoon kosher salt
1/4 teaspoon pepper
2 tablespoons fresh chives, finely chopped
1/2 cup plain nonfat Greek yogurt
Directions
Chop well-rinsed leeks (white part only; 2 cups); chop garlic and thyme. Peel potatoes and cut into 1/2-inch cubes.
Preheat large stockpot on medium-low 2–3 minutes. Cut bacon into pieces. Place oil in pot, then add bacon; cook and stir 4–5 minutes or until crisp. Remove bacon from pot. Place leeks and garlic in same pot; cook and stir 6–7 minutes or until tender (do not brown).
Stir in stock, salt, pepper, potatoes, and thyme; bring to a boil. Reduce heat to low; simmer 20 minutes or until potatoes are tender when pierced with a fork.
Remove pot from heat; puree soup with a stick blender. (Or you can use an electric blender; let soup cool 5–8 minutes, then puree in batches until smooth.) Chop chives. Stir yogurt into soup; top each serving with bacon and chives. Serve warm or chill before serving.
NUTRITIONAL INFORMATION: CALORIES (per 1/6 recipe) 240kcal; FAT 9.00g; SAT FAT 2.50g; TRANS FAT 0.00g; CHOL 10mg; SODIUM 370mg; CARB 31g; FIBER 2.00g; SUGARS 1g; PROTEIN 10g; CALC 4%; VIT A 6%; VIT C 60%; IRON 10%
Friday, May 24, 2019
Friday Recipes
It's finally Friday. Here are six yummy recipes to help you through the weekend, including Baked Spaghetti and Almond, Toasted Oat and Cherry Trail Mix. Enjoy!
TACO CHILI
This was posted on the Vegetarian Times website on January 6, 2001. Makes 8 servings.
Ingredients
2 cups soy crumbles
1/2 cup canned soybeans
15-oz. can corn, drained
2 (28-oz.) cans diced tomatoes
30-oz. can chili beans
1 medium onion, diced
1 medium green bell pepper, diced
2 pkgs. taco seasoning
1 1/2 tsp. chili powder
Preparation
In large saucepan, combine all ingredients. Bring to a boil over medium-high heat. Reduce heat and simmer, stirring occasionally, 30 to 45 minutes.
Serve with low-fat shredded cheese and tortilla chips.
SIMPLE VEGETARIAN SPINACH LASAGNA
This comes from Vicki Shanta Retelny, RDN at VeryWellFit. Vicki wrote, “There's nothing like lasagna to soothe a craving for a creamy, dreamy meal. With a foundation of vitamin C-rich tomato sauce, which is loaded with the carotenoid lycopene, this Italian classic takes on a healthy bend with a good dose veggies nestled in its layers.
“Chock full of leafy green spinach, this dish is good for your brain health, as eating a serving of veggies each day has shown to fend off cognitive decline. Spinach is also loaded with iron and calcium for a total body wellness boost.“
Total Time: 65 min; Prep Time: 20 min; Cook Time: 45 min; Servings 9 (1 cup each)
To view this online, click here.
Ingredients
1 package no-boil lasagna noodles
2 28-ounce cans tomato sauce
1/8 teaspoon kosher salt
1 teaspoon oregano
2 cloves garlic, finely minced
1 15-ounce container part-skim ricotta cheese
1 cup part-skim mozzarella cheese, grated
3 cups raw baby spinach leaves
Preparation
Preheat the oven the 350F.
On the stovetop over medium heat, pour the tomato sauce into a saucepan. Add salt, oregano, and garlic. Bring to a light boil, lower the heat, and simmer for a few minutes. Stir occasionally.
On the bottom of a 9x13 pan put a layer of tomato sauce. Place a layer of noodles on top, covering the bottom of the pan. Spread ricotta cheese on top of the noodles, top with spinach, and sprinkle with mozzarella cheese and coat with a small ladle full of sauce. Repeat the layers until you get to the top of the pan. Sprinkle the final layer with mozzarella cheese.
Place in the oven and bake for 45 minutes or until bubbly and cheese is golden brown on top.
Remove from the oven and allow to cool for a 10 minutes before serving.
Ingredient Variations and Substitutions
Make this dish higher in fiber with whole wheat noodles, although they may only be available in the boil variety. Add other vegetables such a sliced carrots, zucchini, or eggplant. For an alternative green, use baby kale or arugula. Spread pesto between the layers or incorporate it into the tomato sauce for a rich, nutty flavor.
If you want to add meat, add cooked, diced chicken breast or ground turkey to the sauce. For a non-dairy twist, use vegan cheese in lieu of ricotta and mozzarella cheese.
Cooking and Serving Tips
To save time use no-boil lasagna noodles—they're quick and easy to assemble. Plus, the part-skim ricotta cheese and mozzarella reduce the fat but still offer good-quality protein.
This dish can be assembled and placed, uncooked and covered, in the refrigerator overnight. Simply heat and serve the next day. Leftovers can be stored in the refrigerator or freezer in an airtight container.
ALMOND, TOASTED OAT AND CHERRY TRAIL MIX
This was in a Weight Watchers' email several years ago. The program has changed, but I'm using the values from when this was sent.
This recipe began, “Take this energy-packed treat with you when you head to the great outdoors.”
POINTS® Value: 3; Servings: 6; Preparation Time: 8 minutes; Cooking Time: 25 minutes; Level of Difficulty: Easy
Ingredients
1 cup uncooked old fashioned oats
2/3 cup dried cherries, chopped
1/4 cup slivered almonds
1/4 tsp table salt
1 Tbsp Land O Lakes Stick Light Butter, or similar product, melted
1/4 cup honey
Directions
Preheat oven to 350°F. Line a sided sheet pan with parchment paper.
In a large bowl, stir together rolled oats, cherries, almonds and salt. Drizzle with butter and honey and toss thoroughly. Spread mixture evenly on sheet pan. Bake, stirring occasionally to ensure even browning, about 20 to 25 minutes; let cool. Yields about 1/3 cup per serving. (You might want to double the recipe and store the mix for a few days in an airtight container.)
TURKEY BEAN SOUP
This comes from The Mayo Clinic Diet, and can be found online here.
I highly recommend checking out the site. Good food, tied in with the Mayo Clinic, so you can figure it’s not some fly-by-night junk food, but good tasting food that’s good for you.
Serves 4
Ingredients
1 pounds turkey, lean ground breast meat
2 medium onions, chopped
2 stalks celery, chopped
1 cloves garlic, minced
1/4 cup ketchup
1 can tomatoes (14.5 ounces), diced, no salt added
3 pieces bouillon, chicken, low-sodium
7 cups water
1 1/2 teaspoon basil, dried, crushed
1/4 teaspoon pepper, black ground
2 cups cabbage, shredded
1 cans cannellini beans (15 ounces), no-salt-added, drained
Directions
In a large saucepan, cook the ground turkey, onion, celery and garlic until the vegetables are softened and the turkey is cooked.
Drain off the fat and add the ketchup, tomatoes, bouillon, water, basil, pepper, cabbage and beans.
Bring to a boil and reduce heat. Cover and simmer for 30 minutes.
BAKED SPAGHETTI
This is from the Food Network, and begins, “This mash-up of lasagna and spaghetti with meat sauce makes for a warming one-pan dinner. (And if you start with leftover cooked noodles and meat sauce, you're set for a super-fast weeknight meal.) Assemble the casserole ahead of time and bake when you're ready to serve.”
Prep Time: 10 minutes; Inactive Time: 20 minutes; Cook Time: 1 hour 25 minutes; Total Time: 1 hour 55 minutes; Level: Intermediate; Yield: 6 servings
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/baked-spaghetti-3361814.
Ingredients
Kosher salt
1 1/2 pounds ground beef chuck
Freshly ground black pepper
1 large onion, diced (about 2 cups)
1 red bell pepper, stemmed, seeded and diced (about 1 cup)
4 cloves garlic, finely chopped
One 28-ounce can crushed tomatoes
One 14.5-ounce can diced tomatoes
2 teaspoons sugar
1/4 teaspoon dried oregano
8 ounces thin spaghetti
8 ounces sharp Cheddar, grated (about 2 cups)
1/4 cup fresh flat-leaf parsley leaves, finely chopped
Directions
Bring a large pot of salted water to a boil.
Heat a second large pot over medium-high heat. Add the beef, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring to break the meat up, until browned, about 4 minutes. Add the onions, bell peppers, garlic and a generous pinch of salt and pepper and cook, stirring occasionally, until tender, about 10 minutes. Stir in the crushed and diced tomatoes, sugar and oregano and bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, until thickened, about 30 minutes.
Meanwhile, cook the spaghetti for 2 minutes less than the time indicated in the package directions. Strain well. Preheat the oven to 350 degrees F.
Cover the bottom of a 13-by-9-by-2-inch pan with a third of the sauce. Add half the pasta and a third of the Cheddar; repeat the layers and add the last of the sauce; reserve the last of the Cheddar.
Bake for 30 minutes. Top with the remaining Cheddar and continue baking until it melts and the sauce bubbles, about 5 more minutes. Let cool in the dish for at least 10 minutes. Garnish with the parsley before cutting into squares.
EASY SLOW-COOKER LASAGNA
This is from tbsp. (Tablespoon.com), and begins, “This lasagna tastes like you spent all day making it, without all of the work.”
Prep Time: 15 minutes; Total Time: 4 hours 15 minutes; Servings: 10
To view this online, click here.
Ingredients
1 lb ground beef
1/2 cup diced white onion
1 teaspoon minced garlic
1 jar (25.5 oz) Muir Glen™ Organic Pasta Sauce
1/2 cup water
1 container (15 oz) ricotta cheese
2 cups mozzarella cheese
1/4 cup grated Parmesan cheese
1 egg
2 tablespoons fresh parsley or 2 teaspoons dried parsley
6 uncooked lasagna noodles
Directions
In a large skillet, brown beef and onion. Add garlic and cook for one minute. Drain.
Add spaghetti sauce and water to skillet and simmer for about 5 minutes.
Mix ricotta, 1 1/2 cups mozzarella, 2 tablespoons Parmesan, egg and parsley.
Pour 1 cup of spaghetti meat sauce into a 4- to 6-quart slow cooker. Place half of the noodles and half of the ricotta mixture on top of the sauce. Cover with 2 cups meat sauce. Top with remaining noodles (if the noodles don't fit exactly, break them to fit), cheese mixture and meat sauce.
Cook on LOW for 4-5 hours or until noodles are soft, being careful not to overcook. (Don't try to speed up the process by cooking on high.) Sprinkle 1/2 cup of mozzarella and remaining Parmesan on top. Cover with the lid to melt the cheese and allow to sit 10 minutes before serving.
TACO CHILI
This was posted on the Vegetarian Times website on January 6, 2001. Makes 8 servings.
Ingredients
2 cups soy crumbles
1/2 cup canned soybeans
15-oz. can corn, drained
2 (28-oz.) cans diced tomatoes
30-oz. can chili beans
1 medium onion, diced
1 medium green bell pepper, diced
2 pkgs. taco seasoning
1 1/2 tsp. chili powder
Preparation
In large saucepan, combine all ingredients. Bring to a boil over medium-high heat. Reduce heat and simmer, stirring occasionally, 30 to 45 minutes.
Serve with low-fat shredded cheese and tortilla chips.
SIMPLE VEGETARIAN SPINACH LASAGNA
This comes from Vicki Shanta Retelny, RDN at VeryWellFit. Vicki wrote, “There's nothing like lasagna to soothe a craving for a creamy, dreamy meal. With a foundation of vitamin C-rich tomato sauce, which is loaded with the carotenoid lycopene, this Italian classic takes on a healthy bend with a good dose veggies nestled in its layers.
“Chock full of leafy green spinach, this dish is good for your brain health, as eating a serving of veggies each day has shown to fend off cognitive decline. Spinach is also loaded with iron and calcium for a total body wellness boost.“
Total Time: 65 min; Prep Time: 20 min; Cook Time: 45 min; Servings 9 (1 cup each)
To view this online, click here.
Ingredients
1 package no-boil lasagna noodles
2 28-ounce cans tomato sauce
1/8 teaspoon kosher salt
1 teaspoon oregano
2 cloves garlic, finely minced
1 15-ounce container part-skim ricotta cheese
1 cup part-skim mozzarella cheese, grated
3 cups raw baby spinach leaves
Preparation
Preheat the oven the 350F.
On the stovetop over medium heat, pour the tomato sauce into a saucepan. Add salt, oregano, and garlic. Bring to a light boil, lower the heat, and simmer for a few minutes. Stir occasionally.
On the bottom of a 9x13 pan put a layer of tomato sauce. Place a layer of noodles on top, covering the bottom of the pan. Spread ricotta cheese on top of the noodles, top with spinach, and sprinkle with mozzarella cheese and coat with a small ladle full of sauce. Repeat the layers until you get to the top of the pan. Sprinkle the final layer with mozzarella cheese.
Place in the oven and bake for 45 minutes or until bubbly and cheese is golden brown on top.
Remove from the oven and allow to cool for a 10 minutes before serving.
Ingredient Variations and Substitutions
Make this dish higher in fiber with whole wheat noodles, although they may only be available in the boil variety. Add other vegetables such a sliced carrots, zucchini, or eggplant. For an alternative green, use baby kale or arugula. Spread pesto between the layers or incorporate it into the tomato sauce for a rich, nutty flavor.
If you want to add meat, add cooked, diced chicken breast or ground turkey to the sauce. For a non-dairy twist, use vegan cheese in lieu of ricotta and mozzarella cheese.
Cooking and Serving Tips
To save time use no-boil lasagna noodles—they're quick and easy to assemble. Plus, the part-skim ricotta cheese and mozzarella reduce the fat but still offer good-quality protein.
This dish can be assembled and placed, uncooked and covered, in the refrigerator overnight. Simply heat and serve the next day. Leftovers can be stored in the refrigerator or freezer in an airtight container.
ALMOND, TOASTED OAT AND CHERRY TRAIL MIX
This was in a Weight Watchers' email several years ago. The program has changed, but I'm using the values from when this was sent.
This recipe began, “Take this energy-packed treat with you when you head to the great outdoors.”
POINTS® Value: 3; Servings: 6; Preparation Time: 8 minutes; Cooking Time: 25 minutes; Level of Difficulty: Easy
Ingredients
1 cup uncooked old fashioned oats
2/3 cup dried cherries, chopped
1/4 cup slivered almonds
1/4 tsp table salt
1 Tbsp Land O Lakes Stick Light Butter, or similar product, melted
1/4 cup honey
Directions
Preheat oven to 350°F. Line a sided sheet pan with parchment paper.
In a large bowl, stir together rolled oats, cherries, almonds and salt. Drizzle with butter and honey and toss thoroughly. Spread mixture evenly on sheet pan. Bake, stirring occasionally to ensure even browning, about 20 to 25 minutes; let cool. Yields about 1/3 cup per serving. (You might want to double the recipe and store the mix for a few days in an airtight container.)
TURKEY BEAN SOUP
This comes from The Mayo Clinic Diet, and can be found online here.
I highly recommend checking out the site. Good food, tied in with the Mayo Clinic, so you can figure it’s not some fly-by-night junk food, but good tasting food that’s good for you.
Serves 4
Ingredients
1 pounds turkey, lean ground breast meat
2 medium onions, chopped
2 stalks celery, chopped
1 cloves garlic, minced
1/4 cup ketchup
1 can tomatoes (14.5 ounces), diced, no salt added
3 pieces bouillon, chicken, low-sodium
7 cups water
1 1/2 teaspoon basil, dried, crushed
1/4 teaspoon pepper, black ground
2 cups cabbage, shredded
1 cans cannellini beans (15 ounces), no-salt-added, drained
Directions
In a large saucepan, cook the ground turkey, onion, celery and garlic until the vegetables are softened and the turkey is cooked.
Drain off the fat and add the ketchup, tomatoes, bouillon, water, basil, pepper, cabbage and beans.
Bring to a boil and reduce heat. Cover and simmer for 30 minutes.
BAKED SPAGHETTI
This is from the Food Network, and begins, “This mash-up of lasagna and spaghetti with meat sauce makes for a warming one-pan dinner. (And if you start with leftover cooked noodles and meat sauce, you're set for a super-fast weeknight meal.) Assemble the casserole ahead of time and bake when you're ready to serve.”
Prep Time: 10 minutes; Inactive Time: 20 minutes; Cook Time: 1 hour 25 minutes; Total Time: 1 hour 55 minutes; Level: Intermediate; Yield: 6 servings
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/baked-spaghetti-3361814.
Ingredients
Kosher salt
1 1/2 pounds ground beef chuck
Freshly ground black pepper
1 large onion, diced (about 2 cups)
1 red bell pepper, stemmed, seeded and diced (about 1 cup)
4 cloves garlic, finely chopped
One 28-ounce can crushed tomatoes
One 14.5-ounce can diced tomatoes
2 teaspoons sugar
1/4 teaspoon dried oregano
8 ounces thin spaghetti
8 ounces sharp Cheddar, grated (about 2 cups)
1/4 cup fresh flat-leaf parsley leaves, finely chopped
Directions
Bring a large pot of salted water to a boil.
Heat a second large pot over medium-high heat. Add the beef, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring to break the meat up, until browned, about 4 minutes. Add the onions, bell peppers, garlic and a generous pinch of salt and pepper and cook, stirring occasionally, until tender, about 10 minutes. Stir in the crushed and diced tomatoes, sugar and oregano and bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, until thickened, about 30 minutes.
Meanwhile, cook the spaghetti for 2 minutes less than the time indicated in the package directions. Strain well. Preheat the oven to 350 degrees F.
Cover the bottom of a 13-by-9-by-2-inch pan with a third of the sauce. Add half the pasta and a third of the Cheddar; repeat the layers and add the last of the sauce; reserve the last of the Cheddar.
Bake for 30 minutes. Top with the remaining Cheddar and continue baking until it melts and the sauce bubbles, about 5 more minutes. Let cool in the dish for at least 10 minutes. Garnish with the parsley before cutting into squares.
EASY SLOW-COOKER LASAGNA
This is from tbsp. (Tablespoon.com), and begins, “This lasagna tastes like you spent all day making it, without all of the work.”
Prep Time: 15 minutes; Total Time: 4 hours 15 minutes; Servings: 10
To view this online, click here.
Ingredients
1 lb ground beef
1/2 cup diced white onion
1 teaspoon minced garlic
1 jar (25.5 oz) Muir Glen™ Organic Pasta Sauce
1/2 cup water
1 container (15 oz) ricotta cheese
2 cups mozzarella cheese
1/4 cup grated Parmesan cheese
1 egg
2 tablespoons fresh parsley or 2 teaspoons dried parsley
6 uncooked lasagna noodles
Directions
In a large skillet, brown beef and onion. Add garlic and cook for one minute. Drain.
Add spaghetti sauce and water to skillet and simmer for about 5 minutes.
Mix ricotta, 1 1/2 cups mozzarella, 2 tablespoons Parmesan, egg and parsley.
Pour 1 cup of spaghetti meat sauce into a 4- to 6-quart slow cooker. Place half of the noodles and half of the ricotta mixture on top of the sauce. Cover with 2 cups meat sauce. Top with remaining noodles (if the noodles don't fit exactly, break them to fit), cheese mixture and meat sauce.
Cook on LOW for 4-5 hours or until noodles are soft, being careful not to overcook. (Don't try to speed up the process by cooking on high.) Sprinkle 1/2 cup of mozzarella and remaining Parmesan on top. Cover with the lid to melt the cheese and allow to sit 10 minutes before serving.
Monday, April 8, 2019
Turkey - Double-Post Monday
Besides being Meatless Monday, it's also Double-Post Monday. Today's double post is dedicated to turkey, a meal frequently thought of as traditionally Thanksgiving fare, but which can be eaten any time. Today's offerings include two Turkey Meatloaf recipes, as well as Turkey Chili, and several other recipes. Enjoy!
TURKEY BOLOGNESE
This comes from Giada De Laurentiis of the Food Network show Everyday Italian.
Total: 50 min; Prep: 20 min; Cook: 30 min; Yield: 6 servings; Level: Easy
To view this online, click here.
Ingredients
1/4 cup extra-virgin olive oil
1 onion, chopped
4 garlic cloves, minced
1 carrot, peeled and finely chopped
1 celery stalk, finely chopped
1 pound shredded cooked turkey (preferably dark meat)
3 cups marinara sauce
1/4 cup chopped fresh basil leaves
Salt and freshly ground black pepper
1 pound spaghetti
Freshly grated Parmesan
Directions
Heat the oil in a heavy large frying pan over medium heat. Add the onion and garlic and saute until translucent, about 5 minutes. Add the carrot and celery and saute until the vegetables are tender, about 5 minutes. Add the turkey and saute 1 minute. Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often. Stir in the basil. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 week ahead. Cool the sauce completely, then transfer it to a container and freeze for future use. Bring the sauce to a simmer before using.)
Meanwhile, cook the spaghetti in a large pot of boiling salted water until just tender but still firm to bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat, adding enough reserved cooking liquid to moisten as needed. Serve with the Parmesan.
WHITE TURKEY CHILI
This is from FamilyTime, and begins, “This chili is a wonderful way to use some of your Thanksgiving turkey leftovers.”
Serves: 4; Prep Time: 10 minutes; Cook Time: 30 minutes
To view this online, click here.
Ingredients
1 1/2 cups onions, coarsely chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 jalapeño pepper, minced
1 (four-ounce) can mild green chile, chopped
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 cup canned low sodium chicken broth
1 can cannellini (white kidney beans) or small white beans, (about 19-ounces), drained and rinsed
2 cups cooked turkey, cut into 1/2-inch cubes
1/4 cup cilantro, coarsely chopped
1/2 cup reduced fat Monterey jack cheese, grated
Directions
In 3-quart sauce pan, over medium-high heat, sauté onions and garlic in oil 5 minutes or until onion is tender. Add jalapeño pepper, chilies, cumin, oregano, cayenne pepper and salt Cook 1 minute. Stir in broth, beans and turkey. Bring to a boil; reduce heat and simmer, uncovered, 20 to 25 minutes or until slightly thickened. Stir in cilantro. To serve ladle into bowls and top with 2 tablespoons cheese.
TURKEY CHILI
This comes from Pierre Franey in The New York Times cooking e-newsletter. The recipe begins, “You might not think of chili as an easy weeknight dish, but this turkey version from Pierre Franey will change your mind. It's fabulous, it's healthy and it can be ready in about a half hour. A combination of dark and white meat really adds depth and richness of flavor, so try to find a mix, but all white meat (or a mixture of ground beef and turkey) will yield a stellar batch too.”
Yield: 6 servings or more; Time: 35 minutes.
This was featured in “60-Minute Gourmet”, and can be viewed online at https://cooking.nytimes.com/recipes/7985-turkey-chili.
Ingredients
1 tablespoon olive oil
2 pounds ground turkey, white and dark combined
2 cups coarsely chopped onions
2 tablespoons chopped garlic
1 large sweet red pepper, cored, deveined and coarsely chopped
1 cup chopped celery
1 jalapeno pepper, cored, deveined and finely chopped
1 tablespoon fresh oregano, chopped, or 1 tablespoon, dried
2 bay leaves
3 tablespoons chili powder
2 teaspoons ground cumin
3 cups canned diced tomatoes
2 cups chicken broth, fresh or canned
Salt and freshly ground pepper to taste
2 15-ounce cans of red kidney beans, drained
2 cups shredded cheddar cheese
1 cup sour cream (optional)
Sliced lime for garnish (optional)
Preparation
Heat the oil over high heat in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps.
Add the onions, garlic, sweet pepper, celery, jalapeno pepper, oregano, bay leaves, chili powder and cumin. Stir to blend well. Cook for 5 minutes.
Add the tomatoes, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes.
Add the drained beans and cook, stirring occasionally, for 10 minutes longer. Serve in bowls with cheddar cheese, and sour cream and lime wedges, if desired.
TURKEY BEAN SOUP
This comes from The Mayo Clinic Diet, and can be found online here.
I highly recommend checking out the site. Good food, tied in with the Mayo Clinic, so you can figure it’s not some fly-by-night junk food, but good tasting food that’s good for you.
Serves 4
Ingredients
1 pounds turkey, lean ground breast meat
2 medium onions, chopped
2 stalks celery, chopped
1 cloves garlic, minced
1/4 cup ketchup
1 can tomatoes (14.5 ounces), diced, no salt added
3 pieces bouillon, chicken, low-sodium
7 cups water
1 1/2 teaspoon basil, dried, crushed
1/4 teaspoon pepper, black ground
2 cups cabbage, shredded
1 cans cannellini beans (15 ounces), no-salt-added, drained
Directions
In a large saucepan, cook the ground turkey, onion, celery and garlic until the vegetables are softened and the turkey is cooked.
Drain off the fat and add the ketchup, tomatoes, bouillon, water, basil, pepper, cabbage and beans.
Bring to a boil and reduce heat. Cover and simmer for 30 minutes.
TURKEY MEATLOAF
This comes from Campbell's Soup, and begins, “This turkey meatloaf is so moist and flavorful it’s guaranteed to be a hit! It gets wonderful taste from the addition of tomato soup, onion, garlic and Italian seasoning. Try it tonight for dinner and watch how fast it disappears!”
Prep Time: 20 minutes; Total Time: 1 hr 40 minutes; Serves: 8
To view this online, click here.
Ingredients
2 pounds lean 99% fat free ground turkey
1 can (10 3/4 ounces) Campbell’s® Healthy Request® Condensed Tomato Soup
1 small onion, finely chopped (about 1/4 cup)
1 clove garlic, minced
1 teaspoon Italian seasoning, crushed
3/4 cup plain dry whole wheat bread crumbs
1/4 cup cholesterol-free egg substitute
Directions
Heat the oven to 350°F.
Thoroughly mix the turkey, 1/2 cup soup, onion, garlic, Italian seasoning, bread crumbs and egg substitute in a large bowl. Place the mixture into a 13x9x2-inch baking pan and firmly shape into an 8x4-inch loaf. Pour the remaining soup over the meatloaf.
Bake for 1 hour 10 minutes or until the meatloaf is cooked through. Let the meatloaf stand for 10 minutes before slicing.
TURKEY MEATLOAF
Yes, two turkey meatloaf recipes. This comes from Sam Sifton in The New York Times cooking email. Sam wrote, “This is a recipe that helps explain the Twitter-era term ‘humblebrag.’ I made it for the celebrated writer and filmmaker Nora Ephron after a different recipe resulted in a disaster and I had to discard the result with only a few hours before my dinner with -- did I mention? -- Nora Ephron. It derives from a meatball dish once cooked by the chef Mark Ladner at the restaurant Lupa in Manhattan, and published as a recipe in Details magazine in the early years of the century. I scaled it up over the years, increasing some spices here and there, lessening others, until I had what I thought to be a pretty terrific meatloaf. But don't take my word for it. ‘This is remarkable,’ Ms. Ephron told me. I'm bragging about it still.” Yield: 6 to 8 servings; Time: 1 hour 30 minutes.
This was featured in “Potlucky” and can be viewed online here.
Note: This recipe calls for 1 cup red wine. If, like me, you don’t keep wine or any alcohol around the house, I imagine you could replace this with 1 cup water. Yes, this will affect the taste a little, but it’s do-able.
Ingredients
8 cloves garlic, minced
1 tablespoon finely chopped fresh rosemary
1/4 teaspoon red pepper flakes
1 cup fresh bread crumbs of any provenance
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup whole milk
1 pound ground turkey
1 pound sweet Italian pork sausage, casing removed, crumbled
1/4 cup extra-virgin olive oil
4 ounces bacon, chopped
1 medium red onion, finely chopped
1 28-ounce can whole tomatoes, preferably San Marzano, seeds removed
1 cup red wine
1/4 bunch mint
Preparation
Preheat the oven to 450 degrees. Combine 2/3 of the garlic, the rosemary, pepper flakes, bread crumbs, salt and pepper. Add the milk and mix. Add the turkey and sausage and mix once more to combine; don’t overmix. Transfer onto a board and shape into a fine meatloaf, about 9 inches long and 4 inches wide.
Place in a baking pan with high sides (a 9 x12 pan with 2-inch sides works well), drizzle with about 2 tablespoons of olive oil and bake for 25 minutes, turning halfway through to brown evenly. Remove from the oven and reduce the heat to 325 degrees.
Meanwhile, in a medium saucepan over medium heat, fry the bacon in the remaining 2 tablespoons of oil until it starts to curl and its fat is rendered. Add the onions and remaining garlic, cooking until the onions are translucent, about 4 minutes. Add the tomatoes and wine and bring to a boil.
Pour the sauce over the meatloaf, cover tightly with foil and bake until a meat thermometer inserted at the center reads 150 degrees, 20 to 30 minutes.
Transfer the meatloaf to a platter and let stand, tented with foil, for 10 minutes. Cut into thick slices, spoon tomato sauce over the top and scatter with torn mint leaves.
TURKEY BOLOGNESE
This comes from Giada De Laurentiis of the Food Network show Everyday Italian.
Total: 50 min; Prep: 20 min; Cook: 30 min; Yield: 6 servings; Level: Easy
To view this online, click here.
Ingredients
1/4 cup extra-virgin olive oil
1 onion, chopped
4 garlic cloves, minced
1 carrot, peeled and finely chopped
1 celery stalk, finely chopped
1 pound shredded cooked turkey (preferably dark meat)
3 cups marinara sauce
1/4 cup chopped fresh basil leaves
Salt and freshly ground black pepper
1 pound spaghetti
Freshly grated Parmesan
Directions
Heat the oil in a heavy large frying pan over medium heat. Add the onion and garlic and saute until translucent, about 5 minutes. Add the carrot and celery and saute until the vegetables are tender, about 5 minutes. Add the turkey and saute 1 minute. Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often. Stir in the basil. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 week ahead. Cool the sauce completely, then transfer it to a container and freeze for future use. Bring the sauce to a simmer before using.)
Meanwhile, cook the spaghetti in a large pot of boiling salted water until just tender but still firm to bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat, adding enough reserved cooking liquid to moisten as needed. Serve with the Parmesan.
WHITE TURKEY CHILI
This is from FamilyTime, and begins, “This chili is a wonderful way to use some of your Thanksgiving turkey leftovers.”
Serves: 4; Prep Time: 10 minutes; Cook Time: 30 minutes
To view this online, click here.
Ingredients
1 1/2 cups onions, coarsely chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 jalapeño pepper, minced
1 (four-ounce) can mild green chile, chopped
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 cup canned low sodium chicken broth
1 can cannellini (white kidney beans) or small white beans, (about 19-ounces), drained and rinsed
2 cups cooked turkey, cut into 1/2-inch cubes
1/4 cup cilantro, coarsely chopped
1/2 cup reduced fat Monterey jack cheese, grated
Directions
In 3-quart sauce pan, over medium-high heat, sauté onions and garlic in oil 5 minutes or until onion is tender. Add jalapeño pepper, chilies, cumin, oregano, cayenne pepper and salt Cook 1 minute. Stir in broth, beans and turkey. Bring to a boil; reduce heat and simmer, uncovered, 20 to 25 minutes or until slightly thickened. Stir in cilantro. To serve ladle into bowls and top with 2 tablespoons cheese.
TURKEY CHILI
This comes from Pierre Franey in The New York Times cooking e-newsletter. The recipe begins, “You might not think of chili as an easy weeknight dish, but this turkey version from Pierre Franey will change your mind. It's fabulous, it's healthy and it can be ready in about a half hour. A combination of dark and white meat really adds depth and richness of flavor, so try to find a mix, but all white meat (or a mixture of ground beef and turkey) will yield a stellar batch too.”
Yield: 6 servings or more; Time: 35 minutes.
This was featured in “60-Minute Gourmet”, and can be viewed online at https://cooking.nytimes.com/recipes/7985-turkey-chili.
Ingredients
1 tablespoon olive oil
2 pounds ground turkey, white and dark combined
2 cups coarsely chopped onions
2 tablespoons chopped garlic
1 large sweet red pepper, cored, deveined and coarsely chopped
1 cup chopped celery
1 jalapeno pepper, cored, deveined and finely chopped
1 tablespoon fresh oregano, chopped, or 1 tablespoon, dried
2 bay leaves
3 tablespoons chili powder
2 teaspoons ground cumin
3 cups canned diced tomatoes
2 cups chicken broth, fresh or canned
Salt and freshly ground pepper to taste
2 15-ounce cans of red kidney beans, drained
2 cups shredded cheddar cheese
1 cup sour cream (optional)
Sliced lime for garnish (optional)
Preparation
Heat the oil over high heat in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps.
Add the onions, garlic, sweet pepper, celery, jalapeno pepper, oregano, bay leaves, chili powder and cumin. Stir to blend well. Cook for 5 minutes.
Add the tomatoes, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes.
Add the drained beans and cook, stirring occasionally, for 10 minutes longer. Serve in bowls with cheddar cheese, and sour cream and lime wedges, if desired.
TURKEY BEAN SOUP
This comes from The Mayo Clinic Diet, and can be found online here.
I highly recommend checking out the site. Good food, tied in with the Mayo Clinic, so you can figure it’s not some fly-by-night junk food, but good tasting food that’s good for you.
Serves 4
Ingredients
1 pounds turkey, lean ground breast meat
2 medium onions, chopped
2 stalks celery, chopped
1 cloves garlic, minced
1/4 cup ketchup
1 can tomatoes (14.5 ounces), diced, no salt added
3 pieces bouillon, chicken, low-sodium
7 cups water
1 1/2 teaspoon basil, dried, crushed
1/4 teaspoon pepper, black ground
2 cups cabbage, shredded
1 cans cannellini beans (15 ounces), no-salt-added, drained
Directions
In a large saucepan, cook the ground turkey, onion, celery and garlic until the vegetables are softened and the turkey is cooked.
Drain off the fat and add the ketchup, tomatoes, bouillon, water, basil, pepper, cabbage and beans.
Bring to a boil and reduce heat. Cover and simmer for 30 minutes.
TURKEY MEATLOAF
This comes from Campbell's Soup, and begins, “This turkey meatloaf is so moist and flavorful it’s guaranteed to be a hit! It gets wonderful taste from the addition of tomato soup, onion, garlic and Italian seasoning. Try it tonight for dinner and watch how fast it disappears!”
Prep Time: 20 minutes; Total Time: 1 hr 40 minutes; Serves: 8
To view this online, click here.
Ingredients
2 pounds lean 99% fat free ground turkey
1 can (10 3/4 ounces) Campbell’s® Healthy Request® Condensed Tomato Soup
1 small onion, finely chopped (about 1/4 cup)
1 clove garlic, minced
1 teaspoon Italian seasoning, crushed
3/4 cup plain dry whole wheat bread crumbs
1/4 cup cholesterol-free egg substitute
Directions
Heat the oven to 350°F.
Thoroughly mix the turkey, 1/2 cup soup, onion, garlic, Italian seasoning, bread crumbs and egg substitute in a large bowl. Place the mixture into a 13x9x2-inch baking pan and firmly shape into an 8x4-inch loaf. Pour the remaining soup over the meatloaf.
Bake for 1 hour 10 minutes or until the meatloaf is cooked through. Let the meatloaf stand for 10 minutes before slicing.
TURKEY MEATLOAF
Yes, two turkey meatloaf recipes. This comes from Sam Sifton in The New York Times cooking email. Sam wrote, “This is a recipe that helps explain the Twitter-era term ‘humblebrag.’ I made it for the celebrated writer and filmmaker Nora Ephron after a different recipe resulted in a disaster and I had to discard the result with only a few hours before my dinner with -- did I mention? -- Nora Ephron. It derives from a meatball dish once cooked by the chef Mark Ladner at the restaurant Lupa in Manhattan, and published as a recipe in Details magazine in the early years of the century. I scaled it up over the years, increasing some spices here and there, lessening others, until I had what I thought to be a pretty terrific meatloaf. But don't take my word for it. ‘This is remarkable,’ Ms. Ephron told me. I'm bragging about it still.” Yield: 6 to 8 servings; Time: 1 hour 30 minutes.
This was featured in “Potlucky” and can be viewed online here.
Note: This recipe calls for 1 cup red wine. If, like me, you don’t keep wine or any alcohol around the house, I imagine you could replace this with 1 cup water. Yes, this will affect the taste a little, but it’s do-able.
Ingredients
8 cloves garlic, minced
1 tablespoon finely chopped fresh rosemary
1/4 teaspoon red pepper flakes
1 cup fresh bread crumbs of any provenance
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup whole milk
1 pound ground turkey
1 pound sweet Italian pork sausage, casing removed, crumbled
1/4 cup extra-virgin olive oil
4 ounces bacon, chopped
1 medium red onion, finely chopped
1 28-ounce can whole tomatoes, preferably San Marzano, seeds removed
1 cup red wine
1/4 bunch mint
Preparation
Preheat the oven to 450 degrees. Combine 2/3 of the garlic, the rosemary, pepper flakes, bread crumbs, salt and pepper. Add the milk and mix. Add the turkey and sausage and mix once more to combine; don’t overmix. Transfer onto a board and shape into a fine meatloaf, about 9 inches long and 4 inches wide.
Place in a baking pan with high sides (a 9 x12 pan with 2-inch sides works well), drizzle with about 2 tablespoons of olive oil and bake for 25 minutes, turning halfway through to brown evenly. Remove from the oven and reduce the heat to 325 degrees.
Meanwhile, in a medium saucepan over medium heat, fry the bacon in the remaining 2 tablespoons of oil until it starts to curl and its fat is rendered. Add the onions and remaining garlic, cooking until the onions are translucent, about 4 minutes. Add the tomatoes and wine and bring to a boil.
Pour the sauce over the meatloaf, cover tightly with foil and bake until a meat thermometer inserted at the center reads 150 degrees, 20 to 30 minutes.
Transfer the meatloaf to a platter and let stand, tented with foil, for 10 minutes. Cut into thick slices, spoon tomato sauce over the top and scatter with torn mint leaves.
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