January 28, 2011

Tastes Like Lasagna Soup

2 teaspoons olive oil
1.25 pound ground turkey
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 (32-ounce) container chicken broth
1 (15-ounce) can tomato sauce
1/2 tsp salt
1/8 tsp paprika
1/8 tsp ground black pepper
1/8 cup italian seasoning
6 broken lasagna noodles

3 tablespoons grated parmesan cheese (optional)
1/2 cup reduced-fat shredded mozzarella cheese (optional)
8 breadsticks (optional)

Directions
  • Heat the oil over medium-high heat in a large nonstick saucepot or Dutch oven.
  • Add the turkey, onion, bell pepper, and garlic.
  • Cook over medium-high heat, stirring occasionally, until the turkey is crumbled and browned, 8 – 10 minutes.
  • Add the broth, tomato sauce, salt, paprika, and black pepper.
  • Bring to a boil.
  • Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes.
  • Add the noodles; bring to a boil.
  • Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10 – 12 minutes.
  • Serve with the breadsticks and topped with cheese, if using.

Based off a Paula & Bobby Deen recipe found HERE.

January 21, 2011

Meatloaf

1.25 lbs ground turkey
1 box Stove Top Stuffing mix
1 cup Lactaid Milk
1 egg
Ketchup


Combine all ingredients
Form into loaf, place on lined baking pan, and cover with ketchup
Bake at 350 degrees for 45-60 minutes or until internal temperature is above 180 degrees inside.

January 14, 2011

Chocolate Peppermint Crunch Cookies

2 - 12 oz. bags Ghirardelli semi-sweet chocolate chips
1 box miniature candy canes
1 large or 2 small Pillsbury Sugar Cookie Chub

  • Bake cookies as directed.
  • While baking is going on, crush the candy canes into small pieces about 0.25 cup worth.

  • Once cookies have cooled, melt the chocolate chips in a double boiler.
  • Dip each cookie half way into chocolate, allow excess to drip off, then place them on parchment paper and sprinkle with candy cane crumbs.
  • Allow chocolate to set.
  • Enjoy!

Meatless Chili & Corn Bread Casserole

1 - 40 oz. can of Brooks Mild Chili Beans
2 - 11 oz. cans Green Giant Southwestern Style Corn
1 tbsp chili powder
1 tsp garlic powder
1 tsp onion powder
0.25 tsp paprika
0.25 tsp cumin

0.75 cup all purpose unbleached flour
0.5 cup whole wheat flour
0.75 cup corn meal
0.375 cup sugar (or 3/8 cup)
1 cup Lactaid milk
0.25 cup oil
1 egg

Preheat oven 400 degrees

  • Combine beans, corn, chili powder, garlic powder, onion powder, paprika, and cumin together and place in a 13x9 baking dish.
  • Mix together flours, corn meal, and sugar.
  • In a seperate bowl mix together mix, oil, and egg beating together lightly with a fork.
  • Add egg mixture to flour mixture stirring until dry ingredients are moistened.
  • Pour corn bread mixture over top of chili mixture.

Bake 40 minutes or until golden brown on top.

Dish out and serve.

Mashed Cauliflower

1 head of cauliflower florets, cut off
2 tbsp Earth Balance Vegan Butter
1 tsp garlic salt or to taste

  • Steam Cauliflower until very tender. (I use a make shift set up. I place about 1-2 inches of water in the bottom of the dutch oven then place the cauliflower in my metal collander inside.) Usually takes about 10-15 minutes.
  • Remove Cauliflower from steam and place in serving bowl.
  • Using potato masher, mash the Cauliflower adding in the butter and garlic salt.

Chocolate Chip Pancakes

0.75 cup all-purpose unbleached flour
0.25 cup whole wheat flour
3 tbsp sugar
2 tsp baking powder
0.25 tsp salt
1 cup Lactaid milk
2 large eggs, separated
3 tablespoons Earth Balance Vegan Butter, melted
0.5 cup Ghirardelli semi-sweet chocolate morsels
Maple syrup, for serving


In a large bowl, combine flour, sugar, baking powder, and salt.

In a small bowl, combine milk, egg yolks, and melted butter; add to flour mixture, whisking until smooth.

In a small bowl, beat egg whites at medium-high speed with an electric mixer until stiff. Gently fold into batter. Gently fold in chocolate morsels.


Heat griddle pan, ladle about 1/4-cup batter for each pancake onto hot griddle. Cook pancakes for 2 to 3 minutes, or until tops are covered with bubbles and edges look cooked. Turn and cook the other side. Repeat procedure with remaining batter.



Based on Paula Deen's recipe found HERE.

Apple Cherry Turnover

Preheat oven 350 degrees

6 layers of phyllo dough
1 stick Earth Balance Vegan Buttery Sticks, melted

0.25 cup brown sugar
1 tsp cinnamon
2 med apples cored and diced
0.33 cup dried cherries

2 tbsp sugar
0.5 tsp cinnamon


  • Brush each layer of dough with butter placing one layer on top of the other
  • Combine apples, cherries, brown sugar, and tsp of cinnamon
  • Spoon mixture down length of dough, fold top & bottom over about 2 inches, then roll longways to enclose the filling
  • Brush with remaining butter and sprinkle with cinnamon sugar mixture
  • Bake 30 minutes or ubtil golden brown and puffy

January 8, 2011

Cherry Vanilla Drops

3 Earth Balance Vegan Buttery Sticks, softened
1 cup sugar
1 egg
2 tsp vanilla extract
3.25 cups flour
4 dozen maraschino cherries (seeded and stemless)

Preheat oven 350 degrees

Beat butter and sugar until creamy.
Mix in egg and vanilla until well blended.
Gradually add in the flour.


Once blended roll into 1 inch balls placing them about 2 inches apart on parchment lined baking pan. (Bonus: You can have them ready to go on the parchment paper so all you have to do is slide the sheets onto the baking pan when it is time for the next batch.)
Roll in sanding sugar for a festive touch.
Press a cherry into center of each cookie.


Bake about 18 minutes.
Cool for about 2 minutes then transfer to wire cooling rack.