Italian Meatloaf

Ingredients

1 package (1.25 lbs.) ground turkey
1 medium-size onion, chopped
1 small green pepper, finely chopped
1 egg, lightly beaten
2 cloves garlic, chopped
1 can (8 ounces) tomato sauce
1/2 cup whole grain brown rice
1/3 cup plus 2 tablespoons grated Parmesan cheese (optional for those who are not lactose intolerant)
2 teaspoons Italian seasoning
1/2 teaspoon garlic salt
1/4 teaspoon black pepper

Directions

1. Press a 24-inch long piece of nonstick aluminum foil into an oval slow cooker bowl, with nonstick side facing up, so that it is flush with bowl and ends hang out over sides.

2. In a large bowl, gently stir together turkey, onion, green pepper, egg, garlic, 1/2 cup tomato sauce, rice, 1/3 cup cheese (if using), 1 teaspoon Italian seasoning, garlic salt and black pepper. Place meatloaf mixture in slow cooker and form into a 9 x 5-inch log. Cover and cook on HIGH 2-1/2 hours or on LOW 4-1/2 hours or until internal temperature registers 160° on an instant read thermomter.

3. About 30 minutes before cooking is complete, place remaining 1/4 cup tomato sauce in a small bowl and stir in remaining 2 tablespoons Parmean cheese and 1 teaspoon Italian seasoning. Pour tomato sauce mixture over meatloaf; cover and continue to cook another 30 minutes.

4. Carefully lift meatloaf out of slow cooker using foil cradle and place on a cutting board. Using two long offset spatulas, carefully lift meatloaf off of foil and place on serving dish. Discard foil and any liquid and serve immediately.

Corn Chowder

Ingredients

1 tbsp vegetable oil
2 medium-size carrots, finely chopped
1 stalk celery, finely chopped
1 small onion, finely chopped
1 large Idaho potato (about 1 pound), peeled and cut into 1/2-inch cubes
3 cups low sodium chicken broth
1 bay leaf
3/4 tsp dried thyme
1/8 tsp paprika
4 cups frozen corn kernels
2 cups Lactaid milk
3 tablespoons cornstarch
2 tbsp water
3/4 teaspoon salt
5 slices turkey bacon, prepared and crumbled

Directions

1. Place oil in a 4- to 6-quart stovetop-safe slow-cooker bowl over medium-high heat on stovetop. Cook carrot, celery and onion for 7 minutes or until softened.

2. Transfer to slow-cooker base and add potatoes to bowl. Pour broth over top and add bay leaf, dried thyme and paprika. Cover and cook on HIGH for 1-1/2 hours or LOW for 3 hours, or until potatoes are cooked through.

3. Stir in corn and milk; cover and cook for 1 hour or until heated through.

4. In a small bowl, stir together cornstarch and water and whisk into soup; cook an additional 10 minutes. Stir in salt.

5. Using a potato masher, gently mash the soup until slightly thickened. Sprinkle each serving with a generous 1/2 tablespoon crumbled bacon and serve immediately.

Chili Coney Dogs

1 lb ground beef
1 6oz can tomato paste
1 cup water
2 tbsp worcestershire sauce
1 tbsp dried minced onion
0.5 tsp garlic powder
0.5 tsp ground mustard
0.5 tsp chili powder
0.5 tsp pepper
dash of cayenne pepper

8 hot dogs
8 hot dog buns

shredded cheese, relish, chopped onion, or your favorite topping

• In a large skillet, brown the beef, drain.
• Stir in tomato paste, water, worcestershire, onion, and spices.
• Place hot dogs in bottom of crock pot, top with beef mixture.
• Cover and cook on low 4-5 hours or until heated through.
• Serve with buns and optional garnishments.

Seasoned Oven Popcorn

10 cups popped popcorn
0.25 cup Earth Balance Vegan Butter, melted
3.5 tsp favorite seasoning blend*

• Preheat oven 350 degrees
• Place popcorn in large roasting pan.
• In a small bowl, mix together the butter and seasoning.
• Pour over the popcorn, stir until popcorn is evenly coated.
• Bake for about 10 minutes, stirring every few minutes.
• Remove from oven and cool completely.
• Serve and Enjoy

*Seasoning combinations:
Spicy -
1 tsp paprika
1 tsp lemon pepper
0.5 tsp salt
0.5 tsp garlic powder
0.125 tsp onion powder
0.25 tsp cayenne pepper

Cheesy (for the non-lactose intolerant) -
3.25 tsp grated parmesan cheese
0.25 tsp parsley flakes

Garlic Herb -
1 tsp garlic salt
2.5 tsp Italian seasoning

Pasta e Fagioli

1 lb ground beef
1 small onion, diced
2 large carrots, julienned
3 stalks celery, chopped
2 cloves garlic, minced
1 15oz can red kidney beans with liquid
1 15oz can cannellini (white kidney) beans with liquid
1 15oz can tomato sauce
1 46oz can V8 juice
1 tbsp white vinegar
1.5 tsp salt
1 tsp oregano
1 tsp basil
0.5 tsp pepper
0.5 tsp thyme
o.5 tsp parsley
0.5 lb pasta

• Brown the ground beef in a large pot over medium heat.
• Drain most of the fat.
• Add onion, carrot, celery, and garlic.
• Saute for about 10 minutes.
• Add remaining ingredients, except the pasta.
• Simmer for 1 hour.
• When soup is almost done simmering, cook the pasta until al dente and drain.
• Add pasta to the pot of soup.*
• Simmer for 5-10 minutes more.
• Serve and Enjoy.

• *If you know that there will be leftovers, I recommend adding the pasta as needed or else the noodles are super soggy the next day.

Based on the recipe found here.

Mix-n-Match Muffins

Dry Ingredients
1.5 cups unbleached all-purpose flour
2 cups whole wheat flour
4 tsp baking powder
0.5 tsp baking soda
0.5 tsp salt
1 cup sugar

Wet Ingredients
0.5 cup oil
1 cup Lactaid milk
1-8 oz tub Tofutti Sour Cream
2 large eggs

Add-ins
1 tsp extract of your choice (traditionally vanilla but mix it up depending on the flavor you want)
1.5 cups of your favorite combination of fruit, nuts, and chocolate. Some of our favorites - honey and chocolate chip; dried cherry and chocolate chip; honey, cinnamon, and chocolate chip. Some flavors I'm eager to try cinnamon pear and banana walnut.

Preheat oven 350 degrees.
Combine dry ingredients.
In seperate bowl mix wet ingredients.
Add to dry ingredients mixing until moistened.
Fold in the Add-ins.
Using a large spoon, fill greased muffin pan.


Bake 25-35 minutes until lightly golden brown.
Cool for 5 minutes in pan, then finish cooling on cooling rack.


Enjoy!

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.

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.

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.