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Monthly Archives: November 2010

Turkey Sloppy Joes

Turkey Sloppy Joes
Adapted from Everyday Food (found on TheKitchenSinkRecipes.com)
Printable Recipe

Ingredients

  • 1 tablespoon olive oil
  • 4 carrots, coarsely grated (2 cups)
  • 2 ribs of celery, finely chopped
  • 1 medium onion, minced
  • 1 garlic clove, minced
  • Coarse salt and ground pepper
  • 3 tablespoons tomato paste
  • 3/4 pound ground turkey (93% lean, dark meat)
  • 1 can (28 ounces) crushed tomatoes
  • 2 tablespoons dark-brown sugar
  • 1 tablespoon cider vinegar
  • 1 teaspoon Worcestershire sauce
  • 4 good-quality hamburger rolls, split

Directions

  1. In a large saucepan, heat oil over medium; add carrots, celery, onion, and garlic. Season with salt and pepper. Cook, stirring occasionally, until softened, 4 to 5 minutes.
  2. Add tomato paste and cook, stirring, 1 minute. Add turkey; cook, breaking up meat with a spoon, until no longer pink, 4 to 5 minutes.
  3. Add tomatoes, sugar, vinegar, and Worcestershire sauce. Cook, stirring occasionally, until slightly thickened, 12 to 14 minutes. Serve on rolls.
 
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Posted by on November 28, 2010 in Home Cooking, Meat

 

Tater-Tot (less) Casserole

Tater-Tot (less) Casserole
By TheKitchenSinkRecipes (with changes)

Ingredients

  • 2 tablespoon extra virgin olive oil, divided
  • 4 medium potatoes, scrubbed and diced (1/4-inch dice)
  • kosher salt and fresh cracked pepper
  • 1 pound ground turkey (light or dark, or a mixture of the two)
  • 16 oz bag frozen french-style green beans
  • 2 cloves garlic, minced
  • 1/2 teaspoon celery seed
  • 1 teaspoon Italian herbs
  • 2 cups chicken stock
  • 2/3 cup milk
  • 1/3 cup flour
  • 1/4 cup finely shredded Parmigiano-Reggiano

Directions

  1. Preheat oven to 425 degrees.  Butter a large baking dish (a gratin dish or 9×13-inch pan) and set aside.
  2. Toss diced potatoes in 1 tablespoon of the oil and some salt and pepper, spread on a baking sheet and roast for 40 minutes, turning halfway through.  Reduce the oven heat to 350.
  3. Meanwhile, heat the remaining tablespoon of oil in a heavy skillet or Dutch oven.  Add the ground turkey, a small pinch of salt and pepper, and cook until the turkey is nearly cooked through.  Add the garlic, celery seed, herbs, and a pinch of salt and pepper; saute for a few minutes until softened. Add frozen green beans and saute until thawed.
  4. Add 1/2 cup chicken stock to the pan. Place the flour in a small bowl, and whisk in the milk. Add milk mixture to pan, stirring constantly. Gradually add remaining chicken stock; cook 8 minutes or until mixture thickens.
  5. Pour the turkey mixture into the buttered dish.  Top with the roasted potatoes and grated parmesan.  Bake at 350 degrees for 30 minutes, until the top is golden brown.
 
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Posted by on November 28, 2010 in Casserole, Home Cooking

 

Spinach & Butternut Squash Lasagna

Spinach & Butternut Squash Lasagna
Cooking Light (found on TheKitchenSinkRecipes.com with slight modifications)
Serves 6 to 8

Ingredients

  • 3 cups skim milk
  • 1/4 cup all-purpose flour
  • 1/3 cup vidalia onion, diced
  • Salt
  • Freshly ground black pepper
  • 8 cups (3/4-inch) cubed peeled butternut squash (about 2 1/4 pounds)
  • 1 tablespoon balsamic vinegar
  • 2 tbsp extra-virgin olive oil, divided
  • Cooking spray
  • 1 teaspoon chopped fresh sage
  • 1/4 teaspoon crushed red pepper
  • 4 garlic cloves, minced
  • 18 ounces of fresh spinach
  • 9 cooked lasagna noodles
  • 1 cup grated fresh Parmigiano-Reggiano cheese
  • 1/2 cup part-skim mozerella cheese

Directions

  1. Cook onion in 1 tsp olive oil and a pinch of salt for 2 minutes or until tender. Reduce heat.
  2. Create a white sauce by mixing  1/4 cup of milk with the 1/4 of flour in a glass measuring cup and whisk well with a wire whisk. Add the reamining milk and whisk well. Slowly add the mixture to the pan until the mixture is smooth, stirring constantly with a whisk.  Bring to a boil; reduce heat, and cook until smooth and thickened. Remove from heat. Cover surface of milk mixture with plastic wrap; set aside.
  3. Preheat oven to 425°.
  4. Place squash in a large bowl. Add vinegar; toss to coat. Add 1 tablespoon oil; toss to coat. Arrange squash in a single layer on a jelly-roll pan coated with cooking spray. Sprinkle with 1/2 teaspoon salt, 1/4 teaspoon black pepper,  and sage. Bake at 425° for 30 minutes, stirring after 15 minutes. Reduce oven temperature to 350°.
  5. While cooking, combine remaining 2 teaspoons of oil, red pepper, and garlic in a Dutch oven over medium heat; cook 2 minutes, stirring constantly. Add spinach, 1 bag at a time; cook until wilted, stirring frequently. Add remaining 1/4 teaspoon salt; cook until liquid evaporates, stirring frequently.
  6. Mix the cheese together in a bowl. Spoon 1/3 cup milk mixture in bottom of a 13 x 9-inch baking pan coated with cooking spray. Arrange 3 noodles over milk mixture; top with spinach mixture, 2/3 cup milk mixture, 1/2 cup cheese. Arrange 3 noodles over cheese; top with squash mixture, 2/3 cup milk mixture, remaining 1/2 cup cheese. Arrange remaining 3 noodles on top of cheese; spread remaining 1/2 cup milk mixture over noodles. Sprinkle with the remaining cheese. Bake at 350° for 30 minutes or until bubbly. Let stand 15 minutes before serving.
 
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Posted by on November 28, 2010 in Favorites, Italian, Pasta

 

Websites merged

I have decided to put the recipes back on the nutritionhealthlife.wordpress.com blog since the two separate websites have turned out to be more confusing that helpful. I will continue to post them here as well since it just takes an extra minute, but if you are interested in learning a little something too, be sure to visit the other website listed above.

 
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Posted by on November 22, 2010 in Uncategorized

 

Pumpkin Oatmeal Muffins

These are super easy muffins I found on GreenLiteBites  and they taste delicious fresh out of the oven. They contain no flour, so if you have celiac disease/gluten intolerance, you could make these with gluten-free oats. Since they are so dense and moist, if you don’t eat them within a few days I would put them in the refrigerator. They taste the best warm.

original recipe: http://greenlitebites.com/2010/10/10/pumpkin-oatmeal-cups

Ingredients

  • 15 oz can pumpkin
  • 1/2 cup skim milk
  • 2 eggs
  • 1 tbsp baking powder
  • 3 cups old fashion or rolled oats
  • 1 TBSP pumpkin pie spice
  • splash of vanilla extract
  • 1/3 cup brown sugar

Directions

  1. Preheat oven to 375F
  2. Mix all ingredients together and let sit while you prepare the muffin pans
  3. Spray muffin pan or liners with non-stick spray
  4. Divide batter into 16+ muffin tins (they should be pretty full)
  5. Bake 25-30 minutes, or until the edges are brown and the top is firm
  6. Let cool 5 minutes before removing from pan or they might rip
 
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Posted by on November 20, 2010 in Uncategorized

 

Savory Pumpkin Pasta

It’s that time of year when chili, soup, pumpkin, apples, cranberries, and chocolate are in season. I have wanted to try pumpkin pasta recipes for the past few years but have been a little scared to. In my mind, pumpkin is a dessert food and I couldn’t fathom how it would taste. After seeing many recipes with 5-star reviews that sounded delicious, I decided it was time to step outside my comfort zone. I stumbled across GreenLiteBite’s Pasta with Pumpkin, Sausage, and Spinach recipe that sounded simple enough and decided to give it a try. I was also making soup and muffins at the same time, while trying to keep an eye on two cats who having been taunting each other all day, so I accidentally forgot to add the spinach…whoops! The dish is delicious and I only  made one minor change to the recipe to make the sauce creamier. Enjoy!

Pumpkin-Sage Pasta with Sweet Italian Sausage
by GreenLiteBites

  • 1 small onion chopped
  • 1 tsp garlic
  • 1 tsp olive oil
  • 1 package of sweet Italian turkey sausage (I used Jennie-O)
  • 15oz chicken broth
  • 15oz can of pumpkin
  • 1/4 cup of non-fat plain yogurt
  • 2 TBSP fresh sage, shredded
  • 1/8 tsp ground nutmeg
  • 1/4 tsp  salt
  • 1/4 tsp black pepper
  • 8 oz pasta
  • About 1/3 of a bag of fresh baby spinach leaves (I left this out on accident but will keep it in the recipe in case you’d like to add it in)
  1. Cut the sausage into 1″ discs. The original author recommends freezing these a bit to make the easier to cut. Mine were fresh and were a little messy to cut but still worked.
  2. Prepare pasta per package instructions.
  3. Heat a large skillet over medium-high heat. Brown the sausage with the onion and garlic in 1 tsp olive oil.
  4. Once brown, drain off the liquid fat – there will be quite a bit so I strongly recommend doing this (if your turkey sausages don’t have much fat this might not be necessary.
  5. *If you would like to add spinach, I would recommend adding it now. Cook until just wilted.
  6. Place sausage mixture in a very large dish. Add pasta to dish once finished.
  7. Return the pan to the stove and add the chicken broth. Bring to a boil.
  8. Lower to medium heat and add the pumpkin, yogurt, sage, nutmeg, salt and pepper. Stir to combine everything. Keep on medium until the sauce begins to boil again then lower to a simmer.
  9. Place hot mixture in a food processor and puree until smooth. Food processors can only handle so much liquid at once, so I did the sauce in three parts. After each part is finished, pour over pasta and sausage.
  10. The original author suggests serving with a sprinkle of parmesan!
 
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Posted by on November 14, 2010 in Favorites, Meat, Pasta, Pumpkin