1/3 large zucchini, cubed
3-4 artichoke hearts, halfed
6 OZ. can black olives sliced
1/4 bell pepper , diced
1/4 large onion , diced
5 mushroom , sliced
2 OZ. pepperoni, quartered
1bl. ground turkey
1 BL. ground turkey sausage
7green olives, sliced
1/2 C. parmesan cheese shredded
2 C. italian cheese shredded
one 24 OZ. jar of marinara sauce
one half pkg. of baby spinach
3C. mostaccioli pasta
14.5 OZ.can diced tomatoes
In a large saucepan, brown the turkey and turkey sausage. Preheat oven to 375 degrees. In a saucepan, start boiling the water for the pasta.
Add the onions, peppers, mushrooms, zucchini, spinach and artichokes to the turkey mixture. Saute until meat is brown and vegetables are slightly tender. Add in olives and pepperoni. Add in a spoonful of minced garlic. Stir well to combine. Then add in the marinara and diced tomatoes.
When water starts boiling, add in pasta. Make sure to not overcook. I cooked mine for 6 minutes. Drain.
In a glass casserole dish, put two ladle fulls of sauce on the bottom of the pan. Then layer on the drained pasta. Cover with remaining sauce. Sprinkle with the cheese. Bake in oven, uncovered, for 40 - 45 minutes, or until the cheese is melted.
Serving Suggestions:
1. A nice green salad would go well.
2. Some bread, like garlic toast or breadsticks
3. Would freeze well for a quick a lunch later in the month
3 stalks celery
1/2 head broccoli
2 large carrots, peeled
1 red pepper
1/2 onion
1/2 head cauliflower
1/2 c. corn
1 T white balsamic vinegar
2 T olive oil
salt and pepper
1/8 tsp mrs.dash
1tap garlic minced
1/3 C.white wine
32 oz chicken broth
1 can 15oz. cannelloni beans and be sure rinse beans
1/4 c. red quinoa
Preheat oven to 375 degrees. Cut all veggies in large pieces, except for the celery & corn. Mix broccoli, carrots, peppers, onions, & cauliflower with vinegar, olive oil & spices. Put on a cookie sheet covered in parchment paper. Roast for 20 minutes, or until brown but not completely tender.
In a large stock pot on your stove, saute celery & garlic. Add in your wine. Chop roasted veggies into bite size pieces. Add to stock pot. A chicken stock, quinoa & beans. Add salt & pepper to taste. Add in more spices if needed. Cook on low for 30 minutes, or until quinoa is completely done.
Serving Suggestions:
- Serve with a sandwich for a full meal.
- Sprinkle with some mozzarella
- Add in some cut up chicken or pork sausage or brats
4 medium carrots, peeled and diced
4 stalks of celery, diced
1/2 large onion, diced
4 stalks w/ leaves of swiss chard, chopped
4 small red potatoes, diced
2 tsp garlic
3 T olive oil
4 cups diced ham
10-12 oz. dried mixed beans
1/2 cup black eyed peas
3 cups chicken broth
5 cups ham stock, using ham base if you can't find prepared
pepper to taste
Rinse beans and then soak in water for at least a couple of hours. This works best if you can soak overnight. Rinse again and drain before adding to your soup.
In a large stock pot, heat olive oil before adding in all of your vegetables except the potatoes. Saute until soft. Add in the chicken stock, then potatoes, beans and then ham. Add in ham stock and pepper. Bring to a boil. Reduce temperature and cover. Let simmer for at least an hour before serving.
Tips
- You can cook in the crockpot on low for 6-8 hours.
- You could substitute frozen vegetables (corn would be good) if needed, although don't add until towards the end so they don't turn to mush.
- Substitute the chard with spinach or kale.
1lb. pork sausage
1lb. Turkey sausage
2 T. nut butter
2 eggs
2tsp. soy sauce
1. cup panko bread crumbs
pinch salt
2tsp. brown sugar
1tsp. minced garlic
1 tsp. Chinese 5 spice
2 pinch pepper
1 tsp season salt
1/4 onion diced
1 large stalk celery diced
Preheat oven to 375 degrees.
In a large bowl, combine all ingredients with your clean hands. Roll golf ball size balls of the mixture. Place on a foil lined cookie sheet. Bake for 30 minutes.
Serving Suggestions:
- Saute veggies and serve with some rice or noodles.
- Use as an appetizer and serve with different dipping sauces. Recommended sauces are a sweet & sour or plum sauce. These would be good with a horseradish mustard or even a honey mustard.
Aunt Bee's Pie Crust
Makes enough for 2 pie crusts - top and bottom
4 C. Flour
1 tsp. baking powder
1 T. sugar
1 tsp. salt
2 C. Crisco
1 egg
1/2 C. water
1 tsp. vinegar
In a large bowl, combine dry ingredients. Using a pastry cutter, cut in the crisco until your mixture resembles small crumbles about the size of peas.
In a small bowl, mix together egg, water, and vinegar. Add to flour mixture and combine until it forms a ball. Hint - you may use your clean hands to combine this.
Cover bowl with plastic wrap and place in fridge for 45 minutes until chilled. When you are ready to assemble your pie using the rhubarb filling recipe below, divide your dough into 4 even balls.
On a lightly floured large cutting board, roll out one of the balls using a rolling pin. Make sure your rolling pin is floured. Place rolled dough into the bottom of a pie plate. Then put your filling mixture in. Using a pastry brush, lightly brush the edges of the pie crust with water. You can also use your finger to do this.
Roll out the second ball and place on top of the filling. To decorate your pie, cut out dough using cookie cutters in fun shapes and place on your pie top. Make sure to poke a few air holes into the top of the pie to allow for moisture to escape. Crimp the edges of your pie dough together by slightly twisting and pinching. Brush the top of the pie with a little bit of water and sprinkle lightly with sugar.
Rhubarb Custard Filling
4-5 C. chopped rhubarb
1 C. sugar
2 T. flour, heaping
2 eggs
In a large bowl, mix together sugar, flour, and eggs. Combine with your chopped rhubarb and add to pie as instructed above.
Preheat over to 450 degrees. Put assembled pie on a cookie sheet to help avoid messes in the oven. Put pie into hot oven and then reduce your temperate to 350 degrees. Bake the pie for 50 - 60 minutes or until the crust is golden brown.
1/2 small yellow squash, diced
1/4 small head red cabbage, shredded
2 stalks celery, thinly sliced
2 green onion, thinly sliced
2 carrots, thinly sliced
4 mushrooms, quartered
1/4 green pepper, small diced
1 C. cubed leftover pork
Butternut squash noodles (find in the produce aisle)
1 tsp Nature's Seasoning
1/2 tsp garlic powder
1 tsp soy sauce
1/8 C. chicken stock
1/2 T. butter
1/4 C. olive oil
Prepare all of your vegetables. In a large frying pan, heat olive oil over medium heat. Add all of your vegetables to the pan and saute for a couple of minutes until everything is tender. Add in the chicken stock, soy sauce, seasoning and pork. Cook for another 5-10 minutes, but only as long as the vegetables still retain their crispness.
In a small frying pan, warm up the butter. Add in the butternut squash noodles and cook over medium heat for a couple of minutes. Then reduce the heat and cook for another 2 minutes.
To assemble, place your butternut squash noodles in the bottom of a bowl. Place the veggie and pork mixture on top. Enjoy!
Note: If you cannot find the butternut squash noodles, use whatever noodles you would like. A suggestion would be a ramen noodle or another oriental-style noodles.
Serving Suggestions:
- Serve with egg rolls or crab ragoon
- Instead of noodles, serve with fried rice
- Use a sweet & sour sauce instead of the soy sauce
1C Quinoa , prepared per. pkg. and cooled
1can of garbanzo beans, rinsed
1 C. diced cucumber
2 T chopped fresh cilantro
1C. diced tomatoes
1 small can sliced black olives
10 green olives, sliced
4 handfuls spinach
2 oz Mediterranean herb feta cheese
1\4 C. shredded asiago cheese
1\2 C. kraft olive oil vinaigrette w\parmesan pesto
Preheat oven to 450 degrees. Rinse beans and place on a lined cookie sheet. Sprinkle with olive oil, salt, pepper and garlic powder. Roast for 15-20 minutes, or until golden brown. Set aside to cool.
Saute spinach in some bacon grease or olive oil. Set aside to cool.
Mix together, in a large bowl, all of your ingredients. Cover and let sit in the fridge for a couple of hours before serving.
Serving Suggestions:
- This would be good served with roasted chicken, or even add the chicken right to the salad.
- A great side dish for seafood, especially shrimp or salmon.
- A great vegetarian main dish.
6 OZ. can black olives sliced 
