Turkey Veggie Pasta

I've been trying to eat more brussels sprouts.  I "didn't like them" as a child but to be honest, I'm not really sure that I ever had one. I found this recipe that called for brussels sprouts in pasta and my mind was blown.  I don't think I've ever seen something like that before so I decided to give it a shot!

This pasta is delicious and full of veggies.  I really believe that kids would love it.  The turkey and sausage give it a meaty texture without all of the fat that comes with beef a lot of times.

Turkey Veggie Pasta:

(adapted from Skinnytaste)

Ingredients:

1 sweet or hot pork sausage link, casing removed, crumbled

3/4 lb 93% lean ground turkey

4 tsp olive oil, divided

4 cloves garlic, minced

10 oz brussels sprouts, weight after outer leaves and stems removed

1 small onion, diced small

1 carrot, peeled and diced small

2 celery stalks, diced small

28 oz crushed tomatoes

1 bay leaf
1 teaspoon garlic powder
1 teaspoon onion powder
pinch crushed red pepper
kosher salt and fresh ground pepper to taste
1 lb high fiber, low carb or whole wheat pasta (brown rice pasta for gluten free)

In a large skillet heated over medium-high heat add the sausage and turkey. When the meat is completely cooked through and crumbled into small pieces set aside in a bowl.

Cut the brussels sprouts into thin shreds.  A food processor is awesome at this, but a sharp knife works just as well.

To the skillet, add 2 teaspoons of oil and turn the heat down to medium heat. When hot, add the shredded brussels sprouts, garlic, salt and pepper.  Sauté until everything is tender and starting to crisp, about 4 to 5 minutes.  Set aside in another bowl.

In the same skillet add the remaining 2 teaspoons of oil and turn the heat back up to medium-high. Add the onion, carrot, and celery. Cook until the vegetables turn golden brown, about 10 to 12 minutes. Make sure you stir everything occasionally.

After the veggies are night and brown add the can of crushed tomatoes, sausage and turkey, bay leaf, crushed red pepper, onion powder, garlic powder, salt and pepper to taste. Reduce the heat to low, cover and simmer about 20 - 30 minutes, or until the sauce is nice and thick.

While sauce is simmering prepare the pasta according to the package directions. 

Drain the pasta and add it to the skillet.  Toss everything together with the cooked brussel sprouts and enjoy!

Mr. T's favorite Spicy Two-Bean Chili

Mr. T loves chili.  He could probably eat it every day.  This is the recipe I use when I'm making a pot of chili just for him.  He likes things much spicier than I do.

I'm lucky to have a farmer close by that makes a spicy ground sausage.  It's delicious and really adds a lot to the chili pot.

Everyone makes chili differently but this method works well for me. 

Mr. T's favorite Spicy Two-Bean Chili:

1 pound spicy ground sausage
1 large can chili beans
1 large can black beans
2 cans tomatoes with green chilies
1 pint cherry tomatoes, quartered
1/2 large white onion, diced
2-3 jalapeno peppers, chopped
2 cloves garlic, minced
2 tablespoons chili powder
3 teaspoons cumin
1 teaspoon onion powder
2 teaspoons garlic powder
1 teaspoon black pepper

In a large skillet heat 1 tablespoon olive oil.  Add the diced onion and cook until soft.  Add the minced garlic and cook for an additional minute.

While the onions are cooking add the cans of black beans, pinto beans, and canned tomatoes to a crock pot.  Add the cooked onions and garlic to the crock pot and add the ground sausage to the hot skillet.  Stir and cook until brown. 

Add the sausage and all of the rest of the ingredients to the crock pot and cook on low for 6-8 hours.

Fun Fact:

Peppers are all over the Farmer's Market right now and I stocked up on these 'Chocolate Jalapenos'.  They're much smaller than the traditional green peppers but are just as spicy.  I'd recommend trying them out if peppers are your thing.

Mexican Lasagna

It's Meatless Monday!!

I made Mexican Lasagna this week and it was delicious!  I was a little nervous going into it because I was kind of winging this one.  I didn't really do much research and used it as an excuse to clean out the refrigerator.  It worked out.

Mexican Lasagna:

12 corn tortillas
1 can reduced sodium black beans, rinsed and drained
1 can reduced sodium pinto beans, rinsed and drained
1 cup corn kernels, fresh or frozen
1 large bell pepper, diced
4 carrots, peeled and chopped
1 red onion, diced
1 cup fat free salsa
1-2 cups reduced fat shredded Mexican blend cheese


Preheat the oven to 375 degrees. Cut each tortilla in half and layer 6 halves in a casserole dish or lasagna pan.  Top with a third of the beans, corn, onion, bell pepper, salsa, and cheese. 

Continue layering the ingredients.


Bake for 30-45 minutes or until everything is hot and the cheese has melted.  Serve with a dollop of sour cream or Greek Yogurt.

Basic Pizza Sauce

Since pizza night is pretty common in our house we go through a lot of pizza sauce.  I have my homemade pizza dough recipe down but I really hadn't tried to make pizza sauce.  I just happened to have a couple of cans of tomatoes in my panty and decided to try this recipe out while my dough was rising.

Pizza Sauce:
(adapted from Martha Stewart's Baking Handbook)

1/4 cup olive oil
2- 28 ounce cans of whole, peeled tomatoes
1 small onion, diced
2 cloves of garlic, diced
1 1/2 teaspoon dried Italian seasoning
salt
pepper

Heat the oil in a large pot over medium heat.  Add the onion and garlic, cook for a minute.  Crush the tomatoes over the pan.  Add the Italian seasoning, salt, and pepper.

Cook over medium-low heat for 40-50 minutes, breaking up the tomatoes as it cooks.

Crock-Pot Chili

I love chili, Mr. T loves it more.  To me nothing says fall more than chili.  It's the perfect thing to eat when the air starts to get cold.  (of course cold is relative depending on where you are)

There are different styles of chili depending on the part of the country you are.  I was raised on chili with tomatoes, ground meat, and beans.  Topped with sour cream, cheese, and red onion if you like.  It's a little thicker.  Everyone likes eating their chili a different way, because of this I tend to set up a "Chili Bar" so everyone can just go through the line and pick the toppings that they want.

Crock Pot Chili:
(Inspired from the Publix Chili Seasoning packet)

1 pound ground beef or turkey
1 can diced tomatoes
1 can diced tomatoes with chilies
2 cans pinto beans (or kidney beans)
1 seasoning mix packet
2 tablespoons Worchestershire sauce

Brown ground beef or turkey in a skillet.  Add worchestershire sauce and seasoning packet and mix, making sure that all of the meat is covered in spice.














In the crock pot add the cans of beans and tomatoes (undrained).

Add the meat to the pot, stir to combine, and let cook for a couple of hours.


As I said I love to set up a chili bar so everyone can make their chili how they like it.

Here's what I add:
red onion
bell peppers
cheese
sour cream
corn chips
fresh tomatoes
chopped jalapenos

Sun-Dried Tomato Chicken

Here's an easy weeknight meal.  This is a really good chicken dish that goes great with a side salad or some steamed broccoli (my favorite).  The leftovers are also really good for lunch the next day.

Sun-Dried Tomato Chicken:
(Campbell’s)

3 tbsp. olive oil
4 skinless, boneless chicken breast halves
1 shallot, finely chopped
1 can Cream of Mushroom Soup
¾ cup water
¼ cup thinly sliced sun-dried tomatoes
1 tbsp. red wine vinegar
2 tbsp. chopped fresh basil leaves
4 cups hot cooked extra wide egg noodles
¼ cup shredded Parmesan cheese

Heat 2 tbsp oil in skillet over medium high heat. Add chicken and cook 10 minutes or until well browned on both sides. Remove chicken from skillet.

Heat remaining oil in skillet over medium heat. Add shallot and cook and stir 2 minutes. Stir soup, water, tomatoes, vinegar, and basil in skillet.

Return chicken to skillet and heat to boil. Reduce heat to low. Cook 5 minutes or until chicken is cooked through. Serve chicken and sauce over noodles. Sprinkle with cheese and basil.

If egg noodles aren't your thing leave them out and serve this dish with mashed potatoes.  It's just as good.

Sun-Dried Tomato Pesto

When I was in college I worked at a small vegetarian cafe in town.  One of my favorite items was the sun-dried tomato pesto.  We served it as a sandwich topped with tons of veggies.

I love to spread it on bread, add some cheese, and toast it.  It has a hearty texture and would also work well with pasta or on some chicken as a topping.


Sun-Dried Tomato Pesto:
(Book Lover’s Café)

12 sun-dried tomatoes
½ cup olive oil
½ lemon, juiced
2 cloves of garlic
1 tsp salt
½ cup blanched almonds, walnuts, or pine nuts.
Re-hydrate sun-dried tomatoes in hot water. Let stand for 15 minutes, drain. (Unless packed in oil)

Mix everything in a food processor.

It's awesome!!