Turkey Taco Meat

yield: 4 SERVINGS
INGREDIENTS:
2 tablespoons olive oil
1/2 cup diced onion
1 cup diced carrot
1 cup diced zucchini
1/2 cup diced green bell pepper
1/2 lb. lean ground turkey {97/3 or 99/1}
1 envelope taco seasoning
1/2 cup water

DIRECTIONS:
In deep skillet, saute veggies in olive oil for 5-7 minutes or until they start to tenderize. Stir in ground turkey and break apart into smaller pieces. Once turkey is completely cooked, stir in taco seasoning and water. Let it cook down until most of the water has evaporated, about 3 minutes. Reduce heat to low and keep warm until you are ready to serve.

Lasagna Soup

INGREDIENTS

• 1/2 pound of pasta (I used rotini)
• 1 tablespoon oil
• 12-16 ounces ground Italian Sausage (my grocery store sells it in packages, just like ground beef)
• 1 onion, diced
• 2 cloves garlic, minced
• 1/2 – 3/4 teaspoon red pepper flake (omit if you don’t want the heat)
• 2 teaspoons oregano
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried basil or 1/2 tablespoon fresh basil, chopped
• 4 cups chicken broth/stock
• 1- 28 oz can fire roasted diced tomatoes
• 2 heaping tablespoons tomato paste
• 1/2 cup cottage or ricotta cheese
• 1/2 cup freshly shredded parmesan cheese
• 2 and 1/2 cups mozzarella cheese, shredded

DIRECTIONS

1. In a large stock pot, heat the oil on medium heat and cook the Italian Sausage, breaking it apart as it cooks with a wooden spoon). Remove sausage from pan and set aside, draining any excess fat.
2. Add the onion to the stockpot and sauté until translucent. Then add in the garlic, and stir for a minute or two.
3. Stir in the red pepper flake and allow to cook for a minute.
4. Stir in chicken broth, diced tomatoes, uncooked pasta, tomato paste, oregano, basil, salt, and black pepper. The pasta will cook as the soup simmers.
5. Bring the soup to a boil, then reduce the heat to medium-low. Add the Italian Sausage back in and allow the soup to simmer for about 30 minutes.
6. Pre-heat your broiler on high. Make the cheese topping by combining cottage or ricotta cheese, parmesan cheese, and mozzarella cheese.
7. To serve, spoon about 1-2 cups of soup in oven safe bowls. Spread some of the cheese mixture over the top and broil for a few minutes, or until the cheese is all melted and bubbly. Keep a close eye on the bowls of soup as the cheese melts so that it doesn’t burn.
8. Serves about 6

Company Pot Roast

http://www.foodnetwork.com/recipes/ina-garten/company-pot-roast-recipe/index.html

Brussel Sprouts Au Gratin

http://www.foodnetwork.com/recipes/brussels-sprouts-gratin-recipe/index.html

Stir Fry Sauce

2/3 cup soy sauce
1/4 cup brown sugar
1 tablespoon cornstarch
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1/4 teaspoon red pepper flakes

Combine soy sauce, brown sugar, and corn starch in a small bowl; stir until smooth. Mix ginger, garlic, and red pepper into sauce; Combine soy sauce, brown sugar, and corn starch in a small bowl; stir until smooth. Mix ginger, garlic, and red pepper into sauce; 

Sausage Stuffing

Cook time: 45 Min  Prep time: 30 Min  Serves: 10

Ingredients

1 lb pork sausage

find more delicious recipes at www.porkbeinspired.com

3/4 c onions, minced

1/2 c celery, chopped

1 tsp salt

1 tsp pepper

1 Tbsp sage, dried

12 c bread, cubed or torn into small pieces

3 eggs

1 c chicken broth

Directions

1. Preheat oven to 375 degrees (or whatever temperature you are using for other dishes in oven).

2. Butter or lightly oil a 9 x 13 inch baking pan/dish.

3. Brown sausage, remove from pan.

4. In same pan, saute onions until translucent.

5. Beat eggs and chicken broth in a medium bowl.

6. Mix sausage, onions, egg mix and all other ingredients in a very large bowl. Add more broth if it seems dry -- it should be fairly damp to the touch.

7. Put all ingredients in baking pan/dish. Place in oven and check after 30 minutes. Cover with foil if it starts to get dry or too brown on top. Continue to bake for 15 - 30 minutes more.

Stove Top Mac and Cheese (Alton Brown's Recipe)

Ingredients

• 1/2 pound elbow macaroni
• 4 tablespoons butter
• 2 eggs
• 6 ounces evaporated milk
• 1/2 teaspoon hot sauce
• 1 teaspoon kosher salt
• Fresh black pepper
• 3/4 teaspoon dry mustard
• 10 ounces sharp cheddar, shredded

Directions

In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.

Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.