Thanksgiving Meatloaf

Ingredients:

2 lbs ground turkey
1/2 onion, diced
2 celery stalks, diced
3/4 cup cranberry sauce, I used the jellied kind but pureed would work too
1 TBSP soy sauce
1 tbsp worchester sauce
1 egg
1/3 cup chicken broth
1.5 cup Stove Top stuffing unprepared
3 cloves garlic, crushed
salt and pepper

1. Preheat oven to 350.
2. Combine cranberry and soy sauces, separate into 1/2 and 1/4 cups.
3. Mix all wet ingredients - egg, broth, garlic, worchester, and 1/2 cup of cranberry mixture.
4. Add meat and mix (your hands are the best tool, gross but true).
5. Add celery, onion, stuffing, salt and pepper, and any herbs you might want to add, mix.
6. Transfer meat mixture to loaf pan or shape a loaf in a 9x13 baking dish.
7. Cover the top with remaining cranberry mixture.
8. Bake for about 1 hr.

I served with mashed potatoes and broccoli. And leftovers made fantastic sandwiches the next day. Yum!

Hearty Lentil and Sausage Soup

I made lentil soup yesterday and I am proud to say that this is my own original recipe, made up as I went along. So delicious with salad and some crusty bread. Also keeps great for leftovers.

Ingredients:

1 TBSP extra virgin olive oil
1 lb Italian sausage, casings removed (sweet, mild, or hot - whatever you prefer)
1 medium onion, finely chopped
4 stalks celery, finely chopped
4 carrots, finely chopped
3 cloves garlic, minced
28 oz crushed tomatoes
4 cups chicken or vegetable broth
1 cup red wine
2 cups water (or additional broth, I just ran out)
2 cups dry lentils, rinsed and sorted
4 bay leaves
course salt and ground pepper
1 TBSP curry powder*
1/2 cup red wine vinegar

In a large pot heat oil. Add sausage and brown, about 4-6 minutes. Add onion, celery, garlic and carrots, season with salt and pepper. Stir occasionally, cook until onion softens, about 3-5 minutes. Add tomatoes, broth, wine and water and bring to boil. Reduce to simmer and add lentils and bay leaves. Cover but tilt the lid so air can escape and let cook for about 45 minutes, until lentils are soft. Add red wine vinegar and season with salt and pepper to taste. Remove bay leaves and serve.

* Made this again yesterday and added a tablespoon of curry. Made a big difference.

Curry Chicken Skewers

2 packages chicken breast tenders
Bamboo skewers (the small size works great)
3 TBSP curry powder (there are a variety of curries, find the one you like best)
1 TBSP onion powder
1 TBSP garlic salt
2 TBSP lime juice
Olive oil
* Please note, my measurements aren't exact. I just throw things in.

Soak bamboo sticks in water for about 5 minutes, set aside. Place chicken tenders in a large bowl, tossing with olive oil and lime juice to coat. In a smaller bowl combine the dry ingredients. Pour over chicken and mix it in using your hands. Best to get someone else to that part for you so their hands can smell like curry all night. Once thoroughly mixed, skewer the tenders using the bamboo sticks. Grill for about 7 minutes, turning once. Serve hot and with tzatziki which helps sooth the spiciness in the curry. Serves 4 adult piggies.

Strawberries & Almonds

1 cup fresh strawberries

24 roasted, unsalted almonds

218 calories
15.5 g fat
16.7 g carb
6.0 g fiber
7.0 g protein

Strawberries are a good source of Folate and Potassium, and a very good source of Dietary Fiber, Vitamin C, Catechins (antioxidant) and Manganese.

Almonds are a good source of Magnesium, Zinc, Calcium, Biotin and a very good source of Vitamin E (Alpha Tocopherol) and Manganese.

Shrimp Mango Salsa

1. If frozen, soak 1 lb shrimp in a warm bath for about 10 minutes. (There are two pounds pictured above...don't use that much unless you're doubling. But then double all the ingredients).

2. Remove tails and cut shrimp into small pieces.

3. Juice 2 lemons and pour over shrimp. I like to let this mixture soak while I'm chopping up the rest of the ingredients. This time I sprinkled Old Bay Seasoning on the shrimp.

4. Dice 2 orange or red peppers, 1 large or 2 small mangoes, and about 2 tbsp. cilantro.

5. Very finely dice half a red onion and a serrano pepper (remove seeds unless you like it hot and spicy).

6. Mix in 1 tsp sea salt.

7. Add a whole bottle of cocktail sauce, stir.

8. Cover and refrigerate for an hour.

9. Serve with tortilla chips.

If I have left overs I might use this on a bed of lettuce for a delicious salad or fold into an omelet.

World's Best Antipasto Pasta Salad

Ingredients:

* 2 tablespoons plus 1/2 teaspoon salt
* 1 tablespoon olive oil
* 1 pound rotini pasta
* 2 teaspoons minced garlic
* 2 tablespoons balsamic vinegar
* 1 teaspoon dry Italian herb mixture
* 1/2 teaspoon freshly ground black pepper
* 1/4 teaspoon crushed red pepper
* 1/4 cup extra-virgin olive oil
* 1 1/2 cups 1/4-inch cubes provolone
* 1 cup thinly sliced oil-packed sun-dried tomatoes, drained
* 1 cup thinly sliced salami (1/4 pound)
* 1 cup thinly sliced prosciutto (1/4 pound)
* 2 tablespoons finely chopped fresh parsley leaves
* 2 tablespoons finely chopped fresh basil leaves
* 1/2 cup diced or finely sliced red onion
* 1/5 cup sliced pepperoncinis

Directions:

Combine 2 tablespoons salt, the olive oil, and 4 quarts water in a large pot over high heat and bring to a boil. Add the rotini and cook, stirring occasionally to keep the pasta from sticking together, until just al dente, about 9 minutes.

Meanwhile, mash together the garlic and remaining 1/2 teaspoon salt in a large bowl. Add the balsamic vinegar, Italian Essence, black pepper, and crushed red pepper. Whisk to blend. Gradually whisk in the olive oil.

Drain the rotini and rinse under cold running water until cool. Add to the vinaigrette, along with the provolone, tomatoes, salami, prosciutto, parsley, and basil. Toss to mix. Serve immediately or cover and refrigerate until ready to serve. Let the salad return to room temperature before serving.

Baked Fish Stew

1 lb Cod (or other white fish)
1 cup chopped carrots (large pieces)
2 cups diced red potatoes
1/2 large white onion, sliced
3 stalks celery, chopped
2 TBSP lemon juice
Old Bay Seasoning
Italian Seasoning
Salt & Pepper

Preheat oven to 375. Spray a 9x13 baking dish with non-stick cooking spray.

Cut fish into 2 inch pieces and place in dish. Sprinkle with lemon juice and Old Bay seasoning. Add all vegetables. Sprinkle with Italian seasoning and salt/pepper to taste. Cover with foil and bake for one hour. Serve with crusty sourdough bread.

Serves 4
335 calories per serving
4.7 g fat
44.2 g carb
5.8 g fiber
29 g protein


Note to self: Maybe marinate the fish in lemon juice and seasoning prior to baking. It is a little bland.