Turkey'n Squash Lasagna

from the kitchen of Carol O.


1 med. spaghetti squash (2-2 1/2 lbs)
1 lb lean ground turkey
1 large onion, chopped
2 garlic cloves, minced
1 T olive oil, divided
1 can (28 oz) crushed tomatoes
1 can (6 oz) tomato paste
1/3 c minced fresh parsley
1 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
1 egg lightly beaten
1 carton (25 oz) lowfat ricottaa cheese
3/4 c plus 2 T grated parmesan cheese, divided
2 med zucchini, sliced
6 lasagna noodles, cooked and drained
2 C (8 oz) shredded part skim mozzarella cheese, divided

With a sharp knife pierce spaghetti squash 10 times.  Place on microwave plate in microwave on high for 5-6 minutes.  Turn and cook 4-5 minutes longer or until fork-tender.  Cover and let stand for 15 mintues.  Cut squash in half lengthwise.  Discard seeds.  Scoop out squash, seperating strands with a fork, set aside.
In a large saucepan, cook turkey, onion and garlic in 1 1/2 tsp oil, over med heat until meat is no longer pink.  Drain.  Stir in tomato paste, parsley, sugar and seasonings.  Bring to boil.  Reduce heat.  Cover and simmer for 30 minutes.
In a bowl, combine egg, ricottaa, and 3/4 c parmesan cheese until blended.  In a small skillet, saute succhini in remaining oil until crisp-tender.
Spread 1 1/2 c meat sauce into a 13x9inch baking dish coated with cooking spray, top with 3 noodles and half of the zucchini, spaghetti squash and ricottaa mixture.  Sprinkle with 1 1/2 c mozzarella cheese and half of the remaining sauce.  Top with remaining noodles, zucchini, spaghetti squash, ricottaa mixture and suace (dish will be full).
Place dish on baking sheet, uncovered.  Bake at 350 for 45-55 minutes or until edges are bubbly.  top with remaining cheeses and bake  5 minutes to melt cheeses,  Let stand for 10 minutes before cutting- serves 12.

Fettuccini with Ham

from the kitchen of Carol O.

3 oz fettuccini (water, salt)
2 oz smoked sliced ham
1 1/2 tsp butter
dash of pepper
1/4 c half and half or whipped cream
grated parmesan cheese
2 oz fresh mushroom
1/4 small pkg (6 oz) frozen peas
dash of salt
1 T flour
chopped parsley
1/2 yellow onion

Cook and drain pasta.  Chop onion and mushrooms, cube ham. Melt butter, saute onion and mushroom until soft, but not brown.  Sprinkle salt, pepper and flour.  Add half and half or cream, a little at a time.  Add peas to warm pasta.  Heat slowly, stirring gently.  Sprinkle with parmesan cheese and chopped parsley just before serving.

Chick Pea and Corn Patties

from the kitchen  of Carol O.

This is a terrific healthy alternative to a classic burger or just a great meal.  Serve with salsa.

2 tsp olive oil
1 1/2 c fresh or frozen corn kernnels
1 c chopped onion
1 tsp thyme
1 can chick peas (garbanzo beans) rinsed and drained
1/4 c fresh bread crumbs
1/2 c oats
1/4 tsp salt
1/4 tsp cayenne pepper
2 T cornmeal
4 tsp cornmeal
cooking spray

Saute corn, onion and thyme in 1 tsp olive oil, in large nonstick skillet over med heat.
Place corn mixture, chick peas, breand crumbs, oats, 2 T cornmeal, salt and cayenne pepper in food processor.  Pulse 8 times or until combined and chunky.
Divide mixture into 8 portions, shaping into a 1/2 inch patty, dredge patties in remaining cornmeal.  Heat 1/2 tsp oil in skillet coated with cooking spray over med high heat.  Cook each patty 5 minutes, and then carefully turn over.  Cook another 4 minutes until golden.

Chunky Chicken Salad

from the kitchen of Carol O.

2 c chicken or turkey cooked and diced
1/2 cucumber, peeled and diced
1/2 c celery, diced
1/2 c water chestnuts, drained and sliced
1/4 c green pepper, diced
1/4 c pimento, chopped
6 green onions, sliced
1/4 c low fat cottage cheese, blended

Toss meat, cucumber, celery, water chestnuts, green pepper, pimento and green onions with blended cottage cheese.  Serve on lettuce leaves with a sprinkle of paprika.  Serves 6.

Lentil Stew over Conscous

from the kitchen of Carol O.

1 lg onion, chopped
1 green bell pepper, chopped
4 ribs celery, chopped
1 medium carrot, cut lengthwise into halves, then cut into 1 inch pieces
2 cloves garlic, chopped
3 cups lentils (pound)
1 can (14 1/2 oz) diced tomatoes, undrained
1 can (14 1/2 oz) reduced-sodium chicken broth
3 c water
1/4 tsp black pepper
1 tsp dried marjoram leaves
1 T cider vinegar
1 T olive oil
4 1/2 -5 c hot cooked conscous

Combine onion, green bell pepper, celery, carrot, garlic, lentils, tomatoes with juice, broth, water, pepper and marjoram in slow cooker.  Stir, cover and cook on low 8-9 hours.
Stir in vinegar and olive oil.  Serve over couscous or rice.
Tip:  Lentil Stew keeps well in the refrigerator for up to one week.  Stew can also be frozen in airtight container in freezer for up to 3 months.

Turkey Sausage Patties

from the kitchen of Carol O.

1 small onion, finely chopped
1/4 c dry bread crumbs
1 tsp rubbed sage
1/2 tsp salt
1/2 tsp paprika
1/4 tsp pepper
1 lb lean ground turkey
2 tsp canola oil

In a large bowl, combine the onion, bread crumbs, sage, salt, paprika and pepper.  Crumble turkey over mixture and mix well.  Shape into 6 patties.  Cover and refrigerate for 3 hours.  In a large nonstick skillet over medium heat, cook patties in oil for 7 minutes on each side or until meat is no longer pink.  Yields 6 patties.  If you're a fan of garlic, substitute for the sage.

Peppermint Bark

from the kitchen of Carol O.

12 oz semi sweet chocolate chips
10 oz white chocolate chips
 1/2 tsp peppermint extract
6 candy canes, crushed

Line a jelly roll pan with alluminum foil.  Melt semi sweet chocolate chips in microwave.  Pour and spread in jelly roll pan.  Cool for 5 minutes in refrigerator.  Don't let it sit until it hardens, just until the layer is firm and not shiny.  Melt white chips in microwave following the directions on pkg.  Stir in peppermint extract.  Pour and spread over semi sweet chocolate chips.  Let it sit for a couple of minutes.  Sprinkle crushed candy canes over white chocolate and press lightly with fingers until firm.  Keep in fridge.

Orange Caramels

from the kitchen of Carol O.

2 c sugar
1/2 c butter
2 c corn syrup
1 can evaporated milk
1 tsp vanilla
1/2 tsp orange extract (or to taste)

Combine sugar and corn syrup.  Mix well.  Bring to a boil on high heat, stirring constantly.  Boil until mixture is clear,  Add vanilla, butter, milk and orange extract very slowly, stirring constantly.  Do not let boiling stop.  Reduce heat to medium.  Cook to softball stage (230).  Remove from heat and pour into buttered 9 x 13 pan to cool.  When cool, cut and wrap in wax paper.

Hearty Soup

from the kitchen of Carol O.

6 C water
1 1/2 T salt
1 1/3 Soup Mix

Put together in large pan, bring to boil.  Cover and simmer 1/2 hour.

Add:
2 lg carrots (sliced)
1-2 stalks celery (chopped)
2 med. potatoes (cubed)
1 1/2  C cabbage (shredded)
1 24 oz can tomato juice or 2 qt bottle
2 15 oz can tomato sauce
1 lb hamburger (cooked) or any other left over meat

Simmer 20 more minutes or until vegetables are tender.

Hearty Soup Mix

1  (14 oz) pkg dry green split peas
1 (12 oz) pkg pearl barley
1 (14 oz) pkg alphabet macaroni
1 (12 oz) pkg lentils
1 1/2 C brown rice
4 C dry minced onion

Mix and store in airtight container store in cool dry place.  Use within 6-8 months.