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.

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.

Chicken or Turkey Wild Rice Soup

from the kitchen of Jennifer Gunnell

2 c carrots,chopped
1/2 c celery, diced
1 onion, diced
1 c water
2 chicken boullion cubes dissolved in 1/4 c hot water
1 can chicken broth
3/4 c butter
3/4 c flour
1 pt half and half
2 c milk
2 c cooked and cubed chicken or turkey
1/2 tsp salt
dash of pepper
1 pkg 6.2 oz Uncle Bens Wild Rice- prepared as directed on box

Cook rice according to directions on box and set aside.  In med size pan, bring all vegetables and 1 c water to a boil then simmer for 10 minutes.  Add chicken broth and boullion cubes dissolved in water.  In a large pot, melt butter, slowly mix in flour.  Slowly add half and half stirring until thick.  Add milk slowly, stirring until thick.  Add vegetable mixture, add chicken or turkey, then add rice and salt and pepper.  May need to add more milk if it is too thick.
Very creamy and good!