Not enough chili until you've tried this too!

White Turkey Chili. 'Nuff said.


Just go make it


and eat it


NOW


Why are you still here? Get!


It is that good! There were no leftovers for me to bring to work. THAT good.

Plus it has hominy - which I had never tried before. I'm now a fan. Think corn tortilla flavor with a potato texture in a nugget that looks like a FAT white corn kernel.

So again, White Turkey Chili. 'Nuff said.

A long long time ago, or just last week...

You may remember when I posted a bunch of pictures that I was going to update with the recipes? Yeah, that hasn't happened. What has happened is that I have found all of the recipes that are not-so-greatly pictured below from an awesome must-drink-more-prosecco dinner party in Jan 2011:

Here is the link for the Greek Stewed String Beans... if you were lucky enough to have Indian feast leftovers a few weeks back, then the String Beans were included. They will be making an appearance at a potluck this week too!

Also on that plate is the Orzo Salad from Food Network's Giadia DeLaurentiis


And lastly, the Chicken with Salsa Verde, which is more pesto than salsa, but try it yourself. You will want to cover everything in that sauce :-)

Lesa Vaughn's Cookie Dough Cupcakes

Yum! Lesa was generous enough to share her chocolate chip cookie dough cupcake recipe. Katie made the frosting for one of her boy's birthdays, they were so impressed :-)
http://annies-eats.net/2010/04/01/chocolate-chip-cookie-dough-cupcakes/

Soup Kick!

Big Fat Leaf Soup
Katie - "Bock choy smells like the big flat leaves in Grandma's back yard"

8 C chicken broth
1/2 a bag of shrimp & pork wontons
1 stalk bock choy, cut into strips, stalk and green included
3 carrots, cut into matchsticks
5 green onions

Bring stock to a boil
Add wontons and carrot
Let cook 5 minutes.
Add bock choy and green onion.
Let cook 5 minutes. Serve.

Asian Chicken Salad

1 C Diced Chicken

4 C Shredded Greens (Lettuce or Cabbage)

1 Carrot, Shredded

3 Green Onions, diced
2T Slivered Almonds
1 t Sesame Oil
1/2 T Canola Oil
1 ½ T Rice Vinegar
1/2 T Sugar
1/4 t Salt

Toss salad ingredients together in a bowl. Mix dressing ingredients together.
Pour over salad just before serving.

Comfort Foods

So here is my latest eat... comfort food!

This soup recipe uses many processed ingredients, which is atypical for what I usually cook. By adding additional ingredients and extra liquid to this packaged mix it really isn't too bad for you. No additional salt is needed!

I was also craving something cheezy and greasy, its kinda like a monte cristo, without the heart attack, enjoy - I did!



Quick N Hearty Soup
1 Pkg Cream of Wild Rice Mix (Like Bear Creek Brand)
10 cups water or chicken stock
12-15 turkey meatballs (pre-cooked, defrosted in micro or oven)
4 carrots, chopped
15 oz can diced potato, drained
1 C frozen peas

Bring water and carrots to boil. Add packaged soup mix and return to a boil.
Let cook at a medium heat simmer for 12 min., covered to soften rice.
Roughly chop meatballs and toss in. with the potato. Return to a simmer.
Once rice is fully cooked, add peas, let them heat through, but not boil and serve.

Mmmm Sandwich
2 pieces of healthy bread
1/4 C egg white
1 t simple syrup or sugar
light sprinkle of cinnamon
2 slices 2%swiss cheese, ripped into pieces
2-3 oz lean turkey lunch meat

Take egg white, syrup and cinnamon an mix on a plate.
Heat pan medium high with small amount of smart balance.
Lay bread in mixture, turning until all liquid is absorbed.
Put bread in pan. Let cook until browned on 1 side. Flip.
Apply cheese to toasted side. Top with turkey.
Once 2nd side is browned, flip bread together. Yum.

Peach Cobbler

1 stick of butter

1 1/2 cup sugar, divided

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon cinnamon

1 cup milk

1 (28-ounce) can sliced peaches in light syrup, don't drain

1/2 cup sugar

Preheat oven to 350 degrees.

Put butter in a 9x13 baking dish and place in the oven to melt.

Mix 1 C sugar, with the flour, salt, baking powder, and cinnamon.

Add milk and stir/whisk until lumps are out of your batter.

Mix ½ C sugar in with the sliced peaches.

Take the baking dish out of the oven.

Pour batter directly over butter in baking dish. DO NOT STIR.

Spoon fruit on top of batter, including any liquid. DO NOT STIR.

Bake for 30 to 45 minutes or until golden brown.

Adapted from: Paula Dean's Peach Cobbler

Veggie Roasted Veggie Veggie Lasagna

2 Supersized Zucchini

6 Heads of Broccoli

3 Carrots

30 oz Spinach

2 T Olive Oil

3 Onions, diced

3 Cloves Garlic

1T Basil

1T Oregano

1 t Italian Seasoning

2T tomato paste

56oz Crushed Tomatoes

28oz Diced Tomatoes, slightly drained

60 oz Low-Fat Ricotta

1t salt

1t pepper

1t garlic powder

½ bunch parsley, finely chopped

4 C Mozzarella Cheese

1 Box no-boil lasagna noodles

Spray 2 cookie sheets with oil. Slice Zucchini into large pieces ½ in thick. Lay tightly on cookie sheets and roast for 25 min. Flip slices and roast additional 15 minutes. Let cool. Slice into bite sized pieces.

Cut Broccoli into florettes. Cut carrots into thin slices. Combine. Sprinkle lightly with S&P. Spray a cookie sheet with oil. Layer vegetables and roast for 25 min.

Make scratch tomato sauce. Heat 2 T Olive Oil in a pan, add diced onion and cook until they begin to sweat. Add 3 Cloves Garlic, basil, oregano & italian seasoning. Cook for 5-7 minutes until starting to get golden. Add tomato paste. Stir until well combined. Add crushed & diced tomatoes. Bring to a boil, then immediately turn down to simmer. Simmer until ready to assemble, at least 15 min.

Wilt the spinach in the microwave. I covered it with saran wrap and added a T of water, then microwaved for 3 min. Drain and toss with Broccoli & Carrots, after roasted.

Combine Ricotta cheese with 1t salt, 1t pepper, 1t garlic powder, and ½ a bunch of parsely.

Spray 2 9x13 (or larger) pans with oil. Assemble each pan of lasagna.

Place a ladle of sauce in the bottom of the pan. Cover with 4 lasagna noodles, layer with ricotta. Layer with zucchini. Layer with mozzarella, layer with other veggies, layer with sauce. Repeat.

Save some mozzarella for the top of the lasagna. Bake 350 for 30-45 min, until bubbly and meltey.