Bean Chowder with Turkey

Bean Chowder with Turkey

Ingredients:

• 3 cans (15.8 ounce) great northern beans
• 4 cloves garlic
• 1 onion - chopped
• 1 can diced tomatoes
• 3 small chicken sausages Italian style of your choice
• 3 cups turkey - mix dark and white meat - diced
• minced parsley
• butter
• 1 1/2 cups breadcrumbs

Directions:

1. Drain the liquid from 2 of the cans of beans and discard
2. In a large saucepan, melt 1 tsp. butter. 
3. Add garlic and onion and sautee for 2-3 minutes.
4. Add the beans, including the liquid from one can, tomatoes and sausages.
5. Cover and cook on medium low for 15 minutes.
6. Add the turkey and cook 5 more minutes to warm the meat. Season to taste, including sea salt and black pepper and parsley if you like.
7. Transfer about 4-5 soup ladles of the mixture to an oven safe bowl for each serving. Spread breadcrumbs over the top and drizzle melted butter to coat the crumbs.
8. Place the bowls on a cookie sheet and broil on high for about 4-5 minutes until the breadcrumbs are brown.

Total servings = 6. Since there are only 2 of us, we separated the remaining 4 servings into 2 packets and put them in the freezer for 2 more winter meals.

Sweet Potato Fries

Sweet Potato Fries

Ingredients:

• 1 large sweet potato
• 1 tbsp. olive oil
• 2 tbsp. butter
• 1/8 cup sour cream

Directions:

1. Cut a large sweet potato into wedges about 1/2 inch thick
2. Preheat oven to 400 degrees. 
3. Coat rimmed baking sheet with non-stick spray. 
4. Add 1 tbsp. extra-virgin olive oil and coat the potatoes with it. 
5. Arrange in a single layer with the oil, sea salt and pepper. 
6. Bake about 40 minutes flipping once after 20 minutes
7. Melt 2 tbsp. butter in a sauce pan over medium heat. 
8. After about 8 minutes, the foam will subside and the butter will turn a golden brown. 
9. Mix it with 1/8 cup of sour cream - whisk to mix well. 
10. Serve as a topping or dip for the potatoes.

Simple Stovetop Goulash

Simple Stove-top Goulash

Ingredients:

• 1 pound ground beef
• 1 large onion chopped
• 2 cloves garlic
• 1.5 cups water
• 1 can (15 ounces) tomato sauce
• 1 can (14.5 ounces) diced tomatoes
• 1/2 tbsp. sea salt
• 1 cup elbow macaroni

Directions:

1. Cook meat and water in a Dutch oven until meat is thoroughly cooked and broken apart - about 10 minutes. 
2. Add all other ingredients and cook, stirring often, until macaroni is cooked - about 20-25 minutes.

4 servings.

Chicken Divan

Chicken Divan

Ingredients:

• 1.5 pounds skinless, boneless chicken breast
• 1 tablespoon extra virgin olive oil
• 2 cups diced leek, white and light green parts only - about 1 large leek
• 1/2 teaspoon sea salt
• 6 tablespoons all purpose flour
• 14 ounces chicken broth
• 1 cup no-fat milk
• 1/2 teaspoon black ground pepper
• 20 ounces frozen chopped broccoli, thawed
• 1 cup grated Parmesan cheese, divided use
• 1/4 cup low-fat olive oil based mayonnaise
• 2 teaspoons Dijon mustard

Directions:

1. Cover chicken with water and cook on stove top about 15 minutes. Drain and cut into bite size pieces.
2. Heat oil in a large non-stick skillet over medium high heat. 
3. Add leek and salt. Cook until softened, not brown, about 4 minutes. 
4. Add flour and stir to coat the leek. Add broth, milk and pepper and simmer.
5. Add broccoli then return to simmer. 
6. Remove from heat and mix well with 1/2 cup Parmesan cheese, mayonnaise and mustard.
7. Pre-heat oven to 375. 
8. Place half the broccoli mixture in a 7 x 11 glass baking dish sprayed with cooking spray or coated with olive oil. 
9. Top the broccoli with the chicken then top the chicken with the remaining broccoli mixture. 
10. Spread an even layer of the remaining Parmesan cheese over the top. 
11. Bake about 25 minutes.

Serve over your favorite pasta. I used shells, but would prefer egg noodles. I just didn't have any on hand :)

Potato Salad

Potato Salad
There are a lot of good recipes available for potato salad. This is just my version.

Ingredients:

• 2.5 pounds small red potatoes
• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon chopped dill
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 2 hard-boiled eggs - chopped fine
• 1/2 cup sliced green onions

Directions:

1. Cut potatoes into bite-size pieces 
2. Boil about 20 minutes. 
3. Drain and place in large bowl.
4. Combine olive oil, dill, lemon juice, salt, pepper and egg. 
5. Whisk to mix. 
6. Pour over the potatoes. 
7. Add green onions and toss to mix well. 
8. Refrigerate until very cool before serving.

About 10 servings.

Cauliflower and Rice

Cauliflower and Rice

Ingredients:

• 4 tsps. vegetable oil
• 1 large head of cauliflower, cored and cut into 1 1/2 inch pieces
• sea salt
• pepper
• 1 medium onion, diced
• 2 cups long grain rice
• 2 3/4 cups chicken broth
• 1/2 cup milk or cream

Directions:

1. Heat 2 tsps. vegetable oil over medium heat in a Dutch oven or similar large pot
2. Add cauliflower and cook, stirring frequently, until browned in spots
3. Transfer cauliflower to a large platter and season with sea salt and pepper to taste
4. Add 2 tsps. vegetable oil to the pot
5. Add onion to the pot and cook until translucent - about 5 minutes
6. Add rice to the pot and cook until rice is coated with the onion and oil mixture - about 2 minutes
7. Add broth and milk (or cream) and bring to a boil
8. Cover and cook until liquid is absorbed by the rice.
9. Layer the cauliflower on top of the rice and onion mixture. Do not mix it together.
10. Transfer pot to a pre-heated 400 degree oven and bake about 15-20 minutes.

Variation: Add other seasonings to taste, such as curry (which I don't like)

Swiss Zucchini Bake

From Taste of Home 2011:
Swiss Zucchini Bake

Ingredients:

• 2 small zucchini - halved lengthwise and sliced medium thickness
• 1/4 cup chopped onion
• 2 eggs
• 1/2 tsp. chicken broth
• 1/2 tsp. Italian seasoning
• 1/4 tsp. ground dry mustard
• 1/4 tsp. pepper
• 1 cup shredded Swiss cheese (divided use)

Directions:

1. Steam zucchini and onion until crisp but tender - about 4-6 minutes; drain.
2. In a separate bowl - combine eggs, broth, Italian seasoning, mustard and pepper.
3. Layer half the zucchini and onion in a 1-qt. baking dish coated with cooking spray or oil. Sprinkle 1/2 cup Swiss cheese. Repeat the layer. Pour the egg mixture over the top.
4. Bake, uncovered, at 350 degrees for 25-30 minutes.

2 servings.