Tomato Turkey Meatball Soup

(recipe adapted from "meatball soup", Desperately Delicious by Jessica Seinfeld.

2 1/2 c whole wheat pasta (I used the bowtie pasta, but any would work)
2 tbsp olive oil
1 large onion, diced
4 cloves garlic, minced
2 x 1 litre jars homemade canned tomatoes (or 2 x 28oz store bought cans)
1/2 c butternut squash puree
6 c chicken stock
6 slices whole wheat bread, cut into small cubes
2 eggs, slightly beaten
1/2 c butternut squash puree
1/2 c skim milk
1/2 tsp pepper
1/2 tsp paprika
2 tsp salt
1 lb lean ground turkey
1 c frozen grean beans



Cook pasta until slightly underdone (it will finish cooking as it sits in the soup). Drain. Set aside.
Heat olive oil in large pot. Saute onion until soft. Add garlic during last minute of cooking.
Puree the tomatoes and butternut squash together in the blender in 2 batches. Add to the onion and garlic mixture. Add 1 tsp salt to the pot. Add the broth, reduce heat to low and simmer for about 15 min.
Meanwhile, put bread into large bowl. Add the egg, puree, milk, salt, pepper and paprika. Mix it around well until all the bread is coated with the mixture. Let it sit until the bread softens. Then, take a fork and mash up the mixture well to ensure that all of the bread chunks are broken up. Add the turkey and mix well with your hands. Form into miniature (1/2 - 1" or so) meatballs. Add the meatballs to the soup pot as you go.
Turn the heat down to low and simmer, covered until the meatballs are cooked through. Should take about 20 minutes or so. Stir in the pasta and green beans.

Makes enough for 1 supper, 1 set of lunches and 2 litres to freeze.

MEG RYAN'S CRANBERRY ALMOND BREAD

2&1/2 cups all-purpose flour
1&1/2 teaspoons baking powder
1&1/2 teaspoons baking soda
1/2 teaspoon salt
1&1/4 cups granulated sugar
1/2 cup (1 stick) butter, at room temperature
3 eggs
1 tablespoon almond extract
1 (16 ounce) can whole cranberry sauce
3/4 cup sour cream

Heat oven to 350 degrees F. Grease and flour a 12-cup Bundt pan.

In a medium bowl, combine flour, baking powder, baking soda and salt. Stir to mix.
In a large bowl with an electric mixer, gradually beat sugar into butter. Add eggs 1 at a time, beating well after each addition. Blend in almond extract.

Stir together cranberry sauce and sour cream. In several batches, add dry ingredients to butter mixture alternately with cranberry sour cream, beating until blended. Batter will be thick. Turn into Bundt pan; smooth top.

Bake 1 hour 10 minutes, or until cake is nicely browned on top and beginning to pull away from sides of pan. Let cool 10 minutes, then run a dull knife around inside and outer edges of pan to loosen. Unmold onto a wire rack and allow to cool completely before slicing.

Serves 12.

**Drizzle with your choice of icing if you would like.

Pasta e Garbanzo Fagioli

1 box whole wheat spaghettini
1 jar pasta sauce*
2 tbsp olive oil
1/2 red pepper, chopped
1/2 onion, chopped
2 stalks celery, sliced
1 can chickpeas (garbonzo beans)
1/2 c 3 cheese blend, shredded (or any cheese you like)

Cook pasta. Drain. Saute pepper, onion and celery in oil until soft. Add pasta sauce into pan. Heat through. Add chickpeas. Either add the cheese into the sauce to melt or sprinkle on top of mixed pasta. Your choice. Add sauce to pasta. Supper is served!

Husband's comments: Supper was very tasty


*I like the PC mini chefs sauce because it has pureed broccoli and carrots hidden inside!

Erin's Easy Shrimp Linguine

This is a super quick and easy weeknight recipe. However, you need to stay at the stove to stir the sauce, so wait until your husband is home so that you don't have to run after the baby!


1 box whole wheat linguine
2 tbsp margarine
2 tbsp flour
3 cups skim milk
1/2 c light parmesan cheese
1/4 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
1 frozen shrimp ring (cooked)and thawed
1/2 c frozen peas

Cook pasta according to directions. Drain and put back into pot. In a small saucepan, melt margarine. Add flour, cooking for 30 sec or so. Add milk, stirring to dissolve the flour mixture. Keep stirring over medium heat until it coats the back of a wooden spoon. Add in the parmesan cheese, salt, pepper and garlic powder. Stir to combine. Add the sauce, shrimp and peas to the hot pasta (this will heat up the shrimp and cook the peas). Makes 4 servings

3 layer Dip

In a lasagne pan or something like that, layer the following:

Layer 1: 1 can of refried beans
Layer 2: 2 ripe avacados mashed. Mix with 1tsp lemon juice & a touch of salt & pepper.
Layer 3: 1/2 Cup Mayo, 1 Cup Sour Cream, 1 package (or a bit less) of taco seasoning
Top it all off with grated cheese, chopped tomatoes & chopped green onions.

Serve cold with Nacho Chips & a Corona.
Enjoy!

Recipe courtesy Shelley C.

Apricot Nut Bread

1 cup All Purpose Flour
1 cup Whole Wheat Flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter
3/4 cup sugar
2 eggs
1 cup mashed banana
1/4 cup milk
3/4 cup chopped, dried apricots
1/2 cup coarsely chopped pecans

Combine first 5 ingredients and set aside. Cream butter, gradually add sugar, beating until light and fluffy. Add eggs one at a time, beating well after each addition. Combine banana & milk, add to creamed mixture alternating with dry ingredients. Fold in apricots and pecans. Pour batter into a greased and floured 8 1/2 X 4 1/2 X 3" loaf pan. Bake at 350 degrees for 1 hour or until done. - Makes 1 loaf

Great for gift giving at Christmas!

Recipe courtesy Merry K.

Erin's Home Fries

6-8 potatoes (brown seem to work best)
olive oil
season salt

Leave peel on or peel as desired
chop into 1" cubes
boil until just barely fork tender
drain well and put into bowl.
Toss with olive oil to coat (probably 2-3 tbsp)
add season salt to taste

Spread evenly on baking sheet lined with foil and sprayed with Pam. (this is important or they will stick, even though they're coated with oil)
Bake at 500F for about 15-20 min or until golden brown and crunchy.
May want to stir with spatula once or twice while cooking.

Taste just like they serve in the restaurants