Spaghetti & Meatball Soup

Ingredients:

For the soup:

• 6 cups low sodium, fat-free chicken broth
• 2 cups water 
• 1 tbsp minced garlic divided
• 1 tbsp basil
• 2 tbsp parsley
• salt and pepper to taste
• 1/2 onion, chopped, divided
• 3-4 tbsp tomato sauce 
• 6 oz dry cut up spaghetti, I used Ronzoni Smart Taste

For the meatballs: 

• 16 oz 99% lean ground turkey
• 1 small egg
• 1/4 cup seasoned breadcrumbs
• 1/4 cup grated parmesan cheese
• 1 tbsp fresh chopped basil

Directions: 

In a soup pot over medium heat, bring chicken broth, water, 1/2 tbsp minced garlic, 2 tbsp parsley 1 tbsp basil, 1/4 of the chopped onion, and tomato sauce to a boil; simmer about 5 minutes.


Meanwhile, make the meatballs by combining ground turkey, parmesan cheese, egg, remaining garlic, remaining onion, 1 tbsp basil,, breadcrumbs, salt and pepper.Form into little 1 inch meatballs (about 36).

Drop meatballs into the broth, cook about 3 minutes; add pasta and cook according to package directions. Add fresh basil, adjust salt and pepper to taste and serve with grated parmesan cheese.

Farmers Market Ratatouille

This recipe is so Simple!

2 medium tomatoes chopped or (1) 12 oz can of crushed tomatoes

1 small onion chopped

1 medium eggplant pealed and chopped

1 medium summer squash chopped

1 medium zuchinni chopped

All veggies should be chopped in bite size pieces.

1) add oil to a large sauce pan and add in onions.

2) once onions are transluscent add in the crushed tomatoes and bring to a boil

3 ) stir in the eggplant, squash and zuchinni and turn down the temp to med low.

After 10 mins stir. then turn down to low. Serve over rice, noodles, or eat alone. I will add cilantro or basil once I plate the ratatouille. Also grated cheese is great compliment.

Homemade Salsa

3 tomatoes (1 lb) chopped
1/4 cup finely chopped onions (any type)
1/4 cup chopped fresh cilantro
1 hot pepper of your choice finely chopped(I used 1/4 of a hungarian hot pepper)
1/4 cup Italian dressing.

Mix all the ingredients together.

NOTE: depending on how hot you like your salsa it is best to put a little bit of the pepper in then taste it then keep adding until you get the level of spice you want.

Oreo dream Ice Cream Cake

Prep Time: 10 mins
Total Time: 4 hours 10 mins
Makes 12 servings

What you need:
1/2 cup hot fudge ice cream topping, warmed
1 8 oz tub Cool whip, thawed
1 pkg (3.9 oz) Instant Pudding
8 Oreo cookies chopped (about 1 cup)
12 Vanilla ice cream sandwiches

Instructions:

-Pour fudge topping into a medium bowl. Whisk in 1 cup cool whip. Add dry pudding mix. Stir 2 mins. Stir in chopped cookies.

-Arrange 4 ice cream sandwiches, side-by-side, on 24-inch-long sheet of foil; top with half the cool whip mixture. Repeat again. Top with remaining sandwiches . Frost top and sides with remaining cool whip. Bring up foil sides; double fold top and ends to loosely seal packet. Freeze 4 hours or until firm.

Madelyn's Oatmeal Butterscotch Cookies

Ingredients:

1 1/2 cups flour

1 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1 cup butter, softened

3/4 cup granulated sugar

3/4 cup firmly packed brown sugar

2 eggs

1 tsp vanilla extract

3 cups quick cooking oats, uncooked

1 pkg (12 ounces) butterscotch flavored chips

Cooking Instructions:

Preheat oven to 350 degrees. In small bowl, combine flour, baking soda, salt and cinnamon. Set aside.

In a large bowl, beat butter, granulated sugar, eggs and vanilla extract until creamy. Gradually beat in the flour mixture. Stir in oats and butterscotch flavored chips. Drop by measuring tablespoonfuls onto ungreased cookie sheets (leave 1.5 - 2 inches in between) Bake 7-8 mins for chewier cookies or 9-10 for crisper cookies. remove from cookie sheets and cool on a rack.

Yields: 4 dozen.

Creamy Beef Stroganoff

Ingredients:

1 lb Thinly Sliced Steak

1 lrg pkg of button mushrooms sliced

4 cups of Egg noodles

2 tbsp Butter

1 1/2 tbsp flour

1/2 cup beef broth

1/4 quart cream (heavy or light)

1/2 cup sour cream

Salt & Pepper to taste

1) Cook the meat and mushrooms and set a side covered.

2) Boil the pasta

3) Cook 2 tbsp butter and 1 1/2 tbsp flour in a medium saucepan over medium heat.

Whisk the butter and flour until a paste forms.

4) Add beef broth and bring to a boil.

5) Add sour cream into saucepan and blend lightly

6) Pour the heavy or light cream into saucepan and mix the ingredients together.

7) Add salt and pepper.

8) Drain pasta and pour into a large bowl. Add the steak & mushrooms.

9) Pour the sauce over the pasta, steak and mushrooms and toss until the cream is

well mixed.

Serve with bread for dipping. YUMMO!

Stuffed Peppers

4 green peppers

1/2 lb hamburger

1 small onion

1 1/2 cups cooked rice

1 8 oz can of diced tomatoes

cheddar cheese

a pinch of dried Parsley

salt & pepper to taste

*First get the rice cooking because this takes the longest.

*Then boil the peppers until you can put a fork through but do not over cook (they will finish cooking in the oven).

*In the meantime, cook the hamburger and onion. Add the salt, pepper & dried parsley to your liking.

*Preheat Oven to 375 degrees.

*Once the rice and hamburger are ready mix them together in a medium bowl. Drain the diced tomatoes and add to the bowl.

*Now you are ready to stuff the peppers. I do it in layers so that there is cheese through out the pepper. Put a 2-3 spoonfuls on the bottom of the pepper then sprinkle some cheese. Repeat until you fill the pepper. Add additional cheese on top.

*Add about a half an inch of water to the bottom of a casserole dish. Stand Peppers up in casserole dish and cover with aluminum foil. Cook 20-25 mins or until filling is hot.

This is great with all types of cheeses my favorite in this dish is Feta Cheese.