Pumpkin, Sausage & Squash Pasta

November 17, 2014 Leave a Comment
Pumpkin, Sausage & Squash Pasta

Pumpkin, Sausage & Squash Pasta

 

I came across this recipe in my Stop & Shop flyer.  I hope you like it.

Pumpkin, Sausage & Squash Pasta Recipe

 

Pumpkin, Sausage & Squash Pasta

16 oz. box penne pasta (any type will do)

1 jar (25 oz.) Pumpkin Pasta Sauce (Stop & Shop Limited Time Originals)

1 tsp. canola oil

12 oz. pkg. chicken sausage, sweet apple flavor or hot & spicy flavor

1 Tbsp. butter

3 cups butternut squash peeled and cut into ½ inch chunks

1 small onion, finely diced

3 cloves garlic diced

1 ½ bags (6 oz. each) fresh baby spinach

½ cup grated Parmesan cheese

 

Cook pasta according to package directions, drain and return to pot.  Add pasta sauce, turn heat to low and allow the sauce to heat through.

While pasta is cooking, slice sausage into 1 inch pieces.  Heat oil in a large skillet over medium heat and cook sausage until browned.  Transfer to bowl and set aside.

In the same skillet, melt butter and add garlic, onion and squash.  Cook for 10 minutes or vegetables are tender and slightly browned.

Add spinach to the pasta and pasta sauce, stir until wilted.

Return sausage to pan with vegetables, stir until well mixed and allow to cook another 2-3 minutes.

Distribute pasta among bowls or plates, top with sausage-vegetable mixture, sprinkle with Parmesan cheese and serve.

 

(Recipe for Pumpkin, Sausage & Squash Pasta was in Stop & Shop flyer, 2014)

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Cranberry & Herb Turkey Burgers

July 6, 2014 Leave a Comment
Cranberry & Herb Turkey Burgers

Cranberry & Herb Turkey Burgers

 

This recipe, Cranberry & Herb Turkey Burgers is from Diabetic Connect.  Our usual problem with turkey burgers is the dry, chewy texture of the cooked meat.  The usual solution is to add fat, but a little sautéed onion, dried cranberries and soaked couscous work even better without larding down this healthy main course.  With sage and thyme, call it a summery answer to Thanksgiving dinner.

 

Cranberry & Herb Turkey Burgers Recipe

Cranberry & Herb Turkey Burgers

¼ cup plus t Tbsp. whole-wheat couscous

½ cup boiling water

2 Tbsp. extra-virgin olive oil

1 small onion, finely chopped

1 stalk celery, minced

1 Tbsp. chopped fresh thyme

1 ½ tsp. chopped fresh sage

½ tsp. salt

½ tsp. ground pepper

¼ cup dried cranberries, finely chopped

1 lb. 93% lean ground turkey

 

Place couscous in a large bowl.  Pour in boiling water, stir and set aside until the water is absorbed, about 5 minutes.  If grilling the burgers, preheat grill to medium-high.

Meanwhile, heat oil in a large skillet over medium heat.  Add onion and cook, stirring, for 1 minute.  Add celery; cook, stirring, until softened, about 3 minutes.  Add thyme, sage, salt and pepper; cook cranberries and stir to combine.  Let cool for 5 minutes.  Add turkey and stir until combined; do not over mix.  Form the mixture into 6 patties.

To cook on the stovetop:  Coat a large nonstick skillet, preferably cast-iron, with cooking spray and set oven to medium-high heat for 2 minutes.  Add the patties, reduce heat to medium, and cook for 4 minutes.  Turn and cook on the other side for 2 minutes.  Cover and continue to cook until lightly browned but still juicy (the juices should run clear, not pink), about 4 minutes more.  (An instant-read thermometer inserted in the center should read 165 F.)

To grill:  Oil the grill rack and grill the burgers for 5 to 6 minutes per side, flipping gently to avoid breaking them.  Serve immediately.         6 patties

 

(Recipe for Cranberry & Herb Turkey Burgers came from Diabetic Connect, 2014)

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Spicy Turkey Meatballs

April 30, 2014 Leave a Comment
Spicy Turkey Meatballs

Spicy Turkey Meatballs

 

This recipe, Spicy Turkey Meatballs is from Diabetic Connect.  Either as a main dish or as a side, these meatballs are sure to be a hit!

 

Spicy Turkey Meatballs Recipe

Spicy Turkey Meatballs

Meatballs:   1 lb. lean ground turkey

¼ cup almond meal

¼ cup finely chopped onions

½ tsp. garlic powder

½ tsp. white pepper

1 egg

Sauce:   ½ cup water

3 Tbsp. distilled white vinegar

2 Tbsp. low sodium soy sauce

1 tsp. sesame oil

3 Tbsp. stevia in the raw

3 Tbsp. chopped scallions, plus more for garnish

5-6 dried chilies, chopped (most of the seeds removed, adjust according to heat desire)

2 tsp. freshly grated ginger

1 tsp. fresh orange zest

1 clove garlic, minced

 Mix the ground turkey, almond meal, onion, garlic powder and white pepper.  Add the egg and mix completely. Shape the meat into 24 meatballs and place on a baking sheet lined with greased foil.  Broil meatballs for 7-10 minutes or until well browned.  Remove from oven and set aside.

Whisk the water, vinegar, soy sauce, sesame oil and stevia in a medium sauce pan.  Heat over medium heat until it begins to thicken.

Add the meatballs and cover, letting the meatballs finish cooking through; about 8-10 minutes.

Sprinkle with additional scallions; then serve.

(Recipe for Spicy Turkey Meatballs came from Diabetic Connect, 2014)

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