Chickpea salad

So I attempted the 27 day cleanse.  Got to about day 10 and felt hungry and deprived. Seven pounds lighter, but it didn’t seem worth it.  So I am just trying to eat better.  My friend Anna gave me this idea, and it was delicious!!  No feeling like I am missing something.  And super easy too!!

Faux chicken salad AKA Chickpea Salad

1 15 oz can chickpeas (or garbanzo beans, same thing) drained and rinsed

2 Tbsp sour cream, plain greek yogurt or mayo

1/4 cup sunflower seeds

tomato sliced

sprouts

whole wheat pita bread

Put chickpeas, sour cream and sunflower seeds in a bowl and mix.  Use about 1/3 of mixture to top pita.  Add tomatoes and spouts.  Enjoy.  YEP, it’s really that easy folks!

Technorati Tags: chickpea,chickpea salad,garbanzo beans,vegetarian,healthy eating

New Beginnings

School is almost in…have I said that before?  I am really excited…as you can tell. 
Along with getting a few hours to myself, I am going to try doing a cleanse.  I know, I know.  I probably don’t have the will power.  True.  But my friend Anna, who is beautiful and skinny already, has lost like 11 lbs.  THAT my friends is MOTIVATION! 
She is doing the Green Smoothie Girl Detox.  So, I am going to do it too.  Nope it’s not all green smoothies.  There are supplements and stuff that I am not going to do, sorry Green Smoothie Girl.  But I am going to my best attempt to do it 100%.  Okay 97%. 
I am excited to not have to think about what’s for dinner.  Or breakfast or lunch either (at least for me). 
If anyone wants to join me, go right ahead.  Have some buddies along is always helpful!

Technorati Tags: green smoothie girl,detox

Corn Cakes

 

Okay, food is a big deal at our house.  Avery needs to eat as much as possible, Payton needs to watch her carbs (both for too high and too low) and Nathan needs to slow down.  Seriously.  How much can a 14 year old eat??  Don’t answer that….

Anyway, I found something similar on Pinterest….love Pinterest, but I wasn’t found of the fact it was only white flour.  Too many carbs.  So I took out my trusty Better Homes and Gardens red and white and found a corn fritter recipe.  It was close to what I was looking for and I added a few things and voila…a pretty good dinner.  Actually this would make a fantastic brunch, or yummy quick lunch.  It works for just about anytime.  And I KNOW it sounds weird to put syrup on it.  But trust me, SUPER yummy.  You CAN do just butter, if you want.  But it’s not as good.

I doubled the recipe.  I have a 14 yr old boy to feed.  So if you more than four mouths to feed I recommend you do the same.

Corn Cakes

Makes 6-8 cakes

8 slices bacon cut into 1/4” pieces

1/2 onion diced (I used white, but green would be awesome)

1 1/2 cups flour

1/2 cup corn meal

2 tsp. baking powder

1 cup corn (frozen or canned works)

1/2 cup shredded Monterey jack cheese

1 cup milk

1 beaten egg

In a cold skillet, put in bacon.  Turn heat on low and start to cook, stirring every few minutes.  When fat starts to melt off and bacon is about half way cooked, add in onion.  Continue cooking bacon until crisp and bacon and onion is translucent.  Take off heat and let bacon cool (I put it in a bowl to cool faster).

In a large mixing bowl add in flour, corn meal and baking powder.  Stir.  Add in milk and egg.  Stir to just combined.  Then add in corn, cheese, bacon and onion.  Stir again.  On hot skillet cook like regular pancakes (about 1/2 cup batter at a time). 

Serve with buttermilk syrup, regular syrup, or the way I did was add in blueberries to the buttermilk syrup.  It was SSSSOOOO good.  Not kidding. 

Even ALL the kidos ate it too!!

TWO MORE DOSES

   YAY, she got chemo.  Again, weird that we are so excited to dump toxins into my kido.  But we ARE excited!  That means only two more doses to go!!  Yes, she is pretty sick.  It’s been a few weeks so that makes it kind of hard.  But I am hopeful that she bounces back and we get chemo next week too!!  She is going to have to gag down a few Ensure a day to make sure that happens.  But a small price to pay to be D O N E!!!

     On other news….I have been doing some crossfit.  With my friend Mandy.  The tops of my thighs are so sore I can barely stand up/sit down.  I like being sore, but this is REDICULOUS!  What got me motivated?  I ran into Kim.  She lived by us across town.  Cute girl.  Has four kids.  Busy mom.  But when I saw her again….WOWZA!  She looked AMAZING.   She has been doing crossfit.  Yep, it works.  And with summer coming, I needed to tighten things up.  For me having a partner is key.  I work ALOT harder with her there watching.  Plus she is smaller and younger than me.  Motivation fer sure! 

   And when you feel better, you eat better.  Payton and I do a green smoothie every day for breakfast.  Everyday.   I skipped a few days and I was craving it.  I don’t have a fancy blender.  In fact I just broke one and had to buy a new one.  It was $25.  Again, tons of recipes for green smoothies.  But I like mine.

   Green Smoothie

1 orange slice off peel

1 apple cut cheeks off core

1 huge handful of spinach

2 tsp. chia seeds (I want to spout these, but haven’t tried that yet)

1 cup almond milk

1 cup water

Blend until all the bits are gone.  Then add:

1 banana

4 strawberries

Blend again. 

The banana and strawberries I put into small zip bags and freeze.  It makes it cold and yummy.  I add in blueberries or raspberries if I can find them at a good price.  Some add in kale.  I love to eat kale in soups and pasta, I am not crazy about it in my smoothie.  If you want an added boost, you can throw in a scoop of greens.  Green Smoothie Girl has her own version, or you can buy some at about any health food store. 

  Hope you are all having a super week!!

Cream of Mushroom Soup

By Stephanie

So if you are like me and TOTALLY carb loaded this weekend….and now feel like BLECH….make some super yummy cream of mushroom soup!  Great in recipes, by itself or try my variation.  You will totally thank me!! 

Cream of Mushroom Soup

Makes about 3 cups

2 cups mushrooms (any kind but I had button and baby bellas)

1/2 onion diced small

2 cups beef stock (pork, chicken or vege stock also work)

2 Tbsp. butter

2 Tbsp flour

salt and pepper

1/4 tsp rosemary

1 bay leaf

1/2 cup heavy cream (or sour cream)

Melt the butter in a large sauce pan.  Add in the mushrooms and onions.  Salt and pepper them.  Cook over medium heat for 5-6 minutes until onion is translucent and mushrooms are dark and about half original size.  Add in flour and rosemary for 1-2 minutes.  Slowly add in stock, stirring constantly.  Add in bay leaf and turn down to simmer for 5-10 minutes.  Add in cream and serve. 

Variation:

Add in 2 Tbsp green chilies and 1 cup shredded chicken breast.  Top with shredded cheddar cheese.  Great on a cold day!! 

Jiggler Cupcakes with Pudding Frosting

By Stephanie

   YAY!  Avery got the last bag of chemo yesterday.  This round is officially OVER!  We now only have three more to go.  I am sure there will be more delays, but for now…we have made progress. 

    Halloween is next week, I am so not ready.  I haven’t even bought candy yet.  At least the kids costumes were done thanks to my sisters and mom. 

   And the air has been turned OFF!  Hopefully til next May…. but we will see.  So I have finally done some baking.  I had seen the icing recipe on pinterest, but when my friend brought these over, I had no idea they would be so SUPER yummy. 

Jiggler Cupcakes

White or yellow cupcake recipe.  Like this one.  Or a mix…whatever you want.

Bake according to directions.   When cooled slightly, but still warm, make up any flavor jello you desire, but use half the water called for.  The small box is plenty but whatever you have is fine. 

Poke holes in the cupcakes with a fork or knife.  Pour about 1-2 tsp of Jell-O over cupcakes.  It’s easier if you leave it in the pan.  Put in the fridge and let set for 1-2 hours.  When set make up a package of vanilla instant pudding using half the milk called for.  Add in a small (8oz) container whipped topping.  Frost.  Try not to eat all frosting before it gets on cupcakes.  Also they need to be refrigerated if not eating right away…you may not have to worry about this.  They will be eaten quickly. 

 

Use can use different flavors of jello and even different flavors of pudding.  Like strawberry and cheesecake.  Or Orange and chocolate.  Use your imagination!!

Avacado Salad

By Stephanie

Okay, I saw this on pinterest.  I have tried some things on pinterest that are NOT so yummy.  But this one is!! Oh my, it is SUPER yummy.  I have been trying to do low carb, Amy will tell you, I have no will power.  I really can’t do low carb.  But some days I try.  This was one of those days.  I had left over chicken that my mom had made (mom’s fried chicken…YUMMO) that I chopped up.  Then I chopped an avacado and tomato.  Added pine nuts and feta and holy cow delic!!  Super easy.  Super yummy.  And seriously no dressing needed.  I did have some lettuce that I finely shredded and added to the bottom, but really it didn’t need it.  But you can.  And I am not posting a recipe, but I just added “some” of each.  Make it the way you like it. 

 

No Cook Oatmeal

By Stephanie

   I was on pinterest.  That site sucks me in for hours.  But I do find some great ideas.  Most of which I will never try. 

But some,

like this one…

from the yummy life blog.

I usually an not a fan of hiding things in your kids food.  I think that they should know that there are veges and good things in their food.  That way when you go out and they see cauliflower, they know they have tried it and will eat it. 

It doesn’t always work.

Even with my hubby.  In fact, he for YEARS didn’t know there was sour cream in sour cream enchiladas.  Once he found out, he now won’t eat them.  But I tell him I leave it out…he eats it.  As long as he doesn’t SEE it go it…he’s fine. 

I am desperately trying to get Avery to eat better.  Especially in the mornings.  I know she feel crumby, but I am trying….usually failing, but trying none the less.

So I decided to try the oatmeal.  Even though she hates regular oatmeal. 

OH, AND she got the thumbs up to add chocolate back in.  Even on her restricted days.  YAY!!

I made the chocolate and banana version.  It was really good!  I liked it and my younger two did also.  (Probably the chocolate).  Right now Avery can’t have bananas, but I let her have a bit.   She didn’t like the chew of the oatmeal.  And yes, I even added in the chia…DO NOT TELL HER!

Then I tried her smoothie version.  I used strawberries, cherry juice, aloe juice (tart like lime juice) the oatmeal and chia ground up.  Oh, and a bit of milk (I would use almond milk but Avery also has a tree nut allergy).  She really liked it.  YAY!  When you let it sit overnight the chia just get gel like and you don’t see them.  Grounding up the oatmeal and chia make it so she can’t see it.  

It was a bit tart.  I am going to try adding in cooked sweet potatoes.  A idea I got from my friend Jami.  Just until Avery can have bananas (or maybe after too).  We will see how she likes that one.  I will let you know. 

I am also going to ground up a cup or two of the oats and chia seeds and put in a baggie.  That way I can just mix everything in the jar, shake and put in the fridge the night before.  Quick and easy.

No cook oatmeal smoothie

1/4 cup oats (uncooked)

1 1/2 tsp chia seeds

put in blender and grind to powder.  Then add:

1 TBSP tart cherry juice

3 TBSP aloe juice

1/4 cup milk

1/2 cup strawberries

Blend till smooth.  Then put in pint mason jar overnight.    

Taquitos

By Stephanie

So life is a little crazy around my house.  I needed something quick and easy.  I saw something on pinterest, and just went for it!  SO YUMMY!  I could even adapt it for Avery’s restrictions.  You can roll them up and freeze them before you cook (or do that with half for another night).  They went fast at my house.  I paired them with a salad and some bottled salsa and it was a super great dinner! 

You can totally substitute the chicken with turkey, pork or beef.  Just use what ya have.

 

Baked Taquitos

12 medium sized flour tortillas (again, use what you have)

2 cups chicken-cooked and shredded (I had a Costco rotisserie chicken that I just pulled the meat off)

1 8 oz package of cream cheese, room temp.

1 can chopped green chilies

1 cup shredded cheese (I love monetary jack, but cheddar or a blend will work)

Turn oven onto 425 degrees.  Spray non-stick cooking spray into large cookie sheet.  Mix cream cheese, green chilies, chicken and cheese together until mixed.  Take 2 tbsp. of filling and put along one side of the tortilla.  Roll tortilla from filling end.  Roll tightly.  Set seam side down on cookie sheet.  Repeat until all are done.  Spray with cooking spray.  Put in the oven for 20-30 minutes.  Check after 20 minutes.  They are done when golden and edges are crisp. 

 

Stuffed Peppers

By Stephanie

I use to have this growing up.  I had all but forgotten about them, until I saw it on pinterest (I know…it’s a problem)

I used ground turkey, but you can use pork or beef just as well.  My kids weren't thrilled with this, but I was.  I also made baked apples (just core out as many apples as you want and bake for 20 minutes at 400 degrees).  It was a childhood memory dinner for sure.

 

Stuffed Peppers

Serves 6

3 large green peppers.  Cut in half and ribs and seeds removed

1 cup cooked white rice (or actually any kind of rice)

1 lb. ground turkey

1 tsp salt

1/2 tsp pepper

1 15 oz can diced tomatoes, drained

1/2 onion, diced

1/4 green pepper, diced

8 oz cheddar cheese, grated

In skillet cook turkey until no pink shows.  Add in salt, pepper, onion, green pepper.  Cook 2-3 minutes until onion is soft.  Add in rice.   Lay the green pepper cut side up in a 9X13 cake pan.  Fill each pepper with the meat and rice filling.  If there is extra, I just add it to the pan around the peppers.  Top with cheese and bake at 400 degrees for 20-30 minutes until pepper is soft.

Turkey Burgers

By Stephanie

Have you ever made and eaten a dinner and sat back to satisfied.  I did…a few nights ago.  I am TRYING to make more vegetarian and lean meat meals.  Not that there is anything wrong with a good ol’ beef burger.  I love those too.  Or a steak….ummmm, steak.  Anyway, I had seen an Oprah show years ago where they made a turkey burger.  I can’t remember all that was in it, but I know it had apple.  So I threw a few things in with the meat, and OH MY….delic.  Really.  You can use a bun, but I didn’t want the extra carbs.  And really, it didn’t need it. 

Turkey Burgers

makes 8 patties

1 1/2 lbs. ground turkey

2 green onions chopped fine

1 apple (any kind will do) chopped fine or grated (I will grate my next time)

1 cup shredded Monetary jack cheese

1 celery stock, chopped fine

1 tsp salt

1/2 tsp pepper

Mix everything together.  Don’t over mix though.  Make into patties and cook on grill on medium heat 3-4 minutes each side.  Sprinkle with season salt on each side (optional). Make sure you cook it completely, but don’t over cook.  You can see the cheese and apple help caramelize the meat.  And the cheese will melt so I HIGHLY recommend a non-stick skillet.  Enjoy!!

Texas Stew

By Stephanie

This is a great recipe from my freezer meal group.  It is so yummy.  And pairs perfect with corn bread.  Fast and easy, just stick it in a crock pot add day long and enjoy!!  Perfect for a cold day.  (Which is here, if you haven’t seen all the pics of Seattle with SNOW, that’s us..)

 

Texas Stew

Serves 6

2 lbs stew meat (if stew meat is expensive, get a good  roast that’s on sale and have the butcher cut it into stew meat.  Usually it saves me $2 a lb)

1 12 oz can tomatoes with green chilies

1 small jar picante sauce (any kind will do)

1 beef bullion cube

1 cup frozen corn

1 cup frozen sliced carrots (or add in sliced fresh)

1/2 onion diced or 1 Tbsp dehydrated onion

1 tsp ground cumin

1/2 tsp salt

1/4 c flour

Put it all in the crock pot on low 8-10 hours.   Also great served over rice. 

Swiss Chicken

By Stephanie

This is one of my freezer meals.  But it is easy and yummy.  I love the creaminess of the melted cheese and cream soup.  But the crunch of the stuffing on top.  As with all chicken, don’t overcook.  It makes it dry and chewy.  Cook just until it gets to be about 165-170 degrees then take it out and let the meat rest for 10 minutes.  Then serve it.  It will be perfect. 

 

Swiss Chicken

Serves 6

6 boneless skinless chicken breasts

1 can cream of chicken soup

2 T apple juice or cider

6 sliced Swiss cheese

1 box stovetop stuffing mix (any flavor, but I used turkey)

In 9X13 cake pan lay out chicken breasts.  Season with salt and pepper.  In small bowl mix apple juice and cream of chicken soup.  Lay cheese over chicken and pour soup on top.  Sprinkle stuffing over top.  Cover with foil and put in oven at 350 degrees for about 35-45 minutes until chicken is cooked through.  I like taking foil off for last 10 minutes to crisp up stuffing.

If making for a freezer meal group.  Put into pan (that can go into freezer) and follow steps, but don’t put stuffing on it.  Freeze.  When ready to cook, take out and thaw.  Put stuffing on top and cook as directed. 

Frozen Cranberry Salad

By Stephanie

 

I am warning you…this stuff is addicting!  I love the sweet and the tartness of it.  And of course super non-low fat.  Just what you need at the holidays.  But hurry and make it so you can eat it before you start your diet Jan. 1st!!  And before the fresh cranberries are no longer available.  I made the mistake a few years ago of trying to find fresh cranberries after New Year’s.  It was a sad, sad day!  I now buy a few extra and stick in the freezer so in March, when I get a craving for this salad, I can still have it!

 

Frozen Cranberry Salad

serves 6-8

1 package whole fresh cranberries

2 apples (any kind, but I like granny smith)

1 cup sugar

2 cups mini marshmallows

1 cup nuts (I LOVE walnuts, but kido with allergy so usually I use pecans, but use what you’ve got)

1 pint whipping cream

1 tsp vanilla

Quarter and core apples.  Put in food processor with cranberries and sugar.  Pulse until fruit is in 1/2 chunks.   Add in marshmallows and nuts and pulse 2-3 more times.  In separate large bowl whip whipping cream to soft peaks.  Add in vanilla to cream.  Gently fold in apple/cranberry mixture.  Line 9X13 pan with tin foil and then plastic wrap leaving enough hanging over the edges to fold to cover the salad completely.  Pour mixture into lined pan.  Fold plastic wrap and then tin foil over.   Put in the freezer for 1 hour.  Take out and score with knife for serving size pieces (you don’t have to do this, but it makes it MUCH easier to get out once it is completely frozen).  Put back in the freezer for 2 hours or overnight.  TRY not to eat it all in one sitting!!

Hot Spiced Punch

By Stephanie

This is a recipe I have had since I was a little girl.  I have adapted it to make it easy and quick.  It’s perfect for a treat after caroling or on a chilly morning.  Or actually any time it is under 50 degrees (which is all the time here!).  I love the spices and citrus.  And you get that boost of vitamin C which if your house is like mine, we can always use this time of year!  If you don’t have whole cinnamon sticks and cloves you can add in 2 tsp. cinnamon and 1 tsp. ground cloves. 

 

 

Hot Spiced Punch

Make a lot!!

1 can frozen orange juice concentrate

1 can frozen lemonade concentrate

1 can frozen pineapple juice concentrate

3-4 lemons and oranges

3-4 cinnamon sticks

20-25 whole cloves

In LARGE Crockpot or stock pot add in juice concentrates.  Put cloves into lemons and oranges (pokey side poke into the fruit).  Add one gallon of water, oranges and lemons too pot.  On medium high heat, heat and then turn to simmer.  Simmer at least 30 minutes but up to 3 hours.  Serve warm.

Gingerbread

By Stephanie

I LOVE the spices in gingerbread.  It’s not too sweet and has all the taste of the holidays.  And actually I LOVE the smell of molasses too.  My kids don’t, bit it brings back memories and has a taste that can’t be duplicated.  I turned these into some mini muffins, but you can put it in a 8X8 pan and make it into a cake.  Either way…SO good.  I would add in nuts…but kido with allergy. 

Gingerbread

Makes 1 cake or 24 mini muffins

1 egg

1/2 cup molasses

1/2 cup sugar

5 Tbsp butter, melted

2/3 cup milk

1 tsp white vinegar

1 1/2 cups flour

1 tsp baking soda

1 tsp ginger

1 1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp salt

In large bowl combine egg, molasses, sugar and butter.  Mix together well.  In separate bowl combine flour, soda and spices.  Put vinegar into milk.  Alternately add in milk and flour mixture 1/2 at a time.  Put into greased pan.  For muffins cook at 350 degree for 13-15 minutes.  For cake cook for 30 minutes. 

Sweet Chex Mix

By Stephanie

   This is crazy good.  I had a friend post it on facebook.  She warned me.  She called it crack…I should have listened.  But I thought, she is just tired and needs a snack.  I mean, she does have SEVEN kids.  (I am amazed at anyone who has even a half kid more than me!)  So I made it….and I ate, and ate, and ate. 

   Now if you are diabetic, like Dyney, don’t even try it.  You will end up in a coma for sure.  I on the other hand just have to do triple the cardio for the next two weeks to counter the carbs. 

  Oh, her recipe calls for M&Ms.  I didn’t have any, and it was plenty sweet and addicting without.  But you can add them if you like….

 

Sweet Chex Mix

makes a lot

Ingredients

· 1 1/2 c butter

· 1 c light karo syrup

· 1 c sugar

· 3 c Rice Chex

· 3 c Corn Chex

· 6 c golden grahams

· 2 c coconut

· slivered almonds or cashews. I prefer cashews.

· Big bag of M&Ms

How to make it:

· In large bowl combine cereals, coconut and nuts

· In saucepan combine butter, sugar and karo syrup (I actually did this in a large microwave proof bowl and once it was melted and combined put it in again for the 2 minutes cooking time)

· Bring to a boil and boil for 2 minutes

· Pour over cereal mixture

· When the mixture's slightly less warm, toss in the bag of M&M's. 

· Spread on wax paper till slightly dry to touch

Also, here's a cool tip about the karo syrup. If you spray your measuring cup first with Pam cooking spray it will come out without being sticky. Now don't say I didn't warn you. 

Cranberry Apple Walnut Pie

By Stephanie

  This pie tastes to me like Christmas.  Not too sweet, crunchy and spicey too.  I got this recipe in a BH&G Simply Perfect Holiday Baking in 2003. I have never seen a recipe since that compares.  It’s my FAVORITE pie.  It’s the reason I buy extra cranberries and freeze them.  So in Januray, when cranberries are no longer in the store, I can still make this pie.

If you have or your kids has (like mine) nut allergies, I have been substituting pine nuts for the walnuts.  They are VERY expensive, but she isn’t allergic.  I have also used pecans, but in this walnuts are the best!

   The other pie in the pic is a caramel apple pie.  Just use my caramel sauce recipe and layer with apples.  I did a lattice top and drizzled more caramel.  It got crunchy and delic!

Cranberry Apple Pie

Serves 8-10 (This is for a 9” deep dish pie)

Your favorite pie crust recipe

6-8 granny smith apples, quarter and peeled then graded

12 oz cranberries

1 Tbsp orange zest

1/2 cup sugar

3 Tbsp flour

1/2 tsp cinnamon

1/2 tsp ground cloves

1/3 cup maple syrup (I have left this out and it’s still great)

1/2 cup walnuts

I use my food processor and grate the apples.  Take out and set aside in a large bowl.  Into food processor put in everything else.  Pulse a few times until cranberries and nuts are in 1/2” peices.  Pour mixture into apples and toss.  Put into unbaked pie crust.  Bake at 425 degrees for 30 minutes.  Then make topping.  In food processor combine 3/4 cup walnuts, 1/4 cup sugar, 3 Tbsp brown sugar, 1/2 cup flour and 1/4 tsp salt.  Pulse two or three times.  Then add in 1/3 cup cold butter cut into small cubes.  Pulse until resembles course crumbs.  Take out pie and spread on top.  Turn down oven to 350 degrees and cook for 50 minutes more or until fruit bubbles up.  Cook at least two hours.  I suggest overnight.  When you cut a hot pie the juices will run into the crust and make it soggy.   

Other Turkey left over idea-Turkey Flauta

By Stephanie

  Yes, there is no pic.  I didn’t think of it until we had eaten it all….SO SORRY!  But easy and yummy.  Take 2 cups chopped left over turkey, 1/2 cup gravy, 1 cup shredded monetary jack cheese, 1 small can chopped green chilies, and 10 flour tortillas.  Put at least 1” of vegetable oil in a large pan and get heating.  You want it about 325-350 degrees.  Then combine everything but the tortillas.  Take about 2 tablespoons filling and put into tortillas.  Wrap up and tuck ends in (burrito style).  Put in hot oil seam side down.  Fry until golden on each side.  Serve with salsa to dip….SO GOOD!! 

Left over Turkey Recipe

By Stephanie

But I made this last year and my 12 year old has been DYING to have it since…so when/if you have leftovers that you just don’t want to use as a sandwich, try this.  I don’t think you will be disappointed!  It’s loosely based off a recipe by Rachel Ray. 

Pasta ala turkey

Serves 6

1 lb mushrooms, sliced

1 Tbsp olive oil

1 bay leaf

1 Tbsp Italian seasonings

1 small onion, diced fine

1 clove garlic, minced

2 Tbsp tomato paste

1 c turkey gravy

1 c water

1 1/2 cups cooked turkey, diced up or shredded

2-3 Tbsp heavy cream (or sour cream also works)

Put olive oil in large sauce pan and heat.  Add mushrooms, bay leaf and seasonings.  stirring often cook till mushrooms are brown (6-8 min).  Take out bay leaf.  Add onions, garlic and tomato paste.  Cook  2-3 minutes.  Add water and gravy.  Stir up bits on the bottom.  Add in turkey.  Cook on low until turkey is heated through and sauce starts to thicken.  Add in cream.  Serve over cooked egg noodles.