Spinach and Olive Turkey Burgers

Beef Up Your Turkey Burgers...

Sometimes you just feel like eating a nice juicy burger, right? Well, I know I do. Although I very rarely do. I stopped eating beef regularly many years ago, so when I crave a burger, I go TURKEY. The only problem is that it lacks the flavor that beef has, so it needs to be "beefed up" a little. :)

I usually just add some grill seasoning, garlic, salt and pepper and it good to go, but I was feeling a little gourmet the other day and decided to go all out and add some other healthy goodies.
How can you go wrong with fresh baby spinach, sun-dried tomatoes, olives, garlic, and cheese?
Judging by these burgers... YOU CAN'T!

Spinach and Olive Turkey Burgers
by Mixed Salad Annie

1 1/3 pounds ground turkey
3 cups fresh baby spinach leaves, finely chopped
1/2 cup chopped black olives
3 tablespoons chopped sun-dried tomatoes packed in oil
1/4 cup low-fat cheddar cheese, cut in small dice
3/4 teaspoon Italian seasoning
1/2 teaspoon sea salt
1/4 teaspoon ground pepper
6 multi-grain english muffins, lightly toasted

Cover a baking sheet with non-stick foil or spray foil lined sheet with cooking spray. Heat broiler on low and adjust oven rack to top.

Blend together turkey, spinach, olives, sun-dried tomatoes, Italian seasoning, cheese and salt and pepper in a large bowl. Do not over mix. Form mixture into 6 equal size patties, free form or with a burger form.

Broil burgers about 5 minutes on first side and about 4 minutes on second. (An instant-read thermometer inserted in the center should register at 170º F.) Transfer burgers to muffins and top with extra spinach leaves if desired. Top with ketchup or mayonnaise.

Lentils & Turkey Stuffed Peppers

Stuffed peppers were a staple in my house growing up. We would have them at least twice a month. I always liked them. Although as a kid you don't realize how much you like something until you don't have it anymore. I miss eating them because I really don't make them that often myself, mostly due to the fact that they take a while to prepare. Also, I don't really eat much ground beef anymore either.

So I got to thinking... Why not come up with a quicker version and lighten it up a bit. I decided to use my usual substitute for ground beef - ground turkey of course. Plus I cut the amount in half and added some healthy fiber filled lentils in its place. And instead of using white rice which is not all that healthy, I used brown rice which has more nutrients and fiber.

With all these healthy changes, I had to consider flavor. So I added lots of garlic... But don't worry because I could barely even taste it. Remember, the brown rice is really bland and the turkey is also so lean that it really needs a flavor boost. I think I would even add more next time. :)

Ok now, let me tell the best part of all. The time savers and my two new best friends... Joe and Ben.
That's Trader Joe's lentils and Uncle Ben's ready rice. By using these pre-cooked ingredients, I saved so much time. And they are just as healthy as if I cooked them myself.

So I hope you give these healthier stuffed peppers a try, they won't take all day and you will be happy that you ate such a nutrient rich and satisfying meal.

Also, just a note on pepper shape and size. When I bought the red bell peppers, I wasn't thinking about making stuffed peppers because I would have bought short, wide ones if I had thought about it. Because they were so tall and thin, I had a problem standing them up in my usual baking dish. So I improvised and put them in a oven safe pyrex bowl and placed it on a pizza sheet pan just in case anything dripped or oozed over and out of the peppers. It worked out just fine and it looked kind of cool too!
Turkey and Lentil Stuffed Peppers
by Mixed Salad Annie

4 large green or red bell peppers (about 1 pound)
1/2 pound 93% lean ground turkey
1 bag Uncle Ben's Ready Brown Rice
1/2 bag Trader Joe's fully cooked Black Beluga Lentils, heated according to package instructions
1 1/2 tablespoons olive oil
2 large chopped shallots or 1 small chopped onion
8 garlic cloves, minced
1 tablespoon worcestershire sauce
1/2 cup grated Pecorino Romano cheese, plus more for top and passing
1/4 cup chopped green olives
1 teaspoon dried Italian seasoning or chicken seasoning (such as McCormick Grill Mates Salt-Free Chicken)
1/4 teaspoon dried oregano
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
2 (8-ounce) cans no-salt-added tomato sauce, divided use
1/4 cup fresh chopped parsley

Preheat oven to 350°.

Cut tops off bell peppers; discard tops, seeds, and membranes. Steam peppers in a steam basket in a large pot of boiling water for about 7 minutes (until crisp tender) or cook in boiling water 5 minutes; drain and set aside.

Add olive oil, shallot and garlic to a dutch oven or large skillet, sprinkle with a little salt and cook over low heat until softened. Raise heat to medium high and add turkey, stirring to crumble. Cook until liquid evaporates and turkey begins to brown and the bottom of the pan has developed a brown film. Stir in brown rice, lentils, olives, chicken seasoning, oregano, parsley, salt, pepper, worcestershire and 1 can tomato sauce. Using a wooden spoon, scrape up the brown bits on the bottom of the pan and cook around 5 minutes, stirring frequently. Turn off heat and add Romano cheese; stir to combine.

Divide turkey mixture evenly between peppers, and place them in an 8-inch square baking dish or oven safe round bowl; top with remaining can of sauce. Sprinkle each pepper with a little extra grated Romano cheese. Bake at 350° for 30 minutes. Serve with extra Romano cheese.

Reduced-Fat Spinach and Turkey Lasagna

Low-Fat Doesn't Have to Mean No Flavor!

Sorry about the crappy picture. I bought a new camera and I'm still trying to figure out all the settings! It is the Cannon Power Shot Sd770 IS Elph. I do like it though, it takes awesome videos. The view screen (I don't know the technical term) is really large. It makes it easier to view the picture after you shoot it. But I digress. So on to the lasagna...

I love lasagna, but I don't make it that often. Mostly because it does take a little time to prepare. Also, because it is heavy and usually full of fat. I have made low-fat lasagnas in the past and they came out fine but nothing to rave about.
This one is different. I think I hit on something here. This lasagna was tasty and hearty but not overly filling or fattening. Plus it was a bit easier to make because I used the no-boil lasagna noodles. It saves a lot of time and aggravation. I used tomato sauce on the top and bottom layers of the lasagna. The garlic bechamel sauce dominates the middle layers, so the flavor is more creamy than a traditional lasagna which uses mostly tomato sauce throughout.

It got all thumbs up from the sometimes picky family, so I hope you give it a try. I think you will be pleasantly surprised with the results!

Reduced-Fat Spinach and Turkey Lasagna
by Mixed Salad Annie

12 sheets of Barilla no-boil lasagna noodles
2 eggs, slightly beaten
1 (15 ounce) container low-fat ricotta cheese (I recommend
1 1/2 cups shredded reduced-fat Italian 3 cheese blend includes mozzarella, provolone and parmesan cheese, divided use (I used Kraft)
3/4 cup Pecorino Romano or Parmigiano cheese, divided use
dash nutmeg
1 package frozen chopped spinach, cooked and squeezed dry
1 tablespoon olive oil
1 lb ground turkey, 93% lean
1 leek, washed thoroughly and chopped
3 cloves garlic, minced
1/2 teaspoon sea salt
Freshly ground black pepper
1/4 teaspoon red pepper flakes
1/2 cup chopped fresh basil or parsley
3 cups reduced-fat garlic bechamel sauce, recipe below
1 (26-27 ounce) jar spaghetti sauce or your own

Preheat oven to 375. Cover a baking sheet with foil and set aside a 13x9x2 pan.

Heat olive oil in a large non-stick pan over medium heat. Add leeks and cook until wilted and translucent but not brown; around 5 minutes. Add garlic and cook for 30 seconds to one minute. Raise heat to medium high, add turkey, salt, pepper and cook until no longer pink. Remove from heat and add basil. Drain in a colander and set aside.

In bowl, combine beaten eggs, ricotta cheese, 3/4 cups of the shredded cheese, 1/4 cup Romano and nutmeg. Set aside.

Prepare bechemel sauce.

Spread 1/2 of the jar of sauce or 1 1/2 cups your own sauce on bottom of pan.
Layer in order, 4 uncooked lasagna noodles (slightly overlap), then 1/2 of the ricotta cheese mixture, 1/2 of the browned turkey mixture, 1/2 the spinach and 1/2 of the bechamel sauce.

Next layer, 4 uncooked lasagna noodles, remaining 1/2 of the ricotta cheese mixture, remaining half browned turkey mixture, remaining half of the spinach and remaining 1/2 of the bechamel sauce.

Next layer, 4 uncooked lasagna noodles, remaining 1/2 jar of sauce or another 1 1/2 cups of your own sauce, remaining 3/4 cup shredded cheese and remaining 1/2 cup of Romano cheese.
Spray a sheet of foil with cooking spray. Cover pan with foil and cook for about 1 hour or until bubbling.
Uncover and continue cooking until all the cheese is melted on the top (about 5 minutes).
Let stand 15 minutes before serving.

Reduced-Fat Garlic Bechamel Sauce
2 tablespoons butter
3 tablespoons extra virgin olive oil
1 clove garlic minced
4 tablespoons flour
3 cups fat-free creamer or skim milk
1 1/2 teaspoons sea salt
pinch to 1/4 teaspoon freshly grated nutmeg

In a medium saucepan heat creamer/milk until hot but not boiling.

Heat butter, oil and garlic in a medium saucepan until garlic is fragrant. Add the flour and stir until smooth. Cook over medium heat until the flour mixture turns light golden brown, about 5 minutes.

Slowly add milk to flour mixture; whisk until smooth. Add salt. Bring to a boil and cook for around 6-8 minutes, until sauce thickens. Remove the pan from heat and add nutmeg. Set aside.

Turkey Meatloaf

Needed Garlic...but still good!

I looked on line for a Turkey Meatloaf recipe and ended up making one based on Ina Garten's recipe. I altered it a bit, but for the most part followed most of her ingredients and instructions. One thing it did is cut the recipe in half. Her recipe called for 5 POUNDS of turkey meat. That's one big meatloaf! So I used 2 packages of dark ground turkey which came to 2 1/2 pounds. I also healthied it up a bit by replacing some of the bread crumbs with wheat germ :)

The meatloaf turned out good, only I thought it was missing something... GARLIC. I knew I should have added it, but somehow I thought Ina would have added it if she thought it needed it. So I did'nt. But the next time I make it, you better believe it will have garlic in it. I guess you can't take the Italian out of me, even with something as American as meatloaf :PTurkey Meatloaf
adapted from Ina Garten

1 1/2 cups chopped yellow onion (1 large onion)
1 tablespoon EV olive oil
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
3/4 teaspoon fresh thyme leaves ( or 1/4 teaspoon dried)
2 1/2 tablespoons Worcestershire sauce (I will add a little more next time)
3/8 (6 tablespoons) cup low-sodium chicken broth
2-3 cloves minced garlic (should have used, and I will add next time)
1 1/2 teaspoons tomato paste (I will add a little more next time)
2 1/2 pounds ground dark turkey meat
1/2 cup dry bread crumbs (I used 4c seasoned salt-free which is lactose free)
2 large eggs, beaten
1/2 cup ketchup
1 talbespoon dijion mustard
1 tablespoon brown sugar

Preheat oven to 325 degrees F.

In a medium saute pan, over medium-low heat, cook the onions, garlic, olive oil, half the salt, pepper, and thyme until translucent, but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken broth, and tomato paste and mix well. Allow to cool to room temperature.

In a small bowl, mix the ketshup, mustard and brown sugar; set aside.

Combine the ground turkey, bread crumbs, wheat germ, eggs, remaining salt and onion mixture in a large bowl. Mix well and place mixture in a loaf pan to shape. Turn pan upside down on an foil lined sheet pan. Spread the ketchup mixture evenly on top. Bake for 1 hour 20 or until the internal temperature is 160 degrees F. Let stand for at least 10-15 minutes before cutting. Ina suggests putting a pan of hot water in the oven under the meatloaf to keep the top from cracking.

Stuffed Zucchini and Bell Peppers

Hearty and Satisfying!

If you like meatloaf and you like stuffed peppers, than you will love this recipe. It is very different from the stuffed peppers that I was brought up eating. My mom used to make stuffed peppers with ground beef (or sometimes ground turkey), onion, garlic, rice and tomato sauce. And of course I followed suit, making them pretty much the same way.

In this recipe you actually make a meatloaf filling and stuff the peppers and zucchini with it. No rice at all. It is really good. The other thing I like about this recipe is that if someone in the family doesn't like peppers, they can eat the stuffed zucchini instead. The only thing I might change the next time I make them is to lightly saute the shallots (or in the original recipe, onion) before adding it to the meat mixture. It had a little bit of a raw bite to it. But other than that, I enjoyed them thoroughly.


Stuffed Zucchini and Bell Peppers
adapted from Giada De Laurentiis

1 tablespoons olive oil
1 large shallot, grated
1/4 cup chopped fresh Italian parsley leaves
1 large egg
3 tablespoons ketchup
4 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup grated Pecorino Romano
1/4 cup dried seasoned bread crumbs
1 1/4 pound ground turkey, preferably dark meat
2 zucchini, ends removed, halved lengthwise and crosswise
2 short bell peppers (any color), halved and seeded
1 1/2 cups marinara sauce

Preheat the oven to 400 degrees F.

Carefully scrape out the seeds and inner flesh from the zucchini with a melon baller or spoon, leaving 1/8-inch-thick shells, making sure not to cut through the skin.

Lightly drizzle the olive oil into a 13 by 9 by 2-inch baking dish. Whisk the shallot, parsley, egg, ketchup, garlic, salt, pepper, cheese and bread crumbs in a large bowl to blend. Mix in the turkey and combine with your hands.

Fill the zucchini and pepper halves with the turkey mixture, dividing equally and mounding slightly. Arrange the stuffed vegetables in the baking dish. Pour the marinara sauce over the stuffed vegetables.

Bake uncovered until the vegetables are tender and beginning to brown and a thermometer inserted into the filling registers 165 degrees F, about 40-50 minutes. Transfer the stuffed vegetables to a platter and serve.

Lightened Up American Chop Suey

I Got A New Pot!

Before I talk about the American Chop Suey recipe, I must first tell you about my fabulous new Dutch Oven. Although Mario Batali likes to call it an Italian Essentials Pot. I got it in his trademark "orange", he calls it Persimmon. It is cast iron covered in ceramic and it is gorgeous and very heavy.
Ok. Now I can give you all a very serious warning about this pot...
It gets very, very hot and apparently holds an enormous amount of dangerous steam. I used this pot to cook my American Chop Suey and had the cover on for about 10 minutes, when I went to peek in on my macaroni, the steam burned my arm pretty bad. I even had a mit on when I opened the cover, but I lifted the cover open from the front...big mistake. This is the damage.

It is pretty bad burn. I covered it with a bandaid for the photo only, since you are not supposed to cover a burn with a bandaid. I will be more cautious when lifting the cover in the future. I guess the cover should be opened lifting up in the back. Now I know. Lesson learned. Hopefully, my mistake will be fair warning for everyone else. Seriously, be careful...

A New England Classic.

My family ate this a lot when I was growing up. It is definately a comfort food for me.
I never really knew that this recipe was originated in New England until recently. Before I made it, I wanted to check some recipes online for the proportions because it's been a while since either my mom or I have made it. While looking, I found many variations and also discovered it's New England origin.

My mom's original recipe uses ground beef and onion. Since I am not a big fan of either ingredient anymore, I decided to adapt the recipe and also lighten it up a bit. I really like the new lightened up version. I also tried to make it for easy clean up. The pasta is cooked right in the same pot as the sauce... I love that. The only thing is, it tends to get a little dry if you don't use enough tomato sauce, so adjust it with water as needed. And be careful not to overcook the macaroni because it will break up and will not be as pretty.

Lightened Up American Chop Suey
by Mixed Salad Annie

2 tablespoons olive oil
1 leek, washed, dried and finely chopped (or 1 large onion)
1 shallot, chopped (can be omitted if using onion)
1 green bell pepper -- cored, seeded, and chopped
2 cloves garlic, minced
1 1/3 pounds ground turkey (93% fat)
1 can (28 ounce size) whole tomatoes with their juices, pureed
1 tablespoon tomato paste
1 cup water, or more depending on dryness of mixture
1 tablespoon Worcestershire sauce
1 teaspoon dried oregano
1 teaspoon sea salt
1/4 teaspoon ground black pepper
2 cups elbow macaroni
1 tablespoon fresh parsley, chopped
Freshly grated parmesan or romano cheese, for garnish

In a large pot, heat the oil over medium heat. Add the leek, shallot and green pepper, stirring often, for 5-7 minutes or until the vegetables soften. Stir in the garlic and cook for half a minute.

Add the ground turkey and cook over medium-high heat, stirring often, until the meat is no longer pink.

Push aside the turkey to make an open space. Stir in the tomato paste and cook for about a minute. Add the pureed tomatoes, water, oregano, Worcestershire sauce, salt and black pepper. Bring the mixture to a boil.

Add the macaroni to the turkey mixture and stir to combine. Cover the pan, lower the heat and simmer the sauce for about 10 minutes. Carefully, remove the cover and stir half way through. Add more water if necessary.

It is ready when the pasta is tender but still has some bite.
Spoon into bowls, sprinkle with parsley and Parmesan, and serve immediately.

P.S. It's always better the next day, so make it ahead for best flavor!

Tarragon Turkey Burgers

Hankering For a Hamburger?

Try turkey instead. Sometimes I get a hankering for something hearty and filling for dinner after a long day at work. One night I was seriously craving a big juicy burger. So I stopped at the market after work and bought some ground turkey. It is healthier than ground beef with less saturated fat and I just love it. I actually prefer it to beef now.

I wanted to flavor it with some fresh herbs, I was thinking the usual; basil or parsley. But when I went to grab a pack of basil, the fresh tarragon caught my eye. So I went with that instead. I thought it would really freshen and brighten the flavor of the burger. And it did. It is such a fresh flavor; it tastes a little like fennel to me. Kind of like licorice, only not as strong. Delicious!

Tarragon Turkey Burgers

1 pound lean ground turkey (I used dark meat, which is about 93% lean)
1 garlic clove, minced
1 egg white, beaten
2 tablespoons grated Parmigiano Regiano cheese, or parmesan
1/4 cup flavored bread crumbs
2-3 tablespoons fresh finely chopped tarragon
1/4 teaspoon salt
1/8 teaspoon pepper
4 light hamburger buns, toasted lightly on grill

Preheat broiler.

1. Mix together egg white, garlic, tarragon, parmigiano cheese, salt, pepper and breadcrumbs in a medium bowl. Add the ground turkey and mix until evenly blended. (Do not over work the meat or it will be tough when cooked).
   
2. Form into 4 equal size patties.
3. Broil burgers about 6 inches from element for about 5-6 minutes per side or until no longer pink in the center. (180 degrees on an instant read thermometer).
   
4. Place each burger atop a toasted bun. Top with a slice of fresh tomato if desired.
   

Turkey Bolognese Sauce over Polenta Squares

Delicious!!!

I really enjoyed this dish and I think you will too. It is a very loose interpretation of bolognese sauce, since traditionally bolognese is made with meat and uses very little tomato. It also has milk or cream in it, which I didn't use. I just thought it sounded better to call it turkey bolognese sauce than turkey tomato sauce. Don't you think??

This is really easy to make, so don't let the photo deceive you. It is just a little time consuming, due to the chopping, but it is so worth it. The polenta is also easy to make since I used the quick cooking one. If you have never tried polenta, please give it a chance. It is sort of like grits. It definately needs to have a sauce or ragu over it to give it flavor. I made a marsala chicken ragu over polenta another time and it was also really good. It's a nice change of pace if your a little tired of pasta.

Turkey Bolognese Sauce over Polenta Squares

Start by making the
Polenta Squares

2 cups boiling water
1 tablespoon butter, at room temperature
1 teaspoon salt, plus more for seasoning
1/2 cup quick-cooking polenta

Bring the water, 1 tablespoon butter, and 1/2 teaspoon salt to a boil in a heavy medium saucepan. Gradually whisk in the polenta. Reduce the heat to medium-low. Stir constantly until the polenta thickens, about 5 minutes. Pour the polenta into a greased 9 by 9-inch baking pan, spreading so that it is 1/3-inch thick. Cover and let stand at room temperature until set, about 15 minutes.

Turkey Bolognese Sauce
Extra virgin olive oil
2 cloves garlic, minced
1 large shallot or small onion, chopped fine
1/2 red bell pepper, chopped fine, optional (I had some so I used it, but you could also use chopped carrot, celery and/or green pepper )
3/4 lb. ground turkey (I used 93% lean)
1 Tbls. tomato paste, optional (I had some in the freezer so I used it)
1/4 tsp. dried oregano
Pinch of red pepper flakes
1 - 28 oz. can Italian whole tomatoes, hard pieces discarded and crushed by hand or blender (I used Muir Glen Organic and pureed them slightly with my hand held blender)
1/2 can water
1o fresh basil leaves
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup chopped fresh basil leaves
1/4 freshly grated Parmigiano Reggiano

Add about 3 tablespoons olive oil, garlic, red bell pepper and shallot to a cold large skillet and cook on medium low until the veggies soften and become fragrant. Immediately add the ground turkey, turn the heat up to medium high and stir until almost cooked through. Push the turkey to the sides of the skillet and make an open spot in the middle of the pan. Add the tomato paste, stir and cook until it begins to caramelize. Add the oregano and red pepper flakes. Stir and cook for about a minute. Add the can of tomatoes and 1/2 can full of water. Stir to combine all ingredients. Add the bay leave, whole basil leaves and salt and pepper. Bring to a boil, lower heat and cover partially. Let simmer for about half an hour on low heat. Remove the whole basil leaves, if desired, and add the chopped basil. Taste to see if more salt and pepper is needed.

To Assemble:
Cut the polenta into 6-8 squares. Arrange the polenta squares on a platter. Spoon the warm Turkey Bolonese Sauce atop the polenta. Drizzle with extra virgin olive oil, if desired. Sprinkle with Parmigiano cheese and serve immediately.

Italian Pesto Turkey Burgers

If you want to satisfy a burger craving, this is the answer!

Even though my Italian pesto turkey burgers are actually healthy, you'd hardly even notice. These quarter pounders offer a lighter alternative to the traditional beef patty, but truly pack a punch to your appetite. And even though they are lean, they are so juicy and flavorful.

To make this recipe even quicker and easier, you can use bottled pesto or do what I do ~ Make a batch of pesto without adding the cheese and freeze a portion of it in an ice cube tray. When the pesto is frozen, store it in a plastic freezer bag. When you're ready to use it, just take out a couple of cubes, let them defrost and mix in some grated parmigiano cheese. It also works great for quick pasta dishes, but in this case, add a little pasta water in addition to the cheese, to the pesto before mixing in the pasta. Give it a try!

Italian Pesto Turkey Burgers

1 pound lean ground turkey (I used dark meat, which is about 93% lean)
2 1/2 tablespoons basil pesto, plus more for topping on bun
1 garlic clove, minced
1 egg white, beaten
1/4 cup grated Parmigiano Regiano cheese, or parmesan in a pinch
1/4 cup bread crumbs, (I used Italian flavored panko breadcrumbs)
1/8 teaspoon salt
1/8 teaspoon pepper
4 light hamburger buns, toasted lightly on grill

Preheat grill on medium-high heat. (I used a stove top grill and heated it over medium heat)

1. Mix together pesto, egg white, garlic, parmigiano cheese, salt, pepper and breadcrumbs in a medium bowl. Add the ground turkey and mix until evenly blended. (Do not over work the meat or it will be tough when cooked)
   
2. Form into 4 equal size patties.
3. Grill pesto burgers for about 4-5 minutes per side or until no longer pink in the center. 180 degrees on an instant read thermometer. (Mine were cooked in about 8 minutes total.)
   
4. Place each burger atop a toasted bun, top with a slice of fresh tomato and spread additional pesto on the bun tops.
   

Stuffed Shells with a Twist!

Stuffed with Flavor

This recipe was billed as a make ahead dish. You are supposed to prepare everything until it's ready to bake and then wrap it well and store it in the freezer. It's ready to bake when you are!

The idea appealed to me because I like to have meals ready for busy work nights. But the thing that got me to make this recipe is the ingredients... Artichokes, ground turkey breast and ricotta cheese. Yum, yum and more yum!

Plus it's really a healthy recipe. The artichokes provide the vegetable, the turkey breast is so lean and is packed with protein, the tomato sauce is a great source of lycopene and the pasta provides the carbs, which by the way are not all that bad for you. (As long as you eat them in moderation). Ok, I know the cheese is fattening, but it is also loaded with protein and I use the low fat version to keep things light.

I did change the recipe slightly, as noted and I substituted homemade marinara for the arrabbiata sauce. I also split the recipe between two pans; I baked one and froze the other.

Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce
Recipe by Giada De Laurentiis

1 (12-ounce) box jumbo pasta shells (recommended: Barilla)
3 tablespoons extra-virgin olive oil
1/2 large yellow onion, chopped (about 1 cup) (I used shallots)
3 cloves garlic, chopped
1 pound ground turkey (I only used 1/2 pound)
1/2 teaspoon kosher salt, plus 1/2 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
1 (8 to 10-ounce) package frozen artichokes, thawed and coarsely chopped (I cooked mine according to package directions before chopping)
1 (15-ounce) container ricotta cheese (I used low-fat)
3/4 cup grated Parmesan (I used Pecorino Romano)
2 eggs, lightly beaten (I used 3 egg whites)
1/4 cup chopped fresh basil leaves (I used 2 Tlbs. of a combination of fresh Basil, Thyme and Rosemary )
2 tablespoons chopped fresh flat-leaf parsley (I used 1/4 cup)
5 cups Arrabbiata Sauce, recipe follows (I used homemade Marinara sauce)
1 1/2 cups grated mozzarella (about 5 ounces) (I only used about 1/2 - 3/4 cup low-fat mozzarella)

Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.

Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.

In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.

To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.

To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)

Note: If you don't like your pasta to get dry around the edges cover with foil until the last 5 minutes of cooking.

Arrabbiata Sauce:
2 tablespoons extra-virgin olive oil
6 ounces sliced pancetta, coarsely chopped
2 teaspoons crushed red pepper flakes
2 garlic cloves, minced
5 cups jarred or fresh marinara sauceHeat the olive oil in a large soup pot over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce and red pepper flakes and bring to a simmer. Remove from heat and let cool until ready to use.

Yield: approximately 6 cups

More Soup Please!

Anyway You Sip It... Soup Is The Ultimate Comfort Food!

The weather has been accomodating my recent soup craving. Or maybe I am craving soup because of the weather. Either way I have really enjoyed the comfort of eating a big bowl of soup for dinner after a long, hard day at work. If I don't feel like stopping for a loaf of Italian bread after work, I usually garnish the top with garlic croutons, which I love. It satisfies my need to crunch.

Turkey and Spinach Soup
Adapted from Sausage and Spinach Soup Recipe by Cooking Light

5 ounces of ground turkey breast
Cooking spray
2 small/med leeks, chopped
2 minced garlic cloves
1/2 cup water
1 (15 ounce) can cannellini beans, rinsed and drained
1 (14.5 ounce) can stewed tomatoes, undrained
1 (14 ounce) can low sodium chicken broth
1/2 (10 ounce) package frozen chopped spinach, thawed
1 tablespoon fresh basil
1 teaspoon dried oregano
dash of crushed anise seed
Grated Romano cheese

Heat 1 tablespoon extra virgin olive oil in a large saucepan. Add the leeks and cook over medium heat until softened, about 10 minutes. Add the turkey, stir to crumble, cook until lightly browned. Add the garlic, oregano and anise seed; cook for 1 minute. Stir in 1/2 cup water, beans, tomatoes and broth.
Cover and bring to a boil. Uncover and add the spinach; cook for 10 minutes on low heat.
Ladle into bowls and sprinkle with cheese. Serve with crusty bread or garnish with garlic croutons.

P.S. In my opinion, soup is always better the next day. So you can eat it immediately, but for optimum flavor eat it the next day!