An Apple Crisp to Rival the Lunch Lady

I don't know about you, but there weren't many things that I remember tasting good on the school cafeteria tray.  I did love that apple crisp they served, though.  You probably remember it, too.  It was cut and served in a square, had warm, gooey apple on the bottom and a buttery crumble topping on top.  I don't ever recall it being served warm, though.

To be perfectly honest, I am not that interested in dessert.  I can take it or leave it, but my family would eat it after every meal if I would allow it!  I prefer chocolate desserts and have been known to skip traditional dessert altogether and substitute a glass of sparkling wine instead. 

This dessert is best served warm and my peeps love it
with a little Blue Bell Homemade Vanilla on the side.

When I came home from the store with 2 1/2 pounds of apples, everyone took notice.  This Apple Crisp has been the center of attention since it came out of the oven.  So for me to tell you, that this warm and gooey dessert is deliciously homey, is high praise from a cavalier dessert eater. I know you are going to LOVE this one!

Apple Crisp

• 1/2 c. sugar
• 2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 2 1/2 lbs. Granny Smith apples, peeled and sliced
• 2 c. flour
• 1 c. sugar
• 1/2 c. butter, chilled
• 1/4 c. Land "O Lakes Light Butter, cut into small cubes

Combine 1/2 c. sugar, cinnamon and nutmeg in a large bowl and mix well.  Add the apples, tossing to coate.  Spoon into a 9 x 13-inch baking dish that has been sprayed with non-stick cooking spray. 

Combine the flour, 1 c. of sugar, and brown sugar in a bowl and mix well.  Cut in the butter until crumbly.  Press half of the crumb mixture over the apples.  Sprinkle with the remaining crumb topping.  Arrange the cubes of light butter

Bake at 350 degrees for 25 minutes or until light brown and bubbly.  Serve warm with ice cream or cool whip. 

Make-ahead Breakfast for a Delicious Start to the New Year

I know I have told you before that I am not much on traditional breakfast.  Every Saturday morning, Charlieman, makes biscuits, eggs (any way you want them), bacon or sausage and the children cheer!  I usually skip the entire affair. 

At Christmas, we have a family tradition of Christmas Brunch.  I make casseroles the day before and refrigerate them.  On Christmas Day, after a wonderful morning of opening gifts and hot chocolate sipping, we sit down to a delicious morning meal.  As my family was truly enjoying this year's brunch, I thought that these delicious treats would make a wonderful New Year's Day breakfast as well. 

So, I am sharing my menu and recipes with you in time for you to run to the store and pick up what you need, put the casseroles together tomorrow and enjoy on Sunday morning.  (or any other day you choose)

Menu:
Caramel Bottom French Toast Cassserole
Mexican Breakfast
Fresh Fruit
Mimosas


Caramel Bottom French Toast Casserole

• 1/2 cup butter (I used Land 'O Lakes Light)
• 1 cup packed light brown sugar
• 2 T. light corn syrup
• 1 loaf of French bread
• 5 eggs (I use Egg Beaters)
• 1 1/2 cups milk (I use fat free half and half)
• 2 teaspoons vanilla extract
• 1/2 teaspoon cinnamon
• pinch of nutmeg

Melt the butter with the brown sugar and corn syrup in a saucepan over low heat, stirring constantly.  Pour into a 9 x 13 inch baking dish.  Cut the bread into thick slices, remove crusts if desired.  Place in the prepared pan.  Combine the eggs, half and half (or milk), vanilla, cinnamon and nutmeg in a bowl and mix well.  Pour over the bread.  Refrigerate, covered, for 8 hours or overnight.  Bake, uncovered, in a preheated 350- degree oven for 45 minutes or until golden brown.  Serve with additional maple syrup if desired.


Mexican Breakfast

• 1 lb. ground sausage (I use reduced fat)
• 2 T. butter (I use non-stick cooking spray like Pam instead)
• 6 eggs, lightly beaten (I mix 3 egg beaters with 3 eggs)
• 1/4 c. cottage cheese (I use fat free cottage cheese)
• 3 green onion tops, chopped
• 1 T. chopped fresh parsley
• 8 tortillas (I use reduced fat flour tortillas)
• 2 c. Mexican Blend shredded cheese (optional)

Cook sausage in a large skillet, drain, and wipe skillet clean.  Melt butter in a large skillet or spray with non-stick cooking spray.  Add eggs with the next three ingredients.  Cook over medium heat, without stirring, until eggs begin to set on bottom.  Draw a spatula across the bottom of the skillet to form large curds.  Continue cooking until eggs are thickened, but moist.  Stir in sausage and 2 T. of the sour cream sauce (recipe follows). 

Spread 1 c. Sour Cream Sauce in the bottom of a 9 x 13 baking dish sprayed with non-stick cooking spray.  Spoon egg mixture evenly down the cernter of tortillas, roll up and place seam down into baking dish.  Pour remainig Sour Cream Sauce over tortillas; sprinkle with shredded cheese if desired. 

Bake, covered, at 325 for 30 minutes.  ***Note:  This can easily be made ahead and refrigerated until you are ready to bake.  Allow to come to room temp about 30 minutes prior to baking.  Add cheese just prior to baking if you make ahead.

Sour Cream Sauce

• 1 can 98% fat free cream of mushroom soup
• 1 (8 oz.) container of sour cream (I use HEB brand fat free sour cream)
• 1 (4.5 oz.) can of chopped green chiles
• 2 T. green chile salsa
• 2 T. chopped fresh cilantro
• 1/4 tsp. ground cumin
• 1/2 tsp. chile powder
• Whisk together all ingredients. 

We love this recipe best served with Julio's Salsa!

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Recipes for all my friends:

Thanksgiving Dressing

As prepared by MaMa (Netta Mae) Craig

Cornbread (2 large skillets)

The best part of the dressing are the crispy edges!

To make cornbread:

1 cup corn meal

1 cup flour
4 tsp. baking powder

1/2 - 1 tsp. salt

1 plus cups of buttermilk

1/4 c. canola oil

2 tablespoons of Canola oil

Mix together in a bowl.  Put 2 T. oil in the bottom of skillet.  Place in HOT (425 degree oven) for ten minutes or so.  Add cornbread batter to skillet and return to oven and bake for 25-30 minutes.

Assembling Dressing: 

2 skillets of cooked and cooled cornbread

1 lb. of Pepperidge Farm Cornbread Dressing

2 ½ cups green onion

4 cups of chopped celery

2 cups chopped bell pepper

1 – 2 onions finely chopped in processor

2 Tablespoons of poultry seasoning

2 Tablespoons of sage

1 Tablespoon garlic powder

2 teaspoons black pepper

Crumble cornbread in large baking dish (like a roasting pan).  Add stuffing mix and veggies and seasoning.  Add broth from Turkey and maybe two or more cans of broth.    If it’s too stiff, put in 2 beaten eggs (Mama puts in four and uses mixer to beat them). 

Pour oil over the top of dressing (edges of pan).  Clean the sides of the pan.  Smash edges away from pan with a spatula.

_____________________________________________



These sweet potatoes are so good, you'll never go
back to the old standard recipes!

Amaretto Sweet Potatoes

2 lbs. sweet potatoes
3/4 c. sugar
2/3 c. buttermilk
1/2 c. butter, softened
2 eggs
2 T. amaretto
1 1/4 tsp. vanilla extract
1 tsp. cinnamon
1 tsp. baking soda
2/3 c. chopped pecans

Combine teh sweet potatoes with enough water to cover in a saucepan.  Bring to a boil.  Boil until tender, drain.  Remove the skins of the sweet potatoes.  Arrange the sweet potatoes in a greased 2-quart baking dish.  Process the sugar, buttermilk, butter, eggs, amaretto, vanilla, cinnamon and baking soda in a blender until smooth.  Stir in the pecans.  Spoon over sweet potatoes.  Bake at 350 degrees for 30 minutes.  NOTE:  This can be made ahead, refrigerated, and allowed to return to room temp and baked the next day.

***North Harris Montgomery County Junior League "Taste of Texas"
_________________________________________________
Homestyle Green Bean Casserole

Using fresh green beans in this delicious casserole
makes all the difference in the world.  Definitely
a welcome update to the traditional casserole.

1 1/2 lb. fresh green beans, trimmed
2 T. butter
1/4 c. flour
1 1/2 c. reduced fat milk
1/2 c. buttermilk
1 T. ranch dressing mix
2 tsp. chopped FRESH thyme
1/4 tsp. salt
1/4 tsp. pepper
1 tsp. butter
1 (8 oz.) package sliced fresh mushrooms
Non-stick cooking spray
1 c. French fried onions, crushed
1/2 c. panko breadcrumbs
2 plum tomatoes, seeded and chopped

Preheat oven to 350.  Cook green beans in boiling salted water to cover for 4 to 6 minutes, or to desired degree of doneness; drain.  Plunge into ice water to stop the cooking process; drain and pat dry.

Melt 2 T. butter in dutch oven over medium heat.  Whisk in flour until smooth.  Cook, whisking constantly, 1 minute.  Gradually whisk in 1 1/2 c. milk; cook, whisking constantly, 3 to 4 minutes.  Remove from heat; let stand 5 minutes.  Gently toss mushroooms and green benas in buttermilk sauce.  Place in a 13 x 9" or 3 qt. baking dish.  Combine french fried onions and next two ingredients; sprinkle over green bean mixture. 

Bake at 350 for 25 to 30 minutes or until golden brown and bubbly. 

***Southern Living, November 2011

Thanksgiving Menus, Memories & More

Well, I have just finished chopping 4 cups of celery, 2 1/2 cups of onion, 2 1/2 c. of green onion, and 2 c. of green pepper for my Thanksgiving dressing.  I don't mind chopping, especially when so many fond memories are tied to this chore.  It's almost cathartic in a way, to chop each ingredient so perfectly, sealing it in a plastic tub and checking it off my list. 

You see, I have some lists that I like to read, re-read and remember.  My grandmother kept a steno pad on her kitchen counter.  She often jotted down items that she needed the next time she was at the store.  She also made organized lists of ingredients, menus and day to day lists of what needed to be done to pull off the best holiday meal ever.  I treasure these lists.  They are written in her handwriting, crossed off painstakingly after checking to make sure everything had been completed.  I love the list by days of what to do first, then next, and finally on the day of the event. 

As I chopped this afternoon, I remembered my grandmother checking my work to make sure I was chopping finely enough to suit her.  It was hard for her to accept help in the kitchen, but I so enjoyed this time with her.  I like to think what she might say about my menu for Thanksgiving this year.  She always enjoyed reading new recipes, but the older she got, the less interested she was in actually trying those new recipes, but oh how she loved it when I brought something new home to share.  She loved anything as long as she didn't have to make it.  I think that's what 70 years of cooking does to a gal. 

So I imagined this little conversation about my menu.
Me:  Well I am trying some new dishes this year, MaMa.
MaMa:  Oh, you are?
Me:  Green bean casserole, MaMa, but without soups or canned green beans.  That's right, freshly steamed green beans, fresh mushrooms, sauteed to perfection, bound together with homemade sauce, french fried onions and panko bread crumbs.  Doesn't that sound good.
MaMa:  Oh my goodness, yes!
Me:  I am also making pumpkin macaroni and cheese.  I thought the girls would like it.
MaMa:  I thought you didn't like macaroni and cheese?
Me:  I didn't for a hundred years after using my hot pot in my college dorm room to make it almost every day, but this sounds really yummy.  And it has fresh sage, fontina cheese, and soft bread crumbs.  It's gonna be so good.
MaMa:  I know it will!
Me:  I am also making Amaretto Sweet Potatoes.  Everyone loves them.  You use buttermilk to make the sauce.
MaMa:  You don't say...
Me:  Oh, and I forgot to tell you how I am going to brine my turkey. 
MaMa:  Brine?  What in the world?
Me:  Oh my goodness it is this bath with fresh herbs, limes, oranges, bay leaves, sage, garlic, lots of salt and fresh ground pepper.  It makes that turkey so juicy!  You won't believe it.
MaMa:  You did get a Butterball, didn't you?  They are the best, you know. 
Me:  Yes 'mam.  I've been paying attention. 
MaMa:  I know it's going to be wonderful.  Afterall, you got MaMa's cooking genes, you know?
Me:  I sure hope so....

Thinking of my precious grandmother as I prepare for Thanksgiving.  I thought I would share my menu just for nostalgic purposes. 

Turkey (bathed in a brine and roasted in my handy-dandy roaster)
Cornbread Dressing (my grandmother's recipe of course)
New & Improved Green Bean Casserole
Creamy Brussel Sprouts
Amaretto Sweet Potatoes
Buttery Creamed Potatoes & Gravy
Pumpkin Macaroni & Cheese
Deviled Eggs
Iced Tea, Chardonnay, and Pinot Noir

Fudge Cream Pie, Pecan Pie, and Apple Pie

Happy Thanksgiving!  I hope your day is filled with wonderful dishes, family, friends and special memories.

Southern Traditions & Hoppin' John

When I was a little girl, my grandmother used to make a dish called Hoppin' John. She didn't make it often, but I can remember having it with her famous cornbread. (That recipe is also on my blog in my archives)  As I have told you before, fall really reminds me of my sweet little grandmother. I'm not sure why this time of year stirs up so many memories, but I find myself cooking a lot of her dishes lately. I know she would have been amazed at my twist on her traditional Southern dish AND that it was cooked in the slow cooker or crock pot. I tweaked it a bit to make it a complete one-dish meal for my family. Hope doesn't always get the name right and sometimes calls it Poppin' John. It makes me smile! Both girls loved this dish. I hope your family will too. : )

Be sure to scroll down to the bottom and read
the history of Hoppin' John.  I can't make this
without thinking of my sweet MaMa Craig!

Hoppin’ John
Slow Cooker Recipe
INGREDIENTS
1 small onion, chopped
2 cloves of garlic, run through a press or finely chopped
1 T. Adams Best Cajun Seasoning (substitute Tony Chachere’s NO SALT version if your store doesn’t carry it)
2 (16 oz.) packages frozen black-eyed peas
1 ¼ c.  sliced green onion, divided
2 cups HOT water
¾ c. chopped red bell pepper
2 finely chopped, seeded jalapeño peppers
2 tsp. hot sauce (Tabasco or Louisiana Hot Sauce)
1 T. Adams Best Cajun Seasoning
½ tsp. salt
¼ tsp. pepper
1 chicken bouillon cube
1 (14 ½ oz.) can Cajun stewed tomatoes, undrained
2/3 c. UNCOOKED converted rice (Uncle Ben’s)

DIRECTIONS

1. Brown ground beef with onion and garlic. Drain, return to pan, add 1 T. Cajun seasoning and mix well. Store in a large Ziploc bag or plastic tub for later.
2. Place peas, ¾ c. green onions, water and next 7 ingredients into a 4 qt. slow cooker; stir well.
3. Cover with lid and cook on HIGH for 4 hours.
4. Stir in tomatoes, beef, and rice and cover and cook an additional hour or until peas and rice are tender and most of the liquid is absorbed.
5. Stir in remaining green onions.

This is one of those meals that needs some Sweet Tea.  When I was growing up, we drank iced tea with every meal.  I didn't know there was such a thing as unsweetened tea, as most Southerners I know only drink sweet tea.  So if you are anxious to sip a glass of tea tonight, try this on for a twist:
2 family-sized Lipton tea bags (we only use decaffeinated)
1 regular size Earl Grey tea bag (decaffeinated as well)
10 cups of boiling water
3/4 c. sugar (we use Splenda)

I steep my tea in on old automatic coffee maker.  I just run the water through with my tea bags in the caraffe.  When all the water has run through.  I turn off the warmer and let steep.  When it's cool, I pour it into a big pitcher and add the sugar/splenda.  I then add ice to make it a full pitcher.  And ice tea should always be served in a pretty glass.  : )  Just a little tip from me to you. 

History of Hoppin' John
Hoppin' John is found in most states of the South, but it is mainly associated with the Carolinas. Gullah or Low Country cuisine reflects the cooking of the Carolinas, especially the Sea islands (a cluster of islands stretching along the coats of south Carolina and northern Georgia). Black-eyed peas, also called cow peas, are thought to have been introduced to America by African slaves who worked the rice plantations. Hoppin' John is a rich bean dish made of black-eyed peas simmered with spicy sausages, ham hocks, or fat pork, rice, and tomato sauce.

There are many variations to traditional Hoppin' John. Some cook the peas and rice in one pot, while others insist on simmering them separately.

The first written recipe for Hoppin John appeared in The Carolina Housewife in 1847.

Most food historians generally agree that Hoppin John is an American dish with African/French/Caribbean roots. There are many tales or legends that explain how Hoppin' John got its name:

It was the custom for children to gather in the dining room as the dish was brought forth and hop around the table before sitting down to eat.

A man named John came "a-hoppin" when his wife took the dish from the stove.

An obscure South Carolina custom was inviting a guest to eat by saying, "Hop in, John"

The dish goes back at least as far as 1841, when, according to tradition, it was hawked in the streets of Charleston, South Carolina by a crippled black man who was known as Hoppin' John.

Great Halloween Supper--Ready when you are!

Do you love Halloween?  I don't know about you, but here, in The Woodlands, TX, we have been anxiously awaiting the arrival of cooler temperatures.  They have finally arrived and this wonderful crock pot enchilada casserole is great for a chilly night.  This recipe can be made late in the day, as it requires only 2  hours of cooking. You can whip it up this afternoon and have it for supper after a round of trick or treating. 

Sometimes when we have some leftover queso, I add that in
as one of my layers.  It makes this dish super tasty and creamy!

Here's all you need to know:

INGREDIENTS
1 to 1 1/2 lb. ground beef or ground turkey (LEAN)
1 medium onion, chopped
1 bottle of Taco Sauce (old El Paso or Taco Bell brands will do)
1 can of Enchilada Sauce.  (I recommend Hatch brand Tex-Mex Enchilada Sauce)
1 can reduced-fat cream of mushroom soup
1 can reduced-fat cream of chicken soup
1 4 oz. can of chopped green chiles
1 package of shredded cheddar cheese (I use reduced fat)
12 tortillas (I use low-fat, whole wheat, and always buy 2 packages, b/c sometimes 12 isn't enough)

DIRECTIONS

1. Brown ground beef/turkey with onion and drain.
2. Cut tortillas into fourths, like little pieces of pie.
3. (Reserve 1/4 c. of enchilada sauce) Mix together the enchilada sauce, taco sauce, soups and green chiles.  Add ground beef and onion and mix to incorporate.
4. Add the reserved 1/4 c. of enchilada sauce to crock pot that has been sprayed with non-stick cooking spray.
5. Add next a layer of tortillas, meat and sauce mixture, sprinkle with shredded cheese and repeat.  I like to end with a layer of tortillas.
6. Cook on low for 2 hours, then change setting to warm until you are ready to serve. 

We enjoy this delicious Tex-Mex Enchilada Casserole with taco salad.  It's one of our favorite crock pot dishes.  Enjoy!

Moroccan Chicken--spicing up the crockpot

It's nice to begin to feel the change of seasons down here in The Woodlands, TX.  It takes us a while to get the wheels in motion and our temps are all over the map.  What does that have to do with cooking, you say?  Well, it's hard to get excited about anything in the crockpot when it's still hotter than blue blazes.  The crockpot is a staple in my kitchen because I can prep all the food for the recipe, put it the crockpot and cook it on low if it's early in the day, or on high if it's later in the day.  Regardless, it helps me get a good dinner on the table for my family and out of the drive-thru lines. 


I especially like this dish because you can choose the type of chicken that you prefer.  It has flavors that we don't eat a lot of, but the change is good and so were the reviews!




INGREDIENTS
1 1/2 lbs. of chicken (I use boneless, skinless chicken thighs b/c they stay juicy and tender.  I cut every last bit of fat off the thighs before putting them in the crock pot.  You can also use chicken breasts or drumsticks)
1 (8 oz.) can pineapple tidbits or chunks in juice, drained
1 large onion, chopped
2 cloves garlic, finely chopped
2 T. fresh lemon juice
1 tsp. salt
1 tsp. dried marjoram leaves
3/4 tsp. crushed red pepper
1/4 tsp. ground tumeric (or a dash of ground ginger if you just can't be bothered to pick up some tumeric, b/c I bet your are wondering what in the heck that is.  It's good, though and gives this dish its intense yellow-orangish color)
1 T. corn starch
1 T. cold water
1/4 c. sliced green olives with pimentos (if you or your peeps don't care for olives, just omit.  We LOVE olives, so I add more.  Or you can add them to the individual servings if that works better for you)
1 T. chopped fresh parsley

DIRECTIONS

1. Place chicken into crockpot.  Mix pineapple, onion, garlic, lemon juice, salt, marjoram, red pepper, and tumeric; pour over chicken.
2. Cover and cook on LOW for 4 to 5 hours.  When ready to serve, remove chicken from crockpot and place on serving dish and cover to keep warm.
3. Skim any fat from sauce.  Mix cornstarch and water and stir into sauce.
4. Cover and cook on HIGH for about 15 minutes to thicken the sauce.  Stir in olives.
5. Pour sauce over chicken and sprinkle with parsley.

***I serve mine with tri-colored couscous prepared with chicken stock instead of water.  I also serve steamed broccoli tossed with sauteed garlic, lime juice and a sprinkling of crushed red pepper.

Greek Meatball Pitas--"Opa!"

This wonderful Greek Meatball Pita was an easy
weeknight addition to "sandwich night".  The meatballs
are so flavorful and I nibbled on them later in the week,
too!  They were great for lunch on the run. 

Still running?  Me, too!  Still trying to find a creative way to work "sandwich night" into your menu rotation?  Me, too!  How about some DELICIOUS warm, pita sandwiches?  I love making things with meatballs!  First of all, I can make the dish in stages.  I can mix up the meat with seasonings and what have you, seal it and stick in the fridge and run out the door.  I can come in and use my handy dandy medium scoop to make perfectly sized meatballs and line them on a baking sheet, cover them, and pop them back into the fridge.  I am probably on to two different carlines and at least one run to Boni's before I can pop them into the oven and bake them to perfection!  Add the incredibly tasty yogurt sauce and you've just hit a homerun.  (Use fat free Greek yogurt and you've not only saved calories and fat, but you've added valuable protein to your meal!)

Here's how I did it:

INGREDIENTS

This Greek Seasoning is great! 
I use it in ADDITION to my fave,
Cavender's Greek Seasoning.  This
is great in quinoa and couscous, too.

1 lb ground beef (I used ground turkey breast)
1 tsp. Cavender's Greek Seasoning
1 1/2 tsp. Greek Seasoning (McCormick brand--it has oregano, minced onion, and majoram)
2 cloves of garlic, chopped
2 T. fresh lemon juice
1/2 tsp. salt and pepper
Whole Wheat Pitas
2 cups shredded lettuce (I use Romaine)
1/2 c. crumbled feta cheese (I use reduced fat)

SAUCE
1/2 cucumber, peeled and grated
1 1/2 tsp. Cavender's Greek Seasoning
1 container (~7 oz.) FAT FREE Greek Yogurt
3 T. chopped mint
2 T. fresh lemon juice
1/8 tsp. salt and pepper

DIRECTIONS

I work in stages.  After rolling out my little meat-
balls, I popped them into the fridge to wait until I
was ready to bake them.  If you do this, too, make
sure to PREHEAT your oven to 500 and take out
the meatballs and allow them to come to room temp.

1.  Sandwiches:  Heat the oven to 500 degrees.  In a large bowl, combine the beef/turkey, seasonings, garlic, lemon juice and salt and pepper.  Using a handy dandy medium scoop, scoop out a portion of the mixture and roll into a ball.  I place these on a foil lined (sprayed with non-stick cooking spray) baking sheet.  You can use a rack in your pan to lift the meatballs off the baking sheet to get an all round brown, but it works just fine right on the baking sheet if you don't have a rack. Bake for 10 minutes.

2.  Sauce:  Squeeze excess water from the cucumber in paper towels.  In a small bowl, stir  together yogurt, cucumber, mint, lemon juice, salt, pepper and Cavender's Greek Seasoning. 

3.  Serve:  Wrap pitas in foil and place in the oven for 3 minutes.  Remove warmed pitas from the oven, stuff with shredded Romaine lettuce, meatballs and top with sauce.  You can add a sprinkling of feta on top for garnish.
 "Opa!"

Coq Au Vin all up in the Crock Pot!

I am still responding to my fabulous FB fans who asked for crock pot recipes.  I have been carrying on a love affair with my crock pot for some time now.  I love that it makes me look like a cooking rock star at the end of the day!  It's great for busy folks who are always on the run, especially during the dinner prep hours. 



I wish you have scratch and sniff internet b/c this dish is
incredible!  It's so easy to make and so full of flavor.  Even mon
petite chous loved it!  Fancy, schmancy--just down right delicious!



I had someone ask me if you can make Coq Au Vin without wine.  And the answer is you can, but it's no longer Coq Au Vin.  Coq Au Vin actually means chicken in wine.  I love how the wonderful flavors from the wine permeate the chicken with an incredible bold flavor.  Now this isn't your Julia Child's fancy schmancy recipe that takes hours to prepare.  Quite honestly, I've never had Julia's version, which I am sure is divine, but she never spent 2 hours in carpool, dressing, dropping and discussing all the while. 





You are going to LOVE this dish, as will your family.  Let me tell you EXACTLY what to do. 

INGREDIENTS

2 lbs., boneless, skinless chicken thighs with all visible fat removed

1 1/2 tsp. herbes de Provence

3/4 tsp. garlic salt

1/4 tsp. black pepper

2 c. thawed frozen pearl onions

2 large chopped carrots

1 c. dry RED wine

2 T. tomato paste

2 c. quartered white mushrooms

Whole wheat egg noodles

DIRECTIONS

1. Spray the crock pot with non-stick cooking spray.



2. Place chicken thighs in the crock pot and season with herbes de Provence, garlic salt and black pepper.  Add pearl onions and chopped carrots.  Stir together tomato paste and red wine and pour over ingredients already in the crock pot.

3. Cove and cook on HIGH for 5 1/2 hours or LOW for 7 1/2 hours. 

4. Cook pasta according to package directions and serve Coq Au Vin over noodles.



Hearty Potato Soup

Who doesn't LOVE potato soup?  This is a super
easy recipe and your entire family will gobble it up!

When I asked you today what kind of recipes you were looking for, hands down, you replied you wanted crock pot recipes.  Recently I was telling some girlfriends about a potato soup made in the crockpot with frozen hash browns.  It's not just a great crock pot recipe, but it's one that you can just dump into the crock pot and forget about it. 

Here's what to do:

INGREDIENTS

1 med onion diced

Olive oil

4 cups Orida Southern Style Hash Brown Potatoes

1 can chicken broth

1-2 cloves of garlic, pressed

1/2 tsp. onion salt

1/2 tsp. seasoned salt

1/4 tsp. basil

crushed red pepper to taste

1 pint 1/2 and 1/2 (I use FAT FREE)

green onions, crumbled bacon and cheddar cheese for garnish

DIRECTIONS

Saute onion in a swirl of olive oil until soft.  Remove to slow cooker.  Add potatoes, broth, seasonings and half and half.  Cook on low for 5 hours.

It's the easiest baked potato soup you've ever had.  Delicious and hearty, too.  : )

An Alternative to Sandwich Night

Are you really tired of fighting the "sandwich night" battle?  The reality is that we are all so busy with our children's activities.  There are year-round sports, competitive dance, cheer, gymnastics, band, choir, orchestra and a great number of other activities that keep us on the go.  Busy nights with super-packed schedules are great from crock pot meals and sandwiches, but have you thought about PIZZA?  I make pizza at home a lot and find it easier and easier to incorporate leftovers from previous dinners to make outstanding "fancy" pizzas that even wow the most skeptical of skeptics. 

Remember that wonderful weeknight flank steak with Argentinian Herb Sauce?  How about those roasted southwestern potatoes?  Well I am going to tell you how to use the remnants of last night's meal to make one heck of a dynamic do-over. 

This is what my pizza looked like before going into
the oven.  I like to put sauce and toppings right
up to the edge of the crust!

INGREDIENTS
leftover flank steak, sliced thin
leftover Argentinian herb sauce
leftover roasted potatoes
olive oil
1 small red onion, sliced very thinly
1 c. sliced baby bella mushrooms
2 c. reduced fat shredded mozzarella cheese
2 Ultra Thin Mama Mary's ready made pizza crusts (1 package has two crusts inside)

DIRECTIONS

1. Preheat oven according to package directions.  (It's usually around 425)
2. Brush the crusts lightly with olive oil.
3. Spread herb sauce evenly over both pizza crusts.
4. Lightly top with a handful of mozzarella cheese.
5. Add toppings:  steak, thinly sliced southwestern potatoes, sliced baby bella mushrooms, sliced red onion, and any additional toppings you might like.
6. Finish with another handful or two of mozzarella cheese.
7. Bake, according to package directions, usually about 7 to 10 minutes.  Do not use a baking sheet, but instead put crusts directly onto the oven rack, for crisp crust.



Ready to slice and serve.

Remove from the oven grasping the corner of the pizza with long tongs and pull it out slowly onto a large cutting board.  That's how I do it, anyway.  : )

We love to enjoy this pizza with a fresh salad and glass of red wine.  I hope you'll give this sandwich night easy alternative a try soon.



Steak with Argentenian Herb Sauce

Y'all know my family LOVES red meat. Both my girls are serious steak eaters. Although I feed them mostly chicken and fish (with lots of fresh vegetables, much to their chagrin), they still long for steak. We usually reserve "steak night" for weekends, and since my girls have expensive tastes and prefer a filet to any other cut of meat, I had to get creative. I have found with the right seasoning, dry rub and meat tenderizer that a lean flank steak can be a great weeknight treat for my meat lovers! 

The secret to keeping this cut of meat tender is to
use meat tenderizer and allow the steak seasoning
to do it's work.  We prefer ours medium rare and the
juices are seared inside.  So tasty!

The best part of this meal is making a little extra so we can have an easy steak & potatoes pizza as a dynamic do-over.  Here's what to do:

INGREDIENTS
2 lbs. of LEAN flank steak
Meat tenderizer
1 large clove of garlic, pressed or minced
1-2 T. of McCormick Grill Mates Montreal Steak Seasoning

(ARGENTINE HERB SAUCE INGREDIENTS)
1 c. packed fresh flat-leaf parsley leaves
1 c. packed fress cilantro leaves
1 large clove of garlic (use 2 if they are small)
3 T. Olive Oil
2 T. White Wine Vinegar
1/4 tsp.dried oregano
1/4 tsp. crushed red pepper

DIRECTIONS

1. Sprinkle steak with meat tenderizer on both sides. Rub 1 to 2 T. of the Montreal Steak Seasoning, along with the crushed garlic, into the meat. Seal in a large ziplock bag or plastic tub. Store overnight in the refrigerator. Take out 30 minutes prior to cooking to allow meat to come to room temperature.
2. Grill to desired doneness, but I recommend cooking no longer than medium. (We prefer ours medium rare, but that's really personal preference)
3. To prepare the herb sauce, combine parsley, cilantro and garlic in the blender adn pulse until finely chopped. Add oil, vinegar, oregano, red pepper and 1/8 tsp of both salt and fresh ground pepper, pulse to blend.
4. Serve with roasted potatoes and steamed broccoli. (And don't forget the wine. I suggest a full-bodied red)

I serve this with rustic cowboy potatoes.  Sometimes I do the traditional roasted rosemary potatoes, but these are so tasty and go great on that dynamic do-over pizza.

Wish I had a pic of just the potatoes, but you can see
how wonderful the whole meal looks here. 
Broccolini was a delicious as well.  : )

1 bag of baby red potatoes (or new potatoes)
1 onion, chopped into large chunks
2 garlic cloves, pressed
1 T. Adams Best Southwest Ancho Rub
1/2 tsp. salt and cracked black pepper to taste
1 T. olive oil
2 T. fresh chopped parsley

Preheat your oven to 425.  Slice the small red potatoes into rounds about 1/4 " thickness.  It doesn't have to be exact, but you want the thickness to be about the same so they cook evenly.  Toss the potatoes with the onion, garlic, southwest seasoning, salt & pepper, olive oil and parsley.  Turn out onto a baking sheet that has been sprayed with non-stick cooking spray.  Bake for 20 minutes, or until the edges are browned.

Fishing for Compliments

Fish.  Well, that's one I'm not an expert on.  When I was growing up we NEVER ate fish at my house.  My mother does not like fish and she does not cook fish.  The only way I remember having fish at home was at my grandmother's house.  It was rolled in corn meal and deep fried along with some homemade hushpuppies.  Well, you can rest assured that there will be no frying in my house, but I am very interested in getting my people to eat more fish!

This crispy coating gives this baked mahi mahi its satisfying
crunch.  It's a great way to introduce fish into your family's
diet.  And I am sure you won't have to "fish" for compliments!

My husband is not much of a fish eater.  He's more of the cornmeal, deep fried fish with hushpuppies kind of fellow.  I have gotten him to eat mahi mahi grilled, but it's not his favorite.  I like this particular recipe because I use panko bread crumbs and bake the fish in the oven.  To get it crisp on both bottom and top, I use a metal cooling rack, placed directly onto a cookie sheet.  It works like a charm. 

I chose mahi mahi because of it's firm texture and mild flavor, but you could use any white fish such as tilapia, or whatever your family likes best.  Here's what to do:

INGREDIENTS

• 2 lemons
• 2 eggs whites (I use the kind from the carton)
• 1 c. panko (Japanese breadcrumbs)
• 1 tsp. paprika
• 4 (4 oz.) fillets, (I used mahi mahi)
• 2 tsp. salt, divided
• Olive oil
• 1 (16 oz.) package of spinach fettuccine
• 1 c. chopped sweet onion
• 4 cloves of garlic, pressed
• 1 (14.5 oz.) can of petite diced tomatoes
• 2 T. drained capers
• 1/4 c. reduced fat crumbled feta cheese
• 1/4 c. chopped fresh basil

DIRECTIONS

1. Preheat oven to 425 degrees.  Grate zest from lemons to equal 4 tsp.  Cut lemons in half, squeeze juice into a measuring cup to equal 2 T.  Combine panko, paprika, and 2 tsp. of lemon zest in a shallow dish.  Sprinkle fish with 1 tsp. salt.  Dip fish into the egg whites, dredge in panko mixture, pressing panko to adhere.  Place fish on a lightly greased cooking rack (like I mentioned before) on an aluminum foil lined baking sheet.  Bake 20 to 25 minutes, until golden brown and fish flakes with a fork.
2. Meanwhile, prepare the pasta according to package directions.  Add a swirl of olive oil to a large non-stick skillet.  Add onion and saute over medium high heat for about 5 to 6 minutes.  Add garlic and cook 1 minute.  Add tomatoes, and cook 5 to 6 minutes or until tomato mixture begins to thicken.  Stir in 2 T. of lemon juice, 2 T. of capers, and remaining 2 tsp. of lemon zest and 1 tsp. of salt.  Cook 2 to 3 minutes.  Remove from heat, toss with hot cooked pasta, feta cheese and basil.  Serve with fish.

My family LOVED this meal.  My girls started out sharing one 4 oz. fillet, but both asked for seconds and gobbled up the other fillet.  This went wonderfully with a great chardonnay and would pair nicely with a sauvignon blanc as well.

Having a Fiesta w/ BBQ Leftovers

Remember when I told you I would have some awesome ideas for the BBQ chicken dinner from and earlier post?  Well, I showed you how to use the leftover chicken to make some delcious BBQ Chicken Pizzas, but I also have a great idea for that leftover corn on the cob. 

This is a different twist on tacos for my family,
but my girls gobbled them up.  Salsa and all.

My family LOVES tacos.  They request them every week.  I do not want to make traditional Tex-Mex tacos with ground beef or ground turkey every week.  I'm a girl who needs a little variety in her menu.  So I throw in some shredded chicken tacos to mix it up a bit.  The easy part of this recipe is that you can use leftover chicken, frozen fajita strips, or my personal favorite, Honey Jalapeno Rotisserie Chicken from HEB/Central Market.    I use the leftover corn on the cob to go into my super tasty black bean salsa, as well as my tasty Southwestern Salad.  Two options for your Leftover Fiesta:

BLACK BEAN SALSA

This wonderful salsa is great with chips or on top
of nachos for a change. 

• 1 can black beans, rinsed and drained (only use HALF of the can and reserve the other half for another use, or the Southwestern Salad)
• 1 leftover ear of corn; kernels cut from the cob
• 1 to 2 Roma tomatoes, seeded and diced
• 1/4 c. chopped fresh cilantro
• 2 green onions, sliced thin
• 1 small serano pepper, seeded and finely chopped
• 1 nearly ripe (still firm) avocado, cut into cubes
• the juice of 1 lime
• 1/2 tsp. salt
• 1/4 tsp. chile powder

Mix all ingredients together and refrigerate until ready to use.  I spoon this over shredded chicken tacos.  I serve my tacos on low fat whole wheat tortillas or corn tortillas with chicken and reduced fat Mexican blend shredded cheese. 

Southwestern Salad

• 1/2 c. fresh cilantro, chopped
• 1/4 c. extra virgin olive oil
• 2 T. freshly squeezed lime juice
• 3 to 5 dashes of Tabasco
• 1/2 tsp. chile powder
• 1/4 tsp. salt & fresh ground pepper to taste
• 4 c. chopped romaine lettuce
• 2 avocados cut into chunks
• 1 leftover corn cob, kernels cut from the cob (or 3/4 to 1 c. of frozen corn kernels, thawed)
• 1/2 of the can of black beans from the salsa (rinsed and drained)
• 1 c. cherry or grape tomatoes, halved
• 2 green onions, sliced
• 1 can sliced black olives, rinsed and drained
• Shredded cheddar, pepper jack or Mexican blend cheese

This wonderful tangy salad is a great weeknight
dinner option, especially in our triple digit temps
of late.  My husband loves salad for dinner.

In a small bowl, mix together the cilantro, lime juice, Tabasco, salt, pepper chile powder.  Stream in the olive oil while whisking until smooth. 

In a large "festive" salad bowl, toss together the lettuce, avocado, beans, corn, green onions, and olives.  You can toss in the cheese as well.  We don't because of Charlieman's aversion to cheese.  We add ours separately.  If you are adding it to the entire salad, sprinkle in 1/2 to 3/4 c. of shredded cheese of your choice.  Add dressing and toss well.  Serve topped with shredded chicken and a drizzle more dressing over the top.

Dynamic Do-Overs

The best part of grilling is making a little extra for a great weeknight dinner.  I recently told you about a tasty BBQ Chicken recipe.  What's great about BBQ chicken is that there are so many possibilities for leftovers.  My family enjoys it when I create what we call a dynamic do-over pizza.  I have several versions in my repertoire. 

Here's all you need to do:

INGREDIENTS

This recipe makes two of these delicious pizzas!

1 to 2 leftover chicken breasts
1 package reduced fat mozzarella shredded cheese
1/4 of a red onion, sliced very thin
1/4 c. chopped fresh cilantro
1 bottle of your favorite BBQ sauce (we like Bullseye or Cattleman's original versions)
Mama Mary's Ultra Thin packaged pizza crusts (you can find them on the pasta aisle at HEB/Central Market)

I had my first "BBQ Chicken Pizza" on a beach
in Maui.  That's where the red onion/cilantro
combination started for me.  It MAKES this pizza!

DIRECTIONS1.  Brush the pizza crust lightly with olive oil.
2. Spread a thin layer of BBQ over crust.
3.  Cover crusts with shredded cheese.  (you don't have to use all for 2 pizzas, but it's okay if you do)
4.  Top with chicken, onions and cilantro and sprinkle a little more cheese on top to make it all stick together when it melts.
5.  Bake according to package directions.  Try not using a pan, but instead, place pizza directly on the baking rack.

That's just about as simple as it gets.  Add a fresh green salad and call it dinner!  Yeah for great ways to use leftovers!!!  Enjoy!

BBQ Chicken that Sings!

Have I ever told you that I'm not a fan of barbecue?  Well, I don't really care for that smoked taste.  I know, it's practically Texas sacrilege to not like barbecue.  AND it really stinks for Charlieman who is quite the pitmaster.  I do, however; love BBQ SAUCE!  I'm sort of a sauce connoisseur, if you will.  I've tried so many varieties, have made my own, but have a new little zippy sauce that is magical!  (and spicy)

Recently my youngest princess, Hope, asked specifically for BBQ chicken for dinner and I was all too pleased to oblige.  I will be perfectly honest and tell you that I do not sauce the girls' chicken with my spicy chipotle sauce, but use a milder version.  They still gobble it up and I'm sure your family will too. 

Save your leftovers from this tasty dinner for
the BBQ Pizza I am going to show you how to make!

Here's the menu:  boneless chicken breasts, grilled corn on the cob, green beans with sauteed onions and bacon and coleslaw. 

BBQ SAUCE
1/2 c. Bullseye Original BBQ Sauce
1 chipotle pepper in adobe sauce, stem and seeds removed
(OPTIONAL--1/4 c. brown sugar--I do not use this, but if you like a sweet sauce, by all means, go ahead)

Process sauce and chipotle pepper in a blender or food processor until completely smooth.  You are going to love this sauce so much, you might want to double the recipe. 

CHICKEN
Season the chicken breasts lightly with Fiesta brand chicken fajita seasoning and refrigerate in a ziploc bag until ready to grill.  Grill at approximately 375 degrees until internal temp reaches 170 degrees.  Brush with sauce at the end of cooking and allow to stay on the grill a few more minutes until the sauce is bubbling and caramelizing.  (NOTE--I just use the original Bulleye or Cattleman's BBQ sauce for my girls' chicken)

GREEN BEANS
Steam the green beans in the package (I buy haricot variety in a bag at HEB/Central Market) and set aside.
In a large non-stick skillet, saute' a thinly sliced onion until the color is translucent.  Add in 2 to 3 slices of chopped bacon and continue cooking until onions begin to brown.  When ready to serve, toss cooked green beans in hot bacon and onions and salt and pepper to taste.

COLE SLAW
Cut one head of cabbage in half and soak in salted water for 30 minutes.  Chopped in food processor with 1/2 small sweet onion to desired consistency.  Add 3 to 4 large carrots, pulsed to desired consistency.  Add 2 to 3 chopped green onions and finely chopped parsley.  Mix well.  Add 1/4 c. reduced fat mayo, 1/4 c. white vinegar, 1/4 c. Newman's Own Oil and Vinegar salad dressing, 1/2 tsp. salt and fresh ground pepper to taste.

Okay that should get you started.  Now here's a little tip.  Add a couple of extra chicken breasts to the grill for a dynamic do-over the entire family is going to love!  AND it's perfect for those crazy weeknights when everyone is running in different directions.  Enjoy!

Seriously Versatile Meatballs

One tasty dish of spaghetti and meatballs!  Believe
it or not, but the whole wheat pasta is very good
when properly cooked.  Be careful NOT to overcook!

You know all about my love affair with pasta.  I love to eat it, hate to control my portion size and really hate what it does to my waistline!  We only eat whole wheat pasta in my house now, and the portion size is not what my eyeballs tell me it should be.  As a result, I am always trying to work my old standards into new dishes. 
I also love my crockpot, slow cooker or whatever you want to call it.  I love that I can put a meal together to cook while I am out and about and keep dinner warm when we are eating in shifts. 

My girls enjoyed this sandwich so much, they asked
if they could each take one in their lunch the next day.

This great meatball recipe is so versatile.  You can use the meatballs with sauce for traditional spaghetti and meatballs, or serve the ever-popular meatballs subs, or the even lighter version of one piece of freshly baked whole wheat bread open-faced meatball sandwich.  Here's what you need to know:


INGREDIENTS

This whole wheat/whole grain bread was
great as the base of this open-faced sandwich!
Buy frozen and bake at home.  So good.

• 1 lb. LEAN ground beef
• 1 lb. ground turkey breast (99% Lean)
• 4 T. fresh parmesan cheese, grated
• 1 c. whole wheat bread crumbs mixed with 1 T. Italian Seasoning
• 3 large eggs (or egg beaters)
• 1 tsp. salt
• 1/2 tsp. freshly ground pepper
• 2 cloves of garlic, finely minced (I run mine through a press)
• 1 T. fresh basil, finely chopped
• 1/4 c. fresh parsley, chopped
• 1/2 tsp. dried oregano
• 1 to 2 jars of your favorite spaghetti sauce (I swear by HEB/Central Market's Tomato Basil Sauce--it's the best on the market and a great value!)

DIRECTIONS

1. In a large mixing bowl combine ground beef and ground turkey, parmesan, eggs, salt, pepper, garlic, basil, parsley and dried oregano.  Add bread crumbs 1/2 c. at a time until mixture is not too wet and can be formed into balls easily.
   ***Super side note here, I strongly reccomend using a medium scoop.  First of all it's an easy "grabber" and all your meatballs will be the same size.  I scoop out the mixture with the scooper, but roll out the meatballs in my hands. 
2. Place formed meatballs on a foiled-lined baking sheet that has been sprayed with non-stick cooking spray.  If you have a flat cooling rack that will fit on your baking sheet, you can use that to lift the meatballs off the baking sheet for even cooking.  Not a big deal if you don't have one.
3. In a preheated oven (500 degrees) bake your meatballs for 10 minutes.  Don't freak out if they are still pink in the middle.  They'll finish cooking in the slow cooker.
4. Place meatballs in a slow cooker that has been sprayed with non-stick cooking spray and add 1 jar of sauce if you are serving meatballs subs or open-faced sandwiches.  If you are serving spaghetti and meatballs, add 2 jars of sauce. 
   ***If you want just a little more sauce for the sandwich option, add 1 (8 oz.) can of tomato sauce with basil, oregano and garlic. 
5. Cook on LOW for approximately 5 hours. 
6. Serve over whole wheat hoagie buns or pasta of your choice.

A New Breakfast Idea

How many times have I told you that I am not a breakfast person?  I don't know, maybe 50?  Well, you and I both know that you need to fuel the furnace before taking on the day.  I bet you've seen those Special K commercials that say, "Studies show that people who regularly eat a healthy breakfast consistently maintain a healthy weight."  (Note to Charlie:  a healthy breakfast does not consist of bacon, biscuits or gravy.)

My good friend, Christy Abrams, is a trainer, fellow Zumba instructor and body building competitor.  She has great tips on healthy meal options and has been a great resource to me.  She recently shared this awesome recipe with me and I have put it to good use.  I will be honest and tell you that I tweaked it a little.  I know,  you're not surprised.  But I kept the calories low and the sugar out of there!  Here's what you need to know.

140 calories, 1.8 grams of fat, 13 grams of protein

and 16 grams of carbs.

Jump Start Flapjacks

1/3 c. oatmeal (Quaker Oats or Quick Oats, not the pre-packaged, flavored, envelopes)
1/2 c. liquid egg whites (from a carton)
2 packets of Splenda
1 CAP-ful of Vanilla extract (use the no high fructose corn syrup variety for no added sugars or carbs)
2-3 generous shakes of cinnamon

Blend in a blender until smooth.  Pour batter into super hot, non-stick skillet to make three pancakes.  Try with Maple Grove Farms sugar free syrup or eat them "Pretty Woman" style with your fingers, if you're on the go.  These little jewels get my fired up before a workout and keep me going all morning long.  I hope you'll like them too!

Pasta with a Twist

Have I mentioned that I LOVE pasta?  I think 75% of my recipes in my FB Notes are pasta dishes.  Needless to say, we used to eat a lot of pasta.  Since then, I've toned down my pasta eating tremendously.  In fact, we have it so rarely now that my little darlings simply light up when it's on the table.  You've heard all the talk about carbs and how we need to cut back.  Whole wheat pasta is the only thing I serve these days, but we still eat it in smalll portions.  That's what I love about this recipe.  You use carrots cut into long slivers with a vegetable peeler to fill out your pasta serving.  So great and so full of nutrients.  (yes, I know carrots have carbs, too, but it's all relative)

I found this wonderful recipe in the September issue of Good Housekeeping and tweaked it ever so slightly.  I also love this dish because it cooks up in one big pot and as the head chef and chief bottle washer, that means less clean up in the kitchen.  I love the unusual flavors, too.  This is not a traditional Italian pasta dish and I think you and your family are going to really enjoy it.

I loved the carrots cooked in with the pasta! 
Easy, colorful, and inventive...

Linguini with
Carrot Turkey Ragu

INGREDIENTS

• Salt and Pepper
• 1 T. olive oil
• 1 large leek, white and light green parts only, sliced and well rinsed
• 2 stalks of celery, finely chopped
• 2 cloves of garlic, finely chopped
• 1 lb. lean ground turkey breast
• 1 tsp. ground cinnamon
• 2 cans diced tomatoes (I used the kind with garlic and onions because I am all about the flavor, aren't you?)
• 1 lb. carrots
• 8 oz.  (READ your package!) whole wheat linguini
• 1 T. chopped fresh parsley

DIRECTIONS

1. Heat a 5-quart pasta pot of water to boiling on high.  Add 2 tsp. of salt.
2. In a large non-stick skillet, heat oil on medium high heat.  Add leek, celery, garlic and 1/8 tsp. each salt and freshly ground pepper.  (I just eyeball the salt and pepper and am certain I added more than a piddley little 1/8 tsp.)  Cook 5 minutes, or until just tender.
3. Add turkey, cook 4 minutes or unitl meat is no longer pink, stirring and breaking into small pieces.  Stir in cinnamon and cook2 minutes.  Stir in tomatoes, heat to boiling, then reduce heat to simmer for 15 minutes, stirring occasionally.
4. Meanwhile, with the vegetable peeler, shave carrots into thin ribbons. 
5. Add pasta to boiling water.  Cook 1 minute LESS than the package instructions.  Add carrots to pasta and cook 1 minute.  Drain and return to pot, large skillet or big serving dish.  Add turkey ragu, 1/4 tsp. salt and 1/2 tsp. fresh ground pepper.  Stir gently until well mixed.  Top with parsley.

This was a great dish to make on a busy night when we were running in different directions.  It held well for the one coming late to dinner.  I just put the lid on the skillet and left it on the stove, turned it on warm just a few minutes before she arrived home and it was ready to serve when she walked in the door.