Category: DinnerCuisine: Italian Serves: 4

This is a delicious pasta dish that the whole family will love.

Ingredients

• 0.4 kg ground turkey
• 284 ml Cream of Mushroom/Broccoli soup
• 1/2 cup white wine
• 1/2 cup cream/milk
• 5 cups rotini (whole wheat)
• 1 red pepper chopped
• 2 tsp minced garlic
• 1 cup Parmesan cheese (fresh grated)

Directions

1. In a non-stick or seasoned cast-iron skillet, brown turkey over medium heat (about 4 minutes).
2. Add minced garlic and continue cooking for another 2 minutes.
3. Add the soup, wine and cream and reduce for about 15 minutes, stirring constantly.
4. Stir in chopped red peppers and continue cooking another 5 minutes.
5. Remove from heat and mix in Parmesan cheese. Let stand for 4 minutes.
6. Mix with cooked rotini and serve.

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Ingredients

1. 1 C home made applesauce with cinnamon/sugar
2. 3/4 C brown sugar
3. 1/2 c white sugar
4. 4 eggs
5. 6 C quick oats
6. 4 tsp baking powder
7. 1 tsp salt and cinnamon
8. 1 tsp cinnmon or 1/2 cinnamon and 1/2 apple pie spice
9. 2 C milk
10. 2 apples peeled and chopped (I like granny smith)
11. 2 C coconut
12. 1 -2 C craisins or raisins
13. 1/2 C chopped walnuts or pecans

Directions

1. Beat together 1st four ingredients. Add remaining, mix well. Add apples, coconut, craisins last. Sprinkle nuts on top and pour into greased 9 x 13 and cover and refrigerate overnight. Remove from refrigerator while you preheat the oven. Or go ahead and bake at 350 for about 45 minutes or until center is set.

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Shared by DaveT8

Ingredients

1. 2 lbs talapia fillet
2. 1/2 cup good quality parmesan cheese
3. 1/4 cup butter softened
4. 3 Tbs mayonnaise
5. 2 Tbs fresh squeezed lemon juice
6. 1/4 tsp dried basil
7. 1/4 tsp black pepper
8. 1/8 tsp onion powder
9. 1/8 tsp celery salt

Directions

1. In a bowl combine cheese, butter, mayo, lemon juice.
2. Preheat broiler.
3. Season fish with herbs and spices.
4. Arrange fillet in a single layer on a foil lined broiler or baking pan.
5. Broil fish a few inches from heat about 2 to 3 minutes on each side.
6. Remove fish from oven and liberally cover with cheese mixture over top of fillets.
7. Return fish to broiler and broil several more minutes or until topping is browned and fish flakes easily
8. Be careful not to over cook fish.

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1. 5-6 lb. pork shoulder/pork butt
2. 1 medium onion, thinly sliced
3. 1 cup ketchup
4. 2/3 cup apple cider vinegar
5. 1/2 cup brown sugar
6. 1/2 cup tomato paste
7. 3 tbsp Worcestershire sauce
8. 3 tbsp mustard
9. 2 tsp paprika
10. 2 tsp garlic powder
11. pinch cayenne pepper
12. 1 1/2 tsp salt
13. 1 1/2 tsp ground black pepper
14. 3/4 cup water

Directions

1. Place onion on the bottom of your slow cooker. Place pork shoulder, trimmed of any obvious excess fat, into slow cooker on top of onions.
2. In a large mixing bowl, whisk together all remaining ingredients to form the barbecue sauce. Feel free to adjust salt and pepper to taste, if necessary. Pour half of the sauce over the pork and cover. Set remaining sauce aside.
3. Cook over low heat for about 8 hours (or according to your slow cooker’s presets).
4. Remove pork to a large bowl and shred with two forks. Transfer meat back into slow cooker and cook for a few more minutes, until meat has soaked up the sauce. Pulled pork can be held on the “warm” setting in the slow cooker for serving.
5. Serve on soft sandwich rolls, topped with extra barbecue sauce.

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4 tbsp butter
1 tbsp red curry powder/paste
1 cup plain yogurt
2 cups cubed chicken (pre cooked)
1 tbsp vanilla
1 – 2 tbsp sugar/honey/young coconut juice

Combine in sauce pan and heat. Serve with bread and Ginger beer.

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This paste is great for for Tai Red Curry Soups. The cilantro counters the excessive sweetness that the coconut milk brings to the soup.

I don’t just dry my cilantro though. Some of gets used fresh (or course the best way), but because cilantro comes in such huge bunches I will often chop it up and store it in the fridge, packed in olive oil. This way it’s ready to be added by the spoonful to any dish and it’s almost as good as fresh.

Here is a tip for making the kids palettes a little more sophisticated; try adding a teaspoon of chopped cilantro to their Kraft Dinner. If their anything like my kids, they will love it.

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