This is still a recipe in progress, but good nonetheless. I’m thinking of making the following changes:

• Replace the kidney beans with corn, because we have picky eaters in my family that don’t like kidney beans.
• Increase the amount of chili powder and cumin. Spices quickly loose flavour in a slow-cooker meal.
• Put the tomatoes in undrained. I found the recipe a bit dry for my liking.

This was a nice hearty meal.

1 Tbsp olive oil
1 onion, chopped
1 clove garlic, minced
1 lb ground turkey
1 can (14oz) diced tomatoes
1 can (15oz) kidney beans
1-2 tsp chili powder
a pinch of cumin
a pinch of dried marjoram
2 cups dry macaroni
3/4 cup Cheddar cheese
3/4 cup Monterey Jack cheese
4 oz goat cheese

Heat the oil in a frypan over medium heat. Fry the onion and garlic a few minutes until soft. Add the turkey and cook until no longer pink.

Spray the inside of a slow cooker with cooking spray. Transfer the turkey mixture into the slow cooker. Stir in tomatoes, beans, and spices. Cover and cook on low for 4 hours.

Cook macaroni in a pot of boiling water for five minutes, just until noodles are flexible. Drain and add to the slow cooker. Cook on low another hour.

Stir in the Cheddar and Monterey Jack cheeses just before serving. Sprinkle crumbled goat cheese on top.

Makes 6 Servings

3 cups broccoli
3 cups macaroni
1 Tbsp margarine
1 can cream of celery soup
1/2 can milk
1/4 cup mayo
3 green onions, chopped
2 cups cheddar cheese, grated

Cook and drain the broccoli and the noodles. Toss the noodles with the margarine to prevent sticking.

In a medium saucepan, mix the can of soup, milk, mayo, and green onions. Heat through while stirring then add the cheddar cheese and stir until the cheese has melted into the sauce.

Mix the sauce with the noodles, then add the broccoli. Pour the mixture into a 9×13 casserole dish and bake at 350 degress for 15 minutes.

1 Tbsp olive oil
1/4 red onion, chopped
1/2 tsp dried chili flakes
2 Chorizo sausages, uncooked, cut into bite-size pieces
2 oz tomato paste
1 plum tomato
2 sun-dried tomatoes (I use the jarred kind, packed in oil)
3/4 cup red wine
2 garlic cloves (toss in a bit of olive oil and roast until golden in a 350 degree oven)
9 oz penne pasta, dry
salt and pepper – to taste
fresh basil – for garnish

Cook the pasta according to package instructions.

While pasta is cooking; heat the oil in a frypan over medium-high heat. Add the onion and chil and cook for two minutes.

Add the Chorizo and cook for five minutes, until sausage is browned all over.

Add the remaining ingredients to the pan, except the pasta. Bring the mixture to a boil, then simmer for 15 minutes. Season to taste with salt and pepper.

Toss the pasta with the sausage mixture and serve hot garnished with fresh basil.

8 oz dry Soba noodles
1/2 red pepper, diced
1/2 green pepper, diced
1 green onion, thinly sliced
1/8 c fresh parsley, chopped
1 Tbsp sesame seeds, lightly toasted

Dressing:
1 Tbsp hot chili sesame oil
2 Tbsp dark rice vinegar
2 Tbsp mirin
1/8 tsp sea salt

Cook the pasta according to package directions; rinse and drain. If you are pressed for time you can run cold water over the noodles to chill them.

In a medium bowl, toss the cooked noodles with vegetables and sesame seeds.

Combine the ingrediets for dressing in a small bowl, then pour over noodle mixture and toss well. Serve chilled.

6 tablespoons butter
3 tablespoons olive oil
8 cloves garlic, minced
1 1/2 lbs fresh asparagus, trimmed and cut into 1 inch pieces
1 1/2 cups sliced fresh mushroom (regular button mushrooms)
1/2 cup chopped cooked ham
2 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh oregano
2 tablespoons finely chopped fresh rosemary
4 large plum tomatoes, chopped
1 teaspoon salt
1/4 teaspoon black pepper
12 ounces uncooked linguine
1/2 cup shredded Parmesan cheese

In a large skillet, melt butter with olive oil over medium heat. Add garlic; cook and stir for 3 minutes.

Stir in the asparagus; cover and cook for 1 minute. Add the mushrooms, ham, basil, oregano and rosemary. Cover and cook for 5 minutes or until asparagus is crisp-tender, stirring occasionally.

Stir in tomatoes, salt and pepper. Cook 3 minutes longer or until heated through. Meanwhile, cook linguine according to package directions. Drain and place in a large bowl.

Add asparagus mixture and toss to coat. Sprinkle the Parmesan cheese over the pasta and toss.

Makes 6-8 Servings

2 Tbsp butter
2 zucchinis, sliced
1 clove garlic, minced
3 1/2 fl oz white wine
3 1/2 oz blue cheese, crumbled
9 1/2 fl oz cream
pinch black pepper
1 lb white or green linquine
2-3 Tbsp parmesan cheese
chopped fresh parsley

Melt the butter in a frying pan. Add the zucchinis and garlic and cook until the zucchinis are tender. Stir in the wine, cheese, cream, and pepper. Simmer for 10 minutes.

Add the linguine to a large pan of rapidly building water and cook for 6-8 minutes, until tender. Drain, rinse under warm water, drain again.

Return the pasta to the pan. Add the sauce and toss through the pasta for a few minutes over low heat. Serve sprinkled with parmesan and parsley.

Makes 4-6 servings

A favorite of Garfield and all members of my family! I don’t think much has to be said about Lasagna, most people have tried some form of it before. I like my lasagna with lots of cottage cheese and tomato flavors, but low on mean. I like it when my lasagna is firm enough to hold it’s shape and not slide around all goopy-like. This is a very versatile recipe, so I’ve listed some of the substitutions possible.

1 lb lean ground beef (or ground turkey, tofu, seitan, even spinach will do)
1 onion, chopped
2 cloves garlic, minced
1 14oz can diced tomatoes, undrained
1 6 oz can tomato paste
1-2 Tbsp fresh basil (or 1-2 tsp dry)
1-2 Tbsp fresh oregano (or 1-2 tsp dry)
3 cups mozzarella cheese, shredded
1 500ml (2 cup) tub of cottage cheese
1/4 cup parmesan cheese
1 egg
1-2 Tbsp fresh parsley, chopped
9 lasagna noodles

In a saucepan, fry the meat (or substitute) with the onion and garlic until cooked through (or brown). Add the tomatoes, tomato paste, basil, and oregano. Bring to a boil and simmer five minutes.

Meanwhile, cook the lasagna noodles as the package directs. Drain and rinse with cool water.

In a medium bowl, combine the three cheeses with the egg and parsley. Use only two cups of the mozzarella cheese, the other cup is for later.

Grease a 9×13 pan with a bit of cooking spray, and spread a few tablespoons of the tomato sauce on the bottom of the pan to prevent sticking. Place three of the noodles in the bottom of the pan, cutting the ends to fit if neccessary. Top with half of the cheese/egg mixture, then one third of the tomato sauce. Repeat the layers: 3 noodles, the rest of the cheese/egg mixture, and 1/3 of the sauce. Top with the last three noodles, then the remaining sauce, and finally sprinkle on the cup of mozzarella cheese you saved earlier.

Bake, uncovered, at 375 degrees for half an hour. Let it cool for about ten minutes before serving, that helps prevent it from being goopy when you cut it.

Yield: 12 servings

4 1/2 lbs ripe tomatoes
2 carrots
2 stalks celery
1 large onion
14 leaves fresh basil
2 sprigs fresh parsley
pepper
salt

Blanch and peel the tomatoes and squish out the seeds (most of them).

Peel the carrots, chop all the veggies and herbs roughly.

Put everything in a large saucepan, heat to boiling. Reduce the heat and simmer covered for 30 minutes, then uncover and simmer for another 20 minutes.

Use an immersion blender (or food processor, food mill, or regular blender) to puree the sauce ingredients. Continue to simmer until the sauce is reduced to the thickness you like. Adjust spices to your tastes.

4 boneless skinless chicken breast halves, cut into thin strips
4 teaspoons cajun seasoning
1 Tbsp butter or oil
1 green pepper, sliced into thin strips
1/2 cup sliced roasted red peppers (fresh or jarred)
2 green onions, sliced
1 cup heavy (whipping) cream
1/2 teaspoon dried basil
1 teaspoon lemon-pepper seasoning
a few dashes salt
1/2 tsp garlic powder
8 oz penne, cooked and drained
grated parmesan cheese

Shake the chicken strips with the cajun seasoning in a plastic bag. In a large skillet over medium heat sauté chicken in oil until almost tender, about 5-7 minutes. Add peppers, and green onion; cook and stir for 2-3 minutes.

Reduce heat and add cream and seasonings; heat through. Add penne and toss; heat through.

Serve hot with parmesan cheese to sprinkle on top, if desired.

One 9-oz package fresh cheese tortellini
1/2 cup chopped onion
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1/3 cup sliced celery
2 cloves garlic, minced
2 tsp canola oil
5 1/2 cups vegetable broth
2 cups chunky salsa
One 12-oz can tomato paste
1/2 tsp ground cumin
Chopped fresh cilantro, optional

Prepare the tortellini according to package directions. While the tortellini cooks, fry the onion, peppers, celery, and garlic in oil, stirring, in a large pot over medium heat until the vegetables are tender-crisp, about 2-4 minutes.

Stir in the broth, salsa, tomato paste, and cumin. Simmer for 10 minutes. Drain the tortellini and add to the saucepan. Simmer until heated through. Sprinkle individual servings with chopped cilantro, if desired.

Nutritional Information Per Serving: 310 calories, 12g protein, 6g fat, 57g carbohydrates, 9mg cholesterol, 2345mg sodium, 5g fiber.