Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 4 to 6 servings

1 pound orechiette pasta
2 tablespoons olive oil
1/2 pound turkey sausage, casing removed
1 small onion, chopped
1 (15-ounce) can cannellini beans, drained and rinsed
2 tablespoons chopped fresh oregano leaves
1/2 cup mascarpone cheese
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1 cup of the cooking liquid.

In a large, heavy skillet warm the olive oil over medium-high heat. Add the sausage and onions. Using a wooden spoon break up the sausage into bite-sized pieces as it browns.
Continue cooking until the sausage is golden and the onions are tender. Add the beans and oregano cook for 2 more minutes. Add the cup of pasta cooking liquid and stir, scrapping up any brown bits from the bottom of the pan. Add the mascarpone cheese and stir until it dissolved into a light sauce. Add the salt, pepper, and hot pasta. Stir until coated and serve.

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So, I picked this because I have hot Italian Turkey sausage thawing, I have white beans, I have pasta (not orechiette, but I have other stuff), and, basically, everything but the mascarpone. So I had to stop at the grocery store to get some cheese, but other than that, I was good to go.

Turns out, I threw in a bunch of other stuff, too. Garlic, for one. And mushrooms. And wine. And parmesean cheese.

I cooked the onions first, let them simmer and go soft, then added the garlic. When it was fragrant, I added the sausage (I used a full pound, basically because I was too lazy to freeze the other half), which I’d removed from the casings. I added crushed red pepper, salt and pepper. When it was about half cooked, I added the mushrooms – an entire 8oz container of white button mushrooms that I sliced up. While that was going, I boiled a pound of whole wheat fusilli pasta. When the mushrooms and meat and stuff were all cooked down, I added the wine (there was a fair amount of fat/juice in the bottom of the pan already…I worried that between the pasta water I’d be adding and the wine, it’d be too runny, but I needn’t have worried. It was perfect.), about two really hearty glugs. Just as the pasta finished, I added an entire 8oz container mascarpone. I added one ladle of pasta water, and let it get all watery. I dumped the pasta into it, stirred it up, added a generous amount of parmesan cheese. I let it simmer while I cleaned (a blissfully small amount of dishes, might I add), and by the time I ate it (with a sprinkle of parm), it was fantastic.

But I’m pretty sure it contained enough calories to survive for an entire week. BUT WELL WORTH IT.

Ready in 1 Hour

Makes 8 Servings

Ingredients
Vegetable-oil cooking spray
1/2 cup chopped onion
1 lb ground turkey breast
3 cups tomato sauce
3 tsp Italian seasoning (or 1 tsp each dried basil, parsley, and oregano)
1/4 tsp freshly ground black pepper
1/4 tsp garlic powder
1/2 cup chopped mushrooms
6 cups chopped fresh spinach (or chard)
2 cups fat-free ricotta
1/4 tsp nutmeg
1 package whole-wheat lasagna noodles(about 8 oz, or 9 noodles)
2 cups (8 oz) shredded part-skim mozzarella

Preparation
Preheat oven to 375°F. Spray a medium-sized nonstick skillet with cooking spray. Sauté onion for 2 minutes, then add turkey and cook an additional 5 to 7 minutes. Add tomato sauce, all seasonings and mushrooms and simmer 2 minutes. Remove pan from heat. In a bowl, combine spinach, ricotta, and nutmeg. Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Drain and rinse with cool water. Coat a 9″ x 13″ baking pan with cooking spray. Arrange 1/3 lasagna noodles (3 noodles) on the bottom of the pan. Spread a layer of ricotta mixture, then turkey mixture, then 1/3 mozzarella. Repeat layers, ending with mozzarella. Bake 20 to 25 minutes or until cheese bubbles. Cool at least 5 minutes before cutting.

Nutritional Information
Nutritional analysis per serving: 310 calories, 6 g fat (3.5 g saturated fat), 31 g carbohydrates, 33 g protein, 4 g fiber

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First: The prep time and servings? CRAP. 

In all fairness, though, my obscenely-longer-than-one-hour prep/cook time could be due to the fact that this was my first lasagna. I didn’t quite know the timing or staging of it, so I took a little longer, I’m sure.

And I don’t know how an entire tray of lasagna is only 8 servings, but I’m pretty sure I’ll be eating this stuff till the end of time.

Second: My changes.

I used olive oil. I’m sorry, but things just don’t seem to saute as nicely in cooking spray as they do in olive oil. But I only used a little bit.

I added red bell peppers, because I love them, and use them in EVERYTHING. Instead of dicing them, though, I sliced them very, very thin, and then cut them in half length wise. I put them in the pan first, to let them soften the most.

I used a whole red onion, because I love the way red onions taste in red sauce. I added them to the already-softened peppers, and let them cook for a bit, too. I hate crunchy onions in anything baked.

I added three cloves of garlic, which I chopped, then smushed into a paste. 

Neither of the grocery stores I visited when shopping for this meal had ground turkey breast, so I just used ground turkey. When I added that to my peppers/onions/garlic, I added a generous amount of crushed red pepper, dried oregano, basil, parsley, salt and pepper. I let that cook and prepared my spinach.

I was too cheap to buy fresh spinach, as the recipe told me to, so I went with frozen. I had 6 cups of frozen spinach, which is probably too much…When you consider that six cups of fresh spinach amounts to probably 3 cups once it’s cooked down…IF THAT. So it was a little much, but I was fine with that, even knew it going in, because I’d rather fill up a dish with spinach than fatty cheese.

I used an entire 15 oz. container of part-skim ricotta. I added the nutmeg, but because I used so much more spinach, I added a little more. That was a mistake. All I could taste was nutmeg. Next time, I’d either stick with the quarter teaspoon, or leave it out altogether. But this is where the too much spinach comes into play, because the ricotta/spinach mixture wasn’t smooth. It wasn’t lumpy or anything, it just wasn’t creamy.

Back to the stove: I used a whole 28oz can of tomato sauce – just the plain, canned version. Then I added the entire 8oz package of mushrooms I chopped up. I added another round of spices (all of the ones I added to the meat…Because it’s turkey, I overseason. Trust me, that’s the only way to go.) I let that simmer and thicken, and then threw in the remainder (about a tbsp?) of a can of tomato paste I had in the fridge. This is another thing I would’ve done different. I wouldn’t use the sauce, I’d use crushed/diced/stewed tomatoes, or a marinara sauce. OR, I’d just add a whole can of tomato paste. I LOVE thick, gooey tomato sauce in a lasagna, and this was not that. Even after I let it simmer for an obscene amount of time.

As for the noodles, I used whole wheat. And because whole wheat pasta tends to go VERY QUICKLY from al dente to smushy, I cooked them (in boiling water hit with a dash of olive oli AND a good amount of salt) for a scant five minutes – just until they folded over and started to soften – and then took them out and laid them flat on baking sheets.

This is what got me: The effing assembly. I don’t know who ever said lasagna was easy, but they LIED. Spreading the spinach/ricotta mix on the noodles was damn near impossible, and it was frustrating. Because my spatula/rubber scraper wasn’t doing the job, I was reduced to using my fingers, which resulted in multiple hand washings an a lot of frustration.

The sauce tasted good, but was kind of thin as I ladled it on. I decided against using regular mozzarella in the dish and went for the 2% five-cheese Italian Blend of shredded cheese by Kraft. It’s delicious. So I did my layering, and didn’t leave enough sauce OR spinach/ricotta for the top layer. Whoops. No big deal. I just added more cheese.

On the top layer, I used what little was left of the 5-cheese, and added more part-skim mozzarella.

I put my pan on a baking sheet and covered it with foil, and cooked it for 19 minutes. At that point, I removed the foil and let it cook for another 6. When I noticed that my cheese wasn’t gloriously brown and bubbly, I turned on the broiler for a few minutes. It did the job.

Third: The consensus.

My boyfriend LOVED IT. Loved, loved, loved it. Even went so far as to say that it was one of his favorite lasagnas ever. I didn’t share his opinion. I felt like all I could taste was nutmeg, and it didn’t have enough tomato OR meat flavor.

However, I just had my leftovers for lunch. And they were fantastic. I’d still make all of the changes I intended to make, though, because I’m sure they’d all add up to be that much better the second day.

3 tablespoons extra-virgin olive oil, divided
1 large onion, chopped
Salt and black pepper
Brown rice and chicken broth (and seasonings)
1 cup (+/-) low-sodium, fat free chicken stock
Paprika, for seasoning
Kielbasa, thinly sliced (I’m not sure how much, I only have one long piece of it)
2 large cloves garlic, chopped
Red/Green bell pepper
1 small carrot, peeled and grated
2 roasted red peppers, chopped
1 (10-ounce) box frozen peas
1/4 cup chopped flat-leaf parsley, a generous handful
Dried Oregano
Crushed red pepper

Make brown rice in rice cooker (with asparagus in steamer basket) with chicken broth, onion/garlic powder, salt and seasonings. Let cook for 20 minutes. I’ll be adding asparagus to the steamer basket of my rice cooker.

Now that I’ve made it, I have to tell you: The asparagus didn’t work so well steaming with the brown rice. I’m not sure if it’s because the asparagus I got was too thin, or if it’s because the brown rice takes a bit longer than white rice, but the asparagus was definitely over-steamed. The last time I steamed asparagus with WHITE rice, it came out perfect – luscious green, crisp tender, excellent flavor. This time, it bypassed the vivid green stage and went to muted green-brown, and was alternately smushy and woody. I can’t wholly blame the steamer, but I don’t know that I’d try it again. I might just stick the asparagus in with the stewy part of the meal, seeing as that’s where it ultimately ended up on the plate, anyway.

Over medium-high heat, add a touch of oil and kielbasa, cook for 5 minutes stirring frequently, or until the sausage has browned a bit and the casing gets crispy. Remove from heat, and drain on a towel-lined plate. Add chopped red and green bell peppers first, and allow them to soften, about five to seven minutes. Add onion, and allow that to soften, too; another five minutes or so . Add garlic, grated carrot, and roasted red pepper and season with a little salt, pepper, paprika, oregano and crushed red pepper . Return the sausage to the pot. Cook until the sausage is warmed through, about 2 to 3 minutes.

Add about a cup of chicken stock, scrape up any bits that have stuck to the bottom of the pan. Obviously, the more you add, the more soupy it will be. (Because I had cans on hand, and I hate saving/tossing a can of broth, I just dumped the whole thing in. I found it wasn’t too soupy at all, and, in fact, took on a nice flavor and worked well with the rice.) Add the frozen peas and parsley; continue to cook and allow the broth to reduce and heat the peas. Taste and adjust seasonings with a little salt and pepper.

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My boyfriend LOVED this. I thought it was quite good myself – a little sweet, a little spicy. I didn’t feel like it was ridiculously salty, but I was thirsty for the rest of the night. So maybe I’d cut down on the salt throughout the dish (I salted my peppers, then my onions. I salt at pretty much every step. Just a little, but I guess it adds up).

Ingredients
6 chicken drumsticks (about 1 1/2 pounds), skinned
6 chicken thighs (about 1 1/2 pounds), skinned
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons dried oregano, divided
1 tablespoon vegetable oil
2 tablespoons fresh lime juice
1 cup chopped onion
1/2 cup chopped green bell pepper
2 garlic cloves, minced
1 teaspoon ground turmeric
3/4 teaspoon ground cumin
1 1/2 cups uncooked Arborio rice
1/2 cup diced ham
2 1/4 cups fat-free, less-sodium chicken broth
1 (14.5-ounce) can diced tomatoes, undrained
1/2 cup frozen petite green peas, thawed
1/2 cup chopped pimiento-stuffed green olives

Preparation
Sprinkle chicken with salt, black pepper, and 1 teaspoon oregano. Heat oil in Dutch oven over medium-high heat. Add chicken; cook 8 minutes, browning on all sides. Remove chicken from pan; drizzle with lime juice. Cover; keep warm.
Add onion, bell pepper, and garlic to pan. Cover, reduce heat to low, and cook 10 minutes or until tender. Stir in 1/2 teaspoon oregano, turmeric, and cumin, and cook 1 minute, stirring constantly. Stir in rice and ham; cook 1 minute. Increase heat to medium. Add broth and tomatoes; bring to a boil.

Add chicken, nestling into the rice mixture. Cover, reduce heat, and simmer 18 minutes or until liquid is almost absorbed. Stir in peas; cover and cook 3 minutes. Remove from heat; let stand, uncovered, 5 minutes. Sprinkle with olives.

Yield
6 servings (serving size: 1 drumstick, 1 thigh, and 1 cup rice mixture)

Nutritional Information
CALORIES 469(20% from fat); FAT 10.2g (sat 2.3g,mono 3.7g,poly 2.8g); PROTEIN 34.6g; CHOLESTEROL 108mg; CALCIUM 75mg; SODIUM 797mg; FIBER 4.1g; IRON 3.1mg; CARBOHYDRATE 55.5g

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I just went with all thighs on this one.  I get the skinless-boneless ones, and then cut them in half so that they’re more manageable in my pot. I brown them (the first time, I overcooked it. The second – and, as usual, better – time, I let them sit until they released themselves from the bottom of the pot, and then flipped ‘em. But they continue cooking in the pot later, so I’m okay with them being a tad under-cooked at this point), and then follow everything else pretty much to a T.

The only difference? I don’t use Turmeric, and use, instead, a Goya seasoning packet (one and a half, actually). I use this one (the Sazon Goya), but because I can’t read Spanish, I just know that it has a picture of a chicken leg on the front, and also, it has achiote in it. It’s fantastic. I also add a little extra cumin. Because, hey, why not.

Lastly, I omit the olives and the ham.

And I have to tell you: It’s amazing. Seriously, seriously, amazing. It makes a ton, it’s delicious, and how do you not like chicken and rice. It does have a little heat to it, but even my tender pallete thinks it’s acceptable. People can spice it up as they see fit.

So this one’s definitely a winner.

Take a head of garlic, cut off the pointy end – just a bit so a tiny amount of the cloves are showing. Drizzle it with Extra Virgin Olive Oil, wrap it in aluminum foil and throw it in a 375 oven for ehhh…. 10 minutes or until you can easily squeeze the smushy garlic goodies out.

She advises putting this in lasagna: The squished part in with the ricotta mixture. I suggest squishing it directly into my mouth.

She calls it “the easiest thing ever,” by the way.

Peel an onion and cut it into quarters, but not all the way through… Stand it up so the cut end is up… give it a generous drizzle of Extra Virgin Olive Oil, salt and pepper, wrap it in aluminum foil and throw it on the grill.  We usually throw it on when we first turns on the grill, and just leave it there until everything is done… however long that takes. You can’t really mess it up, and they come out charred and sweet and delish.

And there you go. I think I know what I’m making for dinner, as soon as I finish last night’s lasagna…Which could be a month, judging by the amount I made.

Goulash can be made into either a soup or stew, and the latter can be spooned over egg noodles, potatoes or even gnocchi–how awesome does that sound?

Servings: Makes about 16 cups, serving 12

5 slices bacon, chopped
3 pounds boneless chuck, trimmed and cut into 1/2-inch cubes
2 tablespoons vegetable oil
4 medium onions (about 1 1/2 pounds), chopped fine
3 garlic cloves, minced
3 tablespoons paprika (preferably Hungarian sweet*)
1 1/2 teaspoons caraway seeds
1/3 cup all-purpose flour
1/4 cup red-wine vinegar
1/4 cup tomato paste
5 cups beef broth
1 to 5 cups water or beer (use the former to make a stew, the latter to make a soup)
1 teaspoon salt
2 red bell peppers, chopped fine

In an 8-quart heavy kettle cook bacon over moderate heat, stirring, until crisp and transfer with a slotted spoon to a large bowl. In fat remaining in kettle brown chuck in small batches over high heat, transferring it as browned with slotted spoon to bowl.

Reduce heat to moderate and add oil. Add onions and garlic and cook, stirring, until golden. Stir in paprika, caraway seeds, and flour and cook, stirring, 2 minutes. Whisk in vinegar and tomato paste and cook, whisking, 1 minute. (Mixture will be very thick.) Stir in broth, water, salt, bell peppers, bacon, and chuck and bring to a boil, stirring. Simmer soup, covered, stirring occasionally, 60 to 75 minutes.

Season soup with salt and pepper. Soup may be made 3 days ahead and cooled, uncovered, before chilling, covered. Reheat soup, thinning with water if desired.

* New Yorkers, we actually found this at Gristedes. Non-New Yorkers, Gristedes is a totally generic grocery store. Oddly, Whole Foods didn’t have it, but they could have been out. Looks like it is available on the Web as well.

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First, I skipped the bacon. And I used regular old, run-of-the-mill paprika. But it didn’t matter. IT’S DELICIOUS.

The first time I made this, I used the boneless chuck, as the recipe instructed. The second – and better – time, I used sirloin. And, instead of cooking it pretty much all the way (first time), I just browned it in a little Extra Virgin and some butter. This resulted in delicious, tender, tasty meat.

I used a touch more paprika, and a touch more caraway, but everything else was the same. And, for the record, I did the one-cup-of-water action, for the stew. It’s fantastic. A crowd pleaser. Incredible.

Recipe Summary
Difficulty: Intermediate
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 6 servings

The spicy kick and multiple herbs in this sauce lend layers of flavor without fat. The carrot, onion and Parmesan add volume and moisture.

Sauce:
1 tablespoon olive oil
1 medium onion, chopped
4 cloves garlic, minced
3 tablespoons tomato paste
1 (28-ounce) can crushed fire-roasted tomatoes, liquid included
1 teaspoon finely minced canned chipotle en adobo and sauce, or more to taste
2 teaspoons chopped oregano leaves
1 sprig fresh rosemary
Salt
1/4 cup torn fresh basil leaves

Meatballs:
Cooking spray
1 pound ground turkey meat
1 slice fresh whole-wheat bread, crusts removed, pulsed into crumbs
1/4 cup grated Parmesan, plus more for serving
1/2 cup finely grated carrot
1/2 cup finely chopped onion
2 large cloves garlic, minced
2 tablespoons minced fresh parsley leaves, plus more for garnish
2 teaspoons minced fresh thyme leaves
1 egg, lightly beaten
1/2 teaspoon salt
Freshly ground black pepper

1 box (16 ounces) whole-wheat spaghetti

Fill a large stockpot with water and bring to a boil for pasta.

Make Sauce:
In a 4-quart saucepan heat the oil over medium heat. Saute the onions until translucent, about 3 minutes, then add the garlic and cook for 1 minute more. Add tomato paste, tomatoes, chipotles, oregano, rosemary, and salt. Bring all the ingredients to a low boil, reduce heat and cook for approximately 15 minutes, until liquid has evaporated slightly. Season with salt and pepper, to taste. While sauce is cooking, make meatballs.

Meatballs:
Preheat the broiler. Spray a baking sheet with cooking spray. Combine the turkey with all other ingredients in a large work bowl. Form into 2 1/2 -inch balls and place on a baking sheet. Broil for 10 minutes, or until browned and almost entirely cooked through.

Meanwhile, remove rosemary sprig from sauce and add fresh basil. Add the meatballs to the sauce, cover, and cook additional 10 minutes, or until sauce has slightly thickened and meatballs have absorbed some of the sauce. While the meatballs are cooking, cook the whole-wheat spaghetti according to package directions.

Drain the pasta and return it to the pot. Add the sauce and meatballs, toss and heat through over medium heat. Divide evenly among 4 pasta bowls and garnish with parsley and 1 tablespoon grated Parmesan.

Yield: 6 servings (1 serving equals about 1 1/3 cups pasta and sauce, plus 2 meatballs

Nutrition Information
Nutritional Analysis per Serving Calories 332
Carbohydrates 39 grams Total Fat 10 grams
Saturated Fat 3 grams Protein 23 grams
Fiber 8 grams Sodium 568 milligrams

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This is one of my boyfriend’s favorite meals. The sauce is delicious and the meatballs are ridiculously flavorful and moist. Broiling them gives them such a nice, crispy shell, and then letting them soak up the sauce? It’s fantastic.

I will say this: I’ve made this recipe with and without the fire roasted tomatoes, and I have to say: It’s better with just regular old tomatoes. The fire roasted ones give it too sweet a flavor in my book. So I’d suggest scrapping the fire roasted idea, and sticking with your plain ol’ tomatoes.

The differences:

I added far more than one teaspoon of chilis. I added probably two chilis and a good glug of the adobo sauce.
I added more of pretty much every vegetable herb in both the sauce and the balls. But not a whole lot more, just some more. (But all of the bread/egg/meat amounts stayed the same.)
I had no fresh herbs, so I used my Lighthouse freeze-dried herbs. For the rosemary, I just took a tiny amount of dried rosemary and crumbled it in my hands.
I added a small can of diced tomatoes to the sauce as the meatballs were cooking. It seemed a little thick and in need of more juices and tomatoe-y goodness. I’ve done this every time I’ve made it.

The changes I made aren’t that huge (and actually, mostly a result of me being too lazy to measure and too cheap to buy fresh herbs), so I’m fairly sure that making this to the T would be awesome.

This is a huge treat for us. It takes a while to prepare, but it’s so incredibly worth it. And almost guilt free.

Recipe Summary
Difficulty: Intermediate
Prep Time: 25 minutes
Cook Time: 40 minutes
Yield: 6 servings

2 red peppers, cored and cut into 1-inch wide strips
2 zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash, quartered lengthwise and cut into 1-inch cubes
4 cremini mushrooms, halved
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried Italian herb mix or herbs de Provence
1 pound penne pasta
3 cups marinara sauce (store bought or homemade)
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan, plus 1/3 cup for topping
2 tablespoons butter, cut into small pieces

Preheat the oven to 450 degrees F.
On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.

In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.

Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

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I used some zuchhini, I omitted the squash and used asparagus instead. I used whole wheat pasta, and I used a whole tub of mushrooms. But, mostly, I’m kicking myself RIGHT NOW because I made this weeks ago, and I know I changed other stuff, and I can’t, for the life of me, remember what I did differently…And it was delicious.