LEMON AND CINNAMON SWEET POTATOES - The Eat-Clean Diet®

This was my version of sweet potatoes this year. I LOVED them!!!

LEMON AND CINNAMON SWEET POTATOES - The Eat-Clean Diet®

THIS was the stuffing I made. - I also added dried cranberries and apple chunks.

Then I cooked up the turkey bones for a broth and ended up making Turkey & Barley Soup w/ kale. Very good. get pics up in a bit!

ITALIAN TURKEY MINESTRONE
Doesn't get any better on a cold winter day!
Ingredients:
-1 pound lean ground turkey
-2 tsp. fennel seed, 1 tsp garlic salt, 1 tsp garlic, 2 tsp. Italian seasoning
-1 large onion - chopped (white is best)
-2 large carrots - chopped
-2 celery stalks - sliced
-3 cloves of garlic - minced
-1 can green beans (fresh or frozen would be good too)
-32 oz low-sodium chicken broth + water as needed
-2 cans (14.5 oz.) diced tomatoes
-1 t. of dried basil
-1 t. of dried oregano
-1/4 t. of black pepper
-1 can of garbanzo beans - or white northern beans - drained (I used cannellini)
-1/2 c. of small shelled pasta
-1 diced bell pepper, any color
-3 T. of chopped fresh parsley
-4c chopped spinach (Because everything tastes better with spinach!) :)

Directions:
In a soup kettle, cook turkey, seasonings and onion over med. heat until meat is no longer pink; drain if needed. Stir in carrots, celery and garlic; cook for 3 minutes. Add green beans; cook 2 min. longer.
Stir in broth, tomatoes, basil, oregano and pepper. Bring to a boil - cover and simmer until veggies are at the desired tenderness that you like.
Stir in beans, pasta, bell pepper and parsley - boil for 6- 9 more minutes
Add chopped spinach just before serving and let wilt.

*You really can't go wrong with this recipe. I would have added zucchini & cabbage if I had had it!!

Country Lima-Bean Soup

(Sounds gross, but it is super yummy- my kids love it)

In a crockpot:
-1 bag of baby lima beans
-5 cans of chicken broth (14oz)
-1 head of green cabbage chopped
-1/2 - 1 onion, chopped
-1 1/2 tsp. cumin
-1 tsp. marjorum
-few shakes of cayenne pepper
(you can also add
I usually cook it on high for 3-4 hours and then turn it to low for another 4 or 5 -until beans are tender and mushy.

Curried Coconut Lentil Soup (w/ cilantro and spinach)
Ingredients/Directions:

Saute in soup pot 2-3 min:
-1 Tbsp olive oil
-2-3 cloves of garlic
-1 onion, diced

Add, cook until fragrant:
-1/2 tsp turmeric
-1 tsp garam masala
-1/2 tsp chili powder
-1 tsp cumin


Add:
-2 cans of diced tomatoes (or 1 large 28oz)
-1c red lentils (I add some green too)
-2tsp lemon juice
-2.5c vegetable broth
-1 can (lite) coconut milk

Bring to boil, turn down and let simmer for 30 min., till lentils are tender.

Add:
1 bunch cilantro, chopped
1 bunch of spinach, chopped

*It's also really yummy to add cubed chicken

Fall Tortilla soup (from my sister, Dene')

Directions:

Coat bottom of large pan w/ olive oil and saute:
-1 chopped onion
-6 cloves of garlic
-1 chopped bunch cilantro
-8 corn tortillas - cut up in strips

ADD:
- 4 cans of diced tomatoes
-1-2 TBSP cumin
-1/2-1 TBSP chili powder, stir

ADD:
-8 C chicken broth, (1) huge can + (1) 14.5oz)
-3-4 cooked chicken breast, cut up in small chunks
-2 cans of corn, drained
-3 bay leaves

Let simmer on stove 'till ready to serve. MMM!

White Turkey Chili...It's the bomb.

( I got this from my friend Tia (who got it from Allrecipes) and made a few modifications)

Ingredients:
1 tablespoon olive oil
1 onions, chopped
2 cloves of garlic
2 teaspoon ground cumin
1 teaspoon dried oregano
1-2 pounds lean ground turkey
1-2 (14.5 ounce) can chicken broth
2 (4 ounce) can diced green chiles
1 (15 ounce) can cannellini
beans, drained
2 (15 ounce) cans red kidney beans
1 bunch minced fresh cilantro
salt and pepper to taste
sour cream
tortilla chips

Directions
1 Heat oil in a large soup kettle over medium-high heat.
Cook onions in oil until tender, 4 to 5 minutes. Stir in
garlic, cumin, and oregano; cook until fragrant, about
1 minute. Add turkey; cook until it loses its raw color.
2 Pour in broth and chiles; bring to a boil. Reduce heat,
cover, and simmer for about 10 minutes.
3 Add beans and cilantro; simmer until slightly thickened, about 5 minutes longer. Season to taste with salt and pepper. Serve topped with crushed tortilla chips and sour cream.

WHOLE WHEAT PUMPKIN MUFFINS
recipe by Alice DeWitt


4 c. whole wheat flour
1 tsp. salt
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. nutmeg
2 c. brown sugar (loosely packed)
1 can (15 oz.) pumpkin (not pie filling)
1 1/2 c. milk
1/2 c. butter, melted
4 eggs
2 tsp. vanilla

Preheat oven to 350 degrees. Combine dry ingredients in a large bowl. Add remaining and mix just until combined. Bake in muffin tins for 15 minutes. (8-10 minutes for mini-muffins) Makes about 3 dozen regular muffins.

Cream Cheese Frosting
(from Cuisine Nie)

• 1 1/2 pounds unsalted butter, room temperature -3 c. or SIX sticks
  
• 2 pounds cream cheese, room temperature -(4) 8oz. packages
  
• 1 pound confectioners' sugar -2 cups
  
• 1 1/2 teaspoons pure vanilla extract

1. Place butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high until fluffy. Reduce speed; add confectioners' sugar and vanilla, beat until well combined.

(HALF this recipe...or you might have toooooooooo much on your hands)

It's GOOD...not too sweet, but lot's of fat! :)

******************************************
WHOLE WHEAT PIZZA CRUST
(also from Cuisine Nie)


2 3/4 Cups whole wheat flour
1 envelop active dry yeast
1 teaspoon salt
2 tablespoons olive oil
1/4 teaspoons sugar
add yeast to one cup warm water, let sit. mix dry ingredients, together then add olive oil. add yeast mixture and combine kneading for about 5 minutes. Let rise for 30-45 minutes roll out, add ingredients cook in oven at 450 for about 15-18 minutes.

SAUCE:
3 small cans of tomato paste
2-3 cans of water (from tomato paste)
2 minced cloves of garlic
oregano
basil
salt & pepper
1 TBSP of sugar
bring to low boil, turn down and let simmer for 45 min....stir occasionally

Pictured TOPPED WITH:
mozzarella cheese, tomato slices, yellow peppers, baby spinach, mushrooms,
avacado, feta cheese.
(but obviously your favorites)

******************************************
Corn Chowder
(I threw this together so I'm trying to remember what I did)


In large saucepan, saute 1 chopped onion, 2 cloves garlic in olive oil (1-2 TBSP)
Add large can of chicken broth to start...
(I might add more depending on the consistency as I go)
Add chopped cubes of 6-8 potatoes, let boil for about 20 min. or until tender
Add (3) cans of corn (I used 2 sweet, 1 creamed),
1 can of evaporated milk
and then I also added broccoli which I thought was good.
Spices: salt & pepper, whole basil, dash of red pepper...

It was yummy -my family liked it. I served it with cornbread.

Vegetable soup. Eat ALL you want!!


Last night I made vegetable soup. What better way to get all your veggies in?
And I can't see a bowl being any more than 100 cal. I love eating a yummy/tasty
meal that leaves me satisfied but isn't 'heavy' in my tummy.

Here's how I made it (sorry it's kinda vague- but I don't think you can mess it up!)

Poured a super large can of chicken broth into a large saucepan. -Turned stove onto high.
-Added cubed red potatoes(6-8) and baby carrots sliced in 1/2 -probably 3 cups worth. (?)
-Add sea salt, coarse pepper, 2-3 cloves of minced garlic.
-Let that boil for about 15 min., turn down heat to med.
-Add 1-2 cups of cut up broccoli, 1 can of corn, 1 can of kidney beans, 2 more cups of broth.
(I had cooked lentils in the fridge, so I put those in... 1-2 cups)
(makes for a COLORFUL meal)
To season I added: (shakes of) garlic salt, curry powder, tony chachere's (creole seasoning),
a bit of ground marjoram, and paprika. And more salt and pepper... and voila!!
Soooooo yummy and tasty, all in about 1/2 hour!!!!