Photo & recipe credits: http://skinnyms.com/three-cheese-ziti-with-turkey/

Because it has become such a big hit with my family, I have to share this great recipe. My friend Amy brought it to us the week before our move last summer when we were in the midst of crazy packing, and we fell in love with it. The cayenne pepper gives a spicy taste to the ground turkey without the fat of sausage. We have eaten it with both gluten-free pasta and whole wheat pasta and loved it both ways. So, with fond thoughts of a friend who showed TLC to our family in our time of need, I post this great recipe:

Three Cheese Ziti with Turkey

Servings: 8 | Calories: 289 | Total Fat: 7 g | Previous Points: 5 | Points Plus: 6 | Saturated Fat: 3 g | Trans Fat: 0 | Cholesterol: 20 mg | Sodium: 228 mg | Carbohydrates: 43 g | Sugars 3 g | Dietary Fiber: 5 g | Protein: 15 g

 Ingredients

• 1 pound lean ground turkey, (optional, if you prefer meatless)
• 1/2 cup diced onion
• 1 clove garlic, minced
• 1/4 teaspoon cayenne pepper
• 1 (24 ounce) jar marinara, no sugar added
• 4 cups cooked ziti or penne shells (cook according to package, about 2-1/2 cups dry shells)
• 1/2 cup fat free cottage cheese
• 1/2 cup low fat ricotta cheese
• 2 cups mozzarella cheese, shredded, low fat
• 1 teaspoon black pepper
• 2 teaspoons dried oregano

Directions

In a large skillet over medium-high heat cook ground turkey, diced onion, minced garlic, 1/2 teaspoon black pepper and cayenne pepper. Break up the meat as you go, cooking until turkey has lost its pink color. Drain any fat from turkey and add the entire jar of marinara sauce, stir.

Cook ziti or penne shells according the package instructions. Al dente is preferred (firm but not hard). Drain and add to cooked turkey and marinara.

Preheat oven to 375 degrees.

In a large mixing bowl combine cottage cheese, mozzarella, ricotta and 1/2 teaspoon black pepper and oregano.

In a large casserole dish or 9″ x 13″ pan, add 1/2 turkey mixture (cooked turkey, marinara and cooked shells), top with half cheese mixture, then repeat.

Cook uncovered for approximately 30 minutes or until cheese is melted and bubbly.

I have been on the search for a good tomato basil soup recipe. We love tomato basil soup, but many recipes are full of butter and heavy cream. The following recipe is quicker and healthier than most (yes, it does still have some cream). But it doesn’t compromise on taste. And it feeds a crowd. Everyone in my family loved it when I made it last weekend, and I am making it again for dinner tonight!

6 cloves of garlic, minced

4 T. of olive oil

3 – 28 cans of crushed tomatoes (or pureed)

4 cups of chicken stock

2 tsp sugar

2 tsp of salt

1 tsp fresh ground black pepper

1/2 c. of heavy cream

6 T. fresh basil, diced

In large pot, saute garlic in olive oil on medium heat for 1 minute, being careful not to burn the garlic. Add the crushed tomatoes. Add chicken stock, sugar, basil, salt and pepper. Cook the soup on medium at a simmer for 10 minutes. Stir in heavy cream. Puree’ it in the blender until smooth. Makes about a dozen servings. We served with grilled cheese sandwiches made from Panera Bread’s tomato basil bread, and it was incredible!

Do you want the taste and goodness of oatmeal made from steel cut oats without the 30-40 minute cooking time? Have it waiting for you on the stove when you start your day by using this easy recipe.

I make this large recipe (serves 9), then use what’s left over for the rest of the week (it is good for up to a week).

Ingredients:

2 1/4 c. steel-cut oats

9 c. water

Pure maple syrup

Pick any of these to top with:

1/3 c. toasted slivered almonds

1/3 c. dried cranberries

1/3 c. blueberries

1/3 c. strawberries

2 T. ground flaxseed per bowl

Directions:

1. In a large pot, boil the oats in the water for 1 minute. Cover and let stand overnight at room temperature.

2. The next morning, uncover the oats, heat on medium high until the oats start to boil. Reduce the heat to low and simmer, sirring frequently, until the oatmeal is cooked and creamy but still chewy (5-7 minutes). Sweeten the oatmeal with pure maple syrup.

3. Top with slivered almonds and fruit if you would like. Also, 2 T. of ground flaxseed per bowl (and be sure to add some milk to keep it from getting too thick) gives even more of a nutritional boost to this already-healthy breakfast.

*Steel cut oats are getting easier to find on grocery shelves in the cereal aisle. I usually purchase mine from the bulk section at Sprouts.

This healthy and tasty treat carried us through the long, hot days of summer 2011. I don’t follow any recipes. I just try to stay stocked up on frozen fruits, yogurt, and 100% pineapple juice concentrate. Then I make it up as I go. A daily dose of this fends off those ice cream cravings!

To try one of our favorites, mix the following in a blender:

2 cups of frozen strawberries

2 cups of frozen blueberries

8 ounces of vanilla or plain yogurt

1/2 container of frozen 100% pineapple juice concentrate

2 cups of water

Blend this mixture, then add ice until it is the consistency you desire (about 2 cups).

Serve, and enjoy! What am I watching for on Craigslist? A Vitamix blender!