Chicken Tikka Masala

Chicken Tikka Masala

This is a lightened up version of the Indian classic. I also added peas, although nontraditional, to increase the nutrition. We like to eat this over basmati rice.

Chicken marinade

-1 lb chicken, cut into bite sized chunks
-1/2 c yogurt
-1 1/2 tsp salt
-1 tsp turmeric
-1 tsp garam masala
-1 tsp coriander
-1 tsp cumin

Masala sauce

-2 Tbsp butter, ghee or coconut oil
-1 onion, diced
-1 inch knob ginger, minced
-1 can crushed tomatoes
-1 tsp turmeric
-1 tsp garam masala
-1 tsp coriander
-1 tsp cumin
-1 tsp salt
-1 tsp sugar
-1/4 tsp cayenne
-1 cup frozen peas, thawed
-1/2 cup heavy cream
-handful of chopped cilantro for garnish

Whisk together marinade ingredients, then stir in chicken. Place in refrigerator to marinate for at least 1 hour, and up to overnight. After marinating shake off excess marinade and broil chicken for 7-8 minutes, until charred and just cooked through.

While chicken broils, heat butter/ oil in a medium pot over medium heat. Add onion and ginger, cook 10 minutes, stirring intermittently. Add tomatoes, then stir in turmeric through cayenne. Simmer 10 minutes. Remove from heat, stir in peas, stir in heavy cream, then stir in cooked chicken. Serve over rice and topped with cilantro.

Gnocchi with Turkey Sausage, Tomatoes and Spinach

Gnocchi with Turkey Sausage, Tomatoes and Spinach

Top with shredded parmesan cheese, if desired

-1 package store bought gnocchi, cooked to package directions

-2 Tbsp olive oil

-1 onion, diced

-2 cloves garlic, minced

-1 lb Italian turkey sausage

-1 (15 oz) can diced tomatoes

-1 tsp salt

-1/2 tsp pepper

-1/4 tsp red pepper flakes

-1/4 c heavy cream

-1/2 lb spinach

Heat oil in pan over medium heat. Add onion, saute, stirring often, 5 minutes. Add garlic, saute 1 additional minute. Add turkey sausage, crumbling the meat from the casings. Cook while breaking up with a wooden spoon until sausage is cooked through. About 10 minutes. Add tomatoes and their juices. Add salt, pepper and red pepper flakes. Add cream. Add spinach a few handfuls at a time stirring and adding more spinach as it wilts down. Once all of the spinach is wilted add cooked gnocchi, stir and serve.

Turkey Sausage and Sweet Potato Hash

Turkey Sausage and Sweet Potato Hash

This is one of my favorite breakfasts ever, or also serves as a great breakfast for dinner. The flavor combination of the smokey sweet potatoes with the turkey sausage is amazing. I like to serve it with hot sauce and avocado slices. Because I like the pairing of sweet potatoes and black beans I like those as a side also, or some fruit.

-2 Tbsp olive oil
-1 Tbsp chili powder
-1 tsp cumin
-1 tsp salt
-1/2 tsp pepper
-1/4 tsp cayenne
-2 sweet potatoes, peeled and diced
-1 lb turkey breakfast sausage
-1 dozen eggs
-chopped cilantro

In a greased 9 x 13 pan combine olive oil through cayenne and stir to mix well. Add sweet potatoes and stir until well coated. Bake at 400 for 30 minutes, stirring halfway through.

While sweet potatoes are baking, cook turkey sausage in a pan, breaking up with a spoon while cooking. Drain off fat and set aside.

Once sweet potatoes are done, stir in turkey sausage into the pan. Then top the mixture with eggs and bake at 400 an additional 10-15 minutes until the egg whites are set but the yolks aren't fully cooked. Remove from oven, top with cilantro and serve.

Sesame Chicken Bake

Sesame Chicken Bake

This dish has all the flavors of takeout Chinese Sesame Chicken without the fat or work of frying. I like to serve mine over a bed of brown rice and with steamed broccoli for soaking up the extra sauce.

-1/2 c water, mixed with 1/4 c cornstarch
-1 cup chicken broth
-4 Tbsp soy sauce
-2 Tbsp sesame oil
-1 cup sugar
-1 tsp- 1 Tbsp sriracha sauce
-1 lb chicken breasts, cut into bite sized chunks
-1 Tbsp sesame seeds
-4 scallions, sliced

Combine water/ cornstarch through sriracha in a small pot over medium heat. Bring to a boil, reduce heat and simmer 5 minutes, until sauce has thickened. Stir sauce and cut up chicken together in a greased 13 x 9 pan. Bake at 400 for 30 minutes. Sprinkle with sesame seeds and green onions. Serve over rice.

Baked Chicken Fajitas

Baked Chicken Fajitass

Recently I have started baking my fajitas rather than cooking them on the stove. This works so much easier for me when I have small children running around and can't always baby-sit and stir a pan on the stove. We might even like the end result a little more than when I cook them on the stove. If I'm serving meat eaters and vegetarians I will add extra veggies (like zucchini, squash and/ or tomatoes) and cook the veggies in a separate dish from the meat. I usually have to use two 13 x 9 pans when cooking these so that I don't overcrowd things.

-4 Tbsp olive oil
-2 Tbsp chili powder
-1 Tbsp paprika
-2 tsp cumin
-1 Tbsp sugar
-2 tsp salt
-1 tsp pepper
-1/4 tsp cayenne
-6 cloves garlic, minced
-1 lb chicken breasts, cut into thin strips
-1 onion, sliced
-1 pack mushrooms, sliced
-2 colored bell peppers
-zest and juice of 2 limes
-1/2 bunch cilantro, chopped
-desired fajita fixings; tortillas, sour cream, salsa, guacamole, cilantro, hot sauce etc.

In a large bowl, whisk together the olive oil through minced garlic. Toss with the chicken through bell peppers. Spread the veggie/ meat mixture into two greased baking dishes or sheet pans. Bake at 400 for 30 minutes, stirring halfway through. Put under the broiler for 5-10 minutes to give it a good browning/ char. Stir in lime juice, zest and cilantro and serve.

Chicken Parmesan Bake

Chicken Parmesan Bake

This isn't your traditional chicken parmesan. By omitting the frying this dish is more healthful and very easy to throw together. If you are in a hurry you could use jarred sauce rather than making your own and save 15 minutes. Serve on top of your favorite pasta.

-2 Tbsp olive oil
-1 onion, diced
-4 cloves garlic, minced
-1 (29 oz) can crushed tomatoes
-1 (6 oz) can tomato paste
-1 Tbsp Italian seasoning
-1 Tbsp sugar
-1 tsp salt
-1/2 tsp pepper
-1/4 tsp red pepper flakes
-1 lb chicken breasts, cut into bite sized pieces
-1/2 c shredded mozzarella cheese
-1/4 c shredded parmesan cheese
-(optional) basil or parsley to sprinkle as a garnish

Heat oil in medium pot, over medium heat. Add onion, saute 5 minutes Add garlic, saute 1 minute. Add crushed tomatoes-red pepper flakes and simmer 10 minutes, stirring regularly. In a medium sized greased casserole dish combine sauce and chicken, stirring to coat. Bake at 400 for 30 minutes. top with cheeses and bake 5 more minutes. Sprinkle with garnish, if using and serve with you favorite cooked pasta.

Sweet Chili Chicken

Sweet Chili Chicken

As a shortcut you can use bottle sweet chili sauce instead of the homemade to make this a super quick and easy dish to throw together. I like to mix the chicken with the sauce in the baking pan the morning of, then refrigerate and just pop in the oven in the evening. Serve with rice and your favorite steamed or roasted veggies.

-1/2 cup warm water
-1/2 cup honey or sugar
-1/4 cup rice vinegar
-zest and juice of 1 lime
-2 Tbsp soy sauce
-1 1/2 Tbsp cornstarch
-2 cloves garlic minced
-1 tsp crushed red pepper flakes
-1 tsp Sriracha
-1 tsp salt
-1 lb boneless skinless chicken breasts, cut into large bite sized chunks
-green onions and sesame seeds for garnish

Whisk together water through salt in a small saucepan over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, stirring constantly. Once thickened, remove from heat and cool.

Pour cooled sauce into a greased medium sized baking dish. Add chicken, stir to coat with the sauce. Bake at 400 for 30 minutes then broil for 3 minutes to add a little color. Sprinkle with sesame seeds and green onions and serve.

My Favorite Ways to Use Shredded Chicken

At least once a month (sometimes weekly) I buy a giant bulk pack of boneless skinless chicken breasts and cook them up in my slow cooker to use throughout the week/ month in other meals. Thanks to the help of my slow cooker and stand mixer all of this requires almost no effort on my part to have a head start on many days of dinners. Cooked shredded chicken is a great time saver that allows me to assemble many dinners in less than 30 minutes.

To cook the chicken I grease a slow cooker, add my cooking ingredients, place the chicken breasts on top, spooning some of the sauce over them and cook on low for 4-6 hours until the breasts easily shred when pulled with a fork. Do not overcook the chicken or it will become dry. Then I shred the chicken using the paddle attachment on my stand mixer (or you can use 2 forks if you don't have a stand mixer). Once the chicken is shredded I refrigerate and freeze it in 2 cup portions based on when I'm going to be using the chicken.

My sauces for cooking the chicken vary depending on how I'm going to use it. My go to is simply 1-2 cups of jarred salsa in the slow cooker. If I want a more versatile chicken then I'll do some combination of lemon juice, white wine, garlic and/ or dijon mustard. Or for an Asian twist I'll do soy sauce, honey, sriracha, ginger and garlic.

Click the links below to see my favorite ways to use up the cooked, shredded chicken once I have it on hand.

White Chicken Chili

Chicken Tortilla Soup

BBQ Chicken Quesadillas

Pulled BBQ Chicken Sandwiches

Thai Chicken Pizza

Brown Rice Chicken and Sausage Jambalaya

Gumbo

Chicken Enchiladas

White Chicken Enchiladas

Chicken Enchilada Casserole

Curried Chicken Salad

Curried Chicken Pasta Salad

Chicken Pot Pie

Chicken Tacos/ Burrito Bowls

Guacamole Chicken Salad

Cajun Chicken Pasta

Chicken Noodle Soup

Buffalo Chicken Dip

Char Siu Seasoned Chicken (make a sauce like I did with the pork and combine with shredded chicken and serve over rice)

Fried Rice

Black Beans Corn and Rice Casserole (with added chicken)

Chicken Pot Pie

Chicken Pot Pie

-4 Tbsp butter
-1 onion, diced
-1/4 flour
-3 cups chicken broth
-1/2 tsp turmeric
-1/2 tsp dried rosemary
-1/2 tsp dried thyme
-1/2 tsp salt
-1/2 tsp pepper
1/4 cup heavy cream
-2 cups cooked chicken, diced or shredded
-1 small bag frozen mixed vegetables
-1 sheet puff pastry
-1 egg, beaten

Melt butter in a medium to large pot over medium heat. Add onion and saute 5 minutes. Sprinkle the flour into the pan and cook an additional 2 minutes, stirring constantly. Whisk in broth and cook, while whisking 5 minutes, until the mixture thickens. Add the turmeric through frozen vegetables and stir well. Pour into a greased 13x9 pan.

Roll the pastry to fit the top (or you can cut it up and do a lattice pattern on top). Place the pastry over the filling and brush the top with the egg.

Bake at 375 for 30-40 minutes, until the pastry is brown and puffed. Let cool 10 minutes before serving.

Brown Rice Chicken and Sausage Jambalaya

Brown Rice Chicken and Sausage Jambalaya

White rice can be used instead of brown in this recipe, but you will need to reduce the water by 1/2- 1 cup and reduce the cooking time.

-2 Tbsp olive oil
-1 lb andioulle sausage, sliced
-1 onion, diced
-1 bell pepper, diced
-6 cloves garlic, minced
-1 (29 oz) can diced tomatoes
-5 cups chicken broth
-2 tsp cajun seasoning
-1 bay leaf
-1 tsp dried thyme
-1 tsp dried oregano
-2-6 Tbsp hot sauce
-2 cups cooked chicken, shredded or diced
-2 cups brown rice
-chopped parsley or green onions for garnish

Heat oil in a large pot over medium heat. Cook sausage, stirring occasionally, until it is browned, about 10 minutes. Use a slotted spoon to set sausage aside. Add onion and bell pepper to the pot, saute 5 minutes. Add garlic, saute 1 additional minute. Add diced tomatoes, broth, cajun seasoning, bay leaf, thyme, oregano and hot sauce, bring to a boil. Add reserved sausage, chicken and brown rice, reduce heat to medium low, cover and simmer until rice is cooked (45-60 minutes), stirring occasionally and adding extra water if needed until rice is tender. Serve with desired garnishes.

Lemon Chicken Soup with Spinach

Lemon Chicken Soup with Spinach

This is a nice twist on the classic chicken noodle soup. The lemon brightens the flavors and adds an unexpected touch. I based this soup on the classic Greek lemon chicken soup, but then added spinach for extra nutrition. Any rice or pasta would work in this soup, but adjust your cooking times based on what you use (add a cup or two of extra water if you use brown rice). You could use white beans instead of the chicken and veggie broth in  place of the chicken broth for a vegan version of this soup. You could use a rotisserie chicken for this soup, or any leftover chicken that you have on hand. This recipe makes a large pot of soup,

-2 Tbsp olive oil
-1 onion, diced
-3 carrots, diced
-4 cloves garlic, minced
-8 cups chicken broth
-1 tsp salt
-1/2 tsp pepper
-2 tsp oregano
-1 tsp thyme
-1 tsp rosemary
-2 cups desired pasta or rice (I used whole wheat shells)
-3 cups cooked chicken, diced or shredded
-1/2 lb spinach, torn into bite sized pieces
-juice of 2 lemons

Heat olive oil in a soup pot or dutch oven over medium heat. Add onion and carrots, stirring and sauteing until softened (5-10 minutes). Add garlic; cook, stirring constantly for 1 minute. Add broth, salt, pepper, oregano, thyme and rosemary. Bring soup to a boil. Add pasta or rice, reduce heat to medium and simmer according to package directions. Add chicken and spinach., cook 5 additional minutes, stirring intermittently. Stir in lemon juice and serve.

Mexican Rice Bowls

Mexican Rice Bowls

This is an easy dish to set up a buffet for that can easily please meat eaters, vegetarians and even gluten-free eaters since everyone gets to assemble their own combination of ingredients. Choose your choice of the toppings below, set up a bar and give guests big bowls to fill up. This also offers you the chance to go easy with store bought ingredients like canned beans or packed guacamole and salsa or you can click the links below for my favorite recipes for these items.

-slow cooker chicken taco meat
-taco meat
-slow cooker pork carnitas
-black beans
-chopped avocado and/ or guacamole
-homemade salsa
-chopped cilantro
-sour cream
-shredded cheese
-cooked rice
-hot sauce
-pickled jalapenos, banana pepperes and/ or red onions
-shredded lettuce, chopped romaine or your choice of salad greens

Chicken Gyros

Chicken Gyros with Tzatziki Sauce

These are fairly quick, nutritious and are delicious! Serve with tabbouleh, hummus and/ or a Greek salad.

For the chicken
-1.25 lbs. chicken breasts
-4 cloves garlic, minced
-Juice of 1 lemon
-4 Tbsp. red wine vinegar
-4 Tbsp. extra virgin olive oil
-4 heaping Tbsp. plain yogurt
-1 Tbsp. dried oregano
-1 Tbsp. sugar
 -1 tsp. salt
-1/2 tsp. black pepper

Tzatziki Sauce

-2 c plain yogurt
-1/2 cucumber, peeled, seeded and finely diced
-1 tsp salt
-1 tsp dried dill
-2 cloves garlic, minced
-1 tsp. red wine vinegar
-(optional) several mint leaves, chopped

For serving
-tzatziki sauce
-sliced  or diced tomatoes
-sliced red onion
-shredded lettuce
-pita bread

Make the sauce: Place the yogurt in a coffee filter or fine sieve and drain for at least 2 hours (and up to 8 hours). Combine drained yogurt with the remaining sauce ingredients. Stir to combine. Chill at least 1 hour (and up to 2 days) prior to serving.

Marinade the chicken: Whisk together the garlic- black pepper in a medium container. Add the chicken, turning to coat. Cover and refrigerate for about at least an hour (and up to 8 hours).

Preheat the broiler (or grill). Remove chicken from marinade and broil (or grill) until cooked through, about 5 minutes per side, depending what size/type chicken you are using. Allow the chicken to rest for a few minutes before slicing into strips.

Set up an assembly line with the sliced chicken and the ingredients for serving and allow everyone to assemble their own chicken gyro to taste.

Cassoulet

Cassoulet

This is yet another recipe from the book Bread & Wine.  I've adjusted the original recipe from the book with the 3 changes that I made (add red pepper flakes, increase the tomatoes and reduce the bread crumb topping) to suit my taste.  This dish was simple, healthy, earthy and filing.

-1 Tbsp olive oil
-1 lb. Italian turkey sausage
-1 1/2 cups chicken broth
-1 onion, thinly sliced
-3 carrots, cut into 1/2 inch dice
-3 parsnips, cut into 1/2 inch dice
-2 tomatoes, chopped, or one 15-oz. can whole tomatoes, drained and chopped
-3 15-oz. cans cannellini beans, drained
-5 sprigs fresh thyme or 1 t. dried thyme leaves
-1/2 t. salt
-1/4 t. pepper, freshly ground

-1/4 t red pepper flakes
-3 cloves garlic, minced
-1/2 c bread crumbs
-1/4 c fresh parsley, chopped

-2 T. butter

In a large Dutch oven, heat the oil over medium heat. Cook the sausage until well-browned, breaking it up with a wooden spoon. Remove from pan and drain on paper towel. Set aside.

2. In same Dutch oven, add the chicken broth, vegetables, beans, thyme, salt, pepper, red pepper flakes, one third of the garlic, and the sausage.  Bring to a boil.

Reduce heat to low, cover, and simmer, stirring occasionally, for about 1 hour until the cassoulet is thickened and vegetables are tender.

Heat oven to 400 degrees. In a small bowl, combine bread crumbs, parsley, and butter. Sprinkle evenly over the cassoulet, and place in the oven. Bake, uncovered, until the crust is golden brown, 10-15 minutes.

To make ahead and freeze, prepare without the bread crumb topping. Cover and freeze up to 4 months. When ready to cook, uncover the cassoulet, sprinkle with bread crumb mixture, and bake, unthawed, 45 minutes to 1 hour at 400 degrees.

Turkey Sausage and Butternut Squash Lasagna

Turkey Sausage and Butternut Squash Lasagna

This recipe is a slightly adjusted version of a recipe from a friend of a friend.  I used skim milk, because I always try to keep things on the lighter side.  It turned out well, but if you're not as concerned about calories I think you'd get an even better flavor using 2% or whole milk.  Next time I think I'd also consider adding a layer of sauteed spinach, because I really like the pairing of greens and butternut squash.

-1 Tbsp olive oil
-1 yellow onion, diced
4 garlic cloves, minced
-Salt and freshly ground black pepper to taste
-1 lb Italian Turkey sausage, casings removed
-1/2 stick butter
-1/4 cup all purpose flour
-3 cups milk
-1 cup grated Parmigiano-Reggiano cheese, divided
-1/4 cup chopped fresh flat leaf parsley
-1 Tbsp minced fresh sage
-15 whole wheat lasagna noodles, soaked in hot tap water for 20 minutes
-3 lbs butternut squash, neck portion only, peeled and sliced into wide thin sheets (quickly did this in my food processor)

Heat the oil in a large non-stick fry pan, over medium-high heat. Add the onions and cook, stirring occasionally until soft and translucent, about 8 minutes. Add the garlic, salt, and pepper and cook for 30 seconds. Transfer to a bowl.  In the fry pan over medium-high heat, cook the sausage breaking it into small pieces, until browned and cooked through, about 8 minutes. Drain the sausage on paper towels, then add the onion mixture.  In the fry pan over medium heat, melt the butter. Add the flour and cook, stirring constantly, for 1 minute. Slowly stir in the milk, increase the heat to medium-high and cook until thickened, 8 to 10 minutes. Transfer to a separate bowl. Stir in 3/4 cup of the cheese, the 1/4 cup parsley, the sage, salt, and pepper.

To assemble the lasagna, spread 1/3 cup sauce on the bottom of a greased 9x13 pan and top with a single layer of 5 noodles. Top with a layer of squash slices, 1/2 the sausage, and 1/3 the sauce. Repeat the layering of noodles, squash, sausage and sauce.  Top with the remaining noodles, sauce, and 1/4 c cheese.  Transfer the pan to the oven and bake at 375 until the lasagna is browned and bubbly, about 35-45 minutes.

Pasta with Turkey Sausage, Spinach, and Smoked Gouda

Pasta with Turkey Sausage, Spinach, and Smoked Gouda

This is my take on a recipe that a friend made from her church cookbook.  This dish combines many of my favorite foods/ flavors and is fairly simple to throw together.  When making/ serving casseroles like this, I almost always make them first thing in the morning while the kiddos are happily playing and then refrigerate and bring to room temperature for an hour before baking prior to dinner.  I find that my afternoons and evenings can get off course based on the ups and downs of kid behavior during the day, and it's always nice to know that dinner is already prepared and that all I need to do is pop it straight into the oven.

-1 box whole wheat pasta, cooked al dente (I used penne)
-1 lb Italian turkey sausage, cooked and crumbled
-2 Tbsp olive oil
-1 onion, diced
-2-3 assorted bell peppers, diced (I used 1 red, 1 yellow, and 1 orange)
-6 cloves garlic, minced
-1 (29 oz) can diced tomatoes
-1 tsp salt
-1/2 tsp pepper
-1/2 tsp crushed red pepper flakes
-8 oz baby spinach leaves
-2 1/2 c smoked gouda, shredded, divided use

Heat oil in medium pot over medium heat.  Add onion and peppers.  Saute until beginning to soften, about 5 minutes.  Add garlic, saute 1 additional minute.  Add tomatoes, salt, pepper, and red pepper flakes, stirring well.  Add spinach, cooking and stirring until just wilted, about 5 minutes.  Toss pasta and sausage with tomato mixture and 2 c of the cheese.  Spread into a greased 13x9 pan.  Top with remaining 1/2 c cheese.  Bake at 375 20-30 minutes, until warm and cheese is melted.

Turkey Meatloaf

Turkey Meatloaf

I started off inspired by Ina Garten's Turkey Meatloaf recipe, but then changed all of the amounts of the ingredients and decided to re-write the recipe.  Sometimes I substitute whole/ rolled oats for the bread crumbs in my meatloaf, it sure is a lot more nutritious, or I make my own whole wheat bread crumbs if I have some bread heels lying around.  Sometimes I add garlic and/ or drained canned diced tomatoes, but it is good without it.  Whatever you do, make sure you serve it with mashed potatoes, I don't think you can eat meatloaf without mashed potatoes.

-1 Tbsp olive oil
-1 onion, diced
-1 tsp salt
-1/2 tsp pepper
-1/2 tsp dried thyme
-2 tsp tomato paste
-1/2 c chicken broth
-1/4 c worcestershire sauce
-2 eggs
-3/4 c bread crumbs
-2.5 lbs lean ground turkey
-3/4 c ketchup

In a skillet, over medium heat, saute onion, salt, pepper, and thyme in olive oil until the onion has softened (about 10 minutes).  Remove from heat and add tomato paste, chicken broth, and worcestershire sauce, stirring until well mixed.  Allow mixture to cool.  In a large bowl beat the 2 eggs with a fork.  Stir in the cooled onion/ tomato pasta mixture.  Stir in the bread crumbs and ground turkey.  Mix until well incorporated.  Shape meat mixture into a loaf and place on a greased baking sheet.  Bake at 325 for an hour to an hour and a half, or 160 degrees when tested with a meat thermometer.

Hashbrown Breakfast Casserole

Hashbrown Breakfast Casserole

I wanted to try something a little new and different so I took my "go to" breakfast casserole recipe and changed it up by replacing the whole wheat bread cubes with hashbrowns, and making a few other changes (the addition of dijon mustard was quite tasty!).  We both really liked this, and Jeremy said he liked it even better than the original.  You could easily use ham or bacon in place of the sausage, and add in any veggies (onions and peppers maybe) into the mix also.  This is one of those that is easy to make the night before, refrigerate overnight then pop in the oven the next morning.  And it is definitely a hearty breakfast for dinner for us also.

-1 (30 oz) bag frozen shredded hashbrowns, thawed
-1 lb turkey breakfast sausage, cooked and crumbled
-2 c shredded cheddar cheese
-10 eggs
-2 c skim milk
-1/2 tsp salt
-1/2 tsp pepper
-1 Tbsp dijon mustard

Combine hashbrowns, sausage, and cheddar in a medium bowl, stirring well.  Spread into a greased 13x9 pan.  In the same bowl, whisk together remaining ingredients and pour over potato mixture.  Bake at 350 45-60 minutes, until set and edges begin to brown.

Four Cheese Lasagna with Turkey Sausage

Four Cheese Lasagna with Turkey Sausage

I usually make the sauce a day ahead and then assemble the lasagna the next day, but that isn't required- I just like it that way because I don't feel like I spend quite so much time straight in the kitchen working on this. I also usually assemble the lasagna the morning I'm serving it, then refrigerate all day before popping in the oven for dinner. Again, this isn't necessary, but it makes the dinner rush seem less hectic.

-1 box whole wheat lasagna noodles
-2 Tbsp olive oil
-1 onion, diced
-6 cloves garlic, minced
-1 (29 oz) can crushed tomatoes
-1 (6 oz) can tomato paste
-2 tsp salt, divided use
-1 tsp black pepper, divided use
-1/4 tsp red pepper flakes
-1 Tbsp sugar
-1 Tbsp Italian seasoning
-1 egg
-1 (15 oz) container part-skim ricotta
-4 oz goat cheese
-1 c shredded parmesan cheese
-2 c part-skim mozzarella cheese

Soak noodles in hot tap water for 20 minutes, then drain.

While noodles soak, heat olive oil in large pot over medium heat. Cook turkey sausage, breaking up with a spoon while cooking, until it is cooked through. Set sausage aside. Place onion in the same pot, over medium heat. Cook 10 minutes, stirring. Add garlic, cook 1 additional minute. Add crushed tomatoes, tomato paste, 1 1/2 tsp salt, 1/2 tsp black pepper, red pepper flakes, sugar and Italian seasoning. Bring to a boil, reduce heat and simmer 10 minutes. Remove from heat.

While sauce is simmering, in a medium bowl, combine egg, ricotta, goat cheese, parmesan, 1/2 tsp salt and 1/2 tsp pepper. Stir to combine.

Grease a 13 x 9 dish. Spread 1/3 the sauce on the bottom of the pan. Top with a layer of noodles. Top the noodles with 1/2 of the cheese mixture. Sprinkle that with 1 c mozzarella. Repeat layers of sauce, noodles, cheese mixture. Top with remaining sauce and sprinkle with remaining 1/2 c mozzarella. Bake at 400 for 20-30 minutes, until browned on the edges.

Mango Chicken Curry

This is another recipe from the book Bread & Wine.  If I wasn't holding a book/ cooking club for this book I never would have tried this recipe... it seemed a little too eclectic for my tastes (shredded coconut, and raisins in a curry?).  But I'm glad I did try it because it was very good.  I think I still prefer a Thai and coconut milk based curry over this one, but I enjoyed it, and will very likely make it again.  

Mango Chicken Curry

• 1/4 cup flour
• 2 tbsp curry powder
• 1 tsp kosher salt
• 1/4 tsp cayenne pepper
• 3 lbs chicken breasts
• 2 garlic cloves, chopped
• 1 red onion, chopped
• 1 tbsp fresh ginger, chopped
• 1 red bell pepper, chopped
• Chicken broth (4-5 cups)
• 1/4 cups currants or raisins
• 2 roma tomatoes, diced
• 1 mango, pitted and diced
• 1 tbsp fresh lime juice
• 3 tbsp fresh cilantro, chopped
• 3 tbsp fresh basil, chopped
• 3 tbsp shredded coconut

DIRECTIONS

• 1
  Mix together flour, curry powder, salt and pepper. Cut chicken into small pieces, and toss with mixture.
• 2
  Cook chicken until browned. Set aside.
• 3
  Combine garlic, onion, ginger and red pepper in pan with olive oil. Cook until onion is softened (about 4 min)
• 4
  Add chicken. Lower heat.
• 5
  Add 4.5 cups chicken broth. Reduce broth by 1/4. Add raisins, tomatoes, and mango. Heat through. Remove from heat, and add lime, cilantro basil and coconut.
• 6
  Serve over rice.