Cheesy Vegetable Chowder
5 1/2 Tbsp butter, divided
1 1/3 cups chopped carrots (about 3)
1 cup chopped celery (2 stalks)
1 cup chopped yellow onion (1 small)
2 cloves garlic, minced
3 cups low-sodium chicken broth
3 1/2 cups peeled and cubed russet potatoes,
3 cups chopped broccoli florets (from about 2 heads)
1/4 tsp dried thyme
Salt and freshly ground black pepper
6 Tbsp all-purpose flour
3 cups milk (preferably 1% or 2%)
1/2 cup heavy cream
2 cups shredded sharp cheddar cheese (8 oz)
1/3 cup finely shredded parmesan cheese (1 oz)
In a large pot over medium heat, melt 1 1/2 Tbsp of the butter. Add carrots, celery and onion and saute 3 - 4 minutes. Add garlic and saute 30 seconds longer. Stir in chicken broth, potatoes and thyme and season with salt and pepper to taste. Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid and cook 15 minutes. Stir in broccoli and cook 5 minutes longer or until veggies are tender.
Meanwhile, melt remaining 4 Tbsp butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly 1 minute. While whisking vigorously, slowly pour in milk (whisk well until no lumps remain). Cook stirring constantly until mixture begins to gently boil and thicken, stir in heavy cream. Remove from heat and once all veggies are tender pour into the soup and stir. Remove from heat and stir in cheddar and parmesan cheese until melted. Serve warm.
Spaghetti Squash Bake
1 medium spaghetti squash
1 lb Italian seasoned ground turkey
1 medium onion, diced
2 cups pizza or pasta sauce
3 eggs, whisked
2 cups mozzarella cheese
Fresh basil, salt & pepper
Preheat oven to 350 degrees F.
To cook the spaghetti squash, cut it in half, scoop out the seeds, and place it face down in a microwave safe bowl. Fill the bowl with 2 inches of water and microwave on high 5 - 10 minutes or until squash is soft. Remove from the microwave, wait until cool enough to handle and pull the strands of squash loose with a fork. Squeeze the squash with a cheese cloth or strain it through a fine mesh strainer to get all the extra liquid out.
While the squash cooks, cook turkey and onion together until browned and the onions are soft.
Spray a casserole dish with non-stick cooking spray. Mix the squash, turkey mixture, and pizza sauce all together. Pour the eggs and seasonings over and mix to combine, until the eggs mix in well. Sprinkle cheese on top.
Bake for 1 hour or until the top forms a slight crust.
Rich Chocolate Brownies
1 cup walnuts
2/3 cup dark BAKING chocolate
1/2 cup butter
1 1/2 cups sugar
1 cup Flour
2 Tablespoons Cocoa powder unsweetened
1 teaspoon vanilla extract
Grease and line your 8 inch square baking pan and preheat oven to 325 degrees F. Beat vanilla, sugar & eggs until light. Melt butter & chocolate in microwave in 20 second intervals until completely melted. Combine flour,salt & cocoa powder and add to egg mixture. Add chocolate & butter, mix well. Break the walnuts with your fingers, I like mine quite chunky and without all the crumbs. Then spoon them into the batter. Pour batter into the baking tin and bake for 30 - 40 minutes.
Allow them to cool on a rack and cut into squares after they have cooled.