Laen Aggregated

1 box double cheese hamburger helper
2 cups nonfat milk
1 1/2 cups hot water
6.5 ounces whole wheat rotini
1 pound frozen chopped spinach
1/2 pound ground turkey

Prepare as per box instructions. Yum!

• 1 cup of rice
• 1 small can of mushrooms
• 1 carrot (sliced)
• 1/2 bell pepper (diced)
• 1 yellow or red potato (sliced into 1″ pieces)
• 1/2 onion (diced)
• 1 large tomato (quartered)
• 1 can vegetable or chicken broth
• 2 cans canned chicken (drained)
• 1 Tbsp paprika
• 2 Tbsp dried dill
• Salt and pepper to taste
• vegetable oil

Saute the onion until soft, then add the carrots, red pepper, and mushrooms. Saute for a few more minutes. Add tomato chunks. Let it simmer for a few minutes. Add the vegetable broth, canned chicken, potato slices, rice, and spices. Cover and let simmer on low until the rice is cooked (20-30 minutes).

Slashfood is a delicious food blog, full of delicious looking food porn.

Yum.

..This is a veggie wrap from a place I used to eat at in Florida.

1 eggplant, thinly sliced
1 yellow squash, thinly sliced
1 green zucchini, thinly sliced
1 red pepper
1 green pepper
5 ounces goat cheese
1 ounce sour cream
2 large spinach tortillas

Lightly grill eggplant, squash and zucchini. Blacken peppers on grill, place in paper bag for a few minutes, then remove the blackened skin, seeds and slice. On a sheet of plastic wrap layer eggplant, zucchini, squash and peppers. Mix goat cheese and sour cream and spread a thin layer on top of vegetables. Roll in a spinach tortilla. Refrigerate for up to two hours. To serve, slice into 1/4 inch pieces.

Yield: Serves 8

This is an approximation of the “Zuppa Toscana” soup they serve at Olive Garden. It’s sooo goood, and really easy to make.

1 lb. spicy Italian Sausage – crumbled
1/2 lb. smoked bacon – chopped
1 qt water
(2) 14.5 oz cans chicken broth
2 large russet potatoes – cubed
1 medium onion – sliced
2 garlic cloves – crushed
2 cups chopped kale or swiss chard
1 cup heavy whipping cream
salt and pepper to taste

In a skillet over medium-high heat, brown sausage, breaking it into small pieces as you fry it.  Drain and set it aside.

Do the same with the bacon.

Place water, broth, potatoes, garlic and onion in a pot. Simmer them over medium heat until the potatoes are tender.

Add the sausage and bacon to the pot. Simmer for 10 minutes.

Add kale and cream to the pot.  Season it with salt and pepper.

Serve.