Pasta with Tomato-Meat Sauce

Pasta with Tomato-Meat Sauce

Ingredients

• Pasta, Penne
• 1 lb Ground Turkey
• 1 c. Cherry Tomatoes
• 1.5 c. Tomato Sauce ( I use my homemade sauce, but store bought sauce works just as good)
• 1/2 c. of Red Wine ( if you use red wine vinegar, omit the salt due to the salt content in the vinegar)
• 1/2 c. Basil
• 1/4 c. Parsley
• 1/4 c. Garlic Powder
• 1/2 c. Oregano
• 1/4 c. Dried Onion
• 1/2 tbsp. Rosemary 
• Salt (to taste)
• Pepper (to taste)
• Olive Oil
• Feta Cheese (optional)

Directions
Heat a skillet on medium-high, add olive oil just enough to coat the bottom of the pan, add dried onion, rosemary, and  ground turkey to the pan and cook meat thoroughly. Remove meat from pan when done and sat aside. In the same pan add some more olive oil, just enough to coat the bottom of the pan, then add the cherry tomatoes, let them cook until they begin to pop open, at this point add the tomato sauce, basil, parsley, garlic powder, oregano, salt, pepper, and red wine (remember if using red wine vinegar, omit the salt), turn the heat down to a simmer for about 15 mins. While the sauce is simmering cook the pasta for about 7 mins or until tender, be sure not to overcook. Remove from the heat, but not the water. Add the ground turkey to the sauce and let simmer for an additional 5 mins and your done. Plate the pasta, add some sauce and top with your favorite cheese, mine happens to be feta so that is what I used.

Enjoy!!
JVH

Butternut Squash and Sweet Potato Bake

Butternut Squash and Sweet Potato Bake

Ingredients:
- 1 med. Butternut Squash
- 1 med. Sweet Potato
- 1/2 c. Honey
- 1/4 c. Ground Cinnamon
-1 tbsp. Nutmeg
- Olive Oil (substitute butter)

Directions:
Preheat oven to 375 degrees, while oven is heating, be sure to clean the skin of the squash well, do not peel the squash, chop squash into bite-sized chunks. Peel and chop sweet potato into bite-sized chunks. Mix the two together, cover with honey, olive oil, cinnamon, and nutmeg. Mix together and place on a baking sheet lined with foil. Place in oven for about 15 minutes or until fork tender. Let cool for 5 minutes and then eat up.

Enjoy!!
JVH

Salmon Sandwich with Artichoke Dip

Salmon Sandwich with Artichoke Dip

Ingredients
-Salmon (fresh cooked or canned)
-Artichoke Dip (optional, see recipe below)
-Shallots, sliced
-Capers
-Italian Dressing (optional)
-Ciabatta Poppy Seed bun
-Spinach
-Pepper

Directions
In a large bowl, mix salmon chunks, shallots, capers, dressing, and pepper together. After mixture mixed together, take a bun and spread the artichoke dip on the bottom of the bun, scoop salmon mixture on the bun, top with spinach leaves and eat up. This is a easy sandwich to make in under 10 minutes and a welcomed change from a basic tuna fish sandwich.

Artichoke Dip
-2 Artichoke Hearts(store bought)
- 1 Lemon, juice
- 1/4 c. Olive Oil
- 1/4 c. Basil
- Pepper (to taste)
- Salt (to taste)

note: Artichoke Dip can be bought from the store in the salad isle

Enjoy!!
JVH

Creole Mustard Lamb Chop

Creole Mustard Lamb Chop

Ingredients

• 3 oz Lamb Chop or Steak
• Creole Mustard
• Salt
• Pepper

Directions
 Marinade a 3 oz lamb chop in creole mustard for 30 minutes in the fridge (overnight is even better) to allow the mustard to infuse the meat. Heat a grill pan on the stove (I use a cast iron grill pan) on high heat, at the same time seat your broiler on the oven. Brown your chop on both sides in the grill pan on top of the stove. After you lightly brown the chop, remove from heat and sprinkle the pepper and salt on each side of the chop. Place under the broiler for about 10-15 mins. Remove from broiler, let rest a few mins, then eat up. Dried herbs would be a good addition to this, like thyme or oregano.

Enjoy!!
JVH