Guru Goddess

What You Need:

 

1 onion, halved and sliced thin

2 garlic cloves, chopped

2 (14 oz.) cans of Great Northern beans, rinsed and drained

2 t dried thyme

1 t celery seeds

1/2 t of salt

1/4 t of pepper

6 (1 ½ lbs.) sausage links

1 zucchini, sliced thin

2 (14 oz.) cans diced tomatoes, drained

 

How to Make It:

 

Set the oven temperature to 450 degrees allowing the oven to preheat.

Spray the lid, sides and bottom of a cast iron Dutch oven with a non stick cooking spray.

Scatter the onions over the bottom of the pan.

Scatter the garlic over the onions.

Place the beans into the pan and spread them out into a smooth layer.

Sprinkle the beans with the thyme, celery seeds, salt and pepper

Lay the sausage links in a single layer over the beans.

Add the zucchini and tomatoes.

Cover the pan and bake 35 minutes or until the beans are tender the sausage is cooked through.

 

Makes 4 servings

 

Any type of pork sausage links works well in this dish but if you want to make it a low fat dish use turkey sausage instead.  5 or 6 fresh tomatoes, chopped may be used in place of the canned tomatoes if you prefer. 

 

Preparation Time:  approximately 10 minutes

Baking Time:  approximately 35 minutes

Total Time: approximately 45 minutes

 

Nutritional Information:  (approximate values per serving)

Calories 373; Fat 19g; Carbohydrates 29g; Cholesterol 40g; Sodium 875 mg; Protein 24g;

Fiber 9g

 

What You Need:

 

1 lb. boneless turkey breast

1/4 t of salt

2/3 C of frozen cranberries

2/3 C of orange marmalade

1 t of lemon juice

1/8 t of pepper

1/2 C of walnuts

1/2 C of turkey broth

2 C of pearl onions

1 large sweet potato cut in 1/4 inch slices

3 C of frozen cut green beans

1 t of dried sage

 

How to Make It:

 

Preset the oven temperature to 450 degrees and allow the oven to preheat.

Spray the bottom, sides and lid of a cast iron Dutch oven with a non stick cooking spray.

Place the turkey breast into the bottom of the pan and sprinkle the top evenly with the salt.

Place the cranberries into the blender and blend until small chunks.

Add in the marmalade, lemon juice and pepper and pulse a couple of time to mix.

Add the walnuts and broth and pulse until the walnuts are chopped into bite size pieces.

Pour half of the mixture over the top of the turkey.

Add the onions and sweet potato slices.

Pour the remaining cranberry sauce over the top of the onions and potatoes.

Spread the green beans over the top and sprinkle with the sage.

Cover and bake 35 minutes or until the turkey is cooked through.

Spread the sauce over each serving.

 

Makes 4 servings

 

This is a Thanksgiving meal all in one pot and is a great way of inducing a special meal into our everyday life without spending hours in the kitchen.  The turkey, cranberries and green beans may be fresh or frozen.  If using frozen ingredients there is no need to thaw, it won’t change the amount of cooking time.  You may also use dried cranberries and if you’re in a pinch use orange juice with pulp instead of the marmalade. 

 

Preparation Time:  approximately 10 minutes

Baking Time:  approximately 35 minutes

Total Time:  approximately 45 minutes

 

Nutritional Information: (approximate values per serving)

Calories 494; Fat 15g; Carbohydrates 52g; Cholesterol 79 mg; Sodium 275 mg; Protein 40g;

Fiber 7g

What You Need:

 

4 C of macaroni

1 1/3 C of water

1 T olive oil

1 (8 oz.) pkg. cheddar cheese, shredded and divided

1 (8 oz.) pkg. mozzarella cheese, shredded and divided

5 garlic cloves, chopped and divided

1 t dried oregano, divided

1/2 t salt

1/4 t of pepper

2 yellow bell pepper, cored, seeded and cut into thin strips

3 C of broccoli florets

3 C of loosely packed fresh spinach, shredded

3 plum tomatoes, chopped

 

How to Make It:

 

Set the oven temperature to 450 allowing the oven to preheat.

Spray a cast iron Dutch oven well with a non stick cooking spray.

Pour the macaroni into the prepared pan.

Add the olive oil to the water in the measuring cup and stir until combined.

Pour the mixture over the macaroni and stir until the macaroni is well coated.

Spread the coated macaroni evenly over the bottom of the pan.

Place both types of cheese into a mixing bowl and toss to combine.

Sprinkle half of the cheese mixture over the macaroni.

Scatter half of the garlic over the cheese.

Sprinkle half of the oregano and all of the salt and pepper evenly over the top.

Layer the bell pepper strips into the pan.

Spread the broccoli over the bell peppers.

Cover with the remaining cheese.

Sprinkle the remaining garlic and oregano over the cheese.

Top with spinach and the tomatoes.

Cover and bake 30 minutes or until the cheese has completely melted and the macaroni is tender.

 

Makes 4 servings

 

Be careful not to over bake this dish.  It will cause the macaroni and cheese to form a crusty layer along the bottom and lower sides.  Any type of shredded cheese will work including Monterey Jack, Swiss or Parmesan. 

 

Preparation Time:  approximately 10 minutes

Baking Time:  approximately 30 minutes

Total Time:  approximately 40 minutes

 

Nutritional Information:  (approximate values per serving)

Calories 535; Fat 23g; Carbohydrates 60g; Cholesterol 60 mg; Sodium 438 mg; Protein 24g;

Fiber 6g

 

What You Need:

 

1 large onion, halved and sliced thin

2 celery stalks, sliced thin

2 lbs. deli corned beef, sliced thick

2 large russet potatoes, unpeeled and cut into 1/2 in. cubes

2 C of carrots, sliced

1 head of green cabbage, chopped

1/2 C of beef broth

1/4 t of allspice

1/4 t of salt

1/4 t of pepper

2 bay leaves

 

How to Make It:

 

Spray a cast iron Dutch oven well with a non stick cooking spray.

Set the oven temperature to 450 degrees and preheat the oven.

Separate the onion slices and layer into the bottom of the prepared pan.

Scatter the celery over the onions.

Place the corned beef over the top of the onions and celery.

Layer the potatoes over the meat.

Scatter the carrots over the potatoes.

Stuff as much cabbage into the pot as it can hold.

Pour the beef broth into a measuring cup.

Add the allspice, salt and pepper and whisk until there are no lumps.

Pour the mixture over the top of the cabbage.

Place the bay leaves into the pan.

Cover and bake 30 minutes.

Remove the bay leaves and spoon the sauce over each serving.

 

Makes 4 servings

 

Raw corned beef can be used in place of the deli corned beef.  If you are using deli corned beef, be sure it is sliced thick to keep it from becoming a crumbly mess.  If you would like more sauce add more beef broth to your pan.  The amount will depend on how juicy you want your dish so add about 2 T at time until it is just the right amount.

 

Preparation Time:  approximately 20 minutes

Baking Time:  approximately 30 minutes

Total Time:  approximately 50 minutes

 

Nutritional Information:  (approximate values per serving)

Calories 298; Fat 16g; Carbohydrates 22g; Cholesterol 16 mg; Sodium 1422 mg; Protein 17g;

Fiber 5g

 

What You Need:

 

3 c of rotini pasta

1 t olive oil

2/3 C of water

1 lb. ground pork

1 large egg, lightly beaten

1/2 C of bread crumbs

1/2 t of salt

1/4 t of pepper

2 (12 oz.) jars of marinara sauce, divided

3 carrots, sliced into coins

1 small zucchini, halved lengthwise and cut into slices

1 yellow bell pepper, cored, seeded and cut into strips

 

How to Make It:

 

Adjust the oven temperature to 450 degrees and allow the oven to preheat.

Generously spray a cast iron Dutch oven with a non stick cooking spray.

Place the pasta into the pan and drizzle with the olive oil.

Pour the water into the pan and stir to coat the pasta well.

Place the ground pork into a mixing bowl.

Add the egg, bread crumbs, salt and pepper and mix until well blended.

Shape the mixture into meatballs and place into the pan.

Pour 1 jar of marinara sauce into the pan.

Layer the carrots, zucchini and bell pepper strips into the pan.

Pour the second jar of sauce over the vegetables.

Cover and bake 45 minutes or until the vegetables are fork tender.

 

Makes 4 servings

 

Any type of pasta may be used in this recipe. If you prefer you may use ground beef, ground turkey or ground chicken to create these tasty meatballs.

 

Preparation Time:  approximately 20 minutes

Baking Time:  approximately 45 minutes

Total Time:  approximately 1 hour 05 minutes

 

Nutritional Information:  (approximate values per serving)

Calories 724; Fat 28g; Carbohydrates 74g; Cholesterol 206 mg; Sodium 133 mg; Protein 45g;

Fiber 8g