Chicken/Turkey Noodle Soup

to your liking Chicken or Turky cut into cubes (gotta love left overs from THANKSGIVING)
2 large carrots, peeled and chopped
2 celery stalks, chopped
2 TBSP olive oil
1/2 c dried pasta (Stelline, which is now my favorite for soup, it's just itty bitty)
2 1/2 c water, to cook pasta in, you may need more if you have bigger noodles
2-4 cups chicken broth, more to make more soup (liquid), less if you like soup with more stuff in it
1/4 tsp salt
dash of pepper
Roux if needed

Over medium high heat cook water in medium/small pot. Bring to boil then add pasta. Reduce to medium low heat, stir occasionally so pasta doesn't stick to bottom of pan. Cook as directed on box, usually about 7-10 minutes. Drain. Set pasta aside.

Meanwhile, in large saucepan heat oil. Add carrots. Cook for 3 minutes then add celery. Cook until veggies are tender.

In a large pot pour in chicken broth, salt and pepper and meat. Cook over medium heat. If you feel like the soup is too runny add Roux Mixture. Add veggies and pasta. Heat throughly. Serve warm.

Chocolate Pumpkin Bundt Cake

Courtesy EatingWell Magazine
1 3/4 c flour
1 c sugar
3/4 c cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp pumpkin pie spice
1/4 tsp salt
1 c buttermilk
1 15oz can pumpkin puree
3/4 c packed brown sugar
1 egg
1 egg white
1/4 c oil
1/4 c light corn syrup
1 TBSP vanilla

GLAZE:

1/2 c packed powdered sugar
1 TBSP buttermilk
2 TBSP mini chocolate chips or chopped nuts
(mix together, top with chocolate chips)

Preheat oven to 350. Spray bundt pan with cooking oil.

Whisk all dry ingredients together in a medium bowl. Set aside. Blend buttermilk, pumpkin and brown sugar in a large bowl on low speed. Add egg and egg white. Beat. Add in oil, corn syrup and vanilla. Gradually add dry ingredients until well mixed. Pour into bundt pan. Bake for 1-1 1/4 hour or until toothpick comes out clean. Place pan with cake in it on a wire rack to cool for 15 minutes. Then remove pan and let cake cool for 2 hours. Drizzle glaze over cake. Enjoy

Creamy Potato Soup

5 potatoes
2 stalks celery, chopped
1/2 large onion, chopped
1 TBSP olive oil
1 1/2 c chicken stock or vegetable stock
Roux mix: 1 TBSP butter, 1 TBSP flour
1/4 tsp salt
dash of pepper
1 c milk, half and half, or cream (if you want you can add up to 3 c milk. Like if you need to stretch your meal out for more guests or left overs. BUT be sure to add more Roux up to 3 TBSP)

Peel potatoes, wash, dice and place in medium-large pot. Put enough water in them that they aren't quite covering the potatoes. Cover, cook over medium low heat for 15-20 minutes, until you stab with a fork and is tender. Then drain water from pot. Set aside.

In large saucepan cook celery and onion in olive oil. Stir until tender. Remove from sauce pan and add to potatoes. Using a blender or food processor blend veggies until desired texture. (smooth, mostly smooth, really chuncky). If pot is big enough, pour veggies into pot that you cooked the potatoes in; if not, get a big serving bowl and pour into that. Cover. Set aside.

Using same saucepan add your Roux and salt and pepper. Add milk. Whisk together. Stir until it thickens slightly and bubbles. Stir mixture into veggies. Serve.

Spaghetti and Meatballs

Recipe from Deceptively Delicious
1/2 lb ground turkey
1 c breadcrumbs
1/2 c butternut squash puree
1 clove garlic, minced
1 tsp salt
1/4 plus 1/8 tsp black pepper
2 tsp olive oil
1 26oz can whole peeled tomatoes with their juice, pureed in a blender
1/2 c water
1/4 c carrot puree
1/4 tsp garlic powder
pinch of cayenne pepper
1 bay leaf
1 lb spaghetti

In a large bowl, mix the turkey, breadcrumbs, butternut squash puree, garlic 1/2 tsp sal, and 1/4 tsp pepper. Combine well. Shape the mixture into 1 inch meatballs and place on a sheet of wax paper or aluminum foil.

Heat large skillet over high heat. When the skillet is hot add the olive oil and then the meatballs and brown for 4-5 minutes turning occasionally.

Add the tomatoes, water, carrot, garlic powder, cayenne, bay leaf, and the remaining 1/2 tsp salt and 1/8 tsp pepper. Reduce the heat to low and simmer for 15-20 minutes or until the meatballs are no longer pink in the center. Remove the bay leaf.

Meanwhile, bring a large pot of water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta in a colander, turn it into a serving bowl and spoon the meatballs and sauce over it.

Serves at least 6 people if not more.

Cinnamon Roasted Almonds

1 egg white
1 tsp cold water
4 cups almonds

1/2 c sugar

1/4 tsp salt

1/2 tsp cinnamon

Preheat oven 250. Grease cookie sheet. Lightly beat egg white. Add water and beat until frothy but not stiff. Add almonds and stir. In a separate small bowl add sugar, salt, and cinnamon. Sprinkle over nuts. Toss and spread evenly on cookie sheet. Bake for 1 hour stirring every 15 minutes. Store in air tight container.