My Recipe Collection

Baked Spaghetti Squash with Shrimp

1 spaghetti squash (about 3 pounds), halved and seeded
1 tablespoon extra virgin olive oil
1/2 large onion, chopped (3/4 cup)
3 cloves garlic, minced
14.5 oz can no-salt-added diced tomatoes
1/2 teaspoon dried oregano
1/4 teaspoon red-pepper flakes (optional)
2 oz mild feta cheese, crumbled, divided
8 kalamata olives, halved lengthwise and pitted
16 Chile Sauteed Shrimp, halved lengthwise (about 1 cup)

1. Preheat oven to 350°F. Place squash cut-side down on baking sheet. Bake 45 to 50 minutes until flesh just yields to pressure. Remove from oven and let cool enough to touch.

2. Heat oil in medium heat. Add onion and garlic and saute 5 minutes until softened. Pour in tomatoes (with juice), oregano, and red-pepper flakes (if using) and bring to a simmer. Stir in half of cheese. Reduce heat to medium-low and cook 4 minutes longer.

3. Scrape fork against flesh of cooled squash in long diagonal motions to yield long strands (4 cups total). Add squash, olives and shrimp to tomato mixture. Cook 2 minutes until sauce clings to squash. Crumble remaining cheese over top. Servings: 4 (5 cups total)

Tex-Mex Tomato Soup

Time: 50 minutes
Servings: 6 (6 cups total)

2 carrots, chopped (about 1 cup)
2 ribs celery, chopped (about 1 cup)
1 red bell pepper, chopped (about 3/4 cup)
1 tablespoon olive oil
1 medium onion, chopped (about 1 cup)
1/4 teaspoon salt
28 oz can no-salt-added diced tomatoes
2 cups water
15 oz can no-salt-added black beans, rinsed and drained
1/2 cup chipotle chile pepper sauce
Juice of 1 small lime
3 corn tortillas (6″ diameter), sliced into 1/4″ strips
1/4 cup + 2 tablespoons fat-free sour cream (optional)
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1. Place carrots, celery and red bell pepper in small microwaveable bowl. Add 1/4 cup water, cover top of bowl loosely with plastic wrap, and microwave on high 5 minutes or until vegetables are just tender.

2. Heat oil in stockpot over medium heat. Add onion and saute until translucent, about 5 minutes. Add steamed vegetables and season with salt. Saute an additional 5 minutes or until vegetables are slightly caramelized.

3. Add tomatoes (with juice) and water. (Depending on the brand of tomatoes, you may need to add more water.) Add beans, cilantro, and chipotle sauce. Stir to blend, bring to a simmer, reduce heat to low, and cook 25 to 30 minutes. Add lime juice and top each serving with tortilla strips and a tablespoon of sour cream (if using) right before serving.

Joe’s Lasagna
by Joe Carpenter

Sauce:
2 16-oz cans tomato sauce
1 tsp salt
1 1/2 tsp oregano
1/4 tsp pepper
1 tsp onion salt
1 cup minced onion
1 clove garlic
3 Tbsp cooking oil
1 1/2 lbs. ground chuck
1 tsp Accent
Another tsp salt, or you can just put in two tsp to begin with like i do
1 pound can of tomatoes

Brown onion, garlic, and meat in oil. Add the rest of the stuff and simmer one and one half hour.

Filling:
1/2 pound lasagna noodles
1/2 pound shredded mozzarella cheese
1/2 cup Parmesan cheese
3/4 pound ricotta or cottage cheese ( i like ricotta)

Boil noodles nine or ten minutes in salted water. Combine in lasagna pan in following order : sauce, noodles, ricotta, mozzarella, and Parmesan. Bake for one hour @ 350 degrees. Eat! I find the ricotta hard to smear on the noodles so i just drop it on in small spoonful sizes.

Spicy Beef and Sweet Potato Stew
by Miss Maggie
6 servings.

1 pound ground beef or turkey
40 ounce can sweet potatoes, drained and rinsed
8 ounce can tomato sauce or 15 ounce can tomatoes
1/2 cup raisins
3/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon chili powder
1/2 teaspoon cinnamon
1/4 teaspoon ground red pepper
1/2 teaspoon garlic powder
2 tablespoons dried onions
1-1/2 teaspoons dry parsley
Hot Cooked Rice

This dish has a Moroccan flair. If you like spicy foods, you’ll love it. If you hate spicy foods, then pass this one up for something more traditional.

First put your rice onto cook according to your preferred method. Next plop the ground meat into a large skillet. Cook over medium heat, breaking the meat up into small bits, until the meat is well browned. Drain off the fat and rinse the meat under hot water. Return the meat to the skillet. Add all of the remaining ingredients except the cooked rice. Make sure you drain the sweet potatoes completely. I like to rinse them under cool water too, to remove as much of the canning liquid as possible.

Stir the mixture and break the sweet potatoes into smaller chunks with a fork or spatula. Add enough water to give the mixture the texture of thick spaghetti meat sauce. Simmer for about 10 minutes. Serve over hot cooked rice.

This recipe is a little weird by American standards but it’s surprisingly good, especially if you already like sweet potatoes.

Not including Rice. Per Serving: 376 Calories; 8g Fat (18.6% calories from fat); 16g Protein; 62g Carbohydrate; 7g Dietary Fiber; 35mg Cholesterol; 609mg Sodium. Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat.