Healthy Vegetable Mexican Omelet

In pan slightly brown 1 lb of turkey breakfast sausage, I prefer Jennie-O, very good!!!  Drain off grease and set aside.

Saute  a combination of fresh assorted chopped veggies (chopped broccoli, onion, sw. peppers, etc.... saute in omelet pan sprayed with Pam.  To keep out dryness spray veggies with the cooking spray.  I use the butter flavor.  Set aside.
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Whisk in a bowl 1 whole egg plus 2 egg whites and one Tablespoon of water...never add milk to eggs for an omelet. ruins the omelet....whisk in a bowl add pepper if desired.  I don't use salt. Pour in an omelet pan which has been sprayed with cooking spray. Set burner on low rotate pan circular motion popping bubbles in eggs, add sauted veggies and handful of cooked turkey sausage.  Top with handful of low fat shredded Mexican cheese.  Cover and let cook stove top for a few minutes checking very closely till cheese melts.  Flip omelet in half on side and then onto dish.  Top with salsa if desired and no fat sour cream. 

Serve w/healthy whole grain low carb tortillas or choice of whole grain muffin or toast.  I served this omelet
with toasted

English muffin and raspberry jalapena jam.

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Healthy Ricotta Penne en Casserole

2 boxes of Multi-Grain Penne, or preferred penne (sm. mostaccoli)
1 1/2 pkgs. hot Italian turkey sausage (must use hot), remove from casing if desired
4 jars 28 oz Prego Healthy Heart Marinara Sauce
2 onions chopped, saute with non-stick spray
2 cups fresh broccoli chopped tiny pieces
1 lg box sliced mushrooms litely sauteed
2 sweet red or grn pepper chopped large litely saute in non-stick spray or micro 40 seconds
lg. fat-free ricotta cheese
1 8 oz. pkgs of shredded Parmesan cheese
Litely fry sausage removed from casing in olive oil or cooking spray.   Cool and slice in small pieces.

Set aside. Boil water in large dutch oven and cook pasta a la dente. Meantime while pasta is cooking, chop broccoli, sw. peppers, 2 onions.  Litely spray with cooking spray very lg deep baking pan or 2 casserole pans. In a very large bowl litely toss pasta, sausage, 2 1/2 jars marinara sauce, veggies.  Place half of the pasta into the extra lg deep baking pan or two pans as a layer.  Drop by spoonfuls 1/2 container of the ricotta cheese to ea. pan of penne.  Repeat layer ricotta on top.  Pour 1/2 sauce over top of casserole. Cover with Parmesan cheese. Bake 400 degrees 45 min  till Parmesan and ricotta melts and check till hot and bubbly through. Cut into large squares or scoop large spoonfuls to plates. Serve last jar of marinara sauce heated on the side to top individual servings if desired. Parmesan and crushed red pepper, giardiniera on the side.....

Credit for this recipe is due to my friend/school chum Artie Quarto's original recipe. I have devised a health conscious multi-grain version with veggies and turkey sausage. Thank you again Artie! Please see Artie's
 blog for his original recipe....he is one excellent chef!!!!

FRESH HEALTHY PINTO BEANS FROM DRY BEANS:

2 lbs dry pinto beans cover in bowl of water for 4 hrs with 2 teas baking soda

Prepare boiling water in lg pot such as a dutch oven on top of stove. 

Blk pepper to taste a good teaspoon

Salt  2 teaspoons

2 tablespoons olive oil

Add beans and simmer.  When partially cooked beginning to soften after approx 1 hour add:

2 sm. cans of tomato sauce

3 cloves of garlic or = of garlic powder

½  small bunch of cilantro chopped fine

1 large onion chopped

1 can of mild green chilies chopped

Simmer on low on stove top will soft and slightly mushy.  Season to taste again with salt. 

Add:   a couple of small diced fresh tomatoes at the end before serving. 

Then  when serving sprinkle with crumbled queso (white) crumbly Mexican cheese if desired. 
Also can top or add sliced chopped jalapenas, or another shredded cheese.

Can also add cooked chorizo crumbled to beans when adding tomato sauce, garlic, cilantro, etc.

You can serve and layer as a dip with salsa and avocado, top with shredded lettuce.

Use as a filling with shredded cheese for bean tacos or whatever…..

Thank you to my friend Alicia for her own recipe she brings from her original homeland in Mexico.

Whole Grain Oats Adult Peanut Butter Monster Cookies

2 sticks butter
1 teas. salt
6 eggs
3 cups brown sugar
1 teas. vanilla
1 Rab cinnamon
4 teas. baking soda
24 oz peanut butter smooth
10 cups whole old fashioned oats
1 large chocolate chip
1 box raisins

Mix butter, salt, eggs, baking soda, sugars, vanilla, cinnamon.  Whip and add peanut butter. Fold
in oats and lastly stir folding in choc. chips and raisins.

Bake 350 approx 8 min keep checking.  Bake on wax paper lined baking sheets.  Be sure to change
wax paper ea. batch baked.  Should be slightly soft and not brown but baked cookie holding
together.  Cool on racks and they will remain soft.  If you like heat in microwave to warm a minute
or so, scrumptious....

This is my very own recipe I composed putting together from various recipes to get the results I desired.

Patti's Own Mushroom & Wild Rice Turkey Soup

One turkey carcass
1 lb carrots sliced
3 onions chopped into larger pieces
2 cans peas drained
4 pkgs of sliced fresh mushrooms
6 large stalks of thinly sliced celery
2 lbs chopped red small potatoes
two cups wild rice cooked
one cup brown rice cooked
herbs de Provence to taste at least 2 palm fulls (French spice found in gourmet spice shops)
left over chopped turkey to taste
salt, pepper
1/2 cup minced fresh dill
1/2 cup of minced fresh parsley
1/2 cup of chicken bullion from a granulated container 8 oz size

Place carcass in very large stock pot-- Cover with water and simmer for 4 hours.  Drain broth thru collander.  Remove large bones and turkey meat from bones, straining broth thru a collander.  Set turkey meat aside and chill.  Skim off fat from top of chilled broth and discard fat.  Return broth to burner.  Simmer for few hours adding the following:  carrots, onions, celery,  and potatoes.  Add herbs to provence (very important).....Add fresh dill minced.. simmer.  Add both cooked rices.  Add turkey chopped and sliced fresh mushrooms....Salt dissipates in flavor add lastly along with boullion (taught this in cooking school---helps to use less salt!!!! This makes a HUGE amount of soup...I give my soup away

to friends, family, at work....This makes lots & lots of soup!!!  I freeze in 1/2 gallon freezer bags.
Defrost nite before,  heat the soup & serve with a good whole grain bread, presto dinner....

Herbs de Provence can be found at gourmet spice shops.  I found mine sold thru French Pariesien chef
I met in New Orleans.  In Paris herbs to provence in used in so many dishes---it contains a blend of
spices including lavender, yes it is edible...this spice gives the perfect touch to vegetables, soups, meats
and you will slightly recognize the taste as if you've had it before somewhere...Yes, a good French
or European restaurant.....

Pumpkin Dump Cake

1 can pumpkin
3 eggs
12 oz can evaporated milk
1 cup sugar
1 teas cinnamon
 teas grated fresh nutmeg
salt slight sprinkle
1 yellow cake mix
1/2 cup pecans chopped
2 sticks melted butter

In med. bowl mix pumpkin, 3 eggs, evaporated milk and sugar.  Add cinnamon, nutmeg and salt.  Place
in 9 x 1 baking pan.   Sprinkle cake mix evenly over pumpkin layer.  Sprinkle pecans over all.  Evenly
drizzle melted butter over pecan layer.  Bake350 degrees 1/2 hour or till set.  Remove from oven.
Serve after letting settle for an hour.  Cut in squares.  Pumpkin will be soft under crust but able to be
served as squares.  This is incredible!  Best pumpkin dessert ever...Thank you to Mrs. Tonika, my

friend Phyllis's mom....INCREDIBLE!!!

Articoke Green Bean Casserole

4 cans green beans french style drained
l 6 oz pkg Trader Joe's frozen artichokes thawed separated and root chopped

Mix and place in 9 x 1 pan. Add 3-4 garlic chopped cloves. Sprinkle parmesan
cheese 1 cup over all. Sprinkle with seasoned bread crumbs. Drizzle olive
oil over all. Bake 350 1/2 hour.