Recipes Master 13

This will soon become your favorite weeknight winter meal.  It is so hearty you will forget that it's lean ground turkey!  The meat and potato lovers in your house are soooo gonna love you! I can see the meat statue they will be erecting in your honor.  Post pics!  I love meat statues!  Who doesn't? I adapted this from a Cooking Light recipe from 2001. (big surprise, love their stuff).  They use canned French Onion Soup in lieu of fresh sliced onion and beef broth. It doesn't have nearly the depth of flavor a fresh onion will bring you....and the sodium, holy cow I get puffy just thinking of it! I encourage (and I use that term lightly), to serve this dish with mashed potatoes. It makes this dish.  My husband makes the best mashed potatoes ever! I am not sure what he does or how he does it, and I am never going to ask . It's his little corner of the kitchen...you ...

    I know, another soup recipe!  But I got a hankerin' for some soup. It's fall and we had a longer than normal summer and I'm ready for winter food!   I've been making this soup for years, it's adapted from an old Cooking Light recipe.  ( FYI: old Cooking Light recipes are the bomb...new ones?... not so much).   The secret ingredient...are you ready?  It's Light Velveeta cheese...oh you shut up you cheese snob, you know you love Velveeta! Who doesn't?...and it's LIGHT cheese, yup, it's healthy. Who knew?  :)    (secret: if you can't find Velveeta Light Cheese or the $7.00 per block price tag is a bit high.  You can either: a.) use the full blown fatty stuff or, b.)  substitute 12 slices of American light cheese.  (ie: 2% American cheese slices). My husband says he can tell when I cheat and use the slices...so be warned.  He has a cheezy palate so he might be right. (who c...

I know, this looks like every other soup I love to make...but this one is different.  It' has a secret....a yummy, gooey secret.  Shhhh, come closer, let me whisper in your ear...it's called YUM!  A scoop of yummy, gooey goodness lies underneath the quiet tomatoey exterior and it is heaven my friends. I can hardly wait wait for my fellow soupateer Jamie to try it.  She is hooked on my Gnocchi "crack soup" but I this might just become her new addiction!  Let me know Jamie! So what exactly is this secret yum you ask?  It is a scoop of ricotta cheese that has been mixed with parmesean,  a bit of oregano, salt and pepper. (make your own  ricotta if you have an extra 10 minutes).  You add a dollop to the bowl, ladle the soup over and top with mozzarella!  What kind of pasta?  For this photo I used broken up lasagna noodles and it worked pretty good but you might find it easier to use a rotini type pasta...up to you, you still get ...