- 2 bunches spinach, rinsed well
- 4 c. sliced fresh strawberries
- 1/2 c. Feta cheese, crumbled
- 1/2 c. candied walnuts (more or less per taste)
Arrange spinach leaves on plates. Top with strawberries, cheese and walnuts. Drizzle with raspberry vinaigrette or use the following dressing recipe:
- 1/2 c. vegetable oil
- 1/4 c. red wine vinegar
- 1/2 c. sugar
- 1/4 teas. paprika
- 1 T. poppy seeds
Note: To make candied walnuts, combine in a small saute pan the walnuts, 1 T. butter and a few T. of sugar. Cook and stir until walnuts are lightly browned. Let cool and break apart with a fork.
Makes 4 appetizer-sized salads, or 2 big portions.
- 28 oz. jar spaghetti sauce
- 1 c. water
- 32. oz pkg. frozen cheese ravioli
- 16 oz. cottage cheese
- 16 oz. shredded mozzarella cheese
- 1/2 c. Parmesan cheese
Mix together the spaghetti sauce and water. Spread 1/2 cup onto the bottom of a greased 9X13 casserole.
Make 2 layers of the ravioli, cottage cheese, spaghetti sauce, mozzarella and Parmesan.
Bake uncovered at 350 for 40 minutes, until hot and bubbly. Let stand a few minutes before serving.
- 2 eggs (or 3 egg whites)
- 1/2 c. ketchup
- 2 T. Worcestershire sauce
- 1 heaping teas. Dijon mustard
- 1 c. bread crumbs
- 1 c. finely chopped red pepper
- 1/2 c. finely chopped onion
- 2 cloves garlic, minced
- 1 teas. poultry seasoning
- pepper, to taste
- 2.5 lb. ground turkey
Combine all ingredients well. (I just throw everything together in my stand mixer) Shape into a loaf in a greased casserole dish. Bake uncovered at 350 for 1-1/2 hours. Let stand for 10 minutes before slicing.
To freeze: After mixing ingredients, shape into a loaf and flash freeze before wrapping tightly in plastic wrap, then foil. Store up to a month in freezer. When ready to bake, add another 30 minutes to cooking time.
I have found that the cooked loaf also freezes well. Allow to cool completely, then wrap and freeze. When ready to serve, warm in microwave or a slow oven.
