Turkey Patty Melts

Ingredients
2 pounds ground turkey
2 tablespoons steak sauce (try more next time?)
1 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons butter, plus more for spreading
One 8-ounce package sliced baby bella mushrooms
1 large onion, thinly sliced
5 slices whole grain bread, toasted
5 slices provolone cheese

Directions
Preheat the oven to broil.

In a large bowl, combine the turkey, steak sauce, thyme, salt and pepper. Shape the mixture into 5 patties. Cook the patties, in batches if necessary, in a skillet over medium heat until cooked through, about 6 minutes per side.

In a large skillet, melt the 2 tablespoons butter over medium heat. Add the mushrooms and onion and cook until the onion is tender, 8 to 10 minutes, stirring frequently. Remove the mixture from the skillet; set aside and keep warm.

Butter the bread on both sides and place on griddle and grill both sides until toasted. Remove and top with bacon jam if desired.

Place the toasted bread in a single layer on a baking sheet. Top each with 1 patty. Divide the onion mixture among the patties, and top each with 1 slice cheese. Broil until the cheese melts.

Recipe from Paula Deen. 

Broccoli Cheddar Soup

3 cans (14.5 oz each) reduced sodium chicken broth (OR I use 5 ½ c water and 6 bouillon)

2- 16 oz packages frozen cut broccoli (I usually use fresh, or a combination of the two)

1 small onion, coarsely chopped

1 t bottled minced garlic (I usually press maybe 3 cloves)

1 ½ c Instant Nonfat Dry Milk

½ c water

¼ c all-purpose flour (I’d like to dry wheat)

1 c (4 oz) shredded cheddar cheese (i probably use twice that)

Heat broth in a large pot to boiling.  Add broccoli, onion and garlic (I might try sauteing the onion and garlic first, then adding broth...)  Return to a boil.  Reduce heat to low; cover.  Cok for 5-7 minutes, or until broccoli is tender.

Use immersion blender to blend to desired consistency

OR

Remove from heat; cool slightly.  Transfer half soup to blender or food processor (in batches if necessary) and blend to desired consistency. Return to saucepan

Combine dry milk, water and flour in med bowl;  mix well, stir into soup.  Season with salt and pepper, if desired.  Heat through.  Add cheese and stir over low until melted.  Can sprinkle with additional cheese if desired.

Recipe originally from Libby. Tested and approved by Lindsay, Andy, and Kate.

Black Bean and Ham Soup

1 lb (2.5 cups) dry black beans, rinsed

Ham bone with meat on it
1 onion, diced
4 carrots, diced
2 cloves of garlic

2 stalks of celery, diced
7 cups water

3 tsp better than buillon

Set IP to saute and heat a TB of avocado oil until hot. Saute onions until soft. Add the remaining ingredients and cook for 45 minutes on high pressure. I did natural release for about 20 minutes and it was fine. Once slightly cooled I blended a few cups and added back. Remove bone, chop up meat and return to soup.

Recipe kind of made up by Lindsay, tested and approved by Lindsay, Andy, and Kate on 3/19/13.

Sunday Night Stew

STEW
Olive Oil
1 Tablespoon Butter
2 pounds Beef Stew Meat (chuck Roast Cut Into Chunks)
Salt And Pepper
1 whole Medium Onion, Diced
3 cloves Garlic, Minced
4 ounces, weight Tomato Paste
4 cups Low Sodium Beef Stock Or Broth, More If Needed For Thinning
Several Dashes Worcestershire
1/2 teaspoon Sugar
4 whole Carrots, Peeled And Diced
2 whole Turnips, Peeled And Diced
2 Tablespoons Minced Fresh Parsley

MASHED POTATOES
5 pounds Russet Potatoes (peeled)
1 package (8 Ounce) Cream Cheese, Softened
1 stick Butter, Softened
1/2 cup Heavy Cream
1 teaspoon Seasoned Salt
Salt And Pepper, to taste
Preparation Instructions

Salt and pepper stew meat. Heat olive oil in a large, heavy pot (dutch oven) over medium-high heat. Add butter, and as soon as it melts, brown half the stew meat until the outside gets nice and brown, about 2 minutes. (Turn it as it browns.) Remove the meat from the pot with a slotted spoon and put it on a plate. Add the rest of the meat to the pot and brown it, too. Remove it to the same plate. Set the meat aside.

Add the onion and garlic to the pot, stirring it to coat it in all the brown bits in the bottom of the pot. Cook for two minutes, then add the tomato paste to the pot. Stir it into the onions and let it cook for two more minutes.

Pour in the beef stock, stirring constantly. Add the Worcestershire and sugar. Add the beef back to the pot, cover the pot, and reduce the heat to low. Simmer, covered, for 1 1/2 hours to 2 hours.

After 1 1/2 to 2 hours, add the diced turnips and carrots to the pot. Stir to combine, put the lid back on the pot, and let it simmer for another 30 minutes. The sauce should be very thick, but if it seems overly so, splash in some beef broth until it thins it up enough. Feel free to add beef broth as needed!

When the carrots and turnips are tender, stir in minced parsley. Taste and add salt and pepper as needed. Serve piping hot in a bowl with mashed potatoes, letting the juice run all over everything. Sprinkle with extra minced parsley at the end.


MASHED POTATOES

Cut the potatoes into quarters and cover with water in a large pot. Boil until potatoes are fork tender, about 25-30 minutes. Drain the potatoes, then put them back into the same pot. With the heat on low, mash the potatoes for 2 to 3 minutes to release as much steam as possible.

Turn off heat, then add cream cheese, butter, cream, seasoned salt, salt and pepper. Taste and adjust seasonings as needed.

Serve potatoes immediately or spread them into a buttered baking dish to be reheated later. To reheat, put them in a 375 degree oven, covered in foil, until hot.


Originally from Pioneer Woman. Tested and approved by Lindsay, Andy, and Kate on March 13, 2013. Delicious!