Magnificent Meal - Feeding the Flock 23

This recipe idea came to me from remembering when I was a Brownie. We made (what was then called Mulligan Stew) where all the girls brought a can of soup and we mixed it all together to be on big soup.  Tall Cool ☺ne says it's called Stone Soup. Basically I took all the leftovers in the the fridge and sautèd them together to make a big ole magnificent stir fry.  

Canola oil

1 lb. onion sausage, casing removed

1 lg. zucchini, chopped

8 oz. whole mushrooms, halved

1 lg. onion, chopped

1 head broccoli florets, separated

8 oz. bag fresh baby spinach

8 oz. shredded carrots

1 large tomato, chopped

1 cup artichoke spread

2 tbsp. corn starch

3 tbsp. soy sauce

¼ tabasco sauce (sweet & spicy)

¼ cup water, (more or less)

In WOK add 1-2 tbsp. cooking oil.  Cook the sausage until no longer pink, remove from pan, cover with aluminum foil to keep warm. Drain grease from pan.

Add 1 tbsp. oil to pan and heat 1 minute.  Add zucchini, onion, broccoli, carrots and sauté for about 5 minutes.  Add mushrooms, tomato and spinach and cover.  Cook another 2-3 minutes.  Add tomato and artichoke spread and cook 2-3 more minutes, covered.  

Uncover and stir in sausage.

In measuring cup, combine corn starch, soy sauce and tabasco sauce and mix well.  Make well in center of WOK by pushing veggies up against sides.  Pour sauce into center and stir until thickened.  Mix into veggies and sausage.  Stir and simmer 1-2 minutes.  Remove from heat and serve.

Serve as is, or with a side of rice or muffin.

Enjoy,

Don't forget to check out the M-devotional.

 

Sausage Potato Soup

Sausage Potato Soup

4 large russet baking potatoes, peeled and diced

2 cups chicken broth

1 medium onion, peeled and chopped

2 cloves garlic, minced

½ lb. bulk sausage

1 can cream of chicken soup

½ cup milk

1 cup frozen chopped spinach

1 tsp. thyme leaves

1 tsp. celery salt

1 tsp. black pepper

½ tsp. red hot pepper flakes

In Dutch oven or large kettle, cook potatoes in chicken broth until tender (15 minutes or so). While potatoes cook, brown the sausage in a medium skillet. (I made little meatballs with the sausage.) Remove from skillet and set aside. Sauté onion and garlic in sausage grease for about 5 minutes. Once potatoes are tender, using a slotted spoon, scoop out 1-1½ cups of potatoes and place in large bowl to mash.  Add cream of chicken soup, milk, spices, mashed potatoes, and sausage to Dutch oven and bring to a gentle boil, stirring often. Sprinkle spinach over top and cover. Simmer just long enough to heat up the spinach. Stir gently and serve.

© Crackerberries 2014

Eggplant Lasagna

Eggplant-Spinach Lasagna

1¼ lb eggplant, thinly sliced

1 lb ground beef

1 onion, chopped

2 stalks celery, finely chopped

3 cloves garlic, minced

3 cups baby spinach

1½ cups shredded low fat mozzarella cheese

1½ cups low fat cottage cheese

3 slices Colby jack cheese

2 tbsp parmesan cheese

1 pint stewed tomatoes

1 egg, slightly beaten

Preheat oven to 375°.

Cook ground beef in skillet until brown.  Drain off grease and add onions, garlic and celery and cook for about 5 minutes.

Combine cottage cheese, mozzarella cheese, egg, spinach and 1 tablespoon of parmesan cheese in medium bowl and mix well.

Spray 9x9 baking dish with cooking oil.  Layer one third of eggplant in bottom of dish.  Spread half of the meat mixture over top and then half of the cottage cheese mixture, repeat layers ending with eggplant.  Lay slices of Colby Jack strategically over eggplant and pour stewed tomatoes over the top.  Sprinkle with remaining parmesan cheese and cover.  Cook 375° for 45 minutes.  Remove cover and cook an additional 15 minutes.  Let cool at least ten minutes before serving.

© Crackerberries 2013

Turkey Spinacia

6 oz vermicelli, cooked and drained
2 cups cooked, sliced turkey
½ onion, sliced half wise
4 large cloves garlic, minced
2 Tbsp olive oil
1 tsp basil leaves
½ cup chicken broth
4 oz sliced fresh mushrooms
6 oz fresh baby spinach
8 oz sliced water chestnuts, drained
2 cups cooked turkey
1 tsp Italian seasoning
Salt & Pepper to taste
Parmesan cheese




Sauté garlic and onions in olive oil until onions are opaque. Add mushrooms and water chestnuts and sauté 2-3 minutes. Add turkey and chicken broth and cook just until warmed; add spinach and cook until spinach begins to wilt. Spoon over cooked pasta; sprinkle with Italian seasoning, parmesan cheese and salt and pepper.



© Crackerberries 2011

Pork & Spinach Mélange

1 lb pork tenderloin cut into strips
16 oz frozen spinach
1 cup chicken broth
¼ cup teriyaki sauce
1 Tbsp corn starch
1 Tbsp vegetable oil
1 leek, chopped
1 Tbsp fresh ground black pepper
3 cups cooked white rice

Marinate pork in teriyaki sauce while cooking rice. Combine chicken broth and corn starch in small bowl; mix well and set aside. Sauté pork and leeks in vegetable oil using large wok; cook about 5-7 minutes. Add spinach and cook until hot. Create well in middle of mélange and add chicken broth mixture, stirring constantly. Cook until mixture bubbles and then blend into spinach and pork. Serve hot over rice.



© Crackerberries 2011