pumpkin mac & cheese

1 c shells (or another small pasta shape)
1 c ricotta cheese
1 c chick peas
1.25 c pumpkin puree (or butternut squash puree)
4 oz shredded cheese, divided*
1 large onion, cut into thin half-moon slices
1.25 lbs ground turkey
3-4 garlic cloves, finely diced
salt
pepper
parsley
garam masala
red pepper flakes (optional)

prepare the pasta according to package. brown the ground turkey. add the onion and garlic, and saute until translucent. in an oven-safe casserole, combine the turkey, onion, garlic, pumpkin, chick peas, ricotta cheese, 1 oz of the shredded cheese, salt, pepper, parsley, and garam masala. top with the remaining 3 oz of shredded cheese. bake at 350 degrees F for 30 minutes (or until cheese is nicely browned on top).

*note: i prefer to use mexican blend cheddar cheese, but any kind of shredded cheese would be fine. italian blend or cheddar would be excellent choices.

this recipe will easily become vegetarian. just don't include the ground turkey, or use soy meat crumbles instead.

red lentil vegetable soup

1 large onion, diced
3 large carrots, diced
2 ribs celery, diced
3 cloves garlic, finely diced
salt
pepper
italian herb seasoning
bay leaf
stock cube (optional, or chicken/vegetable stock can be used as the liquid instead of water)

saute together until translucent.

add to the pot:
1/2 large can (or 1 small can) crushed tomatoes
1/2 can chick peas
1/2 box spinach, defrosted
3/4 c red lentils

cover with water (or stock, see note above), and bring to a boil. cover and simmer for 2-3 hours.


Note: the remaining tomatoes, chick peas, and spinach can be simmered together for 30 minutes with some italian herbs to create a quick pasta sauce!

curried turkey meatballs

1lb-1.5lbs ground lean turkey
1 medium onion, finely diced (or grated)
1/4 c dried cranberries, finely chopped
1/4 c oats
1 palmful curry powder
1/2 palmful dried parsley
red pepper flakes
salt
pepper
1 egg
1 tsp olive oil

mix all ingredients together, and roll meat mixture into meatballs. bake at 375 degrees for 40 min, turning halfway through.

*note: i suggest making the meatballs in advance because they taste better after sitting a day. also, if you don't like 'chunky' meatballs, put the onion and cranberries in a food processor.