Recipes

Here are a couple of recipes I've been meaning to post. The first is for Olive Garden's Pasta e Fagioli soup. I made this last week and loved it! It is amazing how much it tastes like Olive Garden's Pasta e Fagioli, which besides the salad, is the only thing I get at OG. As is, it's a bit thick, more like a chili, so next time I'm going to add 2 cans of V-8. Here is the link:

http://www.topsecretrecipes.com/recipedetail.asp?sessionid=&login=yes&id=76&agree=yes

The second recipe is for Will's latest favorite, turkey meatloaf. Emma gave me the recipe a couple years ago, but I made it for the first time this fall. It's fantastic. I choose not to coat it with ketchup and I think I cut the salt a bit because the first time I made it, it was a bit too salty for our taste. Without it, this turkey loaf has plenty of flavor! I serve the meatloaf with mashed sweet potatoes (with butter, salt, thyme, brown sugar, milk) and a veggie. Yum!

Turkey Meatloaf
from Health

1 T. olive oil
1 lg onion, chopped finely
2 garlic cloves, minced
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 1/2 tablespoons Worcestershire sauce
1/3 cup fat free, less-sodium chicken broth
3 tablespoons ketchup, divided
1 3/4 pounds ground turkey, 97% lean
3/4 cup dry breadcrumbs (I always use Italian style, a staple in our house.)
1 large egg, lightly beaten
1 large egg white, lightly beaten

Preheat oven to 375 degrees. Heat oil in skillet over medium heat. Add onion and cook, stirring frequently, until soft, about 5 minutes. Add garlic, 1/4 t. salt, and 1/4 t. pepper; cook, stirring, about one minute. Stir in Worcestershire sauce, broth, and 1 T. ketchup; transfer mixture into a large bowl, and cool.

Add turkey, breadcrumbs, egg, egg white, and remaining 1/2 t. salt and 1/4 t. pepper to mixture in bowl, and mix well. Mixture will be very moist.

Cover baking sheet with aluminum foil, and coat lightly with cooking spray. Form the turkey mixture into a loaf, and place on the pan. Brush meatloaf evenly with remaining 2 T. ketchup. Bake one hour or until thermometer registers 170 degrees. Let meatloaf stand 5 minutes before serving.