thanks to Rachel Ray which is where I nicked this from it was an instant hit in the household!

• 1/2 pound mini penne (or any mini short-cut pasta, I did not find mini-penne and I used more than 1/2 pound but less than 1 lb)
  
• Salt & pepper
  
• 3 tablespoons extra virgin olive oil
  
• 1 pound ground turkey
  
• 3 cloves garlic, finely chopped (did not use did not miss)
  
• 1 medium onion, diced
  
• 3 medium carrots, diced
  
• 1 medium zucchini, diced
  
• 1 1/2 tablespoons tomato paste
  
• 1 cup chicken stock, divided
  
• 1 tablespoon poultry seasoning
  
• 3 tablespoons butter
  
• 3 tablespoons all-purpose flour
  
• 1 cup milk
  
• 1 cup shredded provolone cheese (I used 5 oz asiago cheese instead)
  

Pre-heat the oven to 400°F.

Place a large pot filled with water over high heat and bring up to a boil to cook the pasta. Once boiling, add some salt and the pasta and cook until al dente, according to the package directions. Heads up: reserve a mug of starchy cooking water before draining the cooked pasta. Drain well and transfer the pasta back to the cooking pot.

While the water is coming up to a boil for the pasta, place a large skillet over high heat with three turns of the pan of EVOO, about 3 tablespoons. Once the EVOO starts to ripple, add the ground turkey and break it up into small pieces as it cooks using the back of a wooden spoon or a potato masher. Cook until the turkey is nice and brown, about 8-10 minutes.

Add the veggies and cook until tender, about 5 minutes. Add the tomato paste, 1/2 cup chicken stock, half of the reserved starchy cooking water, poultry seasoning, salt and pepper. Continue to cook for 10 more minutes, stirring every now and then.

While the veggies and turkey are cooking, place a medium size saucepot over medium heat with the butter. Once the butter melts, add the flour and cook for 1 minute, whisking constantly so that the flour doesn't burn. Whisk in the milk (eyeball it) and the rest of the starchy cooking water and chicken stock, bring up to a simmer and cook until thickened. Once thick, turn off the heat, add the cheese to the pot and stir until completely melted. Season with salt and pepper, to taste.

Cover the bottom of a large, ovensafe baking dish with the turkey and veggie mixture. Meanwhile, add the cheese sauce to the reserved pasta in the pasta pot. Stir to coat, then transfer the cheesy pasta to the baking dish. Spread it out to cover the turkey mixture evenly. Place in the oven and bake until the top is golden brown, about 10 minutes.

quick weeknight hamburger helper but not dish

quick easy & stuff always in the house

1 lb ground beef
1 can (10 oz) cheddar cheese soup we prefer the fiesta cheddar
1 can (10 oz) tomato bisque soup
1 1/2 cups water
2 cups shell pasta

-brown beef and then drain
-put beef back in pan
-add soups, water and pasta to pan boil then cover for 10-12 minutes or till pasta is done

creamed onions

new to my repertoire this holiday season they have been received quite well with the family

3 lbs pearl onions honestly save yourself time buy frozen & ready to cook
kosher salt
pepper
1/4 cup butter
5 tbsp flour
2 cups milk
hot sauce

-prepare onions according to package
-melt butter blend in flour and kosher salt suppose to be about 1 tsp but I know I used more. We like things on the spicier side so I added a bunch of black pepper too.
-once blended add milk and stir constantly until mixture thickens & comes to a boil
-stir in hot sauce again we like it spicy so I added a few really good shakes enough to make the white sauce pink
-combine onions & sauce and heat through
-

chicken florentine

a Paula Deen classic

2 boxed frozen spinach
2 cans cream of mushroom soup
1 cup mayo
1 cup sour cream
1/4 cup white wine or chicken stock
1 cup grated cheddar cheese
1 tbsp lemon juice
2 tsp curry powder
1 1/2 of cooked chicken shredded
1/2 cup grated Parmesan cheese
1/2 cup seasoned bread crumbs
salt & pepper to taste

-preheat oven to 350 degrees and grease a 13 x 9 casserole dish
-cook & drain spinach
-in a bowl mix the mayo, sour cream, the soups, cheddar cheese, wine, lemon juice, curry powder, salt & pepper
-spread chicken in casserole dish, cover with spinach then with soup mixture
-combine Parmesan cheese & bread crumbs then top casserole
-bake for about 30 minutes

broccoli casserole

1 bag chopped broccoli the kind you can microwave in the bag
2 cups cooked white rice
1 can cream of mushroom soup
1 stick butter of margarine at room temp
8 oz Velveeta or cheese whiz
pepper to taste
french fried onions just enough to cover top of casserole

-preheat oven to 325 degrees
-microwave broccoli according to directions on package
-combine all but french fried onions stir until well blended
-transfer to a greased casserole dish and bake for about 30 minutes
-top with french fried onions bake another 5 minutes

spicy spinach dip

1 cup of water
1 medium sized diced red pepper
1 8oz package cream cheese
2 tbsp milk
1/2 cup grated Parmesan cheese
pack of frozen spinach about 1/2 to 3/4 of it
crushed red pepper flakes
salt & pepper to taste
hot sauce

-boil water in a saucepan add red pepper & spinach bring the water back to a boil lower heat and simmer for about 10 minutes
-drain and squeeze out as much liquid as possible
-combine cream cheese & milk in the saucepan over medium heat until the cheese is hot and melty. stir in red peppers & spinach add Parmesan cheese and salt & pepper. Red pepper flakes the recipes called for 1/2 tsp I used more I don't exactly know how much probably at the very least 1 1/2 tbsp and a dash of hot sauce. The folks around my house tend to like things spicy and with a bit of a kick but you can doctor the spicing to your own tastes. Combine all of this and heat then serve.
-this sort of dip always looks great in a bread bowl

tortellini & pesto thingy

quick & easy appetizer I have added to my repertoire

1 10 oz package tortellini I used the green spinach kind personally
1 cup mayo
1/4 cup Parmesan cheese
1/4 to 1/2 cup prepared pesto (according to taste I did not measure precisely)
garlic powder, kosher salt & pepper to taste
1 pint grape tomatoes
1 tbsp olive oil
toothpicks

-in a bowl combine mayo, pesto, cheese, garlic powder, salt & pepper then refrigerate for about an hour
-cook tortellini according to package directions, rinse in cold water, then toss with about 1 tbsp olive oil
-on toothpicks place 1 totellini & 1 tomato then put on a platter with dip in the middle

super yummy, super easy and it proved to be a huge hit at the New Years Eve party