Gratin Dauphinois (Scalloped Potatoes with Cheese) Recipe - Vegetables - MyRecipes.com

Gratin Dauphinois (Scalloped Potatoes with Cheese) Recipe - Vegetables - MyRecipes.com

I think these are the world's best potatoes. These go alongside almost any main course that you make. I make them with my Pork Roast Rub Recipe. I love them the next day with sunny side eggs on top of them & sauteed spinach. *Note: I use shredded Swiss cheese instead of Gruyere when I'm not entertaining, for ease*

Corn Chowder with Grilled Sausage

This time of year I eat soup... A lot of it too!! Breakfast, lunch and dinner....SOUP. I feel GREAT because I have a gluten allergy and when I find a recipe my system is compatible with, I eat stock piles worth!! Here's one of my very favorites:

Corn Chowder With Grilled Sausage


2 Tsp. salt
1 Tsp. dried marjoram
6 cups organic chicken Stock
1 cup water
1 package Apple Chicken Sausages (6Links) Sliced in half and Chopped into bite size pieces
4 Red potatoes cut into bite sized pieces
1 onion (chopped)
1 16oz. package of frozen corn 
2 cans creamed corn (14.75 oz.)
2 cans evaporated milk
3 Carrots, chopped
2 Tsp. Dried Marjoram

METHOD:

1. Combine Cut potatoes, dried or fresh onion, chopped carrots, chicken broth, and water in a large stockpot. Boil until potatoes and carrots are just tender (Approx. 10-15-min.) Add Salt and Pepper to Liking. 2. Grill sausage and chop into pieces. 3. Stir in the cans of creamed corn, frozen corn and marjoram, sausage, and the milk into Stockpot. Heat through a bit until frozen corn is crisp, taste, and EAT!!!!

So....You have so much Thanksgiving Turkey leftover...what shall you do? Well, be thankful that I have THE BEST Turkey soup ever!! You must buy some crusty french bread or soft dinner rolls (Martins at any grocery store is our favorite) to go alongside this great soup!! Best part is: you have most ingredients in your kitchen already.

Turkey Soup with Egg Noodles and Vegetables
(I double the recipe)

2 teaspoons olive oil or vegetable oil
2 carrots, chopped

1 clove garlic, minced
1 stalk celery, chopped
3-4 cups leftover cooked turkey, shredded or cut up
2 to 3 bay leaves (I don't always use these and it's just fine)
2 teaspoons dried thyme
1/2 teaspoon salt
1/4 black pepper
8 cups reduced- sodium chicken broth (I use organic regular broth)
6 ounces uncooked egg noodles
1 cup frozen peas
Heat oil in a large stock pot or dutch oven over medium heat. Add carrots, garlic, and celery and saute 4 minutes, until soft. Add turkey, bay leaves, thyme, salt, and black pepper and stir to mix well. Add chicken broth and bring mixture to a boil. Reduce heat to medium-low, partially cover and simmer 10 minutes.
Return mixture to a boil and add egg noodles. Cook 10 minutes, until egg noodles are just tender. Stir in peas and cook until peas are just heated through, about 1 minute. Remove from heat, discard bay leaves. (I always add extra chicken broth to my liking of consistency. Its good to have extra broth when you heat the leftovers since the egg noodles soak a lot of it up!) I also add a little bit more Thyme. Just add your own special touch of ingredients to your liking--remember: soup is very versatile!

Spaghetti Squash with Turkey Meatballs

Spaghetti Squash with Turkey Meatballs

A great supplement to heavy carb. pasta. Very healthy!! A link could not be added. Google "Martha Stewart Recipes": "Spaghetti Squash with Turkey Meatballs" on her web page.

Garden Veggie Pizza Squares

These veggie pizza squares make a great appetizer or meal on their own. A nicely chilled pizza with wonderful flavors. Anyone you make this for will be crazy over them and demand the recipe. Black olives are in the picture, but I omit them.

Garden Veggie Pizza Squares
1 tube refrigerated Pizza dough
1 8 ozpkg. cream cheese, softened
1 1oz. pkg. ranch dressing mix
2 carrots, finely chopped (I use bagged shredded carrots)
1/2 c. chopped red bell pepper
1/2 c. chopped green bell pepper
1/2 c. fresh broccoli, chopped
1/2 c. chopped green onions

Preheat oven to 400. Roll out dough onto a large non-stick baking sheet. Bake crust 9-11 min. in the preheated oven until golden brown. Allow to cool. Place cream cheese in a medium bowl. Mix cream cheese with 1/2 of the ranch dressing mix. Adjust the amount of dressing mix to taste. Spread the mixture over the cooled crust. Arrange carrots, red & green bell pepper, broccoli and green onions on top. Chill in refrigerator for approx. 1 hour Cut into bite-size squares.