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Turkey Taco Casserole

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I always try to keep a balance, in my life and on this blog, of healthy and indulgent. I’ll post apple cranberry crisps one day and chocolate gingersnap tarts the next, or rich and creamy macaroni and cheese but balance it with a winter ribollita soup. So since I just posted incredibly chocolaty PMS Cookies a few days ago, today I’m giving you all a healthy turkey casserole. Which, as it happens, is going to be my lunch today as well.

Start by browning turkey in a large skillet, draining off any excess fat when browned.

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Add a small can of spicy v-8 and some taco seasoning, then mix thoroughly and cook a bit longer.

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Posted by on March 10, 2013 in Entree, Healthy

 

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Boeuf Bourguinon ala Julia Child

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So, like probably every food blogger on the planet, I made Boeuf Bourguignon last night. It was for my birthday dinner with friends, and we had some great french onion soup planned, so that seemed like an appropriate main dish. We also watched Julie and Julia, while it cooked. A great evening, and a fantastic dish. I actually did a double batch, for 12 people, so the amounts you will see are doubled. It’s not an extremely difficult dish, exactly, it’s just a very LONG one.

First, preheat the oven to 450°F, then you need to take 6 ounces of bacon and remove the hard rind. I’m honestly not sure this actually matters unless you’re getting unchopped bulk bacon, so use your discretion. Then chop the bacon into lardons, which are sticks 1/4 inch thick and 1 1/2 inches long.

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Blanch the bacon and rind (I used two separate pots because you use them in different ways) in boiling water for 10 minutes. Drain and dry the bacon.

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Posted by on December 17, 2012 in Entree

 

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Zucchini Rice Casserole

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So, with the rain and the overeating that’s going on lately, last night I thought I’d make up a nice healthy casserole to last me a few days. Like most one-dish meals (though this takes a number of pots and pans to cook), you can throw in plenty of extra vegetables. I added in spinach this time, personally. For those of you who are vegetarian, you can also easily skip the turkey in this recipe, or use a soy sausage substitute.

Ok, preheat the oven to 375. Then, cut up all of your veggies. In this case, we have zucchini, bell peppers, onions, frozen (but thawed) spinach, ditto that on corn, and some red jalapenos. I ran them all through the julienne attachment on the food processor, but you can cut them however you like.

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Ok, now that your vegetables are all cut, bring the chicken stock to a simmer in a small stockpot, and put your rice, zucchini, bell peppers, onions, and salt in a 9×13 baking dish. Stir the hot broth into it all, making sure to mix the rice up good.

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Posted by on November 30, 2012 in Entree, Healthy

 

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