Tuesday, March 31, 2015

Buffalo Chicken Sandwich

Prep: 25 minutes + marinating  .. Grill  10  minutes  ...makes  4 servings 

1-1/2....... cups Louisiana-style hot sauce 
2/3 ..........cup packed brown sugar 
6 .............tablespoons butter 
3 .............tablespoons cider vinegar 
1-1/2 .......teaspoons taco seasoning 
4 .............boneless skinless chicken breast halves (5 ounces each) 
1/4 ..........cup crumbled blue cheese 
1/4 ..........cup buttermilk 
1/4 ..........cup mayonnaise 
1 .............tablespoon shredded Parmesan cheese 
1 .............tablespoon minced chives 
1-1/2....... teaspoons lemon juice 
1/2 ..........teaspoon balsamic vinegar 
1/4........... teaspoon minced garlic 
1/4 ..........teaspoon pepper 
4 .............onion rolls, split and toasted 
4 .............cooked bacon strips 
4 .............slices Colby cheese (3/4 ounce each) 
4 .............lettuce leaves 
4 ............slices tomato 
4 ............slices red onion

1 .        In a small saucepan over medium heat, bring the first five ingredients to a boil; boil, uncovered, for 1 minute. Cool for 10 minutes; set aside 1/2 cup for basting. 
2 .       Flatten chicken to 1/2-in. thickness. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 2 hours. 
3 .      Drain and discard marinade from chicken. Grill chicken, covered, over medium heat or broil 4 in. from heat for 5-6 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade. In a small bowl, combine the blue cheese, buttermilk, mayonnaise, Parmesan cheese, chives, lemon juice, vinegar, garlic and pepper. Spread over roll bottoms; top with the chicken, bacon, cheese, lettuce, tomato and onion. Replace roll tops. 

Enjoy with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Heart healthy

Monday, March 30, 2015

Bourbon & Collards

Prep / Total time: 4 Hour 40 Minutes Makes 6 servings 
Brown sugar, bourbon, and ale beer elevate a traditional collards recipe to a whole new level.

4........thick bacon slices 
3........ tablespoons butter 
1 .......large sweet onion, diced 
1 .......(12-oz.) bottle ale beer 
1/2 ....cup firmly packed brown sugar 
1/2 ....cup bourbon 
1 .......teaspoon dried crushed red pepper 4 pounds fresh collard greens, trimmed and chopped 
1/2 ....cup apple cider vinegar 
1 .......teaspoon salt 
1 .......teaspoon red pepper flakes

1. Cut bacon crosswise into 1/4-inch strips. Melt butter in a large Dutch oven over medium heat; add bacon, and cook, stirring often, 8 minutes or until crisp. Drain bacon on paper towels, reserving drippings in skillet. Sauté onion in hot drippings 3 minutes or until onion is tender. Stir in bacon, ale, and next 3 ingredients; cook 3 minutes or until mixture is reduced by one-fourth.
2. Add collards, in batches, and cook, stirring occasionally, 5 minutes or until wilted. Reduce heat to medium-low; cover and cook 1 hour or to desired degree of doneness  . Stir in vinegar, salt, and pepper.

Heart  healthy

Thursday, March 26, 2015

Food for Thought :Eating Nuts , Seeds is Heart Healthy

Eating nuts and seeds as part of a healthy diet can be good for your heart. Nuts contain unsaturated fatty acids and other nutrients which are good for you. Although there are some differences in nutrients, all nuts have a lot of nutrition packed into a small package. Nuts are packed with protein. Nuts have some combination of unsaturated fats, omega-3 fatty acids, fiber, and vitamin E. Nuts are typically inexpensive, easy to store, and a great on the go snack. Here are a few tips to help you add more nuts and seeds to your diet:

1.   Nuts are a great health food, but they do have calories and fat. You want to make sure that you keep your portions in check. Roughly one-third cup is a serving of nuts.
2 .   Sprinkle nuts on top of cereal or yogurt. Almonds, pistachios, and walnuts make great choices as toppers. Add nuts and seeds to pancakes, muffins or waffles. Add an interesting twist to pasta dishes or vegetables by adding pine nuts.
3 .   To get the best flavor, toast nuts. Bake them for 5- 10 minutes at 350 degrees.

Words of  Wisdom :

“Nothing truly valuable arises from ambition or from a mere sense of duty; it stems rather from love and devotion towards men and towards objective things.” 

“From long familiarity, we know what honor is. It is what enables the individual to do right in the face of complacency and cowardice. It is what enables the soldier to die alone, the political prisoner to resist, the singer to sing her song, hardly appreciated, on a side street.” 

“Destiny is not a matter of chance, it is a matter of choice. It is not a thing to be waited for, it is a thing to be achieved.” 

“When you are inspired by some great purpose, some extraordinary project, all your thoughts break their bonds: Your mind transcends limitations, your consciousness expands in every direction, and you find yourself in a new, great, and wonderful world. Dormant forces, faculties and talents become alive, and you discover yourself to be a greater person by far than you ever dreamed yourself to be.” 

“Time is too slow for those who wait, too swift for those who fear, too long for those who grieve, too short for those who rejoice, but for those who love, time is eternity.” 


A proud grand-poppa        G.


PS: Thanks  for  the  'Butterfly'  now  we  know  spring  is  really  here  .

Tuesday, March 24, 2015

Kielbasa Cabbage Soup

 Prep : ---30 minutes --- Cook : --- 1 -1/4 hours --- Make 8 to 10 servings (about 2 -1/2 quarts)

1 ------------------small head cabbage , coarsely chopped
1 ------------------medium onion , chopped
4 to 6 ------------garlic cloves , minced
2 ------------------tablespoons olive oil
4 ------------------cups water
3 ------------------tablespoons cider vinegar
1 to 2 -------------tablespoons brown sugar
1 -------------------pound smoked kielbasa or polish sausage , halved , cut into 1/2-inch pieces
4 ------------------medium potatoes , peeled and cubed
3 -----------------large carrots , chopped
1 -----------------teaspoon caraway seeds
1/2 ----------------teaspoon pepper

1) In a Dutch oven or soup kettle , saute the cabbage , onion and garlic in oil for 5 minutes or until tender .
2) Combine the water , vinegar and brown sugar ; add to cabbage mixture . Stir in remaining ingredients . Bring to a boil . Reduce heat ; cover and simmer for 60 to 70 minutes or until vegetables are tender .
TIP :
Cabbage is plentiful year round . During the winter you can keep this hearty soup simmering on the stove top all day .
Heart healthy 

Saturday, March 21, 2015

Thursday, March 19, 2015

Food for thought: Manage your blood pressure

High blood pressure, or hypertension, affects millions of people in this country. High blood pressure is a risk factor for other health complications. High blood pressure can cause damage to your arteries and veins due to the increased pressure on the walls of the inner linings. This can put you at an increased risk for heart attack, stroke or aneurysm. While certain risk factors are out of your control, such as family history, ethnicity, and age, there are many lifestyle and diet changes you can make to help keep your blood pressure within a normal-healthy range. Here are a few tips to help you keep your blood pressure in check:

1 .    High blood pressure can damage the body for years before symptoms develop, so it is important to keep an eye on your numbers. Take advantage of free health screenings, blood pressure checking machines at grocery stores and pharmacies, and keep these to show your doctor. 

2 .    Reduce your intake of processed and fast foods. These are typically high in fat and sodium which can increase your blood pressure. Use less salt in cooking. Rinse canned vegetables to reduce the sodium content. 

3 .    Increase your intake of potassium-rich fruits and vegetables such as broccoli, sweet potatoes and tomatoes.
Keep an eye on other important health numbers such as your weight, Body Mass Index, blood sugar, and cholesterol. All of these numbers together help give your physician a better overall picture of your health. Make sure these are checked on a regular basis.

Words of Wisdom :

Dreams are renewable. No matter what our age or condition, there are still untapped possibilities within us and new beauty waiting to be born. 
By three methods we may learn wisdom: First, by reflection, which is noblest; Second, by imitation, which is easiest; and third by experience, which is the bitterest.

Change does not roll in on the wheels of inevitability, but comes through continuous struggle. And so we must straighten our backs and work for our freedom. A man can't ride you unless your back is bent.

Change does not roll in on the wheels of inevitability, but comes through continuous struggle. And so we must straighten our backs and work for our freedom. A man can't ride you unless your back is bent.


The truth is you don't know what is going to happen tomorrow. Life is a crazy ride, and nothing is guaranteed.






A proud  grand-poppa             G.

Tuesday, March 17, 2015

Happy St Patrick's Day....Time for a Good Old Irish Shepherds' Pie

Ingredients:

Original recipe makes 1 9x13-inch casserole

1 tablespoon olive oil                      
1 tablespoon butter                        
1 onion, diced                       
2 pounds lean ground lamb                       
1/3 cup all-purpose flour                       
salt and ground black pepper to taste                        
2 teaspoons minced fresh rosemary                       
1 teaspoon paprika                       
1/8 teaspoon ground cinnamon                       
1 tablespoon ketchup                       
3 cloves garlic, minced                       
2 1/2 cups water, or as needed                       
1 (12 ounce) package frozen peas and carrots, thawed                       
2 1/2 pounds Yukon Gold potatoes, peeled and halved                        
1 tablespoon butter                       
1 pinch ground cayenne pepper                        
1/4 cup cream cheese                       
1/4 pound Irish cheese (such as Dubliner®), shredded ( any shredded cheese will do, I use cheddar)                        
salt and ground black pepper to taste                        
1 egg yolk                      
2 tablespoons milk


There are a lot of ingredients but  they are all essential for a hearty and tasty Shepherds' Pie .


Directions:

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Place olive oil and butter in Dutch oven over medium heat. Stir in onion and ground lamb; brown the meat, breaking it up into small crumbles as it cooks, about 10 minutes.
  3. Stir in flour until incorporated, then mix in salt, black pepper, rosemary, paprika, cinnamon, ketchup, and garlic; cook and stir until garlic is fragrant, 2 to 3 minutes.
  4. Stir in water and scrape up any brown bits from the bottom of the Dutch oven. Reduce heat to medium-low and bring mixture to a simmer; cook and stir until thick, about 5-6 minutes.
  5. Remove lamb mixture from heat and stir in peas and carrots until combined.
  6. Spread lamb mixture into the bottom of a 9x13-inch baking dish and set aside.
  7. Place potatoes into a large pan of salted water. Bring to a boil, reduce heat to medium, and cook until tender, about 15 minutes. Drain well and return potatoes to pan.
  8. Mash butter, cayenne pepper, cream cheese, and Irish cheese into the potatoes. Mash until combined and potatoes are smooth. Season to taste with salt and black pepper.
  9. Whisk together egg yolk and milk in a small bowl; stir into the mashed potato mixture.
  10. Top the lamb mixture in the baking dish with the mashed potatoes and spread evenly to cover.
  11. Bake in the preheated oven until the top is golden brown and sauce is bubbling up around the edges, 25 to 30 minutes.



Sunday, March 15, 2015

For Man and Bubba...Love Aunt Jeannue




'Happy St Paddy's Day'.... Great Shamrock Cookies




Ingredients:
1 cup (250 ml) unsalted, softened butter
1/2 cup (125 ml) granulated sugar
1/4 cup (60 ml) icing sugar
1 egg
1 tsp. (5 ml) vanilla
2 1/2 cups (625 ml) all-purpose flour
3/4 tsp. (4 ml) baking powder
1/4 tsp. 1 ml) salt


Directions:
With electric mixer, beat butter until light and fluffy. Gradually beat in granulated and icing sugars, then beat in egg and vanilla. Combine flour, baking powder and salt; with wooden spoon, gradually stir into butter mixture. Transfer dough to work surface; knead lightly until it comes into a ball. Divide dough in half; shape each into disc. Wrap in plastic wrap; refrigerate for at least 1 hour or for up to 2 days. One disc at a time, roll out dough on lightly floured surface to 1/4 -inch (5 mm) thickness.
Using cookie cutters, cut out shapes. Place shapes on parchment paper-lined baking sheets. Bake in centre of preheated 375F (190C) oven for 10 to 12 minutes or until light golden on bottom and edges. Let cool for 3 minutes on baking sheets; transfer to wire racks to cool. Icing: Whisk together 3 cups (750 ml) icing sugar with 1/4 cup (60 mL) milk or water for regular piped icing, adding up to 2 Tbsp. (30 ml) more water to create paint for background colours. Tint as desired. Makes 3 dozen cookies.



The kids will gobble these up and you will be 'SuperMom'/or dad. Take 'five', have a cup of coffee and pat yourself on the back for going to all this trouble.
                                   

'Happy St Patrick's Day'....Irish Soda Bread



Ingredients:
4 cups (1L) all-purpose flour, plus extra for currants 4 Tbsp. (60 ml) sugar
1 tsp. (5 ml) baking soda
1 1/2 tsp. (7 ml) kosher salt
1/4 cup (60 ml) cold unsalted butter, cut into 1/2-inch dice
1 3/4 cups (425 ml) cold buttermilk, shaken
1 extra-large egg, lightly beaten
1 tsp. (5 ml) grated orange zest
1 cup (250 ml) dried currants


Directions:
Preheat oven to 375F (190C). Line a sheet pan with parchment paper. Combine flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add butter and mix on low speed until butter is mixed into flour. With a fork, lightly beat buttermilk, egg, and orange zest together in a measuring cup. With mixer on low speed, slowly add buttermilk mixture to flour mixture. Combine currants with 1 Tbsp. (15 ml) of flour and mix into dough. It will be very wet.
Dump dough onto a well-floured board and knead it a few times into a round loaf. Place loaf on prepared sheet pan and lightly cut an X into top of bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap loaf, it will have a hollow sound. Cool on a baking rack. Serve warm or at room temperature.
Makes 1 loaf.
My family really likes this bread and it makes good toast for the next few days. Enjoy

Thursday, March 12, 2015

Food for thought: Avoid fatigue

Do you ever feel tired or drained? Many of us, especially women, report feeling fatigued at some point. Fatigue is the term used to describe the general overall feeling of tiredness and/or a lack of energy. Fatigue is a very common symptom for several different medical conditions and it can also be the result of some lifestyle choices. Making sure you take care of your body by getting enough activity and proper nutrition are important keys to fighting general fatigue. Here are a few tips to help you combat fatigue:

It may sound obvious, but make sure you are getting enough sleep. Proper sleep is necessary for overall health including proper metabolism, reduction of stress and managing fatigue. Most of us need 7-8 hours of sleep every night. Limit foods that interfere with sleep such as alcohol and caffeine.

Lack of physical activity can increase fatigue. You need exercise to function properly. Start off slow such as taking a 10-15 minute walk or doing some light stretching, if weather does not permit outdoor activities. Although you may not feel like exercising at first, your energy levels will increase over time.
Many medical issues such as anemia, arthritis, cancer, diabetes, certain auto-immune disorders and the medications to treat them can cause fatigue. Make sure to discuss your symptoms and medication’s side effects with your physician or pharmacist.

Eat regular meals and drink plenty of water. Many times fatigue can be caused by hunger or thirst. Your body needs proper nutrition to function. Small snacks such as fruit with cheese or peanut butter are easy and help give you a burst of energy.

Consult your physician, if you have unexplained fatigue, fatigue with a fever, unexplained fatigue with a change in weight or fatigue that lasts more than two weeks.

Words of  Wisdom :
The golden opportunity you are seeking is in yourself. It is not in your environment; it is not in luck or chance, or the help of others; it is in yourself alone.

I am determined to be cheerful and happy in whatever situation I may find myself. For I have learned that the greater part of our misery or unhappiness is determined not by our circumstance but by our disposition.

People spend too much time finding other people to blame, too much energy finding excuses for not being what they are capable of being, and not enough energy putting themselves on the line, growing out of the past, and getting on with their lives.

Too often we underestimate the power of a touch, a smile, a kind word, a listening ear, an honest compliment, or the smallest act of caring, all of which have the potential to turn a life around.

Let my soul smile through my heart and my heart smile through my eyes, that I may scatter rich smiles in sad hearts.






A proud grand-poppa          G.


Friday, March 6, 2015

Pork Shoulder Roast with Lemon & Sage

                                     Makes 6 servings
This traditional Italian method used for this dish makes a rather lumpy, toffee-colored sauce, but it is one of the most succulent ways to cook pork. You'll need to uncover the cooker for the last three hours, so plan ahead. Serve with polenta and a green salad. 

Prep and Cook Time: about 25 minutes ... plus 4 to 5 hours in the slow-cooker. 
3   pounds boned pork shoulder roast, fat trimmed 
2   tablespoons all-purpose flour 
1-1/2    tablespoons kosher salt 
2    teaspoons fresh-ground pepper 
2    tablespoons olive oil  
4    cloves garlic, minced 
5     fresh sage leaves 
3-1/2      cups whole milk 
1 ..............teaspoon grated lemon peel 
Preparation:
1.            Rinse pork and pat dry. In a small bowl, mix flour, salt, and pepper; sprinkle mixture over pork. Pour oil into a 10- to 12-inch frying pan over medium-high heat; add pork and turn to brown well on all sides, about 15 minutes. Transfer pork and any juices to a slow-cooker (at least 5 qt.).
2.           Let pan cool slightly, then add garlic and sage and stir over medium-low heat until garlic turns golden, about 1 minute. Add to the slow-cooker, along with milk and lemon peel.
3.           Cover and cook on high until pork is tender when pierced and sauce is golden brown and reduced by about half, 7 to 8 hours; about 3 hours before pork is done, uncover the crock to let the pan juices reduce and thicken.
4.           Transfer pork to a rimmed board and slice. Serve meat with sauce on the side.


Yeah , it's me , old  Mr. Humble  filling  in for  'Witchy' 
This  was  Tuesday's dinner  .
Sorry  folks ,I don't  cook , (make my  kids  breakfast or  lunch) I am an expert  on taste.
Salad  and  fixin'  and  a glass of  Chablis  dry white  wine  seals  the  deal .
See  you later  tonight  Baby ,  soft music ,  some  cheese ,grapes  and  a small wine  is  waiting  on you  . B.B.

Thursday, March 5, 2015

Food for thought : Hot is good for you

                                                        Louisiana Hot Sauce 
The standard method for preparing Buffalo-style wings is to deep-fry them . Then dip in a mixture of melted butter and liquid hot sauce . The specific red pepper sauce is used is an issue that is hotly debated by wings fans . Some prefer Durkee ( formerly Frank's Lousiana Hot Sauce) , yet other swear by Crystal . Both of these hot sauces are readily available in most grocery stores . To be authentic , you'll need to accompany your wings with fresh , crisp celery and blue cheese dressing , both of which are said to help ease the heat of the hot wings .


Words of  Wisdom :

"Eleven Hints for Life"

1. It hurts to love someone and not be loved in return.
But what is more painful is to love someone and never
find the courage to let that person know how you feel.

2. A sad thing in life is when you meet someone who
means a lot to you, only to find out in the end that it was
never meant to be and you just have to let go.

3. The best kind of friend is the kind you can sit on a
porch swing with, never say a word, and then walk away
feeling like it was the best conversation you've ever had.

4. It's true that we don't know what we've got until we lose
it, but it's also true that we don't know what we've been
missing until it arrives.

5. It takes only a minute to get a crush on someone, an
hour to like someone, and a day to love someone-but it
takes a lifetime to forget someone.

6. Don't go for looks, they can deceive. Don't go for wealth,
even that fades away. Go for someone who makes you
smile because it takes only a smile to make a dark day
seem bright.

7. Dream what you want to dream, go where you want to go,
be what you want to be. Because you have only one life and
one chance to do all the things you want to do.

8. Always put yourself in the other's shoes. If you feel that it
hurts you, it probably hurts the person too.

9. A careless word may kindle strife. A cruel word may wreck
a life. A timely word may level stress. But a loving word may
heal and bless.

10. The happiest of people don't necessarily have the best
of everything they just make the most of everything that comes
along their way.

11. Love begins with a smile, grows with a kiss, ends with
a tear. When you were born, you were crying and everyone
around you was smiling. Live your life so that when you die,
you're the one smiling and everyone around you is crying. 
- Unknown 






A proud  grand-poppa                 G.

Tuesday, March 3, 2015

Creole soup

                     Prep : 25 minutes Cook: 2-1/4 hours + cooling Makes 10 to 12 servings

1 ..............broiler / fryer chicken (2 to 3 pounds)
8 ..............cups water
2 ..............medium leeks , sliced
2 ..............medium carrots , sliced
1 ..............large turnip , peeled and cubed
1 ..............large onion , chopped
1 ..............large potato , peeled and cubed
1 ..............garlic clove , minced
1-1/2....... teaspoon salt
1/2 ..........teaspoon pepper
1 .............tablespoon minced fresh parsley
1 .............teaspoon dried thyme
3/4 ..........pound Polish sausage links
2 .............cans navy beans , rinsed and drained
1 .............can (15 ounces) tomato sauce

1 . In Dutch oven , slowly bring chicken and water to a boil ; skim foam . Reduce heat ; cover and simmer for 45 to 60 minutes or until tender . Remove chicken ; set aside until cool enough to handle .

2. Strain broth and skim fat . Return broth to Dutch oven . Add the leeks , carrots , turnip , onion , potato , garlic , salt , pepper , parsley and thyme . Bring to a boil . Reduce the heat ; cover and simmer for 30 minutes .

3. In a large skillet , cook sausage over medium heat until no longer pink . Drain on paper towels ; set aside .

4 . Meanwhile , remove chicken from bones and skin . Cut chicken into bite-size pieces ; add to pan . Add beans , cabbage and cooked sausage . Simmer uncovered for 30 minutes or until vegetables are tender . Stir in tomato sauce , heat through .
Heart  healthy

Monday, March 2, 2015

Old Fashion Chicken Soup with a Twist

Start to finish : 1 hour Makes 4 servings 

When it's cold outside , it's soup time , everything goes in a single pot , starting with an aromatic broth and a substantial array of vegetables , a little bit of protein and a crispy garnish , the best part is when dinner is over , there's only one pot to wash!

               FOR THE WONTON CRISPS :
12 .................square wonton wrappers 
1/2 ...............teaspoon canola or vegetable oil 
**salt**
                FOR THE SOUP :
6 ................medium scallions 
4................1-inch piece fresh ginger , unpeeled 
3 ...............garlic cloves , smashed and peeled 
1/2 ............cup rice wine , sake or dry sherry 
4 ...............cups low-sodium chicken broth 
1-1/2 .........cups thinly sliced carrots 
5 ...............ounces sliced or cubed shiitake mushrooms 
3 ...............tablespoons cornstarch whisked with 1/4 cup water 
1 ...............pound boneless chicken breasts cut into 1/2-inch cubes 
3 ...............cups sliced bok choy or napa cabbage 
1............... cup frozen peas (do not defrost) 
3............... tablespoons low-sodium soy sauce 
1 ...............teaspoon toasted sesame oil

1 .       Heat oven to 375*F . Cut wonton wrappers into 1/4-inch strips . In a bowl , toss the wonton strips . In a bowl , toss the wonton strips with oil and a pinch of salt . Arrange the strips in a single layer on a baking sheet . Bake on the oven's middle shelf until golden and crisp , 3 to 5 minutes . Let cool completely before serving .
2 .      Meanwhile , place the scallions on a cutting board , then use the side of a large knife or a rolling pin to lightly smash . cut the ginger into thin rounds , then sliced each round into thin matchsticks .
3 .       In a large saucepan over medium-high heat , combine the smashed scallions , sliced ginger , garlic , rice wine and broth . Bring to a boil , then reduce heat , cover and simmer for 15 minutes , use a slotted spoon to remove and discard the solids .
4 .       Add the carrots and mushrooms and simmer gently , covered for 5 minutes . Bring the liquid to a boil , then add the cornstarch-water mixture in a stream while whisking . Reduce to a boil .
5 .       Add the chicken , bok choy , peas , soy sauce and sesame oil . Cook gently until the chicken is just cooked through , about 10 minutes .
6 .     Ladle the soup into bowls and top each portion with some of the wonton crisps if using . 
TIP : 
Make sure the chicken goes in last . Cut into bite size chunks , it takes little time to cook , but will become tough and leathery if cooked to long .
Heart healthy


Sunday, March 1, 2015

Italian Style Ground turkey Soup

Italian Style  Ground  turkey  Soup
10 cups (serving size: 1 cup)

1 ................pound extra-lean ground turkey
1................ cup sliced turkey pepperoni (3 ounces)**Vegetable cooking spray **
1 ...............cup sliced fresh mushrooms 1 green bell pepper, seeded and chopped 1 bunch green onions, chopped 
2 ..............garlic cloves, minced 
1 ..............teaspoon olive oil 
2 ..............tablespoons tomato paste 
1 .............(28-ounce) can crushed tomatoes 4 cups low-sodium fat-free chicken broth 1 tablespoon chopped fresh or 1 **teaspoon dried basil **
1 .............tablespoon chopped fresh or 1 teaspoon dried oregano 
1 .............teaspoon freshly ground pepper **Garnishes: sliced fresh basil, shredded Parmesan cheese **
**Parmesan Toasts (recipe below)**

1 .        Cook ground turkey and pepperoni in a Dutch oven coated with cooking spray over medium-high heat 8 minutes or until beef crumbles and is no longer pink. Rinse and drain beef mixture. 
2 .        Sauté mushrooms and next 3 ingredients in hot oil in Dutch oven 5 minutes. Stir in turkey mixture, tomato paste, and next 5 ingredients. Bring to a boil; reduce heat, and simmer 30 minutes. 
If desired, garnish and serve with Parmesan Toast Points. 

                 PARMESAN TOAST:
1 small sourdough loaf 
Parmesan cheese 

Cut 1 small sourdough loaf into thin wedges. Arrange wedges on a baking sheet. Sprinkle evenly with shredded Parmesan cheese. Bake at 400º for 5 minutes.
Heart Healthy