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Today's Recipe

Pasta Fagioli

Posted by Admin on April 23, 2011 at 2:56 AM Comments comments (0)


"A traditional Italian soup. Serve with a crisp salad and a hot loaf of garlic bread and you have a meal! Serve with grated Parmesan cheese on top."


Original Recipe Yield 4 servings



2 stalks celery, chopped

1 onion, chopped

3 cloves garlic, minced

2 teaspoons dried parsley

1 teaspoon Italian seasoning

1/4 teaspoon crushed red pepper flakes

salt to taste

1 can chicken soup

2 medium tomatoes, peeled and chopped

1 can tomato puree

1/2 cup uncooked pasta

1 can beans, with liquid



In a large saucepan over medium heat, cook celery, onion, garlic, parsley, Italian seasoning, red pepper and salt until onion is translucent. Stir in chicken soup, tomatoes and tomato puree, and simmer on low for 15 to 20 minutes.

Add pasta and cook 10 minutes, until pasta is tender.

Add undrained beans and mix well. Heat through. Serve with grated Parmesan cheese sprinkled on top.

Nutritional Information


Amount Per Serving Calories: 196 | Total Fat: 1.1g | Cholesterol: 3mg

Oven-Fried Pork Chops

Posted by Admin on April 21, 2011 at 5:56 AM Comments comments (0)


This is a quick, simple, and above all, a cheap way to make pork chops.


Original Recipe Yield 4 servings



4 pork chops, trimmed

2 tablespoons butter, melted

1 egg, beaten

2 tablespoons milk

1/4 teaspoon black pepper

1 cup herb-seasoned dry bread stuffing mix



Preheat oven to 220 degrees C. Pour butter into a baking pan.

Stir together egg, milk and pepper. Dip pork chops in egg mixture, coat with stuffing mix and place in pan.

Bake in preheated oven for 10 minutes. Turn chops and bake for another 10 minutes, or until no pink remains in the meat and juices run clear.

Nutritional Information


Amount Per Serving Calories: 367 | Total Fat: 12.7g | Cholesterol: 109mg

The Humble Shepherd Pie

Posted by Admin on April 3, 2011 at 4:11 PM Comments comments (0)


Ground turkey stands in for ground beef or the more traditional lamb in this simple version of shepherd's pie. Frozen vegetables make assembly simple; you can even use instant mashed potatoes instead of making your own to cut down on preparation time.


Original Recipe Yield 6 servings



cooking spray

700 g russet potatoes, peeled and cut into 1 1/2-inch thick slices

100 g butter, cut into pieces

250 ml milk

salt and pepper, to taste

20 ml vegetable oil

500 g ground turkey

1 onion, chopped

2  packets instant chicken gravy mix

250 ml water

500 g frozen peas and carrots, thawed

250 g shredded cheese of choice



Preheat an oven to 180 degrees C. Lightly grease a medium baking dish.

Cover potatoes with water in a saucepan and boil for 20 to 30 minutes, or until fork-tender. Drain and beat until smooth with an electric mixer. Add butter, milk, and salt and pepper to taste; beat to desired consistency.

Heat 1 tablespoon of oil in a large skillet over medium high heat. Cook and stir turkey and onion until turkey is fully cooked. Add gravy mix and water; stir often, until gravy is thick and bubbly. Season with salt and pepper.

Add turkey mixture to the baking dish. Next, layer the peas and carrots, and top with the mashed potatoes. Top with a layer of shredded cheese.

Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted and the potatoes are golden on the top.

Nutritional Information


Amount Per Serving Calories: 584 | Total Fat: 35.9g | Cholesterol: 130mg