Lasagna Rolls

Ingredients

2 (26-ounce) jars of sausage-flavored pasta sauce
1 small yellow onion, chopped
10 ounces ground turkey
10 ounces sausage
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Italian seasoning
2 large eggs
3 cups low-fat ricotta cheese
1/2 cup Parmesan cheese
3 cups shredded mozzarella cheese
12 cooked lasagna noodles (boil 14 to 16 to allow for breakage)

Instructions

Heat the oven to 350º F. Prepare two 7- by 11-inch pans by coating them with cooking spray and spreading 1/2 cup of the pasta sauce in the bottom of each.
In a large saucepan, brown the onion, ground turkey, and sausage. Drain any fat, then add 1 jar of pasta sauce and the salt, pepper, and Italian seasoning. Bring the mixture to a boil and simmer for 15 minutes.
In a bowl, lightly beat the eggs, then stir in the ricotta, Parmesan, and 2 cups of the mozzarella until thoroughly mixed.
Boil the noodles in salted water until tender, rinse in cold water, and set them aside. When they've cooled, cut each noodle in half lengthwise.
On a tray, lay out a strip of noodle and spread about 2 tablespoons of the cheese mixture along the entire length. Then spread about 2 tablespoons of the meat mixture on top of the cheese. Carefully roll up the noodle and place it, frilled edge up, in one of the prepared pans. Repeat with the remaining noodles.
Pour the remaining sauce over the rolls and garnish the top of each roll with the last cup of mozzarella. Cover each pan with aluminum foil and bake the rolls for 30 minutes. Remove the foil and bake for 15 minutes more. Makes 24 servings.

Asian Turkey Burgers

Ingredients

1 1/2 pounds lean ground turkey

1 small onion, very finely chopped

1 large egg, lightly beaten

1 cup panko (Japanese-style bread crumbs)

1/4 cup freshly chopped cilantro

2 tablespoons freshly chopped parsley

2 tablespoons sesame oil

1 tablespoon sesame seeds

2 teaspoons red chili paste

1 green onion, chopped

1 1/4 teaspoon coarse salt

1/4 teaspoon freshly ground black pepper

Instructions

Mix together the turkey, onion, egg, panko, parsley, cilantro, sesame oil, sesame seeds, chili paste, and green onion in a large bowl until well combined. Add the salt and pepper, or more to taste. (To test the flavor, cook a teaspoon or two of the mixture in the microwave or a small skillet.)

Divide the mixture into 6 equal portions and shape them into patties, gently pressing the center of each to create a slight indentation. This will prevent the patty from bulging in the center, so that you end up with a flat, evenly cooked burger. Refrigerate the patties until the grill is ready.

Prepare a charcoal fire or a gas grill to medium-hot. Wipe the rack with canola oil and lay the burgers on it indentation-side up. Let them cook, without pressing down on them, until the bottoms are well seared, about 5 to 7 minutes. Flip the burgers and continue grilling until they are completely cooked through (the juices will run clear), another 5 to 7 minutes.

Chicken Soup with Mini Meatballs

Ingredients

3/4 pound ground turkey
1/4 cup cold water
1 egg, beaten
1/3 cup finely minced onion
1/2 cup plain dry bread crumbs
1/2 cup freshly grated Parmesan
1/2 teaspoon salt
Freshly ground black pepper
8 cups chicken broth
2 large carrots, chopped
1 cup orzo or pastina

1 (10-ounce) package fresh spinach, washed, trimmed, and torn into bite-size pieces

Instructions

In a large bowl, mix the ground turkey, water, egg, onion, bread crumbs, cheese, salt, and pepper to taste. Shape the mixture into 1-inch balls.
In a large pot, combine the broth and carrots and bring them to a simmer. Add the orzo and let it cook for 5 minutes (pastina takes 2 minutes), stirring frequently.
Add the meatballs and simmer them in the broth for 10 minutes. Then stir in the spinach and simmer it until it's wilted, about 1 minute. Serves 6 to 8.

Moroccan Chicken Kebobs

Ingredients

DRY RUB
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/4 teaspoon cayenne (optional)
1/4 teaspoon pepper
1/4 teaspoon cardamom
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
2 teaspoons brown sugar
KEBOBS
2 pounds boneless, skinless chicken breasts
2 small red onions, peeled and cut into 1-inch-wide sections
2 bell peppers, cleaned and cut into 1-inch squares
1/4 cup olive oil
Salt and pepper
12 (10-inch) bamboo skewers, soaked in water for 30 minutes

Instructions

I a small bowl, combine the dry rub ingredients and mix well.
Cut the meat into 1 1/2-inch cubes and put them in a gallon-size zip-lock bag with the rub mix. Seal the bag and shake it vigorously until all the chicken is well coated.
Place the onions and peppers in a gallon-size zip-lock bag, add the olive oil, and season with salt and pepper. Seal the bag and shake it vigorously to coat the vegetables well.
Assemble the kebobs by alternately skewering pieces of chicken, onions, and peppers.
Prepare a charcoal fire or set a gas grill to medium-high, close the lid, and heat until hot -- about 10 to 15 minutes.
Grill the kebobs, turning occasionally, until the chicken is no longer pink inside, about 8 to 10 minutes on a gas grill. Serves 6 to 8.

Beef Taquitos

Ingredients

1 tablespoon vegetable oil, plus more for brushing on the taquitos
1 medium onion, finely chopped
1 clove garlic, minced
3/4 pound lean ground beef
1 cup salsa, plus more for dipping
2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
10 (6-inch) flour tortillas
1/2 cup shredded Cheddar or Monterey Jack
Sour cream

Instructions

Heat the oven to 400º. Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook them for 3 minutes, stirring often. Add the beef and use a wooden spoon or a spatula to break it up while it cooks, until it is no longer red, about 3 minutes. Stir in 1/2 cup of the salsa, the chili powder, and the salt and pepper. Cook the mixture over low heat, stirring occasionally, for 10 minutes.
Place the tortillas on a plate and cover them with damp paper towels. Microwave them until warm and pliable, about 45 seconds. Top each tortilla with 1/4 cup of the beef mixture, spreading it to an inch from the edges. Sprinkle cheese evenly over the beef.
Roll up the tortillas and place them on a foil-lined baking sheet with the seam sides down. Brush the taquitos lightly with vegetable oil, then bake them until the filling is heated through and the tortillas are lightly browned, about 8 to 12 minutes. Serve them hot with sour cream and/or salsa. Serves 4 to 6.

Maple Heaven Pear Pie

Ingredients

FILLING
5 1/2 to 6 cups peeled 1/2-inch diced just-ripe pears (about 8 small pears)
1 1/2 tablespoons cornstarch
Pinch of salt
1/4 cup sugar
1/4 cup maple syrup
1 tablespoon lemon juice
1 teaspoon finely grated lemon zest
2 tablespoons chopped candied ginger or 1/2 teaspoon ground ginger
9- or 9 1/2-inch deep-dish pie crust or try this Flaky Piecrust
OATMEAL CRUMB TOPPING
2/3 cup flour
1/2 cup old-fashioned rolled oats
1/2 cup packed light brown sugar
1/4 teaspoon salt
1/3 cup cold unsalted butter, cut into 1/4-inch pieces

Instructions

Heat the oven to 400°. Place the diced pears in a large bowl, sprinkle the cornstarch over them, and stir well. Add the remaining filling ingredients and toss gently, until the mixture is evenly combined.
Turn the filling into the chilled deep-dish pie crust and smooth the top of the fruit. Place the pie on the center oven rack, with a piece of aluminum foil under the dish to catch any drips, and bake for 45 minutes.
Now make the topping. Combine the flour, oats, brown sugar, and salt in a large mixing bowl. Add the butter, and using your hands, rub the ingredients together until you have large crumbs. Refrigerate the topping until you are ready to use it.
After 45 minutes, lower the oven temperature to 375°. Remove the pie from the oven and carefully pour the crumbs in the center of the pie, then spread them evenly. Return the pie to the oven and bake it until the juices bubble thickly around the edge, about 15 minutes. Transfer the pie to a rack to cool for at least 2 hours before serving. Serves 10 to 12.