Cooking - for a new lifestyle (Our Test Kitchen)

makes 4 servings (I doubled the filling of this recipe) 1 head cauliflower, cut into florets 1 tablespoon olive oil 2 cloves garlic, mashed 1/4 cup Parmesan cheese 1 tablespoon reduced-fat cream cheese 1/2 teaspoon sea salt 1/8 teaspoon freshly ground black pepper 1 pound ground turkey 1 1/2 cups hot water 1/2 cup elbow macaroni 1 can corn kernels or 1/2 cup of frozen 1 (1.25 ounce) envelope dry onion soup mix paprika Directions Preheat oven to 425 degrees. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower; cover and steam until tender, 10 to 12 minutes. Heat olive oil in a skillet over medium heat; cook and stir garlic until softened, about 2 minutes. Blend cauliflower, garlic, Parmesan cheese, cream cheese, salt, and pepper in a blender until smooth. Heat a large skillet over medium-high heat. ...

2 really large squash were given to us this year (they were almost 1 1/2 feet long with very little seeds). So I had to come up with a useful way to use this much of that veggie. Cut 1 squash in 1/2 and core out the middle (leaving a trench with 1" of squash around the sides. ****cube the interior flesh you take out and freeze for use in stews this winter! Leave skin on to stabilize the shape. Place into cake pan with 3/4" water. In a bowl mix: 1 cup cooked rice 1lb ground beef/pork/turkey/chicken 1/2 tsp minced garlic diced onions to taste diced green peppers to taste S&P 1 tsp italian seasoning PLUS any other veggie like mushrooms, celery or corn 1 cubed apple with or without skin stuff into you your hollowed out squash. With foil tent cover the cake pan. Bake at 325 for 2-3 hours or until flesh is tender and can be poked with a fork. Remove from oven to set (like a lasagna). Serve with a salad and/or on a bed of pasta. In a sauce pot: 1- 1 1/2 cups of apple juice/lefto...