Sour Cream and Garlic Mashed Potatoes (Best Eats, Page 160)

This side dish serves 4 and goes great with Kimberly's Turkey Meat Loaf.

Ingredients:

1 1/4 LBS baking potatoes, peeled and chopped
5 garlic cloves, peeled
3 Tbsp fat-free sour cream
1 Tbsp olive oil
1/8 tsp salt
1/8 tsp pepper

1. Place potatoes and garlic in large pot with enough cold water to cover by 3 inches; bring to a boil. Reduce heat and simmer until fork-tender, 20-25 minutes. Drain, reserving 3/4 cup of cooking water.

2. Return potato mixture to pot. Add sour cream, oil, salt, and pepper; mash with a potato masher, gradually stirring in reserved cooking water, 2 or 3 tbsp at a time, until potatoes become creamy.

This recipe does have 4 grams of fat per serving and has 158 calories.

Turkey Loaf With Greens (Kimberly got this from Greens Glorious Greens by Albi and Walthers)

Kimberly made this the other day and we really liked it. We had it cold on a tortilla with lettuce. It would be great sliced for sandwiches with sauteed mushrooms and avocado. It is really just a low-fat meatloaf.

Ingredients:

1 1/3 LB ground turkey breast
1/2 cup minced onion
3/4 cup fresh whole wheat bread crumbs
1 egg or 2 egg whites
1/3 cup minced celery
3 tbsp chopped fresh parsley
1 cup finely chopped Swiss chard
1/2 tsp minced fresh garlic
1/4 cup low-fat milk
1/2 tsp salt
fresh ground white or black pepper to taste
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp dried basil
Dijon mustard as needed for top

1. Preheat oven to 350 degrees. Oil a 9-inch pie plate.

2. In medium-size bowl, mix all ingredients except mustard. Pat mixture into pie plate.

3. Spread top with thin layer of Dijon mustard and bake 45 minutes, or until meat begins to pull away from sides of pan. Allow to stand for 10 minutes before cutting into wedges. Serve with additional mustard, if desired.

Olive Garden Minestrone Soup (adapted from Top Secret Restaurant Recipes 2)

This was very good and extremely healthy with little fat and lots of protein. This recipe makes about 8 1 1/2 cup servings.

Ingredients:

3 tbsp olive oil
1 cup minced white onion (1 small onion)
1/2 cup chopped zucchini
1/2 cup frozen cut Italian green beans
1/2 stalk minced celery
4 cloves or 4 tsp minced garlic
4 cups vegetable or chicken broth
2 15-ounce cans red kidney beans, drained
2 15-ounce cans small white beans or Great Northern beans, drained
1 14-ounce can diced tomatoes
1/2 cup shredded carrot
2 tbsp minced fresh parsley or 1 tbsp dried
1 1/2 tsp dried oregano
1 1/2 tsp salt
1/2 tsp ground black pepper
1/2 tsp dried basil
1/4 tsp dried thyme
2 bay leaves
3 cups hot water
1 cup seashell pasta

1. Heat olive oil over medium heat in large stockpot. Saute onion, zucchini, green beans, celery, and garlic in oil for 5 minutes or until onion turns translucent.
2. Add broth, drained beans, tomatoes, carrot, spices, bay leaves, and hot water. Bring soup to boil, then reduce heat and simmer 20 minutes.
3. Add pasta and cook for an additional 20 minutes or until desired thickness.

Susan's Leaning Tower

This recipe was whispered to me by an Olive Garden bartender a few years ago and we have this as an occasional treat. It is a thick and wonderfully fruity drink. You might want to experiment with the ingredients. I find I like a little less Pina Colada mix as it is very thick and sweet. Remember to lean and enjoy.

Ingredients:

3/4 c banana liquor
1 1/2 c Captain's Rum
4 1/2 c orange juice
1/4 c Pina Colada mix
splash Grenadine

Mix and enjoy. Remember not to drive as you may be leaning after drinking.

Edie Ransom's Sugar Cookies from Heaven

This is an awesome sugar cookie recipe from Apron Club member Edie. She is a great cook and these are heavenly. I have made this several times for my class and they are my favorite.

Ingredients:

2/3 c shortening
3/4 c sugar
1 tsp vanilla
1 egg
4 tsp milk
2 c flour
1 1/2 tsp baking powder
1/4 tsp salt

1. Preheat oven to 375 degrees. Makes 1 dozen cookies.

2. Thoroughly cream shortening, sugar and vanilla.

3. Beat in egg until light and fluffy. Stir in milk.

4. Sift dry ingredients. Blend with creamy mix.

5 divide dough in half. Chill one hour.

6. Bake 6-8 minutes.

Susan Stephenson's (Olive Garden) Zuppa Toscana

YUMMY! This is our favorite soup from Olive Garden.

Ingredients:

1 LB ground Italian sausage
1 large diced white onion
2 tsp garlic puree
5 cubes chicken bouillon
1 LB sliced russet potatoes
1/4 of a bunch of kale
1 1/2 tsp crushed red peppers
4 tbsp bacon pieces
10 cups water
1 cup heavy cream

1. Saute Italian sausage and crushed red pepper in large pot. Drain excess fat, refrigerate while preparing other ingredients.
2. In same pan, saute bacon, onions and garlic over low-medium heat for approximately 15 minutes, or until onion are soft.
3. Add chicken bouillon and water to pot and heat until it starts to boil.
4. Add sliced potatoes and cook until soft, about half an hour.
5. Add heavy cream and cook until heated.
6. Stir in sausage and kale, let all heat through and serve.

Susan Stephenson's (Olive Garden) Zuppa Toscana

YUMMY! This is our favorite soup from Olive Garden.

Ingredients:

1 LB ground Italian sausage
1 large diced white onion
2 tsp garlic puree
5 cubes chicken bouillon
1 LB sliced russet potatoes
1/4 of a bunch of kale
1 1/2 tsp crushed red peppers
4 tbsp bacon pieces
10 cups water
1 cup heavy cream

1. Saute Italian sausage and crushed red pepper in large pot. Drain excess fat, regrigerate while preparing other ingredients.
2. In same pan, saute bacon, onions and garlic over low-medium heat for approsimately 15 minutes, or until onion are soft.
3. Add chicken bouillon and water to pot and heat until it starts to boil.
4. Add sliced potatoes and cook until soft, about half an hour.
5. Add heavy cream and cook until heated.
6. Stir in sausage and kale, let all heat through and serve.