Carol's Recipe Box

Ingredients: 1 tsp olive oil 16 oz sweet Italian turkey sausage, removed from casing 1/2 cup of onion 2 cloves garlic 4 cups chicken broth 16 oz rigatoni pasta 1 28 oz can of diced tomatoes 2 teaspoons dried oregano 6-8 oz of fresh baby spinach 1 cup shredded mozzarella cheese Directions: Set Instant Pot to Saute. Add oil, sausage and onion. Cook, breaking up sausage as it cooks, until sausage is cooked through and onions are translucent. Add garlic and cook for one minute. Add broth, pasta, diced tomatoes and oregano. Stir to combine and make sure pasta is submerged in liquid. Set Instant Pot to Pressure Cook for 5 minutes. Set valve to "seal". When the timer goes off, turn valve to "quick" to release pressure. Be careful of the steam! Add spinach and place cover on for 2-3 minutes until wilted. Mix to combine, then add cheese to the top. Let sit for a few minutes until melted.

Ingredients: 1 lb lean ground beef or turkey 2 garlic cloves, minced or put through garlic press 1/3 cup onion, finely chopped 1 tablespoon dried parsley 1/4 teaspoon pepper 1/2 teaspoon oregano 1 egg, beaten 1/2 cup dry breadcrumbs Directions: Preheat oven to 350 degrees. Mix all ingredients and shape into meatballs, about 1" in diameter and place in a mini-muffin baking pan, one meatball in each muffin cup. Bake for 15-20 minutes until cooked through. Make sure internal temperature is at least 165 degrees for turkey meat.

Ingredients: 1 pound lean ground beef or ground turkey 2 garlic cloves, minced 1 medium onion, chopped (can use a cup of frozen onions) 1 15 oz. can of tomato sauce 1 14 1/2 oz. can of diced tomatoes 1 teaspoon Italian seasoning 1 teaspoon dried basil 1/4 teaspoon ground black pepper Directions: Heat a saucepan over medium-high heat. Add ground beef. Cook for 3 minutes then turn down to medium heat. Add onions, saute for 4 minutes or until translucent. Add garlic and saute for 1 minute. Add diced tomatoes and tomato sauce. Simmer for 10-15 minutes. Add seasoning, and any additional seasonings you'd like, to taste. Cook's Notes: You can make a double batch of this sauce, without the meat, using the large 28 oz cans of tomatoes and sauce. Then freeze the batches and just cook the meat when you heat it. Other veggies can be added to add some flavor and nutrients - a cup of peppers, a 1/2 cup of frozen spinach or kale, shredded carrots, some celery. Experiment an...

Ingredients: 2 - 3 pound pork roast (frozen or thawed) 1 medium onion, sliced 2 carrots, sliced 2 ribs of celery, sliced 3 cloves of garlic, thinly sliced 1 cup chicken broth 1 cup beef broth ½ teaspoon dried rosemary ¼ teaspoon black pepper 1 teaspoon oregano Directions: Place sliced onions, carrots, celery and garlic in the bottom of pressure cooker. Place pork roast on top, then pour broth on top. Sprinkle seasonings on top of and around the roast. Pressure cook for 90 minutes if frozen, 60 if thawed. Take out roast and slice. Pour juices and vegetables into a blender. Blend until vegetables are pulverized. Add 2 tablespoons of cornstarch. Blend again until mixed. Switch pressure cooker to sauté and add gravy back to pressure cooker. Heat until simmering, then simmer for a few minutes while stirring.  Add roast back to gravy and turn off cooker, or pour gravy over sliced roast. Printable version

Ingredients: 1 (15.5 oz) can of cut green beans 1 (15.5 oz) can of cut yellow wax beans 1 (15.5 oz) can of chickpeas/garbonzo beans 1 (15.5 oz) can of kidney beans 1 red onion, chopped 1 green bell pepper, seeded and chopped for dressing: 1/2 cup of honey 1/2 cup of red wine vinegar 1 Tablespoon green onion, chopped 1 teaspoon season salt (or Mrs. Dash table blend) 1/2 teaspoon dry mustard Directions: In a medium bowl, combine green beans, yellow wax beans, chickpeas, kidney beans, red onion and green pepper. In a bowl, blend together honey, vinegar, green onions, season salt and dry mustard. Pour over the bean mix. Cover and marinate for 4 hours, stirring occasionally. Cook's Notes: This is a very easy homemade salad. So tasty, it's a great way to get your family to eat their beans! Click here for the printable version.

Ingredients: 3/4 cup granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 2 large eggs 1 15 oz can pure pumpkin 1 12 oz can evaporated milk 1 unbaked 9 inch deep dish pie shell Directions: Mix sugar, cinnamon, salt, ginger and cloves in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar/spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake in pre-heated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees F. Bake for 40 - 50 minutes or until knife inserted NEAR CENTER comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Ingredients: Click here for printable recipe 2 refrigerated 9 " pie crusts 1/4 cup butter 1/3 cup chopped onion 1/3 cup chopped celery 3 Tablespoons corn starch 1/2 teaspoon salt 1/4 teaspoon pepper 1 3/4 cups chicken broth or 2 bouillon w/ 1 3/4 cups water 1/2 cup milk 2 1/2 cups shredded cooked chicken 12 oz package (or 2 1/2 cups) of frozen mixed vegetables Directions: Heat oven to 425 degrees. Place one crust at the bottom of a 9” pie dish. In 2-quart saucepan, melt butter over medium heat. Add onion and celery; cook 2 minutes, stirring frequently, until tender. Stir in salt and pepper until well blended. Mix cornstarch into cold milk or broth.  Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust. Bake 30 to 40 ...