Tomatoes, Cream Cheese, and lots of flavor!

These last couple weeks I've been having fun trying out some new recipes and flavor combinations. The Cauliflower and Butternut stew has so many ingredients, but somehow they all work so well together.  

The Ravioli and the Pasta dish are only two examples of my new love for cream cheese. Such a versatile cheese: low in sodium, firm and yet ever so meltable. 

And lastly, puffed pancakes are not just for breakfast and syrup. Enjoy!

Cauliflower and Butternut Squash Stew

Multiple Servings/Family Size (includes 3 servings of vegetables)

Olive Oil

1 Large Onion, chopped

Garlic

1 Medium Butternut Squash, peeled and cubed

1 Head of Cauliflower, cut into small florets

Ground Turkey

1 can low sodium diced Tomatoes, or 2 medium Tomatoes, diced

1 carton low sodium Chicken Broth

1 large can Hominy

Black Pepper to taste

1 Tbsp Red Wine Vinegar

1 Tbsp White Vinegar

1 Tbsp Parsley

1 tsp Ground Sage

1 tsp Coriander

1 tsp Cumin

1 tsp Chili Power

1 tsp. Paprika

Toss butternut squash and cauliflower with olive oil and black pepper. Roast on baking sheet until browned.

In a large soup pot, sauté onions, ground turkey and garlic. Add tomatoes, hominy, roasted vegetables and broth. Add vinegar and spices. Bring to a boil, then simmer for 20-30 minutes.

Sweet Potato Ravioli

1 Serving (includes 1 servings of vegetables)

(Adapted from www.petitekitchenesse.com)

2 cups flour

½ cup water

2 Sweet Potatoes, peeled and chopped

¼ cup Cream Cheese

Paprika

Chili Powder

Garlic Powder

Black Pepper

Herbs

Balsamic Vinegar

Parmesan Cheese

Mix Dough. Turn out on a floured surface and knead until a smooth dough forms. Divide into two, then cover in plastic wrap and let rest.

Boil sweet potatoes until very soft. Drain water and add cream cheese and spices. Mix well.

Roll one round of pasta dough into a rectangular shape on a well-floured surface, until thin but not in danger of tearing (about 1/16 of an inch thick). Place evenly-spaced spoonfuls of filling along the surface of the dough. Roll the second half of the dough out, replicating the size and shape of the first. Brush a little bit of water in between the spoonfuls of filling, then place the second rectangle on top and press to seal.

Cut out ravioli with a sharp knife or a pasta wheel. To make extra-sure they are sealed, press all around the edges with a fork.

Bring a pot of water to a boil, and add the ravioli. Cook until they begin to float (this should only take a few minutes). If you like your ravioli a little crispy, sauté for a few minutes in a oiled frying pan. Top with herbs, parmesan cheese and balsamic vinegar.

Savory Puffed Pancake

1 Serving (includes 2-3 servings of vegetables)

Olive Oil

Onion, chopped

Zucchini, sliced

2 Eggs

¼ cup Flour

¼ cup Milk

Garlic

Thyme

Black Pepper

Paprika

Mustard

Sauté vegetables in a small amount of olive oil. Set aside.

Mix together eggs, flour, milk and spices.

Grease a medium sized baking dish. Add vegetables, then pour on batter.

Bake at 425 degrees for about 15-20 minutes, or until golden and puffed.

Serve with mustard.

Pasta with a Healthy Pink Sauce

1 Serving (includes 2-3 servings of vegetables)

Olive Oil

Vegetables of your choice

Garlic

Black Pepper

Herbs

Pasta of your choice

½ small can of Tomato Pasta

1 Tbsp water

1-2 Tbsp Cream Cheese

Parmesan Cheese

Cook pasta according to instructions on package.

Sauté vegetables of your choice in small amount of olive oil. When browned, add herbs, tomato paste, water and cream cheese. Stir well. Pour on top of pasta. Add parmesan if desired.