Cumin & Thyme Pumpkin Chicken Soup

 

Recipe from Amy Comiskey

This is the recipe that Amy followed: https://newmansown.com/recipes/cumin-thyme-pumpkin-chicken-soup/

Ingredients
 
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 (15-ounce) can pumpkin puree
4 cups chicken broth
1 cup carrots, chopped
½ cup celery, chopped
1 tbsp olive oil
1 tbsp Newman’s Own Onion Powder
1 tsp Newman’s Own Ground Thyme
½ tsp Newman’s Own Garlic Powder
½ tsp Newman’s Own Ground Cumin
¼ tsp Newman’s Own Ground Cinnamon
¼ tsp Newman’s Own Sea Salt Flakes
⅛ tsp Newman’s Own Black Pepper Coarse Ground
¼ cup chopped fresh parsley, for garnish (optional)
 
Directions

Heat the olive oil in a large pot over medium heat

Add the chicken and cook until browned on all sides.

Stir in the pumpkin puree, chicken broth, carrots, celery, onion, garlic, thyme, cumin, cinnamon, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 20 minutes, or until the chicken is cooked through and the vegetables are tender.

Garnish with chopped parsley, if desired.

 

Turkey Spinach Lasagna Roll Ups

 Recipe from Amy Comiskey

This makes 16 roll ups.

Ingredients:

1 package lasagna noodles (use the kind you Boil, not the no boil ones)

1 jar tomato sauce (I used Lowes Spicy Arrabbiata sauce)

1 can fire roasted tomatoes

1 lb ground turkey

1 small container fresh baby spinach

32 oz. Ricotta cheese (I used part skim)

1 egg

~1 tsp Italian seasoning

~1/2 tsp garlic powder

1 package shredded mozzarella cheese

Directions:

1) Boil large pot of water and cook lasagna according to package (suggest cooking in 2 batches so the noodles don't stick)

2) Mix tomato sauce and fire roasted tomatoes together

3) While lasagna is cooking brown ground turkey and drain off any excess liquid/fat then mix with a little bit of sauce

4) When lasagna is cooked, carefully coat with a bit of sauce and then lay out flat to cool for a bit

5) Chiffonade (thin slice) the baby spinach

6) Mix together Ricotta, egg, Italian seasoning and garlic powder to taste

7) when cheese, egg, etc. are well mixed add in spinach and stir well to coat it all and evenly distribute

8) Coat the bottom of a ceramic baking dish with a bit of sauce

9) When lasagna noodles are cool enough to handle lay out one at a time on parchment paper and smear with cheese/spinach mix leaving about 1-2 inches at top of noodle clear, sprinkle with a bit of turkey and shredded mozzarella

10) Starting from bottom roll up the loaded lasagna noodle

11) Place upright in the baking dish, repeat

12) Lightly drizzle top and dish side of noodles with any remaining sauce

13) Cover with tinfoil 

14) Bake at 375 degrees for 30-45 minutes