Sunday, September 18, 2016

Working with Leftovers

I hadn't planned on making dinner last night.  We had spent Friday night out of town and didn't expect to get home until late last night so I had planned on grabbing dinner out.  The weather didn't cooperate and we got done at our outing sooner than anticipated.  We got back in town early enough to stop at a couple of stores to look at flooring for the new house before coming home.

When dinner time came, I opened the refrigerator and found the leftover Turkey Loaf that I shared with you on Thursday.  I pulled it out and looked around for what else I had.  There were some mushrooms and a couple of tomatoes.  I always have onions and carrots on hand and when I was last at the Farmer's Market, I had picked up some pasta that is made locally and made from chickpeas.


While this dish may not be Phase friendly, I think we can call it #FMD friendly as there is nothing in this dish that is not on at least one of the lists for each phase.  The leftover turkey loaf is Phase 2 friendly.  The pasta, while not listed is made of  chickpeas and water, both of which are allowable and of course the more veggies the better.


I sauteed the mushrooms in a little bit of olive oil.  I placed the tomatoes, carrot, onion, garlic and tomato paste in my vitamix and set it on puree.  I added that to the mushrooms and seasoned with Italian seasoning, salt and pepper.  I cut up the remaining turkey loaf and added it to the sauce, turned the heat to simmer and allowed it to cook for about half an hour to meld the flavors and thicken the sauce.


When the sauce had simmered for 20 minutes, I cooked the pasta per package directions.  I combined it all together in the same pot and let it simmer a couple more minutes while I threw together a salad.



Turkey Loaf Pasta

Leftover Turkey Loaf, (find recipe here) crumbled
4 oz. mushrooms
1 t. olive oil
2 lg. tomatoes, quartered
1 carrot, washed and cut into thirds
1/2 small onion, cut in half
2 cloves garlic
1 T. tomato paste
Italian Herb paste to taste
salt and pepper to taste
8 oz. chickpea pasta, cooked per package directions

Place tomatoes, carrot, onion, garlic and tomato paste in a food processor or blender and puree to desired consistency.  Heat olive oil in a large skillet over med high heat, add the mushrooms and cook until liquid is released and mushrooms are tender.  Add the tomato mixture to the skillet, season with herbs, salt and pepper.  Bring to a gentle boil, add the turkey loaf and reduce heat to low.  Simmer the sauce for 20-30 minutes until thickened and flavors are melded.  Add the pasta, combine, taste and add more seasoning as needed. Print Recipe




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