New season of Dream Home Cooking! This was the first show of this season..

TURKEY ITALIAN SAUSAGE & MARINA SAUCE WITH SPAGHETTI SQUASH

ANTIPASTO KABOBS

 HOMEMADE ITALIAN VINEGARETTE

FRESH BERRIES WITH SWEETENED MARSCAPONE CHEESE

 

Turkey Italian Sausage and Marinara Sauce with Spaghetti Squash

1 tablespoon olive oil          

2 lbs. lean ground turkey Italian sausage

1 small onion, chopped

½ cup fresh carrots, peeled and diced

½ cup celery, finely chopped

3 cloves garlic, minced

½ cup chopped fresh parsley

1 ½ tablespoons brown coconut sugar

1 tablespoon white vinegar

½ cup dry red wine

½ cup water

1 teaspoon each of salt, pepper, dried basil, and dried oregano (add more if you like)

2 large cans crushed tomatoes

1 (15-ounce) can tomato sauce

In a large pot, heat the olive oil and cook the turkey sausage, onions, celery and carrots until turkey is browned.   Add the garlic and remaining ingredients.  Cover and simmer on low for at least 1 hour.  The longer it simmers, the better it is!  Serve over spaghetti squash for a very low-carb, low-cal meal.

 

2 medium-sized spaghetti squash

Salt, pepper and olive oil

To cook spaghetti squash, carefully cut squash down the middle and scrape out as many of the seeds as you can.  Drizzle the squash with olive oil and sprinkle with salt and pepper.  Place cut side down on a cookie sheet and bake at 375 for 40 minutes.   Let it cool then take a fork and scrape all the goodness out of the squash J  Scrape it into a colander and let it drain for about 15 minutes.  Place drained squash into another serving bowl and heat it in the microwave for about a minute and a half just before serving the marinara over it.    Delicious and healthy!

Antipasto Kabobs

1 small container cherry tomatoes

¼ lb. pepperoni from the deli, sliced thin

Fresh basil cut into thin strips

1 container of fresh mozzarella balls cut in half if desired

Small wooden skewers

Balsamic or Homemade Vinaigrette

On each small skewer, thread a cherry tomato, piece of basil, pepperoni, and mozzarella

Drizzle vinaigrette onto a small platter, place kabobs on top and refrigerate for at least 2 hours.

 

Italian Vinaigrette

¼ cup red wine vinegar

¾ cup extra light olive oil

1 tablespoon fresh parsley, chopped

1 clove garlic, minced

1 packet of Stevia

1 teaspoon dry Italian seasoning

1 teaspoon each of salt and pepper

In a jar or container with a tight-fitting lid, shake vigorously and refrigerate a few hours or overnight.  This makes enough dressing for 4 to 6 salads.

Fresh Berries with sweetened Mascarpone cheese

1 cup each of fresh blackberries, raspberries and strawberries, washed and patted dry

1 tablespoon coconut sugar

8-ounces mascarpone cheese

2 tablespoons powdered sugar

½ teaspoon vanilla

3 tablespoons whipping cream

In a bowl, toss the coconut sugar over the fresh berries.  Mix the last 4 ingredients well.  Place berries in a pretty glass and top each with a dollop of the mascarpone cheese mixture.  Makes 4 servings.