Prep Time: 30 min. Cook Time: 15 min.
Ingredients
- 1 tablespoon(s) olive oil

- 4 carrots, coarsely grated (2 cups)
- 1 medium onion, minced
- 1 clove(s) garlic, minced
- Coarse salt and ground pepper
- 3 tablespoon(s) tomato paste
- 3/4 pound(s) ground turkey (93% lean, dark meat)
- 1 can(s) (28 ounces) crushed tomatoes
- 2 tablespoon(s) dark-brown sugar
- 1 tablespoon(s) cider vinegar
- 1 teaspoon(s) Worcestershire sauce
- 4 whole-wheat hamburger rolls, split
Directions
- In a large saucepan, heat oil over medium; add carrots, onion, and garlic. Season with salt and pepper. Cook, stirring occasionally, until softened, 4 to 5 minutes.
- Add tomato paste and cook, stirring, 1 minute. Add turkey; cook, breaking up meat with a spoon, until no longer pink, 4 to 5 minutes.
- Add tomatoes, sugar, vinegar, and Worcestershire sauce. Cook, stirring occasionally, until slightly thickened, 12 to 14 minutes. Serve on whole-wheat rolls. Serves 4.
Technicolor Vegetable Pizzas
Preparation time: 20 minutes
3 cups frozen mixed vegetables with mushrooms5 slices Italian bread (1 oz. slices; each ~ 1” thick and 5” long)
1 tablespoon olive oil
½ cup prepared pizza sauce
1 cup finely chopped tomato
½ cup very finely diced onion
1 tablespoon dried oregano leaves
1 teaspoon garlic powder
2 ½ tablespoons grated Parmesan cheese
Instructions: Pre-heat oven to 350º F and place oven rack in middle-high position. Microwave frozen vegetables, then pat dry. Brush all bread slices lightly with oil and spread each with ~ 1½ tablespoons sauce. Combine all vegetables in a medium-sized bowl. Carefully spoon vegetable mixture equally onto bread slices. Sprinkle with oregano and garlic powder and then with cheese. Bake about 5-7 minutes, until bread is brown on the edges and all vegetables are piping hot. Serve immediately. Serves: 5
Zucchini Cupcakes with Maple Cream Cheese Frosting
ucchini Cupcakes1 1/2 cups unbleached all-purpose flour, or whole wheat pastry flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 cup granulated sugar
1/2 cup brown sugar
1 sticks unsalted butter, melted
2 eggs
1 teaspoon pure vanilla extract
1/4 cup sour cream
1 cup finely grated zucchini
1. Preheat the oven to 325 degrees. Line a standard size muffin pan with 12 paper liners. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside. In a large bowl, whisk together the sugars and butter. Add in eggs, one at a time, incorporating well after each addition. Stir in vanilla, sour cream and zucchini.
2. Fold dry ingredients into the zucchini mixture, and divide evenly among muffin liners. Bake for 20-25 minutes, or until a toothpick inserted in the center cupcakes comes out clean. Let cupcakes cool in pan for about 10 minutes, then carefully remove from pans.
1 stick (8 tablespoons) unsalted butter, at room temperature
8 ounces cream cheese at room temperature
2 cups powdered sugar
3 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
Mix all ingredients together with an electric mixer until smooth. Refrigerate until ready to use.
