These are made in a muffin tin. Kids love them because they are like "meat cupcakes" and adults love them because they taste good and are pretty healthy.
1 lb. ground turkey
1-cup spaghetti sauce (reserve ¾ cup)
½ cup Italian breadcrumbs
Minced onion or chopped onion to taste
2 eggs-slightly beaten
2 tbs. Parmesan cheese
½ tsp. fennel seed
1 box of frozen spinach thawed and drained
1-cup shredded mozzarella (reserve ¾ cup)
Mix raw ground turkey, ¼ cup of spaghetti sauce, breadcrumbs, onion and eggs. In a separate bowl mix Parmesan, fennel seed, spinach and ¼ cup of mozzarella. Put first layer of meat mixture in muffin tins and then a layer of spinach mixture, top off with remaining meat mixture. Bake at 350 for about 20 minutes. Top with remaining spaghetti sauce and cheese and bake for another 10 minutes or until cheese is melted and starting to brown. These freeze well and are great left over the next day. Makes 12.
(For lower fat version use low-fat mozzarella cheese and substitute two egg whites for one of the eggs)
Thursday, May 29, 2008
White Bean Chili
This is a recipe that my Grandma perfected and then passed on to my mom, who also perfected it! I love this chili!! It is very nutritious and very tasty!
1 T Oil
1 lb Boneless/Skinless Chicken- cut in bite size pieces
1 medium Onion
4 cloves Garlic- minced or 1 t garlic powder
1 T Cumin
2 t Cilantro (Coriander) or 4 T fresh chopped Cilantro
1/2 t Cayenne Pepper
3 cans White Beans
1 can Green Chiles
1/2 t Oregano (optional)
3 Chicken Bouillion Cubes
Saute onion & garlic until softened. Add chicken pieces, saute until no longer pink. Reduce heat to low, add rest of ingredients. Simmer 5-10 minutes. Serve w/shredded mozzarella or monterrey jack cheese. Can also serve with white tortilla chips. I like to serve it with homemade cornbread or dinner rolls.
1 T Oil
1 lb Boneless/Skinless Chicken- cut in bite size pieces
1 medium Onion
4 cloves Garlic- minced or 1 t garlic powder
1 T Cumin
2 t Cilantro (Coriander) or 4 T fresh chopped Cilantro
1/2 t Cayenne Pepper
3 cans White Beans
1 can Green Chiles
1/2 t Oregano (optional)
3 Chicken Bouillion Cubes
Saute onion & garlic until softened. Add chicken pieces, saute until no longer pink. Reduce heat to low, add rest of ingredients. Simmer 5-10 minutes. Serve w/shredded mozzarella or monterrey jack cheese. Can also serve with white tortilla chips. I like to serve it with homemade cornbread or dinner rolls.
Lemony Olive Chicken
1 T Oil
4 Chicken breast halves- boneless/skinless (about 1 lb)
1 can Cream of Chicken soup
1/4 c Milk
1/2 t Lemon Juice
1/8 t Black Pepper
1 can Black Olives- drained
4 thin Lemon slices
4 c Rice- cooked and still hot
Heat oil, add chicken and cook 10 minutes until slightly browned. Set chicken aside. Add soup, milk, lemon juice, pepper and olives. Heat to a boil. Return chicken to pan. Top w/ lemon slices. Reduce heat to low. Cover. Cook 5 minutes or until chicken is no longer pink. Serve w/ rice.
4 Chicken breast halves- boneless/skinless (about 1 lb)
1 can Cream of Chicken soup
1/4 c Milk
1/2 t Lemon Juice
1/8 t Black Pepper
1 can Black Olives- drained
4 thin Lemon slices
4 c Rice- cooked and still hot
Heat oil, add chicken and cook 10 minutes until slightly browned. Set chicken aside. Add soup, milk, lemon juice, pepper and olives. Heat to a boil. Return chicken to pan. Top w/ lemon slices. Reduce heat to low. Cover. Cook 5 minutes or until chicken is no longer pink. Serve w/ rice.
Chocolate Hazelnut Tart
I LOVE this recipe! It's not very 'nutty'. It's really easy and really yummy!
2 tbsp butter, melted and cooled
3 eggs, whisked
1 tsp vanilla
½ c sugar
2 tbsp flour
¼ tsp salt
1 cup light corn syrup
1 ½ c chopped hazelnuts
1 c dark chocolate chips
Mix all ingredients well. Pour into deep dish pie crust.
Bake at 325* for one hour. Let set for 30 minutes before cutting.
2 tbsp butter, melted and cooled
3 eggs, whisked
1 tsp vanilla
½ c sugar
2 tbsp flour
¼ tsp salt
1 cup light corn syrup
1 ½ c chopped hazelnuts
1 c dark chocolate chips
Mix all ingredients well. Pour into deep dish pie crust.
Bake at 325* for one hour. Let set for 30 minutes before cutting.
Lemon Bars
2 c Flour
1 c Butter
1/2 c Powdered Sugar (sifted)
1/2 t Salt
4 Eggs, slightly beaten
2 c Sugar
1/2 t Baking Powder
4 T Flour
4 T Lemon Juice (Fresh)
Cream together flour, butter, sugar and salt. Press in 9x13 pan. Bake 350* 15 minutes. Mix remaining ingredients. Pour over crust and bake another 20-25 minutes (no jiggle in the middle). Sprinkle with powdered sugar while still warm.
The Best Ever Chocolate Chip Cookies
Cream together:1 Egg
2 sticks Butter
3/4 c Brown Sugar
3/4 c Sugar
Add:
1/2 t Salt
1/2 t Baking Powder
1 t Baking Soda
Slowly add 2 1/4 c Flour
Add 1 pkg chocolate chips. Add 3/4 c chopped Walnuts. Bake in a 375* preheated oven for 8 minutes.
Oatmeal Cookies
Cream Together:1 c Butter- softened
1 c Brown Sugar
1/2 c Sugar
2 Eggs
Add:
1 1/2 c Flour
1/2 t Salt
1/2 t Soda
1/2 t Baking Powder
1 t Vanilla
Stir in:
4 c Oats
1/2 c Coconut
3/4 c Raisins (or Chocolate Chips)
Mix all together. Drop by teaspoon on greased cookie sheet. Bake @ 350* for 11 minutes.
Breakfast Casserole
This is one of our favorites- my kids eat it really well :)
1 lb breakfast sausage, cooked & drained
6 eggs
1/2 cup milk
3/4 cup shredded cheddar cheese
1 20 oz bag shredded frozen potatoes
salt and pepper to taste
6 eggs
1/2 cup milk
3/4 cup shredded cheddar cheese
1 20 oz bag shredded frozen potatoes
salt and pepper to taste
Whisk eggs and milk together. Mix all ingredients together except for the cheese. Pour in 9x13 pan. Bake at 375* for 35 minutes. Pull out and stir. Put back in the oven for 15 minutes. Pull out and add cheese. Return to oven for another 15 minutes. (You just want the eggs all cooked- and the potatoes soft). I like to add some chopped onion and red pepper, too. But my husband and kids don't eat it when I do! You can also substitute the sausage with bacon or ham or some other breakfast-y meat, if you prefer :) Leftovers can be frozen!
Sausage & Egg Croissants
My mom made these for me just after I had baby #3... I LOVED them and I have been making them ever since! It makes a lot- and since you can freeze the leftovers, it makes for a few extra days of not having to cook breakfast later :)
12 eggs, beat
1 lb breakfast sausage, cooked & drained
1 yellow onion, chopped
1 red pepper, chopped
salt and pepper to taste
Cook sausage. Keep 2 tbsp of sausage grease. While draining sausage, add onion and red pepper to the 2 tbsp of held back grease. Saute for 3-4 minutes, until tender. Add eggs and sausage. Cook until eggs are done. Serve on top of croissants. Leftovers can be frozen.
12 eggs, beat
1 lb breakfast sausage, cooked & drained
1 yellow onion, chopped
1 red pepper, chopped
salt and pepper to taste
Cook sausage. Keep 2 tbsp of sausage grease. While draining sausage, add onion and red pepper to the 2 tbsp of held back grease. Saute for 3-4 minutes, until tender. Add eggs and sausage. Cook until eggs are done. Serve on top of croissants. Leftovers can be frozen.
Cinnamon Rolls
These are the best cinnamon rolls ever!!!
3 c flour
1 c oil
1 c sugar
4 T yeast
5 t salt
4 c hot water
1 c powdered milk - dry
5 eggs
14 c flour or less
Add all ingredients except the 14 c flour, beat with mixer for 3-5 minutes. Add additional flour 1 cup at a time until barely cleans side of bowl or just so you can handle. (The secret of good rolls is a soft of dough as possible.) Let rest 10 minutes, beat down, let rest 10 minutes. Put in oiled bowl, let rise till doubled (1-1 ½ hrs). Punch down & let rise until doubled (about 45 minutes – 1 hr). Divide dough in ½. Roll in rectangle about 1/3 inch thick.
Spread with:
1 stick softened butter
2 c brown sugar
3 T cinnamon
lightly sprinkle with white sugar
Roll up. Cut into 12 cinnamon rolls & lay on greased cookie sheet. Let rise, bake 400* for about 20 minutes or until golden brown.
***Put pan of very hot water in the bottom of the oven & close oven door while dough rises each time. It helps keep the dough soft. Then take the pan of water out of the oven before you bake the rolls so that they bake in the dry heat. I do this for all breads that are rising.
Cream Cheese Frosting
Beat together for 5 minutes:
8oz Cream Cheese -soft
1 Cup Margarine -soft
Add slowly & beat for another 5 minutes:
3 ½ Cups 10x Powdered Sugar
2 tsp Vanilla Flavor
½ tsp Lemon Flavor
Spread on cinnamon rolls while still warm & eat! I make an extra batch of frosting so that we can add more when eating them later.
1 c oil
1 c sugar
4 T yeast
5 t salt
4 c hot water
1 c powdered milk - dry
5 eggs
14 c flour or less
Add all ingredients except the 14 c flour, beat with mixer for 3-5 minutes. Add additional flour 1 cup at a time until barely cleans side of bowl or just so you can handle. (The secret of good rolls is a soft of dough as possible.) Let rest 10 minutes, beat down, let rest 10 minutes. Put in oiled bowl, let rise till doubled (1-1 ½ hrs). Punch down & let rise until doubled (about 45 minutes – 1 hr). Divide dough in ½. Roll in rectangle about 1/3 inch thick.
Spread with:
1 stick softened butter
2 c brown sugar
3 T cinnamon
lightly sprinkle with white sugar
Roll up. Cut into 12 cinnamon rolls & lay on greased cookie sheet. Let rise, bake 400* for about 20 minutes or until golden brown.
***Put pan of very hot water in the bottom of the oven & close oven door while dough rises each time. It helps keep the dough soft. Then take the pan of water out of the oven before you bake the rolls so that they bake in the dry heat. I do this for all breads that are rising.
Cream Cheese Frosting
Beat together for 5 minutes:
8oz Cream Cheese -soft
1 Cup Margarine -soft
Add slowly & beat for another 5 minutes:
3 ½ Cups 10x Powdered Sugar
2 tsp Vanilla Flavor
½ tsp Lemon Flavor
Spread on cinnamon rolls while still warm & eat! I make an extra batch of frosting so that we can add more when eating them later.
Tuesday, May 27, 2008
Fried Ravioli
The other day I made ravioli- it was good, but not great. So, this afternoon, I decided to use the leftover sauce and try something new.... YUM!! The other thing I like about this recipe is that it is SO fast!
20 frozen ravioli ( I recommend thin ravioli- Seviroli is my favorite brand)
1.5 cups of your favorite spaghetti sauce
2 tbsp butter
1/4 cup parmesan cheese grated
a few fresh leaves of basil torn
Prepare your ravioli as directed on pkg (normally bring your water to a boil, add the ravioli and boil for 3-5 minutes). When the ravioli start to float, drain them. When you've dumped out all of the water, add 2 tbsp of butter to your pan. Once your butter is melted (burner on med/high heat) add your ravioli. Once they start to just barely brown on one side- approximately 2 minutes- flip them and brown them - again about minutes- on the other side.
20 frozen ravioli ( I recommend thin ravioli- Seviroli is my favorite brand)
1.5 cups of your favorite spaghetti sauce
2 tbsp butter
1/4 cup parmesan cheese grated
a few fresh leaves of basil torn
Prepare your ravioli as directed on pkg (normally bring your water to a boil, add the ravioli and boil for 3-5 minutes). When the ravioli start to float, drain them. When you've dumped out all of the water, add 2 tbsp of butter to your pan. Once your butter is melted (burner on med/high heat) add your ravioli. Once they start to just barely brown on one side- approximately 2 minutes- flip them and brown them - again about minutes- on the other side.
Put them on a plate, spoon spaghetti sauce on top and then sprinkle grated Parmesan and basil on top. (I like a little less sauce- Aaron likes his smothered with sauce. I also like the basil and Parmesan. Aaron likes it plain!) The pic above is of Aaron's plate... smothered in sauce- no toppings!
Thursday, May 22, 2008
Sloppy Joes
3/4 c ketchup
1/3 c water
1/4 t garlic salt
1 t chili powder
1 lb hamburger
2 tbsp sugar
2 tbsp c mustard
1/4 c minced onion
Brown hamburger. Add rest of ingredients. Let cook together as long as you have time for. If you want it a little 'saucier', add beef broth. Serve on hamburger buns.
1/3 c water
1/4 t garlic salt
1 t chili powder
1 lb hamburger
2 tbsp sugar
2 tbsp c mustard
1/4 c minced onion
Brown hamburger. Add rest of ingredients. Let cook together as long as you have time for. If you want it a little 'saucier', add beef broth. Serve on hamburger buns.
Muenstrella Chicken
4 chicken breasts
2 eggs, beaten
2 c cracker crumbs
Muenster cheese
Mozzarella cheese
2 c chicken bouillon
½ lb fresh mushrooms
Dip chicken breast in beaten eggs, then cover with cracker crumbs. Brown lightly in buttered skillet. Place in baking dish & top with mushrooms & grated cheeses. Pour chicken broth over & bake 350* for 45-60 minutes. *Substitute mozzarella & Monterey jack or cheddar for a bit different flavor.
2 eggs, beaten
2 c cracker crumbs
Muenster cheese
Mozzarella cheese
2 c chicken bouillon
½ lb fresh mushrooms
Dip chicken breast in beaten eggs, then cover with cracker crumbs. Brown lightly in buttered skillet. Place in baking dish & top with mushrooms & grated cheeses. Pour chicken broth over & bake 350* for 45-60 minutes. *Substitute mozzarella & Monterey jack or cheddar for a bit different flavor.
Oreo Cake
If you like Oreo's- then you'll love this dessert! It's awesome!!!
1# bag oreos
¾ stick margarine
8 oz cream cheese, softened
2 small pkgs cool whip, thawed
1 c powder sugar
1 t vanilla
2 small boxes chocolate pudding
3 c cold milk
Crush ½ bag oreos, place in 9x13 pan. Melt margarine, pour over crumbs, mix well & form into a crust. Mix cream cheese, sugar & vanilla until smooth, fold in 1 8oz cool whip. Spread over crust. Mix pudding mix & milk together for 2 minutes, pour over cream cheese layer. Crush other ½ bag of oreos, fold in other cool whip & spread over top. Refrigerate. *Can be eaten right away or made & refrigerated day before.
1# bag oreos
¾ stick margarine
8 oz cream cheese, softened
2 small pkgs cool whip, thawed
1 c powder sugar
1 t vanilla
2 small boxes chocolate pudding
3 c cold milk
Crush ½ bag oreos, place in 9x13 pan. Melt margarine, pour over crumbs, mix well & form into a crust. Mix cream cheese, sugar & vanilla until smooth, fold in 1 8oz cool whip. Spread over crust. Mix pudding mix & milk together for 2 minutes, pour over cream cheese layer. Crush other ½ bag of oreos, fold in other cool whip & spread over top. Refrigerate. *Can be eaten right away or made & refrigerated day before.
Pretzel Salad
2 c crushed pretzels
3/4 c melted butter
4 T sugar
1 c sugar
6 oz strawberry jello
1 3/4 c boiling water
8 oz cream cheese
1 10 oz cool whip
10 oz frozen strawberries
Mix pretzels, butter & 4 T sugar. Pat into a 9x13 pan. Bake at 400*
for 8 minutes, cool. Cream together cream cheese & 1 c sugar. Fold in
cool whip. Spread over cooked pretzel mixture. Prepare jello using 1
3/4 c boiling water. Stir frozen strawberries into jello mixture & pour
on top of cool whip. Refrigerate until firm.
Sweet and Sour Turkey Meatballs
2 pounds ground turkey breast
2 teaspoons salt-free garlic and herb seasoning (or poultry seasoning)
1 egg white
Salt and ground black pepper
2 (15-ounce) cans tomato sauce
2 cups reduced-sodium chicken broth
1 cup chili sauce
1/2 cup cider vinegar
1/2 cup brown sugar
2 teaspoons dried thyme
In a large bowl, combine turkey, garlic and herb seasoning, egg white and 1/2 teaspoon each salt and black pepper. Mix well and shape mixture into about 32 meatballs. Place meatballs in bottom of slow cooker.
In a medium bowl, whisk together tomato sauce, broth, chili sauce, vinegar, brown sugar, and thyme. Pour mixture over meatballs.
Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Season, to taste, with salt and black pepper.
2 teaspoons salt-free garlic and herb seasoning (or poultry seasoning)
1 egg white
Salt and ground black pepper
2 (15-ounce) cans tomato sauce
2 cups reduced-sodium chicken broth
1 cup chili sauce
1/2 cup cider vinegar
1/2 cup brown sugar
2 teaspoons dried thyme
In a large bowl, combine turkey, garlic and herb seasoning, egg white and 1/2 teaspoon each salt and black pepper. Mix well and shape mixture into about 32 meatballs. Place meatballs in bottom of slow cooker.
In a medium bowl, whisk together tomato sauce, broth, chili sauce, vinegar, brown sugar, and thyme. Pour mixture over meatballs.
Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Season, to taste, with salt and black pepper.
Chocolate Milkshakes
Serves 4
You can use any flavor of ice cream here. For a malted milkshake, add 1/2 cup (or more to taste) malt powder.
1 1/2 pints chocolate ice cream
1 cup whole milk
1/4 cup chocolate syrup
1/2 teaspoon vanilla extract
You can use any flavor of ice cream here. For a malted milkshake, add 1/2 cup (or more to taste) malt powder.
1 1/2 pints chocolate ice cream
1 cup whole milk
1/4 cup chocolate syrup
1/2 teaspoon vanilla extract
Wednesday, May 21, 2008
Southwest Salad
This salad is our favorite! I have my family all hooked on it, too. It's from the free Kraft magazine... Anyways- sometimes I add some grilled chicken to make it a Southwest Chicken Salad. It is so yummy! And my kids even like it, too :)
6 cups torn romaine lettuce
1 (15 ounce) can black beans, rinsed, drained
1 cup frozen corn, thawed
3/4 cup Salsa
1/2 cup Shredded Cheddar Jack Cheese
1/4 cup Ranch Dressing
1 cup tortilla chips, broken
Arrange lettuce in bottom of glass serving bowl or on serving plate.
Layer beans, corn, salsa and cheese evenly over top.
Drizzle with dressing; sprinkle with chips.
Yield: 4 servings
6 cups torn romaine lettuce
1 (15 ounce) can black beans, rinsed, drained
1 cup frozen corn, thawed
3/4 cup Salsa
1/2 cup Shredded Cheddar Jack Cheese
1/4 cup Ranch Dressing
1 cup tortilla chips, broken
Arrange lettuce in bottom of glass serving bowl or on serving plate.
Layer beans, corn, salsa and cheese evenly over top.
Drizzle with dressing; sprinkle with chips.
Yield: 4 servings
Tuesday, May 20, 2008
Chicken Penne Stir Fry
(Sorry- no picture)
1 lb Penne Noodles (prepared)
3-4 Boneless Skinless Chicken Breasts
1 large Onion
1 large Green Pepper
2 cloves Garlic
2 tbsp olive oil
1 small can Black Olives
1 jar marinated Artichoke Hearts
4 tbsp real Butter
1/2 c Parmesan Cheese
1/4 tsp Marjoram
2 tsp Parsley
1 tsp Basil
1 tsp Tarragon
1 tsp Thyme
1 tsp Salt
Heat oil in large skillet. Add chicken, garlic, salt and pepper. Fry until somewhat browned. Add onion and bell pepper. Saute. Add rest of ingredients, toss and heat thru. Serve warm.
Makes 8 servings
1 lb Penne Noodles (prepared)
3-4 Boneless Skinless Chicken Breasts
1 large Onion
1 large Green Pepper
2 cloves Garlic
2 tbsp olive oil
1 small can Black Olives
1 jar marinated Artichoke Hearts
4 tbsp real Butter
1/2 c Parmesan Cheese
1/4 tsp Marjoram
2 tsp Parsley
1 tsp Basil
1 tsp Tarragon
1 tsp Thyme
1 tsp Salt
Heat oil in large skillet. Add chicken, garlic, salt and pepper. Fry until somewhat browned. Add onion and bell pepper. Saute. Add rest of ingredients, toss and heat thru. Serve warm.
Makes 8 servings
Taco Soup
1 jar Salsa (your favorite)
2 cans Kidney Beans
1 can Corn
4 Chicken Bouillon Cubes
2 c Water
Shredded mozzarella cheese
Mix all ingredients in a pan except cheese and bring to a boil. Sprinkle cheese on top. Serve.
2 cans Kidney Beans
1 can Corn
4 Chicken Bouillon Cubes
2 c Water
Shredded mozzarella cheese
Mix all ingredients in a pan except cheese and bring to a boil. Sprinkle cheese on top. Serve.
I also like to use other toppings sometimes-
crushed tortilla chips
chopped green onion
sour cream
(anything you would put on tacos)
6 servings
6 servings
Shrimp Scampi
1/4 c Butter
2 Cloves Garlic- minced or pressed
2 tbsp Lemon Juice
1-2 tsp Parsley- minced
Salt and Pepper to taste
Melt butter in 10 inch skillet over medium heat. DO NOT brown butter. Saute garlic and shrimp 1-2 minutes on each side. Pour lemon juice over shrimp; season with salt and pepper. Remove shrimp and quickly raise heat and boil pan juice until syrupy. Stir in parsley. Pour over shrimp. (Serves 2). Serve with pasta. (I use angel hair pasta or linguini)
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