Mexican Turkey Burgers

Ingredients

• 1/2 cup salsa, divided
• 1/4 cup shredded reduced-fat cheddar cheese
• 3 teaspoons paprika
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 3/4 teaspoon sugar
• 3/4 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 pound extra-lean ground turkey
• 1/4 cup reduced-fat sour cream
• 4 hamburger buns, split
• 1/2 cup torn curly endive
• 1 medium tomato, chopped

Directions

• In a large bowl, combine 1/4 cup salsa, cheese, paprika, oregano, cumin, sugar, garlic powder, thyme, salt and cayenne. Crumble turkey over mixture and mix well. Shape into four burgers.
• Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 165° and juices run clear.
• In a small bowl, combine sour cream and remaining salsa. Place burgers on buns; top with endive, tomato and sour cream mixture.
• Serve immediately or before grilling, wrap each burger in plastic wrap. Transfer to a heavy-duty resealable plastic bag or airtight container and freeze burgers for up to 3 months.
• To use frozen burgers: Thaw in the refrigerator overnight. Unwrap burgers and grill or broil as directed. In a small bowl, combine 1/4 cup sour cream and 1/4 cup salsa. Place burgers on buns; top with endive, tomato and sour cream mixture. Yield: 4 servings.

I used ground beef because I had some to use up.  I didn't use the curly endive. 

Orginal recipe is at:  http://www.tasteofhome.com/recipes/Mexican-Inspired-Turkey-Burgers

Feta Salmon Salad

Ingredients

• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground ginger
• 1/4 teaspoon dried parsley flakes
• 1/4 teaspoon pepper
• 4 salmon fillets (6 ounces each)
• 1 package (5 ounces) spring mix salad greens
• 1 large cucumber, chopped
• 1 large tomato, chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup red wine vinaigrette

 Directions:

• Combine the seasonings; sprinkle over salmon. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Place salmon skin side down on grill rack.
• Grill, covered, over medium heat or broil 4 in. from the heat for 10-12 minutes or until fish flakes easily with a fork.
• In a large bowl, combine the salad greens, cucumber, tomato and feta cheese; divide among four plates. Top with salmon; drizzle with vinaigrette. Yield: 4 servings.

I made this by broiling it for approx 12-15 minutes, depending on how thick the salmon is.  I used about double the amount of seasoning then the recipe calls for.

Original recipe at http://www.tasteofhome.com/recipes/Feta-Salmon-Salad

Pizza Pasta Casserole

This recipe is from the Taste of Home website.  The original recipe is large and makes enough for you to have one casserole to eat and one to freeze.  I halved the recipe and did not make another to freeze.  Just half of the recipe was more then enough for a meal and left overs for everyone.  But if you want another casserole, double the ingredients I have listed.

Pizza Pasta Casserole

1 lb ground beef
1/2 of a large onion, chopped
1 jar of spaghetti sauce
8 oz of spiral pasta, cooked and drained
2 cups shredded mozzarella cheese.  ( I probably used a little less)
4 oz sliced pepperoni

Parmesan Potato Wedges

This is a very tasty recipe that I've made twice in the last two weeks.  I've been looking for a recipe like this!  I found it on Lynn's Kitchen Adventures.  It goes with a lot of different main dishes.  The second time I made this I inadvertently left the Parmesan cheese out and I think it was even better without it.


Parmesan Potato Wedges

4 potatoes
2 teaspoons canola oil
1/2 cup grated Parmesan cheese (this is the stuff in the green can, not the real stuff)
1 teaspoon dried basil
1 teaspoon seasoned salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon pepper


Cut each potato lengthwise in half. Cut each half into  wedges. In a large bowl, sprinkle potatoes with oil; toss to coat. Combine the remaining ingredients. Add to potatoes; toss to coat.

Arrange potatoes in a single layer on a 15-in. x 10-in. x 1-in. baking pain. Sprinkle with any remaining coating. Bake at 350° for 45-55 minutes or until golden brown and tender.

Parmesan Crusted Tilapia

I found this recipe on the ready set eat website.  We eat tilapia often and this recipe seemed easy and tasty.  And it was both.  I think this might be my new favorite fish recipe!


Parmesan Crusted Tilapia

1/3 cup dry unseasoned bread crumbs ( I used Italian bread crumbs because that's what I had on hand)
2 teaspoons parsley flakes
1/4 teaspoon paprika

1/4 teaspoon salt

4 tilapia fillets, thawed if frozen (4 fillets = 1 lb)
2 tablespoons Gulden's® Spicy Brown Mustard
4 teaspoons grated Parmesan cheese

No-Stick Cooking Spray

Preheat oven to 375°F. Stir together bread crumbs, parsley, paprika and salt in shallow dish. Brush both sides of each fillet with mustard. Place fillets in crumbs; coat with crumbs.

Place fillets in large shallow baking pan. Sprinkle fillets with cheese. Spray top of fillets with cooking spray. Bake 10 to 12 minutes or until fish flakes easily with fork (145°F).

Roasted Vegetables

These veggies are so tasty and definitely a keeper!  However, they are tedious to make with having to chop all the veggies.  And squash is not easy to cut!  It all paid off in the end when I tasted these delicious veggies.  I could see making these in the summer to go with brats and burgers from the grill.  The original recipe came from allrecipes.com.  I altered it a little though and used suggestions from people who had reviewed this recipe.

Roasted Vegetables

1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes ( I used russet potatoes)
1 red onion, quartered
1 tsp chopped thyme or 1TBSP fresh chopped thyme
2 tsp chopped Rosemary or 2 TBSP chopped fresh rosemary
1/4 cup olive oil
2 TBSP lemon juice OR balsamic vinegar.  (I used lemon juice because I had it on hand.)
salt and pepper


In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.               

In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.               

Roast for 35 to 40 minutes at 475 degrees, stirring every 10 minutes, or until vegetables are cooked through and browned.               

Chicken Enchiladas

I got this recipe from Joyful Momma's Kitchen.  It's a very tasty and easy recipe that everyone seems to like.


Chicken Enchiladas with Green Chili Sour Cream Sauce


10 soft shell tacos  (I usually use whole wheat)
2 cups cooked chicken
2 cups shredded Monterey Jack cheese
3 TBSP butter
3 TBSP flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies

Mix chicken and 1 cup of cheese.  Roll up in tortillas and place in greased 9 x 13 pan.

In a sauce pan, melt butter.  Stir in flour.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.

Stir in sour cream and chillies.  Do not bring to a boil, you don't want curdled sour cream.

Pour over enchiladas and top with remaining cheese.

Bake for 22 minutes at 350 degrees.  Then under high broil for 3 min to brown the cheese.

Chicken Queso Soup

This is a very tasty and spicy soup recipe I got from Lynn's Kitchen Adventures.  With the cumin and ground red pepper it is pretty spicy but I like spice so it was perfect for me.  I didn't give this to the kids because of the spice and this isn't really something they would eat anyway. 

Chicken Queso Soup

• 1 onion, finely chopped
• 3 tablespoons oil
• 1 teaspoon cumin
• 1 teaspoon ground red pepper
• 1 can rotel tomatoes ( tomatoes with green chilies)
• 1 – 14ounce can diced tomatoes
• 2 cups chicken broth
• 4 ounces cream cheese, cut into chunks, and room temperature
• 1 ½ cups milk
• 2 cups shredded Colby jack cheese
• 3-4 cups cooked chicken

1. In a larger pan saute onion in oil until tender and lightly browned.
2. Add tomatoes, broth, cumin, and red pepper.
3. Cook on low for 10-15 minutes. Then add cream cheese, milk, and chicken. And cook until heated through.
4. Stir in shredded cheese and serve.

Baked Spaghetti

This is a recipe I've been making for several years.  It's one of the few recipes I know both kids will eat. 


Baked Spaghetti


1 pound ground beef
1/2-3/4 package spaghetti noodles
2 3/4 cup water
1 jar pasta sauce
1-2 packages spaghetti seasoning
mozzarella cheese


Brown and drain meat.  Put half of spaghetti sauce on bottom of 9x13 pan.  Mix the rest of the ingredients (except the cheese) in the pan with the beef and heat until warm.  Put 1/4 of the meat mixture on top of the sauce.  Break up noodles and put them in the pan next.  Add the rest of the meat mixture on top of the noodles.  Cover and bake at 350 degrees for 20 minutes.  Stir and bake for another 20 minutes.  Then stir again and add the mozzarella cheese on top and bake for another 10 minutes.

Spiced Tilapia

This recipe is from the cookbook "McCormick 3-Step Cooking with Flavor." 

1/2 tsp chili powder
1/2 tsp paprika
1/4 tsp ground cumin
1/4 tsp lemon pepper
1/4 tsp seasoned salt
1/8 tsp onion powder
4 skinless, boneless tilapia fillets.  (I used frozen tilapia fillets.)


Mix seasonings in a small bowl.  Spray tilapia with nonstick spray or brush with oil.  Coat both sides of fish with seasoning.  Place in single layer on broiler pan.

Broil 6-8 minutes on low or until fish is firm to the touch and flakes easily with pierced with a fork.


The cookbook also has another variation called curried tilapia.  It also has instructions for grilling.

Roasted Seasoned Cauliflower

I got this recipe out of a new cookbook I got called "Pillsbury Annual Recipes 2012."  This is the first thing I've made out of it so far, but it does seem to have a lot of good recipes.  The recipe is also on the Pillsbury website.  I'm going to try this recipe with broccoli or do a broccoli/cauliflower blend.


1 head cauliflower (1.5 lbs) divided into large florets (about 6 cups.)
4 tsp olive or canola oil
1 tsp chili powder
1 tsp garlic powder
1/8 tsp salt


Heat oven to 400 degrees.  Line a 15x10x1 inch pain with foil and spray with cooking spray.  Cut cauliflower florets into 1/2 inch slices.  Place in a 3 quart bowl.

In a small bowl, mix remaining ingredients.  Pour over cauliflower, tossing to coat cauliflower.  Spread in pan.

Roast uncovered 20-25 minutes, turning after 10 minutes, until cauliflower is tender and slightly brown around the edges.

Cheddar Bay Biscuits

This recipe is from allrecipes.com.  These biscuits taste a lot like the ones you get at Red Lobster.  This will definitely be my go-to biscuit recipe.


4 cups baking mix (bisquick)
3 ounces Cheddar cheese, shredded
1 1/3 cups water
1/2 cup melted butter
1 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon onion powder
1/8 teaspoon dried parsley

Preheat oven to 375 degrees.  Line a baking sheet with parchment paper. In a mixing bowl, combine the baking mix, cheese, and water. Mix until dough is firm. Using a small scoop, place dough on the prepared pan. Bake at 375 degrees for 10 to 12 minutes, or until golden brown. Combine the melted butter, garlic powder, salt, onion powder and parsley. Brush over baked biscuits immediately upon removing from oven.

Seasoned Pretzels

This recipe is from Amy Hanten's cookbook "The Cooking Mom."  This is the first thing I've tried out of this cookbook and I'm excited to try more.

2 bags (16 oz each) or 1 big bag (32oz) pretzels
1 packet (1 oz) dry ranch salad dressing mix (example:  hidden valley seasoning)
3/4 cup canola or vegetable oil
1.5 tsp dill weed
1.5 tsp garlic powder

Place pretzels in a large bowl.  Combine remaining ingredients and pour over pretzels.  Stir to coat.  Pour into a large baking pain.  Bake at 200 degrees for 45 minutes to an hour, stirring every 15 minutes.  Store in an airtight container for up to 3 weeks.

I may try cutting down slightly on the oil next time to see if that makes a big difference in taste.  And I might half the recipe.  This makes a lot of pretzels!

Honey-Mustard Glazed Carrots

This was a hit in our house, even with the kids!  I got this recipe is from a Pillsbury booklet or you can go on their website.

1 bag (1 pound) ready-to-eat baby carrots
2 TBSP honey
1 TBSP olive or canola oil
2 tsp Dijon mustard
1 TBSP chopped fresh parsley.  (I used dried)
1/4 tsp salt
1/8 tsp pepper


In a 2 pt saucepan, heat 1/2 cup water to boiling.  Add carrots.  Cover and simmer 10-15 minutes or until tender.  Drain.

In medium bowl, mix remaining ingredients.  Add carrots; toss lightly to coat.

Unstuffed Shells

Wow, it's been two months since I posted!  I've kind of been in a rut with making the same recipes and the few new ones I've tried haven't been worth posting.  Until I made this!  The orginal recipe can be found here on the Kraft website.  This is going to be a regular meal in our house!  I made garlic bread and veggies to go with it.  I had leftovers for lunch the next day and I can't remember the last time I've been so excited for what I brought for lunch!


Unstuffed Shells

4 cups medium pasta shells, uncooked

1 lb.  extra-lean ground beef

1 jar (24 oz.) marinara sauce

1 tub  (10 oz.) PHILADELPHIA Original Cooking Creme

 

1/3 cup chopped fresh basil.  I used dried basil.  I didn't really measure it but I would estimate that I used around a tablespoon or a little more. 

 

1/4 cup Grated Parmesan Cheese

1-1/2 cups Shredded Mozzarella Cheese

Small onion or green pepper, chopped (optional)

 

 

 
Cook pasta as directed on package, omitting salt. Meanwhile, brown meat in a large skillet. If using an onion or green pepper, cook it with the beef.  Stir in marinara sauce; simmer on medium heat 2 min. Remove from heat. 

Drain pasta. Mix cooking creme, basil and Parmesan in large bowl; stir in pasta. Spread half the meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with layers of pasta mixture and remaining meat sauce. Sprinkle with mozzarella; cover with foil. 

Bake at 375 for 30 minutes.  Take foil off after 20 minutes.

The recipe says you could refrigerate this for 24 hours before baking.  Then you would bake for 40-45 minutes, taking the foil off after 30 minutes. 

 

 

Beer Dip

I've tried a few new recipes in the past couple of weeks but nothing worth sharing so I thought I would share my beer dip recipe since it's been a couple weeks since I posted.  Well it's not actually my beer dip recipe.  I originally got it a couple years ago from someone I work with.  I've also been told it's the same beer dip recipe that's on the Taste of Home website.  Nonetheless, it's an awesome beer dip and I've gotten a lot of compliments on it since I usually make it for family get-togethers.  It's usually one of the first things to go!    My kids even love it when I make beer dip!  After eating some, my four year old usually says "I love beer!"

Beer Dip

2  8oz blocks of cream cheese.  I have used low-fat and it still tastes good!
1 packet of Hidden Valley Ranch dry seasoning
shredded cheddar cheese (the amount depends on your preference)
1/2-3/4 can of beer  (In my opinion a heavy beer tastes better in the beer dip then a light one but that is totally up to your preference.)
Pretzels for dipping.  Or you could use crackers or vegetables.

Mix together all ingredients.  Put it in a bowl or serving dish and put some cheddar cheese on top if desired.  I also mix in a little bit of shredded cheddar cheese into the dip.  I pour the beer in a little bit at a time to get  the dip to the consistency and taste that I want.

Mexican Chicken Casserole

This is a really easy and yummy chicken casserole recipe.  It's so easy my husband can even make it!  The original recipe came from the Kraft Foods website.  I usually don't add the tomato because others in my family don't like tomatoes, although I think I will one of these times because I don't think they would even notice it.  I also leave the green pepper out if I don't have one on hand. 

Mexican Chicken Casserole

3/4 lb. boneless skinless chicken breasts, cut into bite-size pieces

1 tsp ground cumin

1 green pepper, chopped

1-1/2 cups Thick 'N Chunky Salsa

2 oz. (1/4 of 8-oz. pkg.) cream cheese, cubed

1 can  (15 oz.)  black beans, rinsed

1 tomato, chopped

2  tortillas (6 inch)

1/2 cup  Mexican Style Shredded Cheese, divided

HEAT oven to 375ºF.
COOK and stir chicken and cumin in nonstick skillet on medium heat 2 min. Add peppers; cook 2 min., stirring occasionally. Stir in salsa; cook 2 min. Add cream cheese; cook 2 min. or until melted. Stir in beans and tomatoes.
SPOON 1/3 of chicken mixture into 8-inch square baking dish; cover with 1 tortilla and half each of the remaining chicken mixture and shredded cheese. Top with remaining tortilla and chicken mixture; cover.
BAKE 20 min. or until heated through. Sprinkle with remaining shredded cheese; bake, uncovered, 5 min. or until melted.

Spaghetti a la Philly

This is my most current favorite meal!  The original recipe can be found at Mommy's Kitchen.  I've made this twice in the last two weeks and it's a hit with the kids as well!  I think this would also be good as a meatless meal and plan on making it like that in the near future.


Spaghetti a la Philly
1 - lb lean ground beef, browned & drained
1 jar (24 -26 oz) Spaghetti Sauce
1/2 package (4 ounces) cream cheese, cut into cubes
1 - (8 ounces) pkg spaghetti, cooked and drained (I usually use whole wheat pasta.)
2 - tablespoons grated Parmesan cheese

Cook the beef in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Stir the sauce and cream cheese in the skillet. Reduce the heat to low. Cook for 3 minutes or until the cream cheese is melted, stirring often. Place the spaghetti into a large bowl. Add the beef mixture and toss to coat. Sprinkle with the Parmesan cheese and serve.

Prep: 20 minutes
Cook: 15 minutes
Makes: 4 servings
(about 1 1/2 cups each)

Debdoozie's Blue Ribbon Chili

This is our favorite chili recipe. Or I should say our favorite beef chili recipe because we also have a favorite chicken chili recipe. The original recipe can be found here. It's easy to make, doesn't take a lot of ingredients and tasts so good! I've also made this in the crock pot and let it cook on low for a few hours. Sometimes I also make some noodles, either spagetti noodles or elbow macaroni, on the side to add to the chili if desired.

Debdoozie's Blue Ribbon Chili

2 lbs ground beef (sometimes I only use 1 lb)
1/2 onion, chopped
1 tsp ground black pepper
1/2 tsp garlic salt
2 1/2 cups tomato sauce
1 (8 oz) jar salsa
4 tablespoons chili seasoning mix ( I use one chili seasoning packet)
1 (15 oz) can light red kidney beans
1 (15 oz) can dark red kidney beans

In a large saaucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes or until meat is browned and onion is tender. Drain grease.

Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix, and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.

Strawberry Pancakes

I make pancakes for my kids about once a week. Usually we make chocolate chip, but I wanted to try something new. My kids love strawberries so I thought this would be a good fit for them...and it was! I got this recipe from mommy hates cooking. This recipe made about double the amount of pancakes we needed. We ate them as leftovers a couple days later and they were still good, but if you don't want leftovers it should be fine to halve this recipe.

Strawberry Pancakes

2 cups baking mix
1 cup milk
2 eggs
1/2 cup chopped strawberries

Combine baking mix, milk, and eggs until well mixed. Mix in the strawberries. Cook on a skillet over medium heat. Top with syrup if desired.