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 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).

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.

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. 

 

 

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.

Taco Pasta

This was an easy and versatile recipe that I recently came across on lynnskitchenadventures.com. Everyone seemed to like this. It's actually a "casserole" but I made it into a skillet meal to save some time. The original recipe says that you can use 16 oz of pasta and then add a can of rotel so it's not dry. That's what I did and I still thought it was a little dry. I added a little salsa and that seemed to help. I did not add the green chiles just because I thought the rotel added enough spice and the kids were going to be eating this. If not using the rotel, I would definitely add the chiles. Using 16 oz of pasta made a lot. If you don't want a lot of left overs, I would only use 8 oz of pasta.

Taco Pasta:

1 pound ground beef
1 package taco seasoning
1 can (15 oz) tomato sauce
1 package (8 oz) shell macaroni, cooked and drained
1 can (4 oz) chopped green chiles
shredded cheddar cheese

In a skillet, brown ground beef over medium high heat. Drain and add taco seasoning, tomato sauce, and green chiles. Stir in cooked macaroni. At this point, you could either sprinkle some cheese on top and let melt and serve. Or, place in a 9x13 inch baking dish, top with cheese, and bake at 350 degrees for 30 minutes or until heated through.

Baked Fish and Rice

This is a recipe given to me by a co-worker. I've made it several times and it turns out delicious every time. I use frozen tilapia for this recipe, which I thaw before I use it. But you could also use fresh tilapia or any type of white fish.

Baked Fish and Rice:

1 1/2 cup chicken broth
3/4 - 1 cup rice (minute rice) I usually use brown rice
1/2 tsp italian seasoning
1/4 tsp garlic powder
chopped frozen broccoli (about 8 0z) thawed
1 TBSP parmesan cheese
1/2 cheddar cheese
French onions
Any whitefish (tilapia, cod,) thawed

Preheat oven to 375 degrees.

Mix rice, broth, and seasonings.

Bake 10 minutes and remove from oven

Add broccoli, few french fried onions, and parmesan cheese. Stir.

Put fish on top of rice. Season fish if desired.

Bake covered for 20-25 minutes. Less if fish is thin.

Stir rice. Add cheese and french onions to top of fish.

Bake 3 minutes.

Brat 'n tot bake

One of our family favorites. Original recipe taken from www.cdkitchen.com

1 lb uncooked bratwurst, casings removed
1 medium onion, chopped
1 can (10 3/4 oz) condensed cream of mushroom soup
1 (16oz) container of sour cream
tater tots
shredded cheddar cheese

Crumble bratwurst into a large skillet. Add onion. Cook over medium heat until meat is no longer pink; drain. Stir in the soup. Transfer to a greased 13x9 inch baking dish or a 2qt casserole dish. Top with sour cream and then a single layer of tater tots. Sprinkle with cheddar cheese. Bake uncovered at 350 degrees for 35-40 minutes or until heated through and cheese is melted. Let stand for 5 minutes before serving.

Hamburger Vegetable Soup

1 lb ground beef
4 cups chicken broth
4 cups water
2 (1 ounce) packages dry onion soup mix
1 (15 ounce) can tomato sauce
2 stalks celery, chopped
1 onion, chopped
1 (16 ounce) package frozen mixed vegetables
3/4 cup elbow macaroni*

In a saute pan, brown ground beef over medium heat

Meanwhile, in a large stock pot, combine broth, water, onion soup mix, tomato sauce, celery, onion, frozen vegetables and macaroni. Bring to a boil and then simmer until macaroni is done.

Add browned ground beef, mix, and serve.

*Lacey's note-I used 1 1/4 cup macaroni. It turned out fine with that amount, but could have had a little more broth. Maybe add a little more water or chicken broth if you are going to add more macaroni.