I love this one! Quick, easy and tasty!
Ingredients:
12 oz wide egg noodles
About 1/2 C flour, divided
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
About 1 1/2# boneless, skinless chicken breast, cut into big bite-sized pieces
5 T butter, divided
8-10 mushrooms, roughly chopped (about 1 C)
1 C chopped onion
1/2 tsp dry mustard
2 C chicken stock
1 C sour cream
1 tsp ketchup
1. Cook noodles according to package directions.
2. Meanwhile, mix about 1/3 C flour, salt, pepper and garlic powder in large bowl and toss chicken pieces to coat.
3. Heat 3 T butter in large skillet over medium/med-high heat. Brown chicken, 6-8 minutes.
4. Stir in onion and mushrooms and cook another 4 minutes, stirring frequently. Remove with a slotted spoon to a bowl, reserving any pan drippings.
5. Add remaining 2 T flour and 2 T butter, mixing together. Stir in dry mustard and mix well. Gradually add stock, bringing to a bubble and stirring frequently until sauce begins to thicken.
6. Stir in sour cream & ketchup. Return chicken to skillet, heat through and serve over hot noodles.
Monday, July 14, 2008
Sloppy Turkey Joes
These are delicious... and a great, leaner alternative to ground beef. Recipe courtesy of Rachael Ray, with a few tweaks of course. :) This is also a great recipe for the kids to help with!
Ingredients:
2 T EVOO
1# lean ground turkey
1/2 red onion, chopped (about 1 C)
1/2 red bell pepper, chopped (about 1 C)
1 T grill seasoning, I use Tone's Canadian Steak Seasoning
2 T brown sugar
1-2 T Worcestershire sauce
8 oz tomato sauce
Your favorite sandwich rolls or buns, toasted
1. Heat EVOO over medium high heat and brown the turkey, breaking up into bits as it cooks.
2. Add veggies and stir together.
3. In a small bowl, mix grill seasoning, brown sugar, W-sauce and tomato sauce. Pour over meat and stir together.
4. Bring to a simmer and cook 10 minutes. Taste to adjust seasoning if needed then serve!
Ingredients:
2 T EVOO
1# lean ground turkey
1/2 red onion, chopped (about 1 C)
1/2 red bell pepper, chopped (about 1 C)
1 T grill seasoning, I use Tone's Canadian Steak Seasoning
2 T brown sugar
1-2 T Worcestershire sauce
8 oz tomato sauce
Your favorite sandwich rolls or buns, toasted
1. Heat EVOO over medium high heat and brown the turkey, breaking up into bits as it cooks.
2. Add veggies and stir together.
3. In a small bowl, mix grill seasoning, brown sugar, W-sauce and tomato sauce. Pour over meat and stir together.
4. Bring to a simmer and cook 10 minutes. Taste to adjust seasoning if needed then serve!
Saturday, July 5, 2008
Gobble-icious Turkey Burgers
If you're a turkey burger fan, you'd actually be surprised at how much fat is in those restaurant "healthy" burgers! This recipe IS relatively low in fat, about 10g per patty... and super good! I like to serve it with acorn squash for an a healthy alternative to burger and fries. Enjoy!
Ingredients:
1 lb ground turkey (choose the lowest fat content when buying)
2 tsp paprika
1 T McCormick Montreal Steak Seasoning
About 1/4 C chopped parsley
About 1 C yellow onion, chopped
3-4 cloves garlic, finely chopped (about 1 T)
EVOO
Your favorite hamburger buns or bread, toasted
Your favorite burger toppings
1. In a mixing bowl, combine meat, paprika, steak seasoning, parsley, onion and garlic.
2. Heat about 2T EVOO in a non-stick skillet over med-high heat and make a small, quarter-sized patty. Cook it up and taste to check the seasonings. Adjust seasoning and/or heat if needed.
3. Divide meat into 5 large, thin patties. Cook about 5 minutes on each side.
4. Serve on toasted bread.
Ingredients:
1 lb ground turkey (choose the lowest fat content when buying)
2 tsp paprika
1 T McCormick Montreal Steak Seasoning
About 1/4 C chopped parsley
About 1 C yellow onion, chopped
3-4 cloves garlic, finely chopped (about 1 T)
EVOO
Your favorite hamburger buns or bread, toasted
Your favorite burger toppings
1. In a mixing bowl, combine meat, paprika, steak seasoning, parsley, onion and garlic.
2. Heat about 2T EVOO in a non-stick skillet over med-high heat and make a small, quarter-sized patty. Cook it up and taste to check the seasonings. Adjust seasoning and/or heat if needed.
3. Divide meat into 5 large, thin patties. Cook about 5 minutes on each side.
4. Serve on toasted bread.
Friday, July 4, 2008
Roasted Potatoes
If you've never had sweet potatoes made this way, it's a must-try! A great side dish for any meal!
Ingredients:
1 sweet potato
2 white potatoes
2 red potatoes
EVOO
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1. Scrub and peel sweet potato, scrub red and white potatoes (can leave skin on), then cut into cubes. Place in a pot and cover with water. Add a little salt.
2. Bring to a boil and cook 3 minutes, then drain.
3. Transfer to a large nonstick baking pan and spread into a single layer.
4. Drizzle with EVOO and sprinkle with thyme, rosemary, salt and pepper. (Doesn't have to be exact measurements, just shake them on.)
5. Give them a toss to coat and spread out evenly again. Into a 425 degree oven for about 25 minutes, until golden brown. Serve immediately.
Ingredients:
1 sweet potato
2 white potatoes
2 red potatoes
EVOO
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1. Scrub and peel sweet potato, scrub red and white potatoes (can leave skin on), then cut into cubes. Place in a pot and cover with water. Add a little salt.
2. Bring to a boil and cook 3 minutes, then drain.
3. Transfer to a large nonstick baking pan and spread into a single layer.
4. Drizzle with EVOO and sprinkle with thyme, rosemary, salt and pepper. (Doesn't have to be exact measurements, just shake them on.)
5. Give them a toss to coat and spread out evenly again. Into a 425 degree oven for about 25 minutes, until golden brown. Serve immediately.
Friday, June 27, 2008
Not Red Pasta Sauce
This is a very easy and yummy sauce to serve with any of your favorite pastas! The amounts listed are appoximate. I kind of followed a recipe but didn't really measure precisely, just threw stuff in!
Ingredients:
1 lb. ground Italian sausage (use your favorite: mild, hot, sweet, whatever)
8 oz. baby portabella mushrooms, sliced
1/2 stick of butter (the real kind!)
3-4 green onions, chopped
About 1 lb. zucchini, sliced and halved
1/2 C white wine
2 cubes chicken bullion
About 1/4 C heavy cream or half 'n half (eyeball it)
Hot, cooked pasta
1. Cook sausage over medium heat, crumbling to bits as you go. Drain, return to pan and add mushrooms and butter. Stir in butter until its melted.
2. Add onions and zucchini. Continue to stir occasionally until zucchini is tender.
3. Add wine and bullion, bring to a simmer, stirring until bullion is dissolved and wine reduces some.
4. Stir in cream and bring to a bubble.
NOTE: Add cream then taste and season with salt and pepper as needed. If your initial taste is too salty, just add a little more cream.
5. Serve over hot pasta!
Ingredients:
1 lb. ground Italian sausage (use your favorite: mild, hot, sweet, whatever)
8 oz. baby portabella mushrooms, sliced
1/2 stick of butter (the real kind!)
3-4 green onions, chopped
About 1 lb. zucchini, sliced and halved
1/2 C white wine
2 cubes chicken bullion
About 1/4 C heavy cream or half 'n half (eyeball it)
Hot, cooked pasta
1. Cook sausage over medium heat, crumbling to bits as you go. Drain, return to pan and add mushrooms and butter. Stir in butter until its melted.
2. Add onions and zucchini. Continue to stir occasionally until zucchini is tender.
3. Add wine and bullion, bring to a simmer, stirring until bullion is dissolved and wine reduces some.
4. Stir in cream and bring to a bubble.
NOTE: Add cream then taste and season with salt and pepper as needed. If your initial taste is too salty, just add a little more cream.
5. Serve over hot pasta!
Tuesday, May 13, 2008
Chicken & Dressing Bake
This is sort of like a Thanksgiving casserole! I LOVE dressing so this is one of my favorites. Cranberry sauce and salad are the perfect sides!
Ingredients:
3-4 boneless, skinless chicken breasts (use 4 if they're smaller)
4 stalks of celery - 1 roughly chopped & the other 3 diced
1 T kosher salt
3 large eggs
1 can chicken broth, or about 1 1/2 C if you're using homemade
1 can cream of mushroom soup
1 can cream of celery soup
about 12 oz cornbread stuffing mix + extra
2 C shredded mild cheddar cheese, divided
1/2 - 3/4 C chopped onion
1/4 tsp ground black pepper
1. Combine chicken, roughly chopped celery and salt in a pot and add water until chicken is just covered.
2. Bring to a boil then reduce heat to med-low. Slowly simmer for about 10-15 minutes, until chicken is just cooked through. Drain and allow chicken to cool so you can handle it.
3. (Meanwhile) Whisk eggs in a large bowl (big enough to hold all ingredients). Add broth, 1 1/2 C cheddar, soups, onion, diced celery and black pepper and stir well.
4. When chicken has cooled some (or I just hold it w/ a fork if still hot) roughly chop into bitesize pieces and add to soup mixture along with the stuffing and blend well.
Here's the tricky part. Add enough stuffing so that the mixture isn't runny or you'll end up w/ a mushy casserole. I just eyeball it and can't say for sure how much stuffing I use total.
5. Spray your baking dish w/ nonstick cooking spray and pour mixture into dish.
6. Bake at 350 degrees for about 45 minutes, until browned and bubbly. Check the middle to see how done it is. Bake a little longer if necessary.
7. Sprinkle w/ remaining cheese and return to the oven for 5 minutes. Serve immediately.
NOTE: I used a mixture of cornbread stuffing and Pepperidge Farm herb seasoned stuffing.
Ingredients:
3-4 boneless, skinless chicken breasts (use 4 if they're smaller)
4 stalks of celery - 1 roughly chopped & the other 3 diced
1 T kosher salt
3 large eggs
1 can chicken broth, or about 1 1/2 C if you're using homemade
1 can cream of mushroom soup
1 can cream of celery soup
about 12 oz cornbread stuffing mix + extra
2 C shredded mild cheddar cheese, divided
1/2 - 3/4 C chopped onion
1/4 tsp ground black pepper
1. Combine chicken, roughly chopped celery and salt in a pot and add water until chicken is just covered.
2. Bring to a boil then reduce heat to med-low. Slowly simmer for about 10-15 minutes, until chicken is just cooked through. Drain and allow chicken to cool so you can handle it.
3. (Meanwhile) Whisk eggs in a large bowl (big enough to hold all ingredients). Add broth, 1 1/2 C cheddar, soups, onion, diced celery and black pepper and stir well.
4. When chicken has cooled some (or I just hold it w/ a fork if still hot) roughly chop into bitesize pieces and add to soup mixture along with the stuffing and blend well.
Here's the tricky part. Add enough stuffing so that the mixture isn't runny or you'll end up w/ a mushy casserole. I just eyeball it and can't say for sure how much stuffing I use total.
5. Spray your baking dish w/ nonstick cooking spray and pour mixture into dish.
6. Bake at 350 degrees for about 45 minutes, until browned and bubbly. Check the middle to see how done it is. Bake a little longer if necessary.
7. Sprinkle w/ remaining cheese and return to the oven for 5 minutes. Serve immediately.
NOTE: I used a mixture of cornbread stuffing and Pepperidge Farm herb seasoned stuffing.
Friday, May 2, 2008
Fresh Pineapple Salsa
This topping is so fresh and delicious, I could eat it by the spoonful!! We put it on fajitas... gotta try it! :)
Ingredients:
2 C chopped fresh pineapple (1/4-1/2" pieces, as you prefer)
2 T chopped fresh cilantro or parsley, or mix of both
2 T lime juice
1 small red bell pepper, chopped (1/2 C)
1 small red onion, finely chopped (1/4 C)
1 small red chili or jalapeno, seeded and finely chopped
1. Mix all ingredients in glass or plastic bowl.
2. Cover and refrigerate at least 1 hour to blend flavors.
Ingredients:
2 C chopped fresh pineapple (1/4-1/2" pieces, as you prefer)
2 T chopped fresh cilantro or parsley, or mix of both
2 T lime juice
1 small red bell pepper, chopped (1/2 C)
1 small red onion, finely chopped (1/4 C)
1 small red chili or jalapeno, seeded and finely chopped
1. Mix all ingredients in glass or plastic bowl.
2. Cover and refrigerate at least 1 hour to blend flavors.
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