Meatballs in Creamy Mushroom Sauce

I had a friend share a package of the costco meatballs with me... quite handy!  I also like to make my own homemade meatballs, too.  Once you've made them though, you need a way to dress them up a bit.  This worked well for a busy weeknight.

Meatballs in Creamy Mushroom Sauce (Food.com)

1 1/2 cups sliced mushrooms

1 medium onion, halved and sliced

1 tablespoon vegetable oil ( I used Olive oil)

1 (10 1/2 ounce) cans condensed cream of mushroom soup

1 cup low-fat milk ( I used whole milk because that's what I had on hand)

2 tablespoons Worcestershire sauce

1 lb frozen meatballs ( I had made my own)

1/2 lb linguine, uncooked ( I used spaghetti, but I think any rice would be ok too)

*I also added paprika, salt and pepper and a little extra cream.

Cook noodles according to package directions; drain and keep warm.

Saute mushrooms and onion in oil until tender.

Stir in soup, milk, and Worcestershire sauce.

Add meatballs.

Cover; simmer 10-15 minutes or until meatballs are thawed and heated.

Serve over noodles. Garnish with chopped parsley (I used dry Italian seasoning).

Perfect Turkey Burgers

...And they are!!!  My kids avoid mushrooms and onions whenever possible, but I minced them really finely in the my food processor, and they didn't even noticed them; however, I did.  They added so much yummy flavor and moisture.  I have tried a couple turkey burger recipes and my hubby and I thought this simple, but tasty recipe was a winner!  Happy grilling!  It has been too hot here to do anything else! :)

Perfect Turkey Burgers (Food Network)

1 large portobello mushroom cap (I used a small can, drained.)

1 tablespoon coarsely chopped shallot (I just used an onion)

3 tablespoons lightly packed fresh parsley

1 1/4 pounds 85% to 93% lean ground turkey

2 tablespoons extra-virgin olive oil, plus more for brushing

1 teaspoon Worcestershire sauce

Kosher salt and freshly ground pepper

8 thin slices manchego or white cheddar cheese

4 English muffins, split

Dijon mustard, mayonnaise and sliced avocado, for topping

Use a spoon to scrape out the gills from the underside of the mushroom cap. Cut the cap into 1-inch pieces and transfer to a food processor. Add the shallot and parsley and pulse until chopped.

Transfer the mushroom mixture to a large bowl. Add the turkey, olive oil, Worcestershire sauce, 1 teaspoon salt, and pepper to taste; gently mix with your hands until just combined. Divide into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Put on a large plate, cover and refrigerate until firm, about 30 minutes.

Preheat a grill to medium. Brush the grates with olive oil. Grill the patties, undisturbed, until marked on the bottom, 4 to 5 minutes. Give the patties a quarter turn and cook until marked again, 4 to 5 more minutes. Flip the patties and grill until cooked through, 6 to 7 more minutes; top each with 2 slices cheese during the last 3 minutes of cooking and cover with a disposable aluminum pan to melt.

Toast the English muffins on the grill, then spread with mustard and mayonnaise. Serve the patties on the English muffins; top with avocado.

Per Serving (does not include toppings): Calories: 500 ;Total Fat: 26 grams; Saturated Fat: 11 grams; Protein: 40 grams; Total carbohydrates: 28 grams; Sugar: 1 gram; Fiber: 2 grams; Cholesterol: 100 milligrams; Sodium: 741 milligrams

"Biggest Loser" Turkey Breakfast Burrito

I'm not usually one to "follow the crowd"- at least I like to think I'm not, but somehow, someway my hubby and I got watching the last couple seasons of "The Biggest Loser".  (BTW I think this season has been pretty lame and it was time for Conda to go 8 weeks ago.  Just my "humble" opinion. :)  But a few weeks back, they put a plug in for Jennie-O turkey burger and made these breakfast burritos that looked really good to me.  They are super high in protein and I thought they ended up tasting really good.  I made it for dinner and the kids really liked it.  It made a nice big batch too.  So moral of the story... "sometimes hopin' on the bandwagon pays off?" :)

"Biggest Loser" Turkey Breakfast Burrito
Makes 8 Servings
Prep Time: 10 minutes
Total Time: Under 30 minutes

1 ¼ lb. Jennie-O extra lean ground turkey breast
½ c. wheat bran, if desired (I used oat bran because it's what I had- it works well and it high in protein too.)
1 ½ c. canned black beans
½ c. unsweetened apple sauce
½ c. green bell peppers, diced
½ c. red bell peppers, diced
1 egg + 1 egg white
1 tsp. chili powder
1¼ tsp. garlic powder
1¼ tsp. onion powder
1¼ tsp. paprika
1 tsp. salt, if desired
½ tsp. black pepper
*Optional Convenience Tip: Replace all spices with store-bought taco seasoning.

Mix all seasonings really well into turkey breast. Then put in the egg, egg white, apple sauce and the wheat bran, and stir very well. Let it sit for half an hour or overnight covered in the refrigerator, minimum 15 min. Spray the pan, add the ground turkey mix, brown it and break it up into pieces with a wooden spatula while in the pan. Add chopped bell peppers and sauté with meat for about 5 minutes, continuously breaking up the turkey into smaller pieces. Drain the beans, and then add to the pan. Cook for another 2-3 minutes.

Optional Add-Ons:
1 oz. shredded Llight cheddar cheese (45-60 cal)
fresh salsa
guacamole
lime juice
hot sauce to taste

Next:
Spray pan with cooking spray and scramble 2 egg whites. (34 cal, 7g protein)
Serve with one of the following:
2 corn tortillas OR 1 large whole wheat tortilla (80 cal, 5g fiber)
1 whole grain toast (80 cal, 5g fiber)

Side:
Add ½ c. of fresh raspberries (32 cal, 4g fiber)
TOTAL for the entire dish: 296 cal, 14g fiber, 29g protein
(Burrito, Side of egg whites, Raspberries):

Nutrition per 1 serving of burrito filling: 150 cal, 20 cal from fat, 2g total fat, 0g sat fat, 55mg cholesterol, 310 mg sodium, 13g total carb, 5g dietary fiber, 3g sugars

Chinese Turkey Vegetable Casserole Recipe

Have I mentioned that I LOVE my little chest freezer?  Well, I do.  It makes great things happen--like buying a big old turkey around Thanksgiving time for about .25 a pound and freezing it until now.  We enjoyed a delightful Thanksgiving dinner in February.  It was wonderful, and so was all the meat that I got to freeze.  I've made some yummy soups, sandwiches, and this casserole.  I thought it was pretty good.  I did think it made a HUGE batch.  Even as good as it was, we were getting tired of the left-overs, so I would suggest either halving the recipe or freezing half.

Chinese Turkey Vegetable Casserole (about.com)
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutes

Ingredients:
1 can (1 pound) French-cut string beans, drained
1 can (1 pound) Chinese mixed vegetables, drained
1 can (8-1/2 ounces) water chestnuts, sliced and drained
1 can (8 ounces) sliced mushrooms, drained
1 small onion, chopped
1 cup grated Cheddar cheese
4 cups cubed cooked turkey (or chicken)
1 can (10-3/4 ounces) cream of mushroom soup
1 ounce sherry (I actually used soy sauce- I know that not very similar, but it seem to give the "chinese" flavor that it needed)
1 cup milk (It was pretty runny- I think I would half this or add a half cup uncooked rice to give it a firmer texture.)
1 can (3 ounces) french-fried onions

Preparation:
Alternate layers of vegetables, cheese, and chicken in greased 9 x 13-inch casserole. Combine soup, soy sauce, and milk. Pour over casserole. Cover loosely with foil. Bake at 350 degrees F. for 40 minutes. Remove foil; sprinkle onion rings on top. Bake 20 minutes longer. Yield: 6 to 8 servings

Crescent Cristo Sandwich Loaf

This layered masterpiece is not only amazingly delicious, but it is packed with happy memories for me... every bite sends me into a fit of nostalgia. :)

When I was a young soon-to-be bride, and my soon-to-be hubby and I were needing some time together, my sweet new sister-in-law Chelsea offered to make us a picnic. I don't know why it just touches my heart to think of it even now- she spent all day putting together a special meal for us in the cute new picnic basket she had just received from her wedding and probably never used. She made us these heavenly sandwiches, and we could taste the love. :) I can remember how she carefully wrapped each one on foil so it would stay warm. It was one of our best dates and it made me love Chelsea- she has always been an amazing example of silent service and compassion. I think she gives up a lot for herself, and makes sure things are "just perfect" for others. She's just that kind of person- the kind that strengthens marriages. I'm lucky to have such a sweet sister!

Well, I couldn't help but think of her as I prepared these a few weeks ago for a little picnic date. Our schedules are busy, but we were able to meet for a picnic lunch on campus, and it was a fun walk down memory lane. BUT- my memories aside, you should try this one--delicious. The taste has stuck with me for over seven years and I finally just got around to recreating it. :) It's about time!!!

Crescent Cristo Sandwich Loaf (Pillsbury.com)

Loaf

2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations™ flaky dough sheet

2 tablespoons LAND O LAKES® Butter, melted

2 tablespoons honey

6 oz thinly sliced smoked cooked turkey breast

6 oz medium sliced muenster cheese

6 oz thinly sliced cooked ham

1/3 to 1/2 cup SMUCKER'S® Red Raspberry Preserves

Topping

2 tablespoons honey

1 tablespoon sesame seed

Heat oven to 375°F. Separate or cut dough into 4 long rectangles. Place rectangles crosswise on 1 large or 2 small ungreased cookie sheets (rectangles should not touch); if using crescent dough, firmly press perforations to seal. In small bowl, mix butter and 2 tablespoons honey. Brush over dough.

Bake 8 to 12 minutes or until light golden brown; cool 15 minutes.

Grease 15x10x1-inch pan. Carefully place 1 crust on pan. Top evenly with turkey. Place second crust over turkey; top with cheese and ham. Place third crust over ham; spread evenly with preserves. Top with fourth crust; brush top with 2 tablespoons honey. Sprinkle honey with sesame seed.

Bake 10 to 15 minutes or until crust is deep golden brown and loaf is hot. Let stand 5 minutes. Cut into 8 slices.

Chicken Pot Pie with Whole Wheat Pie Crust

I FORGOT THE CHICKEN! Honestly- take the chicken out and all you have is "pot pie" and how tempting does that sound? I couldn't believe I forgot it! It was a long day though... I was just happy to put the top on and pop it in the oven... and it was at that moment that I realized I was missing a "key" ingredient. Despite my "forgetfulness", it tasted grand... happy news for the vegetarian. A yummy pie with or without the chicken. :) I just made a regular pie crust and subbed white for wheat, but admittedly, the crust wasn't amazing. It was a little dry and crumbly- I had to add more water to get it to hold together at all... I think I just needed to find a good whole wheat recipe. Still good though.

Chicken Pot Pie (Betty Crocker)
1 package (10 oz) frozen peas and carrots (I peeled and thinly sliced potatoes, carrots, celery, and added some frozen peas instead if the frozen package.)
1/3 cup butter
1/3 cup flour
1/3 cup chopped onion (Give me a break... do people really just chop up 1/3 cup and "reserve" the rest? Do a whole onion, I would sleep better if you did!)
1/2 tsp salt
1/2 tsp pepper
1 3/4 cup chicken broth
2/3 cup milk
2 1/2 to 3 cups cut-up cooked chicken or turkey (You almost forgot too, didn't you? :)
Pastry for 9-inch Two-Crust Pie

1. Rinse frozen peas and carrots in cold water to separate; drain. (Or cut up all those veggies I mentioned above.)
2. Melt butter in 2-quart saucepan over medium heat. Stir in flour, onion, salt, and pepper (and all the veggies if you do it that way.) Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute, Stir in chicken (yes chicken!) and peas and carrots; remove from heat.
3. Heat oven to 425.
4. Make pastry. Roll two-thirds of the pasty unto 13-inch squares. Ease unto ungreased square pan (9x9x2 inches) (I just did mine in a pie dish and I doubled the recipe so I would have two pies.) Pour chicken mixture into pastry lined pan.
5. Roll remaining pastry 11 inch square. Cut out designs with 1 inch cookie cutter. Place square over chicken mixture. Arrange cutouts on pastry. Turn edges of pastry under and flute.
6. Bake about 35 minutes or until golden brown.

Enchilada Pie

I came across this recipe a while back, and for some reason I just never got around to making it, so I'm really glad I stumbled across it twice because this makes a great healthy meal that feeds a big crew. (Not to mention, it is quite delicious.) I like that is holds so many veggies, but you don't feel like that is all you are eating. This is a great one!

Enchilada Pie (Women's Day Magazine)
1 Tbsp olive oil
1 cup chopped green or red pepper
1 lb lean ground turkey
2 tsp ground cumin
1 can (14-1⁄2 or 15 oz) diced tomatoes with garlic and onion
1⁄2 cup enchilada sauce
1 can (4 oz) chopped green chiles
1 cup frozen corn kernels
3⁄4 cup canned sliced black olives
Four 6- to 8-in. corn or flour tortillas
1 bag (8 oz) shredded light 4-cheese Mexican blend
Toppings: sour cream, and chopped tomato, onion and scallion

1. You’ll need a round 3-qt glass baking dish (casserole).2. Heat oil in a large nonstick skillet over medium heat. Add pepper; sauté 3 to 4 minutes. Add turkey; cook, breaking up chunks, 5 minutes or until no longer pink. Stir in cumin, tomatoes, enchilada sauce and chiles.3. Bring to a simmer and cook 10 minutes to develop flavors. Off heat, stir in corn and olives.4. Heat oven to 350°F.5. To assemble: Line bottom of baking dish with 2 tortillas. Top with 1⁄2 the meat mixture, then about 1⁄3 the cheese. Top with a tortilla, the remaining meat filling, 1⁄2 the remaining cheese, then remaining tortilla. Cover with foil.6. Bake 30 minutes. Uncover, sprinkle with remaining cheese and bake 10 minutes or until filing bubbles. Cool 5 to 10 min. before cutting in wedges. Serve with toppings.

Stuffed Zucchini Boats

I wasn't sure how this one was going to turn out, but I was gratefully happy with the results. I based this recipe off of one I found on cooks.com but I added a few things and it was pretty good.

Stuffed Zucchini Boats
4 zucchini squash (approx. 7 inches long) (I had one huge zucchini, so that is what I used.)
1 lb. ground turkey
1 med. onion, finely chopped
1-2 grated carrots
1 clove garlic, finely chopped
1/2 tsp. basil
1/4 tsp. oregano
1 tsp. Worcestershire sauce
1/2 cup bread crumb
1 cup mozzarella or Monterrey Jack cheese

Cut squash in half lengthwise. With small melon baller, start about 1/2 inch from end and scoop out middle of squash, making sure not to take out too much.
Brown meat, onion carrot, and garlic in Teflon pan until no longer pink. Drain, add basil, oregano and Worcestershire sauce. Stir in bread crumbs. Fill up boats with meat mixture and arrange in glass baking dish. Top with cheese. Tent foil over the top and bake at 325 degrees for 50 to 60 minutes, or until squash is tender.

Ham and Cheddar Scones... a happy home for dill!

What's the "dill" pickle? (My Mom always said that growing up!) Well, here is the deal, I have found a happy place for dill weed (besides a pickle)!!! I previously doubted the possibility- I have tried it in a few things and it's over-powering flavor makes everything taste "pickley" without the "perk," so this fabulous scone was a very happy discovery for me! Not to mention- IT IS DELICIOUS!!! I was about to label this under "Let there be LITE" but then I remembered... oh yes... that whole cube of butter. :) Which, by the way, I don't regret! And at least you can ease your conscience knowing there is whole wheat flour in there, and I used extra-lean turkey ham that tasted great. I sometimes like getting those little hams you can cut up yourself. They are great for things like this or cut up in eggs, etc. Anyway- these scones are wonderful. They make a great breakfast, snack, or I even sent some with my husband for a lunch. They were totally worth the work! So yummy!!!

Ham and Cheddar Scones (Better Homes and Garden Magazine)
1-3/4 cups all-purpose flour
1/4 cup whole wheat flour
2 tsp. baking powder
1 tsp. sugar
1/2 tsp. baking soda
1/8 tsp. salt
1/2 cup butter
1/2 cup shredded sharp cheddar cheese (2 oz.)
1/4 cup diced cooked ham
1 Tbsp. chopped fresh dill or 1 tsp. dried dillweed
3/4 cup dairy sour cream
1 egg, lightly beaten
1 Tbsp. Dijon-style mustard
Fresh dill (optional)

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment; set aside. In a large bowl combine all-purpose flour, whole wheat flour, baking powder, sugar, baking soda, and salt. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in cheese, ham, and dill. Combine sour cream, egg, and mustard; add all at once to flour mixture. Using a fork, stir just until mixture is moistened, Do not overwork.
2. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for four to six strokes or just until dough holds together. Pat or lightly roll dough until 3/4 inch thick. Cut dough with a floured 2-1/2- to 3-inch biscuit cutter. Reroll scraps as necessary, dipping cutter into flour between cuts. Place dough circles 1 inch apart on prepared baking sheet. Bake for 18 to 20 minutes or until golden. Cool slightly on a wire rack. Serve warm. If desired, sprinkle with fresh dill. Makes 10 to 12 scones.

(I wanted to mention that I had some trouble with the whole "biscuit cutter" process, so I ended up kneading the whole thing, rolling it like it says, and just cutting it into squares or something if you don't have one.)

Nutrition Facts
Calories237,
Total Fat (g)15,
Saturated Fat (g)9,
Monounsaturated Fat (g)4,
Polyunsaturated Fat (g)1,
Cholesterol (mg)61,
Sodium (mg)363,
Carbohydrate (g)20,
Total Sugar (g)1,
Fiber (g)1,
Protein (g)6,
Vitamin C (DV%)1,
Calcium (DV%)14,
Iron (DV%)8,
Percent Daily Values are based on a 2,000 calorie diet

BIONIC Turkey Bean Burgers

A "Bean Burger" probably doesn't get you that excited (unless you are like me and you like beans altogether too much... so much so that your husband bans them from the dinner table- only can I serve/eat them on rare occasions-- I will not expound on why.) HOWEVER... once you take a bite of this little number, you will indeed get excited! I got this idea from Rachel Ray's Strech a Buck Turkey and Bean Burrito Burgers, I used most of the same ingredients, but I added a few things that I think made the burgers hold together a little better and taste amazing! They are similar to my "Better Burger", but it just kicks it up a notch... or two... or three. :) I didn't used rice, but I did used bread crumbs and an egg. I also grilled them up on a little George Foreman Grill- which, if you don't have, I would TOTALLY recommend investing in. I love little George! He and I have so much fun making burgers and grilling chicken together. (And I too was doubtful at first, but I am fully converted!) These burgers just made me happy to bite into- I hope it does the same for you!

BIONIC Turkey Bean Burgers (Adapted by Lyd)
I made about 6-8 burgers.

• 1 1/2 pound ground turkey
• 1 (15-ounce) can pinto beans, rinsed and drained
• Palmful chili powder
• 1 1/2 teaspoons, half a palmful, cumin
• 1 tsp oregano
  
• 1 1/2 teaspoons coriander, half a palmful
• 1 tablespoon grill seasoning, (recommended: Montreal Seasoning by McCormick)
• 1 can of black olives, drained and finely chopped
• 1/2 package taco seasoning
• 2 tablespoons seasoned bread crumbs
• 1 egg
• 1/4 cup fresh cilantro, finely chopped
• Hamburger Buns
• Tomatoes
• Lettuce
• Avocado (if you have them)
  

Combine meat and beans with spices and grill seasoning (everything but the last four ingredients). Form patties from the meat and bean mixture. Cook patties 7 to 8 minutes on each side. (Or throw them on the George Foreman Grill for about 4-5 minutes.) Put the burgers in a bun with the works and take a BIG BITE!

My ALL-TIME Favorite Zucchini Casserole

I'll have you know that I carried these zucchini's on my lap for a 10 hour drive- that is how much I love zucchini. They were just coming on in my parents garden and I had to snag a couple before I left. So what I am saying is that the VERY uncomfortable car ride was made worth it by this....

I promised zucchini recipes and here they are! I tried this one out when we were first married almost 7 years ago, and we both loved it. It is just the perfect casserole! Then I lost it in the abyss... but I've recently resurrected it, and it is BETTER THEN EVER! I've tried several zucchini casseroles, but they just haven't topped this one. It's creamy, rich, healthy, and DELICIOUS all in one big casserole dish. Feeds a big crew, and it's an EXCELLENT way to sneak in the zucchini. (My mom gave me this one a while back- she got it from a Zucchini Relief Society activity.) It even makes great left-overs! :)

Zucchini Casserole
1 lb beef (or turkey burger)
1 large onion, chopped
salt and pepper to taste
2 cup (or more) finely chopped zucchini
1-2 cups shredded carrots (about 3 carrots)
1 can cream of chicken
1/2 sour cream1 box stove top stuffing mix

In a large pan, brown burger. (Drain if it has a lot of fat- that is why I prefer turkey burger though- a lot less fat.) Add onion, salt and pepper, zucchini, and carrots. Cook on medium-high heat stirring frequently. When veggies are tender, stir in sour cream and cream of chicken. Transfer mixture into a casserole dish. Meanwhile, prepare stove top dressing according to package directions (I usually do it in the microwave because it is faster.) Spread prepared stuffing over the top of casserole. Bake at 350 for 20-30 minutes or until bubbly.

Cheesy Turkey Chowder

We had Thanksgiving a little early this year... :) My mother-in-law cooked up a delicious turkey for Sunday dinner this last week, and I think it is just a CRYING SHAME to throw out all the drippings. Sure they are loaded with fat... ok, they are fat, :) but they are also loaded with amazing flavor that you just can't coax out of a bullion cube, no matter how hard you try. SOOOoo... I set to work on some delicious soup that only took about 30 minutes to make. It was easy and completely flavorful. This was a fabulous way to use up those turkey left-overs! I had some left-over rice and mashed potatoes and a bit of gravy that I threw in and why not add stuffing too? :) I know I'm a bit out of season with this one, but I hope you'll remember this one when Turkey Day rolls around- I know I will.

Cheesy Turkey Chowder (found here from CDKitchen)

Ingredients:
4 cups turkey or chicken broth
1 1/2 cup diced potatoes
1 cup diced celery
1 cup diced carrots
1/2 cup diced onions
1/4 cup butter or margarine
1/3 cup all-purpose flour
3 cups milk
1 tablespoon soy sauce
8 ounces processed cheese spread, cubed (Why would you go to all this trouble to make delicious soup, and ruin it with fake cheese... do me a favor and throw in some REAL cheddar or something worthy of it's surrounding ingredients! Just throwing my opinion out there, for what it's worth. :)
2 cups chopped cooked turkey

Directions:

Combine the broth and the vegetables in a large sauce pan. Cover and cook over medium heat for 15 minutes or until the vegetables are tender.

Melt the butter in a Dutch oven over low heat. Add the flour, stirring until smooth. Cook for 1 minute, stirring constantly.

Gradually stir in the milk and cook over medium heat, stirring constantly, until thickened and bubbly. Gradually stir in the vegetable mixture, soy sauce, cheese and turkey. Cook until the cheese melts and the soup is thoroughly heated.

This recipe from CDKitchen for Cheesy Turkey Chowder serves/makes 2.5 qt.

BBQ Bacon Burgers

I found this recipe in Family Circle, and I adapted it a bit. This was a fast way to make a very flavorful burger. I have been anxious to break out the grill! Let the grilling begin...

BBQ Bacon Burgers
4-5 slices cooked, crumbled bacon
1 1/2 lbs hamburger (or turkey burger)
½ c. (1 oz.) French's fried onions
2-3 T BBQ Sauce (I used Honey BBQ) Plus additional for serving, if desired
1 tbsp. Worcestershire sauce
¼ tsp pepper
6 100 calorie english muffins or thin sandwich buns

Cook bacon in a medium-size nonstick skillet over medium heat, 7 minutes. Set aside and crumble when cooled. Place crumbled bacon in large bowl and add ground meat, fried onions, 2 tbsp. of the BBQ sauce, the Worcestershire sauce and the black pepper to bacon in bowl. Stir to evenly blend. Divide mixture into 6-8 patties. Grill hamburger patties for 6 minutes. Flip over, grill for another 5 minutes or until thermometer inserted into center reads 160 degrees. (Or let George Foreman work his magic. :) Meanwhile, broil English Muffins for 3 minutes, turning once. Stack and serve with hamburger toppings. You can also cook extra bacon and add that too if you want- more bacon is always a good idea. :)

Santa Fe Skillet

I know I have been posting a bunch from the Simple and Delicious magazine, but it is just full of winners- fast and easy meals that taste great! This was one of those. I whipped this up in no time and found a good use for some left-over salsa that was about to go bad. I know it was probably "cheating" but I had just a bit of cream left (probably about 1/4 cup) and I poured it in. It made it rich and creamy. I thought the whole dish was great.

Santa Fe Skillet
1 pound lean ground beef (90% lean) (I used turkey burger.)
1 small onion, chopped
1 package (6 ounces) four-cheese corkscrew pasta mix (I just used whole wheat spiral noodles and added a bit of extra cheese- even a little Parmesan, because who has that "four-cheese pasta mix" on hand?)
2 cups salsa
1 cup hot water
1 tablespoon chili powder
1/2 teaspoon salt
Dash cayenne pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup (4 ounces) shredded cheddar cheese
Sour cream, optional

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir the pasta, contents of seasoning packet, salsa, water, chili powder, salt and cayenne into the skillet.
Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until pasta is tender, adding more water if necessary. Stir in tomatoes; sprinkle with olives and cheese. Cover and simmer for 3-4 minutes or until heated through. Serve with sour cream if desired. Yield: 6 servings.

Nutrition Facts: 1-1/4 cup (calculated without sour cream) equals 287 calories, 10 g fat (3 g saturated fat), 49 mg cholesterol, 1,061 mg sodium, 29 g carbohydrate, 3 g fiber, 19 g protein.

Give me some of your TOTS...

Randy: Napoleon, give me some of your tots.
Napoleon Dynamite: No, go find your own.
Randy: Come on, give me some of your tots.
Napoleon Dynamite: No, I'm freakin' starving! I didn't get to eat anything today.
Randy: [kicks the tots]
Napoleon Dynamite: Ugh! Gross! Freakin' idiot!

This is what I hear in my head now, every time I am cooking anything to do with tater-tots, which is pretty much "tater-tot casserole". But NOT JUST TATER TOT CASSEROLE! This one made it to the top of my list! THIS is what a good casserole should taste like in my book! THESE are left-overs we were fighting over! Serving size: not enough! THIS RIGHT HERE is possibly the best "casserole" I have ever made, and it was a simple Tater-tot casserole! So good-- and would you believe it contained broccoli. :) (I am desperately searching for a substitute-- not because I don't like it- you would think that I could remember that I am totally allergic. I was so sick that night, and I couldn't figure out why until the next morning when I remembered. :) But let me tell you, it was well worth it!!! (And that is saying something!) Don't you go subbing ANYTHING! This was pure goodness! I beg you to "Go find your own," whether you are "freakin' starving" or not!

Beef & Tater Bake (Simple and Delicious)
4 cups frozen Tater Tots
1 lb. ground beef (I used ground turnkey with a sauted chopped onion in it.)
1 pkg. (16 oz.) frozen chopped broccoli, thawed
1 can (10 3/4 oz.) condensed cream of broccoli soup, undiluted (I used cream of chicken)
1 medium tomato, chopped
1 can 2.8 oz.) french-fried onions, divided
1 cup (4 oz.) shredded Colby-jack cheese, divided
1/3 cup milk
1/4 tsp. garlic powder
1/8 tsp. pepper

Place Tater Tots in an ungreased 13x9 baking dish. Bake, uncovered, at 400 for 10 minutes.

Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in broccoli, soup, tomato, 3/4 cup French-fried onions, 1/2 cup cheese, milk, garlic powder and pepper; heat through. Pour over tater tots.

Cover and bake for 20 minutes, uncover; sprinkle with remaining onions and cheese. Bake 5-10 minutes longer or until cheese is melted. (12 servings)

Easy Party Meatballs

I saw this recipe on the Kraftfood site and thought I would try it out. I liked the flavor and texture it added. I also liked how many it made. I was able to put the extra in bags and freeze it for one of the "busy night" meals. I used turkey burger and I don't know if it is just more moist but I ended up changing (in green) the recipe a bit to get the right consistency. The changes made it easy and I think I ended up with quite a bit more. (3 cookie sheets full)

Easy Part Meatballs
1-1/2 lb. lean ground beef (2-3 lbs. turkey burger)

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken (2 pkg.)

2/3 cup water (omit)

2 cans (8 oz. each) crushed pineapple, drained (1 20 oz. undrained)

1 bottle (18 oz.) KRAFT Original Barbecue Sauce or KRAFT Hickory Smoke Barbecue Sauce

1/4 cup packed brown sugar

HEAT oven to 425ºF. Mix meat, stuffing mix and water. Shape into 1-inch balls.

PLACE in 13x9-inch baking dish.

BAKE 20 min. or until cooked through (160ºF). Stir in pineapple, barbecue sauce and sugar. Bake 10 min. or until sauce is heated through.

Gyoza

Just before Christmas, my friend Jill taught me how to make Sushi and Gyoza, and she just sent me the Gyoza recipe. I'm so excited to make them again- they were so tasty!

Gyoza

Ingredients
1 lb	Ground pork or turkey
½ cup	Chopped onion
1	Egg
1 T	Corn starch
1 package	Gyoza skins/Wonton wraps
3 T	Soy sauce

Directions:

1. In a bowl, mix meat, onion, egg, corn starch and flavoring (soy sauce/teriyaki sauce).

2. Lay out about a dozen wraps at a time. Place a spoonful of mixture onto center of each wrap.

3. Dip finger into water and trace the edge of wrap and fold up into little dutch-hat looking potsticker.

4. Continue until all are made, setting them aside on a platter.

5. In large, deep fry pan, coated with a tablespoon of oil, brown about 20-25 gyoza at a time on medium heat. Turn each one and once browned, pour about 1 ½ cups of water over them. Put the lid on and steam for a few minutes. Once they have absorbed the water, they are done.

6. Remove them from pan, wipe out, and do the next batch.

7. Serve with rice. Pour a few tablespoons of soy sauce n a small dish and add a drop or two of hot sesame oil. This is for dipping the gyoza.

Sweet and Sour Meatballs

I made these meatballs the other night and they were delicious.  (I got the recipe in the Botch Sensible Cooking cookbook.)  They had a really yummy Asian flavor.  I liked the sauces as well.  It makes a nice big batch, so we've been enjoying them all week! :)

Sweet and Sour Meatballs
1 lb groud beef (I used turkey)
1/2 lb sausage
2 tsp soy sauce
1 clove garlic, minced
3/4 cup whole or cracked wheat, uncooked
1 (5 oz) can water chestnuts (drained and diced)
1 (8 3/4 oz) can crushed pineapple (drained, reserve juice)
1 tsp ginger
1 egg
1/3 cup milk 1 tsp salt

Combine all ingredients in a mixing bowl.  Form mixture into balls.  Place on baking sheet.  Bake at 350 for 20 minutes.  While meatballs are baking combine the following ingredients for sweet and sour sauce:

1/2 cup brown sugar, firmly packed
2 tsp soy sauce
1 beef bouillon cube
2 T cornstarch, combined with 1 cup water
1/2 tsp salt
3 T vinegar

Add enough water to reserved pineapple juice to make 1 1/2 cups liquids.  Combine with above ingredients.  Cook over low heat, stirring constantly until thickened.  Pour over meatballs and continue baking an additional 5 minutes.  Makes at least 30 meatballs.

Better Burger with Green Olives

This is another one by Ellie Krieger. It was terrific!!! I thought it was better then a regular burger! The fresh parsley really makes a differnce! I was surprised at how easy it was to mix together and how well it held together, too- and so much less grease! I just grilled it up on my George Foreman Grill, but you can fried it up in a pan too. This is definitely one I will make again! It was a hit with all of us!

Better Burger with Green Olives

• 1 pound lean ground turkey or beef (at least 90 percent lean)
• 1/2 cup coarsely chopped pitted green olives (2 ounces) (I don't care for green olives, so as you can see, I used black. They were delicious.)
  
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 1/2 teaspoon ground cumin
• 1/4 teaspoon freshly ground pepper
• Cooking spray
• I also added a pinch of salt and hamburger seasoning
  

Combine the turkey or beef, olives, parsley, cumin, and pepper in a mixing bowl and mix until well incorporated. Shape into 4 burgers.

Spray a grill pan with cooking spray and preheat over a medium-high heat or prepare an outdoor grill. Cook for about 5 minutes on each side, until cooked through.

Serving suggestion: Serve on whole-wheat buns, garnished with slices of tomato and lettuce, with ketchup and mustard on the side.

Serving size 1 burger

Lasagna Roll-Ups

This looked like a fun one in Simple and Delicious. I thought the flavor was great, and Doug and I really liked them, but I have to be honest, and maybe it was just me and my occasional impatience in the kitchen, but the were not really "roll-ups". I ended up basically just making a layered lasagna. They were all over the place and slipping apart into a big mess. I thought this would be a fabulous stuffing for the jumbo pasta shells. I think it would work a lot better and make a good filling. The roll up idea is cute and all in the magazine picture, but lets be practical! :)

Lasagna Roll-Ups
10 uncooked lasagna noodles
1 pkg. (19-1/2 oz.) Italian turkey sausage links, casings removed (I just used regular pork sausage)
1 pkg. cream cheese, softened
1 jar (26 oz.) spaghetti sauce, divided
1-3/4 cups (7 oz.) shredded cheddar cheese, divided

Cook noodles according to package directions.

Meanwhile, in a large skillet, cook sausage over medium heat, until no longer pink; drain. Stir in cream cheese and 1/3 cup spaghetti sauce. Drain noodles; spread 1/4 cup meat mixture on each noodle. Sprinkle each with 2 Tbsp. cheese; carefully roll up.

Spread 2/3 cup spaghetti sauce into an uncreased 13-9 in baking dish. Place roll-ups seam side down over sauce. Top with remaining sauce and cheese. Cover and bake at 350 for 20 minutes. Uncover; bake 10-15 minutes longer or until bubbly. (Yield:10 servings)