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

Strawberry Delight Cake

I wish I was better at knowing a good deal when I see one.  Strawberries were on sale a little while ago, and I didn't realize it until afterwords.  I wish I had stocked up!  At least I have this yummy dessert as consolation. :)

Strawberry Delight Cake (101 More Things to do with a Cake Mix)

1 strawberry cake mix (I didn't have strawberry cake mix, so I just used a yellow cake mix.)

1 cup white chocolate or vanilla chips

1 large box vanilla or cheesecake instant pudding

8 ounces whipped topping

sliced strawberries, optional

Preheat oven to 350 degrees.  Mix cake batter as directed on back of box with electric mixer 2 minutes.  Stir in white chips.  Pour batter into a greased 9x13 pan.  Bake as directed.  Allow cake to cool.

While cake is cooling, make instant pudding according to directions on box.  Allow pudding to thicken in refrigerator.  Cut cake into long, skinny pieces.  Place one slice of cake on a small plate.  Place a large scoop of pudding over cake.  Place another slice of cake over pudding.  Add more pudding.  Top with whipped topping.  If desired, garnish each serving with sliced strawberries.

Quinoa Pancakes

Quinoa Pancakes have a very "healthy," chewy ring to them, so my husband and kiddos were quite skeptical when I served them up hot off the grittle, but we were all happy with the results.  I've been hearing a lot about how nutritious quinoa is, and I had some left-overs that I had added to the Chicken and Wild Rice Soup, so I thought I would give this a try.  They were actually pretty tasty!  (Possibly in part, because I added just a bit a sugar to give it some sweetness. :)  We had ours with some applesause and it made for a yummy, healthy, filling breakfast!

Quinoa Pancakes (Popsugar)

1 cup cooked quinoa
3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon course salt
1 large egg, plus 1 large egg white
1 tablespoon unsalted butter, melted, plus more for skillet

1/4 cup low-fat milk
2 tablespoons pure maple syrup, plus more for serving (I used sugar, because I was out of syrup)
Fresh fruit or fruit preserves (optional) for serving

1.     In a medium bowl, whisk together quinoa, flour, baking powder, and salt. In another medium bowl, whisk together egg, egg white, butter, milk, and syrup until smooth. Add egg mixture to flour mixture and whisk to combine.

2.     Lightly coat a large nonstick skillet or griddle with butter and heat over medium-high. Drop batter by heaping tablespoonfuls into skillet. Cook until bubbles appear on top, 2 minutes.

3.     Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more melted butter and remaining batter (reduce heat to medium if overbrowning). Serve with maple syrup and fresh fruit or preserves if desired.

Makes about 12.

Chicken & Wild Rice Soup

I was shocked to have left-overs of the delicious chicken cordon bleu, but I guess I shouldn't have been because I made a really big batch.  When I looked in the fridge the next day thinking, "Hmmm... what's for dinner?" I saw that chicken breast and the left-over wild rice I served with it, and I love turning one good meal into another, (make's me feel quite magic), and POOF... not to brag, it really worked on this one.  This was some of the yummiest soups I've had in a long time!  It came together quickly- heck, I didn't even peel the carrots.  A very happy chicken was served two delicious ways. Yum!

Lyd's Tip: To clarify, take advantage of chicken left-overs from meals like this, this, or this.  Save time cutting and cooking raw chicken, and just chop up the left-overs and turn them into a delicious soup.

*I also added some sliced zucchini, chopped cabbage, and cooked quinoa, which my family isn't too keen on as a side dish, but all said they loved in the soup... score!

Chicken & Wild Rice Soup

Ingredients:

2 Tablespoons butter

1/2 small onion or 1 large shallot, chopped

2 celery stalks, chopped

2 small carrots, chopped

salt & pepper

2 garlic cloves, minced

1/2 teaspoon dried thyme

8 cups chicken broth

2 chicken breasts, cut in half

3/4 cup wild/brown rice blend

1 cup milk

1/4 cup flour

Directions:

Melt butter in a large soup pot over medium heat. Add onion, celery, and carrots, season with salt & pepper, then saute until tender, about 10 minutes. Add garlic and thyme then saute for 1 more minute.

Add chicken broth then increase heat to high and bring to a boil. Add chicken breast halves and cook until no longer pink in the center, about 10 minutes, then remove to a plate and set aside. Shred when cool enough to handle. Add wild/brown rice blend to the pot then place a lid on top, turn heat down to medium-low and simmer for 40-50 minutes or until rice is tender. 

In a small bowl, whisk together 1/4 cup milk with flour until smooth then add remaining milk. Slowly drizzle into soup while stirring. Add chicken then simmer soup for 10 more minutes uncovered and serve.

Recipe From: Iowa Girl Eats

Golden Chicken Cordon Bleu

Pounding... strike that, tenderizing a chicken is not the best way to "win friends and influence" new neighbors.  I was making a lot of racket with this one, and I'm sure they were wondering what was going on on the other side of the wall.  Then I think I made them all jealous with the delicious smells wafting through my front door when it was done.  I should have shared... that would have made some true friends... but alas, I was quite stingy... this one is "highly-labor-intensive" in my opinion.  People will try to tell you that is't not, but they are probably lying... just like the girl who whips up the cute ruffly dress for her daughter and tells you it was "SO EASY!" and it's almost like she's trying to rub in your deficiencies.  Nope, I'm going to be honest... anytime you have to layer and roll something up (particularly inside the tenderized breast of a chicken) and it involves carefully placed toothpicks, that automatically bumps it to a new level of difficulty in my book.
All that being said, it was quite scrumptious.  I took this one on because
A. I happened to have all the ingredients.  Swiss cheese doesn't show up in my kitchen often.
and B. I remembered learning to make it at a women's activity, and the lady was trying to tell everyone it was "SO EASY!" and I went home and told my hubby, "Well, I will never make that again!  Way too much work!"  And I just kind of wanted to see if I could actually do it.  Silly, I know... but I did it.  DELICIOUS enough that it might, just might make it off my "one-time-fix cooking bucket list." :)

*I doubled this recipe.  I felt like there was a lot of the flour mixture though- I had extra, but I guess that is better than being short, right?  I used a whole package of chicken, and I put the left-overs (including the wild-rice) to great use... stay tuned and I will tell you how.

Golden Chicken Cordon Bleu

Swiss cheese (3/4 ounce each)

1/2 cup all-purpose flour

1/4 teaspoon salt

1/8 teaspoon paprika

1/8 teaspoon pepper

1 egg

2 tablespoons 2% milk

1/2 cup seasoned bread crumbs (I added dried parsley and salt)

1 tablespoon canola oil

1 tablespoon butter, melted

Directions

Flatten chicken to 1/4-in. thickness; top each with a slice of ham and cheese. Roll up and tuck in ends; secure with toothpicks.

In a shallow bowl, combine the flour, salt, paprika and pepper. In another bowl, whisk egg and milk. Place bread crumbs in a third bowl. Dip chicken in flour mixture, then egg mixture; roll in crumbs.

In a small skillet, brown chicken in oil on all sides. Transfer to an 8-in. square baking dish coated with cooking spray.

Bake, uncovered, at 350° for 20-25 minutes or until chicken is no longer pink. (I used a meat thermometer and it took mine at least 40-45 minutes) Discard toothpicks; drizzle with butter. Yield: 2 servings.

Nutritional Facts1 serving (prepared with reduced-fat butter) equals 501 calories, 23 g fat (9 g saturated fat), 172 mg cholesterol, 728 mg sodium, 23 g carbohydrate, 1 g fiber, 49 g protein.

(Taste of Home) 

 

Whole Wheat Breadsticks

Squashed Spaghetti is one of my favorite stand-byes.  I can make it in no time if I microwave the squash (like this), and even faster if I make it a meatless meal... but sometimes it seems a little naked all by itself.  My husband and kids get a lot more excited if I add something like these yummy breadsticks. :)
I was attracted to the "quick and easy" in this recipe.  Sometimes I see that claim, and I feel impelled to try the recipe, just to see if it's as easy as they claim.  I felt like this was pretty quick and pretty easy.  Making yeast dough just takes a little works, and adding snazzy toppings isn't exactly "quick" but the labor was pretty minimal, and worth it in the end.  I couldn't get mine to rise much and I think I over-baked them a bit, but I kind of liked the "crunchiness" I accidentally created. :)  Maybe, I'm just looking on the bright-side, which isn't hard to do with this on your plate.

Quick and Easy Whole Wheat Breadsticks (From Clean Eating in Texas)

Ingredients:
3 cups whole wheat pastry flour
1 Tbs dry yeast
1 1/4 cups warm water
1 Tbs honey
1 tsp salt
1.5 Tbs olive oil
1 tsp oregano
1 tsp dried basil

Topping ingredients:
4 Tbs Butter, melted
2 tsp garlic salt
1 tsp parsley flakes
1/4 cup Parmesan Reggiano, grated

Directions

Preheat oven to 375.
Dissolve yeast in warm water.
Add remaining ingredients and make soft dough.
Place dough in lightly oiled bowl, and allow to rise until doubled (30 mins)
Punch down dough after 30 minutes.
Melt 2 Tbs of butter, and pour in 9×13 baking dish. Evenly coat the bottom of the dish.
Roll out the dough to fit pan.
Place dough in pan.
Pour remaining 2 Tbs of melted butter on the top of the dough, evenly coating.
Cut the dough into strips lengthwise and then one cut vertically down the middle so as to halve the long strips.

Top with garlic salt, Parmesan Cheese, and parsley.
Allow dough to rest for 10 minutes, to give it time to puff slightly.
Bake at 375 approximately 20 minutes, or until golden brown.

Caramel Chocolate Surprise Bars

Here is one that is sure to impress, and nobody need know how easy it was to make!  I like "101 More Things to do with a Cake Mix" for that reason.  Super easy when you need to throw something together.  All these ingredients work well together and it taste great served warm with a scoop of ice cream... trust me, I would know. :)  Definitely a big dose of sugar for the day, though, so watch out!

Caramel Chocolate Surprise Bars

1 yellow cake mix

1/2 cup butter, melted

1/4 cup evaporated milk

1 cup chocolate chips

3/4 cup chopped nuts

1 jar (12 oz) caramel ice cream topping

Preheat oven to 350.  With a spoon, mix cake mix, butter, and evaporated milk together.  Spread 3/4 of dough evenly into a greased 9x13 pan. Spread chocolate chips and nuts over the top, evenly.  Break rest of dough into small pieces and drop[ evenly over top.  Bake 20-25 minutes.  Cool 30 minutes.  Cut into bars.  Store in refrigerator.

Easy Crockpot Lasagna

Oh... my poor cooking blog has suffered greatly with my recent move.  Life just got kind of crazy with all the packing and very little cooking going on... at least not anything blog-worthy... plenty of fish sticks, pancakes, and frozen pizzas.  However, I just got the kitchen unpacked today, and I felt it would be appropriate to hop back in the saddle with the christening of my new kitchen.
How and why have I never tried this?  It was like it has never occurred to me to bake the lasagna in the crockpot.  BRILLIANT.  So tasty and perfect consistency... oh, and did I mention you don't even have to cook the noodles?  That tipped the scales for me.  Don't know if I can ever go back now.

*Lyd's Tip:  It is probably a good idea to spray the sided with cooking spray so it doesn't stick, but for the bottom, I just started with a little bit of the sauce mixture spread over the bottom and then start layering, and I had no problem with sticking.

Easy Crockpot Lasagna

1 pound (16 ounces) ground beef

1/2 cup diced white onion

1 teaspoon minced garlic

1 (24 ounce) jar spaghetti sauce

1/2 cup water

1 (15 ounce) container ricotta cheese

2 cups mozzarella cheese

1/4 cup grated Parmesan cheese

1 whole egg

2 Tablespoons fresh parsley or 2 teaspoons dried parsley

6 uncooked lasagna noodles

In a large skillet brown beef and onion. Add garlic and cook for one minute. Drain.

Add spaghetti sauce and water and simmer for about 5 minutes.

Mix ricotta, 1 1/2 cups mozzarella, 2 Tablespoons Parmesan, egg and parsley.

Pour 1 cup of spaghetti meat sauce into a 4 to 6 quart sized slow cooker. Place half of the noodles and half of the ricotta mixture on top of the sauce. Cover with 2 cups meat sauce. Top with remaining noodles (If the noodles don't fit exactly break them to fit) and cheese mixture and meat sauce.

Cook on low for 4 to 5 hours or until noodles are soft. Sprinkle with 1/2 cup of mozzarella and remaining parmesan. Cover with the lid to melt the cheese and let it sit for 10 minutes before serving.

Do not overcook and don't try to speed up the process by cooking it on high.

*Works best with a 4 to 6 quart size slow cooker.

(From: tablespoon.com)

Crispy Easter Nests

First of all: Forgive my absence... I am in the middle of moving and things have been pretty crazy around here!
Second of all...
HAPPY EASTER!!!
Aren't these fun!  We had such an awesome Easter Egg Hunt yesterday and my friend brought these cute treats.  They were a big hit with kids and grown-ups. :)

Crispy Easter Nests

1 (14 oz.) bag sweetened flake coconut

Green food dye

1 (7.5 oz.) jar Marshmallow Fluff

3 cups Rice Krispies

1/2 cup chocolate chips

Cooking spray

24 Jordan almonds (She used jelly beans)

Preparation

Place 1 (14 oz.) bag sweetened flake coconut in a bowl. Use a toothpick to apply and stir in a few drops of green food dye. Let dry. Melt 1 (7.5 oz.) jar Marshmallow Fluff in a pan over medium-low heat, stirring, until soft and pliable. Stir in 3 cups Rice Krispies. Stir in 1/2 cup chocolate chips; remove from heat. Arrange 8 paper cupcake liners on a work surface. Mist hands with cooking spray. Gather a small amount of cereal mixture and shape to fit into a cupcake liner. Add more cereal to make a rim around top. Let cool. Make 7 more. Fill each nest with a bit of coconut and 3 Jordan almonds.

Good Morning Granola...

This has been my favorite way to start the day lately.  Healthy, delicious, and quite filling... not to mention EASY to make.  Winner all around!  I have made my own regular granola and honey nut granola, but I have been lazy lately and just found one I like at the store.  It is much cheaper to make your own, though.  Anyway, just giving you a good reason not to hit snooze! :)

Healthy Good Morning Granola and Yogurt (By Lyd

1 cup Vanilla Yogurt

1/2 cup Granola

1/2 cup Trail Mix

Handful of dried cranberries

Layer ingredients and mix in your bowl.

Butternut Squash Gnocchi

Yes, I'm still at it... sneaking squash into thing. :)  I was amazed how easy this was to make, and although the kids were a little disappointed that they weren't the "chicken nuggets" that they thought they were, they still ate them up. (It's ok... you can admit that you had the same thought. :)  The garlic sage butter was a little strong.  I think they would taste the best with a creamy sauce or in a soup.  We actually put ours into our creamy tomato soup and it was quite delicious.  Just another fun way to sneak in those veggies. :)

Butternut Squash Gnocchi with Garlic Butter and Sage Sauce

For the gnocchi:

3lb butternut squash (I think just about any kind of squash would do.  I used acorn.  I would definitely recommend following my tip below and slow cooking it.  Super easy!)

1 Tablespoon extra virgin olive oil

salt & pepper

1/2 teaspoon salt

1 egg, whisked

2-1/4 cups flour, plus more for rolling

For the Garlic Butter & Sage Sauce (for two, 1-cup servings):

2 Tablespoons butter

1 garlic clove, minced

7-8 leaves fresh sage, chopped

salt & pepper

Directions:

Preheat oven to 400 degrees. Pierce bulb end of butternut squash with a sharp knife several times then microwave for 3 minutes, flipping halfway through. Slice top and bottom off squash, then cut in half lengthwise and remove seeds with a spoon. Place squash halves cut side up on a foil-lined baking sheet then brush with extra virgin olive oil and season liberally with salt and pepper. Roast for 50-60 minutes, or until a knife inserted into the thickest part of the squash meets no resistance.

When squash is cool enough to handle, scoop from peel and place in a food processor. Process until very smooth (or mash by hand) then place puree in a large saucepan over medium heat and cook until it is no longer extremely moist, about 10 minutes, stirring occasionally. Spread squash puree on a plate then refrigerate until cool (doesn’t have to be cold – but will be more difficult to roll out.)

Measure out 2 cups cold squash then place in a large bowl and stir in whisked egg and salt. Add flour, 1 cup at a time, and stir until the dough pulls away from the side of the bowl. Turn out onto a heavily floured surface and knead until dough comes together. (Dough might be sticky, just keep flouring hands lightly.

Remove large hunks of the dough then roll into a rope and cut into 1″ sections to form the gnocchi. Place onto a wax paper or foil-lined baking sheet and freeze until solid then transfer to a freezer bag, or cook gnocchi immediately. Cook frozen gnocchi the same as fresh (do not thaw.)

To cook gnocchi: Bring a large pot of water to a boil then salt lightly. Melt butter in a large skillet over medium heat, then add garlic and sage. Cook until garlic is just starting to turn golden brown.

Add 1 cup gnocchi at a time and to the salted, boiling water, then cook at a gentle boil until gnocchi float to the top, about 2 minutes. Transfer using a slotted spoon or spider to the garlic butter & sage sauce. Cook remaining gnocchi then add to the skillet. Season with salt & pepper then toss to coat, and plate.

From: Iowa Girl Eats

*She has some great step by step instructions and pictures.

Lyd's Tip:  My sister was telling me a while back how she chopped up her Halloween pumpkins and put them in her crockpot and they ate them up.  I thought it was brilliant.  I was too lazy to even cut mine up.  I was in a hurry so I just threw the whole thing in, put it on low, and left.  It was done in just a couple hours.  So easy!  No hassle with baking it in the oven forever and burning it.  Love these time savers!

Here they are, ready for a dunk in our creamy tomato soup. Yum!
 

How to Hard Boil Eggs in the Oven... (THE BETTER WAY!)

It is just a little white egg.  Why has boiling it always intimidated me so?  I seriously have to google directions every time!  How long to I boil them?  Why did that one just explode?  Did I take them out too early?  Did I leave them in the cold water long enough?  Was the cold water the right temperature?  Then, why is the yoke still runny?  Ok- so it's not rocket science, but it definitely feels like EGG Science.  So imagine my delight when I saw a "pin" suggesting you bake them in the oven.  Rapturous Day!  You can't top these easy fool-proof instructions.  I will never make a hard (not boiled) egg any other way!  My kids loved peeling them. :) I loved shaking up our typical dinner menu.

How to Hard Boil Eggs in the Oven

To make the eggs, simply bake them in a 325 degree oven for 30 minutes. You can place them directly on the rack or use a muffin tin, which makes it easy move them in and out of the oven in bulk. Once the 30 minutes have passed, remove the eggs from the oven (carefully, because they are hot) and plunge them in cold water for 10 minutes.

The shells may have brown spots where they were in contact with hot metal. Sometimes that discoloration fades away in the water plunge, but sometimes it will leave marks on the whites.

(Source)

*Wouldn't this be perfect for Easter eggs?  This would save a lot of time!

Made a delicious Egg Salad Sandwich for dinner with mine.  What will you make?

Pinto Bean Soup with Cajun-Style Sausage

So Happy {late} Valentine's Day!  I have been busy with sick kids lately, and so instead of making sweets, I've been making soups. How sad is that?  Except that this was a soup that made my hungry crew happy.  I made a big batch of pinto beans in the crockpot.  We used them for beans and rice tacos, but I used the other half in this soup. Dried beans are pretty cheap.  I liked that the beans weren't all that was going on in this soup.  The addition of some fresh veggies and spices made it much more exciting and tasty than a typical bean soup.

Pinto Bean Soup with Cajun-Style Sausage (Diana Rattray)

1 tablespoon olive oil

12 ounces andouille sausage, sliced (I just used ground sausage)

1 medium onion, chopped

2 ribs celery, chopped

1 bell pepper, chopped, red, green, or other color

(I also added chopped zucchini)

2 cans (14.5 ounces each) diced tomatoes

1 1/2 teaspoons Cajun seasoning blend

salt and pepper, to taste

1 quart chicken broth

2 cans (about 15 ounces each) pinto beans, drained and rinsed

2 green onions, thinly sliced

1/4 cup chopped fresh parsley or cilantro

In a large saucepan, heat the olive oil over medium heat. Add the sliced sausage, onion, and celery and saute for about 5 minutes, stirring frequently. Add the bell pepper and continue cooking, stirring, for 3 or 4 minutes longer. Add the diced tomatoes, seasoning blend, salt and pepper, and chicken broth. Add the drained pinto beans. Bring to a boil; reduce heat, cover, and simmer for 15 minutes. Add the green onions and parsley and continue cooking for 2 minutes longer.

Serves 6.

Lyd's Tip: I mentioned recently how I sometimes make my ground beef stretch using a grated potato, but I also like to make my sausage stretch. Are you shocked? :) I add a chopped onion, and sometimes I just don't use as much in the recipe.  I set a little bit aside and refrigerate it.  It's perfect in omelets, quiche, casseroles, or other soups.  Saves me time too, because I can just throw it in.

Easy-Pleasing Avocado Sandwich

"A man gets tired of the same ham sandwich everyday," or so my hubby says (in so many words).  He is careful to express his "gratitude" that I make him lunch, but he seemed especially grateful when I switched things up with this little avocado concoction.  He said he could have this one "everyday" but even as good as it is, I have my suspicions that we would eventually repeat this cycle. :)  But for now... he is quite pleased with avocados, so I'll keep them coming.  A little spice and some TLC go a long way.  Who needs meat in their sandwiches anyway? Not him, not today anyway. :)

Easy-Pleasing Avocado Sandwich (From Lyd)

2 Sliced of Good Hearty Whole Wheat Bread

Avodcado sliced (they can be pricey, so I sometimes make them stretch by using 1/4 of a large one or half of medium and then refrigerating the other half.)

Cheddar Cheese, sliced

1 small tomato sliced

pinch of salt

pinch of paprika

pinch of cajun seasoning

little bit of mayo

Spread bread with mayo, layer with cheese, avocado, and tomato.  Sprinkle with seasonings and put a Lyd on in." Send it to work with hubby along with a big kiss... or sit down to one yourself. :) * Guaranteeing to please.

Lyd's Tip: Penny-Pinching with Potatoes...

I am pretty sure I am not the only one that likes to save a buck, so I am diverting from my typical posts for a "Lyd's Tip."  I guess I shouldn't take all the credit-- I dropped by a friends house and she was grating a potato and said she was making tacos... I was confused and she explained further. :)  I was glad I stopped by at just the right moment because it's seems like the price of ground beef in on the rise, and this little tip has saved me some money, and probably some clogged arteries as well. :)

Using a Potato to Stretch Hamburger and Making Two Easy Casseroles

It all begins with a potato.  One potato is probably best if you don't want more potato than burger, but I was extra cheap and grated two. :)

 

Grate away!

Brown about a pound of hamburger.

Lyd's Tip: I like to get my ground beef at our local COOP store (organic, natural foods store).  They sell the grass fed beef there, and if I buy three family packs, they mark the price down significantly.  It's worth asking about.  I put most of it in small zip-lock bags to freeze and use the rest for meals like The Best Meatballs or Mini Cheddar Loaves, that both freeze well and come in handy on a busy night or if I'm taking a meal to someone.  I usually have pasta and the meatballs go great with it for spaghetti.)

Draining it is a "healthy" idea, but if you do, you might want to add just a tablespoons of olive oil.  Add the grated potato and cook for about 10-15 minutes until it is browned and cooked through, stirring or turning occasionally.  Season with salt and pepper.

Once it's cooked through you are good to go.
Here is what I did with mine:
I killed two birds with one stone...
Or you might say, I killed two casseroles with one potato. :)
*Now--I do have to say that these are my stand-by recipes, not really anything to brag about- I am almost ashamed to post them, :) but they freeze well and my kids don't complain because they are familiar.  Also, be forewarned that you will tasted the potato- it doesn't exactly go unnoticed, but it doesn't taste bad either.

 *Divide beef (correction, potato beef :) in two bowls.

For the Speedy Shepherd Pie:
In a large bowl, stir together 1 can on string beans, 1 can of tomato soup, and beef mixture.  Spread in casserole dish.  Top with mashed potatoes and grated cheese.

(Another Lyd's Tip: I am all about saving time, so I make a big batch of mashed potatoes when I make them for Sunday dinner or something, and set some aside for just this occasion.  I have also frozen some in quart size zip-lock bags, and I have found that it actually freezes pretty well, you just reheat in the microwave.  Works well for this purpose.  Instant potatoes are also speedy.)

 For the Speedy Tatertot Casserole:
In a large bowl, stir together 1 can of drained string beans, 1 can of cream of mushroom soup, and beef mixture.  Top with frozen tatertots.

Easy-sh'meezy! (Not to mention cheaper.)

Best Lemon Cheesecake Ever

So Cheesecake is tough to turn down anyway, but throw freshen it up with a bit of lemon and we're in business!  My friend Sabey made this and had us all foundering on it... my mouth is watering all over again just thinking about it.  I enjoyed the glaze!

*She added about 1 tsp more of lemon zest using fresh lemons.  I loved that she added the mixed berries.  It was the perfect balance of sweet and tart- not to mention beauty. :) YUM!

Best Lemon Cheesecake Ever (Sour Cream Cheesecake)

Source: food.com

Ingredients

Crust

2 1/4 cups graham cracker crumbs

6 tablespoons butter, melted

1/4 cup brown sugar

1 1/2 teaspoons cinnamon

Filling

3 (8 ounce) packages cream cheese, softened 8 hours

3 eggs

3/4 cup sugar

3 tablespoons lemon juice, strained

2 tablespoons flour

2 teaspoons vanilla extract, divided

1 teaspoon lemon zest, finely grated

1 pint sour cream

3 tablespoons sugar

Glaze

1/2 cup sugar

4 teaspoons cornstarch

1/2 cup water

2 tablespoons lemon juice

Directions

Preheat oven to 350°F.

Using your hands or the back of a spoon, mix all crust ingredients in a bowl until well combined.

Press into bottom of an 11 to 12-inch spring form pan.

Bake for 5 minutes.

Let cool; refrigerate until needed.

Using an electric mixer, beat cream cheese at high speed until completely smooth.

Add eggs one at a time, beating until smooth after each addition.

Beat at medium speed as you gradually add the sugar, then flour, lemon juice and 1 teaspoon vanilla, mixing until well blended.

Stir in lemon zest.

Pour into crust; bake at 350°F for 35 minutes.

Blend sour cream with remaining teaspoon vanilla and 3 tablespoons sugar; set mixture in warm place.

Remove cake from oven, and gently spread sour cream mixture on top.

Return to oven and bake for another 12 minutes.

Cool on rack for 30 minutes.

Refrigerate until topping is cool, but not completely chilled.

Combine all glaze ingredients and blend until smooth.

Bring to a boil, stirring constantly until thickened (3 minutes).

Chill until cool, but not set.

Spread on top of cheesecake.

Chill overnight.

 

Broccoli Chicken Casserole

You know a casserole is good when your crew wipes out the whole dish. :)  This was a real hit with the family.  The seasonings from the stuffing mix come through and help give it some good comfort food flavor, without the heaviness.  This was a tasty one that didn't take long to make.  In the words of my hubby, "You can definitely make this one again!"
Don't mind if I do.

Lyd's Tip: I don't know about you, but when I throw raw broccoli into a casserole, it always comes out kind of crispy still- just seems like it takes longer to cook.  I like to put it in a microwave safe bowl and nuke it for just a few minutes before I put it into the casserole so that it comes out tender and tasty... instead of totally raw... which is probably better for you, but hey, don't push me, at least I put it in. :)

Broccoli Chicken Casserole (Taste of Home)

1-1/2 cups water

1 package (6 ounces) chicken stuffing mix

2 cups cubed cooked chicken

1 cup frozen broccoli florets, thawed

1 can (10-3/4 ounces) condensed broccoli cheese soup, undiluted

1 cup (4 ounces) shredded cheddar cheese

In a small saucepan, bring water to a boil. Stir in stuffing mix. Remove from the heat; cover and let stand for 5 minutes.

Meanwhile, layer chicken and broccoli in a greased 11-in. x 7-in. baking dish. Top with soup. Fluff stuffing with a fork; spoon over soup. Sprinkle with cheese.

Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 6 servings.

Nutritional Facts

1 serving (1-1/3 cups) equals 315 calories, 13 g fat (6 g saturated fat), 66 mg cholesterol, 1,025 mg sodium, 25 g carbohydrate, 2 g fiber, 23 g protein.

Coconut-Lime Cake

Someone very special to me had a birthday. :)  Now German Chocolate Cake has always been the stand-by for this guy, but he was sweet and let me switch it up.  He loves lime and he loves coconut... so of course you "put de lime in de coconut and drink 'em bot' up." :)
And SWEET would just about cover the description... cloyingly sweet.  It was too much for me, but it was still really fun to try something new- really labor intensive icing- I've never tried the kind where you have to dissolve and melt the sugar and meringue-ish the egg whites etc.  I know this is probably illegal to say, but to me it tasted just like that marshmallow jet puff spread, which could really save some time.  Basically sweet (cake), on sweet (icing), on sweet (coconut flakes).  We had company, and they said it was good, but you never know if they are "just being nice" or if they really liked it. I liked the lime, but the actual cake wasn't very moist... on the whole, this isn't one I plan on making again.  Just not a winner for me, but fun in theory.   And the birthday boy was still happy, although I'm imagine he was dreaming of German Chocolate. :)

Coconut-Lime Cake

For the cake:

3 1/4 cups cake flour

1 Tbs. baking powder

3/4 tsp. salt

1 3/4 cups milk

1 Tbs. vanilla extract

16 Tbs. (2 sticks) unsalted butter

2 cups sugar

1 Tbs. finely chopped lime zest

4 eggs

For the frosting:

4 egg whites

1 1/3 cups sugar

1/2 cup light corn syrup

1/8 tsp. salt

1 tsp. vanilla extract

2 1/2 cups sweetened shredded coconut

Directions:

Have all the ingredients at room temperature.

Position a rack in the lower third of an oven and preheat to 350°F. Grease and flour three 8-inch round cake pans; tap out excess flour.

To make the cake, over a sheet of waxed paper, sift together the flour, baking powder and salt; set aside.

In a small bowl, stir together the milk and vanilla; set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, 1 to 2 minutes. Add the sugar and lime zest and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition. 

Reduce the speed to low and add the flour mixture in three additions, alternating with the milk mixture and beginning and ending with the flour. Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.

Spoon the batter into the prepared pans, spreading the batter evenly. Bake until the cakes begin to pull away from the sides of the pans and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer the pans to a wire rack and let the cakes cool in the pans for 15 minutes, then turn them out onto the rack and let cool completely.

Meanwhile, make the frosting: In the bowl of an electric mixer, using a handheld whisk, beat together the egg whites, sugar, corn syrup and salt just until combined, about 30 seconds. Place the bowl over but not touching simmering water in a saucepan and whisk until the sugar dissolves and the mixture is hot, 2 to 3 minutes.

Set the bowl on the mixer fitted with the whisk attachment and beat on medium speed for 3 minutes. Add the vanilla and beat until the outside of the bowl is cool and medium-firm peaks form, 2 to 3 minutes. Using a rubber spatula, fold in 1 cup of the coconut just until incorporated.

Place one cake layer, top side down, on a serving plate. Using an icing spatula or a knife, spread some of the frosting evenly on top. Place a second layer, top side down, on the first layer and spread some of the frosting evenly on top. Place the remaining layer, top side down, on the second layer. Spread the remaining frosting over the top and sides of the cake. Press the remaining 1 1/2 cups coconut onto the top and sides. Refrigerate the cake for 30 minutes before serving to set the frosting.

Serves 12.

From the Williams-SonomaKitchen

 

Wheat Berry Pudding

So I was recipe hunting and a recipe for "Wheat Berry Pudding" totally caught my eye, because even with my love for a good bowl of cracked wheat, no matter how much sugar you put in it, you just can't call it dessert... wouldn't you agree? And let me back up and say that my love is sincere.  I have fond memories of mom at the stove in her PJ's on a cold winter morning, cooking up some good old fashioned cracked wheat before we had to catch the bus.  I'm pretty sure I was the only one who gobbled it up without complaint.  Ok- so I have unusual taste buds.  I am embarrassed to admit that sometimes it sat there all day- undisturbed, with one big scoop missing, and I would eat it again for my "after-school-snack." Yep- just had to make sure you understood that I really like hot cereal. :)  So I didn't have a food processor or the dutch-oven to try this out, but I followed it as closely as I could and tried to speed up the process a bit.

Lyd's Tip:  I used cracked wheat because it cooks a lot faster. (If you only have wheat berries, you can just pulse them a couple times in the blender—it will be noisy, but it will cook in about half the time.)

Dessert or not?  I'm still a little undecided.  I liked it a lot, but then I liked it before, so I'm probably not the best judge. :)  I liked the cinnamon a lot though and I just got a food processor for Christmas (can we say REALLY HAPPY ME!) and I am anxious to try this out again using "proper methods" just because I am truly fascinated that cracked wheat could be served as a healthy, delicious dessert. Who knew?  Who still doesn't know?  Me either...
I'll keep you posted on my findings, but here is the recipe so far:

Wheat Berry Pudding (EatingWell)

1 cup wheat berries, (see Note) (Remember my tip about the cracked wheat)

2 tablespoons plus 3 cups low-fat milk, divided

1 cinnamon stick

1 strip orange zest, (1/2 by 2 inches)

Pinch of salt

1/2 cup pure maple syrup

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/2 cup low-fat maple yogurt, (optional)

Sort through wheat berries carefully; discard any stones. Rinse well. Place in a large heavy saucepan and add water to cover by 2 inches. Bring to a boil, reduce heat to medium-low, cover and simmer, adding more water if necessary, until the wheat berries are tender, about 1 hour. Drain well.

Place the wheat berries and 2 tablespoons milk in a food processor. Pulse, scraping down the sides as necessary, until most of the wheat berries are coarsely chopped (some may remain whole).

Combine the chopped wheat berries, the remaining 3 cups milk, cinnamon stick, orange zest and salt in a Dutch oven or other large, heavy-bottomed pot and bring to a boil. Reduce heat to medium-low and cook, stirring often to prevent sticking, until the mixture is very thick, 25 to 30 minutes. Remove from the heat; discard the cinnamon stick and orange zest. Stir in maple syrup and vanilla.

Serve warm or chilled, sprinkled with cinnamon and topped with a dollop of maple yogurt, if desired. (Stir in more milk if the pudding gets too thick as it stands.)

TIPS & NOTES

Make Ahead Tip: Cover and refrigerate the cooked wheat berries (Step 1) for up to 2 days or freeze for up to 1 month. Cover and refrigerate the pudding for up to 2 days.

Note: Wheat berries of any variety (hard, soft, spring or winter) can be used interchangeably. Labeling is inconsistent—you may find them labeled “hard red winter wheat” without the words “wheat berries.” Find them in natural-foods markets and online at kingarthurflour.com. Some recipes instruct soaking overnight, but we found it unnecessary.

To cook: Sort through wheat berries carefully, discarding any stones, and rinse with water. Bring 4 cups water or broth and 1 cup wheat berries to a boil. Reduce heat to a simmer, cover and cook, stirring occasionally, until tender, but still a little chewy, about 1 hour. Drain.

NUTRITION

Per serving: 182 calories; 2 g fat ( 1 g sat , 0 g mono ); 6 mg cholesterol; 35 g carbohydrates; 7 g protein; 3 g fiber; 71 mg sodium; 43 mg potassium.

Carbohydrate Servings: 2

Exchanges: 1 starch. 1/2 low-fat milk, 1 other carbohydrates