Ground Turkey Tacos

In an attempt to eat a little healthier we've been substituting ground turkey for ground beef.  I finally found a recipe that we like for tacos.  Ground turkey can be pretty bland, but this recipe adds lots of good flavor while still being healthier for you than ground beef.

1 lb. lean ground turkey
1 tsp. garlic powder
1 tsp. cumin
1 tsp. salt
1 tsp. chili powder
1/2 tsp. oregano
1/2 small onion, minced
2 T. green bell pepper, minced
3/4 cup water
1/2 8oz. can tomato sauce

Brown turkey in large skillet and then add all dry seasoning.  Add onion, pepper, water, and tomato sauce and cover.  Simmer on low for 20 minutes.

These were great toped with lettuce, tomatoes, avocado, sour cream and cheese.

Greek Tacos

Another easy one that sounds a little weird, but it's really good.

Pitas
Cucumbers
Tomatoes
Red Onion
Feta Cheese
Caesar Dressing (I like the more vinagarette-looking dressing for this)
BBQ Sauce (I like Famous Dave's Original sauce, but any sauce would be fine)
Chicken

Here's what you want--cooked chicken with BBQ sauce. So, cook the chicken however you want, just be sure that it's covered in sauce when you're ready to eat.

Dice up the vegetables. Crumble the feta cheese. Slice the pitas in half.

Then just assemble it like a taco. Put your BBQ chicken in the bottom, top with desired vegetables, cheese, and give it a little pour of dressing over top.

That's it! Sounds odd, but it's fabulous!

Best Homemade Teriyaki marinate

1 cup oil

1 cup soy sauce

1/2 cup ketchup

1/4 cup vinegar

cracked pepper to taste

1 garlic clove pressed or 1/2 tsp garlic pwd

Mix together and add meat. Marinate a couple hours but overnight is best. Grill until cooked. We love this on chicken or beef.

Peanut butter Fingers

1 cup butter

2/3 cup peanut butter

1 cup sugar

1 cup brown sugar

2 eggs

1 tsp vanilla

2 cups flour

1 tsp soda

1/2 tsp salt

2 cups oatmeal

Cream butters, sugars and peanut butter together until fluffy. Add eggs and vanilla. Mix in flour, salt, soda and oatmeal. Press into lightly sprayed cookie sheet. Bake 350 for 15-18 minutes until light brown. Be careful not to overbake. Spread with a thin layer of Peanut butter while still warm. When cool frost with chocolate frosting.

Chocolate frosting:

2 3/4 cup powder sugar

6 Tbsp unsweetened cocoa powder

6 Tbsp butter

5 Tbsp evaporate milk

1 tsp vanilla

Cream butter until smooth. Add powder sugar and cocoa powder alternating with evaporated milk. Blend in vanilla. Beat until light and fluffly. Add more milk or powder sugar until reach desired consistency.

Pina Colada

This is the easiest, yummiest summer drink.

4 oz. cream of coconut (not coconut milk)
4 oz. pineapple juice
1 1/2 cups ice
1/2 cup frozen pineapple chunks

Throw it all in the blender and mix well.

This is fun to garnish with a pineapple or cherry.  It's also fun to garnish the rims with some sugar (or colored sugar for a fun holiday).  Just wet the rim of the glass with water or juice and dip it into sugar.

Lemon Bars

I needed something sweet to take to a potluck the other day and I had about 0.2 % of normal baking ingredients on hand.  However, with a quick run to my little neighborhood market I was able to pick up some lemons and whip these up.  Be warned that my cooking times were almost twice as long, but that could certainly be because I have a tiny european oven that runs on moroccan electricity.  Nonetheless - they were delicious and tart.

(Courtesy of Miss Ina Garten from the Food Network)

Ingredients


For the crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt

For the filling:
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons) ( I reduced this by about 1/3 because my first batch was too tart)
1 cup freshly squeezed lemon juice (I used 3/4 cup because of the tartness issue again)
1 cup flour
Confectioners' sugar, for dusting

Directions
Preheat the oven to 350 degrees F.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Sweet and Hot Baked Beans

2 cans pork and beans
3 cans white beans
2 cans black beans
1 lb bacon
2 cups brown sugar
1 cups katsup
1 large onion
1 green pepper
1 orange pepper
1 jalapeno pepper
5 Tbsp worcestershire sauce

cook bacon, chop pepper and onion and saute in onion drippings. Combine everything and cook slowly for 3 hrs @300 or in crockpot.

This is a fun change on the original baked bean recipies. Very yummy and makes a ton!

Oven Brown Rice

I've been trying to transition from white rice to brown rice.  My family really likes white rice and brown has been a little harder to like :)  But this recipe makes delicious brown rice with very little effort.  You mix it together and then bake it in the oven.  It's simple and pretty fool proof.

1 cup brown rice
1 cup beef broth
1 (14.5 ounce) can chicken broth
1/4 cup butter, melted
1/2 tsp season salt
1/2 tsp garlic powder

Preheat oven to 350.  In a 2 quart casserole dish, mix together rice beef broth, chicken broth, butter, and garlic, & salt.  Cover and bake for 60 minutes or until liquid is absorbed and rice is tender.  You can also mix in sautéed mushrooms or any vegetable you like.  Very simple and delicious.

recipe courtesy of allrecipes.com

Spicy Peanut Penne

Since I'm now working, Shawn has really pitched in helping make dinner.  He made this recipe all by himself and it turned out great.  It's easy, but very flavorful. Enjoy!

1 pound penne, or any tubular pasta
3 boneless, skinless chicken breast halves, chopped
1/2 tsp. salt
1 green bell pepper, chopped
1 T. cornstarch
2/3 cup milk
1/4 cup creamy peanut butter
juice of 2 limes
2 T. soy sauce
2 T. honey
2 garlic cloves, chopped
1 teaspoon grated or minced fresh ginger
1/4 tsp. ground red pepper
1/4 cup chopped fresh chives
3 T. chopped fresh cilantro

1.  Cook the pasta according to package directions and then drain.

2.  Heat skillet over medium-high heat and add chopped chicken.  Sprinkle with salt.  Cook, stirring, for 4-5 minutes or until cooked.  Add the bell pepper and cook 2 minutes longer or until tender.  Remove chicken and pepper from pan and set aside.

3.  In a small bowl, dissolve the cornstarch in 2 T. of the milk.  Stir in the remaining milk and add to skillet.  Cook, stirring for 1 minutes or until thick and bubbly.  Cook for 1 minutes longer.  Reduce the heat to low.  (This cookbook is a healthy cookbook where she takes recipes with his fat/calories and decreases it.  The original recipe called for heavy cream, but she uses the milk thickened with cornstarch so you can do it either way).

4.  In another bowl, stir together the peanut butter, lime juice, soy sauce, honey, garlic, ginger, and ground red pepper.  Stir into the milk mixture until smooth.  Add the chicken and pepper along with the chives and cilantro.  Add the cooked pasta and toss to coat.  Serve immediately.


392 calories per serving
Recipe courtesy Healthy Homestyle Cooking by Evelyn Tribole

PW Pasta Salad with tomatoes, zucchini, and feta

Shawn and I wanted something light, quick and fresh for dinner the other night.  I've been wanting to try this Pioneer Woman recipe for a while.  It was exactly what we were looking for and would be a great meal for a summer BBW with some grilled chicken or fish.

12 ounces Farfalle (bowtie) pasta (I used orecchiette pasta)

2 T. olive oil

1 whole lemon (more to taste)

salt

fresh groun black pepper

2 whole zucchini, cut into small wedges

10 ounces grape tomatoes, halved

1/3 cup minced fresh parsley

6 ounces crumbled feta cheese

Cook pasta and drain.  Add olive oil, lemon juice, salt and pepper.  Stir in chopped tomatoes, zucchini, parsley and feta.  Toss salad and put in fridge.  Best if refrigerated several hours.  Garnish with feta cheese and a squeeze of fresh lemon.

Meatloaf Cupcakes

I'm not really a meatloaf lover, but the other day for April Fools Day I wanted to make meatloaf in a cupcake pan with mashed potatoes as frosting for the kids just for fun.  I found this recipe online (www.allrecipes.com) and made a few of my own adjustments.  It turned out wonderful and moist and I will definetly make it again.

• 1 1/2 pounds ground beef
• 1 egg
• 1/2 cup sour cream
• 1/2 cup ranch dressing
• 2 tablespoons Worcestershire sauce
• 1/4 tsp. celery salt
• 1 tsp. onion flakes (or you can use fresh chopped onion)
• 1 tsp. beef bouillon
• 1/2 cup grated Parmesan cheese
• 1 cups Italian-style dried bread crumbs

Sauce:

1 cup ketchup

1/4 cup water

1 tsp. mustard

1/2 cup brown sugar

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, combine the beef, egg, sour cream, ranch dressing, and Worcestershire sauce. Mix in celery salt, beef bouillon, onion, cheese, and bread crumbs. Form mixture into a ball and put in muffin tin.
3. Bake at 375 degrees F (190 degrees C) for 30 minutes. 
4. Take out and cover with sauce and continue baking for another 10 minutes. 
5. Let stand 5 to 10 minutes before serving for easier slicing.

Quinoa

Quinoa is my new best friend :)  In my attempt to eat healthier this year I had a friend 

recommend Quinoa (prounced Keen-wa).  This is a super healthy grain with lots of 

protein, fiber, and nutrients.  My family isn't sold on it yet, but I keep trying.  It has a 

nutty flavor, but the texture is nothing like any other grain you've had before.  Just try 

it, please.  So far, this has been one of my favorite recipes.  It's simple, makes a great 

side dish and with a dash of lemon is perfect.  You can substitute quinoa in place of rice 

in most dishes.

•                                      1 tablespoon butter

•                        1 cup uncooked quinoa

•                        2 cups vegetable broth

•                        2 teaspoons chopped garlic

•                        2 tablespoons chopped fresh parsley

•                        1/2 tablespoon chopped fresh thyme

•                        1/4 teaspoon salt

•                        1 small onion, finely chopped

•                        1 dash fresh lemon juice 

**I added some cooked edamame to this recipe and I really loved that addition.  I'm sure I'll make is that way all the time.

 Directions

 Melt butter in a saucepan over medium heat. Add the quinoa, and toast, stirring occasionally, until lightly browned, about 5 minutes. Stir in broth, and bring to a boil. Reduce to a simmer, cover, and cook for 20 minutes, or until quinoa is tender.

In a bowl, toss quinoa together with garlic, parsley, thyme, salt, and onion. Sprinkle with lemon juice, and serve.  This can be served hot or cold.

Bacon and Parmesan Pasta

This pasta dish is simple, flavorful and one that everyone loves.  Served with a nice vegetable this is a perfect busy weekday dinner.

The ingredients:
1 lb. bacon
1 lb. rigatoni, penne, or ziti pasta
1/2 cup heavy cream
1/4 cup (2-ounces) cream cheese
1/4 cup grated Parmesan cheese
2 whole eggs
1/4 tsp. black pepper
1/4 tsp. crushed red pepper
Directions:  In a skillet, fry the bacon until crisp. When done, remove bacon until cool enough to handle and roughly chop.  
Meanwhile, cook the pasta in boiling salted water until done.  

Place cream and cream cheese in a small saucepan.  Heat over low until cream cheese is melted, and whisk until smooth.  Remove from heat.  Add the Parmesan cheese, eggs, pepper, and crushed red pepper and whisk until blended.  

Drain pasta (reserving 1/2 cup of hot water) and return to pot.  Immediately add the white sauce and toss to coat.  The hot pasta will cook the eggs.  Stir in the bacon, and add some reserved pasta water until desired consistency is reached.  

Enjoy!  




Recipe courtesy of Recipe Shoebox

Cashew Chicken

I found this great new food blog called the Brown Eyed Baker.  There are some amazing recipes and this is definetly one of them.  A very quick and easy recipe with lots of flavor.  I added lots of extra veggies because I like it that way and everyone enjoyed it.

1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons dry sherry (or cooking wine, or omit)
2 teaspoons minced, peeled fresh ginger
3½ teaspoons cornstarch, divided
Coarse salt
½ cup chicken broth
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons granulated sugar
1 tablespoon + 2 teaspoons vegetable oil
2 garlic cloves, minced
2/3 cup unsalted cashews
2 green onions, white and green parts divided and thinly sliced

**I also added chopped zucchini, broccoli and carrots.  You could really add any veggie your family likes.

1. In a medium bowl, toss the chicken with the sherry, ginger, and 1½ teaspoons cornstarch; season with coarse salt. Refrigerate for 30 minutes.

2. Meanwhile, in a small bowl whisk together the chicken broth, soy sauce, rice vinegar, sugar and 2 teaspoons cornstarch. Set aside.

3. In a large nonstick skillet over medium-high heat, heat 1 tablespoon of vegetable oil. Add half of the chicken and cook until golden brown and cooked through, about 5 minutes. Transfer the chicken to a plate and cover with foil. Add 1 teaspoon of oil to the skillet and cook the remaining chicken (reduce the heat if the chicken is over-browning). Transfer to the covered plate.

4. In the same skillet, add the remaining teaspoon of vegetable oil. Add the cashews, garlic, and green onion whites. Cook, stirring constantly, until the garlic begins to soften, about 30 seconds. Whisk the sauce again to combine and add to the skillet along with the chicken. Cook until the sauce thickens, about 30 seconds. Serve over rice or noodles and top with the green onion greens.

Coconut Chicken and Rice

I wish I could remember where I got this recipe, but I cant, sorry!  Shawn doesn't really like coconut and I really do like coconut so I like to find ways to sneak it in to recipes :)  This recipe is great.  The combinations of breadcrumbs and coconut makes for a nice tasting and crispy crust.  The sauce is great with a little bit of sweet and spicy.

Coconut Chicken

4 chicken breasts (sliced in half, so you have eight  "thin" breasts), slightly pounded

Salt and pepper

3/4 to 1 cup flour

2 eggs

1 cup breadcrumbs (I used Panko)

3/4 to 1 cup unsweetened or unsweetened coconut--I used sweetened.

2-4  tablespoons extra virgin olive oil -- Depending on your pan, you may need to add more oil so the chicken doesn't stick.

Apricot Pineapple Preserves Sauce

1-1/2 cups apricot pineapple preserves (I just used apricot preserves)

2 can diced chilies (4 oz.)

2-4 tablespoon rice wine vinegar

2-4  tablespoons chicken stock

Garnish

4 scallions, whites and greens sliced

Sprinkle salt and pepper on each side of each halved and pounded chicken breast.

Have 3 dishes for coating the chicken. One for flour, one for the beaten egg (also include a splash of water to thin it down), and the last dish for the breadcrumb and coconut mixture, which should be mixed evenly.

Heat the olive in a large skillet over medium heat. Coat each piece of chicken first in flour, then in egg, then in the breadcrumb and coconut mixture. Pan fry until deep golden in color on each side and the chicken is done.  You may need to add  extra olive oil so the chicken won't stick.

In a separate sauce pan, over medium heat, stir together preserves, chilis, vinegar, and chicken stock. Reduce until thickened, about 5 minutes.

Serve the chicken over rice, topping it with the Pineapple Apricot Sauce. Sprinkle green onions for garnish.  I add some fresh steamed broccoli and it was a perfectly balanced meal.