A healthy meal by using Turkey instead of hamburger. Try it, you’ll like it.
5 medium green, red or yellow peppers
2 tsp. olive oil
1 1/4 lbs. extra-lean ground turkey
1 large onion, chopped
1 garlic clove, minced
2 tsp. ground cumin
1 tsp. Italian seasoning
1/2 tsp. salt
1/2 tsp. pepper
2 medium tomatoes, finely chopped
1 3/4 cups shredded cheddar-flavored cheese ( or cheese you like)
1 1/2 cups soft bread crumbs
1/4 tsp. paprika
1. Preheat oven to 325 degress. Cut peppers lenghwise in half; remove the seeds. Please in a 15x10x1-inch. pan coated with cooking spray.
2.In a large skillet, heat oil over medium-high heat. Cook and crumble the turkey with onion, garlic and seasonings over medium-high heat, until meat is no longer pink, 6-8 minutes. Cool slightly. Sir in tomatoes, cheese and bread crumbs.
3.Fill peppers with turkey mixture. Sprinkle with paprika. Bake, uncovered, until heated through and peppers are tender, 20-25 minutes. ENJOY!!
Making Zucchini Cakes during the winter is fun. I miss the summer garden where I had tons of zucchini. Making these make me feel like summer is not far off and they are really great with a side of pizza sauces. You can add cheese to your mixture, or anything you like. They are delicious!
Prep: 15 min Cook: 10 min
Makes: 8 pancakes
3 cups of shredded zucchini
2 large eggs
2 garlic cloves,minced
3/4 tsp. salt
1/2 tsp. pepper
1/4 tsp. dried oregano
1/2 cup of all-purpose flour
1/2 cup finely chopped sweet onion
1 Tbsp. butter
Marinara sauce or Pizza sauce, warmed up
1. Place zucchini in a colander to drain, squeeze well to remove excess liquid. Pat dry.
2. In a large bowl, whisk eggs, garlic, slat, pepper and oregano until blended. Sir in flour just until moistened. Fold in zucchini and onion, and cheese if you like.
3. Lightly grease a griddle or frying pan with butter or oil olive; heat over medium heat. Drop zucchini mixture by 1/4 cupfuls onto griddle; flatten to 1/2 inch. thickness. Cook for 4-5 minutes on each side or until golden brown. Serve with your favorite marinara sauce, ENJOY!!
This is a great meal to make because you have your potatoes and vegetable all in one pan , how easy is that!
Prep: 15 min Bake: 45 min
Makes: 6 Servings
2 lbs. red potatoes (about 6 medium), cut into 3/4 in. pieces
1 large onion, coarsely chopped
2 Tbsp. olice oil
2 garlic cloves, minced
1 1/4 tsp. salt, divided
1 tsp. dried rosemary, crushed
3/4 tsp. pepper
1/2 tsp. paprika
6 bone-in chicken thighs, remove the skin
6 cups fresh baby spinach
1. Preheat oven to 425 degress. In a large bowl, combine the potatoes, onion, oil, garlic, 3/4 tsp. salt, 1/2 tsp. rosemary and 1/2 tsp. pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray.
2. In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until chicken reads 170 degrees. and vegetables are just tender, 35-40 minutes.
3. Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach in wilted, 8-10 minutes longer. Sir vegetables to combine; serve with chicken. Enjoy!!
Well, it has snow here today, so I decide to make myself useful and make these quick, versarile wontons for a savory snack for all the football games today that I know my husband will be watching.
Prep:30 Bake:10 min
Makes: 4 dozen Freeze Option
1/2 lb. ground pork
1/2 lb. extra lean ground turkey
1 small onion, chopped
1 can (8oz.) sliced water chestnuts, drained and chopped
1/3 cup reduced-sodium soy sauce
3 eggs
1 1/2 tsp. ground ginger
1 pkg. (12 oz,)wonton wrappers
cooking spray
Sweet and sour, optional
1. In a large skillet, cook the pork, turkey and onion over medium heat until mest is no longer pink; drain. Transfer to a large bowl. Stir in the water chestnuts, soy sauce, and scamble eggs and ginger.
2. Position a wonton wrapper with one point toward you. (keep the other wrappers covered with a damp paper towel until ready to use.)Please 2 heaping tsp. of filling in the center of the wrapper. Fold bottom cover corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling.
3. Please on baking sheets coated with cooking spray; lightly coat wontons with additional cooking spray.
4. Bake at 400 degress for 10-12 minutes or until golden brown, turning once. Serve warm, with sweet-and-sour sauce if desired.
Freeze Option; After cooling place wontons in a freezer container, sparating layers with waxed paper. Freeze up to 6 months!
ENJOY!!
Browning the pork with water chestnuts!Bake them on a cooking sheet.
Since I now have a blueberry brush, which I might add has given me a ton of blueberries I decide to make this wonderful Coffee Cake. There is nothing better then fresh blueberries in the morning, with your coffee, try it you’ll like it!!
Cake Ingredients:
1 2/3 cups flour
2 Tsp. baking powder
1/2 tsp. salt
6 Tbsp. butter, softened
1 cup sugar
2 large eggs
1/2 cup fat free- sour cream
1/4 cup fat-free half and half
1 tsp. vanilla
2 cups fresh blueberries
INSTRUCTIONS;
1. Preheat oven to 350 degrees.
2. Spray a 9×9 inch baking pan with non-stick spray.
3. Make the topping; In a small bowl-see the bottom for recipe.
4.Add butter and blend until crumbly. Set aside.
5.Make the cake batter; In a medium bowl, stir together flour, baking powder and salt; set aside.
6.In a large mixing bowl, add butter and sugar, with an electric mixer, beat until fluffy, about 1 minutes.
7.Add the eggs, sour cream, half and half and vanilla; beat until well blended, about 1 minutes.
8.Add the flour mixture; beat on low speed to combine, scraping the sides with a rubber spatula until blended, about 30 seconds.
9.Increase speed to medium and mix just well blended, about 30 seconds.
10.With a rubber spatula, gently fold in the blueberries.
11.Turn batter into prepared pan.
12.Sprinkle the topping mixture evenly on top; press lightly.
13.Bake until a wooden pick inserted in the center comes out clean, 40 to 45 minutes.
14.Let cool in pan 30 minutes before serving.
TOPPING INGREDIENTS
1/3 cup rolled oats
1/3 cup flour
1/4 cup sugar
1 1/4 tsp. cinnamon
1/4 tsp. salt
3 Tbsp. butter, softened
Here is my Blueberry Coffee Cake! ENJOY!!
Prep:15 min Total: 45 min
Serves: 4
Serve these hearty sandwiches with a side of celery and carrot sticks with a light ranch dressing for dripping. Pitas are great with any meat you decided to stuff in the pocket! One time I made homemade devil ham with sweet relish. I can honestly say I eat the whole thing!
3 Tbsp. red wine vinegar
4 Tsp. oilve oil
1 Tbsp. minced garlic
1 Tsp. Dried Oregano
12 Oz. flank steak, trimmed
1/2 Tsp. kosher salt
3/8 Tsp. black pepper
Cooking spray
2 Tbsp. plain fat free Greek yogurt
1/4 Tsp. Dijon mustard
4 (6-inch)whole-wheat pitas or just what ever you like
4 romaine lettuce leaves
4 thin red onion slices
1 cucumber, peeled and thinly sliced
1 tomato, cut into 8 slices
1. Combine 2 tablespoons vinegar, 1 tsp. oil, and oregano in a large zip-top plastic bag. Add steak to bag; seal. Let stand at room temperature 20 minutes, turning once.
2. Heat a grill pan over medium-high heat. Remove steak from bag; discard marinade. Sprinkle 3/8 tsp. salt and 1/4 pepper evenly over both sides of steak. Coat pan with cooking spray. Place steak in pan; grill 5 minutes on each side. Remove steak from pan; let stand 10 minutes. Cut steak across the grain into thin slices.
3. Combine remaining 1 tablespoon vinegar, 1 tablespoon oil, 1/8 teaspoon salt and pepper, yoguart, and mustard in a bowl, stirring with a whisk.
4. Arrange 1 lettuce leaf, 1 onion slice, 1/4 of cucumbner slice, 2 tomato slices,, and 1/4 of steak in each pita; top each sandwich with 1 tablespoon yogurt mixture.
ENJOY!!
A friend of mine show me how she made her favor Mexican dish. I told her it looks alot like a taco in a dish. But I was wrong again, who puts corn chips in their taco? I think it’s a great idea she has and it taste wonderful.
Prep: 20 min Cook: 25 min
Makes: 6 Servings
2 ounds lean ground beef
3 Tbsp. chili powder
2 Tbsp. flour
1 tsp. Salt
1Tsp. garlic powder
2 cups water
1 can (15 oz.) pinto beans, rinsed and drained
4 1/2 cups cprn chips
2 cups shredded lettuce
1 1/2 cups (6oz) shredded cheddar cheese
3/4 cup chopped tomatoes
6 Tbsp. finely chopped onion
Sour cream and minced fresh cilantro, optional
1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in chili powder, flour, salt and garlic powder until blended; gradually stir in water.
2. Add the beans. Bring to a boil, reduce heat ; simmer, uncovered, for 12-15 minutes or until thickened, stirring occasionally.
3. To serve, divide chips among six serving bowls. Top with beef mixture. lettuce, cheese, tomatoes and onion; garnish with sour cream and cilantro, if desired. ENJOY!!
I saw this recipe in old cookbook many years ago and decided to try it again with a little change, Since then everyone who has had it, asked for seconds.
Prep: 10 min Cook: 1 hour
Makes: 4-6 Servings
6 Tbsp.. flour
salt and pepper to taste
1 broiler/fryer chicken, cut up (about 3 1/2 pounds)
1/4 cup butter, divided
1 large onion, chopped
2/3 cup tomato juice
1 to 2 Tbsp.. paprika
1 tsp. sugar
1 tsp. salt
1 bay leaf
2/3 cup chicken broth
2/3 cup sour cream
Hot cooked egg noodles
1. Combine flour. salt and pepper in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat.
2. Melt 1 Tbsp. butter in a large skillet. Add onion and cook until tender. Remove from pan and set aside. In the same skillet, melt remaining butter and brown chicken on all sides.
3. Combine tomato juice, paprika, sugar and salt; add to chicken. Add bay leaf, broth and onion. Cover and simmer 45-60 minutes or until chicken is tender.
4.Remove chicken to a platter; keep warm. Reduce heat to low, remove bay leaf and stir in sour cream. Heat through. Pour sauce over chicken, Serve with noodles. ENJOY!!
My father still loves Green Bean Casserole , so for Thanksgiving I made this special dish for him. It was very tasty to add cheese to it and I got to say it was very good, I would make it again for sure!
2 (14.5) oz. cans French green beans, drained
1 (10.75) oz. can condensed cream of mushroom soup
1 (6 oz.) can French fried onions
1cup shredded Cheddar cheese
1. Preheat oven to 350 degrees.
2. Place green beans in a casserole dish. Mix the soup in a bowl with water or milk. Add it to the green beans, mixing it altogether.
3. Sprinkle with French fried onions on top with the cheddar cheese.
4. Bake in oven for about 15 minutes and make sure the cheese is all melted.
ENJOY!!
Pie Crust:
2 1/2 cups all purpose flour
2 Tbsp.. sugar
1/2 Tsp. salt
2 Sticks cold unsalted butter, cut into small pieces
3 Tbsp.. ice water
Foe the Filling
3 pounds assorted apples ( Cortland, Granny Smith and McIntosh)
Juice of 1 lemon
4 Tbsp.. unsalted butter
1 cup jarred cherries in syrup or whole cherry jam
Pinch of Allspice
1 large egg, lightly beaten
Coarse sugar, for sprinkling
1. Make your crust: Put flour, sugar and salt in a food processor to combine. Add 1/4 of the butter; process until it disappears into flour, add the remaining butter, pulse until the mixture looks like cornmeal with bean-size bits of butter. Add the water and drizzle over the flour mixture. Pulse until dough just starts coming together, stop before it gathers into a ball. Divide evenly between 2 pieces of plastic wrap and gently pat each into a disk, using the plastic wrap to help you. Wrap tightly and refrigerate until firm, at least 1 hour and up to 24 hours.
2. Make the filling: Peel and thinly slice the apples; toss in a bowl with lemon juice. Melt the butter in a large skillet over medium high heat; add the apples and cook, tossing occasionally, until juicy, about 10 minutes. Remove from the heat; fold in the cherries, flour, extract and allspice. Transfer to a bowl and let cool completely, about 30 minutes.
3. Roll out 1 disk of dough into a 12 inch round on lightly floured surface. Ease into a 9-inch pie plate; refrigerate until ready to fill. Transfer the other dough to a work surface. Using a chef’s knife, cut the dough into 14 to 16 half inch wide strips. Weave into a lattice on the parchment paper. Put back in the refrigerate until firm, about minutes.
5. Pour the filling into the crust. Gently slide the lattice off the paper and onto the fruit, adjusting as needed, trim the excess dough if needed, leaving a 1-inch overhang. Fold the overhanging dough under itself. Brush the lattice with the beaten egg and sprinkle with coarse sugar. Refrigerate the pie 30 minutes.
6. Preheat oven to 400 degrees and place the pie on lowest rack on a baking sheet for 1 1/2 hours and the crust is golden brown and the filling is bubbling. Transfer to a rack and let cool at least 2 hours. ENJOY!!
Recipes, Gardening ,and Fun Projects to make. all homemade!
Fun Recipes to make and enjoy!! 