Monthly Archives: November 2015

Zucchini Cups

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Yield: 6

Zucchini Cups

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 1 cup zucchini, grated (for me this was one zucchini, about 7 inches in length)
  • 1 egg
  • ¼ of an onion, diced
  • ¼ cup sharp cheddar cheese, grated
  • ¼ cup dry breadcrumbs
  • salt and pepper

Instructions

  2. Preheat oven to 400°. Grease a muffin tin with cooking spray.
  3. Grate the zucchini into a clean dish towel. Wring all of the excess water out of the zucchini that you can (it won't be much, but every little bit counts).
  4. In a medium bowl, combine all of the ingredients and season with salt and pepper.
  5. Fill each muffin section to the top, pushing down on the filling with your spoon so it's nice and compacted (otherwise they'll fall apart more when you try to take them out of the tin).
  6. Bake for 15-18 minutes in preheated oven. The top will be starting to golden. To easily remove from the pan (without scratching it to death), run a plastic knife around the edges of each tot and they should come right out.
© Laurie

Chili

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chili

Yield: 10 servings

Chili

Serve with cornbread.

Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes

Ingredients

  • 2- 16 oz can small red beans
  • 1# ground turkey
  • 1 28oz can whole tomatoes
  • 1 16 oz can tomato sauce
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 green bell pepper, chopped
  • 1 tbsp brown sugar
  • 1 tbsp chili powder
  • chili flakes for extra heat (optional)

Instructions

  2. Brown turkey in oil until almost done; add onion and green pepper and saute until onion is clear.
  3. Add garlic and cook 1 minute.
  4. Add whole tomatoes, cutting up tomatoes until bite sized; add tomato sauce, brown sugar, chili powder and chili flakes, and simmer 15 minutes.
  5. Add drained rinsed beans and heat through.
© Laurie

 

Hot Chocolate Mix

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Hot Chocolate Mix

The dry mix makes enough for 10 to 12 servings and can be stored in a mason jar.

Ingredients

  • 1 1/4 cups of dark chocolate chips
  • 3/4 cup of powdered sugar
  • 1/2 cup of dry nonfat milk
  • 1/3 cup of cocoa powder
  • Add:
  • 1 cup milk of your choice (unsweetened almond milk is only 30 calories per cup)
  • Optional: whipped cream

Instructions

  2. Combine dry ingredients in a bowl, set aside.
  3. On the stovetop or in the microwave, heat 1 cup of milk
  4. Pour milk into a mug. Stir in 3 tablespoons of the hot chocolate mix. Top with whipped cream.
© Laurie

 

Turkey Potato Pancakes

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Turkey Potato Pancakes

Turkey Potato Pancakes

Serving suggestion: serve with cucumber and onion salad.

Ingredients

  • 2 cups potatoes, peeled, shredded
  • 1/2 lb. cooked ground turkey
  • 2 tblsp green onions, chopped with tops
  • 1 1/2 tblsp flour
  • Pinch salt
  • 2 eggs, lightly beaten
  • Cooking oil

Instructions

  1. Drain and pat dry shredded potato.
  2. In a large bowl, combine cooked turkey, onion, flour and salt. Stir in eggs until blended. Add reserved potatoes; toss to coat.
  3. Add 2 tblsp oil in large skillet over medium heat. Drop mixture in 1/3 cup batches and fry until golden brown; drain on paper towels.
© Laurie

 

Chicken Stuffing Casserole

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Yield: 8 servings

Chicken Stuffing Casserole

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 3 cups chicken, cooked, diced
  • 2 stalks celery, chopped
  • 1 small onion, chopped
  • 2 cans cream of mushroom condensed soup
  • 2 cups chicken broth
  • 1/2 cup butter, melted
  • 8 oz. cornbread stuffing

Instructions

  2. Sauté onion and celery until softened.
  3. Mix butter with dressing mix.
  4. Add all other ingredients and mix well.
  5. Place in 2 - 2.5 qt. casserole and bake at 350 degrees for 30 min.
© Laurie

 

Sweet & Sour Cabbage Rolls

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Yield: 12 rolls

Sweet & Sour Cabbage Rolls

Prep Time 2 hours
Cook Time 1 hour 25 minutes
Total Time 3 hours 25 minutes

Ingredients

  • 1 large head cabbage, cored
  • Sauce:
  • 2 onions, chopped
  • 1- 28 oz can tomatoes
  • 1/3 cup brown sugar
  • 1-15oz can tomato sauce
  • 1/3 cup lemon juice
  • 1 tblsp soy sauce
  • 1/4 tsp cayenne
  • 1/3 cup raisins
  • Filling:
  • 2 cups brown rice, cooked
  • 1/2 lb. cooked ground turkey
  • 1/2 cup onion, diced
  • 1 egg white, fork beaten
  • 1 tsp ea. Basil and thyme
  • 1 tblsp soy sauce
  • 1 tsp dill weed
  • 1 1/2 cups chopped celery
  • 1/2 cup green pepper, chopped
  • 1 cup cooked barley

Instructions

  2. Set the cabbage core side down in steamer over boiling water, covered, for about 10 min.
  3. Separate leaves.
  4. Sauce: Prepare sauce by sautéing onions in 1/2 cup water in large skillet. Cook until water is evaporated and onions are lightly browned.
  5. Add rest of sauce ingredients, bring to boil and simmer 10 min.
  6. Filling: Mix all ingredients. Place 1/3 cup filling in each cabbage leaf. Tuck in and roll up carefully.
  7. Arrange rolls seam side down in large baking pan (9x13) and pour sauce over and around the rolls.
  8. Bake covered in 350 degree oven for 1 1/4 hours.
© Laurie

 

Ham, Green Bean and Potato Crockpot

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Yield: 10 servings

Ham, Green Bean and Potato Crockpot

Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes

Ingredients

  • 1 lb. ham slice, cut into 1" pcs.
  • 2 cups green beans, cut into 1" pcs.
  • 2 cups potatoes, sliced
  • 2 cups cheddar cheese, grated
  • 2 onions, med, sliced
  • 1 can mushroom soup, condensed
  • Salt
  • Pepper

Instructions

  2. Layer half of the ham, potatoes, green beans, onions, cheese in large crockpot; sprinkle with salt and pepper.
  3. Repeat layer, and spoon mushroom soup over top.
  4. Cook on low 6-8 hours.
© Laurie

 

Bubba’s Fajitas

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Yield: 6

Bubba's Fajitas

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • lb skirt steak (or cut of your choice)
  • 1 garlic clove, chopped
  • 1 teaspoon cumin
  • 1 tablespoon chopped fresh cilantro
  • 1⁄3 cup Worcestershire sauce
  • 1⁄4 cup light soy sauce
  • 1 teaspoon liquid smoke
  • 1 medium yellow onion, sliced into rings
  • 1 large ime juice
  • pepper
  • 1 large green pepper, sliced into strips
  • 1 large yellow pepper, sliced into strips

Instructions

  2. Trim fat from steak. Pound lightly to tenderize. Place meat in non-metallic container. Top with onion rings.
  3. Combine garlic, cumin, cilantro, Worcestershire sauce, soy sauce, liquid smoke, lime juice and pepper. Pour over meat and onions. Cover and refrigerate overnight.
  4. Remove meat and onions reserving marinade. Place meat on a grill, basting and turning often. When the meat is done, slice it into thin strips across the grain.
  5. Meanwhile, saute the onions and peppers in butter.
  6. Serve with your choice of refried beans, rice, guacamole, salsa, sour cream, cheese on warm flour tortillas.
  7. Can also substitute chicken for the steak.
© Laurie

 

Chicken Scampi & Linguine

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Yield: 6 servings

Chicken Scampi & Linguine

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 1 lb. linguine
  • 2 chicken breasts, whole
  • 1/4 cup butter
  • 1/4 cup oil
  • 2 garlic cloves, minced
  • 2 bunches broccoli, chopped
  • 1 red pepper, large, cut into 1" pcs.
  • 1 tsp salt
  • 2 lemons, juice of
  • parmesan cheese

Instructions

  2. Put water on for the linguine.
  3. Bone chicken and cut into 1" pcs.
  4. Heat butter & oil in wok or large skillet and saute chicken until golden, adding garlic in at the end of the chicken cooking and saute 1 minute.
  5. When water comes to a boil, cook linguine and drain; keep in strainer.
  6. Add broccoli and red pepper. Cook to desired doneness, crisp-tender.
  7. Season with salt and pepper, sprinkle with lemon juice and cook 2 min.
  8. Arrange pasta on plate and add vegetable meat mixture on top.
  9. Serve with parmesan cheese.
© Laurie

 

Turkey Gravy

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Yield: 6 cups

Turkey Gravy

Make this recipe the day before!

Prep Time 20 minutes
Cook Time 4 hours 10 minutes
Total Time 4 hours 30 minutes

Ingredients

  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 ribs celery, chopped
  • 2 teaspoons vegetable oil
  • 2 large turkey wings
  • 2 tablespoons cold water
  • 10 cups cold water
  • 4 sprigs fresh thyme
  • 3 tablespoons butter
  • 1/2 cup all-purpose flour
  • salt and ground black pepper to taste

Instructions

  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Combine onion, carrots, celery, and vegetable oil in a large roasting pan and toss to coat. Place turkey wings on top of vegetables
  4. Cook until the turkey wings are browned and vegetables are caramelized and softened, 45 to 60 minutes.
  5. Transfer turkey wings and vegetables to a large stockpot. Place the roasting pan over a stovetop burner on medium heat. Pour 2 tablespoons cold water into the pan and bring to a boil, scraping up any browned bits. Transfer mixture to the stockpot and add 10 cups cold water, thyme, and garlic.
  6. Bring turkey wing mixture to a boil. Reduce heat to low and simmer, uncovered, until meat falls off the bone, about 3 hours. Skim off turkey fat throughout the process and set aside 2 tablespoons.
  7. Strain turkey stock and reserve 6 cups of stock; discard all the solids.
  8. Heat butter and 2 tablespoons reserved turkey fat in a large saucepan over medium heat. Sprinkle in flour and cook, whisking continuously, until it begins to smell like cooked pie crust, 2 to 3 minutes. Slowly pour in turkey stock, whisking continuously. Increase heat to high and simmer until thick and warmed through, about 5 minutes. Season with salt, black pepper, and cayenne pepper to taste.
© Laurie