Tuesday, March 16, 2010
MUST TRY RECIPE!!!
I've been meaning to post this recipe for a while, tonight I finally remembered to take a picture! This is Derek's favorite weekday meal. He insists that he could have it once a week for the rest of his life and NEVER get sick of it...we will see;) I love this recipe because it's simple to make and provides enough leftovers for a few days. I've opted for a lower carb version, so I do not put a "pot pie" crust on the bottom, just on the top. I've seen a lot of pot pie recipes with an overload of ingredients, and have even attempted a few. After spending hours in the kitchen, I used the ingredients I thought were most important and cut out the others to create this recipe. Overall, the recipe is perfect for my taste, time, and budget! ENJOY!
1 can of reduced fat crescent rolls
1-1/2 lbs of chicken
1 can cream of chicken soup
1 can cream of mushroom soup
1 bag (16oz-20oz) mixed frozen vegetables
salt and pepper to taste
1. Preheat oven to 350.
2. Fill a small-medium pot with water and bring to a boil.
3. Boil chicken on the stove until cooked through (6-8 min).
4. Remove chicken and cut into small pieces.
5. Pour both cans of soup in a glass baking dish (I use a rectangular 7x12).
6. Empty in bag of frozen vegetables on top of soup and mix well.
7. Add chicken to soup and vegetable mixture and stir until chicken is mixed in.
8. Sprinkle salt and pepper on top, as much as you prefer to taste.
9. Open crescent rolls and unroll them without tearing apart. Lay rolls on top of the pot pie mixture.
10. Bake for 35-45 minutes, until rolls are golden brown on top.
Friday, March 12, 2010
We had ground turkey meat and didn't want chili, meatloaf or a casserole....so turkey burgers it was!! I wanted a different recipe, not just plain old turkey burgers. After a little searching, I found a tasty recipe with great reviews. I made a few changes to make it work for Derek and I. First, I cut the recipe in half because I only had one pound of turkey meat. Next, I added a few dashes of worcestershire and instead of eggs, I used egg beater egg whites. Then I mixed everything together and shaped the burgers. Next, I put the meat in the refrigerator for 30 minutes. Since the weather was nasty, the burgers were cooked on a griddle. I was worried that the meat wouldn't stay together, but they cooked well. It took about 15 minutes on the griddle. I added sauteed mushrooms to the top of the burger and served on a toasted whole wheat bun. Sweet potato fries went well with these burgers. The only thing that I would change from next time is adding more feta cheese to the meat mixture. Enjoy!
Here is the recipe from AllRecipes.com:
2 eggs, beaten
2 cloves garlic, minced
4 ounces feta cheese
1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry
2 pounds ground turkey
Preheat an outdoor grill for medium-high heat and lightly oil grate.
While the grill is preheating, mix together eggs, garlic, feta cheese, spinach, and turkey in a large bowl until well combined; form into 8 patties.
Cook on preheated grill until no longer pink in the center, 15 to 20 minutes.
Wednesday, March 3, 2010
I love Mexican food and was in the mood for black beans and rice on the night I made this recipe. I had ground turkey, but not everything I needed to make tacos. So, I decided to create this recipe using the ingredients I had for tacos and a basic meatloaf recipe. I used Sadie's Salsa and El Pinto Green Chili to add to spice things up, which worked perfectly. This recipe took only 30 minutes to make and ended up being a great pairing with black beans and rice. The only changed I would make for the next time is increasing the salsa to 2 tablespoons. Enjoy!
1 1/4lb. Ground Turkey
1/2 cup Breadcrumbs
1/2 cup egg beaters (2 eggs)
1 package of Taco Seasoning
1 tbs. Green Chili Sauce
1 tbs. Salsa
1/2 cup shredded cheese
1. Preheat oven to 375.
2. Mix above ingredients (except cheese) in a medium mixing bowl.
3. Place mixture into a loaf pan.
4. Bake for 35 minutes.
5. Take out and add cheese to the top of the loaf. Bake for another 10 minutes or until cheese is melted.