This is a weight watcher recipe I swear. It is awesome! My kids all scarfed it down- I would say it's pretty kid friendly in general even for pickier eaters, and you could easily "hide veggies" in it without them being any the wiser. I got it from my ol' neighbor, Jen. She is so awesome!
2 spray(s) cooking spray
1/2 pound(s) lean ground turkey (or chicken)
16 oz fat-free canned refried beans
1 3/4 cup(s) salsa
4 1/2 oz canned green chili peppers, mild, drained and diced
1 tsp chili powder
3 tbsp scallion(s), thinly sliced
1 cup(s) shredded reduced-fat Monterey Jack cheese
8 large burrito-size wheat flour tortilla(s)
1 cup(s) salsa
1/2 cup(s) fat-free sour cream
Preheat oven to 350ºF. Coat a large skillet with cooking spray. Coat a 13- X 9- X 2-inch baking dish with cooking spray.
Add turkey to skillet and cook over medium-high heat until lightly browned, about 5 minutes. Drain any excess liquid from pan and then add beans, 1 3/4 cups of salsa, chili peppers, chili powder and scallions. Cook until heated through, about 3 minutes; stir in cheese.
Meanwhile, wrap tortillas in foil; warm in oven for 10 minutes.
Assemble chimichangas by spooning about 1/2 cup of turkey mixture onto each tortilla; fold in sides and roll up.
Place chimichangas, seam-side down, in prepared baking dish. Bake, uncovered, until tortillas are crisp and browned, about 20 minutes. Serve each topped with 2 tablespoons of salsa and 1 tablespoon of sour cream.
Tuesday, April 28, 2009
Rachael Ray's Potato, Spinach, and Artichoke Soup
A friend of mine made this for me and I really liked it. She was kind enough to share the [Rachael Ray] recipe with me. I hope you like it too!
(Serves 4-6 people)
5 large potatoes, pealed and quartered
salt (to taste)
9 oz box of frozen artichoke hearts (thawed)
2- 10 oz boxes of frozen spinach (thawed)
2 T butter
2 T olive oil
1 onion (finely chopped)
4 cloves of garlic (minced)
1 c milk
pepper (to taste)
4 sprigs of thyme, leaves chopped
1 -32 oz container of chicken broth (4 cups)
1 c Parmesan cheese
loaf of garlic bread, prepared as usual
1. Place the potatoes in a large pot of cold water and bring to a boil. Salt the water, lower the heat and simmer until fork-tender, about 15 minutes. Drain the potatoes and return them to the pot to dry out.
2. Place the vegetables in a clean kitchen towel and squeeze dry.
3. In a medium pot, melt the butter in the olive oil, over medium-low heat. Add the onion and garlic and cook until softened, 10 minutes. Add the boiled potatoes and milk and mash together. Season with pepper and the thyme, then stir in the chicken broth. Stir in the reserved vegetables and heat through, about 2 minutes. Stir in the cheese. Thin the soup with a little water if desired. Pass the garlic bread and extra Parmesan cheese around the table.
(Serves 4-6 people)
5 large potatoes, pealed and quartered
salt (to taste)
9 oz box of frozen artichoke hearts (thawed)
2- 10 oz boxes of frozen spinach (thawed)
2 T butter
2 T olive oil
1 onion (finely chopped)
4 cloves of garlic (minced)
1 c milk
pepper (to taste)
4 sprigs of thyme, leaves chopped
1 -32 oz container of chicken broth (4 cups)
1 c Parmesan cheese
loaf of garlic bread, prepared as usual
1. Place the potatoes in a large pot of cold water and bring to a boil. Salt the water, lower the heat and simmer until fork-tender, about 15 minutes. Drain the potatoes and return them to the pot to dry out.
2. Place the vegetables in a clean kitchen towel and squeeze dry.
3. In a medium pot, melt the butter in the olive oil, over medium-low heat. Add the onion and garlic and cook until softened, 10 minutes. Add the boiled potatoes and milk and mash together. Season with pepper and the thyme, then stir in the chicken broth. Stir in the reserved vegetables and heat through, about 2 minutes. Stir in the cheese. Thin the soup with a little water if desired. Pass the garlic bread and extra Parmesan cheese around the table.
Monday, April 20, 2009
Yummy, Easy Pumpkin Pancakes
I love pumpkin anything (pretty much), so keep that in mind when I say these are some of my favorite pancakes. So good, and easy to make.
(serves 4)
2 c flour
2 T sugar
4 t baking powder
1 t salt
1 t cinnamon
1 1/2 c milk
1 c canned pumpkin
4 eggs, slightly beaten
1/4 c margarine, melted
1. Mix together dry ingredients.
2. Combine milk, eggs, margarine, and pumpkin. Stir into dry ingredients until just blended.
3. Pour onto griddle in 1/3 cup increments at a time. Flip once bubbly and cook other side.
4. Enjoy!
(serves 4)
2 c flour
2 T sugar
4 t baking powder
1 t salt
1 t cinnamon
1 1/2 c milk
1 c canned pumpkin
4 eggs, slightly beaten
1/4 c margarine, melted
1. Mix together dry ingredients.
2. Combine milk, eggs, margarine, and pumpkin. Stir into dry ingredients until just blended.
3. Pour onto griddle in 1/3 cup increments at a time. Flip once bubbly and cook other side.
4. Enjoy!
Friday, April 17, 2009
Latkes (Potato Pancakes)
Ingredients
2 eggs
1/3 c flour
1/4 c grated onion
1/2 t pepper
4 large potatoes, peeled and shredded
3 T butter
1. Combine eggs, flour, onion, and pepper in bowl.
2. Rinse shredded potatoes and blot dry with paper towel. Stir into egg mixture.
3. Melt 1 1/2 T of butter in pan. Use medium heat.
4. Spoon 1/3 c of mixture in pan. Spread in circle.
5. Cook 3 mins on each side, or til golden brown.
Makes 12 pancakes.
Serve with applesauce or sour cream.
2 eggs
1/3 c flour
1/4 c grated onion
1/2 t pepper
4 large potatoes, peeled and shredded
3 T butter
1. Combine eggs, flour, onion, and pepper in bowl.
2. Rinse shredded potatoes and blot dry with paper towel. Stir into egg mixture.
3. Melt 1 1/2 T of butter in pan. Use medium heat.
4. Spoon 1/3 c of mixture in pan. Spread in circle.
5. Cook 3 mins on each side, or til golden brown.
Makes 12 pancakes.
Serve with applesauce or sour cream.
Nate The Great's Pancakes
Ingredients:
1 2/3 c milk
1 egg
2 1/2 T veggie oil
1 1/2 c flour
1 1/2 T sugar
1 1/2 t baking powder
1/2 t baking soda
1/2 t salt
1. Mix the milk, egg, and oil in a bowl.
2. In another bowl, combine the flour, sugar, baking powder, baking soda, and salt
3. Pour the liquid ingredients into dry ones.
4. Beat with whisk until mixture is smooth.
5. Lightly oil pan and heat it.
6. Cook pancakes about 3 mins each side
Makes about 12 pancakes
1 2/3 c milk
1 egg
2 1/2 T veggie oil
1 1/2 c flour
1 1/2 T sugar
1 1/2 t baking powder
1/2 t baking soda
1/2 t salt
1. Mix the milk, egg, and oil in a bowl.
2. In another bowl, combine the flour, sugar, baking powder, baking soda, and salt
3. Pour the liquid ingredients into dry ones.
4. Beat with whisk until mixture is smooth.
5. Lightly oil pan and heat it.
6. Cook pancakes about 3 mins each side
Makes about 12 pancakes
Wednesday, April 15, 2009
Cheesy Chicken & Rice Casserole
From Campbell's Kitchen
1 can (10 3/4 ounces) Cream of Chicken Soup
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
2 cup frozen mixed vegetables
4 skinless, boneless chicken breast halves
1/2 cup shredded Cheddar cheese
1 can (10 3/4 ounces) Cream of Chicken Soup
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
2 cup frozen mixed vegetables
4 skinless, boneless chicken breast halves
1/2 cup shredded Cheddar cheese
Heat the oven to 375°F. Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish.
Top with the chicken. Season the chicken as desired. Cover the baking dish.
Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving.
Fiesta Chicken Casserole
From Campbell's Kitchen
1 package (15 ounces) refrigerated pie crust (2 crusts)
1 jar (16 ounces) Chunky Salsa
1 can (10 3/4 ounces) Cream of Chicken Soup
1 cup sour cream
2 cups shredded Cheddar cheese (about 8 ounces)
1 package (24 ounces) frozen whole kernel corn
2 cans (9.75 ounces each) White Chunk Chicken Breast in Water, drained
1 can (about 15 ounces) black beans, rinsed and drained
1 package (15 ounces) refrigerated pie crust (2 crusts)
1 jar (16 ounces) Chunky Salsa
1 can (10 3/4 ounces) Cream of Chicken Soup
1 cup sour cream
2 cups shredded Cheddar cheese (about 8 ounces)
1 package (24 ounces) frozen whole kernel corn
2 cans (9.75 ounces each) White Chunk Chicken Breast in Water, drained
1 can (about 15 ounces) black beans, rinsed and drained
Heat the oven to 400°F. Let the pie crusts stand at room temperature for 15 minutes or until they're easy to handle.
Stir the salsa, soup, sour cream, cheese, corn, chicken and beans in a large bowl. Spoon the chicken mixture into a 13 x 9 x 2-inch baking dish.
Unfold the pie crusts on a lightly floured surface. Lay the crusts side-by-side so that they overlap by about 3 inches in the center. Press the seam to seal. Roll the pie crust into a 14 x 10-inch rectangle. Place the pie crust over the chicken mixture. Trim the excess crust from the edge. Cut several slits in the crust.
Bake for 40 minutes or until the crust is golden brown.
Kera's Sweet Chili
This is really Kera's Dad's recipe. I hope she doesn't mind me sharing :-) It is one of our family's favorites, and it's one of those recipes that can feed a lot of people (without me thinking a whole lot) Hope you enjoy too! See Kera's blog for more awesome recipes!
Ingredients:
1 1/2 lbs hamburger
1 large can (about 48 oz) Tomato Juice
1 large can (half the size of juice can) Diced Tomatoes
1 can whole tomatoes
2 cans whole spice chili beans
1 medium onion (chopped) I prefer sweet onion
2 small cans of mushrooms (pieces and stems)
1 c sugar
2-3 t chili powder
1. Brown hamburger in bottom of large pan and drain
2. Add all ingredients and bring to boil
3. Reduce heat to low, boil, and cover. Cook at least 1 hour, but try to cook longer.
4. Enjoy!
Or you can throw it all into the crock pot (with the meat raw) and cook in the crock pot 4 hours on high. (That's what I do because I'm lazy).
Tastes great on first day, but even better as reheated leftovers. You can freeze and use leftovers too, and still tastes awesome! Try it- you'll like it!!!!!
Ingredients:
1 1/2 lbs hamburger
1 large can (about 48 oz) Tomato Juice
1 large can (half the size of juice can) Diced Tomatoes
1 can whole tomatoes
2 cans whole spice chili beans
1 medium onion (chopped) I prefer sweet onion
2 small cans of mushrooms (pieces and stems)
1 c sugar
2-3 t chili powder
1. Brown hamburger in bottom of large pan and drain
2. Add all ingredients and bring to boil
3. Reduce heat to low, boil, and cover. Cook at least 1 hour, but try to cook longer.
4. Enjoy!
Or you can throw it all into the crock pot (with the meat raw) and cook in the crock pot 4 hours on high. (That's what I do because I'm lazy).
Tastes great on first day, but even better as reheated leftovers. You can freeze and use leftovers too, and still tastes awesome! Try it- you'll like it!!!!!
Wednesday, April 8, 2009
My meemaw's Rhubarb cake
1/2 c brown sugar
1/2 veggie oil
1 egg
1 T vanilla
1 c sour milk (or 1 T vinegar and add enough milk to get to 1 cup)
1 T baking soda
1/2 T salt
2 c flour
2 c finely chopped rhubarb
Mix separately: 1/3 c sugar and 1 T cinnamon.
Preheat oven to 350. Mix brown sugar, oil, egg, vanilla, sour milk, soda, salt and flour in bowl. Mix until well blended. Fold in chopped rhubarb. Pour into greased and floured 9x13 pan. Sprinkle with sugar mixture. Bake for 40 mins.
1/2 veggie oil
1 egg
1 T vanilla
1 c sour milk (or 1 T vinegar and add enough milk to get to 1 cup)
1 T baking soda
1/2 T salt
2 c flour
2 c finely chopped rhubarb
Mix separately: 1/3 c sugar and 1 T cinnamon.
Preheat oven to 350. Mix brown sugar, oil, egg, vanilla, sour milk, soda, salt and flour in bowl. Mix until well blended. Fold in chopped rhubarb. Pour into greased and floured 9x13 pan. Sprinkle with sugar mixture. Bake for 40 mins.
Butterscotch brownies
1/4 c shortening or veggie oil
1 c brown sugar
1 egg
1 t vanilla
3/4 c flour
1/2 t salt
1 t baking powder
1/2 c chopped nuts
Heat oven to 350. Heat shortening over low heat until melted; remove from heat. Mix in brown sugar, egg, and vanilla. Stir in remaining ingredients, Spread in 8x8 pan. Bake 25 mins.
1 c brown sugar
1 egg
1 t vanilla
3/4 c flour
1/2 t salt
1 t baking powder
1/2 c chopped nuts
Heat oven to 350. Heat shortening over low heat until melted; remove from heat. Mix in brown sugar, egg, and vanilla. Stir in remaining ingredients, Spread in 8x8 pan. Bake 25 mins.
Grandma Kolberg's Heath Bar dessert
2 c flour
2 c brown sugar
1/2 c soft butter
1 T baking soda
1 egg
1 T vanilla
1 c milk
5 full sized heath bars
Combine: flour, brown sugar, and butter (set aside 1 c of mixture).
To the rest of mixture add: baking soda, egg, vanilla, and milk.
For topping: 5 full size frozen heath bars.
Preheat oven to 350. Blend all together (except heath bars and reserved mix). Grease and flour 9 x 13 pan. Empty batter into pan. Place frozen bars in another pan and break using rolling pin/ hammer. Mix broken heath bars into reserved mix. Sprinkle over batter. Bake at 350 for 30-40 mins. Cool before cutting.
2 c brown sugar
1/2 c soft butter
1 T baking soda
1 egg
1 T vanilla
1 c milk
5 full sized heath bars
Combine: flour, brown sugar, and butter (set aside 1 c of mixture).
To the rest of mixture add: baking soda, egg, vanilla, and milk.
For topping: 5 full size frozen heath bars.
Preheat oven to 350. Blend all together (except heath bars and reserved mix). Grease and flour 9 x 13 pan. Empty batter into pan. Place frozen bars in another pan and break using rolling pin/ hammer. Mix broken heath bars into reserved mix. Sprinkle over batter. Bake at 350 for 30-40 mins. Cool before cutting.
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