Potato Kielbasa Skillet

Kielbasa is BACK!

See I told you, I am smitten. This was awesome, so awesome I made it last week and I am making it again next week. It was so yummy, easy, and the flavors were excellent. Next time more spinach, and brown the potatoes more.....I steamed them a little bit too much in the microwave so I was afraid if I cooked them even more they would fall apart. They were just find as is, but I would have liked them a wee bit browned. It doesnt look like much, especially when I take 1 picture so I can hurry up and start eating my dinner, but I promise you its yum!

Potato Kielbasa Skillet

adapted from Taste Of Home

Ingredients

1 pound red potatoes, cubed

3 tablespoons water

3/4 pound smoked turkey kielbasa (comes in lots of varieties in various fat/calories, I like this one)

1/2 cup chopped onion

1 tablespoon olive oil

2 tablespoons brown sugar

2 tablespoons cider vinegar

1 tablespoon Dijon mustard

1/2 teaspoon dried thyme

1/4 teaspoon pepper

4 cups fresh baby spinach

5 bacon strips, cooked and crumbled (I omitted because of fat content, while I am sure its delicious I didn’t think you needed that extra bacon flavor, but please let me know if I am wrong)

Directions

Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 4 minutes or until tender; drain.

In a large skillet, saute kielbasa and onion in oil until onion is tender. Add potatoes; saute 3-5 minutes longer or until kielbasa and potatoes are lightly browned.

Combine the brown sugar, vinegar, mustard, thyme and pepper; stir into skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. Add spinach and bacon; cook and stir until spinach is wilted. Yield: 4 servings.

Taco Cups

This is another appetizer I made for New Years Day and I guarantee you will make these once and you will be instantly hooked and want to put everything into a little won ton cup. I had no idea how easy it was to use these little tiny pieces of pasta. This came together so quick and you could use so many variations. I cant wait to be invited to more parties so I can experiment more, or just create a whole dinner with won tons!

Taco Cups

Ingredients:

24 wonton wrappers

1 lb. lean ground beef

1 pkg. (1.25 ounces) taco seasoning mix

1/2 cup Chunky Salsa

4 oz. shredded Mexican cheese blend (about 1 cup)

Sour cream (optional)

Sliced pitted ripe olive (optional)

Directions:

Heat the oven to 425 degrees F. Press the wonton wrappers into 24 (1 1/2-inch) mini muffin-pan cups. 2

Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat. Stir in the taco seasoning mix3

Spoon the beef mixture into the wonton cups. Top with the salsa and cheese.4

Bake for 5 minutes or until the wontons are golden brown and the cheese is melted.5

Garnish with sour cream and olives, if desired. Serve immediately with additional salsa.

NOTE: These reheat beautifully! I had some leftovers and popped them back in the over to melt the cheese and they were just as good.

The Best Turkey Burger

Ok so yeah there are a lot of "best" turkey burgers, but this one is really great, simple and doesnt use anything you dont have in your house. I hate when I need a pinch of something to make the whole burger and I have to spend $4.00 for it . I used my grill pan and it was nice to get something on the table so quick. They were a great flavor and juicy too!

The Best Turkey Burger

from How Sweet it Is

1-2 lbs 99% extra lean ground turkey breast

1 tablespoon olive oil

1/4 cup seasoned, whole wheat bread crumbs

2 cloves garlic, minced

1 1/2 tablespoons worchestshire sauce

1 teaspoon Tabasco sauce

1/2 tablespoon onion powder

1 teaspoon smoked paprika

1 tablespoon dried parsley

salt & pepper to tast3

Directions:

Preheat grill or skillet.

Add all ingredients in a large bowl and mix into turkey until just combined. Form into 4 patties and cook until heated through. Serve on whole wheat buns with fresh spring greens and tomatoes.

Best Turkey Burger

I recently joined Pinterest and that has given me a source for many great new recipes. I havent been cooking that many new things lately because of the holiday crunch but I have found some quick and easy meals to throw together in between all the other chaos.

This is one of those recipes you will make again and again. I adore this blogger and her writing is hysterical and her recipes delicious. It was quite the find.

The Best Turkey Burger

borrowed from How Sweet it Is

Ingredients:

1-2 lbs 99% extra lean ground turkey breast

1 tablespoon olive oil

1/4 cup seasoned, whole wheat bread crumbs

2 cloves garlic, minced

1 1/2 tablespoons worchestshire sauce

1 teaspoon Tabasco sauce

1/2 tablespoon onion powder

1 teaspoon smoked paprika

1 tablespoon dried parsley

salt & pepper to taste

Directions:

Preheat grill or skillet.

Add all ingredients in a large bowl and mix into turkey until just combined. Form into 4 patties and cook until heated through. Serve on whole wheat buns with fresh spring greens and tomatoes.

Turkey, Bean and Veggie Chili

I have gotten a bit lazy with my blogging, not my cooking of course but my blogging. I have to force myself to keep up because I tend to create my own recipes and then if I dont write them out right away I loose them. So I need to get my behind in gear and catch up. This recipe is a great place to start because I make it all the time and when I finally give up my WW E-tools this gem will go with it. I make this all the time for lunch. It makes a ton, it is so filling and its the perfect dinner, and then eat for lunch for the rest of the week kind of meal.

**Notice the white rice? I admit I love slow cooked white rice. I gave it up for so many years and you know what, it really is OK to eat it every once in awhile. So I do. In moderation, and happily**

Turkey, Bean and Veggie Chili

from Weight Watchers online

8-- 1 1/2 cup servings

***5 WW Points PLus***

INGREDIENTS

2 spray(s) cooking spray

1 pound(s) Turkey, ground, 93% lean/7% fat, raw

1 medium onion(s), chopped

2 clove(s) (medium) garlic clove(s), minced

2 large carrot(s), chopped

2 stalk(s) (medium) celery, chopped

1 medium yellow pepper(s), chopped (you can use any color pepper)

1 item(s) (medium) bell pepper(s), orange-variety, chopped

1 Tbsp chili powder

1 Tbsp paprika

2 tsp Durkee ground cumin, or other brand

1 tsp dried oregano

1/2 tsp table salt

1/4 tsp cayenne pepper, optional

29 oz fat-free, reduced-sodium chicken broth

29 oz canned diced tomatoes, with mild green chiles

15 1/2 oz canned kidney beans, rinsed and drained

15 oz fat-free canned refried beans

DIRECTIONS

Coat a large pot with cooking spray; set over medium-high heat. Brown turkey, breaking up meat with a wooden spoon as it cooks, about 10 minutes; drain and set aside.


Coat a large pot with cooking spray; set over medium heat. Cook onion, stirring occasionally, until soft but not browned, about 5 minutes. Add garlic; cook, stirring, 1 minute. Add carrots, celery and peppers; cook, stirring occasionally, for 5 minutes. Add chili powder, paprika, cumin, oregano, salt and cayenne; stir for 1 minute.


Stir in broth, tomatoes, both types of beans and turkey; bring to a boil. Reduce heat to low and simmer, uncovered, stirring every 5 minutes, about 35 minutes total. Yields about 1 1/2 cups chili per serving.

BBQ Glazed Turkey Meatloaf

I have tried probably 3 dozen meatloaf recipes over the years. When I was younger I hated my Mom's meatloaf. I remember having to sit at the table until I ate it, and it was dark outside and the evening news was on, and I was still left sitting there. For some odd reason I didnt give up on meatloaf though. When I became the chef of the house, I made it my mission to figure out how to make meatloaf I love. In prior tries I found recipes I liked.....but when I made this one it was TRUE LOVE. I have made this about 5 times in the past few months and I just love it. It is so easy, no fancy ingredients, so juicy and it comes out perfect every time. Had great color to it, not the weird gray sometimes turkey meatloaf can be. I love this meatloaf and even looking at the picture I wish I had a few bites.

BBQ Glazed Turkey Meatloaf

Adapted from a Weight Watchers Recipe

6 servings

****4 WW Points Plus****

MEATLOAF:

1 1/4 pound(s) uncooked ground turkey breast 93% fat free

1/3 cup(s) dried bread crumbs, seasoned

1/4 cup(s) low-fat shredded cheddar cheese, shredded

1 large egg(s), lightly beaten

1 tsp dried oregano

1/4 tsp table salt

1/4 tsp black pepper, freshly ground

GLAZE:

2 Tbsp ketchup

2 tsp packed light brown sugar

2 tsp Worcestershire sauce

1 tsp Spicy Brown Mustard

Directions:

Preheat oven at 400 degrees

Spray a 13 X 9 inch pan with cooking spray

Mix all the ingredients for the meatloaf in a large bowl with your hands, do not over mix

Form a meat---loaf in the pan in a rectangle shape.

Combine the Glaze ingredients in a small bowl and spread it over the meatloaf

Bake in the oven for about 40-45 minutes. I do test it with a thermometer and it will be done at 165 Degrees internal temp.

Turkey Enchilada Pie

This is direct from the Weight Watchers Site. There e-tools is a great resource for recipes...and hey then I dont have to calculate them myself. Great for leftovers. It did have a kick but I think I put too many jalapenos in...oopsie! And this picture isnt the best, it is actually my leftovers for lunch because I forgot to take a picture last night...double oops! It was great for lunch too!

Turkey Enchiladas Pie

from Weight Watchers

***5 WW Points Plus***

Sering Size: 6

Ingredients

1 spray(s) cooking spray

3/4 pound(s) uncooked ground turkey breast

1 medium onion(s), chopped

1 tsp chili powder

3 Tbsp all-purpose flour

1 cup(s) fat-free skim milk

4 oz canned jalapeno peppers, drained and chopped

1/2 tsp Durkee Ground Cumin Seed, or other brand

3 large burrito-size wheat flour tortilla(s)

3 cup(s) tomato(es), chopped

10 Tbsp low-fat shredded cheddar cheese

• Preheat oven to 350°F. Coat a large skillet with cooking spray. Heat skillet over medium heat. Place turkey, onion and chili powder in skillet and cook until turkey is browned, stirring occasionally to break up meat, about 8 minutes. Remove turkey mixture from skillet and set aside.
  
  
• Place skillet over medium-high heat and add flour gradually to milk with a whisk, stirring with a whisk until blended. Pour into skillet. Bring to a boil and then reduce heat to medium; simmer until thickened, about 2 minutes. (be careful this happens quickly, do not burn)
  
  
• Remove skillet from heat; stir in turkey mixture, jalapenos and cumin.
  
  
• Wrap tortillas in damp paper towels and microwave on HIGH until softened, about 15 seconds. Place 1 tortilla in bottom of a 9-inch pie plate. Spread 1/3 of turkey mixture over tortilla. Spoon 1 cup of tomato on top and sprinkle with 4 tablespoons (1/4 cup) of cheese. Repeat layers with remaining ingredients ending up with 2 tablespoons of cheese.
  
  
• Cover pie plate with aluminum foil and cook until cheese melts and filling is warmed through, about 15 minutes. Let stand, covered, 2 minutes before cutting into 6 wedges.

VERDICT: Love this dish. Will cut back some on the jalapenos. It was SPICY! And I like spicy but this was a little much. The can I used was bigger then the recipe called for and I didnt use the whole thing, but I think it was still too much. I might throw some chipotle with adobo into the milk mixture also. This is going into my permanent file

Tortellini Sausage Soup

I'M BACK!!!!

I am going to say sorry I disappeared again.....

I have been making some life changes, started a new part-time career that has sucked up a lot of my free time. I have been cooking some really yummy meals and I realized if I didnt post them here they would be gone forever!!! I seldom print out the recipes I find, I just prop my laptop on the counter so if too much time goes by I loose track where, I found them.

So I am back again, hopefully I will catch up quickly--I promise not to desert you again

I am coming back with this awesome recipe...try it!!!!

Tortellini Sausage Soup borrowed from Our Best Bites

3 links Italian sausage--I use chicken and turkey sausage
4 cloves pressed garlic
1 onion, diced
½ c. water
2 cans chicken broth
½ c. apple cider (don't leave this out! I did once and it wasn't the same...)
1 16-oz. can diced tomatoes
1 8 oz. can tomato sauce
1 c. sliced carrots
1 tsp. dried basil
1 tsp. dried oregano
2 medium zucchini, grated
8-10 oz. package cheese tortellini--I like the whole wheat butoni
2 Tbsp. dried parsley (yes, that's two tablespoons)

If you're using link sausage, remove the casings and crumble into a large soup pot. To remove the casings, you can use a sharp knife to cut a slit down one side of the sausage and then peel back the casing.

Begin cooking sausage over medium heat, stirring frequently. If your sausage is pretty fatty, you'll want to drain it when it's about halfway cooked. Meanwhile, chop onions and garlic and add to the sausage. Continue cooking until onions are translucent and your sausage is cooked. Your house will smell heavenly.

Add tomatoes, tomato sauce, juice, water, chicken broth, carrots, oregano, and basil. Cover and simmer for 1/2 hour. Add parsley and zucchini and simmer for another 15 minutes or so.

Add the tortellini and cook until tender, and then serve with bread and freshly-grated Parmesan.

VERDICT

I have made this soup about 4 times in 4 weeks. I love it. I am not the hugest sausage fan either so if you are hesitant give it a try. My kids loved it. I love it. It is such a warm bowl of comfy cozy soupy love. MAKE THIS SOUP!

Creamy Taco Mac

I saw this recipe everywhere......and finally I had to give it a try. It is really hard to believe that there are so many ways to take the same ingredients and make it something new. I mean if you look at the ingredients list, there is anything fancy or out of the ordinary but when these ingredients combine they create something FABULOUS.....! This is the perfect recipe to have in your rotation, and you will want to fight for the leftovers.

Creamy Taco Mac

via Lauren's Kitchen

***WW Point Plus 7 points*** for 6 servings

Ingredients

• 1.25 lbs ground turkey 93/7 fat
• 1/2 onion, chopped
  
• 8 oz whole wheat dry pasta + 1 cup reserved pasta water
• 1 16oz jar of salsa
  
• 4 Tbsp mild taco seasoning
• 3 oz low fat cream cheese
  
• 1/2 cup reduced fat sour cream
  
• salt & pepper
• 1 cup 2 % milk shredded Mexican cheese, plus more for garnish (which will add more pts)
  

Bring a large pot of salted water to boil and cook pasta per directions. Reserve one cup of pasta water.

Over medium heat, brown ground turkey until no longer pink. Add onion and cook 5 minutes. Add taco seasoning and salsa. Allow to simmer over low heat for 5 minutes. Add cooked pasta, reserved water, cream cheese, sour cream, and shredded cheese. Give it a good stir until cheeses are melty and incorporated. Simmer over low heat for 2-3 minutes. Season with salt & pepper, as desired. Top off with cheddar cheese for extra cheesy goodness.

***I also topped with a Mixture of Avocado, Black Beans and Diced Tomatoes to bump up the veggie/fiber count. I dice them am and sprinkle them with a 1/2 of lime, garlic power and Salt & Pepper. ***which will change the Pt. value

VERDICT--AWESOME! Go out and buy the ingredients and make this for your family tomorrow night. Everyone in this house loved it, which is a rare happening. it was so nice and creamy without being too much. The original calls for penne, but its harder for my kids to eat then the medium whole wheat shells. You could easily sub in rotini also. That's what I am trying next time. Because there will most certainly be a next time!

Apple Maple Turkey Burgers with Maple-Dijon Sauce

I am on such a burger kick. I have a slew of slew of new recipes and this one was so unique I had to give it a try. Sounds a bit odd and I had to buy some of the ingredients just for this recipe. They came together super fast, no chopping which I always like too.

DO you have any burgers that are out of the ordinary? I am always on the hunt for some new recipes to add to my collection

Apple Maple Turkey Burgers with Maple-Dijon Sauce

borrowed from The Food Network

Ingredients

For Maple-Dijon Sauce:

• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 2 tablespoons real maple syrup

For Burgers:

• 1 1/4 pounds ground turkey breast
• 1/4 cup real bacon bits
• 1/2 cup chunky applesauce
• 1 teaspoon poultry seasoning
• 2 tablespoons real maple syrup
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• Hamburger Buns
• Hamburger condiments

Directions

Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.

For Maple-Dijon Sauce: In a small bowl, stir to combine mayonnaise, Dijon mustard, and 2 tablespoons maple syrup; set aside.

For Turkey Burgers: In a medium bowl, mix together all ingredients for burgers. Wet hands to prevent sticking and shape into 4 patties.

Place burgers on hot oiled grill for 5 to 6 minutes per side or until done.

Serve on buns with traditional burger condiments and a dollop of maple-Dijon sauce.

Note - Indoor: Prepare burgers as directed. Heat 2 tablespoons of oil in a large skillet or frying pan over medium-high heat. When oil is hot add burgers and cook 5 to 7 minutes per side or until done.

VERDICT

These had a really different, unique flavor. I really liked them for something different. They were very juicy and I really liked the sauce....A LOT! They could have used some lettuce or something to make the picture look better because they dont look so hot, but seriously they are really delicious. The hint of bacon with the hint of apples really comes through.

Feta, Spinach & Sundried Tomato Sliders

I really enjoy tiny burgers. I am sure they would all taste the same regular sized but they are just so cute on their little rolls so when I see a recipe for sliders I need to try them. I was unsure about this combo because I am not a huge fan of anything salty and sundried tomatoes can sometimes be too salty, add that to the feta cheese and I was concerned. But fear not, these flavors blended perfectly. Oh yeah and I also started running this week. Not a huge fan, I prefer cooking to running but I am trying. There is a great program Couch to 5K that slowly gets none-athletic people (like me) who have never run before, able to run a 5K in 9 weeks. It might take me longer then 9 weeks because as a busy mom its hard to fit it into my day since its something I want to do alone for "me" time. But I am trying. Becoming more healthy in 2010 is my goal and so far, 4 months in I think I am doing OK, but I know I can do better. How are you doing on your resolutions for 2010?

Onto the cooking......

Feta Sun-Dried Tomato Turkey Burger Sliders

adapted from The Picky Palate

2 Tablespoons extra virgin olive oil**I omitted**

1 lb ground turkey

1/2 Cup crumbled feta cheese

1/4 Cup sun-dried tomatoes, jarred in olive oil**I used none olive oiled ones***

1/2 Cup fresh baby spinach leaves, chopped

Pinch of Kosher salt, fresh cracked pepper and Lawry’s Garlic Salt with Parsley

Sun-Dried Tomato Mayonnaise

1 Cup mayonnaise**I used light**

2 Tablespoons sun-dried tomatoes

Baby hamburger buns or dinner rolls, split and warmed**Martins makes a great whole wheat slider bun**

2 Cups fresh baby spinach leaves

Heat oil into a large skillet over medium heat***I used my stove-top grill pan to cook these but you could also cook them in a skillet***.

I put the tomatoes, spinach, feta and seasonings into my mini chopper and pulsed a few times. Place turkey, feta, sun dried tomato, spinach and seasonings into a mixing bowl.

Mix until just combined.

Form 1/4 Cup little patty’s and place onto a cookie sheet**Mine were a little larger because the buns as a little larger then the original recipe**.

Once all are formed, place batches in hot skillet***or on your grill pan***.

Cook for 3-4 minutes per side or until golden brown and cooked through.

Place mayonnaise, tomatoes and some spinach into the mini chopper, mix to combine. Spread over insides of warm rolls. Layer bottom roll with spinach and the burger. Close with top roll and eat.

Makes about 10 little sliders

VERDICT: I really REALLY liked this burger. Sometimes I dont like turkey burgers because you can actually taste the turkey meat, if that makes sense. I used the 93/7 fat meat and there was zero fat coming out of them but with all the additional ingredients it kept them nice and juicy. They werent the least bit dry and I really am happy I used the grill pan to save the extra calories of pan fry cooking them. I also suggest using the sundried tomatoes that arent in the oil. You can save so many calories if you just look for some of the hidden traps. You could easily make these full sized burgers and I am sure they would be just as delicious...just not as cute as little burgers.

Meatloaf Sliders

I had seen this recipe in a Magazine, then I saw Katie Lee make them on TV and then I couldnt find it. It was haunting me. I needed to try these sliders. Any meal that you can mix, throw in the oven, then eat, is something all busy families need to have in their recipe file. So I finally figured out where I saw them and strangely enough had all the fixings in my house...YAY MOM. Yes I was in a rush to eat my dinner so making the plate look fancy just wasnt in the cards. So instead I hope I make you smile.

Meatloaf Sliders

from Food Network Magazine

Ingredients

• Cooking spray
• 1 pound extra-lean ground beef
• 1 large egg, lightly beaten
• 1/2 cup ketchup
• 1/4 cup grated onion
• 1/4 cup breadcrumbs
• 1/2 tablespoon Worcestershire sauce
• 1 tablespoon minced fresh parsley
• 1 teaspoon minced fresh thyme
• Kosher salt and freshly ground pepper
• 1/4 teaspoon garlic powder
• 24 slider-size hamburger buns, split***I think I made about 14 in total***

Directions

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and place a cooling rack on top. Mist the rack lightly with cooking spray.

Combine the beef, egg, 1/4 cup ketchup, the onion, breadcrumbs, Worcestershire sauce, parsley, thyme, 1/2 teaspoon each salt and pepper, and the garlic powder in a large bowl. Use your hands to mix everything together.

Shape tablespoonfuls of the meat into small, thin patties, about 2 inches in diameter. Place on the prepared rack on the baking sheet. Brush the patties with the remaining 1/4 cup ketchup and bake about 20 minutes.

VERDICT: These were yummy. Really really easy which is always a nice bonus. I did make them larger then they recommended because I didnt want to eat just a lot of bread. Doug put 2 n each bun. They do shrink up a bit in baking so next time I might make them even larger. The kids ate them too which is a nice surprise since usually meat is the enemy. I would make sure you cover the pan with parchment for easy clean-up. I will make these again for sure.

Mexican Pizza

I have been trying to make this meal for weeks. I had originally planned to make it for myself while watching the Super Bowl but it was such a good game (and it was just me) I never got around to it. So finally I can add this meal to my MADE file. I have been trying to repeat some of the recipes I have made in the past especially if I really enjoyed them. As the season starts to change my cooking will start to change again too. I notice I have been making less casseroles and I have been looking to find some more spring like recipes to experiment with.

Also my heart hasnt been into cooking lately. I think its the Olympics. I have been staying up late every night and then by mid-afternoon I am so tired I have been napping which is never good when I have to get dinner on the table in a timely manner. yeah yeah some of you feel SO sorry for me because I get to nap. I know I wont always have these days so I take then when I can get them.

Mexican Pizza

borrowed from Cooking This and That

1 1/3 pound package ground turkey (or ground beef)

1 batch taco seasoning, recipe below or a taco packet if you want to cheat like I did

scant 1/3 cup water

6 (10-inch) flour tortillas

cooking spray

3 tablespoons chopped green onions

8 ounces refried beans

1 1/2 cups diced tomatoes (about 1 medium)

3/4 cup taco sauce

1 1/2 cups shredded cheese (cheddar or Mexican would work well)

Preheat oven to 350 degrees F.

Heat a large skillet over medium heat and cook the ground turkey until brown, drain. Return to the heat and add the taco seasoning and water. Continue to cook for several minutes, until cooked through, stirring often.

Spray both sides of each tortilla with cooking spray and place directly on the middle rack of your oven (I could fit 3 at a time). Bake for about 6 minutes, turning halfway through, until golden brown and crispy. Watch carefully so they do not burn. Remove to a baking sheet and turn the oven to 400 degrees F.

Microwave the refried beans for 30-60 seconds, or until spreadable.

Lay 3 tortillas out on baking sheets; top each with 1/3 of the beans, 1/3 of the turkey mixture, and 1/4 cup cheese. Top with another tortilla and lightly press down.

Top the second tortillas each with 1/4 cup taco sauce. Layer with 1/2 cup diced tomatoes, 1/4 cup cheese, and 1 tablespoon green onions.

Bake for 5-10 minutes or until cheese is melted. Cut into wedges and top with sour cream and/or salsa if desired.

Taco Seasoning

from Amber's Delectable Delights

Makes 1 batch

1/2 tablespoon chili powder

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

1/8 teaspoon red pepper flakes

1/8 teaspoon dried oregano

1/4 teaspoon paprika

3/4 teaspoon ground cumin

1/2 teaspoon kosher salt

1/2 teaspoon coarse ground black pepper

Combine all ingredients.

VERDICT

LOVED IT! Such a great new way to eat Mexican. I cant wait to make one for lunch tomorrow with the leftover ingredients since I only made 2 for us tonight. This is going into my rotation for sure. Not much more to say other then go to the store, get the ingredients and make this tonight!

Thanksgiving Turkey Meatloaf Burger

UGH! I cant believe I got myself a whole weeks worth of dinners behind again. I have a computer that likes to be temperamental, the Yanks have been keeping me up at night and I was prepping for a cocktail party I had for my ladies so that was "research" for the blog and it just happened. I cant wait to post about all those yummy recipes too.

I wont chit chat too much since I need to get through my stack of meals so I can catch up.

Thanksgiving Turkey Meatloaf Burger

Borrowed from Oct. 2009 Rachel Ray Magazine

Ingredients:
4 tablespoons butter
1 small mcintosh apple, peeled and finely chopped
1 small onion, finely chopped
1 small rib celery, finely chopped
Salt and pepper
1/3 cup plain breadcrumbs
1 pound ground dark-meat turkey
1 large egg
1/4 cup chopped flat-leaf parsley
2 tablespoons Dijon mustard
2 teaspoons poultry seasoning (about 2/3 palmful)
Extra-virgin olive oil (EVOO), for drizzling
Sliced sharp white cheddar, for topping
1/3 cup whole-berry cranberry sauce
3 tablespoons sour cream
2 tablespoons chopped chives
4 large sandwich-size sourdough English muffins, split and toasted
4 thin slices red onion
4 leaves red-leaf or red romaine lettuce

Directions:
1. Heat a large skillet over medium heat. Add the butter to melt, then add the apple, onion and celery; season with salt and pepper. Cover and cook until softened, 3 to 4 minutes. Stir in the breadcrumbs, then transfer to a bowl to cool; reserve the skillet. Mix in the turkey, egg, parsley, mustard and poultry seasoning; season with salt and pepper. Form into four 4-inch patties.

2. Wipe out the reserved skillet and add a liberal drizzle of EVOO. Warm over medium-high heat, add the patties and cook, turning once, until cooked through, 8 to 10 minutes. Top with the cheddar during the last minute.

3. Meanwhile, in a small bowl, mix the cranberry sauce, sour cream and chives.

4. Serve the patties on the English muffins with the onion, lettuce and cranberry-sour cream sauce.

VERDICT
I followed this recipe exactly and can I just say this is BY FAR one of my favorite recipes I have ever made. IT WAS AWESOME. Whichever of Rachel Ray’s employees created this recipe, they deserve a raise and a half. The flavor—UHhhhh!!! I wanted to eat this ever night last week. The leftovers were even awesome. You need to eat them on the big English muffin too. I don’t know why but I think a roll would be too much bread. Oh and the cranberry sauce---HOLY COW is it awesome. I seriously don’t know what else to say about this burger but, get yourself to the store and make these tomorrow night. It does seem like a lot of ingredients but it did pull together really quickly once you got all the chopping out of the way. Just typing this is making me want them again so I think Sunday afternoon we will be munching on these for sure!!!!!

Sunny with a Chance of Edible Turkey Meatballs

I CANT MAKE MEATBALLS---this is my latest try.
I should have read the reviews of it before I made them because they might have helped. I am using my cookbook though and don't think about it. The picture looks great but these were so mushy. I might try to bake them and see what happens. Everyone else ate them so maybe it was just me. They also took much longer too cook then they said. I was afraid of raw turkey so I cooked the heck out of them.
I will link the recipe because well.......I wont be trying this exact recipe again so I wont waste the space. If I try them again and bake them I will let you know....onto the next try at meatballs.

Spaghetti with Turkey Meatballs from Everyday Foods

Zippy Turkey Bake

I loved this recipe. You know I LOVE any type of casserole. This one has a lot of flavor….one might say its “spicy”. The pepper jack cheese totally makes it. If you are concerned with the extra spice you could use cheddar but I really like it as is….well without the mushrooms of course---no fungus among us!!! The funny or (or not so funny in my mom world) is that Jackson loved it. I can’t get the kid to eat dinner most night for the past month but this he loved, ate without a fight and said it was delicious. Yep that’s a 2 year old for you. I have an apple crisp in the oven as I type this post so that should be following up this delightful casserole quite nicely.
Zippy Turkey Bake
Borrowed from Cooking This and That

Ingredients
1 1/3 pound package lean ground turkey—I used the package
1 1/2 tablespoons butter
3 medium zucchini or yellow squash, halved vertically and sliced
8 ounces sliced mushrooms—No fungus for me
1/4 cup sliced green onions
1 tablespoon chili powder
2 teaspoons salt
1/4 teaspoon garlic powder
3 cups rice, cooked –--I used the family sized success boil in the bag brown rice. Not sure how much that measures out to be
2 (4-ounce) cans diced green chilies
1 cup sour cream
2 cups shredded Pepper Jack cheese

Preheat oven to 350 degrees F.
Grease a 13 x 9 or two 8 x 8 baking dishes.
Cook turkey over medium heat in large skillet, drain.
Add butter, zucchini, mushrooms, and green onions; cook and stir until vegetables are tender. Drain if necessary.
Stir in chili powder, salt, and garlic powder.
Remove from heat.
If the skillet is big enough, add rice, green chilies, sour cream, and 1 cup shredded cheese to turkey mixture and stir to combine.
If not, add all ingredients to a large bowl and mix.
Turn mixture into baking dishes.
Sprinkle with remaining shredded cheese.
Bake uncovered for 20-25 minutes, until heated through and slightly bubbly.

Verdict
I guess I ruined the verdict in the 1st line of my post. Yeah I loved it. I wont lie. No need too. I will be making this one again for sure. I wasn’t so sure about it but I cant wait to eat the leftovers for lunch tomorrow. Perfect for a fall/winter night!