Hoisin Beef and Vegetable Stir-fry

YUM!

I have some recipes from cook books that I use, and they never make it on the blog because I am too lazy to type them out. This is from a new Weight Watchers cookbook and I couldnt find it online but I liked it so much and I know I want to make it again, so I will take the 10 minutes to type it out so I dont lose it and can read it much easier from my laptop sitting on my counter while I cook, then from the book taking up even more space on my counter. I liked this because it was super fast, lots of flavor and I usually make chicken stir fry so it was nice this was different.

Hoisin Beef and Vegetable Stir fry

borrowed from Weight Watchers Points Plus Cookbook

**5 WW Points Plus per serving**

1/3 cup low sodium chicken broth

2 tbsp. hoisin sauce

1 tsp. corn starch

1/2 tsp. dark sesame oil

2 tsp. canola oil

1 lb. boneless sirloin steak, trimmed and thinly sliced

4 scallions, cut into 1 inch pieces

1 cup snow peas

1 red bell pepper, thinly sliced

2 garlic cloves, minced

2 cup broccoli florets

pinch red pepper flakes

DIRECTIONS:

Stir together broth, hoisin sauce, cornstarch, and sesame oil in a small bowl until smooth.

Heat large heavy skillet or wok over medium-high heat until a drop of water sizzles the pan.

Add 1 tsp. canola oil, and swirl to coat pan. Add Steak and stir fry until browned...3 minutes.

Transfer to Plate.

Heat remaining oil in same skillet over medium-high heat, add scallions, peas, pepper, garlic, broccoli, and red pepper flakes.

Stir fry until vegetables are tender, about 4 minutes.

Stir cornstarch mixture and add to skillet, stir fry until sauce bubbles and thickens, about 1 minute.

Return steak to skillet and cook stirring until heated for an additional minute.

Vegetable Beef Barley Soup

MORE SOUP!

This was my winterly cooking of the beef barley soup. I wasn't overly thrilled with the recipes I had tried in the past but this one I really loved. I don't like it too tomatoey, and I like a higher ratio of barley to veggies.

Now, to warn you this recipe takes A LONG TIME to make......like over 2 hours long. It has to sit and simmer, simmer, simmer, away so make sure you will be sitting at home to keep and eye on it. I might throw it in the crock pot next time after browning the meat. Seems a lot easier that way and I am not sure why I didn't think of it before.

Vegetable Beef Soup with Barley

adapted from Dinner's On Me

1 lb stew meat

2-3 Tbsp flour

1 Tbsp vegetable or canola oil

3- 14.5 oz cans beef broth

1-14.5 oz can petite diced tomatoes

4 carrots, sliced

1 small onion, diced

1-2 stalks of celery, chopped

¾ cup pearl barley

1 small zuchinni, small dice

¼ tsp dried thyme leaves

1 bay leaf

salt and pepper to taste

Cut meat into 2-inch chunks. Place flour in a large ziplock bag. Add in beef chunks and shake to coat with flour. Heat oil in large dutch oven or soup pot, over medium high heat. Remove beef chunks from ziplock (shaking gently to remove excess flour) and place in hot pot. Brown beef on one or two sides. Add 1 cup of beef broth to the pot, and use a spoon to scrape up bits on bottom of pan. Add the canned tomatoes and the rest of the beef broth. Simmer on low for 40 minutes.

Add onion, carrots, celery, barley, zucchini, thyme, and bay leaf and 1 cup of water. Simmer on low for 1 hour or until beef and barley are tender. Taste soup and add salt and pepper to taste.

Crockpot Carne Asada

Every year we have a family vacation to the Outer Banks

If you check the history of the blog, I always record the meals I make so I dont forget them and its a little snap shot for me to know if they worked as a meal for a large group. We are a large group and every year we seem to grow.

I love to practice cooking for a large group BUT, it sucks when its gorgeous out, and you just want to be at the beach. Instead you have to shop, prepare, cook for 10 Adults (sometimes 13), 4-5 kids with 2 more infants who will be looking to eat "real" food soon. All that in a kitchen were you have no clue what to expect. Sometimes its stocked and sometimes its NOT.

So I am a freak and I prepare and practice at home. It helps it go smoother, I can figure out what I can delegate to be handled by my husband sous chef, and I can work out the timing so I can get it all done in roughly 2 hours. I also bring a bunch of kitchen tools from home. I know I am a freak, but embrace it and move on.

One boring Saturday I sat down and decided on another repeat Mexican fiesta. I found the sombreros from 7 years ago in the attic and I know the kids will have fun with it.

So game on, time to practice and perfect!

INGREDIENTS:

3 pounds flank steak

MARINADE:

1/3 cup white vinegar

1/2 cup soy sauce

4 cloves garlic, minced

2 limes, juiced

1/2 cup olive oil

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon ground white pepper

1 teaspoon garlic powder

1 teaspoon chili powder

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon paprika

TO SERVE:

1 (32 ounce) package corn tortillas

2 cups grated cotija cheese (optional)

2 limes, cut into wedge

My Quick Avocado mix—recipe to follow

DIRECTIONS:

Lay the flank steak in a large glass baking dish. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate overnight.

Next day, pour the entire contents into the Slow Cooker and cook for 3-4 hours on low. Drain meat , Shred and serve on tortillas

NOTE: I cooked it too long (I think it was 6 hours on low). It was slightly dry, and I think I need to use a little fattier of a cut of meat next time, and to make double that batch it would be more cost effective to use a cheaper cut. The flavor was awesome…..I mean AWESOME, just need to check the cooking time next time. It was originally supposed to be grilled, but I never like to rely on the grills in rental homes, and I am using my grill pans for chicken already so the crockpot seems a logical solution….and because I don’t need pack and plays, high chairs, and all that baby stuff I can bring my crockpot 8 hours J

My Quick Avocado Mix Recipe:

I make this all the time and throw it on top of lots of recipes, tacos, burritos, anything really. I know it could be better, fancier and have more things but it’s fresh, easy and yum.

1 Avocado smashed

2 Roma Tomatoes seeded and chopped

¼ tsp. garlic powder

¼ tsp salt

juice of ½ lime

Lasagna Soup

I am SO HUNGRY!

I just ate dinner but seeing all this yummy food, that I know tasted so good, is making me want to eat each and every meal again. This super was stupidly, ridiculously, delicious. I made it for lunch and ate it about 3 times that day. It is comfort food perfection

Lasagna Soup

adapted from Farm Girl Dabbles

INGREDIENTS

for the soup:

2 tsp. olive oil

1-1/2 lbs. 98% lean ground beef

3 c. chopped onions

4 garlic cloves, minced

2 tsp. dried oregano

1/2 tsp. crushed red pepper flakes

2 T. tomato paste

1 28-oz. can fire roasted diced tomatoes

2 bay leaves

6 c. chicken stock

8 oz. mafalda or fusilli pasta

salt and freshly ground black pepper, to taste

for the cheesy yum:

8 oz. low fat ricotta

1/2 c. grated Parmesan cheese

1/4 tsp. salt

pinch of freshly ground pepper

2 c. shredded mozzarella cheese

DIRECTIONS

Cook pasta according to package directions for al dente pasta

Heat olive oil in a large pot over medium heat. Add beef, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. To prepare the cheesy yum, in a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Servings: 8

NOTE: The original recipe called for the same amount of sausage instead of ground beef. I prefer the beef but wanted to mention the other option because I am sure its just as tasty

Classic Pot Roast

Mama loves a good pot roast.

I think I make it once a winter, and I just love it. I searched around for a different recipe then I usually use which is my moms from growing up, just to see if I could improve upon it.

This was just the perfect recipe and I wont need to look any further. The smell was incredible. Since I made it just about 3 months ago, to say it was memorable is saying something about a meal. I also remember taking the La Cruset top off of the Dutch Oven after it has been in the oven and totally burning my hand....must remember to pay attention when I am cooking!

It was perfect cold weather yummy goodness

Classic Pot Roast

Ingredients

1 teaspoon olive oil

1 (3-pound) boneless chuck roast, trimmed

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 cups coarsely chopped onion

1 cup dry red wine

4 thyme sprigs

3 garlic cloves, chopped

1 (14-ounce) can fat-free, less-sodium beef broth

1 bay leaf

4 large carrots, peeled and cut diagonally into 1-inch pieces

2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces

Fresh thyme leaves (optional)

Preparation

Preheat oven to 350º.

Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; sauté 8 minutes or until tender.

Return browned roast to pan. Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pan; bring to a simmer. Cover pan and bake at 350° for 1 1/2 hours or until the roast is almost tender.

Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard. Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid. Garnish with thyme leaves, if desired.

Hearty Beef Stew--Slow Cooker

My kids ate meat!!!

MY KIDS ATE MEAT!!!

I think my kids have finally gotten over their meat phobia. I was so shocked I almost fell off my chair. They have been eating chicken regularly, and tonight la-la-la they ate beef stew. When I asked them to eat the veggies, they said they would rather eat the meat. Usually its the other way around. So this is now magical beef stew and we will be making this all winter long.

I love beef stew. It reminds me of my childhood, and this one blows all other beef stew recipes away.

Now, this is IMPORTANT.....You may think the methods are a little different, and a little more time consuming then just dumping all the ingredients into the slow cooker. I swear its worth it. You need to brown the meat, and put the veggies in the foil pack. You want to go those extra steps to get the best results. You wont be sorry, I promise. The veggies are little bits of heaven and they didnt get too mushy from cooking all day.

Hearty Beef Stew

borrowed from Mel's Kitchen Cafe

Ingredients:

5 pounds boneless chuck roast, cut into 1 1/2-inch pieces (I used about 3 pounds of meat)
Salt and pepper
2 tablespoons canola oil
2 medium yellow onions, finely chopped
1 (6-ounce) can tomato paste
2 cups low-sodium chicken broth or beef broth
3 tablespoons soy sauce
2 bay leaves
1 pound carrots, peeled, and cut into 1-inch pieces
1 pound red potatoes, washed and cut into 1-inch pieces
1 teaspoon dried thyme
2 tablespoons Minute tapioca
2 cups frozen peas (I didnt have any in my freezer so I omitted this time)

After the meat has been cut into chunks, pat it dry with a paper towel and season all the pieces with salt and pepper. In a large skillet, heat 1 tablespoon of the oil over medium heat until the oil is rippling and hot. Cook half of the beef until it is well browned on each side, about 4 minutes. No need to cook it all the way through – just get some great brown color all around. Toss the meat in the slow cooker and follow the same process with the second half of the meat (you may need to add another tablespoon of oil to the pan if it looks a little dry). Remove the meat to the slow cooker, trying to keep as much oil in the pan as possible.

Return the skillet to medium heat and add the onions and 1/4 teaspoon salt and cook until the onions are translucent and golden, about 6 minutes. Add the tomato paste and cook, stirring, for about 2 minutes. Slowly whisk in the broth, soy sauce, 1/2 teaspoon thyme and bay leaves. Bring the mixture to a boil and transfer it to the slow cooker, pouring it over the meat.

In a large bowl, toss the carrots, potatoes, 1 tablespoon oil, 1/2 teaspoon dried thyme, 1/2 teaspoon salt and 1/2 teaspoon pepper. On the counter, lay out a large piece of heavy-duty aluminum foil (use two sheets of regular foil on top of each other if you don’t have heavy-duty). Place the tossed vegetables on one side of the foil. Fold the foil over the vegetables and crimp the edges really well to form a little foil packet that will fit in the top of your slow cooker. Stir the tapioca into the slow cooker. Place the foil packet of vegetables on top of the stew, cover the slow cooker, and cook on high for 6-7 hours or low for 10-11 hours.

When the stew is finished cooking, carefully remove the foil packet from the top of the stew. Discard the bay leaves from the stew. Carefully open the foil packet (be careful of steam that may escape as you open it!). Return the vegetables and any juices to the slow cooker and gently mix them into the stew. Stir in the frozen peas and let them rest in the stew for 5-10 minutes, until they are heated through. Serve.

Slow-Cooker Beef Stroganoff

You can't beat a good Stroganoff......
I love it, and I love this recipe. It is so easy, so tender and the sauce is just so perfect. Its actually not that ridiculously unhealthy either. Score, Score and SCORE!
Now you know I am not always 100% thrilled with my crock-pot meals, but this one is perfect for the pot, because the more tender the meat the better the dish. So file this away for a snow day and add it to your shopping list with your bread, milk and eggs. Oh and I realize how ridiculous it is to talk about snow when its like 80 degrees with 100% humidity in NJ and its almost October. Crazy Mother Nature!
Oh and make sure you visit Mel's Kitchen Cafe Blog I love almost everything I have made from her blog and they tend to be recipes I go to again and again.

Slow-Cooker Beef Stroganoff

borrowed from Mel's Kitchen Cafe

2-3 pounds stew meat (or a 3-pound chuck roast, cubed)
1 teaspoon salt
1/4 teaspoon black pepper
1 medium yellow onion, diced
¼ teaspoon garlic salt
1 tablespoon Worcestershire sauce
1 ½ cups beef broth or stock
1 tablespoon ketchup
1/3 cup flour
6-7 tablespoons apple juice or water
4-8 ounces sliced mushrooms (I still don't eat fungus so I omit these)
1/2 cup light or regular sour cream

Place the stew meat, salt, pepper and onion in the slow cooker. Stir to distribute the seasonings and onion. In a small bowl, combine the garlic salt, Worcestershrie sauce, beef broth and ketchup. Pour over the meat. Cook for 7-9 hours on low or 4-5 hours on high. About 30 minutes before serving, combine the flour and apple juice in a small bowl, whisking vigorously to combine well. The roux should be thick but still pourable so add a tablespoon of apple juice or water at a time to thin, if needed. Pour the flour mixture into the slow cooker, whisking quickly to mix in the roux with the stew meat and juices and to avoid lumps. Add the mushrooms and stir. Cook on high for 30 minutes. Stir in ½ cup sour cream right before serving. Serve over pasta, rice or baked potatoes. ***I have to go with the Egg Noodles on this one***

Greek-Style Stuffed Peppers

It's an Ellie K--Trifecta

I have really been enjoying my new cookbook (if you couldn't tell). I also made a recipe this weekend and forgot to snap a picture so this is actually the 4th recipe not the 3rd, but I if there is no picture, it doesn't count in my blogworld.

Have I ever mentioned I don't read recipes very clearly? I was trying to figure out the WW points for this one and realized I messed it up. WHEN will I learn to stop and read. The tomatoes went unchopped but no one noticed.....obviously :) It is truly amazing that with 2 kids who want to "help" or fight, or need help with a lego tower, or are in dire straits for more juice that I even get dinner on the table at a reasonable hour.

My baby boy is turning 4 in June and he is trying to give up naps much to my resistance. Also Ms. Winfrey is going to stop keeping me busy from 4-5pm everyday so I think dinner time prep and mealtime might get pushed up a bit because there will be no napping or Oprah for me pretty soon. It was a good run while it lasted, and it will certainly make the mad rush to get dinner on the table a little easier.

So here is my latest EK creation..........When I put the cookbook nutritional info into my WW calculator it figured them out as 10 points per 1/2. I did make a change and used reduced fat cheese and I used 93% lean meat. I was afraid that only 1 half of the pepper wouldn't be filling enough. Turns out it was extremely filling and when I figured out it was only 4 WW points when you took each ingredient into the recipe builder, I was thrilled that something so filling is only 4 points--HOLY COW, 4 POINTS!!! Oh and this was my 1st time using Bulgar in a recipe. It was interesting. A little grainy but good. For the extra protein I would definitely us it again

Greek-Style Stuffed Peppers

slightly adapted from Ellie Krieger

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

Serves 6

Ingredients

1 pound lean ground beef

1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry

1 medium zucchini, coarsely grated (about 2 cups)

1 small onion, minced (about 1 cup)

1/2 cup Bulgar

1 egg, lightly beaten

1/2 teaspoon dried oregano

1/2 teaspoon salt

Freshly ground black pepper

3 red bell peppers, halved lengthwise, cores and ribs removed

2 (14 1/2-ounce) cans low-sodium stewed tomatoes, finely chopped

1/3 cup crumbled feta cheese

Directions

Preheat the oven to 350 degrees F.

In a large bowl combine the beef, spinach, zucchini, onion, Bulgar, egg, oregano, salt and a few grinds of pepper. Mix until thoroughly combined.

Arrange the pepper halves cut side up in a 9 by 13-inch baking dish and fill each pepper half with the meat mixture. Pour the tomatoes over the peppers and sprinkle with the feta cheese. Cover with foil and bake for 30 minutes. Uncover and bake until the meat mixture is completely cooked and the peppers are tender, about 25 minutes longer.

VERDICT--YUMMY! Easy to make and really tasty. I think next time I will need to chop the tomatoes up because the meat needed the extra moisture on top. I might even spoon it over through out the cooking time so it soaks in. I spooned a bunch out of the baking dish and put it on top and it was very tasty that way. For a couple of extra points I might mix in some extra feta cheese too. It could also use a little more spice. Chopped Garlic next time for sure. All in all, I will happily eat the leftovers for lunch tomorrow

Deep Dish Taco Pizza

I had totally forgotten about this recipe, until my Cousin Katie posted a similar Italian version on her blog. I can't wait to try hers as well. I used to make this all the time pre-kids because it was so easy and you can vary the ingredients by what you have on hand. Now the site of all this meat would throw my kids into a fit of delirium, but they happily at rice and beans that night. This is again one of the dishes I dont need a recipe for. It was almost weird to make sure I measured it all out for the sake of my WW points. This recipe also reminded me of another recipe in my archives I have to dig up and see what I can do with it for the blog. LOVE this recipe.....big thanks to Katie for the inspiration :)

I also realize we eat a lot of Mexican flavored dishes.......

Deep Dish Taco Pie

from my archives and I believe Cooking Light

serves 6

***8 WW Points Plus***

Ingredients

1 pound ground beef 95% lean

1/2 cup diced onion

1 (15-ounce) can mild Rotel (tomatoes & green chiles), drained

½ black beans ***

1 Tbsp. Chili Powder

1 tsp. cumin

1 tsp. salt

1 (10-ounce) can refrigerated pizza crust dough

Cooking spray

1 cup (4 ounces) shredded reduced-fat sharp Cheddar

Salsa ---Trader Joes Fresh Salsa is AMAZING!!!!!

Reduced-fat sour cream (optional)—remember to add more points

***I only used ½ cup black beans because my kids at the rest for dinner with rice, you can add the rest of the can for more points or leave them out. Doesn’t change the points value for the ½ cup.

Directions:

Preheat oven to 425°.

Cook beef and onion in a large nonstick skillet over medium-high heat until beef

is browned. I let it sit without stirring for at least 4-5 minutes to get a nice brown to it. And stir once and let it sit again. Drain any fat from pan. Stir in beans, tomatoes and seasoning; cook over medium-high heat 1 minute or until thoroughly heated.

Unroll pizza crust dough. Press into bottom and halfway up sides of a 13 x 9-inch baking dish coated with cooking spray. Spoon beef mixture over pizza crust dough.

Bake at 425° for 10-12 minutes. Sprinkle with cheese, and bake 5 minutes more or until cheese melts and edges of crust are browned. Let stand 5 minutes before slicing.

Southwestern Skillet- Casserole Repost

I am reposting this recipe because I made it in the beginning of my blogging and it deserves a place of honor in the new WW section of the blog. It is a wonder anything so easy could be so delicious. In 2 nights I have made 2 meals that require 1 skillet and barely any effort. LOVE THIS!

This one comes out to 9 points and I would dare anyone to be able to tell. Add some cheese on top would be extra points...and feel free to add some green onions for a punch of color

Southwestern Skillet Casserole

click link for recipe

Taco Soup

I have been on Weight Watchers since January 8th (my birthday), and I finally broke into the double digits this weekend. Down 12 pounds. I had a few weeks where I was stuck, but after tweaking things I am back on the right track. I am looking to make a permanent lifestyle change, and WW has taught me how to eat like a "normal" health minded person. I thought I was eating and cooking well before, but I have learned so much more about portion sizes, and hidden carb/sugar traps I never thought about before. I have made this soup probably once a month since being on the program. It makes so much that by the time I am done eating it, I am good for another 3 weeks or so. I never get sick of it though. It's quick, easy, no effort, low points and filling. If you follow WW, you know you cant ask for more then that.

Taco Soup

borrowed & slightly adapted from Our Best Bites

serving size 1 1/2 cups

***4 WW Points Plus***

1 lb. extra lean ground beef (93% lean or or leaner)

1 onion, chopped

4-5 cloves garlic, minced

1 1.25-oz. packet taco seasoning (about 1/4 c.)

3 c. water, divided (I use chicken broth)

2 28-oz. cans diced tomatoes (I only use 28 total ozs of petite diced tomatoes--I like petite better)

1 15-oz. can tomato sauce

2 15-oz. cans kidney beans, rinsed and drained

1 can corn, drained ( I use1 cup of frozen)

Toppings: Pico de Gallo, light sour cream, shredded cheese, crushed tortilla chips, tortilla strips, guacamole, etc.---obviously add your points accordingly if you are a WW follower. I typically eat it with Garden of Eden Yellow Corn Tortilla Chips, for 12 chips is 4 points, but for 8 points its a great lunch!

Heat a large soup pot over medium. When ready, brown the ground beef with the onion and garlic. When almost brown, add the taco seasoning and 1 c. water. Add the remaining ingredients, including the remaining 2 c. water, bring to a medium boil, then, cover and reduce heat. Simmer for at least 15 minutes. Serve with desired toppings. Makes 10 12-oz. servings.

Slow Cooker Instructions: After browning the meat, place all the ingredients into a slow cooker and cook on low for about 6-8 hours.

Freezer Instructions: Because of all the canned goods, you’ll just take up a lot of space in your freezer if you freeze the whole recipe. However, after it’s been cooked, the leftovers freeze extremely well. You can even try freezing individual portions in 12-oz. freezer-safe containers and then reheating them for a quick lunch.

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!

Super Simple Cranberry Roast

This recipe has been edited with a new picture and a little tweaking.....scroll down to read the changes that totally make the dish

I am always looking for a crockpot recipe that makes me want to skip cooking and use the darn thing instead. In theory it always sounds like such a great replacement for me actually cooking but the results are always kind of underwhelming. You be the judge..........

Super Simple Cranberry Roast

borrowed from Crockpot 365

Ingredients

2-3 pounds beef or pork roast or stew chunks **I have used a roast beef & stew chunks**
1 tablespoon dried onion flakes, or 1 medium yellow onion, diced
2 tablespoons soy sauce (La Choy and Tamari wheat-free are gluten free)
2 (14-ounce) whole berry cranberry sauce

that's it!

The Directions.

Use a 4-quart slow cooker. Plop in the meat (frozen is fine), and add the onion and soy sauce. Pour in the entire can of cranberry sauce over the top. Do not add water. Cover and cook on low for 7-9 hours, or on high for 5-6. If you are cooking on high, you may need to "help" the meat break apart by taking it out an hour or so before serving by cutting it into chunks, then returning to the sauce. I like it when the meat is tender and the juice has fully soaked in.

Serve over mashed potatoes, or egg noodles

EDITED on 10/16/2011---I made this again today and I made some changes. I removed the meat from the slow cooker with a slotted spoon and covered it with foil to keep warm. I mixed 1 tablespoon of corn starch in with 1 tablespoon of water into the remaining sauce. I cranked the slow cooker up to high....NOW, the slow cooker was already keeping the food warm and had finished cooking so it was taking way to long to get hot again and boil the sauce to thicken. So I dumped it into a saucepan and boiled it down for a few minutes. THE SAUCE WAS PERFECTION---it was so much better then the first time. The sauce stuck to the noodles and it was so tasty I was trying to figure out what else I could put it on. It was a pain to dirty another pot but it was much faster, so you can really do it either way. Next time I am going to try it with pork.....

Verdict-I really liked the flavor of this dish. It had a little sweetness, but it wasnt overly sweet. The meat was really juicy and tender. Next time if I made it I would only change one thing. I would remove the juice from the crockpot and put it in a saucepan and add some cornstarch and reduce it a little bit. It was so thin that it didnt stick to the noodles and that would have made it even yummier. But if you are looking to use your crockpot I would give this recipe a try, its actually one of the only crockpot recipes I would make again

Oriental Beef & Noodles

I get super excited about my crock pot......I love the ease of it, its like someone else cooked my dinner. Maybe that is why I am usually underwhelmed with the results. I don't know maybe its me. Maybe I just need to keep in mind that in the morning I dumped a few things into this magical machine and left it alone for 8 hours and now I am eating it. I have yet to find a handful of recipes that I would rather eat from the crock pot then eat anything else. I have so many of those in my life, but the crock pot 5 start favorites have eluded me.

Oriental Beef and Noodles
borrowed from Cooking This and That
Makes 4-6 servings

1 (16 ounce) package frozen stir fry vegetables
2 - 2 1/2 pounds beef stew meat, cut into 1" cubes
1 (12 ounce) bottle stir-fry sauce, any flavor
1/2 cup water
1/4 teaspoon crushed red pepper
2 (3 ounce) packages ramen noodles, broken
1/4 cup green onions, chopped

Coat a 4 quart slow cooker with cooking spray.
Place frozen vegetables in the bottom and top with stew meat.
In a medium bowl, stir together stir-fry sauce, water, and red pepper.
Pour over stew meat and vegetables in cooker.
Cover and cook on low for 9-10 hours or on high for 4 1/2-5 hours (I recommend low, it will help to break the meat down more).
At the end of cooking time, discard spice packets from ramen noodles.
Stir noodles and green onions into meat mixture.
Cover and let stand 10 minutes more.
Stir before serving.
This can be kept on warm for 1-2 hours.

VERDICT
It was OK. Again I don't know maybe my expectations for my crock pot meals are too high. The veggies had virtually vanished and that was sad. I guess they cant hang for 9 hours. I would add them in with the noodles and see if that helped. I also should have made some stir fry broccoli to go with it. Just to perk it up. I also would add another package of noodles because I liked that part. I think someone needs to make this recipe and give me their thoughts. It was awesome to throw it in and not think about it again. Maybe I need to cut the crock pot a break!

Paula Deen Meatloaf Bonanza

WHAT THE HELL??? Paula Deen's Magazine doesnt put the recipes on their website!!!!
Which means in order to bring you the entire dinner I cooked tonight I need to type out all 3 recipes. I am not happy. At all. But I will do it. For you. The ones I love....and even the strangers I dont who have somehow found this crazy blog of mine. Not to spoil the verdict at the end but if it wasn't worth I wouldn't take the time to write it up (wink)


Taco Meatloaf
From Cooking with Paula Deen Sept/Oct 2009I would give you a link but there isn't one!!!!!
2 pounds of ground beef
1 medium onion
1/2 cup fresh cilantro
1 taco package seasoning mix
1/4 cup tomato sauce
1 large egg
1 cup crushed tortilla chips

Preheat oven to 350 degrees
Line rimmed baking sheet with foil
In a large bowl combine meat, onion, cilantro, and taco pack.
Add tomato sauce and egg, stirring to combine
Using hands work in the crushed tortilla chips until combined
Shape into a 10 inch load on the baking sheet
bake for 45 minutes to 1 hour or until meat is cooked through
Let stand for 10 minutes before serving

Chipotle Mashed Potatoes
5 large baking potatoes peeled, and cut into 1 inch chunks OR the ore ida bag of steam and mash potatoes
1/4 cup butter
1 16 oz container of sour cream
1 cup shredded sharp cheddar
1 teaspoon minced chipotle pepper in adobo suace
1 teaspoon adobo sauce from the chili pepper
2 1/2 teaspoons of salt

In a large saucepan combine potatoes and water to cover.
Bring to a boil over medium high heat
reduce heat and simmer for 8-10 minutes or until potatoes are tender
Drain Well
Add butter, and let stand until its melted
Add sour cream, cheese, pepper, adobo sauce, and salt
Using potato masher, mash potatoes to desired consistency
Serve immediately
OR
Stick the bag of frozen potatoes in the microwave
Cook for 10 minutes
Put them in the bowl
Add all the other stuff (I do use slightly less ingredients because I don't think there was 5 large potatoes)
Mash em'
Eat


Zucchini and Squash Saute
1 tablespoon of Olive Oil
1 large onion sliced thin
3 garlic cloves, minced
4 medium zucchini cut into 3 in x 1/4 sticks
4 medium yellow squash cut into 3 inch x 1/4 sticks ** I didn't have any of these so I just used more zucchini**
3/4 cup tomato sauce

In a large skillet heat olive oil over medium heat.
Add onion and garlic; cook for 3-4 minutes or until onion is tender
Add zucchini and squash;cook for 4-5 minutes or until veggies are almost tender
Stir in tomato sauce and cook until mixture is heated through
Serve immediately

VERDICT
Phew! I really hated having to type all that. Much nicer to cut and paste--Only for you Paula Deen
Let's take one thing at a time
The Meatloaf--Yummy. I did overcook slightly which made it a little dry for my liking. I usually make my meatloaf with a BBQ glaze on top and I kind of missed having a saucy top. I wonder if you could add a chunky salsa what might happen? It was really good though and couldn't have been easier. Dare I say I only added 1/4 cup cilantro and I think it needed the full dose of 1/2 cup. I think I really like it now. Go figure. Jackson loved it. Again go figure

The Potatoes---HOLY CRAP are these good. If you want it slightly spicy I would follow the directions as is. They had a little kick but it wasn't so overwhelming that you didn't like them. Jackson loved them. The cheese, the potatoes, ahhh they were even great cold. I also really recommend the steam and mash potatoes. It cut down on my work load by so much especially when you are adding so many other fatty, flavorful ingredients they dont taste frozen. And they are so quick its silly not to use them.

The Zucchini-Kind of weird that it was more Italianish then Mexican. It was OK, not my favorite zucchini recipe but it was quick and easy. I did like that you use the other 3/4 cup tomato sauce that was leftover from the 1/4 in the meatloaf which was why I stuck with it instead of making carrots. I just think they needed a bit more flavor. There was no mention of salt or pepper and they needed it. Maybe some chili powder too.

There is my Paula Deen Meatloaf Bonanza. I made all 3 of the recipes featured on the same page from her Bubba which I think is her husband Michael. There is a recipe online for corn and cheese fritters to go with it but come on with all that butter, and cream I couldnt go there!!

Southwestern Skillet- Casserole

I am not going to give a verdict on this recipe, it just seems silly. I make this dish a lot. You should really put it under a file of really easy, quick, delicious go to meals. It never disappoints and I cant believe my good fortune to have found it. I think I have been making this one for probably 6 years or so. I have been on Weight Watcher a few times and this one was one of the recipes I found during my time on their crazy diet wagon but I think it has staying power because no one would know its only 9 points.

The original name is Southwestern Casserole but, I don’t know why its called a Casserole, because I don’t think it is one since I think of casseroles as something you put in the oven. So I think I might re-name it Southwestern Skillet-Casserole. Oh and when I normally make it I dont put the green onions on to make it look fancy, that was for the benefit of the camera but I have to say it was pretty good, so if you have them in the house throw them on too. This recipe is also pretty flexible and you can add beans or corn or both in the last 5 minutes of cooking too. You can also omit the meat all together and just use any kind of red or black bean

Southwestern Skillet- Casserole

Borrowed from Weight Watchers

****9 WW Points Plus

1 pound ground beef-93% lean**You could use turkey too**
¾ cup diced onion
¾ cup diced green pepper
2 seeded jalapeños-I never use these
1 can (28 ounce) whole tomatoes
2 cups low fat sour cream—it’s the entire 16 ozs container
1 tablespoon chili powder
½ tsp. salt
8 ounces uncooked penne-I use barilla whole grain medium shells and measure exactly 8 ozs.

It is imperative that you use a non-stick skillet. There is major sticking going on if you dont

Add the ground beef, breaking it up with a large spoon, until it looses its pink color, drain and fat from the pan while this is cooking, you can chop your veggies and open the cans.

Add the onions and green peppers, cooking until softened. Stir in the jalapeno peppers, tomatoes, chili powder, sour cream and salt.

Add the uncooked pasta, Stir, cover, lower the heat and gently simmer until the pasta is tender, about 25 minutes. Stir every 5-8 minutes to keep pasta from sticking to the saucepan bottom.

French Fry Casserole

You want to make a toddler happy?

Give him a plate of French Fry Casserole

So I had this recipe for awhile in my recipe folder but never made it. For some odd reason I was in the mood for a good comfort food casserole tonight. So I busted it out and it lived up to its expectations. I am not sure what expectations one would have for a french fry casserole but they were met. And Jackson had a full belly so a good dinner was had by all.

French Fry Casserole

Borrowed from......it was saved before I started blogging so I don't really know & didn't know it would be important

INGREDIENTS

1 pound lean ground beef or turkey ** I used 93% lean **
salt and pepper to taste
garlic powder to taste
burger seasoning to taste
a few shakes of Worcestershire sauce
1/2 (10.75 ounce) can condensed cheddar cheese soup
3/4 (10.75 ounce) can condensed cream of mushroom soup **Iused 98% fat free**
1/2 (16 ounce) package frozen French fries
1 cup shredded Cheddar cheese

Preheat the oven to 375 degrees F .

Bake french fries on baking sheet for 10 minutes while preparing beef. **only bake them for 3/4 of the time listed on the package--it varies depending on brands**

In a skillet over medium-high heat, brown the beef.

Cook, stirring occasionally until beef is no longer pink.

Drain off excess grease, and add seasonings and Worcestershire sauce.

Return to the heat, and stir in the mushroom and cheese soups until well blended.

Heat through, and remove from stove.

Transfer the mixture to a 8x8 inch baking dish.

Cover the ground beef mixture with a layer of partially cooked French fries.

Bake for 25 to 30 minutes in the preheated oven (mine took much less - maybe only 15 minutes?).

When the fries are golden brown, remove the casserole from the oven, and sprinkle cheese over the top.

Return to the oven, and bake just until cheese has melted.

yummy cheesy goodness

VERDICT

Well...it was good, quick, comforting and Jackson loved it. Was it the healthiest thing I have ever made? Not by a long shot. I did use 93% lean beef, 98% fat free mushroom soup and reduced fat cheese so I did the best calorically I could. One of the things I didn't like was that the recipe didn't use the entire cans of soup. That seems wasteful too me and I am not sure what you could do with already opened soup. I did like that in the time it took for the fries to bake you could cook the meat and everything finished at the same time. So the entire family liked it and I could totally see this being a great meal for a cold winters night.......maybe not the ideal meal for 80 degree sunny summer weather but it got the job done and to put a toddler to bed with a full belly is all I can ask.