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Monthly Archives: November 2008

Turkey Chili

Jason loves this recipe and it is extremely easy to make.

Ingredients

  • 10oz of ground turkey, browned
  • 15oz can of kidney beans or 1 cup dried beans, soaked
  • 24oz can diced tomatoes
  • 15oz can stewed tomatoes
  • 1 cup whole wheat elbow noodles, not cooked*
  • 1 cup water
  • 1 cup spaghetti cause or tomato sauce

Directions

  1. Combine all of the ingredients into a 3-4 serving crock pot and cook on low for 4-6 hours. Stir occasionally to prevent the side from burning.

*It is okay to put the uncooked noodles in directly because the water and heat will cook them. If you do not like mushy noodles, add them when there is 2 hours left.

 
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Posted by on November 20, 2008 in Favorites, Meat, Soup

 

Traditional Hamburger Helper

I really think this hamburger helper takes just about the same amount of time as the boxed version but tastes much better.

Ingredients

  • 10oz of ground turkey (double this recipe if you are using the entire package. I use half the package for chili and half for this, which is why it is only 10oz)
  • 1 cup of milk
  • 2 tbsp flour
  • 6 oz low-fat cheddar cheese, shredded
  • 2 cups whole wheat elbow noodles
  • 1/2 onion, diced
  • 1 tsp paprika
  • 1/4 tsp salt
  • 1/2 tsp pepper

Directions

  1. In a medium sauce pan, bring water to a bowl and cook the noodles.
  2. While the water is getting started, place the ground turkey in a pan and brown it. Do not drain the fat (it will only be about 1-2tbsp) and add the onion. Cook the onion until it is tender and then turn off the heat, but leave the meat and onion in the skillet.
  3. Measure 1/4 cup of milk and add the flour to the measuring cup. Stir until the chunks are gone and then add the remaining 3/4 cup of milk. This is a slurry method for a white sauce and is much lower in calories and fat than a traditional white sauce, which is what we want since we will be adding cheese to it.
  4. Add the milk mixture to a small or medium skillet and heat over medium high heat. Continuously still with a spatula to prevent clumping. Bring to a boil and boil for 1-2 minutes. Turn off the heat, but leave the skillet on the warm burner. Add the cheese and stir until well blended.
  5. By this point the noodles should be cooked and ready to be drained. Drain and add them to the meat mixture. Pour the cheese mixture over the top and stir until well combined.
  6. Serve and enjoy! You will never want to buy the box again!
 
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Posted by on November 20, 2008 in Favorites, Home Cooking, Meat

 

Cranberry Sauce

Two years ago I began cooking for Thanksgiving with my family. We usually would have the traditional gel-cranberry sauce and as a kid, I loved it! However, now that I am older and have more of an appreciation for food, I did not think cranberry sauce was really meant to come from a can, so I decided to make my own. This is the first recipe I ever made and it is still the recipe I always use. The orange juice adds a great touch. Absolutely delicious!

Ingredients
-1 12-oz package of fresh cranberries
-1 cup orange juice
-1/2 cup water
-1 1/2 cups sugar (more if needed for taste)

Directions

  1. Place cranberries in a bowl of clean water. Pick through, discarding stems and rotten berries.
  2. Drain berries and place them in a medium sauce pan with the water, orange juice, and sugar.
  3. Bring to a boil. reduce heat so still boiling, but not rapidly and cook for 5 minutes. The berries will pop, so don’t get scared! Be sure to watch them, or it WILL boil over.
  4. Taste periodically to see if sugar is needed.
  5. Continue to cook until the berries are popped to your liking. The sauce will thicken as it cools.
 
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Posted by on November 20, 2008 in Favorites, Fruit

 

Creamy Crockpot Mashed Potatoes

These are the creamiest, easiest, and tastiest mashed potatoes I think I have ever had! I was watching food network one day while I was at the gym (since we don’t have cable here) and the host was talking about how he loves creamy mashed potatoes and people often ask him if he lightens them ever. He said, “No, never. This is how I like my mashed potatoes and I would rather have them they way I like them and maybe have a little less instead of needing to eat three pound of ‘light’ potatoes just to feel satisfied.” I think this is so true! If you have troubles stopping with just a serving, try putting the serving of potatoes on your plate and then putting the rest in the refrigerator. This little trick could help a lot, because if you really aren’t hungry, you probably won’t go through the hassle of warming up more potatoes. For me, if the tasty food is sitting on the table in case someone wants seconds, I will pick at it even if I am full…if it is in the refrigerator, I usually never go for seconds. Just a thought 🙂

Ingredients
-2 pound of red potatoes, halved, NOT peeled
-1 cup of fat free sour cream
-1 tbsp Dijon mustard
-2 tsp garlic
-pinch of salt and pepper

Directions
Toss the potatoes in the remaining ingredients in a separate bowl. Add to a 3-4 serving crock pot and cook on low for 4-5 hours, or until the potatoes are soft enough to mash. Mash with a potato masher and enjoy!

 
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Posted by on November 20, 2008 in Crock Pot, Favorites, Potato

 

Vegetable Soup

Soup is another crock pot favorite. It is one of the easiest things to make, so I rarely ever buy canned soup.

Ingredients
It is really whatever you want and can fit in your crock pot! Here is what I used:
-1 24-oz can of diced tomatoes
-1 15oz can of black bean
-1 15oz can of white beans
-1 yellow onion, diced
-3 large carrots, chopped
-1 large zucchini
-1 cup of frozen green beans, unthawed
-4 tsp vegetable bouillon cub powder
-1 cup of water (plus more if you think it needs it)

Directions
Place all of the ingredients, except the last two, in a 5-6 serving crock pot. Mix the bouillon cube powder with the water until the clumps are gone. Pour over the ingredients in the crock pot. Cook on low for 5-8 hours.

 
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Posted by on November 20, 2008 in Crock Pot, Favorites, Soup, Vegetarian

 

Beef Roast

My crock pot is my lifesaver. Yesterday it took me a whole 10 minutes to make Jason’s dinner for the next few nights. Beef Roast was on sale on Monday for $2.99/pound, so I figured I would make one of Jason’s favorite meals. Here is how easy it really is:

Ingredients

-2 pounds beef roast, your choice of cut (crock pots cook slow, so a less tender cut could still be okay)
-1/4 cup water
-1 package of marinade of your choice…I used Grill Mates Tomato, Basil, and Garlic
-2-3 pound of red potatoes, washed, NOT peeled, and cut in half
-1 yellow onion, cut in 1/2 and then chopped into strips
-4 large carrots, diced into wheels

Directions:
In a 3-4 serving. crock pot, place the beef roast in the center. Put halves of potatoes in the space around the beef roast. Add water and marinade and top with the remaining vegetables. Cook on low for 8 hours.

 
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Posted by on November 20, 2008 in Crock Pot, Favorites, Meat

 

Back with a delicious recipe :)


Boy, oh Boy has this semester been busy! I literally do not have time to even think about taking pictures of the food I make because I need to inhale it in 10 minutes before I have to go somewhere else! I did have time last Friday (when I should have been studying for an exam but needed a break) to make some pumpkin bread. It is absolutely DELICIOUS! I love the idea of squash or pumpkin in baked goods because it lets you go light on the fat and still have a delicious and moist product. It is also high in vitamin A and provides some fiber. If you are wondering what to do with your pumpkin, I strongly suggest you try this recipe…you will not be disappointed 🙂

As for posting for the next few weeks…they will be few and far between, but I will try to keep up with it!

Wheat Pumpkin Bread
Ingredients
◦ 1 ½ cups all purpose flour
◦ 2 cups whole wheat flour
◦ 1 tbsp baking powder
◦ 2 tsp baking soda
◦ 1 tsp salt
◦ 1 tsp ground nutmeg
◦ 1 tsp ground cinnamon
◦ ½ tsp ground allspice
◦ 1 ½ cups granulated sugar
◦ 2 egg whites or ½ cup egg substitute
◦ ½ cup canola oil
◦ ½ cup low-fat buttermilk (if you don’t have buttermilk, use sour milk or 1/2 cup skim milk + 1 tsp cream of tarter)
◦ 2 large eggs
◦ 2/3 cup water
◦ 1 can pumpkin
◦ 1/3 cup chopped pecans
Directions
  1. Preheat oven to 350F
  2. Combine flours and all of the dry ingredients except the sugar into a medium bowl.
  3. Place the sugar, egg whites or egg substitute, oil, buttermilk and eggs in to a large bowl and beat with a mixed on high until well blended.
  4. Add 2/3 cup of water and pumpkin, beating on low speed until blended.
  5. Add flour to the mixture, beating on low speed just until combined.
  6. Spoon batter into 2 9×5″ loaf pans coated with cooking spray.
  7. Sprinkle with pecans and bake at 350F for 1 hour, or until wooden pick inserted comes out clean.
  8. Cool 10 minutes n pans on a wire rack; remove from pan and cool completely on wire rack.
 
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Posted by on November 1, 2008 in Favorites, Pumpkin, Quick Bread, Vegetarian