Turkey Chili Pot Pie

1 package (8.5 oz) cornbread/corn muffin mix
1 cup corn
1 lb sweet potato
1/4 cup water
1 Tbsp. olive oil
1 large onion
1 lb. lean ground turkey
2 cloves garlic
1 Tbsp. chili powder
1 tsp. cumin
2 can fire roasted diced tomatoes
1 can rinsed black beans
1 Tbsp chopped fresh cilantro leaves for garnish

1. Oven 400 degrees
2. Prepare cornbread but only use half liquid specified, set aside. (I used the full amount of liquid because I didn't read that, and it was fine)
3. Place diced sweet potatoes in 1/4 cup water in bowl and microwave for 5 minutes or until tender
4. Heat oil on stove. Add onion and cook 6 minutes or until browned. Add turkey. Cook until lightly browned. Add garlic, chili powder, cumin, and sweet potatoes with their liquid. Cook 1 minute stirring.
5. Add tomatoes, beans, corn. Heat until bubbling.
6. Transfer to 9x13 and dollop cornbread mixture over top.
7. Bake 22 minutes or until golden brown. Garnish with cilantro

Corn Bread

1 cube butter
1 cup sugar
3 eggs
1 2/3 cup milk
2 1/3 cup flour
1 cup cornmeal
4 1/2 tsp. baking powder
1 tsp salt

400 degrees, 22-27 minutes

Pizza Dough for Grill

2.5 tsp. yeast
1 tsp. sugar
1 1/4 cup warm water
3 1/2 cups flour
1 1/2 tsp. salt
2 Tbsp. olive oil

Homemade Ranch

I made this tonight... SUPER yummy!

I don't love store bought ranch.

I got it from AnniesEats.com

Ingredients:
¾ cup mayonnaise (I use light)
¾ cup sour cream (I use light)
1 tbsp. olive oil
1 tbsp. lemon juice
¼-1 cup buttermilk - I used 1/2 cup and I actually had buttermilk not milk and lemon juice.
1 small bunch chives
Small handful parsley
1 clove garlic, chopped
½ tsp. kosher salt
Freshly ground black pepper

Directions:
Combine all of the ingredients in a blender or food processor starting with ¼ cup of the buttermilk and blend for 10 seconds. Check the consistency and taste and blend in additional buttermilk as desired. Taste and adjust seasonings as necessary. Store in an airtight container in the refrigerator.

Note: For all those asking how long this keeps, I don’t know exactly since I’m not a food scientist. I would imagine as long as any of the separate components might keep in the refrigerator. Mine kept at least two weeks before we had used it all.

Broccoli Potato Soup

I've tried a few different recipes for this kind of soup in the past but this one wins! Here is the original recipe and below is what I actually did. I didn't have enough of what they asked for.


2 cups chopped onion
2 Tbsp. butter
2.5 pounds peeled and cubed potatoes
5 cups boiling water
4 cubes chicken bouillon
3 cups fresh broccoli cooked and drained
salt and pepper to taste
3 cups shredded cheddar cheese

1. In a large pot saute onion in butter. Add potatoes, water, and bouillon cubes. Cover, bring to a boil. Cook until potatoes are tender, about 15 minutes.
2. Steam broccoli. Once cooked add to pot.
3. Puree half of the soup in a blender and return to the pot.
4. Add cheese and stir until it melts.

What I did:

2.5 bouillon cubes
as much broccoli fit into my steamer
some potatoes
1 cup of cheese
1 onion
1 Tbsp. butter
(no salt and pepper)
4 cups water

It was good!

WIC Skillet

I went into WIC today.  They taught me proper procedure when I go to see my doctor for appointments (dumb.) and they gave me a recipe book!  I liked it.  Brett thought it was ok.

WIC SKILLET

1 med. onion, diced
1 lb. ground turkey
3 tomatoes, cubed
2 zuccini, sliced
1/2 can tomato paste
1 tsp. of each: basil, oregano, thyme, garlic salt
1/2 tsp. salt
1/2 tsp. pepper

I thought it was yum. and easy.  Brett thought it needed more seasoning.  Try it for yourself and see if you like it!

Chocolate Brownies

Please try this unhealthy recipe! It is so good and easy to make. This will be a recipe I make to take somewhere so we don't eat it all.

Brownies:

2 sticks melted butter
2 cups flour
2 cups sugar
4 eggs
6 tbsp. cocoa powder

Bake 350 for around 25 minutes. Make sure it is cooked in the middle.

Frosting:

1.5 sticks melted butter
3 cups powdered sugar
4.5 Tbsp. milk
4.5 Tbsp. cocoa powder

Mix frosting then poor on brownies when they come out of the oven. Let cool.

I halved this recipe and it worked great.

Banana Bread

I make this recipe a lot. It is good and so easy. I have done a few things to make it healthier (dropped from 1/2 cup of butter to 3 Tbsp., switched 1/2 cup of white flour to wheat, decreased salt and chocolate chips)

1 1/2 cups mashed bananas (I've used 2-4 bananas and it always works)
1/2 cup sugar
1/4 cup brown sugar
3 Tbsp. melted butter
1/4 cup milk
1 egg
1 cup all purpose flour
1/2 cup wheat flour
1 1/2 tsp baking soda
1/2 tsp. salt
1/2 cup chocolate chips

Oven to 350. Stir together the bananas, sugars, butter, milk, and egg. Add flour, baking soda and salt. Fold in chocolate chips.

If making muffins, bake for about 20-25 minutes. I put mine in a loaf pan and it takes about a half hour.

Lemon Chicken Pasta

Put the following in a pan on the stove. Once it has been melted and mixed add pasta to sauce mixture. Cook chicken (below) on stove and then add on top of pasta. Serve with vegetables.

Sauce:
2 T. Butter
1 T. Olive Oil
2 - 3 cloves garlic, minced
Juice of 2 small Lemons or 1.5 large Lemons
Zest of 1/2 Lemon
3/4 cup cream or half and half
1 tsp. Salt
1/2 tsp. freshly ground Pepper (or to taste)
1/4 cup+ shredded parmesan cheese
12 - 16 oz. linguini pasta
Fresh Parsley

Chicken:
Juice of 1 lemon, approximately 3 tablespoons
3 tablespoons olive oil
1 teaspoon minced garlic, about 2 medium cloves
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano
Chicken

Turkey Burgers

3/4 pound ground turkey
1 med zucchini grated
1 med carrot, grated
2 cloves garlic, finely chopped
3/4 teas. dried thyme*
3/4/ teas. kosher salt
1/4 teas. black pepper
1 large egg
olive oil

In a large bowl, combine all the ingredients, except for the olive oil. Form the mixture into 4-5 patties. Heat 1 T. oil in a large skillet over medium heat. Cook the patties, turning once, until no trace of pink remains, 4 to 5 minutes per side.

*When I don't have thyme, I just use an Italian herb mix (which contains thyme) and it tastes just as good. **I don't think you can grill these burgers...they are pretty soft patties and I think they would fall through the grill.

Butternut Squash Soup

I love this recipe.  So easy, so healthy.

1 butternut squash
1/2 can Chicken Broth
1 onion - chopped (I used a red onion for the first time last night and it was much better)
3 garlic cloves

Put onion and garlic in a saucepan.  Cook until onion is soft/clear.  Add broth and squash (chop into small chunks).  After the squash is nice and soft, pour everything into a blender and puree.  Wha-la!  Lovely soup.

I've added garlic salt and parsley for a little more flavor.  I think it's yum.

Pasta Primavera

1/2 pasta
1/2 bag frozen veggies (asparagus stir fry is good)
1 chicken breast
3/4 - 1 cup chicken broth (from can or bullion)
1 tsp. Italian seasoning
2 Tsbp. olive oil
1/2 cup parmesan cheese

Cup up chicken and brown in oil. Cook pasta. Bring 1/2 of the chicken broth to a boil and add vegetables until most of broth is evaporated. Then add remaining chicken broth until vegetables are cooked.

When chicken, veggies, and pasta are all done mix together. Add parmesan cheese to create the sauce.

You can use fresh vegetables if you want.

Peachy Chicken

2 chicken breasts
olive oil
1 can of peaches
1 package of onion soup mix
1/2 cup brown sugar
1/2 cup orange juice
rice

Cut up chicken and cook in a little bit of oil. Set aside. Combine can of peaches with juice, soup mix, brown sugar, and orange juice. Cook and stir for two minutes. Add cooked chicken and let simmer uncovered for 15-20 minutes. Serve over rice.

Strawberry Milk Chipsters

I've made these three times in the past month--they are good!

From picky-palate.com

2 sticks softened butter

1/2 Cup strawberry milk Powder, Nestles

3/4 Cup brown sugar

2 eggs

1-2 drops red food coloring

1 Tablespoon pure vanilla extract

2 1/2 Cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

10 oz bag White Chocolate Chips

1.  Preheat oven to 350 degrees F.  In a stand or electric mixer beat the butter, strawberry milk and brown sugar until well combined.  Place eggs into a bowl and whisk in 1-2 drops of food coloring.  Pour into mixer along with vanilla and beat until combined, about 30 seconds.   Place four, baking soda and salt into a large bowl; mix to combine then slowly add to wet ingredients along with white chips.  Mix on low until just combined.

2.  With a medium cookie scoop, scoop dough onto a silpat or parchment lined baking sheet about 1 1/2 inches apart.  Bake for 9-11 minute or until edges just start to brown.  Let cookies cool for 5 minutes before transferring to a cooling rack.

about 3 dozen cookies

Black Bean Burgers

1 (16 ounce) can black beans, drained and rinsed
1/2 green bell pepper, cut into 2 inch pieces
1/2 onion, cut into wedges
3 cloves garlic, peeled
1 egg
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon Thai chili sauce or hot sauce
1/2 cup bread crumbs

Directions
If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
In a medium bowl, mash black beans with a fork until thick and pasty.
In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

Layered Mexican Chicken Rice Bake

Found this recipe off Picky-Palate.com

We enjoyed it--though I would advise reading the amounts of the ingredients closely.  I made a big boo-boo.  It still turned out good though which is saying something!

2 Tablespoons extra virgin olive oil

1 medium white onion, finely chopped

1 anaheim chili pepper (it’s mild), finely diced

1 1/2 Cups chopped sweet peppers

1 1/2 Tablespoons minced fresh garlic

4 Cups cooked/steamed rice

1 Tablespoon ground cumin

2 Cups shredded chicken breast

1/4 teaspoon Lawry’s Garlic Salt

1/2 teaspoon dry Ranch Dressing Seasoning--It's only 1/2 teaspoon...not the whole packet!! Oops :)

1/2 Cup prepared Salsa 

1  can corn, drained

1 can red kidney beans (or any bean of choice), drained

1/2 Cup fresh cilantro leaves, chopped

1 Cup shredded cheddar cheese

1.  Preheat oven to 350 degrees F.  Place oil into a large skillet over medium heat.  Saute onion and peppers for about 5 minutes or until softened.  Stir in garlic and cook for an additional minute.  Stir in cooked rice, reduce heat to low.  Transfer mixed rice to a 9×13 inch baking dish.

2.  Place chicken breast into a medium skillet over medium heat.  Season with Lawry’s, ranch seasoning and salsa; mix and reduce heat to low.  Pour corn over rice.  Next layer the beans, cilantro, chicken and top with cheese.  Bake for 25-30 minutes or until cheese is melted.

Mike's Meal

Our friend Mike likes to create healthy meals. He made this dinner for us and I've tried it a couple times since. It's fun to experiment.

Colored peppers
Tomatoes
Garlic
Onion
Bulgur Wheat
Milk
Alfredo Sauce
Sugar
Butter
Garbanzo Beans
Fresh basil

Cut vegetables up and cook on stove. Add a little bit of butter and sugar. Once it is soft add some milk and a little bit of alfredo sauce. Add fresh basil and garbanzo beans.

Cook bulgar wheat in separate pot.

Poor vegetable combination over bulgur wheat. Blake loves it!

Veggie Burritos #2

Mom made this up when she came to visit when Janie was born. I've made it a few times since. It is so easy, healthy, and tasty.

Soy Sauce
Balsamic Vinegar

Tortillas (whole wheat)

Vegetables:
A few peppers (any color)
Zucchini/squash
Onion

Cut up the vegetables and stir fry them. Pour some soy sauce and balsamic vinegar in. Put the veggies in tortillas and sprinkle cheese on top. Put in the oven (350) until crisp on the outside.

Add anything on top--avocados, tomatoes, sour cream, salsa, whatever you want.

The Best Chocolate Chip Cookie Reipe - Never fails!

So this is the only chocolate chip cookie recipe I have ever used that actually makes fluffly full cookies (meaning not flat). I have made it a bunch of times now and It always works - I have also stirred it with a wooden spoon and done it in my kitchen aid and it turned out the same. Plus they are so yummy.

Ingredients
2 1/2 cups of flour
1 tsp baking soda
1/2 tsp salt
1 cup butter
1/2 cup sugar
3/4 cup brown sugar
2 tsp vanilla
1 egg
1/2 bag milk chocolate chips
1/2 bag white chocolate chips - These are what Make the cookies!
(I know its a lot of chocolate chips but I think that is what makes them so full)

Cream the butter and sugars together (Try not to microwave the butter but let it sit out until its soft). Add vanilla and egg. Add dry ingredients and chocolate chips. Bake at 370 for like 8ish minutes. Until right before they turn brown. And then when you pull them out put them right onto a cooling rack.

Those are all my tips to make the best cookies ever. I made some the other day and we ate the entire batch in 2 days.

Strawberry Muffins

Ingredients
1 1/2 cups chopped fresh strawberries
1/2 cup white sugar
1/4 cup white sugar
1/4 cup butter, softened
2 eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg

Directions

In a small bowl, combine the strawberries and 1/2 cup sugar. Set aside for 1 hour. Drain, reserving liquid and berries separately.
Preheat the oven to 425 degrees F (220 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
In a medium bowl, cream together the butter and 1/4 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture alternately with the juice from the berries. Gently stir in the berries. Spoon batter into the prepared muffin cups.
Bake for 18 to 20 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan on a wire rack.

Vegetable Pot Pie

Vegetable filling:
4-5 medium carrots (peeled, halved lengthwise, and cut into 3/4" chunks)
1 1/2 pounds button mushrooms (trimmed and halved or quartered if large)
1 1/2 pounds yukon gold potatoes (cut into 1" chunks)
3 large parsnips (peeled, halved lengthwise, and cut into 1" chunks)
1 pound leeks (white and pale green parts only, washed well, cut into 1/2" moons)
1/4 c. olive oil
3/4 t. dried thyme
salt & pepper
3 cups canned vegetable broth
2 T. cornstarch dissolved in 1/3 c. water

Biscuit topping:
2- 2 1/4 cups all-purpose flour, plus more for work surface
2 1/4 t. baking powder
3/4 t. baking soda
1/2 t. salt
1/4 t. ground pepper
6 T. cold butter, cut into small pieces
3/4 c. buttermilk
3/4 cup shredded cheddar cheese

Preheat oven to 425 degrees. Make filling:In a bowl, toss vegetables with oil & thyme; season generously with salt and pepper. Divide between two rimmed baking sheets (I just used one). Roast 25 minutes; toss(if vegetables are sticking, sprinkle up to 1/4 c. water on each sheet). Roast until browned and tender, 20-25 minutes more. Transfer to a shallow 3-qt. baking dish. Raise oven heat to 450 degrees.

Meanwhile, make topping: In a large bowl, whisk together 2 c. flour, baking powder, baking soda, salt, and pepper. Cut in butter with a pastry blender until mixture resembles coarse crumbs, with some pea-size lumps. Mix in buttermilk and cheese until combined. With a floured hand, knead dough against side of bowl until it holds together. If it is sticky, knead in up to 1/4 c. more flour.In a small saucepan, bring broth to a boil. Whisk in cornstarch mixture; boil 1 minute. Pour over vegetables; toss to coat. Drop small mounds of topping on vegetables; bake until brown, 15-20 minutes. Let cool 10 minutes; serve.

I did variations on the vegetables. I didn't use mushrooms, added cauliflower. Used 1 potato and 1 sweet potato--recommended. I used chicken broth and bisquick for the biscuit. It was really easy and very good.

Quinoa-Stuffed Peppers

I remember my freshman year, my professor did a huge research project thing on Quinoa and he was obsessed with it.  Ever since then I've always wanted to try cooking with it to see what it tasted like.  Well I found some when we went to the store the other day and thought better now then never!  I really really liked this recipe. I found it on the Taste of Home website.  We were full and very satisfied and it was easy-peasy to make!  The only addition I made was topped each pepper with a little bit of grated sharp cheddar cheese.  You need to give it a try!

Ingredients

• 1 can (14-1/2 ounces) vegetable broth
• 1/4 cup water
• 1 bay leaf
• 1 cup quinoa, rinsed
• 2 each medium sweet red, yellow and orange peppers
• 4 medium carrots, finely chopped
• 2 medium onions, finely chopped
• 1 tablespoon canola oil
• 2 tablespoons sunflower kernels
• 2 teaspoons dried parsley flakes
• 1/2 teaspoon salt
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1/8 teaspoon dried marjoram
• 1/8 teaspoon dried thyme
• Dash cayenne pepper

Tortilla Soup with Black Beans

Found this on Martha Stewart.  I made my own adjustments according to what I had in my cupboards and what we like.

6 cloves of garlic
1 tsp. chili powder
2 cans diced tomatoes
2 cans black beans
1 package frozen corn
1 can fat-free chicken broth
chicken
salt & pepper
1 Tbsp. lime juice

Cook garlic and chili powder until fragrant (1 min.)  Add tomatoes (with juice), beans (drained and rinsed), corn, and broth.  Heat to boil.  I had already cooked the chicken and added that along with salt and pepper to taste.  I eyeballed the lime juice and added until I thought it tasted good.

You are supposed to add tortilla strips to the soup and cook til those are soft and serve with some on top.  We didn't have any so I just broiled some tortillas and added those at the end.  I liked it!

Lemon-Garlic Chicken

Chicken Breasts
1/4 c. lemon juice
2 Tbsp. molasses
2 tsp. Worcestershire sauce
4 cloves of garlic (I always add a couple more, but we love garlic)
Parsley (optional)

Combine all ingredients and marinade chicken for at least one hour (the longer, the better).  Set oven to 450.  Bake chicken for 20 min. basting chicken every few minutes.  Bake another 20 min. without basting.

I served it with asparagus and it was YUM!!

Enchilada Soup

1lb ground beef, browned and drained (I use chicken)

1 (15 ounce) can of mexican stewed tomatoes

1(15ounce) can pinto beans with liquid

1 (15 ounce) can whole kernel corn with liquid

1 onion chopped (I use dried onions or onion powder)

2(10 ounce) cans of enchilada sauce

1 (8ounce) package shredded 4-cheese blend (I use whatever cheese I have around)

tortilla chips

Combine beef, tomatoes, beans, corn, onion, enchilada sauce, and 1 cup water in a sprayed 5-6 quart slow cooker and mix well.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Stir in shredded cheese.
optional Top with chips, sour cream, rice, cheese whatever sounds good.

Vegetarian Chili

Beef Stroganoff

1.5 pounds beef boneless top loin steak
Hot cooked noodles
1.5 cups beef broth
2 Tbsp. ketchup
1 medium onion
.5 pound mushrooms
3 Tbsp. flour
1 cup sour cream or plain yogurt

1) Cut up beef. Cook meet on skillet with olive oil for 8 to 10 minutes. While beef is cooking heat water for noodles.
2) Reserve 1/3 cup beef broth. Stir in the remaining broth, ketchup, and garlic into beef. Heat to boiling over high. Once mixture is boiling reduce heat just enough so mixture bubbles gently. Cover and cook about 10 minutes or until beef is tender.
3) While beef is cooking, peel and chop the onion and cut the mushrooms into slices. Finish preparing noodles.
4) Stir the onion and mushrooms into the beef mixture. Cover and cook about 5 minutes until onion is tender.
5) Shake the reserved 1/3 cup beef broth and the flour into a tightly covered container. Gradually stir the mixtrue into beef mixture. Heat to boiling over high heat, stirring constantly. Continue boiling 1 minute, stirring constantly, until thickened. Reduce heat just enough so mixture bubbles gently.
6) Stir in the sour cream. Cook until hot, but do not heat to boiling or the mixture will curdle. Serve over noodles.