Unstuffed Cabbage Rolls

I'm trying one of those 10 day detox things to flush out all the crap I've been eating.  Namely sugar.  I have been a SUGAR freak lately and that has not been kind to the scale.  The thing I like about the detox diet is I can eat as many non-starchy vegetables that I want and protein at lunch and dinner so I'm thinking I won't be hating life too much? 

I made this a couple of weeks ago in preparation for this detox and really liked it so it's on the menu this week for dinner.  If you like hot dishes, this will fit the bill.  It's straight up Grandma comfort food with a bit of a zip from the chilis and salsa without the calories.  Very Weight Watcher friendly because your only points are the turkey and the rice and the rice, you could leave out.  It's also St. Patrick's Day so you can get your cabbage fix:)

I used:

1 lb ground turkey

3 cloves Garlic

1 medium onion diced

Cook and season with salt and pepper

 

1 small cabbage about the size of a cantaloupe chopped and washed.  Add to turkey mixture.

  

Add

1 sm can Tomato sauce

1 tomato sauce can water ~ I’d leave this out next time

1 can diced tomatoes with chilis

1 C Salsa

 Season with a bit of salt and pepper. Give it a stir, cover and turn on medium low heat (3-4 on my stove) Leave for 10 minutes, take off cover and stir. Ready.

  I added 2 big handfuls of spinach leaves because I thought it looked a tad anemic and 1 ½ C cooked brown rice (added  because it seemed soupy).  Stir until wilted and serve.

Crockpot Turkey Breast

This spring weather has SUCKED.  Max has been rained out of a few games and snowed out of a handful more.  YES, I said SNOWED.  We even had snow last Saturday for a minute.  Rain, sleet and snow all in about 2 minutes.  The umpires were laughing, I was mentally moving my family to somewhere that will NEVER happen again!!

This week is all about make up games, add his summer league starting and we will not be home for dinner all week, we won't be home until probably 9 p.m. at the earliest.  We played 51 hockey games last season and basically had practice every day and we never went a week without sitting at the dinner table as a family.  Switch to baseball and Claire is going to forget who she lives with!

Sorry, got off on a tangent.  Today's recipe is one that I use quite often for dinner because the meat is done when I walk in the door.  I boil some water for mac and cheese, throw on some green beans and dinner is served in about 15 minutes AND it tastes like you really put some effort into it.  It's a meal both of my children eat!!  Plus this was a bonus meal because the turkey breast was on sale!! 

What you'll need:

Bone in Turkey Breast..this one was almost 6 pounds
4 T butter
6 t Season Salt
2 t Cayenne Pepper
2 t Black Pepper
4 t Garlic Powder
Any other seasoning you want to throw in there would be just fine.

Mix the seasoning together and sprinkle all over the turkey.  If you want to rub it in, that's fine, I just really don't like touching raw turkey or chicken.  Put 1/2 C water in bottom of crockpot.  Put turkey into crock.  Put pats of butter on top of turkey.  You can throw in the refrigerator at this point until morning or plug in the crockpot and cook on low for 9-11 hours.

Give the turkey a poke and see that the juices run clear and it's not tough.  If it's tough, it needs to cook a bit longer.

Slice the turkey, serve and put those leftovers to use the rest of the week.  Sandwiches, hot dishes, soup, salads, the possibilities are endless.

The beauty of the crockpot is that it won't heat up your house in the summer but you have the wonderful smell of dinner being done when you walk in the door.

Pumpkin Chipotle Soup

I was surfing around on blogs that I read from time to time and found this soup on this blog. This woman does it all but most importantly she makes a wonderful soup. Seriously, don't be scared of the pumpkin in the title. I'm not a fan of squash/pumpkin soups typically but this soup didn't taste like your "typical" soup. It was almost buttery in flavor and I called it Chicken Chipotle until people tried and liked it.

I only changed a couple of things and my recipe reflects that. If you want her orginal, click on the link above.

2 T Butter
2 T. Olive Oil
1 Onion chopped
Hanful baby Carrots, chopped
3 stalks Celery
3 cloves Garlic
2 boxes Chicken Stock~Aldi was having a sale or it would have been 8 cups water/8 bouillon cubes
14 oz can Pumpkin (NOT pumpkin pie mix~I don't know what that means but thought I better leave it, we only have cans of Pumpkin in MN as far as I can tell, no pie mix? Just make sure the ingredients on the can is just pumpkin and you'll be good to go)
3 c. cooked Chicken ~ I actually used leftover crockpot Turkey
2 large diced Potatoes~I cut them about as thick as my finger so they didn't fall apart while cooking
1/2 c Barley
1/2 t. cinnamon
1/4 t. ginger
1/4 t nutmeg
2-3 T honey
2 Chipotles chopped very fine (it comes in a small can in the mexican section of the store and is packed in a heavy sauce)—I like spicy food, if you don't start with maybe a half of a pepper first.

1 C light Sour Cream
1/4 C Heavy Cream~I used Whipping Cream that wasn't whipped, you buy it by the milk
salt and pepper to taste

To begin, saute the celery, onions, carrots and garlic in the oil and butter until carrots are almost tender. Always salt as you go along and then adjust the salt at the end. Don’t wait til the very end to add salt or your dish will lack a depth of flavor.

Then add chicken stock, pumpkin, chicken, potatoes, barley and all the spices. Cook at medium to high heat for about 45 minutes to an hour or until barley is tender. Turn heat down to simmer. Add sour cream or yogurt and whisk so that no lumps remain and then add cream. Taste and reseason.

Quick Burrito

YUMMY, yummy in my tummy. I pretty much love anything Mexican food related but I especially love, cheesy baked Mexican burritos. Unfortunately, the children don't agree. SO..I decided to make a burrito for one.

What you'll need:

1/2 C Taco meat
Tortilla
2 T Queso Cheese Dip ~ that you buy in the chip aisle. I'm partial to the Monterey Jack one.

2 T Mexican blend Cheese
Lettuce
Chopped Tomatoes
Salsa~I like Thick and Chunky, but feel free to use whatever you like
1 t Chili Powder
1/2 t Cumin

Put your taco meat in the middle of your tortilla. Top with Queso Cheese Dip.

Top with couple tablespoons of Salsa

Mexican blend cheese

Tomatoes and Lettuce last or you could throw some beans on if you're feeling sassy.

Fold in each side and fold like an envelope. Place seam side down in sprayed pan

Mix 3/4 C Salsa with 1 t Chili Powder and 1/2 t Cumin and pour on top. Bake at 350 for 20 minutes. You can throw some more Mexican cheese on top the last 5 minutes if you want.

Top with sour cream and YUMMY!

Hot Pockets

What was my inspiration for this recipe?

I didn't want to throw another frozen pizza in the oven. Truth be told, I think I was out of them.

I was tired and didn't know what to make for dinner.

I think it's important that my kids have some form of a home cooked meal for dinner.

I had leftover chicken and my kids have developed a taste for things with melted cheese but they won't eat chicken in a quesadilla??

Searched the fridge and found some crescent rolls.

I've made a variation of this before, but it involved more ingredients. Ingredients my children won't eat.

I gave it a name they recognized and gave them a look that they better take a bite. They not only ate what was given to them, Max had seconds.

What you'll need:

Can Crescent Rolls
1 1/2 C chopped Chicken
1/2 C Cheese ~ your favorite shredded
1 t Garlic Powder

Mix Chicken, Cheese and garlic together

Roll out and press the seams together. Cut into 4 rectangles.

Put 1/3-1/2 C of your filling down the middle of one of the rectagles.

Fold over and seal edges. Ready for the oven. Bake at recommended temp on package for about 12 minutes.

Make some fries and dinner is served

Enchilada Pie

I was craving Mexican food today. So, Claire had tacos and I made a version of this for me. I used the leftover taco meat instead of Mexican beef and altered just a bit but the final answer is the same, so I left the photos for assembly purposes. It was YUMMY and just what I wanted...how often can you say that??

What you'll need:

Can of HOT Enchilada Sauce
1 1/2 C Taco meat ~ I used ground turkey today but beef works too
2 large Tortillas ~ I used some healthy high fiber ones I found
1/2 can Black Beans rinsed ~ you could also use pinto or refried..whatever makes you happy:)
3/4 C frozen Corn
1 C cooked Brown Rice
1/2 Green Pepper chopped
1 C Salsa
3/4 C Cheese ~ I used Monterey Jack

Spray your pan with cooking spray. Put about 1/4 C of enchilada sauce in the bottom.

Place Tortilla on top of that.

Sprinkle with half of taco meat.

Half of the beans next.

Half of the corn.

Half of the rice.

Half of the pepper.

1/3 of the cheese.

about 1/2 Cup of Salsa

Tortilla. Press down a little bit.

1/4 of what's left of the red sauce

Repeat process one more time.

Add rest of enchilada sauce and top with remaining cheese.

Bake at 350 for 35-40 minutes. Top with sour cream and/or guacamole and serve.





You don't have to rip the tortilla. Just make sure it covers as much of the bottom of the pan as possible. This particular tortilla I felt was riding up too far.


You aren't going to see rice in the photos because I made one of these to "taste" it, serving rice on the side. Dylan felt it was a missing component so I added it in the next pan I made and yes, good idea D!




YUMMY!

Turkey Breast

Summer is around the corner and it's time to break out the crock pot and keep the house cool!! Here is one of my favorite crock pot recipes and also the easiest.

Buy a turkey breast, I think mine was 5 lbs. Defrost in your refrigerator a couple of days. Put 1/2 C water in bottom of crock. Wash turkey breast and put meaty side down.

Sprinkle with 1 t of salt, pepper and garlic powder. Put a few pats of butter on the breast and crock on low for 8 hours.

It's falling apart tender. Yummy!!

Roasted Turkey

I got a screaming deal on a turkey so I thought what the heck since a turkey is SO easy to make. My kids aren't fans of Thanksgiving type dinner so I just roasted it, served it on rolls with some carrot sticks and french fries. With the rest, I took all the meat off and made various things with it. Soup, hot dishes, sandwiches.

Don't be scared, a turkey is the easiest thing to make and now with the little stopper that pops up when it's done, it's pretty easy not to over cook. You will want to defrost in your refrigerator for a few days before you plan on cooking it.

Wash the turkey well
Don't forget to take out the gizzards and neck packet, I throw this away but if you're feeling ambitious you could boil it for your gravy base.
About a tablespoon of salt
Rub the salt in the cavity
Pats of butter (I used about 1/2 to 3/4 of a stick) and a sprinkling of salt, pepper and garlic powder about 2 t of each. Bake at 350. Your packaging will tell you how long to bake according to how many pounds the turkey is.
MMMMMMM

Chicken Cheese Crescents

What to do with a crescent roll?? Crescent rolls are pretty tasty all by themselves so I figured you couldn't really screw anything up. These are good alone or with some soup. I don't have "exact" measurements because I wasn't thinking I'd be posting this. Then, I thought, why not, it will be perfect for a Superbowl snack;)

So what you'll need:

1 C cooked Turkey or Chicken chopped
1/2 C favorite Cheese ~ I used Pepper Jack
Small handful chopped Spinach
1/3-1/2 C Mayo

Mix it all together and put a heaping Tablespoon in the middle of the crescent roll. Fold the sides in, making a packet. Bake according to package directions and serve warm.


Bundle up
Yummy

Roasted Vegi and Wild Rice Soup

Alanna and I went out to lunch and decided to share a sandwich so we could get a bowl of the soup of the day, Chicken Wild Rice. I don't know what comes to your mind but to ours...creamy, yummy comfort soup.

We got something very similar to this recipe instead. A spicy, sassy wild rice soup. We were both completely disappointed at the time, but afterward I found myself craving it. I tried my best to recreate since I had some left over wild rice, Alanna claims I was successful so I hope you enjoy.

I am going to put everything you need, so you'll have your grocery list and then how it all played out.

6 C Chicken Broth ~ I actually had homemade turkey broth I used
1 can Fire Roasted Tomatoes with Garlic
1/2 C Carrots minced
2 stalks Celery minced
1/2 t Cayenne
few cranks of the pepper mill
1 T Tastefully Simple Garlic Pepper ~ if you don't have this, just use Garlic Powder
1 - 1 1/2 C chopped cooked Turkey or Chicken
1/2 Red Pepper chopped
1/2 Green Pepper chopped
3 cloves Garlic minced
1/2 medium Onion chopped
1/2 Zucchini chopped ~ or use whole and skip yellow squash
1/2 Yellow Squash chopped
1/4 lb of fresh Green Beans snapped into bite size pieces
Handful of Asparagus, snap off the tops and use those only. Use the stalks for a stir fry
1-2 t Olive Oil
1/2 to 1 t Red Pepper Flakes
2 - 2 1/2 C cooked Wild Rice or Brown Rice would work too.
Couple handfuls of fresh spinach chopped

And, this is how you'll use it all

6 C Chicken Broth ~ I actually had homemade turkey broth I used
1 can Fire Roasted Tomatoes with Garlic
1/2 C Carrots minced
2 stalks Celery minced
1/2 t Cayenne
few cranks of the pepper mill
1 T Tastefully Simple Garlic Pepper ~ if you don't have this, just use Garlic Powder
1 - 1 1/2 C chopped cooked Turkey or Chicken

Get this all on the stove and simmer at a medium heat for about 30 minutes.

1/2 Zucchini chopped
1/2 Yellow Squash chopped
1/2 Red Pepper chopped
1/2 Green Pepper chopped
3 cloves Garlic minced
1/2 medium Onion chopped
1/4 lb of fresh Green Beans snapped into bite size pieces
Handful of Asparagus, snap off the tops and use those only. Use the stalks for a stir fry

Toss with a slight drizzle of Olive Oil, maybe a couple teaspoons. Throw into cake pan, sprinkle with 1/2 to 1 teaspoon Red Pepper Flakes and roast for 10-12 minutes at 450. Dump into soup pot.

Add 2-2 1/2 C cooked Wild Rice or Brown Rice would work too.

Cook for another 10 minutes just to blend the flavors. Add a couple handfuls of chopped fresh spinach, give it a stir and serve.
Makes 6 bowls.

Spaghetti Pie

So, you have leftovers from the spaghetti night, what are you gonna do?? I typically freeze the sauce for another time but I was invited to a football party and thought I'd bring Spaghetti Pie (got this recipe from my friend Lisa and I changed it just a bit) for my pot luck contribution. You could also make this and freeze for a night you don't have time to cook.

9 oz Spaghetti~cooked and drained
2 T Butter~soft
2 Eggs~beaten
1/2 t Pepper
2/3 C fresh Parmesan Cheese~I used Romano
1 1/2 C Cottage Cheese~I used low fat
Spaghetti Sauce~probably had about 3 cups
2 C Shredded Mozzarella

Add butter, eggs, parmesan, cottage cheese and 1/2 t of pepper to noodles. (I also chopped up about 1 1/2 C of fresh spinach and threw that in too) Spray 13x9 pan with cooking spray and put mixture in pan, pat it down. Top with sauce. Bake uncovered at 350 for 20 minutes if you are making if fresh, about 40 if you are taking it directly from fridge. If you froze it, be sure to defrost first and also 40 minutes to cook. Top with mozzarella cheese and cook another 5-10 minutes. Cool a few minutes, makes it easier to cut. Serve.
Here is your pasta.
The cheese I used.
Pasta mixed with butter, eggs, Parmesan Cheese, Cottage Cheese and Spinach.
Pat it down in the pan.
Top with sauce. If you don't want to make sauce from scratch, you can use a 28 oz jar of your favorite sauce for vegetarian or mix with a lb of meat. You can cover and refrigerate for a couple of days or freeze at this point or throw it in the oven.
You've tested the middle to make sure it's hot and now you are throwing on 2 cups of mozzarella cheese. Cook 5 to 10 more minutes until cheese is melted.
DONE!!

Homemade Spaghetti Sauce

My Mom has always made her own sauce and I continued the tradition. Mine is a little different but that's what homemade sauce is all about, making it your own. It's almost as easy as opening a jar;)

Spaghetti Sauce
1 lb ground beef or turkey (I use turkey most of the time)
1/2 medium onion diced
3-4 cloves diced garlic
6 oz can tomato paste
16 oz tomato sauce ~ you can use 2 small or 1 large can
1 can diced tomatoes ~ I used petite cut
12 oz water
3 t Italian Seasoning
1 t Basil
1 t Oregano
2 bay leaves
1 t Cayenne pepper or 1/2 C of your favorite salsa if you want it to be spicy

Brown meat with onions and garlic. Season with salt and pepper to taste. If you're usually turkey, put 1 t Italian Seasoning in with the meat. Throw in rest of ingredients and simmer on low for a little over an hour. Remove bay leaves. Serve over your favorite pasta.

If your sauce tastes too acidic (happens sometimes from the tomatoes) you can throw in a teaspoon of sugar.

Here's your ingredients
Saute your onions and garlic with a splash of olive oil for a minute or two.
Throw your meat in. Season to taste.
Throw everything else in the pot and simmer for a little over an hour. Remove bay leaves.
Dinner is served!

This sauce also freezes well and is a great base sauce for lasagna.