Here's a really easy recipe that I made this evening. I opened up a can of soup to go with it.
4 cups torn romaine lettuce
6 oz. turkey breasts, cut into strips
1/4 cup tomato, diced
3 Tblsp. Parmesan Cheese
1/4 cup Caesar Dressing
4 pita breads, warmed, cut in half
Toss lettuce with turkey, tomato, cheese and dressing.
Spoon into pitas and enjoy!
Tuesday, March 31, 2009
Tuesday, March 24, 2009
Tuesday, December 2, 2008
Wow!
I'm not sure quite how I did it, but if you click on the title of the recipe, the page on My Recipes comes up! I thought the link didn't work!
Fiesta Turkey Soup With Green Chile Biscuits
We used the last of our turkey to make this soup and John and Andy loved it - said to make it again. Except for the cheese and sour cream, which you could leave out, it's also very healthy. You can find and print this recipe out on myrecipes.com.
1 medium onion, diced
1 tsp. veg oil (I had to use more)
1 garlic clove, minced
3 cups chopped cooked turkey or chicken
1 (15 oz) can chili beans
3 1/2 cups chicken or turkey broth
1 (11 oz) can whole kernel corn with red and green peppers, drained
1 (10 oz) can diced tomatoes and green chiles
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon pepper
Toppings: sour cream, shredded Mexican four-cheese blend
Saute onion in hot oil in a large Dutch oven over medium heat 7 minutes or until tender. Add garlic, and saute' 1 minute. Stir in turkey and next 8 ingredients. Bring to a boil, stirring occasionally; reduce heat, and simmer 15 minutes. Serve with desired toppings and Green Chile Biscuits. (search recipe on myrecipes.com - a Bisquick recipe) I can add it here if you would like. It's basically Bisquick biscuits (either cut out or dropped) - but add drained green chiles and shredded 4-cheese Mexican cheese to them when you mix it up.
Note: For our own personal tastes, I chose the mild versions of each of the canned items.
Yield: Makes 8 servings
Southern Living, November 2004
1 medium onion, diced
1 tsp. veg oil (I had to use more)
1 garlic clove, minced
3 cups chopped cooked turkey or chicken
1 (15 oz) can chili beans
3 1/2 cups chicken or turkey broth
1 (11 oz) can whole kernel corn with red and green peppers, drained
1 (10 oz) can diced tomatoes and green chiles
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon pepper
Toppings: sour cream, shredded Mexican four-cheese blend
Saute onion in hot oil in a large Dutch oven over medium heat 7 minutes or until tender. Add garlic, and saute' 1 minute. Stir in turkey and next 8 ingredients. Bring to a boil, stirring occasionally; reduce heat, and simmer 15 minutes. Serve with desired toppings and Green Chile Biscuits. (search recipe on myrecipes.com - a Bisquick recipe) I can add it here if you would like. It's basically Bisquick biscuits (either cut out or dropped) - but add drained green chiles and shredded 4-cheese Mexican cheese to them when you mix it up.
Note: For our own personal tastes, I chose the mild versions of each of the canned items.
Yield: Makes 8 servings
Southern Living, November 2004
Leftover Turkey?
My Aunt Marian gave me this recipe for leftover turkey or chicken- yum!
Chicken Casserole
1 pkg pepperidge farm stuffing (4 cups)
1 stick melted margarine
3 cups cooked chicken, turkey or tuna
1 can cream of chicken soup
8 oz sour cream
2 cups chicken broth
Mix stuffing with margarine, holding back 1 cup for topping. Spread stuffing in bottom of 9x13-inch pan.
Spread meat evenly over stuffing. Mix soup and sour cream in a bowl, then spread over meat layer. Top with remaining stuffing. Pour broth over top. Cover and bake 45 minutes at 350. Uncover and bake an additional 5-10 minutes to brown. Serves 8-10.
She also gave me another one a long time ago that goes well on a cold day...
Sophie's Vegetable Medley
½ cup sliced onion
2 cups carrot strips
1½ cups celery strips
2 cups green beans, fresh or frozen
¾ cup green pepper strips
2 cups canned stewed tomatoes
4 Tbs butter
1 Tbs sugar
3 Tbs tapioca
salt and pepper to taste
Mix all together and place in covered casserole. Bake at 350° for 2½ hours or cook in crockpot for 8 hours on low.
Chicken Casserole
1 pkg pepperidge farm stuffing (4 cups)
1 stick melted margarine
3 cups cooked chicken, turkey or tuna
1 can cream of chicken soup
8 oz sour cream
2 cups chicken broth
Mix stuffing with margarine, holding back 1 cup for topping. Spread stuffing in bottom of 9x13-inch pan.
Spread meat evenly over stuffing. Mix soup and sour cream in a bowl, then spread over meat layer. Top with remaining stuffing. Pour broth over top. Cover and bake 45 minutes at 350. Uncover and bake an additional 5-10 minutes to brown. Serves 8-10.
She also gave me another one a long time ago that goes well on a cold day...
Sophie's Vegetable Medley
½ cup sliced onion
2 cups carrot strips
1½ cups celery strips
2 cups green beans, fresh or frozen
¾ cup green pepper strips
2 cups canned stewed tomatoes
4 Tbs butter
1 Tbs sugar
3 Tbs tapioca
salt and pepper to taste
Mix all together and place in covered casserole. Bake at 350° for 2½ hours or cook in crockpot for 8 hours on low.
Wednesday, November 26, 2008
Warm your home & your family with this easy meal
Roasted Chicken with Veggies
1 whole chicken (3-3 1/2 lbs.)
1 Tblsp. oil
1/8 tsp salt
1/8 tsp pepper
6 medium carrots, cut into 1-inch pieces
4 celery ribs, cut into 1-inch pieces
3 medium baking potatoes, cut into 1 1/2 inch pieces
2 medium onions, cut into wedges
2 Tblsp. butter, melted
4 tsp. minced fresh thyme or 1 tsp. dried thyme
Place chicken, breast side up, in a shallow roasting pan. Rub with oil; sprinkle with salt and pepper. Bake, uncovered, at 375 degrees for 45 min.
Arrange the carrots, celery, potatoes and onions around chicken. Combine butter and thyme; drizzle over chicken and vegetables. Cover and bake 45-60 minutes longer or until a meat thermometer reads 180 degrees and vegetables are tender.
Yield: 6 servings
We all enjoy this meal. The chicken is incredibly tender and tasty. I add more butter and thyme to the recipe than it calls for.
I'm looking for a good seafood dish for Christmas if anyone has one they enjoy.
1 whole chicken (3-3 1/2 lbs.)
1 Tblsp. oil
1/8 tsp salt
1/8 tsp pepper
6 medium carrots, cut into 1-inch pieces
4 celery ribs, cut into 1-inch pieces
3 medium baking potatoes, cut into 1 1/2 inch pieces
2 medium onions, cut into wedges
2 Tblsp. butter, melted
4 tsp. minced fresh thyme or 1 tsp. dried thyme
Place chicken, breast side up, in a shallow roasting pan. Rub with oil; sprinkle with salt and pepper. Bake, uncovered, at 375 degrees for 45 min.
Arrange the carrots, celery, potatoes and onions around chicken. Combine butter and thyme; drizzle over chicken and vegetables. Cover and bake 45-60 minutes longer or until a meat thermometer reads 180 degrees and vegetables are tender.
Yield: 6 servings
We all enjoy this meal. The chicken is incredibly tender and tasty. I add more butter and thyme to the recipe than it calls for.
I'm looking for a good seafood dish for Christmas if anyone has one they enjoy.
Tuesday, November 4, 2008
Polenta anyone?
I'm finally aknowledging that Joseph is ready to eat real food. So now, at long last, I have to start cooking on a regular basis. Last week I made a pot roast and served it with Polenta on the side instead of a potato or pasta. Joseph wasn't so much into the meat...but loved the polenta and veggies. I loved the polenta too; and it is sooo easy! If you are a looking for an alternative to potatoes yet still want a real comfort food, try this:
Use a 1:4 ratio of polenta (cornmeal) to liquid. (I used 1 cup of polenta and 4 cups of liquid and Joseph and I had enough to eat for a week. Double this if you are cooking for crowd.) The liquid can be milk, water, or stock. Usually I use 1/2 chicken stock and 1/2 milk. I think the milk makes it a little creamier and I just always have chicken stock in the freezer so I use it. This time I used beef stock since I had an open box from cooking the roast. It added a great flavor. Divide the liquid into two parts. Heat 1/2 of the liquid to boiling and add ~1/2 Tbs salt (if desired...I forgot the salt and it was still yummy.) Mix the cornmeal and the other 1/2 of the liquid (unheated) together. Pour the cornmeal mixture in the the boiling liquid, stirring constantly until the mixture comes together. (you really will be able to tell when it "comes together", it takes a minute or two, but suddenly it will become a single thick liquid. When it comes together, stop stirring and simmer on low heat for ~30 minutes, until thick and creamy. At this point you can add butter and cheese if you like. The recipe I had used 6 TBS butter and 1/2 cup blue cheese, though I didn't do either of these and Joseph and I liked it just fine. Serve hot immediately.
You can spread leftovers on to a lined sheet pan or shallow dish and store in fridge. The next day you could cut the polenta into small squares and saute them, or just heat it up and stir it together if you prefer soft polenta leftovers.
I think this will become a staple at our house. It is easy and so, so yummy. Just buy the basic Quaker yellow cornmeal in a blue container, don't spend extra money on products labeled "polenta." It is all the same stuff.
Okay girls...I'm cooking now. So maybe I'll be more active on this blog. I'll be looking for kid friendly (and Alex friendly: cheese free) ideas. Someone gave me the cookbook Deceptively Delicious. That cookbook uses a lot of vegetable purees hidden in kid friendly foods so you can get an extra nutrition boost with your meals. Good for kids who don't eat veggies. Some of the recipes looked good, so I now have butternut squash, summer squash and zucchini purees in my freezer. Tomorrow I hope to add carrot and cauliflour purees to my stash. I'll let you know how that goes...
Use a 1:4 ratio of polenta (cornmeal) to liquid. (I used 1 cup of polenta and 4 cups of liquid and Joseph and I had enough to eat for a week. Double this if you are cooking for crowd.) The liquid can be milk, water, or stock. Usually I use 1/2 chicken stock and 1/2 milk. I think the milk makes it a little creamier and I just always have chicken stock in the freezer so I use it. This time I used beef stock since I had an open box from cooking the roast. It added a great flavor. Divide the liquid into two parts. Heat 1/2 of the liquid to boiling and add ~1/2 Tbs salt (if desired...I forgot the salt and it was still yummy.) Mix the cornmeal and the other 1/2 of the liquid (unheated) together. Pour the cornmeal mixture in the the boiling liquid, stirring constantly until the mixture comes together. (you really will be able to tell when it "comes together", it takes a minute or two, but suddenly it will become a single thick liquid. When it comes together, stop stirring and simmer on low heat for ~30 minutes, until thick and creamy. At this point you can add butter and cheese if you like. The recipe I had used 6 TBS butter and 1/2 cup blue cheese, though I didn't do either of these and Joseph and I liked it just fine. Serve hot immediately.
You can spread leftovers on to a lined sheet pan or shallow dish and store in fridge. The next day you could cut the polenta into small squares and saute them, or just heat it up and stir it together if you prefer soft polenta leftovers.
I think this will become a staple at our house. It is easy and so, so yummy. Just buy the basic Quaker yellow cornmeal in a blue container, don't spend extra money on products labeled "polenta." It is all the same stuff.
Okay girls...I'm cooking now. So maybe I'll be more active on this blog. I'll be looking for kid friendly (and Alex friendly: cheese free) ideas. Someone gave me the cookbook Deceptively Delicious. That cookbook uses a lot of vegetable purees hidden in kid friendly foods so you can get an extra nutrition boost with your meals. Good for kids who don't eat veggies. Some of the recipes looked good, so I now have butternut squash, summer squash and zucchini purees in my freezer. Tomorrow I hope to add carrot and cauliflour purees to my stash. I'll let you know how that goes...
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