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Posts Tagged ‘turkey’

Thanks to Nasoya for sending me some coupons for some of their great products. I used the wonton wrappers to make some fun appetizers for the party on Saturday night. I am excited to use the Egg Roll wrappers for baked egg rolls on Thurs.

Turkey Stars (also known as Sausage Stars)

  • wonton wrappers – I used 36
  • 1 package of Honeysuckle lean turkey sausage
  • 1 c. 2% natural cheese
  • light ranch dressing
  1. Cook sausage until done.
  2. Bake unfilled wonton wrappers in muffin tins at 350 until golden brown
  3. While those are baking: mix cooked sausage, cheese, and 1/3 c. light ranch.
  4. When wontons are done, fill the little cups with the sausage mixture and bake again until cheese is melty.

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Baked Goat Cheese Triangles

  • 24 wonton wrappers
  • 1 tube of cranberry goat cheese from Trader Joes
  1. Put a small amount of goat cheese on the corner of a wonton wrapper.
  2. Fold the wrapper in half to form a triangle.
  3. Wet the sides of the wonton to seal it together with the cheese inside
  4. Bake at 350 for 10-15 minutes or until golden brown.
  5. Serve warm!

Next time I would brush them with a little whipped egg to get rid of the white powder on them and make them shiny. I might also make a dipping sauce to serve them with!

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Early Easter Dinner

This weekend we headed up to my parents house in Chagrin Falls for some quality family time. They were coming back from Mexico and my papa and aunt and uncle were in town visiting my cousin and her husband (who are having a baby in June).

The projects of the weekend included getting the baby room ready (putting up crown molding, etc) and planning the shower (Sunday, April 19th). It was a productive weekend and included a feast for Saturday night dinner.

Since my parents were not planning on hosting 12 people for dinner approximately 45 min. after returning from their vacay in paradise, I had to take charge. My cousin Cindy and I did the menu – the goals were:

  1. easy and quick
  2. healthy and colorful
  3. low in sugar for Papa
  4. prepped before leaving for the airport

Place setting:

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All goals were met with this meal:

  • Grilled Veggies on Kabobs (onions, sweet peppers, mushrooms, zuc. with balsamic vinagrette)
  • Rosemary balsamic turkey tenderloin
  • Roasted asparagus with parmasean quinoa
  • Salad

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Grilled Veggies:

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Rosemary Balsamic Turkey Tenderloin

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Roasted Asparagus with Parm. Quinoa (Recipe posted!)

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Salad

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The Sisterhood: My mom (in the middle) and my Aunt Marilyn on the left, Aunt Sharon on the right.

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Papa, my mom and I

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My dad (on the left) and Uncle Jim

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The Mom and Dad to Be (in June)! Cindy (my cousin and her husband) Tom
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A weird picture of Brady and I

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Today was spent prepping for the baby shower – it’s in two weeks! I will post pictures soon! We have a great centerpiece planned and some wonderful food!

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This was my pick of the week for the Craving Ellie in My Belly group! Here is the original recipe plus my changes!

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Ellie’s Greek Stuffed Peppers

* 1 pound lean ground beef (I used extra lean ground turkey)

* 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 bulghur

* 1 egg, lightly beaten (I used egg whites)

* 1/2 teaspoon dried oregano

* 1/2 teaspoon salt

* Freshly ground black pepper

* 3 red bell peppers, halved lengthwise, cores and ribs removed (I used green)

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

* 1/3 cup crumbled feta cheese

Directions

   1. Preheat the oven to 350 degrees F.

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

   3. 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.

These were great! I would make them again to share with friends of family! I also loved the leftovers in my lunch. A very clean Ellie meal!

Check back for next weeks meal: Chicken with Mango BBQ Sauce hosted by Aggie!

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My snow day was wonderful, as they always are! I made dinner early this morning so it could sit in the fridge today and soak up flavor. I was in the mood for a baked pasta dish because it would be filling, clean (inspired by Clean Eating magazine’s cover recipe) and it would be done when I got home from school – all I would have to do is cook it! Even though I could have spent ALL day making dinner today, I still went for the easy pasta dish.

As usual, I made a his and a hers side of the dish. I also made enough for leftovers so we could take them in our lunch! Here is the breakdown:

Both

  • Extra tomato marinara sauce
  • Barilla Pasta Plus both rotini and penne noodles
  • zucchini and yellow squash
  • ground 99% fat free turkey
  • parm.

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Her side:

  • extra zucchini and squash
  • lots of onions!! cooked before being added
  • a little fat free feta

His side:

  • black olives
  • 2% cheddar cheese
  • extra pasta

A few pictures of the process…

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My bowl with some added artichoke hearts and asparagus!

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Maybe I will be back some more baking tomorrow!  Depends on the snow!

🙂

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After a relaxing day of working out, reading and getting ready for the week, we made Sunday Night Dinner #2. It was great because it felt like a Sunday, but it was actually Monday!  Brady’s parents came over and we had a nice relaxing dinner!  It was a great way to end the nice, long (5 day!!) weekend!

I wanted to try something different, so I made an easy, cozy, filling dinner that is similar to Shepard’s pie. I really don’t like the name Shepard’s pie which came from the lamb that is often used in this dish. Since this dish does not contain any lamb or beef only 99% fat free ground turkey, I will call it….Winter Pie. That seems to fit since this is a dish you would most likely only eat in the winter. We also had salad and homemade applesauce!

Winter Pie

  • 1 lb. of 99% fat free ground turkey (cooked and flavored with thyme)
  • 1 can of corn
  • 1 can of green beans
  • 1 c. cauliflower
  • 1 c. chopped carrots
  • 1 can chicken broth
  • 1 tbsp. flour (I tried whole wheat, but it doesn’t thicken the right way)
  • 1 c. spinach and arugula
  • 4 large potatoes (boiled and mashed)
  • roasted garlic
  • 1/4 c. Fage 0%
  • garlic salt and pepper
  • thyme to season meat
  1. Cook meat and stir in veggies, broth and flour. Let simmer to thicken
  2. Boil potatoes and mash with garlic and Fage.
  3. Place cooked turkey/veggie mix in the bottom of a oven safe serving dish.
  4. Cover veggies with arugula and spinach.
  5. Top with mashed potatoes
  6. Bake to keep hot at 350 for about 30 min. or until ready to eat.
  7. Top with 2% cheddar if you would like!

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It was pretty good.  I would maybe add some more flavor to the turkey next time.

For dessert:

  • 3 large apples
  • 1/2 c. cranberry, pineapple, orange relish
  • 3/4 c. oats
  • spray butter
  • 1/3 c. almonds
  • 1/4 c. oat bran

Slice apples and mix in fruit relish!  Cover with oats, almonds and oat bran and spray with butter!

🙂  Yum!  It tastes like and apple crisp with a tart kick!

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Workout of the Day:

  • 3.8 mile run on the treadmill
  • 20 min. on the stair climber
  • chest, bicep and tricep weights
  • 20 min. of swimming

Overall, it was a great workout!  I had the time so I did more that usual it felt great.

Also, don’t forget about the Honest Foods Giveaway at Oh She Glows!

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For Friday night’s supper I made chili, my way! 🙂 I got the idea for the chili with quinoa in it, a few weeks ago from Culinary Adventures of a New Wife.

Here is what I used:

  • 99 % extra lean ground turkey
  • 1 Darn good chili mix + 7 c. water it calls for
  • chili powder
  • cumin
  • salt and pepper
  • 1 can diced tomatoes
  • 1 can tomato paste
  • 1 can black beans
  • 1 c. roasted corn
  • 1 c. cooked quinoa

Cook the Darn Good Chili mix as directed, with 1 can tomato paste and water. Then add rest of the ingredients. Also, I cooked the turkey in chili powder and cumin to give the chili extra flavor. Once the chili mix had cooked, I added the rest of the ingredients! It was amazing and I can’t wait to make it again!

This week is so crazy and we are coming of a busy weekend. We have:

Monday : Tennis and yard work

Tuesday: Pastor Dave and Jean with Brady’s parents over for dinner

Wednesday: Book club – here

Thursday: Brady’s soccer game

Friday: Neighborhood cookout

Saturday: Homecoming at Wittenberg!

Have a great week!

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So Super Hungry

Today did not go as planned.  It was good, and busy and I accomplished a lot, but it was not the way I was thinking it was going to be.  I was hoping to have a nice relaxing last day of summer before school starts tomorrow, but what was I thinking?  I had a ton of things to do – all of which took time!  After breakfast, I left home thinking I would be back in PLENTY of time for lunch around noon.  At 3:00pm, when I finally got home, I was starving! I feel more settled than I did this morning, so hopefully my week will go a little smoother now that I am prepared!

When I did get home, I could barely wait to eat but wanted something fresh.  I decided on a turkey sandwich because it was quick, filling and “clean”.  It included everything I could find:

  • shaved smoked turkey
  • 2 slices of sprouted wheat bread
  • tomato
  • avacado
  • hummus
  • lettuce
  • cucumber
  • mustard

It was huge and I ate it about 3 minutes.

I told you it was big!  It might have filled me up if I would have slowed down a little bit, but I was still hungry so I made another slice of toast and topped it with 2 Tbsp. albacore tuna with hummus and veggies.  The tuna was left from Brady’s lunch so it was ready in the fridge.

And while I was busy chowing down, I was cooking some famous kale chips as a side.  I shredded the kale from the stalk, sprayed with a little olive oil cooking spray, tossed on some parm and threw them in the oven to crisp.

It was only after eating these and drinking at about 40oz. of water was I satisfied and full!  That was a good  lesson in remembering to pack emergency snacks!

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