Monday, February 20, 2012

Southwest Turkey Burgers

I didn't think it was possible to find a better turkey burger then the Greek Turkey Burgers I made a few weeks ago... but I was wrong!!

I found the Southwest Turkey Burger at:

They were SO GOOD and full of so much FLAVOR!!

I highly recommend this recipe!!
I am really loving the turkey burger lately!
(but I suppose if you are still unsure, or won't leave the beef behind... you could make this recipe with hamburger as well!!)

Servings: 6 medium or 4 large burgers

This picture doesn't even do the burger justice!

Here is what you will need:
  • 1.25lbs. ground turkey
  • 2 tablespoons butter, divided (I used olive oil!)
  • 1/2 cup diced onion
  • 1/2 cup diced red bell pepper
  • 1 clove garlic, minced
  • 1/3 cup sweet corn
  • 1/3 cup black beans, drained and rinsed
  • 1/4 cup cilantro, chopped
  • 1 tablespoon ground cumin
  • 1/2 tablespoon chili powder
  • 1 teaspoon each of salt and pepper
  • 1/2 tablespoon smoked paprika
  • Diced avocados
  • Salsa
  • Tomato slices
  • Cheddar cheese
  • Lettuce
  • Lime wedges
  • 4 - 6 Hamburger buns

Place a large skillet over medium heat and melt 1/2 tablespoon butter (or use a tablespoon of olive oil).  Saute onions, red pepper, and garlic until tender. About 5 minutes.

Remove from heat and stir in corn, black beans, salt and pepper to taste.

In a large bowl, combine ground turkey, sauteed vegetables, cilantro, cumin, chili powder, and smoke paprika.  Divide into 6 patties (or 4 large patties).

In the same large skillet the veggies were sauteed in (or a counter top grill), place over medium heat again and melt half the remaining butter (or olive oil).  Cook burgers until thoroughly cooked, about 4 minutes per side.

Serve immediately on buns, with desired toppings.

Tortilla chips and salsa or guacamole would go GREAT with this meal!
It's like a taco burger!! VERY tasty!

Friday, February 17, 2012

Chicken Pot Pie Bundles

Along the same line as the "Taco Cupcakes" and the "Lasagna Cupcakes"
we have....
Chicken Pot Pie Bundles!

*I found this recipe on*

Except, instead of using the wonton wrappers we use egg roll wrappers.
(I had no idea the many uses of these two wrappers!!)

I seriously LOVE pot pies.
I don't know what it is, maybe the "home cooking" kind of feel that they give
that it is a warm comfort food, either way I love them.

What I don't love is how BAD they can be for you!!
I hardly eat them because of the fear of gaining 5lbs (or more, depending on how many I eat).

These little guys aren't as heavy as the frozen pies you would buy at the store and although they are small, they sure are filling!!

How fun are these?!

Here is what you will need:

  • 1 1/2 Tablespoons canola oil, divided (I used Olive Oil)
  • 1 large carrot, peeled and cut into 1/4 - inch pieces (about 1 cup)
  • 1/2 small onion, cut into 1/4 - inch pieces (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1 pound boneless, skinless chicken breast halves, cut into 1/2 - inch pieces
  • 2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried tarragon (I used my favorite spices instead)
  • 1/2 teaspoon kosher salt
  • Pinch of black pepper
  • 1 cup all- natural chicken broth
  • 4 teaspoons cornstarch
  • 3/4 cup frozen peas, thawed
  • 3/4 cup frozen corn kernels, thawed
  • 2 tablespoons grated Parmesan cheese
  • 12 egg roll wrappers
Preheat the oven to 350 degrees.

Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the carrot and onion and cook, stirring frequently, until softened, about 5 minutes.  Add the garlic, and cook 1 minute more.

Stir in the chicken, tarragon, salt, and pepper.  Cook until the chicken is no longer pink, about 5 minutes.

Place the broth and cornstarch in a bowl and whisk until well combined.

Add broth to the skillet along with the peas and corn, bring the liquid to a simmer, stirring constantly.  Continue to simmer and stir gently until the sauce thickens, about 2 minutes.

To prepare the bundles, use a muffin pan with 12 medium-size cups (do not coat with nonstick cooking spray). Gently place 1 egg roll wrapper into each cup, letting it extend over the sides.

Place a generous 1/4 cup of the chicken mixture into each wrapper, and sprinkle the Parmesan cheese on top.

Fold the corners up and over the top of the filling and press to seal the edges.  Brush the remaining oil on top of each bundle.

Bake until golden and crisp, 12 to 15 minutes.
(it may have just been my oven but I had to add a few more minutes)

Cool slightly before eating.

Tuesday, February 14, 2012

Cheeseburger Salad

This recipe is from the amazingly talented Pioneer Woman!
If you haven't seen her blog, you MUST check it out.

This has all of the tasty ingredients from a cheeseburger but it is in salad form
and it is SO GOOD!
(My husband even added it to his "new favorite" list)


Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 6 (small salads)

Here is what you will need:
  • 2lbs Ground Beef
  • 1/3 cup Ketchup
  • 1 teaspoon Yellow Mustard
  • 1 Tablespoon Dijon or Spicy Mustard
  • 2 Tablespoons Barbecue Sauce
  • 4 whole Hamburger Buns
  • 1 stick Butter (I used half)
  • 2 heads Romaine or Green - Leaf Lettuce, Torn
  • 1 cup Grated Sharp Cheddar Cheese (forgot to put this in the picture!)
  • 4 whole Roma Tomatoes, Diced
  • 8 whole Dill Pickle Spears, Cubed
  • 1 whole Red Onion, Sliced
(I halved this entire recipe because I was only making it for 2)

Brown meat in a large skillet over medium heat. Then remove from the heat and drain off the fat.

Add ketchup, mustard's and barbecue sauce to the meat.

Stir to combine. Taste and add more of whatever you'd like more of, keep warm.

Cut hamburger buns into 1-inch cubes. Melt 1/4 stick of butter in separate skillet over low heat, then add the bread cubes and toss to coat.

Toast the croutons in the skillet over low heat for about 10 - 12 minutes, adding 1/4 stick of butter every couple of minutes until you've used the whole stick. (This will ensure all the croutons soak up the butter and toast nicely).
-If you are trying to be healthier and want to skip this part, DON'T. (Okay, obviously you can do whatever you'd like, BUT this ties the whole salad together!) Just don't use as much butter!! I used less then half of stick and they turned out toasty. The salad wouldn't have been as wonderful without these though.

To assemble each salad, pile torn lettuce on a plate.

Pile on a good quantity of the meat mixture, then top with plenty of g grated cheddar.

Add the diced tomato, chunks of pickles, and slices of red onion over the top.

Then sprinkle warm croutons all around the plate.
Serve immediately!!

If you're a cheeseburger kind of person and are skeptical of this salad... you will not be disappointed!

Friday, February 10, 2012

Family Stir-Fry

Another family recipe!!
My grandparents used to make this, then my parents, and now my brother and I make it for our family's.

We usually just call it the "Sausage, Green Bean, Potato Dinner" but today for the sake of this blog, I am calling it "Family Stir-Fry."

I can honestly say that I make this recipe at least once every couple of weeks (once every week during the summer.)!!

There are few ingredients.
You can add almost any vegetables that you like.
It's SO easy! (Only a matter of cutting and then throwing everything into a skillet)
And of course... IT.IS.SO.GOOD!

Family Stir-Fry
Veggies, Meat, and Cheese... how could you go wrong?!

Here is what you will need:
  • 1 Package of Smoked Sausage, cut into coin size pieces (we have used everything from turkey sausage to kielbasa and it all tastes great! If you use turkey sausage you will also need some olive oil)
  • 3-4 Redskin Potatoes, cut into 1in pieces
  • 1 small bag of frozen green beans
  • 1 cup of shredded mozzarella cheese
Those are the original ingredients...
However, after making this meal many, many times... we have added our favorites and made it our own.

  • 1 tsp minced garlic or tbsp of garlic powder
  • salt and pepper
  • 1/2 of onion, cut into slices
  • ANY other vegetables you have laying around, cut into 1inch pieces (we have used asparagus, bell peppers, and green onion.... ALL tasted great in this dish!)
Heat a large skillet over medium high heat or a griddle at 350 degrees.
First, throw in your sausage. The juices from the meat is all you need as far as flavoring goes! (okay, okay, I know I said add some garlic but it's only because I am a garlic lover! It would taste great without it too!)
If you are using turkey sausage, add a tbsp or 2 of olive oil to the pan first!

Once the sausage starts to sizzle,
add the potatoes. Let cook for about 5 minutes or until the potatoes are close to being cooked through, stirring occasionally.

Add the green beans, and any other vegetables you use. Add the garlic and salt and pepper to taste.
Let cook until all ingredients are cooked through and to you liking, about another 5 minutes. Stir occasionally.

Turn heat down to low, sprinkle cheese over top, and cover with lid until the cheese is melted.

That's all there is to it!!
Scoop a couple of spoon fulls into a bowl and enjoy!

Wednesday, February 8, 2012

Lasagna "Cupcakes"

Yet another wonderful way to use those fabulous wonton wrappers...

(Those have become a staple item on the ol' grocery list)

Let's get right to it...

LASAGNA "Cupcakes!"
(I found this recipe at

I don't know if I will ever make Lasagna the "traditional" way again ;)

Here is what you will need:

  • 12 oz raw ground turkey, beef, or chicken
  • 1/4 tsp salt, divided
  • 1/4 tsp pepper
  • 1 cup chopped onion
  • 1/2 cup chopped mushrooms
  • 14.5 oz can crushed tomatoes, or tomato sauce
  • 2 cloves garlic, minced
  • 3 tsp dried oregano, divided
  • 1/2 tsp dried basil
  • 1 1/2 cups part skim ricotta cheese
  • 24 small square wonton wrappers
  • 1 1/2 cups shredded mozzarella cheese
First, preheat the oven to 375 degrees.
Heat a large skillet over medium heat. Add the meat, onions, mushrooms, salt, and pepper. Crumble the meat and saute the mixture for about 10 minutes, or until the meat of your choice is cooked through. Add the garlic and stir constantly for 30 seconds.

Add the crushed tomatoes or tomato sauce and 2 tsp of oregano.  Bring the pan to a boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.

In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil.  Stir to mix well. Set aside.

Coat a 12 - cup muffin tin with nonstick cooking spray.  Place 1 wonton wrapper into each of the cups.

Using half of the ricotta mixture, divide it among the 12 muffin cups.

Next, using half of the meat and tomato sauce, spoon it evenly over each of the ricotta filled cups.

Sprinkle with 2 tsp of mozzarella.

Gently press another wonton wrapper on top of the mozzarella layer.

Repeat the process!! Using the leftover over ricotta, meat mixture, and mozzarella.

Bake for 10 minutes or until cheese has melted.
(I baked mine a little longer, probably for 15 minutes)

Cheesy greatness ^^^

Let the cups cool, remove from the pan and serve!

The wonton wrapper is crunchy on top and soft like a noodle on the bottom!!
Just like mom's homemade lasagna but way more fun!

Monday, February 6, 2012

Cheap & Easy Chicken Lo Mein

I don't know about you all...
but I know that each time I am making my meal plan for the week, I look for a couple of cheap, quick, and easy meals to throw in with the more complex, long list of ingredients, "fancy" meals.

This is one of those.

This is the kind of meal we will have when I am waiting to go grocery shopping again until after payday and I need to just throw something together.

(I found this recipe on under recipes.)

"Cheap & Easy Chicken Lo Mein"

Yes, those are Ramen Noodles... .85 cents is pretty cheap & 3 step directions are.. pretty easy.

Here is what you will need:

  • 1 tablespoon oil-sesame or peanut oil
  • 1 lb boneless skinless chicken breast, cut into thin slices
  • 1 clove garlic, minced
  • 2 tablespoons soy sauce or teriyaki sauce
  • 2 teaspoons freshly grated ginger or 1 teaspoon powder
  • 1 3-ounce package chicken flavor ramen noodle soup (I used 2 packages)
  • 1 1-lb bag frozen mixed oriental vegetables
  • 1/4 cup water

Heat the oil in a large skillet over medium - high heat until hot. Add the chicken and cook until no longer pink.

- No pink -

Add the vegetables and lid. Cook until the vegetables are cooked through, about 5 minutes.

In the meantime, cook the noodles (without the flavor packets) according to the package directions and drain.

Add soy sauce, garlic, ginger, and seasoning packets to water. Mix well.

Pour over chicken and vegetables, add noodles, and toss to mix.

:) And that's all.

Now, by no means is this a gourmet meal...
But for something quick, easy, and CHEAP...
it's pretty great!