Mini Meatloaf w/sweet tomato sauce
1 package ground turkey/beef
1 egg
Oatmeal
sweet pickle relish
3 string cheese
Sauce:
Tomato sauce
Brown Sugar
Heat oven to 375
In a bowl combine meat, egg, relish, oatmeal with seasonings of your choice. Divide into 3 loaves. Stick the string cheese in the middle and cover. The string cheese will be in the middle of the loaf. Bake until meat is done.
In another bowl combine Tomato Sauce and brown sugar. I keep adding sugar until I get just the right sweetness.
Saturday, July 31, 2010
Ground Beef/Turkey: Ninja Turtle Pie
Ninja Turtle Pie (a.k.a. Tater Tot Casserole)
1 package ground turkey/beef
1 can cream of mushroom
1 cup milk
1 pckg Tater Tots
Heat oven to 375-400
Brown the meat with salt, pepper, garlic
In a bowl mix cream of mushroom and milk with some garlic and salt (you can use discretion with the milk depending on the consistency you desire).
Once the meat is browned dump it in a casserole dish, top with cream of mushroom mixture, then top that with the tater tots. Bake until the tater tots are crispy.
Once you are done baking you can top with cheese. I’m from NM so I also put Hatch green chile in my soup mix too
1 package ground turkey/beef
1 can cream of mushroom
1 cup milk
1 pckg Tater Tots
Heat oven to 375-400
Brown the meat with salt, pepper, garlic
In a bowl mix cream of mushroom and milk with some garlic and salt (you can use discretion with the milk depending on the consistency you desire).
Once the meat is browned dump it in a casserole dish, top with cream of mushroom mixture, then top that with the tater tots. Bake until the tater tots are crispy.
Once you are done baking you can top with cheese. I’m from NM so I also put Hatch green chile in my soup mix too
Ground Turkey: BBQ Bacon Meatloaf
Barbecue Bacon MeatloafServes 10
2 pounds ground turkey
12 slices turkey bacon, diced
1 cup quick-cooking oats, uncooked
1/2 cup barbecue sauce (or a little more)
2 large egg whites
1 tablespoon Worcestershire sauce
Mix all ingredients in a large bowl. Press mixture into ungreased 9 x 5 loaf pan. Top with additional barbecue sauce, if desired. Bake at 375ยบ for 1 hour 15 minutes. Allow to stand 10 minutes before serving.
2 pounds ground turkey
12 slices turkey bacon, diced
1 cup quick-cooking oats, uncooked
1/2 cup barbecue sauce (or a little more)
2 large egg whites
1 tablespoon Worcestershire sauce
Mix all ingredients in a large bowl. Press mixture into ungreased 9 x 5 loaf pan. Top with additional barbecue sauce, if desired. Bake at 375ยบ for 1 hour 15 minutes. Allow to stand 10 minutes before serving.
Friday, July 9, 2010
Dessert: Chipotle Flourless Chocolate Cake
Chipotle Flourless Chocolate Cake
INGREDIENTS:
10 oz. of semisweet chocolate, roughly chopped (I use the little chips found in baking stores)
7 tablespoons of unsalted butter, cut into pieces
5 large eggs, room temperature
1 cup of sugar
1/2 teaspoon of cinnamon
3/4 teaspoon of chipotle chili powder
Dash of cayenne pepper
Pinch of salt
Powdered sugar for dusting (optional)
INSTRUCTIONS:
Preheat the oven to 350°F. Line the bottom of a 9 ½ inch springform pan with a circle of parchment paper. Grease the sides and the parchment with butter or non-stick cooking spray
Melt the chocolate and butter together over a double boiler or in the microwave, stirring occasionally until smooth.
Whisk together the eggs and the sugar in a large bowl, and then slowly, a bit at a time, whisk in the melted chocolate. Add the salt and spices and taste, adjusting the spices if needed.
Pour into the springform pan and bake for 22-25 minutes or until a toothpick comes out clean. Let it cool completely on a wire rack. Dust with powdered sugar and serve
INGREDIENTS:
10 oz. of semisweet chocolate, roughly chopped (I use the little chips found in baking stores)
7 tablespoons of unsalted butter, cut into pieces
5 large eggs, room temperature
1 cup of sugar
1/2 teaspoon of cinnamon
3/4 teaspoon of chipotle chili powder
Dash of cayenne pepper
Pinch of salt
Powdered sugar for dusting (optional)
INSTRUCTIONS:
Preheat the oven to 350°F. Line the bottom of a 9 ½ inch springform pan with a circle of parchment paper. Grease the sides and the parchment with butter or non-stick cooking spray
Melt the chocolate and butter together over a double boiler or in the microwave, stirring occasionally until smooth.
Whisk together the eggs and the sugar in a large bowl, and then slowly, a bit at a time, whisk in the melted chocolate. Add the salt and spices and taste, adjusting the spices if needed.
Pour into the springform pan and bake for 22-25 minutes or until a toothpick comes out clean. Let it cool completely on a wire rack. Dust with powdered sugar and serve
Dessert: Oreo Cookie Cake
Oreo Cookie Cake
1 lb oreos
1 stick of butter
1-8oz cream cheese
1 small vanilla instant pudding
1 small chocolate instant pudding
1 c. confectionary sugar
2-8oz cool whip
3 c. milk
9x13 pan
Melt butter & crush 28 oreos. Combine these and spread on bottom of pan.
Combine softened cream cheese, 1 tub cool whip and confectionary sugar-spread over cookie crust
Combine both puddings (as instructions say) with milk and spread over cream cheese layer
Spread other tub of Cool Whip over pudding layer (let pudding thicken some first)
Crush remaining oreos and sprinkle over top of cool whip
Refrigerate for at least 1 hour
1 lb oreos
1 stick of butter
1-8oz cream cheese
1 small vanilla instant pudding
1 small chocolate instant pudding
1 c. confectionary sugar
2-8oz cool whip
3 c. milk
9x13 pan
Melt butter & crush 28 oreos. Combine these and spread on bottom of pan.
Combine softened cream cheese, 1 tub cool whip and confectionary sugar-spread over cookie crust
Combine both puddings (as instructions say) with milk and spread over cream cheese layer
Spread other tub of Cool Whip over pudding layer (let pudding thicken some first)
Crush remaining oreos and sprinkle over top of cool whip
Refrigerate for at least 1 hour
Chicken: Gluten Free Chicken and Artichoke Enchillada Bake
Gluten Free Chicken and Artichoke Enchilada Bake
Serves 4
For the sauce:
2 cups chicken broth
2-3 tablespoons sweet rice flour
A good dash of cumin, to taste
A good dash of hot pepper, smoky chipotle or cayenne, to taste
1 cup chopped fire roasted green chiles- mild or hot, to taste
For the enchiladas:
10 corn tortillas
Olive oil
2-2 1/2 cups hand torn cooked chicken pieces
1 10-oz. package frozen artichoke hearts, cooked, drained
4 cloves garlic, minced
Juice from 1 big juicy lime
1/2 - 1 teaspoon cumin, to taste
1/2 teaspoon Old Bay Seasoning or chili powder
Sea salt and ground pepper, to taste
4 oz. Cheddar or Jack cheese, shredded
Pre-heat oven to 350 degrees F. Lightly oil a 8 x 11" or 9 x 12" baking dish.
Make your sauce by heating the broth to almost a simmer. Add the rice flour and whisk smooth. Continue to heat just until the sauce thickens. Add the cumin, hot pepper and green chiles and stir well to combine.
Make your filling by combining the chicken, artichokes, garlic, lime juice, cumin, Old Bay Seasoning, sea salt, and pepper, in a bowl. Toss well to coat.
Add about 3/4 of the shredded cheese and mix. Set aside the remaining cheese for the topping.
Pour about 3/4 cup of the green chile sauce into the bottom of the baking dish.
Cutting some of the tortillas in half to make straight edges, layer five corn tortillas in the bottom of the baking dish. Brush with a little olive oil.
Spoon in the chicken filling, and spread it evenly in the pan. Top with five more corn tortillas, cutting some of them to fit against the sides. Brush these with a little olive oil.
Pour the remaining enchilada sauce all over the top, slowly, using a small spatula or knife to make room around the edges of the tortillas, so that the sauce can seep in all around and reach the bottom.
Sprinkle the remaining shredded cheese on top.
Bake in the pre-heated oven for about 30 minutes, or until the enchiladas are bubbling around the edges and heated all the way through.
Serves 4
For the sauce:
2 cups chicken broth
2-3 tablespoons sweet rice flour
A good dash of cumin, to taste
A good dash of hot pepper, smoky chipotle or cayenne, to taste
1 cup chopped fire roasted green chiles- mild or hot, to taste
For the enchiladas:
10 corn tortillas
Olive oil
2-2 1/2 cups hand torn cooked chicken pieces
1 10-oz. package frozen artichoke hearts, cooked, drained
4 cloves garlic, minced
Juice from 1 big juicy lime
1/2 - 1 teaspoon cumin, to taste
1/2 teaspoon Old Bay Seasoning or chili powder
Sea salt and ground pepper, to taste
4 oz. Cheddar or Jack cheese, shredded
Pre-heat oven to 350 degrees F. Lightly oil a 8 x 11" or 9 x 12" baking dish.
Make your sauce by heating the broth to almost a simmer. Add the rice flour and whisk smooth. Continue to heat just until the sauce thickens. Add the cumin, hot pepper and green chiles and stir well to combine.
Make your filling by combining the chicken, artichokes, garlic, lime juice, cumin, Old Bay Seasoning, sea salt, and pepper, in a bowl. Toss well to coat.
Add about 3/4 of the shredded cheese and mix. Set aside the remaining cheese for the topping.
Pour about 3/4 cup of the green chile sauce into the bottom of the baking dish.
Cutting some of the tortillas in half to make straight edges, layer five corn tortillas in the bottom of the baking dish. Brush with a little olive oil.
Spoon in the chicken filling, and spread it evenly in the pan. Top with five more corn tortillas, cutting some of them to fit against the sides. Brush these with a little olive oil.
Pour the remaining enchilada sauce all over the top, slowly, using a small spatula or knife to make room around the edges of the tortillas, so that the sauce can seep in all around and reach the bottom.
Sprinkle the remaining shredded cheese on top.
Bake in the pre-heated oven for about 30 minutes, or until the enchiladas are bubbling around the edges and heated all the way through.
Chicken: Easy Mushroom Chicken
Easy Mushroom Chicken
Ingredients:
-2 chicken breasts (or more if you have a hungry DH like me!)
- 1 small can cream of mushroom soup
- 1 small can cream of chicken soup
- 1/2 c dry stovetop stuffing
- swiss cheese
- butter (as necessary)
- 1/2 cup white wine (optional) - can also be used for drinking while preparing dish.
- fresh mushrooms
Directions:
Preheat oven to 350. Mix both cans of soup and wine (if using) in a bowl. Place chicken breasts in a small casserole dish. Place one slice of swiss cheese on each breast. Pour soup mixture over chicken and allow the extra to sit in the dish - this can be used as extra "sauce" when serving. Pour dry stuffing mix on top of chicken and then add small dollops of butter. If you are using fresh mushrooms, put these on top ass well. Bake for 50 - 60 minutes and then serve.Sometimes I will add some broccoli to the dish with about 20 minutes left to cook.
It may sound weird, but it is super yummy and the one dish that I always make when I have no idea what to do for dinner.
Ingredients:
-2 chicken breasts (or more if you have a hungry DH like me!)
- 1 small can cream of mushroom soup
- 1 small can cream of chicken soup
- 1/2 c dry stovetop stuffing
- swiss cheese
- butter (as necessary)
- 1/2 cup white wine (optional) - can also be used for drinking while preparing dish.
- fresh mushrooms
Directions:
Preheat oven to 350. Mix both cans of soup and wine (if using) in a bowl. Place chicken breasts in a small casserole dish. Place one slice of swiss cheese on each breast. Pour soup mixture over chicken and allow the extra to sit in the dish - this can be used as extra "sauce" when serving. Pour dry stuffing mix on top of chicken and then add small dollops of butter. If you are using fresh mushrooms, put these on top ass well. Bake for 50 - 60 minutes and then serve.Sometimes I will add some broccoli to the dish with about 20 minutes left to cook.
It may sound weird, but it is super yummy and the one dish that I always make when I have no idea what to do for dinner.
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