Ground Turkey Vegetable Soup

A healthier version for the New Year, done with lean ground turkey instead of hamburger meat.   A hearty addition to any dinner table.

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Hello all!  With the cold weather making its way in, it looks like it’s time to stay indoors and enjoy some nice, warm, comfort food.  On the menu today:  Ground Turkey Vegetable Soup.   This recipe is one of my favorites for winter time.  Just add some cornbread and you have a hearty, healthy meal.  Good for lunch or dinner!

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To save time, as I am a busy working Mom, I used 2 cans of mixed vegetables.  Makes for an easy, quick meal.  Of course you can add any fresh vegetables to make it your own.  Leftover Ham from Christmas?  Add that too! 🙂

Now to head on over to Fiesta Friday, my favorite link-up party, and check out what’s cooking!

Happy Eating!

Arlene.nametag (2)

medw_cowgirl-003

Ground Turkey Vegetable Soup

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 1 lbs lean ground turkey meat
  • 1 large onion chopped
  • 3 cloves garlic finely minced
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 cans mixed vegetables
  • 1 can diced tomatoes not drained
  • cups beef broth
  • 1 sm can tomato paste
  • 1 tbsp fresh basil or 1 tsp. dry
  • 1 tbsp fresh oregano or 1 tsp dry
  • 1 tbsp fresh thyme or 1 tsp dry
  • 1/2 tsp chili pepper flakes
  • 1/4 cup fresh parsley

Directions

  1. Heat olive oil in large skillet.
  2. Add ground turkey, salt, pepper, onion and garlic to skillet and sauté until turkey is browned.
  3. Transfer to pot.
  4. In same skillet add tomatoes to saute’ (makes the extra flavor from the browned bits in skillet).
  5. Transfer to pot
  6. Add beef broth, tomato paste and all the herbs (except parsley) to skillet and bring to a boil.
  7. Transfer to pot.
  8. Add mixed vegetables to pot, stir to combine all ingredients.
  9. Simmer on low heat for 30- 40 minutes.
  10. Add parsley last 5 minutes of cooking.

 

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Mexican Cornbread Dos

Moist and full of flavor, this spicy Mexican Cornbread recipe is one you will want to make again and again.  Don’t let the simple ingredients fool you!  This one is a keeper, you will want to share with your friends and family.

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Layers of ground turkey and spices, corn, peppers and cheese, all in a wonderfully moist, golden corn bread mix.   The recipe is hands down one of my favorite dishes to make, and this is saying a lot folks!  The reason being is because there are times when I just don’t like my own cooking, there I said it!  I know, shhhh  …don’t tell anyone, words a cook should never utter.  But it’s true!  Everyone else will comment on how good one of my meals is and I just go, meh …well this recipe is the exception to the rule my friends!

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I call this Mexican Cornbread – Dos because I already have a Mexican cornbread recipe on here, one I did way back, and is almost the same recipe …but not quite.  Here is one big difference …

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Almond milk!  I know, my family thought I was crazy when I said I am out of milk and going to use the Almond milk instead.  My oldest son was very sceptical.  But here is the thing; I believe it made the cornbread more moist, for one.  When I usually make cornbread, I want lie, it is always so crumbly.  This was the case with my first recipe on here.  This time it held together perfectly and was moist!  It reminded me of a Mexican cake, in a way.

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Well enough chatter, let’s get down to the important stuff here, the eating! Today I am bringing this to Fiesta Friday, come along and join the fun!

And until next time …

Happy Baking!

medw_cowgirl-003

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Mexican Cornbread - Dos

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • Nonstick cooking spray
  • 1 pound ground turkey meat
  • 1  package taco seasoning mix
  • 2 (8.5-ounce) boxes corn muffin mix
  • 1 (14.0-ounce) can cream-style corn, or regular
  • 1 cup shredded cheddar cheese
  • 1 can Rotel diced tomatoes & green chilies (original or mild), drained
  • 2 jalapeno, deseeded and chopped

Directions

Preheat the oven to 350 degrees F. Lightly coat a 9 x 9-inch baking pan with cooking spray. or oil.

In a skillet, cook the ground turkey. Add the taco seasoning per package directions. Set aside.

Prepare the corn muffin batter per package directions, except substitute unsweetened almond milk instead of regular milk. Stir in half of the corn and mix well.  Spread half of the cornbread batter mix in the baking pan. Top with the meat. Mix the remaining corn and Rotel diced tomatoes &  green chilies together and spread over the meat. Sprinkle on the chopped jalapeno.  Sprinkle with half of the cheese. Spread the remaining batter on top, and sprinkle with the remaining cheese. Bake for 35 to 45 minutes, until the cornbread is baked through. Let sit for about 5 minutes, then cut into squares to serve.  Enjoy!

Note:  Around the last 5 minutes of baking, I reserved a sprinkle of cheese and spread on top of the cornbread.  It made a beautiful topping for the cornbread.  🙂

Turkey Burgers w/Sweet Potato Fries

Healthy, easy and so, so good!  A great option for family and friends who no longer eat red meat.  Delicious and full of flavor, a big hit at any outdoor cookout and perfect for the upcoming July 4th holiday.

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Summer time, summer time, sweet, sweet summertime.  Hello all!  I am in a particularly good mood, not that today is anything special …no, it’s just Summertime!  Summertime is my favorite season, sure it is a little warm …but for me Summer means relax!  Summer is the time of year when the kiddos are out of school.  Summer means you can sleep later, dress lighter, not shave your legs as much, go on vacation and well, you get the idea.

Summer is also the time when people are more social, why with all the holidays: Memorial Day, July 4th, Labor Day.   The weather is warmer, people get together more often, enjoy time with friends and family and the great outdoors. One of our favorite things to do on summer holidays, or just a lazy Sunday afternoon, is to grill up some delicious Turkey burgers.

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Turkey Burgers can be done on the grill or in the skillet.  Cook them up and watch them disappear!  Add some healthy, spicy, Sweet Potato Fries and you have a great meal for your next summer gathering.

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This recipe was adapted from a combination of two recipes on-line, Bobby Flay and Paula Dean.  I changed a few things and added some of my own special ingredients to fit our families preferences.   The result is one juicy, flavorful burger and some spicy-sweet fries!  Enjoy!

Until next time …

Happy Cooking!

medw_cowgirl-003

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Join the party!  Link-up at Fiesta Friday!

Turkey Burgers w/Sweet Potato Fries

  • Servings: 4 each, Burgers and Fries
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By: arlsworld.net

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Ingredients

Lemon-Honey Mustard:

  • 1/4 cup Dijon mustard
  • 1 tablespoon clover honey
  • 1 tablespoon fresh orange juice
  • 1/2 teaspoon fresh lemon juice
  • sea salt and freshly ground black pepper

Burgers:

  • 1 1/2 pounds 85 % lean, ground turkey (not all white meat), chilled
  • freshly ground black pepper
  • Tony Chacheres Creole Seasoning
  • 4 slices cheddar cheese, sliced 1/2-inch thick
  • 4 sesame seed hamburger buns, lightly grilled
  • all your hamburger fixings for serving (avocados, tomatoes, lettuce etc)

Directions

Lemon-Honey Mustard:  Place together in a small bowl the mustard, honey, orange juice, lemon juice and season with salt and ground pepper. Cover and refrigerate for at least 30 minutes and up to 24 hours to allow the flavors to meld.

For the burgers:   Preheat the grill to high. Form the meat into four 6-ounce burgers. If you are not going to cook right away, keep the burgers cold in the refrigerator. Sprinkle the burgers on both sides with Tony Chacheres Creole Seasoning to taste. Grill until cooked through, 3 to 5 minutes on each side.  During the last minutes of cooking, add cheese to each burger, cover the grill and let the cheese soften slightly, about 1 minute. Put the burgers on the buns, drizzle with some of the lemon-honey mustard and top with all your favorite fixings. Serve with Spicy Sweet Potato Fries.

Oven Baked Sweet Potato Fries:

Ingredients:

  • Olive Oil, for tossing
  • 4 sweet potatoes, peeled and sliced into 1/4-inch long slices, then 1/4-wide inch strips
  • 1/2 teaspoon paprika
  • house seasoning mix (below)

House Seasoning:

  •  1 cup sea salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder

Mix ingredients together and you can store in an airtight container for up to 6 months.

Directions:  Preheat oven to 450 degrees F.  Line a sheet tray with parchment paper. In a large bowl toss sweet potatoes with just enough oil to coat. Sprinkle with House Seasoning and paprika. Spread sweet potatoes in single layer on prepared baking sheet, not to overcrowd. Bake about 15-20 minutes – until sweet potatoes are tender and golden brown, turning occasionally.  Let cool 5 to 10 minutes before serving.

 

Chicken and Quinoa Taco Bowls

A different twist on Chicken Tacos.  This recipe is healthier, but just as yummy with a combination of chicken, multi-grain rice medley, quinoa and avocados in a fun shaped flour tortilla.  Top with a creamy southwestern poblano sauce and just a dollop of sour cream.  Healthy can be just a little naughty, taste good and still be good for you.

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It all started when I saw these little taco bowl shells, made out of flour tortilla.  What a cool idea!  I certainly could use these when I am trying to eat  a taco and the filling falls out the other end, sides …anyway, I couldn’t wait to try them out.

This is a light but filling meal, quick and easy, great for busy week nights and great for lunch the next day.  Build your taco the night before and you are ready to go.  They carry well and heat up easily in the microwave.

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I really would not have thought quinoa would go well with chicken in a mexican style dish.  But I found this Minute Rice multi-grain medley – brown rice, red rice, wild rice and quinoa, that I thought is just perfect for this recipe.  The addition of the creamy pablano sauce and picante sauce gives it just the right kick of spicy to make the perfect southwest taco.

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Of course,  without the sliced avocado on top it would not be near as good. This recipe is the perfect combination of ingredients to come together into one little bowl of deliciousness! I am sharing this with the gang over at Fiesta Friday link-up party.  Although late in arriving,  hopefully they want mind because a will have this fun dish to bring along.  Now we just need some Margaritas!!

Until next time …

Happy Eating!

medw_cowgirl-003

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Chicken and Quinoa Taco Bowls

By:  Arl’s World@: arlsworld.net

A different twist on Chicken Tacos.  This recipe is healthier, but just as yummy with a combination of chicken, brown rice, quinoa and avocados in a fun shaped flour tortilla.  Top with a creamy southwestern poblano sauce and just a dollop of sour cream.  Healthy can be just a little naughty, taste good and still be good for you.

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What You Need

cooked, baked or roasted chicken breasts, chopped.

boil in pouch Minute Rice multi-grain medley – brown rice, red rice, wild rice and quinoa.

Old El Paso Taco Bowls

sliced avocados

fat-free cheese, optional

tomatoes, optional

top with:  salsa, pablano cream dressing and a dollop of sour cream

How To Make It

  1.  Chop up already baked chicken breast or roasted chicken from HEB, set aside.
  2.  Prepare rice as directed on package, set aside.
  3. Slice avocado and any optional ingredients you choose to add.
  4. Heat taco bowls in oven or microwave, as directed on package.
  5. Build your tacos!  Start with the rice and quinoa medley on bottom of heated taco bowl, next add chicken, fat-free cheese and what ever additional ingredients, such as tomatoes, that you would like.  Add your sliced avocado, creamy pablano dressing and salsa.
  6. Enjoy! 🙂

Slow Cooker Kick’n Turkey Meatballs

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These lean turkey meatballs are filled with plenty of good seasonings, herbs and spices, full of mouth-watering flavor.  This recipe is sure to please.

Hello everyone!  Happy Fiesta Friday!  I haven’t made too many parties, as of late …sometimes you just have to take a break.  Slowly but surely I am getting back in the blogging groove, ready for good food and drink, and as always …good company!

Today, for our Fiesta Friday Link-up Party,  I am bringing a healthier version of my recipe for turkey meatballs.  Here recently, both my son and myself are on a very strict diet due to some digestive issues.  Good bye cake, cookies, pastries …my old friends.  Good bye fried foods …I will miss you on occasion, as well.  Hello to a healthier way of life, which I need anyway …we all do!  Healthy is in and healthy is good!  I am really trying to remind myself of this today, especially, as I look at all the yummy desserts I know we will have at Fiesta Friday.

These meatballs are a combination of my regular turkey meatball recipe and my beef meatloaf recipe, and together they make one good meat-ta-ball! 

 

I hope you enjoy and please DO have seconds! 😉

Happy Healthy Cooking!  Y’all come back now, ya hear!

medw_cowgirl-003

Arlene

Slow Cooker Kick'n Turkey Meatballs

By:  arlsworld.net

These lean turkey meatballs are filled with plenty of good seasonings, herbs and spices, full of mouth-watering flavor.  This recipe is sure to please.

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Ingredients

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1/4 tsp garlic powder

1/4 tsp Weber Kick’n Chicken seasoning

1/2 tbsp. Italian seasoning

dash of salt and pepper to taste

1/4 ketchup

1 tsp mustard

1 tbsp. Worcestershire sauce

1 cup whole wheat bread crumbs (you could also use Panko, oats etc)

1 egg

1/2 cup chicken broth plus turkey drippings (drippings optional)

Directions

  • In a bowl, mix the ground turkey, bread crumbs, and all other ingredients, EXCEPT the chicken broth.  Shape the mixture into meatballs.  I use a tablespoon measuring spoon to scoop and measure my meatballs, as I can never get them the same size otherwise.
  • Coat a large skillet with about a tablespoon of olive oil and bring to medium-high heat, add your turkey meatballs and brown on all sides.  When brown, remove meatballs from skillet and set aside.  Reserve some of your turkey drippings and add in the chicken broth. Stir.  Remove from heat.
  • Place your brown meatballs in the slow cooker.  Pour the broth over the meatballs.
  • Cook on low for 6 hours or high for around 3 hours.

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Slow Cooker Country Lasagna

You can’t go wrong with this one!  Rich and meaty, this recipe is full of flavor.  Great for any occasion.  A delicious recipe that hopefully the family will love. 🙂

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Hello all!  I have another slow cooker recipe for you today.  It’s Lasagna!  I would never have thought that Lasagna would be good in the slow cooker, but it is!  No more having to spend hours in the kitchen to prepare a delicious Lasagna meal.  Easy, breezy and delicious!  I love the addition of the spinach in this recipe.

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The first time I made this I worried that the noodles would not cook properly, but no worries there!  I’ve made this twice now, once with spinach and once with kale, as I didn’t have spinach the first time around, and it is good either way.  I also add carrots to this on occasion.  The addition of the carrots, plus the spinach, made this recipe perfect for my family.  I love the addition of the vegetables in any Lasagna I make, whether in the slow cooker or oven.  The fact that I can make this in the slow cooker though, and know it turns out this delicious makes this recipe a definite keeper for me. Even more important is that my picky eater ate this, spinach and all!  I hope this will be a winner at your house as well.  Enjoy! 🙂

 

Happy Cooking!

medw_cowgirl-003

This post is part of Fiesta Friday.  Come on over and join the fun!

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Slow Cooker Country Lasagna

By:  Arl’s World

You can’t go wrong with this one!  Rich and meaty, this recipe is full of flavor.  Great for any occasion.  A delicious recipe that hopefully the whole family will love. 🙂

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Ingredients:

  • 1 pound hamburger meat or Italian sausage, fully cooked
  • 2 large jars marinara sauce
  • 1 package uncooked lasagna noodles
  • 2 cups shredded mozzarella cheese (8 ounces)
  • 1 container (15 ounces) part-skim ricotta cheese
  • 1 cup grated Parmesan cheese
  • 1 egg, beaten
  • fresh spinach
  • Italian seasoning to taste

Directions:

  • Brown hamburger meat and add marinara sauce. Let simmer for 20 minutes. (You can also make your own marinara sauce if you like).
  • While meat is simmering; in a bowl combine your ricotta cheese, 1 cup of mozzarella cheese, parmesan cheese and egg, Italian seasoning to taste and mix well.
  • Spray the cooker with cooking spray, and start your layers of 1) meat sauce 2) uncooked lasagna noodles 3) ricotta cheese mixture 4) spinach and other veges you might add.
  • Repeat layers one more time. Top with remaining meat sauce and mozzarella cheese.
  • Cook on low for only three hours, any longer will overcook the noodles!

Red Wine Braised Chicken

Hello wonderful people!  I am excited to be back joining my favorite link up party, Fiesta Friday, today.  There is actually a reason for my lack of posting, and especially in the recipe category, which I will tell you about in a moment.  I wanted to say that I am glad I am back and to bring you this wonderful, easy and delicious recipe.

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Recently, I moved from my apartment of 4 years to a rental house.  Every time I move I say that it will be the last!  But apparently, it is not …here I go again!  This move was a necessity as my rent was going up, up and away and my money with it!  So here I am, getting settled finally in my new home.  My move has not been without a few problems here and there, as in all moves .  One problem in particular is my oven.  My oven is not working correctly …My stove top is just fine, but the oven, not so much.  What does this mean to my blog?  It means I have not been able to bake or cook for a while now!  Yikes!  This has been bad and good.  Good because I haven’t been baking any delicious sweets (my waistline thanks me!) Bad because …well it is just bad not having my oven, and I am sure all of you here at Fiesta Friday know what that means.  Now back to the good.  It is good because I now know my slow cooker so much better, it has become my new best friend!

I found this wonderful recipe for Red Wine Braised Chicken and it looked so easy and delicious I just had to try it.  I did make a few changes to accommodate my families personal preferences and to what I had handy in my kitchen.  I must say, I try a lot of recipes and some of them I do not always like, but this one …just simply delicious!

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If you would like the original recipe, it can be found at MidwestLiving.com.  Of course my pictures do not look near as appetizing as Midwest Living, but hey, I assure you it was every bit as good.  You can’t go wrong with this one.  This recipe is easy to prepare and my family just loved the taste, so rich in flavor.  I will be making this one again soon!

Happy Cooking!

medw_cowgirl-003

 

Red Wine Braised Chicken

By:  Arl’s World

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Ingredients

  • 1/2 large onion, chopped
  • Chicken Breast, I used 2 large
  • 1 packet (1.3 oz) McCormick slow cookers red wine braised roast seasoning mix
  • cups small peeled baby carrots, halved
  • 1/2 cup dry red wine
  • 1/2 cup water
  • 1/2 cup flat-leaf parsley, chopped
  • Mashed potatoes and green peas (optional)

Directions

  1. Coat slow cooker with nonstick cooking spray.
  2. Place chopped onion in slow cooker; season chicken with seasoning mix and place on top of onion. Add carrots. Pour red wine and 1/2 cup water over top.
  3. Cover and cook on HIGH for 4 to 6 hours
  4. Stir in parsley and serve with mashed potatoes and peas, if desired.