A healthier version for the New Year, done with lean ground turkey instead of hamburger meat. A hearty addition to any dinner table.
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!
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!
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.
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!
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 …
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.
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!
1 can Rotel diced tomatoes & green chilies (original or mild), drained
2 jalapeno, deseeded and chopped
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. 🙂
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.
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.
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.
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!
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)
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:
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)
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.
Father’s Day is not far away, it will be here before we know it, on Sunday, June 18. Some of you are probably wondering what to get Dad, I know Dad can be hard to buy for. But this year, you will have the perfect gift! Caveman Coffee Company, makers of specialty coffee, has a pleasing variety of coffee and coffee accessories to choose from to make Dad’s big day stand out.
Check out one of my favorite selections below:
White Gold – Blend of Single Origin, Arabica Beans
Great as your first morning cup, or with a nice big slice of cake for that afternoon pick me up! This is an excellent choice for Dad, and anyone who appreciates a good cup of coffee. Slightly roasted for a light, nutty and earthly flavor. A very smooth and creamy tasting blend makes it perfect to pair with some of Dad’s favorite fats (butter/coconut cream/ MCT).
Please do go to their website Caveman Coffee Company for White Gold, and all the rest of their delicious coffees and coffee products. They also have tea, for the tea lover in the family. Make Dad’s day shine, and maybe find something for you too!
What do you do when you have lots of oranges? You make Orange cake! A very rich and moist cake, full of blueberries and made using fresh squeezed orange juice to give it a wonderful orange flavor.
This recipe is one of my oldest son’s favorites, it is very easy to make with the addition of a little magic to a regular cake mix.
I absolutely love bundt cakes. Bundt cakes are a dream for people like me, who either don’t have the time or are just not that great at fancy cake decorating. Plus, you can’t go wrong in a bundt pan; no lopsided, uneven layer cakes …nope, looks beautiful every time! Well, except for that one time when I forgot to spray the bundt pan with cooking spray …oops!
This recipe is wonderful with or without the blueberries, I make it both ways. If you are adding blueberries, be sure and toss a little dry cake mix with the frozen blueberries so that they are easier to bake with, preventing them from all sinking to the bottom.
I think I will take this cake over to Fiesta Friday Link-up party, come on along and join the fun! 🙂
1 package yellow cake mix, set aside about 2 tablespoons of cake mix for blueberries
1 (3 ounce) package instant vanilla pudding mix
3/4 cup fresh squeezed orange juice, about 5 oranges
1/2 cup vegetable oil
1 teaspoon lemon extract
2 cups frozen blueberries
1/4 cup chopped almonds
1/4 cup of remaining fresh squeezed orange juice
1 1/2 cups powdered sugar, more or less for thickness of glaze (to your liking)
1/4 cup butter
Grease a 10 inch Bundt pan. Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, stir together cake mix (except for 2 tablespoons) and pudding mix. Make a well in the center and pour in 3/4 cup orange juice, oil, eggs and lemon extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Toss rinsed, slightly frozen blueberries in the remaining (2 tablespoons) cake better (to prevent blueberries from going to bottom during baking) add blueberries to cake better and pour batter into prepared pan.
Bake in preheated oven for 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
In a saucepan over medium heat, heat 1/3 – 1/4 cup orange juice, sugar and butter for two minutes. Drizzle over cake.
Happy St. Patrick’s Dayto everyone! It’s 5 o’clock here, time to drink some green beer! Actually I don’t like beer, but it sounded good. 🙂 Instead, how about an easy and delicious chocolate mint brownie recipe for St. Paddy’s Day. I am really not sure what green mint brownies have to do with this Irish holiday, other than the fact that they have a yummy green vanilla frosting …but Irish recipe or not everyone loves a brownie! A green, mint-chocolatety chewy moist brownie, yum! I hope you enjoy!
I think I will join the fun over at Fiesta Friday link-up party. I hope they enjoy the brownies! Until next time …Happy Baking!
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.
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.
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.
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!!
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.
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
fat-free cheese, optional
top with: salsa, pablano cream dressing and a dollop of sour cream
How To Make It
Chop up already baked chicken breast or roasted chicken from HEB, set aside.
Prepare rice as directed on package, set aside.
Slice avocado and any optional ingredients you choose to add.
Heat taco bowls in oven or microwave, as directed on package.
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.