Monday, September 21, 2009

Turkey burger pie pictures

Here are some pictures of my Turkey Burger Pie! I'm kind of proud of it because I didn't burn it.

It was not a hit, I admit. It was lacking something or a few things. I added a few tablespoons of salsa and some seasoning but it still didn't have enough taste. IF I were to make this again, and I probably won't, I'd add more salsa, more cheese, and more seasoning.

Turkey Burger Pie

How easy could this be? And I even have all the ingredients on hand!

  • 1 pound lean ground turkey
  • 1 cup chopped onion
  • 1 cup shredded reduced-fat Cheddar cheese
  • 1/2 cup egg substitute
  • 1 cup fat-free milk
  • 1/2 cup reduced-fat biscuit/baking mix

  • In a skillet over medium heat, cook turkey and onion until meat is no longer pink; drain. Transfer to a 9-in. pie plate coated with nonstick cooking spray. Sprinkle with cheese. In a bowl, combine egg substitute, milk and baking mix; mix well. Pour over cheese. Bake at 400 degrees F for 20-25 minutes or until golden brown and a knife inserted near the center comes out clean.

Friday, July 10, 2009

Vegetable Pizza

How easy could this be? From Campbell's Meal Mail, gotta love those!

Garden Vegetable Pizza

1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells
1 tbsp. vegetable oil
1/2 lb. small broccoli flowerets (about 1 1/2 cups)
4 1/2 oz. mushrooms, sliced (about 1 1/2 cups)
1 medium green OR red pepper, chopped (about 3/4 cup)
1 small onion, chopped (about 1/4 cup)
3/4 cup Prego® Traditional Italian Sauce or Prego® Organic Mushroom or Tomato & Basil Italian Sauce
1 cup shredded mozzarella or Swiss cheese (about 4 ounces)

Thaw the pastry shells at room temperature for 40 minutes or until they’re easy to handle. Heat the oven to 400°F. Lightly grease 2 baking sheets.

On a lightly floured surface, roll the pastry shells into 7-inch circles. Put the pastry circles on the baking sheets. Using a fork, prick the pastry circles thoroughly. Bake for 10 minutes or until golden. Leave the pastry circles on the baking sheets, and place the sheets on wire racks. Set aside.

Heat the oil in a 10-inch skillet over medium-high heat. Add the broccoli, mushrooms, pepper and onion and cook until the vegetables are tender-crisp.

Spread the Italian sauce over the pastry circles to within 1/2-inch of the edge. Divide the vegetable mixture among the pastry circles and top with the cheese. Bake for 5 minutes or until the cheese is melted.

Serves 6.

Monday, June 15, 2009

Monte Cristo Sandwiches

This looks like something easy and nutritious to prepare for the kids' this summer! This is like a French toast sandwich. It'll take a few eggs and some milk but sometimes we need to use milk up before it spoils and our eggs build up in the fridge.

Monte Cristo Sandwich
  • 2 slices bread
  • 1 teaspoon mayonnaise
  • 1 teaspoon prepared mustard
  • 2 slices cooked ham
  • 2 slices cooked turkey meat
  • 1 slice Swiss cheese
  • 1 egg
  • 1/2 cup milk
  1. Spread bread with mayonnaise and mustard. Alternate ham, Swiss and turkey slices on bread.
  2. Beat egg and milk in a small bowl. Coat the sandwich with the egg and milk mixture. Heat a greased skillet over medium heat, brown the sandwich on both sides. Serve hot.

Thursday, June 11, 2009

Chicken and Sausage with Bowties

This will be something quick to fix and yummy to eat for five hungry kids this summer!

Chicken and Sausage with Bowties
  • 1 (16 ounce) package uncooked farfalle pasta
  • 2 skinless, boneless chicken breasts
  • 1 pound spicy Italian turkey sausage
  • 1 tablespoon olive oil
  • 2 cloves garlic, sliced
  • 1 (14.5 ounce) can crushed tomatoes
  • 1/2 cup red wine
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon dried rosemary
  • salt and pepper to taste
  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Wash chicken breasts and cut into large bite size pieces. Remove casing from sausage and cut into large pieces. In a large, deep skillet over medium low heat, put oil and garlic and saute to flavor oil. Remove garlic from oil.
  3. Add chicken and sausage to skillet and brown both lightly until they are opaque. Add the tomatoes and the wine. Bring to a boil and let simmer for 20 minutes. Season sauce mixture with basil, rosemary and salt and pepper to taste. Add cooked, drained pasta to the skillet mixture. Toss and serve.

Wednesday, June 10, 2009

More Taco Salad

Here's the taco salad recipe we use, right from the kitchen of our great friend.

Taco Salad

1 lb. ground turkey
1 can refried beans
Package taco seasoning
Half head lettuce
Tomato, chopped
Container of sour cream
Package of shredded cheese
Package of tortilla or nacho chips

Cook the ground turkey, add refried beans and taco seasoning. Spread the chips out on a plate and add meat/beans and the rest of the ingredients. Enjoy!

Taco Salad

This recipe comes from Campbell's Meal Mail:

Taco Salad

1 lb. ground beef
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup
1/2 cup water
1 pkg. (1.12 ounces) taco seasoning mix
2 tbsp. chopped green chiles
1/2 tsp. ground cumin
1 can (about 15 ounces) kidney beans, rinsed and drained
2 cups tortilla chips
4 cups shredded lettuce
1/2 cup sour cream
1 medium tomato, chopped (about 1 cup)
4 green onions, sliced (about 1/2 cup)

Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat.

Stir 1/2 can soup, water, taco seasoning, chilies, cumin and beans in the skillet and cook until the mixture is hot and bubbling.

Heat the remaining soup in a 1-quart saucepan over medium heat until it's hot and bubbling.

Arrange the chips on a large serving platter. Top with the lettuce, beef mixture, remaining soup, sour cream, tomato and onions.