Turkey Stroganoff

It has been a LAZY summer in the kitchen. Today my good friend Annie reminded me that its been just about forever since I last updated this blog, so I decided to make one of my favorite meals tonight to give her, and all of you a new post. I am hopeful that as summer winds down I will find myself back in the kitchen and sharing some more yummy recipes.

The recipe tonight is one that my mom has been making for as long as I can remember, and was a frequent request of mine on my birthday. I have tweaked it just a bit to make it healthier (sorry mom!) but the taste of it has not changed a bit and it is still one of my favorite dishes. It can be served over egg noodles or rice, and tonight we went with noodles.



Ingredients

• 8oz extra wide egg noodles or 1 cup rice
• 1lb lean ground turkey breast
• 8oz low fat sour cream (fat free is too watery, be sure to use low fat)
• 1 can low sodium/low fat cream of mushroom soup
• 1 can low sodium/low fat cream of celery soup

Directions

1. Cook the noodles.
2. Meanwhile, brown the turkey in a large skillet and drain when cooked through.
3. Add the sour cream, cream of mushroom, and cream of celery. Mix well.
4. Reduce heat to a simmer, and heat through.
5. Serve over the noodles or rice.

Super easy, and super quick! Enjoy!

Parmesan Crusted Chicken

I'm really excited to share this recipe with you all. I found it a few years ago and it very quickly became a staple in my recipe file. While yes, its just another chicken recipe, when done right its a easy fix and the flavor in the chicken is so so good. I love to pair it up with a pasta tossed in lemon juice and zest and a yummy glass of pinot grigio.


Ingredients

• 1/4 cup flour
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1 egg
• 1/2 cup grated Parmesan cheese
• 1 lb boneless skinless chicken breasts
• 1 tsp olive oil
  
• 2 tsp lemon juice

Directions

1. Preheat oven to 350 degrees.
2. In a shallow bowl, combine flour, salt, and garlic powder.
3. In a second bowl, beat the egg.
4. In a third bowl, place the Parmesan cheese.
5. Coat the chicken in the flour mixture, then dip in the egg, then roll in the cheese.
6. In a large skillet, brown the chicken in olive oil on both sides.
7. Once browned, transfer to a greased baking dish.
8. Drizzle with lemon juice and bake uncovered for 18-20 minutes or until the chicken reaches at least 160 degrees and the juices run clear.

Turkey Pot Pie

Let me start by saying this is not a dish you should judge by its picture. I've held off several times from posting this because I really struggle to get a good picture, but man, it is just too good to keep a secret any longer! This is another Mrs. Dash recipe, and if you haven't yet tried the Garlic Herb Marinade, do it soon, you will love it. This pot pie is a bit tangier than the traditional one you may be used to but it is absolutely fantastic. Even my very traditional husband says that its in my best interest to keep this as my staple pot-pie.

Ingredients

• 2 frozen 9-inch pie crusts
• 1 can low sodium cream of chicken soup
• 3/4 cup skim milk
• 1/4 cup Mrs. Dash Zesty Garlic Herb Marinade
• 1 tbsp cornstarch
• 16oz frozen mixed vegetables
• 2 cups thin sliced turkey breast, diced

Directions

1. Take pie crusts and veggies out of the freezer to thaw while you prepare the turkey.
2. Preheat oven to 350 degrees.
3. Dice and cook turkey breast.
4. Grease pie plate with cooking spray and press on bottom pie crust.
5. Whisk soup, milk, Mrs. Dash, and cornstarch in a large bowl.
   
6. Add veggies and turkey.
7. Spoon mixutre into pie pan. Top with crust, pressing onto the edges of the plate. Cut several slits in the crust.
8. Bake for 40 minutes. Let stand 5 minutes before serving.

I hope you love it!

Feta Stuffed Chicken

This is one of my favorite dishes! This is another one I found last summer when we began our new diet, and I apologize for not remembering my source. It is such a yummy meal though, and perfect for a light summer evening. Ever since I made this I have frequent requests from the hubby for things involving feta, (although he may kill me for publicly mentioning that).

Although we didn't enjoy it with it this time, a great side with this meal is the cranberry feta salad I blogged about a few weeks ago.

Ingredients

• 1lb chicken breast halves
• 1/4 cup dry breadcrumbs
• 1/4 cup garlic and herb feta cheese
• 1 1/2 tsp margarine, melted

Directions

1. Preheat oven to 400 degrees.
2. Place each chicken breast half in between two sheets of heavy duty plastic wrap or wax paper. Flatten to 1/4 inch thick (this is my favorite part :) ).
3. Dredge chicken in breadcrumbs.
4. Spoon 1 tbsp of cheese into the middle of each piece of chicken and roll.
5. Place chicken breasts (seam side down) into a square baking dish coated with cooking spray.
6. Drizzle margarine over chicken.
7. Bake 25-30 minutes or until chicken reaches 160 degrees.

I hope you try this amazing dish, and please comment and let me know what you think of it!

Healthier Mac 'n' Cheese....and an Apology

Hey everyone! Yes, I'm still alive, and I owe my readers a big apology for being a bit MIA lately. If you haven't heard, I have started my own paper crafting shop on Etsy (yes, this is a shameless plug, but hey, its my blog, I guess I can plug away!), KTPaperCrafts. Getting the shop going has been quite a bit of work and has pulled me away from both this blog and my other.

At any rate, I'm back in the game and ready to share some more recipes!! Tonight's recipe comes from a website called Right at Home, and is something I found when I started my grocery coupon kick a few weeks ago. This Mac 'n' Cheese was absolutely delicious, and even with the veggies in it, it was husband-approved. next time I might try adding a little Mrs. Dash seasoning to spice it up a bit, but even by the book, this one's a keeper.


Ingredients

• 8 ounces (about 2 cups) elbow macaroni
• 4 tbsp flour
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1 tsp garlic powder
• 1 tsp onion poweder
• 4 tbsp butter or margarine
• 1 cup skim milk
• 1 cup fat-free or low fat cream
• 2 cups shredded, reduced fat cheddar cheese
• 2 cups broccoli, chopped
• 1 tomato, chopped
• 1/4 cup bread crumbs

Directions

1. Preheat oven to 350 degrees. Lightly grease a 9 x 12 baking dish or 2 qt casserole dish.
2. Cook the macaroni according to package directions.
3. Mix the flour, salt, pepper, garlic powder, and onion powder in a small bowl. Set aside.
4. Melt the butter or margarine in a 2 quart pot over medium heat. Add the seasoned flour from step 3 and whisk constantly until the mixture is thick and smooth, about 2 minutes.
5. Increase the heat to medium-high. Whisking constantly, gradually add the milk and cream until the mixture is smooth.
   
6. Bring to a gentle boil and cook, whisking constantly, until the mixture is very thick and smooth, about 5 to 10 minutes.
7. Reduce the heat to medium. Add the cheese, half cup at a time, stirring thoroughly each time until the cheese is melted.
8. Remove from heat. Add cooked macaroni and stir to combine.
9. Layer the bottom of the baking dish with broccoli and tomatoes. Spoon the macaroni and cheese over the vegetables. Sprinkle with bread crumbs.
10. Bake 30 minutes until the top is crisped and lightly browned.

Source: Rightathome.com

Albóndigas con Salsa de Tomate (Meatballs in Tomato Sauce)

As some of you may know, I used to be a high school Spanish teacher. Along with the gig came lots of different recipe books for Spanish speaking countries. I've never actually tried any of these recipes, until tonight. This recipe comes from the book "Spanish" by Pepita Aris, and I got it at one of those $5 sales at Borders, thinking it would be perfect for my classroom.

Much like the Arroz con Pollo, I was so impressed by the amount of healthy, natural ingredients in this recipe, and I can't wait to try more from the book. Although the ingredient list is a little lengthy, look closely because I bet you have a lot of these things already in your refrigerator.

I made the meatballs with beef tonight, but you could easily substitute a lean turkey to make it even healthier. We had it as our main dish, but I might recommend trying them as a side or an appetizer, because while they are absolutely delicious, and somewhat filling, I'm not sure they qualify as a complete meal. In Spain they are served as tapas, little appetizers often served at bars along with a yummy Spanish drink and some of their amazing crusty bread.

I hope you enjoy making these. I will say, this is one of those wonderful recipes that tastes just as good as it smells, and these smell fantastic!

Ingredients

• 1 lb lean ground beef or turkey, minced
• 4 scallions, thinly chopped
• 2 garlic cloves, finely chopped
• 2 tbsp grated Parmesan cheese
• 2 tsp fresh thyme leaves, chopped
• 1 tbsp olive oil
• 3 tomatoes, chopped
• 2 tbsp red or dry white wine
• 2 tsp fresh rosemary, chopped
• pinch of shugar
• salt and ground black pepper to taste
• fresh thyme, to garnish

Directions

1. Put the minced beef in a bowl. Add the scallions, garlic, Parmesan, thyme, and plenty of salt and pepper.
2. Stir well to combine, then shape the mixture into 12-14 small firm balls.
3. Heat the olive oil in a large frying pan and cook the meatballs for about 5 minutes over medium heat, turing frequently, until evenly browned all over.
4. Add the chopped tomatoes, wine, rosemary, and sugar to the pan, with salt and black pepper to taste.
5. Lower the heat to medium-low, and cover the pan. Cook about 10-15 minutes until the tomaotes are pulpy and the meatballs are cooked through.
   
6. Check the sauce for seasoning and serve the meatballs hot, garnished with the thyme.

Source: "Spanish" by Pepita Aris

Spinach Dip with Baked Pita Chips

Everyone has a small stack of yummy appetizer recipes that they pull out on special occasions like holidays and dinner parties. But I'm willing to bet you don't often think of these same recipes when thinking about what snacks to have in the house during the week. Packaged snack foods are so expensive, and often not very healthy for you. I definitely have my fair share in the house, but when I was going through my recipe file today, trying to pull together my shopping list for the week, this dip and chip combo popped out at me as something that is not only fresh, but healthier too. The thing that surprised me the most was the use of yogurt instead of sour cream, a common substitution from what I've learned. This recipe is virtually fat free, and very very yummy. And the chips are versatile. Once you know how to make them you can use them with any dip, salsa, or spread!

Spinach Dip

Ingredients

• 10 oz baby spinach (not frozen)
• 1 cup plain fat free or low fat yogurt, drained of excess water
• 4 oz fat free cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1 garlic clove, minced
• 1 tbsp fresh lemon juice

Directions

1. Steam spinach until wilted. Rinse in cold water, and squeeze out excess water by hand. Chop finely, and place in a medium bowl.
2. Stir the yogurt and cream cheese together until smooth. Add to spinach.
3. Stir in Parmesan, garlic, and lemon juice. Blend thoroughly.
4. Cover, and refrigerate until ready to serve. (I like to let it refrigerate for at least 30 minutes)

Makes about 2 cups.

Baked Pita Chips

Directions

• 6-8 6 inch whole wheat pitas
• Butter flavored cooking spray
• Salt (optional)

Ingredients

1. Preheat oven to 400 degrees.
2. Cut pitas into 8 wedges and separate layers of each wedge.
3. Place triangles in a single layer on two greased cookie sheets.
4. Spray with butter flavored cooking spray and add optional salt.
5. Bake until crisp, 8-10 minutes. (Keep an eye on them though...every oven is different, and they burn easily!)

I think next time I'll add some artichokes just to spice it all up a bit!