Baked Chimichangas

This is such an easy, quick dinner to throw together, and it is so yummy and very filling! I think I found it on a Weight Watchers site last year when I was on my points kick. If you're a WW follower, these are only 2 points each!! There are lots of ways you can play around with this recipe. I think next time I will try some chicken along with the turkey, and if I'm feeling super crazy I might add some melted cheese on the top.



Ingredients

• 1lb lean ground turkey or beef
• 1 cup chopped onion
• 1 tsp minced garlic
• 2 cups chunky salsa
• 2 tsp chili seasoning
• 6-6inch wheat flour tortillas
• Butter flavored cooking spray
  
• Fat free sour cream (as much as you want!)

Directions

1. Preheat the oven to 475 degrees. Spray a 9 x 13 baking dish with regular cooking spray.
2. In a large skillet, brown the meat and onion
3. Stir in the garlic, 1 cup of salsa, and chili seasoning.
   
4. Lower heat and simmer for 5 minutes.
5. Spoon the meat mixture into the center of each tortilla and roll. (I fold in the sides first, then roll over). Place in baking dish.
   
6. Lightly spray the tops of the tortillas with butter flavored cooking spray.
7. Bake for 12-14 minutes or until golden brown.
8. When cooked, spoon the remaining salsa and sour cream on top of each chimichanga.

I chose to serve it with white rice on the side, with a little salsa and tabasco sauce mixed in for the extra Mexican flavor.

Deep Dish Pizza Casserole

I wish I could remember where I found this recipe because I would love to give the website credit for this yummy, healthier alternative to pizza. This dish is super easy to throw together and makes a full casserole dish, leaving you with leftovers for lunch or dinner the next day!

Ingredients

• 1lb extra lean ground turkey or beef (I use turkey)
• 15 oz chunky Italian style tomato sauce (I use Chunky Ragu Tomato, Garlic, and Onion)
• 1-10oz refrigerated pizza crust dough
• 6 slizes part-skim mozzarella cheese

Directions

1. Preheat oven to 425 degrees.
2. Brown meat in skillit until it crumbles. Drain and return to heat. Add tomato sauce and cook until heated through.
3. Coat a 9 x 13 baking dish with cooking spray.
4. Unroll pizza crust dough and press into bottom of dish and halfway up the sides of the dish.
5. Line the bottom of the pizza crust with 3 slices of mozzarella cheese. (I cut them in half and do two rows of three halves...it covers more area that way)
6. Top with meat mixture.
7. Bake for 12 minutes.
8. Top with remaining three cheese slices and bake an additional 5 minutes or until crust browns and cheese is melted.

Let cool before serving.


There are lots of ways you could tweak this and add different toppings or sauces. If anyone plays around with it a bit, please comment!

Lemon Turkey Burgers

It took me a long time to get my beef-loving husband to not gag at the thought of substituting his wonderful red meat for the healthier alternative of turkey. It finally happened one night when I made taco salad and substituted the turkey for the beef. After about ten minutes of complimenting me on the meal, I confessed my substitution, and he hasn't complained since. I now substitute turkey in almost all of my beef meals including tacos, baked ziti, pizza casserole, and now burgers. You can't even tell the difference. Do make sure however, to get extra lean turkey (I buy 97% lean).

I found this recipe on MrsDash.com a few weeks ago and we were both blown away by how much flavor this recipe gives our turkey burgers. Tonight I served them up on regular buns and with Cape Cod Robust Russet potato chips. It was a perfect meal for an early spring evening.


Ingredients

1. 2 tbsp Mrs. Dash Lemon Pepper Seasoning Blend
2. 1 tbsp Mrs. Dash Garlic and Herb Seasoning Blend
3. 1 lb lean ground white turkey
4. 1 cup breadcrumbs
5. 1 large egg, beaten lightly
6. 4 tbsp onion, minced

Directions

• In a bowl, mix all ingredients together with your hands
• Form into four patties
• Spray a pan on the stove, or preheat the barbeque to medium high
• Place patties on pan or grill and cook 5 to 6 minutes on each side, or until no longer pink in the middle
• Garnish as you'd like, and serve!

One little side note about Mrs. Dash meals. Even though the Mrs. Dash items can be a little more expensive, its really important to use the brand. No I'm not a spokesperson :) I've done a lot of comparing, and Mrs. Dash really is the only brand that is salt-free, making the meals very heart healthy.

I'm headed out for a week of travel for work, so I'm afraid this will be the only post this week as my poor husband must fend for himself. Enjoy your week everyone and I will be sure to post next weekend!

Mediterranean Chicken with Cranberry-Walnut Salad

The first time I made this dish, I think I spent more time smelling it than I did eating it. The smell of the marinade for the chicken makes you feel like you are seriously sitting at a cafe in Tuscany. It smells amazing, and tastes just as good. You can pair the chicken up with pretty much anything. Tonight I chose a cranberry walnut salad, and baked potato, topped off of course with a very yummy pinot grigio wine.

Mediterranean Chicken

Ingredients

• 2 tbsp Mrs. Dash Tomato Basil Garlic Seasoning Blend
• 3 tbsp low-fat plain yogurt, drained of excess water
• 2 tsp olive oil
• 1 lb boneless, skinless chicken breasts

Directions

1. Combine Mrs. Dash, yogurt, and olive oil in a bowl.
2. Lightly score chicken breasts and place in a bowl with the mixture, turning to coat well.
3. Refrigerate for at least one hour.
4. Grill or cook chicken in a large skillet until no longer pink or temperature reaches 160 degrees.

Source: MrsDash.com

Cranberry-Walnut Salad

Ingredients

• 1 head romaine lettuce
• A handful of dried cranberries
• A handful of walnuts
• Plain feta cheese
• Fruit dressing (I prefer Newman's Own Raspberry and Walnut)

Directions

1. Combine everything. Add more or less ingredients as desired.
2. Refrigerate before serving.
   

Potato and Broccoli Soup in Bread Bowls

As winter winds down and spring approaches, its interesting the different dishes that I like to make. On one hand, I'm feeling summery and am once again exploring fruits, fresh veggies, and cold salads. On the other hand, the nights and some days are still really cold, so we are still enjoying hearty and warm foods, like this soup.


I found this on a food blog somewhere about a year ago, but have tweaked it quite a bit to make it both healthier and tastier. This is thick and yummy soup, and is one of our favorites. The best part is, that thanks to the Mrs. Dash in it, it is no-salt added, but has tons of flavor. I always serve it in bread bowls and save the tops for dipping in the leftovers. This time I used a rosemary and olive oil bread and it was to die for with this soup!

Ingredients

• 1/4 cup flour
• 2 cans low-sodium chicken broth
• 1 small onion, chopped
• 1 tsp(ish) olive oil
  
• 2 medium russet potatoes, peeled and cubed
• 1 medium broccoli tree, chopped
• 1 cup milk
  
• 1/4 cup light cream
• 1 bag (2 cups) shredded sharp cheddar cheese
• 2 tbsp Mrs. Dash Garlic and Herb Seasoning Blend
  
• Bread bowls for serving

Directions

1. In a small bowl, whisk together the flour and 1/2 cup of the broth. Set aside. This will be used later to thicken the soup.
2. In a large stockpot, saute the onion in a small amount of olive oil until soft.
3. Add remaining broth, potatoes, and broccoli.
4. Bring to a nice simmer over medium heat and cook uncovered for about 10 minutes or until the potatoes are tender.
5. Cover and simmer another 10 minutes.
6. Pour in the flour mixture and stir in. Continue to stir over medium-high heat until soup thickens.
7. Pour in milk and light cream, stirring to mix.
8. Add cheese and stir until melted.
   
9. Stir in Mrs. Dash.
10. Serve warm in bread bowls.

One note about this recipe. Its much easier to stay on top of the steps if you prep everything beforehand and only have to throw things into the pot. Overall though, its a very easy recipe to make!

Oatmeal Raisin Cookies

This is a recipe my mom used to make when I was a kid. When I was a senior in college my mom put together a recipe book of all of my favorite recipes (many of which will have their day here), and this was in it. Thanks mom!

Ingredients

• 3 eggs
• 1/2 cup milk
• 1/2 tsp vanilla
• 1 cup shortening
• 2 cups flour
• 1 cup sugar
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp salt
• 2 1/2 cups oatmeal
• 1 1/2 cups raisins

Directions

1. Preheat the oven to 375 degrees.
   
2. Beat the eggs in a large bowl.
3. Add the milk, vanilla, and shortening, and mix well.
4. In a separate bowl, mix flour, sugar, baking powder, cinnamon, and salt.
5. Mix dry with wet.
6. Add oatmeal and raisins. Mix well.
7. Drop by rounded tablespoon onto a greased cookie sheet. Bake for 10 minutes.

Makes 12 cookies.

Peanut Butter Puppy Poppers

If you haven't already, meet Rowdy. Rowdy is our very energetic, 9 month old, chocolate lab puppy. We got him last September and he has definitely added a new dynamic to our life, including literally watching what we eat. I always wondered if I could meet another living being more food motivated than my husband (I KID, I KID), but Rowdy definitely takes the cake.

If you have pets, you know how expensive they are. Vet bills, supplies, toys, and especially food, can eat up your budget very quickly. When we got Rowdy we were spending quite a bit of money on treats for him. They are quite a necessity when training since dogs are so food motivated, and we were flying through the bags at record pace. So a few months ago when someone at work asked me if I make my own dog treats, I said no, but please, tell me more! She sent me this recipe from ivillage.com and I haven't bought a bag of treats since. They are quick and easy to make and Rowdy LOVES them. He actually makes a scarfing noise when he's really excited to get one. Its quite humorous.

I'm excited to learn how to cook not only for Jim, but Rowdy too, so I decided to introduce a pet portion to the blog. If you have a pet of your own, hopefully these recipes will give him or her a tasty new treat!

Ingredients

• 1 cup peanut butter
  
• 1 cup milk
• 2 cups flour
• 1 tbsp baking powder

Directions

1. Preheat oven to 375 degrees.
2. Combine peanut butter and milk. Mix well.
3. In a separate bowl, combine flour and baking powder. Mix dry with wet.
4. Roll into small balls and place on greased baking sheet.
5. Bake for 15 minutes
6. Allow to cool before serving.
   

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