An Update for a Classic

I don't eat beef. This really isn't my choice...I just don't like it. I kind of wish I ate beef because then I could try all sorts of recipes I've always wanted to make. For now I just have to continue to swap chicken or turkey for beef whenever possible.

I've made turkey meatloaf in the past and it's turned out great, but it's fairly traditional in flavor. I recently came across a recipe in Giada De Laurentiis's cookbook, Giada At Home. I may think that Giada is kind of strange as a person, but her recipes are so incredibly delicious that I'd like to eventually own all her cookbooks.

This recipe combines some of my favorite ingredients and makes a regular old meatloaf into something really special! The only remark I would make is that it's a bit on the small side. It was fine for my husband and me, but I would double it if I were making it for guests.

Turkey Meatloaf with Feta and Sun-Dried Tomatoes
~Extremely flavorful~

• Vegetable oil cooking spray
• 1/2 cup plain dried bread crumbs
• 1/3 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped garlic-and herb-marinated sun-dried tomatoes
• 2 garlic cloves, minced
• 2 large eggs, at room temperature, lightly beaten
• 1/4 olive oil
• 1/2 cup crumbled feta cheese
• 1 1/2 tsp salt
• 1 tsp freshly ground black pepper
• 1 lb ground turkey, preferably dark meat*

1. Place an oven rack in the center of the oven and preheat the oven to 350 degrees. Spray a 9x5 inch nonstick loaf pan with cooking spray.
2. In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, eggs, olive oil, feta, salt, and pepper.
3. Add the turkey and gently stir to combine, being careful not to overwork the meat. Carefully pack the meat mixture into the prepared pan; it will fill the pan halfway.
4. Bake until the internal temperature registers 165 degrees on an instant-read thermometer, 40-45 minutes.
5. Remove the pan from the oven and let the meatloaf rest for 5 minutes. Use a paper towel to remove any fat that may settle on the surface of the meatloaf.
   
6. Slice and serve.

*I only had lean ground turkey breast in my freezer so I used that. It worked out fine, but was rather pale. In the future, I will try a less lean package of turkey.

This meatloaf was so moist and flavorful...it really surprised us! Turkey can sometimes be dry and flavorless, so I always have ketchup nearby for turkey meatloaf, burgers, etc. (I actually have a bit of an unhealthy relationship with ketchup...basically, I am obsessed with it and put it on tons of things. I keep a back up bottle in my garage in case I ever find myself without.)

I've tried some other great recipes lately that I can't wait to share. I've been banned from the computer at night while my husband has been using it to study for a big test he has coming up. Once the test is over, I'd like to get some more posts up with my recent cooking adventures.

Last Summer Cookout

Believe it or not, I'll be heading off to work on Tuesday. We have four days of inservice and the kids arrive on Monday! I am sad to see summer go. I had such a nice summer doing whatever I wished to do each day. I got to see friends and go shopping. I painted the inside of our house and read lots of books. I made some spending money doing this and that. We drove down to visit my sister and her family and then last week my sister brought the kids up for a visit. All in all, it was a low key summer and I loved every minute of it.

But now it's over. To celebrate my last Sunday where I don't feel the dread of starting the work week, we had my husband's family over for a cookout. It kind of amazes me that I get the "Sunday Dread" each week because I love my job so much. I truly love being a teacher. I wonder what the "Sunday Dread" would be like if I hated my job!

Anyway. I wanted to make very simple things that could be prepared ahead of time so that I could spend most of the time lounging with everyone. The meal turned out lovely.
I made my delicious Apricot Turkey Burgers. I have the recipe in this post, but I'll re-post it below anyway.

Apricot Turkey Burgers

~These are a fresh take on the typical turkey burger~

• 3/4 cup drained canned chickpeas (garbanzo beans)
• 1/2 cup dried apricots, chopped
• 1/3 cup minced shallots
• 1/2 tsp salt
• 1/2 tsp ground ginger
• 1/2 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/8 tsp ground red pepper
• 1 1/2 lbs ground turkey
• cooking spray
• 6 multi-grain hamburger buns
• Tzatziki sauce (I got mine from Trader Joe's...although, you can make it yourself)

1. Prepare the grill or grill pan.
2. Place chickpeas in a food processor, pulse 3 times or until chopped. Combine chickpeas, apricots, and next 7 ingredients.
3. Divide mixture into 6 equal portions (I actually had enough to make 7), shaping each into a 1/2 inch thick patty.
4. Place patties on a grill rack coated with cooking spray. Grill 6 minutes on each side or until a thermometer registers 165 degrees. Remove from grill and let stand for 5 minutes.
5. Serve burgers on hamburger buns topped with Tzatziki sauce and tomatoes (if desired).

In the picture, I served the burgers with over fries. But yesterday I served them with this awesome new pasta salad I made for the first time. I saw it in the September issue of Food Network Magazine. Strangely, the recipe comes from the Biden family (ya know, the Vice President).

I don't know why I find that strange...I just picture someone asking me:

"Ali, this pasta salad is delicious. Who's recipe did you use?"

"Oh, thank you! It's actually an old family recipe from Joe Biden."

Maybe I'm just strange.

Soooo, why don't I just give you the recipe now.

The Bidens' Pasta Caprese

• 1/3 cup extra virgin olive oil
• 1/4 cup fresh lemon juice
• 1 shallow, minced
• 1 small garlic clove, minced
• Kosher salt and freshly ground black pepper
• 1 tsp sugar (it says optional, but I threw it in there)
• 2 lbs mixed heirloom tomatoes, cored, seeded and cut into 1/2 inch pieces (getting real heirloom tomatoes is a must for this recipe)
• 1 lb pasta (I almost always use whole wheat pasta, but I used regular campanelle for this)
• 12 oz. fresh mozzarella cheese, cut into 1/2 inch pieces
• 1/2 cup chopped fresh basil
• 1/2 tsp grated lemon zest (I used at least twice that because I love me some lemon zest)

1. Whisk the olive oil, lemon juice, shallow and garlic in a large bowl. Season with salt and pepper. Add sugar, if desired (depending on the sweetness of your tomatoes).
2. Add the tomatoes to the bowl and gently toss. Marinate at room temperature , about 15 minutes.
   
3. Meanwhile, bring a large pot of salted water to boil. Add the pasta and cook as the label directs. Drain in a colander and run under cold water to stop the cooking.
4. Add the pasta and mozzarella to the tomato mixture and toss. Stir in the basil and lemon zest, and season with salt and pepper. Refrigerate, tossing occasionally, until serving.
   

Because pasta salad is even better when it sits and the flavors mingle, I made it right after Church and stuck it in the fridge. The burgers took minutes to put together and I just had to throw them on the grill when everyone arrived. I was going to make my Tzatziki sauce and then I realized that it was cheaper to buy it at the Olive Bar in Wegman's than to get the ingredients. Score!

My mother in law brought hummus and pita chips, my sister in law brought drinks, and my other sister in law brought delicious brownies for dessert. It was a truly relaxing and enjoyable way to spend my last few hours of summer vacation!

Spicy Sliders

As I meandered through the aisles of the grocery store, I came across a package of buns for sliders. As a lover of all miniature forms of food (mini hot dogs, mini tarts, mini quiches...I could go on and on), I decided to try out these miniature burgers.

So I had the slider buns and a pound of ground turkey (since I don't eat beef) and went hunting online for an interesting recipe for turkey burgers. I came across the one below on allrecipes.com and we loved them!

Cumin Turkey Burgers
~These taste and smell delicious!~

• 1 egg
• 2 jalapeno peppers, seeded and minced (I only had the jarred kind on hand)
• 2 garlic cloves, minced
• 1/4 cup low-sodium soy sauce
• 1/4 cup Worcestershire sauce
• 2 tsp cumin
• 1 tsp ground mustard
• 1 tsp paprika
• 1/2 tsp chili powder
• 1/4 tsp kosher salt
• 1/4 cup dried bread crumbs (I used panko)
• 1 1/2 lbs ground turkey (I only had a pound and it worked out fine)
• 6 hamburger buns, split and toasted (I used 12 slider buns)
• Toppings could include slices of cheese, lettuce, and tomato
  

1. Mix the egg, jalapeno peppers, and garlic in a large mixing bowl until the egg is well blended. Add the soy sauce, Worcestershire sauce, cumin, mustard, paprika, chili powder, salt, bread crumbs, and turkey; mix well and form into 6 patties (or 12 mini patties for sliders).
2. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
3. Cook the turkey burgers on the preheated grill until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve on the toasted hamburger or slider buns with desired toppings (if using cheese, add to the top of burgers during the final moment or two of cooking).

I served a yummy salad on the side composed of baby spinach and arugula, fresh blueberries, fresh sliced strawberries, a dash of salt and pepper, and topped with a splash of olive oil and raspberry balsamic vinegar. What a fresh and tasty summer meal!

Thanks

Thanks for visiting even though I didn't post anything for the entire month of November. I could list all the things that have kept me crazy busy over the past many weeks...but I'm not going to. For me, writing this blog is fun. It's something I do that is relaxing and gives me a great deal of gratification. I use it as a resource I want to make my favorite recipes. I use it to share recipes with others. So thanks for stopping by...and thanks for not getting irritated at my inconsistent blogging habits.

Speaking of being thankful...I hosted Thanksgiving last week. It went SO well! Turkeys totally do not stress me out anymore. The first time I made a turkey, I did not give it enough time to thaw in the fridge. The day I was supposed to cook it, I stood in front of the kitchen sink crying while the stupid frozen turkey bobbed up and down in icy water it was supposed to be thawing in. Then when I finally got it thawed, I began to gag when all of the "parts" emerged from the inside of the turkey.

Now I thaw it well in advance. I grab those "parts" (a.k.a. giblets and neck) with bravery and throw them in a saucepan to boil away for the gravy. What a different a few years makes.

I've done a previous post on some Thanksgiving recipes that I enjoy. I thought I would add to that post here. It may be too late for Thanksgiving...but if you're making a turkey for the holidays, here's how I do it.

Ali's Favorite Way to Roast a Turkey*

• 15 lb - 20 lb turkey
• 1 lemon
• 1 orange
• 1 bunch fresh thyme
• 1 bunch fresh sage
• 1 bunch fresh rosemary
• 1 head of garlic
• 1 large onion
• 1 stick of butter, softened
• Olive oil
• Salt and pepper

1. Preheat the oven to 350 degrees. Remove the gizzards and neck and put into a small saucepan filled with water and an onion. Bring to a boil and then simmer for several hours.
   
2. Rinse the turkey, inside and out, and then pat dry with paper towels. Generously salt and pepper the inside of the turkey.
3. Cut the lemon and orange into quarters and stuff inside the turkey. Take a few sprigs of each fresh herb and put aside. Stuff the rest of the herbs into the turkey.
4. Cut the head of garlic in half crosswise so that the cloves are cut in half. Cut the onion into large pieces and stuff the garlic and onion into the turkey.
5. Remove the thyme, sage, and rosemary leaves from the stems and chop finely. Mix the herbs into the softened butter.
6. Gently use your fingers to separate the skin from the breast meat of the turkey. Massage the butter directly onto the meat, under the skin. And yes, I truly "massage" the butter into the meat.
7. Tie the legs together with kitchen string and place into a roasting pan. Pour some olive oil over the skin and then generously salt and pepper the outside of the turkey. If you have a few bits of fresh herbs left, toss them on too!
8. Cover up the bird with foil and put in the oven. Depending on the size of the turkey (look it up online) set your timer for a few hours before it's supposed to be done (mine was 20 lb. so I cooked it for about 4 1/2 to 5 hours). A few hours before it's done, go ahead and baste it with some of the pan juices.
9. About 45 minutes or an hour before it's due to be done, remove the foil so that the skin will brown up (think of the olive oil as tanning oil).
10. Check the temperature in the thickest part of the thigh. It should be around 165 degrees or the juices should run clear when you pierce it with a knife. Take it out, and cover it with foil. Let it rest for a good 20-30 minutes. It stays hot under the foil and the juices go back into it so that it's nice and moist.
11. Carve each breast off as one large piece and then slice into thick slices. I think it's so much tastier that way...I just don't like the traditional thin slices as much.
12. While the turkey is resting, remove the pan drippings from the roasting pan. Strain out the gizzards, neck, and onion from the saucepan. Combine the remaining liquid and the pan drippings into a larger saucepan. Make a mixture of flour and water and whisk into the drippings. Strain several times if there are lumps. My grandmother did this part, so I won't pretend to be an expert on gravy making...but it seemed relatively simple and turned out delicious!

*I am kind of against stuffing the turkey. I know a lot of people do it very successfully...but I feel as though I'd have to cook the turkey long enough to allow the stuffing to get done and meanwhile, the turkey would get dry. Plus, I just love all those aromatics that I use to stuff the turkey.

My sister almost always makes the stuffing for Thanksgiving and tried a different recipes each year. This is the one she tried this year and it turned out great!

German Stuffing
~This stuffing is a great mix between sweet and savory flavors~

• 2 cups chopped celery
• 2 cups chopped onions
• 4 tbsp butter
• 6 cups chopped and peeled apples
• 1 cup raisins
• 1 cup prunes, chopped
• 1 bag cranberries (fresh, not dried)
• 16 cups cubed white bread or 2 bags of stuffing
• 6 tbsp sugar
• 2 tsp salt
• 4 eggs
• 1 cup apple cider
• 1 cup turkey or chicken stock

1. Preheat the oven to 350 degrees.
   
2. Saute the celery and onion in skillet until tender. Transfer to a large bowl and add apples, raisins, prunes, cranberries, bread, sugar, and salt.
3. In a smaller bowl, beat eggs, cider and stock.
4. Pour over bread mixture and toss lightly. Stuff turkey (if you are doing that) or bake in a casserole dish. Bake for 40 minutes or until golden.

You didn't think I forgot about dessert, did you? I don't really like the texture of pumpkin pie, so I make pumpkin bars instead. They are awesome!

Pumpkin Bars with Cream Cheese Frosting
~These are so moist and flavorful~

• 4 eggs
• 1 2/3 cups granulated sugar
  
• 1 cup vegetable oil
• 15-ounce can pumpkin
• 2 cups sifted all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda

Icing:

• 8-ounce package cream cheese, softened
• 1/2 cup butter or margarine, softened
• 2 cups sifted confectioners' sugar
• 1 teaspoon vanilla extract

1. Preheat the oven to 350 degrees F.

2. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

3. To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

Recipe taken from www.foodnetwork.com and is written by Paula Deen

And last, but certainly not least, is my Aunt Diana's apple pie recipe. She is the master pie maker of the family and I was fortunate enough to have her teach me how to make pie at a young age. Here's the simple recipe for a delicious pie...

Aunt DD's Apple Pie

• 9-12 Granny Smith apples (depending on the size and depth of your pie plate)
• Dash/pinch of salt
• 1/2 cup brown sugar
• Handful of flour
• Sugar and cinnamon to taste
• 2 cups sifted flour
• 1 tsp salt
• 1 cup Crisco (shortening)
• 1/4 cup ice cold water

1. Preheat oven to 375 degrees.
2. Core and slice the apples to about the same size slices. Stir together apples, salt, sugar, handful of flour, sugar and cinnamon until the apples make their own juice.
3. Combine 2 cups flour, salt, and Crisco in a large bowl. Cut with a pastry blender or two butter knives until the mixture becomes flaky.
4. Add ice water a tablespoon at a time until it can be formed into a ball.
5. Knead for a minute or two, and then split in two (patting into two discs). My Aunt doesn't do this...but I refrigerate the discs for about a half hour to let it rest.
6. Roll out one of the disks until thin and even. Gently fold in half or roll around the pin to transfer it to the pie dish.
   
7. Add the apples to the pie dish and put a few small chunks of butter in the apples.
8. Roll the 2nd crust and place on top of the apples. Crimp to the bottom crust around the edge of the pie. Cut a few slits in the top to let the steam out and brush with a mixture of 1 beaten egg and a few tablespoons of milk or water. Sprinkle with a little sugar to make it sparkle when it's done.
9. Bake for 45 minutes to an hour on a tray (in case it drips over the side of the pie dish). Cover the edges of the pie with foil or a crust cover, if they begin to burn before it's done. I usually check it by sticking a butter knife down through one of the slits to see if the apples are cooked.

I have been blessed with so many wonderful things in my life...I truly have a lot to be thankful for.

Easy Meals for a Busy Week

This past week, I felt a little bit like this:

As I said in a previous post, this week was my first week of school. Teaching 2nd grade can be pretty tiring, so I needed easy and delicious meals to whip up each night.

I turned to Cooking Light Annual Recipes 2008 and found some fabulous recipes. All three recipes in this post are from that cookbook. Cooking Light continues to impress me with their easy and healthy recipes.

I made the following menu:

Monday - Spiced Salmon with Mustard Sauce and Sauteed Spinach in Butter

Tuesday - Apricot Turkey Burgers with Tzatziki Sauce, Oven Fries, and Salad
Wednesday - Left Over Burgers and Salad
Thursday - Turkey Tacos
Friday - Date Night Out

Saturday - Stir-Fried Shrimp with Spicy Orange Sauce over Brown Rice

My plan was pretty simple. The salmon came together in a snap on Monday night and didn't need any prepping ahead. The turkey burger meal was also fast and easy, so I threw it together when I got home from work.

While the burgers were cooking, I cooked up the turkey meat for the tacos on Thursday and popped it in the fridge. This was also cost-effective because I bought the family pack (3 lbs) of ground turkey, which is less expensive per lb. I used 1 1/2 lbs for the burgers and 1 1/2 lbs for the tacos.

I had a girls night to go to on Wednesday, so my husband enjoyed left over burgers since the recipe yielded 7 burgers. We even had enough to each bring a burger for lunch! On Thursday night, the tacos were ready to assemble.

On Friday night we went out to a favorite local diner that is inside a small airport. As you eat, you can watch planes land and take off. It's not a very glamorous place, but I find it so romantic. We were there over sunset and got to watch the plans take off into a pink and yellow sky.

My desire is to get all sorts of things done today, so tonight I plan to quickly thaw some frozen shrimp and put the meal together fast! I think that some instant brown rice will round the meal out well. I'll have to update you to tell you what I think of the recipe. We'll head to the movies after dinner for Date #2. My husband likes to take me on dates when I have long and tiring weeks...I'm a pretty lucky girl!

**Update: The Spicy Orange Shrimp was SO delicious. It took minutes to make and my husband and I enjoyed it very much!**

Spiced Salmon with Mustard Sauce*
~This was so easy, it didn't even feel like I was cooking!~
(We were so hungry that I forgot to take a picture of this one!)

• 2 tsp whole-grain mustard
• 1 tsp honey
• 1/4 tsp ground turmeric
• 1/4 tsp ground red pepper
• 1/8 tsp garlic powder
• 1/4 tsp salt
• 4 (6 oz.) Salmon fillets
• Cooking spray

1. Preheat the broiler
2. Combine first 6 ingredients in a small bowl, stirring well with a fork.
3. Rub mustard mixture evenly over fillets. Place fillets, skin sides down**, on a cookie sheet that has been sprayed with cooking spray.
4. Broil 8 minutes or until fish flakes easily when tested with a fork.

*I served this with one bag of baby spinach that I sauteed in 2 tbsp of butter until it was wilted. I sprinkled a little Parmesan cheese on it and it went well with the salmon.

**I actually removed the skin beforehand. You can remove it afterward or eat it with the skin. I always take it off, though. I think it's a mental thing...the skin just creeps me out.

Apricot Turkey Burgers*
~These are a fresh take on the typical turkey burger~

• 3/4 cup drained canned chickpeas (garbanzo beans)
• 1/2 cup dried apricots, chopped
• 1/3 cup minced shallots
• 1/2 tsp salt
• 1/2 tsp ground ginger
• 1/2 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/8 tsp ground red pepper
• 1 1/2 lbs ground turkey
• cooking spray
• 6 multi-grain hamburger buns
• Tzatziki sauce (I got mine from Trader Joe's...although, you can make it yourself)

1. Prepare the grill or grill pan.
2. Place chickpeas in a food processor, pulse 3 times or until chopped. Combine chickpeas, apricots, and next 7 ingredients.
3. Divide mixture into 6 equal portions (I actually had enough to make 7), shaping each into a 1/2 inch thick patty.
4. Place patties on a grill rack coated with cooking spray. Grill 6 minutes on each side or until a thermometer registers 165 degrees. Remove from grill and let stand for 5 minutes.
5. Serve burgers on hamburger buns topped with Tzatziki sauce and tomatoes (if desired).

*I serve these with oven fries. To make them, I sliced up 1 large potato into thing even pieces. I tossed them with olive oil and placed in a single layer on a sheet pan. I sprinkled them with kosher salt and some Moroccan seasoning (since I thought it would go well with this particular meal...you can season them however you wish). They take about 20-25 minutes to crisp up in a 425 degree oven.

I made a little salad for the side by combining mixed greens, sliced English cucumber, dried cranberries, chickpeas, and Tzatziki sauce.

Stir-Fried Shrimp with Spicy Orange Sauce*
~This was easy and delicious!~

• 1 1/2 lbs peeled and deveined large shrimp
• 1 tbsp cornstarch
• 1/4 cup fresh orange juice (I will use Simply Orange juice because I don't have fresh)
• 2 tbsp low-sodium soy sauce
• 2 tbsp honey
• 1 tbsp rice wine vinegar
• 1 tbsp chile paste with garlic
• 2 tbsp canola oil
• 1 tbsp minced peeled fresh ginger
• 3 garlic cloves, minced
• 1/3 cup chopped green onions (scallions)

1. Place shrimp in a medium bowl. Sprinkle with cornstarch, toss well to coat and then set aside.
2. Combine juice and the next 4 ingredients, stirring with a whisk. Set aside.
3. Heat oil in a large nonstick skillet over medium-high heat. Add ginger and garlic to pan; stir-fry 15 seconds or until fragrant.
4. Add shrimp mixture and stir-fry 3 minutes. Add juice mixture and onions; cook 2 minutes or until sauce is thick and shrimp are done, stirring frequently. Serve immediately.

*I plan to serve this up over brown rice.

If I didn't come up with an easy and attainable plan to get meals on the table, I would've been tempted to grab pizza or fast food this week. The first week of school is always grueling, so cooking with a plan was a must!

Thankful

The first year we were married, I asked my husband what he wanted for his birthday. His reply was, "Thanksgiving".

So now I prepare a thanksgiving feast for him every March the 6th (this is only our second year, but I'm sure he will continue to request this for years to come).

Last year I prepared what, in my mind, was the perfect thanksgiving menu. It turned out very well and everyone enjoyed it...including Sonny. However, when I sat down to plan the menu this year I thought, "I should really ask Sonny what his idea of the perfect Thanksgiving menu would be, since it's his birthday after all". His menu was different from mine and I was happy to honor his requests. (I'll likely post my favorite Thanksgiving recipes in November)

Sonny's Thanksgiving Feast

Very large roasted Turkey and Gravy
Mashed Potatoes
Stuffing
Macaroni and Cheese
Broccoli Casserole (I added this because he did not mention a vegetable in his perfect menu...imagine that, haha)
Rolls
Cranberry Sauce (the jellied kind that comes out of a can)
Brownie Bottom Cheesecake (his cousin actually made a chocolate cake instead, which he loved just as well)
Apple Pie (I added this, too, because I can't make Thanksgiving without an Apple Pie)

Roast Turkey

~I hate to brag...but it was one fine lookin' turkey~

Don't be afraid of the massive amount of instructions...I just wanted to be really detailed because that's what I needed when I first started making roast turkey.

• Fresh or thawed Turkey (I usually make 18-20 lb turkeys...but this would work for smaller ones)
• Salt and Pepper
• Head of garlic
• Large onion
• Lemon
• Orange
• Bunch of Fresh Thyme
• Bunch of Fresh Rosemary
• Bunch of Fresh Sage (sometimes I don't use this)
• Butter (1 or 2 sticks)

1. Preheat oven to 350 degrees. Remove all the bags of gross stuff from inside the turkey. You can use these to make gravy, but I don't really get how to do that yet...I'll have to ask my mother-in-law (she does it for me).
   
2. Rinse turkey with water and pat dry. Place the turkey in a roasting pan and tuck it's little wings under the body (this feels kind of violent...but it keeps them from drying out). Generously salt and pepper the inside of the turkey.
3. Cut the head of garlic in half. Cut the onion, lemon, and orange into quarters (or slices...whatever fits best). Grab several sprigs from each bunch of herbs and remove the leaves. Chop the herbs leaves and put aside.
   
4. Stuff the inside of the turkey with both halves of garlic, slices of onion, lemon, and orange (if it doesn't all fit, that's OK...just shove as much up there as you can). Stuff the bunches of herbs in there as well (not the leaves you chopped up...you'll use them later).
   
5. So here is where I have two suggestions. I've done the butter part in two different ways, and they've both been successful.
   
6. One way is to use softened butter and mix the chopped herbs into it. Massage the butter into the skin of the turkey (even lifting up the skin a bit near the opening of the cavity and putting the herb butter in between the meat and the skin)
7. Another way is to melt the butter completely and pour it over the turkey. Then sprinkle the turkey with the chopped herbs. Salt and pepper the turkey. Tie the legs together with butcher's string. Put in the oven, covered in tin foil. I let it roast for an hour and then baste it with some of the pan juices. Continue to do this every 45 minutes or so until about 3 1/2 or 4 hours. Then take the tinfoil off to let the skin get brown and wonderful.
   
8. I'm being vague because the timing depends on the size of the turkey. This time, it was done in about 4 1/2 hours for a 17 lb turkey. The way to test for done-ness is to cut between the thigh and the breast to see if the juices run clear. You can also use an instant read thermometer inserted in the breast. It should read 165 degrees or higher (try not to overcook it...it's so awesome when it's moist). Sometimes I get scared of poisoning my guests and will actually cut into one side a bit to see if it's done)

Creamy Make Ahead Mashed Potatoes
~My neighbor gave me this tip on how to make these the night before~

• Yukon Gold Potatoes (I used about 8 lbs for 13 people)
• Whole Milk (you can use lowfat...but this makes it sooo creamy)
• 2 sticks of butter
• Buttermilk (not as fattening as you think)
• Salt and Pepper
  
• Low fat or regular Mayonnaise (I can explain...)

1. Fill a large pot with water. Peel potatoes and cut into pieces (I usually quarter them).
2. Put the potatoes into the water and allow it to come to a boil. Let it boil for 10 minutes or so and then check to see if the potatoes are fork tender.
3. Drain the water and put potatoes into a large bowl.
4. Melt the butter and add to the potatoes. Pour some milk into the potatoes (it's hard to say how much...maybe 3/4 cup). Use a hand mixer to begin whipping the potatoes. Add buttermilk until desired consistency. Add salt and pepper to taste.
5. Spread potatoes into a casserole dish (I use a glass 9x13). They can sit overnight in the fridge. When your ready to serve them, preheat the oven to 375 degrees.
6. Here's were the mayo comes in. Spread a thin layer of mayo over the potatoes. It makes them moist and allows them to brown a bit in the oven...which looks great.
7. Bake for 20 minutes or so...until they are hot. You can sprinkle fresh chives over them, if you'd like. These taste just as good as if you just made them!

Broccoli Casserole
~My mom makes this every year at Thanksgiving...I just love it~

• 2 packages chopped broccoli
• 1 can cream of celery soup
• 1/2 cup buttered Ritz crackers
• 1/2 cup grated cheddar cheese

1. Mix broccoli and cream of celery soup. Spread into oven safe dish.
2. After buttering 10-12 Ritz crackers, smash them up. Sprinkle them onto the broccoli mixture. Then sprinkle chedder cheese.
3. Bake at 350 degrees for 30 minutes or until heated through and cheese is melted.
4. Yeah, it's really that simple. It can be made ahead and it tastes awesome.

I would love to share my Macaroni and Cheese, Brownie Bottom Cheesecake, and Apple Pie recipes...but I'm afraid that if I write any more you will tire of scrolling down. I'll share them another day.

So, in conclusion, Happy Thanksgiving Happy Birthday, Sonny!!

A few hours of cooking = A lot of meals to enjoy

I've been as busy as ever this past week. When I look at the calendar and see that I've got things to do each night of a given week, I know that I need to prep ahead or we will be eating fast food every night. And I don't know about you, but fast food always seems like a really good idea at the time and then I eat it and wonder why I've put that junk into my body.

Acme had ground turkey for $1.99 a pound so I stocked up to make a couple hearty recipes that would last me for the week. I also got some frozen raw shrimp from Giant to make a quick meal later in the week (it was on sale, of course). I also stocked up on some ingredients for soup and applesauce to add to the freezer.

Basically, I put in a good couple of hours of cooking and got at least 4 meals out of it. Here was my plan:

1. Assemble meat mixture for Turkey Meatloaf to bake on Monday night
2. Make Turkey Bolognese sauce to serve over pasta on Tuesday night
3. Make Creamy Roasted Red Pepper Soup to put in the freezer for a quick meal sometime
4. Make low fat Cream of Broccoli Soup to put in the freezer
5. Make Homemade Applesauce to put in the fridge for the week (a little for the freezer)

I did #1-4 and then got tired and made applesauce on Wednesday night instead. I also need to mention that I will not be sharing the recipe for the low fat cream of broccoli soup because we hated it. I still froze it in hope that maybe my Dad will think it's yummy and the ingredients won't go to waste.

So here is what we ate/will be eating this week:

Monday: Turkey Meatloaf (I halved the recipe and still had plenty)
Tuesday: Turkey Bolognese Sauce over pasta (recipe below)
Wednesday: Meatloaf Sandwiches (I heated up slices of leftover meatloaf with some provolone cheese on top. Then I put them onto ciabatta rolls from the freezer that I defrosted in the toaster oven)
Thursday: Hoisin Glazed Shrimp over Couscous (takes less than 20 minutes to prepare)
Friday: Eat out or Take out
Saturday: Having a small dinner party and serving Island Chicken (with the chicken that I bought and froze when it was on sale)

Voila! I cooked for a couple hours on Sunday and ended up with meals for Monday, Tuesday, and Wednesday as well as soup and extra bolognese for the freezer. Prepping ahead is so much easier than you think!

Emeril's Turkey Bolognese*
~This hearty sauce makes pasta into a one dish meal~

10 slices turkey bacon (6 oz.), finely chopped
1 large onion, finely chopped
3 carrots, finely chopped
2 celery stalks, finely chopped
salt and pepper
2 pounds ground turkey (97% lean)
3/4 cup dry white wine
2 garlic cloves, minced
1 can (6 oz.) tomato paste
1 can (14.5 oz.) reduced sodium chicken broth
1/2 cup half and half
1/4 chopped parsley

1. In a 5 quart Dutch oven or heavy pot, cook bacon over medium until crisp (10-12 minutes).
2. Add onion, carrots, and celery; season with salt and pepper. Cook, stirring occasionally, until vegetables are tender (8-10 minutes).
3. Add turkey and cook, breaking up meat with a spoon, until no longer pink (8-9 minutes).
4. Add wine and garlic and cook until wine has almost evaporated (10-15 minutes). Add tomato paste and cook, stirring occasionally, until lightly browned (7-10 minutes).
5. Add broth and half and half; bring to a boil over high heat. Reduce to a simmer and cook until sauce is thick and creamy (about 30 minutes more). Add parsley.
   
6. Spoon over pasta and top with Parmesan cheese or layer in a lasagna. One batch will serve around 8 people.

*This takes some time to make and I found it to be easiest to make it while I was already in the kitchen making other things. Also, it can be made a day or two in advance and it will just get better as it sits in the fridge. You can also freeze it and then thaw overnight in the refrigerator.

Recipe taken from the March 2009 edition of Everyday Food Magazine

Recovering

Last week was a doozy, I'll tell ya...
(I actually had to look up the spelling of "doozy"...you can spell it "doozie", too...I'm sure you don't care and are tired of reading this parenthetical comment)

Things have been hectic, stressful, busy...people have been sick....there has been sadness at the loss of a life...there have been endless papers to grade and endless papers to write for my class...I'm worn out.

My husband is still on a "let's not eat anything exciting" diet and I tried to plan food that wouldn't upset his recovery too much.

Monday: Tri-colored spiral pasta with turkey meatballs

I cooked a double batch of pasta. I took 12 fully cooked turkey meatballs out of the freezer and put them into a saucepan with a jar of marinara sauce. They thaw as the sauce heats up. I combined half the pasta with the meatballs and sauce. The other half of the pasta went into a container in the fridge.

Tuesday: Parma Rosa ShrimpThis is very tasty and very simple. My sister used the sauce at a family dinner years ago and I thought it would go so well with shrimp.

1. I buy a small envelope of a sauce mix called Parma Rosa (it's made by Knorr).
2. Follow the directions on the package to make the sauce (it takes less than 10 minutes).
   
3. I pull some raw shrimp from the freezer (I always buy raw instead of cooked because it's much tastier if you cook it yourself). I heated up some olive oil in a frying pan and put the shrimp in a single layer into the pan. I let it cook for a minute or two and then turn each one...don't overcook them, they will turn rubbery. I promise they will be done after only 3 to 4 minutes total.
   
4. I heat up the pasta in the microwave, then combine it with the shrimp and parma rosa sauce. I've even thown a handful of peas from the freezer into the mix. This could not be more quick and delicious.

Wednesday: Breakfast for Dinner

I made omelettes and homefies...the recipes can be found here.

Thursday: Random snacks

I planned to make dinner and then collapsed from exhaustion after school. Sonny ate leftovers and I ate cheese melted onto tortilla chips...very gourmet.

Friday: Date Night!

Sonny surprised me with an "Italian" date to Fiorello's for dinner and Wegman's gelato for dessert! Gelato makes my heart happy.

Saturday (today): Slow Cooker Chicken Casserole

I am going to try a new recipe using my crock pot. I got the recipe from one of the blogs I follow. It's called Slow Cooker Chicken Casserole. Check out Confessions of a Stay-At-Home Mom for other tips and recipes.

*Update: We had this slower cooker chicken casserole for dinner and it turned out great! I will certainly be using this simple recipe again*

I got my new edition of Everyday Food Magazine and see tons of recipes I'm eager to try. I'm searching through the circulars this weeks for deals (and see quite a few deals to be had) and then I'm going to plan my meals. I'll post as soon as I'm done my two papers for my graduate class...which will be never, it seems.

BRAT

I had a great plan this week. I needed quick and easy meals because I had something to do after work each day. I had chicken from all the sales to use. I had turkey and shrimp in the freezer. I was good to go. I even had a banana chocolate chip bread in the freezer to thaw and munch on throughout the week.

Plan:

Sunday: Tortilla Pie
Monday: Chicken Enchiladas
Tuesday: Turkey Chili (from the freezer)
Wednesday: Parma Rosa Shrimp
Thursday: Leftovers or Tacos
Friday: Spice Rubbed Turkey Breast

On Sunday afternoon, I made the tortilla pie and put it aside to heat up for dinner. Then I made a double batch of chicken enchiladas. I froze 4 of them for another week and put 4 in the fridge for Monday's dinner. Then I made a huge batch of chicken gumbo...because, well, I got a little excited with all the chicken sales and bought quite a bit. Plus, gumbo would be perfect to grab from the freezer during a busy week.

Fast forward to Tuesday night. I am in class and I get a text from my husband saying that he's quite sick and needs to go to the ER. He's OK now, but needless to say...we weren't eating chili that night. In fact, I believe I ate fruit snacks and potato chips for dinner.

Due to his illness, Sonny is on the BRAT diet for a few days (Banana, Rice, Applesauce, Toast). Lucky for him, I've had an infatuation with homemade applesauce recently and had plenty in the fridge.

So I decided to skip the Parma Rosa Shrimp (so simple...will post on it when I make it) and eat leftovers on Wednesday instead. I'm going to use the chili I thawed for my lunch on Thursday and Friday. I'm going to cook the turkey I thawed to make taco meat and then stick it in the fridge until Saturday (when Sonny will likely be OK to eat it). I'm still going to make the spice rubbed turkey breast even if Sonny's not ready to eat it...because I love it.

Ready for the recipes? I thought you might be.

Tortilla Pie*
~We find this hearty enough to stand alone without side dishes~

4 flour tortillas ( 10 inch)
Olive Oil
1 medium onion, chopped
1 1/2 tsp ground cumin
1/4 tsp red pepper flakes
salt and pepper (I use Kosher salt)
2 tbsp tomato paste
1 lb ground beef sirloin (I use ground turkey)
3 garlic cloves, minced
1 package (10 oz) frozen corn kernels
3 cups loose baby spinach (about 5 oz) torn into pieces
2 cups Monterery Jack cheese
cilantro and sour cream to garnish

1. Preheat oven to 400 degrees. Use a paring knife to cut the tortillas to fit a 9-inch springform pan (use the removable bottom as a guide). Oil the bottom and sides of pan. Put tortillas aside.
2. In a large skillet, heat oil over medium. Add onion, cumin, and red pepper flakes. Season with salt and pepper. Cook until onion has softened, about 3-5 minutes.
3. Stir in tomato paste. Raise heat to medium high and add beef (or turkey) and garlic. Cook, breaking up meat, until no longer pink - 4-6 minutes.
4. Add corn and spinach, stir until spinach as wilted, about 2 minutes.
5. Place on tortilla in the prepared pan, top with 1.5 cups meat mixture, then with 1/2 cup cheese. Repeat with two more layers.
6. Top with last tortilla and a sprinkle of cheese. Bake until top is lightly browned, 15-20 minutes. Run a knife along the edge of the pan and then take the sides off. Cut like a pie and serve.

*Sometimes I make the meat mixture ahead of time, put it in a plastic bag in the fridge and then assemble the pie before dinner to bake. It's also great as leftovers.

Recipe taken from Everyday Food Magazine

Chicken Enchiladas
~Make these ahead and refrigerate/freeze for a great meal on a busy night~

Olive Oil
1/2 cup chopped onion
2 cloves garlic, minced
1 1/4 lbs boneless, skinless chicken breasts, cut into 1/2 inch strips
15 oz. can refried beans
4 oz. can diced green chiles, drained if necessary (typically found near taco fixings)
1/4 cup salsa
Chopped fresh cilantro (or, if you hate cilantro like I do, you can use Italian parsley)
4 (8 inch) flour tortillas (sometimes I use the bigger ones instead)
1 1/2 cups shredded Mexican cheese blend (or any kind of cheese that excites you)

1. Preheat oven to 400 degrees.
2. Heat oil in large skillet over medium heat. Add the onion and garlic and cook until softened, about 2 minutes.
3. Add the chicken and cook, stirring a few times, until golden brown on all sides (about 5 minutes).
4. Stir in the refried beans, chiles, and salsa and simmer for 3 minutes to heat through. Remove from heat and stir in cilantro (or parsley).
5. Arrange tortillas on a flat surface and top each one with an equal amount of the chicken mixture. Roll up the tortillas and place side by side in a shallow baking dish.
   
6. Top them with cheese and bake for 15 to 20 minutes until golden and gooey.

Recipe taken from Robin Miller's Quick Fix Meals

Chicken Gumbo
~You probably have many of these herbs and spices in your pantry~

Olive oil
1 cup chopped onion
2 stalks celery, chopped
1 medium green bell pepper, seeded and chopped
1 1/4 lbs boneless, skinless chicken breasts, cut into 2 inch pieces
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp salt
2 bay leaves
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp dry mustard
1/4 tsp cayenne
1/4 black pepper
1 (10 oz) package frozen sliced okra, thawed
2 links andouille sausage or any seasoned cooked sausage, diced
4 cups reduced sodium chicken broth
2 cups tomato juice

1. Heat the oil in a large saucepan over medium high heat. Add the onions, celery, and bell pepper and cook, stirring, until softened (about 3 minutes).
2. Add the chicken and cook until browned on all sides, about 5 minutes.
   
3. Add the thyme, oregano, salt, bay leaves, onion powder, garlic powder, mustard, cayenne, and black pepper. Stir to coat.
4. Cook for a minute until spices are fragrant. Add okra, sausage, broth, and tomato juice and bring to a simmer.
   
5. Reduce the heat to medium and simmer until the chicken is cooked through, about 10 minutes. Remove the bay leaves before serving. Refrigerate for up to 3 days or freeze.
   

Recipe taken from Robin Miller's Robin to the Rescue

Spice Rubbed Turkey Breast*

1 tbsp olive oil
1 small boneless, skinless turkey breast half (about 2 pounds)
¼ tsp ground cinnamon (or more)
¾ tsp ground cumin (or more)
Course salt and pepper
½ cup plain low-fat yogurt
2 tbsp fresh lime juice

1. Preheat oven to 475 degrees. Place turkey on a large rimmed baking sheet.
2. Rub turkey with oil and then sprinkle with the cinnamon and cumin. Season with salt and pepper.
3. Roast until instant read thermometer inserted in thickest part of turkey registers 165 degrees (30 to 35 minutes). If you don’t have a thermometer, just poke a knife into the turkey and see if the juices run clear.
4. Let turkey rest 10 minutes (covered with foil to let the juices go back into the meat).
5. In a small bowl, mix yogurt, lime juice, and a little bit of cumin. Season with salt and pepper. Serve turkey with the sauce.**

*You can easily serve this with roasted vegetables. Just toss the vegetables (carrots, potatoes, zucchini, onions…whatever you like) with some olive oil and minced garlic. Place the turkey breast in the middle of the vegetables and toss them halfway through the cooking process.
**I've actually forgotten to make the sauce before and the turkey is just fine without it. It's a nice thing to serve it with, though.

Recipe taken from Jan/Feb 2009 edition of Everyday Food Magazine

Plan B

I had some motivation issues this week. I didn't really feel like lesson planning. I didn't really feel like grading papers. I didn't really feel like doing much of anything.

I'm not going to say for a minute that snow days aren't the most wonderful part of being a teacher. However, they kind of mess with my schedule and I get all off track.

I came up with a plan for the week based on the odds and ends of ground turkey, turkey sausage, soup, and chicken in my freezer. I kind of stuck to my plan and kind of didn't.

Here was the original plan for this week:

Monday: Prosciutto and Pesto Panini with Soup
Tuesday: Spinach-Cheese Casserole with Sausage
Wednesday: Humble Shepherd's Pie
Thursday: Chicken bites with Apricot Mustard Sauce
Friday: Kung Pao Chicken over couscous
Saturday: Eat out
Sunday: Family Dinner (Mexican dishes)

I started off fine because I pre-made the Spinach-Cheese Casserole and Humble Shepherd's Pie mixture on Sunday. But the end of the week got a bit mixed up. Here's what actually happened this week:

Monday: Prosciutto and Pesto Panini with Soup
Tuesday: Spinach-Cheese Casserole with Sausage
Wednesday: Humble Shepherd's Pie
Thursday: Prosciutto and Pesto Panini with Soup again
Friday: Wegman's Bake at Home Pizza
Saturday: Kung Pao Chicken
Sunday: Family dinner canceled due to my poor sister's bad cold. Made an assortment of food items instead.

My point is that I almost always have a plan, but I don't always stick to the plan. And that's OK. I sometimes need to just make something that works with my schedule and how I'm feeling.

Prosciutto and Pesto Panini*
~I serve this delicious sandwich with Roasted Red Pepper soup that I have in the freezer~

1 loaf ciabatta (I buy individual rolls and then freeze them...they are perfect for this)
1/3 cup pesto (I buy Classico)
1/3 lb Prosciutto, thinly sliced
1 roasted red bell pepper, cut into strips (from a jar)
1/4 lb fontina cheese, thinly sliced
1/2 cup baby arugula or basil
Olive Oil
Salt and Pepper

1. Preheat a grill pan or skillet over medium high heat. Or heat a panini press if you have one.
2. Slice the ciabatta horizontally and remove a bit of the soft interior.
3. Spread one cut side of ciabatta with the pesto and the other side with olive oil.
   
4. Layer one side of the ciabatta with prosciutto, red pepper, and basil (or arugula). Top with cheese.
5. Drizzle with olive oil and season with salt and pepper. Top with remaining bread.
6. Brush the top and bottom of the sandwich with olive oil and place on the grill pan or panini press. If using a grill pan, use the weight of a heavy skillet or pan to press the panini. Grill 3 or 4 minutes on each side until golden and cheese is melted.
7. Cut into quarters and serve with soup for dipping

*I had plenty of the ingredients left over to make these again later in the week. They are yummy enough to have twice in a week!

Recipe taken from Everyday Food Magazine

Spinach-Cheese Pasta Casserole with Turkey Sausage*

8 oz. uncooked pasta shells
4 links of sweet turkey sausage
2 eggs
1 cup ricotta cheese
1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 jar (26 oz.) marinara sauce
1 tsp salt
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese

1. Preheat oven to 350 degrees. Spray small casserole with nonstick cooking spray (I use a 1 1/2 quart round corningware dish).
2. Cook pasta according to package directions until al dente. Drain.
3. Heat some olive oil in a skillet and cook the turkey sausage, breaking it up as it cooks. Cook it until it's no longer pink.
   
4. Meanwhile, whisk eggs in a large bowl until blended. Add ricotta and spinach to eggs and stir until combined.
5. Stir in pasta, marinara sauce, sausage, and salt until pasta is well coated. Pour into prepared dish.
6. Sprinkle mozzarella and parmesan evenly over casserole. Bake, covered, for 30 minutes. Uncover and bake 15 minutes more or until hot and bubbly.

*I usually make this several days ahead of time by assembling the entire casserole and keeping it in the fridge until I'm ready to bake it.

Humble Shepherd's Pie*

I found this recipe online last year around St. Patrick's Day. I was trying to make an Irish themed meal without using beef. I wish I could remember where I found it so that I could give credit where credit is due, but I have no idea.

I also wanted to mention a couple of things about this recipe. You can use instant mashed potatoes instead of making them from scratch. I often do that to save time. Also, the spices used to flavor the turkey are totally up to you. I have played around with a couple different things and found I like the ones below the best.

2 lbs russet potatoes, peeled and sliced 1 1/2 inches thick
6 tbsp butter, cut into pieces
1 cup milk
salt and pepper
Olive oil
1 lb ground turkey
1 medium onion, chopped
garlic, paprika, Italian seasoning (Mrs. Dash is great)
2 (1 oz.) packages instand chicken gravy mix
1 cup water
1 (16 oz.) package frozen peas and carrots, thawed
2 cups shredded cheese (chedder is good)

1. Preheat oven to 350 degrees. Lightly grease a medium baking dish.
2. Cover potatoes with water in a saucepan and boil for 20 to 30 minutes, or until fork tender.
3. Drain and beat potatoes until smooth with a mixer. Add butter, milk, salt, and pepper.
4. Heat oil in a large skillet over medium high heat. Cook and stir turkey and onion unitl turkey is fully cooked. Add garlic and seasonings.
5. Add gravy mix and water, stirring often until gravy is thick and bubbly. Season with salt and pepper.
6. Add turkey mixture to bottom of baking dish. Next, layer peas and carrots on top. Cover with mashed potatoes and then a layer of cheese on the top.
7. Bake for 20 to 25 minutes until cheese is melted and dish is heated through.

*I often prepare the turkey mixture ahead of time and keep it in the fridge. To finish it off, I layer the turkey mixture, then frozen veggies, then instant mashed potatoes. Because the turkey is already cooked and seasoned, the dish comes together in minutes on a busy weeknight.

Kung Pao Chicken
~This is one of my all time favorite recipes; I serve it over couscous~

1 tbsp canola oil, divided
4 cups broccoli florets (I prefer fresh over frozen for this recipe)
1 tbsp fresh ginger, divided
2 tbsp water
1/2 tsp crushed red pepper
1 lb skinless, boneless chicken breasts, cut into 1/4 inch strips
1/2 cup low sodium chicken broth
2 tbsp hoisin sauce
2 tbsp rice wine vinegar
2 tbsp soy sauce
1 tsp cornstarch
4 garlic cloves, minced
2 tbsp coarsely chopped peanuts

1. Heat 1 teaspoon oil in a large nonstick skillet over medium high heat. Add broccoli and 2 tsp ginger to pan; saute 1 minute.
2. Add water. Cover; cook 2 minutes or until broccoli is crisp tender. Remove broccoli from pan and keep warm.
3. Heat remaining 2 tsp oil in pan. Add remaining 1 tsp ginger, crushed red pepper, and chicken. Cook 4 minutes or until chicken is lightly browned, stirring frequently.
4. Combine broth and next 5 ingredients (through garlic) in a small bowl, and stir with a whisk. Add broth mixture to pan and cook 1 minute or until mixture thickens. Stir constantly.
   
5. Return broccoli mixture to pan and toss to coat. Sprinkle with peanuts and pour over couscous.
   

Recipe learned at The Kitchen Workshop

"Morph It"

One of my favorite cookbooks (that I've used many times already on this blog) is Robin Miller's Quick Fix Meals. She has a strategy called "Morph it" where she makes one recipe and then turns it into several different meals. Not only is this a major time saver, but you can save money too!

Acme has ground turkey on sale this week until Friday. It's 2 packages (1 lb each) for $6. That's the perfect amount for the turkey chili I make ALL the time. Acme also has their 10 for $10 sale on different brands of canned tomatoes...which you also use for the chili (and countless other things).

I usually just make the chili and freeze it in portions to pull out of the freezer when we need a quick meal. However, you can use the chili as a base for 2 completely different recipes. Or you could just halve the chili recipe below and make enough for one meal. It's up to you.

I've made all three of these recipes many many times and can assure you that they are simple, fast, and delicious. The chili has a long list of ingredients...but most of them are either inexpensive canned goods or already in your pantry.

Turkey and Two-Bean Chili

Olive Oil
2 lbs ground turkey
1 cup chopped onion
4 cloves garlic, minced
1 jalapeno, seeded and minced*
1/4 chili powder
2 tbsp ground cumin
2 tsp dried oregano
2 bay leaves
1/2 tsp salt
1/2 tsp crushed red pepper, or more to taste
2 (28 oz.) cans diced tomatoes**
3 cups reduced-sodium chicken broth
2 (8 oz.) cans tomato sauce
2 (15 oz.) cans red kidney beans, rinsed and drained
2 (15 oz.) cans black beans, rinsed and drained
Toppings (I usually use chopped scallions, sour cream, and tortilla chips...sometimes a sprinkle of cheddar cheese)

1. Heat a couple tbsp of olive oil in a large pot over medium-high heat. Add the turkey and cook until browned and cooked through (roughly 5 to 7 minutes). Break up the clumps as it cooks.
2. Transfer the turkey to a bowl and heat up another couple tbsp of olive oil.
   
3. Add the onion, garlic, and jalapeno and cook, stirring, until tender and golden (about 4 minutes). Return the turkey to the pot.
4. Add the chili powder, cumin, oregano, bay leaves, salt, and red pepper and stir to coat the vegetables and turkey with the seasoning.
5. Add the tomatoes, broth, tomato sauce, and both beans and bring to a boil. Reduce the heat to low, partially cover the pot, and simmer for at least 30 minutes or up to several hours.
6. Fish out the bay leaves (not so fun to eat) and ladle into bowls and top with your favorites!
7. Refrigerate or freeze the leftovers to enjoy again OR to make the recipes below.

*I buy jars that have chopped up jalapenos inside. I find this so easy, just as flavorful, and a lot less intimidating than chopping up a whole jalapeno. I use about a tbsp or two of the jarred jalapenos in this recipe.
**I always used petite diced tomatoes. Then one day I bought the regular large diced tomatoes by mistake and liked them in this recipe so much better!

Turkey and Cheese Burritos with Red Sour Cream

2 cups leftover Turkey Chili
2 cups shredded Monterey Jack cheese, divided
1 cup frozen succotash (corn and lima beans), thawed
1 (4 oz.) can diced green chiles (near the taco stuff)
4 (8 oz.) flour or whole wheat tortillas
1 cup low fat sour cream
2 tbsp prepared chili sauce (you could skip this and just use regular sour cream if you want)

1. Preheat oven to 400 degrees. Coat a shallow baking dish with cooking spray.
2. In a large bowl, combine the leftover chili, 1 cup of the cheese, the succotash, and chiles.
   
3. Arrange tortillas on a flat surface and top each one with an equal amount of chili mixture, making an even layer down the center.
4. Roll up the tortillas and place side by side in the prepared pan. Top with remaining cup of cheese.
5. Bake until brown and bubbly, 10 to 12 minutes.
6. Mix sour cream with chili sauce to serve with the burritos.

Spinach and Cheese Lasagna
~I enjoy this recipe so much that I've made it for company numerous times~

4 cups leftover turkey chili
1 (8 oz.) can tomato sauce
1 (15 oz.) container part-skim ricotta cheese
1 (10 oz.) box frozen chopped spinach, thawed and well drained*
2 cups (8 oz.) shredded mozzarella cheese
1 tsp garlic powder
12 uncooked lasagna noodles
1/4 cup grated Parmesan cheese

1. Preheat oven to 350 degrees.
2. In a bowl, combine the leftover chili and tomato sauce. In another bowl, combine the ricotta, spinach, 1 cup of the mozzarella, and garlic powder.
3. Pour 1 cup of the chili mixture into a 13x9 inch lasagna pan, evenly coating the bottom. Arrange 4 lasagna noodles on top of the chili, overlapping them slightly to cover the bottom.
4. Spoon half of the cheese mixture over the noodles, spreading it evenly. Top with 1 cup of the chili and 4 more noodles.
5. Top the second layer of noodles with remaining cheese mixture, 1 cup of the chili and 4 more noodles.
6. Top the noodles with the remaining chili and remaining mozzarella. Sprinkle evenly with parmesan cheese. (you can wrap it up at this point and refrigerate for up to 2 days or freeze...thaw completely before baking).
7. Bake until top is golden and bubbly, about 35 minutes. Let stand 5 minutes before serving.

*Use paper towels to squeeze the living daylights out of the spinach.

Making a Menu

I cannot cook with a plan without making a menu. Here's my menu this week. Several of the selections are discussed in my previous post, A Turkey Kind of Week.

Monday: Peppercorn pork tenderloin with mashed potatoes and green beans
Tuesday: Turkey tacos
Wednesday: Baked Ziti with Turkey Sausage
Thursday: Hoisin Glazed Shrimp over Couscous
Friday: Island Chicken with Roasted Vegetables over Couscous
Saturday: Date night -- Eating out
Sunday: Turkey Meatloaf with Mashed Potatoes

OK. Now I'm going to break it down a little more.

Monday:
I bought an already marinated pork tenderloin when it was on sale two weeks ago (and froze it). I made instant mashed potatoes and grabbed some green beans from the massive bag I got at Produce Junction.
My favorite way to make green beans is to get a pot of water boiling and then drop them in. Boil for a few minutes (3 or 4) and then pour into a colander. Immediately run them under cold water to stop the cooking and to keep them bright green. Then heat some butter or olive oil in a frying pan and quickly saute them to give them lots of flavor!

Tuesday:
Taco Seasoning packet + 1 lb ground turkey + yummy things like flour tortillas, lettuce, sour cream, and salsa.

Wednesday:

Baked Ziti with Turkey Sausage*

1 lb ziti noodles
2 tsp olive oil
8 oz. turkey sausage, casings removed
1 (28 oz.) can diced tomatoes
1 (8 oz.) can tomato sauce
1 tsp dried oregano
1 tsp dried basil
1 (15 oz.) container part-skim ricotta cheese
8 oz. shredded part-skim mozzarella cheese
1/2 tsp garlic powder
1/4 grated parmesan cheese (freshly grated, if at all possible**)

1. Cook the pasta according to the package directions. Set aside.
2. Heat the oil in a large saucepan over medium-high heat. Add the sausage and cook until browned, about 5 minutes, breaking up the meat as it cooks.
3. Add the diced tomatoes, tomato sauce, oregano, and basil and bring to a simmer.
4. Partially cover the pan, reduce the heat to medium-low and continue to simmer for 10 minutes. Remove from heat.
5. In medium bowl, combine the ricotta, half the mozzarella, and the garlic powder until well combined. Spoon 1 cup of tomato sauce into the bottom of a 4 quart casserole dish.
6. Layer half the pasta on top of the sauce. Then layer half the cheese mixture on top of the pasta, spreading it around with a rubber spatula. Top with another cup of sauce. Repeat layers using remaining pasta and cheese mixture, then top with remaining sauce.
7. Sprinkle remaining mozzarella and parmesan cheese over the top and cook for 30 minutes (covered with foil) at 350 degrees. Uncover and bake for 15 minutes until golden and bubbly.

* This can be made days in advance. I put it together on Monday to bake on Wednesday night.
**Real parmesan cheese is kind of expensive, but if you store it in waxed or parchment paper in the fridge it lasts for a while.

Recipe taken from Quick Fix Meals by Robin Miller

Thursday:

Hoisin Glazed Shrimp

Glaze:
2 tbsp hoisin sauce
1 tbsp rice vinegar
2 tsp peeled and finely grated fresh ginger
1 tsp reduced-sodium soy sauce

2 tsp olive oil
1 1/4 lbs large or jumbo shrimp, peeled and deveined*
1/4 cup chopped scallions (white and green parts)

1. In a small bowl, whisk together the glaze ingredients and set aside.
2. Heat the oil in a large skillet over medium-high heat. Add the shrimp to the hot pan and cook for 2 minutes. Turn the shrimp over, add the glaze, and simmer until the shrimp are opaque and just cooked through**, about 2 minutes. Remove from the heat, top with the scallions, and serve over plain or garlic flavored couscous.
   

*I get bags of frozen uncooked shrimp when they're on sale. The ones I buy are deveined, but not peeled. They are split to make peeling easy and I don't really mind doing it. Shrimp takes minutes to thaw under cold water...perfect for a last minute dinner.

** Try to resist to overcooking the shrimp. It literally takes 1 or 2 minutes per side and they're done. I know it's hard to accept that they are done in such a short period of time...but accept it.

Recipes taken from Robin to the Rescue by Robin Miller

Friday:
I'm having company over and plan to make Island Chicken with couscous and roasted vegetables. I always use Near East brand of couscous and for this dish I'm using the "original plain" box. Instead of using water as instructed on the box, I use chicken broth*. It just gives it incredible flavor as a backdrop for roasted vegetables. I'll toss some vegetables (red peppers, asparagus, and zucchini) with olive oil and roast in the oven for 20-ish minutes at 400 degrees.

*I buy little jars of chicken broth paste called Better than Bouillon. You just scoop out 1 tsp for every cup of broth you need. The paste will dissolve in the water and tastes great! This product keeps you from wasting leftover broth from cans or boxes. It's sold near the broths and comes in lots of varieties.

Saturday:
I'm taking the night off -- we'll eat out.

Sunday:
My parents and sister (and brother-in-law and niece and nephew) are coming for dinner. I'll make the whole meatloaf mixture on Saturday and store in a ziploc bag in the fridge. After church on Sunday, I'll mold it into a loaf and bake it for dinner.

Turkey Meat Loaf*

3 cups chopped yellow onion (2 large onions)
2 tbsp olive oil
2 tsp salt
1 tsp pepper
1 tsp fresh thyme (1/2 tsp dried)
1/3 cup Worcestershire sauce
3/4 chicken stock
1 1/2 tsp tomato paste
5 lbs ground turkey breast (I'm actually going to use closer to 6 lbs)
1 1/2 plain dry bread crumbs
3 eggs, beaten
3/4 ketchup (please use Heintz and not Hunt's...just do it for me)

1. Preheat oven to 325 degrees.
2. In medium sauté pan, on medium low heat, cook the onions, olive oil, salt, pepper, and thyme until the onions are translucent but not browned (approx. 15 minutes).
3. Add Worcestershire sauce, chicken stock, and tomato paste. Mix well. Allow to cook to room temperature.
4. Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased baking sheet.
5. Spread ketchup evenly on top. Bake for 1 to 1 ½ hours until the internal temperature is 160 degrees and the meat loaf is cooked through.

*This recipe is for one large loaf. I have halved it in the past to make one smaller loaf.

~Anything smothered in ketchup is a good thing~

Recipe taken from The Barefoot Contessa Cookbook by Ina Garten