Ground Turkey

I am a big fan of ground turkey. I very quickly realized how I can incorporate it into different meals each week. I buy the bulk 6 pack at Costco and it lasts me for at least a month if not longer. I usually start by making tacos and with the seasoned leftovers I create other meals such as nachos, quesadillas, meat sauce for spaghetti, chili, salad, soups and even on top of a baked potato.

Tacos with all the fixings

Chili Mac (noodles, pasta sauce, mix in some leftover seasoned ground turkey meat, black beans and top with some shredded cheese)

Olive Garden Copycat Zuppa Toscana Soup (I used a small amount of mild Italian sausage (what I had on hand) and mixed in the remaining leftover seasoned ground turkey meat. I also used milk instead of heavy cream). Tasty!

Chicken Tortilla Soup

I love soup especially in the fall/winter time. Last week was chicken, collard and veggie soup and this week was beef stew and chicken tortilla soup. So good! I didn’t use a recipe this time for my chicken tortilla soup, but I still thought I’d write down what I used just in case someone might want to duplicate it. Enjoy!

1 small can – chopped green chilies
1 can – chopped tomatoes
1 can – black beans
3 cans – chicken stock
2-3 cups – shredded chicken
1/2 – green bell pepper chopped
1/2 – red bell pepper chopped
1 – zucchini chopped
2 – celery stalks finely chopped
4 – large carrots chopped
1/2 – large sweet onion finely chopped
1 Tablespoon – Lime juice
1 handful – chopped cilantro
Add chili powder, garlic powder and pepper to taste. You can also add Tabasco for extra heat

I added all ingredients at the same time except lime juice and cilantro till the end. Cook on med/low for 30-45 minutes (until veggies are tender) and simmer till ready to eat. You can garnish with tortilla chips, sour cream, fresh cilantro and Mexican style cheese.

Chicken Soup with Collard Greens, Carrots and Brown Rice

I received my veggie and fruit mixed box from Farm Fresh To You last Friday and was surprised to find collard greens in the box. I have never cooked collard greens before, but instead of leaving them in the refrigerator, I decided to look up a recipe and go for it. I found a chicken soup recipe on Kalyn’s Kitchen that sounded super yummy and with all the flavor maybe my husband wouldn’t notice he’s eating healthy. Plus, it’s been cooler this past week which really puts me in the mood for soups and stews. The soups ended up being a success.

Chicken Soup with Collard Greens, Carrots, and Brown Rice
(Makes 8-10 servings, recipe created by Kalyn with inspiration from The Gourmet Cookbook.)

12 cups homemade chicken stock (or use 7 cans chicken broth)
3 cups water
1 cup finely chopped onion (1 medium onion)
1 cup finely chopped celery
1 cup coarsely chopped carrots
3 cups diced, cooked chicken
2/3 cup long grain brown rice
1 T poultry seasoning (I used Penzeys)
pinch hot pepper flakes (I used some wonderful Turkish pepper flakes from Burcu, thanks Burcu!)
2-3 cups sliced and coarsely chopped collard greens

In large soup pot, combine chicken stock, water, onion, celery, carrots, cooked chicken, rice, poultry seasoning, and hot pepper flakes. (A lot of this liquid will be cooked down, so don’t worry if it seems like too much.) Turn heat to very low and simmer 45 minutes to one hour, until rice is tender.

Wash collard greens, cut away stem and center vein and cut leaves into fourths vertically, then into slices horizontally. Add collard greens to pot and simmer about 20 minutes more, until greens are wilted and starting to break apart. Serve hot.

I made major modifications to suite my needs and what I had in the fridge and pantry. I don’t like too waste food and soups are great places to add extra things.

3 cans of chicken broth
No water
1 4oz can of chopped green chilies
1 sweet pepper
1/2 chopped zucchini
1/2 onion
1/2 green bell pepper
1 bag of quick cook brown rice rather than waiting 45 minuted for regular brown rice to cook (plus I didn’t have plain brown rice in the pantry)
Dash of garlic powder, salt and pepper to taste.

Easy Chicken Enchilada Recipe

I have been wanting to try making enchiladas for a long time now and when Luke brought home a rotisserie chicken it was the first think that popped into my head. I looked online and found an easy chicken enchilada recipe on Taste Of Home. The enchiladas were scrumptious and full of flavor and you know the recipe is a keeper when my hubby gives them a thumbs up.

1 can (10 ounces) enchilada sauce, divided
4 ounces cream cheese, cubed
1-1/2 cups salsa
2 cups cubed cooked chicken
1 can (15 ounces) pinto beans, rinsed and drained
1 can (4 ounces) chopped green chilies
10 flour tortillas (6 inches)
1 cup (4 ounces) shredded Mexican cheese blend
Shredded lettuce, chopped tomato, sour cream and sliced ripe olives, optional
Spoon 1/2 cup enchilada sauce into a greased 13-in. x 9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat for 2-3 minutes or until blended. Stir in the chicken, beans and chilies.
Place about 1/3 cup of chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese.
Cover and bake at 350° for 25-30 minutes or until heated through. Serve with lettuce, tomato, sour cream and olives if desired. Yield: 5 servings.

Turkey Burgers on the Menu

I found a fabulous turkey burger receipe on It’s called the “Actually Delicious Turkey Burgers” and they were right! They were yummy and my husband even liked them and said they had good flavor. Yay for me! You should try them too.

1-1/2 pounds ground turkey
2 tablespoons seasoned bread crumbs
2 tablespoons finely diced onion
1 egg whites, lightly beaten
2 tablespoons chopped fresh parsley
1/2 clove garlic, peeled and minced
1/2 teaspoon salt
1/8 teaspoon ground black pepper
****I added a couple splashed of Worcestershire sauce, a couple splashed of soy sauce, a whole egg and a lot more bread crumbs so they weren’t as sticky. I also patted them with flour before cooking.****

This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 12 burgers.
In a large bowl, mix ground turkey, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt, and pepper. Form into 12 patties.
Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F (85 degrees C).

Granola Bar Cookies

I love the recipes I find on Food Gawker and have been especially inspired by all the granola bar recipes I’ve found including this one from This Homemade Life. The kids love them and I can add whatever I have in the cupboard like chocolate chips, nuts, raisins, cranberries, etc. and there are no complaints.

Granola Cookie Bar
1/2 Cup room temperature butter
1 cup maple syrup (or 1 1/4 cup brown sugar)
1 tablespoon ground flax + 3 tablespoons water, whipped to egg yolk consistency
1 tsp vanilla
1 1/4 cup white whole wheat flour
2 teaspoons baking powder
3/4 teaspoon salt
2 cups of mix-ins (chocolate chips, dried fruit, coconut, sunflower seeds, chopped nuts, granola)

Preheat oven to 350 degrees. Line a 8×8 baking dish with parchment paper or foil.

In large mixing bowl, cream butter and maple sypup (or brown sugar option). Add in the flax/water mixture and vanilla. Beat until well combined, scraping bowl between additions if necessary.

In separate bowl, whisk flour, baking powder and salt. Mix into the wet ingredients until well combined.

Stir in the combination of mix-ins you’ve chosen. Pour the batter into the prepared baking dish, and smooth out the top.

Bake for 30-40 minutes, until the top is golden brown and edged pull away from pan. Remove from oven and cool on rack. Once bars have cooled, use the parchment or foil to lift out of pan onto a cutting board. Cut into bars for serving.

Give them a try! You wont be disappointed!

Tomato Explosion

I love tomatoes in every form minus V8 juice. That stuff is nasty and makes me want to gag. Actually it reminds me of this awful cabbage diet I tried in high school. It lasted a day. Ha! Anyhoo…I am so happy my tomato plants are exploding with fruit and even Corbin eats them for a tasty snack. Whenever we get hungry we grab a tomato. Yum! And even though I tried to plant different variations of tomatoes, the Juliet and cherry tomatoes rule the land. Here is a picture of our tomatoes. The ones in the colander are the ones I picked just today…along with a few green beans.

Fun with food and getting things done

Sometimes I surprise myself at how much I can accomplish and today was one of those days. Before noon I washed the dishes, washed the car, filled up my car with gas, played with my boys , made blueberry pancakes, a load of laundry done and made a fun lunch for Corbin. I know…if you know me you are asking…”what about Benjamin?” Well, Benjamin has decided to be my picky and unpredictable eater, so no boat art for him just yet. I love days like this!

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