January 21, 2017

Ground Turkey and Cabbage with Spicy Peanut Sauce

I've been kind of obsessed with bagged coleslaw mix lately (it's just shredded cabbage and carrots). It started when I tried making "Egg roll in a bowl". That turned out really good, but had way too much soy sauce, so it was very salty; but, I liked the texture, and cabbage is my favorite vegetable. So, I started playing with it and adding it to other things as well. Surprisingly, my whole family loves it, too!

Yesterday, I made the filling for P.F. Chang's lettuce wraps and then instead of eating it in lettuce wraps, I added a whole bag of the coleslaw mix and we ate it out of bowls. Everyone kept exclaiming how good it was, even my kids!




This recipe has been migrated to my everyday blog, Runs for Cookies. Here is a direct link to the recipe: Ground Turkey and Cabbage with Spicy Peanut Sauce.

November 24, 2016

Lentil & Black Bean Chili

This is a Weight Watchers recipe, and my whole family actually really loved it. I cut back on the spices a little because of my kids. We topped it with a little cheese and sour cream.

Lentil & Black Bean Chili

1-1/2 cups dry lentils (preferably French variety, but regular green lentils will work too)
1 Tbsp. olive oil
1 onion, chopped
1 red bell pepper, chopped
2 Tbsp. minced garlic
3 Tbsp. chili powder
2 tsp. dried oregano
1-1/2 tsp. cumin
1/4 tsp. ground cayenne
1/2 tsp. salt
29 oz. can of diced tomatoes (fire roasted with chiles)
2 cans of black beans, drained and rinsed

Cook lentils by placing in a pot and cover with water (a couple of inches above the level of the lentils). Bring to a boil, then reduce heat at simmer until lentils are tender, but not too soft (about 12 minutes).

While lentils are cooking, heat a skillet over medium heat and add the oil. Cook the onions, bell pepper, and garlic in the oil until vegetables are soft, about 10 minutes. Add the rest of the ingredients, stir, and cover the skillet. Let simmer 5-10 minutes, and then add the lentils. Stir and divide into 6 portions to serve.


Spicy Taco Gnocchi Skillet

This has become one of my very favorite recipes! I thought the gnocchi sounded so odd with taco seasoning, but I'm glad I tried it. This is a modified version of a recipe by Emily Bites. The portion size on this looks tiny (a scant cup!) but it is surprisingly very filling. I'm always satisfied after eating it.


Spicy Taco Gnocchi Skillet

One recipe of taco seasoning:
1 Tbsp. chili powder
1-1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 Tbsp. butter
1 package (16 oz) of gnocchi
1 pound of lean ground turkey (93/7)
1 onion, diced
2 garlic cloves, minced
10 oz can of Rotel tomatoes (or salsa)
1 cup beef broth
1 cup frozen corn
1/4 cup full-fat sour cream
4 oz. full-fat cheddar cheese

Prepare taco seasoning by mixing all ingredients in a small dish. Set aside.

Heat skillet over medium high heat and melt butter in skillet. Add the gnocchi, and cook for a couple of minutes until gnocchi starts to brown a little. Set gnocchi aside in a bowl.

Add the onions to the skillet, and cook for a couple of minutes until they soften. Add the ground turkey to the skillet, and break it up as it browns. Add the seasoning mix, salsa, broth, and corn, as well as the reserved gnocchi. Bring just to a boil, and then reduce the heat. Cover with a lid and let it simmer for a few minutes.

Add the sour cream and cheese, and stir. Portion into six bowls (about 1 cup each).

Homemade Taco Seasoning

Ever since I discovered how easy it is to make my own taco seasoning, I no long buy stuff in packets. I've tried several different recipes for it, and it's all very similar; but my favorite is from Emily Bites' Spicy Taco Gnocchi Skillet recipe. I just use the seasonings from that recipe to make my own taco seasoning for other uses as well (with a couple of modifications to my family's taste). I've posted the seasoning recipe here for convenience.

Taco Seasoning

1 Tbsp. chili powder
1-1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes

Mix all ingredients together in a little bowl or a ziplock baggie. One recipe is the perfect amount for one pound of meat.

June 3, 2016

Ham & Swiss Bubble Up Casserole

I've been kind of obsessed with the "bubble up" casserole variations that are floating around food blogs. Basically, the only constant ingredient is biscuit dough--all the other ingredients are varied to make all sorts of different casseroles. Anyway, I had a bag of shredded swiss cheese in my fridge that I needed to use up before it went bad, and so I decided to make my own variation of a bubble up casserole... Ham & Swiss!  It turned out to be absolutely delicious (probably my favorite bubble up I've made so far).



Ham & Swiss Bubble Up Casserole

2 small (8 oz) cans of buttermilk biscuits (the kind that are 3 biscuits per serving)
8 oz. diced ham
4 Tbsp. butter
4 Tbsp. flour
1/4 tsp. Italian seasoning
2 cups milk (I used whole fat milk)
6 oz. shredded swiss cheese
2 Tbsp. Parmesan cheese

Cut each biscuit in half, and then in half again (so you get four pieces from each biscuit) and put them in a 9 x 13 casserole dish. Toss the ham into the dish as well. Preheat oven to 400 degrees F.

Heat a medium saucepan over medium-high heat and add the butter. When the butter is melted, add the flour and stir until smooth. Add the Italian seasoning, and very gradually stir in the milk. Stir constantly while you add the milk, so that it stays smooth and you keep the roux from being clumpy. Once all the milk has been added, heat until it just comes to a boil. Remove from the heat and add the cheeses. Stir until the cheese is melted and the sauce is smooth.

Pour the cheese sauce into the casserole dish, and stir to combine the biscuits, ham, and cheese sauce. (It will look like there is way too much sauce, but the biscuits will "bubble up" while baking.) Bake uncovered for about 20-30 minutes (take it out when the biscuits just start to brown on the edges of the dish).


Serves 6. Nutrition info is using whole milk and full fat cheese.


April 5, 2016

Banana Oat Bran Muffins

I was craving a bran muffin something crazy yesterday, and I didn't have any bran cereal (which is called for in a lot of recipes I looked up). I looked at the Oat Bran box, and found a recipe there. I happened to have all the ingredients, so I made these (with a couple of modifications). They turned out amazing! They taste like banana bread, but with a really nice bran muffin texture. And the coconut oil gives them a subtly unique flavor. They didn't even need a spread! At only 135 calories each, you could certainly spread them with peanut butter, coconut oil, or even eat two of them. 


Banana Oat Bran Muffins

2 cups Quaker Oat Bran, uncooked (found by the hot cereals in the grocery store)
1/4 cup packed brown sugar
2 tsp. baking powder
1/4 tsp. salt
1 cup whole milk (you could use low fat milk, but I prefer whole)
1 egg, slightly beaten
1/4 cup honey
2 Tbsp. coconut oil, melted (you could use other oils, but the coconut oil makes these muffins even better!)
1 medium banana, mashed

Preheat oven to 425. Line 12 baking cups with paper liners. Combine the dry ingredients in a large mixing bowl, and then add the wet ingredients. Stir to combine well. Divide the batter among the 12 baking cups (about 3/4 full) and bake for 15-17 minutes. 


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