Beef Enchilada Bake

The other day, my mom was cleaning out her drawers and she found a couple of recipes that she had torn out of a magazine.  Before she gave them to me, I had been searching the Internet for a new recipe...something different.  This recipe is definitely different.  It was so good too.  It's great for a weeknight or a weekend.  If you don't like spicy food, I would get the rotel without the green chilies.  Happy baking and eating everyone!

Recipe: Beef Enchilada Bake (Courtesy of Ladies Home Journal Magazine)

Ingredients:

1 pound of lean ground beef (or ground turkey)

1 can (10.75oz) reduced-sodium condensed cream of chicken soup

1/2 pound of Velveeta cheese cut into 1/2 inch cubes

6 CORN tortillas cut into halves

1 can (10oz) of Rotel diced tomatoes and green chilies undrained

Directions:

1. Heat oven to 350 degrees

2. Brown meat in large skillet; drain

3. Stir in soup and one cup of Velveeta
4. Spoon 1/3 of the meat mixture into 8 inch square baking dish; cover with 6 tortilla halves and 1/4 cup of rotel.  Repeat layers. Top with remaining meat mixture, Rotel, and Velveeta (I added a little extra cheese to mine).  Cover with aluminum and bake for 25 minutes or until heated through.

5. Serve and enjoy!

Crispy Zucchini Fries

Here's a healthy recipe from Pampered Chef.  You can serve this as an appetizer at a party or with a meal.  Each serving size (about 3 fries) has only 70 calories and 2g of fat.  Happy cooking and eating!

Recipe: Zucchini Fries (Courtesy of Pampered Chef)

Ingredients:

1 medium zucchini
1-1/2 cups large fat free seasoned restaurant style croutons
1oz Parmesan cheese divided
1 egg white
1/2 cup of nonfat plain yogurt
1/2 cup of loosely packed fresh basil leaves
3tbsp light mayonnaise
2 garlic cloves peeled
1/2tsp coarsely ground black pepper

Directions:

1. Preheat oven to 450°F. Line Cookie Sheet with Parchment Paper. Trim and discard ends of zucchini; cut in half crosswise using Chef's Knife. Cut each zucchini half using the NEW French Fry Cutter (discard any thinner pieces). Place croutons in Manual Food Processor; cover and pump handle until finely chopped. Grate Parmesan cheese with Microplane Adjustable Fine Grater. Place chopped croutons and half of the Parmesan cheese in Coating Tray; mix well.
2. Whisk egg white in Classic Batter Bowl until frothy. Add zucchini; mix gently until well coated. Dredge zucchini in crouton mixture, pressing firmly to coat. Arrange zucchini in a single layer on Cookie Sheet. Bake 14–16 minutes or until crisp.
3. Meanwhile, for dip, combine remaining Parmesan cheese, yogurt, basil, mayonnaise, garlic and black pepper in clean processor bowl; cover and pump handle until well blended, scraping down sides as necessary. Remove Cookie Sheet from oven to Stackable Cooling Rack. Serve zucchini fries with dip.

Yield: 10 servings

*Items in BOLD are Pampered Chef items.  If you would like to purchase any of them, please let me know!

Spring Pasta Stir-Fry

So in honor of spring and to encourage healthy eating, I have decided to share a recipe that captures both Spring and health!  You can add a few other vegetables to this dish if you would like (broccoli).  Happy cooking and eating everyone!

Recipe: Spring Pasta Stir Fry (Courtesy of Pampered Chef)

Ingredients:

1 package of uncooked fettuccine noodles (WHEAT NOODLES ARE HEALTHIER)

1 large carrot, peeled and cut into julienne strips

1 small yellow summer squash, cut into julienne strips

1 small zucchini cut into julienne strips

2 plum tomatoes, seeded and cut into strips

2tbsp of olive oil divided

2 garlic cloves pressed

3/4tsp of salt divided

1/4 cup of snipped fresh basil leaves 

1/4tsp of coarsely ground black pepper

1oz of fresh Parmesan cheese

Directions:

1. In an 8-qt. Stockpot, cook pasta according to package directions; drain. Return pasta to stockpot; keep warm.
2. Meanwhile, prepare vegetables. Using Julienne Peeler, cut carrot, yellow squash and zucchini into long julienne strips. Slice tomatoes in half lengthwise and remove seeds using Cook's Corer.  Then slice tomatoes into 1/4-inch strips.
3. Heat Stir-Fry Skillet over medium heat. Add 1 tablespoon of the oil and garlic pressed with Garlic Press; cook and stir 2-3 minutes or until garlic is softened and begins to brown. Add carrot, yellow squash, zucchini, tomatoes and 1/4 teaspoon of the salt; stir-fry 1-2 minutes or until vegetables are crisp-tender.
4. Add remaining oil, remaining salt, basil and black pepper to pasta; toss gently. To serve, spoon pasta into serving bowl; top with vegetable mixture. Sprinkle with Parmesan cheese. Serve immediately.

Yield: 8 servings

Nutrients per serving: Calories 180, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 0 mg, Carbohydrate 26 g, Protein 7 g

*Items in bold are Pampered Chef tools, please contact me if you are interested in purchasing any of the items. 

Chicken and Roasted Red Potatoes

I am going to be making this dish tonight.  I love casserole recipe ideas.  They are simple to make and are usually a crowd pleaser!  Under this recipe, you will find a sweet recipe!  Happy cooking, baking, and eating everyone!!!

Recipe: Chicken and Roasted Red Potatoes (Courtesy of kraftrecipes.com)

Ingredients:
1/4 cup of Kraft Ranch dressing
6 large bone-in chicken thighs
4 slices of Oscar Mayer Bacon
1-1/2lb of red potatoes (about 5 or 6) cut into chunks
1 onion cut into chunks
1 cup of Kraft Shredded Triple Cheddar Cheese with a touch of Philadelphia
2tbsp of parsley 


Directions:

Pour dressing over chicken in shallow dish. Refrigerate 30 min. to marinate.

Heat oven to 400ºF. Cook bacon in large skillet on medium heat until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.

Add potatoes and onions to reserved drippings; cook 5 min., stirring occasionally. Remove from heat. Crumble bacon. Add to potato mixture; mix lightly. Spoon into 13x9-inch baking dish. Remove chicken from marinade; discard marinade. Place chicken over potato mixture.

Bake 55 min. to 1 hour or until potatoes are tender and chicken is done (165ºF). Top with cheese and parsley.

*Serve with asparagus or green beans

Recipe: Taffy Apple Pizza (Courtesy of Pampered Chef)

Ingredients:

1 package (18oz) refrigerated sugar cookie dough

1/2tsp of vanilla

1 package (8oz) of cream cheese

1/2 cup of brown sugar

1/4 cup of creamy peanut butter

3 medium Granny Smith apples

1/4 cup of caramel ice cream topping

1/2 cup of peanuts chopped

Directions:

1. Preheat oven to 350°F. Shape cookie dough into a ball and place in center of Large Round Stone; flatten slightly. Using lightly floured Baker's Roller, roll out dough to a 14-inch circle, about 1/4 inch thick. Bake 16-18 minutes or until light golden brown. Remove from oven; cool 10 minutes. Carefully loosen cookie from baking stone using Serrated Bread Knife; cool completely on baking stone.
2. Combine cream cheese, brown sugar, peanut butter and vanilla in Small Batter Bowl; mix well. Spread cream cheese mixture evenly over cookie.
3. Peel, core and slice apples using Apple Peeler/Corer/Slicer. Cut apple slices in half and arrange evenly over cream cheese mixture.
4. Microwave ice cream topping on HIGH 30-45 seconds or until warm; drizzle evenly over apples. Chop peanuts using Food Chopper; sprinkle over apples. Cut into wedges.

**Items in bold are Pampered Chef tools.  Contact me if you would like to purchase any of them!

Tuesday Tantalizing Turkey Burgers

It seems like a lot of people are trying to adapt to healthier eating habits.  I know many people make a New Year's resolution to eat better and some stick to it, but others don't.  I have been trying to eat a little better-mainly staying away from fried food (using grease).  I have also been eating wheat bread or breads with grains, more vegetables, and I drink a lot more water than I use to.  I do cheat every now and then with desserts, but that's okay.  As I was putting in some Pampered Chef orders, I stumbled across this recipe.  I thought it was a great recipe for people who are trying to eat a little better, but still wanted good food.  I hope you enjoy it.  Happy cooking and eating everyone!

Recipe: Turkey Burgers (Courtesy of Pampered Chef)

Image courtesy of google images

Ingredients:

1 pound of lean ground turkey

2 tablespoons of Dijon mustard (divided)

1 garlic clove pressed

1/2 tsp salt

1/2 tsp dried thyme leaves

1/4 tsp ground black pepper

5 tablespoons of fresh grated Parmesan cheese

2 tsp of vegetable oil (divided)

4 ounces mushroom, sliced

1 medium onion sliced

1 tsp of honey

3 onion rolls split

Directions: 

1. Combine ground turkey, 1 tablespoon Dijon mustard, garlic, salt, thyme and black pepper; mix lightly but thoroughly. Form turkey mixture into 4 round patties, ½ inch thick. Coat patties evenly with cheese. Set aside.
2. In large skillet, heat 1 teaspoon oil over medium heat until hot. Cook mushrooms and onion 6-8 minutes or until onion is tender. Remove from Skillet to Small Batter Bowl. Toss with remaining 1 tablespoon Dijon mustard and honey; keep warm.
3. Heat remaining 1 teaspoon oil in same Skillet until hot. Cook patties 10 minutes or until meat is no longer pink in center, turning once with Nylon Turner. Place turkey burger on bottom of roll; top with an equal amount of the mushroom and onion mixture. Cover with top half of roll.

*If you want to add lettuce and tomato, you can.  If you do decide to add cheese, make sure it is a fat free cheese!

Turkey Bruschetta Panini

As I opened my email this morning, this recipe was waiting patiently in my inbox.  I am over the moon excited about this sandwich.  One of my friends recently mentioned making panini's on a George Foreman grill, so I know it is meant for me to make this recipe.  It has some really great, fresh ingredients.  I know you will enjoy it!  Happy cooking and eating everyone!

Recipe: Turkey Bruschetta Panini (Courtesy of Kraftrecipes.com)

Ingredients:
2 slices of Italian bread
4 slices of Oscar Mayer Deli Fresh Cracked Black Pepper Turkey Breast
1 Mozzarella Cheese Slice
2 fresh basil leaves
1tbsp of mayo  with olive oil (reduced fat)
1tbsp of roasted garlic
1 slice of tomato


Directions:

Heat panini grill 

Fill bread slices with turkey, cheese, basil and tomatoes.

Spread outside of sandwich with mayo.

Grill 3 min. or until golden brown.

**If you don't have a panini grill, heat skillet on medium heat. Cook sandwich 5 min. on each side or until cheese is melted and sandwich is golden brown on both sides, gently pressing down top of sandwich with a spatula to flatten slightly as it cooks

Country Fried Steak with Homemade Gravy

I have been having a craving for country fried steak for the longest.  I did not want to go to a restaurant to make it, so I decided to make it for myself.  I was nervous about how it would come out; turns out I was nervous for nothing.  It was so good.  I had two plates.  I was tempted for a third, but decided to save room for dessert instead.  It was not hard at all.  When it came to the gravy, just in case mine didn't come out good, I bought a packet of country style gravy from the store.  It was a waste of $.89.  My gravy was so much better- full of flavor!  I know you will enjoy this meal.  Happy cooking and eating everyone!

Recipe: Country Fried Steak and Gravy (I found the recipe on a Southern Food website, but I tweaked it a lot, so it is courtesy of Southern Food and ME)!

Ingredients:
1 pound of Beef Chuck Steak
1/2 cup of all-purpose flour
1/2 teaspoon of paprika
1/4 teaspoon of black pepper
1/4 tbsp of garlic powder
Season All (for meat)
1/3 cup of milk
2 large eggs
Canola Oil for frying your meat

~GRAVY~
3 tablespoons of all purpose flour
1 cup of milk
1/2 cup of chicken broth
salt, pepper, and garlic to taste

Directions:

1. Trim any fat from the meat and cut into desired amount of serving-size pieces.  If your meat is thick, place plastic wrap over each piece and pound with a meat tenderizer until thinned to about 1/4-inch. 

2. In a large heavy skillet, heat about 1/4 inch of Canola oil over medium high heat. 

3. In a bowl, whisk 1/3 cup of milk with the two large eggs

4.  In a wide shallow bowl, combine the 1/2 cup of flour, paprika, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.  

5. Season your meat with the garlic power and season all (not heavy seasoning).  Then dip meat pieces in the egg mixture.  Let excess drip off into the bowl then dip the meat into the flour mixture.  Place on a plate and repeat with the remaining meat.  Make sure you get enough flour on the meat (coat it well).

6. When the oil in the skillet reaches 350-375 degrees, carefully add meat.  The oil will spatter, so use long tongs or a fork to turn meat over.  

7. Brown the meat pieces on both sides (about 2-3 minutes on each side.  Make sure your stove temp is not above medium high heat.  After all meat pieces are cooked.  Add all meat back to the pot and turn heat down to medium low heat.  Cover the skillet and let the steaks fry like chicken for about 10-12 minutes (I turned my meat over after five minutes and let the other side cook for the remaining 5-6 minutes).  

8. Remove the cover and let steak crisp for about 2 minutes.  Take steak from the pan and set aside so the grease can drain.

9. Leave about 2 tablespoons of drippings and the browned flecks of crust in the pan.  Sprinkle flour into the drippings and cook.  Stir for about 2 minutes or until the flour is lightly browned.  


10. Slowly add milk and broth; cook and stir well.  Continue cooking the gravy.  Make sure you continue to stir for about 3-5 minutes or until your gravy us thickened. 

11. Taste and add more seasoning (salt, pepper, or garlic) as needed.  Serve with steaks.  

Steak, Steak, and More Steak!!!

Last month, many of my recipes had chicken as the main ingredient.  This time when I went grocery shopping, I tried to stay away from the poultry section.  I decided to get a lot of meats in the steak section.  Last week, I made two steak recipes.  The first was a smothered recipe and the second was an oven roasted recipe.  Happy cooking and eating everyone!

Recipe#1: Smothered Beef Chuck Medallions with Creamy Bow Tie Pasta

Ingredients:
Beef Chuck Medallions-
Cream of Mushroom
1 medium onion chopped
1 medium bell pepper chopped
Seasoning
1/4 cup of canola or olive oil

Bow Tie Pasta-
1 Box of Bow Tie Pasta
2 Jars of Pasta Sauce (I used Parmesan Alfredo)
1 Tomato diced (Or a small can of diced tomatoes drained)
1/4tsp of Oregano
1/4 tsp of Basil

Directions for steak:
1. Clean your meat.  Season well (I used Season All, Garlic, Accent, Black Pepper, and Pampered Chef creole seasoning).  Place your oil in a large skillet and let it get nice and warm (place stove temp on medium high heat).  When the oil is heated, add your meat to the pot and pre-cook each side for 1-2 minutes.

2. Meanwhile, chop the onion and bell pepper.  Spray a baking dish with non-stick cooking oil.  Preheat your oven to 325 degrees.  When the meat is pre-cooked on both sides, put it on a plate and place to the side.  When all meat is done.  drain your grease from the pot, but leave just enough in the pot so that you can cook your onion and peppers.  When they get caramelized or a pretty brown color, add them to the baking dish.  Add the meat on top of the onion and peppers.

3. Then add the cream of mushroom all around the pan.  Fill the can that the cream of mushroom was in with water.  Add to baking dish.  Cover with aluminum foil.  Cook in the oven for about 2hrs. or until tender.

Bow Tie Pasta-
Cook pasta according to package directions. In a saucepan, add your two jars of sauce, diced tomatoes, oregano, and basil (I added a little garlic and black pepper to mine).  Mix well.  Once pasta noodles are cooked, drain all the water.  Then add the pasta sauce to your noodles.  Mix well.

Very simple and super tasty.  Enjoy!

Recipe#2: Oven Roasted Round Steak, Mashed Potatoes, and Roasted Asparagus

Ingredients:

• 2 pounds of round steak
• 1 can condensed cream of mushroom soup
• 1 can condensed French onion soup
• 1 cup of water
• Seasoning
• 
  
• Directions:
• 1. Preheat oven to 325 degrees.  Wash your meat.  Then trim any fat that is on the steak.  Cut the meat into however many pieces you want (I had to large pieces of round steak and after cutting, ended up with 8 pieces).  Next, season your meat with whatever seasonings you like (season all, garlic, black pepper, crushed red pepper)
• 
  
  
  2. In a large skillet, on medium high heat, pre-cook both sides of the meat (about one minute per side).  When all pieces are cooked, add to a large roasting pan.  Then add the cream of mushroom and the french onion soup.  Using one of the cans (of the soups), fill with water and then add that to the roasting pan.  Bake UNCOVERED for an hour and 15 minutes.  Then bake COVERED for another  hour and 15 minutes.  If you need to add more seasoning to taste then do so.  The gravy from the steak was so good on top of the mashed potatoes.  I had three plates of food.  Enjoy!
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  

Italian Sausage and Bow Tie Pasta

This is a simple and delicious one pot dish.  You could use turkey sausage or pork sausage; it's up to you.  I have also included a tasty dessert to go along with this meal.  I hope you enjoy it!  Happy cooking and eating everyone!  

Recipe: Italian Sausage and Bow Tie Pasta (Courtesy of Kraft recipes.com)

Ingredients:
3-1/2 cups of Bow Tie Pasta UNCOOKED
4 Italian/Turkey sausage links, cut into 1/2 inch thick slices
2 Green Peppers Peppers chopped
2 cups of spaghetti sauce (or your favorite pasta sauce (I love the Tuscan Sun Dried Sauce)
1 cup of KRAFT shredded Low-Moisture Part Skim Mozzarella Cheese


Directions:

1. Cook pasta as directed on package, omitting salt.

2. Meanwhile, cook sausage and peppers in large skillet on medium-high heat 15 min., stirring peppers and turning sausage occasionally. Stir in sauce; cover. Simmer on medium heat 10 min. or until heated through, stirring occasionally.

3. Drain pasta. Add to skillet; mix lightly. Sprinkle with cheese.

4. Serve!!!

Dessert Recipe: S'more Cups (Courtesy of Pampered Chef)

Ingredients:

7 whole graham crackers finely crushed

1/4 cup of Powdered Sugar

6tbsp melted butter

4 bars of milk chocolate candy divided

12 Large marshmallows

Directions:

1. Preheat oven to 350°F. Place graham crackers into a large resealable plastic bag. Finely crush into crumbs using Baker's Roller;. Combine graham cracker crumbs, powdered sugar and butter in Small Batter Bowl. Using Small Scoop, place scant scoop of crumb mixture in each cup of Deluxe Mini-Muffin Pan. Press crumbs to form shallow cups with Mini-Tart Shaper. Bake 4-5 minutes or until edges are bubbling. Meanwhile, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.
2. Cut marshmallows in half crosswise using Professional Shears dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are just slightly softened. Remove from oven to Stackable Cooling Rack; cool 15 minutes. Carefully remove cups from pan. Cool completely.
3. Break remaining candy bars and place in 1-cup Prep Bowl. Microwave on HIGH 1 minute-1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 minutes-1 hour or until set.

SERVE and ENJOY!!!

*Items in bold are Pampered Chef merchandise. Please let me know if you are interested in purchasing anything!