1/4 c. crumbled feta cheese (plus more to top burger)
1 TBSP fresh dill, chopped
1 tsp. dried oregano, rubbed between palm of hands
1/2 tsp. salt
1/4 tsp. garlic powder
Pepper, to taste
Serve on bun with sliced tomatoes, crumbled feta, if desired, and Tzatziki sauce (see below or store bought)
Tzatziki Sauce Ingredients:
1/2 c. shredded cucumber
1 c. plain non-fat Greek yogurt
1/2 of a lemon, juiced
1 TBSP fresh dill, chopped
1/4 tsp. garlic powder
Salt and pepper, to taste
Tzatziki Sauce: Place the shredded cucumber onto a clean dish towel or paper towels, gather it up and use your hands squeeze out as much of the liquid as you can; then add all of the ingredients to a bowl and stir together until combined. Taste for seasoning then cover and refrigerate until ready to serve.
Greek Turkey Burgers:
In a large bowl combine the spinach, red onion, feta, dill, oregano, garlic, salt and pepper.
Add in the ground turkey and use your hands to mix everything together, don’t overwork the meat.
Form the meat mixture into 4 patties.
Heat your grill, grill pan, or skillet over medium heat. Spray or coat the grill grates/pan with oil.
Grill the burgers for approximately 4-6 minutes then flip over and grill another 4-6 minutes or until done.
Serve the turkey burgers on a bun with the tzatziki sauce, sliced tomatoes, and more crumbled feta.
Spicy mayo (see below) or Yum Yum Sauce (see below)
Spicy Mayo: 1/4 – 1/2 c. mayo plus 2-3 TBSP of sriracha, mix and adjust to your taste.
Yum Yum Sauce:1 c. mayo, 1-3 TBSP sugar, 3 TBSP rice wine vinegar, 3/4 tsp. smoked paprika, 1/2 tsp. garlic powder, and sriracha, if desired; mix and adjust to your taste.
Tofu: prepare Crispy Baked Tofu and then toss with teriyaki sauce (if you want a thicker sauce, simmer the sauce for a few minutes before tossing with the tofu).
Rice: prepare rice according to package.
Edamame: prepare edamame according to package.
Assemble: in a bowl/plate, add mixed lettuce and rice; top with tofu, edamame, cucumber, jalapeno, avocado, crunchy onions, and add spicy mayo or yum yum sauce and top with additional sriracha, if desired.
16 oz. fettuccine/linguine noodles (reserve 1/3 pasta water)
1 TBSP Olive oil
1 red bell pepper, thinly sliced
1 yellow or orange bell pepper, thinly sliced
1/2 large red onion, sliced
1 tsp. Cajun seasoning
Cajun Alfredo Sauce Ingredients:
1 jar of sundried tomatoes, julienned or chopped
4-6 garlic cloves, minced
2 TBSP all-purpose flour
2 c. low sodium chicken broth
1 1/2 c. milk
1 TBSP cornstarch
1 TBSP tomato paste
2-3 tsp. Cajun seasoning
1/2 tsp. salt
1/4 tsp. pepper
2 oz. 1/3 less fat cream cheese, cubed
3/4 c. freshly grated Parmesan + more for topping
Juice of a lime
Prepare pasta according to box.
Peppers: Heat 1 TBSP olive oil over medium high heat. Add peppers, onions and 1/2 teaspoon Cajun seasoning and saute for one minute. Remove to a plate.
Cajun Alfredo Sauce: To the hot skillet, add the entire jar (plus oil) of sundried tomatoes and garlic. Saute for one minute. Sprinkle in flour and continue to cook for 2 minutes, stirring constantly.
Turn heat to low and stir in chicken broth. Whisk cornstarch with milk and add to pan along with tomato paste, 2-3 tsp. of Cajun seasoning (or more to taste), salt and pepper. Bring sauce to a simmer and continue to cook and stir until sauce is thickened (but not overly thick), approximately 5 minutes.
Reduce heat to low and stir in cream cheese until melted, followed by Parmesan cheese until melted. Add pasta, peppers and toss evenly to coat, adding desired amount of reserved pasta water a little at a time to reach desired consistency.
Mix in juice of 1 lime and top with parmesan cheese.
1/2 4 oz. can mild chopped green chilies, or more to taste
1 1/2 c. shredded sharp cheddar cheese
Prepare Mexican chicken per recipe and drain the excess liquid.
For each tortilla add 1/2 c. (or more) of the Mexican chicken and desired amount of cheese, and roll the tortillas up.
Toast the burritos on a skillet.
Prepare Sauce by melting butter in olive oil in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly for 3 minutes. Reduce heat to low then gradually whisk in chicken broth. Add spices and bring to a simmer while stirring until thickened, about 2-3 minutes. Remove from heat and stir in green chilies, cheese until melted then sour cream.
We love Italian, but unfortunately the kiddos don’t like ricotta cheese (gasp!). I have finally found a lasagna like dish that everyone loves, and this has become our go to “lasagna”. Every time I’ve made this the kiddos have asked for seconds. That’s a score in my book!
******I also make just the sauce from this dish and use it in all my Italian cooking. It is the BEST pasta sauce…can’t ever go back to the jar stuff…yes, it really is that good! This is our go to red sauce for all dishes we make.******
Adapted from Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich.
3 TBSP olive oil
4-6 garlic cloves, peeled and chopped
3 28-oz. cans Italian tomatoes (like San Marzano)
Crushed red pepper to taste
Salt to taste
Sugar to taste (I usually use about 2 TBSP, but it all depends on how sweet or sour your canned tomatoes are)
2 c. freshly grated Pecorino Romano cheese (I use a fine microplane grater–if you use a larger shred, your amounts will need to be adjusted downward since with the fine grater there is a lot of air taking up the 2 c. space)
1 lb. Campanelle pasta or pasta of your choice
1 lb. pearl mozzarella
1 c. shredded fresh basil leaves
Heat oil in a large skillet over medium heat. Add the garlic and cook until golden brown, about 2 minutes.
Meanwhile, put the tomatoes in a blender or food processor and blitz until you reach a desired texture (we prefer smooth with some chunkier pieces). Then add the tomatoes and crushed red pepper, if using, to the skillet. Season with salt and bring to a boil, then lower the heat and simmer, stirring occasionally, to reduce until you get your desired consistency. We like a thicker sauce, so I simmered for about 30-45 minutes. Taste and add sugar and salt as needed. Add the Pecorino Romano cheese and stir to combine. If you use finely grated the cheese the cheese will “melt” into the sauce quite easily. Taste again adjust seasoning as necessary.
Bring a pot of water to a boil; add salt; and cook pasta according to the box.
When pasta is al dente, add the pasta to the skillet with the sauce, and toss to combine. Add the fresh mozzarella and chopped basil.
Serve with garlic bread, salad, and fruit and enjoy!
Homemade applesauce makes the house smell like fall, and it is so easy and so delicious! 🙂 The kiddos devoured their applesauce, and we’ll definitely make this up again.
10 Braeburn apples, peeled, cored and sliced
1/2 c. sugar + more as needed
1/2 c. water
1 tsp. cinnamon
Place apple slices in food processor in batches and process until the apples are in small pieces (or use your peeler, corer, slicer handy appliance); then put apples in Crockpot.
Add sugar, water and cinnamon.
Cover and cook on HIGH for 4 hours or LOW for 8 hours. Taste and add more sugar, if needed. (if you use your peeler, corer, slicer handy appliance, take a potato masher to mash the top layer of apples as the under the layers will have already broken apart).
These enchiladas are so yummy and definitely restaurant quality. Definitely craveable. I like my enchiladas heavily sauced so the only change to the original recipe is to double the sauce. Recipe adapted from Mel’s Kitchen Cafe.
2 medium onion, chopped fine
2 jalapeno, seeded and chopped fine (optional-I didn’t use)
12 (6-inch) soft corn or flour tortillas (fajita-size for flour tortillas)
salt and ground black pepper
In a large saucepan, combine the onion, jalapeno, 1/2 teaspoon salt, and oil. Cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato sauce and water. Bring to a simmer.
Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through, about 12-20 minutes, depending on the size and thickness of the chicken breasts you are using. Transfer the chicken to a plate, and set aside to cool. Continue to simmer the sauce over medium heat until slightly thickened, about 5 minutes.
Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Season sauce with additional salt and pepper to taste. Transfer the leftover onion mixture from the strainer to a large bowl and set aside.
Shred the chicken into bite-sized pieces. Add to the onion mixture in the large bowl. Also stir in 1/4 cup of the enchilada sauce, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese and the cilantro. Toss to combine.
Stack the tortillas on a plate and cover with plastic wrap; Microwave on high until warm and pliable, 40-60 seconds. Spread the tortillas on a clean work surface, and spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9—13 inch baking dish.
Heat oven to 400 F. Pour 1/2 of the enchilada sauce evenly over the top of the enchiladas. Top with the remaining cheese. Cover dish with foil and bake 20 minutes, or until heated through.
Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving.
Serve with remaining enchilada sauce, sour cream, guacamole, salsa, additional cilantro, if desired.
Baked sweet and sour chicken is so delicious. It’s definitely restaurant quality, company quality deliciousness. Everyone loved this dinner, and we’ll definitely make this again. This recipe comes from Life as a Lofthouse.
The chicken coating:
3-4 boneless chicken breasts
salt + pepper
1 c. cornstarch
2 eggs, beaten
1/4 c. canola oil
The sweet and sour sauce:
3/4 c. sugar or Splenda
1/4 c. ketchup
1/2 c. apple cider vinegar
1 TBSP soy sauce
1 tsp. garlic salt
14 oz. pineapple chunks
Start by preheating your oven to 325 degrees.
Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste.
Dip chicken into the cornstarch to coat then dip into the eggs.
Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through.
Place the chicken in a 9×13 greased baking dish.
Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken.
Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.