BBQ Turkey Meatballs

I got this recipe from a close friend and adapted it to make it a bit healthier by using turkey instead of ground beef. I also used store bought BBQ sauce instead of making it from scratch. (It is more appetizing than the picture, I promise.)

3 lbs. ground turkey
1 (13 oz) can evaporated milk
2 cups oatmeal
1/2 tsp pepper
1 1/2 tsp salt
BBQ Sauce (I prefer Sweet Baby Ray's Original)

Mix all ingredients together. Grease a 9x13 and 8x8 inch pans (or something of similar sizes). Use a large cookie scoop (golf ball sized) to scoop mixture and place in baking dishes. At this point either cover with saran wrap and place in refrigerator or cover cover with BBQ sauce. Bake 1 hour at 350.

I made these Saturday evening and kept in refrigerator over night. Then on Sunday covered the turkey balls in BBQ sauce and baked. Worked great and tasted amazing.

Turkey Meatball minus the BBQ - 113 calories, 7.3 g  fat, 8.5 g protein

Homemade Granola

I wanted a quick and easy snack that I can eat at work, home or on the go. So I made some homemade granola. Granola can be made with a variety of oats, nuts seeds, dried fruits and spices. I grabbed what I had in the cabinets and concocted this version. I plan to add some dried fruit next...after a trip to the store first.

Homemade Granola
Ingredient List
     1 cup old fashioned oats
     1 cup quick oats
     2 TBS chia seeds
     1/2 cup coconut
     1/2 cup slivered almonds, crunched up
     2 TBS pecan pieces
     1/4 cup honey
     1/4 cup extra virgin olive oil

Method

1. Preheat oven to 350 degrees. Line a cookie sheet with foil.
2. Mix dry ingredients together
3. Combine honey and EVOO
4. Thoroughly coat the dry mix with honey & EVOO
5. Line a cookie sheet with foil and evenly spread mixture on to it.
6. Bake 20-25 minutes tossing granola a few times to bake it evenly.

Chicken & Cheese Enchiladas

This morning I threw some chicken and taco seasoning in the crock pot. I had no idea what I was going to make with it...obviously something with a Mexican flare. Once I got home I was flipping through my new EveryDay with Rachael Ray magazine and came across the Campbell's soup ad/recipe. The recipe looked good, easy, and I didn't have to go to the store.  I changed it up a bit and it was AH-MAZING!!!

(recipe adapted from Campbell's Kitchen)

1 can cream of chicken soup
1/2 cup sour cream
1 cup picante sauce
1/2 cup frozen corn
2 tsp. chili powder
2 cups shredded taco seasoned cooked chicken
1/2 cup shredded Monterey jack cheese
6 flour tortillas (6-8 inch)

1. Cook chicken in a crock pot for with a package of taco seasoning. (I used 6 boneless thighs and about 3/4 of a package of taco seasoning). Once cooked shred the chicken.
2. Heat oven to 350. Stir soup, sour cream, picante sauce, corn and chili powder in medium bowl.
3. Stir in 1 cup soup mixture, chicken and cheese in large bowl.
4. Divide chicken mixture among tortillas. Roll up tortillas and place seam-side down in a 11x7 baking dish. Pour remaining soup mixture over filled tortillas. Cover dish with foil.
5. Bake 40 minutes or until enchiladas are hot and bubbling.

Top with tomato, green onion, lettuce or whatever you like. Or eat them plain with a few tortilla chips like I did.

Enjoy!

  

Apple Bread

Apple Bread

• 3 cups all-purpose flour

• 1 tsp baking soda

• 1 tsp salt

• 1 cup chopped walnuts (optional)

• 3 cups apples - peeled, cored, and chopped

• 1 cup vegetable oil

• 2 cups white sugar

• 3 eggs, beaten

• 2 tsp ground cinnamon

• 
  

• Directions:
• Preheat oven to 300 degrees. Prepare 2 loaf pans with cooking spray.
• 
  
• Mix flour, baking soda, salt, walnuts, and apples in a large bowl. Whisk oil, sugar, eggs, and cinnamon together in a small bowl; add to flour mixture and mix until just moistened. Evenly divide mixture between prepared loaf pans.
• 
  
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Recipe is from Allrecipes and can be found here.

Apple Pear Cake

I had a sack full of fresh apples just waiting to be made into something delicious.  I looked through my recipe books and found this recipe. It is from the Taste of Home Winning Recipes cookbook.  The cake is extremely moist and dense and is like a apple spice cake.

Apple Pear Cake

2 cups  shredded tart apples
2 cups shredded peeled pears
2 cups sugar
1 1/4 cups vegetable oil
1 cup raisins 
1 cup chopped pecans
2 eggs, beaten
1 tsp vanilla
3 cups all-purpose flour
2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt

Directions:
In a large bowl, combine the first eight ingredients. Combine dry ingredients, stir into the fruit mixture.

Pour into a greased 9x13 in baking pan. Bake at 325 degrees for 60-65 minutes or until toothpick inserted near the center comes out clean. Cool on a wire rack.

Cream Cheese Frosting:

3 oz. cream cheese, softened

3 cups powdered sugar

1/4 cup butter, softened

2 TBS milk

1/2 tsp vanilla soy milk

Directions:

In a large mixing bowl, beat the cream cheese, powdered sugar and butter until smooth. Beat in the milk and vanilla; frost cake. Store in refrigerator.

Look for another apple recipe tomorrow!

Recipe: Walnut-Grape Chicken Salad

This is one of those recipes that when I first saw it I thought there would be no way I would like.
It's low in calories, high in protein, and call for olive oil mayo. Psshhh! It's gonna be gross.
{Insert open mind}
I made this in a cooking class and got to try it and loved it. It is now in my recipe box and can be added to yours.










Walnut-Grape Chicken Salad
serves 4-6
2 cups diced cooked smart chicken
1/2-1/2 cups 2% Greek yogurt
1-2 TBS olive oil mayo
1 cup seedless red grapes, sliced
3 green onions, thinly sliced
1 rib celery, diced
1/2 cup walnut pieces
salt & pepper to taste
1 TBS fresh lemon juice
1 TBS agave nectar or honey

Combine all ingredients. Stir in more agave/honey or yogurt/mayo if needed. Serve the chicken salad mixture on lettuce leaves, croissants, bread or whatever fits your fancy.

Nutrition: 140 calories, 8 grams fat, 10 grams carbs, 2 g fiber, 19 g protein

Best Fruit Salad

Simple.

Easy.

And maybe similar to something you already make.

It sure is tasty!

1 (20 oz) can pineapple chunks, juice reserved
2 apples
1 (21 oz) can peach pie filling
2 bananas
3 kiwis
1 pint strawberries
1-2 cups red grapes

1. In a small bowl toss the chopped apples in reserved pineapple juice. Allow to soak 5-10 minutes.
2. In a large bowl combine the peach pie filling, pineapple chunks, kiwis, strawberries and grapes.
3. Remove apples from juice and add apples to step large fruit bowl mixture.
4. Add chopped bananas to pineapple juice and allow to soak 5-10 minutes.
5. Add bananas and juice to fruit mixture.
6. Chill and serve.

Margarita Cupcake

I was on a mission to find the best margarita cupcake.  I found a recipe that was a hit and another that was a flop.  From a convenience perspective it is nice to find a recipe that starts with a ready-made cake mix. Alternatively I enjoy making cakes from scratch and am always in search of a good recipe. In this recipe comparison the best margarita cupcake was from a modified ready-made cake mix. You can tell by the pictures below that "The Hit" looks more appetizing.  It had better taste, was more moist and did not crumble.

Margarita Cupcake Recipe

1 white cake mix

3/4 cup margarita mix

2 eggs

1/3 cup oil

1/4 cup water

1 teaspoon lime peel, grated

Juice of 1 lime

Directions:

Combine all ingredients in a large bowl and beat about 2 minutes or until well blended. Divide into cupcake liners or margarita glasses {directions below}

Bake regular size cupcakes at 350 degrees for about 12-15 minutes or until a toothpick inserted comes out clean.

Margarita Frosting Recipe

1/2 cup butter (room temperature)

1/2 cup shortening
1 lb. cups powdered sugar
2 T. Margarita mix
2-3 T. fresh lime juice

Directions:

Beat butter and shortening until smooth, then add powdered sugar along with tequila and lime juice or margarita mix

  

Best Chocolate Chip Cookies

Are you in the hunt for the PERFECT chocolate cookie recipe? Well I have it! No longer will you have flat cookies that are hard as a rock. This recipe produces the perfect plump cookie that maintains its shape and is delicious when dipped in milk.

Chocolate Chip Cookies

Yields 4 ½ dozen

2/3 Cup Butter Flavored Shortening

2/3 Cup Butter, softened

1 Cup Sugar

1 Cup Brown Sugar

2 Eggs

1 TBS Vanilla

3 ½ Cups Flour

1 tsp. baking soda

1 tsp. salt

1 Cup Chocolate Chips

Start by preheating the oven to 375 degrees.

Next cream together the shortening, butter, white sugar, brown sugar until smooth.

Beat in the eggs one at a time.

Stir in the vanilla.

Combine flour, baking soda, and salt.

Then stir into the creamed mixture.

Stir in chocolate chips.

Use a measuring tablespoon to round dough balls. Don’t roll just make rounded. Place onto ungreased cookie sheet.

Bake 10-12 minutes or until centers are set and very lightly browned. Don’t over bake.

Cook 2-3 minutes before removing from cookie sheet.