Creamy Cajun Turkey Pasta
With a little edit to the recipe to for Nicoles liking, and we have a quite tasty meal.
Ingredients:
- 16 ounces whole-wheat fusilli or rotini
- 1 tablespoon canola oil
- 4 slices bacon, chopped
- 1 large sweet onion, halved and thinly sliced
- 1 pound ground turkey
- 1 medium green bell pepper, sliced
- 3 cloves garlic, minced
- 4 teaspoons Cajun seasoning
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon all-purpose flour
- 1 28-ounce can crushed tomatoes
- 1/3 cup reduced-fat sour cream or fat free plain yogurt
- 1/2 cup sliced scallions for garnish
- Bring a large pot of water to a boil. Cook pasta until just tender, 8 to 10 minutes or according to package directions. Drain.
- Cook Turkey in a skillet.
- Meanwhile, heat oil in a Dutch oven over medium heat. Add bacon and onion and cook, stirring occasionally, until beginning to brown. Add cooked turkey, bell pepper, garlic, Cajun seasoning and pepper. Cook stirring, until the onion and bell pepper are beginning to soften.
- Add flour and stir to coat. Add tomatoes and their juice; bring to a simmer. Cook, stirring often, until the sauce is bubbling and thickened . Remove from the heat. Stir in sour cream or yogurt.
- Stir the pasta into the sauce. Serve sprinkled with scallions, if desired.
Source: eatingwell.com
Black-Eyed Peas With Bacon & Greens
This originally called for pork, so since Niki doesn’t like pork whole, i subbed out for bacon. Probably should have been made this way in the first place. It was beautiful with a pound of bacon cut up and sizzling in a pan.
Ingredients:
- 1 pound bacon, cut up into medium small pieces
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground pepper
- 1 tablespoon canola oil
- 1 medium onion, chopped
- 2 tablespoons tomato paste
- 1 bag, 90 second microwavable rice
- 8 cups roughly chopped kale leaves, (about 1 small bunch), tough stems removed
- 4 cloves garlic, minced
- 2 tablespoons cider vinegar
- 1/2 teaspoon spicy smoked paprika
- 1 15-ounce can black-eyed peas, rinsed
- Toss uncooked bacon with 1/4 teaspoon salt and pepper. Heat oil in a large nonstick skillet over medium heat. Add the bacon and cook, stirring, until just cooked crispy, . Transfer to a bowl with a slotted spoon.
- Cook 90 second Rice in microwave
- Add onion and tomato paste to the pan and cook until the onion softens, about 4 minutes. Add kale and garlic and cook until the kale begins to wilt, 1 to 2 minutes. Stir in vinegar, paprika and the remaining 1/4 teaspoon salt. Cover, reduce heat and simmer most liquid is gone. Stir in the reserved bacon and black-eyed peas and heat for 1 minute.
Source: eatingwell.com
10 Minute Vanilla Ice-cream
This turned out great. Took almost no time at all. Sliced up some strawberry in it and yummm.
Turkey Scallion Rice Bowl
This recipe turned out great :D. I substituted some things out for ease and availability, and next time i plan on making it exactly the same. And there definitely will make SURE there is a next time.
Yeilds: 4 servings
Ingredients:
- 1 1/2 cups instant brown rice
- 1 cup reduced-sodium chicken broth
- 1 1/2 tablespoons sugar
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon mirin
- 2 large egg whites
- 1 large egg
- 8 ounces ground turkey
- 1/2 cup scallions, trimmed and thinly sliced
Directions:
- Cook rice however it says to on package.
- Cook turkey in a skillet until browned and cooked fully.
- Pour broth into a small saucepan with the sugar, soy sauce, and mirin. Bring to boil; Reduce to simmer.
- Mix the egg whites and the whole egg together until combined.
- Add the turkey and the egg mixture. Do not mix together. Pour scallions on top. Let simmer for 3-4 minutes until the egg begins to firm up.
- Divide rice into bowls, pour the egg turkey mixture over the top of the rice and serve.
Per serving: 262 calories; 3 g fat ( 1 g sat , 1 g mono )
Source: eatingwell.com
Long time no cook
Oh snap! I have been horridly ill the last 3+ weeks, thus the lack of me: cooking.
But fear not. I am not 100% better, but i did manage to crawl out of my bed and to glorious winco foods yesterday, and got us some grocery’s. Now next week we will be a little broke, so i wont make anything special then, so I am going to try and spread the 3 Fun and hearty and comfort meals over this week and next week, so i will probably post on Wednesday the 21st, then Saturday or Sunday the 24th/25th, then again on Wednesday the 28th.
Cant wait :D
swoz:
Hero of Heart.
okay.The devil-mascot from Ozzfest 2005…
I guess I’m just super evil now or something.GUYS IM WEARING MY ENGINEER NOPE SHIRT. THIS MEANS I CAN EXTEND MY HEAD. THATS LIKE THE BEST POWER EVER OBVIOUSLY
I am R2D2. :o
…..
TOBUSCUS SHIRT
SO, I HAVE TOBUSCUS POWERS?!
FUCK YES!A black cat…cool….
“Edge” Er…..What kind of powers do I have? I’m sharp?
I still have my work shirt on…. wait CAN I BE AQUAMAN NOW?
I have a grey shirt on. The power to be depressed. I already had that power. Gaaaaaaaaaaaaaaaaaaay.
I am now kayle.
Source: otomegane
Mini Greek Pizza Muffins
These turned out odd. I liked them but I didn’t enjoy the olives much. None the less i wouldn’t change them. Not sure where the pizza comes in but none the less cool.
INGREDIENTS
- 2 tablespoons extra-virgin olive oil
- 2/3 cup finely chopped onion
- 2/3 cup finely chopped red bell pepper
- 1/3 cup whole-wheat pastry flour
- 1/3 cup all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons chopped fresh oregano, or 1/2 teaspoon dried
- 1 teaspoon sugar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/3 cup low-fat milk
- 1/3 cup crumbled feta cheese
- 1 large egg, well beaten
- 2 tablespoons tomato paste
- 2 tablespoons chopped kalamata olives
PREPARATION
- Meanwhile, preheat oven to 400°F. Coat a mini-muffin pan with cooking spray.
- Whisk whole-wheat pastry flour, all-purpose flour, baking powder, oregano, sugar, garlic powder and salt in a medium bowl.
- Stir milk, feta, egg, tomato paste and olives into the onion mixture. Make a well in the dry ingredients; add the wet ingredients and stir until just combined. Fill the prepared muffin cups two-thirds full.
- Bake the muffins until lightly browned, 13 to 15 minutes. Cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm or at room temperature.
NUTRITION
Per muffin: 39 calories; 2 g fat ( 1 g sat , 1 g mono )
Source: eatingwell.com
Mini Shepherd’s Pies
This recipe came out GREAT! I couldn’t find any squash on short notice, so i was left to use mashed tatoes. None the less this recipe was delicious, although i wish i put some corn in it.
INGREDIENTS
- 2 teaspoons extra-virgin olive oil
- 1/2 cup chopped onion
- 12 ounces 93%-lean ground beef
- 2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1 cup reduced-sodium beef broth
- 6 ounces baby spinach, chopped
- 3/4 teaspoon salt, divided
- 1/2 teaspoon garlic powder, divided
- 2 12-ounce packages frozen winter squash puree, thawed
- 1/3 cup finely shredded Parmesan cheese
PREPARATION
- Position rack in upper third of oven; preheat broiler.
- Heat oil in a large skillet over medium-high heat. Add onion and cook, stirring, until beginning to soften, about 2 minutes. Reduce heat to medium, stir in beef, flour and tomato paste, and cook, stirring, until the beef is mostly browned, about 3 minutes. Add broth, scraping up any browned bits with a wooden spoon. Bring to a boil and cook, stirring occasionally, until the broth is the consistency of thick gravy, about 4 minutes. Stir in spinach, 1/4 teaspoon salt and 1/4 teaspoon garlic powder; cook until the spinach is just wilted, about 1 minute. Remove from the heat.
- Place squash in a fine-mesh sieve and gently press on it to extract excess liquid. Transfer to a bowl. Stir in the remaining 1/2 teaspoon salt and 1/4 teaspoon garlic powder. Divide the meat mixture among four 10-ounce broiler-safe ramekins. Top each with about 1/2 cup of the squash. Place the ramekins on a baking sheet.
- Broil until heated through and bubbling around the edges, about 10 minutes. Sprinkle with cheese and broil until it is just melted, about 3 minutes more.
NUTRITION
Per serving: 310 calories; 13 g fat ( 5 g sat , 3 g mono );
Source: eatingwell.com
Five Spice Turkey Lettuce Wraps
Sorry the picture is a little blurry.
These came out great. A must try.
INGREDIENTS
- 1/2 cup water
- 1/2 cup instant brown rice
- 2 teaspoons sesame oil
- 1 pound 93%-lean ground turkey
- 1 tablespoon minced fresh ginger
- 1 large red bell pepper, finely diced
- 1 8-ounce can water chestnuts, rinsed and chopped
- 1/2 cup reduced-sodium chicken broth
- 2 tablespoons hoisin sauce,
- 1 teaspoon five-spice powder,
- 1/2 teaspoon salt
- 2 heads Boston lettuce, leaves separated
- 1/2 cup chopped fresh herbs, such as cilantro, basil, mint and/or chives
- 1 large carrot, shredded
PREPARATION
- Bring water to a boil in a small saucepan. Add rice; reduce heat to low, cover and cook for 5 minutes. Remove from the heat.
- Meanwhile, heat oil in a large nonstick pan over medium-high heat. Add turkey and ginger; cook, crumbling with a wooden spoon, until the turkey is cooked through, about 6 minutes. Stir in the cooked rice, bell pepper, water chestnuts, broth, hoisin sauce, five-spice powder and salt; cook until heated through, about 1 minute.
- To serve, divide lettuce leaves among plates, spoon some of the turkey mixture into each leaf, top with herbs and carrot and roll into wraps.
Makes 4 Servings.
Per serving: 285 calories; 11 g fat ( 3 g sat , 1 g mono )
Source: eatingwell.com
Reblog this post - ONLY once per blog! - and then you’re entered to win… a dozen donuts??Yes, once again fredflare.com is gonna overnight you a dozen donuts from my fave NYC spot The Doughnut Plant.
And, what the heck, I’m also gonna throw in a $50 gift certificate to fredflare.com
I’ll pick winner on 2/10. Good luck! xo, Keith
It’s funny cause I just posted a few weeks ago about wanting a dozen doughnuts.
Source: fredflare
I'm Cody, and this is my exploration through making dinners for my girlfriend and myself. It has been a rough journey with a small budget. It started with trashy quick packaged dinners and has evolved into plenty of planned out and delicious meals. 
