Tuesday, January 13, 2009

Grilled Texas Turkey Burgers

Grilled Texas Turkey Burgers

1 pound ground turkey or chicken
1/2 cup barbecue sauce
1 can (4.5 ounces) Old El Paso® chopped green chiles, drained
4 slices (1 ounce each) Monterey Jack cheese with jalapeƱo peppers
4 hamburger buns, split

1.Heat coals or gas grill for direct heat.
2.Mix turkey, barbecue sauce and chilies. Shape mixture into 4 patties, each about 1 inch thick.
3.Grill patties covered 4 to 6 inches from medium coals 14 to 16 minutes, turning once, until turkey is no longer pink in center. About 1 minute before burgers are done, top each with cheese slice. Grill until cheese is melted. Serve on buns.

Ultimate Chicken Fingers (lighter recipe)

Ultimate Chicken Fingers (lighter recipe)

2/3 cup Bisquick Heart Smart® mix
1/2 cup grated reduced-fat Parmesan cheese
1/2 teaspoon salt or garlic salt
1/2 teaspoon paprika
3 boneless skinless chicken breasts, cut crosswise into 1/2-inch strips
1/4 cup fat-free egg product
3 tablespoons 40% vegetable oil spread, melted

1.Heat oven to 450°F. Line cookie sheet with foil; spray with cooking spray.
In 1-gallon resealable food-storage plastic bag, stir together Bisquick® mix, cheese, salt and paprika. Dip half the chicken strips into egg product; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle vegetable oil spread over chicken.
Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.

Tuesday, January 6, 2009

Panda Express Orange Chicken

Panda Express Orange Chicken


2 lbs boneless skinless chicken, chopped into bite sized pieces

1 egg

1 1/2 teaspoons salt white pepper oil (for frying)

1/2 cup cornstarch, plus

1 tablespoon cornstarch

1/4 cup flour 1 tablespoon gingerroot, minced

1 teaspoon garlic, minced 1

/2 teaspoon crushed hot red chili pepper

1/4 cup green onion, chopped 1 tablespoon rice wine

1/4 cup water

1/2 teaspoon sesame oil Orange Sauce for Stir Fry

1 1/2 tablespoons soy sauce

1 1/2 tablespoons water

5 tablespoons sugar

5 tablespoons white vinegar

1 orange, zest of


1Place chicken pieces in large bowl.

2Stir in egg, salt, pepper and 1 tablespoon oil and mix well.

3Stir cornstarch and flour together.

4Add chicken pieces, stirring to coat.

5Heat oil for deep-frying in wok or deep-fryer to 375 degrees.

6Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp

. 7(Do not overcook chicken).

8Remove chicken from oil with slotted spoon and drain on paper towels; set aside.

9Clean wok and heat 15 seconds over high heat.

10Add 1 tablespoon oil.

11Add ginger and garlic and stir-fry until fragrant; about 10 seconds.

12Add and stir-fry crushed chiles and green onions.

13Add rice wine and stir 3 seconds.

14Add Orange Sauce and bring to boil.

15Add cooked chicken, stirring until well mixed.

16Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken.

17Heat until sauce is thickned.

18Stir in sesame oil and orange zest if desired.

19Serve over jasmine rice.

Fried Rice With Smoked Ham

Fried Rice With Smoked Ham


2 tablespoons oil, divided

1 large egg, lightly beaten

6 cups vertically sliced onions (about 2 large onions)

2 cloves garlic, minced 1 cup lean julienne-cut smoked ham

7 cups cooked brown basmati rice or basmati rice

1 cup frozen green pea, thawed

1/2 cup whole baby corn

1/4 cup low sodium soy sauce

1 tablespoon dark sesame oil

1/4 teaspoon salt

1/4 teaspoon white pepper fresh cilantro stem (optional)


1 Tbsp of oil in a stir fry pan or wok over medium heat.

2add egg, stir fry 30 seconds or until egg is done.

3remove egg mixture from skillet.

4add 1 Tbsp oil to pan, add onion, stir fry 3 minutes.

5add garlic, stir fry 1 minute.

6increase heat to medium high, add ham and stir fry 3 minutes.

7add rice, peas, and corn stir fry 3 minutes.

8add egg mixture, soy sauce, sesame oil, salt, and pepper, stir fry 1 minute or until thoroughly heated.

9garnish with cilantro. 10serving size: 1 1/2 cups.

Lasagna-Style Baked Ziti

Lasagna-Style Baked Ziti

1 pound ziti

1 tablespoon olive oil

1 large yellow onion, diced

3/4 teaspoon kosher salt

1/4 teaspoon black pepper

1 pound lean ground beef

3 cloves garlic, minced

1/2 cup chopped fresh oregano (optional)

1 26-ounce jar pasta sauce 1/2 cup (2 ounces) grated Parmesan

1 15-ounce container ricotta

1 10-ounce box frozen spinach, thawed and squeezed to remove liquid

1 cup grated mozzarella
Cook the ziti according to the package instructions.Heat oven to 400° F.In a large pot, over medium-low heat, heat the oil. Add the onion, salt, and pepper. Cover and cook until the onion is softened, 5 to 7 minutes. Add the beef, increase heat to medium-high, and cook until no trace of pink remains, 5 to 8 minutes. Drain any remaining liquid. Add the garlic and oregano (if using) and cook for 2 minutes. Add the pasta sauce and heat for 3 minutes. Remove from heat. Add the cooked pasta and toss to coat. Add the Parmesan, ricotta, and spinach and toss again. Spread the mixture into a 9-by-13-inch baking dish or individual ramekins and sprinkle with the mozzarella. Bake until the mozzarella melts, about 15 minutes.Tip: If you prefer, substitute Italian sausage for the ground beef and chopped broccoli for the spinach.To Freeze: Assemble (but do not bake) the casserole. Cover tightly with two layers of aluminum foil. Store for up to 3 months.To Reheat: Thaw overnight in the refrigerator or thaw partially in the microwave. Cover and heat in a 350° F oven for 1 hour. Uncover and heat until the mozzarella melts, about 10 minutes more.Yield: Makes 4 servings

Butter Noodles

Butter Noodles


2 cups noodles

1 tablespoon butter


1 Cook the noodles as directed on the package.

2 Drain the noodles in a colander and then dump the noodles in a bowl.

3 Slice butter onto the noodles and stir after it's melted.

Skillet Lasagna

Skillet Lasagna

1 lb lean ground beef

1 small onion (chopped)

3 Cloves Garlic (minced)

1 can diced tomatoes (undrained)

1-1/4 cup water

8 oz tomato sauce

1 tbsp dried parsley flakes

1 tsp dried basil leaves1 tsp dried oregano leaves

1 tsp salt

2-1/2 cup broken up whole wheat lasagna noodles

1 cup fat free cottage cheese

1/4 cup fat free grated Parmesan cheeseDash Basil and Pepper (optional)

1 egg

Shredded fat free mozzarella cheese for garnish

In a large skillet, brown beef with onions and garlic. Drain.Add tomatoes, water, tomato sauce, parsley, basil, oregano, and salt.Stir in uncooked pasta. Bring to a boil, stirring occasionally.Reduce heat, cover and simmer for 20 minutes or until pasta is tender.Combine cottage and Parmesan cheeses. Mix in the egg. Sprinkle in basil and pepper to taste. Drop cheese mixture by rounded tablespoons onto pasta mixture. Cover and cook for 5 minutes more. Sprinkle with shredded mozzarella and serve.

Saturday, January 3, 2009

Yummy Caramel Cereal Treats

Yummy Caramel Cereal Treats

2 C Sugar
2 squares butter
3/4 C white Karo syrup
1 C whipping cream
2 tsp vanilla extract
4 C Cheerios cereal
4 C Kix Cereal
4 C Krispix Cereal
4 C Life cereal
1 C salted pecans
1 C salted cashews or walnuts

Bring sugar, butter and Karo syrup to a boil/
Cook until sugar is dissolved. Add whipping
cream and cook to soft ball stage. Remove from
heat and and vanilla extract. Mix well. Pour over
cereal. Mix well. spread out on 2 to 3 cookie
sheets to cool. Break into pieces. Yum Yum!!
Use any cereal except flakes.
I added corn curls. Just make sure you use salted butter! unsalted makes it taste like nothing but pure sugar!

you can also add m&m's and peanuts if you like