Healthy Turkey Meatloaf

Find it on Pinterst

Cook's Note: This is one of my GO-TO Recipes and I make this often in my dinner rotation. It's a huge hit in my house, even toddler's love it! I like using Ground Turkey Breast rather than Ground Beef in meatloaf because it gives this classic dish a light and healthy spin. I typically change something about most recipes, but this one is wonderful without much changes. My only tweak is to add Cavander's Greek Seasoning. I highly suggest trying this dish because I think you will add this to your list of favs too! ENJOY!

 

What You Will Need:

2 tablespoons butter or margarine

1 cup chopped onion

3 cloves garlic minced

1 pound Ground Turkey Breast (all white meat)

½ cup fresh breadcrumbs

¼ cup egg substitute or 1 egg

¾ cup ketchup, divided

2 teaspoons Worcestershire sauce

½ teaspoon freshly ground black pepper

dash of Sea Salt & a little ground pepper 

1 tbsp Cavander's Greek Seasoning

Directions:

Heat oven to 350ºF. Melt butter in a small skillet over medium-high heat. Add onion and garlic; cook 5 minutes, stirring occasionally. Transfer mixture to a large bowl; cool 5 minutes.

Add ground turkey, breadcrumbs, egg, ¼ cup ketchup, Worcestershire sauce, pepper and salt and Cavander's Greek Seasoning,  to turkey mixture; mix well. Press into 8 x 4-inch loaf pan. Spread remaining ½ cup ketchup over top.

Bake 1 hour or until the internal temperature of meatloaf is well-done, 165ºF. as measured by a meat thermometer. Let stand at room temperature 5 minutes before slicing.

This Pinspiation comes from Jennie-O

Creamy White Chicken Enchiladas

Find it on Pinterest

Cook's Note: A good friend of mine recommended this recipe to me because she saw it on Pinterest and cooked it for her family. I trust her instincts, so I tried it myself - boy was it a hit in my household too! It's pretty easy to make and tastes delicious! I have modified this recipe to suit my own tastes, as I usually do. This makes enough to serve 4-6 people, so if you have less people to serve, it makes good leftovers too!

What you Will Need:

• 6-8 flour tortillas (enchilada size)

• 1 Perdue Chicken Short Cuts

• 1 cup Salsa

• 1 Avocado Sliced

•4 cups shredded Mexican blend cheese, divided in half

•3 tablespoons butter

•3 tablespoons all purpose flour

•1-1/4 cups chicken broth

•1 – 10oz can cream of chicken soup

•1 cup sour cream
•¼ teaspoon ground black pepper

•¼ teaspoon sea salt

Directions:

Preheat oven to 350 degrees F.

Fill the center of each tortilla with a handful of chicken, a tablespoon or so of the corn and the salsa, a few pieces of avocado, and a pinch of the shredded cheese.

Roll and place in the bottom of a baking dish with the seam side down.

In a pot over medium heat melt the better. Add flour and whisk into a thick paste.

Add chicken broth, cream of chicken, sour cream, salt and pepper.

Whisk gently for about 5 minutes until warm and smooth.

Pour the sauce over the enchiladas and top with remaining shredded cheese.

Bake for 25 to 30 minutes and serve warm.

This PINSPIRATION comes from Food Family & Friends

Chicken Cheese & Avacado Quesadillas

Find it on Pinterest

Cook's Note: I made tihs for my toddler who absolutely loved it ~ plus it was a healthy alternative and fun Friday night dish! ENJOY!

What you Will Need:

• 4 9 - 10 inches flour tortillas

• 1 cup shredded cheddar or Monterey Jack cheese (4 oz.)

• 1 cup shredded cooked chicken

• 1 avocado, halved, seeded, peeled, and cut into 12 slices

• 2 tablespoons butter

Directions:

 Lay the tortillas on a clean work surface. Put 1/4 of the cheese, 1/4 of the chicken, and 3 slices of avocado on one side of each tortilla. Fold the tortillas in half and press gently to close.

Melt 1 tablespoon of the butter over medium heat in a 12-inch skillet or large griddle. Add two of the quesadillas and cook for 3 to 4 minutes, or until the cheese begins to melt and the tortilla starts to brown (use a spatula to peek underneath). Turn and cook the other side for 2 or 3 minutes or until golden brown. Put the quesadillas on a baking sheet and keep them in the warm oven while you cook the remaining quesadillas in the remaining 1 tablespoon butter.

This Pinspiration comes from: Parents Magazine

Kings Hawaiian Baked Ham and Swiss Sandwiches

Find it on Pinterest

 

 

Cooks Note: These were DELISH! I would do one thing differently, the recipe calls for poppy seeds (3tsp) to be exact and next time I would only do about 1 1/2 tsp. The rolls really make this, they are super soft and sweet and perfect for this recipe. I recommend these for parties, lunch or even for dinner. Enjoy!

 

 

Ingredients

1 lb. Deli ham shaved

1 lb. Swiss cheese thinly sliced

1 1/2 sticks Butter

3 Tbsps. Dijon mustard

1 1/2 tsp. Worcestershire sauce

1 Onion, chopped

 

1 1/2 tsp. Poppy Seeds               

1 12-pack KING'S HAWAIIAN Original Hawaiian Sweet Dinner Rolls

 

Directions:

 

1. Heat oven to 350. Melt butter and mix in mustard, Worcestershire sauce, onion and poppy seed. Simmer for several minutes.
2. Cut the entire pack of rolls in half, horizontally (keeping all top and bottom halves in tact).
3. In a greased 9×13 pan, place bottom half of rolls and spread 1/3 of the onion mixture over the bottom of the rolls followed by the ham and cheese.
4. Replace the tops of the rolls and spread the remaining onion mixture over top.
5. Cover and bake for 15-20 minutes and, once finished, separate for serving.

 

Original Pinspiration 

 

Maryland Style Crab Cakes

Find it On Pinterest

Cook's Note: This recipe was actually made by my husband because he was craving Crab Cakes and we were snowed in during this awful snow storm - so he asked me to go on Pinterest and he made this himself. It was a hit, he loved it and he says he'll definitely make this again! This is a great light recipe for anyone looking for lighter fare!

What you Will Need:

1 can  CRAB MEAT (drained)

2 tbsp. each onion powder, celery powder and crushed red peppers 

1/4 cup mayonnaise

1 tsp. Dijon mustard

Dash Worcestershire sauce

1 egg (beaten)

Dash cayenne pepper (or to taste)

1/3 cup breadcrumbs (plus EXTRA bread crumbs to coat crab cakes before cooking)

1 tbsp. each unsalted butter and cooking oil

Makes 4 crab cakes or 8 mini appetizer crab cakes.

Directions:

Sauté diced onion, celery and red pepper until soft (2–3 min.) Mix mayonnaise, mustard, Worcestershire sauce, egg, cayenne, and parsley in a bowl. Add slightly cooled sautéed vegetables. Gently fold in breadcrumbs and crab meat. Form into 4 crab cake patties or 8 mini-crab cakes. Note: allow patties to chill if time allows, for better handling. Melt butter with oil in sauté pan. Lightly coat crab cakes with bread crumbs. Cook crab cakes over medium heat, turning only once when first side is nicely browned. Remove from pan. Serve with lemon wedges or seafood sauce.

This Pinspiration comes from: Sea Fare Foods

Prosciutto Wrapped Asparagus with Olive Oil and Balsamic Glaze

Find it on Pinterest

Cooks Note: Don't you hate it when you click on a Pin, so excited to get cookin' and there is no recipe. Just a picture?! Well, that is what happened here. So again, I had to wing it. I did speak to a friend who had experience with Asparagus (thanks Robyn) so they turned out great. This looks fancy and complicated, but took about 10 min of prep time and 15-20 in the oven. Enjoy!

Ingredients:

• 24 Asparagus spears
• 24 very thin slices of prosciutto
• Olive Oil to drizzle
• Balsamic Vinegar
• Parmesan to sprinkle (optional)

Directions:

1. Line a cookie sheet with foil and spray the foil lightly to prevent sticking.

2. Trim the bottom of your spears so each spear is even, about 6 inches long.

3. Take one slice of prosciutto per spear and wrap it around.

4. Lay the spears straight across the cookie sheet (they can be close together)

5. Drizzle all of the spears with olive oil, just enough to give them a little crispiness.

6. Place in a 425 degree oven for 20 min.

7. Remove from sheet onto serving platter and drizzle with balsamic, a little more olive oil and parmesan cheese if desired.



Fruity Red Wine Spritzer

Find it on Pinterest

Cooks Note: There was not a recipe linked to this Pin. It said red wine, sprite and strawberries. Another one I saw mentioned pears as well. So I took it upon myself to do whatever I wanted. As you can see, I didn't use pears, I used an orange instead and I used red wine sangria instead of plain red wine, so mine was really fruity, which was great. I had 6 ladies over for dinner and we drained it, it was awesome, but warning, you don't FEEL like you are drinking alcohol because it is that tasty. Enjoy!

Ingredients (my version):

• Large  1.5 liter bottle of Red Wine Sangria (I used Cruz Garcia Real Sangria)
• Approximately 8 strawberries diced
• 1 medium navel orange in small slices
• 1 Liter of Sprite (or less for more alcohol flavor)

Directions:

1. Diced strawberries and slice orange, place in your pitcher

2. Pour bottle of wine or sangria into pitcher over the fruit

3. Add Sprite and mix

4. cover top and refrigerate until ready to serve. ( I would not do this more then a few hours before you need it or your fruit will start to fall apart.)

Garnish each glass with mint, or an orange slice on the rim to make it extra pretty!



Dessert Nachos

Find it on Pinterest

Cooks Note: Let me start off by saying, these taste as good as they look! But before you begin, I did not make my own cinnamon chips, I bought them. I found them at Wegman's in the health food section, they are Stacey's Cinnamon Sugar Pita Chips. So doing that cut off about 20 min of prep. Other than that I followed the recipe exactly and they were AWESOME. I made them for my Girls Dinner Group and I thought my friend Danielle was going to lick the plate clean! Perfect for any occasion. Enjoy!

 Ingredients

• 1 c. strawberries, chopped
• 1 banana, sliced
• 1 c. ice cream
• 2 Tbsps. chocolate syrup
• 2 Tbsps. caramel ice cream topping
• Whipped Cream

Instructions

1. Arrange cooled cinnamon chips on a plate. Top with ice cream, strawberries, banana, chocolate syrup and caramel ice cream topping and Whipped cream.

 Find the original Pinspiration here