Parmesan Turkey Meatloaf

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Cook's Note: I found this recipe on Pinterest and it looked delicious, so I thought I'd give it a whirl... WOW - this meatloaf was awesome and most people don't say that about meatloaf! It tastes like Chicken Parm - really really good! Give it a try - this is something the whole family will love! 

What You Will Need: 

1 pounds ground turkey breast (all white meat)

1 eggs

1/2 cup breadcrumbs (I like 4 C Seasoned Breadcrumbs)

2 tablespoons Italian Seasoning

½ tsp Cavander’s Greek Seasoning

2 cloves garlic, minced

1 small onion, minced

1/2 cup Parmesan cheese, grated

1/2 cup tomato sauce

1/2 cup Italian cheese, shredded

Sea Salt and Ground Pepper to taste

Directions: 

Preheat oven to 350 degrees. In a large mixing bowl, combine the ground turkey, eggs, bread crumbs, Italian seasoning, Cavander's Greek Seasoning, garlic, onion, salt and pepper and Parmesan cheese. 

Bake 1 hour or until internal temperature of meatloaf is 165 . When 15 minutes remain, remove from oven and sprinkle Italian shredded cheese over top. Allow to cool, then slice and serve! 

This "Pinspiration" comes from Rachel Schultz

Chicken Spaghetti

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Cooks Note: When I started making this I didn't like the fact that it was Angel Hair and not Spaghetti, but after eating it I realize it will work either way. My son says it needs more chicken, but it was fine with me. So, if you have boys, you might want to add a little more. I also didn't "sprinkle" the cheese like it said, I covered the top with a layer of the Mexican cheese AND Parmesan. This was good, easy and a "do again". Enjoy!

Ingredients:

8 ounces angel hair pasta
2 cups chopped, grilled chicken or 1 large can of chicken

1 can (10 3/4 ounces) cream of mushroom soup (98% fat free or regular)

1 can (10 3/4 ounces) cream of chicken soup (98% fat free or regular)

1 can (10 ounces) Rotel diced tomatoes and green chilies, undrained

8 ounces sour cream

Sprinkling of Parmesan or Mexican-blend cheese


Directions:

Preheat oven to 350 degrees.

Boil pasta as package directs and drain. Mix all other ingredients (except cheese), add to cooked pasta and put in a 9" x 13" baking dish. Cover with foil and bake 30 minutes or until hot and bubbly. Sprinkle with your choice of cheese and return to oven to melt.

Original Pinspiration from Boomerbrief

Rosemary Sweet Potatoes and Italian Chicken

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Cook’s Note: A dear friend of mine made this dish once when she invited me and my husband over for dinner and I fell in love and asked her for the recipe. I’ve made this several times and everyone loves it. I have tweaked this recipe slightly. This recipe is SO incredibly easy and delicious – why not make it part of your dinner rotation? I know that I will continue to make this recipe for my family for years to come!

What You Will Need

1/2 cup Bottle of Italian Dressing (try Kraft Zesty Italian)
3 Tbsp. brown sugar
1 Tbsp. chopped fresh rosemary
3-4 medium sweet potatoes cut into wedges
3-4 chicken breasts (cubed)

Directions

Heat oven to 375ºF. Mix dressing, sugar and rosemary in a large mixing bowl. Next, add potatoes and chicken; toss to coat. Transfer potatoes to a large glass casserole dish.

Bake about 1 hour or until potatoes are tender and chicken is done (165ºF).

ENJOY!

This "Pinspiration" comes from my Friend! 

Cream Cheese Corn

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Cook's Note: Tonight I needed a quick but yummy side dish that everyone would like. I really get sick of the same old, broccoli with butter, salad with balsamic, rice, you know, the usual sides you make in a pinch. So I found this one on Pinterest and the whole family raved. I added bacon for some color, and I used a little less red pepper flakes, cause we aren't spicy people, but it was really yummy and I will be making it again for sure. Enjoy!


What You Will Need:

1lb Corn (thawed or fresh)
1T Butter
3 oz. Cream Cheese
Red Pepper Flakes to taste
Salt and Pepper to taste
3 Slices bacon, crispy and crumbled


Directions:

In a medium saucepan combine – corn, butter, and cream cheese. When it is heated through and cream cheese is melted season with salt, pepper and red pepper flakes. Crumble bacon on top.

This "Pinspiration" comes from Budget Savvy Diva

Stuffed Mushrooms

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Cook's Note: My Mom has been making this since I can remember. It is easy, delicious and only requires 3 ingredients. Personally, I don't like mushrooms, but I LOVE these. Try them, I know you will love them too. Enjoy!

What You Will Need:

1 Package Ground Sausage (regular)
1 Brick Cream Cheese
2 Packages Mushrooms (fresh)

Directions:

• Pre-Heat oven to 350 degrees
• Line cookie sheet with foil
• Brown Sausage in skillet
• Place entire brick of cream cheese in skillet and stir until melted and combined.
• Remove mushroom stems and wash and pat mushrooms dry
• Fill each mushroom with filling so it is heaping, but will still sit upright on foil lined cookie sheet
• Once all mushrooms are filled, place cookie sheet in oven for 10-15 min or until mushrooms looked slightly browned on top, remove and serve

This Pinspiration comes from My Mom

Crock Pot Chicken Fajitas

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Cook's Note: If you read this blog at all, you will know that I favor Crock Pot or Slow Cooker recipes because I work full time and don't have time for long and complicated recipes - I like to just throw the ingredients in and forget about it until its dinner time. That being said - this is one of my favorite new recipes because its so easy and really delicious. Plus, it makes good leftovers! Great for busy parents that want a nutritious meal for their kids! 


What You Will Need:

3-4 Chicken Breast

2-3 Peppers (I like choosing different colors to make it pretty: Green, Red, and Yellow- SLICED)

1 Onion, diced or chopped
2 tablespoons Cilantro (chopped)

1 Package of Taco Seasoning

Flour tortillas

Toppings – such as sour cream, salsa, shredded Mexican cheese, guacamole, etc.

Directions:

Prepare the peppers, cilantro and onions and then put them in the slow cooker. 

Next, place chicken on top of the pepper/onion mix.

Sprinkle taco seasoning on the top of this. 

Cook on low for 6-8 hrs (or high for 3-4)

When it's done, just shred up the chicken and then mix in the juices from the bottom. Serve on tortillas or turn into burritos. Add any toppings you like.

This "Pinspiration" comes from Eat At Home Cooks

Chinese Ramen Noodle Chicken Salad

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Cook's Note: This recipe comes from my Mom  - she made it for us off and on over the years while I was growing up and I loved it then and I love it now. I make it a few times a year and its super yummy! She got the recipe from a family friend and now its sill one of my favs.... I highly suggest you try this one. It's rather simple to make and its one of those recipes that is actually better if it sits over night and you eat it the next day (allows the dressing to really soak in!) 

What You Will Need:

2 skinless chicken breasts (chopped)

1/2 cup onion (fine and diced)

1/2 head of cabbage (thinly sliced)

1 tbsp. toasted sesame seeds

1/4 cup slivered almonds (toasted in a pan with olive oil)

Mix all above ingredients together in a large bowl.

Next, in a side bowl, mix the dressing together:

DRESSING:

2 tbsp sugar

1 tsp sea salt

1/2 tsp pepper

1/2 cup olive oil

3 tbsp rice wine vinegar

Directions: 

Pour the dressing over the salad and toss well.

Add in 1 package of crushed ramen noodles and mix well again - ENJOY! 

This "Pinspiration" comes from my mother

Crock Pot Carnitas Tacos

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Cook's Note: I had a couple of pork tenderloins and corn tortillas so I thought, CARNITAS! This is simple and easy and tastes delish. This would work well with beef or chicken too. Get your favorite fixings and make it a Taco night. Enjoy!


What You Will Need:

3lb Pork Tenderloin or two smaller tenderloins (you will have left overs)
Salt, enough to generously season the tenderloins on one side while in the crock pot
Pepper, enough to season one side of the tenderloins while in the crock pot
Cumin, 1 tsp.
2 cloves of garlic, peeled
1 1/2 cups Chicken Broth

To Serve and Optional Sides:
Corn or flour tortillas wrapped in foil and warmed in oven
Shredded sharp cheddar cheese
Sour Cream
Minced or sliced black pitted olives
Salsa
Guacamole
Black Beans
Limes for squeezing

Directions:

Generously sprinkle the pork with salt, pepper, and cumin. Place the garlic cloves in the crock pot. Add chicken stock and liquid smoke. Set the crock pot to high for 4 hours if you have a newer crock pot, or 7 if you have an older, slow cooking crock pot until it shreds easily.

After the cooking time, preheat the oven to 300 degrees to heat tortillas. Shred pork in the crockpot, remove tortillas from oven and serve with corn or flour tortillas and toppings of your choice.