A Week of Dinners (2)

Hi All!

 I know, I know it has been 17 years since I have brought you newness to check out! I haven't been twiddling my thumbs though.

 A friend delivered her second child, so I kept her other daughter for a few days. Y'all I'm not going to lie...I got my laptop out, but there just wasn't enough time to write anything with a nine month old running around. I have officially been soaked from everything from bath splashes to milk and applesauce. She is a cutie, but I definitely learned that children are a challenge...They are like running a marathon when you haven't walked a mile in ten years.

Soon after I gave 'baby' back my grandmother had to have surgery and I, myself got an infection in the large vein of my leg. No, I am not happy about that at all because that means...I can't exercise until it heals. When my gorgeous doctor said those words..."No exercise at all until you heal"...I wanted to hit my knees and scream.

Now I know that sounds a bit...ok a lot...extreme, but since I began working out walking is a part of my routine. Every day I take the time to be alone and relax. Walking is how I release my frustrations and quite frankly...it's what has kept me sane for the last little while.

Other than that the only other reason why I haven't brought you more yummy goodness is I'm a senior Marketing major...funny thing when you become a senior all of your classes require a lot more work than all the years before, so I've been busy trying not to fail....those classes are pricy so this is a tad bit important!

Anyway...back to why you came by to visit my page...THE FOOD!

Barbeque Turkey Meatloaf

(can also use ketchup instead of BBQ sauce)

This is not a Cori original....I found this recipe while searching around.

I will use part of the original recipes directions.

 Ingredients:

1 lb. 85/15 or 90/10 lean ground turkey
1 small onion, finely diced
1 small green pepper, finely diced
1 egg, beaten
½ c. Italian blend shredded cheese
1 tbsp low-sodium soy sauce
2 c. prepared stuffing, any kind
1 c. barbecue sauce, divided (prefer ketchup? switch BBQ sauce for ketchup here)
Salt, pepper, garlic powder

Note: I used the onions, but since I'm not a fan of onion I normally just use a little onion powder in place of the real thing.


I did 1/4 ketchup, 3/4 BBQ sauce...it is two different kinds of yum...and I'm not a meatloaf fan normally!

Directions:

Sautee your onions and peppers. 

Set your oven to 350.

Add your eggs, shredded cheese and soy sauce. Add the onions and peppers and mix well.

Line a cookie sheet with plastic wrap with about 4 inches of overhang on each side of the sheet.

Place your meat on the plastic wrap and press it flat until it reaches about ½ inch thickness. Cover “meat sheet” with stuffing mix.

Using the plastic wrap overhang, fold a third of the meat over onto itself. Peel back wrap and roll the meat again until it forms a log that looks like this:

Transfer the log to a baking pan, seam side down and pinch the sides closed.

Brush with barbecue sauce and then cover with aluminum foil. Bake for 40 minutes. Remove from the oven and cover with the remaining barbecue sauce and bake an additional 15 minutes. (This is where you would substitute the ketchup)

Allow to cool 10 minutes before cutting.

 

 

Cowboy Soup

Another borrowed recipe. This one is so yummy!!!

Ingredients:

 

2 pounds ground beef or turkey
2 cups diced onions 
2 (15 1/2 ounce) cans pinto beans, rinsed and drained
1 (15 1/4 ounce) can whole kernel corn, drained 
2 (14 1/2 ounce) cans diced tomatoes (with juice)
1 (14 1/2 ounce) can tomatoes with diced green chilies (I used Ro-Tel)
1 (16 ounce) bag frozen mixed vegetables
1 (1 1/4 ounce) package taco seasoning mix
1 (1 ounce) package ranch dip/salad dressing mix
1 cup Beef Broth or Stock

Directions:

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or stockpot.

Add the beans, corn, tomatoes, tomatoes with green chilies, mixed vegetables, taco seasoning, ranch dressing mix, & beef broth. Cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove.

Optional: garnish with Greek Yogurt, cheese, green onions, and jalapenos...trust me...try the Greek yogurt!

 

Stuffed Peppers

 Ingredients:

Bell Pepper (Any color)
Southwest Rice (It's microwaveable...I'll check the actual name)
Cheese

Directions:

Boil peppers while you cook the rice in the microwave.

Stuff the rice in the peppers and cover with cheese.

Put in oven to melt cheese.

You can also put taco meat in these, fajita meat. There are so many alterations to this recipe. Quick, Easy, and Delicious!

  

 

 

Fajitas

 

 

Ingredients:

 

Fajita meat (or any other lean meat)

Cumin Seasoning

Onion Powder

Garlic Powder

Bell Pepper (all colors are awesome)

Salsa

Greek Yogurt (or sour cream if you haven't made the switch yet)

Southwest rice packet

Tortillas (corn ones are best, but I won't lie I normally eat the flour ones...I know they aren't as good for you, but they are better than many other things I COULD be consuming)

Cheese

 

 

 

 

Directions:

 

I prep the meat and veggies ahead of time for this one normally, but it isn't necessary. Cut the meat into thin strips, sprinkle well with cumin powder, onion powder, garlic powder, and maybe even some tenderizer. Toss that in the fridge or cook if you aren't prepping ahead of time. Cut the bell pepper into strips as well.

 

When it's times to cook toss some Olive Oil in a pan and sauté your peppers. I know chef's might tell you to keep the peppers and meat in separate pans while cooking, but "I ain't got time for that"...and I despise washing dishes. So When the peppers are soft I remove them from the pan and cook the meat in the same pan. When the meat is done I add the peppers back to the pan.

 

Cori's layering method (note you don't have to add all of these ingredients...I just have at some point. Every time I make this dish it's something different)....don't like my spices? Try Worcestershire sauce as the marinade.

 

Take tortilla-sprinkle with cheese, a little of the microwaveable southwest rice, dab of salsa, dot of Greek yogurt, and finally the fajita meat and peppers....BAM we're done!
 

Simple, yet yummy! I normally make these and my stuffed peppers on the same night if I am entertaining.

 

 

 

Chicken Salad

 

My chicken salad is quite simple....really.

Ingredients:

Chicken (fingers, bone in, or canned)
Eggs
Relish (dill and sweet)
Mustard
Mayo
Salt
Pepper
Dill Seeds

Also:
Apples
Grapes

Quick Version:

I like to make my chicken salad on a Sunday afternoon so I will have it for work, but occasionally I'm lazy and open a can of chicken, toss in the ingredients I'm about to tell you about and I'm done....this honestly isn't near as good as my homemade salad...so please get chicken fingers or breasts etc.


Directions:

I take the fingers or bone in chicken and boil them. I also boil some eggs. I can't tell you exact amounts of anything for this because I never measure anything on this one.

 Once everything has boiled and cooled I get to chopping. I chop the chicken and eggs. Now I'm a tid bit OCD so I take all the yellow from my eggs and put them in their separate bowl....for all you normal folks this isn't required.

If you have a food processor you can put the chicken and eggs in it and get everything really fine....it makes a difference from actually chopping yourself. That's a preference...I do it both ways (depending on how motivated I am that day).

Now toss your chopped chicken and eggs in a big bowl...mix in that yellow after you smash it up really well. Now add some mustard....give it all you want and don't feel bad about it...mustard is a freebie when it comes to calories! Sprinkle some salt and pepper next...now some relish...

I am not a huge fan of sweet relish so this is what I do...to every 3/4 of dill relish I add 1/4 sweet relish. Last add some Mayo. I realize mayo isn't our friend, but I do use Kraft Olive Oil Mayo. Start out adding a small amount-stir-taste-add more.

This recipe is all about stirring-tasting-adding more. I can eye it and know what I need, but occasionally something will be missing for that kick!

I change things up a bit sometimes...I make more than one type of chicken salad....I add grapes and apples to some when I have it available...on this one I normally add LESS mustard though. It's all about the taste.

My aunt told me about dill seeds....that's what you see in half the salad. Try sprinkling some on yours and see how you like it.


I'm working on some newness for you all and won't wait until you've all had a birthday to post again. Sorry it took so long! I'm going to try to have a few new adventures very soon as well....so we shall see what I have to tell you next!

Until next time,
Be the best you can be!

XOXO

Cori