- 1 lb ground turkey
- 1 white onion, chopped
- 1 1/2 cups water
- 1 28 oz can crushed tomatoes
- 1 16 oz can kidney beans – drained & rinsed
- 1 16 oz can pinto beans – drained & rinsed
- 1 4 oz can diced green chilies
- 1 jalapeno, seeds removed, diced
- 1 tbsp minced garlic
- 2 tbsps chili powder
- 1/2 tsp paprika
- 1/2 tsp dried oregano
- 1/2 tsp ground cayenne pepper
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp pepper
The real winner in this recipe is the olive spread, so easy and so yummy! This recipe makes about a cup of the spread so you will have some leftovers to use on sandwiches or even eat with crackers. If you arent a big red meat lover, you can make grilled chicken instead…would be just as good! Oh and the best part of this recipe is that I found it on a diet website (thanks Kalyn!), so it’s healthy! I served it with roasted brussels sprouts, the perfect meal
- 4 steaks (use a cut like Rib Eye or New York)
- 1/2 tsp minced garlic
- 2 tsps Dijon mustard
- 2 1/2 tbsps fresh lemon juice
- 1 can pitted black olives (slightly over 1 cup)
- 1/2 cup pitted green olives (without pimento)
- 1/4 cup pitted Kalamata olives
- 3 tbsps olive oil
1. Rub steaks with olive oil and season on both sides with salt and pepper, then let come to room temperature.
2. While steak is coming to room temperature, put garlic, salt, dijon mustard, lemon juice, black olives, green olives, Kalamata olives and half of the olive oil in a food processor or mini-chopper. Pulse until olives are coarsely chopped, then blend at full speed for a few seconds to combine all ingredients. Remove from processor and stir in the rest of the olive oil.
3. Heat cast iron grill pan for about 5 minutes before putting steak in. Grill steaks for about 4-6 minutes per side, depending on how thick your steaks are and how you like it cooked.
4. Remove steaks from pan and let rest about 5 minutes, then serve with olive spread spooned over the top.
My sister has been raving about Rachel Ray’s Mexican Lasagna recipe for months now so I figured I had to give it a try. It’s a great weeknight dinner…simple ingredients, easy to make and really satisfying…also makes great leftovers! Definitely make this your own by adding your favorite toppings…trying to be healthy, I added greek yogurt and hot sauce
- 2 lbs ground chicken
- 2 tbsps chili powder
- 2 tsps ground cumin
- 1/2 red onion, chopped
- 1 can black beans, drained
- 1 cup medium heat taco sauce
- 1 (14-oz) can stewed or fire roasted tomatoes
- 1 cup frozen corn kernels
- 8 (8 inch) flour tortillas, I used wheat
- 2 1/2 cups shredded cheddar or mexican blend cheese
- 2 green onions, finely chopped
1. Preheat the oven to 425 degrees
2. Preheat a large skillet over medium high heat. Add olive oil to the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce and stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to taste.
3. Coat a shallow baking dish with olive oil, about 1 tablespoon. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas (double this up per my sisters’ recommendation :)), then cheese. Repeat: meat, tortilla, cheese again.
4. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.
Warning: This stuff is addicting! Another amazing recipe courtesy of my best friends mom. Its been one of my ‘go-to’ treats for years. Really easy to make and the sweet/salty combo is amazing! I love making this during the holidays to package up in cute bags and hand out as gifts.
- 12 cups unbuttered popped popcorn
- 6 cups Rice Chex cereal
- 2 cups Cherrios cereal
- 1 50z can Chow Mein noodles
- (optional: 1/2 can cashews)
- 1 cube of butter
- 1 cube of margarine
- 1 cup karo light corn syrup
- 2 cups packed brown sugar
- 1 tbsp vanilla
- 1/2 tsp baking soda
- Aluminum roasting pan
1. Put all dry ingredients into large aluminum roasting pan
2. In saucepan melt butter, margarine, brown sugar and corn syrup
3. Bring to a boil and cook for 6 minutes, stirring constantly
4. Lower heat and add 1 tbsp vanilla and then stir in 1/2 tsp of baking soda
5. Remove mixture from heat and pour over dry ingredients. Toss well
6. Put into a 250 degree preheated oven
7. Cook for one hour, mixing every 15 minutes
8. Turn mixture onto wax paper. Break up quickly and let cool for about an hour
- 6 6-to-7 oz sea bass fillets
- 5 tbsps olive oil
- 2 tbsps chopped garlic
- 1 eggplant, cut into 3/4-inch pieces
- 1 zucchini, cut into 3/4-inch pieces
- 1 red bell pepper, cut into 1/2-inch pieces
- 1 small onion, chopped
- 1 tbsp dried oregano
- 1 14 1/2-oz can (1 3/4 cups) crushed tomatoes with added puree
- 3 tbsps red wine vinegar
1. Heat oil in heavy large pot over medium-high heat. Add garlic; stir 30 seconds. Add eggplant, zucchini, bell pepper, onion and oregano. Cover and cook until vegetables begin to soften, stirring occasionally, about 10 minutes.
2. Mix in tomatoes and vinegar. Reduce heat to medium. Cover; cook until vegetables are very tender, about 25 minutes longer. Season with salt and pepper.
3. Meanwhile, preheat oven to 375°F. Lightly oil a glass baking dish. Sprinkle fish with salt and pepper; arrange in prepared dish.
4. Spoon ratatouille over fish. Bake uncovered until fish is just opaque in center, about 20 minutes.
There are quite a few names for these delicious little guys…7 layer bars, hello dolly’s and my personal favorite, magic bars! The best part about this recipe is the ability to make it your own by adding your favorite toppings (white chocolate, toffee candy bits or even peanut butter chips!) but my preference is still the original that I learned from my besties mom growing up
- 1/2 cup salted butter, melted
- 1 1/2 cups graham cracker crumbs
- 1 (14 ounce) can sweetened condensed milk
- 1 3/4 cups semisweet chocolate chips
- 1 1/3 cups flaked coconut
- 1 cup chopped pecans
1. Preheat oven to 350 degrees. Prepare a 13×9 baking pan with parchment paper and non-stick cooking spray.
2. Put graham crackers in food processor and pulse until you make fine crumbs.
3. Combine graham cracker crumbs and melted butter. Press into bottom of prepared pan. Layer chocolate chips, pecans and coconut over crumb mixture. Pour sweetened condensed milk over whole mixture.
4. Bake 25 -30 minutes or until lightly browned. Cool. Cut into bars and enjoy!