| 3 pounds Ground turkey 3 ea Egg 8 slices Bread crumbs 1 large Onion grated |
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| Instructions Combine and mix. Cook each side at 300 degrees for 4 minutes. |
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Category Archives: Uncategorized
Hoppin’ John
| 1 tablespoon olive oil 1 large Ham hock 1 cup Onion chopped 1/2 cup Celery chopped 1/2 cup Green pepper chopped 1 tablespoon Garlic chopped 1 pound Black-eyed peas soaked overnight and rinsed 1 quart Chicken stock 1 Bay leaf 1 teaspoon Dried thyme Salt Black pepper Cayenne 3 tablespoon Green onion finely chopped 3 cups White rice steamed |
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| Instructions Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, green pepper, and garlic, cook for 4 minutes. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock. Adjust seasonings, and garnish with green onions. Serve over rice. |
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Herb Turkey Wrap
| 2 tablespoons light cream cheese 2 teaspoons minced fresh dill leaves 4 herb tortilla wraps 8 butter lettuce leaves 12 ounce sliced turkey breast from deli counter 1 tomato, thinly sliced 1/2 Avocado sliced 1 cup bean sprouts |
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| Instructions Combine cream cheese and dill in a small bowl. Spread 1/2 tablespoon of cream cheese mixture on each wrap and top with 2 lettuce leaves. Stack 3 ounces of turkey on the lettuce and then place 2 tomato slices on each stack of turkey. Divide the avocado slices evenly among the wraps and place on top of the tomato slices. Divide bean sprouts evenly among the wraps and place on top of the avocado. Fold bottom of wrap toward the top of the wrap and then roll until filling is encased in wrap. Serve immediately. |
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Healthy Eating Chicken Noodle Soup with Dill
| 10 cup chicken broth reduced-sodium 3 medium Carrot dices 1 large Celery diced 3 tablespoon Fresh ginger minced 6 cloves Garlic minced 4 ounce Egg noodles whole wheat (3 cups) 4 cup Chicken breast cooked and shredded (about 1 pound – see tip) 3 tablespoon Fresh dill chopped 1 tablespoon Lemon juice or to taste |
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| Instructions 1. Bring broth to a boil in a Dutch oven. Add carrots, celery, ginger and garlic; cook, uncovered, over medium heat until vegetables are just tender, about 20 minutes. 2. Add noodles and chicken; simmer until the noodles are just tender, 8 to 10 minutes. Stir in dill and lemon juice. Tips & Notes Tip: Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes. |
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Hawaiian Chicken
| 4 Chicken breast boneless and skinless 1/4 cup Flour 1 can (12 oz) Pineapple slices Packed in juice 3/4 cup Sugar 1/4 cup Apple cider vinegar 2 tablespoon Cornstarch 1 tablespoon Soy sauce low sodium 1 teaspoon Ginger grated 1 teaspoon Chicken bouillon 1 Green pepper cut into 1/4″ rings Rice cooked (optional) |
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| Instructions Preheat oven to 375 degrees CHICKEN: Spray a large skillet with non-stick spray and heat. SAUCE: Drain the pineapple, keeping the juice. Transfer the juice to a 2 cup measure cup and add enough water to make 1 1/4 cups. Set aside. In a small bowl, combine the sugar, vinegar, cornstarch, soy sauce, ginger and bouillon. Whisk well to blend, adding hte pineapple juice as you whisk. Bring to a boil in a small sauce pot, slightly reduce the heat and gently boil for aobut 4 minutes, stirring often until sauce has thickened. Pour half of the sauce mixture over the chicken. Arange the pineapple slices and pepper rings on top then add the remaining sauce. Bake for 30 – 40 minutes or until the internal tempreture reaches 156 degrees. In desired, serve over rice. |
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Grilled Chicken with Avocado, Tomato & Corn Salsa
| 1/4 cup fresh lime juice 2 Tbsp olive oil 2 tsp sugar 1/2 tsp salt 1 ripe avocado 1 large ripe tomato 1 cup thawed frozen or canned corn kernels 1/4 cup each chopped red onion and cilantro 4 skinless, boneless chicken-breast halves (about 5oz each) 1 teaspoon dried oregano 1/4 teaspoon each salt and pepper 4 cups shredded lettuce |
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| Instructions 1. Salsa: Mix lime juice, oil, sugar and salt in a medium bowl. Add remaining ingredients; toss gently to mix and coat. 2. Heat outdoor grill, ridged grill pan or broiler. 3. Season chicken with oregano, salt and pepper. Grill 3 to 4 minutes per side until cooked through. 4. Divide lettuce among 4 plates; top each with chicken, then salsa. |
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Grandma’s easy cinnamon rolls
| 2 cup Warm water to 2 1/2 cups 2 pkg Yeast dry 1 yellow cake mix 4 cup Flour to 4 1/2 cups |
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| Instructions Dissolve yeast in warm water. Add cake mix and flour to make a soft dough. Then knead dough. Let rise until double, about 1 hour. Roll into a rectangle about 1/4 inch thick. (Divide dough into 2 parts, if necessary). Brush melted butter over the dough. Sprinkle generously with a mixture of brown sugar & cinnamon*; then add nuts and/or raisins if desired. Roll lengthwise as for jelly roll. Cut into 1/2 inch pieces. Put on greased baking sheet; allow to rise again, about 1 hour. Bake at 350 for about 20 minutes. * This mixture is a ratio of about 1 teasp. Cinnamon for every 1/4 C. brown sugar. Cover well, as this makes the filling in the rolls. |
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Grandma’s dinner rolls
| 1/2 cup Water warm 2 pkg Yeast dry 3/4 cup Milk lukewarm 1/2 cup sugar 1 tsp. salt 1/2 cup shortening 2 eggs 4 1/2 cup Flour to 5 cups |
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| Instructions Dissolve yeast in warm water & soak about 5 minutes. Pour warm milk over sugar & salt in bowl. Stir till dissolved. Mix in 1 cup flour, shortening, eggs & yeast mixture. Add remaining flour to make a soft dough. Knead & place in a greased bowl. Cover with plastic wrap. Allow to rise in warm place until double in size, about 1 hour. Divide into 2 parts; roll to about 1/4 inch thick. Cut with glass or can about 3 inches in diameter. Brush tops with butter or oil; fold over like parker house rolls. Overfold, or they will unfold when they rise. Allow to rise again, about 1 hour. Bake at 350 for about 15 minutes. Remove from oven & brush sparingly with butter. FYI |
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Grandma’s 4-H Cinnamon rolls
| 2 pkg Yeast dry 1/4 cup Water lukewarm 1 cup Milk as required 3/4 c. sugar 2 tsp. salt 1/2 c. shortening 1 tsp. nutmeg 1/4 teaspoon Cinnamon 2 eggs (beaten) 5 cup Flour to 6 cups |
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| Instructions Dissolve yeast in warm water; set aside. Scald milk & pour over sugar, salt & shortening in a large bowl. Cool. Add 2 c. flour & eggs, and beat well. Add yeast, spices and remaining flour to make a soft dough. Let rise until double in size, about 1 hour. Divide into 2 parts; roll each part into a rectangle about 1/4 inch thick. Brush melted butter over the dough. Sprinkle generously with a cinnamon-sugar mixture* then add nuts and/or raisins if desired. Roll lengthwise as for jelly roll. Cut into 1/2 inch pieces. Put on greased baking sheet; allow to rise again, about 1 hour. Bake at 350 for about 20 minutes. * This mixture is a ratio of about 1 teasp. Cinnamon for every 1 Tablesp. Sugar. Cover well, as this makes the filling in the rolls. |
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Giada’s Tuna and Green Bean Salad
| 1 1/2 pounds slender green beans trimmed, halved crosswise 3 teaspoons salt plus more to taste 2 large red potatoes diced 1/3 cup freshly squeezed lemon juice 2 garlic cloves finely chopped 1/3 cup extra-virgin olive oil 1 teaspoon dried oregano 3/4 teaspoon freshly ground black pepper 8 ounces cherry tomatoes halved 1/2 cup chopped fresh basil leaves 1/4 cup chopped fresh Italian parsley leaves 9 ounces canned tuna packed in oil drained |
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| Instructions Cook the green beans in a large pot of boiling water until crisp-tender, stirring occasionally, about 4 minutes. Using a mesh strainer, transfer the green beans to a large bowl of ice water to cool completely. Drain the green beans and pat dry with a towel. Add 2 teaspoons of salt to the same cooking liquid and bring the liquid to a simmer. Add the potatoes to the simmering liquid and cook until they are just tender but still hold their shape, about 8 to 10 minutes. Transfer the potatoes to the ice water to cool completely. Drain the potatoes and pat dry with a towel. In a small bowl, whisk the lemon juice, garlic, oil, oregano, 1 teaspoon salt and 3/4 teaspoon pepper. Place the tomatoes, basil and parsley in a large serving bowl. Add the tuna and toss gently to combine. Add the green beans and potatoes and gently combine. Pour the dressing over the salad and toss to coat. |
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