Posts Tagged "easy"

Southwest Turkey Foil Dinner

Posted on Jun 23, 2016 in Cooking, Dinner, Featured, Meat, Veggies

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Yes, another foil dinner!  You guys need to try this!  Cooking in the foil keeps everything moist and so flavorful.  Plus, it contains the mess so I have less dishes to wash. :D  I love cooking with ground turkey but sometimes it dries out and isn’t very flavorful.  Not in this recipe!  We ate ours over some brown rice with a dollop of sour cream on top!

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I think when I make this next I will try putting some shredded cheese on top of the burger vs using the thin sliced colby I used.  It tasted great, but the cheese was a little obliterated when I opened the foil and I ended up adding another half piece.  If you want to do the cheese only at the end simple open each foil pack once they are fully cooked, sprinkle on the cheese, and close it loosely.  It will melt very fast and be ready to eat!  I hope you enjoy these!!

Here they are ready to be wrapped up and baked!

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Southwest Turkey Foil Dinner

(serves 4-6)

1 pound of ground turkey

salt, pepper, seasoning salt, garlic powder (I used about 1 1/2-2 tsps of salt, pepper, and garlic and maybe a tsp of seasoning salt. Season to your own taste!)

1/4 cup of salsa (or more, but my kids think it’s too “spicy” if I use too much!)

2 large or 3-4 small sweet potatoes, peeled and sliced

1 large zucchini, sliced

1 can of black beans

cooking spray and or olive oil (I used trader joes coconut oil cooking spray)

shredded or sliced cheese (I used colby jack. I think cheddar would be great too!)

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I served mine over brown rice and it was delicious all mixed together!  I use trader joes bags of already cooked brown rice that you simply have to microwave for 3 minutes.  They’re the best! I also think these would be tasty with a sprinkle of  grilled corn.  If you try it let me know. :)

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Preheat oven to 375 degress.  Lay out 4-6 large pieces of foil.  (I ended up making 5 packets and I had medium sized burgers–if you want more smaller ones do 6, 4 larger ones do 4)

In a medium bowl mix ground turkey with salt, pepper, garlic powder, seasoning salt, and salsa.

Spray each foil with your cooking spray or drizzle lightly with olive oil.

Lay the sweet potato slices in the middle of the foil.  Place the zucchini along the outside edges of the sweet potato.  Spray lightly with cooking spray and sprinkle a little salt and pepper on.

Drain the black beans and sprinkle about 1/4 cup of black beans over the top of the sweet potato and zucchini.

Use a scoop or your hand and form patties with the seasoned ground turkey.  Place one patty in the middle of each group of sweet potato.  The zucchini can be slightly under the meat, but it should mostly be on the edges around the meat.

Now you can put the shredded or sliced cheese on, or you can wait until the very end when you take it out of the oven.

Close the foil packets and place around a large cookie sheet

Bake for 30 minutes.  Mine were done perfectly at the 30 minutes mark. If you do more, smaller patties maybe check them at the 25 minutes mark. If you do fewer large ones they may need a few more minutes.

Eat on their own or over brown rice and topped with sour cream and more salsa!  Yum!

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Banana PB2 Baked Oatmeal Cups

Posted on Mar 3, 2015 in Breakfast, Cooking, Featured, For kids

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Here is another quick and easy breakfast idea for those busy mornings!  You can bake these ahead of time and heat them up on your way out the door or even eat them cold.  I like to eat them like a muffin, but you could also heat them up in a bowl with a little milk, sliced banana, and a drizzle of peanut butter!  I used PB2 and got a light peanut butter flavor, so if you want more of a peanut butter punch add another tablespoon or so.   With no flour, oils, or added sugar you can feel good about starting your day with these baked oatmeal cups!

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Banana PB2 Baked Oatmeal Cups

(Makes 12 cups, 6-12 servings)

3 large ripe bananas, mashed

1 cup of milk (you can use almond milk or coconut milk if you’d like)

1 egg (or 2 egg whites)

1 teaspoon of vanilla

1 3/4 cups of old fashioned oats

1/2 teaspoon of baking powder

1/2 teaspoon of baking soda

1/4 teaspoon of salt (optional)

3+ tablespoons of PB2, you can use the chocolate or regular flavor (add more if you want a stronger peanut butter flavor)

1/3 cup of mini chocolate chips

Some optional mix in ideas are: chopped nuts, coconut, peanut butter chips, diced apple, flax seed meal, etc.

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Preheat oven to 350 degrees and line a muffin tin with foil liners.  I sprayed coconut oil spray very lightly over the whole thing to ensure my oatmeal wouldn’t stick!

In a large bowl mash your bananas.  Add milk, egg, and vanilla and whisk until smooth.  Add in oats, baking powder, baking soda, salt, and PB2.  Mix well then add your chocolate chips or whatever mix ins you would like.  Divide evenly between your prepared baking cups.  Bake for about 20 minutes until they are set.  I like mine a little more firm so I baked them closer to 22 minutes, if you want more of a traditional oatmeal texture bake for closer to 20 minutes.   Let sit before removing from foil wrapper.

Store in the refrigerator in an airtight container.  Can be eaten cold or reheated!

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Source: slightly adapted from http://www.southerninlaw.com/2014/03/healthy-banana-bread-baked-oatmeal-recipe.html

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Simple Baked Cod

Posted on Apr 24, 2013 in Cooking, Dinner, Featured, Seafood

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This recipe is really quick and easy and can be adjusted to any taste.  The panko bread crumbs gave it a nice crispiness on the outside while the fish on the inside stayed moist.  I love topping mine with an extra squeeze of lemon juice and some sea salt!

 

Simple Baked Cod

(serves 4)

4 cod fillets (roughly 1 pound)

2 tablespoons of butter, melted

1 cup of panko breadcrumbs

3/4 teaspoon of sea salt

2-3 dashes of paprika

dash of basil

2-3 dashes of pepper

zest from 1 large lemon

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Preheat oven to 400 degrees and line a baking sheet with foil.  Spray the foil lightly with canola or olive oil spray.  In a shallow dish or medium bowl combine breadcrumbs, sea salt, paprika, basil, pepper, and lemon zest.  Unwrap fish and pat lightly with a paper towel.  Working with one fillet at a time, dip the fish in the breadcrumb mixture and press firmly getting a light breading on both sides.  It won’t be completely covered and that’s ok.  Place fillet on prepared baking sheet and continue with remaining cod.  Once all fillets have been dipped in the bread crumbs, drizzle the top with the melted butter.  Sprinkle some of the remaining breadcrumbs on top and press lightly so they stick to the melted butter.  Bake for 12-15 minutes (this may be more or less depending on the size of your fillets).  Serve immediately with lemon juice and a sprinkle of sea salt!

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Lighter Zucchini Bread

Posted on Apr 17, 2013 in Breads, Breakfast, Cooking, Featured

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This recipe is a great example of how you can switch out a few ingredients in a recipe and greatly alter the nutritional info without sacrificing taste.  I was able to cut out 100 calories per serving and cut it down to half of the fat and sugar compared to the original recipe.  It is still full of flavor and would be great as a snack or even dessert.  While the original recipe is more sweet and cake like, this recipe is more comparable to banana bread, and I thought it had the perfect touch of sweetness.  I hope you like it!

Nutritional Info per serving:  155 calories, 7 grams of fat, 21 carbs, 7 grams of sugar, 3 grams of protein, .8 grams of fiber

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Lighter Zucchini Bread

(makes 12 servings)

1/3 cup of coconut oil

1/2 cup of brown sugar (could substitute honey)

1/2 cup of unsweetened applesauce

2 eggs

1 teaspoon of vanilla

1 3/4 cups of flour

1/2 teaspoon of salt

1/2 teaspoon of baking soda

1 teaspoon of cinnamon

1 teaspoon of nutmeg

1 1/2 cups of shredded zucchini (unpeeled)

1/2 cup of coconut (optional)

zest from 1 lemon or 1 small orange (optional, but highly recommended!)

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Preheat oven to 350 degrees and spray a loaf pan with nonstick cooking spray.  In a small bowl combine flour, salt, baking soda, cinnamon, and nutmeg.  In a large bowl beat coconut oil and brown sugar.  Add unsweetened applesauce, eggs, and vanilla.  Add flour mixture and beat just until combined.  Stir in zucchini, coconut, and zest.  Pour batter into prepared loaf pan and top with additional nutmeg and cinnamon if desired.  Bake for 55-60 minutes, or until a toothpick inserted in the middle comes out clean.

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Baked Chicken Parmesan

Posted on Mar 1, 2013 in Chicken, Cooking, Dinner, Featured, For kids, Pasta

This is definitely one of my new favorite recipes!  It is so easy and quick to make but tastes and looks like you spent a lot of time on it.  This is the same recipe I use to make plain breaded chicken, so if you have picky eaters in your family you could leave off the sauce and cheese and make them a plain breaded chicken breast.  I put mine over linguine noodles with some extra marinara sauce, but if you’re trying to be healthier you could just eat the chicken breast with a plate of steamed veggies.  Make sure you follow the baking instructions, that’s what gives it the crisp breading!  Try it out this weekend!

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Baked Chicken Parmesan

(serves 4)

4-5 thin sliced chicken breast (or you can buy breast and slice your own but this is much easier!)

3/4 cup of Italian breadcrumbs

1/4 cup grated parmesan cheese

Dash of salt

4 tablespoons of butter, melted

Jar of your favorite marinara

About a cup of shredded mozzarella cheese

Cooking spray

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Preheat oven to 450 degrees F and  lightly spray a baking sheet with cooking spray.  (I used olive oil spray)  In a medium bowl stir together bread crumbs, parmesan and salt until combined.  Set up an assembly line with chicken, melted butter, bread crumb mixture, and your baking sheet.  Dip chicken breasts in butter so both sides get a light coat, then dip in bread crumbs.  Make sure chicken gets a good coating of bread crumbs on both sides, then place on the baking sheet.  Continue with remaining chicken breasts.  Spray tops lightly with cooking spray and put in the oven for 15 minutes.  After 15 minutes flip them over and cook for another 5 minutes, or until they are cooked through.  (it may take a little longer if yours are thicker, mine took exactly 20 minutes total) Use a large spoon to smooth some marinara sauce on each breast, then top with about a tablespoon of cheese.  Put back in the oven just until the cheese is melted, don’t leave them because it will melt quickly!  Serve immediately.

 

Source: Slightly adapted from http://www.skinnytaste.com/2009/04/baked-chicken-parmesan.html

 

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