Sunday, May 15, 2011

Lazy Sunday Recipes

I've been kind of a slacker when it comes to blogging lately, I know. BUT I have a good excuse... the PTO kicked butt this year. The teachers were all impressed with Father-Daughter Dance and Health Fair/Smile Mile that were new to the calendar this year and continued to be thankful for the Teacher Appreciation Week that has become tradition. It's been a great year, working with a great group of people :)

Anyway, it's DONE! We made it... our last meeting of the year is tomorrow and that's when we start planning for next year! Yay :) OK - so that's my big excuse. Now it's time for me to make up for lost time by sharing some awesome recipes that are also pretty healthy, surprisingly cheap, AND super easy!

I had to stock up on ground turkey the other day because it was only $3.29 for the 1.3lb packages of 93% lean ground turkey. Seriously, it's usually closer to $5 so I grabbed 2 pks. Today I started my cooking spree with a Shepard's Pie influence. I know that everyone has a different take on Shepard's Pie, but what I grew up with was ground beef topped with corn and then mashed potatoes. I loved it! But since I've been experimenting in the kitchen so much, I've mixed it up a little.

Lean Mean Shepard's Pie

1 1/2ish lbs of Ground Turkey 93% lean (I wouldn't go lower than 85%)
1 package of the frozen broccoli and cheese sauce
6 servings of instant potatoes
5 cloves of garlic
1 can cream of chicken soup
1/2 cup chicken stock (you can use water)
salt and pepper to taste
onion powder to taste (or minced onion) 
extra virgin olive oil
egg white

Throw 3 of the cloves of garlic into a pan that has a cover with a little drizzle of EVOO over low heat. Brown all sides. When it's done browning, shut off the heat and cover for approx 5 mins.

In the meantime, mince the other 2 cloves (I press em) and put them into a skillet with a little drizzle of EVOO until golden and fragrant. Toss in the ground turkey with some salt, pepper, onion powder. Cook over medium high heat until browned. Drain any grease. Add the can of cream of chicken soup and the 1/2 cup of stock or water. Cook until thickened.

Microwave the broccoli and cheese sauce as directed on the package. Make the potatoes as directed and stir in the garlic that you had roasted. Either press it into a paste or use a garlic press to break it up into the mixture. Layer the turkey mixture, followed by the broccoli, topped with the garlic mashed potatoes. Coat with egg white.

Now cook it until golden brown, toss in the fridge for tomorrow, or freeze it for later! Super easy.

Easy Lasagna (made Two 4serving containers)

1 1/2 lbs of ground turkey
3 cloves of garlic
16oz bag of cheese ravioli (cheese and spinach would be awesome too!)
1 can Hunts Italian Sausage Spaghetti Sauce (or your favorite)
italian seasoning
mozzarella cheese

Drizzle some EVOO in a pan with the pressed garlic cloves. Heat over low-medium heat until browned. Add the ground turkey and bring the heat to medium high. Cook until browned. Add the Spaghetti Sauce until heated. While the meat is browning, boil the water for the ravioli and cook it approx half the time suggested. Drain the water and toss with a drizzle of EVOO just so they don't stick together.

Put a little bit of the sauce on the bottom of the container and evenly distribute some cheese ravioli.

Then top with some sauce and a little of the mozzarella cheese.

Repeat the layer of ravioli, layer of sauce and layer of cheese until you run out of supplies OR room in your container. 
I used microwavable containers so that these can be last minute dinners for the week. They cook up in about 8-10 from the fridge and 15-20minutes from the freezer. If I had wanted to eat them right away, I would have just put the cover on for about 5mins because the sauce can cook the ravioli and melt the cheese the rest of the way without a problem.

Another favorite of ours for dinner, that I didn't make is a Pizza Bubble-Up Casserole. I think I posted about it a while ago, but don't feel like trying to find it again. Here is the recipe:

Pizza Bubble-Up Casserole

1lb  lean ground beef or turkey
2 t. onion powder or 1 onion, chopped
16 oz. spaghetti sauce
1/2 t. dried basil
3 cloves garlic, minced
1 t. Italian seasoning 
Veggie Toppings (mushrooms, peppers, olives, any of your favorites – BE CREATIVE) 
Turkey Pepperoni or ground sausage - whatever you like!!
15 oz. refrigerated buttermilk biscuits (dice these up - I cut them into 6 or 8)
1 1/4 c. part skim milk mozzarella cheese, shredded

Preheat oven to 350 F. In skillet, brown the meat over medium high heat, seasoning with the italian seasoning, onion, salt, pepper, basil, and garlic. Add toppings and diced biscuit pieces and stir gently until completely coated. Pour mixture into a 9x13" greased casserole dish. Bake for 25mins. Top with the shredded cheese and bake an additional 10mins, until cheese is melted. Let stand for 5mins before serving.

Stuffed Portabella Mushroom Caps
4 Portabella Mushroom Caps – stems removed
1/2 cup Balsamic vinaigrette with olive oil or Balsamic vinegar
½ cup fresh spinach
½ cup diced sundried tomatoes
½ cup diced roasted red peppers
½ cup feta cheese
Olive oil
Salt and pepper to taste

Marinate the portabella caps in the balsamic vinaigrette for at least 2hours. This can be done up to 24 hrs before preparing.

Place caps on a lightly greased baking pan tops down. Layer spinach, tomatoes, peppers, and feta cheese. Drizzle a little olive oil on top. Salt and pepper for seasoning.

Place in 350 degree oven for 25 mins.

** These can be placed in foil packets and prepared on the grill.
12 mins at 400 deg.

** Use the small Bella Caps instead and you have a super easy
 appetizer anyone would love!!

Well, I hope that you enjoy some of these... I know we do :) I promise to posting more frequently again too! Stop by and check it out.

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