Saturday, December 26, 2015

Leftovers!!! (Recipe edition)

Turkey and Cranberry Panini
(Courtesy of

4 slices Italian bread or 4 slices ciabatta
2 tablespoons cranberry sauce
2 tablespoons mayonnaise
1 chipotle chile in adobo, finely chopped
1⁄2 cup fresh spinach (I used curly red tip lettuce)
2 slices onions (I like red onion)
8 ounces sliced turkey
2 slices monterey jack cheese
3 tablespoons olive oil

Stir cranberry sauce, mayonnaise and chipotle chile in a small bowl until well-mixed.

Spread cut surfaces of bread with cranberry mixture; place 1/2 of spinach (or lettuce) on each of two slices of bread, then an onion slice each, then 1/2 the turkey each, then a slice of cheese on each; place the other two slices of bread on top of each stack and slightly flatten by hand.

Brush both outer sides of sandwiches with olive oil.
Heat sandwiches in a panini press for about 5 minutes, or heat them in a large skillet over medium heat turning after five minutes or until the sandwich is toasted on both sides and hot throughout.

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Monday, December 14, 2015

Healthy Spanish Rice recipe

Healthy Spanish Rice
Very flavorful. Goes well with either Spanish or Mexican food.
(Courtesy of

1 cup uncooked long grain rice
1 sweet onion, chopped
10 cloves garlic, peeled and sliced
2 tablespoons olive oil
1 (10 ounce) can Rotel tomatoes & chilies
1 (14 1/2 ounce) can chicken broth or 1 (14 1/2 ounce) can vegetable broth
1⁄2 teaspoon saffron thread
1⁄4 cup sliced black olives (may use sliced stuffed green olives as well)
1⁄4 cup frozen peas, thawed
1⁄2 teaspoon kosher salt
1⁄4 teaspoon black pepper

Heat olive oil in a saucepan and add chopped onion and sliced garlic.
Cook until tender and lightly browned.
Add remaining ingredients, stirring well.
Bring mixture to a boil, then cover and simmer over low heat for 20 minutes or until all the liquid has been absorbed.
Remove from heat, and place a thick towel between the pan lid and pan.
Allow to sit undisturbed for 5-10 minutes.
Fluff with a fork and serve.

Total Time: 30 Mins
Prep: 10 Mins
Cook: 20 Mins

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Friday, December 11, 2015

Turkey Burgers - Weight Watchers recipe

Turkey Burgers - Weight Watchers recipe
(Courtesy of

3⁄4 lb ground turkey
2 scallions or 2 green onions, chopped
1 tablespoon soy sauce
1 tablespoon ketchup
1⁄4 teaspoon garlic powder
1⁄4 teaspoon pepper
1⁄3 cup Monterrey jack cheese

Combine the 1st six ingredients in a bowl. Blend in the cheese.
Form into 4 patties.
Spray a frying pan with cooking spray.
Cook patties until done.
Serve on hamburger buns with lettuce and tomatoes.

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*NOTES: If you want to make it low-carb, instead of using the bun, use lettuce wraps.

Wednesday, December 9, 2015

Mom's Sloppy Joe Stuffed Peppers

What we had for dinner tonight....

Mom's Sloppy Joe Stuffed Peppers
(Courtesy of WorkingMom &

2 (15 ounce) cans tomato sauce
1 (1.3 ounce) envelope sloppy joe seasoning
5 red bell peppers, tops removed and set aside and seeds removed
3 cloves garlic, finely chopped
1 pound ground beef
1/2 cup instant rice
1/2 cup beef broth
1 teaspoon Worcestershire sauce
1/2 cup shredded Parmesan cheese
salt and ground black pepper to taste

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Mix tomato sauce and sloppy joe seasoning together in a bowl.
Finely chop the usable 'meat' from the removed tops of each red bell pepper. Heat olive oil in a skillet over medium heat; cook and stir red pepper pieces and garlic until fragrant, 1 to 2 minutes.

Cook and stir ground beef and 1/2 cup beef broth into the red pepper-garlic mixture until ground beef crumbles are browned, 8 to 10 minutes. Drain off excess fat from the cooked ground beef. Add instant rice, 1/2 cup beef broth, and Worcestershire sauce; stir to combine. Simmer until the rice becomes tender and absorbs most of the liquid, about 10 minutes. Add about 1/2 cup of the tomato sauce mixture, 1/2 cup Parmesan cheese, salt, and black pepper to the beef mixture; stir to combine.

Ladle about half the remaining tomato sauce mixture into the bottom of the prepared baking dish. Stuff each of the red bell peppers with ground beef mixture; arrange in the baking dish. Ladle the remaining tomato sauce mixture over each bell pepper. Cover the baking dish with aluminum foil.
Bake in the preheated oven until filling is cooked through, about 25 minutes. Sprinkle remaining 1/2 cup Parmesan cheese over the peppers. Bake until cheese is melted and bubbling, about 10 more minutes.

Cook's Note:
You can also add 1/2 cup of cooked rice to the beef mixture just before stuffing the peppers. Omit the last 1/2 cup of beef broth if you do this as the mixture will become too soupy.

You can use all red bell peppers, or all green bell peppers, or mix and match.

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