Tuesday, October 26, 2010

Mexican Skillet Dinner

My sister gave me this awesome cookbook that is all low fat cooking and we tried this one out on company and it was soooo good! It was really fast and hit the spot. We added tortilla chips to finish it off and we will definitely be making it again!


1 lb. ground turkey
2 cans Mexican style diced tomatoes or regular diced tomatoes
1 can corn
1 teaspoon crushed garlic
8 ounces macaroni
1 1/3 cups beef broth
1 tablespoon chili powder
1/2 teaspoon dried oregano
1/4 ground pepper
1/2 teaspoon salt
tortillas or tortilla chips

1. Place the ground turkey in a large deep soup pot and cook over medium heat stirring to crumble until the meat is no longer oink. Add all the remaining ingredients and stir to mix well.
2. Bring the mixture to a boil. Then reduce the heat to low, cover, and simmer stirring occasionally for 10-12 minutes or until pasta is tender and the liquid ans been absorbed. *If there is still a bit of liquid left over, remove the cover and simmer for a few more minutes.
3.To plate: put mixture on plate or bowl top with cheese, tomatoes, lettuce, sour cream and crumbled chips. YUM!

* Use chips to scoop too! Warm tortillas on the side would be yummy and you can add any of your favorite taco toppings!

Monday, October 18, 2010

Cheesy Fan Potatoes

Here is an easy and delicious side dish! We loved it and I can't believe I have never eaten potatoes this way before. My littlest even loved these and they have tons of great flavor! Great with any meal!


4 medium baking potatoes
3 tablespoons tub butter, melted
1/4 teaspoon garlic salt
1/4 cup shredded cheddar cheese
3 tablespoons snipped fresh chives

1. Scrub all the potatoes clean and pat dry. Cut potatoes crosswise into thin slices, but DO NOT cut all the way through. Go slow so you don't chop right through it. Line an 8x8 baking dish with foil and spray with non stick spray. Place potatoes in dish. Gently press down on potatoes to fan slightly.
2. Combine melted butter and garlic salt. Drizzle over potatoes. Bake, covered, in a 350 oven for 50 minutes. Uncover and bake about 15 more minutes or until tender.
3. Sprinkle with cheese and return to oven. Broil for just a minute or two. Keep an eye on them so they don't burn. Removed and transfer to plates and sprinkle with chives! YUM!!

* We had these with ham and cranberries. But these would be great with any dish! Grilled chicken or steak with steamed broccoli or salad. Or pork chops and homemade chunky applesauce. Just throw them in where you would have a baked potato.

Monday, October 11, 2010

Pumpkin Ring Cake

This is a great and different way to use pumpkin so everyone isn't sick of it by the end of the holidays. Super moist and really great! I made a glaze topping for ours but I bet a cream cheese frosting would be wonderful! It's a no-fail Betty Crocker recipe that I fixed a bit.... Perfect for fall!


3 cups Heart Smart Bisquick® mix
1 cup granulated sugar
1 cup packed brown sugar
1/4 cup applesauce
2 tablespoons vegetable oil
2 1/2 teaspoons pumpkin pie spice
1/4 cup fat free milk
2 eggs and 2 egg whites
1 can (16 ounces) pumpkin (not pumpkin pie mix)

1 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla

1.Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan. Ok, I greased and floured it and it still stuck a little bit. I ALWAYS just spray my pans really well with non -stick spray and they turn out great, so I am going to try that next time.
2.Beat Bisquick, granulated sugar, brown sugar, applesauce, oil, pumpkin pie spice, 1/4 cup milk, eggs/egg whites and pumpkin in large bowl on low speed 30 seconds. Beat on medium speed 3 minutes. Spread in pan.
3.Bake about 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; turn upside down onto heatproof plate or wire cooling rack. Remove pan and cool cake completely.
4.Stir glaze ingredients together until smooth and thin enough to drizzle. Drizzle over cake. Enjoy!

Monday, October 4, 2010

Tortellini Soup

This is so good and one of my favorite soups!! It is perfect for a fall day or a chilly night. I got this recipe from Adrienne and Taste the Joy and it is always a hit and super easy! Pair it up with some rolls or muffins and you can't go wrong!!


1 lb. ground spicy turkey sausage (or regular turkey sausage is great too)
1 cup chopped onion
2 cloves garlic, chopped
6 cup beef broth
1 8oz. can tomato sauce
8-16 oz. package cheese tortellini (I recommend and use the fresh pasta from the refrigerated section, it is the best!!)
1 16 oz. can chopped tomatoes, drained
1 zucchini, peeled and grated
1 carrot, diced
1 green pepper, diced
1 teaspoon dried basil
1 teaspoon dried oregano

1. Ok ready, super easy!! Brown the sausage in a large soup pot. When cooked add the onion, garlic, carrot, green pepper and saute. Add all the remaining ingredients EXCEPT the tortellini and simmer for 20 minutes. Stir every so often.
2. Add the tortellini and cook 7-9 minutes until done. (If you add it with everything else they will over cook and they can be mussy or fall apart, not good :) When the pasta is done, dish up and dig in!

* Rolls are super good with this, perfect for dunking and sopping up soup. Make up a batch earlier in the day so when the soup is ready, so is everything else!
* Muffins are really great too! Cranberry or apple would be delicious and they have fat free mixes in the baking isle that are really good and I use them finish off a dinner.