Monday, April 25, 2011

Turkey Meatball Subs

1 lb lean ground turkey (I use 20 oz pkg)
1/2 cup dry bread crumbs, plain or Italian, whatever you have in the pantry
1/4 cup grated parmesan cheese
1/2 tsp minced garlic
2 eggs
1 jar spaghetti sauce, or make your own

Combine all ingredients together and roll into balls, whatever size you prefer. Place on a large baking sheet and bake at 350 degrees for 15 minutes. After removing from oven, transfer to a dutch oven or deep skillet on stove and cover in your favorite spaghetti sauce, lightly simmer for about 15-20 minutes. Serve on sub rolls, top with cheese if desired.

Enjoy :)

Friday, April 22, 2011

Oreo Truffles

First of all, I have to thank Michelle Taylor for introducing me to these scrumptious treats. They are so decadent, yet still pretty easy.

1 (16 oz) pkg Oreo cookies
1 (8 oz) pkg cream cheese, softened
2 (8 oz) pkgs Baker's Semi-sweet baking chocolate, melted

Crush the cookies (cookie & cream filling) in a food processer. (Or by hand in a ziploc bag with a rolling pin.) Place in a medium bowl, add cream cheese, mix until well blended. Roll cookie mixture into about 1-inch balls, should make about 42. Place on a cookie sheet lined with parchment or wax paper. Refrigerate or freeze for a little while until pretty firm. (I freeze for about an hour.)

When balls are firm, dip them into the melted chocolate and place back on the parchment/wax paper. Refrigerate until firm, about an hour. Store leftover truffles, covered, in refrigerator.

Easy Beef Stoganoff

2 lbs sirloin steak, cut into thin strips
1/4 cup butter or margarine
6 oz can sliced mushrooms
3 cups beef stock/broth
1/4 cup dried minced onion
1/3 cup ketchup
1 1/2 tsp. garlic salt
1/3 cup flour
2 cups sour cream
12 oz bag egg noodles (I use No Yolks, broad or xbroad)

Melt butter/margarine in large skillet. Cook & stir mushrooms in butter about 5 minutes. Remove mushrooms & reserve until later. In same skillet, brown meat, but do not cook all the way. Reserve 2/3 cup of the stock and set aside. Into meat mixture, stir in remaining stock, onion, ketchup and garlic salt. Cover and simmer 15 minutes. In the meantime, mix reserved stock & flour. After the 15 minutes stir into meat/sauce to thicken. Add mushrooms, heat to boiling, stirring constantly. Boil & stir for 1 minute. Stir in the sour cream and heat through. While sauce is cooking, cook noodles according to directions on package. Drain and toss with a little olive oil to prevent sticking. Serve meat/sauce over noodles.


Thursday, February 24, 2011

David Riber

This is a shout out to my Illinois friend & faithful blog reader, David Riber. Hello friend! Make the recipe below for your lovely wife & you will be her hero. That is if you have time from all your blog reading, ha. Say hi to the fam for me :)

Pork Carnitas Tacos (in the crock pot)

2 lb boneless pork loin
1 medium onion, diced
3 cloves garlic, minced
1 chipotle chile in adobo, chopped, plus 2 Tbsp adobo sauce (I like it a little spicy so I added 2 chipotle, you can add more if you want) These come canned in the Mexican section.
2 (15 oz) cans cannellini beans, drained & rinsed
1 (28 oz) can diced tomatoes
3 Tbsp tomato paste
1 1/2 tsp dried oregano
1 tsp ground cumin
1 tsp salt
1/2 tsp ground black pepper
1/4 tsp cayenne pepper

1/4 cup chopped cilantro
red onion, sliced thin
lime wedges

1. Trim excess fat from pork & cut roast in half crosswise, Combine remaining ingredients, except for garnishes, in a 6-qt slow cooker & add pork on top; cover & cook for 5 hrs on high or 8 hrs on low.

2. Shred the pork with two forks, and add back into crock pot. Serve in corn tortillas and top with cilantro, red onion & a squeeze of lime. We also had some shredded lettuce & topped them with that, but it's optional.

Serves 8 to 10.

This is a very declicious & low fat meal as a bonus. 265 calories, 9 grams total fat.

Enjoy :)