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Wednesday, November 30, 2016

Hot Turkey Sandwich something to do with leftovers




 Might not be the best picture I've  ever taken, but this was so yummy good!

  Amounts are approximate, I never measure.

Ingredients

  • 1 1/2 lb leftover turkey meat, sliced
  • 1/2 cup or so of leftover turkey gravy
  •  Cranberry Jelly
  • 4 large slices of any kinda rustic bread
  • Scoop of Mashed Potatoes(I used Bob Evens they're delicious)

Method

1 Heat gravy in a skillet until bubbly. If the gravy is too thick, thin with a little stock or water.
2 Add pieces of sliced cooked turkey meat to the gravy. Coat with the gravy on all sides and heat until the meat is heated through.
3 Arrange a slice of bread (rustic French or Italian loaf would work great) on a plate. Top with sliced turkey, gravy and top with mashed potatoes. And of course don't forget the cranberry jelly!

Hot Turkey Sandwich


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Monday, November 28, 2016

Turkey bean soup

Want to enjoy your turkey today, tomorrow — and the day after that? Swap in your leftovers in this turkey bean soup recipe, and you'll have easy, tasty meals readily available throughout the week. It's the perfect way to get your veggies in while enjoying comforting holiday flavors for days to come. Now that's something to be thankful for!

Ingredients

  • 1 pounds turkey, lean ground
    breast meat
  • 2 medium onion(s)
    chopped
  • 2 stalk(s) celery
    chopped
  • 1 clove(s) garlic
    minced
  • 1/4 cup(s) ketchup
  • 1 can(s) tomatoes, diced, no salt added
    (14.5 ounces)
  • 3 piece(s) bouillon, chicken, low-sodium
  • 7 cup(s) water
  • 1 1/2 teaspoon basil, dried
    crushed
  • 1/4 teaspoon pepper, black ground
  • 2 cup(s) cabbage
    shredded
  • 1 can(s) beans, cannellini, no-salt-added
    drained, (15 ounces)

Instructions

    Serves 4
    In a large saucepan, cook the ground turkey, onion, celery and garlic until the vegetables are softened and the turkey is cooked.
    Drain off the fat and add the ketchup, tomatoes, bouillon, water, basil, pepper, cabbage and beans.
    Bring to a boil and reduce heat. Cover and simmer for 30 minutes.
    •such

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Sunday, November 27, 2016

Leftovers Turkey roll-up


Healthy Eating
Lunch leftovers: Turkey roll-up
Put the rest of that Thanksgiving turkey to good use by making these whole-wheat roll-ups. You'll love the savory-sweet flavor combination, and you probably already have most of the ingredients in your fridge. Perfect.

Ingredients

  • 1 whole tortilla(s), flour, whole-wheat
    (10-inch)
  • 1 tablespoon cream cheese, fat-free
    softened
  • 1 1/2 ounce(s) turkey, breast
    thinly sliced
  • 2 tablespoon cranberries, dried
  • 2 tablespoon celery
    minced
  • 1 whole scallion(s) (green onions)
    with top, finely chopped

Instructions

    Serves 1
    Warm the tortilla in the microwave on high for about 8 seconds.
    Spread the cream cheese evenly over the tortilla to the edges. Top the tortilla with turkey, leaving about 1 inch around the edge with no turkey.
    Sprinkle the cranberries, celery and onion over the turkey.
    Fold both the right and left edges over the filling and roll from the bottom tightly. Slice in half.
    Serving size: 1 roll-up


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Thursday, November 24, 2016

Easy and Healthy Baked Sweet Potatoes



 FROM:

The Mayo Clinic Diet



Ingredients

  • 2 whole potato(es), sweet
  • 1/2 cup(s) sour cream, nonfat
    divided
  • cinnamon, ground
    to taste
  • 1 teaspoon sugar

Instructions

    Serves 2
    Poke holes all around the potatoes with a fork. Microwave on high for about 8 minutes, or until tender.
    While the potatoes cook, combine the sour cream, cinnamon and sugar in a small bowl. Stir until sugar has dissolved.
    Slice the potatoes in half, top each with 1/4 cup sour cream mixture. Enjoy!
Nutritional Information Amount Per Serving
  • Calories161
  • Total Fat0g
  • Saturated Fat0.1g
  • Sodium371mg
  • Carbohydrates34g
  • Dietary Fiber4g
  • Protein4g
  • Cholesterol6mg

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Tuesday, November 22, 2016

Holiday green bean casserole





Ingredients

  • 3 teaspoon oil, olive
    divided
  • 1 medium onion(s)
    thinly sliced and separated plus 1/4 cup finely chopped
  • 1 clove(s) garlic
    finely chopped
  • 4 tablespoon water
    divided
  • 1 1/2 cup(s) mushrooms
    sliced
  • 3 tablespoon flour, all-purpose
  • 1/2 teaspoon thyme
    ground
  • 1 1/2 cup(s) milk, fat-free
  • 1 pounds beans, green
    trimmed and cut into 1 inch pieces
  • 1/3 cup(s) bread crumbs, whole-wheat
    fresh

Instructions

    Serves 10
    Preheat the oven to 350 F. Heat a large skillet over low heat and add 2 teaspoons of oil.
    Add the onion slices and gently cook for 15 to 20 minutes, stirring frequently, until onions are golden. Remove the onions from the skillet and transfer to a plate. Add 1 tsp. of olive oil, the finely chopped onion and garlic to the skillet and cook for 2 to 3 minutes. Add 2 tablespoons of water and the mushrooms, cooking for an additional 5 minutes. Sprinkle flour and thyme over the vegetables and stir. Gradually stir in the skim milk. Increase heat to medium and stir constantly until the sauce thickens.
    To cook the beans, boil for 8 to 10 minutes in water. Or, to save time, place the green beans in a microwaveable container and add 2 tablespoons of water. Cover and microwave on high for 5 minutes. Drain and set aside. Spray a 2-quart casserole with cooking spray and place the green beans in the casserole. Pour the mushroom sauce over the green beans. Top with onions and bread crumbs. Bake in a 350 F oven for 15 minutes, until the top is golden brown.


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Monday, November 21, 2016

7 healthy meals without the fuss




7 healthy meals without the fuss

Try these easy meal ideas you can make in just minutes.

If you're like most people, convenience is a factor when choosing what to eat — but grab-and-go foods aren't always the best choices. The next time you need a quick and easy meal idea, try one of these healthy meals that you can whip up in minutes:



Begin with Add For
Prewashed salad greens Shredded rotisserie chicken, sliced tomatoes, and a splash of your favorite reduced-fat dressing or a little olive oil and balsamic vinegar Chicken salad
Whole-wheat pasta, cooked according to the manufacturer's directions Microwaved in-the-bag mixed vegetables, topped with prepared marinara sauce and sprinkled with shredded Parmesan cheese Quick pasta primavera
Whole-grain tortillas Fat-free refried beans and reduced-fat shredded cheddar cheese, microwaved to melt the cheese, topped with salsa and folded Bean burritos
Baked large baking potatoes Heated canned vegetarian chili and a sprinkle of reduced-fat cheese Baked chili potatoes
Microwaved prepackaged brown rice Frozen stir-fry vegetables and strips of chicken, stir-fried in a small amount of oil Stir-fried chicken and vegetables over rice
Toasted whole-wheat buns Heated lean roast-beef slices from the deli, reduced-fat cheese and veggies Roast beef sandwich
Toasted whole-wheat hoagie buns Lettuce leaves, tuna salad made with a small amount of mayonnaise and your favorite veggie toppings Tuna sub sandwich


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Thursday, November 17, 2016

Cheese Hot Dogs





 Cheese Hot Dogs (makes 4 hot dogs)

4 hot dogs
4 slices bread
4 tablespoons yellow prepared mustard
4 American cheese slices
¼ cup butter, melted

Preheat oven to 350 degrees (F). Place bread slices on baking pan. Spread each slice with mustard and add 1 slice cheese. Place a hot dog diagonally on top of each cheese slice and fold bread over to make a triangular shape. Fasten with toothpicks. Brush each triangle with melted butter (top and bottom). Switch oven to "Broil" and cook sandwiches until golden brown, about 7 minutes on each side. Remove from oven and place on serving plate. Serve while hot.

From "Betty's Kitchen Cookbook:  buy her book on Amazon http://amzn.to/2c7UY30


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Tuesday, November 15, 2016

Healthy Mac and cheese



What could be better than a warm bowl of mac and cheese on a chilly evening? This recipe offers a healthy twist on a favorite dish, but still has the rich flavors you're craving. For extra veggies, stir a big handful of chopped spinach into your casserole dish before baking. Comfort food without the guilt? Now that's a bite worth taking.

Ingredients

  • 1 package(s) pasta, whole-wheat, elbow macaroni
    (14.5 ounces)
  • 1 1/2 cup(s) cottage cheese, nonfat
  • 2 tablespoon oil, canola
  • 1/2 cup(s) flour, all-purpose
  • 1/2 teaspoon pepper, black ground
  • 1/4 teaspoon garlic powder
  • 2 cup(s) milk, fat-free
  • 2 cup(s) cheese, cheddar, sharp, reduced-fat, shredded
  • 2 cup(s) tomato(es), cherry
    cut in half

Instructions

    Serves 10
    Cook macaroni according to package directions. Meanwhile, blend cottage cheese in a food processor until smooth. Set aside.
    In a large saucepan over a medium heat, combine oil, flour, pepper and garlic powder; stir until mixed. Gradually stir in the milk and bring to a boil. Cook for 2 minutes or until thickened and smooth. Add the blended cottage cheese and cheddar cheese, stirring until melted.
    Spray a 2-quart casserole dish with cooking spray. After the macaroni has been cooked and drained, place it in the prepared casserole dish. Pour the cheese mixture over the macaroni and mix until blended. Bake at 350 F for about 30 minutes or until heated through. Top with tomatoes just before serving.


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Saturday, November 12, 2016

Garlic Ginger Brussels Sprouts and Grapes



Ingredients

  • 1 pound Brussels sprouts
  • 1 cup halved red seedless California grapes
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 cloves garlic, minced
  • 2 tablespoons fresh ginger, grated
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey
  • 1 tablespoon balsamic vinegar
  • 1/4 cup walnuts, coarsely chopped

Directions

Cut off the woody stem on each Brussels sprout and remove any tough or bruised outer leaves. Slice Brussels sprouts very thinly to make a mound of feathery ribbons.

Heat olive oil in a large skillet over medium-high heat. Add Brussels sprouts, grapes, salt and pepper to skillet and sauté 3-4 minutes. Reduce heat to medium and add garlic, ginger, Dijon mustard, honey and balsamic vinegar to pan. Continue to sauté for approximately 1-2 minutes, until sprouts are tender and bright green in color.

Turn off the heat and add walnuts to pan. Gently mix to combine.

Makes 4 servings.


www.grapesfromcalifornia.co

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Wednesday, November 9, 2016

Easy lunches Tuna french toast and Healthly Naan Bread




 Here are two very easy and Delicious sandwich ideas  for a healthy lunch!! 

French Toasted Tuna Sandwiches Recipe





 Ingredients

12 oz. can of tuna
celery chopped
light mayonnaise
your favorite bread

1 cup egg beaters
8 T. low-fat milk
dash black pepper



Prepare tuna salad.  Assemble sandwiches.  Whisk egg beaters, milk, and pepper.  Lightly spray griddle or fry pan with olive oil.  Preheat.  Using double spatulas, one on top and one under sandwich, dip in mixture and fry until golden brown. Turn.  Serve when second side is browned.  Bon appetit!












 Healthy Naan Bread lunch


 Hearty and healthy in less than 10 minutes!

Ingredients

2 pieces of TJ's garlic Naan bread
1 package Madras lentils
Shredded mozzarella cheese
Grated Parmesan

Bake Naan for 2 minutes at 400°.  Heat lentils for 1 minute in microwave on high.  Spread lentil mixture on Naan, top with mozzarella and parmesan cheeses.  Broil for 2 minutes or until browned.










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Saturday, November 5, 2016

Healthy Country Dinner for 2




 This chicken packs plenty of savory flavor—and satisfying crunch.you can create its delicious crust by dredging it in flour, then frying it on the stove top. Two classic sides round out this simple, Southern-style dish: buttery mashed potato and quick-braised collard greens, which get their pleasant heat from red pepper flakes (and a welcome hit of acidity from apple cider vinegar).







 Ingredients

  • 4 Boneless, Skinless Chicken Thighs
  • ½ Cup All-Purpose Flour
  • 2 Cloves Garlic
  • ½ Bunch Collard Greens
  • ½ Pound Russet Potato
  • 2 Tablespoons Butter
  • 1 Tablespoon Apple Cider Vinegar
  • ¼ Teaspoon Crushed Red Pepper Flakes




    • Prepare the ingredients:
    Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Large dice the potato. Peel and mince the garlic. Remove and discard the collard green stems; roughly chop the leaves.


    Cook & mash the potato:
    Add the potato to the pot of boiling water and cook 14 to 16 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add the butter. Using a fork, mash to your desired consistency; season with salt and pepper to taste. Set aside in a warm place.

    Start the collard greens:
    While the potato cooks, in a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the collard greens and season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted.


    Finish the collard greens:
    Add the vinegar and ¾ cup of water to the pan (be careful, as the liquid may splatter). Cook, stirring occasionally, 6 to 8 minutes, or until the collard greens have wilted and the liquid has cooked off. Transfer to a bowl and season with salt and pepper to taste. Set aside in a warm place. Rinse and wipe out the pan.


    Coat the chicken:
    While the collard greens cook, pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer the seasoned chicken to a bowl. Add the flour and toss to coat. Transfer to a plate


    Cook the chicken & plate your dish:
    In the same pan, heat a thin layer of oil on medium until hot. Once the oil is hot enough that a pinch of flour sizzles immediately when added to the pan, add the coated chicken (tapping off any excess flour). Cook 4 to 6 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate and immediately season with salt and pepper. Divide the mashed potato, finished collard greens and cooked chicken between 2 dishes. Enjoy!


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Thursday, November 3, 2016

Holiday brisket











 First cut brisket
1 pkg. onion soup mix
2-8oz. cans no salt tomato sauce
12 oz. beer

Overlap heavy duty foil in a roaster.  Pierce both sides of brisket.  Turn fat side up.  Combine onion soup mix, tomato sauce and beer; pour over brisket.  Seal foil and cover roaster.  Place in a 325° preheated oven for 3 hours.  Cool. Remove fat.  Slice diagonally across the grain.

Pour sauce from foil into roaster pan with sliced meat.  Discard foil. Heat at 325° again for 1 hour before serving.  Freezes well.  Amazing over a slice of challah!












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