Italian-Style Turkey Meat Loaf
Layered Enchilada Bake
Chili
Baked Spaghetti
Italian Pork Chops
Quick Cheeseburger and Vegetable Bake
Peanut Butter Waffle Toast
Spinach and Chicken Skillet
Cookies & Cream Fudge
Chocolate-Covered Oreo Cake
Dirt Cake
Italian-Style Turkey Meal Loaf: Thanks Becky!!
2 lbs ground turkey
1 cup Italian-style bread crumbs
1/2 cup ketchup
1 cup shredded mozzarella cheese
2 cloves of garlis, minced
1 tsp Italian seasoning
1 tsp salt
1/2 tsp pepper
2 eggs, slightly beaten
2 cups pasta sauce
Heat the oven to 350. Spray a large pan and set it aside. Combine all ingredients except the pasta sauce in a large mixing bowl. Using your hands, mix the ingredients lightly to evely distribute them and then knead the mixture well. (If the goo factor gets to you use forks to mix-- I did!) Transfer the mixture to your baking pan, shaping it into a loaf about 12 inches long and 5 inches wide. Bake it for 40 minutes, then remove it from the oven and spread a cup of pasta sauce over the top. Keep baking the meat loaf until it is cooked through, about 35 minutes more. Allow the loaf to sit in the pan for 15 minutes before slicing it. Serve it with more pasta sauce, if desired. I plan to serve with mashed potatoes or the betty crocker potatoes from last month's sale, salad, applesauce and rolls.
Layered Enchilada Bake:
1 lb lean ground beef (I use turkey)
1 large onion, chopped
2 cups thick salsa
1 can (15 oz) black beans, drained and rinsed
1/4 cup italian dressing (zesty if you have it)
2 tbsp taco seasoning mix (I keep an extra pouch for recipes like this)
6 flour tortillas (8 inch)
1 cup sour cream
1 pkg mexican style shredded cheese
Line a 13 x 9 inch baking dish with foil, with ends of foil extending over sides of dish; set aside. Brown meat with onions in large skillet on med-high heat; drain. Add slasa, beans, dressing and taco seasoning mix; mix well. Arrange 3 of the tortillas in single layer on bottom of prepared baking dish; cover with layers of half each of the meat mixture, sour cream and cheese. Repeat all layers. Cover with foil. Preheat to 400 and bake, covered for 30 minutes. Remove the foil and bake an additional 10 minutes or until casserole is heated through and cheese is melted. Let stand 5 minutes before cutting to serve. You can top with chopped tomatoes, shredded lettuce and chopped cilantro. I will serve with homemade mexican rice (add a can of diced tomatoes to the rice when cooking) and refried beans.
Chili:
1 lb ground beef or turkey
1 can of diced tomatoes ( I like to use 2)
2 cans of tomato soup
1 large onion, chopped
1 can of kidney beans, drained/rinsed (sometimes I do 2)
1-2 tsp chili powder
dash of salt and pepper
Brown meat, drain off grease. Add onions and cook til tender. Add other ingredients and cook til thickened, stirring often. I just eat it but my husband requires biscuits, rolls, crackers.....
Baked Spaghetti:
8 oz spaghetti
1 tbsp butter or margarine
1 (24 oz) carton of fat-free cottage cheese
3/4 cup grated parmesan cheese, divided
3 cups red pasta sauce (meat flavor or cheese)
4 oz shredded mozzarella cheese
Heat to 400. Cook spaghetti according to the directions, omitting oil. Drain pasta and mix with butter to coat it. Meanwhile, coat a 9 x 13 inch bakig dish with cooking spray. Arrange cooked spaghetti in an even layer in dish. Spread cottage cheese over spaghetti. Sprinkle with 1/4 cup parmesan cheese. Heat pasta sauce until bubbly. Spoon sauce over cheeses. Top with mozzarella cheese and remaining parmesan cheese. Cover with nonstick foil. Bake 30 minutes. Remove cover and bake 15 more minutes or until cheese is lightly browned. Let stand 10 minutes before serving. I will serve with more of the free garlic bread from triples, italian green beans, peaches for the kids, and another veg.
Italian Pork Chops:
4 pork loin chops, 1/2 inch thick or about 1 1/2 lbs
1/2 cup bisquick mix
1/3 cup Italian dressing
1/2 cup garlic-herb dry bread crumbs
2 tbsp veg oil
Coat pork chops with bisquick mix. Dip coated pork into dressing, then coat with bread crumbs. Heat oil in 12 inch nonstick skillet over med-high heat. Cook pork in oil about 5 minutes or until golden brown; reduce heat to low. Carefully turn pork. Cook 10 to 15 minutes longer or until pork is slightly pink when cut near bone. Serve immediately. I will probably serve with rice and vegs or a Lipton pasta sides dish.
Ouick Cheeseburger and Vegetable Bake:
1 1/2 lbs ground beef (or turkey)
1 1/4 cups chopped onions (about 2 large)
1 can (10.75 oz) condensed cheddar cheese soup
1 1/4 cups frozen mixed vegs
1/2 cup milk
2 1/3 cups bisquick
2/3 cup water
1 1/3 cups shredded cheddar cheese
Heat to 375. Generously spray bottom and sides of jelly roll pan (it looks like a cookie sheet with a slight side so you can have a crust), 15.5 x 10.5 x 1 inch, with cooking spray. Cook beef and onions in 12 inch skillet over med heat, about 10 minutes, stirring occasionally until beef is brown. Drain. Stir in soup, vegs and milk. Stir bisquick mix and water until moistened. Spread evenly in pan. Spread beef mixture over batter. Sprinkle with cheese. Bake uncovered 35 minutes. I will serve with chips.
Peanut Butter Waffle Toast:
1 1/4 cups milk
1 cup bisquick mix
1/2 cup peanut butter
2 tbsp granulated sugar
1 tsp vanilla
1 egg
6 to 8 slices bread
6 to 8 tbsp minature semisweet chocoalte chips
powdered sugar, if desired
Heat waffle iron, grease wih vegetable oil if necessary or spray with cooking spray before heating. Stir milk, bisquick mix, peanut butter, granulated sugar, vanilla and egg until well blended. Carefully dip bread into batter on both sides. (if coating seems too thick, add milk, 1 tsp at a time until desired consistency is reached.) Place in waffle iron; close lid. Bake about 2 minutes or until steaming stops and "toast" is golden. Carefully remove waffle toast. Sprinkle each waffle toast with 1 tbsp chocolate chips and powdered sugar. Breakfast for dinner. Serve wih eggs or sausage.
Spinach and Chicken Skillet:
6 boneless skinless chicken breast halves ( 1 3/4 lb)
1 cup fat-free milk
1/2 cup fat-free chicken broth
1 med onion, chopped (1/2 cup)
1 bag (10 oz) washed fresh spinach, chopped
1/4 tsp salt
1/4 tsp pepper
1/4 tsp ground nutmeg
Spray 12 nonstick skillet with cooking spray, heat over med heat. Cook chicken in skillet 2 minutes on each side; reduce heat to med-low. Stir in milk, broth and onion. Cook about 5 minutes, turning chicken occasionally until onion is tender. Stir in spinach. Cook 3 to 4 minutes, stirring occasionally, until spinach is completely wilted and juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet, keep warm. Increase heat to med. Cook spinach mixture about 3 minutes or until liquid has almost evaporated. Stir in salt, pepper and nutmeg. Serve chicken on spinach.
***note- I routinely find fresh spinach on sale at Lowes for .99- look for the produce special sale sticker- it is red and will be on the front of the prepackaged spinach.
These desserts are for all of you cashing in on the Oreo deal.....
Cookies & Cream Fudge:
3 cups granulate sugar
3/4 cup (1 1/2 sticks) butter or margarine
2/3 cup (5 fl. oz can) evaporated milk
2 cups (12 oz) nestle toll house white morsels
1 jar (7 oz) marshmallow creme
1/2 cup finely crushed Oreos
1 tsp vanilla extract
1 cup crumbled Oreos
Line 9 inch square baking pan with foil. Combine sugar, butter and evaporated milk in medium, heavy duty saucepan. Bring to a full rolling boil, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat. Stir in morsels, marshmallow creme, finely crushed cookies and vanilla extract. Pour into prepared pan. Sprinkle crumbled cookies on top. Gently swirl cookies into fudge using a knife without touching bottom of pan. Refrigerated for 1 hour or until firm. Lift from pan; remove foil. Cut into 48 pieces.
Chocolate-Covered Oreo Cookie Cake:
1 pkg (2 layer size) devils food chocolate cake mix
4 squares Baker's semi-sweet baking chocolate
1/4 cup (1/2 stick) butter, cut up
1 pkg (8 oz) cream cheese, softened
1/2 cup sugar
2 cups thawed Cool Whip
12 Oreos, coarsely crushed
Preheat to 350. Prepare and bake cake mix as directed on package in two 9-inch round baking pans. Cool 5 minutes and remove from pans. Cool completely on wire racks. Microwave chocolate and butter in small micro bowl on high for 2 minutes or until butter is melted. Stir until chocolate is completely melted. Cool 5 minutes. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping and crushed cookies. Place 1 cale layer, top-side down, on serving plate. Spread top of layer evely with cream cheese mixture. Cover with remaining cake layer, top-side up. Spoon chocolate galze over top of cake. Let stand until set. Store in refrigerator.
Dirt Cake:
14 oz Oreo cookie, crushed and pressed into 9 x 13 pan/dish
1 (8 oz) pkg cream cheese
1 large pkg vanilla instant pudding
1 cup confectionery sugar
3 cups milk
1/2 tsp salt
1 tsp vanilla
1 lg Cool Whip
Beat cream cheese and sugar together, adding pudding, milk, salt and vanilla. Beat until thick. Do 2 layers of: 1. Oreo 2. mixtue 3. cool whip
Let chill.
