TURKEY BURGER MUFFIN CUPS

Let's talk fun! Let's talk easy! Let's talk delicious! Sometimes it is just plain awesome, especially in the summer, to have a finger foods type meal. I was thinking of something I could make in muffin cups other than the usual mini quiches and with a pound of ground turkey meat in the fridge, I thought of these and what are hit they were! 
Yum   

This is a "Two For You" kind of day because over at The Blended Blog, I'm sharing a super yummy sweet treat finger food.

Like I said, it probably would've been easier using biscuits but I had these giant crescent rolls and I just love the taste of a flaky, buttery Crescent for a crust. So I improvised a little bit as they were perforated but ended up fitting them into them of the Cups just fine and they baked up perfectly!

I love how the cheese slices melted and molded to the top just right!

What you'll need

Turkey Burger Muffin Cups

INGREDIENTS

1 lb. ground turkey

1/2 cup Ketchup 

1 tsp. Prepared mustard

2 Tbsp. Brown sugar

1 1/2 tsps. Worcestershire sauce

1 tube Large Crescent Rolls (you can use biscuits)

3 slices American cheese, cut each slice into 4 squares or sprinkle shredded cheese

DIRECTIONS

Preheat oven to 400° In a large skillet, cook ground turkey over medium heat until no longer pink; drain. Stir in the ketchup, brown sugar, mustard and Worcestershire sauce. Remove from the heat; set aside. Spray a regular sized muffin pan with cooking spray. (This would be easier with biscuit to press down in the cups but we like it better with the taste of crescents) Roll out your crescents into one sheet and cut into 12 squares. Press each down in the muffin tins. Fill each with the meat mixture and top with a slice of cheese. Bake for about 14-16 minutes or until golden brown.

Linking up with Tasty Tuesdays // Tuesday Talk // Wonderful Wednesday's Blog Hop // Full Plate Thursday // Recipe Sharing Party~YUM // Tickle My Tastebuds Tuesday // Two Uses Tuesday // Creative Muster Party // Wow Us Wednesdays // Thursday Favorite things Blog Hop //Best Of The Weekend// Handmade Hangout // Share It // Too Cute Tuesday // Grace At Home // Inspire Me Monday// Creativity Unleashed // Two Cup Tuesday // The SITS Girls // Clever Chicks Blog Hop // Snickerdoodle Sunday // Dishing It & Digging It // Diary of a Real Housewife  // Metamorphosis Monday // The Scoop // Flaunt It Friday // Best Friday Features // Try It Thursday // Tuesday Talk //  Meal Plan Monday #135
xoxo

ITALIAN STEW

As I write this post, I am eating leftovers of this Stew and it is even better heated up!! Yummy!

This stew is so simple, you won't believe it. Plus, it is packed with flavor. Hearty turkey sausage comes together deliciously with veggies, tender beans, whole wheat macaroni and cheeses. I like to serve it with a few buttery type crackers like Townhouse or Ritz but of course,a good bread would be heavenly too. This is great with a glass of wine for a quick, yet filling and elegant meal. 
Yum

So full of Flavor!!

 INGREDIENTS 
 2 Tbsp. any Zesty Italian Dressing
 1 lb. Italian turkey sausage 
 2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth
 1 pkg. (16 oz.) frozen stir-fry vegetables (white onions; sliced green, red and yellow peppers)
 1 can (15 oz.) cannellini beans, rinsed
 1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
 1 cup whole wheat elbow macaroni, uncooked
1/4 teaspoon Italian herbs
 1 cup Shredded Low-Moisture Part-Skim Mozzarella or Italian Blend Cheese
Grated Parmesan Cheese
Buttery crackers like Townhouse or Ritz

 DIRECTIONS

  Heat dressing in large saucepan on medium heat. Add sausage; cook 8 to 10 min. or until done, stirring occasionally to break into small pieces. Drain.

 Add broth, stir-fry vegetables, beans and tomatoes; bring to boil. Stir in macaroni; simmer on medium heat 8 to 10 min. or until macaroni is tender, stirring occasionally. Add the Italian herbs or your favorite seasoning.

  Top with Cheese and sprinkle with a little of the grated Parm

A one pot meal cannot be beat!

 Linking with 
Inspire Me Tuesday  // Totally Terrific Tuesday // Meal Plan Monday

xoxo

 

5 INGREDIENT CHICKEN & PASTA

This is a recipe I made up a few years and one of my favorites. The simplicity of it makes it so nice and easy but the fact that it is so flavorful is what makes it such a winner for me. Basically, all you need is a couple boneless chicken breasts, a head of broccoli, some thin spaghetti, olive oil and seasoned salt. Honestly, we just dish it right out into bowls as with the protein, veggie and carb in there, it makes a one dish meal that is super satisfying. 
Yum  

I have not bought regular pasta in years. Pasta is only used a few times a month in our house but when I do make it, I only use the whole wheat or whole grain that has at least 4 grams of fiber per serving. Some people say they can tell the difference in a traditional white pasta vs whole wheat but we don't notice. In fact, I think it has a nuttier, heavier flavor and fills you up quicker. 

Ingredients

2-3 Boneless Chicken Breasts, cut into bite size pieces

1 head broccoli, cut into bite size florets

1/2 box thin, whole wheat spaghetti

1 Tablespoon Seasoned Salt

Olive Oil 

Directions

Cook spaghetti as directed and drain in colander, mix with about a Tablespoon of olive oil to keep moist. Pour a couple Tablespoons of olive oil in a large skillet and cook the chicken over medium heat until just done but beginning to brown. Turn to a low simmer. Cook broccoli in microwave in a covered dish with a little water til just tender, about 5 minutes, drain and pour broccoli in skillet. Add spaghetti to skillet and toss with Seasoned salt.

 This is also yummy and takes on an Asian flare if you add a little soy sauce to it. 

Verdict from the fam last night: "Very, Very Good!" 2 Very's...it has to be good!

I find that this is one of those dishes that is even tastier as a leftover in the next day or two. Enjoy!

Linking up with Garay Treasures // The Wednesday Showcase // Thursday Favorite Things Blog Hop

 // Meal Plan Monday  // Delicious Dishes Recipe Party

xoxo

"A cookbook is only as good as its poorest recipe."

~Julia Child

WHITE CHOCOLATE PISTACHIO TOFFEE

Yum
Gee, I've been doing so many fashion and vacation posts that I forgot some of you enjoy a recipe now and then and this girl sure loves to make these yummies.
I often like to make sweet treats on Sunday's to enjoy and have throughout the week. Here's a goodie and Here's to a Sweet Sunday to you all! 
There is something about this recipe, that just says, 'Spring!" I make a similar toffee at Christmas time with milk chocolate but the white chocolate and pistachios just sounded yummy. I like this kind of toffee because it's so easy to make and it packages up so nicely to give as gifts. I hope you enjoy it as much as we have. It truly is delightful!
I bet some mom's out there would love some homemade toffee for mother's day.
Homemade treats just ooze "LOVE!"

White Chocolate Pistachio Toffee

Ingredients

• 40 saltines (give or take a couple)
• 3/4 cup  (1 1/2 sticks) butter
• 1 1/4 cup packed brown sugar
• 2 cups white chocolate chips
• 1 cup salted shelled pistachios, coarsely chopped

Instructions

1. Heat oven to 350.
2. Line a large baking sheet with aluminum foil and spray with nonstick spray and line with crackers.  In a medium saucepan, heat butter and brown sugar over medium-low heat.  Bring to a boil, whisking frequently.  Once it's good and bubbly, pour over crackers.

Bake for a few minutes (about 8) until the toffee is bubbling all over the crackers.  Remove from oven and sprinkle white chocolate chips over the top.  Once they start to melt, spread lightly with a spatula and sprinkle with pistachios.  Let cool. and move to wax paper.  I prefer to keep these stored in the refrigerator.

Linking with Wow Us Wednesdays // Weekend Potluck
Tasty Tuesdays// Wonderful Wednesday's Blog Hop // Tickle My Tastebuds Tuesday // Creative Muster Party // 
Thursday Favorite things Blog Hop // Best Of The Weekend // Celebrate365 // Meal Plan Monday #106 
xoxo

" Anything is good if it's made of chocolate."

 ~Jo Brand

EASY SHEPARD'S PIE

 Sunday dinner perhaps? 

I love Spring, but "springing ahead" is stealing an hour from my weekend!

That means I need a hearty but fairly easy recipe for Sunday dinner. The family loves this one. Pure comfort food! Enjoy!

 Easy Shepherd’s Pie Recipe

• 3-4 large potatoes, peeled and quartered
• 8 Tablespoons (1 stick) butter
• 1 medium onion, chopped (about 1 1/2 cups)
• 1 cup frozen peas and corn, thawed
• 1/2 cup fresh mushrooms, quartered
• 1/2 lb ground round beef
•  1/2 lb ground turkey
• 1/2 cup beef broth
• 1 teaspoon Worcestershire sauce
• Salt, pepper, other seasonings of choice
• 3/4 cup Shredded Colby-Jack cheese

Preheat the oven to 400°F. Place the peeled and quartered potatoes in medium sized pot and cover with cold water. Add a teaspoon of salt. Bring to a boil, reduce to a simmer, and cook until tender (about 20 minutes.
While the potatoes are cooking, add the ground beef, ground turkey and onion to a large skillet and cook until no longer pink, pushing meat to the top of pan. Keep the heat on medium. Melt 4 tablespoons of the butter in the pan and add the peas/carrots mix and the mushrooms, cook about 10 minutes.

 Add the beef broth, Worcestershire and seasoning of your choice. I like this Morton's seasoning blend and add about a teaspoon, and a little salt and pepper. Cook the mixture until broth just starts to evaporate.

When the potatoes are done cooking (a fork can easily pierce), remove them from the pot and place them in a bowl with the remaining 4 Tbsp of butter. Mash and season with salt and pepper to taste.

Spread the meat and vegetable mixture in an even layer in a large baking dish (3qt). Spread the mashed potatoes over the top of the ground. Place in oven and bake for 20 minutes.Pull out of oven and add the shredded Colby-Jack cheese. Bake another 10 minutes. Let stand about 10 minutes before serving.

I served it with crescent rolls and a small spinach salad.

xoxo

 

“...no one is born a great cook, one learns by doing.”
― Julia Child