Tuesday, July 24, 2007

My turkey burger recipe isn't really a recipe.

My turkey burger recipe isn't really a recipe.
1 lb. ground turkey
1/4 cup barbecue sauce
1) Make together turkey and barbecue sauce form in to patties.
2) Cook using your favorite method . Make sure that they are cook all why through.
The little bit of barbecue sauce will help the burgers stay moist.
Do not put salt on them while before cooking or during. It will dry out the burgers.
Sorry, for no picture & short post. My back is totally kill me right now.

Sunday, July 22, 2007

Menu Plan

While I'm trying some new recipes I have *started* them. Hopefully they will work!

Question: I have 2 cup of shredded zucchini suggestions on what to do with it beside zucchini bread?

Menu Plan for the week of July 22

Dinner 1 ~ Watermelon Chicken Salad*

Dinner 2 ~ Quiche*, Salad

Dinner 3 ~ Turkey burgers, Green bean &Radish salad * , Bake Bean

Dinner 4 ~ Grilled chicken*, Pasta salad* ,salad

Dinner 5 ~ Fish taco*, Salad



Orange-Cranberry Cereal Mix

If you never know what to cook for dinner and/or you need more recipes, please visit Laura The Organizing Junkie. She kindly hosts Menu Plan Monday.

Thursday, July 19, 2007

Peach Sweet Potato Salad

This Peach Sweet Potato Salad got various reviews Mr. Healthy and Mrs. Meat and Potatoes both liked this salad but I AKA Miss Flexitarian thought it needed to lose the creamy dressing. I think a vinaigrette would have worked better.

Also check out my Mint Lime Sweet Potato Salad

Peach sweet potato salad


2 cup cooked chopped cool sweet potatoes
2 cup chopped fresh peaches
1/2 cup toasted pecan

1 tablespoon yogurt
1 tablespoon sour cream
1 tablespoon mayonnaise
1 tablespoon lime juice

1. In a medium bowl combine sweet potatoes, peaches and pecan.

2. In a small bowl combine yogurt, sour cream, mayonnaise, lime juice with together . Add a small bowl of dressing to sweet potato mixture .

3.Mix together.

4. Refrigerate at least two hours so flavors can combine.

Tuesday, July 17, 2007

Creamy Lemon Potatoes Salad

This potato salad is heavy on the vegetable and is very lemony . I think this might become my standard potatoes salad recipe.Who am I kidding I will probably never have a standard potatoes salad recipe. But I do love radishes in potato salad.

8 red potatoes cut into quarters and cook
5 radishes, sliced thinly
3 stock the celery, diced
2 green onions ,diced

Juice of 1 lemon
1/8 cup yogurt
1/8 cup sour cream
1/8 cup mayonnaise
salt and pepper to taste

1) Place potatoes in a large saucepan and cover with water. Bring to a boil cook for 15-20 minutes or until tender. Refrigerate for several hours to cool potatoes .
2) In a large bowl add lemon juice, yogurt, sour cream, mayonnaise, salt and pepper and whisk together.
3) to large bowl add potatoes, celery , radishes, green onion and mixed together. Refrigerate for a few hours allowing the flavors to mingle.

Monday, July 16, 2007

Well this my 1st Menu Plan Monday and It will not be my last. All my menu are Wheat free. I will post recipes & pictures for all the items that are *star* in my Menu below as I make them . So check back for the recipes.

Dinner 1- Taco Lentils with avocado, Cheese and salsa
Spicy Bean & rice

Dinner 2- Fish
Grain dish

Dinner 3- Spaghetti and meatballs

Dinner 4- Grilled chicken
Sweet potato Salad (New recipe)*

Saturday, July 14, 2007

What do you think this is ?

Drum roll please... pumpkin pie or should I say pumpkin custard. How about crustless pumpkin pie ?

Crustless pumpkin pie

I used a 28 oz can of ALL pumpkin not the pie mix.I followed the recipe on the canned except for three modification.

1) I cut down the eggs down to 2 instead of 4. The pie is just to eggy with 4 eggs.

2) I cut the sugar in half and use brown sugar instead of white.

3) I use soy milk instead of evaporated Milk. Simply because I didn't have evaporated milk. I actually prefer using cream at Thanksgiving.
You can bake pie in a 9 by 13 or 2 pie plate. The 9 by 13 will just take slightly longer to bake

I top my Crustless Pumpkin Pie with whipped cream & sprinkled of cinnamon.

Verdict: Perfect as always.

Wednesday, July 11, 2007

Flourless PB&J Cookies

This is my favorite peanut butter cookie recipe and I have lots of little tricks that helped me perfect this recipe read the directions.My favorite is with apricot jam but the above picture is with raspberry.

Flourless PB&J Cookies

1 cup peanut butter
1 cup Brown sugar
1 egg
1teaspoon real vanilla extract
1/4 cup jam or jelly

1) Preheat oven to 350 degrees.

2) In a large bowl mixed together peanut butter, brown sugar, egg ,vanilla extract.

3) Roll dough into walnut size balls and place 2 inches apart on a ungreased cookie sheet. Make a small hole in the top of each cookie using the handle of a wooden spoon. Fill the holes with preserves.

4)Refrigerate for 15 minutes

5)Bake at 350 degrees for 6 minutes

6) turn off oven leave cookie sheet in the oven for 4 minutes.

7)Cool on cookie sheets until set, before transferring to wire racks to cool completely.