Turkey Cabbage Soup

Ok, I am on a diet again, and I looked up the cabbage soup diet.  Yes, I know and don't want to hear it.  I decided to make my own version of the soup and calculate the nutritional information.  It came up as this:

Nutritional Info

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 109.6

• Total Fat: 3.0 g
• Cholesterol: 24.0 mg
• Sodium: 593.8 mg
• Total Carbs: 13.6 g
• Dietary Fiber: 4.4 g
• Protein: 9.6 g

View full nutritional breakdown of Turkey Cabbage Soup calories by ingredient

YIPEE!!! Low cal, low carb, and high protein for soup!    Here is the recipe if you are interested!  It is yummy!

Turkey Cabbage Soup

Ingredients

1.25 lbs ground turkey
2 celery sticks, diced
1/2 large head green cabbage, sliced
2 large bell peppers, diced
6 large green onions

1 tsp minced garlic
2 cans of tomatoes, diced
6 cups of water

1 can chicken broth
3 beef bouillon cubes
1 tsp celery seed
2 tsp black pepper
2 tablespoon dried onion flakes
1 tsp Morton's Nature Seasoning

1 tsp dried rosemary, chopped fine

1 package onion soup mix

6 cups of water

Directions

1.    In a large pot, cook ground turkey and green peppers together until meat is brown. Season meat with black pepper, minced garlic, and Nature Seasoning while cooking.

2.    Add celery, cabbage, green onions, tomatoes, water, brother, beef bouillon, celery seed, onion flakes, dried rosemary, onion soup mix, and water to the meat and green peppers. Bring to a boil.

3.    Turn heat down on stove to medium low and simmer for 30 minutes until cabbage looks done.  Should make at least 10 bowls of soup.

 

Mexican Quiche

Ok, I was experimenting with quiche again, and went Mexican this time!  Everyone seemed to love it, so I thought I would share.  Let me know what you think!

Mexican Quiche

 

Ingredients

• 1.25 lbs of ground turkey
• 1 (8 ounce) cream cheese
• 1 Tbs Chili Powder
• 1 Tbs Cumin
• 1 Tbs Taco Seasoning
• 2 (9 inch) unbaked pie crusts
• 1 Tbs butter
• 1 onion, finely diced
• 1teaspoon minced garlic or 2 cloves fresh garlic
• 1 ¼ cup frozen corn
• 1 can diced green chilies, drained
• 1 can of Rotel, drained
• 8 ounces Monterey Jack cheese, shredded
• 8 ounces Mozzarella cheese, shredded
• 4 ounces Parmesan cheese, grated
• 8 large eggs
• 1 1/2 cups half-and-half cream
• 1 teaspoon kosher salt
• ½ teaspoon pepper

 

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Sauté onion, garlic, and butter in a large, deep skillet. Cook over medium-high heat until translucent. Add turkey, chili powder, cumin, salt, pepper, and taco seasoning to skillet. Cook until evenly brown.
2. Add green chilies, Rotel, and corn to meat mixture. Cook until fluid is cooked down, appx. 5 min. Stir in cream cheese and cook until melted.
3. In a large bowl, combine beaten eggs, all cheeses, and half and half. Stir in filling mixture one cup at a time so eggs do not cook.  After all is mixed together, split in half and pour each half in to each pie crusts.  Place pies on baking sheet, and bake on middle shelf in preheated oven for 40 minutes. The top will be puffed and golden brown. Remove from oven, and let stand for 5 to 10 minutes.

Tamale Pie

I thought I would add this recipe on here in case you are looking for more easy crock pot, mexican food.   I made this one up when I was cleaning out my canned goods in my pantry.  Super super yummy!

Tamale Pie

Ingredients

1 lb Ground Beef

1 teaspoon ground cumin

½ teaspoon salt

½ teaspoon chili powder

½ teaspoon ground black pepper

1 can (15 oz) black beans, rinsed and drained

1 can stewed Mexican tomatoes

1 can Rotel

2 cans diced green chilis

1 can (11 oz) whole kernel corn, drained

1 can (10 oz) red enchilada sauce

½ cup water

3 green onions, chopped

½ cup minced fresh cilantro

2 packages (8 ½ oz) corn bread muffin mix

4 eggs

1 cup (4 0z) shredded Mexican cheese blend

Sour cream to taste

Directions

1.  In a large skillet, cook beef over medium heat until no longer pink.  Stir in the cumin, salt, chili powder, and pepper.  Transfer to crockpot, and stir in beans tomatoes, Rotel, corn enchilada sauce, onions, green chilis, and cilantro. Cover and cook on low for 6-8 hours. 

2.  In a small bowl, combine muffin mix and eggs.  Spoon over meat mixture.  Cover and cook 1 hour longer or until a toothpick inserted near the center comes out clean.  Sprinkle with cheese, cover and let stand for 5 minutes.  Serve with sour cream.

Chili Rellenos Casserole

 I saw a recipe for this on Pinterest, so I decided to try it but added my own spin on to it.  We all loved it, but I think Imay try doubling the flour mixture next time to give more breading to it.  

Chili Rellenos Casserole

Ingredients

• 1 lb of lean hamburger meat
• 1 diced medium onion
• 1 tsp minces garlic
• 1 tbs olive oil
• 1 packet of Sazon Mexican seasoning (find in international aisle at store)
• 3 (7 ounce) cans whole green chile peppers, drained
• 3 cans of diced green chilis
• 1 can green chili enchilada sauce
• 16 ounces Monterey Jack cheese, shredded
• 2 eggs, beaten
• 1 cups whole milk
• 1 cup all-purpose flour
• 1/2 tsp salt
• 1/8 tsp black pepper

 

 

 

Directions

1.    Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.

2.    Saute garlic and onion in olive until translucent

3.    Add hamburger to the skillet and brown evenly, and add Sazon packet when meat is close to being done.

4.    Open and lay whole chilies flat and evenly in bottom of baking dish. Sprinkle with 2/3 of the Jack and Cheddar cheeses, and cover with meat mixture. Cover meat mixture with the chopped green chilis and enchilada sauce.

5.    In a bowl, mix together the eggs, milk, flour, salt, and pepper and pour over the top of the chilies.

6.    Bake in the preheated oven for 45 minutes. Remove from oven. Sprinkle with remaining Jack and Cheddar cheeses, and serve with sour cream and Cholula if desired.

JJ's Quiche

Experimented with a new recipe tonight for Valentine's Day, and it was amazing!  The Chief and the kids gobbled it all up!  Hope you enjoy it like we did! You can leave out the bacon if you would like, and it still tastes amazing!

JJ’s Quiche

 

Ingredients

• 1/2 pound thick sliced bacon
• 1 bunch of fresh spinach, chopped
• 1 (8 ounce) cream cheese
• salt and pepper to taste
• 2 (9 inch) unbaked pie crusts
• 2 tablespoons olive oil
• 1 onion, finely diced
• ½ teaspoon minced garlic or 1 clove fresh garlic
• 1 8 ounce container of mushrooms, diced
• 2 cups finely diced smoked ham
• 8 ounces Monterey Jack cheese, shredded
• 8 ounces Mozzarella cheese, shredded
• 4 ounces Parmesan cheese, grated
• 8 large eggs
• 1 1/2 cups half-and-half cream
• 1 tablespoon dried parsley
• salt and pepper to taste

 

 

 

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
2. Heat olive oil in skillet over medium heat. Saute onions, diced ham, garlic, spinach, and mushrooms until spinach looks cooked. Stir in cream cheese and bacon, and cook until melted.
3. In a large bowl, combine beaten eggs, all cheeses, parsley, half and half, and salt and pepper. Stir in filling mixture one cup at a time so eggs do not cook.  After all is mixed together, split in half and pour each half in to each pie crusts.  Place pies on baking sheet, and bake on middle shelf in preheated oven for 40 minutes. The top will be puffed and golden brown. Remove from oven, and let stand for 5 to 10 minutes.

Chicken Pot Pie

One of our favorite recipes in the house is Chicken Pot Pie.  I also make it after the holidays using our leftover turkey.  Hope you enjoy it as much as we do!

Chicken Pot Pie

Ingredients

* 1 pound skinless, rotisserie chicken chopped or boneless chicken breast halves - cubed
* 1 cup sliced carrots
* 1 cup frozen green peas
* 2 large potatoes cubed
* 4 cups chicken broth or more
* 2/3 cup butter
* 2/3 cup chopped onion
* 3 garlic cloves
* 2/3 cup all-purpose flour
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 3 1/2 cups chicken broth
* 1 1/3 cup milk
* 2 (9 inch) unbaked pie crusts
DIRECTIONS
1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, potatoes, and peas. Add 4 cups chicken broth or more to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions and minced garlic in butter until soft and translucent. Stir in flour, salt, and pepper. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4.Mix chicken mixture and liquid and scoop in to pie crust . Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. I lattice my pie crust, but it can be done either way.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.Top of Form

Bottom of Form

Sugar Cookie Icing

Love love this icing!  It is very forgiving, corrects itself, and dries super shiny!  It isn't too hard or too soft and holds up very nicely!


Icing Recipe:

1 cup confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon almond extract
assorted food coloring

Directions

In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup and milk one teaspoon each at a time.

Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.

Potato Dinner Rolls

You will be the hit of the party if you bring these! I also brush them with butter right when they come out of the oven too!  Twice the butter, but worth every calorie!

Potato Dinner Rolls

Ingredients

• 1 package of Rapid Rise active dry yeast
• 1 ½ cups of warm to hot water
• 1 cup unseasoned luke warm mashed potatoes, no lumps
• 2/3 cup sugar
• 2/3 cup shortening
• 2 eggs
• 3 cups bread flour
• 3 cups all purpose flour

Directions

1.      Dissolve yeast in water and proof for 10 minutes.

2.    Stir in potatoes, sugar, shortening, eggs, salt and 3 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.

3.     Turn dough onto lightly floured surface. knead until smooth and elastic, about 5 minutes.

4.    Place in greased bowl; turn greased side up. Cover bowl tightly;

5.    Refrigerate at least 8 hours but no longer than 5 days.

6.    Heat oven to 400 degrees.

7.    Shape dough into balls. Make sure your hands have flour on them and also roll ball in to a tiny bit flour to make it easier. Place in lightly greased round layer pan. Brush with butter, softened. Let rise 1 hour on top of stove (preheated oven will help them rise since they are on top of the stove.)

8.    Bake until golden brown, about 15 minutes.

Makes approximately 3 dozen.

Cinnabon Clone Recipe

I have a few people asking for this recipe, so I thought I would blog it!  Here ya go!

Cinnabon Clone Cinnamon Rolls

INGREDIENTS
* 1 cup warm milk (110 degrees F/45 degrees C)
* 2 eggs, room temperature
* 1/3 cup margarine, melted
* 4 1/2 cups bread flour
* 1 teaspoon salt
* 1/2 cup white sugar
* 2 1/2 teaspoons bread machine yeast or 1 packet of yeast
* 1 cup brown sugar, packed
* 2 1/2 tablespoons ground cinnamon
* 1/3 cup butter, softened
* 1 (3 ounce) package cream cheese, softened
* 1/4 cup butter, softened
* 1 1/2 cups confectioners' sugar
* 1/2 teaspoon vanilla extract
* 1/8 teaspoon salt

DIRECTIONS
1. Preheat oven to 200 degrees F. After it is preheated, turn it back off. Dissolve the yeast in the warm milk in a large bowl. Mix in the sugar, margarine, salt, and eggs. Add bread flour and mix well. Knead the dough into a large ball, using your hands dusted lightly with flour or if you have a stand mixer, use your dough hook. Put in a bowl, cover with damp cloth and let rise in warm oven for about 1 hour, or until doubled in size.
2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Blueberry Cream Cheese pie

I threw this together last night, and it came out amazing I thought I would share it because it was such a great, refreshing, summery dessert.  I hope you enjoy!

 

Ingredients

•  8 ounces cream cheese, softened
• 1 cup confectioners' sugar
• 1 teaspoon vanilla
• 1 cup heavy whipping cream,  whipped (not one cup not whipped!)
• 1 (9 inch) pastry shell, baked
• 2/3 cup sugar
• 1/4 cup cornstarch
• 1/2 cup water
• 1/4 cup lemon juice
• 1 tsp lemon zest
• 3 cups fresh or frozen blueberries

Directions

1. In a small mixing bowl, beat cream cheese, vanilla, and confectioners' sugar until smooth. Fold in whipped cream. Spread into pastry shell.
2. In a large saucepan, combine the sugar, cornstarch, water and lemon juice until smooth; stir in blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool. Spread over cream cheese layer. Refrigerate until serving.