Wednesday, May 26, 2010

Teriyaki Turkey Burgers

This is such a great recipe especially now that grilling season is in full force. Don't be afraid to branch out from crowd and put aside you previous notions about turkey burgers. No more, "I only eat beef burgers", "turkey burgers are for girls"or thinking "turkey burgers have no taste". This recipe will change your mind. Fire up the grill and give this a try!

What You Need:
1 & 1/4 pounds of lean ground turkey 
1 tbsp  ginger seasoning
1 tbsp minced garlic
1 tsp seaseme oil
1/4 cup chopped scallions
1/4 cup teriyaki sauce
2 tbsp fresh cilantro
1 large egg white
8 medium scallions (with root ends trimmed)
hamburger buns

How to make it:
1. Fire up your grill or preheat a grill pan to medium high heat
2. Combine the turkey, ginger, garlic, sesame oil, teriyaki sauce, chopped scallions, cilantro and egg white in a large bowl.
3. Patty out 4 burgers
4. Place your burgers on the grill or grill pan. You should only flip your burgers once, cooking each side 5 to 7 minutes. 
5. A few minutes before your burgers are done place the 8 scallions on the grill and cook them about 2 minute (they will be bright green and a little charred)
6. Serve each burger on a toasted bun topped with 2 scallions and Enjoy!

I paired this dish with grilled zucchini instead of fries and some delicious fresh coleslaw.

Happy Cooking!

 (This recipe makes 4 burgers and is 6 Weight Watcher Points)

Monday, May 10, 2010

No Bake Cheesecake...

I realize it has been a really long time since I have put a new recipe in here. I am still cooking but I have been a slacker on updating my recipe blog. Today I wanted to give you a simple recipe for what has become one of my favorite dessert recipes: No Bake Cheesecake. I love cheesecake, but making it is a long process. You mix it, bake it, cool it then it has to chill and finally you can eat it around 8 hours later.  I found this recipe online not only is it a quick cheesecake but it is also ALOT less fattening, which has been great for us since I have been lightening up our meals. This dessert is also very budget friendly, which is nice on everyone's pocketbook.
What You Need:

  • 8 ozs of Fat Free Cool Whip
  • 8 ozs of 1/3 less fat cream cheese
  • 1/4 cup of sugar
  • 1 tsp of lemon juice
  • One 9- inch round reduced fat graham cracker crust

How To Make It:
1. In a large bowl mix the cream cheese, sugar, and lemon till fluffy
2. Add Cool Whip and whip until smooth
3. Spoon into a pie crust
4. Chill for a few hours till firm
5. Enjoy!
(This recipe in only 5.5 WW points. )

Happy Cooking!

Saturday, April 3, 2010

Warm Cabbage Salad

Since starting Weight Watchers I have being trying to lighten up our meals and in return that is pushing us to try new things. One Saturday I was watching some cooking shows on Fit tv and came across this wonderful dish! This dish is FANTASTIC, so branch out of your comfort zone and try it. Not only is this dish good and filling but it is also very quick to make!

What You Need:

6 ounces cup any kind of honey Dijon dressing
6 cups finely shredded Napa cabbage, about 1 medium head
One 2-ounce package "ready bacon", diced
8 ounces white mushrooms, sliced
4 ounces crumbles blue cheese

How to Make It:

Place cabbage in a large bowl with cheese on top. Cook mushrooms in about a tablespoon of olive oil until quite soft. Add bacon.

Continue to cook both about 3 more minutes until bacon just begins to get a little crispy. Add dressing to pan, being careful as it'll splatter, heat through. Pour mushrooom-bacon dressing on the cabbage and mix well.

Season with a little Kosher salt and lots of fresh ground pepper.

This Dish makes 4 servings each serving is 7 Weight Watchers points.

Happy Cooking!

Tuesday, March 2, 2010

Pioneer Woman's Chocolate Sheet Cake

We had friends over Sunday night and I had a been wanting to try this recipe but not have a ton of cake for just the two of us. This is a *DIVINE* chocolate cake, if you never make anything on my blog please, please, please make this! I love Pioneer Woman's cookbook and throughly enjoyed making this recipe.

It makes an 18x12 sheet cake.(Note: I did not have an 18x12x2 pan so I used a standard size pan and just cooked the cake a little longer)
Below is the recipe from Pioneer Woman's website, click here and see her step by step photos!

  • 2 cups Flour
  • 2 cups Sugar
  • ¼ teaspoons Salt
  • 4 Tablespoons (heaping) Cocoa
  • 2 sticks Butter
  • 1 cup Boiling Water
  • ½ cups Buttermilk
  • 2 whole Beaten Eggs
  • 1 teaspoon Baking Soda
  • 1 teaspoon Vanilla
  • _____
  • ½ cups Finely Chopped Pecans
  • 1-¾ stick Butter
  • 4 Tablespoons (heaping) Cocoa
  • 6 Tablespoons Milk
  • 1 teaspoon Vanilla
  • 1 pound (minus 1/2 Cup) Powdered Sugar
Preparation Instructions

In a mixing bowl, combine flour, sugar, and salt.

In a saucepan, melt butter.
Add cocoa.
Stir together.
Add boiling water,
allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture,
and stir lightly to cool.

In a measuring cup, pour the buttermilk and add beaten eggs,

baking soda, and vanilla.

Stir buttermilk mixture into butter/chocolate mixture.

Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

While cake is baking, make the icing. Chop pecans finely.

Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat.

Add the milk, vanilla, and powdered sugar. Stir together.

Add the pecans, stir together, and pour over warm cake.

Cut into squares, eat, and totally wig out over the fact that

you’ve just made the best chocolate sheet cake. Ever.

Happy Baking!!

Wednesday, February 24, 2010

Baked Chicken Nuggets

I have been trying to cook out of my pantry to avoid spending more money on groceries this month and I wanted a quick easy meal the other night so I found this delicious recipe in my Southern Living fast family suppers recipe book. It was so quick and easy and I had everything I needed at home! I LOVE chicken nuggets. They are one of my favorite comfort foods. If you have kids they will love this and it is a great alternative to frying chicken nuggets.

What you Need:
4 boneless skinless chicken breasts
1/2 cup of fine bread crumbs
1/4 cup of parmesan cheese
1/2 tsp of dried basil
1/2 tsp of dried thyme
1/4 tsp of salt
1/4 tsp pepper
1/4 cup of melted butter

How to make it:
1. Preheat your oven to 400 degrees. Take your chicken and cut it into about 1 inch size pieces, this is not an exact science( you could also buy chicken tenderloins and make strips instead.)
2. Now place all of your dry ingredients in a heavy duty ziploc bag, and shake it up till it is mixed well
3. Dip each chicken piece into the butter and cover completely then place in the bag and shake.
4. Place each breaded piece on a greased baking sheet, and then bake for 20 minutes and you are done!

It is so yummy, just serve it up with your favorite sauce and side dishes.

We had steamed english peas and PW's mac and cheese with it.

Happy Cooking!

Tuesday, February 9, 2010

Pioneer Woman's Linguini with Clam Sauce

I love Linguini with clams. Growing up my Aunt would always make this dish for me and it was fabulous. When I bought PW's cookbook and saw this recipe, I was really excited to try it. It a perfect blend of flavors and has creamy rather oil based sauce. It was just plain FANTASTIC. Better than all that it is a quick meal to make, under 30 minutes. Give it a try and let me know what you think.

What You Need:
2 – 10 oz cans of clams, drained, juice reserved
3 cloves garlic, minced
Chopped parsley
2 tbsp butter
2 tbsp olive oil
¾ c. white wine (optional- if you do not want to add it you can use white wine vinegar or non alcoholic white wine)
¾ c. heavy cream
Juice of ½ lemon
1 box of Linguini noodles
Salt and pepper to taste
Grated Parmesan cheese

How to make it:
  1. Cook pasta according to package directions (I use whole wheat pasta)
  2. Melt 1 tbsp of the butter with the olive oil in a large skillet over medium-high heat
  3. Add the clams and garlic, cook about 3 minutes
  4. Add the wine (or your substitute) and stir. Let cook for 3-4 minutes, until it has reduced
  5. Lower heat. Add lemon juice and the remaining butter, stir through and cook a few more minutes
  6. Add cream, parsley, salt and pepper (**note: you don’t need too much salt because the clams are fairly salty**). Cook until heated through
  7. Pour the sauce over the bed of hot noodles toss, top with cheese, and serve with a lemon slice.
Viola! You are done, that was easy and your kitchen smells decadent.

Happy Cooking Y'all!

Saturday, February 6, 2010

Peanut Butter Balls

I love Chocolate, doesn't everyone :-), add peanut butter and you can not lose. So yesterday morning I decided to whip up some peanut butter balls. Perfect for Valentine's Day make these for your sweetheart and you are sure to have them wrapped around your finger! Ok are you ready to make this yummy dessert?Get your pen and paper out to write down this list of ingredients, are you ready??
What you need:

4 tbs of melted butter
1 cup smooth peanut butter
2 cups powdered sugar
6 oz semisweet chocolate chips

That is it! You probably have all of that in your pantry!

How to make it:

1. Mix the peanut butter, sugar, and butter together in a bowl
2. Now roll the mixture into balls and place in a baking dish
3. Put the balls in the freezer for 10 minutes
4. Now melt your chocolate in the microwave
5. Then dip your balls into the chocolate and cover them completely (***side note: I am sure there is a better way to do it like use a skewer but I didn't I used my hands can we say messy fingers***)
6 Place the covered balls back into the baking dish and place it in the refrigerator for 25 minutes and you are done!!
**They may not be pretty but they are delicious, as you can tell my hubby stole a few before I took the picture***

Happy Cooking Y'all!!!