I got this recipe from food.com, and as always made my own modifications. For the original recipe, click here. For my version all you need is:
- 1 lb turkey burger
- 2/3 cup of bread crumbs
- 1 egg (beaten)
- 1 small onion chopped
- 1 chopped tomato
- 1/4 cup of ketchup
- A dash of salt and pepper
- 14.75 ounce can of creamed corn
- 2 cups of four cheese mashed potatoes
Preheat oven to 350 degrees. Combine the 1st 6 ingredients and pat into a baking dish. Sprinkle with salt and pepper. Bake for 30 minutes. Top with creamed corn and mashed potatoes. Cook 20 more minutes.
Since having Lennon I haven’t been able to eat beef and likely won’t be able to until I’m done breastfeeding. It makes him very gassy and fussy! So I adapted this recipe from Betty Crocker and made it with turkey burger (& a couple other changes) to get my burger fix! I cooked this in my deep cast iron skillet, if you don’t have one though you can just use a frying pan and then a casserole dish. All the ingredients you need are:
- 1 lb of Turkey burger
- 1 onion
- 2 tablespoons of flour
- 1 tomato
- 1/2 tablespoon of Dijon mustard
- 1 cup of shredded cheese (I used cheddar)
- 14 ounces of frozen fries (I used steak cut)
Preheat your oven to 450 degrees while you:
- Brown turkey burger and onion.
- Stir in flour and tomatoes and cook another couple minutes.
- Remove from heat and mix in Dijon mustard. Top with cheese.
- Place fries over the burger mixture in a single layer and bake for about 20 minutes.
Hope you love it!
After 6 days of the stomach bug, it was nice to make a real meal again! Tilapia seemed the perfect, light comfort food for our newly healthy tummies. I make this meal in foil packets for each serving, so below are ingredients and instructions for a single serving. Obviously multiply by however many people you wish to feed. 🙂
- 3 oz tilapia filet
- 1/2 tsp of butter
- 1/2 tsp minced garlic
- 1/2 a chopped tomato
- Pepper and old bay seasoning to taste
Preheat oven to 425. Place tilapia on tinfoil and top with all other ingredients. Wrap tinfoil around the tilapia and cook for about 20 minutes.
And yes I had mine with a side of onion rings. Because they cook at the same temperature. 😉
As the stomach bug continues at our house I have not been cooking anything too exciting. But here’s an experiment I tried a few weeks ago. I can’t call it chicken cordon bleu…. but it’s a similar idea. And it’s easy and yummy. So good enough, right? All you need is:
2 chicken breasts
4 oz ham steak
2 slices of cheese (I used cheddar but it would be more chicken cordon bleu like with Swiss)
First preheat the oven to 375 degrees. Then put a slice of cheese on each chicken breast. (I ripped them up so they fit the shape better.) Then top with ham (again, I cut it to fit.) Spread ranch dressing over the chicken, then sprinkle bread crumbs on top. Stick a toothpick in to keep it all together and cook for about 40 minutes. (Time will vary depending on the size of the chicken breast.) Enjoy! 🙂
I have always been a big fan of seafood, but for a very long time I was scared of cooking it. But it’s not scary! In fact, here is one of the easiest dishes I’ve made. And besides 2 tilapia filets, you likely have all the ingredients in your house already. All you need is:
2 tilapia filets
16 oz bag of frozen cauliflower and broccoli
1/2 tablespoon of butter
Pepper, garlic salt and old bay seasoning
And here’s all you do:
- Preheat oven at 425
- Spray a baking dish with non stick and put 2 tilapia filets in it
- Put butter on top of fillets and then surround with veggies
- Season with pepper,garlic salt and old bay
- Cook for 25-30 minutes
So very easy, so very yummy. My favorite thing about it is it tastes so light! I was completely full when done with my meal, but didn’t have that yucky overly full feeling that I often get after meals that are heavy on the carbs.
A mexican spin on one of my favorite comfort foods!
1 lb ground turkey sprinkled with pepper and garlic salt
1 diced onion
8 oz of salsa
Combine all ingredients in a crock pot. Cook on high for 4 hours. Put on bread. (I put a slice of cheese on the bread. Because when don’t I add cheese to a meal?!)
My hubby also discovered that this makes good nachos. Put over tortilla chips with shredded cheese.
In the middle of winter I miss the yummy summer time food. This crock pot recipe is the next best thing when the grill is covered with snow. 4 ingredients dumped into a crock pot for four hours. It doesn’t get much easier (or much more delicious)!
Put 4 pounds of chicken drumsticks (fully defrosted) in a crock pot. Cover with 2/3 cup of grape jelly, 2/3 cup of barbeque sauce and a tablespoon of sweet chili pepper sauce. Cook on high for four hours. Serve with your favorite summer time side dish.
Most of my recipes come from not having stuff in the house to make other people’s recipes. So I tend to just throw what I do have into a crock pot. This one turned out much better than other had expected, so I thought I’d share. Ingredients include:
- 1/2 pound of chicken
- 16 oz bag of frozen corn
- 1/4 bottle of Italian dressing
- 3 servings of minute rice
- 1 spoonful of Dijon mustard
- A few drops of Frank’s sweet chili sauce
Mix the first 3 ingredients in a crock pot and cook on low for 4 hours. Then make 3 servings of minute rice in the microwave, and mix the last 2 ingredients in with it. Put rice in the crock pot with the chicken and corn. Mix well and serve.
My husband is a taco addict. We have tacos at least once every 2 weeks, but sometimes it’s more of a weekly thing. So that means I very often have a bunch of left over chopped up veggies in my fridge. And I refuse to let them go to waste. Often they get tossed to into some scrabbled eggs come the weekend. But recently I came up with another solution for these lonely veggies.
I took this recipe from Appetizer Girl and just added to it. All it took was:
- 3 cups of shredded chicken
- 16 oz bag of frozen broccoli and cauliflower mixed together
- 1 can of cream of chicken soup
- Whatever leftovers you have from your tacos last night (for me this is usually peppers, onions and tomatoes.)
- 1 cup of shredded cheese (I use cheddar)
- garlic powder and pepper to taste
Preheat the oven to 350. Mix the first 4 ingredients together and pour into a baking dish. Then top with a cup of shredded cheese, garlic powder and pepper. Bake for 35 minutes.
Here’s another super easy but super yummy crock pot recipe. All you need is:
- 4 pounds of chicken drumsticks
- 1 cup of Orange marmalade
- 1.5 cups of barbecue sauce
I defrost chicken overnight and salt and pepper the drumsticks in the morning. But if you don’t salt and pepper the drumsticks until you’re ready to do the other steps, that’s fine too. They just might not absorb the taste as much. I do recommend making sure chicken is fully defrosted before starting this recipe.
1. Place salt and peppered drumsticks in crock pot
2. Pour 1 cup of orange marmalade on top
3. Pour 1.5 cups barbecue sauce on top of that
4. Stir it all together so marmalade and barbecue sauce are mixed and drumsticks are coated in the mixture
5. Cook on high for 4 hours (if you are home move the chicken around every hour or so, this will help it cook in the sauce evenly.)
By the way, I saved the leftover sauce in the crock pot and cooked asparagus in it for a few hours the next day!