Turkey Manicotti

Turkey Manicotti from Taste of Home Magazine
1/4 cup bulgur
2/3 cup boiling water
3/4 lb lean ground turkey
1-1/2 cups (12 oz) 2% cottage cheese
1 tsp dried basil
1 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
14 uncooked manicotti shells
1 jar (28 oz) meatless spaghetti sauce
1 cup (4 oz) part-skim mozzarella cheese

Directions:  Preheat 350 degrees.  Place the bulgur in a large bowl; stir in boiling water.  Cover and let stand for 30 minutes or until the liquid is absorbed.  Drain and squeeze dry.

In a nonstick skillet, cook turkey over medium heat until no longer pink; drain.  Add the cottage cheese, basil oregano, salt, pepper and bulgur.  Stuff into uncooked manicotti shells.  Arrange in a 13x9 inch baking dish coated with cooking spray.

Combine spaghetti sauce and water; pour over shells.  Cover and bake at 350 degrees for 1 hour and 15 minutes or until shells are tender and sauce is bubbly.  Uncover; sprinkle with mozzarella cheese.  Bake 5 minutes longer or until cheese is melted.

Here's what I started with:

Here's how I did it:

#1 I boiled 2/3 cups of water.

#2 I measured out 1/4 cup of bulgur.  I added the boiling water to the bulgur, stirred it and then covered it.

#3 I preheated the oven to 350 degrees and put the ground turkey in a frying pan and browned the turkey.

#4 After the turkey was browned, I added the sour cream, the basil and oregano.

#5 I strained/drained the bulgur of water and added it to the turkey.

#6 I filled the uncooked manicotti with the turkey mixture and lined them in a 9x13 baking dish.

#7 I spread spaghetti sauce over the noodles and covered it with tin foil. 

#8 It went in the oven for about an hour.

#9 I took the tin foil off, spread Italian cheese over it and then let it melt.

The Finished Product:

Review:

I was so excited to cook with bulgur wheat.  I don't think I have ever even tasted it.  I found it really easy to cook and it tasted good, too.

The meat mixture was actually better by itself than it was in the noodles with the sauce and cheese.  Scott and I agreed that the turkey/cottage cheese/bulgur combination would be great as a breakfast food, either by itself or maybe mixed in with some scrambled eggs.  In fact, we liked it so much that I saved the leftover meat for breakfast in the morning!

Another added bonus is that this dish was pretty healthy.  I couldn't find whole wheat noodles at Schnuck's but they are probably available at Trader Joe's or Whole Foods.

Overall, a successful dish.

Hope you enjoy!

April

----------------

****(4 Stars)--This dish was good. There wasn't a whole lot that we would do differently. We will have it again.

Grilled Sweet Potatoes

Grilled Sweet Potatoes from Food Network Magazine
Recipe by Bobby Flay
3 sweet potatoes, unpeeled
Kosher salt
2 tsps finely grated lime zest
Pinch of cayenne pepper
1/4 cup canola oil
Freshly ground pepper
1/4 cup finely chopped fresh cilantro

Directions: Parcook the potatoes. Place in a pot of water and boil until fork-tender; let cool. Slice each potato lengthwise into eighths.

Preheat a grill to medium or place a cast-iron grill pan over medium heat. Mix 1 Tbsp salt, the lime zest and cayenne pepper in a small bowl.

Brush the potato wedges with the oil and season wtih salt and pepper. Grill until golden brown on all sides (including the skin) and just cooked through, about 1 1/2 minutes per side. Transfer to a platter; immediately season with the salt mixture and sprinkle with cilantro.

Here's what I started with:

Here's how I did it:

#1 I rinsed off 3 big sweet potatoes.

#2 I put them in a pan to boil until they were fork-tender, about 30 minutes.

#3 While the potatoes were boiling, I measured out the salt, lime zest and cayenne pepper and mixed them up.  Then, set it aside.

#4 I chopped and minced about 1/4 cup of fresh cilantro and set it aside.

#5 I poured some canola oil in a pan.

#6 The sweet potatoes were pulled and laid on the cutting board.  I waited for them to cool a bit and then I sliced them open and cut them into wedges.

#7 I tossed them in the canola oil and salt and peppered them.

#8 They then went on the grill, alongside some yummy sweet corn ears.  I turned them about every 2 minutes until all sides were grilled.

#9 Once finished, I pulled them from the grill and sprinkled the salt mixture over the top.  The last step was to then sprinkle them with the fresh cilantro.

The Finished Product:

Review:

OMG . . . they were fantastic.  I am not a huge sweet potato fan and in the recent months I have tried 3 or 4 recipes using them because I know that they are healthier than normal red or Idaho potatoes.  These potatoes were delicious.  They had the smokiness of the grill but the freshness of the cilantro.  These two added with that fantastic salt, lime zest and cayenne mixture made me want to eat the whole stinkin' platter myself.

I served these potatoes with grilled corn on the cob, a green salad and sirloins.  Thanks to Chris at Nibble Me This, the steaks were grilled to perfection.

A New Rating System

I have added a star rating system to the sidebar of this page and along with the review, I am going to add the star rating.  I'm doing this because sometimes I just run out of ways to describe the dishes and this way you will know exactly what we thought of it!  LOL


* (1 Star)--We hated this dish. There is no way you could pry our mouths open and get us to try it again.



**(2 Stars)--This dish wasn't very good but maybe if it was tweaked a bit, we might be willing to try it again.


***(3 Stars)--This dish was ok. Nothing to jump up and down about but we would try it again.


****(4 Stars)--This dish was good. There wasn't a whole lot that we would do differently. We will have it again.


*****(5 Stars)--This dish was fantastic! It will definitely become a part of our regular rotation and we will definitely have it over and over again!

Weekly Menu 13

Make sure to check your pantry and refrigerator for any items you may already have.  Match coupons with sale items for extra savings.

Shopping List

Produce
1 medium zucchini
1 large carrot
1 pint cherry or grape tomatoes
1 bunch green onions
1 bunch fresh parsley (can sub dried parsley)
3 sweet potatoes
1 lime
1 bunch cilantro
2-3 green peppers
2 large onions
1 bag or 1 head shredded lettuce
1 large tomato
1 head garlic

Meat
1 Flank Steak
4 bone-in, skin-on chicken breast halves
3/4lb ground turkey
1lb 93/7 hamburger meat

Groceries
1 bottle Ranch dressing
1 bottle Ketchup
1 bottle Cider Vinegar
1 bottle Molasses
1 package brown sugar
1 package bulgur
1 package manicotti shells
1 jar (28 oz) spaghetti sauce
1 can (14-1/2 oz) diced tomatoes
1 jar picante sauce
2 cans (15 oz each) black beans
8 corn tortillas (6 inches)
1 bottle soy sauce
1 bottle Worcestershire sauce
1 bottle canola oil
1 jar olives with pimentos

Frozen
1 pkg. (9 oz.) uncooked refrigerated cheese-filled tortellini

Seasonings
1 package McCormick's Brown Sugar Marinade
Dried mustard
Cayenne pepper
Kosher salt
Basil
Oregano
Cumin

Dairy
Parmesan Cheese - to taste
1 container 2% cottage cheese
1 package part-skim mozzarella cheese
1 package reduced fat Mexican cheese blend


**DINNER #1**
Brown Sugar Flank Steak Adapted from Nibble Me This
1 package McCormick's Brown Sugar Marinade
1 Flank Steak

Directions:  Prepare marinade according to package directions.  Throw steak on the grill until like doneness.

Summer Tortellini Salad from the Sister's Cafe
1 pkg. (9 oz.) uncooked refrigerated cheese-filled tortellini (You can also use dry tortellini. Barilla has a yummy four cheese and Costco has really good tortellini as well)
1 medium zucchini, thinly sliced
1 large carrot, peeled and chopped (I use the equivalent of baby carrots instead)
1 pint cherry or grape tomatoes, halved
4 green onions with tops, thinly sliced
1/4 cup snipped fresh parsley (or 4 tsp. dried parsley if you don't have fresh...fresh is always best of course, but dried works fine too)
1/2 cup home-made or you're very, very favorite ranch dressing (I tend to skimp a bit on this measurement but 1/2 a cup isn't too much, just trying to be healthy:)
Parmesan Cheese - to taste

*Option - I have added left over Rotissere chicken to this and really liked it

Directions:  Cook tortellini according to package directions, drain and rinse under cold running water. Place tortellini in a large colander and set aside. Meanwhile, slice zucchini. chop carrot(s). Cut tomatoes in half and slice green onions. Snip parsley, if using fresh. Add vegetables to tortellini. Pour salad dressing over salad. Grate parmesan cheese over salad. cover; refrigerate at least 2 hours before serving. Yield: 6 servings

**DINNER #2**
Tangy Barbecue Chicken
4 bone-in, skin-on chicken breast halves
1 cup ketchup
1/2 cup cider vinegar
3 Tbsps molasses
3 Tbsps brown sugar
1 Tbsp dried mustard
1 Tbsp soy sauce
2 Tbsps Worcestershire sauce
1 cup water
Kosher salt
Pepper

Directions:  Simmer 1 cup ketchup, 1/2 cup cider vinegar, 3 Tbsps eacg molasses and brown sugar, 1 Tbsp each dried mustard and soy sauce, 2 tsps Worcestershire sauce, 1 cup water, and kosher salt and pepper to taste until thickened, about 30 minutes.  Preheat a grill to medium-high on one side.  Season 4 bone-in, skin-on chicken breast halves with salt and pepper.  Grill over direct heat until golden and crisp on both sides, about 5 minutes.  Transfer to a bowl and toss with 1 cup of the sauce.  Place on the cooler side of the grill; cover and cook, basting once, until the meat is glazed and reaches 165 degrees, 25 to 30 minutes.

Grilled Sweet Potatoes from Food Network Magazine
Recipe by Bobby Flay
3 sweet potatoes, unpeeled
Kosher
2 tsps finely grated lime zest
Pinch of cayenne pepper
1/4 cup canola oil
Freshly ground pepper
1/4 cup finely chopped fresh cilantro

Directions:  Parcook the potatoes.  Place in a pot of water and boil until fork-tender; let cool.  Slice each potato lengthwise into eighths.

Preheat a grill to medium or place a cast-iron grill pan over medium heat.  Mix 1 Tbsp salt, the lime zest and cayenne pepper in a small bowl.

Brush the potato wedges with the oil and season wtih salt and pepper.  Grill until golden brown on all sides (including the skin) and just cooked through, about 1 1/2 minutes per side.  Transfer to a platter; immediately season with the salt mixture and sprinkle with cilantro.

**DINNER #3**
Turkey Manicotti from Taste of Home Magazine
1/4 cup bulgur
2/3 cup boiling water
3/4 lb lean ground turkey
1-1/2 cups (12 oz) 2% cottage cheese
1 tsp dried basil
1 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
14 uncooked manicotti shells
1 jar (28 oz) meatless spaghetti sauce
1 cup (4 oz) part-skim mozzarella cheese

Directions:  Preheat 350 degrees.  Place the bulgur in a large bowl; stir in boiling water.  Cover and let stand for 30 minutes or until the liquid is absorbed.  Drain and squeeze dry.

In a nonstick skillet, cook turkey over medium heat until no longer pink; drain.  Add the cottage cheese, basil oregano, salt, pepper and bulgur.  Stuff into uncooked manicotti shells.  Arrange in a 13x9 inch baking dish coated with cooking spray.

Combine spaghetti sauce and water; pour over shells.  Cover and bake at 350 degrees for 1 hour and 15 minutes or until shells are tender and sauce is bubbly.  Uncover; sprinkle with mozzarella cheese.  Bake 5 minutes longer or until cheese is melted.

**DINNER #4**
Black Bean Tortilla Casserole from adapted fromTaste of Home magazine
1lb 93/7 hamburger meat
2 large onions, chopped
1-1/2 cups chopped green peppers
1 can (14-1/2 oz) diced tomatoes, drained
3/4 cup picante sauce
2 garlic cloves, minced
2 tsps ground cumin
2 cans (15 oz each) black beans, rinsed and drained
8 corn tortillas (6 inches)
2 cups (8 oz) shredded reduced fat Mexican chees blend

Toppings:
1-1/2 cups shredded lettuce
1 cup chopped fresh tomatoes
1/2 cup thinly sliced green onions
1/2 cup sliced ripe olives

Directions:  In a large saucepan, combine the onion, peppers, tomatoes, picante sauce, garlic and cumin.  Brng to a boil.  Reduce heat; simmer, uncovered, for 10 minutes.  Stir in the beans.

Spread a third of the mixture in a 9x13in baking dish coated with cooking spray.  Layer with four tortillas and 2/3 cup heese.  Repeat layers; top with remaining beans.

Cover and bake at 350 degrees for 30-35 minutes or until heated through.  Sprinkle with remaining cheese.  Le stand for 5minutes or until cheese is melted.  Serve with toppings.

Can't Be Beat Buffalo Chicken with Light Ranch Dressing.

Can't Be Beat Buffalo Chicken with Light Ranch Dressing from Cook Eat Share
Serves 4
1lb chicken breast, cut into 1″ strips
1/2 cup hot sauce
8 cups mixed salad greens
1 small red onion, thinly sliced
1 medium bell pepper, thinly sliced
2 cup tomatoes, Baby Bell, halved
8 tablespoons light cheddar cheese, shredded
8 tablespoons light ranch dressing, or light blue cheese

Directions:  Preheat oven to 350.  Toss sliced chicken in hot sauce and bake for 10 minutes until cooked through. Chicken should no longer be pink, but don’t over-cook or chicken will be dry and chewey.  Layer lettuce, onion, bell pepper and tomatoes on a large plate.  Top with chicken and cheese.  Serve dressing on the side.

Here's what I started with:

Here's how I did it:

#1 I cut a couple of frozen breasts into 1 inch strips.

#2 I preheated the oven to 350 degrees (the picture didn't come out).

#3 I measured out 1/2 cup of Frank's Buffalo Sauce and poured it in a mixing bowl.

#4 I added the chicken to the sauce and coated it.

#5 I laid the chicken out on a baking sheet and baked it for about 15 minutes.

#6 Meanwhile, I made a salad out of our favorite veggies.  I also had some hard-boiled eggs so I added 3 of them to the mix.

The Finished Product:

Review:

This was a very simple, easy meal to make.  The chicken didn't take very long to bake because it was cut up into the smaller strips. 

This was also one of the healthiest meals that I could have made.  I only used the egg whites of the hard-boiled eggs and we drizzled about 1 Tbsp of fat-free Ranch dressing on it, as well.

Overall, a successful summery salad.  I wouldn't rave on and on about it but it was good.

  Of course, instead of baking you could always throw the chicken on the grill and just baste with the wing sauce.

Hope you enjoy!

April

Chicken Lettuce Wraps

Chicken Lettuce Wraps found in First magazine

1 package frozen Asian veggie medley (no sodium, sugar or sauce added),
  thawed and finely diced
4 cloves garlic, minced
2 Tbsp grated fresh ginger
1lb lean ground chicken, cooked
1/2 cup bottled plum sauce
2 Tbsp reduced-sodium soy sauce
2 Tbsp rice vinegar
1/4 cup unsalted chopped cashews
1/4 cup minced fresh cilantro
12 whole leaves Boston or Bibb lettuce

Directions: Coat large skillet with oil spray. Saute veggie medley, garlic and ginger thoroughly. Stir in chicken, plum sauce, soy sauce and rice vinegar. Add salt, pepper and chili paste, if desired. Heat through. Remove skillet from heat; stir in cashews and cilantro. Let cool 5 minutes. Fill each lettuce leaf with 1/2 cup chicken mixture.

Modifications:

-Apparently, I didn't take my own advice . . . I thought I had a head of garlic so I didn't buy any at the store this week.  When I went to make this dish I realized the garlic was bad so I substituted garlic salt/garlic powder.  Not a great substitute but it worked ok.

-Schnuck's did not have any Boston or Bibb lettuce so I had to use iceberg lettuce.  It tasted great but did not work as well as the others would have.

Here's what I started with:

Here's how I did it:

#1 I minced up a handful of cilantro.  (Have I told you how much I LOVE fresh herbs????)

#2 I threw the ground chicken into a pan to brown.

#3 I cut off a piece of ginger and peeled it.

#4 I sprayed a wok down with spray and let it get really hot.  Then, I opened the bag of stir-fry vegetables and threw them in.

#5 I grated the piece of ginger.

#6 I sprinkled in the garlic salt/garlic powder.

#7 Next, came 1/4 cup plum sauce. (yummy)

#9 2 Tbsp rice wine vinegar

#10 2 Tbsp soy sauce

#11 The cooked chicken was added and I stirred everything together.

#12  Finally, the chopped cashews and cilantro were added and mixed together.

The Finished Product:

Review:

These lettuce wraps were really, really good!  They had great flavor, even though I wish I would have had "real" garlic, and they tasted authentic.

The lettuce was not crispy enough so Scott and I both just ended up cutting it up and making more of a Chicken Lettuce Wrap salad.  The vegetables were a little long so I cut those up, too.  I wish that I would have done a rough cut on them before putting them onto the lettuce but the taste results were the same.

The star of this dish was the cashews.  I wish that I would have used a full up of the cashews instead of the 1/4 cup.  They really brought out the flavor and added the extra crunch that the flimsy lettuce lacked.

I wouldn't say that this is a child-friendly dish, at least not my children, but it is defintily good!

Hope you enjoy!

April