Baked Mexican Rice

• 1 tbsp. olive oil
• 1 yellow onion, chopped
• 1 tbsp. chopped garlic
• 3 jalapeno peppers, seeded and minced
• 1 1/2 cups long grain brown rice
• 2 3/4 cups water
• 1 cup petite diced tomatoes with green chiles
• 1 tsp. ground ancho chili powder
• 1 tsp. salt

Preheat oven to 350 F.

In an ovenproof sauce pan or Dutch oven, heat oil over medium-high heat.  Add the onion, garlic and jalapenos and cook, stirring often, 4 minutes.  Stir in the rice and cook one more minute, stirring continuously.  Add water, tomatoes, chili powder and salt.  Bring to a boil, stir and cover.  Bake, without stirring, until the rice is tender, 1 hour.  Fluff with a fork and serve.

Enjoy!

Easy Slow Cooker Chili

•2 lbs ground lean turkey
•1 large onion, chopped
•1 tbsp. chopped garlic
•2 -15 oz. cans pinto beans, rinsed and drained
•2 - 11.5 oz. cans Ro-Tel
•1 - 6 oz can tomato paste
•1 - 8 oz. can tomato sauce
•1 - 7 oz. can diced green chiles
•3/4 cup Corona beer
•2 tsp. chili powder
•1 1/2 tsp. ancho chile powder
•1 tsp cumin
•1 tsp. salt
Brown the ground turkey with the onion and the garlic until no pink remains.

Put browned meat with other ingredients into crockpot, mix well and leave to cook on low for 8-9 hours.

Serve with sour cream, shredded cheese, green onions and chips for dipping!

Cauliflower Crust Pizza

For the crust:

• 1/2 head cauliflower
• 1 cup shredded reduced fat Mozzarella cheese
• 1 tsp. chopped garlic
• 1 egg, beaten
• 1 tsp. dried oregano
• 1 tsp. dried basil

For the toppings:

• 3/4 cup Pizza Sauce
• 1 green bell pepper, chopped
• 1/4 yellow onion, finely chopped
• 1 tsp. chopped garlic
• 1 1/4 cup shredded reduced fat Mozzarella cheese
• 1/4 cup Turkey pepperoni, thinly sliced
• 5 slices Canadian Bacon, thinly sliced

Pre-heat oven to 400° F and grease a pizza pan.

Remove the stems and leaves from cauliflower and chop the florets into chunks. Add to a food processor and pulse until the texture is similar to very finely crumbled cheese. If you don’t have a food processor you can grate it with a cheese grater or chop it.

Sauté minced cauliflower in a non-stick skillet over medium heat and cook until softened and starting to get translucent, 6-8 minutes.  Set aside to let cool slightly.

In a bowl combine the cooked cauliflower with the remaining crust ingredients.  Spread cauliflower mixture out evenly over pizza pan and press it into a circular crust – about ¼ to ⅓ of an inch thick and about 9-10 inches in diameter.

Bake for 20 minutes or until the crust is golden, crispy on the edges and cooked through the middle.

While the crust is cooking, saute the onion, bell pepper and garlic in a small amount of olive oil until cooked, 5 minutes.

Top crust with pizza sauce, cheese, and toppings. Broil the pizza for 5 minutes, or until the toppings are hot and the cheese is melted. Allow the pizza to cool for 2-3 minutes then cut and serve immediately.

Enjoy!!!

Easy & Delicious Stromboli

• 1 - 11 oz. package Pillsbury Thin Pizza Crust
• 1/3 cup Contadina Pizza Sauce
• 3 slices reduced fat Provolone cheese, sliced in half
• 5 slices Canadian Bacon (1/2 of a 6 oz. package), sliced into thin strips
• 1/2 of a green bell pepper, chopped
• 1/4 cup chopped yellow onion
• 1/4 cup Hormel Turkey Pepperoni Minis
• 1/2 cup reduced fat shredded Mozzarella cheese
• 1 tbsp. olive oil
• 1/2 tsp. dried oregano

Preheat oven to 400F.

Roll out pizza dough to form a rectangular crust, about 11"x13" and place on a baking sheet lined with parchment paper.

Layer toppings down the middle third of the dough:  sauce, provolone, bell pepper, onion, pepperoni, mozzarella. 

Using a knife, cut 1-inch strips down the sides of the un-topped dough. Fold in the ends of the dough, and using one strip at a time, criss cross each strip to cover filling.  If strips are too long, just cut off unneeded dough and throw out. 

Brush olive oil over the top and sprinkle with oregano.

Bake for 15-18 minutes, or until the crust turns golden brown.  Cool for a few minutes before slicing.

Serve with warmed pizza sauce.  Enjoy!

Our Christmas Eve Feast

Crock Pot Turkey Roast

 

• 1 turkey roast
• 1 tsp. olive oil
• 1 tsp. chopped garlic
• 1 tsp. paprika
• 1 tsp. black pepper
• 2 tsp. Italian seasoning
• 1 cup vegetable broth
• 1 yellow onion, thinly sliced

Wipe turkey roast off with paper towels.  In a small bowl, combine oil, garlic, paprika, pepper and Italian seasoning.  Rub the seasonings all over the turkey roast.

In a saute pan, cook the onion in a small amount of olive oil until translucent, 5 minutes.

Spray the crock pot with cooking spray.  Put the turkey in and put the onions all around it.  Pour the broth over the top and cover.

Cook on low for 7 1/2 hours.  This turkey was so moist and delicious - I don't think I'll ever roast or bake a turkey again - crock pot is the answer!!

Jalapeno and Cheddar Cornbread

• 1 tbsp. light butter, plus more for topping
• 1 cup all purpose flour
• 1 cup cornmeal
• 1 tbsp. sugar
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 tsp. baking soda
• 2/3 cup reduced fat buttermilk
• 2 eggs plus 1 egg white
• 1 cup grated reduced fat cheddar cheese
• 1/2 cup canned creamed corn
• 4 green onions, white and light green parts only, thinly sliced
• 3 jalapeno peppers, seeded, deveined and minced

Preheat the oven to 400F.

Using your hands, grease a 8-inch-square baking dish with 1 tbsp. butter.  Set aside.

In a large bowl, mix the flour, cornmeal, sugar, baking powder, salt and baking soda. 

In a small bowl, mix the buttermilk and eggs, whisking until well mixed.  Fold the wet ingredients into the dry and thoroughly mix.

Fold in the cheese, creamed corn, green onions and jalapenos and stir until well combined.

Pour the mixture into the prepared pan and dab a bit more butter on top.  Bake for 30 - 35 minutes, or until a toothpick inserted comes out clean and the top is golden brown.

Cool on a wire rack.  Enjoy!

Squash Casserole

• 4 medium yellow squash, cut into large chunks
• 1 tsp. olive oil
• 1 yellow onion, finely chopped
• 1 carrot, peeled and grated
• 1 - 10.75 oz. can reduced fat cream of chicken soup
• 8 oz. non fat sour cream
• 1 tbsp. chopped fresh parsley
• 1 tsp. chopped fresh oregano
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 2 1/2 cups herb season stuffing mix, divided

Preheat oven to 325F.

Cook squash in bowling water 12 minutes, or until very tender.  Drain and mash with a potato masher.  Set aside.

Heat oil in a small skillet over medium high heat. Add onion and carrot, saute 5 minutes.

Add onion mixture to squash.  Stir in soup, sour cream, parsley, oregano, salt and pepper.  Mix well.  Sprinkle 1 1/2 cups stuffing mix into a greased 8-inch square baking dish.  Spoon squash mixture over stuffing and top with remaining 1 cup stuffing mix. 

Bake, uncovered, for 40 minutes.  Enjoy!

Garlic Mashed Cauliflower

• 1 medium head cauliflower, cut into small florets
• 2 tbsp. fat free cream cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp. light butter
• 1 tsp. chopped garlic

Add cauliflower to a boiling pot of water and cook for 6 minutes or until well done.  Drain well, and pat dry with paper towels - do not let cool.

In a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic and butter, until smooth.

Transfer to a saucepan to keep warm over low heat.  Enjoy!



Christmas Eve Breakfast Treat - Pepperoni & Cheese Scrambled Eggs

• 1 tsp. olive oil
• 20 slices turkey pepperoni
• 1 tbsp. light butter
• 6 eggs
• 1/2 cup 2% reduced fat milk
• salt & freshly ground black pepper
• 3/4 cup grated reduced fat colby cheddar cheese
• 2 green onions, white and light green parts only, thinly sliced

Heat olive oil in a non-stick skillet over medium high heat.  Add the pepperoni and fry, turning as needed, until crisp around the edges, 1 minute. Transfer to paper towels to drain.  Wipe out the skillet.

Melt the butter in the skillet over medium heat.  Whisk the eggs and milk in a bowl; add to the skillet and season with salt & freshly ground black pepper.  Cook, running a rubber spatula around the eggs continuously, until eggs are almost set, 3 minutes.

Sprinkle cheese, pepperoni and green onions over eggs, cover and remove from heat to finish cooking until cheese is melted, about 1 more minute.

Serves 4.  Enjoy.  Merry Christmas!

Polenta & Sausage Ragout Casserole

• 1 cup polenta
• 4 cups water
• 1 tsp. salt
• 2 tablespoons butter
• 1 – 19.5 oz. package Hot Italian Turkey Sausage, casings removed
• ½ large onion, chopped
• 2 green bell peppers, sliced into thin strips
• 3 tsp. minced garlic
• 1 – 28oz. can crushed tomatoes
• 1 – 8oz. can tomato sauce
• 1 tsp. red chili flakes
• 2 tbsp. chopped fresh oregano
• 2 cups shredded part skim mozzarella
• ½ cup grated parmesan cheese
• Salt & pepper, to taste
• Olive oil

Gradually add polenta to boiling, salted water, stirring frequently until cooked, 20 minutes. Blend in butter. Spread evenly across at greased 9x13 pan, set aside to cool.

Heat 1 teaspoon minced garlic in a medium greased saucepan and cook for 1 minute. Add the crushed tomatoes, tomato sauce, and oregano. Simmer uncovered 15 minutes.

Once the polenta is cooled and set, place in the oven 4 inches from the heating element and Broil on high 10 minutes.

Meanwhile, heat 1 tsp olive oil over medium-high heat in a sauté pan. Add onion, bell pepper, 2 teaspoons garlic, and red pepper flakes, season with salt & pepper and cook 5 minutes. Add the sausage, breaking it into small pieces as it cooks, 5 minutes. Cover and cook until veggies are tender and sausage is cooked through, 5 more minutes. Drain excess liquid/fat. Add the tomato sauce and simmer 10 minutes.

Cover the broiled polenta with ½ of the ragout, top with ¼ cup grated parmesan and 1 cup shredded mozzarella. Add remaining ragout and cover with ¼ cup grated parmesan and 1 cup shredded mozzarella

Bake at 375 for 20 minutes (or until bubbly) and then Broil on High 2-3 minutes until the top is golden brown. Let cool 5 minutes before serving.

Enjoy!  Happy Holidays!!