Friday, August 24, 2012

Crock Pot Ground Turkey Soup

I had a really nice visit from an Uncle I hadn't seen in about 5 years today.  It was so nice catching up with him I completely let the time go.  My original plan was to take a picture of the crock pot before I got it going, and then after it was ready to eat.  By the time I realized I had never taken a picture of the 'ready to eat' photo, we were washing up dinner dishes and there was so little of the soup left, it was hardly photo worthy.  But, the 'pre' photo should give you an idea of what it'll look like when it's ready to eat.
For this recipe, we use either rabbit or turkey.  My Dad makes a really good Italian rabbit sausage, and I use it whenever we come across a dish that looks like it'll benefit from a little more zing.  However; this dish is really good with regular turkey as well =)  







Crock Pot Ground Turkey Soup

Ingredients:


  • 1 pound ground turkey (or rabbit)
  • 1 cup sliced mushrooms
  • 1 to 2 Tbsp butter
  • 1/4 tsp. ground black pepper
  • 1/4 tsp. oregano
  • 1/4 tsp. basil
  • 3 tsp. beef bouillon
  • 1 cup (8 ounces) boiling water
  • 1 Tbsp. soy sauce
  • 1 cup diced carrots*
  • 1 cup chopped onions
  • 1 cup diced green peppers


Directions:


  • In a skillet, saute ground turkey and mushrooms in butter until mushrooms are tender and turkey is browned.  
  • Add all ingredients to the crock pot.  Cover and cook on low for 6-8 hours.


*I used baby carrots because it's what I had on hand.

Servings 5-6


Source: Family recipe book

Chocolate Zucchini Bread

We're trying out different kind of breads around here, just to see what kind we like best.  This recipe is really good for getting rid of extra zucchini from the garden.  It's so very moist and scrumptious, the hardest thing you'll find yourself doing is trying to stop eating it! I kid you not!  It also, freezes very well.  We're putting some of it away for the Holidays.









Chocolate Zucchini Bread

Ingredients:


  • 3/4 cup sugar
  • 3 Tbsp. vegetable oil
  • 2 large eggs
  • 1 cup applesauce
  • 1 cup flour
  • 2 Tbsp. Unsweetened cocoa
  • 1 1/4 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/4 tsp. salt
  • 1 1/2 cups shredded zucchini
  • 1/2 cup mini chocolate chips


Directions:


  • In a large bowl mix sugar, oil and eggs till combined, then add the apple sauce.  Add the rest of the dry ingredients, then stir in the zucchini and chocolate chips.  
  • Grease a 9x5 inch loaf pan and bake at 350F degrees for 60 minutes.
  • Cool for 10 minutes and remove from pan.


Makes 1 loaf

Tuesday, August 21, 2012

White Chicken Enchiladas

Looking for a Mexican type dish?  This dish has creamy white sauce and is so incredibly good.  It became an instant staple last night at the dinner table.  Ooooo's and ahhhh's and "This IS on next months meal plan right?!"  Needless, to say, I did some shuffling to make it happen.  I gotta keep the family happy. =) 



This dish puts together pretty fast.  Prep wise you'll need about 20 minutes.




WHITE CHICKEN ENCHILADAS



Ingredients:


  • 6 medium soft tacos 
  • 1 can (10ounce) chicken
  • 1 cup fat free cheddar cheese
  • 1/2 cup part skim shredded mozzarella
  • 2 Tbsp butter
  • 2 Tbsp flour
  • 2 cups chicken broth
  • 3/4 cup sour cream
  • 1 (4 ounce) can green chilies 
  • 1 medium onion, chopped



Instructions:



  • Preheat oven to 350F degrees.  Grease a 8x8 inch baking dish.
  • In a skillet on medium heat, cook the chopped onions until caramelized, then set aside.
  • Mix the mozzarella and cheddar cheese together in a bowl.  Take out half and set aside.
  • Mix chicken with half the cheese and roll them up in the tortillas and place them in the baking dish.
  • In a sauce pan, melt the butter and whisk in the flour.  Cook for a minute after which add the chicken broth and whisk until smooth.  Let it cook until the sauce is thick and bubbly.
  • Add the sour cream, green chilies, and onions to the sauce pan and stir.  Remove from heat.
  • Pour the sauce over the enchiladas and top with the remaining cheese.
  • Bake for 25 minutes.




Adapted from a recipe at Jocooks:

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