The Anti-Chicken Fingers Movement ~ Whole Wheat Beef & Bean Burritos

Okay, so this was thrown together because it was time to go to the grocery store if you know what I mean...not a whole lot left to make a meal out of.  But, it turned out great, and the kids loved it too (with ketchup- hey, gotta do what works).

Ingredients:
1-Pd Lean Ground Beef
6-Whole wheat tortillas
1-Small onion, diced
Tony's Seasoning Salt to taste
1-Can black beans
1-Can kidney beans
1/4-Cup light sour cream (more if you like it on the side)
1/2-Cup light cheddar cheese mixture or 2% (divided into two 1/4 cups)
1/4 to 1/2 cup of your favorite salsa
Jalepenos- Optional (I used the jar kind, already sliced)
1 Roma Tomato-Optional - I diced this up for the top

Directions:

Brown hamburger seasoned w/Tony's or your favorite seasoning & onion (use a little olive oil if needed) together.  Heat oven to 350. Once cooked through & onion is soft, add all the remaining ingredients except tortillas, tomato & jalepenos & 1/4 cup of cheese.  Cook and stir until blended well and cheese is melted.  Pour a few spoonfuls of mixture onto open tortilla, sprinkle w/cheese, and roll up.  I had left over mixture which I froze for a future lunch or something.  Bake at 350 for 10 minutes or until heated through, serve w/tomatoes, onions, and anything else you like w/your burritos!

I was lazy so I didn't even do salad this time, but everyone seemed happy anyway!  ~ Happy eating friends! Trina

Where's the Beef? Rather...Where's the Good Beef?

Any time anyone has ever broached the subject of vegetarianism to me, I'd ponder the benefits for about a minute before remembering I could never give up my filets, cheeseburgers or meatballs. Ever.

So since at least 1/3 of the meals I make at home for my family contain some type of beef, I thought I'd educate myself on what there is to know about the subject. This handy dandy graphic (below) is a one-stop shop of beef knowledge. For instance, I think hmmm, I sure would like to make a roast this Sunday. Then when I get to the grocery store, I stare at the cooler of beef thinking what exactly do I roast to make a roast? (See "Breaking Down the Cow") To learn how tell which rib eyes would make the best steak, see "Sizing Up a Cut".

I hope you gain as much from this chart o' beef from Frugal Dad as I did!


Source: FrugalDad

The Anti-Chicken Fingers Movement ~ Cheesy Beef & Rice Bake

Okay, so this recipe originally called for chicken.  But, since we had chicken night before and my husband prefers beef, I decided to switch it up a bit.  It was awesome!  He loved it, my son had two helpings, and my daughter even at her fair share.  Score!  And shhh....don't tell but it's healthy too!

Ingredients:
1 pd lean ground beef (or two whole boneless skinless chicken breasts if you prefer)
4 cups cooked brown rice (according to pkg directions)
1 can corn, drained
1 15 oz can black beans, rinsed & drained
1 cup, fat free plain greek yogurt (or light sour cream)
2 oz diced green chilis (w/juices)
1/2 cup salsa
1 cup low fat cheddar or mexican mix cheese
2 Tbl green onions, diced (or fresh cilantro, which I love, but my hubby hates)

Preheat oven to 350.  Brown beef, cook rice according to pkg directions, then mix with all ingredients except 1/2 cup cheese; pour in casserole dish & top w/remaining cheese.  Bake at 350 degrees until bubbly and cooked through, and cheese is melted.  Serve w/salad.  Happy eating friends! ~ Trina

The Anti-Chicken Fingers Movement ~ Creamy Beef & Sweet Potato Casserole

Watch out, this healthy dish is packing with all the flavor of any of your favorite comfort foods.  It's creamy, it has a carb (a healthy one), meat, and some yummy veggies.  And of course, cheese.

Everyone loved it.  My kids only  like sweet potatoes a few different ways, and this is one of them.  Enjoy!






Ingredients:
1-Pd lean ground beef
1-Tbl olive oil
1-Can nonfat cream of mushroom soup
1-Can nonfat cream of celery soup
1/2-Cup nonfat or 1% milk
1-Can Corn
1- Onion, diced
3-Lg sweet potatoes, sliced into thin pieces
1-Cup low fat cheddar cheese mix, mozz cheese mix, or any cheese you desire

Instructions:
heat oven to 375. Brown ground beef and onion in the olive oil in large pan.  Once completely cooked, add all ingredients except potatoes and cheese.  Mix well and let simmer.  Meanwhile, spray bottom of 16" baking pan w/ nonstick cooking spray. Cover bottom of baking pan w/potatoes.  Pour meat mixture over potatoes.  Cook, uncovered, for thirty minutes.  Mix the mixture up, cover with foil, cook for 20 more minutes, or until potatoes are cooked through.  Add cheese to top, cook for a few more minutes, or until cheese is melted.  Serve w/salad or whatever you desire.  Happy Eating Friends! ~ Trina

The Anti-Chicken Fingers Movement ~ Flash Pan Beef Fajitas

I originally got this recipe from weight watchers and morphed it into my own recipe.  The thing I don't like about weight watchers/counting points is that if you eat wheat anything, because it may have more calories, it's higher points than eating white.  I believe the health benefits, and the fact whole grains are harder to break down....make the entire points system idea fruitless for long-term goals.  It's great for learning portion control and healthy fats, but not so good when it comes to whole grains.  Below is my version of the meal.

Ingredients:

12-oz boneless sirloin steak, trimmed & thinly sliced
2-tsp ground cumin
1 1/2-tsp blackened steak seasoning
1/4-tsp of salt
1-TBL of olive oil
2- Green Bell Peppers, thinly sliced (can substitute one for another color such as red or yellow if you wish)
1- Lg onion, diced
4 - Whole wheat 8-inch tortillas
1- Lime, cut into wedges (this made the meal)
light sour cream (optional)
salsa (optional)

Combine first four ingredients in a medium bowl; toss well.  Heat oil in a skillet over medium-high heat and steak mixture to pan until cooked, remove from pan.  Add vegetables to pan (if you need a bit more oil to saute, add it), saute 2 minutes.  Add steak back to pan and cook 30 seconds or so until fully heated.  Squeeze lime juice over the mixture, serve over tortillas with sour cream or salsa as desired.

Happy eating friends! ~Trina

The Anti-Chicken Fingers Movement ~ Pepper Steak & Rice

This meal is wonderful, it's a nice change to a plain old meat and potatoes or any simple American-food routine. The kids aren't super fond of the green peppers, but I make them eat at least one every time.

Ingredients

• 1 lb skirt steak, round steak, or sirloin sliced thinly
• 1 green bell pepper, sliced
• 1 medium yellow onion, sliced
• 1 cup cornstarch
• 3- TBL Olive Oil
• 1/4 cup soy sauce
• 1 can beef broth
• salt and pepper to taste
• Whole Grain Rice or potatoes (mashed) to serve the meal over
• Lightly coat steak with cornstarch. Shake off any excess. Saute in medium high pan with about 3 Tbsp of oil, till brown. Remove from pan and place aside.

Using the same pan, add about 3 Tbs of olive oil and saute the green pepper and onion. Add salt and pepper to taste. Saute to desired doneness.

Return meat to the pan and turn heat to high. Add soy sauce and 1/2 or 1 can of beef broth. Turn heat down and taste. You may have to adjust the salt content due to the soy sauce and broth. Add salt and pepper to taste.

Make a corn starch slurry in a separate dish, by adding about 2 Tbsp of cornstarch with 3/4 cup of very cold water. It should be a thick, but liquid, consistency. Add the slurry to the pan to thicken the sauce. Add slowly, as you don’t want it too thick!

Serve over mashed potatoes, or rice (I served w/white rice as I had some leftover from a previous recipe, but have also made w/brown - which I prefer)

~Happy Eating Friends! ~ Trina

The Anti-Chicken Fingers Movement ~ Beef Stew on Toast

This is one of those meals that's healthy but awesome...it's almost a comfort food though it doesn't sound like it.   I was skeptical when first making it as there are so few ingredients...however, it's packing with flavor.

Ingredients:
1-Pd lean ground beef
salt & pepper
1 1/2-TBL olive oil
1- Medium onion, chopped
3- Cloves of garlic, minced (I suggest fresh)
1- 15.5 oz can of fat free beef broth
2-TBL flour or cornstarch
1-14/5 oz can of diced tomatoes
1-Can cut green beans

4 to 6 slices of whole wheat bread, cut diagonally or 4-6 whole wheat rolls toasted

Directions: In large, deep, nonstick skillet cook the ground beef for about 10 minutes or until cooked.  Season to taste w/salt & pepper.  Remove beef & put in a bowl.  Warm oil in same skillet over medium-high heat, add onion and garlic, stirring often until tender.  In small bowl whisk together beef broth & flour or cornstarch until blended smooth.  Gradually stir into skillet and bring to a boil.  Stir in tomatoes & the juices.  Cook stirring about five minutes, until slightly thickened.  Add green beans and ground beef to the skillet and cook another 7 minutes or until heated through and bubbly.  Serve over toast!  ~ Happy Eating Friends, Trina

The Anti-Chicken Fingers Movement ~ Cheesy Enchilada Casserole

Okay, I got this VERY delish & not necessarily healthy recipe off of Pinterest on behalf of http://www.justgetoffyourbuttandbake.com.   Now...let me tell you what.  I always vow to cook healthy, and usually only try to offer those type of recipes when I post mine for the week.  However...this looked so good I just couldn't pass it up.  And...at the end of the meal there wasn't a single plate with a scrap left.  I'm just sayin!

INGREDIENTS

• 1 pound lean ground beef ( I substituted turkey burger, with all the seasonings you couldn't even tell)

• 1 large onion, chopped 

• 2 1/2 cups salsa

• 1 can (15 ounces) black beans rinsed and drained

• 1/4 cup reduced-fat Italian salad dressing (I didn't even use this)

• 2 tablespoons reduced-sodium taco seasoning ( I used regular & not reduced sodium)

• 1/4 teaspoon ground cumin

• 6 flour or corn tortillas (8 inches)

• 1 small can of drained corn, or about 1 1/4 cups of frozen corn (I used canned)

• 3/4 cup sour cream  (I used light sour cream)

• 2 cups (4 ounces) shredded Mexican cheese blend or your favorite cheese

• 1 cup shredded lettuce ( I didn't use this)

• 1 medium tomato, chopped

• 1/4 cup minced fresh cilantro ( A MUST!)

• 
  

  DIRECTIONS

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
  • Stir in the salsa, beans, corn, dressing, sour cream, taco seasoning and cumin.
  • Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with grated cheese.
  • Place a flour or corn tortilla on top of meat mixture. Layer with half of the meat mixture, and cheese. Repeat as many layers as you like.
  • The last & final layer should be a healthy dose of grated cheese.
  • Cover with foil that has been sprayed with pam or other and bake at 400° for 25 minutes, or until hot & bubbly.
  •  Let stand for 5 minutes before topping with tomato and cilantro. Yield: 8 servings.

  Happy eating friends! ~ Trina

The Anti-Chicken Fingers Movement~Healthy Beef Stroganoff

I love beef stroganoff, however the traditional dish is packed with fat & calories, so I decided to do some researching to find a lower fat, yet tasty version of this meal.  I finally found one I liked in the Eat Up, Slim Down cookbook, which I changed slightly to fit what I was looking for.   The lighting in my kitchen isn't that great for photos...so while the pictures my not reflect it, this recipe tastes fantastic!



1-TBL Olive Oil
1-Pd or so of tenderized stew meat.  This part is important, if it's not tenderized, you must tenderize it yourself or cook it for a MUCH longer time.  I suggest the tenderizing, as it cooks so much quicker.
1-small or medium onion

Ground Black Pepper & Salt
2-cups Beef Broth
1-TBL Worcestershire sauce
1-can (4 oz) sliced mushrooms, or 2 cups sliced fresh mushrooms
1/2-PD wide whole wheat egg noodles (which Walmart didn't have as you can see, so I used whole wheat spiral noodles, use whichever noodles you like)
1-cup Light Sour Cream
3-TBL Flour

In large nonstick skillet over medium-high heat, warm the oil.  Add beef & onion, and salt & pepper, cook about 10 minutes or until browned & onions are tender.  Add broth,Worcestershire sauce & mushrooms; bring to boil.  Reduce heat to low, cover and simmer, stirring occasionally for 10 minutes or so (if meat is not tender, you will need to cook about 25 minutes.  Meanwhile, cook noodles according to directions.  In small bowl, whisk together sour cream and ONLY 2 TBL of flour.  Add to meat mixture, and stir into bubbling strew and cook, stirring, about 5 minutes, or until thickened.  Here's where the extra TBL of flour comes in.  I like my sauce a bit thicker, so I add it and continue to cook as it thickens.  If you like the lighter consistency, don't add the third TBL of flour, or only sprinkle part of it in until you reach desired thickness of sauce.  You can always add more broth too if too thick of consistency.  Serve the stroganoff over the noodles.  I like to serve with sourdough bread, and that's it.

Happy Eating Friends! ~Trina

The Anti-Chicken Fingers Movement - Speer Family Chili

This has officially become our Speer Family Chili recipe...after about 7 years of perfecting it.  I found the original recipe from Jeanne Allen of Rye, CO in the cookbook Fix-It and Forget-It Cookbook - click here for the revised and updated version of the book.  A comfort food typically enjoyed on Sundays after we've cried over another lost Denver Broncos game, it has become a favorite autumn and winter dish in our home.  Yesterday, we enjoyed it for the first time probably since March as we experienced a chilly low-of-64 degree day in South Carolina.  We serve it with cornbread muffins-with a can of diced green chilies mixed in (per my husband's request, and it's quite good).  You can also serve it up Petro's-style - my Tennessee peeps, I'm talkin' to you!

Speer Family Chili

2 lbs. ground beef
1 onion, diced
28 oz can petite diced tomatoes
16 oz can tomato puree
1 can light kidney beans, undrained
1 can dark kidney beans, undrained

4-oz can diced green chilies
1/2 cup water
2 garlic cloves, minced
2 Tbsp. chili powder
1 1/2 tsp. salt
2 tsp. ground cumin
1 tsp. pepper
3/4 tsp. cayenne
cilantro, chopped
cheddar cheese
sour cream

Directions

Brown beef and onion in skillet.  Drain.

Mix chili powder, salt, cumin, pepper, and cayenne into 1/2 cup of water.  Pour into slow cooker.  Stir in remaining ingredients (except for cilantro, cheddar cheese and sour cream).  Stir in beef mixture.  Cook on High 30 minutes.

Reduce heat to Low.  Cook 4-6 hours.

Top with cilantro, cheese and sour cream.

Buon appetito!

The Anti-Chicken Fingers Movement

Sour Cream Enchiladas ~
I got this recipe from my friend Iryna, she's an avid blog follower & has cooked many of our recipes, so I decided to steal one of hers!  YUMMY!!



1-Pint of light sour cream
2-Cans light or reduced fat cream of chicken soup
1-Can diced green chilis
2-Cups Grated Cheese (I used a mexican blend)
1-Lg Onion Chopped
1-Pd of Lean Ground Beef
1-Dash of Garlic Salt
1-Package of soft corn tortillas


Mix together sour cream, cream of chicken soup & chilis.  Set aside.  Brown ground beef and season w/garlic salt.  Place 1/3 of sour cream mixture at bottom of long baking pan to cover bottom.  Put about 1 TBL of ground beef, a sprinkle of cheese & scoop of onion in a tortilla, roll up and put seam side down in pan.  Repeat until hamburger mixture is gone.  Pour remaining sour cream mixture on top of rolled enchiladas.  Sprinkle with cheese & bake at 350 for 30 minutes.


I tried serving with scallions on top after pulling out of oven.  Iryna swears her husband even runs to the store at the last minute to get any missing ingredients so she'll make this meal, and her son Dominick always asks for seconds.  I second that!!

Happy eating my friend!  *Trina

The Anti-Chicken Fingers Movement - Slow-Cooker/Kid Friendly Chili

Slow-Cooker/Kid Friendly Chili



My friend Megan suggested this recipe for the blog.  I know I just did a chili-pasta skillet but I couldn't pass up another yummy chili recipe to try on a relaxed fall day.  Especially a slow-cooker recipe, they are the best for any mom!!!

2-lbs ground lean beef
1-lg onion diced
4-cloves garlic
3-Tbs chili powder
1/8-tsp cayenne pepper
2-tsp cumin (I skip it, not a fan)
3/4-tsp salt
1-can kidney beans
1-can black beans
1-can "hot" chili beans
2- 28 oz cans crushed tomatoes
1-tsp Mrs Dash-Spicy

-Brown beef,drain. Mix everything together in slow cooker for 8-10 hours on low. Serve with diced onions and cheese. 

Megan suggested Cornbread as a great side dish - since I served cornbread with my last chili-pasta skillet recipe I tried it with shredded cheddar cheese, light sour cream & a few Fritos.  Delish!

Happy eating my friends!! ~Trina

The Anti-Chicken Fingers Movement – Burritos Delicioso

Another oldie-but-goodie from my husband’s childhood.  These burritos are so easy to make and so very delicious.  If your kids aren’t fans of spicy, then set aside some pork for them after you brown.  When you go to make the burritos, just mark the kid burritos with a pirate “x” or something equally groovy like that. 

Burritos Delicioso

·         Burrito-size tortillas

·         2 cans rotelle (we use 1 mild and 1 original)

·         Ground pork

·         Cheddar

·         1 can refried beans (prefer Ortega)

Directions

Brown pork.  Drain pork and simmer in pot with rotelle for one hour.  Heat oven to 300.  Layer beans, pork mixture and cheese in each tortilla (making 7 ½).  Bake for 10 min.  Sprinkle more cheese to top.  Bake another 10 min.

The Anti-Chicken Fingers Movement - Chili-Pasta Skillet

Sunday, September 18th ~ Chili-Pasta Skillet


I love, love, love any and all versions of chili in the fall.  I am trying a pal's kids-friendly chili recipe this week I'm excited about and will likely share next week.  I'm a huge fan of skillet recipes as well (I posted a skillet lasagna recipe in one of our earlier posts)  because they are easy- and less messy then the original dishes.  I went ahead and splurged on full-on cheddar cheese rather than the less fat version...but I think this recipe totally calls for it.  It's perfect for a wonderful cool Sunday afternoon or evening.  You can use less or more chili powder depending on your family's preference...my kids are used to eating spicy and this dish wasn't too hot at all.  I got thumbs up from the entire family, including  my 1 1/2-year-old who insisted on eating it himself with a spoon and was covered in it.  If only I'd gotten a picture of that!!!

1-pd lean ground beef
1/2-of med onion chopped
1-15 oz can of kidney beans, rinsed & drained
1-14.5 oz can of diced tomatoes undrained
1/2-cup wheat elbow macaroni
1-4 oz can diced  green chile peppers, drained
2 or 3-tablespoons of chili powder (depending on your liking)
1/2-teaspoon garlic salt
1/2-cup or 2 oz monterey jack or cheddar cheese (as you can see, I used more!!)

In a large skillet cook meat & onion until meat is brown and onions are tender.  Drain off any excess fat.  Stir in beans, undrained tomatoes, tomato sauce, uncooked macaroni, chili peppers, chili powder, and garlic salt.  Bring to boiling, reduce heat.  Simmer, covered for 20 minutes or until macaroni is tender, stirring often.  Remove skillet from heat, sprinkle mixture with cheese.  Cover & let stand a few minutes for cheese to melt.

I suggest serving with corn bread.

Happy Eating My Friends!
*Trina

The Anti-Chicken Fingers Movement - Sante Fe Casserole Bake

Sunday 9/11/11  ~Sante Fe Casserole Bake



Okay...I say this dish is perfect for Sunday night football, or any other day of the week for fall.  It's a yummy mix between a casserole dish and nachos.  The hubby has always loved this meal...and the kiddos really enjoy it too.  Callie usually has two helpings, which is always a sign that it's a fav.

1- Pd lean ground beef
1- Pkg of Taco Seasoning
2-Cups of Chicken Broth
1/4- Cup of Flour or Cornstarch
1-Cup low fat Sour Cream
1- 7 oz can of diced green chiles
1- bag Whole Grain Tortilla chips (recipe does call for corn or regular tortilla)
2- Cups Monterey Jack or Cheddar Cheese
1/2-Cup Sliced green onions w/tops

In medium skillet, brown meat and stir until crumbly; drain fat.  Add taco seasonings, blend well.  in bowl, combine broth & flour.  Add to meat mixture, bring to a boil to slightly thicken liquid.  Stir in sour cream & chiles; blend well.  In 13x9x2 inch lightly greased baking dish, place 1/2 of chips, top with 1/2 of meat mixture, 1/2 of cheese & 1/2 of green onions.  Layer all remaining ingredients ending with green onions.  Bake uncovered at 375 for 20 minutes.

You can serve alone, with corn, black beans, or even spanish rice.

Enjoy~ and happy eating friends!!

The Anti-Chicken Fingers Movement - Rocky Mountain Enchiladas & Chili Rellenos

Rocky Mountain Enchiladas & Chili Rellenos

Please note: our rellenos busted open...but still delicioso!

This is one of those recipes that has been handed down only through experience.  My husband learned from his mother, watching her make this since he was about 8 yo; years later he taught me.  I finally took the time to write it down.  When Zac first made it for me, it was probably in our first month of dating.  I remember asking him for sour cream and he looked at me as if I had asked for ketchup for a steak dinner.  He explained that it simply didn’t need it.  That night I realized he was right, and ten years later I haven’t found the need to supplement this recipe.  You may, however. 

It’s a little bit of work, but once you get used to it, you get a system down.  Let me tell you, it is well worth it.  This meal is far more delicious than many enchilada/chili relleno meals I’ve had at some Mexican restaurants.  It is fried, but you know what’s going into it.  There really isn’t making the rellenos healthier, but I would imagine you’d do just fine without frying the tortillas for the enchiladas. 

Bon appetite!

J Leah

Rocky Mountain Enchiladas & Chili Rellenos

• 12 corn tortillas
• 20 oz. enchilada sauce (medium)
• 1 lb. ground beef
• Green onions
• 8 oz. cheddar cheese
• 4.25 oz. can whole green chiles
• 1 c. flour
• 1 egg
• 8 oz. Monterey Jack cheese
• Shortening

Directions

Heat oven to 350.  Spray cooking sheet with cooking spray.  Brown ground beef.  Chop scallions and add to ground beef.  In an 8” skillet, melt ½ - 1 cup of Crisco until it is about 1” deep.  On medium-high heat, fry each corn tortilla for about 15 seconds on each side until golden but still pliable enough to roll.  Place on a paper towel to absorb grease.   Shred cheese.  Take one tortilla, layer a spoonful of beef and sprinkle cheese on top of beef.  Roll tortilla tightly and place on baking sheet.  Chop green onions and reserve on side with remainder of shredded cheddar cheese.  Simmer enchilada sauce in small pot on stovetop.

While enchiladas are baking, slice Monterey Jack cheese into ½” slices.  Carefully take chiles out of can (they tear easily) and chop tip off of each chili.  Slide one slice of cheese into each chili.  In an 8” skillet, melt ½ - 1 cup of shortening until it is about 1” deep.  Beat one egg in a small bowl.  Pour flour in another.  Dip each chili in egg, then coat with flour.  Place in grease until fried golden, turning once to fry evenly.

Sprinkle enchiladas with green onions and shredded cheese; spoon enchilada sauce on top.  Serve with chili rellenos.

p.s. It makes for serious leftovers for your husband to take to work the following day (a.k.a. his coworkers will have yet another illustration of just how fabulous you really are!)

The Anti-Chicken Fingers Movement - Creamy Meat & Potato Casserole

I just made this recipe and froze it for my brother and sister-in-law, who just came home from the hospital with a brand new baby girl (who is adorable might I add, and almost makes me want to start working on #3.  Almost).  My husband LOVES it because its potatoes and beef, and the kids love it because its creamy and cheesy.  The cream of celery is surprising...I always like something new that I rarely use.  There's always left overs for lunches, which at our house is a big deal.

Sunday 9/4/11 Recipe ~ Creamy Meat & Potato Casserole (Trina's version- I've changed it a few times)

Ingredients

• 1.25-pounds lean ground beef  (I usually get three pounds and use the remaining meat in another casserole or dish) 
• 3-cups peeled and thinly sliced potatoes (or enough to cover the bottom of the baking pan if you are measuring)
• 2-(10.75 ounce) can condensed cream of celery soup 
• 1- small onion chopped
• 1- cup of frozen corn
• 3/4-cup 2% milk or fat free 1/2 & 1/2
• 1/4- cup of water
• salt to taste, garlic powder or garlic salt
• freshly ground pepper, to taste
• 1 cup shredded Cheddar cheese (you can use any cheese you like, or light cheddar- cheddar's the best)
• 
  

Directions

1. Preheat oven to 350
2. In a medium skillet over medium heat, brown the ground beef; drain fat.
3. In a medium mixing bowl, combine cream of celery soup, onion, corn, milk, water, salt and pepper
4. Alternately layer the potatoes, soup mixture and meat in a 11x7 inch (2 quart) baking dish. Bake in the preheated oven for 1 to 1 1/2 hours, or until potatoes are tender. Top with Cheddar cheese, and continue baking until cheese is melted.

Happy Labor Day weekend & happy eating my friends!  Enjoy.

The Anti-Chicken Fingers Movement - Very Veggie Skillet Casserole

Recipe for 8/28/11 ~ Very Veggie Skillet Casserole

Okay all, do not be moved by the name!  When I first made this dish...I'd run out of other options and thought I'd give it a try.  You see, my hubby is from the south and is totally a meat and potatoes, and anything fried kinda-guy.  So...veggie anything doesn't really appeal to him.

Turns out this is one of his favorite dishes, along with my kiddos.  It's a very yummy way to jam pack a meal with all the nutrients from several different veggies and whole grain rice.

1-Pound Ground Turkey Burger (if you hate turkey, use lean grd beef)
2- Tablespoonns of Olive Oil
1/2-Chopped Onion
2-Cloves of Garlic, Minced (I suggest fresh)
1-Medium Sized Yellow Squash -Chopped
1-Medium Tomato -Chopped
1/2-Cup Sliced Celery
1/2-Cup Sliced Carrot
Sea Salt or Regular Salt & Pepper (I also use a dash of Tony's Seasoning, it's spicy so use to your liking)
1-Cup Instant Brown Rice
1 1/2-Cups Water
1 Chicken Bouillon Cube Crushed

In dark nonstick skilled over medium-high heat, cook the ground turkey, breaking it up.  Once no longer pink, transfer w/slotted spoon to a bowl.
In the same skilled over medium-high heat, warm the oil.  Add the onion and garlic, cooking for five minutes while stirring often until onion is softened. Add the squash, celery and carrot.  Cover, continuing to check every couple minutes to stir.  This softens the vegetables quicker.
Add the tomato, cook another minute or so.
Return the turkey and any juices to the pan, add salt and pepper (to your liking, I like a lot of both).  Stir in rice, water, and bouillon cube granules.  Bring to boil, reduce heat to low, cover and then cook about 15 minutes or until rice and veggies are completely tender.

You can experiment with this dish, for instance, I added red bell pepper last night.  You can use spinach...add a little cheese if you like.  Whatever your heart desires!


Happy Eating Friends!
*Trina

The Anti-Chicken Fingers Movement - Everyday Lasagna Skillet

Recipe for 8/21/11 ~ Everyday Lasagna Skillet

This recipe is an old friend's that I converted into a healthy dish...like I try to do with just about any old recipe.  It's super yummy and easy!!

1- pd Lean Ground Beef
1/2 -pd of Turkey Burger
1 -26 oz jar of Pasta Sauce (I get the Heinz can w/Garlic)
1- Cup Water
5- Uncooked Whole Wheat Lasagna Noodles Broken into 2-Inch Pieces
1- 12 oz container of Low Fat Cottage Cheese
1/2- Cup Grated Parmesan Cheese
1-Tablespoon dried parsley leaves
1-Egg
2-Cups Shredded Italian Cheese

Cook ground beef & turkey burger in nonstick skillet over medium high heat 5-7 minutes, until thoroughly cooked: drain any fat.  Stir in pasta sauce, water & uncooked noodles. Reduce heat to medium-low. Cover; cook 20-25 minutes, stirring occasionally until pasta is almost tender.
Meanwhile, in a small bowl mix cottage cheese, Parmesan cheese, parsley and egg.  Spread over partially cooked pasta mixture.  Sprinkle with shredded Italian cheese.  Cover; cook 10-15 minutes - cottage cheese topping will be firmly set and cheese will be completely melted.
Serve with Salad, and Homemade Garlic Bread (Wheat Bread Toasted on Broil in the Oven with Smart Balance butter & Garlic Salt)

Happy Eating My Friends!!!!!!!  *Trina