Spaghetti Pie

December 9, 2008 at 10:44 am (Uncategorized) (, , )

Spaghetti Pie

I have been looking for new recipes to try that are good weeknight dinners. Misha’s aunt knows about the blog, so I thought that I would try something new on our usual Monday night dinners. We usually do a 5-ish mile hike on Monday nights while Misha is in class, so I was looking for something easy to finish/do after a hike.

Spaghetti Pie
Adapted from Allrecipes via About a Bit of Everything.

Ingredients

2 ounces uncooked spaghetti, broken in half (we used barilla plus, and maybe a bit more than 2 oz)
1 egg, lightly beaten
2 Tablespoons grated Parmesan cheese
3 Tablespoons sour cream (I used low fat)
1/2 pound ground turkey (I could have used more)
1/4 cup chopped red pepper
2 Tablespoons chopped onion
1 teaspoon butter or margarine
2/3 cup tomato sauce (I would use more if I added more ground turkey)
2 cloves garlic, minced
1/4 teaspoon dried oregano
salt and pepper to taste
1/3 cup mozzarella cheese, shredded

Directions

  1. Cook pasta according to package directions.
  2. In a bowl combine the egg, Parmesan cheese, and cooked pasta.
  3. Press the pasta mixture onto the bottom and up the sides of a greased casserole dish or pie plate. Spread with sour cream. Note: The sour cream was easier said than done, I spreaded it as best I could.
  4. Preheat oven to 350.
  5. Crumble turkey into a skillet, add the pepper, onion, and butter. Cook over medium heat until meat is no longer pink.
  6. Drain fat out of meat.
  7. Add minced garlic and saute for 30 seconds.
  8. Stir in tomato sauce, oregano, salt, and pepper.
  9. Spoon into spaghetti crust.
  10. Sprinkle with mozzarella cheese.
  11. Bake at 350 for 15-20 minutes or until heated through and cheese is melted.
  12. Serve immediately and enjoy!

I could have used more ground turkey. It was good, but just a different way to do spaghetti. I liked the variation though, a nice way to change the usual pasta dinner.

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Hamburger Noodle Bake

November 12, 2008 at 2:47 pm (Uncategorized) (, , )

Hambuger Noodle Bake

There is a recipe that I have been craving lately. My mom made it when I was little, all I remember is the oohy goohy goodness of the cheese, noodles, and meat. I was at Misha’s Aunts house and spotted this recipe in a old cookbook. It sounded like it was it, so I checked with my mom and she thinks that this is the one. It wasn’t quite as I remembered it, but it was still good. I think that my ratios were a bit off (they don’t make packages in the same sizes that they used to, and what was I going to do with 4 oz of egg noodles!?). It was still good, I’ll be trying it again to see if I can replicate it.  

Hamburger Noodle Bake
Cooking for Compliments, Knudsen.

Ingredients

1 8oz package medium or wide egg noodles
1 pound ground turkey
1 teaspoon chili powder
1 clove garlic, minced
1/2 teaspoon basil
1/2 teaspoon oregano
2 8 oz cans tomato sauce
1 8 oz package cream cheese, at room temperature
1 cup cottage cheese
1/4 cup sour cream
1/3 cup minced green onion
parmesan cheese

Directions

  1. Preheat oven to 350.
  2. Cook noodles according to package directions, adding 1 Tablesppon butter or oil to water. Drain.
  3. Brown ground turkey in a large frying pan. Drain Excess fat.
  4. Add garlic, chili powder, oregano, and basil to grount turkey. Saute for 30 seconds.
  5. Add tomato sauce to turkey mixture and remove from heat.
  6. Blend cream cheese, cottage cheese, sour cream, and onion.
  7. Spread half of noodles over bottom of baking dish.
  8. Cover with cheese mixture.
  9. Cover with remaining noodles.
  10. Top with meat sauce.
  11. Sprinkle shredded parmesan cheese on top.
  12. Bake at 350 for 20-25 minutes.
  13. Serve and enjoy!

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Canyon Casserole

October 20, 2008 at 6:48 am (Uncategorized) (, , , )

Canyon Casserole

I was checking out blogs, and while trying to figure out dinner plans I stumbled across this casserole dish. It looked simple enough, I didn’t have self-rising cornbread mix, so I just made it from scratch. I wanted to try and make it a bit healthier and mixed some whole wheat flour in with the all-purpose. It was still yummy.

Canyon Casserole
Adapted from Kit in the Kitchen.

Ingredients

1 pound ground turkey
1/2 Tablespoon chili powder
1 teaspoon ground cumin
1/2 tablespoon black pepper
1 can diced tomatoes, undrained
1 can black beans, drained
2 cups frozen corn
1 cup corn meal
1/2 cup all-purpose flour
1/2 cup wheat flour
1/4 cup sugar
1 Tablespoon baking powder
1 teaspoon salt
1 cup milk
1/3 cup canola oil
1 egg, beaten
1 cup shredded Cheddar cheese

Directions

  1. Preheat oven to 400°F. Spray an 11×14 baking dish or shallow casserole with no-stick cooking spray.
  2. Brown ground turkeyin large skillet over medium-high heat until thoroughly cooked, stirring frequently.
  3. Drain.
  4. Add seasonings, tomatoes, corn, beans, and water; mix well. Bring to a boil, stirring occasionally.
  5. Pour into prepared baking dish.
  6. Combine corn meal, flour, sugar, baking powder and salt in a medium bowl.
  7. Combine egg, milk, and oil in a small bowl, mix well.
  8. Add milk mixture to the flour mixture, stir until just blended.
  9. Add shredded cheese to cornbread mixture.
  10. Spoon batter over ground turkey mixture in baking dish. Bake 25 to 35 minutes or until topping is golden brown.
  11. Serve and enjoy!

This was very good. I think next time I would almost double the meat mixture.

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Turkey Enchilada Casserole

September 22, 2008 at 9:31 pm (Uncategorized) (, , , )

Turkey Enchilada Casserole

Turkey Enchilada Casserole

Blogging from my aunt’s tonight. She treated me to dinner tonight, I just helped with the assembling. But we have always enjoyed this recipe, so I thought that it would be nice to share.

Turkey Enchilada Casserole
My Aunt, courtesy of an old Sunset magazine.

Ingredients

1.5 lbs ground turkey
1/2 cup chopped onion
1 Tablespoon garlic, minced
2 Tablespoons minced fresh oregano leaves (or 1 Tablespoon dried)
1/2 teaspoon ground cumin
1 29 oz can enchilada sauce, divided
12 corn tortillas (6 in wide)
2 cups reduced-fat jack cheese (we used a Mexican blend)
Chopped fresh Cilantro
sour cream

Directions

  1. Cook ground turkey with onion until the turkey is no longer pink.
  2. Drain any excess fat. Add garlic, oregano, cumin. Cook for 30 seconds.
  3. Stir in 1 cup of the enchilada sauce. Add salt to taste.
  4. Preheat the oven to 425 degrees.
  5. Cut tortillas in half. Arrange a fourth of the halfs evenly over a bottom of a shallow 3-quart casserole, overlapping to fit.
  6. Sprinkle a quarter of the cheese evenly over the tortillas then top with a third of the turkey mixture and a fourth of the remaining enchilada sauce, spreading at each level.
  7. Repeat to make two more layers of tortillas, cheese, turkey, and sauce.
  8. Top with another layer of tortillas, sauce, then cheese.
  9. Bake uncovered for 18-20 minutes, until cheese is melted and the casserole is hot in the center.
  10. Top with chopped cilantro, serve and enjoy!

Good food, good company, great evening. Complete with Dancing with the Stars.

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Florentine Turkey Meatloaf

September 22, 2008 at 9:27 am (Uncategorized) (, , )

Meatloaf

Meatloaf

We made this last week, I needed something that I could throw in the oven and not pay attention to for a few since DH and I were helping a friend out.

Florentine Turkey Meatloaf
Adapted from …and a cookie for dessert.

Ingredients

2 pounds ground turkey
1/2 cup ketchup, divided
1/2 cup Italian-seasoned bread crumbs
1/2 cup finely chopped onion
2 eggs (or 1 egg and 2 egg whites), slightly beaten
2 tablespoons grated Parmesan cheese
1/2 teaspoon fennel seed, crushed (optional)
1 package (10 oz) frozen chopped spinach, thawed and well drained
3/4 cup low-fat shredded mozzarella cheese

Directions

  1. Preheat oven to 350 degrees.
  2. Line loaf pan with foil. (I have a “fancy” loaf pan that has two sections and drains the fat out. I line the bottom pan to catch all the fat and keep my pan nice and clean. It was a wedding gift, at first I thought that it was strange, but now I love it!)
  3. Combine ground turkey, 1/4 cup ketchup, bread crumbs, onion, eggs, Parmesan cheese, and fennel seed in medium bowl.
  4. Press half of the turkey mixture into the foil-lined pan.
  5. Press a 1-inch indentation down center of mixture, leaving 1-inch thickness on all sides.
  6. Toss the spinach and mozzarella cheese together. Spoon the mixture into the indentation, mounding it into the center.
  7. Press remaining turkey mixture evenly over top, sealing edges.
  8. Bake 60 minutes (mine took a little longer). Spoon remaining ketchup over meat loaf (I also added a bit of cheese). Bake 15 minutes longer.
  9. Let stand 10 minutes and enjoy!

DH and I liked it, but the spinach/cheese mixture in the middle was dense. I love spinach, but it was almost too much, not in terms of quantity but with how “solid” it was. If anyone has any suggestions for some way to make it lighter or more airy spinach in the middle I would love to hear!

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South of the Border Casserole

September 12, 2008 at 9:42 am (Uncategorized) (, , , )

South of the Border Casserole

Another attempt to create a dinner with leftovers. I wasn’t brave enough to freeze any of it, but it seems like it would actually be good for the freezer next time. I doubled the recipe, and it made a TON. It was dinner for a few nights and great lunches for work. DH and I very much enjoyed it. And the best part, only one pan to clean when it was done!!!

South of the Border Casserole
Adapted from A Taste of Home Cooking

Ingredients

1 lb ground turkey
2 Tablespoons olive oil
1 large red bell pepper, chopped
1 large onion, chopped
3 cloves of garlic, minced
28 oz can diced tomatoes
2 Tablespoons of Chili powder
2 Tablespoons of Cumin (I didn’t have quite enough, so I was a bit shy on this)
2 cups sour cream
16 oz. Barilla plus rotini noodles (They are my new healthy pasta alternative)
1 cup shredded cheddar cheese (I used a Mexican blend)
1/4 Cup Cilantro (I omitted)
Salt
Pepper

Directions

  1. In a large skillet, brown ground turkey until no longer pink. Drain fat.
  2. Add the olive oil, peppers, onions, and garlic. Season with salt and pepper. Cook on medium-high heat until softened (about 8-10 minutes).
  3. Add chili powder and cumin, cook for about 30 seconds.
  4. Turn the stove to medium. Add the can of tomatoes.
  5. Add the sour cream. (I didn’t add all of it, I used about 1 1/2 cups and saved the rest to put on top while serving.)
  6. Stir until everything is mixed.
  7. Add pasta and mix it in.
  8. Cover and cook until pasta is al-dente, about 25 minutes, make sure to stir frequently so the pasta doesn’t get stuck to the bottom. (At this point I had a “walking date” with a friend, so I had about 15 minutes of it on medium heat, stirring often, and then I turned it off and removed it from the burner and went for a 30 minute walk. I let it sit while I was gone. When I got home the noodles were perfect, so I just heated it up a bit while we finished the rest of dinner.)
  9. To serve, top with the cheese (and a bit of sour cream) and enjoy!

DH and I very much enjoyed this. We had it with veggies and some sweet corn muffins. It was great as leftovers.

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