Wednesday, March 13, 2019

Crunchy Tuna Casserole

In a time of Whole 30 and Paleo, you just don't see as many "casseroles".  Chris loves a good casserole.  This recipe is from his mom and I don't think I have made it since we were first married.  He was wanting something with texture - he even mentioned wanting potato chips on top.  I remembered this recipe and dug it out of my collection.  He LOVED it!  This is a great easy, quick family recipe since you can keep a can of tuna in your pantry and whip it up when needed. 

Crunchy Tuna Casserole

1 cup elbow macaroni, cooked
1  10 1/2 oz can cream of mushroom soup (or cream of onion or celery, etc)
2/3 cup milk
1 Tbsp finely minced onion
2 Tbsp finely chopped green pepper (I used 3 minis that were red and yellow)
1  2 oz jar of chopped pimento, drained
Salt and pepper
4 oz grated sharp cheddar cheese
1 large can ( 10 - 12 oz ) tuna, drained (I like solid white tuna)
crushed potato chips for the top

Combine soup, milk, onion, green pepper and mix well.  Add drained tuna and salt and pepper.  Add cheese and combine well and fold in cooked pasta.  Pour into a prepared 1 1/2 - 2 quart pan.  Bake at 350 for 25 - 30 minutes or until bubbly around edges.  Remove from oven and top with crushed potato chips and bake for another 5 - 10 minutes or until nice and brown. Serve warm with a side salad or green vegetable.

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Monday, March 4, 2019

Loaded Mini Bell Pepper Turkey "Nachos"

Are y'all tired of my healthier recipes?  I hope not!  I will stick mix in some others but with just Chris and me at home - this is how we are eating... most of the time.   However, I was looking through a church cookbook (don't you just love a good church cookbook) that I purchased recently and he spied some full fat, good ol' chicken casseroles and I promised to make one soon.  He even has a tuna casserole from his childhood with crushed potato chips on top that I promised to make. 

We had a teacher birthday lunch last week.  I wanted to take some different and healthier than I normally take.  I have been following Skinny Taste on Instagram and I love her recipes.  I am not doing Weight Watchers but if you are, she includes the points on most of her recipes.

I spied these Loaded Mini Bell Pepper Turkey "Nachos" and thought they would be perfect to try.  I typically make things that don't have to be assembled at the last minute because I can get pretty busy at preschool.  I tried these and I LOVED them.  I had a little leftover enjoyed them for dinner.  I think this could be a staple in my house.  Chris hasn't had them yet but I think he would like them!

Loaded Mini Bell Pepper Turkey "Nachos" (adapted from Skinny Taste)

1 lb 93% lean ground turkey
1 clove garlic, minced
1/4 onion, minced
1 Tbsp chopped fresh cilantro
1 tsp garlic powder
1 tsp cumin
1 tsp kosher salt
1/4 cup tomato sauce
1/4 cup chicken broth
21 mini rainbow peppers, halved and seeded
1 cup sharp cheddar cheese, shredded
2 Tbsp light sour cream, thinned with 1 Tbsp water
2 Tbsp sliced black olives
1 jalepeno, sliced thin (optional)
chopped cilantro, garnish (optional)

Preheat oven to 400.  Line a baking sheet with parchment paper and lightly spray with cooking spray. Spray cooking spray in a a medium skillet over medium heat.  Add onion, garlic and cilantro and saute about 2 minutes - add ground turkey, salt, garlic powder and cumin, cooking for about 4 or 5 minutes or until turkey is cooked through.  Add 1/4 cup tomato sauce and 1/4 cup chicken broth, mix well and simmer on medium for about five minutes.

Meanwhile, arrange pepper halves on parchment lined baking sheet, cut-side up and close together.  Fill each with ground turkey mixture, ten top with shredded cheese and the optional jalepeno slices.  Bake for 8 - 10 minutes or until cheese is melted .  Remove from oven and top with black olives, sour cream and cilantro.  Serve immediately!

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Friday, March 1, 2019

Jicama Fries

I love good fries!  I think most people like good fries.  

I made Jicama Fries recently in the air fryer.  They definitely aren't potato fries but I thought they were great - I have made them three times now.  Chris ate them too - and enjoyed them.  The first time I bought the pre-cut jicama.  This isn't the most economical route so the 2nd time, we purchased a jicama and Chris cut it for me.  I "googled" how to cut a jicama.  We enjoyed some that night but this was a huge jicama so the other is stored in my fridge.  I think I am having more jicama fries tonight!

I tried different seasonings all three times.  The first time I followed .... Awe Filled Homemaker and used salt, pepper, smoked paprika and garlic powder.  That is what is in the picture.  They were yummy but almost a little too spicy for me.  The 2nd time, I used my Meat & Potatoes seasoning and some sea salt from Primal Palate.  These were also great.  The 3rd time, I used my Super Gyro seasoning and some sea salt... from Primal Palate and then sprinkled in some grated Parmesan cheese the last 2/3 minutes.  All great!  I dipped in ranch!   Also, I love my Primal Palate seasonings - you should totally check them out.  

And a side note, we are enjoying our air fryer.  I think I would have used it a ton when the girls were still living at home.  I have a teacher whose boys use it daily.  Just a thought....

Air Fryer Jicama Fries (adapted from Awe Filled Homemaker)

1 medium sized jicama, cut into matchsticks
1/2 tsp garlic powder
1 tsp smoked paprika
2 Tbsp olive oil
Salt and pepper to taste

The jicama tends to pretty wet so lay the jicama on a paper towel and pat dry.  Put match stick like jicama in a large bowl and toss with olive and seasonings. Toss until well coated.  

Air Fry for 15 minutes at 400, shaking about every 4 minutes, to ensure even frying. Serve hot with your favorite condiment. 

Wednesday, February 27, 2019

Tuscan Chicken - Instapot

I love this new recipe!  Chris did too!  I used Greek yogurt and Greek cream cheese for a healthy chicken dish.  Chris enjoyed it several times - over rice and over pasta.  I just enjoyed it as is  - with some extra veggies.  We loved the creaminess - both thought it had a great texture!

  Not a great picture but this is Chris' portion over a bed of rice - he loves rice! 

Pressure Cooker Creamy Tuscan Garlic Chicken (adapted from Heath Runyon)

2 - 2 1/2   lbs chicken
4 tsp olive oil
3/4 cup chicken stock
2 cloves garlic, minced
2 tsp Italian seasoning ( sprinkled on more when in pressure cooker)
1/2 tsp sea salt
3/4 cup plain Greek yogurt (I just used one container)
house seasoning (1 tsp salt, 1/4 tsp garlic powder, 1/4 tsp pepper)
1/2 cup Greek cream cheese
1 cup spinach (I used a whole container of spinach - it wilts - it was great!
8 or so sundried tomatoes in oil, cut into pieces

Slice the chicken in half, so they are thinner. Add the chicken to a mixing bowl and toss with oil, Italian seasoning, sea salt and minced garlic.  Massage the ingredients into the chicken. Select Saute/Browning on your pressure cooker and allow to heat.  When hot, place chicken and marinade in the pot, getting a nice brown texture on both sides.  While the chicken is cooking, wash and dry (if necessary) the spinach.  I always chop off the stems.  Add the house seasoning to the Greek yogurt and mix. After the chicken is brown, add the chicken broth and stir to deglaze the pot and get any of the yummy brown pieces. Lock the lid and cook at high pressure for 3 minutes.  When it beeps, carefully release pressure for a quick release.  Now, select Saute/Browning again, pour in the yogurt mixture and simmer for about five minutes.  Add the cream cheese, sundried tomatoes and spinach.  Toss to combine and heat until the spinach is wilted.  Serve as is or over rice or pasta. 

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