“Life is to be enjoyed, not endured” — Gordon B. Hinckley
I wanted to make something that had a lot of vegetables in it and not a lot of fat and this is what I came up with this morning. And guess what? It’s my favorite chili recipe now. I love it! It’s so tasty and chock full of vegetables. Win/win. It didn’t take very long to make. I came home from the grocery store and had it simmering in the pot an hour later. I used my food processor to shred the carrots and zucchini instead of chopping them to save time.
- 2 16-oz packages of Jennie-O ground turkey
- 4 teaspoons of minced garlic (from a jar)
- 4-6 tablespoons oil (I used a large stainless steel pot and needed 6 TBLS)
- 1 large onion
- Six large carrots
- 4 large zucchinis
- 2 tablespoons taco seasoning
- 2 teaspoons ground cumin
- 2 teaspoons oregano
- pinch of salt
- pinch of pepper
- 4 15-ounce cans of tomato sauce
- 2 15-ounce cans of diced tomatoes
- 1 15-oz size can drained kidney beans
- 1 15-oz size can drained black beans
- Brown ground turkey in large skillet or pot until almost all cooked through.
- Add minced garlic to ground turkey and cook. There was no fat to drain.
- I used my food processor to shred 4 large zucchinis and the onion; then I shredded 6 large carrots.
- I didn’t really cook the vegetables because they were shredded so fine. They cooked while simmering.
- I added 4 15-oz cans of tomato sauce, and two 15-oz cans of diced tomatoes into the pot and stirred.
- Add spices and stir them in well.
- Add drained kidney beans and black beans (15-oz sized cans)
- Bring chili to a boil and then reduce heat and simmer for about 45 minutes.
“The ache for home lives in all of us. The safe place where we can go as we are and not be questioned.” –Maya Angelou
The first time I had chicken pillows was on a date with your dad. Our friend Jeff Hansen invited a few couples to his home for dinner and his mother served this recipe.
- 8 ounces cream cheese, softened
- ½ cup sour cream
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 ½ Tablespoons dried chives
- 3 chicken breasts, cooked and diced (around 3 cups)
- 2 (8 ounce) cans Pillsbury crescent rolls
- 1/4 cup melted butter
- Crushed croutons or use bread crumbs
- White country gravy mix (sold at Smiths)
- Preheat oven to 350 degrees.
- Using a hand mixer or by hand, beat cream cheese and sour cream until well combined. You can do this by hand if your cream cheese is soft enough. Stir in salt, pepper, chives, and diced chicken.
- Using Pillsbury crescent rolls, put about 1 1/2 tablespoons of chicken mixture in the center of each square. Fold the dough corners to the center over the chicken mixture forming a pillow.
- Dip each pillow in melted butter on both sides. Roll in crushed croutons on both sides. Shake off excess crumbs. Flatten the pillow and place it on cookie sheet and bake at 350 degrees for about 18-20 minutes.
Serve with rice and white gravy.
“Eating and reading are two pleasures that combine admirably.” –C.S. Lewis
Oh my goodness, I love this recipe! Emilie made it for Sunday dinner a while back and it was so delicious–one of the tastiest macaroni and cheese recipes I have ever had. Original recipe source.
Serves approx. 6-8 as a main dish or 10-12 as a side.
- 1 lb. pasta (she only used 1/2 pound and it seemed like plenty)
- 1/2 c. butter
- 1/2 c. flour
- 4 c. milk
- 6 c. sharp or white Cheddar cheese
- 1 T. salt
- 1 T. pepper
- 2. T. butter
- 1/2 c. Panko bread crumbs
Boil your choice of pasta (she used half a pound of generic macaroni) in water salted with a teaspoon or so of salt until al dente.
While the pasta is cooking, melt 1/2 c. (1 stick) of butter in a large saucepan over medium heat. Sprinkle in 1/2 c. flour and whisk together for 2-3 minutes to let it cook.
Add in 1 T. salt and up to 1 T. pepper. Slowly pour in 4 cups of whole milk whisking as you go until smooth.
Grease a 9×13″ dish with butter and add the cooked pasta to the dish.
Over the top of the pasta sprinkle 6 cups freshly shredded White Cheddar.
Pour the cream sauce over the top of the cheese and pasta and let it sit a couple minutes to begin to melt the cheese.
Then, stir everything together and make the topping.
In a small skillet, melt 2 T. butter over medium heat. Add in 1/2 c. panko bread crumbs. Stir constantly until golden brown. Sprinkle over the pasta and cheese.
Bake in a 325 degree preheated oven for 12-15 minutes.
I will honor Christmas in my heart, and try to keep it all the year. –Charles Dickens
This was so good and so easy. I made this Christmas morning and all of us gobbled it up. Thanks to Sara for the lovely fruit salad we had with it. We all loved the pomegranate seeds she added to it.
About 12 servings.
- 2 small cans chopped green chilies
- 1 large bag of shredded hash browns (32 oz bag), thawed
- 1 Tablespoon dried onion flakes
- 1 Tablespoon onion powder
- 1 medium container (16 ounces) cottage cheese (2 cups)
- 1/2 to 1 cup sour cream
- 1/2 cup milk
- 4-6 cups grated cheddar cheese
- 2 packages Jimmy Dean sausage
- 1 pound bacon
- 12 eggs
- Heat oven to 400 degrees. Line a baking sheet with foil. Arrange bacon slices on the foil and place the baking sheet on the center rack. Cook for about 15 minutes or until done. Drain fat, pat bacon with paper towel to remove excess fat.
- While bacon is cooking, crumble your two packages of Jimmy Dean’s sausage in a fry pan and cook. Drain grain and rinse excess fat from sausage in a strainer under hot water.
- Open 2 small cans of green chilies and dump contents into a bowl.
- Add the dried onion flakes and cottage cheese to the chilies and stir together. (I was about a cup shy on the cottage cheese so I added a cup of sour cream to make up for it). Sprinkle about a tablespoon of onion powder over the mix and stir.
- Add 4-6 cups grated cheese and about a 1/2 cup of sour cream and mix all this together, then add crumbled sausage and stir together.
- Add bag of hash browns to the mix and combined thoroughly.
- Spoon this mixture into your lightly greased casserole dish.
- Mix 12 eggs together with a fork in a separate bowl and then pour them over the top of the casserole.
- I poured about a 1/2 cup of milk over the top of the casserole to help moisten it at this point.
- Sprinkle crumbled bacon over the top.
- Bake at 350 degrees uncovered for about 50-60 minutes until lightly browned on top or until bubbly around the edges.
Life, with its rules, its obligations, and its freedoms, is like a sonnet: You’re given the form, but you have to write the sonnet yourself. – Mrs. Whatsit — Madeleine L’Engle, A Wrinkle in Time.
This recipe is very similar to my ‘Company Casserole’ recipe on here. This is super easy to make and a delicious comfort food dish. Recipe source: http://thepioneerwoman.com/cooking/sour-cream-noodle-bake/
About 8 servings
- 2 and 1/2 pounds ground beef
- 2 cans 15-ounce size tomato sauce
- Pinch of crushed red pepper flakes – just a little, little bit
- Freshly ground black pepper
- 16 ounces, weight Egg Noodles (I use bow-tie noodles)
- 1 cup sour cream
- 2 1/2 cup Small Curd Cottage Cheese
- 1/2 cup sliced green onions
- 1 to 1 1/2 cups grated Sharp Cheddar cheese
- Seasoned salt
Preheat oven to 350 degrees.
Brown ground chuck in a large skillet. Drain fat, then add tomato sauce, salt and black pepper. Add crushed red pepper for a little kick. Not too much. Stir, then simmer while you prepare the other ingredients
Drain 1 lb egg noodles and then dump drained noodles into a bowl. Add creamy stuff to noodles: First, 2 ½ cups regular cottage cheese. Then add one cup sour cream, salt and pepper and then add green onions. They add a nice flavor. Noodles will melt creamy mixture. I sprinkle seasoned salt over this mixture and stir it in.
Now to assemble: Add a quarter of the noodles. Smooth them out. Ladle ¼ of the sauce over the noodles. Top layer with grated sharp cheddar cheese. Then add another layer of noodles, meat sauce and top with cheese.
You can bake it at this point or freeze it for later.
“You can make more friends in two months by becoming interested in other people than you can in two years by trying to get other people interested in you.” –Dale Carnegie
These muffins are WONDERFUL. So delicious! When I first made them they were crumbly; I put them in a plastic bag overnight and they were very moist on Day 2. The original recipe makes 8 large muffins. I got 21 muffins by doubling this recipe and not quite filling muffin cups to the top.
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 1 cup fresh blueberries
- 1/2 cup white sugar (I used brown sugar)
- 1/3 cup all-purpose flour
- 1/4 cup butter, cubed
- 1 1/2 teaspoons ground cinnamon
- Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
- Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
- To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
- Bake for 20 to 25 minutes in the preheated oven, or until done.
Photo and recipe source, click here
“Love is a fragile thing, and some elements in life can try to break it. Much damage can be done if we are not in tender hands, caring hands. To give ourselves totally to another person, as we do in marriage, is the most trusting step we take in any human relationship. It is a real act of faith — faith all of us must be willing to exercise. If we do it right, we end up sharing everything — all our hopes, all our fears, all our dreams, all our weaknesses, and all our joys — with another person.” – Elder Jeffrey R. Holland
This is a great recipe to serve when you are having company over and want a tasty dish and an elegant presentation. It’s so easy and yet it looks like you spent a lot of time making it. Thanks to Emilie for this recipe. Photo credit: Allrecipes.
- 6 skinless, boneless chicken breasts
- 6 slices Swiss cheese
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1/4 cup milk
- 2 cups herb-seasoned stuffing mix
- 1/4 cup butter
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange chicken in a greased 12 x 8 x 2 baking dish. Top with Swiss cheese slices.
- Combine soup and milk and stir well. Spoon mixture over chicken and sprinkle with stuffing mix. Drizzle butter or margarine over crumbs.
- Cover and bake at 350 degrees F (175 degrees C) for 50 minutes. Enjoy!