Cheesy Turkey Tostadas

I love having Taco night in our house.  I love it.  Since sports have started we’ve had to either eat really early or eat really late dinners depending on the night.  Usually we have Taco Thursday night.  However, I decided to try these home made tostada shells.

Tonight was baseball night at 6pm so that meant we eat afterwards.  I cooked the ground turkey and sat it aside while at the game so that was at least done.  Sometimes Craig meets us at the game, but tonight he didn’t.  I walked in the door to see him eating tacos.  He was a bit surprised when I told him that we hadn’t eaten yet.  He said he thought it was taco night.  Well he missed out on some pretty good tostada shells.

What you need:

6 flour tortillas (6 inch)

2 tsp. chili powder, divided

1 lb. lean ground turkey

1 can (15 oz.) no-salt-added black beans, drained, rinsed (I had to skip this)

1/2 cup Salsa

3/4 cup KRAFT shredded cheddar cheese

1/2 cup shredded romaine lettuce

1 large tomato, chopped

1/4 cup BREAKSTONE’S Reduced Fat or KNUDSEN Light Sour Cream (whatever brand you typically use – I use fat free)
Make it:

1. Heat oven to 400ºF. Place tortillas in single layer on baking sheet. Spray 1 side of tortillas with cooking spray. Sprinkle evenly with 1 tsp. chili powder. Bake 7 to 8 min. or until crisp.

2. Meanwhile, cook meat and remaining 1 tsp. chili powder in large skillet on medium-high heat 3 min. or until meat is no longer pink, stirring frequently. Add beans (didn’t have beans on hand – sure wish I did) and salsa; cook 4 min. or until heated through, stirring occasionally. Remove from heat. Stir in half of the cheese.

3. Spread meat mixture evenly on tortillas; top with remaining cheese, lettuce, tomatoes (I dislike those red things and skip them) and sour cream.

Got a thumbs up from Miss Brooklyn!

Mr. Caleb enjoyed his as well!

As I said, we have Taco’s at least once a week.  This was a fun, new way to enjoy one of our favorite meals.  Loved the flavor the chili powder added to the tostada shells.  I could have eaten more than I did but used that will power within!  Plus I wanted to have one for lunch tomorrow!

You could make some home made tortilla chips with the chili powder and cooking spray on the tortilla shells too.  That would be good dipped in your favorite salsa.

Good dinner tonight!

Ended it with a beautiful picture in the sky!

Patricia – Two Girls Cooking 😉

Source

Kraft Recipe

Mini Chimichangas

I love anything that has to do with eating Mexican food.  I could eat it daily.  Some people can’t live without sweet treats and or candy (candy is close for me) but I love the salty foods and Mexican food.  Love, love, love it.  Most people that know me, know that I love Zantigo. And one day I plan on opening one in our city.  And my son will work there along side of me!!!

Moving on to the recipe at hand here.  When I planned this weeks meal, I will say I used that dang app everyone must be tired of me talking about.   Typically we have taco Thursdays in our house. Why?  Well, Craig is not a taco fan and he used to bowl on those nights.  Well bowling season for him on that night is done.  So he either has to eat a sandwich or eat our mexican fiesta.  Instead of tacos, I found this recipe.  I turned it into mini chimi’s for one reason (well they were cute too) but because I bought the wrong size of tortilla shells!!

My co-worker asked me if I had baed these in the oven after spraying them with cooking spray instead of frying.  Well, I’ve had a rough week.  I felt like I needed to go with the good the bad and eat bad for the day.   Yep, I fried them in oil.  I did use the Omega 3 cooking oil, but none the less I still fried them in a pan.  And they were delicious!!!  Maybe next time we have this I’ll try it in the oven.

what you need

1 lb. ground turkey
1/2 cup finely chopped onions
2 cloves garlic, minced
1 tsp. dried oregano leaves
1 tsp. crushed red pepper
8 flour tortillas (6 inch)
6 oz. VELVEETA®, cut into 8 slices
2 cups oil
1/4 cup BREAKSTONE’S or KNUDSEN Sour Cream (use whichever brand you have on hand or buy)
1/4 cup finely chopped fresh cilantro

make it

BROWN meat in large skillet on medium-high heat; drain. Add onions, garlic, oregano and pepper; cook until onions are tender, stirring occasionally.

SPOON 1/4 cup meat mixture onto center of each tortilla; top with VELVEETA. Fold in all sides of tortillas to completely enclose filling; secure with wooden toothpicks. Place in single layer on baking sheet. Refrigerate 20 min.

HEAT oil in large saucepan on medium-high heat. Add chimichangas, 2 at a time; cook 5 min. or until golden brown. Drain on paper towels. Remove and discard toothpicks. Serve chimichangas topped with sour cream and cilantro.

kraft kitchens tips

VARIATION
Save 140 calories and 18g of total fat per serving by substituting 1 lb. potatoes, cooked and cubed, for the browned ground beef and by using 2% Milk VELVEETA and BREAKSTONE’S Reduced Fat or KNUDSEN Light Sour Cream. To prepare, cook and stir onions with seasonings in large skillet 3 min. or until crisp-tender. Add potatoes; cook 3 to 5 min. or until heated through, stirring frequently. Spoon onto tortillas and continue as directed.
Looking for a fun way to get your kids involved with the cooking.  Try this.  They’ll love helping you roll the shells up and putting their favorite toppings inside and on it.
Patricia – Two Girls Cooking 🙂
Source:

Bacon Cheeseburger Rollups

Here’s another awesome chicken dinner from my new favorite app “Big Fork Little Fork!!”  As you see, when I find something I use it and use it until we’ve tried the recipes that I “hope” everyone will enjoy!

Who doesn’t love a cheeseburger?  Hello?  Me raising hand in the air again!  I get to have the turkey burgers here at home because that’s what’s better for us!  And I did make some substitutes to this as well.  Who would have thought rolling up a cheeseburger would be as good as it was!!  Well it is.  And I’m sure if you have kids or you just love burgers, then this is for you and yours as well.

what you need

1 lb. lean ground turkey
4 slices OSCAR MAYER Bacon, chopped (I used the bag of bacon that you find in the dressing isle- less time when you have baseball!)
1 small onion, chopped (this went on mine)
1/2] lb. (8 oz.) VELVEETA®, cut into 1/2-inch cubes
1 pkg. (13.8 oz.) refrigerated pizza crust

make it

HEAT oven to 400°F.

BROWN ground turkey with bacon and onions (I added raw onions to mine after cooking) in large skillet on medium-high heat; drain. Return meat mixture to skillet. Add VELVEETA; cook 5 min. or until melted, stirring frequently. Cool 10 min.

UNROLL dough onto baking sheet sprayed with cooking spray. Press into 15×8-inch rectangle; top with meat mixture. Roll up, starting at one long side. Rearrange if necessary so roll is seam-side down.

BAKE 20 to 25 min. or until golden brown.

Enjoy this one.  The kids can certainly help with rolling out the pizza crust and rolling it back up!

Patricia – Two Girls Cooking 😉

Source:

Big Fork Little Fork

Pizza Pasta Pie

I found a fun, healthy recipe in “Eat More of What You Love” cookbook.   Who doesn’t love Pizza?  And who doesn’t love Pasta?  Well combine them together and you have Pizza Past Pie!

So who says you can’t eat what you love and have it be good for you?  Well I’ve been doing my best to be good!

A lot of families go out for dinner after work or before their kids have sports, etc.  But I’d rather cook a meal at home and have fun in creating something new an fun for the family.  This was no exception.  (Oh and don’t get me wrong – nothing can replace Zantigo for me!!)

I had a lot of fun making this.  My son has been in town from Duluth and so I tried to find some new things for him to try with us.  One of his least favorite meals in spaghetti!  On his first day here he asked what was for dinner and I told him not to ask…so he knew that it was spaghetti.  I did remind him that the last time I made spaghetti he liked it.  He admitted it.

My other half liked it too.  He has come to say any time that I make something new: “This is good!”.  I’ll say thank you and he’ll respond by saying: “It was alright!” Which just means that he has to try and give me a hard time because he liked something new!!!

Simple, fun, and awesome tasting.  And when the family likes it, I’ve won the battle for that day!  Today I won!

Ingredients

6oz dry spaghetti

1 large egg, lightly beaten

1/4 cup, plus  2tbs grated Parmesan cheese, divided

1/2 pound ground turkey (the recipe calls for ground beef )

2 cups mushrooms (I had to leave out 😦 )

1.5 cups marinara sauce

1/2 tsp oregano

1 cup skim ricotta cheese

3/4 cup shredded part skim mozzarella cheese

Directions

1.  Preheat the oven to 350 degrees.  Lightly spray a 9 inch pie plate with cooking spray.

2.  Cook the spaghetti according to the package directions, drain, rinse, and shake well to remove access water.  Place in a large bowl and toss with the egg and 1/4 cup of the Parmesan cheese.  Press the spaghetti on the bottom and up the sides of the prepared pie plate and set aside.

3.  Spray a medium non-stick skillet with cooking wary and place over medium high heat.  Add the beef and mushrooms, if desired, and cook for 5-7 minutes until turkey/beef is cooked through and browned.  Add the marinara sauce and oregano, stir to combine, and cook 3-4 minutes.  Give the ricotta a stir and spoon onto the spaghetti crust, spreading evenly.  Spoon the meet sauce on the ricotta layer.  Sprinkle with the mozzarella and remaining Parmesan cheese.

4.  Bake for 3o minutes or until fully heated through.  Remove from oven and let stand 10 minutes before cutting into six wedges to serve.

Nutritional Information Per Serving:  Calories 290 | Carbs 26g (Sugars 2g) | Total fat 12g (saturated fat 6g) | Protein 24g | Fiber 5g | Cholesterol 80mg | Sodium 410mg | Food exchanges: 3 Lean Meat, 1 Starch, 1 Vegetable, 1 Fat.

Never be afraid to try something new.   Never think that exchanging ingredients in a recipe will take away the flavor from the dish because from what I’ve tried so far it hasn’t.  This was a very good pasta/pizza dinner that had the flavor of lasagna.

Happy Cooking.

Patricia – Two Girls Cooking : )

Source

Eat More of What You Love

Cheesy Stuffed Meatloaf

We had Jodi’s baptism today and got plenty of good food to eat.  I was hesitant to cook a big dinner, but it’s later in the day and meatloaf had it’s name all over our dinner plate.

If it’s one thing I can get everyone to eat is something stuffed with cheese!  And I usually make my meatloaf in the slow cooker, but found this on Pinterest (as I have many great pictures and recipes) and thought I’d give this a try.  Mostly the same ingredients, but done a bit different.

Ingredients

  • 2 pounds ground turkey
  • 1/3 cup of Italian Style bread crumbs
  • 2 eggs
  • 1/4 cup prepared yellow mustard
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 cups (8 ounces) shredded sharp Cheddar cheese
  • 2 scallions, sliced
  • 1 cup barbecue sauce, divided
  • Instructions
  1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
  1. In a medium bowl, combine ground beef, bread, eggs, mustard, salt, and pepper. Mix with your hands until well blended. Place on a 12- x 16-inch piece of wax paper and pat firmly into a 10- x 12-inch rectangle.
  1. In a small bowl, combine cheese and scallions; mix well. Sprinkle cheese mixture evenly over ground beef. Roll up jelly roll-style, starting from the short end, by lifting wax paper and removing the paper as you roll. Seal ends well. Place seam-side down in prepared baking dish.
  1. Pour half of barbecue sauce over beef roll and bake 45 minutes. Remove from oven, pour remaining sauce over roll, and return to oven 10 to 15 minutes, or until no pink remains. Remove from oven and allow to stand 10 minutes. Slice and serve.

I only put the scallions on top of MY side of the loaf because, well is there really a reason to say why!!

I love a great hearty meal to end the weekend with.

Have a great week.

Patricia – Two Girls Cooking

Source

Mr. Food

Chili Cups

 

Chili Cups

Winter is finally here in Minnesota.  We got some snow this week.  And when you have cold and snow, what’s better than great comfort food?  Chili is one of the best comfort foods for me.  I’ve made chili a few different ways.  Almost the same as my home made spaghetti, but when I found this recipe on Just Get Off Your Butt and Bake the salsa struck me as something that would really add the best flavor to the best comfort food.

I made some moderations to the recipe and used fresh garlic over the garlic salt.  I added about a tablespoon of Worcestershire sauce and instead of an entire jar of regular salsa, I used a 1/2 a jar of salsa verde and along with the regular kind.  Then what’s even better with chili is the butter biscuits that go along with it.  So I combined them both together and came up with the Chili Cups.

INGREDIENTS

  • 1 pounds ground turkey
  • 1/2 onion, chopped
  • 1 teaspoon ground black pepper
  • 4 garlic cloves crushed
  • 1 cup tomato sauce
  • 1 (8 ounce) jar salsa – I used 1/2 jar regular salsa and 1/2 jar salsa verde’
  • 4 tablespoons chili seasoning mix
  • 1 (15 ounce) can dark red kidney beans
  • 1 can of buttermilk biscuits

DIRECTIONS

  1. In a large saucepan over medium heat, combine the ground turkey, garlic, the onion and  and saute for 10 minutes, or until meat is browned and onion is tender. No grease to drain with the turkey meat.
  2. Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.
  3. Heat oven to 375 degrees. Press 1 biscuit onto bottom and up side of each of two muffin cups.  I baked the biscuits for a few minutes then took the pan out of the oven and molded the dough better to the sides of each cup.  I poured in some spoonfuls of chili and baked until the dough was browned.

I made the extra biscuits to eat the remaining chili with.  I sprayed the top of them with olive oil cooking spray and sprinkled some garlic salt over the top.

I put some shredded cheddar cheese on top of the chili with a bit of sour cream to top it off.  This is the best chili.  I wish I could take credit for it!  My hat goes off to Just Get Off Your Butt and Bake.

Best Chili

I am so glad I have left overs for tomorrow.  I’ll eat this for lunch so I don’t have to share!!

Left Overs

Have a great weekend.

Patricia – Two Girls Cooking

Updated Shepherd’s Pie

What to have for dinner.  What to plan for the week.  I tend to go through this as you already know every single week.  I want to try new things, I want to make sure the family will like it, and I also want to find something that is simple to make, yet has great flavor to it.

I love Pinterest because I’ve found many good recipes on there.  I also have found quite a few recipes that are healthy for you (you may get sick of that but it’s what we have to do in our house) on the Kraft foods website.  I found this Updated Shepherd’s Pie on that site.

At first the family was a bit skeptical when they saw what I was putting in a pan and then on top of it!!  (And yes we’ve had this before).

Ingredients

1-1/4 lb. red potatoes (about 4), cut into chunks (I used store bought loaded baked potatoes – saved time)

3 large cloves garlic

1 lb. ground turkey

2 Tbsp. flour

4 cups frozen mixed vegetables (carrots, corn, green beans, peas), thawed (because I have picky people  I used corn and beans only)

3/4 cup fat-free reduced-sodium chicken broth

2 Tbsp. ketchup

3/4 cup BREAKSTONE’S Reduced Fat or KNUDSEN Light Sour Cream

1/2 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided

COOK potatoes and garlic in boiling water in large saucepan 20 min. or until potatoes are tender. Meanwhile, brown meat in large nonstick skillet. Stir in flour; cook 1 min. Add mixed vegetables, broth and ketchup; cook 5 min., stirring frequently.

HEAT oven to 375°F. Drain potatoes; return to pan. Add sour cream; mash until potatoes are smooth and mixture is well blended. Stir in 1/4 cup cheese. (Or use the pre made potatoes)

SPOON meat mixture into 8-inch square baking dish; cover with potatoes.

BAKE 18 min. Top with remaining cheese; bake 2 min. or until melted.

kraft kitchens tips

MAKEOVER – HOW WE DID IT

We took a classic recipe and gave it a makeover by replacing the butter in the mashed potatoes with both BREAKSTONE’S Reduced Fat or KNUDSEN Light Sour Cream and KRAFT 2% Milk Shredded Cheddar for great taste and a creamy texture. In addition, we used extra-lean ground beef in place of regular ground beef. These small changes resulted in a savings of 90 calories and 15g of fat per serving.

SUBSTITUTE

Substitute 1 cup BREAKSTONE’S or KNUDSEN Low Fat Cottage Cheese for the sour cream. Blend the cottage cheese in a blender until smooth before using as directed.

SUBSTITUTE

Prepare using your favorite mix of frozen vegetables.

Another hearty, comfort food dinner.  This was a big hit.  No left overs tonight!!

Patricia – Two Girls Cooking

Source

Kraft Foods