This is always a hit in our house! It's a do-it-yourself dinner so everyone gets exactly what they like!
Ingredients:
1 lb. ground turkey (or you can use beef if you like)
1 packet burrito seasoning
1 14 oz. can refried beans
2 c. shredded cheese (I usually buy 2% pre-shredded Mexican blend)
1 small container light sour cream
1 small avocado, sliced
1-2 tomatoes, chopped
1 small white onion, chopped
1 bunch cilantro, chopped
1 package of burrito sized tortillas
Directions:
Brown the meat in a skillet, and follow the directions on the spice packet.
Heat the beans in a small saucepan.
Dish up the chopped garnishes and arrange in the middle of the table.
Warm the tortillas on a griddle or just over the flame of a burner (be careful!!)
Dinner is served!! Everyone can build their own burritos just the way they like them, and it's sure to be a hit. The best part about this is that it is quick, and it is a nice balaced meal all on its own. Of course you could serve it with some rice and a salad and it would be twice as nice! Happy Eating!
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Wednesday, October 1, 2008
Tuesday, September 23, 2008
Turkey Lasagne
Ok, so today is Tuesday and you have to make something delicious and nutritious for dinner for your family so what will it be? I know! Let's make some yummy Turkey Lasagne! This is one of my prized recipes. It has been tweaked and modified by me many times until it has reached, what I consider, perfection. Please let me know what you think! My husband LOVES this and asks for it constantly. It might look like a lot of work at first glance, but trust me it goes quickly and it is worth it!!
Ingredients:
1 lb. lean ground turkey
1 48 oz. jar of Prego Sauce ( I know, it's jarred... but it really is the best!)
1 medium zucchini, grated
4 c. shredded mozzarella
2 c. shredded parmesan
2 packages mushrooms (washed or wiped and quartered)
1 15 0z. container ricotta cheese ( I use low fat)
1 package Barilla lasagna noodles (oven-ready variety)
1/2 Tbsp. Italian seasoning
1 egg
dash olive oil
red wine
6-7 cloves garlic, chopped
salt and pepper
9x13x2 casserole dish
aluminum foil
Directions:
Preheat oven to 375.
Pour yourself a glass of wine. This will make your lasagne taste better, trust me!
First, brown the turkey in a skillet, adding salt and pepper to your family's preference. While that's cooking, I usually chop the mushrooms (set aside) and grate the zucchini into a large bowl. When the turkey is cooked through, add it to the bowl with the zucchini. This is a sneaky way to add veggies to a meal. You could also shred some carrots or try adding some spinach (sauteed to remove the water).
Next, combine the ricotta, 2 cups of the mozzarella, 1 cup of the parmesan, the egg, and the Italian seasoning in another bowl. This is your cheese mixture.
Saute the garlic in a little olive oil until just golden, then add the quartered mushrooms and saute for 7-8 minutes. The idea is to remove most of the water from the mushrooms so they don't release moisture into your lasagna. I usually splash a little wine on these at the end to give them a nice color and de-glaze the pan, but you don't have to. Add the sauteed mushrooms and garlic to the bowl with the meat and the zucchini. Add all but 1/2 c. Prego to the bowl as well and mix it up. This is your sauce mixture.
Next, in a 9x11 casserole dish, add 1/2 c. of the prego to coat the bottom of the dish. Then we can start to build the lasagna!! First layer 4 noodles in the casserole to cover the bottom. Next, add half the cheese mixture and spread it out over the noodles. Take your time here, don't rush it. Next, pour 1/3 of the sauce mixture over the first cheese layer. Layer 4 more noodles over this layer and top with the other half of the cheese mixture. Top this with 1/3 of the sauce mixture. Layer 4 more noodles on top of that and top with remaining sauce. Cover with foil and bake for 50 minutes, then remove foil, top with remaining 2 c. mozzarella and 1 c. parmesan and cook for 15 minutes more till the cheese is melted.
Allow to cool for about 15-20 minutes and VIOLA! You have yourself a yummy lasagna that your family is sure to love!
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Ingredients:
1 lb. lean ground turkey
1 48 oz. jar of Prego Sauce ( I know, it's jarred... but it really is the best!)
1 medium zucchini, grated
4 c. shredded mozzarella
2 c. shredded parmesan
2 packages mushrooms (washed or wiped and quartered)
1 15 0z. container ricotta cheese ( I use low fat)
1 package Barilla lasagna noodles (oven-ready variety)
1/2 Tbsp. Italian seasoning
1 egg
dash olive oil
red wine
6-7 cloves garlic, chopped
salt and pepper
9x13x2 casserole dish
aluminum foil
Directions:
Preheat oven to 375.
Pour yourself a glass of wine. This will make your lasagne taste better, trust me!
First, brown the turkey in a skillet, adding salt and pepper to your family's preference. While that's cooking, I usually chop the mushrooms (set aside) and grate the zucchini into a large bowl. When the turkey is cooked through, add it to the bowl with the zucchini. This is a sneaky way to add veggies to a meal. You could also shred some carrots or try adding some spinach (sauteed to remove the water).
Next, combine the ricotta, 2 cups of the mozzarella, 1 cup of the parmesan, the egg, and the Italian seasoning in another bowl. This is your cheese mixture.
Saute the garlic in a little olive oil until just golden, then add the quartered mushrooms and saute for 7-8 minutes. The idea is to remove most of the water from the mushrooms so they don't release moisture into your lasagna. I usually splash a little wine on these at the end to give them a nice color and de-glaze the pan, but you don't have to. Add the sauteed mushrooms and garlic to the bowl with the meat and the zucchini. Add all but 1/2 c. Prego to the bowl as well and mix it up. This is your sauce mixture.
Next, in a 9x11 casserole dish, add 1/2 c. of the prego to coat the bottom of the dish. Then we can start to build the lasagna!! First layer 4 noodles in the casserole to cover the bottom. Next, add half the cheese mixture and spread it out over the noodles. Take your time here, don't rush it. Next, pour 1/3 of the sauce mixture over the first cheese layer. Layer 4 more noodles over this layer and top with the other half of the cheese mixture. Top this with 1/3 of the sauce mixture. Layer 4 more noodles on top of that and top with remaining sauce. Cover with foil and bake for 50 minutes, then remove foil, top with remaining 2 c. mozzarella and 1 c. parmesan and cook for 15 minutes more till the cheese is melted.
Allow to cool for about 15-20 minutes and VIOLA! You have yourself a yummy lasagna that your family is sure to love!
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