Category Archives: Quick & Easy

by | November 24, 2010 · 8:11 am

Turkey Pot Pie

After Thanksgiving, everyone is asking themselves the same question:  What in the world are we going to do with all of this turkey?

One of my favorite post-Thanksgiving dishes is a turkey pot pie.  It is the perfect way to use up leftovers.  This quick and easy recipe from pillsbury can be thrown together in less than 10 minutes and has a real homemade taste.

Turkey Pot Pie
2 cups diced cooked turkey breast
2 cups refrigerated cooked diced potatoes with onions (found in the refrigeration section)
2 cups frozen mixed vegetables
1 4.5 oz jar sliced mushrooms, drained
1/2 cup sour cream
1 jar (12 oz) turkey gravy
1/4 teaspoon dried sage leaves
1 refrigerated pie crust

Heat oven to 375°F. Spray pie plate with cooking spray. In large bowl, mix turkey, potatoes, frozen vegetables, mushrooms, sour cream, gravy and sage.  Pour mixture into casserole. Place pie crust on top and crimp the edges. Bake about 1 hour 15 minutes or until crust is golden brown and edges are bubbly.  Place foil around the edges if crust begins to brown too quickly.

Happy Thanksgiving!

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by | October 20, 2010 · 8:40 am

Couscous with Dried Cranberries

With fall in full swing and winter just around the corner, I have started cooking with all of my favorite seasonal ingredients. Dried cranberries are a pantry staple of mine and can be used in so many different dishes.  This couscous recipe is a simple way to give your everyday couscous a little more flavor.

Couscous with Dried Cranberries

1 box couscous (I use Near East roasted garlic and olive oil)
1 cup sweetened, dried cranberries – chopped
1 handful of pine nuts
2-4 oz crumbled goat cheese

Make couscous according to package directions. Fluff with fork and mix in chopped cranberries, pine nuts and goat cheese. Serve warm.

This couscous recipe is great served along side roast chicken, on top of fresh baby spinach or simply by itself.

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by | August 18, 2010 · 7:15 am

Blueberry Butter with Basil

My mother-in-law brought me the most delicious blueberry jam from Maine.  So, I decided to get a little creative and make one of my favorite treats – flavored butter.

If you are looking for an easy way to experiment in the kitchen, this is the way to go.  Try  mixing different jams, seasonings and herbs together with softened butter and spread on biscuits, fruit or even grilled meats.  It is an easy way to add instant kick to a basic kitchen staple.

In this recipe, the blueberry jam makes the butter sweet and the basil is a perfect fragrant accompaniment.

Blueberry Butter with Basil

1/2 cup softened butter
2-3 tablespoons blueberry jam
2 tsp finely chopped fresh basil

Mix together in a small bowl until blended.

Store in the refrigerator for up to a week or freeze for up to 2 months.

Other combination to try:

Herb butter: Chop whatever fresh herbs you have on hand and blend with softened butter.  This is delicious melted over cooked fish.

Steak butter: Mix your favorite grill seasoning with softened butter and place a dollop on freshly grilled steak.

Strawberry butter: Mix 2-3 tablespoons strawberry jam into 1/2 cup of softened butter.  Perfect in the morning on waffles or bagels.

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by | July 7, 2010 · 8:21 am

Freezer Friendly Bolognese

On hot summer days, the last thing I want to do in the evening is turn on my oven and cook dinner.  That is why I absolutely love recipes that I can double and freeze into batches for days when I don’t feel like cooking. They make weeknight dinners quick and easy.

This short cut Bolognese recipe is so easy to make in a double batch and freezes wonderfully in individual or family size portions. Add some freshly cooked pasta and you have a delicious meal!

Bolognese sauce

1 cup finely chopped onion
2-3 tablespoons olive oil
1 lb extra-lean ground beef
1 can (15 oz) tomato sauce
1 can (14 oz) diced tomatoes, undrained
2 Tbsp. Cream Cheese

Saute the onions in olive oil in a large skillet over medium heat until tender. Add meat and cook, stirring frequently, on medium-high heat until browned and cooked through.

Stir in tomato sauce and tomatoes and bring to boil. Turn heat to medium-low and simmer 20 minutes, stirring occasionally.

Remove the sauce from the heat and stir in cream cheese until melted.

Pour hot sauce on top of fresh cooked spaghetti.

If you are going to freeze the sauce, ladle it into freezer storage containers, refrigerate until cool and then transfer into the freezer.  Don’t forget to label the container with the date and contents and use it within 2 months of freezing.

To thaw the sauce from frozen, either microwave it until piping hot or heat it on the stove top until boiling.

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by | April 30, 2010 · 8:34 am

Southwestern BBQ Ranch Salad

I love spring! No more boots, no more sweaters and as much as I love chili…no more chili for awhile! I am always inspired this time of year to make new salad creations. This Southwestern BBQ Ranch Salad is one of my favorites. The black beans and corn give it a great texture and the cilantro gives that burst of flavor that other boring salads lack. This is super easy and healthy! 

Ingredients:

  • Half a head of Romaine lettuce, chopped
  • One can black beans, rinsed and drained
  • 1 1/2 C. frozen or fresh corn, cooked
  • 2 Roma tomatoes, chopped
  • Small bunch of cilantro, chopped (approx. 1/4 C. or less)
  • 1/2 C. shredded cheddar or mexican blend cheese
  • 1/4 C. fat free ranch dressing
  • 1/4 C. BBQ sauce (Sweet Baby Rays is my favorite!)

Mix ranch dressing and BBQ sauce, set aside. Mix together all ingredients. Drizzle dressing over salad and serve!

This salad is great with grilled chicken breast or shrimp. I grilled up my chicken with a rub of paprika, cumin, cracked black pepper and garlic salt. Add avocado to this salad for some extra flavor!

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by | February 3, 2010 · 8:14 am

Goat Cheese, Apple and Pine Nut Pizza

I love experimenting in the kitchen. Some of my favorite recipes happen by accident when I am forced to substitute ingredients because I have run out of something. Sometimes it works and sometimes it doesn’t, but each time I learn something new and have even created a few favorite recipes.

One really easy way to experiment with flavors in your kitchen is to make homemade pizza. I always try to have pizza crust on hand because whenever my refrigerator and pantry shelves are empty, I can still come up with enough ingredients to make a pizza.

That is actually how I created this recipe. The combination of toppings may sound bizarre, but one bite and you realize it really is divine!

Goat Cheese, Apple and Pine Nut Pizza

1 apple, very thinly sliced
goat cheese
handful of pine nuts
about ½ cup mozzarella cheese
1 prebaked pizza crust
olive oil

Preheat your oven to450 degrees.

Take your pizza crust and lightly brush it with olive oil. Top with a very thin layer of mozzarella cheese, followed by desired amount of goat cheese, apple slices and pine nuts. Drizzle with olive oil and top with any dried herbs you may have on hand, I used marjoram and thyme.

Place directly on oven rack and bake for 8-10 minutes or until crispy and golden brown.

Enjoy!

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by | January 20, 2010 · 7:52 am

Cheesy baked Artichoke Dip

I was so excited when cheese was selected as our Wisconsin secret ingredient. After all, I am a born and raised Wisconsin girl who knows any recipe that showcases cheese is sure to be delicious!

One of my favorite appetizer recipes is this cheesy artichoke dip. It’s got only 4 ingredients, 2 of which are, you guessed it, cheese. It is so easy to make and very indulgent. Every time I bring this to a party, it is usually gone before I can go back for seconds.

Cheesy baked Artichoke Dip

16 ounces shredded Mozzarella cheese
1 cup grated Parmesan cheese
1 cup mayonnaise
1 cup (about 8 oz. can) artichoke hearts, drained and chopped

Mix ingredients together. Bake in a casserole at 350 degrees for about 30 minutes or just until brown on top. Serve with cubes of crusty bread or assorted crackers.

Enjoy!

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by | January 13, 2010 · 7:30 am

Chicken a la King

I believe there are two kinds of people in the world. Those who cook with condensed “cream of” soups, and those who think it is a sin. I like to consider myself someone who does not, however I do have a couple recipes in my arsenal that are too good to pass up, and they do contain condensed soups.

This Chicken a la King recipe is one of them. It is so easy, but is still fancy enough to serve at a dinner party. And because of the addition of sour cream, and the fact that you slow cook it for 3-4 hours, it really has a homemade taste.

Chicken a la King

1 cup cooked chicken, chopped
1/2 cup frozen peas
1/2 cup frozen corn
1/4 teaspoon pepper
1 can reduced fat cream of chicken soup, undiluted
1 7 oz can mushrooms, drained
1/4 cup fat free milk
1/4 cup sour cream
1 package puff pastry shells

Place chicken, peas, corn, pepper, soup, mushrooms and milk into a slow cooker. Turn it to low and let it simmer for about 2 hours. Add the sour cream and simmer for another 1-2 hours or until bubbly and thick, stirring occasionally.

Bake 4 puff pastry shells according to package directions. When ready to serve, place puff pastry on a plate and pour Chicken a la King mixture on top.

Chicken a la King can also be served over toast or brown rice if preferred.

This recipe can easily be doubled for a larger crowd and the left overs freeze wonderfully!

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by | January 8, 2010 · 8:35 am

Healthy Yogurt Smoothies

All the healthy new year’s resolutions may be leaving your sweet tooth a bit unsatisfied. I love ice cream probably more than the average person, that is why I’ve played with different yogurt smoothie recipes over the years to quench the sweet cravings.

The Orange Julius and Jamba Juice concoctions we pass by at the mall may taste great, but many of them are packed with 350 to over 500 calories and lots of unnecessary sugars. I find that these homemade smoothies taste just as good and keep my body away from the sugar highs and lows.

Peanut Butter Banana Breakfast Smoothie

Ingredients:
1/2 C. non-fat vanilla yogurt
1 whole banana
1 Tbsp. peanut butter
A splash (or 2) of vanilla soy milk
5-8 ice cubes

Blend first four ingredients together. Add ice cubes. Blend until smooth.

This smoothie is great for breakfast with a piece of 100% whole wheat toast. If you are looking for more of a dessert smoothie and that chocolate fix, add a small swirl of Hershey’s chocolate sauce.

Orange Strawberry Banana Smoothie

Ingredients:
1/2 C. non-fat vanilla yogurt
1 whole banana
1/2 C. fresh or frozen strawberries
A splash (or 2) of orange juice (I love Simply Orange with Pineapple or Mango)
5-8 ice cubes

Blend first four ingredients together. Add ice cubes. Blend until smooth.

Berry Berry Pomegranate Smoothie

Ingredients:
1/2 C. non-fat vanilla yogurt
1 C. fresh or frozen mixed berries (strawberries, raspberries and/or blackberries)
1/4 C. 100% pomegranate juice
5-8 ice cubes

Blend first three ingredients together. Add ice cubes. Blend until smooth.

Cheers to a happy and healthy new year!

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by | January 6, 2010 · 8:00 am

Quick and Healthy Snacks

I am a girl who loves to snack. I often need to have something to munch on in between every meal in order to feel full all day. As you can imagine, this can add a lot of extra calories into my diet.

Over the years, I have developed a couple go-to snacks that curb my hunger but don’t necessarily kill my diet. All of these things are easy to keep on hand year round and can be made in a hurry. Here are my no fail healthy snacks.

-Apple slices dipped in 1 tablespoon of almond butter
-2 slices of deli turkey with a hand full of grapes
-One inch cube of hard cheese and 5 dried apricot halves
-Whole wheat crackers with low fat cream cheese sprinkled with dried cranberries
-Raw almonds mixed with dried fruit
-one whole grain toaster waffle spread with 1 tablespoon of nutella
-3 cups of air popped popcorn sprinkled with dark chocolate shavings

If you are feeling hungry throughout the day, reach for these healthy options instead of prepackaged 100 calorie packs or vending machine goodies and I promise you will have more energy and maybe even a smaller waistline!

Happy snacking!

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