Turkey Turnovers - Bariatric Recipe

 The filling was so good, The Hubby ate a bowl of just filling!  This is an easy recipe and the onion soup mix gives it a kick of great flavor!  I served them with cooked cauliflower. 

Turkey Turnovers SERVINGS: 24

INGREDIENTS
1 envelope dry onion soup
1 pound ground turkey (breast meat only)
1 cup shredded 2% low-fat cheese
3 tubes reduced-fat refrigerated crescent rolls (8 in each tube)

DIRECTIONS

1. Preheat oven to 350 degrees
2. Mix soup with meat in skillet and brown well
3. Blend in cheese
4. Unroll dough, separate rolls, and cut each triangle in half
5. Place spoonful of meat mixture in center of each triangle
6. Fold over, seal edges, and place on cookie sheet
7. Bake for 15 minutes

NUTRITIONAL INFO (2 TURNOVERS)
Calories: 155   Fat: 7 grams  Protein: 9 grams  Carbohydrate: 13 grams  Cholesterol: 14 mg
Sodium: 472 mg  Sugar: 3 grams

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Stove Top Easy Cheesy Chicken Bake

This recipe calls for Stove Top stuffing but you can use any brand.  Also, I substituted the broccoli florets for a broccoli, cauliflower, carrot blend because I didn't have broccoli florets.  While I was eating this, I thought it would also taste good with corn mixed in.  

Creamy and cheesy comfort food.   Easy and quick to make!  

Prep:  10 minutes  Total: 40 minutes

• 
  Stove Top Easy Cheesy Chicken Bake
  
  6 oz. Stove Top Stuffing Mix for Chicken
• 1 1/2 lb. Boneless, skinless chicken breasts, cut into bite sized pieces
• 1 pkg. (14oz) frozen broccoli florets, thawed, drained
• 1 can cream of chicken soup
• 1/2 cup milk
• 1 1/2 cups shredded cheddar cheese
  
  Heat oven to 400.
  
  Prepare stuffing as directed on package.
  
  Combine chicken and broccoli in 13x9 baking dish. Stir in soup, milk and cheese; top with stuffing.
  
  Bake 30 minutes or until chicken is done and casserole is heated through.
  
  

Cube Steaks In A Red Wine Sauce.

 

Looking for something new to do with cube steaks?  I know I was and thought, "Hmmmm I wonder how they would taste in a red wine sauce?".  So, I looked on google and found a few different recipes and took ingredients from them and combined them.  

I started with cooking the steaks, setting them aside, then making the sauce and letting it reduce. I ended it by pouring the sauce over the steaks!  It took less than 20 minutes!  I served with corn and homemade dinner rolls.


Feel free to use this wine sauce on any red meat.  I am going to try it on a roast!

Red Wine Sauce

21/2 tbsp butter
1/2 tsp oil
2 tbsp brandy
1/2 cup red wine or red cooking wine
1/2 cup beef  broth
2 tbsp chopped chives (dried or fresh)
Salt and pepper to taste.
1/2 lb cube steaks (or other red meat)

1. Salt and pepper both sides of the steaks.  
2. Melt 1/2 tbsp of the butter and oil in large pan over medium heat.  Add meat, cook 3-4 minutes per side or until done.  Transfer to plate.
3.  Add brandy and wine to skillet until.  Cook until reduced (2-4 minutes).  
4. Add broth; boil until reduced and thickened (3-4 minutes).  
5. Remove pan from heat.  Whisk in remaining butter and chives.  
6.  Pour over steaks and serve. 

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Crispy Parmesan Air Fryer Cod and Yellow Squash with Pasta

Crispy Parmesan Air Fryer Cod and Yellow Squash with Pasta.  This was our dinner last night.   The pasta was good but lacked flavor.  The next time I make it, I will add seasonings to the pasta as well as the squash.

 

Crispy Parmesan Air Fryer Cod
Prep time: 10 min  Cook Time 15 min.  Servings: 4

1 lb cod filet
Salt and pepper
1/2 cup flour

2 large eggs
1/2 tsp salt
1 cup panko
1/2 cup grated cheese
2 tsp old bay seasoning
1/2 tsp garlic powder
Olive  oil spray if needed

Salt and pepper the filets.  
In one bowl, add the flour.  In second bowl, whisk together eggs and salt.  In third bowl, add the panko, cheeses, old bay seasoning and garlic powder.

Dip the cod in the flour, then eggs, then panko.
Spray the bottom of the air fryer basket with oil.  Place fish on basket.  Cook at 400 for 10 minutes, flip and cook an additional 3-5 minutes or until internal temperature reads 145 degrees.

Yellow Squash with Pasta 

1 medium zucchini
1 tbsp salt
3 tbsps olive oil
1 clove garlic, minced
1/4 tsp oregano
1/4 tsp dried parsley flakes
3/4 lb spaghetti (or other pasta)
Parmesan Cheese

Slice squash.  Salt thoroughly and place in strainer to drain.  Pat dry with paper towel.  Heat olive oil and saute zucchini and garlic: add seasonings.  Cook Pasta according to package instructions; drain and arrange on serving platter or individual plates.  Spoon zucchini mixture over pasta.  Sprinkle with parmesan cheese.  

Serves 2.  

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EASY MARINATED PORK CHOPS

 This is an easy recipe.  You know when something smells awesome  cooking on the grill, it is going to be delicious!   This marinade will will make your pork chops extra juicy, full of flavor and delicious.  Made with just a few ingredients you should already have at home!  

 I found this recipe at Miss In The Kitchen.  She includes the instructions for baking these pork chops, too.  She recommends serving with creamy cucumber salad, coleslaw or potato au gratin.  I served mine with a simple pasta in a cheesy sauce.

This recipe is for 6 porkchops but since it is jut me and the hubby, I cut it down for 2 porkchops.

First, some tips:

• FREEZER METHOD: Freeze uncooked pork in bag with marinade. To use, completely thaw in refrigerator. Grill as directed.
• The soy sauce in this recipe acts as a brine, which injects the pork with tons of flavor and makes it juicy. It's way better than your basic salt and water brine because it also brings a flavor to your marinade.
• After a hour the pork chops will already benefit from the marinating. I prefer to let them marinate for at least 8 hours and up to 24 hours to get the most out of the marinade!
   

  

  Marinating

  
  
  
  
• After five days you want to discard the pork chops if they are in the marinade that long. This is due to food safety concerns.
• Research shows that pork can be consumed safely when cooked to an internal temperature of 145 degree F and followed by a three minute rest time. This yields a finished product that is pinker in color than home cooks were used to, but no worries it's totally safe!

EASY MARINATED PORK CHOPS
 TOTAL TIME 1 hour 25 minutes  Yields 6 servings

• 6 boneless pork chops
• ¾ cup brewed coffee
• 1 cup brown sugar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons Italian seasonings
• 1 tablespoon smoked paprika
• 1 tablespoon granulated garlic
• 1 tsp kosher salt
  
  Mix brewed coffee with brown sugar in a sauce pan. Add Worcestershire sauce, Italian seasonings, smoked paprika, garlic and salt.
  
  Whisk mixture and heat to boiling and turn down to a simmer. Cook about 5 minutes, stirring often. Remove from heat and allow to cool.
  
  Speed up the cooling process by pouring marinade into a mason jar and place it in the freezer or refrigerator for about 15 minutes.
  
  Place pork chops a bowl or zip top bag and cover with marinade, turning to coat both sides.
  
  Cover and refrigerate at least 1 hour.
  
  Prepare grill to a medium fire, about 300°.
  
  Place pork chops on grill and brush with marinade.
  
  Sear pork chops over the fire and turn to sear other side, about 2 minutes on each side.  Move to indirect heat and continue to cook until internal temperature reaches 145°, about 7-10 minutes.
  
  Remove from grill and allow to rest 5 minutes before serving.
  
  Baking instructions:
  
  Preheat oven to 350°
  
  Place pork chops on a greased or lined baking sheet and bake for 12-15 minutes or until internal temperature reaches 145°. 
  
  
  
  
  
  
  ALL PHOTOS COURTESY OF LEWIN PHOTOGRAPHY  
  
  

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• 
  

Easy Slow Cooker Italian Roast

 I love to use my Crock Pot in the summer time cause it is too hot to use the oven.  So, when I want something that is not grilled, I use my slow cooker!  This is an easy dinner to make and is also a great meal on a cold winter's night!  


This is quick and easy to prepare; about 10 minutes.  Let it slow cook on low about 8-10 hours and you will have a tasty, fall apart roast with a rich sauce!

Easy Slow Cooker Italian Roast

2 to 2 1/2 lb beef pot roast
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp pepper
4 1/2 oz sliced mushrooms (fresh or canned)
1 small onion sliced (you can dice if you prefer)
24 oz. spaghetti sauce
1/4 cup red wine
Hot cooked pasta

Combine salt, garlic powder and pepper, rub into all sides of roast.  Place in slow cooker.  Top with mushrooms and onions.  Combine sauce and wine, pour over meat and vegetables.

Cover and cook on low 8-10 hours or until meat is tender.  Slice roast and serve over pasta with the sauce.   

Easy, peasy!  Hubby added more salt and pepper (below) to his.  

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My Mother's Chocolate Mayonnaise Cake

 The cake I remember my Mom making a lot is a chocolate mayonnaise cake.  She made others but this is the one I remember.  She had the recipe written on an index card inside a recipe box.  This recipe box was full of recipes she had and my grandmothers gave to her.  I always told her I wanted the recipe box and when she passed, I got it along with all the recipes that were put in it by her, my grandmothers and other family members.  There were also some from when my sister and I were kids and we got them from school or where ever.  All of those recipes were actually transferred from her old recipe box (the one from when I was growing up) into a new one.  I don't know what happened to the old box.  You can tell from the picture of the recipe that it is very old.  In fact, it is getting hard to read but I don't have the heart to make a copy of it and get rid of this one.  This box now contains recipes my kids got from various places.  The box and all the recipes in it will go to my daughter when I pass.

Below is the recipe my Mom used and I now use for Chocolate Mayonnaise Cake.  The recipe for the frosting is one I found online.  The recipe reads "cake tester"; use a toothpick.  Also, I didn't take the cake out of the pan to frost.

Chocolate Mayonnaise Cake

2 cups unsifted flour
1 cup sugar
1/2 cup unsweetened cocoa
1 1/2tsp baking powder
1 tsp baking soda
1 cup mayonnaise
1 cup water
1 tsp vanilla

Grease a 9x9x2 pan, line bottom with wax paper.  Mix and sift flour, sugar, cocoa, baking powder, and baking soda in a large bowl.  Gradually stir in water and vanilla until smooth and blended.  Pour into prepared pan.  Bake at 350 for 40- 45 minutes or until cake tester inserted in center comes out clean.  Cool completely.  remove from pan.  Frost if desired.  

One Minute Easy Chocolate Frosting

• ⅓ cup milk
• ▢⅓ cup butter
• ▢1 ¼ cups sugar
• ▢1 teaspoon vanilla
• ▢1 cup semi-sweet chocolate chips

• Combine butter, milk and sugar in a small saucepan.
• Bring to a boil over medium high heat and let boil for 45 seconds.
• Remove from heat and whisk in vanilla & chocolate chips until smooth and shiny.
• Immediately pour over a 9x13 cake or brownies. Let cool completely

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