turkey burgers

Burgers usually aren't on the top of my list of things to eat. I don't eat, nor do I like, beef. I even checked in my baby book once to see if this was always the case. There it was, "Kate doesn't like to eat meat".

My family thinks I came from a foreign land because they raise their own cows and therefore consume large amount of beef. Coolers full of beef mysteriously show up to shower Dave with some beef love and my grandmother is constantly asking what I could possibly be eating if meat is not my favorite food. "She must be feeding him that Tofu stuff". I have been wanting to whip this up and see how the family takes to it. Good protein, right?

Anyway, since beef isn't an option, turkey is. I love a good turkey burger and tonight I found another good one.


Ranch Turkey Burgers
Adapted from Healthy Cooking

1/2 cup bread crumbs (I used panko)
1 egg
handful shredded Mexican cheese
1 tsp garlic powder
1 1/4 tsp ranch dressing mix (the powdered kind)
1/2 tsp of dried minced onion
dash of hot sauce
1 1/4 lb ground turkey (I used the 7% fat)

Mix, form into 6 patties. I cooked mine inside in a non-stick pan. If you grill, turkey sometimes has a hard time staying together so I would suggest making sure your grill is lubed with olive oil or you can put a piece of foil down and cook them on the foil). Serve with all the fixings. We made our own mayonnaise today and it was delicious with these.

oatmeal muffins

I've made these three times in the last week. And they are simply, FANTASTIC!!!

Here's my thoughts:
1. add a little vanilla with the milk and vinegar while they are soaking
2. I make them in mini-muffin tins, they only take about 8 minutes
3. my favorite add-in....mini chocolate chips. Delicious.

For more tips on how to make the best muffins ever, head over to Simple Bites

One-Bowl Oatmeal Muffins: Basic Recipe

Be sure to read the recipe all the way through before getting started. You will note that the oats soak in the milk 1 hour prior to assembling the rest of the ingredients, so take that into consideration before starting out.

Makes 12 medium muffins (or 24 mini-muffins)

• 1 cup milk*
• 1 teaspoon white vinegar
• 1 tsp Vanilla
  
• 1 cup rolled oats (not quick oats)
• 1 large egg, at room temperature
• ¼ cup brown sugar
• ½ cup butter, melted and cooled slightly
• 1 cup plus 2 Tablespoons all-purpose flour
• ¼ teaspoon salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1/4 teaspoon nutmeg, freshly ground
• 1/2 teaspoon cinnamon, freshly ground
• add-ins of your choosing
  

Combine milk, vinegar and oats in a large bowl and let stand one hour.

Preheat the oven to 375°F. Grease a twelve-cup muffin tin and line with cupcake papers.

Crack the egg into the oat and milk mixture; add brown sugar and mix to combine. Stir in melted butter.

Sift remaining ingredients into the bowl: flour, salt, baking powder, baking soda, & spices. Gently fold into batter, taking care not to over mix.

Sprinkle add-in and flavorings of your choice and combine muffin batter gently.

Use a large ice cream scoop or 1/3 cup measuring cup to scoop batter into muffin tins. Bake until light brown and tops spring back when gently touched, about 10-12 minutes. Note: Muffins will take slightly longer to bake if you are adding fresh fruit such as blueberries or rhubarb.

Remove from oven and cool in tins. To remove, run a sharp knife around the edges and pop muffins out. Enjoy!

Breakfast

I'm sure every mom gets asked the question, "What do you feed your kids for....?". We are always looking for a great meal that doesn't require a fight.

Breakfast is one meal I love making for my kids. And I love to have it ready in the morning to just heat and serve. I'm not a huge fan of cereal b/c I don't think it fills them up enough and there usually isn't alot of protein. So finding recipes that have milk, eggs, and some fruit is always helpful.

I figured I'd offer a few of our household favorites. If you have any favorites of your own, please feel free to comment and share. I am always looking for new ideas as well.

Waffles - These were delicious. I tried them out last week and I think next time I'm going to substitute half the butter for applesauce and try it out with whole wheat flour.

Baked Oatmeal - Lily loves this one. Eloise does too but it's not her favorite. I make it the night before, let it sit in the fridge and cook it in the morning. It's not bar like at all, still mushy like oatmeal. I mix it with milk to soften in the morning.

Banana Muffins - This is not low in fat or sugar. I lower the sugar a bit to make them not so sweet. I've also made them with 1/2 whole wheat flour and they turn out great. If I make them in the afternoon they turn into a great afternoon snack as well.

Egg and cheese omelets - I have no recipe for this one. I figure you can all manage :) With a slice of buttered toast -- yum!

Cinnamon rolls - These are a weekend treat and a family favorite on all holiday's.

1 - cantelope size ball of dough from the Bread in 5 minutes a day - you are making this right? It's delicious.
1 1/2 sticks of butter - divided
2 T milk
1 1/2 C brown sugar - divided
1 large box cook and serve Vanilla pudding
1 C. chopped pecans
1 TBLS Cinnamon

1. In small sauce pan melt 1 stick butter, milk, 1 c brown sugar and vanilla pudding until just melted. Set aside, but keep warm
2. Roll out dough on floured surface to 1/4 in. thick.
3. Soften 1/2 stick butter and spread across surface of dough. Sprinkle with brown sugar and cinnamon. Roll up like a jelly roll and cut into 2 inch slices.
4. Pour sauce into 9x13 greased pan and top with pecans. Place 2 inch slices in pan. Cover with plastic wrap and set in fridge overnight.
5. Bake 350 for 30 - 35 minutes until browned. Turn over onto cookie sheet and let cool.

Have fun making breakfast!

'No soup for you'

I really hope you all got that. My favorite episode.

Anyway, here's a great one. Of course from this month's Healthy Cooking. I seriously love this magazine and my mom is getting me a subscription for Christmas. Yay!!

Rustic Italian Tortellini Soup
modified slightly :)

3 Italian turkey sausage links, casings removed
1 onion chopped
6 garlic cloves, minced
2 cans (14.5 oz) chicken broth
1 3/4 cups water
1 can (14.5 oz) petite diced tomatoes
1 9 oz. package of refrigerated cheese tortellini
1 pkg. frozen spinach, thawed and drained (you could also use fresh - 6 oz coarsely chopped)
3/4 tsp. basil
1/4 tsp. pepper
Shredded Parmesan Cheese (optional)

crumble sausage, onion and garlic in dutch oven over medium heat and cook until meat is no longer pink.
Add broth, water, and tomatoes and bring to boil.
Add tortellini and return to boil. Reduce heat and simmer for 5-8 minutes or until tortellini are tender.
Add spinach, basil and pepper, cook 2-3 minutes longer or until spinach is wilted (if using fresh)
top with cheese.
4 pts for 1 1/3 cup (Add the extra point if you pile on the cheese)

This is great with a good peace of soft bread.

Lily eats this up and Eloise has to be convinced it's princess soup. She won't eat the tomatoes, but she'll eat the 'leaves'. Silly kid.

Happy Fall-Soup-Dinner to you all!

It's the most wonderful time of the year

And I'm not talking about Christmas. I'm talking about Autumn.

Fall has begun and I am breathing a sigh of relief. The summer is over. Don't get me wrong, I love to play outside, I just don't like to do it in weather that is over 75. I'll take a partly cloudy, 68 degree, fall day anytime. Makes me want to light my pumpkin candle and start making cookies.

So what are my favorite things of fall?

*The changing colors of the leaves. Honestly, could it be any more beautiful?

*My birthday - it's in October. I'm not a big b-day person, it's another great reason to celebrate the season with friends.

*The pumpkin patch. It's really just a great photo-op for a picture that NEVER turns out right. You spend most of the time chasing those little ones around trying not to break your ankle on a pumpkin.

* Pumpkin butter from Trader Joes. Pair it with their pumpkin muffins...yumm...I can't wait to get there.

*Christmas pictures in the leaves, or at least an attempt to.

*Candles and oil burners with that great scent from the body shop..pumpkin/tangerine? I forgot, but I'll never forget the smell.

* Pumpkin spice lattes from Starbucks. I'm giving this one a place on the list for all my friends. My defective stomach can't handle all the milk, but a sip sure is delicious. Maybe they should make pumpkin spice americano's. Hey, maybe I'll try that one.

*Packing away summer clothes and bringing out all the long sleeved shirts. No more shorts and tank tops.

*Soup. My favorite is cream of curried peanut at the Bagelry in Bellingham. I haven't had it in years and I wish I could find the recipe. It was amazing.

*Pumpkin anything. Cheesecake (made by Jodi), muffins, cookies with chocolate chips (I need to find that recipe - katie, your mom's is the best), breads, pies, etc...you name it. I do have a quick one for all those WW girls.

Pumpkin Mousse
2 pkgs instant vanilla pudding (the small box)
1 big can pumpkin
2 cups milk
1/2 tsp pumpkin spice
1 container of cool whip

mix everything except cool whip together until blended, then fold in cool whip. Chill for 2 hours. 1 cup = 2 pts. Enjoy!

What are you favorites of fall?

I'm going recipe crazy

I would not have posted yet another recipe, but I made this for dinner club tonight and it was requested by all...well maybe not the girl who likes 5 ingredients or less. But the other ladies loved it.

The first time I made this I could not stop shoveling it in. I'm a huge fan of ginger and, who doesn't love peanut butter. It comes from my favorite publication, Healthy Cooking by Taste of Home. (the July issue)

Asian Turkey Lettuce Wraps (I've turned them into egg rolls)
1 1/4 lb ground turkey
1 16 oz pkg. frozen oriental mixed veggies, thawed
1/3 cup teriyaki sauce
1/4 hoisin sauce
3 Tbls reduced fat peanut butter
2 Tbls. minced ginger
3 garlic cloves, minced
1 Tbls rice wine vinegar
1 Tbls sesame oil
10 boston lettuce leaves
or pkg of egg roll wrappers

Cook and stir turkey over medium-high heat until no longer pink. Coarsely chop veggies and add to pan. stir in remaining ingredients (not lettuce or egg roll wrappers). Cook and stir for 5 minutes. Remove from heat. Cool slightly. If doing lettuce, fill 1/2 cup into lettuce and serve. If egg rolls, lay out wrapper, using pastry brush, brush egg white or water on edges of the wrapper. Place 2 heaping Tbls in the middle and fold in two sides then roll. (this is hard to explain. They don't have to look pretty, they just have to stay closed). Place onto greased cookie sheet and spray with cooking spray. Bake at 400 for 10 minutes, flip, bake another 10 minutes until golden brown.

The kiddos of the group even like this one. I mixed the filling with brown rice and Lily inhaled it. But she inhales everything so I guess that's not a good example. But I did see one small 2 year old boy eating his egg rolls...makes a chef proud.

Granola mama

I found this post about granola and remembered my mom making it when I was young.

I decided to give it a go, making a few adjustments to my liking. Here is what I came up with for our family. What's great is that you can add pretty much anything to it.

Granola
3 cups old-fashioned rolled oats
2/3 cup sliced almonds
1/2 cup sunflower seeds
1/4 cup flax seed
1/2 tsp cinnamon
1/2 teaspoon salt
1/2 stick (1/4 cup) unsalted butter
6 tablespoons honey

Preheat oven to 325°F.

In a large bowl stir together dry ingredients. In a small saucepan melt butter with honey over low heat, stirring. Pour butter mixture over oat mixture and stir until combined well.

In a large jelly-roll pan spread granola evenly and bake in middle of oven, stirring halfway through baking, until golden brown, about 15 minutes. Cool granola in pan on a rack and stir in dried fruits. Granola may be kept in an airtight container at cool room temperature 2 weeks.

*I cooked much longer than she suggested. 8-10 minutes, turn. 8-10 more minutes, turn. Then 5 more minutes and done. You will have to adjust based on your oven's temp.

I also decided to give her muffins a try. Coming from Barefoot Contessa, who could go wrong. It's been a while since I've used white flour and white sugar. Needless to say, they were delicious and not particularly good for the waistline.

The granola has given me some inspiration in the snack department too.
Plain Yogurt
Honey or Agave nectar
Granola
Blueberries (Lily's favorite, any berry will work)

Happy granola making!

the spinach salad

I first discovered this salad at Macaroni Grill. There, it's called, Spinach Florentine. A friend shared a website secret with me. And now I no longer have to pay $10 for this wonderful salad.

I've made a few modifications to make it a bit more healthy and to appeal to my palate. It's really versatile and works with lots of different dressings. Here is their dressing if you want to try it.

Here's my version:
2 servings

1 heaping handful of baby spinach thinly sliced
(I buy the big organic pack at Costco - very cheap and already cleaned)
2 Tbls of sliced olives
2 Tbls pine nuts
2 Tbls capers
2 Tbls grated Parmesan
1/2 cup cooked orzo pasta
1 chicken breast grilled and sliced thin
4 Tbls Newman's Own Light Balsamic vinaigrette

*I omit the Sun dried tomatoes but you can add them, just make sure they are the ones packed in water
**Another great dressing is Light Italian vinaigrette.

Toss together with dressing and serve up in your favorite salad plate.


I'm such a picky eater and this is my favorite lunch to have on hand. It's easy to make and the ingredients can last for at least 5 days in the fridge.

Chef Secrets

As some of you know, I'm a personal chef. I don't really think of myself as one, but I guess that's what I get paid to do.

I've never had culinary training, but I've had, and continue to have, hands-on training. I'm never afraid to try new things and I'm always looking for new resources.

I am often asked if I have favorite recipes and if so, could I e-mail them. Well, instead of that, I'll post a favorite here every now and then so that I can reference it whenever asked.

Before the recipe, you must know that I have a strong dislike of cookbooks. It's not that I don't see value in them, but I often find that the recipes have been created by a few chefs and not widely sampled. Therefore, I have found magazine publications to be my favorite place to find new and, 90% of the time, fantastic recipes that are VERY good. My all-time #1 that I use is, Taste of Home's Healthy Cooking (formerly Light and Tasty). I have yet to try an awful recipe. There have been a few so-so, but for the most part, there has been nothing but goodness.

With that said, here is my favorite of the last few weeks.

From Healthy Cooking, April/May 2008, pg. 33

Mexican-Inspired Turkey Burgers
1/4 cup salsa
1/4 cup shredded reduced-fat cheddar cheese
3 tsp paprika
1 tsp dried oregano
1 tsp ground cumin
3/4 tsp sugar
3/4 tsp garlic powder
1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp cayenne pepper
1 lb extra lean ground turkey
4 hamburger buns (I think this makes about 8 small, 6 medium, 4 very large)

In a large bowl, combine all ingredients except turkey. Mix well, then add turkey and combine well. Form into patties and either grill covered over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until meat thermometer reads 165 and juices run clear. You can also add lettuce, tomato, and if you have 1/4 cup salsa and 1/4 sour cream you can mix and add as spread.

Side Dish (same publication and page)

Oven Fries
4 medium potatoes (I like Yukon Golds)
1 T Olive oil
2 1/2 tsp paprika
3/4 tsp salt
3/4 tsp garlic powder

cut potato into wedges. in large bowl combine oil and spices and toss with potatoes. Transfer to baking sheet 10x15 coated with cooking spray and bake at 400 for 40-45 minutes, turning once.

I know the above recipes are good b/c my kids eat them! That's a successful recipe in my book.


If you love to cook, and love to cook healthy, this is a must for you to cook with. Enjoy

Cookies

I'm sure that this recipe isn't new. And I'm almost positive thousands of people know about it, but it's new to me. I tried it out the other day on a whim and it worked. And they are only 1 pt a piece if you are doing WW.

First one:
1 box spice cake mix
1/3 cup canned pumpkin
2 eggs

beat until combined
Drop teaspoonful onto greased cookie sheet
Bake 375 for 6-7 minutes
makes 48

Second:
1 box white cake mix
1/3 cup applesauce
2 eggs

Same directions as above


I have a 2 tsp. cookie scoop that works great. I prefer the spice ones but all we had was a white cake mix so i figured applesauce would taste better than pumpkin. But who knows maybe the pumpkin would have been good with a little pumpkin pie spice. hmmm....the possibilities are endless. Enjoy!

breakfast in a jiffy

Breakfast in our house is not a sit down event. It happens in stages, depending on when people get up. Cooking for a living makes it hard to cook for the family. So I've adapted some breakfast recipes to make the morning meal a little easier. All ingredients are great to give the kids the healthy start they need for the day, in our house, that's a big need. (especially for eloise) Plus, it works for WW. Here are our two favorites:

Mini Banana Muffins
1 cup whole wheat flour
1/2 cup all purpose flour
3/4 cup sugar
1 1/4 tsp. baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 cup quick oats
2 Tbls. ground flax seed (optional)
2 eggs
1 cup mashed banana (about 1 large banana)
1/4 cup applesauce

preheat to 350. Spray 24 cup mini-muffin pan.
In a large bowl, stir together all dry ingredients. Then add eggs, banana, and applesauce. Stir just to combine. Pour into muffin pan.
Bake for 11-14 minutes or until golden brown. WW Points: 2 muffins = 1 pt

Baked Oatmeal
1 cup Applesauce
1 cup Sugar
4 eggs
6 cups Old Fashioned Oats
4 tsp. Baking Powder
1 tsp. Salt
1 tsp. cinnamon
2 cup Non-fat Milk

Preheat oven to 375. Spray 9x13 pan with cooking spray. Combine all ingredients. Pour into pan and bake for 30-40 minutes or until lightly browned. This can be refrigerated overnight before cooking. Cut into 16 slices. Weight Watchers Points = 4


I make one a week and it usually lasts all week. Both can be stored in the fridge to maintain freshness. If you have a baby that is 10 months or older, these are great breakfast foods for them too.

Enjoy!