Turkey Burritos with Fresh Fruit Salsa

It may still be cold and dreary outside, but I'm officially entering spring cooking mode.   This recipe from Taste of Home fits the winter-should-be-over-by-now-and-I-need-some-more-freshness-in-our-menu bill perfectly.  Make the salsa early in the day to allow the flavors a chance to combine, then when you're ready for dinner you can whip out the yummy burritos in a jiffy!  They were a cinch to make and were mild, yet tasty enough for the whole family to enjoy! 

Click here for printable recipe. 

The ingredients:

MANGO SALSA

1 pint grape tomatoes, quartered  (I used Roma tomatoes instead)
1 medium mango, peeled and chopped
2 kiwi fruit, peeled and chopped
3 green onions, thinly sliced
3 Tbs. finely chopped red onion
1 jalapeno, seeded and chopped (make sure to wash your hands thoroughly after handling the seeds)
1 Tbs. lime juice

BURRITOS
1 lb. lean ground turkey
1/2 tsp. ground turmeric
1/4 tsp. ground cumin
1 Tbs. olive oil
2 garlic cloves, minced
1/2 cup beef broth
1 jar (16-oz.) salsa
2 cups frozen corn, thawed (or one 15-ounce can corn, drained)
1 can (15-oz.) black beans, drained and rinsed
10 tortillas (8-inch), warmed
1 cup shredded cheddar cheese

Directions:  For salsa:  In a medium size bowl combine all ingredients and gently stir together. Refrigerate for 1-2 hours or until ready to serve.  Make sure to allow enough time so that the flavors can combine. 
For the burritos:  In a large nonstick skillet, cook the turkey, turmeric and cumin in oil over medium heat until turkey is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in broth. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until thickened. Stir in the jarred salsa (not the one you just made), corn and black beans. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened. Remove from the heat.
Spoon about 1/2 cup turkey mixture off center on each tortilla. Sprinkle with cheese. Fold sides and ends over filling and roll up. Serve with your wonderfully fresh mango salsa. Makes 10 burritos.  Enjoy! 


1 burrito with 1/3 cup salsa equals 371 calories,

Avocado Chicken Pitas

Crazy nights are pretty frequent around here, so I'm always on the hunt for easy, but filling meals to try.   This simple meal had it all--it was easy, healthy, and filling--and  was perfect served with a fruit smoothie.  The little kids picked off the tomatoes, but otherwise really enjoyed these as much as the adults and older kids! 
 

 Click here for printable recipe.

The ingredients:

4 whole pita breads
2 Tbs. olive oil
1 medium ripe avocado, peeled and pitted
1 Tbs. lemon juice
1/4 tsp. salt
1/4 tsp. garlic powder
1/8 tsp. hot pepper sauce
3/4 lb. cooked rotisserie chicken, skin removed and cut into strips
1 medium tomato, chopped
2 cups shredded Monterey Jack cheese

Directions:  Brush one side of each pita bread with oil.  Place on an ungreased baking sheet.  Bake at 350 degrees for 12-15 minutes or until browned and crisp.  Meanwhile, in a small bowl, mash the avocado with lemon juice, salt, garlic powder, and hot pepper sauce.  Spread over pitas.  Layer with chicken, tomato, and cheese.  Bake for 5-6 minutes or until cheese in melted.  Makes 4 servings Enjoy! 

 

Vegetarian Black Bean Lasagna

Don't be fooled by the humble appearance of this dish; it was delicious!  My husband and teen son were nervous about it being meatless, but ended up very pleasantly surprised when they actually ate it.  The beans and cheeses gave it a heartiness that  filled us up more than most vegetarian meals and this keeper recipe ended up a success with the whole family--from the youngest to the oldest!   

Click here for printable recipe. 

The ingredients:

9 lasagna noodles
2 (15-oz) cans black beans, rinsed and drained
1 Tbs. olive oil
1/2 cup chopped onion
1/2 cup chopped green pepper
2 cloves garlic, minced
2 (15-oz.) cans tomato sauce
1/2 cup chopped cilantro
1 (12-oz) carton cottage cheese
1 (8-oz.) package cream cheese
1/4 cup sour cream
halved tomato slices (optional)
cilantro (optional)

Directions:  Cook noodles according to package directions; drain.  Mash 1 can of beans; set aside.

Heat the olive oil in a large skillet; add onion, green pepper, and garlic.  Cook and stir over medium heat till tender but not brown.

Add mashed beans, unmashed beans, tomato sauce, and chopped cilantro; heat through.

In a large mixing bowl, combine cottage cheese, cream cheese, and sour cream; set aside.

Spray a 9x13-inch baking dish with nonstick spray.  Arrange 3 noodles along the bottom of the dish.

Top with one-third of the bean mixture.

Spread with one-third of the cheese mixture.

Repeat layers twice, ending with bean layer and reserving the remaining cheese mixture.

Bake, covered in a 350-degree oven for 40-45 minutes.

Dollop with reserved cheese mixture.

Let stand for 10 minutes.  Garnish with tomato and cilantro, if desired.  Makes 8 main-dish servings.  Enjoy!

Tomatillo and Chicken Tostadas

If you're looking for a fun new way to use up a zucchini, this is the recipe to try.  It was by far my favorite main dish with zucchini and the flavor on these was so fabulous, that all of the kids were asking for seconds...even my 5-year-old picky girl.  By the way, you won't find anything at the store called tomatillo salsa, but from what I can tell any green salsa is a tomatillo based salsa.  You can top these with any of your favorite taco toppings, but we liked ours nice and simple with black beans and chopped cilantro. 

Click here for printable recipe.

The ingredients:

3 Tbs. olive oil, plus more for brushing onto tortillas
1 medium zucchini, finely chopped
4 green onions, chopped
2-3 chicken breasts, cooked and finely chopped (or shredded)
1 tsp. ground cumin
1 cup tomatillo salsa (green salsa)
1/2 tsp. salt
1/4 tsp. pepper
1 lime, juiced
8 (6-inch) flour tortillas
2 cups shredded cheese of your choice (we liked pepper jack)
Toppings of your choice: Chopped cilantro, black beans, chopped avocado, diced tomatoes, sour cream

Preheat oven to 425 degrees.  Heat olive oil in a skillet over medium heat.  Add the zucchini and saute until golden brown, about 5 minutes.

Add the green onions and shredded chicken and sprinkle with cumin.  Stir until combined and add the tomatillo salsa and heat through.  Season with salt and pepper to taste.  Squeeze the lime juice over the chicken mixture and remove from heat.

While the chicken in cooking, place the tortillas on a baking sheet in a single layer.  (you'll probably have to do these in a couple batches)  Brush lightly with olive oil and bake until crispy, about 6 minutes (watch closely though, so they don't burn).

Remove from oven, but don't turn the oven off.  Top each crisped tortilla with some of the chicken mixture,

followed by a small handful of shredded cheese.

Return the tostadas to the oven to melt the cheese.  Garnish with your choice of  chopped cilantro, black beans, avocado, tomatoes, or sour cream.  We liked it simple with just the cilantro and black beans.  Makes 4-6 servings. Enjoy!

Quick Chicken Mole with Rice

This recipe I found in a Taste of Home magazine was super quick and easy to make and a bit different than our normal fare. The first time I made it, it was a bit too spicy for a couple of the younger ones, but after I cut the chipotle pepper in half and used a mild salsa instead of medium it was fine.  The kids were fascinated by the fact it had cocoa in it and they all eagerly devoured their servings of the milder version.  Of course, I conveniently forgot to mention that it was also healthy for them and my 12-year-old daughter begs me at least weekly to make it again soon! 

Click here for printable recipe.  

The ingredients:

1-1/2 cups chunky salsa

1/4 cup plus 2 Tbs. unsalted peanuts, divided (I only had salted peanuts)

1 chipotle pepper in adobo sauce (I only used 1/2 pepper)

1 Tbs. lime juice

1 Tbs. baking  cocoa

1-lb. chicken tenderloins, cut into 1-inch pieces

2 tsp. olive oil

1/3 cup chicken broth

2 cups cooked brown rice

2 Tbs. minced fresh cilantro

Directions:  In a food processor, combine salsa, 1/4 cup peanuts, chipotle pepper, lime juice, and cocoa; cover and process until blended.

In a skillet, cook chicken in oil over medium heat until no longer pink.  Add broth and salsa mixture.  Bring to a boil.  Reduce heat; simmer uncovered for 10 minutes. Serve over rice; sprinkle with cilantro and remaining nuts.  Enjoy!  

Garlic Chicken Pasta with Spinach

I found the recipe for this garlicky dish over at Kara's Kitchen Creations, which is one of my favorite places to find new recipes.   The garlic and Parmesan cheese gave it its amazing flavor and the pasta and chicken made it instantly likable to the kids, despite the presence of the green spinach.  This is an easy-to-make main dish that is definitely staying in our keeper files!  

  Click here for printable recipe. 

The ingredients:

6 Tbs. olive oil
6 cloves garlic, minced
1/4 tsp. red pepper flakes
3 boneless, skinless chicken breasts, cubed
Salt and pepper, to taste
1 box (1-lb) penne pasta
5-oz. fresh spinach, chopped
1 Tbs. dried basil (or 1/2 cup fresh)
6 Tbs. lemon juice
1 cup Parmesan cheese

Directions: 
Heat olive oil, garlic, and red pepper flakes in  a small glass bowl in the microwave for about 1 minute to blend flavors.

Pour about 1 tablespoon of the flavored oil in a skillet.  Salt and pepper chicken and cook in the oil over medium high heat until chicken is browned and juices run clear.

Add the chopped and spinach and saute with the cooked chicken for 1 minute (or until just barely wilted) and remove from heat.

 

Meanwhile, cook pasta as directed on package; drain well.  Add cooked chicken/spinach to pasta, along with basil, lemon juice, and Parmesan cheese.  Then stir in the remainder of the flavored olive oil.

 

Toss lightly until all ingredients are well-combined.  Serve immediately.

Makes about 6 servings.  Enjoy!

Macaroon Brownies

About six weeks ago, my husband and I decided to swear off sugar six days a week.  I won't lie and say it's been easy and I won't lie and say that I don't look forward to my "sugar day" all week long. (Click here if you want to find out more about our sugar quest).  But on the upside, since we're only eating sweets once a week the quality of our desserts has improved.  I'd been eying the recipe for these macaroon brownies for ages, but always put it off thinking it would take too long to make.  Well, this past Sunday was the day to try it out!  They weren't near as time consuming as I thought they'd be (only about 30 minutes in actual labor plus the baking time) and the end product was well worth the effort.  The brownies were thick and fudgy, the macaroon filling made it taste a little like a Mounds bar, and the fudgy frosting was just to-die-for!  Yum-o-licious!!!!

Click here for printable recipe.  

The ingredients: 

BROWNIES:
1 cup butter, softened
2 cups sugar
4 eggs
1 tsp. vanilla extract
2 cups flour
1/2 cup baking cocoa
1/2 tsp. cream of tartar (I didn't have any, and they still turned out great)
1/2 cup chopped walnuts (optional)

MACAROON FILLING:
1 package (14-oz.) flaked coconut
1 can (14-oz.) sweetened condensed milk
2 tsp. vanilla extract

FROSTING:

3/4 cup sugar
1/4 cup milk
2 Tbs. butter
1 cup miniature marshmallows
1 cup semisweet chocolate chips
1 tsp. vanilla extract

DIRECTIONS:  In a large bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla; mix well. Combine the flour, cocoa, and cream of tartar; gradually add to creamed mixture. Stir in nuts (if desired). Spread half the batter into a greased 13x9" baking pan.

For filling, combine the coconut, condensed milk, and vanilla;

carefully spread over batter in pan. Top with the remaining batter.

Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

For frosting, combine the sugar, milk and butter in a saucepan; cook and stir until sugar is dissolved. Add the marshmallows and chocolate chips; cook and stir until sugar is dissolved. Remove from the heat; stir in vanilla.

Cool until frosting reaches spreading consistency. Spread over the cooled brownies. Cut into 24 bars.

Enjoy!

Tomato and Brie Focaccia

I'm always on the hunt for fun, new recipes for our Friday pizza night tradition.  I found this one in a Taste of Home magazine and we loved its fresh, simple goodness.  The chunks of slightly sweet brie cheese balanced out the fresh tomatoes perfectly.  The kids still preferred their plain sauce and cheese pizza, but for the more adventurous sort (those of us over the age of 10) we loved this fun new recipe!   

Click here for printable recipe. 

The ingredients: 

2-1/2 to 3 cups all-purpose flour

2 Tbs. yeast

1 tsp. sugar

1 tsp. salt

1 cup water

1/4 cup plus 1 Tbs. olive oil, divided

1 can (14-1/2 oz.) diced tomatoes, drained

2 garlic cloves, minced

1 tsp. Italian seasoning

6-oz. Brie cheese, cut into 1/2-inch cubes

Directions:  In a large bowl, combine 2 cups flour, yeast, sugar, and salt.   In a small saucepan, heat the water and 1/4 cup oil to 120-130 degrees.  Add to dry ingredients; beat just until moistened.  Stir in enouch remaining flour to form a soft dough. 

Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes.  Place in a greased bowl, turning once to grease the top.  Cover and let rise for 20 minutes. 

Punch dough down.  Press into a greased 9x13-inch baking pan.  Cover and let rest for 10 minutes.

In a small bowl, combine the tomatoes, garlic, Italian seasoning, and oil.  Spread over dough; top with cheese cubes.

Bake at 375 degrees for 25-30 minutes or until golden brown and cheese is melted.  Place pan on wire rack to cool.  Enjoy! 

Sunflower Seed and Whole Wheat Bread

 I make homemade bread all the time with 1/2 whole wheat and 1/2 white flour and my family doesn't blink an eye.  This recipe caught my eye because it called for all whole wheat flour (except for 1/4 cup) and didn't call for anything weird.  I decided to use my white wheat flour (see note below for more details), but I was still somewhat skeptical thinking that it would be too heavy and might not raise right with it being 100% whole wheat.   I was wrong though.  Flavor wise it tasted a lot like my normal bread recipe and I loved the texture and crunch the sunflower seeds added.  My kids didn't notice anything was different (other than the sunflower seeds which they liked).  This was a great way to up the nutrition and fiber content without so much as a whimper from my family.   

 

 Click here for printable recipe.

The ingredients:

 Never mind my dog's nose in the picture here.  He is totally obsessed with butter and would not go away while I had it within his sniffing distance.  :)

2 Tbs. active dry yeast

3-1/4 cups warm water (110-115 degrees)

1/4 cup bread flour 

1/3 cup vegetable oil

1/3 cup honey (I used molasses, since it was all I had)

3 tsp. salt

6-1/2 - 7-1/2 cups whole wheat flour

1/2 cup sunflower seeds ( I think it would be better to double this amount)

3 Tbs. butter, melted

Directions:  In a large bowl, dissolve yeast in warm water.  Add the bread flour, oil, honey, salt, and 4 cups whole wheat flour.  Beat until smooth.  Stir in sunflower kernels and enough remaining flour to form a firm dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes (I just let mine knead in the Kitchen-Aid).  Place in greased bowl, turning once to grease the top.  Cover and let rise in a warm place until doubled, about 1 hour.

 

Punch dough down; divide into three portions.  Shape into loaves; place in three greased 8-inch by 4-inch loaf pans.  Cover and let rise until doubled, about 30 minutes.  Bake at 350 degrees for 35-40 minutes or until golden brown.  Brush with melted butter.  Remove from pans to wire racks to cool.

Enjoy!

****************************************************************************

Some notes on whole wheat flour:  

 

  Whole wheat flour has traditionally been ground from hard RED wheat berries(shown on the left).  Its flavor is robust, but it can be a little heavy by itself for baked goods.  When I bake with regular whole wheat flour,  I usually use half regular white all-purpose flour and half whole wheat. 

White whole wheat flour is the same as traditional whole wheat, except that the wheat berry itself is lighter in color and flavor (shown on the right).  Nutritionally it is identical, but you will find that using it will make your baked goods lighter and softer in texture than with traditional whole wheat flour. 

 

Left:  Red (traditional) whole wheat

Right:  White whole wheat