Cheddar studded Turkey Burgers

The original idea for this came from Rachael Ray. However, I never found the rare, pricey ingredients she always wants in there, so this is my poor man's version. Richard loves it!

The Burger:
1 lb Ground Turkey
handful of cubed cheddar chunks
1 Tbs Chili powder
1 Tbs Cumin
1 Tbs dried onion (or whatever the fresh equivalent is. I'm a crier.)

Mix together in a bowl and make into patties the size you want. I usually get 4-6 large patties.

The sauce:
Ranch Dressing seasoned with Garlic Powder

Directions: After fully cooking the patties, put them on a bun and instead of Ketchup and Mustard, use the Sauce. TASTY!

about 20 min total

Tip: The kids aren't so fond of this one, so when I'm feeling like a nice mom, I mix together the meat, make Richard and my patties and freeze the other uncooked patties for another day. Works great!

BBQ Pork sandwiches the easy way

My Mom sent me a bunch of food storage a couple of years back. Among themany things i didn't know what to do with was canned pork chunks. These ones were canned by my mom at the LDS church store house.

One of our family's faves is BBQ pork on rolls.

1 can pork chunks

BBQ sauce of your choice.

Dump into a sauce pan and stir and heat to boiling. We dump it on Judy's rolls or sandwich bread in a pinch. i like mine with sliced cheese on it but I'm the only one.

It takes about 10 min. Serves 4

Campbell's Golden Mushroom Pork and Apples

Ingredients: 2 cans (10 3/4 ounces each) Campbell's® Condensed Golden Mushroom Soup 1/2 cup water 1 tbsp. packed brown sugar 1 tbsp. Worcestershire sauce 1 tsp. dried thyme leaves, crushed 8 boneless pork chops, 3/4-inch thick 4 large Granny Smith apples, sliced 2 large onions, sliced (about 2 cups) Directions: Stir the soup, water, sugar, Worcestershire and thyme in a 3 1/2-quart slow cooker. Add the pork, apples and onions. Cover and cook on LOW for 8 to 9 hours* or until the pork is cooked through. *Or on HIGH for 4 to 5 hours. Serving Suggestion: Serve with a field green salad tossed with toasted walnuts, blue cheese crumbles and red wine vinaigrette with Texas toast or garlic bread. For dessert serve a fruit and yogurt parfait; layer strawberry yogurt with chunks of pineapple and green seedless grapes, then sprinkle with granola. Serves 8.

Granny Smith apples are light speckled green in color, though some may have a pink blush. They are crisp, juicy and tart apples that are excellent for cooking or eating

5 MINUTE CHOCOLATE MUG CAKE

My sister's recipe again. she rocks!

4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cak e will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT! (this can serve 2 if you want to feel slightly more virtuous).
And why is this the most dangerous cake recipe in the world ?
Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

Chicken Portobello Lasagna

I haven't tried this is was from that email exchange thing, and I don't have a printer.

Chicken Portobello Lasagna

Yield

Makes 6 servings

Ingredients

• 1 (10-oz.) package frozen chopped spinach, thawed
• 1 tablespoon butter
• 3 (6-oz.) PILGRIM'S PRIDE EatWellStayHealthy Boneless, Skinless Chicken Breasts, diced
• 1 (8-oz.) package sliced fresh baby portobello mushrooms
• 1 (10 3/4-oz.) can reduced-fat cream of mushroom soup
• 1 (8-oz.) container reduced-fat sour cream
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1 (8-oz.) block 2% reduced-fat sharp Cheddar cheese, shredded
• 6 no-boil lasagna noodles
• 3 tablespoons grated Parmesan cheese

Preparation

1. Preheat oven to 350°. Drain spinach well, pressing between paper towels.

2. Melt butter in a large Dutch oven over medium-high heat; add chicken and mushrooms, and sauté 10 minutes or until chicken is done and mushrooms are tender. Remove from heat. Stir in spinach, soup, and next 3 ingredients; fold in cheese.

3. Spoon one-fourth of chicken mixture in a lightly greased 8- x 8-inch baking dish. Arrange 2 noodles on top of mixture. Repeat layers twice; top with remaining chicken mixture. Sprinkle with Parmesan cheese.

4. Bake, covered, at 350° for 45 minutes; uncover and bake 15 minutes or until bubbly. Let stand 10 minutes before serving.

Note: To make ahead, prepare recipe as directed through Step 2. Cover and chill at least 8 hours or up to 24 hours. Let stand at room temperature 30 minutes; proceed with recipe as directed.

Artichoke and Olive Pasta

Here is another recipe from my ward newsletter.

8 oz very thin pasta, cooked and drained

Sauce

1TB olive oil
1 can (13.5 oz) artichoke hearts, drained
2 cloves garlic, minced
1.5 tsp italian seasoning blend
2 cans (14.5 oz) italian style stewed tomatoes
1 can sliced black olives

Chop artichokes and saute in oil. Add garlic and seasoning. Add tomatoes and simmer 5 minutes. Add olives and serve over pasta.