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!

Panchetta

Make box of noodles as directed.

Add cooked, chopped bacon or panchetta meat to it and serve with a side salad.


One box makes enough to feed our family of 4, but our kids aren't big eaters. I'd suggest 2-3 boxes for a big family.

Crunchy Honey Mustard Chicken Fingers

Serves 4 hungry kids—double up for the rest of the family!

4 small, boneless skinless chicken breast halves
1/4 cup honey, warmed
1/4 cup Dijon mustard
1 cup corn flakes, crushed

Preheat oven to 425. Lightly grease a cookie sheet

In a small bowl, mix Dijon and warmed honey together till well mixed. Put crushed corn flakes in a separate bowl.

Slice chicken into 3/4 inch strips. Dip in honey mustard mix. Then roll in crushed corn flakes and put on cookie sheet.

Bake for 10 to 15 minutes or until done.

Caesar Chicken

Double for Now and Later

2 lbs. fresh or frozen boneless, skinless chicken breasts or tenderloins
Ken’s Steakhouse Creamy Caesar salad dressing (or your choice caesar dressing)
2-3 cloves garlic
Parmesan cheese

Place chicken into freezer bag and press garlic into bag using Garlic Press. Add ½ bottle of dressing to freezer bag. Coat chicken well, squeeze air out of bag and freeze. Chicken will marinate as it defrosts in refrigerator for 24 hours. Remove chicken and sauce from bag and place in Stoneware Rectangular Baker. Bake, uncovered, at 400 degrees for 45 minutes (30 minutes for tenderloins), can do on stove or grill on medium heat for 4-5 minutes on each side. Using Deluxe Cheese Grater, grate cheese and set aside. SERVING OPTION #1: Caesar Salad – Toss lettuce, grated cheese, croutons and ½ bottle dressing in Classic Batter Bowl with lid attached. Place warm, sliced chicken over salad. Prepare Pull-Apart Bread using 8” Saute Pan and serve with salad. SERVING OPTION #2: Place sliced chicken over pasta or rice cooked in Rice Cooker and top with grated cheese. Serve with mixed greens salad.

Black bean soup

1 can GOYA black bean soup (its the red can.)
cumin or chili powder

Heat soup and seasonings till hot, (the more cumin the spicier it gets :)) serve over rice with sour cream on top. We like fresh tortillas on the side or as a wrap. Goes well with a salad or veggies and dip.

Prep time: abt 2 min, Cook time: abt 5-10 min --depending on your stove.