Petite Lasagna Cups

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Well Hello There! Happy Friday! Did you all think I had disappeared? I hope those of you that read my blog haven't given up on me. I know I have been MIA for over a week now! In my defense, I have been busy working on some fun projects to share with you all- A Master Bathroom Makeover and a cute craft for my little church youth group whom I teach lessons to every other Sunday. So stayed tuned for these fun projects!

Today, I want to share a super yummy recipe to take you into your weekend. One of my favorite dishes to make is Lasagna. I love all that cheesy goodness layered between noodles, tomatoes, ground turkey and cottage cheese. Simply Delicious. However, making Lasagna can take sometime to make and bake and I usually only make it on the weekends because I have more time. That can change now! I recently came across this yummy recipe for these petite Lasagna cups. I was really excited to try these because not only are they perfect for portion control, but they are mini and everything is more fun to eat when it's petite. Also, as an added bonus I knew my kids would get a kick out of having their own personal baby lasagna. The ingredients in this recipe are the same as other Lasagna recipes but the only difference is using Wonton wrappers in place of lasagna noodles. I love the convenience of this! No more boiling lasagna noodles to make Lasagna! Woohoo!

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Ashlee, The Culinary Queen

Cheeseburger Macaroni

This is one Tex-Mex recipe that would be perfect to insert into your weekly meal plan. Kids and Adults alike will enjoy this dish. It is comfort food at its finest. This particular recipe is fast and easy to make and can be put on the table in about 30 minutes. It is the perfect main dish to make; especially on those busy weeknights when the family is running everywhere and they only have a few moments to eat before running out the door to extracurricular activities.

This recipe uses staples from your pantry and the 'heat' of the dish can be tailored to your family's liking. Ground turkey or beef, macaroni, taco seasoing, Rotel tomatoes and chilies and cheddar cheese are a few of the ingredients used to make this hearty dish. Pair this main dish up with crispy garlic bread and corn on the cob for a delicious weeknight dinner. Enjoy!

Cheeseburger Macaroni

recipe adapted from kevinandamanda.com

image courtesy of food.com

1 lb. ground turkey or beef

1 pkg. Taco Seasoning

1 can Rotel tomatoes and green chilies (or petite diced tomatoes for less heat)

2 c. water or beef broth

1 c. elbow macaroni

Brown and drain meat. Stir in taco seasoning, Rotel, beef broth, and macaroni. Heat to boiling. Simmer 12-14 minutes or until macaroni is tender.

Meanwhile, make the cheese sauce-

2 T. Butter

2 T. Flour

3/4 c. Milk

1 c. Cheddar Cheese

1/2 t. salt and pepper

1/2 t. Lowry's Seasoning Salt

Melt the butter in a saucepan. Whisk in the flour and cook, whisk for about 5 minutes until fragrant and light and brown in color. Whisk in the milk and bring in boil. Whisk until smooth and thickened. Remove from heat and stir in the cheddar cheese until melted. Add the salt and pepper and Seasoning salt to cheese sauce. Pour the cheese sauce over the meat mixture. Stir gently to combine.

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Ashlee, The Culinary Queen

7-Up Marinade

This marinade is one of my family's favorites. It is very kid friendly and they lick their plates clean whenever I make it. This quick and easy marinade can be thrown together in a jiffy. Whether you choose to marinate Chicken or Turkey Breasts, they always turn out juicy and tender every time! Don't you love fool-proof recipes? I do!! With grilling season just around the bend, this is the perfect recipe to start with when you decide to dust off the ol' grill!

7-up Marinade

recipe and photo courtesy of dinnertimeideas.blogspot.com 

Ingredients:
4-5 chicken or turkey breasts

1 can 7up or Sprite Soda

1 c. soy sauce

1 tsp. garlic powder or minced garlic

Directions:
Place chicken in a ziploc bag that is resting in a large bowl. Pour in marinade ingredients. Firmly seal the zip top bag and store in the refrigerator until you're ready to use it. The soda will fizz up quite a bit, so pour it in slowly and hold the bag firmly. I put the ziploc bag in a bowl first and leave it in there while the chicken is marinating, just in case of leaks. Let the chicken marinate for up to 24 hours before grilling. Grill on a medium grill for 6-8 minutes per side.

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Ashlee, The Culinary Queen

Petite Turkey Meatloaves

Lately, I have been a little absent from blogging because I have been hard at work in search of healthy new recipes to go along with my new year's resolution of eating a little better and making time to exercise for 45 minutes a day. For any of you that are full time moms and have kids, you know that being a mom takes a lot of time and effort and sometimes it requires you to put yourself last during the day. For one of my New Year Resolutions, I decided that I didn't want my health to take a back seat (my health has been taking a back seat) anymore. Besides if I am not healthy and feeling well, then I am not going to be the best mom I can be to my two kids. Being a good mom to my kids is very important to me! With that I have found some new recipes that I can't wait to share with you and your families. Looking for good nutritious recipes to feed your family with takes time and effort and sometimes it can be daunting trying to find them. I want to take out the work for all of you!

I have found a great recipe for today's MEAL TIME MONDAY FEATURE:

Petite Turkey Meatloaves!

I came across this recipe for Turkey Meatloaves. These individual meatloaves are kid friendly and cook faster than making one big loaf. I made the switch from ground beef to ground turkey months ago and actually prefer turkey over beef any day. Don't be scared to try ground turkey. It is very moist in any recipe and provides great flavor! I also replaced breadcrumbs with cholesterol lowering oatmeal for added nutrition. Serve this with Skinny Garlic Mashed Potatoes and a fresh veggie and you have a complete and healthy dinner for your family.

Petite Turkey Meatloaves

Ingredients:

Servings: 4 individual loafs

Calories: 221

1/2 onion, minced

1 tsp olive oil

1.3 lbs Ground Turkey

1/2 c. Oatmeal

1/4 c. Ketchup + 2 Tbsp.

2 tsp. Worcestershire sauce

1 Large Egg

1 tsp. Marjoram

Directions:

Preheat oven to 350 degrees. Saute olive oil and onion on low until translucent.

In a Medium Bowl, mix turkey, onion, oatmeal, egg, ketchup, salt and marjoram. Divide into four equal loaves and place each loaf into a non stick mini loaf pan or shape into small loafs on an un-greased non-stick baking pan.

In a Small cup mix remaining 2 Tbsp. with Worcestershire sauce and brush onto each loaf to give a nice glaze.

Bake uncovered for about 4o minutes at 350 degrees. After baking let loaves sit for 5 minutes before serving.

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Ashlee, The Culinary Queen

Turkey Chili

This truly is one of the best Chili recipes that I have ever tried. I love the spices that you add to the mixture of Turkey, two different kinds of beans, fresh veggies and diced tomatoes and chopped green chilies. The other aspect I like about this chili recipe is that it has a little bit of a kick to it but cools off nicely in your mouth with a dollop of sour cream. This recipe is also great made in your slow cooker! My kids adore this recipe as well and I don't have to nag or pull teeth to make them finish their dinner when I serve this. Tortilla or Corn chips pair up nicely with this chili. I like to serve my chili by topping it with Sour Cream, chopped green onions and shredded cheddar cheese!

Turkey Chili

1 1/2 lbs ground turkey
1 (1 ounce) package taco seasoning mix
1 teas. ground coriander
1 teas. dried oregano
1 teas. chili pepper flakes
2 T. tomato paste
1 (14.5) can beef broth
1 (7 oz.) jar of salsa
1 (14.5) can crushed tomatoes
1 (15.5 ounce) can kidney beans, drained
1 (15.5 ounce) can black beans, drained
1 (7 ounce) can chopped green Chile peppers
1 medium onion, finely chopped
1 green pepper, diced
3 medium zucchini, halved lengthwise and sliced
1 bunch green onions, chopped
1 c. sour cream
1 c. shredded cheddar cheese

Cooking Instructions:
Step 1: In a large stock pot heat oil over medium-high heat. Add ground turkey to the stock pot and break it up with a spatula or spoon. Season with taco seasoning, coriander, oregano, chili flakes, and tomato paste. Mix until the meat is coated with the seasonings. Continue cooking until the turkey is browned.
Step 2: Pour in beef broth, bring to a boil, and reduce heat and simmer for 5 minutes or until the broth has slightly reduced. Add salsa, tomatoes, and green chilies. Add beans. Continue cooking at medium heat for 10 minutes.
Step 3: While chili is cooking, heat 1 T. of oil in a skillet over medium high heat. Stir fry onion and green pepper until onion is translucent. Add onion and bell pepper to chili and mix well. IN the same pan used to fry the onion and pepper add the last bit of oil and add the sliced zucchini. Stir fry for 5 minutes. Add the zucchini to the chili.
Step 4: Continue cooking for 15 minutes or more. Add water if chili becomes to thick. To serve- top with sour cream, cheddar cheese, and green onions. Serve with tortilla or corn chips if desired.

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Ashlee, The Culinary Queen

Onion Burgers

My husband and I love eating onions...I am so glad we both like them because I know that the odor that comes from eating them isn't always the most pleasant...but since we both like them, we figure, "Hey! We cancel each other out!" This week we tried out this recipe and were blown away by the flavor of these burgers. The secret ingredient is a can of beer! I know some of my fellow LDS friends out there might go, "What?" Well, peace be with you my fellow friends but the alcohol cooks out! The beer is used to braise the onions and is also used in the meat mixture. The meat mixture consists of the beer, Dijon mustard, and garlic, and chopped red peppers. The onions are cooked in butter and the beer to give them a sweet, yet tangy flavor. Also great condiments for this burger are bacon, lettuce and tomatoes. Enjoy!

Onion Burgers
recipe and picture adapted from blog chef.com

1 1/2 lbs. ground beef or turkey ( I prefer turkey)
Hamburger buns, lightly toasted
2 garlic cloves, minced
1/4 c. red pepper, finely chopped
1/4 c. beer
2 Tablespoons Dijon mustard
salt and pepper to taste
2 c. cheddar cheese

Beer Braised Onions
1 large onion, sliced
2 T. butter
1 T. sugar
3/4 c. beer

Step 1: In a large bowl combine ground beef or turkey, garlic, red pepper, ¼ cup beer, Dijon mustard, salt and pepper. Mix until well combined. Form mixture into 4 patties that are 1” thick. Grill on medium heat for 4-6 minutes per side.
Step 2: While burgers are cooking, to make beer braised onions- Melt butter in a large skillet. Add onions and cook while stirring over medium heat for 5-6 minutes or until tender. Add ¾ cup of beer and 1 tablespoon of sugar. Cook until beer is absorbed and the onions are lightly browned (about 15 minutes).
Step 3: Just before burgers are done cooking top each burger with shredded cheese and heat until slightly melted. Remove burgers from the grill. Serve on toasted buns and top with onions. (Makes 4 Good sized Burgers)

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Ashlee, The Culinary Queen

Quesadilla Burgers

My husband and I tried these delicious burgers about a month ago and I forgot to write a post about this little cooking experiment. I had never heard of Quesadilla Burgers before but I found this burger recipe online and thought it would be fun to try something different from the traditional hamburger. Quesadilla burgers are grilled, topped with cheese, pico de gallo salsa and a delicious cilantro mayo sauce. The burger is then sandwiched between two lightly fried tortillas. These burgers are to die for and worth the work and preparation that does go into making them. If you are short on time you could buy pre made pico de gallo at the store. My favorite part is the cilantro mayonnaise that you slather on these burgers, as well as the pepper jack cheese that gives these burgers a kick! Give these burgers a try at your next BBQ! Enjoy!

Quesadilla Burgers
recipe and photo from blog chef.com

-Burgers-
1 lb. Ground Hamburger
1 lb. Ground Pork
1 egg
1/4 c. milk
1/4 c. ketchup
1 teas. yellow mustard
1/2 teas. garlic powder
1/2 teas. onion powder
Italian Breadcrumbs
-Pico De Gallo-
4 roma tomatoes, seeded and chopped
1/2 onion, finely chopped
2 jalepano peppers, seeded and chopped finely
2 T. green bell pepper,chopped
2 teaspoons cilantro, chopped
1 teaspoon lime juice
Salt and Pepper to taste

-Cilantro Mayo-
1 c. Mayonnaise
1T. Lime Juice
1 T. Honey
1 T. Worcestershire Sauce
1 garlic clove , minced
1/4 teaspoon cumin
2 teas. cilantro
1 jalapeno pepper, minced
Pinch of Salt and Pepper
-Additional Ingredients-
12 (6 inch) Flour tortillas
Shredded Lettuce
Pepper Jack Cheese Slices
1/2 lb. Bacon, cook and crumbled

Cooking Instructions:
Step 1: To prepare Pico de Gallo salsa- In a medium bowl combine tomatoes, onion, jalapeno peppers, green pepper, and cilantro. Add lime juice, salt and pepper. Put into the refrigerator.
Step 2: To prepare Cilantro Mayo- In a small bowl combine mayonnaise, lime juice, honey, Worcestershire sauce, garlic, cumin, cilantro, jalapeno pepper, salt and pepper. Place into the refrigerator.
Step 3: In a large bowl combine hamburger, pork, egg, milk, ketchup, mustard, onion powder, and garlic powder. Add breadcrumbs until the meat mixture no longer sticks to the bowl. Form into about 6” patties. With your finger make a depression in the middle of each burger. Grease and heat an outdoor or indoor grill and fry burgers until they are done. Within the last few minutes of cooking top with pepper jack cheese slices and grill until the cheese has melted. Remove from the grill.
Step 4: For each burger – In a small skillet, heat and lightly brown 2 flour tortillas. Assemble burgers by spreading some Cilantro mayo onto one side of the 2 flour tortillas. Lay out one flour tortillas and put lettuce and crumbled bacon on top, Add the burger on top of that, and add some Pico de Gallo on top of the burger. Place the other flour tortilla on top. Slice in half.

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Ashlee, The Culinary Queen

Cran-Birdie Sandwiches

If you are anything like me during the summer months, I loathe turning on the oven or stove to cook dinner. It heats up the whole entire house for hours after dinner is over and it makes everyone miserable sitting around in a warm home. During the summer months, I enjoy making cold salads, sandwiches or grilling for our dinners. This is one recipe that I am sure your palette will enjoy and you won't have to turn on your oven or stove. Also, these yummy sandwiches are kid friendly!!This recipe was presented in one of my cooking classes that I took in college. Each one of us had to demonstrate how to prepare a dish or an easy meal. The gal that made these sandwiches worked at a sandwich shop in Las Vegas while growing up and shared this recipe with the class. If you like turkey, cranberry sauce, cream cheese, mayo and sun flower seeds this sandwich is sure to be a hit! When my fellow classmate passed around samples of these sandwiches for everyone to try in class, I was a little hesitant to dig in but they were delicious! These sandwiches have become a favorite at our our home!

Cran-Birdie Sandwiches

Ingredients:
2 Slices of toasted sourdough bread
Mayo
Cream Cheese (Philadelphia brand)
Sliced Turkey Deli Meat
Can of Jellied Cranberry Sauce (Ocean Spray Brand)
Raw Sunflower seeds

Directions:
Spread mayonnaise on one piece of toasted Sour Dough Bread. Then spread cream cheese on the other piece of toast. Spread mixed cranberry sauce on top of the cream cheese. Put a handful of sunflower seeds on top of the cranberry sauce. Place turkey on the mayonnaise side. Squish together and enjoy!!

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Ashlee, The Culinary Queen

Pizza Casserole

This casserole is very easy to make and it will appeal to all age groups. Who doesn't enjoy a good slice of pizza? This casserole tastes just like the real thing and what is even better is that it is kid friendly. When I made this casserole last night for the first time for my family, my husband and kiddos gobbled it up. The recipe makes (2) 9X13 pans so you can easily freeze one for another night when you don't feel like cooking. This recipe is also a wonderful one to make if you are feeding a huge crowd or are in charge of bringing something for a potluck dinner. Enjoy!

Pizza Casserole

2 lbs. Ground Beef or Turkey

1 large onion(chopped)
1 clove garlic (minced)
1 teaspoon Italian Seasoning
2 T. Olive oil 2 (26 ounces) Jars of Spaghetti Sauce (I like to use Emeril's "Kicked up Tomato")
16 ounces rotini pasta, cooked and drained
5 cups (20 ounces) shredded mozzarella cheese
1/2 c. Cheddar Cheese
1 1/4 c. Mini Pepperoni's or 8 oz. of Large Pepperoni's*
(*You can find the mini pepperoni's by the large pepperoni's and Canadian bacon.)

Cooking Instructions:
Step 1: Preheat the oven to 350 degrees. In a large skillet add oil and heat to medium-high heat. Add ground beef or turkey, onion and garlic. Add Italian seasoning. Cook until beef or turkey is browned. Drain off grease.
Step 2: Stir in pasta sauce and 3 cups of mozzarella cheese and mini pepperoni's into the meat mixture. Place mixture into 2 greased 9x13 baking dishes. Sprinkle with remaining mozzarella cheese and cheddar cheese. If you are using the large pepperoni's then place on top of cheese.
*This Dish can be covered and frozen at this point if you are saving it for another night. When you are ready to cook: take pan from freezer, let thaw in refrigerator overnight and then cook according to cooking directions.
Step 3: If you are cooking the casserole now, Bake in the oven at 350 degrees for 25-30 minutes.
Makes 15 servings.

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Ashlee, The Culinary Queen

Sloppy Joes

Sloppy Joe sandwiches are an American favorite and these sandwiches are something that I grew up eating and loved. When I think of eating Sloppy joes, I think of Independence day or Pioneer Day (A Utah Holiday). Each year on one of these holidays, my mom would make a huge pot of sloppy joe mixture which my family would go crazy for. I remember the wonderful aroma of the joe mixture simmering on the stove. The smells of it simmering all afternoon would make everyone's mouths water and the anticipation of waiting to eat it was almost unbearable. Sloppy Joes are very simple to make. It only requires a little prep work of chopping veggies and throwing them along with your meat choice and sauce mixture into your pot and letting simmer for several hours. What I like about this recipe is that it only simmers 20-30 minutes!! I think this amount of cooking time is great and makes for a perfect during- the- week-night- meal. This sloppy joe recipe has a few variations from my moms but I like this recipe just as much. This recipe has more of a sweet tangy taste which is contributed to the bbq sauce/brown sugar that the recipe calls for. The recipe also calls for mushrooms which I have never thought of adding before but the mushrooms make for an interesting surprise. The mixture can also be topped with a slice of provolone cheese which makes for another irresistible and interesting addition. This recipe would be a perfect main course to serve for a picnic, holiday celebration or family reunion. Enjoy~~!

Sloppy Joes

1 lb. Ground beef or Turkey ( I prefer to cook with Ground Turkey)
2 stalks of celery, finely chopped
1 small onion, chopped
8 ounces of fresh mushrooms, sliced
1 green bell pepper, seeded and chopped
1 (8 ounce) can of tomato sauce
1/4 c. ketchup
1/4 c. BBQ sauce
1 T. Brown sugar
1 teas. dry mustard
salt and pepper to tast
1 T. Worcestershire sauce
1 T. Vinegar
Sliced Provolone cheese
Hamburger Buns

Step 1 : In a large skillet, over medium high heat, brown meat, celery, green pepper, mushrooms, and onion. Drain of any excess grease. Stir in tomato sauce, ketchup, BBQ sauce, brown sugar, dry mustard, salt and pepper, Worcestershire sauce, and vinegar.
Step 2: Cover and simmer for 20 minutes stirring occasionally. If after 20 minutes the mixture still seems watery, simmer for a little longer or until the mixture has thickened.
Step 3: Serve on a bun and top with a slice of provolone cheese.

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Ashlee, The Culinary Queen

Asian Turkey Burgers

This past week I have been busy enjoying the great outdoors and taking advantage of the wonderful spring weather with my little family, hence the lack of any recent blog posts. With this wonderful weather I have been enjoying, comes outdoor cooking. I have been doing a lot of out door cooking lately!! One of my favorite Summer Grilling recipes is Asian Turkey Burgers. I love to make these burgers when we entertain during the summer and I have received wonderful compliments when I make them. I wish I could but I can not claim this recipe as my own. I got this recipe when I was working for a meal preparation company in St. George. These juicy burgers are sure to please even the pickiest of eaters and the wasabi sauce compliments the burgers with just a hint of heat! I hope you enjoy this recipe and as always I heart comments so please leave me your feedback!

Asian Turkey Burgers

1 1/4 lbs of Ground Turkey
1/3 c. sliced Green onions
1/4 c. Plain Yogurt
1/4 c. Breadcrumbs
1 T. Reduced Sodium Soy Sauce
1 T. Hoisin Sauce
1-2 t. Minced Ginger
1/4 t. Black Pepper
1/8 t. Cayenne (optional but we love a little heat!)

Mix ingredients until well blended. Shape meat mixture into patties and grill.

Wasabi Sauce

1/4 c. Light Mayo
1/4 c. Yogurt
1/4 t. lime juice
1/2 t. Soy Sauce
1/2 t. Dijon Mustard
1/2 t. Garlic Powder
1/4 t. Wasabi or Wasabi Powder
1/4 t. Paprika

Mix ingredients together until well blended. Refrigerate until ready to use! When ready to use, spread on buns and add any of your favorite burger toppings. ie: cheese, pickles, lettuce, tomatoes.

* I like to make the sauce a day ahead of time because it gives the flavors a chance to blend together.

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Ashlee, The Culinary Queen

Turkey Meatballs

There is nothing I like more than a nice plate of spaghetti and meatballs or a meatball sub topped with mozzarella cheese. These two dishes are also huge hits with my adorable kids and hubby!

Lately, I have been using ground turkey in place of Hamburger. I rarely use Hamburger in my meals anymore and my kids aren't the wiser. My hubby and I have decided that we like ground turkey more than hamburger, plus it is better for you. This recipe is one to take the plunge and try switching from ground beef to ground turkey. When cooking with ground meats, I always drain my meat after cooking it. After comparing the grease of ground hamburger and ground turkey, I would have to say that you can just tell cooking with ground turkey is better for you! Have you ever compared the difference between the two greases? Try it. I bet you would choose using ground turkey rather than hamburger after you compare the two.

I am very adamant about using turkey now and I know that my family is healthier in the long run for making the transition.

My version for meatballs uses lean ground turkey and egg whites to keep things light and comes loaded with the classic flavors or Parmesan, onion and garlic, plus a little minced carrot for added sweetness and nutrition. Instead of refined white bread crumbs, I use whole grain oats as my binder. I have learned that the trick to getting super-moist meatballs is cooking them directly in the sauce rather than baking them first. Plus, it means fewer pots and pans to clean. Who isn't in favor of that? You can Cook these meatballs in a store bought marinara sauce or make your own. When it comes time to serve, serve them with your favorite pasta or serve them on whole grain buns topped with mozzarella for an out of this world meatball Hero.

Turkey Meatballs

2 Jars of 26 oz. store bought marinara sauce
1 medium onion, finely chopped
1 medium carrot, finely chopped or grated
2 cloves of garlic, minced or 1/2 tsp garlic powder
3/4 c. Grated Parmesan
1 Tbsp. Italian herb blend (or 2 tsp. dried basil plus 2 tsp. dried oregano)
3/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/4 tsp. crushed red pepper flakes
1 1/4 lbs. ground turkey
2 Large egg whites, lightly beaten
1/4 c. old fashioned or quick cooking oats

1. Prepare store bought sauce and bring to a gentle simmer in a 5 qt. saucepan.
2. In a large mixing bowl, stir together the onion, carrot, garlic, Parmesan, Italian seasoning, salt, pepper and pepper flakes.
3. Add the ground beef, egg whites and oats. Mix thoroughly until the ingredients are well combined.
4. Shape the meat mixture into approximately 20 meatballs about 1 1/2 inch in diameter.
5. Carefully place all the meatballs in the marinara sauce. DO NOT STIR; stirring will cause the meatballs to break apart. Don't worry if some of the meatballs are not submerged in the sauce. Cover the pot an simmer gently for 20 minutes.
6. Remove the lid and gently stir the meatballs to thoroughly coat them with the sauce. Simmer, uncovered for an additional 20 minutes.
7. Pour meatballs and sauce over your favorite pasta or place on a bun for a meatball hero and top with mozzarella cheese. Enjoy!

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Ashlee, The Culinary Queen