What we ate, pinterest food find

I pretty much buy ground turkey meat and was looking for new ways to cook it and I found this deliciousness:

(photo and recipe credit: skinnyms.com)

Skinny Breakfast Sausage

Ingredients

• 1 pound lean ground turkey or chicken, (hormone and cage free recommended)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried sage
• 1 teaspoon crushed red pepper flakes (more or less to taste)
• 1 teaspoon dried oregano
• Kosher or sea salt to taste

Directions

1. Combine all ingredients in a large mixing bowl. Make sausage patties to desired size and thickness. I usually get about 8 patties. Uncooked patties can be frozen up to one month.
2. Add patties to a large nonstick skillet and cook on medium heat until brown on both sides and cooked through.

What we ate; pinterest inspired: Cauliflower Crusted Grilled Cheese Sandwiches

photo and recipe credit found HERE.

These were YUMMY-and no it didn't taste like Cauliflower.  I had these for lunch one day.  If you want picture for picture tutorial-click on the link above.  The only thing that I changed was to add a sprinkle of garlic because I love it!

INGREDIENTS:

• 1 medium head of cauliflower (raw), cut into small florets and stem removed
• 1 large egg
• 1/2 cup shredded Parmesan cheese
• 1 tsp Italian herb seasoning
• *I added a sprinkle of garlic
• 2 thick slices of white cheddar cheese (you can also use shredded cheddar cheese)

• DIRECTIONS:

  1. Preheat oven to 450F. Place cauliflower into food processor and pulse until crumbs about half the size of a grain of rice.
  2. Place cauliflower into large microwave safe bowl and microwave for 2 minutes. Your cauliflower should be soft and tender (and hot!). (If you don't want to use the microwave to dry out the cauliflower and prefer to steam and wring with a cloth to dry, check out my wringing instructions here.)
  3. Stir cauliflower to mix up the bottom and top cauliflower. Place back into the microwave and cook for another 3 minutes. Remove and stir again so that all the cauliflower cooks evenly. Place back into microwave and cook for 5 minutes. At this point, you should see the cauliflower is starting to become more dry. Microwave for another 5 minutes. Cauliflower should still be slightly moist to the touch, but should look dry and clumped up (like photo above; similar to as if someone had chewed it up and spit it back out.) If you've made cauliflower pizza or breadsticks with the cloth wringing dry method, it should look the same.
  4. Allow cauliflower to cool for a few minutes. Then add in egg and cheese. Stir to combine until smooth paste forms. Stir in seasoning. Divide dough into 4 equal parts. Place onto large baking sheet lined with parchment paper. Using your knuckles and fingers, shape into square bread slices about 1/3 inch thick. Bake cauliflower bread for about 15-18 minutes or until golden brown. Remove from oven and let cool a few minutes.
  5. Using a good spatula, carefully slide cauliflower bread off of parchment paper. Now you are ready to assemble your sandwiches. You can do this a few different ways. You can either cook on the stove top as you would normally cook a grilled cheese. You can also place sandwiches into toaster oven and broil for several minutes (5-10) until cheese is completely melted and bread is toasty. If you don't own a toaster oven, you can also do this in the oven.

pinterest food find. Old Fashioned pancakes

Breakfast for dinner-YES please!

Recipe and photo from: Key Ingredient

Old Fashioned Pancakes:

• 3 1/2 teaspoons baking powder

  1 1/2 cups all purpose flour

  1/2 to 1 teaspoon salt, to taste
• 1 Tablespoon white sugar

  3 Tablespoons butter, melted

  1 egg

  1 1/4 cups milk
  
  
• 
  
• 
  
• Sift together flour, baking powder, salt and sugar in a large bowl. Whisk in melted butter, egg, and milk until combined. Let batter rest for 5 minutes. Preheat a large skillet over medium-high heat. Spray with spray. Pour batter into the hot skillet, about 1/4 cup of batter for each pancake. Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each pancake. Flip and cook until golden, about 1 to 2 minutes.

Pinterest Food Find Sweet Potato Turkey Sausage Egg Bake

Yes, the description is a mouthful but this really was SO tasty!!  My 14 year old who does NOT like Sweet Potatoes scarfed this up QUICK!!

Photo and recipe credit: The Real Food Dietitans

SWEET POTATO TURKEY SAUSAGE EGG BAKE

 

Prep time

15 mins

Cook time

16 mins

Total time

31 mins

 

This egg bake combines a blend of ingredients that creates a perfect sweet and savory dish. The sweet potatoes bring out a little sweetness while the turkey sausage creates the savory flavor. This egg bake is a satisfying breakfast option because it provides an adequate source of carbohydrates, fats and proteins.It's a delicious way to start the day and re-heats nicely so great for enjoying as leftovers.

Author: The Real Food Dietitians

Recipe type: Breakfast | Eggs | Whole30 | Paleo

Serves: 4 servings

INGREDIENTS

• ½ tbsp. coconut oil
• 1 medium sweet potato, cubed (~2 cups cubed)
• ½ lb. turkey sausage such; could also sub 4-6 strips of bacon or 1 cup cubed ham
• ½ small red onion, chopped or sliced (1/3 cup)
• ½ red bell pepper, chopped or sliced  (½ cup)
• 3-4 cups spinach leaves
• 7 whole eggs
• Sea salt & pepper
• Avocado, sliced (optional)

INSTRUCTIONS

1. Preheat oven to 400 degrees. Grease a 9x9-inch round or square glass dish with coconut oil or organic cooking spray.
2. In a medium saute pan, heat coconut oil on medium-high heat. Once oil is hot, add sweet potato cubes. Dash with sea salt. Cover and let cook for about 10 minutes or until sweet potatoes are tender. Stir occasionally. Add water if needed for moisture.
3. Meanwhile, in another saute pan on medium high heat, begin to brown turkey sausage.
4. Brown for 4-5 minutes and then add chopped onions and red bell pepper.
5. Continue to cook for 2-3 minute or until peppers are soft and onions are translucent. Add spinach and cook for 1-2 minutes.
6. In a bowl, crack the eggs, add a dash of sea salt and pepper and whisk.
7. In the 9x9-inch dish. Layer the cooked sweet potatoes, then the turkey sausage and vegetable mixture and then pour the eggs evenly over all.
8. Bake in the oven for 16-18 minutes or until center is firm.
9. Remove from oven, let set for 5 minutes.
10. Serve with sliced avocado if desired.

**To make turkey sausage. Brown 1 lb. of ground turkey. Add 1 tsp. garlic powder, ½ tsp. fennel, 1 tsp. Italian seasoning, a pinch of cayenne, ½ tsp. sea salt and ¼ tsp. black pepper.

All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians so credit is given where credit is due. Thank you!

NUTRITION INFORMATION

Serving size: ¼ of recipe Calories: 330 Fat: 18 g Carbohydrates: 16 g Sugar: 4 g Sodium: 480 Fiber: 3 g Protein: 24 g

Pinterest food find. Banana Bread

Picture and photo credit:Mom to Mom nutrition

Banana Bread Muffins

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

Author: Katie Serbinski

Recipe type: Breakfast

Serves: 12-14 muffins

Ingredients

• 2 cups flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 stick butter [1/2 cup] --*I subbed half greek yogurt
• ¾ cup brown sugar
• 2 eggs
• 3 ripe bananas

Instructions

1. Preheat over to 350. Spray muffin tin pan with non-stick cooking spray. In a large bowl combine flour, baking soda, and salt.
2. In a separate bowl cream together the butter and sugar. Stir in eggs and mashed banana. Then add banana mixture to flour mixture and stir until combined.
3. Fill muffin tins with batter [almost to the top]. Bake for 20 minute

Pinterest food find. Ranch Dressing.

This was SO good!  EASY quick and ready to eat right away!
*For my dairy base I used greek yogurt and mayo.

picture and recipe from Listotic.com

Pinterest Food Find-Fish & Chips AND Tartar sauce

I honesty LOVE Fish & Chips and I was really craving it the other day and I stumbled on this recipe, the only ingredient that I had to run to the store for was brown rice flour-SO yummy especially with homemade tartar sauce (not a huge fan of sweet pickles but this was DELICIOUS!)

Picture and Recipe from: Food Network

Ingredients

• Vegetable oil, for deep frying
• 4 large russet potatoes
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper, plus more for seasoning
• 1 large egg, lightly beaten
• 1 (12-ounce) can soda water
• 1/2 cup rice flour, for dredging
• 2 (8-ounce) cod or haddock fillets, cut in 1/2 on an angle

Directions

Heat 3-inches of the oil in a deep fryer to 325 degrees F. Alternately, heat 3-inches of oil in a deep pot. (I fried mine on the stove top because I don't own a deep fryer)

Peel the potatoes and cut them into chips, about the size of your index finger. Put the potatoes in the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips with a spider strainer or slotted spoon, to a paper towel-lined platter to drain.

Crank the oil temperature up to 375 degrees F.

In a large mixing bowl, combine the flour, baking powder, salt, pepper, and egg. Pour in the soda water and whisk to a smooth batter. Spread the rice flour on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.

Put the chips in the bottom of the fryer basket and carefully submerge in the hot oil. Carefully wave the battered fish into the bubbling oil before dropping them in on top of the chips. Fry the fish and chips for 4 to 5 minutes until crispy and brown. Remove the basket and drain the fish and chips on paper towels; season lightly with salt. Serve wrapped in a newspaper cone with malt vinegar and/or tartar 

Tartar Sauce:

recipe and picture from: Natasha's kitchen

Ingredients for Tartar Sauce:

1 cup real Mayonnaise
1 cup finely chopped pickles
1 Tbsp dill (fresh or frozen), OR 1 Tbsp finely chopped fresh parsley
1 tsp lemon juice
1 tsp sugar
1/4 tsp freshly ground black pepper
2 Tbsp finely chopped onion is good too, but optional

Instructions:

Combine everything and stir!

Pinterest Food Finds. Machaca Beef

Oh my DELICIOUS we just ate this at my mom's house and it is SO good!!

photo and recipe credit: Kitchen Gidget

INGREDIENTS

• 2 ½ to 3 pounds boneless rump or chuck roast, cut into 1-pound chunks
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• Salt and pepper
• 1 can (10 ounces) diced tomatoes with green chiles
• 1 cup beef stock
• 4-6 cloves of garlic, peeled and smashed
• 1-2 chipotle peppers in adobo sauce, plus 1 tablespoon of sauce
• 1 large onion, diced

INSTRUCTIONS

1. Season beef with cumin, oregano, salt and pepper. Place in slow cooker. Add tomatoes, beef stock, garlic, chipotles, adobo sauce and onion. Cook on low for 4-6 hours, until meat is tender and falls apart.
2. Remove meat from slow cooker; reserve a cup of liquid. Strain out the tomatoes, chiles and onions and use as a “salsa” topping later, if desired. Shred the beef and moisten with reserved liquid if needed. Serve beef.

What we ate Wednesday-Beef Stew

This recipe is such a crowd pleaser-my boys LOVE this and get really excited.  I usually buy my meat already cut up for stew at the grocery store, Sam's Club or Costco.  This makes it easier to trim off any fat.  And being the frugal person I am I will buy it when it's marked down and if I don't use it right away throw it in the freezer! ;)

• BEEF STEW:
• 3 teaspoons olive oil, divided
• 1 pound beef stew meat, visible fat removed
• 1 cup chopped onion
• 1 clove garlic, minced
• 2 1/2 cups homemade beef stock or canned unsalted chicken stock
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme leaves
• 1 bay leaf
• 4 medium red potatoes (about 1 pound) cut in 1-inch chunks
• 2 large carrots, sliced 1/4-inch thick
• 2 celery stalks, sliced
• For thickening:
• 2 1/2 Tablespoons flour
• 1/4 cup stock

Instructions:

1. Heat 2 teaspoons of oil in a large sauté pan or Dutch oven over medium-high heat. Brown the meat on one side for 5 minutes without turning over. Sprinkle with salt & pepper.
2. Turn meat, add 1 tsp. oil & brown another 2-3 minutes. Sprinkle with salt & pepper. Do not crowd the meat. Brown in two batches if necessary.
3. With all the meat browned and in the pan, reduce heat to medium. Add onion & garlic. Cook and stir 2-3 minutes until onion is browned.
4. Add stock (enough to cover the meat), salt, thyme & bay leaf and bring to a boil. Cover & simmer for 2 hours, checking occasionally.
5. After 2 hours, stir in potatoes, carrots & celery and bring to a boil. Cover & simmer 10-15 minutes until vegetables are done.
6. Combine flour with 1/4 cup stock or water, whisking until there are no lumps. Stir into stew and cook 5 more minutes until thickened.