Homemade Turkey Sausage Recipe

Have you ever purchased turkey sausage from the store to only find that it is without any seasoning? Well I have. I had to come up with a way to make my own, so I searched. Good thing we have the internet and so many people post so many different recipes. So here is the one I stuck with and used. I mixed the seasoning and the ground turkey and let it set overnight, cooked it the next day. I put it in the fridge for the following day and all my husband could say (when he had his head in the fridge looking for a snack) was, "what smells so good"? It was the sausage. I needed the sausage for another recipe that I will soon post. If you take a close look at the picture, the homemade sausage is to the left and the store bought is on the right. You can't even see the spices in the sausage.

TURKEY BREAKFAST SAUSAGE
1 lb. ground turkey (not turkey breast) I used 85% ground turkey
1 tsp. salt
2 tsp. sage
1 tsp. Fennel
1 tsp. pepper
1/2 tsp. white pepper
1/2 tsp. cayenne pepper
1/4 garlic pepper
1/8 tsp. cloves
1/8 tsp. nutmeg
1/8 tsp. allspice

Combine all ingredients (use less pepper if you don't want a spicy taste) and blend well.

If time permits, refrigerate overnight to let the meat absorb the flavor of the spices.

Form into patties and cook as needed, freezing leftovers.

Don't overcook or they will dry out--remove from the heat as soon as they're no longer pink inside, but still juicy. (if you prefer a moister texture, you add a splash of olive oil or an egg to the mixture just prior to cooking).

This cooked up well and the smell was great.

Mexican Rice

I have been making a lot of rice lately and wanted to use the cup and a half that I had in the fridge. I was gonna just make rice with peppers and onions to go with the chicken but then thought since I was making Enchilada Chicken that I would find a recipe for Mexican Rice. This was the first recipe I came to and thought it looked perfect. I didn't have the entire amount of rice it was calling for so I just empervised a little and was not disappointed at all. This was one of the best meals I have made in awhile and looking forward to leftovers tomorrow.

INGREDIENTS:

1 sprays cooking spray
4 cup cooked brown rice
1 1/4 cup salsa
1 tsp ground cumin
15 oz canned fat free refried beans
10 oz frozen corn kernels, thawed
4 oz canned green chili peppers, mild, diced
1 Tbsp chili powder
3/4c. Black or Pinto Beans
3/4 cup low-fat shredded cheddar cheese, divided (I like WW Shredded Mexican Cheese!)
2 Tbsp cilantro, fresh, chopped (optional; for garnish)

DIRECTIONS:

1. Preheat oven to 375ºF. Coat a 2-quart rectangular, round or oval baking dish with cooking spray.

2. In a large bowl, combine rice, salsa and cumin. Spoon 2 cups of rice mixture into prepared baking dish and spread out to evenly cover bottom of dish.

3. In another large bowl, combine refried beans, black or pinto beans, corn (I used frozen leftover corn-on-the-cob), chili peppers and chili power. Using a rubber spatula, scrape bean mixture on top of rice layer and smooth out top.

4. sprinkle with 6 tablespoons of cheese. Top with remaining rice mixture and smooth out top; sprinkle with remaining cheese.

5. Place casserole on a large rimmed baking sheet to catch any spillage. Bake until heated through and cheese is browned and bubbling, about 30 minutes.

6. Sprinkle with cilantro (if desired), cut into 6 pieces and serve.

My mouth is watering just thinking of this recipe all over again.

I would like to add that I found this recipe at Down Home Dieting (http://downhomedieting.wordpress.com)

Enchilada Chicken

I have been on a Mexican themed dinner mood apparently. I wasn't for sure about this recipe but Wow, it was amazing chicken. I found this recipe out of the Biggest Loser Family Cookbook. I didn't use the same seasoning on my kids chicken or sauce so I don't know if they would have liked it but my husband sure did, that's a winner.

Enchilada Chicken
4 (4 oz) trimmed boneless, skinless chicken breasts
2 tsp. salt-free Mexican or Southwest seasoning (I used Mrs. Dash Southwest Chipolte)
4 tbsp. medium, mild or hot enchilada sauce
2 oz. (1 cup) finely shredded Cabot's 75% Light Cheddar Cheese (I used whatever was on hand)
2 tbsp. finely chopped cilantro

Preheat over to 350. Season each chicken breast evenly on all sides with the seasoning.

Place a large over proof nonstick skillet over high heat. When hot, lightly mist with the olive oil spray and add the chicken. Cook, turning once, for 1 to 2 minutes per side, or just until the chicken is golden brown on both sides (I find myself cooking for longer than that so the chicken doesn't take as long in the oven).

Remove the pan from the heat and top each chicken breast with 1 tbsp. of the enchilada sauce, followed by one-fourth of the cheese and one-fourth of the cilantro. Transfer the skillet to the oven and bake for 4-6 minutes, or until the chicken is no longer pink inside and the cheese is melted.

Per serving: 162 calories, 31 g protein, 1 g carbohydrates, 3 g fat (1 g saturated), 71 mg cholesterol, trace fiber, 230 mg sodium.

I will be making this chicken often cause it will not disappoint. It paired great with the rice I made as well....recipe to follow.

Hearty Burritos

What to have for dinner? I had 1/2 lb ground turkey in the fridge from the night before. What can I turn it into? Hearty Burritos!! I found this recipe in the Taste of Home Freezer Meals little booklet. It all came together perfectly too.

Hearty Burritos

1/2 lb. gound beef or turkey
1 large green pepper, chopped
1 medium onion, chopped
1 package (16 oz) frozen cubed has brown potatoes, thawed
1 can (15 oz) black beans, rinsed and drained
1 can (14-1/2 oz) Mexican diced tomatoes, undrained
1 cup frozen corn, thawed
1/2 cup salsa
1/2 cup cooked rice
2 tsp. chili powder
1/2 tsp salt
2 cups (8 oz) shredded cheddar cheese
8 flour tortillas (10 in.), warmed

Sour Cream, chopped tomatoes, guacamole, additional shredded cheese and salsa; optional.

In a large skillet, cook the beef, green pepper and onion over medium heat until potatoes, beans, tomatoes, corn, salso, rice, chili powder and salt. Sprinkle 1/4 cup cheese off-center on each tortilla; top with about 1 cup beef mixture. Fold sides and ends over filling.

Wrap burritos individually in foil and freeze for up to 3 months. Or place burritos seam side down on a baking sheet.

Bake at 350 for 25 minutes or until heated through. Serve with sour cream, tomatoes, guacamole, additional cheese and salsa if desired.

To Use Frozen Burritos: Thaw in the fridgerator overnight. Bake and serve as directed.

when freezing, wrap in foil, throw into a freezer baggie and write on the baggie the date and cooking instructions.

MVP Tex Mex Bake

Here is another recipe from coupon clipping in the Sunday paper. The picture made it look really good but my picture is awful. I was not in love with it but again, my husband really liked it and I believe our kids ate chicken nuggets.

MVP Tex Mex Bake

1 bag Success white rice
1 can (10 oz) diced tomatoes and green chilies
1 lb ground beef, browned (I used turkey)
4 cups tortilla chips, crushed
1 can (15 oz) seasoned pinto or chili beans
1 lb. pasteurized prepared cheese product, cut into cubes, divided
1/4 cup green onions, sliced
garnish with green onions and Wholly Guacamole when served

I think the cheese was what threw me off, I'm not a big fan of pasteurized cheese. Maybe adding some onions and bell peppers for some more pizazz.

Biscuit Sticks by Bisquick

I was looking around on Better Crocker and came across this recipe and couldn't wait to make something that could use some bread sticks; or biscuit sticks. If you don't have any bisquick, run out and get some and make these. I loved them as did my husband. Unfortunately Katrina wasn't a fan even tho she loves biscuits and breadsticks.

Bisquick Biscuit Sticks

1/3 cup butter or margarine
2 cups Original Bisquick® mix
1/2 cup cold water


1. Heat oven to 425°F. In 13x9-inch pan, melt butter in oven.

2. Meanwhile, in medium bowl, stir baking mix and water until soft dough forms. Place dough on surface generously dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into a ball; knead 5 times. Roll dough into 10x6-inch rectangle. Cut in half lengthwise. Cut each half crosswise into 12 sticks, about 3/4 inch wide. Roll each stick in butter in pan.

3. Bake 12 to 15 minutes. Serve hot.

**I added garlic and grated Parmesan Cheese to the melted butter.

High Altitude (3500-6500 ft): Heat oven to 450°F.

Chocolate Heart Heath Peanut Clusters

I got this recipe in an unexpected spot; at the hospital here in Houston Texas. My daughter was inpatient on the Bone Marrow Transplant floor (she has had a bone marrow and a stem cell transplant). She was inpatient for the shingles at the time. On the day she was finally being discharged to go home, some of the previous bone marrow families were having a gathering celebrating life and the loved ones they have lost and some really great food. I headed up there for some much needed homecooked food (you don't get that in the hospital after 7 days). I tried these amazing Chocolate Heath Peanut Clusters and fell in love. They were so different from the normal peanut clusters. The mom that made them was wise enough to have printed off the recipe knowing that everyone would be asking how they were made. I had everything on hand to make these and Valentine's Day was perfect. Give them a try and enoy :)

Chocolate Heath Peanut Clusters

1 package Chocolate Almond Bark
1 package Heath Bits 'O Brickle Toffee Chips
1 small can (about 8 oz.) Salted Peanuts

Melt chocolate bark in microwave 80-90 seconds. Add peanuts and toffee chips and stir. Drop on was paper or foil and let harden.

How simple was that.

For Valentine's Day I put these in a heart shaped silicone ice tray (who makes ice anymore, right). Eli had a great time filling the mold and popping them out once they had harden in the fridge for 5 minutes.