All posts filed under: heathly cooking

Hamburger helper from scratch ( ground turkey or chicken too)

  Trying to be a little more healthy this year and not use prepackaged or processed foods? But I like and my kids want hamburger helper! Fast, easy and it taste good……but…….what’s in it? Who knows…..however you can make this recipe and for the most part be sure of your ingrediants. Great for a large meal gathering too. This made enough for two with several meals afterwards. I actually used ground venison……less fat and home grown.  1 1/2-2 pounds ground meat 2 packages of onion soup mix (I used Liptons) Elbow noodles ( I used whole wheat) about a cup and a half Velvetta cheese made into hunks 1/4-1/3 of the block ( or a hard cheese grated a bit more healthier, around a cup) 2 cups water plus some more In a large skillet type pan brown meat, drain if necessary. Add both packages of soup mix and stir in. Add 1 cup of water mix well add the other cup, stir. Bring to a boil….Reduce heat to a simmer cook, ten minutes. Add elbow …

Chicken tacos

Have you ever made some chicken, bought a broasted chicken and had leftovers? Plus thinking my family does not do leftovers so what shall I do? Or just thought about chicken tacos and just not sure the best way to make the meat taste right? Hopefully this easy recipe will spice up the dinner table with bird tacos. Now you can make a chicken just for tacos as well, boil, roasted, baked even leftover fried will work. Just remove the skin and bones plus that nasty grisly stuff. It can be in hunks about bite size. The rest is simple……this can feed as many as you like of course depends on the amount of meat you have. Figure one cup of meat will make around four tacos. This recipe I used about two cups of broken up meat.  Chicken meat cooked, no skin, bones and weird fat stuff removed. Leave in large hunks it will break apart as it it stirred and cooked more.  1/2 cup chopped onion 1 tablespoon oil 2 medium tomatoes or …

Northwest chicken with green chile sauce with roasted vegetables

Another experiment hits the oh my zone! Super easy recipe, the vegetables take a little prep time other wise great tasting, easy, healthy meal. This was enough for three servings and a lunch.  4 Chicken boobs halves pounded a little to speed up cooking Tablespoon olive oil Penzeys northwoods seasoning 1 can cream of chicken soup 1/2 can chicken broth 4 green chiles roasted, peeled, seeded and chopped or…..canned….or frozen about 1/2 cup 2 beets, peeled, cut into cubes 1/2 head cauliflower cut into florets  1 large sweet potato peeled cup into cubes Garlic salt More olive oil Start prepping the vegetables first. Heat oven to 425. I keep them separate otherwise you will have red cauliflower and sweet potatoes. Spray or spread some olive oil in a 13×9 pan. In a bowl place cubed sweet potatoes toss with a small amount of olive oil and garlic salt. Put cauliflower in bowl toss with olive oil and garlic salt or your favorite seasoning, do the same with cubes beets. Put in hot oven and bake …

London broil style venison (or beef for the tender hearted)

If you have the prevledge of being one of the many folk who like and have access to venison, and are looking for a new way to prepare it….this is for you. I take a nice piece of hindquarter, 4 inches thick at the most. My choice is to marinade for three days up to five. However, 36 hours is the least amount that will still give that amazing flavor.  The first time I made this, several years ago, I actually had to show John the bag I had removed the meat from to prove it was venison and not beef. I still believe in the back of his mind he feels I was pulling his leg. It was that good if not better…..than that good!  1 cup soy sauce 1/4 cup vegetable oil….a nice light kind 3/4 cup Worcestershire sauce 3 cloves garlic. Smashed up and peeled 2 teaspoons garlic powder 1/2 large onion peeled and sliced into rings….then pop into sections (use these later on the bbq)  Crushed black pepper…..I like pepper so …

Apple butter

Watching some friends property for a few weeks while they were gone had a bonus attached to it. They treated us with local fresh apples from the area they were visiting. Now, when Cheryl stated they had apples for us we figured a dozen or sack full…..but NOOOOO….. It was a full bushel! Beautiful golden delicious apples from a friends farm. Of course apple pie and just eating apples the first few days was a must. I dehydrated at least 25 apples and had more left over. So I decided to make apple butter, an old favorite and something we rarely have. I cut the recipe in half just because I was not sure of the end results. Wish I had done the full batch now; Half recipe will yield about 6 pint jars. Apples cored and sliced……no need to peel…..I used about 12 apples for the half batch, recipe is a whole batch unless noted. 16 cups thick Apple pulp  1 cup Apple vinegar 8 cups sugar 4 teaspoon cinnamon ( I reduced this …

Sweet potatoes and their skins

It’s that time of year when sweet potatoes or yams make it to the dinner table more often. They should be eaten all year long because they have great nutrition to offer and they taste good. But it seems the next 60 days are sweet potatoes farmers money maker. Everyone has there favorite way to prepare…..but what about that skin? You peel it? Scoop out the meat? And the skin is left over to discard or compost. But wait! There is something to do with this lonely skin…… Make dog treats….yep, an easy and nutritional thing for your pets; Or you if you like that sort of thing for yourself. Maybe good for camping in the wilderness a light weight yummie treat for yourself and your pet.  Alright…..after the meat is scooped out, the more you leave in the longer this will take so I remove almost all of the flesh. Heat oven to 225, on a cookie sheet lay out the skins so they are opened up as best as possible. You can spray …

Spaghetti squash and what to do with this thing…..

First find a squash that is in good shape….you know a nice stem, not too dried out. Next heat oven to 350, take squash and cut lengthwise. It could be kind of tough….so use a sharp knife and lots of pressure. Remove seeds…if you have a garden save them for next year and plant. Take a cookie sheet that has some lips….well edges….place the squash upside down or flesh side down, put in oven add about 2 cups water to the cookie sheet and bake for 1 hour. This is perfect timing to prep anything you want to use the squash for. When the squash is done, carefully remove from oven…pour off water….flip over so flesh is up. Now…take a folk and scrap the meat towards you, yes this is how it works….keep scraping. The flesh comes out like spaghetti. Now you can use it for many dishes if you are on a diet, gluten free or just want healthy good eats.  Some things to try with this great veggie Spaghetti of course Beef stroganoff …

Sweet potatoes with chipotle and honey

I just love it when I try something new and it turns out really, really good. so….here is another one and I think it is pretty healthy too. sweet potato (depending on how many folks are eating) honey chipolte powder 1 tablespoon melted butter for two potatoes cookie sheet lined with foil Several ways you can do this….oven or microwave the potatoes(s), then oven or in a pan. I try hard now a days not to “nuke” anything, so I cooked the potato at 350 for an hour.                            Nuke until the potato is just getting soft. Let cool a little otherwise you can burn your hands. Oven method: Melt butter, slice sweet potato long ways into two halves. place on cookie sheet, with a small sharp knife cut slices in the flesh, not too deep. Slowly drizzle butter over the potatoes so it falls into the slots, try not to over spill too much. If you need to make a few pricks …

Turkey cutlets in tomato sauce

This was a dish I threw together one night and it has been a family hit for years. Easy, tasty and low in calories. John likes it with some kind of noodle side dish….I just eat it as is. Everything depends on how many you feed. This recipe will do three very well and four with less portion size.  1 package turkey cutlets 16 oz tomato sauce or two 8 oz cans 1 cup grated cheddar cheese 4 green onions cleaned and chopped…even the green part Italian seasoning maybe a teaspoon more if you want  Garlic salt Olive oil 8×8 pan non stick spray Oven 350 Okay since everything has WATER ADDED I have to change things up. It makes me really mad trying to brown something and it sweats. So…….in a flat pan….a grill pan would be better….heat up and put a coating of olive oil in it. You want this pan hot….because of the sweating of meat.  Lightly sprinkle garlic salt on the cutlets, place in pan and brown as fast as you …

French onion soup

It’s getting cold outside and time for a pot of soup! Homemade French onion soup is fast and easy. It can be low cal too…..by just omitting a few *ingredients, taste great both ways. Use as a side dish, or a full blow meal. This makes about 4-6 servings depending on how large a bowl you use. 3 large onions, 1 yellow, 1 sweet, 1 white: peeled and sliced in thirds then cut into ring pieces 3/4 stick of butter* 2 teaspoons olive oil 1 pressed garlic clove or some garlic powder 48 oz beef stock or one and a half of the box kind Not broth Sliced sour dough bread  1-2 slices per bowl* Mozzarella cheese….ball package works good, easy to place on soup top* Parmigiana cheese. Shaker kind works good 1 teaspoon salt You will need some oven proof small to medium size bowls, enough for the people you are serving. If only two the left over soup can be saved and do it again just freshly adding the cheese and bread another …