Turkey Tetrazzini

One of the cookbooks we got for Christmas was Cooking Light's "Comfort Food Cookbook", and we absolutely love it! We've tried a few dishes that have come out well, and I can't wait to try some of the others! This dish was alright, but a little bland. Nothing to really make it great.

Turkey Tetrazzini-adapted from The Comfort Food Cookbook

Total Time: 30 Minutes

Serves 6

• 10 ounces uncooked vermicelli
• 2 teaspoons vegetable oil
• 1 pound turkey breast cutlets
• 3/4 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons dry sherry
• 16 ounces presliced mushrooms
• 3/4 cup frozen green peas, thawed
• 3/4 cup fat-free milk
• 2/3 cup fat-free sour cream
• 1/3 cup grated Parmesan cheese
• 1 can reduced-fat cream of chicken soup
• 1/3 cup dry breadcrumbs
• 2 tablespoons butter, melted

Preheat oven to 450 degrees.

1. Cook pasta according to package directions. Drain.
2. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle turkey with 1/2 teaspoon onion powder, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add turkey to pan; cook 2 minutes on each side or until done. Remove turkey from pan.
3. Add 1/4 teaspoon onion powder, sherry, and mushrooms to pan. Cover and cook 4 minutes or until mushrooms are tender.
4. Combine peas, milk, sour cream, cheese, and soup in a large bowl. Chop turkey. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, pasta, turkey, and mushroom mixture to soup mixture, tossing gently to combine. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.
5. Combine breadcrumbs and butter in a small dish, tossing to combine. Sprinkle breadcrumb mixture over pasta mixture. Bake at 450° for 12 minutes or until bubbly and thoroughly heated.

Baked Lime Tilapia

I really enjoy tilapia, but Scott doesn't. He thinks it doesn't have much flavor. This recipe wasn't anything special, but I didn't think it was bad either.

Baked Lime Tilapia-adapted from The $5 Dinner Mom Cookbook
Total Time: 30 Minutes
Serves 4

• 1 tablespoon lime juice
• 2 teaspoons olive oil
• 1 teaspoon dill
• salt and pepper
• 4 tilapia fillets

In a small bowl, whisk together the lime juice, olive oil, dill and a few dashes of salt and pepper. Pour over tilapia fillets and marinate for at least 30 minutes. Preheat the oven to 350 degrees.

Bake the fist for 15 to 20 minutes, until the fillets are opaque and flake easily.

Samoa Bars

Girl Scout cookie season is almost here. I haven't bought any this year and don't really plan to. These were just about as good though! We didn't dip the bottom of the cookie in chocolate, but I definitely would the next time. These were good, but a little dry on the bottom and I think the chocolate would help it. They're pretty simple, and yummy!

Samoa Bars-adapted from Baking Bites

Total Time: 1 Hour

Makes 30 Bars

Cookie Base

• 1/2 cup sugar
• 3/4 cup butter, softened
• 1 large egg
• 1/2 tsp vanilla extract
• 2 cups all purpose flour
• 1/4 tsp salt

Topping

• 3 cups shredded coconut (sweetened or unsweetened)
• 12-oz good-quality chewy caramels
• 1/4 tsp salt
• 3 tbsp milk
• 10 oz. dark or semisweet chocolate 

Preheat oven to 350F. Lightly grease a 9×13-inch baking pan, or line with parchment paper. In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. Pour dough into prepapred pan and press into an even layer. Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.

Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula. Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled. When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).

Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish. Let chocolate set completely before storing in an airtight container.

Pork Roast with Mashed Potatoes and Gravy

I love roasts, but I don't think any can ever compare to my grandmother's. I HAVE to remember to get her recipe soon. This roast was okay, but very dry. The gravy ended up very bitter-I may have had too much vinegar. In the end, I wasn't a huge fan, but the reviews at Taste of Home were excellent so someone else should give it a try!

Pork Roast with Mashed Potatoes and Gravy-adapted from Taste of Home

Total Time: 4 Hours

Serves 4

• 1 boneless whole pork loin roast (3 to 4 pounds)
• 1 can (14-1/2 ounces) chicken broth
• 1 cup julienned sweet red pepper
• 1/2 cup chopped onion
• 1/4 cup cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon brown sugar
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 teaspoons cornstarch
• 2 teaspoons cold water
• 2 cups refrigerated mashed potatoes

Cut roast in half; transfer to a 5-qt. slow cooker. In a small bowl, combine the broth, red pepper, onion, vinegar, Worcestershire sauce, brown sugar and seasonings; pour over pork. Cover and cook on low for 3-4 hours or until meat is tender.

Remove pork; cut some into cubes measuring 2-1/2 cups and save for another use. (Keep remaining pork warm.)

For gravy, strain cooking juices and skim fat; pour 1 cup into a small saucepan. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened.

Meanwhile, in a small microwave-safe bowl, cook potatoes on high for 2-3 minutes or until heated through. Let meat stand for 10 minutes before slicing; serve with potatoes and gravy. 

Pizza Burgers

Cheeseburgers are always a favorite of mine, but I never seem to like the ones I make at home. Whenever I get to make them on a grill, they turn out great. Unfortunately, I can't have a grill at our apartment. These were the best burgers I've ever made on the stove at home. The mix was great, but a little dry with all the parmesan but I think it helped a lot! This has a different flavors that just go really well together. Definitely something I'd make again!

Photo Courtesy of Taste of Home

Pizza Burgers-adapted from Taste of Home

Total Time: 30 minutes

Serves 4

• 1 egg, lightly beaten
• 1/2 cup grated Parmesan cheese
• 1/2 cup chopped onion
• 1/4 cup minced fresh parsley
• 3/4 teaspoon dried basil
• 3/4 teaspoon dried oregano
• 3/4 teaspoon dried rosemary, crushed
• 3/4 teaspoon pepper
• 1 pound ground beef
• 4 slices provolone cheese
• 4 English muffins, split and toasted
• 1/2 cup pizza sauce

In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into four patties.

Grill burgers, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 160° and juices run clear. Top burgers with cheese; cover and grill 2-3 minutes longer or until cheese is melted. Serve on muffins with pizza sauce.