Smoothered Meatballs N Cheese

LOWER CARB!

Good Beef Meatballs*
Tay’s Frozen and Seasoned Tomatoes (Recipe below), THAWED
2T Tomato Paste
Olive Oil
–
Cheese: Shredd. Moz., Sprinkle Pepperjack, Sprinkle of Shedd. Cheddar, Sprinkle of Grated Parmesan Cheese (Store shelf kind).

Heat Oil, add in Meatballs, brown. Add in Tomato Paste, heat it up. Add in Tomatoes (Juice and all!). COOK DOWN JUICES. Top entire dish with Moz. Cheese, then, a SPRINKLE of Pepperjack and Cheddar Cheese. Shake on some Parmesan. Heat til melted. Serve with side of Peppers.
—
Pepper Mix (Served on side):
In separate skillet. Sautee Peppers, Onions, and season with Oregano. OPTIONAL: Once about done, season LIGHTLY with Tajin (Or, light sprinkle of Cajun.)
—

Tay’s Frozen Tomatoes:
We had Tons of Tomatoes from the Garden, so we blanch and freeze with Seasoning. Great for Stews, Sauces, Chilis, etc.

4-5 Fresh from Garden Tomatoes
6 Basil Leaves (About 1/2tsp dried)
3 Med. Garlic Cloves, minced
1.5-2T Fresh Parsley
2-2.5T Fresh Oregano
1/4tsp Salt

To Blanch Tomatoes: Bring pot of water to a boil. Have a Ice Water Bowl Ready. Place Tomatoes into Boiling Water for 30-40 seconds. Take out, IMMEDIATELY, place into Ice Water. Peel off Skins. Remove stem part. Cut into 4s.
Place into Freezer Friendly Bags. Add Seasoning and light mix. Let out air, roll. Write contents on bag (Things look the same once frozen!).

*IF KETO: Use Meatballs WITHOUT Breadcrumbs!

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Turkey Day Turkey Meal – Gobble, Gobble

Amazing meal for Thanksgiving or Christmas! Everything you need in 1 post!

Under Skin Butter Rub:
1 Stick of Butter, softened
1tsp Lemon Juice
1.5T Fresh Garlic, minced
2tsp Lawry’s Seasoned Salt
1tsp Paprika (Plus, some for later sprinkling)
1/2tsp Garlic Powder (Plus, some for later sprinkling)
1/2tsp Onion Powder (Plus, some for later sprinkling)
1/2tsp Pepper
1/2tsp Salt
1tsp Brown Sugar
(Reserve 1T of Rub, for later Brushing)
–
Inside Turkey:
1 Lemon HALF, stab a few times on skin
Onions, cut large
–
Broth:
3c Chicken/Turkey Broth
1/2T Lemon Juice
1/2tsp Pepper
1tsp Fresh Garlic
–
Bottom of Turkey Pan:
1c Celery
2c Carrots
1 Onion
4 Potatoes, halved or Quartered (Sweet or Reg.)
–
Gravy:
Pour Turkey Juices into a bowl.
5T Butter
Up to 5T Flour
3c Turkey Pan Juices (Compensate with Broth, if not enough.)
1 Dried Bay Leaf (Optional, I skipped 2020)
1/4-1/2tsp Salt, or more to taste
–
Stuffing:
Gizzard/ liver, cut up (I discard Heart)
Neck
12T Butter
Sautee above. Add in:
2/3c Carrot Sticks, chop small
2/3c Celery, cut small
1/2 Onion, chopped
Sautee Above. Add in:
1.5c Vegi Broth
3c Chicken Broth
Boil, then, simmer for 10min. Add in:
3 Boxes of Ready to Make Stuffing (Turkey)
1/4tsp Sea Salt, or more to taste
(Optional: 1/4lb Cooked Ground Breakfast Sausage. Skip salt if using.)

Directions:
Allow Turkey to sit in Room Temp for a lil bit. Make Butter Rub.  I reserved 1T of Butter Rub. Rub Butter Rub under skin.  I pat my hands onto skin to remove access from my hands.
In Turkey Cavity, add in some Onions and 1 half of lemon (Stab with knife around skin).  Butter Roaster. Add in Vegis: Potatoes (Reg. or sweet), Onions, Celery, Carrots. Add in Turkey, onto grate above Vegis.
Pour Broth Mixture over Turkey.
Cook Turkey in Roaster at 350 (13min per pound of Turkey). Once done, rub skin with 1T Reserved Rub. Broil to brown.
Stuffing: Mince Liver. Add slices to Turkey Neck. Put slices in Gizzard. Add Butter to pan. Saute Turkey Neck and Gizzard. Add in Liver and Vegis. Saute. Add in Broths. Bring to Boil. Then, Simmer til all’s cooked. I set aside until closer to eating time. Once ready, bring to boil. Remove Neck and Gizzard. Add in Stuffing Boxes. Toss, add Sea Salt. Cook/Bake to desired texture.
Last 30min, or so: I dump the Juices from the Turkey Pan (STRAIN and reserve BOTH Vegis and Juice!!!). Cover and set Vegis aside. Skim, and reserve, the fat off the top of juice. You will need 3-5T skimmed Fat and 2c Broth/Turkey Juice for Gravy. Toss rest. (Use Butter to compensate for lack of Fat, if needed).
Drizzle 1tsp Olive Oil over Turkey. Sprinkle Turkey with Lawry’s Seasonal Salt, Garlic Powder, Onion Powder, and Paprika. Place back into Roaster (I removed inner pan.). Roast at 325-400 for additional 30min to an hour.
Gravy: Add to pan, 5T Butter. Heat, adding in 5T Flour. WHISK, continuously, until a nice brown. Add in Turkey Juices, Bay Leaf (Optional), and Sea Salt. Whisk continuously til desired thickness. Keep in mind that it thickens as it cools. Remove Bay Leaf after it sets a few minutes once completed.
Allow Turkey to rest about 30minutes, slightly uncovered.
tTt’s Mashed Potatoes: Here!
Green Bean Casserole: Here!
Eat up… Gobble Gobble.

NOTES: For Broths, I used Cubes and Water!

Turkey Chorizo Quesadillas W/ Chipotle Cranberried Bean Salsa

Eat these as Tacos, or Enchiladas. Meat is Optional, I used Turkey to cut Calories. Beef+Chorizo can be used, etc.

Meat Mixture (*See Notes):
1.5 -2 lb. Turkey Meat (See Notes)
1/2 lb Chorizo
1 pkg. Frontera Red Chile Enchilada Sauce w/ Roasted Tomato & Garlic
3/4tsp Cumin
1/4tsp Pepper
1/2tsp Dried Oregano
Optional: Garlic Powder and Taco Seasoning (I skipped)
–
Tay’s Chipotle Cranberried Bean Salsa (Recipe Below)
Shredded Cheese: Mont. Jack or Cheddar or Moz.
Shell of Choice: Corn, Soft, Gyro/Pita, etc.
–
Toppings (Choose): Sour Cream, Guacamole, Salsa, Shredd. Lettuce, Tomatoes

Premix Bean Salsa (Just toss all). Allow to set some.
Cook Meats. Adding in Fontera Sauce and Seasons. (See Notes).
You can have these as Tacos, or Quesadillas:
Butter flavor cooking spray skillet. Top HALF of Burrito Shell with Cheese, Meat Mix, Bean Salsa, more Cheese (I used both Monterey Jack and Cheddar). Fold. Slide into skillet. Brown. BUTTER FLAVOR COOKING SPRAY TOP, then flip. Brown other side (I place lid over to help heat cheeses). Cut up. Serve with Toppings of Choice.
–

 *** Tay’s Chipotle Cranberried Bean Salsa:
1 can Pinto Beans, drained
1T canned Chipotle Peppers in Adobo Sauce, minced
3T Dried Semi Sweetened Cranberries (Or fresh)
2T Pulp Free Orange Juice
1tsp Lime Juice (100% fridge kind)
1/3c Red Onions
1 Celery, minced small
1/8tsp Cinnamon Powder
1/8tsp Sea Salt (Or more to taste)

Toss all, allow to sit some. Longer, better. Eat with Quesadillas, Tacos, on Bruschetta, as Dip, etc..

* Notes: I used Turkey and Chorizo. To cut Calories. You can use Beef with Chorizo or just Chorizo. Ours was GREAT, so leaving as is, healthier, too! Optional to add Taco Seasoning or Garlic Powder to Meat Mix. I skipped, was amazing! Or season how you wish your Taco meat to be.

Easy Turkey Bean Tay-cos (Tacos)

2lb Ground Turkey Meat (Or: Chicken/Pork/etc.)
1 Taco Pkt.
1 Onion
1tsp Fresh Garlic, minced
1T Jalapeno (Or use as Topping)
1/4c Black Olives, chopped (Optional)
1 jar Favorite Pinto or Black Bean Dip (YES! Use Dip)
–
Toppings Ideas: Tay’s Guaca-HOLY MOLY Sauce, Shredd. Cheese, Sour Cream, Salsa/Pico de Gallo, Tomatoes, Queso Cheese or Sauce, THIN spread of Mole, Shredd. Lettuce.

Cook Turkey most way. Add in Onions, Garlic, Jalapenos, Black Olives, and Taco Pkt. Once juices are cooked down some, add in Beans. Simmer a few minutes. Serve up on

Optional (Soft Shells): Heat Skillet. Spray with Butter Flavor Cooking Spray. Top shells with Above. Roll. Add to heated and sprayed skillet. Brown each side. Sprinkle with Garlic Powder. Also, Optional to add or top with Bell Peppers.

Some Hits on Pinterest:

For Recipe Click Here – Down wit da Rappers (Tay’s FAMOUS Taco Wraps)

For Recipe Click Here – The Cow’s Magical Fruit Roll Ups (Beef and Bean Taco Egg Rolls)

CLICK HERE to Check Out ALL Our MANY Mexi/Taco Recipe Ideas – Below are just “SOME” of what we have to offer:

Tay’s Fried Taco Bowl

For Recipe Click Here

For Recipe Click Here

For Recipe Click Here

For Recipe Click Here – Sweet N Feisties (Sweet Potatoes stuffed with Chipotle Black Beans)

For Recipe Click Here – Chick N Pig Ranchers (EASY Chicken N Bacon Ranch Wraps)

For Recipe Click Here – Tay’s Feisty Redheaded Beans N Rice (Louisiana Style-ish Red Beans N Rice)

For Recipe Click Here

For Recipe Click Here – NSouped Up Black Bean Stew (Black Bean Stew)

For Recipe Click Here – Tatered Tacos (Potato Taco Dish)

For Recipe Click Here – Chorizo Tater Salad Dish

For Recipe Click Here – The Porky Mexi ChinaManwiches (Manly Pork Sandwich or Wrap)

For Recipe Click Here – MexiCheese Soup (Mexican Cheese Soup)

For Recipe Click Here – Many Faces of Quesadillas

For Recipe Click Here – Mexi Fried Rice w Marinated Chicken

For Recipe Click Here – Frito Taco Salad

For Recipe Click Here – Egg Stuffed Poblano

For Recipe Click Here – Steak Kabobs (Unstabbed Bobs)

For Recipe Click Here – Mexican Minestrone

For Recipe Click Here – Loaded Nacho Supreme Soup

For Recipe Click Here – Unstuffed Stuffed Poblanos

For Recipe Click Here – 5 Alarm Creamy Schrimp-cken Tacos (Creamy Chipotle Chicken and Shrimp Tacos)

For Recipe Click Here – Sproutin Ground Cow Rolls (Beef & Bean Sprout Egg Rolls)

For Recipe Click Here – The Cow’s Magical Fruit Roll Ups (Beef and Bean Taco Egg Rolls)

For Recipe Click Here – One Mad Hot Pig Chop Stewey (Spicy Pork Chop Stew)

For Recipe Click Here – Spanish Popeye Soup (Chorizo Spinach Soup)

For Recipe Click Here – Empa-Not-as (Egg Roll version of Empanadas)

For Recipe Click Here – Smooth N Citrusy Cilantro Chicken

For Recipe Click Here – Pork w Red Pepper Relish

For Recipe Click Here – Cheesy Brat Bean Dish

For Recipe Click Here – Festive Shrimp Tacos

For Recipe Click Here – Black Bean Salad Tacos

For Recipe Click Here – tTt Jalapeno Cheddar Beef Sticks

Swiss Shroom Burgers (HEALTHIER Mushroom and Swiss TURKEY Burgers)

AMAZING Flavor!!! And, Healthier than Most. But, you wouldn’t know with it’s FLAVOR!!!

Meat Mixture:
2lb. Turkey Meat (Beef can be used)
1 Mushroom Gravy Packet
1T Worcestershire
1tsp Soy Sauce
1T Green Onions, minced super small
2tsp Dried Parsley
1/2tsp Garlic Powder
1/2tsp Dried Dill Weed
1/2tsp Onion Powder
1/4tsp Sea Salt
1/2tsp Ground Pepper
2-3T Celery, minced
–
Sauteed Mushroom Topping:
1tsp Extra Virgin Olive Oil or Butter
1 pkg. Baby Bella Mushrooms, chopped
3/4tsp Dried Oregano
1/4tsp Lemon Juice (Fridge 100% kind)
1/4tsp Dried Rosemary, crushed more
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– Toppings: Tay’s Balsamic Garlic Sauce (Recipe Here) (<-USE IT!) or Mayo, Swiss Cheese, AND FRIED ONIONS!!!
– Tay’s Redhead Flatbread (Recipe here) or Bun of Choice

Mix Meat Mixture. Allow to marinade about 20 minutes. Form Patties. Cook. Near end add on Swiss Cheese, to melt. Try with Tay’s Balsamic Garlic Sauce (Recipe Here) on Buns. Top with Sauteed Vegis. Then, Fried Onions (Optional, but delicious!).

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Cabbage Explode… In my Bowl (EASY Cabbage Roll Soup)

(Please see NOTES, below, for Broth Options)

1 Large Head of Cabbage, quarter or eighth
1 lb. Ground Turkey
1/2 lb. Ground Pork Sausage
1 jar Original/Traditional Spaghetti Sauce (Store Brand)
4c Water
2 HerbOx NO Sodium Beef Broth Pkt. (2c worth) *SEE NOTES!
1 Chicken Broth Cube *SEE NOTES!
1 Beef Broth Cube *SEE NOTES!
1 Onion Soup PACKET
3/4tsp McCormick’s Cajun Season
3/4tsp Tony’s Creole Seasoning
1/4tsp Pepper
1 Onion, chopped
1c cooked Rice (Added last 30min-1hr)

Butter Flavor Cooking Spray Crock Pot. Add above, adding COOKED Rice LAST 30min-1 hour. Cook on LOW 6-8 hours.
    * NOTES *: I improvised with what I had on hand with wanting to cut “Some” Sodium, I used a few No Sodium Broth Pkts. in place of Reg. Broth Cubes…
But, my original Recipe was:
2 Chicken Broth Cubes
2 Beef Broth Cubes
1/4c Water (Or more to taste)
+ rest of Ingredients
Above recipe I skipped Water due to the NO SODIUM Broth Pkts. Add if using Reg. Broth Cubes.
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Tay’s EASY Philly served with Balsamic Garlic Spread/Dressing

1 lb. Beef (Chili Style Ground) *SEE NOTES
1tsp McCormick’s Montreal Steak Seasoning
1/2tsp Garlic Powder
1/2T Soy Sauce
1tsp Worcestershire
1tsp Dried Oregano
1 Beef or Chicken Broth Cube, crushed (I used Herb Ox NO Sodium Beef Broth Pkt.)
1 pkg. Frozen Bell Peppers and Onions Mix
1c (Packed) Kale and Spinach Mix
–
Shredded Cheddar Cheese
Drizzle canned White Queso Blanco
Sprinkle of Grated Parmesan Cheese (Store shelf kind)
–
Buns/Hoagies/Garlic Bread/Egg Roll Wraps/Wraps/Lettuce Leaves (We use Soft Taco Shells)
1 can Fire Roasted Tomatoes, drained
Balsamic Garlic Dressing (Recipe Below)

In skillet, cook Meat, adding in all TOP Ingredients (First 9 ingredients). COOK DOWN JUICES. Top with Shredded Cheese, Queso, and Parmesan.
Cover with lid. Cook on LOW/Simmer til all’s melted. Serve with Balsamic Garlic Spread/Dressing (Recipe below).


Balsamic Garlic Spread/Dressing:
2T Mayo
3T Sour Cream
1/2tsp Garlic Powder
1/8tsp Sea Salt
1/8tsp Pepper
1/2tsp Balsamic Vinegar

Premix, allow to sit about 15minutes. Top over Burgers, Sandwiches, Wraps, Hoagies, etc.
—
NOTES: Chili Style Ground Beef is NOT Seasoned… It’s the type of Ground-ness. Also, Turkey, Chicken, Steak can be used… To Cut Calories.
MAKE INTO A SALAD! Just add to Lettuce to Cooled Meat Mix, add in Cheese (Fresh Queso), Parmesan. Top with Dressing. Add Queso Cheese. Serve each with Dressing and Croutons!
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Tay’s Sicilian Spaghetti

1tsp Extra Virgin Olive Oil
1.5  lb. Turkey Sweet Italian Sausage Links, halved or 1/3cut
1/2c Onions (I believe I did Sweet Red)
1 Garlic Clove, minced
1/2c  canned whole Olives
1/2 pkg. frozen Peppers and Onions
3-4T jarred whole Pepperoncini, minced
2T Balsamic Vinegar
1.5T Red Wine Vinegar
–
1 jar Tomato Onion Garlic Spaghetti Sauce
1 can Basil Oregano Tomatoes, drained
1 can Tomato Paste
1/2tsp Brown Sugar
1/8tsp Sea Salt
1/4 Dried Red Pepper Flakes
1/8tsp Pepper
1/4tsp Dried Rosemary

I cut my links into 1/2 or 1/3s. Cook in Oil with Onions. Add in Garlic and Vinegars. Cook down some. Add Olives, Peppers/Onions, and Pepperoncinis. Cook down juices. Once juices are mostly gone, add in rest of ingredients.
Boil Noodles in Water with Pinch of Sea Salt and a lil Olive Oil (Helps noodles with sticking).
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Steak Fry with Rice Noodles

1 lb Steak, sliced thin*
Sesame Seed Oil, a LITTLE for frying
1 pkg. Frozen Pepper Mix (Sweet Bell Peppers and Onions)
–
Sauce:
1/2c Water
1 Beef Broth Cube, crushed
2T Soy Sauce
1-2T Hoisin (I did a lil over 1T)
1/2tsp Brown Sugar
1/4tsp Ginger Powder
1/2tsp Garlic Powder
1/4tsp Pepper
1/4tsp Dried Oregano
1/4tsp Sea Salt
–
7 oz.- 9 oz. Rice Noodles, or more to taste
Water
1/4tsp Sea Salt
Splash of Sesame Seed Oil

Mix Sauce ingredients. Set aside.
In a pan, add a little Sesame Seed Oil. Add in Steak slices. Cook a lil bit. Add in Pepper Mix, cook a lil bit. Then, add in Sauce (Especially, if it starts needing liquid to cook-Burning). COOK DOWN SAUCE, stirring frequently.
Bring Water, Sea Salt, Sesame Seed Oil to a boil. Add in Noodles, shut off heat, cover, according to instructions. Drain WELL.
Add Noodles to Sauce, to consistency desired. Eat.

*Ground Lean Meat can be used. Steak is BEST! Also, Mushroom can be added. Also, Zucchini, julienned cut for noodles.
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Texin Mexi Gobblers (Healthier Turkey Burgers with a kick)

1 lb. Ground Turkey Meat
 – Blend together below, then add to meat (Per 1 lb.):
1/4c Sweet Green OR Red Bell Pepper
1/4c Onion
2T Corn
1/4tsp Red Pepper Flakes
1.5tsp Worcesterchire
1/2tsp Garlic Powder
1/4tsp Onion Powder
1/4tsp Chipotle Powder
1/2tsp Paprika
1/4tsp Sea Salt
1/4tsp Black Pepper

Sauce:
1/4c Mayo
1/2tsp Dijon (Optional! House’s split on adding Dijon)
1/2tsp Lemon Juice (Concentrate kind)
1tsp Store Brand Louisiana Hot Sauce
1/2tsp McCormick Cajun Seasoning
2-3 slices Baked Bacon, minced (Or 1-2T Real Bacon Bits)

Toppings:
PICO DE GALLO! (Don’t skip!)
Cheese, optional (Try Pepperjack)
–
Bun, Bread, Wrap (Soft Shell, Lettuce Leaf, Flat Bread, etc.) of choice

In blender, blend above ingredients (Bell Pepper thro Black Pepper). Mix into ground Turkey. Form into Patties. Line pan with Foil. Bake about 425 for about 30-35 minutes, til Turkey is done. Last few minutes, I toss on cheese, and cook til melted. On bun of choice (WRAPS WORK GREAT, TOO!), add Sauce, top with Burger/Cheese, then, PICO DE GALLO!!! Eat!
*I was iffy on the sauce… But, it was an AWESOME compliment to the Burger.
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Mexi-ed Layered Taters

Having leftover Layered Dip, it was used to amp up some potatoes.

Potatoes (We use Red or Fingerling), halved, Boiled or Baked*
Leftover MEXICAN LAYERED DIP
1 lb. Ground Meat (Turkey or Beef) *Optional
1/2 pkt. Taco Season *Optional
Pico De Gallo

Bake or Boil Potatoes. Brown Meat, if using. Season with Taco Season. Top over cooked Potatoes. Top with some Layered Taco Dip. Add some Pico De Gallo. Done. Eat.
Try with tTt’s Spuddy Buddies !!! 
*Optional to season and bake potatoes. Or, boil. Or, Even top over mashed potatoes! Or, Tater Tots!
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Healthified Chorizo and Potato Tacos (Healthier)

Soft Shells
–
1 lb Ground Turkey
1/2 lb Chorizo
1 large Dried Bay Leaf
1tsp Garlic, minced
1tsp Taco Season (From Packet or Homemade Recipe)
Potatoes:
6 Red Potatoes, diced
1tsp Grated Parmesan Cheese (Store shelf kind)
1tsp Dried Oregano
1tsp Dried Basil
1/2tsp Garlic Powder
1tsp Dried Parsley
1/8tsp Sea Salt
1/8tsp Black Pepper
1/8tsp Red Pepper Flakes
–
Toppings (All Optional): Shredded Cheese, Sunny Side Up Egg (Or Cheesy Scrambled), Queso, Mexicana Crema or Sour Cream.
(I just used Chorizo Mix, Potatoes, Shredded Cheese, With and/or Without Egg. House was torn on which was best: With/Without egg, but both are GREAT!)

Directions:
Cut Red Potatoes. Add to ziploc bag, season, and mix. Bake til done.
Cook Meats with Seasons and minced Garlic (Remove Bay Leaf prior to rolling). Top with Toppings of Choice. Roll. Butter Flavor Cooking Spray Skillet. Brown each side. Sprinkle LIGHTLY with Garlic Powder (Or Garlic Salt- I use Powder).

Note: You can use Other Potato Options, too. Seasoned Southwestern diced Potatoes, Hashbrowns, Tater Tots, etc. Above is best!
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Ultimate Cheesy Melt served on Garlic Texas French Toast

Add onto Wraps, Bread (Buns/Toast/Hoagies/Garlic Bread/etc.), Lettuce Wrap, OR Our Texas Toast Options Below (Garlic Parmesan Texas French Toast OR Garlic Texas Toast)! Who says French Toast can only be eaten one way?!

2 Chicken (Boil in Water + 1 Chicken Broth Cube, crushed), shred*
6 slices Turkey Bacon, cooked/crumbled
1c Turkey Pepperoni Slices
Vegis: Green Pepper, 1/2 Onion, 1/4c Black Olives, chop (Optional)
–
Sauce:
1/2T Margarine
1T Fresh Green Onions
3/4c Milk (Cream or canned un-sweet Evap. Milk works)
3/4c Shredded Italian 6 Cheese
1/4c Grated Parmesan Cheese (Store shelf kind)
1/8tsp Nutmeg
–
UP TO 1c Shredded Swiss Cheese
Toppings: Fresh sliced Tomatoes (Optional, I skip)

In sauce pan on Low Heat, melt Margarine (Don’t Burn). Add in Green Onions. Stir in Milk. Add Cheeses, then Nutmeg. Bring to Boil for about 1 minute, then Simmer til nicely Melted. Stirring FREQUENTLY.
Optional to Saute (Helps with excess juices when baking): Cook Bacon. Crumble up. Add all Vegis to Skillet. Cook some. Add in Meats. Cook til Vegis are somewhat soft, juices cooked down. Follow below instructions.
If no Saute: Crisp Bacon. Then:
– Butter Flavor Cooking Spray baking dish. Add in Vegis and Meats. Top with 1c Swiss Cheese. Pour Sauce over top. Fresh Crack some Black Pepper on top. Bake, uncovered, at 425 for 25-30 minutes. Add to Texas Toast (Recipes below). Bun/Hoagie/Toast/Garlic Bread or Wraps/Gyros, work.
* “About” 1.5 lb Chicken. Also, Leftover Carved Turkey can be used!

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*** Texas Toast Option (2 Options) *** :
1.) French Toast Style:
4-5 Eggs
1/4c Milk
1/2tsp Garlic Powder
Few Cracks of Pepper
1tsp Dried Parsley
1tsp Grated Parmesan Cheese (Store shelf kind)
1/8tsp Sea Salt (Optional- I SKIP!!!)

Whisk/Blend above. Heat Skillet with Butter Flavor Cooking Spray in it (Or rub w/ Butter). Quick dip both sides of Texas Bread into Egg Mix. Brown both sides. Serve with Cheesy Meat Mixture. (Extra Crispy: Also, Bake in Oven, I skip, tho.)
–
2.) Grilled Garlic Butter Style:
1tsp Fresh Garlic, minced
2T Butter
1/4tsp Garlic Powder

(I use Microwave) Melt Butter, while still hot, add in minced Garlic. Wait a minute, add in Garlic Powder.  Stir. Allow to set some. Remelt, if needed (Don’t Overheat, Garlic will burn). Brush each side of Texas Bread with Garlic Butter Mix. Heat skillet with Butter Flavor Cooking Spray (Optional). Brown each side of Bread. Serve with Cheesy Meat Mix.
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Sauerkraut Kielbasa Roast N Vegis over tTt’s Mashed Taters

1 TO 1.5  (14-oz.) can Sauerkraut, undrained (I used 1 can!)
2 lb. Pork Roast (Bone In)
Few good cracks of Black Pepper
1/4tsp Sea Salt
1/2 TO 1 lb. Turkey Kielbasa (I used 1/2), quarter long way/slice
1.5c Carrot, sliced
2 Celery Stalks, sliced
2c Mushrooms, sliced large
1 Onion
1/4tsp Caraway Seeds
1 LARGE Dried Bay Leaf
1/2tsp Brown Sugar
1/2c Water
1 Beef Broth Cube
–
Can Large Biscuits (Fridge kind)

Butter crock pot. Lay in 1/2 Kraut. Add Roast. Add Salt and Pepper to it. Add rest. Cook on HIGH 1 hour. Then, cook on low 7 hours. (Be sure to stir in that Bay Leaf, to get flavor around). Remove Roast, shred and remove bones. Mix back in.
Now, preheat oven according to Biscuits. Top Roast N Vegis with Biscuits (I keep in my Crock, as it’s Oven Safe).  Cook, uncovered, according to Biscuits instructions (Mine goes LONGER than instructions). Serve over Mashed Taters (Recipe Below).

“Somewhat” of tTt’s Mashed Taters (Recipe Here) (Made diff. than his Reg. Mashed Taters- To hold above Roast & it’s Juices- Click Link for Original Recipe):
7-10 Potatoes, skin on
Few Beef Broth Cubes (For Boiling Potatoes)
1T Dried Parsley
Good shakes of Garlic Powder
About 1-2tsp Butter Powder
Sour Cream, to consistency desired

Boil Potatoes in Water with a few Beef Broth Cubes (Crushed). Remove Potatoes, mash. Add in Seasons. Then, Sour Cream, to consistency desired (Make thick, to hold above Roast and Juices!!!)
—
OPTIONS: TRY ABOVE AS IS! It’s AMAZING!!! But, for you ampers… You can:
Do 1c+1/4c Water + 1 Beef Broth Cube + One Turkey Gravy Pkt And/OR 1 can Cream of Mushroom (Undiluted).
HEALTHIER? Try CHICKEN! Hey throw a whole Chicken in!

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Old Tay’s Alfredo Casserole (Shrimp N Kielbasa Alfredo N Artichoke Pasta)

1/3T Butter (I used Salted Butter)
1/2 12oz. bag Shrimp (61-70ct size), detailed/deveined/thawed *
1/2 lb. Turkey Kielbasa Link, halved long way/sliced
1 Green Bell Pepper
1T Fresh Garlic, minced
1c Onion
1c canned Artichoke Hearts, cut hard ends off
–
1tsp Old Bay Seasoning (USE THIS!)
4T Parmesan Cheese (Store shelf grated kind)
1/2tsp Dried Oregano
1/2tsp Dried Parsley
1 jar YOUR FAVORITE Alfredo Sauce (I used Essential Value)
–
2.5c Uncooked Mostacccioli Rigati Noodles (Boiled Al Dente w/5c
Water, 3 Beef Broth Cubes, crushed, 1/2tsp Extra Virgin Olive Oil)
1c Shredded Italian 6 Cheese

Add 1/3T Butter to pan. Saute Top 7 Ingredients, til Vegis are about soft.
Add in Seasons and grated Parmesan. Add in Alfredo Sauce. Simmer about
15minutes, or so, stirring frequently.
Bring 5c Water, 3 Beef Broth Cubes, and Olive Oil to boil. Add in Noodles. Cook a little more than Al Dente (Mine was 11minutes, at boil. Turn off heat, for another 2minutes. Drain well (NO RINSE!)).
Butter Flavor Cooking Spray a Baking Dish. Add in Sauce Mix. Add in
Cooked Noodles, TIL DESIRED CONSISTENCY! Mix. Top with
Shredded Italian Cheese. Covering with Foil is optional, I didn’t.
Bake 25 minutes, in oven preheated to 400.
* Dislike Shrimp? Use Cubed Chicken in it’s place! 
(Photo of PrePrep)

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Tay’s Hot Dago Casserole

1 lb. Jennie-O Italian Turkey Sausage (Remove from casings)
1c Turkey Pepperoni Slices
1 Red Bell Pepper
1 Onion
1c canned sm./med. Black Olives, drained
1T Fresh Garlic, minced
–
3T Parmesan Cheese (Store Shelf Grated Kind)
1tsp McCormick’s Cajun Seasoning
1/4tsp Fresh Cracked Black Pepper
1/4-1/2tsp Red Pepper Flakes (I used 1/4)
1/8tsp Sea Salt
1 jar Rinaldi’s Tomato/Garlic/Onion Spaghetti Sauce
1/2 small can Tomato Paste
–
2.5c Uncooked Mostacccioli Rigati Noodles
 – For Noodles: 5-6c Water, 3 Beef Broth Cubes, crushed, 1/2tsp Extra Virgin Olive Oil
1c Shredded Italian 6 Cheese

Cook Italian Sausage most way (I like to cook it into bigger chunks-Photo Below). Add in Pepperonis and the rest of Vegis. Cook til most juices are gone. Add in Parmesan Cheese and Seasons, cook few minutes. Then, stir in Sauce and Paste. Simmer for about 15minutes, or so, stirring frequently.
Cook Noodles– Bring to Boil: Water, crushed Cubes, Extra Virgin Olive Oil. Add in Noodles. Cook a lil longer than Al Dente*. Drain well.
Butter Flavor Cooking Spray a Baking Dish. Add in Sauce Mix. Add in Cooked/Drained Noodles, TIL DESIRED CONSISTENCY (I actually took out a few noodles)! Mix. Top with Shredded Italian Cheese. Covering with Foil is optional, I didn’t. Bake 25 minutes, in oven preheated to 400.
(Photo of Prepping)

*(Al Dente means Cooked yet firm)

Try Our Hot Dago Egg Rollo Recipe Here: Click Here
Healthier Options: Zucchini Noodles in place of Noodles. Or Rice Noodles. Moderation with Sauce and Cheese.
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REPOST – tTt’s Sauce (The BEST SAUCE!)

An AMAZINGLY Delicious Sauce! Great for Spaghettis, Lasagnas, on Pizzas (GREAT Pizza Recipe Below!), Pastas (Ravioli!), on Hoagies, or just Plain EATING! PreMake and Freeze!

2 Med./Large Onions, cut large
16 oz. Mushrooms, sliced
3-4 Bell Peppers (I use half Red, half Green), cut large
2 Garlic Cloves, minced
1.5 lb Ground Meat (Lean Beef or Turkey), browned
1T Fresh Cracked Black Pepper
2T Dried Oregano
1T Dried Basil
1T Dried Parsley
4 (24 oz.) Francesco Rinaldi’s Tomato, Garlic, Onion Spaghetti Sauce
12 oz. Tomato Paste
4 (14.5 oz.) Tomatoes (I use Stewed), drained

In a large sauce pan, add in Vegis (Onions, Mushrooms, Bell Peppers, Garlic). Cook til tender. Brown Meat. Add all ingredients to Vegis. Cover. Simmer, stirring frequently, for about 20, or so, minutes. Allow to cool some. Serve over Noodles (Boil Noodles in Water with pinch of Sea Salt and a Little Olive Oil). Eat.
–
Great on Pizzas, as well! BEST PIZZA You Will Ever Have:

LIGHTLY Olive Oil Thin (Not extra thin!) Crust. Spread on Sauce. Top with Shredded ITALIAN 6 CHEESE and a SMALL sprinkle of Shredded Mild Cheddar. Sprinkle with Grated Parmesan (Store shelf kind). Sprinkle a little Pepper and Oregano on top. Bake according to instructions.
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Lotsa Vegi Mixa (HEALTHY Avocado N Vegetable with Turkey Kielbasa Bake)

 

HEALTHY – LOWER CALORIE

2.5c Potatoes, cubed (Golden, Russet, or Idaho)
2.5c Frozen Brussel Sprouts
1 Avocado, diced
1 Onion, cut large
2c Mushrooms, sliced
1 Red Bell Pepper
3/4 lb. Turkey Kielbasa *See notes
Season WELL with:
– Grated Parmesan (Store Shelf Kind)
– LAWRY’S Seasonal Salt
– Paprika
– Dried Oregano
– Garlic Powder
– Red Pepper Flakes
– Dried Basil (Optional)
– Pepper

Cut up vegis. Kielbasa, I halve long way, then slice. Butter Flavor Cooking Spray a baking dish, WELL!!! Add all. Top with seasons. Toss, WELL! Bake 450, I did covered, for about 40 minutes, or til Potatoes are soft.
Serve alone! With Sour Cream on side. Or, as kiddos like it, with Ketchup.
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Pesty Lil Pasta’d Maters (Pesto and Tomato Pasta Dish)

Ohhhh Sooooo Good! A new Favorite in Our House!

1/2T Olive Oil
1/2 Turkey Kielbasa Link, quartered long way, cut
1 Red Pepper
2c Zucchini slices, peeled, remove seeds, if any
1 Onion
1 Celery, halved long way, cut
1 Garlic Cloves, minced
–
6T Pesto
1 24 oz. jar Great Value Chunky Italian Garden (Or favorite sauce)
–
3c Uncooked Mostaccioli Noodles
Tomatoes sliced
Grated Parmesan Cheese (Store shelf kind)
Dried Parsley
Pepper

Sautee first 7 ingredients.
Add in Pesto and Spaghetti Sauce. Simmer.
Cook Mostaccioli Noodles til AL DENTE (Means cooked to be firm to bite.). (Noodle Cooking Tip: Add just a lil Extra Virgin Olive Oil and a pinch of Sea Salt to water. Bring to boil. Cook 1/2 – 2/3 the time instructed, about, to get Al Dente.).
Drain well.
Add noodles to Butter Flavor Cooking sprayed baking dish. Top with Sauce Mix. Mix together. Top with Tomato Slices. Sprinkle top with Parmesan Cheese. Sprinkle with Dried Parsley. Then Pepper.
Bake 400 for 20-25 minutes.
When taken out of oven, I mix all around and allow to set a minute.

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Mama’s Jamba-Bake-ah (Jambalaya Bake)

THIS IS AMAZING!!! 

1/4c Louisiana Hot Sauce
1 pkt Hidden Valley Ranch Pkt.
1tsp Hot Chili Oil (Butter, melted, if you don’t have. Hot Chili’s best!)
1.5tsp McCormick’s Cajun Season
1/4tsp Garlic powder
1/4tsp Pepper
1/4 McCormick Montreal Chicken Seasoning
–
Boneless Chicken Breasts, thawed
1T Grated Parm. Cheese (Store shelf kind)
–
1/2lb Sausage Cheddar Link, diced (Qtr. long way, cut)
1 Celery, halved long way & cut
1 Medium GOLDEN Potato, diced
1 large Sweet Red Bell Pepper, cut
1 large Green Bell Pepper, cut
1 Onion

Mix first 7 ingredients in ziploc bag. Add chicken. Marinade 3-4 hours.
Cut up bottom 6 ingredients. Place into BUTTER FLAVORED COOKING SPRAYED baking dish. Top with chicken AND extra sauce from ziploc bag. SPRINKLE Parm. Cheese over top. Bake, covered, 425, about 45minutes, or til done. Eat alone. Or, try topping with JALAPENO Sour Cream!
Pre Cooking Photo:

Notes: Cut calories by using Turkey Link.
Options: Serve with a Side of Rice (Cooked in Chicken Broth, maybe add 1/2c Kidney Beans (Drained) to cooked Rice…?).

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Scalloped Loaded Cheese Burger

Potato Slices *SEE NOTES (I used about 2-3 Russets)
1.5lb Pork (Chow Mein Style)*
1/2c Water
1 Beef Broth Cube, crushed
1/2tsp McCormick’s Montreal Steak Seasoning
1/8tsp Celery Salt
1c Onion, chopped
1c Mushrooms, chopped
1 can Cream of Mushroom, undiluted
2T Mexicana Crema
1/2c Shredded Cheddar Cheese

Cook meat with mushrooms, onions, beef cube, seasons, and water. Cook down most juice. Stir in cream of and crema. Spray baking dish with Butter Flavor Cooking Spray. Microwave WHOLE potatoes for about 2 minutes *See Notes. Slice potatoes. Layer pan with potato slices. Top with half of meat mixture. Top with more slices. Top with rest of meat mixture. Then top with cheese. Bake at 425-450, covered, for about 40minutes.
Serve with side of Salad, kids like piece of Garlic Toast, & Fruit/Dessert.

Notes: QUICK COOKING TIP: To quicken potato cooking, microwave WHOLE potato for few minutes, BEFORE slicing. Then slice and use. 
Chicken, Beef, Turkey meat can be used, as well.
You can amp with olives, corn, top with fried onions. Endless options! We like above, as is.
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Cheesy Explosives (Fallen Apart Cheese Burger)

1.5 Ground Meat (I used Pork!!!)
1c favorite Cheese Sauce (Prego Creamy Cheddar)*
2T Tomato Paste
1/2tsp McCormick’s Montreal Steak Seasoning
1.5tsp FRESH Chives, minced
2tsp FRESH Parsley, minced
1tsp FRESH Oregano, minced
1tsp FRESH Basil, minced
–
Shredded Mild Cheddar Cheese (Add to top at end!)

Toppings: Tomato slice, small spoon Relish, a little Ketchup, and Fried Onions

Brown meat. Add to Butter Flavor Cooking Sprayed Crock. Add rest of ingredients. Turn on LOW for few hours, stirring frequently. Last 15-20minutes, top with sprinkle of Shredd. Cheese.
Serve on Buns with Tomato slice, smidge of Relish, a little Ketchup, and a bunch of Fried Onions.

*Notes: You can choose to make your own sauce. A mixture of Shredd. Cheese, Milk, Butter, and seasoning of choice (Good ones are (Not all! Just options): Cajun, Cayenne, Red Pepper Flakes, Nutmeg, Garlic, Sea Salt, Pepper, Paprika, Grated Parm. Cheese, Bacon Bits)… Just bring to simmer til all’s melted.
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Tatered Tacos (Potato Taco Dish)

Potatoes, sliced ..OR.. Southwestern Hash Browns (Pepper/Onion kind)
Shredd. Cheddar Cheese
About 1c Lettuce or Spinach, minced (I used spinach)

Cheese Sauce:
3/4c Salsa con Queso
1/2c Shredd. Cheddar Cheese
1/4c Crema Mexicana
1/2T Butter
1/8 Cayenne

Meat Mixture:
1 lb Ground LEAN Turkey Meat*, browned & seasoned with:
1 Taco Season Pkt., skip water (Or homemade recipe)
1/4tsp Paprika
1/4tsp Garlic Powder
1/8tsp Sea Salt
1/4c Salsa (Add at end of cooking)
1/2c Black Olives, chopped
3/4c FRESH Romas, diced
1 sm. Onion, minced

Simmer, stirring frequently, sauce ingredients in pan til melted. Layer bottom of Butter Flavored Cooking Sprayed baking dish with potato slices (1 layer enough to completely cover bottom) or 1/2 hashbrowns. Top with 1/2 cheese sauce and 1/2 meat mixture. Sprinkle LIGHTLY with a little Shredd. Chedd. Cheese. Top with 1/2 minced spinach. Layer more potatoes (1 layer) or hashbrowns, then rest of sauce and meat. Top top with Light sprinkle of cheese (Optional) and shredded lettuce/Spinach. Bake, covered, 375-400 for 45min- 1hr. Last 15-20minutes I uncover. Topping with Sour Cream is optional.

Notes: Beef or Chicken works.
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Italian Sausage Submarines (Italian Sausage Subs)

1.25 lb. Sweet Italian TURKEY Sausage, casing removed
1/2 lb. Chorizo
2c Rinaldi’s Spaghetti Sauce (We did Original- But, any works)
1 can Basil and Oregano Tomatoes, DRAIN WELL (Press lid some)
2T Tomato Paste
1.5T TO 2T White Wine (I did 1.5T Movendo Moscato)
1 Red Pepper
1 Green Pepper
1 filled cup Red Onion, sliced
1/8tsp Pepper
3/4tsp Dried Italian Seasoning
1T Grated Parmesan Cheese (Store shelf kind)

Topping Shredd. Cheese Choice: Provolone, Moz., Or Italian (At end)
Other toppings *Optional: Olives, Spinach/Kale/Lettuce, Tomatoes, even Mayo!, etc.

Two Ideas of cooking:
1.) Cook meat (I start with Turkey, then add in Chorizo.). Butter Flavor Cooking Spray Crock. Add all, EXCEPT, peppers and topping cheese. Cook on Low total about 4-5 hours. About 1/2way TO hour before serving, add in peppers. At end, top with cheese, once melted serve on toasted bread of choice. Garlic Bread works.
Or Over noodles (Mock noodles work, like Zucchini noodles).

2.) Cook meats in large skillet, adding in seasons. Add in rest. (Optional: Saute vegis separate on side, with minced garlic. Add as topping.). Top meat with cheese. Cover, simmer til melted. Serve all on buns. Or over noodles.

FOR BREAD: Preheat oven to about 450. Cut bread to sizes desired, then mostly half. Quick spray of Butter Flavor Cooking Spray (Brush of butter works, too). Sprinkle with Cheese & Garlic Topper Season (Fleet Farm Brand) and Garlic Powder. Bake about 8 minutes, then broil for about 20seconds.

NOTES: We amped our typical Meat, Pepper, and Sauce recipe to get this. Chorizo gives it some heat. White Wine gives it an oomph. Turkey Meat cuts some cals. Feel free to skip or tweek to your taste. Like using Beef, Italian Sausage-Not turkey, etc. Or skipping Chorizo, up Italian Turkey- I’d add Red Pepper Flakes then! Basil and Oregano instead of Italian season, or seasons of choice. Up Sauce to taste. Etc. Like I said, To Your Taste! Endless Options.
Healthier Options: Serve on Lettuce Wraps, over Rice Noodles/Zucchini Noodles, etc.

Try our Hot Dagos
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Drunkin Kraut N Weiners

1lb.- 2lb. Jennie-O Turkey Kielbasa Link (I did 1)
1/3T Butter (If browning meat)
1c Water + TWO Beef Broth Cubes, crushed
3/4c-1c Pilsner Beer (I did 3/4c!)
1.5tsp Worsesterchire
1/2tsp Louisiana Hot Sauce
1T Dijon Mustard
1c canned Sauerkraut, slight drain
1c Green Pepper, chopped
1 Onion, sliced
1/4tsp Garlic Powder
1/8tsp Sea Salt
1/4tsp Pepper
1c Swiss, shredded (Add later)
1/2c Shredded Mild Cheddar Cheese (Add later)

Slice kielbasa, then halve. Add 1/3T butter to skillet, brown kielbasa SLIGHTLY. Butter Flavor Cooking Spray Crock. Add in meat. Add rest, EXCEPT cheeses. Cook on low 7-8 hours. Last 30-45minutes, top with cheeses. Serve on Bun of choice WITH Ketchup! (We were going to use hoagie type buns, but, only had sesame buns at time. LOVED IT!)

*NOTES: Browning kielbasa is optional. You can choose to just add all to crock. Skipping butter will then be optional.
Not a beer person? Just replace beer with water. Lite/light Pilsner is an option, as well.
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Curr-Conut Balls N Wet Cabbage (Coconut N Curry Meatballs with Vegis and Side of Cabbage)

1lb 4oz bag Frozen Beef Meatballs (Unseasoned)
16 oz. Bag Frozen Japanese Style Stir Fry Vegetables*

Sauce (Premix):
A lil shy of 1c Unsweetened Canned Coconut Milk
2.5T Soy Sauce
1/2tsp Lemon Juice (Fridge concentrate kind)
1.5tsp Curry Powder
1/8tsp Ginger
1/2tsp (Packed) Brown Sugar
1/8tsp Red Pepper Flakes

Rice:
2.5c Minute Rice (With water it calls for- Not the salt or butter)
1 Chicken Broth Cube, crushed
1 Beef Broth Cube, crushed

Butter flavor cooking spray crock. Add meatballs and vegis. Premix sauce. Pour over. Turn on high for 1 TO 1.5 hrs. Then low for 3 more hours.
Serve over Rice. I did 2.5c Minute Rice microwaved, covered, in amount water it calls for, WITH 1 Beef Broth Cube, crushed, and 1 Chicken Broth Cube, crushed.

*Vegetables are Essential Everyday brand. It contains: Broccoli, Carrots, Snap Peas, Onions, Celery, Red Peppers, Water Chestnuts, and Mushrooms

Wet Cabbage:
4.5c Water
4 Beef Broth Cubes, crushed
1/2T Butter
1 Onion Soup Packet
1 Head of Cabbage
1T Vinegar

On stove top, in oven safe pan, bring to boil: Water, cubes, butter, onion packet. Quarter cabbage. Add vinegar and cabbage to pot. Cover, bake 325 for 1 hour, stir. Cover. Bake at 400 for another hour.
(((You can choose to add to crock and slow cook, as well.)))
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Must A Try-ee (Mostaccioli Pasta)

1 lb Ground Lean Beef
1 lb Hot Italian TURKEY Sausage
Onion
Green Bell Pepper, chopped
1T Dried Parsley
1tsp Dried Italian Season
1/2tsp Garlic Powder
1tsp McCormicks Montreal Steak Seasoning (Not marinade pkt.)
1/4tsp Red Pepper Flakes (More for heat)
1 jar Spaghetti Sauce (Rinaldi’s Tom., Garlic, Onion)
1c Prego Creamy Cheddar Cheese Sauce*
1 SMALL can Tomato Paste (Basil Oregano kind)
2T Sour Cream
1/3c Grated Parmesan Cheese (Store shelf kind)
2.5c Uncooked Mostaccioli Noodles (Cooked in Broth/Water, AL DENTE***)
1c + Sprinkle Mozzarella Cheese

Butter flavor cooking spray pot. Brown beef. Cut up Italian sausage, add to beef and brown (The casings are weird if cut, that’s ok! Just cut best you can and set into pan.) Add in vegis and season. Cook til most juices evaporate. Add in sauces, paste, sour cream, grated parm. cheese. Simmer for while, while cooking noodles.
Boil noodles halfway, in water with 2 Beef Broth Cubes.
Butter spray baking pan. Add Noodles:

Top with sauce:

Sprinkle a little cheese:

Give a mix/stir:

Top with 1c cheese (You may sprinkle top a little more with Parm. Cheese and Pepper, too. I forgot. So, skipped.):

Bake at 400 for 25minutes (I didn’t cover).



(((***Notes: Al Dente means cook to be firm to bite. I cooked mine about half-2/3 time suggested. Also, you can substitute noodles for Vegis- Like Zucchinis, etc. May add extra fluid, tho. And you could try Ricotta or Heavy Creamer, instead of Sour Cream. I have yet to try.)
*Use rest of cheese sauce for cheesy rice and chicken!

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Hot Dago Egg Rollo

Lower Carbs Lower Cals

Meat Mixture *See Notes:
1 lb Sweet Italian TURKEY Sausage* (Casings Removed)
1 lb LEAN Ground Beef
1/3c Italian Bread Crumbs
1/4c TO 1/3c Parmesan Cheese (Store Shelf Kind)
1/2 Red Pepper + Sm. Onion (Both these blended in blender)
2 Eggs
3T Sauce Mixture (Below)
1/8tsp TO 1/4tsp Sea Salt
1/2tsp Dried Oregano
1/2tsp Dried Basil
1/2tsp Garlic Powder
1/4tsp Cajun
1/2tsp Garlic and Cheese Topper Season (Corner Market Brand-Fleet Farm)
–
Sauce Mixture:
1 jar Spaghetti Sauce (I used Rinaldi’s Original)
1tsp Italian Season
1 Garlic Clove, minced
1/4tsp Pepper
1/2 small can Tomato Paste (Basil Oregano Kind)
1/4tsp Red Pepper Flakes
–
Turkey Pepperonis
Egg Rolls (Or taco shells, cabbage leaves, hoagies, etc.)

I heated up sauce ingredients, then brought down to a simmer for a few minutes. Then, covered and set aside. Blend red pepper and onion. Mix above meat mixture. Form little logs to fit egg rolls. Roll into egg rolls with a LITTLE sprinkle of moz. cheese AND 3 pepperoni slices (Dab of water helps egg roll edges stick!). Brown each side in skillet with butter flavor cooking spray. LIGHTLY spray baking pan with cooking spray. Spread a little sauce mixture on bottom, top with egg rolls, top with more sauce, top with good amount of moz. cheese. Bake 375 for 40minutes. Last 10minutes top with Parm. Cheese (Store shelf kind) finish baking 10minutes.

*NOTES: You can try Cabbage Leaves for wraps vs. Egg Rolls. I have yet to try, but you can try Ground Turkey Meat instead of Beef. Or Any Italian Sausage instead of Turkey Italian Sausage. Regular Pepperoni instead of Turkey. Depends on how healthy you want these to be.
Original way to cook this is to form meat into patties, top with pepperonis, cook in sauce. (You can choose to brown 1st, I don’t) Top with cheese, bake til browned and top onto Texas Garlic Bread/Toast/Buns/Hoagies.  (Sometimes, I make patties stuffed with pepperoni.)
***We did not use all this meat. Extra was refrigerated for hamburgers the next night.


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Man Balls (Large Smoothered Meatball Dish)

3T Ricotta Cheese
2T TO 3T Grated Parm. Cheese (Store Shelf Kind) (I did 2T!)
Stuffed 1/4c Shredd. Mozzarella Cheese
1/2 Green Pepper
3/4 SMALL Onion
1 nice size Garlic Clove
–
1T Dried Italian Seasoning
1/4tsp Paprika
1/4tsp TO 1/2tsp Sea Salt (I did 1/4tsp)
1/2tsp Pepper
1tsp Dried Parsley
1/4tsp Dried Oregano
1/4tsp Dried Basil
2 lb. Ground Beef
1/4c + 1/8c Milk
2 Eggs
1/2c Instant Rice
1.5jars Favorite Spaghetti Sauce (I used Rinaldi Tom. Garlic Onion)

In blender, blend first 6 ingredients. Add blended stuff to large bowl. Add in seasoning. Then meat. Then milk, eggs, rice. Mix well. (Get those hands dirty) Roll into large balls. (Pic of ball size below-Don’t mind the messy hands.) Line pan with foil, spray with Butter Flavored Cooking Spray, or lightly butter. Add in balls. Top with 1/2 jar sauce. Cover with more foil. Bake 425 for 45min-1hr. 30minutes in, spoon juice over top. Cook rest of way. Serve with MORE Jarred Spaghetti Sauce. Side with homemade Garlic Toast (Melt butter add in garlic and garlic n cheese seasonings- Brush onto toast. Bake)
Ball Size I used:

*This is a slightly twisted version of a delicious dish I’ve had. An awesome family member used to make a version of this, that I still think of, and drool over, to this day.
There are other versions, like: Tomato Soup as topping, undiluted. Turkey Meat. More rice (1/2c per pound). Up the cheeses. Browning meatballs, prior to baking. Etc.
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Stewed Balls (Meatball Stew w/ Garlic Toast)

1lb. Frozen Turkey Meatballs (Regular)*
2c Potatoes, diced
2c Carrots, sliced
1c Celery, sliced
1c Mushrooms, sliced
2 Mccormick Brown Gravy Packets
2T Tomato Paste (Seasoned with basil garlic oregano kind)
1.5tsp Worstechire Sauce
2 Beef Broth Cubes + 2c Water
1 Vegi Broth Cube + 1c Water
1/4tsp Onion Powder
1/4tsp Garlic Powder
1/4tsp Paprika
1/8tsp Sugar
1/2tsp Dried Parsley
1 Bay Leaf
1/4tsp Lawry’s Seasonal Salt or 1/8tsp Sea Salt (I used Lawrys)
1/3T Butter
1/2 Frozen Peas (Last 30minutes)
Optional: 1 can HUNTS Stewed Tomatoes***SEE NOTES

Lightly Butter Crock. Add all ingredients, except peas. Cook on low 8 hours. Remove Bay Leaf. Eat alone. Or serve with Biscuits/Texas Toast/Garlic Bread, or over rice.

NOTES: Tomatoes are optional. Kids dislike it with Tomatoes. Maybe cook 1/3 way without, test try to determine your liking. I pressed the lid down onto them, drained them to remove A LOT of juices.
*1lb Browned Ground Beef or Roast works, as well.

Easy Garlic Toast:
Bread
About 2T Butter (Microwaved til melted)
Few good shakes Garlic Powder
Few good shakes Cheese and Garlic Seasoning (Fleet Farm)

Preheat oven to 400. Melt butter, allow to cool some. Add shakes of seasons. Mix well. Brush onto bread, add to pan. Bake about 4-5 minutes on each side.
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Tákos ti̱s Athí̱nas (Greek Tacos)

Low Cal. Low Carb. Meal

2 lb. Turkey, browned in 1tsp EVOO (Extra Virgin Olive Oil)
1/2 Chicken Broth Cube + 1/2c Water
1.5T Worcestershire
1.5T Grated Parmesan Cheese (Store shelf kind)
1/2tsp Lemon Pepper (McCormick)
1/2tsp packed Lemon Zest
2tsp Greek Season (McCormick)
1/2tsp Dried Oregano
1/4tsp Dried Dill
1/4tsp Garlic Powder
1/4tsp Onion Powder
A little shy of 1/4tsp Sea Salt
1c Spinach, chopped
3T Sun Dried Tomatoes, minced
1/2 Red Bell Pepper AND 1/2 Green Bell Pepper, chopped
1/4c TO 1/2c Feta Cheese, crumbled (Add later) – I did 1/2c

Toppings: Red Onion, Cherry/Grape Tomatoes (Halved), and Sauce below.

Sauce* (Premake):
1/2c Sour Cream
2T Mayo
1/8c Grated Parmasen Cheese
1 tsp Fresh Lemon Juice
1/2tsp White Vinegar
1 Cucumber, peeled, seeded, grated
1/4tsp Garlic Powder
1/4tsp Oregano
3/4tsp Dill
1/4tsp Mustard Powder
a lil shy 1/4tsp Sea Salt

Butter Flavor Cooking Spray, or LIGHTLY Butter, Crock. Heat skillet with Olive Oil. Brown meat. Add all to crock, except Feta. 30minutes prior to serving, crumble in Feta. Cook on Low 3-4 hours, total. Top shells, or egg rolls, with meat mixture, sauce, tomatoes, onions.

Sauce is a Tzatziki. I usually add in Greek Yogurt, but, didn’t have. Ended up delicious, and less ingredients. You may choose to add that.
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FanTAYstic Goulash (Version 2)

KID … And DAD… APPROVED!

1 lb. Ground Beef (Pork works), browned. Season, as cooking, with:
–1/4tsp Dried Oregano
–1/4tsp Pepper
–1/4tsp Garlic Powder
–1/4tsp Dried Parsley
1c TO 1 can Tomato Sauce
1-2 cans Tomato Soup, undiluted (I do 2)
1 small can Tomato Paste
4T Ketchup
2 cans Basil Oregano Tomatoes (Drained, lightly press lid down)
1/2 small Onion
1/8tsp Red Pepper Flakes
1/8tsp Sea Salt
–
Elbow Macaroni Noodles: 1.5c (uncooked). Cooked in 5c water with 2-3 Beef Broth Cubes for 11min. Drained.

Brown meat, season while browning. Add in onions. Butter Flavor Cooking Spray Crock. Add in all ingredients, except Beef Broth Cubes and Noodles. Cook on low 5 hours. Bring 5c water and 2-3 Beef Broth Cubes to a boil. Add in noodles, cook 11minutes. Drain well. Add noodles to crock. Stir.
*** CAN BE COOKED ON STOVE TOP, as well!
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Not just on Thanksgiving, Thanksgiving MeatLoaf (Turkey Meatloaf)

Picture doesn’t do justice to this meal. I only took 1 photo, I was hungry! Was devoured that night.
Loaf:
1 box Chicken Stuffing (I crushed a little more)
2 lb. Ground Turkey Meat
1tsp Dried Ground Sage
1/4tsp Pepper
1/4tsp Garlic Powder
1/2 sm. Onion, chopped
1 Celery, minced
1/2tsp Parsley
1/2c Heavy Creamer
2 Eggs
1c Shredd. Mozzarella Cheese
–
Sauce:
1 can Cream of Chicken
1/2c Chicken Broth
2T Heavy Creamer
1/2tsp Fresh Lemon Juice
1/4tsp McCormick’s Lemon Pepper
–
Top with Canned Jellied Cranberry – DON’T SKIP THIS!!!

Preheat oven 350. Blend, well, all loaf ingredients. Butter Flavor Cooking Spray Pan. Form loaf. Allow to sit 10minutes. Prep Sauce while meatloaf cooks. Cook at about 350 for about 35 minutes, COVERED with foil. Remove foil, add half sauce, and bake, UNCOVERED, another 35 minutes… Or til done. Layer top with Sliced Cranberry (I usually layer entire top.). Top each serving with more sauce. YOU CAN ALSO CHOOSE to place cut up vegis around the outside of the loaf, in the pan. Carrots, potatoes, broccoli, peas, onions, etc.
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TAYzty Eazy LAZY-agna (Tay’s Lazy Lasagna)

Red Meat Sauce*:
1-2 jars Favorite Spaghetti Sauce (I used 1.5 jars Rinaldi)
1 lb. Lean Ground Beef (Or Turkey), browned & seasoned with:
–Garlic powder, pepper, onion powder, basil, oregano, parsley
Vegis (1/2Green Pepper, 1/2Red Pepper, Onion) *Optional

White Cheese Spread:
1c Cottage Cheese (At least 2%- I did 4%)
1/3c Grated Parmesan Cheese (Store shelf kind)
1/8c Sour Cream
1/16tsp Sea Salt
1c Spinach. chopped small
–
Shredded Mozzarella Cheese
Frozen Cheese Ravioli (I used 1lb)

(Pictured Steps Below)
Premake White Cheese Spread, place in fridge (Trust me… DON’T skip the white spread or it’s ingredients!). Brown meat. Butter Flavor Cooking Spray Crock. Add all Red Meat Sauce ingredients to crock, cook on low 2 hours*. (If using vegis, cook til soft.) Stirring occasionally. Add in ravioli to desired sauce to noodle consistency you like*, stir. Sprinkle LIGHTLY with A LITTLE moz. cheese. Top with white cheese spread. Layer with more moz. cheese. Cook on low another hour or two. If you have an oven safe crock bowl, you can choose to remove lid and broil til cheese is lightly browned. I skip that, it is a lazy dish! Serve.
I make in crock to slowly blend all flavors. You can easily cook this on the stove top/ in oven, for less time!

*Notes: Try tTt’s Spaghetti Sauce in place of Red Meat Sauce, recipe coming soon! Freezer friendly. If you use premade sauce, you can cut the cooking time drastically. Only heating til all’s warmed. ALSO, the ravioli will eat up some sauce, so when you get to the sauce consistency you like, add a little more!!!
Pictured Steps for Crock, Oven, or Stove Top:

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