Tag Archives: turkey

The Juiciest Burger Soup (Cheese Burger Soup)


A Burger Soup that ACTUALLY Tastes Like a Juicy Burger!

1 lb. Lean Ground Beef, while browning season with a few good shakes of Paprika, Garlic Powder, Onion Powder, Oregano, Parsley, and Pepper
3 Beef Broth Cubes
3 Chicken Broth Cubes
6 1/2c Water
1 Onion Soup/Dip Packet (I used Mrs Grass)
1 can diced Tomatoes (Basil Oregano kind), slightly drained
1c Spinach, roughly chopped
1/2c Mushroom, sliced (I used Baby Bellas)
1 sm./med. Onion
1c Potatoes, skin on, diced
1 small Carrot, grated
1/2T Worcestershire
2T Dill Pickle Relish
1/4tsp Red Pepper Flakes (Adds extra kick)
1tsp Parsley
1/4tsp LAWRY’S Seasonal Salt
2 oz. Velveeta (Add last hour)
1/2c Shredded Mild Cheddar Cheese (Add Last hour)

Brown meat, while seasoning with seasons listed. LIGHTLY butter crock (Or Butter Flavor Cooking Spray it). Add all to crock, EXCEPT Velveeta and shredded cheese. Cook on low 6 hours. Last hour add in cheeses.

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Mocking Mein (Mock Chow Mein)



1lb TO 1.5lb Ground Beef, browned seasoned with few shakes: Butter Powder, Onion Powder, Garlic Powder, Dried Parsley, Dried Basil
1 can Cream of Mushroom
1 can Cream of Celery (Chicken works, too)
2T Soy Sauce
1/2 tsp Worcestershire
1/4 tsp Pepper
1 small Garlic Clove
1 small Onion
1/3c Mushrooms, sliced or chopped large
1 Celery, halved long way, then sliced
1/2 4.9oz. can Water Chestnuts*
1/2 can Bean Sprouts, drained*
Brown/White Rice cooked in Chicken Broth (I use crushed cubes)
Hard Chow Mein Noodles.

Butter Flavor Cooking Spray skillet. Brown meat. Add all, EXCEPT Rice and Hard Noodles, to crock. Cook on low 4 hours. Serve over rice. Top with hard Chow Mein Noodles.

Bean Sprouts and Chestnuts are optional. Can be cooked on stove top, as well.
Use other halved cans of chestnuts and bean sprouts with our Chickity China the Chinese Chili (Chinese Chili) recipe:

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Mr. Bean-erole (Green Bean Casserole)


1 lb. Lean Ground Beef, Browned (Season with few shakes of: Basil, Garlic Powder, Onion Powder, Parsley, 1/4tsp Pepper)
2 cans of WHOLE Green Beans, drained *See notes
1 can Cream of Chicken (I sometimes use 1.5cans)
1 can Cream of Mushroom
1 small Onion, chopped
1/2c Mushrooms, chopped (Optional)
1/2 TO 1 tsp Fresh Garlic, minced
French’s Fried Onions (For serving)

Preheat oven 375. Brown beef. Seasoning it. Mix all together, except fried onions. Bake in buttered pan, covered, for 30 minutes. Then 5-10minutes uncovered. Allow to cool 5-10minutes. Top, well, with fried onions.
*Notes: If using fresh green beans: Cut off ends. Boil in salt water for few minutes. Drain, then use.

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Lasagna of the Cottage (Egg Roll Lasagna)

Lower Calorie Lower Carbohydrates

About 8 Egg Roll Wraps (You can use lasagna noodles)
Shredd. Moz. Cheese
Red Sauce Spread:
1 lb. Ground Beef (93/7, Turkey may work)
-Browned, season with: 1tsp Parsley, 1/4tsp Oregano, 1/4tsp Basil.
1 and 1/2 jars RINALDI Meat Spaghetti Sauce *See Notes
1 can Basil Oregano Tomatoes, DRAINED WELL!
1 small Onion
1/4 tsp Garlic Powder
White Cheese Spread:
1.5c 2% Cottage Cheese
1/2c Grated Parmesan Cheese (Store shelf kind)
1/16 tsp Sea Salt
1c Spinach, chopped small

Preheat oven 375. Mix Cheese Spread ingredients together and place in fridge covered. Cook beef according to above. Add in sauce, tomatoes, onion, and garlic. Butter Flavor Cooking Spray glass pan. Add a little red sauce to bottom, smear around. Add 1 layer of eggrolls (You may cut to fit). Add 1/2 of Red Sauce. Layer with Moz. Cheese. Add another layer of eggroll. Spread on all the white cheese spread. Add another layer of eggroll. Top with rest of red sauce. Sprinkle Moz. cheese. Lightly pepper the top. Bake, covered, at 375 for 35 minutes. Remove foil, bake additional 10 minutes. Broil, if needed, to brown top. Allow to cool 10 minutes.
*Notes: 1 jar has worked in a pinch. Use the leftover sauce for Our Top O’ the Muffin Pizzas.
YOU CAN use lasagna noodles, as well. Or Healthier-ify it with zucchini or eggplant noodles. Check out our other lasagnas, as well

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My Vacation Easy Meals


With a vacation full of fun and relax, we wanted to do just that. Also, save space for packing vs. packing many ingredients for meals. Especially, being gone a week and a family our size! We premade/preassembled meals, then froze them. And brought the Crock Pot. This technique SAVES SPACE! SAVES TIME. Food lasts longer. DOUBLED AS ICE FOR COOLER! And, it HELPS FINANCIALLY! Because, you can buy the meats when on sale, ahead of time, make and freeze as you go vs. all at once at full price.
(Also, check out our Recipe Gallery and our post Get the Most of Your Roast … Freezer Friendly Meals!)
Here’s the meals we did (ALSO, CHECK OUT OUR 2015 MEAL PLAN HERE!):

Frito Taco Salad
– Frito Taco Salads, a ritual for a while now.
1.5-2lb Beef (Turkey can be used)
2 GOOD Taco Season Pkt.
1/2c Water
1/2 can Diced Tomatoes, drained (Reserve juice)
3/4c Salsa
1/2can Refried Beans*
Little less than 1/2 can Black Beans w/Jalapenos* Optional
1 small onion, chopped (Added right before freezing)

Cook beef. Add in taco seasons, beans, salsa, tomatoes with juice, shakes of: Garlic Powder, Chili Powder, Onion Powder.
Allow to cool. Place in freezer bag (I double bag), lay flat. Day of eating, either thaw or just throw into crock. (I just threw in and kept on warm, flipping.) Serve with FRESH tomato, fritos, sour cream, shredd. cheese, lettuce, whatever other toppings of choice.
*(Rest of cans we used for tacos, the night I premade meals) These are also optional. Point is, just premake and freeze.

– BBQ Legs with Tuna Salad
Frozen Legs
Favorite BBQ Season Pkt. (Marinade- Grill Mates Texas BBQ kind!)
Favorite BBQ Sauce

Add legs to ziploc bag, add in seasoning, allow to thaw- Mixing around. Grill legs. Close to being done, smoother with BBQ sauce, flip and repeat on other side. Allow each side to thicken. Serve.

– Tuna Salad:
Space Saver- I bought Miracle Whip. I kept a lil over 1/2 the jar. Rest I placed into separate container (For sandwiches). Then, I used Miracle Whip Jar to store the Tuna Salad SAUCE. In jar, I did:

I kept a lil more than 1/2 jar Miracle Whip (Leave in jar!)
1tsp TO 1+1/4tsp Lawry’s Seasonal Salt
1/4tsp Paprika
1/2tsp Dill Weed *SEE NOTES
2tsp Vinegar *SEE NOTES
1/8 tsp Onion Powder
  -MIX ABOVE INGREDIENTS IN Miracle Whip container.
-Then, add to jar, on top of Sauce (Don’t mix in):

1.5c Shredd. Cheddar Cheese
1c Frozen Peas
  -Place on lid.
-1 hour Prior to Serving:

About 2c uncooked Macaroni Noodles, cooked
2 cans Tuna, drained (1 hr. prior to eating. KEEP IN CANS TIL THEN!)

I premade sauce morning of trip. For leak reinforcement: I placed some plastic over top of Miracle Whip jar (I used ripped sandwich bag), twisted on top. Keep cold til serving.
About 1 hour prior to serving: Cook noodles. Mix sauce and canned tuna together. Add noodles into sauce, to consistency desired. Toss rest. I always have it a little saucy, as it’ll sit and absorb some. Keep cold til serving.
*NOTES: I didn’t have pickle juice from the jar, what we usually use. So, improvised with vinegar and dill. Try it with dill pickle juice! I always eyeball it. About 1T to 1.5T… About. Skip Vinegar and Dill, then.

– Hamburger Foils
Frozen Burger Patties, 1 per foil
1 Potato per foil, diced
1 bag Baby Carrots, split up (1 bag lasted 6 foils)
Chopped Onions (We used 2 small for 4 people)
1 Onion Season Pkt. (A small sprinkle per foil. It goes a LONG way!)
1-2T Butter per packet, we forgot, and a smidge of Crisco worked well!

Dice potatoes, cut onions. Give each person foil. Kids love making their own! Add in desired vegis. Top with butter or crisco. Add one frozen burger to top. A small sprinkle of onion pkt. seasoning. Double or triple wrap. Add to hot fire pit coals. Ours cooked in about 45 minutes (Time varies). Rotate, we didn’t flip!
Rest of burgers we had for supper another night. We also ate leftover Tuna Salad with this meal.
Healthier Option: Turkey Burger, Butter Spray/Olive Oil/Coconut Oil

– Pepperoncini Roast Beef Sandwiches (Updated Recipe. PLUS, More Roast Recipes!):
In a freezer bag place:
UNcooked Roast
1 Pkt. Au Jus *Optional
1 Pkt. Good Ranch Season
1 Jar Pepperoncinis, whole, tips cut, and drained
1 small Onion, sliced
3 Beef Broth Cubes
1/4 tsp Garlic Powder
Fresh Cracked Pepper
Add later:
3.5c Water (Add to crock when cooking! 3, if skipping Au Jus)
Provolone Cheese (I buy and FREEZE complete pkg. – SEPARATE from roast. Throw into fridge at vacation destination, to thaw, then use.)

Eating time, just throw everything into crock, except cheese. (Tip: Add water into bag to get excess seasons, add to crock). Cook on low til done. Near end, add Provolone Cheese to top. Serve on buns once Provolone’s melted.

– Zesty BBQ Chicken Sandwiches
Frozen Chicken
1 Zesty Italian Season Pkt.
1 bottle BBQ (We used Smoked Hickory. Your Pref.)
2T Worcestershire
1/4c Brown Sugar
1/4tsp TO 1/2tsp Red Pepper Flakes
1/4c Water
1 small Onion (Added right before freezing)

PREMAKE IN CROCK at home (On low, til chicken is done). Cool, add onion, then freeze, laying flat, in double freezer bags. Eating time throw into crock and warm til thawed, cook on low. Serve on buns.

– Sloppies
1.5lb Beef, cooked.
Season with few good shakes of: Basil, Oregano, Pepper, Garlic Powder
1 can Manwich Sloppy Sauce
1 can Stewed Tomatoes, drained
1 small Onion, chopped

Cook. Allow to cool completely. Double Freezer bag, lay flat. Freeze. Eating day, throw into crock. I did on warm til thawed, stirring. Serve on buns.

– Chicken Salad Burgers (Try this recipe, too)
1/4c White vinegar
Up to 1/4 tsp Sea Salt (I use 1/8+1/16tsp)
1/4 tsp Pepper
1c + 1/4c Mayo
1c Sour Cream
4 celery, cut small
1 bunch Green Onion
4-5 Chicken Breasts, cooked (Boiled in Water+1 Chicken Broth cube)
Optional* 1/8 tsp Sugar, or more to taste

Place frozen chicken into water with chicken broth cube. Turn on heat and cook til done. Drain and cut up. Mix all together. Pack in tightly concealed container. Keep refrigerated til serving. I premade morning of leaving. Ate for lunch within 3 days.

YOU CAN Pretty much make any of our recipes and prefreeze them for vacation meals. Then, just throw in Crock Pot and Forget About It! Check Out Our Soups, Roasts, Chili Recipes. Or, Our Crock Pot Recipes … Those are all GREAT to PrePrep/PreMake and Freeze… Making Easy Meals! Last year we did our Chillin Chili (Premade in crock, froze as flat as could in ziploc.). You can do this with any stew, roast, chili, even soups!
TIP: When Premaking Meals with Broth:
-If Pre-PREPping (Not cooking): I usually add the Broth Cubes to freezer meals, then, add water at time of cooking. Just Write on freezer bag how many cups of water needed for cooking!
-If Pre-COOKing: Add Water at time of cooking, of course.

Also, we had Lunch Meat Wiches with leftover Miracle Whip (I freeze Lunch Meat and thaw in fridge on arrival), Tuna+Pea Sandwiches, Easy Packable Breakfast (Cereal, Poptarts), Smores, Waffle Camping Cones: Waffle Cones, REPEAT layers with pieces: Chocolate, Bananas, Marshmallow. Wrap in foil 3 times. Place in small fire, or on coals, about 30sec. on 4 sides.

YOU CAN EVEN FREEZE Buns! Luckily we have a toaster where we go, for quick thaw/toasting. Or use foil in Fire Pit. Or, toast on Grill. Also, awesome if you see them ON SALE at the store! Be sure to keep frozen til use. Or, they will thaw and mold!!!

Tips I seen, and will try next year. Probably better if you’re scrambling eggs. Crack and add to mason jar, place plastic on top, twist on top. Pour out to use. Helps those pesky eggs from breaking in carts!
Premake pancake mix, add into cleaned out ketchup bottle. Shake and use.

Pack FREEZIES – Doubles as ice. Cheap Treat!

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Chillin Mac-A-Cheesin (Chili Mac N Cheese)


8 oz. Velveeta
1.5c Shredded Mild Cheddar Cheese
1T Butter
1/2 T Mustard Powder
1/2 tsp Paprika
1/4 tsp Chili Powder
1/4 tsp Red Pepper Flakes
1.5c Milk
1/2 Turkey Link, diced
1/2 can Hormel Chili with Beans
1/2c Fresh Cherry Tomatoes, halved
3 cups COOKED Shell noodles (Add Later)
–1 Beef Broth Cube (For noodles)

Butter crock lightly. Add all except cooked noodles. Cook on low, stirring frequently, for 4 hours. Separately, with 1 broth cube in the water, cook noodles. Drain noodles. Add 3c cooked noodles to crock.
***You can choose to add shredded cheese and milk last hour. As some find it curdles. I add all at beginning and stir often. I have yet to have a problem. I read it may curdle if it boils, or is cooked too long. So, low temp helps.

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Gobble Up Soup (Turkey Dill and Sage Soup)


1/2 lb Turkey Meatballs – Or 2-3 large turkey drumsticks (Which is my fav.)
4c Water
4 Chicken Broth Cubes
2 cans CAMPBELL’S Cream of Potato *SEE NOTES
1.5c Potatoes, diced
1.5c Carrots, sliced
1c plump full Mushrooms, sliced (Optional)
1c Celery
1 small Onion, chopped
1.5c Frozen Corn, thawed
1/4 tsp Garlic Powder
1/4 tsp Fresh Cracked Pepper
1/16 tsp Sea Salt
1T Dried Dill Weed
1/2 tsp Dried Sage Powder
1/8 tsp Celery Seed

Add all to crock. Cook low 6-8 hours. If using drumsticks, remove, de-meat bones, add back to crock.
*Notes: I used generic brand cream of potato, wasn’t as tasty. You can also try 1 can cream of potato with 1 can cream of celery.

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Rav-voilà (Ravioli)


2 jars Favorite Spaghetti Sauce (Ours is Rinaldi’s Brands. We used Garden Combo- This is sweet. Any will do)
2 cans Tomato Soup
1 can Basil Oregano type Diced Tomatoes
.5 lb Beef Link, sliced (Or 1 lb cooked Ground Beef)
10 to 20 oz. Bag 4 Cheese Ravioli
1 Green Pepper, chopped
1 Onion, chopped
1/4 tsp Course Black Pepper
1/2c Heavy Whipping Cream

Spray Crockpot with Butter Flavored Cooking Spray. Add all, except noodles. Cook on low for few hours til vegis are soft. Add in Add in ravioli. Continue til ravioli is done. Add in cream. Serve.

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Enchi-Cabbage? (Smothered Cabbage Enchiladas)


You can choose to use Soft Shells, Egg Rolls, or Cabbage Leaves!

1 lb Lean Ground Beef (Or Turkey!)
1/2 TO 1  16oz can Refried Beans
Up to 1/2 cup Onion
1 Garlic Clove, minced
1 pkg Taco Seasoning (You can use half, or own recipe, if wish)
1/8 tsp Pepper
1 15oz can Chili WITHOUT Beans
1 10oz can condensed Tomato Soup, undiluted
1 10oz can Enchilada Sauce
4-6, or more, Cabbage Leafs (Or Softshell, Egg Rolls*)
Lettuce, chopped
1-2 Fresh Tomatoes, diced
About 1-2c Mexi Shredded Cheese

Brown meat. Add onions and taco season. Cook, then add beans to meat.
In separate bowl, mix together chili, tomato soup, enchilada sauce.
For cabbage leaf prep: Boil water with pinch of salt, add in cabbage leaves. Boil til flexible, a few minutes.
Lay cabbage leaf down. Fill with meat mixture, lettuce, tomatoes, a LITTLE cheese, whatever other toppings. Roll, tuck in those ends. Top with sauce and good amount of cheese. Bake about 400 til cheese is melted. Serve with sour cream and more lettuce.
*I believe the picture I put the cheese underneath sauce. Whatever works.
If using Softshells or Egg Rolls, try browning in skillet using Butter Flavor Cooking Spray. For Amazing flavor! (Optional)
Search our website for more ENCHILADA Recipes!
More Enchilada Recipes

Smack Your Grandma Meatloaf Version 2


1 lb to 1.5 lb Ground Beef
1 Pkt Onion Soup Mix
1/3c Tomato Soup
1/4c Heavy Creamer
1T Ketchup
1/2 Red Bell Pepper
1/4 tsp Course Black Pepper
1 Garlic Clove
1/8 tsp Paprika
1 tsp Worcestershire
1.5 T Brown Sugar
1 Egg
1/4c Cheese
1 cup Croutons, Whole, not blended, yet.

1/4c Ketchup
1/4c Tomato Soup
1T Mustard
1.5 tsp Lemon Juice
1T Brown Sugar
1 tsp Worcestershire
1/4tsp Louisiana Hot Sauce
In blender blend well the loaf ingredients. Set aside for minute, make glaze while waiting. Mix glaze ingredients well. Spray loaf pan with cooking spray. I lay down bacon on bottom of pan. Sprinkle with little brown sugar, top with a spoon or two of glaze. Add Loaf. Cover cook 350 for about 35minutes. Add rest of glaze. Cook uncovered at 375 for about 25-30 minutes more.

“Not Your Grandma’s Meatloaf, Unless Her Meatloaf Was Good, Then It Is… But Better” Meatloaf


1.5lb Ground Beef
Few slices of Bacon
1c (Not crushed, yet) Texas Toast Garlic Butter Croutons

Blend in Blender:
1/2 Red Bell Pepper
1/4c Red Onion
1 Garlic Clove
1 tsp Chili Powder
1/2 T Dried Parsley
1/4 tsp Sea Salt
1/2 tsp Course Black Pepper
1/8 tsp Cayenne Powder *Optional
1.5 tsp Worcestershire
3T Glaze Mix (Recipe below)
1/4 c Shredded Mild Chedd. Cheese
1/4c Heavy Whipping Cream
1 egg

Glaze (I double this. Kids love it.):
1 T Mustard
1.5 tsp Lemon Juice
1/4 tsp Louisiana Hot Sauce
1 to 1.5 tsp Brown Sugar (We use 1.5tsp)
1/2 c Ketchup
1 tsp Worcestershire
1/2 tsp Apple Cider Vinegar

Vegis (For around the Meatloaf): Carrots, Potatoes, Onions, Celery

Mix Glaze.
Blend ingredients under “Blend in Blender“.
Mix Meat with Blended Ingredients. Then, mix in CRUSHED Croutons.
Butter Flavor Cooking Spray Pan.
Lay Bacon onto bottom of pan, ONLY where Loaf will go. Set Loaf on top of Bacon. Forming Loaf. Add Vegis around Loaf.
Add a VERY THIN layer of Glaze (Don’t double dip raw meat in glaze!)
Bake, covered with foil, 350 for 35 minutes. Smother well with glaze. Bake rest of way, uncovered, at 375 for about 25-35 minutes. Allow to stand few minutes before serving.


G-OO LA LA-sh (Goulash)


2 (14.5oz) can Diced Tomatoes (Basil, Garlic, and Oregano kind), entire cans
1 (15oz) can Hunt’s Tomato Sauce
1/3c Ketchup
1T Soy Sauce
1T Italian Season
1/8 tsp Onion Powder
1/4 tsp Basil
1/4 tsp LAWRY’S Seasoned Salt + Pinch later
1/8 tsp Course Black Pepper
3 Garlic Cloves, minced (Smaller side size)
1 lb Ground Beef, cooked and drained of fat
1 cup Macaroni Noodles (Cooked in separate pan with 4c water and 2 Beef Broth Cubes)
2 Beef Broth Cubes, crushed (Later use)

Spray crockpot with butter flavored cooking spray. Add in tomatoes, sauce, ketchup, soy, garlic, seasonings, cooked 1lb ground beef. Cook on low (Mine runs hot, so I do warm) for 4-5 hours. When near time to eat. Sprinkle with a pinch of more Lawry’s salt. In separate pan, bring to boil 4 cups of water and 2 crushed beef cubes. Cook noodles, STIRRING FREQUENTLY. About 11minutes. DRAIN WELL! Add into crock pot. Eat!

I have another version of Goulash, both are winners. You can also choose to add a can of Tomato Soup, undiluted, to this recipe. To give extraness.

Down wit da Rappers (Tay’s FAMOUS Taco Wraps)


2 lb. Ground Beef (Season w/: Garlic Pwdr., Onion Pwdr., Pepper, Paprika, Cayenne)
2 Taco Season Pkt. + HALF the Water they call for
2 cans Basil/Oregano/Garlic Tomatoes (Drain, RESERVE JUICE!)
1/3-1/2 can Small Black Olives, drained, chopped
1/2c Mild Salsa

16 oz. Cream Cheese
1/4c Sour Cream
Small handful Chives or Green Onions (I used Green Onions)
Shredd. Chedd. Cheese
Soft Shells

First off, drain Tomatoes INTO a bowl (RESERVE DRAINED JUICE) and RESERVE 1/2tsp Taco Season Pkt.!!! Set both aside.
 –MEAT MIXTURE: Brown Meat. I season as I cook with a good dash or two of: Garlic Powder, Onion Powder, Pepper, Paprika, and a dash of Cayenne Powder. Drain excess Grease. Then, add in: RESERVED TOMATO JUICE (NOT THE TOMATOES- Just drained juice), 1/2c Salsa, Taco Season Pkt. (MINUS the 1/2tsp), Half Water Taco Pkts call for. Simmer, til thick.
 –CREAM CHEESE MIXTURE: In bowl, SLIGHTLY SOFTEN (Not melt) Cream Cheese. Add in Sour Cream and reserved 1/2tsp Taco Season, mix. Add in Green Onions and Olives, mix well.
 –WRAPS: Spread a thin layer of Cream Cheese Mixture all over Soft Shell. Spoon on a line of Beef Mixture. Top the Beef with Tomatoes (I cut up small). Sprinkle a little Cheese down the line, then, a LITTLE more all around Shell. Roll snug. Wrap in Foil (I’ve used sandwich bags on each side in a pinch), give a slight squeeze.
Keep in fridge til serving time. I usually make them the night before events. Cream Cheese needs time to harden some in fridge. About a few hours, at least.
 –For Serving: Cut to few inches. Then, SLIGHTLY microwave til slightly warmed. NOT TOO MUCH, tho! Or it’ll be a big mess. Tasty cold, too.

Easily make these HEALTHIER using Turkey/Chicken meat, light or fat free Sour Cream and Cream Cheese.

Similar Posts:


Freezer Friendly Wonton Wraps


Freezable, quick microwaveable meals! Great for Quick Healthier Meals. ALSO, it works GREAT, if you use Egg Roll Wraps, cut in half, line on Toppings, and Bake, Skillet (Butter Spray and Brown), or Fry in Coconut Oil.  UPDATED POSTS:  STICKS (Recipe #1 Here) AND STICKS (Recipe #2 Here)

Recipe options that work great (Blend or mince to fit):
– Jalapeno Poppers
Crisped Bacon, Jalapeno, Shredded Cheddar Cheese, Splash Worcestershire, Cream Cheese, A tiny smidge of Mustard. Season: Paprika, Onion Pwdr., Garlic Pwdr.

– Buffalo Chicken
Add to blender (Or chop WELL): Leftover Buffalo Chicken, Mozzarella, a little more Buffalo Sauce, to taste. Minced Onions, Minced Celery, Jalapenos (Optional). (Buffalo Recipe Options: Option 1 or Option 2)
– Alfredo Chicken w/Broccoli
Boil Chicken in Water with few Chicken Broth Cubes (Crushed). Shred WELL. Heat with Alfredo and 1 Garlic Clove (Minced) and some Onions (Chopped). Add in Frozen Broccoli (Thawed), to amount desired. Sprinkle of Grated Parmesan Cheese (Store shelf kind). Chopped Spinach Optional.
– Pizza Ingredients
Toss Shredded Cheese with Sauce. Add toppings of liking (Ex.) Pepperoni, Beef, Bacon Bits, Vegis (Peppers, Onions, Jalapenos, Tomatoes). Chop all WELL.
– Cheesy Spinach
Spinach, 1/4tsp + 1/8tsp Sea Salt, 1tsp Dried Parsley, 1tsp Garlic Powder, 1/4tsp Onion Powder, 1.5T Green Onions, 1 can White Beans, 1/3c Queso Blanco
1c Shredded Moz. Cheese, 4T Grated Parmesan Cheese (Store shelf kind), 2T Sour Cream OR Milk
– Mini Taco Bites
Turkey Meat/Chicken/Beef (Browned), seasoned with 1/2-1 Taco Packet and up to 1/2c Salsa. Tomatoes, chopped. Spinach, chopped. Shredded Moz. Cheese. Toppings of Choice: Vegis (Peppers, Onions, Jalapenos, Corn), Black Beans, Refried Beans (If using, mix into meat), Cream Cheese, etc. Chop all WELL or Blend. Try Our Beef & Bean Taco Egg Rolls- Freezable – Low Carb
Philly Cheese Steaks
Pork/Chicken/Steak Marinaded. Cheese. Peppers.

Preheat oven about 375 or 400. Spoon mixture onto wonton, wet corners, fold as desired (I did squares & triangles-I liked the squares better.), press down edges, spray pan w/ Butter Flavored Cooking Spray, layer onto pan, spray top w/ more cooking spray. Cook until browned, about 5 minutes, flip and cook until browned on other side. Keep an eye on them, they can burn fast! Optional: If eating right away, you can add more flavor by sprinkling a little garlic powder, salty eaters use garlic salt, over top when fresh out of the oven, let stand a min.
Note- To prevent from oozing out, press down along edges well (I ran my damp finger along seem). I did poke a needle hole thro top of each before baking, seemed to work. Some went flat-ter.

Freezer: Once cooked, single layer onto plate, separated. Freeze. Add to freezer bag. Cook: Place in microwave til warmed. Eat plain or with sauce of choice, mine for buffalo is sour cream or ranch.

Frying in pan brushed lightly with EVOO (Or Butter Flavor Cooking Sprayed), brown each side, is optional. Or Deep Frying is optional (Try Coconut Oil).
Also, turning into
Pot Stickers! By adding Broth to the pan after browning, is optional, as well. But, I don’t think Pot Stickers would freeze too well. So right away eatings meal!
*** ALSO, Egg Roll Wraps are Freezer Friendly!!! Try our Lupias, Magical Fruit Roll Ups, Southwestern Rolls… MANY MORE!!!

Spa-ghett-A-Bout-It Soup (Spaghetti Soup)


4 cups Water
4 Chicken Broth Cubes (Beef Broth Cubes will work)
1 24oz. jar FAVORITE Spaghetti Sauce (I used Rinaldi)
1 can Tomatoes (Basil Oregano kind), entire can
1 tsp Parsley
1/8 tsp Course Pepper
1 Onion, chopped
1 Green Pepper, chopped
1 Garlic Clove, minced
1 small Carrot, grated
1lb Ground Turkey, browned (Sausage or Beef can be used)
1 cup Egg Noodles
Cook turkey, I season as I cook- Pinch Sea Salt, Onion Powder, Pepper, few dashes of Oregano, and few dashes of Parsley.
Spray crock with butter flavored cooking spray. Add all ingredients.
Cook low 4-5 hours. Add in noodles. Serve when soft. TOP with grated Parmasean Cheese.
*Note: A friend likes to add a half can of tomato soup. But, this defeats the “Soup” intention!

Popeye the Sailor Man’s Soup (Spinach Soup)


.5 lb. Turkey Kielbasa Link (We’ve tried Turkey Kielbasa Link, Smoked Sausage, etc. All were tasty, but turkey kielbasa link’s the best for us!)
2 nice size Frozen Boneless Chicken Breast
3 cups Water (Up to 6c worth)
3 Chicken Broth Cubes (Up to 6c worth)
1 cup Mild Salsa
1/4 cup dried Parsley (1/2 cup if fresh)
3 cloves Garlic, minced.
1 medium Onion, diced.
1 Celery, sliced long way, then sliced into slices.
1 cup dry Green Lentils (We have improvised w/ 15 bean or barley. Tho, lentil’s best, it still worked in a pinch.)
1 15oz can Chickpeas (Garbanzo Beans), drained.
1 16oz bag FRESH Spinach Leaves, chopped.

Spray crockpot with butter flavored cooking spray. Add all ingredients to crockpot and cook 4-6 hours.
**This recipe is quite thick. If you want a more soup texture, ADD more water and broth cubes (Equal each). Maybe 5-6cups chicken broth total, instead of 3. If decided later into cooking that it needs more, remember to cook more, after adding. To allow flavors to blend.

Tay’s Easy Chillin Chili


1 can Light Kidney Beans, slight rinse, drained well
1 can Chili Beans, entire can
1 can Hormel Chili WITH BEANS (Yes, ADD!)
4-5 cans Tomato Soup, not diluted, entire can
2 14.5oz cans Diced Italian Tomatoes (Basil/Oregano), entire can.
1.5 Green Pepper
1.5 Large Red Pepper
1 Large Garlic Clove, minced
1 Large Onion
1 TO 1.5 lbs Beef, ground. Cooked, drained of grease. (Season well, as cooking, with Garlic Powder, Pepper, Onion Powder, Chili Powder, few dashes Cayenne Powder, Paprika, Parsley)… DRAIN GREASE.

*Optional: 1 inch of Red Fresno Pepper, minced

Spread butter LIGHTLY around crockpot. Add all ingredients. Then, season with more Chili Powder (Good amount of this), Onion Powder, Pepper, Garlic Powder, Parsley… To taste. I do the Taste and Add, as I go.
Cook Low 4-6 hours (Until all’s blended nicely and vegis are soft.). Stirring, occasionally. Allow to cool slightly before serving.

Check out our other Chili Recipes: Cinco De MY OH, YUM! Chili (Taco Chili), The Cheesy Chillin Chicken (White Cheesy Chicken Chili), The Scared White Chicken (White Chicken Chili), BBQ Chili, Chickity China the Chinese Chili (Chinese Chili), Jack O Lantern Chili (Pumpkin Chili) Simply, use the search bar to Search: Chili.

tTt’s Spicy Cabbage Soup (The Best Spicy Cabbage Soup)


tTt's Cabbage Soup
1 pound Turkey Kielbasa Link, quartered long and diced (Or,  Link f choice)
12 Beef Broth Cubes + 12 cups of Water
1 can Tomato Soup, undiluted
1 15oz. can Tomato Sauce (You can skip and add 1 more Tom. Soup)
2 cans of Spicy Diced Tomatoes, entire (I use w/ green chilies)
1 head of Cabbage, chopped large-ish
1 8oz. pkg. Mushrooms, cut up
2 cups Red Pepper, chopped
2 cups Green Pepper, chopped
2 cups Yellow Onion, cut larger
2 cups Red Onion, cut larger
1 cup Green Onions or Chives, chopped
1/2 cup fresh Parsley, chopped*
2 TBSP fresh Basil, chopped*
1 TBSP fresh Oregano*
1/2 tsp Cayenne Pepper Powder
1 TBSP Garlic Powder
1.5tsp Pepper

*Dried Parsley, Basil, and Oregano can be used. Use HALF the amounts if using dried seasons.
1 can Tomato Soup and 1 can Tomato Sauce can be used.

*Try our other slightly twisted version of this soup. Which is great for when you’re sick: Click Here