Salisbury Turkey Steak

Salisbury Turkey Steak

1¼ lb. ground turkey

1 egg

½ cup Italian style bread crumbs

1 pkt. Onion soup mix

1 tbsp. Worcestershire sauce

1 tbs. Sriracha hot rooster sauce

4 cloves garlic, minced

3 tbsp. flour

1½ cup chicken broth

1 medium green pepper, sliced

½ small red onion, sliced and ringed

Mix turkey, egg, bread crumbs, 1 tbsp. of onion soup mixture, Worcestershire sauce, rooster sauce and half of the garlic in large mixing bowl. Shape into 4 oval patties.  Place in lightly greased shallow baking dish.

In large measuring cup or bowl, combine remaining onion soup mix, garlic, flour, and chicken broth and stir until flour and soup mix are well combined. Layer onions and green peppers over patties and pour mixture over top.  Cover and bake 350º for 45 minutes. Remove cover, increase heat to 375º and bake an additional 15 minutes.

© Crackerberries 2014

Fish Corn Chowder

Fish Corn Chowder

At 185 calories per serving you won’t even miss the thick cream normally used in chowders.

15 oz. frozen tilapia, slightly thawed

3 slices thick cut cherry wood bacon

1½ lbs. (5 medium) potatoes, peeled and cut into bite size pieces

2½ cups chicken broth

1 can regular corn, drained and rinsed

¾ cups potato flakes

1 onion, chopped

1 stalk celery, diced

5 baby carrots, chopped

3 tbsp. butter

2 cups skim milk

½ tsp. curry

½ tsp. marjoram

1 tsp. lemon pepper

Sauté the bacon in large Dutch oven; remove and set aside. Drain grease except for about 1 tbsp. Sauté onions and celery in bacon grease just until opaque. Add potatoes, carrots and 2 cups chicken broth. Bring to a boil, and simmer about 15-20 minutes. Add corn and lay tilapia over top and cover tightly. Let simmer 15 minutes longer or until fish is white and flaking apart. Pour in milk, add butter, curry, marjoram and lemon pepper. Simmer but do not boil for 15 minutes. Add potato flakes to remaining chicken broth and add to chowder. Cook until desired thickness. It will thicken more as it cools.

© Crackerberries 2014

Raisin Oaties

Raisin Oaties

At 65 calories per cookie, you’re going to love this sweet treat!

1 cup whole grain quick oats

1¼ cup all-purpose flour

1 tsp. cinnamon

½ tsp. baking soda

1/8 tsp. salt

3 egg whites

½ cup brown sugar, firmly packed

¼ cup granulated sugar

¼ cup butter flavored Crisco (or butter)

1 tsp. vanilla

1/3 cup pear preserves (or apple sauce)

1 cup raisins

Preheat oven to 325º

Combine flour, oats, cinnamon, baking soda and salt in medium bowl and set aside. Whip egg whites until frothy; add sugars, butter and vanilla.  Stir in preserves and add flour mixture and stir well. Fold in raisins. Drop by tablespoon on lightly greased cookie sheet. Bake 10-12 minutes and immediately remove to cool on wire racks.

Yield: 3 dozen plus 2

© Crackerberries 2014

Stuffed Cabbage

Stuffed Cabbage

with Chili Pasta

5 large cabbage leaves

2/3 cup uncooked small pasta shells

3 cups prepared chili

28 oz. can crushed tomatoes

4 oz. Colby Monterey Jack cheese, shredded

1 tbsp. oregano leaves

Preheat oven to 350º

Cook pasta according to package directions. Drain and stir into chili. Heat just until warmed.  Add cabbage leaves to boiling water and cook 2-3 minutes just until limp and pliable.  Divide chili/pasta mixture into each cabbage leaf, sprinkle with a little of the cheese and roll. Place in lightly greased baking dish. Pour crushed tomatoes over top and sprinkle with remaining cheese. Top with oregano and bake in 350º for 35-40 minutes, until bubbly.  Serve hot.

© Crackerberries 2014

Chili

Chili

It’s almost everyone’s fall favorite. Who doesn’t love a good chili on a cool fall evening?

1¼ lb. ground beef

1 lg. can diced tomatoes

2 cups leftover homemade baked beans, drained

1 cup tomato sauce

1 lg. green pepper, diced

1 onion, chopped

2 tbsp. minced garlic

2 tbsp. chili powder

1-2 tsp. cayenne pepper

1 tbsp. black pepper

1 tbsp. basil

1 tsp. celery salt

1 tbsp. paprika

Cook burger and drain off grease. Add onions, garlic and green pepper and cook until aromatic. Add tomatoes, tomato sauce, spices and beans. Cook on medium heat, stirring often for about an hour. Serve hot with sour cream and homemade biscuits.  Pass the Texas Pete hot sauce if you like it on fire.

© Crackerberries 2014

Chex Mix Chicken

Chex Mix Chicken

It’s not just for cereal!

Preheat oven and lightly greased cast iron skillet to 375º.

2 lbs. chicken leg quarters, (give or take a few ounces)

½ cup whole wheat flour

2 tbsp. Chex party mix seasoning

• 2 tbsp. Worcestershire sauce
• 1½ tsp. seasoned salt
• ¾ tsp. garlic powder
• ½ tsp. onion powder

1 pkt. Onion soup mix

Combine seasoning, flour and soup mix in zip lock bag. Cut chicken into legs and thighs. Shake pieces one or two at a time. Place chicken pieces in hot skillet and return to oven. Cook 375º for one hour.  Let cool slightly before serving.

© Crackerberries 2014