January Recipes

 

Slow Cooker Stuffed Pepper Soup

Ingredients:

Crock-Pot-Stuffed-Pepper-Soup.jpg
  • 1 lb ground turkey
  • 1 c onion, diced
  • 14-1/2 oz can diced tomatoes with Roasted Garlic and Onions
  • 2 c green peppers and/or red peppers, chopped
  • 15 oz can tomato sauce
  • 3 c beef broth
  • ½ t dried basil
  • ½ t dried oregano
  • 1 c cooked brown rice (I used the microwavable pouch)

Preparation:

  1. Brown the meat with  onion in a skillet over medium heat.
  2. Drain and place in your slow cooker. 
  3. Add the rest of your ingredients.
  4. Cover and cook on low for 6-8 hours.

 

We LOVED this soup and ate it for days!!! So hearty and delicious and EASY!

 

 

Chopped salad with poppyseed dressing

Ingredients:

Chopped Salad.jpg
  • 4 cups romaine lettuce, chopped
  • 1 barlett pear, diced
  • 1 red apple, diced (I used gala)
  • 5 thick sliced bacon, cooked and chopped
  • ¼ cup dried cranberries
  • ¼ cup pecans, chopped
  • ¼ cup feta cheese

Creamy Poppyseed Dressing:

(I purchased Poppyseed dressing from the store, but you can make your own as follows:)

  • ⅓ cup mayonnaise
  • ¼ cup milk
  • 3 tablespoons pure maple syrup
  • 4 teaspoons apple cider vinegar
  • 2 teaspoons poppy seeds

Preparation:

  1. In a large bowl combine romaine, pear, apple, bacon, cranberries, pecans and feta cheese. Toss.
  2. To make the creamy poppyseed dressing: Whisk together mayonnaise, milk, sugar, cider vinegar, and poppyseeds. Add desired amount to the salad and toss.

 

Super moist turkey meatloaf

Turkey Meatloaf.jpg

Ingredients:

  • 8 ounces mushrooms, trimmed and very finely chopped
  • 1 medium onion, peeled and finely chopped
  • 2 garlic cloves, peeled and minced
  • 1 tablespoon oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon Worcestershire sauce
  • 7 tablespoons ketchup, divided 
  • 1 cup panko bread crumbs 
  • 1/3 cup  milk
  • 2 large eggs, lightly beaten
  • 1 1/4 pound ground turkey 

Preparation:

Heat oven to 400 degrees F. Lightly oil a rimmed baking sheet (or 9-inch by 13-inch baking pan) lined with aluminum foil.

Heat oil in a large skillet over medium-low heat. Add the onion and cook, stirring occasionally, until softened; about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the mushrooms, a 1/2-teaspoon of salt, and a 1/4-teaspoon of pepper. Cook until the mushrooms give off their liquid and it boils away; about 10 minutes.

Transfer the onions and mushrooms to a large bowl, and then stir in the Worcestershire sauce and 3 tablespoons of the ketchup. Set aside to cool for 5 minutes.

Meanwhile, combine the breadcrumbs and milk in a small bowl.

Stir the breadcrumb mixture and the eggs into the mushrooms and onions. Using a fork or your hands, gently mix in the turkey, a 1/2-teaspoon of salt and a 1/4 teaspoon of pepper. The mixture will be very wet.

Form the meatloaf into a 9-inch by 5-inch oval in the middle of the prepared baking sheet. Spread the remaining 4 tablespoons of ketchup on top.

  • Bake the meatloaf until an instant read thermometer inserted into the thickest part of the meatloaf registers 170 degrees F, about 50 minutes. Let stand 5 minutes before slicing.

Peanut butter cookies

Ingredients:

Peanut butter cookies.jpg
  • 1 c natural peanut butter (no sugar added)
  • 1 egg
  • ¼ c oats
  • ⅓ c raw honey
  • ½ c dark chocolate chips

Preparation:

Preheat oven to 350 degrees

Mix all ingredients in a bowl except for chocolate chips. Fold in chocolate chips once dough is well mixed. Chill mixture in refrigerator for about 30 mins.  Mixture will still be sticky so be prepared for messy fingers! Spoon mixture onto a baking sheet lined with parchment paper or use a silicone baking mat.

Bake for about 10-12 mins or until edges become brown. Remove and allow them to cool.

Store in an airtight container.