Super Bowl Sunday, all Slimmed Down!

Burgers? Fries? Pasta Salad? Chips and Salsa? You want it all on Super Bowl Sunday, right? Well you got it! Some are recipes, some are just go to the store and buy it! Here's a diary of Mom and Myself cooking up a football sized dinner for our guys!

Turk-en Sausage Burgers

Thats right! Turkey and chicken sausage burgers. YUMM-Y!

All you do is mix one pound ground turkey with one pound of chicken sausage. (Chicken sausage can be any FRESH uncooked chicken sausage. Available at Fresh Market and Whole Foods. We used Green Pepper and Onion Chicken Sausage!)

Add 1 Tablespoon of Mayo with Olive Oil (Hellmann's makes it!)

Add about 1 cup of finely diced onions

Salt and pepper to taste

Form into patties and allow the burgers to sit in the refrigerator for at least an hour. We made them pretty thin so they would cook up faster!

Grill about 5-7 minutes per side, or until cooked through. (You may want to place them on wax paper while shaping them so you can just flip them over onto the grill- they are a little sticky!)

Mediterranean Chicken and Orzo Salad

Dressing:

1 T dijon mustard

1/4 cup red wine vinegar

3/4 t salt

1/4 t black pepper

3/4 cup olive oil

1/2 t dried italian seasoning

Orzo:

1 pound of orzo, cooked

1 cup of grape tomatoes, halved

1.2 cup black olives, coarse chopped

1/4 pound feta cheese, crumbled

2 pkgs (5 oz each) italian style pre-cooked chicken, bite size 

2 T chopped parsley

Whisk all ingredients for dressing, except olive oil and italian seasoning. Add those 2 slowly after others are blended. Cover and refrigerate until needed.

Mix other ingredients. Pour on 3/4 cup dressing. Fold together GENTLY then drizzle on remaining dressing

SERVE!

Chipotle Sweet Potato Fries

Yes, I've done fries before, but these had a definite kick to them! We did a 3 large potato recipe, just change your spices according to how many sweet potatoes you use!

3 large, skinny sweet potatoes, peeled and cut into fries

1.5 tsp cinnamon

1.5 tsp chili powder

3 tsp brown sugar

3 tsp salt

3 tsp adobo sauce (From the chipotle canned peppers)

3 T EVOO

I put all the fries in a large bowl and tossed them until WELL coated in the oil and seasoning. 

Once coated, line in a single layer (probably 2 baking sheets) and bake 15 minutes at 400 degrees. Flip them over (and switch trays top to bottom if necessary) and cook 10 more minutes.

Serve :)

OH YEAH! Even Jack-man liked these french fries, and he's a picky french fry eater

CHIPS AND SALSA!

We obviously STARTED the evening with this, but i can take no credit for the recipe nor the chips, so i'm ending the blog with it!

Go to www.sizzleandspice.blogspot.com for the salsa recipe. Go to Whole Foods for these AMAZING chips! We devoured both bags!

These are 2 bags for 4 dollars- organic- baked- yummy chips. They come in MANY MANY flavors!

Dip anyone?

Killed off the salsa too!

Just because we love him, here's me pushing my little nephew around in a too-small tupperware. That kid will let me try almost anything if it involves pushing/pulling/flipping him.

A Few Highlights from a Strange Week....

This week, I was able to be at home ONE night. No cooking Monday or Tuesday, cooking while babysitting Wednesday night, and a normal meal on Thursday. Not every single dish was a success, so I'm highlighting what we/I liked!

First up, a low fat version of spinach salad, really easy, really yummy! This recipe comes from Ellie Krieger at FoodNetwork.com

Spinach Salad with Warm Bacon and Apple Cider Dressing

10 oz baby spinach, washed

2 slices bacon, finely chopped

3 ounces canadian bacon, finely chopped (I used 5 ounces and omitted regular bacon)

2 tsp olive oil

1/2 red onion, sliced

1 pound button mushrooms (I used half a pound)

1 cup apple cider

2 T apple cider vinegar

1 t dijon mustard

Salt and Pepper

*I added a handful of honey toasted almonds, as well as a handful of craisins*

Place spinach into a large bowl. Cook bacon in a large skillet over medium heat for about 4 minutes, or until it is just crispy. Add Canadian bacon to the skillet and cook for 2 more minutes, stirring frequently. Remove meat from pan and place on a plate lined with paper towels. Drain any remaining fat from the skillet. 

Add olive oil and onions to the skillet and cook for about 2 minutes, or until onions soften slightly. Add mushrooms to the pan and cook, stirring frequently, for 2 more minutes. Put onions and mushrooms on top of the spinach. 

Add apple cider and vinegar to the skillet and turn the heat up to medium-high. Stir to scrape up any bits that are stuck to the bottom of the pan and cook for 8 to 10 minutes or until cider is reduced to about 1/2 cup.

Whisk in mustard, salt and pepper, to taste. Pour warm cider dressing over the mushrooms and spinach and toss until the vegetables are well coated. Sprinkle the bacon on top and serve.

We served this guy alongside Pasta Putenesca (featured early on in this blog!)

Next up, Mexican Night. I made some homemade BAKED tortilla chips with some tortilla soup and Turkey Burrito Burgers. The soup was nothing to write home about, but I'll share the chips and burgers with you!

Chili and Sea Salt Baked Tortilla Chips

12 whole wheat tortillas (or any corn or wheat tortilla you prefer_

Cooking Spray

Chili Powder

Salt

Any kind of salsa you want to dip in, or make your own using the recipe off of sizzleandspice.blogspot.com

All I did was spray the top of a tortilla, sprinkle some chili powder, stack a new one, and repeat. Once I had all 12 stacked up, I sliced them into eighths, put them on 2 baking sheets, and baked them at 400 degrees for about 10-12 minutes, watching closely to prevent them from burning!

Take them out, sprinkle with sea salt, or any salt, and serve alongside your salsa! Healthy and delicious! Use any spice you'd like before baking: Cumin, cayenne pepper, garlic powder etc.

The bean burgers. I will post these mainly because one of my best friends has requested that I do so. I enjoyed these, however, my husband had nothing fantastic to say about them. I did make 1 error, and that was that I added too much cooked rice to the meat, so they were falling apart, and I think thats what turned him off. Anyways, the taste is very Mexican, and personally, a perfect fit after the chips and salsa appetizer!

Turkey Bean Burrito Burgers (Rachael Ray)

1 cup (and 1 cup only!) leftover brown rice

1 pound ground turkey

1-15oz can pinto beans, rinsed and drained

Palmful chili powder

1.5 t cumin

1.5 t coriander

1 T grill seasoning

1 T Olive Oil

Optional Toppings such as avacado, roasted garlic, sour cream, jalepeno, red oinon, guacamole, etc.

Buns are optional as well, but I opted out

Combine your rice, meat, and beans with spices and grill seasoning. Form into patties. I ended up with 7. I know, right? Who makes an odd number. Anyways, add your oil to a large skillet over medium-high heat and cook patties 7-8 minutes on each side.

Mine fell apart in the skillet, so I baked them about 15 minutes at 375 to finish them off.

 

Yes, they resemble rice patties. Not my finest moment, but they tasted the same as they would have in perfect round circles.

Now.. here's the real reason they don't look perfect:

Trying to put dinner together with this little 1 and half year old was a trip! But worth it nonetheless! Who can resist that little boy?

Last on the list, and BEST, in my humble opinon:

Butternut Squash with Onion and Fennel

Nick and i both went crazy over this SIMPLE SIMPLE side dish!

1 medium-large butternut squash, peeled and cubed

1 sweet onion, sliced into wedges

1 bulb fennel, sliced into 1 inch pieces

3 T olive oil

1 t dried thyme

1/4 t cayenne pepper

All you do is put onion, fennel, and squash in a large bowl and toss with olive oil until all veggies look well covered in oil

Sprinkle with thyme and cayenne pepper and toss again

Spread onto baking sheet in a single layer, and bake 40 minutes at 400 degrees, stirring about halfway through. I took mine out at about 38 minutes- I could tell the squash was soft and onions were starting to brown.

WE LOVED THIS! Try it :)

I know this was a random post, but I had some flops this week, and I would never want to advertise a bad tasting dish to you! That was never my goal in blogging :) So enjoy these dishes however and with whatever you choose!

Better recipes next week, I promise :)

Red Curry Vegetable Bowls!

Ingredients:

10 oz frozen corn

1 1/2 cup frozen bell pepper stir fry mix

1 1/2 cup frozen shelled edamame

1-15 oz can of Coconut Milk (I always use reduced fat)

1 T Red Curry Paste

2 t Soy Sauce

Optional: Basil for serving

Rice or Couscous for serving

Were I to make this again, I would add:

1- 15 oz can chick peas

1 sweet potato diced up, and pre-cooked

Directions:

Bring half the can of coconut milk to a boil. It should thicken up and bubble around the edges.

Whisk in curry paste and stir for 2 minutes, constantly.

Add in 1/2 cup water and remaining coconut milk. Cook 2 more minutes and bring to a steady, low boil.

Add the corn. Cook 2 minutes.

Add edamame. Cook 2 more minutes

Add Stir Fry Mix and soy sauce. Cook about 6 more minutes until veggies are tender and flavors are distributed. If you opt for chick peas and potatoes, add them in as well.

Serve over rice or couscous. I used couscous because I had a lot on hand. WE LOVED IT! Make sure to ladle curry sauce overtop dish so it soaks into the rice. I also chose to slice up some fresh basil to top it off. TOTALLY optional. 

This meal was cheap for us because I happened to have edamame and corn in the freezer and intentionally wanted to use them up. Obviously had soy sauce, so the grocery list was slim (that being the goal this week).

I was aiming for a "Meatless Meal" for both budget and for the nutritious benefits of some of the veggies. We were both FULL afterwards. Its healthy. Its easy. Its quick. Minimal cooking time. 

Enjoy :)

A FLAVOR PUNCH: Chicken Escondido

So, I did a little research. "Escondido" means hidden in spanish. It is also the name of a city near San Diego. I like the name hidden. There's a very hidden flavor to this dish that you've tasted NOWHERE else! Its a must try! We finished it off. I served it up alongside "Ultimate Spanish/Mexican Rice" featured early on in this blog. Let me tell you what- this rice is a real staple in the Sharp-household!

CHEAP grocery list:

- 1 lb chicken (Tenders, breast, cutlets, whatever you want) diced up into bite size pieces

- 2 T EVOO

- 2 T Balsamic Vinegar (I used Red Wine Vinegar since I had no balsamic!)

- 1/3 cup sun-dried tomatoes (NOT oil packed)

- 2 cloves of garlic, minced

- 1 can black beans, drained

- 1-16oz jar Salsa Verde (Green Salsa)

QUICK FIX:

1. Dice up your chicken

2. Heat oil and vinegar in skillet over medium heat

3. Add tomatoes and garlic and saute about 3 minutes

4. Add chicken and cook until done

5. Add Black Beans and Green Salsa

6. Boil for 5-7 minutes until well combined

7. Remove from heat, let it thicken up, and serve!

*If you do the rice, it takes about 50 minutes total, so start that WAY before the chicken! The chicken will only take about 20 minutes total, or less!*

Enjoy this "escondido" dish with quite a punch of GREAT flavor! And check out the rice recipe if you haven't tried it yet!

Don't Judge A Fish By It's Scales: Salmon Cakes and Sesame Noodles

Oh my. This was a winner among the ongoing recipe search. Absolutely delicious. I pulled both of these recipes off of eatingwell.com. If you don't like salmon, sub chicken or tuna. This was budget FRIENDLY, figure FRIENDLY, and VERY palate FRIENDLY! I promise, you don't want to pass this meal up! We scarfed it down!

Salmon Cakes

- 3 slices fresh whole-wheat sandwich bread

- 1 (15-oz) can of salmon, drained

(Make sure you buy boneless skinless canned salmon!)

- 1 egg beaten

- 2 scallions, finely chopped

1/4 cup finely chopped water chestnuts

-1/4 cup finely chopped cilantro (I did about 1 tsp dried)

- 1/4 t freshly ground black pepper

-1 T EVOO

First, break your bread into pieces and process in a food processor until you have very fine breadcrumbs.

Next, start flaking salmon apart in a mixing bowl with a fork.

Add the egg, and mix well!

Add  the scallions, water chestnuts, cilantro, pepper, and breadcrumbs. MIX THOROUGHLY.

Shape your mixture into 6-8 patties. I did 8 small ones, but you could do 6 slightly bigger ones if you'd like. I also put mine in the fridge for about 15 minutes just to make them hold together a little better before SKILLET TIME!

Heat your skillet over medium heat and add the oil. Add your patties to the skillet and cook for 5 minutes

After 5 minutes, flip them and brown the other sides for about 5 more!

Place on a platter and keep warm if your noodles aren't quite finished yet!

There is an optional sauce for these that I will include at the bottom. I took the easy way out, but incase you want it, scroll to the bottom before you finish reading!

Onto ...

Sesame Noodles

-1/2 pound whole wheat spaghetti

- 1/4 cup reduced-sodium soy sauce

- 1 T Sesame Oil

- 1 T EVOO

- 1 T rice-wine vinegar, or lime juice

- 3/4 t crushed pepper

- 1/2 bunch scallions, thinly sliced (reserve some for garnish)

- 2 T dried cilantro (reserve some for garnish) - OPTIONAL

- 2 cups snow peas

-1/4 cup toasted sesame seeds

First, cook your noodles for about 11 minutes. Drain, and rinse with cold water. (This dish is NOT served warm!)

Meanwhile, whisk together soy sauce, sesame oil, olive oil, vinegar, crushed red pepper, most of your scallions, and most of your cilantro.

I bought snow peas in bags, so i clipped the corner and microwaved each small bag for 2 and half minutes. Follow whatever directions come on your peas, or just steam/boil/cook them!

Allow peas to cool

Add the peas, and add your COOLED noodles.

You're ready to plate. I whipped up a little Miracle Whip with a splash or two of soy sauce for a topping on the salmon cakes.

Oh my goodness, these were so good together! We finished off the noodles and had a couple of salmon cakes leftover for lunches this week! THIS MEAL IS SOO GOOD, SO easy, and SO affordable! Try it out and ENJOY :)

Optional Ginger Soy Sauce Topping:

1/4 cup nonfat plain yogurt

1 T Mayonnaise

3/4 t freshly grated ginger

1/2 t sesame oil

1/2 t low-sodium soy sauce

Or just splash the soy sauce in the mayonnaise and cheat like I did!

Turkey Pesto Roll - A Real Hometown Favorite!

Another dish that reminds me of home. My mom made this like once a week growing up, then it tapered off, but now its back! We ate it a lot this summer, and I finally took the step of faith and tried my hand at it. It was pretty successful, but I had a good teacher!

Turkey Pesto Roll

1 lb ground turkey

1 egg

1 cup bread crumbs

1 cup basil leaves

1/4 cup parsley leaves

1/2 cup parmesan cheese

3 garlic cloves, peeled

1/4 cup oil

1/2 t salt

1/4 t ground black pepper

Some Kind of Tomato/Pasta Sauce to serve over top

We always serve this dish with whole wheat pasta, but choose any veggie or grain!

How to Start:

PREHEAT the oven to 375

Take the first 3 ingredients and mix/mash well in a large bowl

Now, on wax paper, or aluminum foil (I went with foil) - push down your turkey and form into a rectangle. DO NOT ATTEMPT TO DO SO WITH A ROLLING PIN. Just get your hands messy!

As you can tell, perfection is not required! Now, take the rest of your ingredients and put them all in a food processor.

Pulse until everything is well combined. GREEN IS GOOD!

Now, reserve about a tablespoon of that yummy pesto, and spread the rest all over the turkey:

Now, this is not hard, I promise. DON'T BE INTIMIDATED! Start to lift up the foil and roll the turkey. Kind of peel it off the foil as you go. Here's how it will start to look as you go

Keep lifting the foil, and rolling the turkey, until you have a soild roll. Place it seam side down on a greased baking sheet, and spread the remaining pesto over top

Bake in the oven for 40 minutes at 375 degrees. Meanwhile, heat up your pasta sauce to serve alongside, and if you are making pasta, start cooking it when this guy has about 15 minutes to go!

And when its ready, take it on out and start slicing it and serving topped with tomato sauce

You want to see the inside, don't you?

As you wish!

Its pesto all the way through- EVERY BITE! This dish is sooo good. Enjoy :)

Under the Sea: Blackened Tilapia over Jerk Rice with Lemony-Dill Green Beans!

Can you say that whole Title without taking a breath? I should have consolidated, but oh well! This weekend at Kroger, they were having a huge sale on Tilapia. We got 2 filets for only like $3.50. DO YOU BELIEVE THAT? Nick requested that I blacken the filets. I have never blackened fresh fish. Thats one of those things I order off of a menu and never consider making myself. In an effort to please my new husband, I took the challenge!

Blackened Tilapia

2 tilapia filets

1/2 lemon, juiced

1 T Olive Oil

1.5 T smoked paprika (I used regular)

1/2 t salt

1/2 T onion powder

1/2 t ground black pepper

1/2 t cayenne pepper (red pepper)

1/2 t dried ground thyme

1/2 t dried oregano

1/4 t garlic powder

Get your fish out. I layed mine on ceran wrap, but if you aren't a germ freak, just lay them on the countertop. Mix all SPICES together. SPICES ONLY!

Rub spice mixture into both sides of fish so that they are coated. You should see NO WHITE! Allow them to sit out 15 minutes before cooking. THIS IS AN IMPORTANT STEP! DON'T SKIP IT!

Heat oil over medium-high heat until oil is almost smoking out of the pan. Place the fish in the pan and cook 2 -3 minutes, flip them, and continue to cook 2-3 minutes, or until cooked to 135 degrees by a meat thermometer. Remove immediately and juice the lemon over them.

Is your mouth watering yet? Serve over Jerk-Rice

Jerk Rice (Made up by ME)

1 cup brown rice

3 cups water

1 tsp chicken bouillon (or just use 1 cup chicken stock and less water)

1 tsp jerk seasoning

1/2 tsp thyme

1/2 tsp oregano

1 t oil

Cook rice in oil along with thyme, oregano, and jerk seasoning. After toasting about 5 minutes, add water (Or chicken broth), and chicken bouillon cubes. Bring to a rolling boil, then reduce heat, and simmer about 40 minutes. Monitor water, you may need to add water if the rice absorbs all the liquid too quickly.

And now for the beans!

Lemony-Dill Green Beans:

1 bag (24 oz) Frozen Green Beans (or the equivalent of fresh)

1/2 cup dry roasted and slivered almonds

1/2 lemon, juiced (the half remaining from the fish dish)

3 sprigs of fresh dill, chopped

1 clove of garlic, minced

First, cook your beans. I cover my skillet and heat the frozen ones 7-10 minutes. Remove them from the heat, and set aside

Add oil to the skillet. Cook toasted almonds, garlic, and dill. (You may need to toast yours BEFORE this step if you buy them plain which I DO!)

Add beans back into the skillet, pour lemon juice in, and mix well. They are ready to serve!

Enjoy all of these recipes together, or completely separate! We had no leftovers, as usual!