Now technically I should have already posted my recipe for Turkey Chili ( before posting a recipe with the leftovers). However, I am writing the recipe today so that will be posted next.

 

I made this chili on Friday and I made a triple batch so we have been eating chili for days. It just so happens to be Kevin's favorite meal.

 

In an effort to avoid the mundane we made our version of Huevos Rancheros last night. It was incredibly simple. I just made an omelet with cheese, topped with my warmed turkey chili, hot sauce and reduced fat sour cream.

 

If I had scallions they would have been delicious!

 

 

Easy, simple and different... oh and lets not forget- CHEAP!

 

This dish was so incredibly tasty, but I just couldn't take a good picture. My husband said it was the best red sauce dish I had ever made! It was so good!

 

 

 

 

 

1 package of whole wheat tortellini ( I used fresh)

3 links of Italian hot sausage

1 jar of tomato sauce ( I used my own- which was a little spicy)

2 thick slices of mozzarella

4 slices of provolone

1/2 cup of heavy cream

1/4 cup of vodka ( optional if you don't use it)

3 basil leaves

3 cloves of garlic diced

1 tablespoon of garlic herb seasoning mix ( I use Mrs. Dash) anything salt free will do

1 tablespoon of pesto

1 medium zucchini ( I used half of a large one) diced.

 

 

 

In a pan brown sausage ( break up throughly with spatula I took mine out of the casing) and drain excess grease from pan. Add garlic and cook on low heat until softened, add the seasoning. Add Zuchinni, cook until slightly softened but not mushy. To the pan add 3/4 of the tomato sauce to the sausage mix, along with the basil leaves ( chopped) and vodka. In a separate pan add remaining marinara sauce and heat until simmering. Whisk in heavy whipping cream off heat. Add this mixture to the sausage sauce, at this point add the pesto. Simmer on low.

Meanwhile, Boil your tortellini. My package only took 6 minutes but I undercooked it by about 2 minutes to allow for the extra baking time.

Preheat oven to 375

Add the cooked and drained tortellini to the sausage sauce. Mix to combine and then pour into a small baking dish. ( I used my round corning-ware dish). I tore my mozzarella into smaller pieces and scattered that along the top of the dish, then topped with existing provolone until dish was covered with cheese.

 

Bake at 375 for 30 minutes or until cheese is melted and bubbly.

 

 

I URGE you to try this dish! You will love it!

 

To be honest with you, I didn't make this cake from scratch. I was missing ingredients and time. But WOW was it good.

 

Ingredients

Devils Food Cake Mix

( If you feel like making a cake homemade I highly recommend this one. )

 

Deep Dark Chocolate Cake

Ingredients:

Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired.)

 

Two pints of sliced strawberries

1 jar of Nutella ( one and a half jars if you are feeling frisky, which I was)

 

Bake cake to box specifications. Allow to cool. Spread thin layer of nutella on first cake, top with sliced strawberries. Top with second cake, Frost completly- decorate with the rest of the strawberries.

 

I would top this with whipped cream.

 

 

 

Hands down, one of the best grilled chicken recipes I have ever made. It was perfect! This meal for me gets a 10. Healthy and uses ingredients we have on hand all the time. Most certainly a keeper!

 

 

I served this dish with steamed garlic green beans and whole wheat pasta tossed with sun-dried tomatoes, tomatoes and garlic.

 

 

 

The best chicken in the whole wide world ( and a pepper) 002

Grilled Lemon-Parsley Chicken Breasts on a Gas Grill
Cooks Illustrated - 7/2007

This chicken can be served with a simply prepared vegetable for a light dinner. It can also be used in a sandwich or tossed with greens for a salad. The chicken should be marinated no less than 30 minutes and no more than 1 hour.

Serves 4

1	teaspoon Dijon mustard
2	tablespoons fresh lemon juice
6	tablespoons olive oil
1	tablespoon minced fresh parsley leaves
1 1/4	teaspoons sugar
	Table salt and ground black pepper
3	medium garlic cloves , minced or pressed through a garlic press (about 1 tablespoon)
2	tablespoons water
4	boneless, skinless chicken breasts (6 to 8 ounces each), trimmed of excess fat
	Vegetable oil for grill rack

1. Whisk together mustard, 1 tablespoon lemon juice, 3 tablespoons olive oil, parsley, 1/4 teaspoon sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper in small bowl; set aside.

2. Whisk together remaining tablespoon lemon juice, remaining 3 tablespoons olive oil, remaining teaspoon sugar, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, garlic, and water in medium bowl. Place marinade and chicken in gallon-size zipper-lock bag and toss to coat; press out as much air as possible and seal bag. Refrigerate 30 minutes, flipping bag after 15 minutes.

3. Turn all burners to high and heat with lid down until very hot, about 15 minutes. Scrape grate clean with grill brush. Dip wad of paper towels in oil; holding wad with tongs, wipe cooking grate. Leave primary burner on high and turn off other burner(s).

4. Remove chicken from bag, allowing excess marinade to drip off. Place chicken on cooler part of grill, smooth-side down, with thicker side facing lit burner. Cover and cook until bottom of chicken just begins to develop light grill marks and is no longer translucent, 6 to 9 minutes. Using tongs, flip chicken and rotate so that thinner side faces lit burner. Cover and continue to cook until chicken is opaque and firm to touch and instant-read thermometer inserted into thickest part of chicken registers 140 degrees, 6 to 9 minutes longer.

5. Move chicken to hotter side of grill and cook, uncovered, until dark grill marks appear, 2 to 3 minutes. Using tongs, flip chicken and cook until dark grill marks appear and instant-read thermometer inserted into thickest part of chicken registers 160 degrees, 2 to 3 minutes longer. Transfer chicken to cutting board, let rest, tented with foil, 5 minutes. Slice each breast on bias into 1/4-inch-thick slices and transfer to individual plates. Drizzle with reserved sauce and serve.

These made a perfect saturday lunch! But I accidently deleted the picture of the quesadillas. But these were wonderful!

 

The fontina cheese is a must! Gooey and creamy... Hubby even gave them a two thumbs up!

 

Italian Quesadillas Recipe courtesy Giada De Laurentiis Show:  Everyday Italian Episode:  Meet and Mingle

4 tablespoons olive oil, plus more as needed 2 large onions, thinly sliced 1 teaspoon sugar Salt and freshly ground black pepper 9 (8-inch-diameter) flour tortillas 3 cups shredded Fontina 3/4 cup jarred roasted red bell peppers, drained well and patted dry 1/3 cup finely chopped fresh Italian parsley leaves, plus sprigs for garnish 1/3 cup freshly shredded Parmesan, plus 3 tablespoons for garnish Heat 2 tablespoons oil in a heavy large skillet over medium-low heat. Add the onions and sugar, and cook until the onions are golden brown, about 20 minutes. Season the onions, to taste, with salt and pepper; set aside. Preheat the oven to 250 degrees F. Sprinkle some Fontina over half of a tortilla. Arrange some bell peppers and sauteed onions on top of the Fontina. Sprinkle with chopped parsley and Parmesan. Sprinkle more Fontina over. Fold the clean half over the filling to cover and press gently to seal. Repeat with remaining tortillas evenly dividing the filling ingredients. Heat 1 tablespoon oil on a heavy large griddle over medium heat. Working in batches, cook the quesadillas until the cheese melts and the tortillas are golden brown, adding more oil as needed, about 3 minutes per side. Transfer the quesadillas to baking sheets and keep them warm in the oven while cooking the remaining quesadillas. Sprinkle the remaining Parmesan over the quesadillas. Cut each quesadilla into 4 wedges. Arrange them on a platter. Garnish the platter with parsley sprigs and serve. Do-Ahead Tip: The quesadillas can be assembled up to 8 hours ahead. Arrange them on a baking sheet, cover tightly with plastic wrap, and refrigerate