Meat and Veggie Spaghetti!

Here's one that is a version of my mom's sauce.  She makes it with turkey burger for a more health conscious version!

1 pound hamburg
3 stalks celery diced
2 small carrots sliced into coins
1 small onion diced
1 small can of tomato paste
1 can diced tomatoes (15 oz)
1 large (28 0z) can of tomato sauce
1 tsp of dried Italian seasoning
salt and pepper

1.) Brown hamburg on medium heat in a large dutch oven. 
2.) Drain the fat from hamburg and add onions, carrots, and celery.  Allow to saute for 5 minutes.
3.) Add can of tomato paste to hamburg and vegetables.  Stir in well so that the tomato paste almost melts into the veggies.  Allow to cook 3 minutes.
4.) Add can of diced tomatoes, tomato sauce, and Italian seasoning.  Mix well, add salt and pepper to taste.
5.) Allow to simmer on low heat for at least 20 minutes, or as long as you need to cook some pasta!


If you prefer a more health conscious version- turkey burger or ground chicken.  Don't eat meat?  Substitute with lots of veggies (mushrooms, zucchini, summer squash, etc.)

Chili for the Hot Summer Months-Burger Style

Okay so I had planned on some kind of a stew last night for dinner, then with it being so hot I changed to something that could be grilled.  What did I decide on?  The best of both worlds!  A chili burger!  By the way, no chili involved here!

1 pound turkey burger
1 pouch chili seasoning of your choice (found in with the gravy)
Fresh bulky rolls
Condiments of your choice

1.) Mix  raw turkey burger with 1/2 of the packet of chili seasoning.  If you like more heat, you can put in more!
2.) Mix well (so you don't get pockets of seasoning) and form 2 half pound patties or 4 quarter pound patties.
3.) Grill on medium heat until thermometer reads 165. 
4.) Top with your favorite condiments.  Cheddar cheese, lettuce, and sour cream sounds perfect to me!

Cajun Comfort Food

Okay- so I got this one from the cookbook but thought it was too spicy for my taste so I made it my own by changing some things.  My husband would say that he can never cook the same recipes I do because I always change them and don't write it down or I just change as I go and don't remember what I did!  I would tell him to read my blog :-)

Chicken Piquant

3 pounds of chicken cut in 1 inch chunks (I used boneless breasts and thighs for the light and dark meat, you could use one or the other though)
2 tsp chili powder
1 tsp cayenne pepper
2 tsp salt
2 tsp paprika
1 tsp black pepper
1 cup flour
1/2 of a green pepper-diced
1 small yellow onion-diced
1 tbs. minced garlic
5 plum tomatoes-diced
14 oz. can stewed tomatoes
4 cups chicken broth
2 tsp. parsley
2 dried bay leaves

1.) Heat 3/4 cup vegetable oil in a large dutch oven on stove.
2.) Mix flour and cayenne, paprika, salt, chili powder and black pepper in a large bowl.  Toss chicken in mixture so every piece is coated.
3.) When oil is hot, cook chicken in batches (2-3 batches) until they are golden brown. Put chicken on a plate to the side.  They do not have to be cooked through-they will cook more later.
4.) When chicken is done, turn the burner to low and take the remaining flour and spice mixture and add to the oil making a rue (this will help the sauce thicken).  Cook STIRRING CONSTANTLY until it turns the color of peanut butter.
5.) Add onions, green peppers, and garlic.  Cook 2-3 more minutes. Stirring constantly. 
6.) Add tomatoes (canned and fresh), chicken, chicken broth, parsley, and bay leaves.  Bring to a simmer.
7.) Let simmer for 45 minutes, chicken should pull apart with a fork and the sauce should be the consistency of gravy.
8.) Serve over rice.

I'm planning on using the leftovers in tacos or enchiladas-yumm!