What we had for dinner (and lunch!)

Last night's dinner was so good that we had no leftovers so I just HAD to make it again for lunch today. Plus, it gave me the chance to get some pictures so I could share it with you all!

Western Style Turkey Burgers
Ingredients:
* 1.25 lbs ground turkey
* 1/2 cup spinach or broccoli (or veggie of your choice - I used puree since I had it on hand)
* 1/2 cup quick cooking oatmeal
* 1/2 cup salsa
* 1 clove of garlic, finely chopped
* Cheese (whatever you like or have on hand, I used cheddar)
* Hamburger buns
* lettuce
* Crispy Onions (I used garlic pepper flavor)
* BBQ sauce
* 16 oz sour cream
* 1 packet taco seasoning

Directions:
1. Combine first 5 ingredients in a bowl and mix together using your hands:

2. Form 6 to 8 equal size patties and cook using preferred method. When making homemade burgers I really like to use my griddle but you can also do them on the stove top or on a grill (with foil underneath or they will fall through the slats). Sometimes we cook up all the burgers so that we have lunch the next day, sometimes I freeze 4 of the uncooked patties for dinner on a different day:

3. While the burgers are cooking, mix the sour cream and taco seasoning together. There will be a bunch leftover, it makes a great dip for tortilla chips or homemade potato fries! Also cut the cheese and prep the buns - on the bottom bun layer lettuce, onion crisps and BBQ sauce, spread the taco seasoned sour cream on the top bun.

4. Once the burger is cooked to your liking, add the cheese and continue cooking until melted. I put a foil tent over them so it melts faster. We paired our burgers with homemade potato salad for a delicious dinner (and an equally delicious lunch the next day!):

What we are having for dinner

This is a recipe for Spaghetti and Meatballs that I got out of the Deceptively Delicious cookbook by Jessica Seinfeld.  Not only do my kids absolutely love these meatballs, but I can actually get my dad to eat them and he hates ground turkey and anything resembling a vegetable or anything else healthy.  This recipe calls for pureed butternut squash which when in season I like to roast and puree myself, freezing the leftovers in usable portions. But it also works just as well to buy it from the frozen section.

SPAGHETTI AND MEATBALLS

Ingredients:
*1/2 lb lean ground turkey
*1 cup of breadcrumbs
*1/2 cup butternut squash puree
*1 clove garlic, minced
*1/2 tsp salt
*1/4 tsp black pepper
*olive oil
*2 jars of your favorite spaghetti sauce or equivalent (I make my own with diced tomatoes and seasonings)
*1 lb spaghetti (I prefer whole wheat)

Directions:
1. In a large bowl, mix the turkey, breadcrumbs, butternut squash puree, garlic, salt and pepper until well combined. Shape the mixture into 1-inch meatballs and place on a sheet of waxed paper or aluminum foil.
2. Coat a large nonstick skillet with cooking spray and set it over high heat. When the skillet is hot, add the olive oil (she calls for 2 tsp but I always need more) and then the meatballs and brown for 4 to 5 minutes, turning occasionally.
3. Add the spaghetti sauce, reduce the heat to low and simmer for 15 to 20 minutes, or until the meatballs are no longer pink in the center.
4. While this is simmering, cook pasta according to package directions. Drain and serve with sauce and meatballs.

What we had for dinner

I want to try to start sharing some of my favorite recipes that I cook for my family. I am always trying out new recipes and love when people share what they are cooking for their own families so I thought it might be helpful for others if I pass along some of what I cook as well:) This first recipe is for Tuna Noodle Casserole that I probably make every month or so. I found it when I was doing Weight Watchers and it is by far my favorite version of this recipe. Enjoy~~

TUNA NOODLE CASSEROLE

Ingredients:
*12 oz uncooked noodles (I prefer whole wheat shells)
*12 oz water packed tuna, drained
*2 c button mushrooms, sliced
*1/2 c to 1 c of chopped onion (red is good for a little extra bite)
*1 c frozen peas, thawed
*16 oz FF sour cream
*1/2 c FF mayo
*2 tsp Dijon mustard
*1 tsp dried thyme
*1/4 tsp pepper
*1/2 c shredded RF cheese

Directions:
1. Preheat oven to 350 degrees. Cook noodles according to package, drain and transfer to a large bowl.
2. Fold in tuna, mushrooms, onion and peas.
3. Whisk sour cream, mayo, mustard and seasonings together in a separate bowl. Fold into the noodle mixture.
4. Transfer to a 4-quart casserole dish, top with cheese.
5. Bake until golden brown and bubbly, about 30 minutes.

**For those of you watching your weight, 1 cup of this is 320 calories.