Feb 24, 2012


i hope you said that title like: duck, duck, duck, GOOSE. no?

i've made a few new recipes, thank you pinterest. i love to cook, it's just hard to fit it all in. i get home at five with hen, start supper, change my clothes (sometimes), hen gets fed at five-thirty, we eat sometime between five-thirty and six and then hen starts his bath/bottle/bed routine at six-thirty and in bed by seven. yowzers.

so my week-day meals have to be quick or have to be prepped the night/morning before.

i am pretty proud of us though. we haven't eaten out in a million years. except on valentine's day. kfc. blech.


so, last night (tuesday night), i made Bubble Up Enchiladas. these were so easy and dave and hallie loved them.

hallie cut up the biscuits for me while i browned the turkey and made up the sauce. it was seriously the easiest thing ever and ready in 30 minutes or less.

also -  it's a weight watchers recipe!

Pinned Image
picture and recipe here!

Bubble Up Enchiladas
  • 1 pound ground turkey
  • 1 (10 ounce) can enchilada sauce
  • 1 (8 ounce) can tomato sauce
  • 1 can reduced fat refrigerator biscuits
  • 1 ¼ cups shredded low fat Mexican Cheese
Preheat oven to 350 F
Brown Turkey and drain juices if needed
Pour and mix enchilada and tomato sauce over browned turkey.
Cut refrigerated biscuits into fourths and stir into meat mixture.
Dump into a greased 9X13 casserole pan and bake for 25 minutes.
Take out of oven and sprinkle cheese on top.  Bake for an additional 10 minutes.
Let stand for 5 minutes.



let's see...i also made up some bbq beef quesadillas from this recipe. i ate the bbq over lettuce for my salad for a few days too. VERY YUMMY.

Barbecue Beef Sandwiches
from the Cooking For Your Family board at www.babycenter.com
·         3-4lb chuck roast
·         prepared yellow mustard - enough to spread all over the meat
·         1/4 cup paprika
·         1/4 cup white or brown sugar (I just grab whatever is closest)
·         3 tablespoons garlic powder
·         3 tablespoons salt
·         2 tablespoons onion powder
·         2 tablespoons ground black pepper
·         1 tablespoon dried parsley
·         1 tablespoon chipotle powder (optional)
·         1/2 cup ketchup
·         1/4 - 1/2 cup prepared barbecue sauce, depending on how saucy you like it
1.      Preheat oven to 275 degrees.
2.      In a small bowl mix together all of the dry ingredients.
3.      Get out your roast and slather it in prepared yellow mustard. You just want enough to cover the outside of the meat in a thin layer, probably a 1/4 cup-ish. Rub the dry ingredients into the mustard coated roast and place in a roasting pan or, if you have one, a deep oven proof skillet.
4.      Bake covered for 3 to 4 hours depending on the size of your roast. The beef should be very tender and just fall apart. Remove from the oven and place on the stove. Shred the beef, add the ketchup and barbecue sauce and cook for just a few minutes to allow the sauce to soak into the beef and thicken a tiny bit.
5.      This can also be done in a crockpot. Start out the same with the mustard and dry rub, add to the crockpot and let it cook on low for 8 to 9 hours or until tender and falling apart. Remove to a skillet and finish it off the same as you would for the oven method.
6.      Serve on sandwich rolls.


oh! and last night i made up some health-ified Oatmeal Raisin Cookies for dave.

Beth's Spicy Oatmeal Raisin Cookies Recipe

Beth's Spice Oatmeal Raisin Cookies

via allrecipes.com here


  • 1/2 cup butter, softened
  • 1/2 cup butter flavored shortening
  • 1 cup packed light brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 3 cups rolled oats
  • 1 cup raisins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
  3. Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don't last long!

Keri's Changes (big ones):

i subbed land-o-lakes baking margarine for the butter and the lard (gross). i subbed brown-sugar splenda for the brown sugar, regular splenda for the white sugar and then cut the recipe in half because, well, what if they were gross?

and they were good! they weren't the BEST ever, because how on earth COULD they be without real butter, real sugar, etc.

the redeeming things about these cookies is that they are "spicy," so they have nutmeg, cloves, cinnamon and something else. so that compensates for the lack of flavor elsewhere.

 the texture was good.
hallie rolled them into balls and we stuck them into the fridge so they wouldn't spread as much. and they stayed as perfect balls until i "smooshed" them in the last three minutes. and then they were perfect. crispy-ish on the ouside and soft on the inside.

i will make these again and again.

that's it!

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