Wednesday, July 23, 2014

Santa Fe Turkey Burgers with Red Cabbage Slaw and Purple Potatochips

This yummy in your tummy menu was inspired by my disire for my family to eat healthier and also brought to y'all courtesy of Beano.

Because I'm a Southern gal, I love to cook yummy in your tummy goodness. However, some foods just don't agee with my tummy. Well, when I was asked to try Beano(see post here), I was actually able to eat the foods I love. From cabbage to my favorite grains, I've included a simple menu for your family to enjoy.

The great part about Santa Fe turkey burgers is how easy they are to make. With a few simple ingredients, y'all can treat your family to yummy in their tummy goodness.

2 lbs. ground turkey
1 pkg. onion rolls
1 large red bell pepper
1 large red onion
chili powder/paprika
1 container feta cheese
1 medium red cabbage
1 cup mayonaise
season salt
purple potatoes
cooking spray


  • Preheat oven to 400 degrees.
  • Shread red cabbage into small pieces, add mayonaise and mix well. Add season salt to taste, mix and chill in the fridge until ready to serve- about 30 minutes.
  • Prepare the turkey burgers. Add ground turkey to a mixing bowl, add salt and pepper to taste, combine well. Add the whole grain rice and 1/4 cup feta cheese, mix well. Form 4 turkey patties. Spray baking dish with cooking spray and place burgers in pre-heated oven for about 30 minutes or until done.
  • For the veggies to serve on top of burgers: slice bell pepper and onion into strips, sautee in skillet with a little cooking oil over medium heat for about 5 minutes. Wait until about 5 minutes before you take the burgers out of the oven to prepare veggies.
  • For purple potato chips: rinse about 20 petite purple potatoes, slice thin and place in a deep fryer with enough oil to cover tops. These will cook fast, so make sure potato chips don't burn. Cook about two minutes, remove to paper towel to drain, sprinkle with season salt.
  • Spread for the burgers: Combine 1 cup horseradish with 1 Tbs. chili powder or paprika, add about 1/4 cup feta cheese, mix well, spread on onion roll on on top of turkey burger.

Sunday, July 6, 2014

Red White and Blueberry Watermelon Delight

Nothing say Summer chillin' in the South than cool red, white, and blueberry watermelon salad y'all. .

1 medium seedless watermelon
1 pint blueberries
24 oz. container vanilla Greek yogurt
8 oz. Feta cheese
1 small pkg. watermelon gelatin
1 small pkg. berry blue geleatin

Cut watermelon in half, then quarter, chop melon into bite size cubes, strain to remove excess juice, chill about 10 minutes.
Remove watermelon cubes from fridge. Pat with paper towel.
Rinse blueberries, set aside on paper towel.
Divide yougurt into thirds. Add watermelon gelatin to 1/3 yogurt. Add blue gelatin to 1/3.
Add a dollop of red yogurt to bottom of margarita glass, add a few watermelon pieces. Top with vanilla yogurt, add a few pieces of Feta. Add a dollop of blue yogurt, top with a few blueberries.
Repeat, ending with blue yogurt topped with blueberries, cover with plastic wrap and chill about 20-30 minutes.
Serves 10-15

Y'all enjoy

Sunday, June 29, 2014

Big Virtual Picnic- #SundaySupper - Loaded Potato Salad

Being from the South, I love picnic's and today I'm thrilled to be part of the #SundaySupper  virtual picnic. Join  in the yummy in your tummy goodness with delicious dishes that will made your mouth water. 

I'm bringing my famous loaded potato salad to the picnic. If y'all love loaded baked potatoes then y'all will love this yummy in your tummy potato salad.
Sunday Supper Movement

Loaded Potato Salad

5 pounds red or new potatoes
2 bunches broccoli
1 pound maple bacon
fresh chives
16 oz. shredded cheddar cheese
24 oz. sour cream
cooking spray

Wash potatoes, cut in half, and rinse off (peel if desired). Place in boiling salted water about 5-10 minutes until done (be sure not to overcook). Drain and place potatoes in an ice bath to chill.
While potatoes are cooking, cut bacon into bite size pieces (tip: place bacon in freezer until ready to cut and cook) fry in skillet coated with cooking spray until crispy, drain onto paper towel, place in fridge until chilled.
Chopped broccoli off stems into small bit size florets. 
Remove potatoes from ice bath, drain if needed, add sour cream, bacon pieces, broccoli florets, and shredded cheddar cheese.Top with fresh chives. 
Chill about 30 minutes  before serving.

Y'all be sure to stop by the other yummy blogger picnic's and pick up some yummy in your tummy goddness!
Sandwiches and Wraps
Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

  Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Tuesday, January 14, 2014

Cooking With Beans Book Review

Disclosure: I got this product as part of an advertorial.

 I grew up in the South eating beans! I love beans, but they can be boring. Rhiana Jones has come up with great creative and cheap ways to make easy meals with beans in Cooking With Beans.

Cooking With Beans is 40 pages filled with exciting 5 chapters of yummy recipes from breakfast to snack. You'll get your fill of beans. My favorite recipe is the BBQ Baked Beans of course!

You can purchase the Kindle edition for only $0.99.

Pinto beans, garbanzo, lentils and black, beans of all types are a frugal and nutritious ingredient for any dish.

Beans are low in fat, high in protein and vitamin C. They give you a great big nutritional bang for a little tiny monetary buck. They're also packed with fiber which helps you keep a healthy digestive track. 

Unfortunately, they can also sometimes be a little boring. Check out Cooking with Beans for some easy, frugal and very tasty recipes to take the boring out of beans. These family friendly meals will also turn your kids onto the goodness of beans.

Don’t eat beans for all their health and pocketbook attributes; eat them because they’re delicious and versatile. In Cooking with Beans, Rhiana Jones shows you how to give low-cost dried or canned beans a starring role from breakfast, lunch, and snacks to dinner and dessert—yes, there are three dessert recipes. 

Packed with vitamins, minerals, and fiber, legumes are a great choice if you’re watching your money or your weight; if you want a low-fat food that’s also high in protein; or if you want to prepare for a disaster with a long-lasting, easy-to-store food that can be part of your everyday life.

I received one or more of the products mentioned above for free using Regardless, I only recommend products or services I use personally and believe will be good for my readers.