Ground Turkey Wraps

The chili sauce gives this a spicy and sweet taste. Look for chili sauce in the Asian section of your local market.

Ground Turkey Wraps

1 lb. lean ground turkey meat
1/4 c. low sodium soy sauce
1/4 c. chili sauce
1/2 c. diced onion
1 Tblsp. minced garlic
1-2 jalapeno peppers; diced
Bibb style lettuce
olive oil


In a preheated skillet add about 1 Tblsp of olive oil. Add in onion, garlic and jalapeno. Saute over med-low heat until onion is translucent. Crumble turkey meat into mixture. Stirring often, cook until meat is no longer pink. Drain grease. Return to skillet and stir in soy and chili sauce. Cook until heated through. Serve wrapped in lettuce leaves.

Click HERE for printable recipe

Tzatziki Sauce

This is a great tasting Tzatziki sauce that goes well with chicken, whole wheat pitas and more. It's a process to make but definitely well worth the effort.

3 c. plain yogurt
3 Tblsp. lemon juice
1 tsp. chopped garlic
2 cucumbers, seeded & diced
1 Tblsp. finely chopped fresh dill
salt & pepper to taste


Before you make your sauce you will need to drain your yogurt. Begin by placing two paper coffee filters inside of an automatic drip coffee dispenser. Set drip dispenser on top of a bowl or other type container to catch liquid as it drains.


Spoon the yogurt from original container and place into coffee filter. Allow to drain for several hours or overnight in the refrigerator. (You can do this at room temperature on the counter for about 2-4 hours, but personally I don't like to allow my yogurt to get that warm.)


This is after only 2 hours of being in the refrigerator. So you can see by the amount of liquid in the bowl that you will need a deep enough bowl to catch it all. Once yogurt has drained well, transfer it to a small bowl.



Next, begin peeling your cucumbers. Cut each in half lengthwise. Scrape out and discard seeds. Slice cucumbers and place in a colander. Sprinkle ! tablespoon of salt over cucumbers and toss lightly to coat. Allow to sit for about 30 minutes or until the majority of water has drained out. Rinse lightly with cold water. Drain well pat dry with a paper towel.


Place cucumbers, garlic, lemon juice, dill, and pepper (amount to suit your taste) into a food processor bowl. Process until well blended. Add mixture to yogurt and stir to mix well.Adjust salt & pepper at this point to suit your taste.


Return mixture to refrigerator and allow to chill for about an hour before serving. Store any left overs in the refrigerator. (Mixture may need to be drained and stirred before using again as more liquid will extract itself from the yogurt.)

Click HERE for printable recipe

Souvlaki Chicken

First of all let me give you a brief synopsis definition of the word "Souvlaski"... (excerpt from Wikipedia)

"Souvlaki or souvlakia is a popular Greek fast food consisting of small pieces of meat and sometimes vegetables grilled on a skewer. It may be served on the skewer for eating out of hand, in a pita sandwich with garnishes and sauces, or on a dinner plate, often with fried potatoes or pilaf. The meat is traditionally pork in Greece and Cyprus, or in modern times increasingly chicken. In other countries and for tourists, souvlaki may be made with other meats such as beef, lamb and sometimes fish (especially swordfish.)"

So with that said...let's get cooking!

Souvlaki Chicken

2 1/2 lbs. boneless, skinless chicken tenders or breasts (tendons trimmed)
1/2 c. olive oil
1/3 c. lemon juice
1 Tblsp. garlic flavored red wine vinegar (or plain)
1 Tblsp. minced garlic
1 Tblsp. dried oregano
1 tsp. dried thyme


Rinse and pat chicken dry. Cut into 1-2 inch cubes & place into a container.



Combine remaining ingredients in a mixing bowl and stir together with a whisk. Pour marinade over chicken & seal with a tight fitting lid. Gently toss chicken in marinade to coat each piece well. Place in refrigerator to marinade overnight.



To get ready to grill, remove chicken from refrigerator. Allow meat to come to room temperature. Drain marinade from chicken and place meat onto skewers.


Grill meat for 12-15 minutes, turning often or until chicken cooked completely through and juices run clear. (Hubby used his new pannini grill so there was no need for turning the meat.) You may also bake your chicken in a 350* oven or grill on top of your stove. Simply follow the turning instructions above and cook until meat is completely done. Cooking time will vary depending on the method used.


Serve with whole wheat pita bread and Tzatziki sauce.

Click HERE for printable recipe

Crockpot Pizza

I need to take care of some home keeping today, so I thought I'd at least make one of my tasks easier by pulling out my trusted crock pot. I found the following recipe on the Taste of Home website and thought it would be perfect to try on this chilly winter day.

(Photo by: Taste of Home)

Crockpot Pizza
1 pkg. (16-oz) wide egg noodles
1-1/2 lbs. ground beef or turkey
1/4 c. chopped onion
1 jar (26-oz) spaghetti sauce
1 jar (4-1/2 oz) sliced mushrooms, drained
1-1/2 tsp. Italian seasoning
1 pkg. (3-1/2 oz) sliced pepperoni, halved
3 c. shredded mozzarella cheese
3 c. shredded cheddar cheese

Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, mushrooms and Italian seasoning. Drain noodles.

In a 5-qt. slow cooker coated with cooking spray, spread a third of the meat sauce. Cover with a third of the noodles and pepperoni. Sprinkle with a third of the cheese. Repeat layers twice. Cover and cook on low for 3-4 hours or until heated through and cheese is melted. Yield: 6-8 servings.

Click HERE for printable recipe

Corn Sasuage Chowder

A sweet friend of mine shared this recipe with me the other day. She knows I am a comfort food fan and thought this would hit the mark. Let me tell you, it certainly is a tasty soup that I know will be made many times over in our home from her on out. Thank you Crank Grandma for sharing this with me. I didn't have potatoes tonight, so I revised the recipe.

Original recipe in black. My personal revisions in red.

Corn Sausage Chowder

1 lb. bulk pork sausage
1 c. onions, chopped
4 c. cubed, peeled potatoes
1 tsp. salt
1/2 tsp. dried marjoram, crushed
1/8 tsp. pepper
2 c. water
1 (17 oz.) can cream style corn
1 (17 oz.) can whole kernel corn
1 (12 oz.) can evaporated milk
1/3 of a 2 lb. loaf Velveeta cheese, cubed
2 pints pork stock instead of water
4-5 dashes hot sauce
1 tsp. garlic powder
2 Tblsp. cornstarch & water to make a slurry




In Dutch oven or kettle, cook sausage and onion until sausage is brown and onion tender. Drain on paper towel. Return sausage, onion to Dutch oven with potato, salt, marjoram, pepper, garlic powder, hot sauce and water (pork stock instead of water). Bring to boiling, reduce heat and simmer until potatoes are tender, about 15 minutes. Add cream style corn and whole kernel corn and milk. Add in Velveeta cheese and stir until melted. Add in cornstarch slurry to thicken soup. Heat thoroughly.


Click HERE for printable recipe

Recipe source: Cranky Grandma