Tag Archives: tasty thursday

TASTY THURSDAY: Spaghetti Carbonara Pie

A change on the spaghetti pie recipe I make for my family. These type of dinners are so easy to make and the leftovers are just as delicious as the original.

spaghetti carbonara pie

Taken from Delish.com

Nutritional Information
(per serving)

Calories 470
Total Fat 18.0g
Saturated Fat 9.0g
Cholesterol 154.0mg
Sodium 595mg
Total Carbohydrate 50g
Dietary Fiber 0.00g
Sugars
Protein 25.0g
Calcium

Ingredients

  • 12 ounce(s) spaghetti
  • 1/2 teaspoon(s) salt
  • 6 slice(s) (4 ounces) bacon, cut into 1/4-inch pieces
  • 1 container(s) (15 ounces) part-skim ricotta cheese
  • 1/2 cup(s) grated Romano cheese
  • 2  large eggs
  • 1  large egg yolk
  • 1/2 teaspoon(s) coarsely ground black pepper
  • 1 pinch(s) nutmeg
  • 2 cup(s) milk

For cooking directions, click HERE.

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TASTY THURSDAY: Chicken Fajita Quesadilla

If you don’t already know about Weelicious, you’re missing out. She’s a mom who’s taking cooking/baking to a whole new (healthy) level. There are always delish things on her website, and it’s nice to know that they are healthy and tasty. A total no brainer.

From her site, today we bring you Chicken Fajita Quesadilla:

To read all about it, get the recipe and instructions, click HERE.

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Tasty Thursday: Italian Turkey Sliders

Taken from DisneyFamily.com

Italian Turkey Sliders with Honey Dijon Mayo

Hands-On Time: 10min
Ready In: 20min
Yield: 16
Italian Turkey Sliders

Sliders are very popular right now and this version made with ground turkey and baked rather than fried is not only good, but good for you. My kids ate these like there was no tomorrow and even the pickiest of them finished his plate without a complaint. Served with baked Parmesan fries this was the perfect ‘fast food’ meal and the cost per slider is about 45 cents — that’s good, too.

Ingredients

  • 20 ounce lean ground turkey
  • 2 tablespoon Parmesan cheese grated
  • 1 clove garlic – minced
  • 1/2 teaspoon basil, dried
  • 1/2 teaspoon oregano, dried
  • 1 teaspoon salt
  • freshly ground black pepper
  • 16 dinner or slider rolls
  • 1/3 cup mayonnaise
  • 1 tablespoon honey Dijon mustard

To get directions on how to make these yummy sliders, click HERE.

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    TASTY THURSDAY: Sweet Turkey & Quinoa Meatballs

    These look so delish. I’m drooling looking at the pictures. definitely going on my “To Make” list!

    Taken from MealMakoverMoms.com

    These pop-in-your-mouth meatballs are packed with great nutrition thanks to the lean ground turkey, quinoa, and raisins.
    Janice plans to serve them on Sunday at a tailgate party (go Patriots)!

    Simple ingredients — chopped basil, reduced-sodium soy sauce, golden raisins, ketchup, and garlic powder add a big burst of flavor to the meatballs.

    Sweet Turkey & Quinoa Meatballs

    Makes 6 Servings (about 4 meatballs per serving)

    Toss the cooked meatballs with our tangy sweet & sour sauce, place them on a platter with a frilly toothpick in each one, and you’ve got the makings of a festive and fun party food!

    • 1 pound lean ground turkey
    • 1 large egg, beaten
    • 3/4 cup cooked quinoa
    • 1/3 cup golden California raisins, coarsely chopped
    • 2 tablespoons ketchup
    • 2 tablespoons chopped fresh basil
    • 1 tablespoon reduced-sodium soy sauce
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon black pepper

    To see how to make the meatballs and sauce, click HERE.

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    Tasty Thursday: Chocolate Covered Oreo Cake

    I’ll start off by saying “I’m sorry”. I usually try to post healthy things to eat on Tasty Thursday. But I couldn’t help myself when I saw this posted on Webbisodes. It just looks SO GOOD that I had to share. And besides, we all need to be decadent once in a while, right? Just imagine how popular you’ll be when you show up with this cake at parties.

    Taken from Webbisodes

     

    Chocolate Covered Oreo Cake

    What You Need:

    1 pkg. (2-layer size) devil’s food chocolate cake mix
    4 squares BAKER’S Semi-Sweet Chocolate
    1/4 cup (1/2 stick) butter
    1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
    1/2 cup sugar
    2 cups thawed COOL WHIP Whipped Topping
    12 OREO Cookies, coarsely crushed

    Make It:

    HEAT oven to 350ºF.

    PREPARE cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert cakes onto wire racks; gently remove pans. Cool cakes completely.

    MICROWAVE chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min.

    MEANWHILE, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in Cool Whip and crushed cookies. Stack cake layers on plate, spreading cream cheese mixture between layers. Spread top with chocolate glaze; let stand until firm. Keep refrigerated.

    Nutritional Info:

    Noooo way,  I’m posting that! Just enjoy, life’s short. Eat plenty of dessert!

     

     

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    Tasty Thursday (on Friday): Peppermint Patties

    Sigh…yesterday was just a crazy busy day that I didn’t have any time to sit down in front of the computer. Or to sit much at all in general.

    Hope you enjoy these yummy looking peppermint patties. They look fun to eat, and fun to give.

    Taken from FamilyFun magazine.

    Peppermint Patties
    These are the addictive classics, with a snappy, minty middle and a luscious chocolate coating. Packaged prettily, they make perfect gifts. Be sure to whip up a test batch for yourself just to make sure they’re really, really good.
    Ingredients
    • 2 tablespoons plus 1 teaspoon water
    • 1 tablespoon light corn syrup
    • 1 teaspoon fresh lemon juice
    • 1 teaspoon peppermint extract
    • 1 (1-pound) box confectioners’ sugar (3-3/4 cups)
    • 1 tablespoon shortening
    • 10 to 12 ounces semisweet or bittersweet chocolate chips
    • 6 hard mint candies (we used Starlight), crushed in a ziplock bag with a rolling pin
    Instructions
    1. In the bowl of an electric mixer, stir together the water, corn syrup, lemon juice, and peppermint extract, then sift in half the confectioners’ sugar. Add the shortening. Beat on medium, then slowly sift in the remaining confectioners’ sugar until the mixture is well combined.
    2. Knead the mixture into a ball (it will be very stiff; if necessary, add 1/2 teaspoon water to make it workable). Use the bottom of a glass pie plate to apply firm, even pressure to flatten the ball between sheets of waxed paper into a circle about 9 inches in diameter and 1/4 inch thick. Lay the waxed-paper-covered disk on a cookie sheet and freeze it until it’s firm, about 15 minutes.
    3. null Place the frozen disk on a cutting surface and remove and reserve the waxed paper. Cover a cookie sheet with parchment. With a small round cutter (ours was 1-1/4 inches), cut out circles from the disk, then place them on the cookie sheet. Gather the scraps into a ball, use the pie plate and waxed paper to flatten it again, and cut more circles until the entire disk is used up. Freeze the circles for 10 minutes.
    4. Meanwhile, melt the chocolate in the top of a double boiler over barely simmering water. Coat the patties one at a time: balance each on a fork and dip it (use another fork as needed to flip the patty in the chocolate), then shake off any excess chocolate before returning the coated patty to the parchment. Sprinkle each patty with a bit of crushed mint candy. Add more chocolate to the double boiler as necessary until all the patties are coated.
    5. Harden the finished patties in the refrigerator for at least an hour, and preferably overnight. Store them in an airtight container in the fridge, layered between sheets of waxed paper, for up to one month. Include tags with your gifts instructing recipients to keep the patties refrigerated. Makes 5 dozen.

     

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    Tasty Thursday: Festive Sugared Marshmallow Cupcakes

    Good Lord, is it Thursday already? The days of the week have been a blur since I picked The Bean up from school Monday and haven’t left the house since. I’ve been sick, Bean has been really sick. Self imposed exile in the house. However, since food is involved, I somehow can remember to post today!

    And boy, do these cupcakes look yummy. MakeandTakes posted this. I just want to reach through the screen and grab one!

    Tis’ the season for holiday treats! And these festive cupcakes are no exception. I was inspired from my cute niece, Laurel’s spring flower cupcakes to create these Christmas style marshmallow toppers for the holidays.

    Supplies for Sugared Marshmallow Cupcake Toppers:

    • frosted cupcakes
    • mini marshmallows
    • kitchen scissors
    • sugar crystals (aka sprinkles, the really fine kind)

    1. Cut your marshmallows in half with a pair of clean kitchen scissors, not the junk drawer kind. There are two ways to cut these marshmallows in half. I like them cut in a circle/diamond shape, rather than the fatter rectangle shape. But you decide.

    2. Dip the sticky part of your marshmallow into your sprinkles. Press firm to get sprinkles on thick.

    3. Add your dipped marshmallows to your cupcake. There are all kinds of fun designs and shapes to create. I’ve made a tree, candy cane, and poinsettia flower.

    Now display your cupcake creations. I found this white cupcake tier display at the local thrift store, one of those great finds! Have fun making all kinds of holiday sweets and treats!

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