Garden Turkey Burgers

Prep/Total Time: 25 min. Yield: 6 Servings

 Ingredients

•1 cup old-fashioned oats
•3/4 cup chopped onion
•3/4 cup finely chopped sweet red or green pepper
•1/2 cup shredded zucchini
•1/4 cup ketchup
•2 garlic cloves, minced
•1/4 teaspoon salt, optional
•1 pound ground turkey
•6 whole wheat hamburger buns, split and toasted

 Directions

•In a large bowl, combine the first seven ingredients. Crumble turkey over mixture and mix well. Shape into six 1/2-in.-thick patties.

• Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until a thermometer reads 165° and juices run clear. Serve on buns.

This was good!!! Dan is the King of Burgers and fish!!  I am lucky to have a man that loves to cook.

Going out to dinner with Jonathon tonight.  Not sure where we are going, but, he wants to treat. 

Went to the DR. today.  Going to be getting some kind of pill that will hopefully help my breathing.  My peek flow is still down.  It is better than two weeks ago but, I think that it could be better. 

I am hoping that next week to start walking again.  I haven’t been able since I was sick.  So glad I am over that.  I have never been so sick as I was two weeks ago. 

Dan’s Mom got home safely from Florida.  She said that she had a good time.  She said that it was pretty hot.  Not even summer there yet!!!

Decided I am not going to the foster high reunion.  I feel that I should have left sleeping dog lay where there were.  I will not pursue further communication.  It has all been one sided.  With the exception of Paula.  Would like to keep in touch with her. 

Looking forward to going down to Oregon next month.  I haven’t seen my Brother and Sister in law for a while.  It will be nice to see them.  I hope that Louise will fell well enough to want to go out to eat with us.  That will be nice!!

Working Sunday and Monday.  Dan has Monday and Tuesday off.  I haven’t worked a Monday for a while.  I guess it’s because Dan has that day off so that’s why I have to work!! I’m being silly of course!!!  

Panera Broccoli Cheese Soup

Total Time:  1 Hr 20 Min's Prep Time:  30 Min's Cook Time:  40 Min's   Serves 4

Ingredients:

1  tablespoon  melted butter  

1/2 medium  chopped onion  
1/4 cup  melted butter  
1/4 cup flour  
2  cups half-and-half cream  
2  cups  chicken stock  
1/2 lb fresh broccoli  
1  cup carrot, julienned  
1/4 teaspoon nutmeg  
8  ounces  grated sharp cheddar cheese  
 salt and pepper

Directions:

1.  Sauté onion in butter. Set aside.

2.  Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.

3.  Add the chicken stock. Simmer for 20 minutes.

4.  Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.

5.  Add salt and pepper. Can be pureed in a blender but I don't. Return to heat and add cheese. Stir in nutmeg.

This was good I did not puree this.  We also had French bread with this.

Easy Halibut Fillets with Herb Butter

Total Time: 11 Min's. Prep Time:  3 Min's Cook Time: 8 Min's  Serves 2

Ingredients:

2   halibut fillets  

2  tablespoons butter  
2  tablespoons finely chopped parsley (or other herb of your choice) or 2  tablespoons finely chopped tarragon (or other herb of your choice) or 2  tablespoons  finely chopped dill (or other herb of your choice)  
 salt and pepper, to taste 
1  teaspoon olive oil

Directions:

1.  Make little aluminum foil trays sized to fit each fillet.

2.  Wipe the bottom of each tray with olive oil.
3.  Put the fillets ugly side up (skin side even if the skin is now removed) on the trays.
4.  Mix the butter with the chopped herbs thoroughly.
5.  Place 1 tablespoon of the butter on the halibut.
6.  Broil for 4 minutes.
7.  Carefully turn each fillet over, not spilling any of the melted herb butter.
8.  Broil for 4 more minutes.
9.  Remove and plate, pouring the melted sauce over each fillet.

 For my herbs I used dill and parsley.  Dan cooked this in the pan.  He is the king of grill and fish.  It always comes out great!!

Talked to Mon yesterday.  She is doing great!!  She went to the doctor on Monday.  They gave her a shot and it seems to be working!!!! Her pain is down from the last time a talked with her.  She was really hurting!!!!

I am working tomorrow and Saturday!!!  Thank you Jesus my health is back!!! I still need to go to the doctor on Tuesday.  My asthma is still not that great!! Peek flow is still low.

We are taking Jayne out for her Birthday dinner on Monday.  Looking forward to it.  I am so grateful for her friendship!!!

Next week Dan is going to check out hearing aids.  Hopefully he can find one that will work for him.   

Pasta With Sausage, Tomatoes, and Mushrooms

 Total Time: 1 HR 45 Min's.  Prep Time: 15 Min's Cook Time: 1 Hr. 30 Min's Serves 8

Ingredients:

2 1/2 lbs  sweet Italian sausage, casings removed, crumbled  

3  tablespoons olive oil  
1 1/2 lbs mushrooms, thickly sliced  
3  cups onions, chopped  
1 1/2 cups fresh basil, chopped  
1/4 cup fresh oregano, chopped  
6  large garlic cloves, chopped  
1  cup dry white wine  
5  cups crushed tomatoes in puree, canned  
2  cups diced tomatoes (about 4 medium-large tomatoes)  
2  tablespoons butter (1/4 stick)  
1 1/4 lbs pappardelle pasta or 1 1/4 lbs  mafaldine pasta  
1 1/2 cups pecorino romano cheese, grated (about 4 1/2 ounces)

Directions:

1. Sauté sausage in heavy large pot over medium-high heat until brown, about 12 minutes.

2. Using slotted spoon, transfer sausage to large bowl.

3. Add oil to drippings in pot.

4. Add mushrooms and onions; sauté until tender and brown, about 15 minutes.

5. Stir in 1 cup chopped basil, oregano, and garlic; sauté 1 minute.
Add wine; cook until almost absorbed, about 4 minutes.

7. Add sausage and crushed tomatoes; cover and simmer over medium heat until thickened, about 25 minutes.

8. Add diced tomatoes and butter; simmer until tomatoes are soft, stirring frequently, about 15 minutes.

9.  Season with salt and pepper.

10.  (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and refrigerate. Bring to simmer before continuing.).

11.  Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.

12.  Drain well; return to pot.

13.  Pour sauce over pasta; toss to coat.

14.  Add 1/2 cup cheese and 1/2 cup basil; toss to combine.

15.  Season with salt and pepper.

16.  Transfer pasta to serving dish.

17.  Serve, passing remaining cheese separately.

This was really good.  We have enough for leftovers.

My asthma is still not good.  I am going to the Doctor next week.  Think I will probable have to go to a lung specialist. 

Talked to my old playmate Paula.  We talked for over an hour.  It was nice.  I will be going to the 40^th high school reunion.  Foster High.  Paula will be spending the night here.  I was sorry to hear that most of her family have passed on. 

I was supposed to work today.  My event got canceled.  I don’t go back till Friday.

Chicken 'n' Spinach Pasta Bake

Total Time: 1 HR. 15 Min's Prep Time: 15 Min's Cook Time: 1 hr Serves 6

Ingredients:

8  ounces  uncooked rigatoni pasta  

1  tablespoon olive oil  
1  cup  finely chopped onion (about 1 medium)  
1 (10 ounce) package frozen chopped spinach, thawed (I used 10 oz. fresh baby spinach leaves, chopped)  
3  cups  cubed cooked chicken breasts (I used chopped rotisserie chicken from the grocery deli)  
1 (14 1/2 ounce) can Italian-style diced tomatoes, undrained  
1 (8 ounce) container chive & onion cream cheese  
1/2 teaspoon salt  
1/2 teaspoon pepper  
1 1/2 cups  shredded mozzarella cheese

Directions:

1. Prepare rigatoni according to package directions.

2. Meanwhile, spread oil on bottom of an 11x7" baking dish; add onion in a single layer. Bake at 375 degrees for 15 minutes or just until tender. Transfer onion to a large bowl and set aside.

3. Drain thawed spinach well, pressing between layers of paper towels.

4. Stir rigatoni, spinach, chicken and next 4 ingredients into onion in bowl. Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese.

5. Bake, covered, at 375 degrees for 30 minutes; uncover and bake 15 more minutes or until bubbly.

This was good.  I did not do step two.  I used green onion instead of regular onion.

My energy level is a little better today.  I still have a long way to go for me to be getting back to me.  My asthma is still bad.  Peek flow is still low. 

I am working tomorrow and Saturday. 

Robin and her boy friend are going to try and quit smoking.  I am praying that they will make it.  She needs to live a long life for her sons.

Mom will not be coming over Saturday.  I am still not up for it.  She has been hurting real bad.  How sad to be in such pain!!!

Simply Sour Cream Chicken Enchiladas

Total Time: 45 Min's Prep Time: 25mins Cook Time: 20 Min's Serves 8

Ingredients:

1  lb chicken breast, diced   (Three chickens breasts cut small pieces)

1  medium onion, chopped  
1  tablespoon  vegetable oil  
8   flour tortillas, softened (8 inches each)  
1 1/2 cups grated monetary jack cheese or 1 1/2 cups  Mexican blend cheese, divided  
1/4 cup butter  
1/4 cup flour  
1 (15 ounce) can chicken broth  
1  cup sour cream  
1 (4 ounce) can  chopped green chilies

Directions:

1. In fry pan, cook chicken and onion together in oil over medium-high heat until chicken is just done.

2. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.

3. Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.

4. Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.

5. Remove from heat; stir in sour cream and green chilies; pour sauce evenly over enchiladas.

6. Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

This was good.  I needed to cut the chicken pieces smaller.  More chicken would have been nice too.

I am feeling better.  Still a ways to go.  Boy this has really knocked me down!! Still not much energy. 

I did some needed cleaning today.  Finally!!!  I will be so glad to be back to being myself again.  Working this Friday and Saturday.

I will decide tomorrow whether to have Mom over Saturday or not.  I am thinking that it should be ok.  I would love for her to see her Gran nieces and nephews.  She will love that.

I think that she is going to the DR. tomorrow.  Hopefully they will talk about what to do about the vain.   I will be a hard decision to make.  Both not good.

All we can do is put it in God’s hand and pray.  God knows so much more than we do about things.   

Applebee's Honey Grilled Salmon

Total Time: 30 Mins Prep 20 Mins Cook 20 Mins Serves 4

Ingredients:

Honey Pepper Sauce

3/4 cup honey
1/3 cup soy sauce
1/4 cup dark brown sugar, packed
1/4 cup pineapple juice
2 tablespoons fresh lemon juice
2 tablespoons white distilled vinegar
2 teaspoons olive oil
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon garlic powder
4 (8 ounce) salmon fillets (without skin)

Directions:

1. Make the sauce by combining all ingredients, except salmon, in a medium saucepan over medium/low heat.

2. Stir occasionally until sauce begins to boil, then simmer uncovered for 15 minutes or until syrupy.

3. Watch the sauce closely to be sure it doesn't bubble over.

4. Preheat barbecue grill to medium heat.

5. Rub each salmon filet with vegetable oil, then add a light sprinkling of salt and pepper.

6. Grill the salmon for 4 to 7 minutes per side or until done.

7. Serve salmon with a small cup of the honey pepper sauce on the side

This was very good!! We did not grill it.  Dan pan fried it and Boy was it good!! He liked the sauce so much that he wants to find a way to thicken it!!

I still don’t feel that well.  I am doing better!! Thank you Jesus!! Still a ways to go though.

Mom is doing better.  She may need surgery.  One of the vanes in her neck is very thin.  If she doesn’t have the surgery should could major stroke out and if she has the surgery she could die on the table.  I think that I would rather die on the table rather than stroke out.  That is just my thought.  I would rather spend my life being me rather than not me.  Not being able to talk or do what I like to do would be to hard on me and every one around me.

I have to work Friday and Saturday.  Not working at Fred Meyer.  Praise God.  To much energy that what I have to do that event.

Low & Slow Oven Baked Ribs - Super Simple!

Total Time: 4 Hrs 20 mins Prep Time: 5 mins Cook Time: 4 Hrs 15 mins Serves 4-6

Ingredients:

2    racks baby back ribs (our favorite are baby back ribs, but this works well with St. Louis style ribs too)  

1  cup barbecue sauce

Directions:

1. Preheat oven to 225 degrees.

2. Season your ribs with Dale's marinade, your favorite rib rub, grill seasoning, or simply salt and pepper.

3. Place ribs, meat side down, in baking dishes.

4. Cover the baking dishes with aluminum foil and place in the oven.

5. If you are using small baby back ribs, take out after 3.5 hours. If you are using regular baby back or St. Louis style ribs, then take out after 4 hours.

6. Drain off the drippings. Flip the ribs over using two spatulas (and an extra set of hands if you have them) so the meat side is up. Be careful, as they may be so tender they fall apart.

7. Put a layer of BBQ sauce on the ribs and return to the oven uncovered for an additional 20-30 minutes.

8. Remove from oven and serve them up with a side of potato salad and some baked beans.

This was very good.  I used my own rub. Garlic, onion powder, black pepper.

I have been sick for the last four days.  I feel like crap.  Friday I had the runs and felt like I was going to throw up.  I have been plugged up headache.  In short not my self.

I found my long lost friend Paula!!!  I am so glad to be in touch with her.  I have been looking for her it seems like forever.  Found out she was a friend of Michael’s.  I guess that they new each other in school.  I hope that I can talk to her and find out what is going on in her life.  It will be so nice to talk to her.

Got an email to work at Fred Meyer.  Not going to do it.  They want to pay me 10. Instead of the 10.50.  Not going to work for less.  Shift is crappy as well 3:30 to 8pm.  Much to late.  I am working this Thursday and Saturday.  I sure hope that I feel up to doing it.  Dan was off all last week.  We’ll see what happens

Moist and Savory Stuffing

PREP 5 mins  Cook 10 min Ready in 15 mins Serves 8

1 3/4 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)

Generous dash ground black pepper
 1 stalk celery, coarsely chopped
 1 small onion, coarsely chopped
 4 cups Pepperidge Farm® Herb Seasoned Stuffing

Directions

1. Heat broth, black pepper, celery and onion in 2-quart saucepan over high heat to a boil. Reduce heat to low. Cover and cook for 5 minutes or until vegetables are tender.

2. Add stuffing and stir lightly to coat.

This was really good!! We had it with chicken and the Acorn Squash.

Dan stayed home today.  I think that he will be going back to work tomorrow.  It has been nice having him home!!!

Going to the eye DR. on Friday.  Dan is taking the day off.  We are planning on going out for Breakfast.  I think that we are also going to go up to the hearing aid place  to see about getting him a hearing aid.  I think that he will enjoy being able to here better than what he does right now. 

Even though Dan has had a cold.  We are still planning on having Mom over on Saturday.  I know she is looking forward to seeing her Grand and Great Grand nieces and nephews.  They are so cute.