Turkey Stuffed Potato

Turkey Stuffed Potato

1 lb ground turkey

1 onion, diced

2 cloves garlic, diced

1 can diced tomatoes

1 zucchini, diced

1 green pepper, diced

2 large baking potatoes - scrubbed

Olive oil

Salt and pepper

Preheat oven to 400. Poke potatoes with fork, roll in olive oil and season with salt. Bake in the oven for 1 hour.

Brown turkey in skillet over medium high. In another pan, saute onions and garlic till softened. Add green peppers and zucchini. Cook for about 7-8 minutes. Add the tomatoes and cook over medium low. Finally add the cooked turkey. Season with salt and pepper.

Once potatoes are cooked, open and stuff with turkey mixture.

Chad's rating: 7/10

Amy's rating: 7/10

Chicken with Apples and Potatoes

Chicken with Apples, Pears and Camembert Mashed Potatoes

2 pounds small yellow potatoes, diced

salt

1 tablespoon olive oil

2-4 chicken breasts

pepper

2 tablespoons butter, cut up small

1 gala or honey crisp apple, peeled and diced

1 bosc pear, peeled and diced

3 pinches of nutmeg or pumpkin pie spice

1 grated lemon peel

1 tablespoon of lemon juice

2 tablespoons honey

1/3 cup milk

1 container of Camembert cheese, cut into small pieces

10 chives, chopped

In a deep pot, add the potatoes and water to cover. Bring to a boil, salt the water and cook the potatoes until tender, 15 minutes. Drain.

In a large skillet, heat the oil over medium high heat. Season the chicken with salt and pepper; add to the skillet and cook until golden on both sides. Transfer to a plate and cover with foil to keep warm.

In the same skillet, melt the butter over medium heat. Add the apples, pear, and nutmeg; season with salt. Stir in the lemon juice for 3 minutes, then stir in the honey for 1 minute.

Mash the potatoes with the milk and cheese; season with salt and pepper. Slice the chicken breast on an angle, arrange over the potatoes and top with fruit. Top with chives and lemon peel.

Chad's rating: 10/10

Amy's rating: 10/10

Recipe adapted from Everyday with Rachael Ray Magazine.

Spidini

Spidini with Sauteed Spinach and Potatoes

4 pieces of chip steak cut in half or 8 small pieces

1 onion, finely chopped

2 cloves garlic, finely chopped

1/2 cup Parmesan cheese

2 cups Italian breadcrumbs

1/2 cup Olive oil

Salt and pepper

Chicken broth

5 red skinned potatoes

2 cloves of garlic

1 bag fresh spinach

Olive oil

Red pepper flakes

Pour olive oil in a dish. Season with salt and pepper. Pour breadcrumbs in another dish. Mix in cheese. Dip each side of chip steak in olive oil, then follow with the bread crumb mixture. Top the meat with onions and garlic. Roll up, jelly roll style, and secure with two toothpicks to hold together. Place rolls in a 9x13 dish. Pour chicken broth in dish till bottom is covered. Top Spidini rolls with a little extra breadcrumbs and cheese.

Bake at 375 for 20 - 25 minutes, turning rolls over once. Cover and continue baking about 25 more minutes. Add more chicken broth as it dries up. This will make a gravy for the top of the rolls.

For the potatoes - heat olive oil over medium heat. Add 2 cloves of garlic. Cook for a few minutes. Then add diced red potatoes. Season with red pepper flakes. During the last few minutes of cooking, add spinach leaves.

Chad's rating: 9/10

Amy's rating: 9/10

Another Grandma recipe!

Beef and Potato Pocket

Beef and Potato Pocket

1 lb ground beef (or turkey)

4-5 small red skinned potatoes, diced

2 carrots, peeled and diced

1 small white onion, diced

1 clove garlic, crushed

1 can Pillsbury Recipe Creations dough

Salt and Pepper

Olive Oil

Crushed Red Pepper flakes

Heat oil in a pan over medium high heat. Add onions and garlic. Cook for a few minutes. Add potatoes and carrots. Cook until softened. Season with salt, pepper and crushed red pepper flakes. Brown beef in another pan; drain and add to potato mixture.

Preheat oven to 350. Spray Pam on cookie sheet. Roll out dough and cut into large squares (1 can should give you 3 squares.) Pile meat and potato mixture in center of each square. Stretch dough over top of mixture and pinch all sides to seal. Bake for 13-15 minutes until dough is baked and lightly browned.

Chad's rating: 8/10 - would be good with a mushroom sauce on top.

Amy's rating: 8/10

Steak, Potatoes and Spinach

New York Strip Steak with sauteed mushrooms; Spinach with zucchini and shaved Parmesan; Red potatoes with onions and garlic

New York Strip Steaks

Fresh mushrooms, chopped

6 red skin potatoes, thinly sliced

1 white onion, thinly sliced

3 cloves of garlic, chopped

1 bag fresh spinach

1 zucchini, chopped

Parmesan cheese, shaved

Olive oil

Salt & pepper

Coat steaks in olive oil and season with salt (Lawry's seasoned) and pepper. Cook over grill or grill pan. While steaks are working, preheat pan over med - high heat with olive oil. Add 1 clove chopped garlic and onion slices. Wait till onions are soft and add sliced potatoes. Season with salt and pepper and continue to stir to cook potatoes on both sides.

In separate pan, preheat a little olive oil over med - low heat and add mushrooms. Season with pepper and cook until soft.

In the final pan, preheat olive oil over med - high heat. Add remaining garlic and cook until fragrant. Add zucchini and continue to cook. Season with salt and pepper. When steaks are close to being cooked - add spinach leaves to zucchini. Cook until spinach has wilted down. Remove from pan and shave Parmesan cheese over dish.

Top steaks with sauteed mushrooms.

Chad's rating: 9.5/10

Amy's rating: 9/10