Turkey Sausage & Pepper Garlic Bolillo Rolls

Bursting with flavor but low calorie and low fat.  Served on the bolillo roll, this sandwich becomes a full meal that will leave you satisfied.

Bursting with flavor but low calorie and low fat. Served on the bolillo roll, this sandwich becomes a full meal that will leave you satisfied.

Turkey Sausage & Pepper Garlic Bolillo Rolls

2 Servings - Serving Size: 1 Sandwich

Turkey Sausage & Pepper Garlic Bolillo Rolls

Bursting with flavor but low calorie and low fat. Served on the bolillo roll, this sandwich becomes a full meal that will leave you satisfied.

Ingredients:

  • 1/2 green bell pepper
  • 1/2 orange bell pepper
  • 1 red onion
  • 1/4 pound smoked turkey sausage
  • 1/4 cup chicken broth
  • 1/4 teaspoon oregano
  • 8 sprays imitation butter spray
  • 1/2 teaspoon garlic powder
  • 2 large fresh baked bolillo rolls

Directions:

  1. Slice peppers and onion into strips.
  2. Heat a large skillet sprayed with cooking spray over medium heat.
  3. Add sausage and stir frequently until heated through.
  4. Add bell peppers, onion and broth.
  5. Sprinkle with oregano, stir to blend.
  6. Saute for approximately minutes or until liquid reduces.
  7. Reduce heat, cover and simmer for 5 minutes.
  8. Remove sausage and veggies from pan, place in a bowl and set aside.
  9. Cut each roll in half.
  10. Spray each roll half with imitation butter spray.
  11. Sprinkle with garlic powder.
  12. Toast roll, butter side down in pan until it starts to toast.
  13. Top with sausage/pepper mixture.
  14. Serve immediately.
http://www.thehungryhoarder.com/2013/09/02/turkey-sausage-pepper-garlic-bolillo-rolls/

Nutrition Facts
Serving Size 1 sandwich
Servings Per Container 2

Amount Per Serving
Calories 348 Calories from Fat 110.7
% Daily Value*
Total Fat 12.3g 19%
Saturated Fat 4.6g 23%
Trans Fat 0.0g
Cholesterol 30mg 10%
Sodium 1275mg 53%
Total Carbohydrate 44.2g 15%
Dietary Fiber 3.5g 14%
Sugars 10.0g
Protein 14.8g 30%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Easy Weekday Spinach & Swiss Omelettes

They say breakfast is the most important meal of the day.  I was never a big fan of breakfast, but I always snacked a lot during the day.  Since starting my days with breakfast, it has cut down on my snacking.  These omelettes can be on the plate in less than 2 minutes.  Served with a slice of toast or seasonal fruit and they provide a no excuses balanced breakfast.

They say breakfast is the most important meal of the day. I was never a big fan of breakfast, but I always snacked a lot during the day. Since starting my days with breakfast, it has cut down on my snacking. These omelettes can be on the plate in less than 2 minutes. Served with a slice of toast or seasonal fruit and they provide a no excuses balanced breakfast.

Easy Weekday Spinach & Swiss Omelettes

8 Servings - Serving Size: 1 Omelette

Easy Weekday Spinach & Swiss Omelettes

They say breakfast is the most important meal of the day. I was never a big fan of breakfast, but I always snacked a lot during the day. Since starting my days with breakfast, it has cut down on my snacking. These omelettes can be on the plate in less than 2 minutes. Served with a slice of toast or seasonal fruit and they provide a no excuses balanced breakfast.

Ingredients:

  • 2 cups egg substitute
  • 1 cup baby spinach
  • 2 teaspoons seasoning salt
  • 1/2 cup shredded swiss cheese
  • 1 tomato, cored and diced
  • 8 snack size ziplock bags

Directions:

  1. Remove stems from spinach and shred with a knife or kitchen shears
  2. Pour 1/4 cup of egg substitute into each ziplock bag.
  3. I use a muffin tin to hold the bags while I am filling them.
  4. Sprinkle each bag with seasoning salt.
  5. Add some of the shredded spinach to each bag.
  6. Top each bag with a pinch of shredded cheese.
  7. Seal the bags and lay them flat in a baking dish or on a cookie sheet.
  8. Place pan in the freezer until they are frozen.
  9. Remove the bags from the pan and return them to the freezer.
  10. Take the bags out the night before and thaw in the refrigerator for breakfast the next morning.
  11. Spay a microsafe bowl or small ramekin with cooking spay.
  12. Empty the contents of one bag into the bowl.
  13. Microwave on high for approximately one minute or until the egg substitute is cooked.
  14. Serve with a piece of toast or seasonal fruit.

Notes

I recently started added diced ham to these and it makes them even more delicious.

http://www.thehungryhoarder.com/2013/09/02/easy-weekday-spinach-swiss-omelettes/

Poor Man’s Lobster Rolls

Growing up in New England of course I love lobster rolls, or as more commonly pronounced 'lobstah' rolls.  There seems to be some very strong opinions on what exactly a lobster roll consist of.  I like them both ways.  Mine are "poor man's" because I don't use lobster at all but instead imitation crab.  Hey don't hate, I'm in land-locked Oklahoma and lobster is very expensive here.

Growing up in New England of course I love lobster rolls, or as more commonly pronounced ‘lobstah’ rolls. There seems to be some very strong opinions on what exactly a lobster roll consist of. I like them both ways. Mine are “poor man’s” because I don’t use lobster at all but instead imitation crab. Hey don’t hate, I’m in land-locked Oklahoma and lobster is very expensive here.

Poor Man’s Lobster Rolls

8 Servings - Serving Size: 1 Lobster Roll

Poor Man’s Lobster Rolls

Growing up in New England of course I love lobster rolls, or as more commonly pronounced 'lobstah' rolls. There seems to be some very strong opinions on what exactly a lobster roll consist of. I like them both ways. Mine are "poor man's" because I don't use lobster at all but instead imitation crab. Hey don't hate, I'm in land-locked Oklahoma and lobster is very expensive here.

Ingredients:

    Connecticut-Style
  • 1 stick (8 tablespoons) salted butter
  • 1 pound lobster meat or imitation crab meat, chopped
  • 4 New England style hot dog buns*
  • Maine-Style
  • 2 tablespoons salted butter
  • 1 pound lobster meat or imitation crab meat, chopped
  • 1/2 cup mayonnaise
  • 1 stalk celery, sliced lengthwise and then diced
  • 1/2 teaspoon black pepper
  • 4 New England style hot dog buns*

Directions:

    Connecticut-Style
  1. In small saucepan, melt butter over low heat.
  2. With ladle or spoon, skim foam and white solids from butter and reserve in small bowl.
  3. Add chopped lobster meat to clarified butter in saucepan; toss gently.
  4. Heat over medium-low heat 2 to 3 minutes until warm.
  5. Meanwhile, brush both sides of 4 buns with reserved foam from butter.
  6. Toast buns in toaster oven or under broiler.
  7. Divide lobster evenly among buns; spoon any juices from saucepan over lobster.
  8. Sprinkle with salt and pepper if desired.
  9. Serve immediately.
  10. Maine-Style
  11. Melt butter in microwave safe dish.
  12. Brush both sides of the 4 remaining buns with melted butter.
  13. Toast buns in toaster oven or under broiler until golden brown.
  14. Mix together in a bowl, the lobster meat, mayonnaise, celery and black pepper.
  15. Spoon 1/4 of this lobster filling onto each bun.
  16. Sprinkle with additional salt and pepper if desired.

Notes

*New England style hot dog buns are split on the top, not on the sides. The are usually attached to each other on the sides and when pulled apart the sides can be grilled. This is important for the lobster roll.

http://www.thehungryhoarder.com/2013/08/31/poor-mans-lobster-rolls/

Crab and Corn Chowder

This is a rich, creamy chowder with sweet crab and corn.  It is sure to warm your soul any day.

This is a rich, creamy chowder with sweet crab and corn. It is sure to warm your soul any day.

Crab and Corn Chowder

8 Servings - Serving Size: 1 Cup

Crab and Corn Chowder

This is a rich, creamy chowder with sweet crab and corn. It is sure to warm your soul any day.

Ingredients:

  • 2 cups chicken broth
  • 1/2 tablespoon olive oil
  • 1 pouch (2.8 ounce) real bacon pieces
  • 1/2 onion, peeled and diced
  • 1 celery stalk, chopped
  • 1 medium potato, peeled and diced small
  • 1 tablespoon minced garlic
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1/2 tablespoon seafood seasoning
  • 1 cup frozen corn, thawed
  • 1 pound snow crab meat or imitation crab, diced
  • 1 cup heavy cream
  • 2 cups milk
  • 1/2 tablespoon butter
  • salt and pepper to taste
  • 1 tablespoon chives
  • 1 cup mini saltine or oyster crackers

Directions:

  1. Prepare the onions, potatoes and celery.
  2. Heat the broth in small pot over medium heat.
  3. In a larger stock pot over medium-high heat, add the oil.
  4. Add to the pot, the bacon pieces and diced onion.
  5. Cook for 3-4 minutes or until onion becomes fragrant.
  6. To the stock pot, add the celery, potatoes, garlic, basil, thyme, seafood seasoning and corn.
  7. Add the hot broth and bring to a slow boil.
  8. Continue to boil, stirring occasionally for 8-10 minutes or until potatoes become fork tender.
  9. Toss in the crab meat, cover and reduce the heat to a simmer.
  10. Continue to simmer for 5-6 minutes to allow the flavors to blend with the crab.
  11. Add the cream, milk, butter, salt and pepper; stir to combine.
  12. Simmer and reduce for 10 minutes more or until chowder starts to thicken; stirring occasionally.
  13. Garnish chowder with chives before serving, if desired.
  14. Serve with crackers if desired.

Notes

I skipped the chives and crackers before serving as it really didn't need anything else added to it.

Recipe adapted from Rachael Ray

http://www.thehungryhoarder.com/2013/08/27/crab-and-corn-chowder/

 

 

 

 

 

Left Over Steak Beef Tips with Gravy

This dish was very good, however it was extremely salty.  Next time I would use low sodium beef broth and even omit the onion soup mix.  You could replace it with freeze dried onions and some other spices such as garlic powder, onion powder, etc.

This dish was very good, however it was extremely salty. Next time I would use low sodium beef broth and even omit the onion soup mix. You could replace it with freeze dried onions and some other spices such as garlic powder, onion powder, etc.

Left Over Steak Beef Tips with Gravy

4 Servings

Left Over Steak Beef Tips with Gravy

This dish was very good, however it was extremely salty. Next time I would use low sodium beef broth and even omit the onion soup mix. You could replace it with freeze dried onions and some other spices such as garlic powder, onion powder, etc.

Ingredients:

  • 1 pound left over steak, cut in cubes
  • 1 envelope dry onion soup mix
  • 1 tube (0.35 ounce) beef flavored concentrated broth or 1 cup beef broth
  • 2+1/4 cup water, divided
  • 1/3 cup Cream of Anything Soup Mix*

Directions:

  1. Place the cubed steak into the crockpot.
  2. Sprinkle steak with onion soup mix.
  3. Mix beef flavor tube with 1 cup warm water, pour over the steak.
  4. Whisk 1/3 cup cream of anything soup mix with 1+1/4 cup warm water.
  5. Pout that over the steak, gently stirring to blend everything.
  6. Cook on low for 4-6 hours or until liquid has thickened and beef is very tender.
  7. Serve over egg noodles or rice.

Notes

*May use any 10 ounce canned cream soup instead (cream of mushroom, cream of celery, etc.)

http://www.thehungryhoarder.com/2013/08/27/left-over-steak-beef-tips-with-gravy/

Lemon Crab Spaghetti

This one is a keeper.  I like the way the parmesan binds to the pasta when mixed with the pasta water.  The sweet crab with the subtle tartness of the lemon made this delicious.

This one is a keeper. I like the way the parmesan binds to the pasta when mixed with the pasta water. The sweet crab with the subtle tartness of the lemon made this delicious.

Lemon Crab Spaghetti

4 Servings

Lemon Crab Spaghetti

This one is a keeper. I like the way the parmesan binds to the pasta when mixed with the pasta water. The sweet crab with the subtle tartness of the lemon made this delicious.

Ingredients:

  • 7 ounces dry spaghetti pasta
  • 1 tablespoon olive oil
  • 8 ounces crab meat
  • 2 tablespoons apple juice
  • 1/4 cup lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup grated parmesan cheese
  • 1 green onion, sliced

Directions:

  1. Cook pasta according to package instructions for al dente, about 6-8 minutes.
  2. Drain pasta, reserving about 1/4 cup pasta water.
  3. Heat oil in a large skillet over medium heat.
  4. Stir in cooked crab and warm it through.
  5. Pour the apple juice into the skillet.
  6. Reduce heat to low and stir in the lemon juice.
  7. Sprinkle with salt and pepper.
  8. Pour drained pasta into the skillet and toss in the grated parmesan and green onion.
  9. Add the reserved pasta water, tossing to coat.
  10. Sprinkle with more parmesan before serving if desired.

Notes

Recipe slightly adapted from Oprah

http://www.thehungryhoarder.com/2013/08/11/lemon-crab-spaghetti/

Nutrition Facts
Serving Size 152g
Servings Per Container 4

Amount Per Serving
Calories 310 Calories from Fat 77.4
% Daily Value*
Total Fat 8.6g 13%
Saturated Fat 2.6g 13%
Trans Fat 0.0g
Cholesterol 40mg 13%
Sodium 781mg 33%
Total Carbohydrate 39.9g 13%
Dietary Fiber 2.0g 8%
Sugars 2.1g
Protein 18.0g 36%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Jalapeno Popper Spread

 Made with greek yogurt cream cheese, this spread provided all the flavor of jalapeno poppers without all the work or calories. I served it on crackers and the butter flavor of the cracker complimented the spread perfectly.


Made with greek yogurt cream cheese, this spread provided all the flavor of jalapeno poppers without all the work or calories. I served it on crackers and the butter flavor of the cracker complimented the spread perfectly.

Jalapeno Popper Spread

6 Servings

Jalapeno Popper Spread

Made with greek yogurt cream cheese, this spread provided all the flavor of jalapeno poppers without all the work or calories. I served it on crackers and the butter flavor of the cracker complimented the spread perfectly.

Ingredients:

  • 1 small sleeve ritz crackers, more for serving if desired.
  • 2 jalapeno peppers
  • 8 ounces greek yogurt cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/2 cup shredded mexican blend cheese
  • 1/2 cup parmesan cheese, divided
  • 1/4 stick butter, melted

Directions:

  1. Preheat oven to 375F.
  2. Crush the crackers in a small bowl using the bottom of a glass, set aside.
  3. Cut peppers in half and discard the seeds.
  4. Mince peppers and place them in a food processor.
  5. Add the cream cheese, mayonnaise, mexican cheese blend, and 1/4 cup parmesan cheese.
  6. Process until smooth.
  7. Spray a small baking dish with cooking spray.
  8. Spread the dip into the prepared baking dish.
  9. Add melted butter and remaining parmesan cheese to the crushed crackers.
  10. Stir gently to blend.
  11. Sprinkle crumb mixture evenly over the dip.
  12. Bake for approximately 20 minutes or until heated through, do not overheat.
  13. Serve with additional ritz crackers, or crackers/chips of choice.

Notes

Recipe adapted from Big Red Kitchen

http://www.thehungryhoarder.com/2013/08/11/jalapeno-popper-spread/

 

Cheese, Bacon and Ranch Hash Brown Casserole

This tasted just like a loaded baked potato and went great as a side dish to a grilled steak.

This tasted just like a loaded baked potato and went great as a side dish to a grilled steak.

Cheese, Bacon and Ranch Hash Brown Casserole

8 Servings

Cheese, Bacon and Ranch Hash Brown Casserole

This tasted just like a loaded baked potato and went great as a side dish to a grilled steak.

Ingredients:

  • 8 ounces greek yogurt cream cheese, softened
  • 8 ounces 2% greek yogurt
  • 2 cups shredded cheddar cheese, divided
  • 4 tablespoons butter, melted
  • 1 envelope (1 ounce) ranch salad dressing mix
  • 1 pouch (2.8 ounce) real bacon pieces
  • 2 tablespoons chives
  • 30 ounces shredded hash-brown potatoes

Directions:

  1. Preheat oven to 350F.
  2. Spray an 8x10 inch baking dish with cooking spay.
  3. In a large bowl, blend together the cream cheese, yogurt, 1+1/2 cups cheddar cheese, butter, dressing mix, bacon and chives.
  4. Fold in the hash browns.
  5. Place mixture into prepared baking dish.
  6. Using the back of a wooden spoon, even out the mixture in the pan.
  7. Bake for 30 minutes.
  8. Sprinkle with remaining cheddar cheese.
  9. Back an additional 10 minutes or until cheese is melted and starting to brown.

Notes

Recipe adapted from Paula Deen Magazine

http://www.thehungryhoarder.com/2013/08/08/cheese-bacon-and-ranch-hash-brown-casserole/

Reuben Dip

Just like a reuben sandwich.  This dip would be a big hit at a sporting event party or any other party for that matter.

Just like a reuben sandwich. This dip would be a big hit at a sporting event party or any other party for that matter.

Reuben Dip

8 Servings

Reuben Dip

Just like a reuben sandwich. This dip would be a big hit at a sporting event party or any other party for that matter.

Ingredients:

  • 1 loaf Black Forest Pumpernickel Bread
  • 1/2 pound diced corned beef
  • 8 ounces greek yogurt cream cheese, softened
  • 1 cup shredded swiss cheese
  • 1 cup sauerkraut, drained well.
  • 1/2 cup 2% greek yogurt
  • 1 tablespoon ketchup
  • 1 tablespoon spicy brown mustard

Directions:

  1. Preheat oven to 350F.
  2. Cut bread into bite size pieces and place on a cookie sheet.
  3. Toast in the oven to 5-7 minutes or until toasted.
  4. Remove from oven and place in a bowl.
  5. Meanwhile, blend remaining ingredients in a medium size bowl until blended well.
  6. Spray a small baking dish with cooking spray.
  7. Spread dip evenly into the prepared baking dish.
  8. Bake for approximately 30 minutes or until hot and bubbly.
  9. Serve warm with toasted pumpernickel bread pieces.

Notes

Recipe adapted from Noble Pig

http://www.thehungryhoarder.com/2013/08/08/reuben-dip/

Stand-Up Rigatoni Pie

This was a birthday dinner for my future son-in-law, he ate almost half of it the first night.  My daughter took the finished product photo's and was having problems with her camera zooming in.  None the less, it was very good and I will be making this again perhaps in smaller single-serving spring form pans.

This was a birthday dinner for my future son-in-law, he ate almost half of it the first night. My daughter took the finished product photo’s and was having problems with her camera zooming in. None the less, it was very good and I will be making this again perhaps in smaller single-serving spring form pans.

Stand-Up Rigatoni Pie

6 Servings - Serving Size: 1 Slice

Stand-Up Rigatoni Pie

This was a birthday dinner for my future son-in-law, he ate almost half of it the first night. My daughter took the finished product photo's and was having problems with her camera zooming in. None the less, it was very good and I will be making this again perhaps in smaller single-serving spring form pans.

Ingredients:

  • 1 pound dry rigatoni pasta
  • 2 tablespoons olive oil, divided
  • 1 pound ground chuck
  • 1/2 large onion, minced
  • 1/2 teaspoon garlic powder
  • 1 tablespoon italian seasoning
  • 1 can (26 ounce) pasta sauce
  • 1 cup shredded parmesan, romano, asiago cheese blend*
  • 3/4 cup small curd cottage cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon basil
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup colby jack cheese, shredded

Directions:

  1. Preheat oven to 350F.
  2. Lightly spray a 9 inch spring form pan with cooking spray.
  3. Cook rigatoni to an al dente state according to package instructions, about 9 minutes.
  4. Drain, rinse with cold water and toss with 1 tablespoon of olive oil.
  5. Set pasta aside and allow to cool.
  6. In a large skillet over medium heat, brown the ground chuck with the onion until beef is no longer pink, drain.
  7. Return skillet to the heat and add garlic powder and italian seasoning.
  8. Using a metal potato masher, mash the meat until it is in very small pieces.
  9. Add the pasta sauce to the meat and stir to blend.
  10. Cover and reduce heat to low.
  11. Preheat to 350F.
  12. Gently toss the parmesan, romano and asiago cheese blend in with the pasta.
  13. Stand the rigatoni up vertically in the prepared spring form pan, you should use almost all of the pasta until you can't squeeze one more in the pan.
  14. In a small bowl, blend together the cottage cheese, salt, pepper and basil.
  15. Spread the cottage cheese mixture evenly on top of the rigatoni.
  16. Using the end of a wooden spoon, carefully push the cottage cheese down into each standing rigatoni.
  17. Pour the meat/pasta sauce over the rigatoni.
  18. Using the back of a wooden spoon press the meat sauce down so that it will fall into the rigatoni.
  19. Tapping the pan lightly on the counter will allow the meat sauce to settle.
  20. You can also use the end of the wooden spoon to push it down as you did with the cottage cheese mixture.
  21. Place the pan onto a baking sheet.
  22. Bake in preheated oven for 15 minutes.
  23. Remove the pie from the oven and sprinkle with the mozzarella cheese and then the colby jack cheese.
  24. Bake for an additional 15 minutes or until cheese is melted and starts to brown.
  25. Allow pie to cool in the pan for 15 minutes or longer.
  26. Gently run the back of a butter knife along the inside edge of the pan to loosen the pie from the pan.
  27. Pop the side of the pan open and gently lift over the pie.
  28. Carefully slice into wedges and serve immediately.

Notes

*Do not use grated parmesan as it will not melt and cause the pasta to bind together.

This recipe won the "Italian" recipe contest on BetterRecipes.com! Congratulation to Celeste from Cooking Creation for sharing such a wonderful recipe with the rest of the world.

Recipe adapted from Cooking Creation

http://www.thehungryhoarder.com/2013/08/06/stand-up-rigatoni-pie/