A Trick And A Recipe

Before I hand out my trick (something I picked up I'm not quite sure where) let me explain why I needed it. Lately we have been taken over by dirty dishes. I do a full load of dishes everyday and yet still I turn around and there are still stacks more. Doing one load is hard enough with a little one, if he isn't "helping me" by pulling the dirty dishes out and putting them in his mouth then he is off and crawling finding something as equally disgusting to put in his mouth. So this makes doing the dishes time consuming and just plain hard! So to say I have let a pan sit overnight and get dried caked on food stuck to it would be an understatement. So here is my trick- take a used dryer lint sheet and put it in the pot and fill with hot water, let it sit for and hour and viola!! Dump out your pot and everything slides out. It's amazing!

I love leftover makeover recipes. Anything I can cook once and make twice is a winner in my book. I stumbled upon this recipe for a roasted turkey leftover meal and I loved it. (I'm a bad blogger and I need to get better at taking pictures when I do things) it is also dairy free, soy free & gluten free. Happy eating!

Turkey & Poblano Chili

Ingredients
1 tablespoon olive oil
1 onion, chopped
1 poblano pepper, chopped
2 teaspoons ground cumin
1 28-ounce can diced tomatoes
2 15.5-ounce cans kidney beans, rinsed
kosher salt and black pepper
2 cups shredded roasted turkey or chicken
tortilla chips (optional)

Directions
Heat the oil in a large saucepan over medium-high heat.
Add the onion and poblano and cook, stirring frequently, until they begin to soften, 4 to 6 minutes; stir in the cumin.
Add the tomatoes (with their juice), the beans, 2 cups water, 1¼ teaspoons salt, and ¼ teaspoon pepper and bring to a boil.
Reduce heat and simmer, stirring occasionally, until slightly thickened, 12 to 15 minutes.
Add the turkey and cook until heated through, about 3 minutes. Serve with tortilla chips, if desired.

It was originally from:
http://www.realsimple.com/food-recipes/browse-all-recipes/turkey-and-poblano-chili-recipe-00000000022636/index.html

Tangy Meatballs...YUM!

I'm always looking  for easy and delicious dinners to make. I found this one at one of my favorite new websites (www.thefrugalgirls.com). Jeremy was more than a little put off by the ingredients and told me in no uncertain terms that he was not going to eat this if it didn't taste good. "Fair and when have I ever forced you to eat something that was gross?" Was my response. He gave me a look and I knew he had eaten many a not so tasty meals as to not hurt my feelings. It just made me even more hopeful that this would turn out well. And boy did it!

Ingredients:
1 bag of homestyle turkey meatballs (frozen)

1 can cranberry jelly sauce (the kind you eat at Thanksgiving)

1 jar Heinz Chili Sauce

Directions:

Take all the ingredients and throw them in your crockpot. Mix everything together well. And cook on low 3-4 hours, stirring occasionally.

Serve with toothpicks if your at a party or with a side of steamed rice.

This is what it looked like before I cooked them.

 These were super good, so tasty infact that I forgot to take a picture of the after cooking meatballs. (A side note that the recipe is also on the chili bottle...lol. And here I thought it was something different and original)