Turkey, Tomato and Monterey Jack Bake

This is a recipe we found in one of our favorite cookbooks, Take It Easy by the Deen Brothers.

We put our own spin on it with a couple of ingredients.



2 Tablespoons olive oil

1 pound ground turkey

1 medium onion, chopped

1 can nacho cheese soup

1 cup canned diced tomatoes

1 can kernel corn

1 -4 ounce can chopped mild green chilis

1 teaspoon salt

2 cups grated Mexican cheese blend

2 cups crushed corn chips

DSC01432 Preheat the oven to 400 degrees

Chop the onion.

DSC01434Place the oil in a large saute pan and turn the heat to medium high.  Add the onions.

DSC01436Add the ground turkey and cook together about 5 minutes or until no pink remains.

DSC01439Add the soup, tomatoes, corn, chilis and salt.  Bring the mixture to a boil.  Cook for 5 minutes, stirring constantly.

DSC01440Crush the corn chips with a rolling pin.

DSC01441Transfer the meat mixture to a casserole dish.  Sprinkle the cheese over the top.

DSC01442Add the crushed corn chips over the chips.  Bake in the preheated oven 10-15 minutes.

Serve immediately.

Angel Hair Pasta with Fresca Sauce

This sauce comes together in under 30 minutes.  It is a good, fast weeknight meal.



2 Tablespoons olive oil

1 onion, chopped

1 cup shredded carrots

1/2 teaspoon minced garlic

1/4 teaspoon crushed red pepper flakes

1/2 cup white wine

2- 14.5 ounce cans chopped tomatoes

3 Tablespoons capers, drained


1 lb. angel hair pasta

2 lemons, cut in wedges for garnish


Chop the onion.  We bought shredded carrots to save time.


Place 2 Tablespoons of olive oil in a large saute pan.  Add the onions, carrots and garlic and cook 10 minutes.


Sprinkle in the red pepper flakes.


Add the tomatoes and wine and allow the liquid to reduce.  Just before serving, stir in the capers and salt to taste.  Keep sauce warm while pasta is cooking.


Bring a large pot of salted water to a boil.  Add the pasta and cook according to package directions.


Toss sauce and pasta.  Sprinkle with Parmesan cheese and garnish with lemon wedges.  Squeeze a little lemon juice over each serving and enjoy!

Green Bean and Tomato Toss with Gorgonzola and Pistachios

We have another birthday dinner this week, mine!  Megan is making the vegetable dish.  Here we go!


1 shallot, finely chopped

1/2 to 3/4 pound fresh green beans

3 slices proscuitto, cut in 1/2 inch strips

1 Tablespoon olive oil

2 cups chopped fresh tomato

3/4 cup chicken stock

3/4 cup white wine

1 teaspoon salt, pepper

juice of 1/2 lemon

3/4 cup crumbled gorgonzola cheese

1/2 cup chopped pistachio nuts

Wash beans, then cut in half

Place beans in a microwavable dish and cook slightly in the microwave about 2 minutes.



Place olive oil in a large saute pan heated to medium high.  Add the shallots and prosciutto and saute about 3 minutes.


Place the partially cooked beans in the pan….


and the tomatoes…

Pour in the wine and chicken stock.  Cook until the liquid is reduced in half, about 10 minutes.

Stir in the lemon juice, salt and pepper.


Sprinkle gorgonzola cheese and pistachios over the top and serve!