Cheddar Bacon Turkey Burger {Using Kraft Fresh Take!}

turkey collage

Raise your hand if you are ready for grilling season!!

In our house, when we say “burger”, it’s turkey.  I feel a lot of people think turkey burger = dry hockey puck.  If you haven’t tried to make your own turkey burgers yet, this is a great recipe to get you started.

When you are buying turkey for burgers, make sure you get the package that says “LEAN” (or 93%), not “EXTRA LEAN”.  Extra lean will be super dry, that is a better variety for lettuce wraps or tacos.

Here’s what you need:

  • 1 package ground turkey (usually 1.25 lbs)
  • 1 package of Kraft Fresh Take Cheddar Jack & Bacon
  • Grill seasoning (we like McCormicks Montreal Chicken)
  • Buns and whatever toppings you prefer
  1. Heat up your Foreman grill, or whatever your are cooking your burgers on
  2. In a large bowl, mix turkey and Fresh Take together.  Season with about 2-3 tablespoons of grill seasoning.
  3. Place on grill.  Remember, since it’s turkey you have to cook it completely through!  If you would like to season with some seasoned salt now, go for it!
  4. Place on bun and top with your favorite condiments!


We have tried many varieties of Kraft First Take and love them all!  The Chili Lime Panko makes excellent fish tacos!

Are you a turkey fan?


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Pretzel Crusted Buffalo Chicken Salad

Buffalo Chicken Salad

Whenever we go out to eat, I am always drawn to buffalo flavored items.  Love it all, but it never seems to be healthy!

One day I discovered Pretzel Crisps in buffalo flavor and I became addicted.  I saw someone making pretzel chicken on TV and I thought: “Why don’t I crush these up to bread chicken?”.  Voila! Buffalo chicken salad.

(Side note: buy your Pretzel Crisps at Target.  For some reason they get MUCH larger bags for the same price!)

This is a perfect light, but filling dinner or lunch.  Also, I can just eat these tenders without the salad.  If you make them into bite sized pieces, they are perfect party food!

Buffalo collage

Here’s what you will need:

  • Sweet Baby Rays Buffalo Wing marinade
  • Boneless chicken tenders, about 1 pound
  • Pretzel Crisps: Buffalo Wing style- crush them
  • Bolthouse Farms yogurt dressing: chunky blue cheese (Saves SO many calories!)
  • Light Blue cheese crumbles
  • Panko or plain breadcrumbs
  • Flour
  • Egg Beaters (or regular eggs)
  • Franks Hot Sauce
  • Canola oil
  • Salad fixins: romaine, shredded carrots, cabbage, cucumbers and celery

1.  Marinade chicken overnight in buffalo wing marinade.  I usually just throw them in frozen.

2.  Take chicken out of marinade and pat it dry.

3.  Get 3 bowls (I use pie pans) out and get ready to batter the chicken.

  • First: Flour (2 cups), seasoned with cayenne pepper if want more heat
  • Second: Egg beaters (about 1 cup), with a few dashes of Franks Hot sauce (4 regular eggs)
  • Third: 1.5 cups of panko & 2 cups crushed buffalo pretzels

4.  Heat a large pan over medium high heat.  Add 2-3 tablespoons of canola to pan fry the chicken.  Oil should lightly cover pan.

5.  Bread chicken.  Coat in flour, shake off.  Coat in egg and finally in pretzel crumbs.

6.  Add to pan and cook 3-4 minutes on each side.  I like to heat the oven to 300 to transfer tenders after cooking.

7.  Chop up salad fixings and toss in dressing and blue cheese.  Top with chicken.

  • If you are not a fan of hot chicken on your salad, cook earlier in the day and then add to your salad later.

Enjoy your salad!

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PF Chang Copycat Lettuce Wraps

lettuce wraps

All over Pinterest there are recipes for chicken lettuce wraps “just like PF Changs!”.  Who doesn’t want that?  Those ones are so tasty and light!  The problem with the copycat recipes are that you need to buy at least 10 condiments that you’ll barely use!

I like to serve the lettuce wraps with some brown rice and potstickers (aka: steamed dumplings).

*Heads up, at Costco they have the BEST chicken potstickers in the freezer department.   Even the girls love them!*

You can add whatever condiments you want to them.  We like hot mustard and sriracha.  Chow mein noodles or rice noodles are nice for a crunch too.  Another great option for a crunch is to add sliced almonds and green onions to the brown rice, after cooking.
Make sure to start the brown rice before you start cooking, about the same time you start to marinade the chicken.  The recipe packet calls for ground chicken, but I mostly just grind my own raw chicken tenderloins in a food processor before the marinade.

Here’s what you need:

  • SunBird lettuce wrap spice packet (Only $0.04 at Meijer with coupon!)
  • 1.5 lbs of ground chicken
  • 2/3 cup of mushrooms
  • 1 can of sliced water chestnuts (2/3 cup)
  • 1 tbs soy sauce
  • 1.5 tsp sugar
  • 1/3 cup sliced green onions
  • 1 head of iceburg lettuce
  • 1 cup brown rice (cooked)

Just follow the instructions on the packet and assemble!



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Loaded Baked Potato Soup

Baked potato soup

With snowy days like we’ve been having here in Michigan, a few great soup recipes are mandatory.  I love this baked potato soup because it’s super easy and can warm you up in less than 30 minutes.


  • 1/4 cup butter (half of a stick)
  • 1/4 cup of onion, chopped
  • 1/4 cup flour
  • 2 cups of chicken stock (I tend to use a bit more if it gets too thick)
  • 12 ounce can of skim evaporated milk
  • 3 large potatoes (or use up leftover mashed potatoes!)
  • Toppings: Anything you like on a potato: bacon, chives, cheese, sour cream
  1. Put the potatoes in the microwave for 8-10 minutes, or until cooked through.  If you are using mashed potatoes, you will need 2-3 cups.  Let them cool long enough to chop.
  2. In a medium saucepan, melt butter over medium heat.
  3. Add onion and cook for 2-3 minutes, until soft.  Stir in flour and cook 1 minute.
  4. Gradually add milk and broth.  Soup will thicken after cooking.  Turn heat to low until potatoes are added.
  5. Scoop pulp from one potato and mash it with a fork.  Add to soup pot. Chop the rest of the potatoes, with or without skin, and add to the soup.
  6. Cook over medium heat until soup comes to just a boil, then season with salt and pepper.

Load up the soup and serve!

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Mongolian Beef Stir Fry Recipe

Mongolian Beef Stir Fry Recipe
Mongolian Beef Stir Fry Recipe

1# Beef (I used steak)
1 Tablespoon Oil (I used Olive Oil)
2 Tablespoons Soy Sauce
1 Clove Garlic (minced)
2 Tablespoons Corn Starch
1/2 Green Pepper
1 Small White Onion (large chunks)
1 Cup Carrots (thin slices)
4oz Mushrooms
2 Cups White Rice (I used instant)

Thin slice your meat, and brown in olive oil in skillet.

Add soy sauce, garlic and corn starch and mix well. Toss in green pepper, onion and carrots. Also, mushrooms at this point if everyone eats them. I had to wait until I’d separated out the boy’s portion 😉

Warm until carrots start to soften, serve over rice.


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Chicken Bacon Ranch Roll-Ups, Stuffed With Broccoli and Cheese Recipe

We love the flavors of Chicken with Bacon and Ranch, so I decided to change it up a bit and bake a new recipe.

Chicken Bacon Ranch Roll-Ups, Stuffed With Broccoli and Cheese
3 Boneless-Skinless Chicken Breasts – cut into strips
1 pound pre-cooked Bacon
1 Small Crown of Broccoli, finely chopped
3 Cheese sticks, sliced
1 12 oz. Bottle Ranch Dressing



You will also need toothpicks and a casserole dish, sprayed with non-stick spray.

Place 1 slice of bacon and one strip of chicken in an x-shape.
Line up a few small pieces of broccoli and one chunk of cheese along the chicken.


Fold one side of the chicken over the filling.
Fold one side of bacon up, then the other side of chicken, followed by the last end of bacon.
Stick a toothpick through all layers.
Place in the baking dish.


Repeat until all chicken and bacon has been prepared.

Drizzle ranch dressing over the top.


Place in 350 degree oven, and bake for approximately 50 minutes.

Remove from oven, and let cool for a few minutes.
The next time I make this, I will place an extra chunk of cheese on the top of each roll, as requested by my husband!

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Lasagna Rolls Recipe

Leftover Lasagna is not a favorite in our house, so I came up this Lasagna Rolls Recipe as a solution to make a smaller pan for dinner. Now I often bulk prep 2-4 pans at a time and freeze them.

What you need: Your favorite Lasagna recipe and a couple small pans. I like the 8×8’s because they fit well in a gallon zipper bag for the freezer.

My recipe is simple. Lasagna noodles (cooked), unseasoned ground beef (cooked), cottage cheese, 1 jar of pasta sauce, (1) 8oz pack of shredded mozzarella cheese.

Lay your noodles out and top with everything else.


Place a small layer of sauce in your pan, then roll your noodles up and place them in the pan. About 6 rolls will fit in an 8×8 pan.

Top with a little more sauce and your cheese.


Then bake at 350 for 30 minutes.

OR if you are putting them in the freezer, slide them into a gallon size zipper bag and press as much air out as you can before sealing. Write your cooking instructions on the bag with a marker. Thawed these cook in 30 minutes at 350. They can go from the freezer to the oven if you cook them for about an hour at 350.


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Easy Sushi Recipe

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I found the Jasmine Rice for $3.69 (3 dry cups, makes approx 12 cups cooked) and the Nori Wrappers $2.49 for a 10ct pack.

Sushi Recipe

Basics for 6 rolls:

2 Cups Water
1 Cup Jasmine Rice
3 Nori Wrappers – broken in half

Now, you need to decide what to put in them. Though I do limited amounts of raw fish, I tend to prefer sushi varieties that do not have raw fish in them.

Three basic rolls:

California Roll – 1 stick Crab meat (I used imitation sticks), 2 slices Avocado and 4 long/thin stirps Cucumber

Avocado Roll – 2 slices Avocado, Cream Cheese and 4 long/thin stirps Cucumber

Cream Cheese Roll – Cream Cheese, 1 stick Crab meat and 4 long/thin stirps Cucumber

You start by cooking your Jasmine Rice per package directions. This becomes the “sticky” rice you need. While that is cooking, it’s a good idea to prep your other items. Then you lay the Nori on your “mat”. I didn’t have a sushi mat, so I used wax paper. But, if you want to do it a little easier you can check out the Sushi Roll Makers available on Amazon as well: Japan Sushi Roll Mold /Maker (Small) and Sushezi Sushi Made Easy.

Layer the rice on top of the Nori, then flip it over. There is no need to wet the Nori, it will absorb the moisture it needs from the rice.

Add your other items.

Roll, pressing tight as you go.

And you have a roll.

Pretty, right? It was my first time!

A couple of the rolls came out better than the others, but still VERY edible.


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