Monday, November 11, 2013

Happy Veterans Day to all those that served our country!

My father served in the Navy during WW2.  He didn't get a chance to serve overseas as he was a great football player and played for the Navy football team.

My grandfather helped during WW1 but he was not actually in the military.

 I have many friends that were in Vietnam.  Some are suffering from Agent Orange poisoning, many are suffering PTSD.

I support all those that served in the Armed Forces.  Thank you all for our freedom.  I would not live in any other country in the world.  Our freedom we have is more important to me than living anywhere else in the world.

Happy Veterans Day to all.

Thursday, November 7, 2013

Thanksgiving dinner for 1 or 2

Quick and easy Thanksgiving dinner for 1 or 2.

Turkey Cutlets stuffed with stuffing, onion, apple, and cranberry sauce.

1 package Turkey Cutlets
1 small package of stuffing mix  (some will be left over)
1 apple
1 small onion
1 can cranberry sauce
 1/2 cup water

Prepare packaged stuffing as directed.  Cook sliced apple and onion over medium heat.  When apple and onion are cooked add a few tablespoons of cranberry sauce.  Add approximately 1 cup cooked stuffing and stir all together.   You will probably have extra stuffing for another time.  Place a couple of tablespoons of this mixture in the middle of the turkey cutlet and seal together with a toothpick.
Place remaining stuffing mixture around the cutlets in the baking dish. Sprinkle 1/2 cup water into baking dish.  Bake at 350 for approximately 25 or 30 minutes.

The turkey might be a little dry for you, but I like my turkey cooked and smothered in cranberry sauce! 

Wednesday, November 6, 2013

 Julie's Mexican Casserole (Vegetarian)

Greetings everyone!

Just a quick update...I don't have an RV yet.  I'm working part-time and I'm volunteering at the local animal shelter, hoping to find my furr=ever friend!

I thought I would start posting more on my blog so here is an easy recipe that I threw together with ingredients I had at home!

1 box Rice a Roni Mexican or Spanish Rice
1 can diced tomatoes 
1 can black beans
1 can corn
Green onions
Taco seasoning
Shredded cheddar cheese

Cook the Rice a Roni as directed.  After it is cooked add to the pan the tomatoes, black beans, corn, green onions, cilantro, and some taco seasoning.  
Preheat oven to 375.  Spray a casserole dish with cooking spray.  I used 2 of the smaller 1 1/2 quart dishes.  Break a few tortillas apart and place in the bottom and the sides of the baking dishes.  Place the rice mixture on top of the tortillas.  You can make 2 layers and place some tortillas between the layers if you like.  Top each layer with some cheddar cheese.  Bake for 15-20 minutes.

This recipe can be make spicier by the amount of taco seasoning you add.  Also, you can add a spicy salsa to above ingredients to make more spicy.  I'm a gringa and my stomach can't take it to spicy!  If you wanted to add cooked ground beef or ground turkey to the rice mixture you could do it when putting it all together.

I made 2 casseroles so I could freeze one.  I used a foil dish and wrapped it with foil.  Don't forget to use a sharpie and mark the outside with the name and date.  I didn't cook this one, I just wrapped it and place it in the freezer.