The Sewing Mom

This is a Sponsored post written by me on behalf of TABASCO® Original Red. All opinions are 100% mine.

Growing up, I can remember my Dad always putting tobasco sauce on his scrambled eggs.  Every morning, without fail, out would come the bottle of TABASCO® Original Red sauce and he would douse his plate.  As a kid, I never understood why someone would want all that spiciness, but as an adult, I am always looking to kick up the spice in my cooking just a notch or two!

I use TABASCO® Original Red frequently, especially in casserole.  Nobody likes a boring casserole!   The other day I made one of my family’s favorites, it doesn’t really have a name, but this is great with ground turkey.  Of course, anyone who cooks with ground turkey knows it is bland, so adding spice is a necessity!  The tobasco sauce has a wonderful way of not just adding spice, but actually enhancing the flavor of the turkey, making me feel really good about serving it as a healthier alternative to a fatty meat.

Ingredients:

• 1 lb ground turkey
• 1/2 c chopped onion
• 1 clove garlic, chopped
• 1 can diced tomatoes
• 1 can kernel corn, drained
• 1 can black beans, drained
• 1 tsp salt
• 1/4 tsp pepper
• 1 T  TABASCO® Original Red
• 3/4 lb cooked spiral noodles

Brown ground turkey, onion and garlic together until turkey is no longer pink.  Put meat mixture into a 2 quart casserole dish and add remaining ingredients.  Bake at 350 degrees for 30-45 minutes.  Top with 1 cup shredded cheddar  cheese and bake 10-15 minutes longer until cheese is melted.

For other menu suggestions, particularly if you’re planning a Super Bowl party, check out the Game-Day Party Menu selection.  What you’ll find is that tobasco can enhance the flavors of everything from casseroles to party drinks, there’s really no limit to its uses.  And, whether you enjoy pizza delivery or making your own right at home, you find more great ideas at Pizza Perfected.

Tell me, what is your favorite use for TABASCO® Original Red?

This week’s meme was actually for last week, but since I didn’t participate last week, I’m doing it now. I figure, better late than never!

If you would like to participate in Four Foods on Friday just clink the link and leave val a comment after you’ve created your own post!

This week’s question is very simple:

What can you make with eggs, meat or poultry, vegetables and a starch?

Well, I’m thinking one of the quick meals from Bisquick. This is the recipe for Impossible Chicken Pot Pie.

1 2/3 cups frozen mixed vegetables
1 cup cut-up cooked chicken
1 can (10 3/4 ounces) condensed cream of chicken soup
1 cup Original Bisquick® mix
1/2 cup milk
1 egg

1.
Heat oven to 400ºF. Mix vegetables, chicken and soup in ungreased glass pie plate, 9×1 1/4 inches.
2.
Stir together remaining ingredients with fork until blended. Pour into pie plate.
3.
Bake 30 minutes or until golden brown.

I love the Bisquick recipes, they’re so simple, quick and taste good!

This is a Sponsored Post written by me on behalf of HealthyTuna.com. All opinions are 100% mine.

My cupboards are just about empty and I haven’t had the energy to go grocery shopping. So, I’m making use of what I have by looking for ingredients in my pantry. I found a couple of cans of tuna fish and some pasta, so, tonight we’re having tuna casserole for dinner!

I tried a number of tuna casserole recipes before coming across this one in a cookbook my sister had given me years ago. The reason I tried so many was that I couldn’t seem to find a recipe that included tuna that my daughter would eat. They were either too dry or too mushy, too spicy or too bland. This one is so simple and yet, so tasty. I always seem to have the ingredients I need on hand and it doesn’t take long to make, even more reason to like it!

Now, if you’re pregnant, you may be concerned about eating tuna, but, according to ongoing research and studies, eating an average of just 2 ounces of fish per day while pregnant, can actually increase developmental scores in infants and young children. Of course, pregnant women should stay away from those fish known to have high mercury levels such as shark, mackerel, swordfish and tilefish. The FDA has actually recommended that women of childbearing age and pregnant women can safely eat up to 12 ounces of healthy tuna and other low level mercury fish like salmon and shrimp per week. Good news for all us moms who enjoy a good tuna casserole, pregnant or not!

So, here is my tuna casserole recipe, hope you enjoy it!

4 oz. uncooked macaroni noodles
3 oz. cream cheese (I use light cream cheese for fewer calories)
1 can cream of mushroom soup
1 can tuna (I use tuna in water)
1 tsp. finely chopped onion
1 tsp. yellow mustard
1/3 c. milk
1/2 c. dry bread crumbs
2 T melted butter

Use a mixer to blend cream cheese and soup together. Combine with remaining ingredients in a small casserole dish except for bread crumbs and butter. Mix bread crumbs with melted butter and sprinkle on top. Bake for 50 minutes at 375 F.

We’re heading out of town this weekend, driving to Indiana for my nephews wedding.  I’ll be taking my laptop with me, but not too sure about how much time I might actually have to use it.  I’m sure I’ll be missing many, many EC drops and I apologize for that.

Before we leave though, I wanted to post my favorite meme.  If you’d like to participate, be sure to visit Fun, Crafts and Recipes.

Here are this week’s four questions. Valmg is trying something a little different again to spice things up!

#1. Do you cook items besides meat on the bbq grill, and, do you prefer gas or charcoal grills? I do cook fish and veggies on the grill. I’ve heard of desserts that can be grilled, but I’ve never tried that.

#2. Name a food that begins with A. Avacado

#3. Name a drink that begins with A. Apple Cider

#4. Share  a recipe for something that calls for American Cheese. I just tried this one out for the 4th of July and it was a hit.

Crock Pot Macaroni and Cheese

16 oz cooked elbow macaroni (I used the large size macaroni)
4 c. shredded sharp cheddar cheese
1 12 oz. can evaporated milk
1 1/2 c. milk
2 eggs, beaten
4 slices American Cheese

Mix all ingredients in a greased crock pot. Place 4 slices American Cheese on top. Cook on low 3-4 hours.

It’s Friday! And, time for my favorite weekly meme, Four Foods on Friday.

This week’s questions and my answers:

#1. Do you celebrate Memorial Day with a picnic, cookout, road trip or some other way? Not usually, and this year, it’s just a normal weekend for us. I am working hours on all 3 days this weekend and my daughter has yet another big school project to work on So, hopefully we’ll get some time to be outside by the pool, and the weather will cooperate!

#2. What are staples at your summer time cookouts? We grill out all year long, so probably the only thing different would be that we eat more potato salad in the summer!

#3. What drink do you find most refreshing on a hot summer day? Freshly brewed iced tea, with lots of ice!

#4. Share a recipe for a picnic side dish. That would have to be for potato salad

Peel, chop into bite size pieces, and boil as many potatoes as you would like in your salad. Also boil a few eggs, both to add to the salad and as garnish. Allow the potatoes to cool once they’re done cooking. Then, in a large bowl, combine about a cup of mayonnaise (or Miracle Whip), 2 T yellow mustard, a tsp. of salt, 1/4 tsp of pepper and a tsp of celery salt, all to taste. Chop up all but one of the boiled eggs and add to salad, mix everything together. If you like, you can also add a dab of relish. Slice the last egg and position slices on top of potato salad. Sprinkle paprika all over the top.