Don't get me wrong, I love cooking.  But I've been SO uninspired in the kitchen for dinners lately. Maybe it's because we have had quite a few bouts of flu going around our house.  Or because I spend most of my days creating fun recipes for my job.  Some nights, by the time 5:00 hits, I'm just staring at the fridge, hoping for a cooked meal to pop out at me.  I wish! Can't I have a magical twitch to my nose like Samantha on Bewitched?!

Last night, I had ground turkey but no ideas what to do with it.  I wanted a burger, but it was still partially frozen.  I remembered seeing something on Rachael Ray once about a cheeseburger casserole and I just went with it.  

The verdict? EVERYONE loved it.  It tastes just like McDonald's double cheeseburgers. We don't do much McD's, but those double cheeseburgers are hard to resist...especially after a nasty post-wedding hangover! (We had quite a few weddings this summer...I learned the hard way)

Served with some of our favorite tots and green beans, this was a tasty meal that hit the table in about 30 minutes! 

Turkey Cheeseburger Casserole

Here's what you need:

• 1 package of Jennie-O lean ground turkey (about 1.25 lbs)
• 2 cups of elbow noodles, cooked al dente (about 5-6 minutes)
• 2 cans (14.5 oz) diced tomatoes, drained
• 1 cup onion, finely chopped
• 1/4 cup relish
• 2 pickle spears, chopped (more or less to taste)
• 3 tablespoons tomato paste
• 2 tablespoons yellow mustard
• 1 tablespoon Worcestershire sauce 
• 1/4 teaspoon each- onion & garlic powder
• 2 cups cheddar cheese 
• Optional: chopped bacon (I put it on half of ours)

1. Preheat oven to 400. 
2. In a large pan, brown ground turkey for 4-5 minutes.  Add onions, mustard, Worcestershire, onion and garlic powder.  Brown until turkey is completely cooked. Do not drain.
3. Add pickles, relish, tomatoes, tomato paste. Once thoroughly heated, slowly pour in noodles. Stir.
4. Pour into casserole dish and top with cheese (and optional bacon).  Bake 15 minutes, until cheese is melted and drool-worthy.
   
    

What's your go-to meal when you're in a cooking rut?

Healthified Green Bean Casserole with Stonyfield Yogurt!

Nothing makes me more excited than finding a healthy alternative for foods I'm cooking.  Even better when you can't tell the difference!  Yogurt has been my favorite substitute for a couple of years now.  Check out my awesome yogurt banana bread! 

With all of the cooking and baking coming up for the holidays, buying a big tub or two of yogurt will help you healthify so many things!  Making a spinach dip that uses mayo?  Use yogurt instead! On the Stonyfield website, they have a super handy guide for you!  For the most part, the substitution is a 1:1 ratio, and you can choose regular or Greek yogurt, plain and lowfat.

If you are hesitant to make the switch, try a 50/50 substitution to start with.  For sour cream, I prefer Greek yogurt, since it has that thick texture.

This green bean casserole takes maybe 5 minutes longer because you have to wash and chop the mushrooms, but the health benefits are worth it!  Adding yogurt instead of the can of soup makes the protein of the dish go way up and the sodium drops drastically!  Also, there is less fat.  I could continue to make the dish healthier by omitting the French fried onions, but it's really not green bean casserole without them!

 Here's what you'll need:

• 1 large bag of frozen green beans- Cut or French style
• 1 cup Stonyfield plain 0% Greek yogurt
• 8-12 oz package of fresh mushrooms
• 1 tablespoon butter
• 2 tablespoons flour
• 1 cup skim milk
• Dash of soy sauce
• 1 container of fried onions 
• Salt & Pepper, to taste.  

1.  Clean and slice the mushrooms.  If you prefer to dice them, that works too!
2. Heat a pan over medium heat.  Add the mushrooms and a touch of EVOO.  Saute until cooked and softened.  Pepper and salt them as desired (I tend to go heavier on pepper).  Add a dash of soy sauce. 
3. Clear a hole in the middle of the pan for the butter to melt.  After melted, sprinkle with the flour.  Cook for 1 minute (the flour can mix in with the mushrooms).
4. Slowly add milk.  Mixture will be very thick.  Now slowly add yogurt.  If the mixture is too thick, add a splash of milk.  
5. Add green beans in the pan, frozen.  Cook for 2-3 minutes.
6. Place mixture into a casserole dish.  Top with fried onions!  

Here are some other ways you can healthify your holiday dishes:

• Cut back on the butter and add yogurt in your mashed potatoes.
• Make these tasty yogurt biscuits for breakfast or Thanksgiving meal! 
• For baking, check out the Stonyfield site for TONS of tasty ideas! Even snag a few coupons while you're there!

What healthy tips do you have for holiday cooking and baking? I'm all ears!