Stuffed tortillas

Ingredients

  • 12 tortillas
  • 1½ lbs defrosted ground turkey
  • 1 medium onion
  • 2 eggs
  • 1 tbsp parsley
  • 1 tsp garlic
  • ½ tsp paprika
  • 1½ tsp salt
  • 1 tsp ground pepper
  • Olive oil

Directions

  1. If using uncooked tortillas, lightly cook the tortillas before starting other steps.
  2. Chop the onion in small pieces.
  3. Add onion, eggs, parsley, garlic, paprika, salt, and pepper to the defrosted meat and mix thoroughly.
  4. Spoon 3 tablespoons of filling into each tortilla and spread evenly over half the tortilla then fold the other half of the tortilla on top.
  5. Drizzle 2-3 teaspoons of oil on a pan preheated to medium and place two stuffed tortillas in the pan.
    • Anytime the pan is basically dry, add more oil to the pan when flipping or adding new tortillas.
  6. Cook the tortillas over low heat for 3 minutes on each side until the tortilla is crispy and there is no juice running from the filling when you press on the tortilla.

Hash brown omelet

Ingredients

  • 2 medium potatoes peeled and cubed
  • 3 eggs
  • 2 tbsp Butter
  • 1 tbsp Olive oil
  • 2 tbsp milk
  • ¼ cup shredded cheese
  • To taste
    • Salt
    • Pepper
    • Paprika
    • Oregano

Directions

  1. Fry potatoes in butter and oil (potatoes should be in half inch cubes)
  2. Whisk eggs with milk, salt, pepper, paprika, and oregano
  3. When potatoes are lightly browned pour the egg mixture in potatoes
  4. Cover and allow eggs to cook through
  5. When are are cooked, flip the potato/egg patty and to with cheese
  6. Cover until cheese melts

Savory Stuffed Pancakes

Ingredients

  • Batter
    • 8 eggs
    • 2 cups flour
    • ¾ cup milk
  • Filling
    • 1½ lbs ground turkey
    • ½ onion
    • 3 cloves garlic (1½ tsp)
    • 5-6 oz tomato sauce
    • Shredded cheese (optional)

Directions

  1. Finely chop onion and garlic.
  2. Brown onion, garlic, and meat together.
  3. When the meat is browned add tomato sauce and simmer until there is no noticable liquid.
  4. Set stuffing inside
  5. Blend eggs flour and milk until smooth. It should be a little bit thicker than crepe batter.
  6. Spread batter in a heated pan. Cook for about 20 seconds then flip and cook for 20 seconds more. (This will take longer if the pan wasn’t already heated.) They should be thicker than a crepe but thinner than a traditional pancake. They should also be larger than a pancake (nearly crepe sized) so that they are big enough to fold over the stuffing.
  7. Place 2-3 tbsp of stuffing over half the pancake and fold the over the stuffing. This is the time to add cheese if you choose either in the stuffing or on top of the folded pancake.

Savannah picked up this recipe in Brazil. In fact she learned it in 1-person volume (“1 egg, 4 spoonfuls of flour and a little milk” along with the stuffing ingredients without any measurements) and we found out after 1 meal that it was worth keeping around.

Egg Salad

Ingredients

  • 8 large boiled eggs
  • ¼ cup mayonnaise
  • ¼ cup minced dill pickles
  • 2 tsp mustard
  • ½ tsp salt
  • Optional
    • ¼ tsp pepper
    • Some or all of the dill pickles can be replaced with ⅓ as much dried dill weed
    • Paprika to taste
    • Petite diced ham bits
    • Diced green onion

Directions

  1. Chop boiled eggs into pieces
  2. Add mayonnaise, mustard, dill, salt
  3. Stir all together
  4. Mix in optional ingredients of choice

Applesauce/Apple Butter

Ingredients

  • 6 lb. apples (~18 medium apples), peeled, cored, and sliced
  • 1 c. apple juice or apple cider
  • 2 tbsp lemon juice
  • ¼ – ½ cup brown sugar
  • Optional ingredients (to taste—probably start around 1 tsp):
    • cinnamon (required for apple butter)
    • nutmeg
    • allspice

Directions

  1. Combine all ingredients and cook over medium heat for 25 minutes, stirring occasionally.
    • For apple butter ingredients should be put in a crock pot and cooked on low for 6+ hours until there is minimal moisture left.
  2. Blend the mixture in a blender until smooth.
    • If you prefer applesauce that isn’t fully smooth you can mash with a potato masher instead and then mix with a hand mixer (that method takes longer)

Stuffed hash browns

Ingredients

  • 2 lbs hash browns
  • 3 eggs
  • 4 tbsp flour
  • 1½ tsp salt
  • ¾ tsp pepper
  • Lunch meat
  • Shredded cheese

Directions

  1. Mix hash browns with eggs, flour, salt and pepper.
    • If using frozen hash browns make sure they are thawed (10 minutes in the oven at 200° should do it)
  2. Fry a hash brown sandwich (hash browns topped with meat and covered with hash browns) for 3 minutes over medium heat on each side.
  3. Place the browned patties on a cookie sheet and top with a layer of cheese.
    • If using uncooked meat such as chicken breast filets bake at 350° for 15 minutes before topping with cheese.
  4. Bake at 350° for 10-15 minutes.

Germanic Meat Loaves

Ingredients

  • 1½ lbs ground turkey
  • 1 medium onion finely chopped
  • 1 clove garlic minced
  • 1 cup uncooked rice
  • ½ lb shredded lettuce
  • 2 eggs
  • 1-2 cups bread crumbs

Directions

  1. Boil rice for 5 minutes (no need to be fully cooked).
  2. Mix meat, onion, garlic, eggs and shredded lettuce.
  3. Mix in rice once it is partially cooked.
  4. Form meat mixture into small loaves (no larger than a fist).
  5. Coat loaves with bread crumbs and place in a baking dish.
  6. Bake at 375° for 15-20 minutes (dries out and hardens the loaves).
  7. Top with a sauce of choice and water or sauce to keep loaves moist.
  8. Bake for another 30 minutes at 375°

We learned this recipe in connection with yellow veggie cream sauce but they can totally be made with another sauce of choice. They are too dry to be made with no sauce.

Yellow Veggie Cream Sauce

Ingredients

  • 1 medium onion diced
  • 1-2 carrots shredded
  • 2 cloves garlic minced
  • 1 lb sour cream
  • Salt
  • Pepper

Directions

  1. Saute diced onion, garlic and shredded carrots in oil for 5 minutes until tender.
  2. Whisk sour cream together with a quart of water.
  3. Pour sour cream mixture into sauteed vegetables and simmer for 10 minutes.

This sauce turns a bright yellow from the carrots as it simmers. We’ve used it to cover and marinate mini meat loaves by placing veggies on top of the loaves and pouring the rest of the sauce over the top.