Category Archives: Traditional American

Turkey Meatballs with Barbecue Sauce

Turkey Meatballs with Barbecue Sauce


Turkey Meatballs with Barbecue Sauce

(Ginger Snap Girl’s recipe)


  • 1 pound lean ground turkey
  • 1 egg, lightly beaten
  • 3/4 cup whole wheat breadcrumbs
  • 3 tablespoons freshly grated Parmesan cheese
  • 1/2 cup finely diced white or sweet onions
  • 2 tablespoons finely chopped fresh flat leaf (Italian) parsley
  • 3 cloves of garlic, minced
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup barbecue sauce (I used Kraft’s Honey Barbecue)


  • Preheat oven to 350˚.  Line 2 baking sheets with foil and spray with non-stick cooking spray.
  • In a large bowl, combine all ingredients except barbecue sauce and gently mix together until fully combined.  Using a small cookie scoop or a tablespoon, portion out 1 1/2 inch size meatballs and gently roll them between your hands to round them out.  Place on baking sheets about 1 inch apart.  Bake for 8 minutes and turn meatballs using tongs.  Return to the oven and cook for an additional 6 minutes.  Remove sheets from oven and lightly brush each meat ball with 1/4 cup of the barbecue sauce.  Return to oven and cook for an additional 5 minutes.
  • Warm the remaining 3/4 cup of barbecue sauce in small saucepan or in a small bowl in the microwave.  Serve immediately.

Turkey Buns

Turkey Buns


Turkey Buns

(recipe by Miranda Mowbray)

Ingredients (makes 16 buns):

1/2 pound lean ground turkey

3 garlic cloves, minced

Canola Oil

1 jalapeño, de-seeded and finely minced

Salt and pepper

Chili Powder

1/2 cup light sour cream

1/4 cup Mexican blend shredded cheese

2 packages reduced-fat crescent rolls (8 rolls per package)


Preheat oven to 375˚F.

Cook garlic until fragrant in canola oil in a sauté pan over medium-high heat.

Add jalapeño to the pan and stir, cooking for 2 minutes.

Add ground turkey to the pan and cook (about 7 minutes), breaking up into small pieces with a spatula.

Season meat with salt, pepper, and chili powder.

Get rid of any juices that have collected in the pan, then add the sour cream and cheese; stir until combined.

Line a baking sheet with tinfoil and prepare with cooking spray.

Open crescent roll packages and spread them out individually on the pan.

For each roll, place about 1 tbsp of the ground turkey mixture on the big side and spread it around a little bit.

Roll up the rolls into a crescent shape, according to the package directions.

Bake for about 11-13 minutes, or until golden brown on top.


Slow Cooker Stuffed Peppers

Slow Cooker Stuffed Peppers

Slow Cooker Stuffed Peppers

(Recipe by Miranda Mowbray, Biting Life)


Ingredients (serves four):

4 green bell peppers

1 lb ground turkey

1 1/2 cups chopped baby bella mushrooms

1/2 cup uncooked white (or brown) rice

1/2 large onion, diced

4 cloves garlic, minced

canola oil

1 cup crushed tomatoes



dried parsley

cayenne pepper

1/2 cup shredded reduced-fat sharp cheddar cheese

1/4 cup reduced-fat shredded mozzarella cheese



Cook rice according to package directions.

Meanwhile, cook mushrooms, onions, and garlic with canola oil in a sauté pan over medium-high heat until onions are translucent and tender (about five minutes).

Add ground turkey to the pan and cook, breaking up with a spatula, until almost done with a little bit of pink left (about 5 minutes).

Meanwhile, prepare bell peppers by cutting off the tops and scooping out the insides.

Place bell peppers in the slow cooker, open end up.

When the turkey mixture is done, add crushed tomatoes, spices, and sharp cheddar cheese; stir until combined and cheese is melted.

Spoon turkey mixture evenly into each bell pepper cup and top each with a sprinkle of mozzarella cheese.

Line the slow cooker with a layer of foil and cook on HIGH for 3 1/2 hours or until bell peppers are tender and easy to cut into.



Slow Cooker Pulled Pork

Slow Cooker Pulled Pork


Slow-Cooker Pulled Pork

(recipe by Miranda Mowbray, Biting Life)


Ingredients (serves four):

3lb pork shoulder (you might have to call a day ahead if they don’t normally carry it this small)

3 tbsp Splenda Brown Sugar Blend, separated

1 1/2 tsp paprika

3/4 tsp mustard powder

1/4 tsp cumin

Salt and pepper

Canola oil

1/4 cup apple cider vinegar

3 tbsp tomato paste

2 cups water

Potato-bread hamburger buns



Combine 1 tbsp Splenda Brown Sugar Blend, paprika, mustard powder, cumin, salt, and pepper.

Rub the spice blend all over the pork.

Heat oil in a sauté pan over medium-high heat and cook the pork about 2 minutes on each side.

Whisk together the apple cider vinegar, tomato paste, 2 tbsp Brown Sugar Blend, and the water.

Add the vinegar mixture and the pork to the slow cooker.

Cook on low for 7 hours (or until the pork meat is basically falling off the bone). Flip pork shoulder after 6 hours.

Serve on hamburger buns with a little bit of mayonnaise (I like to pour some of the leftover sauce from the cooker over the pork before putting the top bun on!).



Homemade Slow Cooker Cinnamon Applesauce

Homemade Slow Cooker Cinnamon Applesauce

Slow Cooker Cinnamon Applesauce

(Recipe by Miranda Mowbray, Biting Life)



Ingredients (makes 1 1/2 mason jars):

3lbs Granny Smith apples

1/2 cup Splenda brown sugar blend

1/2 lemon

2 tsp cinnamon (add more/less depending on your preferences)




Peel, core, and chop the Granny Smith apples; place them in the slow cooker.

Stir in the brown sugar. Squeeze the juice of the 1/2 lemon in; stir to combine.

Cook on “High” for 3 hours.

Mash apples into applesauce (it’s more like a stir, since they’re super soft!) and stir in cinnamon.

Keep refrigerated for up to 3 weeks.


Slow Cooker Baby Back Ribs

Slow Cooker Baby Back Ribs

Slow Cooker Baby Back Ribs

(Recipe from Grumpy’s Honeybunch)



1 package baby back ribs

2 celery stalks, cut in half

1 teaspoon black peppercorns

5 -1/2 cups water

1 onion, sliced



Cook in crockpot on high for 1-1/2 hours.

Change setting to low and continue to cook for 5 more hours.

Line cookie sheet with foil. Place ribs on foil and brush BBQ sauce over top.

Broil on high approximately 5 minutes. Turn and repeat. Serve!

Homemade Egg Salad

Homemade Egg Salad


Miranda’s Homemade Egg Salad (makes four servings)


  • 8 large eggs
  • 1/4 cup lite mayonnaise (I bet it would taste good with fat-free yogurt as well, but I haven’t tried it)
  • Salt and pepper to taste (be generous!)


  • Carefully place eggs in a saucepan and cover with water (hot or cold). Make sure the water is at least 1 inch higher than the eggs.
  • Cover the pot and let the water come to a boil. When the water is boiling strongly, turn off heat and keep covered (do not open!). Let the pot sit untouched for 12 minutes.
  • When the 12 minutes are up, drain eggs and let them sit in a bowl of cold water with ice for a minimum of a few hours (I usually leave mine overnight).
  • When the eggs are fully cooled, peel them (I usually strike the top against something sharp and go from there), and place them on a paper towel. When all the eggs are peeled, use the paper towel to thoroughly dry them, and place them in a bowl together (make sure there’s enough room for some vigorous stirring!).
  • Chop the eggs up with a fork, and mash to form a smooth consistency. It should start to look like the first picture above. Use the mayonnaise to facilitate this process. Once fully combined and smooth (like the second picture above), add your salt and pepper… Enjoy!