The Easiest Way to Make Hard Cooked Eggs

We have a lot of hard cooked eggs in this house. My toddler can't get enough of them so last weekend when we dyed some for Easter, she ate them all before Easter even got here! We decided to make some more but we obviously needed to do a big batch.

I usually do the method where you put them in a big pot of cold water, boil, then take off heat and let sit for 10 minutes. Then, dump in ice cold water for 10 minutes. It's not an exact science and if you choose the wrong boiling point to take them off the heat, you either have undercooked or overcooked eggs.

The best way to make them is to preheat your oven to 325 degrees (a lot of places out there say 350 but I feel that that is too high and will automatically overcook your eggs). Then you put your eggs in a muffin tin (to keep them from rolling around too much). Put the muffin tin (with the eggs) in your preheated oven and cook for 25-30 minutes. Then, put them in ice cold water for 10 minutes and you're done!

I don't know how you are supposed to know to leave them in for 25 minutes vs. 30 minutes but I guess you just make a judgment call the first time and adjust appropriately for your specific oven the next time.

This method is so simple, my husband even agreed to do it! We will probably make our hard cooked eggs like this from now on. It takes all the guess work out of it.

Spinach and Sweet Potato Turkey Burgers

We all know that turkey is healthier for us than ground beef. However, due to its lower fat content, it can be harder to make taste good because it has a tendency to come out dry. This is when you have to get creative. Luckily for me, someone else did all the work with coming up with this recipe for turkey burgers.

The recipe is really simple. Mix 1 1/2 cups of sweet potato puree with 1 pound ground turkey. Add in a handful of spinach (no need to precook, unless it already is precooked), garlic, and onion powder. Form patties and cook on medium-high heat, 3-4 minutes per side.

Mine came out a little crumbly and after the fact, I noticed in the comments that some people did have this problem. The solution is to either add an egg or chill in the fridge for about 15 minutes before cooking. They still tasted good crumbled. We ate them in tortilla shells instead of a bun then. I also served these with chips and salsa and I'm not entirely sure what a better side would have been. Maybe fries or potatoes of some sort? Or you could chop them up (or eat them crumbled) on top of a salad for extra veggies!

You can barely taste the sweet potato or spinach so this recipe is perfect for people who don't really like veggies. I actually used a blend of spinach, kale, and swiss chard and I don't think it altered the flavor too much (especially since you can barely taste it anyway!). I could also see adding cheese, chopped bell peppers, carrots, or seasonings (other than garlic and onion) and having them still turn out good. They seem very versatile and are easy. They're also quick! I will definitely make these again and I rate them an 8/10!

Stuffed Kielbasa

I love recipes that use leftover mashed potatoes. I usually end up making a big batch of homemade mashed potatoes and then we are eating them for a week. Plain, ordinary mashed potatoes get tiring after a day or two.

I came across this recipe and knew it would be perfect. It doesn't use a lot of mashed potatoes but enough. It also uses sauerkraut, which we always have an abundance of. In this house and in the reviews, there are people who do not like sauerkraut that do like it in this recipe so don't let the kraut turn you away! Of course, it is optional if you don't have any on hand.

I seasoned the potatoes once I stuffed them in the sausage. I'm not sure I would use cheese next time. Maybe I'd leave them plain for the oven and then add butter or sour cream once it's out of the oven. I know that adds more fat and calories to an already high fat dish but it sure sounds good, doesn't it?

I will also mention that I didn't warm up the kielbasa, sauerkraut, or mashed potatoes (all from the fridge) in any way before I put it in the oven. I just put them in the oven for 13 minutes instead of 10.

This recipe is definitely a keeper. We all rated it about a 7 or 8 out of 10. It's ordinary and simple but those can end up being the best recipes! It also comes together really quick for those busy weeknights!

French Onion Turkey Noodle Casserole

This recipe is in no way healthy but it got rave reviews in this house (9/10!). I know the original uses chicken but I had frozen leftover shredded turkey from Thanksgiving so I used that instead. I actually think chicken might taste better, especially with the cream of chicken soup but the turkey is great too.

I made my own French onion dip with 1 cup miracle whip, 1 cup sour cream, and a packet of French Onion Soup mix. (Those are the directions according to the box). I followed the casserole recipe according to the original recipe and it was really good. I do think it was a little too salty (from the onion soup mix and the french fried onions) and next time, I may use less than a full packet for the onion dip.

It held up great for leftovers too. I will definitely make it again but sparingly, given the nutritional content.

I would wonder if you could add any vegetables (peas, broccoli?) to make it slightly healthier but french onion is such a strong flavor, I'm not sure how well the vegetables would pair with it. I do think there's room for improvement and I didn't like it as much as my family did but I still think it was really good.

Mushroom Spinach Meatloaf

When I am at the grocery store, I always have good intentions of eating healthy for that upcoming week. I buy lots of fresh produce and not much meat or processed foods. Then I get home and realize that I'm not that healthy and I have to scramble to figure out how to use up all those vegetables! 

My latest buy was a lot of baby bella mushrooms and some spinach. I came across this recipe and knew it would be good! I love using mushrooms, especially portobella ones to make meat stretch a little farther. Most of the time, you don't even notice the difference. 

As always, I made a few modifications to the original recipe so here is what I did.

Ingredients:

1 pound ground beef

1 8oz package of baby bella mushrooms

1 cup spinach

1 egg

handful of breadcrumbs

1/4 cup ketchup

Directions:

In a small skillet, cook up spinach. Meanwhile, in a food chopper, finely chop up the mushrooms. When spinach is done, combine all ingredients in a bowl. Then put in a lightly greased loaf pan. Bake at 350 for 40 minutes.

This recipe is so simple and quick to prep. It is also DELICIOUS! I do admit the spinach is a little odd in there but maybe if you chop it first it would blend in better. I would also think shredded or grated carrots could be good in it but I haven't tried it. As with any meatloaf recipe, I topped this one with extra ketchup. I don't think I would ever add ketchup to spinach or mushrooms but with the ground beef, it doesn't seem to be as weird as it sounds. 

I will definitely make this again but probably without the spinach (or smaller spinach pieces).