{Tasty} Turkey Chili

This recipe feeds an army, or a family that eats like one....gotta love feeding boys! We have this meal at LEAST once every two weeks and sometimes once every week, we'll never be tired of it AND it's easy to throw together!

2lb. 8oz. ground turkey
1 Tbsp. olive oil
2 onion, chopped
10 garlic cloves, minced
1/4 c. flour
2 Tbsp chili powder
2 Tbsp tomato bouillon with chicken flavor (found on the Mexican food isle)
1 tsp. sea salt
1-15 oz. can low-sodium fat-free chicken broth
2-15 oz. cans diced tomatoes
2-15 oz. cans white kidney beans (a.k.a.: canellini beans) drained and rinsed

In a large nonstick skillet cook the turkey until done. Drain any extra fat and rinse in hot water. Add turkey to a large pot and add the oil, onion, and garlic. Cook until onion in soft and translucent; juices will remain in the bottom of the pot.

Meanwhile mix the flour, chili powder, bouillon and salt. Once the turkey/onion mix is cooked add the flour mix and stir until well combined, cook for about 30 seconds to 1 minute.

Add broth, tomatoes and kidney beans to skillet and simmer 15-20 minutes or until thickened to desired consistency.

{Spanakopita}

This tasty Greek dish was shared at an around the world dinner party. A good friend of mine shared this beautiful dish.

Recipe adapted from Martha Stewart

4 Tbsp. unsalted butter
1/4 c. olive oil
1 lb. frozen phyllo pastry
4 bunches (3 1/4 lbs.) fresh spinach, washed, stemmed and coarsely chopped
1 1/2 c. finely chopped scallion, light-green and white parts only
1 c. finely chopped flat-leaf parsley
6 lg. eggs, beaten
1/2 lb. small-curd cottage cheese
1 lb. feta cheese, crumbled
2 Tbsp. fresh chopped dill
1/4 c. uncooked Cream of Wheat

Heat oven to 350 degrees. In a small saucepan, melt better and oil together over low heat. Brush an 11x15x2-inch baking dish with butter-oil mixture. Layer 7 sheets of pyllo in pan, brushing each with butter mixture. In a large bowl, thoroughly combine remaining ingredients, except phyllo.

Spread about 2 cups spinach filling over phyllo in pan. Cover with 2 sheets phyllo, brushing each with butter mixture. Repeat layering 2 cups filling and 2 sheets phyllo, brushing each with butter mixture, until all filling has been used, about 4 more layers.

Top with 7 more sheets of phyllo, brushing each with butter mixture. Press gently around the edges so layers adhere. Prick surface all over with a toothpick.

Bake 15 minutes, reduce heat to 300 degrees, and continue baking until pastry is golden, about 1 hour. Let stand 1 hour before serving.

Asian Barbecue chicken

The BEST grilled chicken! I love Asian food, I love grilled food.....I LOVE this chicken!

Recipe adapted from Cooking Light

1/4 c. brown sugar
1/4 c. low-sodium soy sauce
1 Tbsp. fresh lime juice
1/2 tsp. crushed red pepper
1/4 tsp. curry powder
3 cloves garlic, minced
4-6 chicken breasts cut into 5 strips per breast*

Combine all ingredients except chicken in a large zip-top bag; stir well, and add chicken. Seal and marinate in refrigerator 4 hours or more, turning occasionally.

Pre-heat grill.

Remove the chicken from bag, reserving marinade. Place marinade in a small saucepan. Bring to a boil; cook 1 minute.

Place chicken on grill rack coated with cooking spray; grill until done, turning and basting frequently with marinade. Serve with steamed veggies and brown rice.

*Substitute your favorite cut of meat for the Asian Barbecue.

{Cowboy Spaghetti}

We had this meal at a friend's house, she called it Cowboy Spaghetti with a link to The Pioneer Woman where I found it as Chicken Spaghetti. Around our house of {mostly} boys the Cowboy stuck! This is one of my kids absolute FAVORITE meals, in fact my daughter was trying to eat more healthy foods and would almost cry when I would make it because she knew she would have no will power.

Recipe adapted from The Pioneer Woman

1 lb. spaghetti, broken (I've used regular, thin and angel hair....all work fine)
2 c. cooked chicken breast cubed or shredded
2 cans cream of mushroom soup, undiluted
3 c. grated sharp cheddar cheese, divided (okay, I wish I ONLY used 3 cups! Not sure of the exact amount but it's for sure not 3. Also, I've used mild, medium and sharp, obviously you'll get more flavor out of the medium and sharp)
1/4 c. chopped green onion
1-4oz jar diced pimentos, drained
2 cups chicken broth (or 1-15 oz. can....it's close enough)
1 tsp. Lawry's seasoned salt
1/8 tsp. cayenne pepper
Cooking spray

Cook the spaghetti according to package directions until al dente, do not overcook.

While spaghetti cooks combine in a large bowl the mushroom soup, 2 c. (or more) cheese, onion, pimentos, broth and seasoning. Mix well, then add the chicken and toss.

Combine the drained spaghetti with the soup mixture, stirring until the noodles are well covered. Place mixture in a 9x13-inch baking dish sprayed with cooking spray. Sprinkle with remaining 1 c. (or more) cheese and bake uncovered at 350 degrees for 45 minutes or until bubbly.

Wonderful {Mango} Chicken curry Salad

Recipe adapted from allrecipes

5 cooked skinless boneless chicken breast halves, shredded
1 c. mayonnaise (I've made it with Greek yogurt as well and liked it)
3/4 c. chutney (I prefer mango but have only been able to find it in a spread. You could use jelly or jam....whatever you can find)
1 tsp. curry powder
1/4 tsp. pepper
2/3 c. chopped toasted pecans
1 c. seedless grapes halved
1/2 cup chopped onion

In a large bowl, combine mayonnaise, chutney, curry powder, and pepper. Stir in chicken, , grapes and onions and chill. Add the pecans just before serving and toss.

The BEST Chicken Salad

This recipe was given to me for a Relief Society activity. I had volunteered to make this salad and was SO glad I did, it's one of my FAVORITES!

1 1/2 c. cooked rice (I've used both white and brown and love both)
1/4 c. chopped green onion
3/4 tsp. curry powder
2 Tbsp. canola oil
1 Tbsp. vinegar

Mix above ingredients together and chill for several hours.

Just before serving add:
2 c. diced cooked chicken
1 c. chopped celery
3/4 c. mayonnaise
salt & pepper to taste


For a large crowd use above directions with measurements below:

10 1/2 c. cooked rice
1 3/4 c. chopped green onion
5 1/4 tsp. curry powder ( or 3 Tbsp + 2 1/4 tsp. curry powder)
14 Tbsp canola oil (or 3/4 c. + 2 Tbsp. canola oil)
7 Tbsp. vinegar (or 1/4 c. + 3 Tbsp. vinegar)

14 c. diced cooked chicken
7 c. chopped celery
5 1/4 c. mayonnaise
salt & pepper to taste

Balsamic-Roasted New Potatoes

Recipe adapted from Southern Living

2 tsp. olive oil
2 garlic cloves, minced
1/4 tsp dried time (1 tsp. fresh)
1/2 tsp. kosher salt
1/4 tsp. pepper
2 lbs. small new potatoes, quartered
5 Tbsp. balsamic vinegar, divided
Olive oil/vegetable cooking spray

Stir first 5 ingredients together in a large zip-top bag. Add the potatoes and 3 tablespoons balsamic vinegar; stir or shake well until potatoes are well coated. Arrange potatoes in an aluminum foil-lined jelly-roll pan coated with olive oil/vegetable cooking spray.

Bake, uncovered at 450 for 45 minutes or until potatoes are tender, stirring once. Drizzle with remaining 2 tablespoons vinegar, and toss well. Serve immediately. Makes about 6 servings.

Black-Bean Lasagna

When we tried this recipe for the first time I made a few changes that didn't affect the nutrition information (canned chopped tomatoes v. fresh chopped) and one change that did, instead of using full fat Monterey Jack cheese I used reduced fat. So, for nutrition information I have left the recipe with the full fat, but I will continue with he reduced fat myself☺

2 Tbsp. chopped fire-roasted Jalapeῆo peppers (La Victoria)
2 c. chopped onion
1 c. chopped green bell pepper
1 c. chopped red bell pepper
4 garlic cloves, minced
2 c. fire-roasted diced tomatoes (Hunts or Muir Glen)
1½ tsp. ground cumin
1 tsp. ground coriander
2 (15.5 oz.) cans black beans, rinsed and drained
3 Tbsp. chopped fresh cilantro
1 (8 oz.) carton light sour cream
1 large egg, lightly beaten
16 oz. chunky salsa
Cooking spray
12 cooked lasagna noodles
6 oz. shredded Monterey Jack cheese (see note above)

Preheat oven to 375°.

Heat a large nonstick skillet over medium-high heat. Add onion, bell peppers, and garlic; sauté 6 minutes. Add tomato, cumin, and coriander; cook 3 minutes. Add jalapeῆo and beans, and cook 3 minutes. Remove from heat; cool 10 minutes. Stir in cilantro, sour cream, and egg.

Spread 3 tablespoons salsa in bottom of a 13x9-inch baking dish coated with cooking spray. Arrange 4 noodles slightly overlapping over salsa, and top with half of bean mixture. Cover and bake at 375° for 30 minutes. Uncover and add the remaining cheese and bake an additional 15 minutes or until cheese melts. Let stand 5 minutes. Yield: 8 servings.

CALORIES: 452 (25% from fat); FAT: 12.6g (sat: 6.7g, mono: 3.4g, poly: 1.3g); PROTEIN: 21.8g; CARB: 65.2; FIBER: 7.5g; CHOL: 55mg; IRON: 5.4; SODIUM: 559mg; CALC: 262mg

White Bean & Spinach Ravioli

I like to add a little Italian 3 cheese blend to give the filling a little more depth.

Recipe adapted from The Eat-Clean Diet for Family & Kids

1/2 c. chopped spinach
1 c. cannellini (white kidney) beans
1 c. reduced-fat ricotta cheese
1/4 c. mozzarella
1/4 tsp. kosher salt
32 won ton wrappers, egg roll wrappers cut into fourths or homemade pasta dough
2 c. prepared spaghetti sauce

Process spinach, beans cheeses and salt in a food processor until smooth. Place half of wrappers out and top with 1 Tablespoon of bean mixture. Moisten the edges and place remaining wrappers on top of the filling. Seal one edge at a time making sure to get any air out until all edges are sealed. Gently place ravioli in boiling water and cook for approximately two minutes. The ravioli is ready when you can see the green of the filling through the wrappers. While pasta cooks warm the spaghetti sauce.

1 serving is 4 ravioli with 1/4 c. sauce.

Nutrition info: Calories: 343, Total Fats: 3g, Saturated Fat: 1g, Trans Fat: 0g, Cholesterol: 17mg, Sodium: 590mg, Total Carbohydrates: 60g, Dietary Fiber: 6g, Sugars: 4g, Protein: 18g, Iron: 3mg

Corn, Rice and Black Bean Salad

This is a great salad to have around for a quick lunch. If I don't have fresh corn on hand I substitute frozen, the hot rice thaws the corn and the salad cools quickly.

Recipe adapted from Cooking Light

1 c. water
1/2 c. long-grain rice
4-5 Tbsp. freshly squeezed lime juice (no substitutions!)
1 Tbsp. extra virgin olive oil
1/4 tsp. freshly ground black pepper
1 lg. clove garlic run through a press
1 1/2 c. rinsed and drained canned black beans
1 1/2 c. fresh corn kernel (about 2 ears)
1/4 c. chopped fresh cilantro

Combine the water and rice in a sauce pan with a lid; bring to a boil. Reduce heat and simmer 15 minutes or until liquid is absorbed. Fluff with a fork.

Combine juice, oil, pepper and garlic in a large bowl. Add rice and beans; toss to coat. Let stand 15 minutes or until completely cool. Stir in corn and cilantro.

Pecan-Crusted Catfish

I found this recipe on Epicurious.com a while back and LOVED it. This is NOT a dish to make if you are cutting down on calories (unless of course you have planned on this being your only meal of the day). This is a very rich meal but very flavorful! When simmering the sauce I thought that the Worcestershire sauce would take over the flavor but it really gives it a nice balance. Enjoy!

Sauce
1 c. low-sodium chicken broth
1/4 c. fresh lemon juice
1 Tbsp. Worcestershire sauce
2 lg. garlic cloves, minced
1/2 c. whipping cream
3 Tbsp. unsalted butter, cut into pieces

Fish
1/2 c. all purpose flour
1 c. whole milk
1 lg. egg
4 6-8oz. catfish fillets
1 c. finely chopped pecans
1 Tbsp. vegetable oil

Combine the broth, lemon juice, Worcestershire sauce and garlic in a small non aluminum saucepan. Boil until liquid is reduced to 1/2 cup, about 8 minutes. Add cream. Boil until sauce thickens slightly, about 5 minutes. Reduce heat to low. Whisk in butter 1 tablespoon at a time. Strain sauce into a small bowl. Return sauce to pan.

To prepare the fish preheat the oven to 400°. Place flour on large plate. Whisk milk an degg in shallow bowl to blend. Sprinkle catfish fillets with salt and pepper. Lightly coat catfish fillets in flour. Dip into milk mixture. Coat 1 side of fish with pecans. Lightly coat second side with flour.

Heat 1/2 tablespoon oil in a large skillet over medium-high heat. Add 2 fish fillets to skillet, nut side down, and cook until nuts begin to brown, about 2 minutes. Turn fish over; cook 1 minute. Using a metal spatula, transfer fish, nut side up, to rimmed baking sheet. Repeat with remaining fish and 1/2 tablespoon oil. Bake until opaque in center, about 10 minutes.

Transfer catfish fillets to plates. Serve with sauce.

Chicken 'n' Spinach Pasta Bake

In an attempt to get my kids to eat spinach I tried this recipe, I found it on the Southern Living website...you will always find great recipes there. I have come to the conclusion that if there is cream cheese in a recipe it will be good! My family devours this dish and it is fairly quick and easy...great for when company arrives.

8 oz. uncooked rigatoni
1 Tbsp. olive oil
1 c. finely chopped onion (about 1 medium)
1 (10-oz.) pkg. frozen chopped spinach, thawed (I prefer using fresh spinach)
3 c. cubed cooked chicken breasts
1 (14.5-oz.) can Italian-style diced tomatoes
1 (8-oz.) container chive-and-onion cream cheese (I just use regular cream cheese and add some chives and a little onion powder to the recipe)
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 c. (6-oz.) shredded mozzarella cheese

Prepare rigatoni according to package directions.

Meanwhile sauté onions in oil in a nonstick skillet until onion is tender. Transfer onion to a large bowl, and set aside.

Drain the spinach well (if using frozen), pressing between layers of paper towels.

Stir rigatoni, spinach, chicken, and next 4 ingredients into onion in bowl. Spoon mixture into an 11x7-inch baking dish coated with cooking spray. Sprinkle evenly with shredded mozzarella cheese.

Bake covered at 375° for 30 minutes; uncover and bake 15 more minutes or until bubbly. Makes about 4-6 servings.

Jalapeño-Lime Marinade

This is a great marinade for grilled butterflied shrimp. With 2 lb. butterflied large peeled shrimp, marinate for at least 30 minutes. Place on skewers; grill, basting with remaining marinade.

Recipe adapted from Cooking Light

1/2 c. thawed orange juice concentrate
1 tsp. grated lime rind
1/4 c. fresh lime juice
1/4 c. honey
2 tsp. cumin
1/4 tsp. salt
3 garlic cloves, minced
2 jalapeño peppers, seeded and finely chopped

Combine all ingredients; stir well. Yield: 1¹∕3 cups (serving size: 1 tablespoon).

Nutrition Information for Marinade only!

CALORIES 26 (3% from fat); FAT 0.1g (sat 0g, mono 0.1g, poly 0g); PROTEIN 0.3g; CARB 6.5g; FIBER 0.1g; CHOL 0mg; IRON 0.2mg; SODIUM 29mg; CALC 6mg

Spicy Rub

This is a great rub for Salmon or other fish but because of the spicy flavor it does not pair well with mild flavor fish. This is also great with chicken or beef...give it a try!

Recipe adapted from Cooking Light

2 Tbsp. paprika
2 tsp. garlic powder
1 1/2 tsp. dried thyme
1 tsp. ground red pepper
3/4 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. ground black pepper
1/4 tsp. ground nutmeg

Combine all ingredients. Bake on your choice of meat. Enjoy!

Nutrition Information for Rub only!

CALORIES 20 (32% from fat); FAT 1.3g (sat 0.1g, mono 0.9g, poly 0.2g); PROTEIN 1.3g; CARB 3g; FIBER 0.8g; CHOL 0mg; IRON 1mg; SODIUM 150mg; CALC 52mg

Chimichangas

In the mood for Mexican but your budget doesn't allow a night out? That was the dilemma when my husband and I were first married. My husband loves Mexican food and I love Asian cuisine and we both love Italian, that started my "over the seas" recipe collection...okay, okay, Mexico is just over the boarder.

5 lb. beef or pork roast
3 Tbsp. vegetable shortening
3 lg. onions, chopped
1 (4 oz.) can chopped green chilies
2 (7 oz.) cans green salsa (salsa verde)
1/4 tsp. garlic powder
4 Tbsp. flour
4 tsp. salt
1 tsp. ground cumin
juices from beef roast
large flour tortillas
oil for frying
favorite toppings

Preheat oven to 200˚. Place beef or pork roast (or a combination equalling 5 pounds) in a large roasting pan or dutch oven. Do not add salt or water. Cover with a tight lid and roast about 12 hours, or until well done.

Drain meat, reserving juices. Cool meat, then remove bones. Shred meat and set aside.

Melt shortening in a large skillet. Add onions and green chilies. Sauté 1 minute, add green salsa (salsa verde), garlic powder, flour, salt and cumin. Cook 1 minute over medium-low heat. Stir in reserved meat juices and shredded meat. Cook 5 minutes until thick.

To freeze cool the meat mixture and place into freezer safe containers, this recipe freezes well!

To make the chimichangas place a couple of tablespoons of the meat mixture on a flour tortilla and roll up. Place seam side down in an oil filled skillet set over medium-high heat, cook on both sides until golden brown. Serve with your favorite toppings.

Refried Beans

Once you make homemade refried beans you will never buy another can again!!!

1/2 c. vegetable oil
1/2 c. onion, cut into chunks
5 c. (1 full recipe) Pot Beans with their liquid
grated cheese

In a large frying pan over medium heat, warm oil. Add the onion and saute until soft, about 2 minutes. Discard the onion. Add half of the beans with their liquid and, using a potato masher, mash them until they form a coarse puree. Gradually add the remaining beans and liquid and continue mashing until all the beans are coarsely pureed.

Turn the heat up to medium-high heat and cook, stirring until the puree begins to dry out.

Transfer to a warmed platter and sprinkle with the shredded cheese, if desired. Serve immediately.

Easy Slow Cooker Clam Chowder

Christmas Eve dinner! You can add extra cubed potatoes and sliced celery. If you are watching your waistline you need to avoid this recipe.

1 (10.75oz.) can condensed cream of celery soup
1 (10.75oz.) can condensed cream of potato soup
1 (10.75oz.) can condensed New England Clam Chowder
2 (6.5 oz.) cans minced clams, one can drained
1 quart half-and-half
1 pint heavy whipping cream

Add all ingredients in slow cooker, mix well and cook on low heat for 6 to 8 hours.

Pot Beans

Mexican night is always fun at our house, we serve Pot Beans with rice and homemade flour tortillas. When my husband and I were first married we were on a fixed budget and couldn't go out to eat a lot, that's when I decided to learn to cook! My husband LOVES Mexican food and I couldn't live without Asian cuisine so that's where I started and I've slowly grown my recipe collection in these two areas. My brother served his mission in Honduras and he said that these beans remind him of his mission. Note that there is a lot of prep time because you have to soak the beans, but the overall recipe is very easy. You can take it another step and make refried beans...yummy!

2 c. dried black, pinto or pink beans (we usually have pinto on hand)
2 1/2 quarts water (10 c.)
3 Tbsp. lard or bacon drippings (okay, who has lard on hand? I just save the drippings from our breakfast bacon)
1 fresh cilantro sprig (I have also used dried cilantro...just sprinkled a little in)
2 tsp. salt
3 Serrano chili peppers (very similar to jalapeno peppers)

Pick over and discard any damaged beans or stones. Rinse the beans under cold running water and place in a bowl. Add water to cover by 2 inches and let soak for at least 3 hours or up to 8 hours.

Discard any beans that are floating, then drain the beans and place in a large, heavy pot. Add the 2 1/2 quarts water, onion and lard or drippings and bring to a boil. Cover, reduce the heat to medium and boil until the beans are tender, 1 1/2-2 hours. Make sure the beans are always well covered with water, adding more hot water as needed.

When the beans are tender, add the cilantro, salt and chilies. Simmer uncovered for 20 minutes longer. Discard the herb sprig and chilies. Adjust the seasoning, then serve with rice and homemade flour tortillas, or make into refried beans.

Broccoli Salad

Great summer salad for picnics.

10 slices bacon, cooked and crumbled
2 heads fresh broccoli, in bite size pieces
1/4 c. chopped red onion
1/2 c. raisins
3 Tbsp. white wine vinegar
2 Tbsp. white sugar
1 c. mayonnaise
1/4 c. sunflower seeds

In a medium bowl combine broccoli, onion and raisins. Set aside.

In a small bowl add vinegar, sugar and mayonnaise and whisk together. Pour over the broccoli mixture and refrigerate for at least two hour. Before serving toss with bacon and sunflower seeds.

Potato Bake

Okay so I got this recipe at a church function long before I was married, I don't even remember who gave it to me. I haven't made this in years...really it's been a long time, but from what I remember I really liked it. I need to give it a try again!

1 lb. bag frozen diced hash browns
1 can cream of chicken soup
1 can cream of mushroom soup
1 pint of sour cream w/chives

Mix all ingredients together and bake at 350˚ for 45 minutes to 1 hour or until it starts to bubble.