Turkey Chili

Servings

Ingredients

1 tsp olive oil
1 lg onion chopped
1 med. red pepper chopped
1 med. yellow pepper chopped
1 lb. lean ground turkey
28 oz can diced tomatoes
2 (15) oz cans kidney beans drained, and rinsed
1 tsp chili powder
1/2 tsp salt
crushed red pepper to taste
1/4 cup flat leaf parsley chopped

Servings

Ingredients

1 tsp olive oil
1 lg onion chopped
1 med. red pepper chopped
1 med. yellow pepper chopped
1 lb. lean ground turkey
28 oz can diced tomatoes
2 (15) oz cans kidney beans drained, and rinsed
1 tsp chili powder
1/2 tsp salt
crushed red pepper to taste
1/4 cup flat leaf parsley chopped

Instructions

Heat oil in a large saucepan over medium-high heat. Add onion and peppers; cook stirring frequently, for 4-5 minutes, or until onion is soft. Add turkey; cook for 4-5 minutes, or until turkey is browned. Add tomatoes, beans, chili powder, salt, and crushed red pepper; cook, stirring frequently, for 10 to 15 minutes. Add parsley and serve. Enjoy!

Recipe Notes

Recipe adapted from Lead a Happy Life

Crispy Orange Ground Beef & Veggies

Easy weeknight dish you can make in place of take-out.

Servings

Ingredients

1 lb ground beef
1/3 cup fresh squeezed orange juice
3 Tbsp soy sauce
1 tsp sesame oil
1 Tbsp light brown sugar
1 Tbsp cornstarch
3 cloves garlic minced
1 tsp salt
1/4 tsp pepper
1/4 tsp crushed red pepper flakes
1 1/2 Tbsp canola oil
1/4 tsp pepper
3 Tbsp orange zest
1 med onion cut into 1-inch chunks
1 med red pepper cored, seeded, and cut into 1 inch chunks
cooked rice for serving
2 med scallions thinly sliced

Servings

Ingredients

1 lb ground beef
1/3 cup fresh squeezed orange juice
3 Tbsp soy sauce
1 tsp sesame oil
1 Tbsp light brown sugar
1 Tbsp cornstarch
3 cloves garlic minced
1 tsp salt
1/4 tsp pepper
1/4 tsp crushed red pepper flakes
1 1/2 Tbsp canola oil
1/4 tsp pepper
3 Tbsp orange zest
1 med onion cut into 1-inch chunks
1 med red pepper cored, seeded, and cut into 1 inch chunks
cooked rice for serving
2 med scallions thinly sliced

Instructions

Remove the beef from the fridge and set out at room temp while you make the sauce. Place the orange juice, soy sauce, sesame oil, brown sugar, cornstarch, garlic, 1/2 tsp salt, and red pepper flakes in a small bowl and whisk to combine. Set aside.
Heat 1/2 Tbsp. oil in a large frying pan over high heat until shimmering. Add the beef and season with the remaining 1/2 tsp. salt and pepper. Press the meat into an even layer and cook undisturbed until the bottom is brown and crisped, about 4 minutes. Break up the meat with a wooden spoon, then press it into the pan to help it brown. Cook until well-browned and crisp all around, 3-4 minutes. Transfer to a large paper towel lined plate.
Drizzle the remaining olive oil around the pan. Add the orange zest, onion, and red pepper, and cook, stirring until slightly tender, about 3 minutes. Rewhisk the sauce, pour into the pan, and stir to coat the vegetables. Bring to a boil and cook until thickened, about 1 minute. Return the beef to the pan and stir to combine. Serve over rice and top with scallions. Enjoy!

Recipe Notes

Recipe adapted from The Kitchn

Cajun Macaroni Salad

A twist on your classic macaroni salad, just in time for your Memorial Day picnic.

Servings

Ingredients

1 sm red onion finely chopped
salt
8 oz elbow macaroni
1/4 cup milk
1/2 cup mayonnaise
1/4 cup sour cream
2 Tbsp Creole mustard
1/2 cup pickled okra, plus 1/4 cup brine chopped
1 tsp sugar
1 tsp hot sauce
1 red pepper chopped
2 celery stalks, plus 1/2 cup leaves chopped
1/4 cup parsley chopped

Servings

Ingredients

1 sm red onion finely chopped
salt
8 oz elbow macaroni
1/4 cup milk
1/2 cup mayonnaise
1/4 cup sour cream
2 Tbsp Creole mustard
1/2 cup pickled okra, plus 1/4 cup brine chopped
1 tsp sugar
1 tsp hot sauce
1 red pepper chopped
2 celery stalks, plus 1/2 cup leaves chopped
1/4 cup parsley chopped

Instructions

Soak the red onion in a bowl of ice water for 15 minutes; drain and pat dry. Meanwhile bring a large pot of salted water to a boil. Add the macaroni and cook as the label directs. Drain, transfer to a bowl and toss with 3 Tbsp. milk. Let cool.
Whisk the mayonnaise, sour cream mustard, brine, sugar, hot sauce, remaining 1 Tbsp milk, and 1/2 tsp salt in a large bowl. Add the macaroni, red onion, bell peppers, celery, celery leaves, and parsley; toss to coat. Cover and refrigerate at least 2 hours. Stir again before serving; season with salt. Enjoy!

Recipe Notes

Recipe adapted from Food Network

Turkey and Chipotle Cream Wrap

The sauce on this wrap sandwich is so good.

Servings

Ingredients

1/2 cup mayonnaise
1 scallion finely chopped
1/3 cup fresh mint chopped
1 Tbsp chipotle chiles in adobo sauce finely chopped
1 Tbsp fresh lime juice
4 10 in. flour tortillas
1 lb deli-sliced smoked turkey
3 cups fresh spinach leaves
1 red pepper thinly sliced

Servings

Ingredients

1/2 cup mayonnaise
1 scallion finely chopped
1/3 cup fresh mint chopped
1 Tbsp chipotle chiles in adobo sauce finely chopped
1 Tbsp fresh lime juice
4 10 in. flour tortillas
1 lb deli-sliced smoked turkey
3 cups fresh spinach leaves
1 red pepper thinly sliced

Instructions

In a small bowl, combine mayonnaise, scallion, mint, chipotle and lime juice; season with salt.
Heat a heavy saucepan over medium heat. Add 1 tortilla and cook for 15 seconds. Transfer to a plate and cover with a dish towel. Repeat with remaining tortillas.
Spread each tortilla with 2 Tbsp chipotle cream and top with 1/4 of the turkey, spinach and red pepper, then roll up. Wrap in wax paper and fold up ends to secure. Refrigerate for up to 4 hours. Cut wraps in half and serve. Enjoy!

Recipe Notes

Recipe adapted from Rachael Ray

Vegetarian Meatloaf

Original recipe was found on Cooking Light.

Vegetarian Meat Loaf

This is a delicious alternative for a loaf dish. Served with mashed potatoes.

Course

Main Dish, Vegetarian

Prep Time

1 hour

Cook Time

45 minutes

Passive Time

20 minutes

Servings

people

Ingredients

1 lg red pepper halved and diced
1 lg green pepper halved and diced
2 lbs cremini mushrooms coarsely chopped *
1 tbsp olive oil
1 c asparagus chop into 1/2 in pieces
1/2 c red onion diced
1 c panko
1 tbsp basil
1 c walnuts roasted and finely chopped
1 tbsp ketchup
1 tsp dijon mustard
salt and pepper to taste
4 oz parmesan grated
2 lg eggs slightly beaten
cooking spray

Topping

2 tbsp ketchup
1 tbsp vegi broth
1/4 tsp dijon mustard

Course

Main Dish, Vegetarian

Prep Time

1 hour

Cook Time

45 minutes

Passive Time

20 minutes

Servings

people

Ingredients

1 lg red pepper halved and diced
1 lg green pepper halved and diced
2 lbs cremini mushrooms coarsely chopped *
1 tbsp olive oil
1 c asparagus chop into 1/2 in pieces
1/2 c red onion diced
1 c panko
1 tbsp basil
1 c walnuts roasted and finely chopped
1 tbsp ketchup
1 tsp dijon mustard
salt and pepper to taste
4 oz parmesan grated
2 lg eggs slightly beaten
cooking spray

Topping

2 tbsp ketchup
1 tbsp vegi broth
1/4 tsp dijon mustard

Instructions

* I used my food processor to chop the mushrooms. It blends it real nice and save on time. Take the mushrooms once coarsely chopped and in a fine strainer. You are wanting to get the moisture out and I found the strainer was the easiest way to do that. Squeeze out the moisture. Place in lg bowl. Take the saute blend and add to the bowl with mushrooms. Add the toasted walnuts, basil, panko and salt and pepper. Mix well. Take the ketchup, mustard, and Parmesan. Mix well. Take the two lightly blended eggs and mix well. The mixture should become ,moist and keep shape. Spray loaf pan with cooking spray. Press loaf into pan and it should fill out to the loaf pan size. Preheat oven to 350. Cook loaf for 45 minutes. Mix topping items together. After loaf is done cooking the 45 minutes, take out and brush topping loaf and cook an additional 10 minutes. You can check your loaf with a knife in center to see if done, should be relatively clean. When you take loaf out let sit for 20 minutes. Slice and serve.

Recipe Notes

If you do not like peppers you can substitute with two carrots.