Pumpkin Chili

This chili is my new FAVORITE (and I've tried a lot of recipes). The pumpkin flavor is hidden, it just add a richness and thickener to the sauce.  The original recipe called for meat, but I altered it a bit to make it vegetarian, but I'll put the meat instructions in also, because I might want to try it that way someday too.

About the pic - I LOVE serving chili over baked potatoes, but it also can be eaten alone, over rice, or as delicious Navajo Tacos/Taco salads.

Pumpkin Chili (adapted from realmomkitchen.com)

This is my vegetarian version, look below for meat instructions:

• 1 HUGE sweet onion (or 2 small), chopped
• 1-1/2 sweet peppers, chopped (I used red, but yellow or orange would work too)
• 3 garlic cloves, minced (use 3/4 tsp garlic powder if you don't have garlic on hand)
• 3 cups chicken or vegetable broth
• 3 cans (15 ounces each) beans of your choice (I used black beans, no-salt pinto, & light Kidney), rinsed and drained
• 1-2 cups frozen corn kernels (the more you use the sweeter the chili, I only used about 1 cup)
• 1 can (15 ounces) solid-pack pumpkin (such as Libby brand)
• 1 can (14-1/2 ounces) petite diced tomatoes, undrained
• 2 teaspoons dried parsley flakes
• 2 teaspoons chili powder
• 1-1/2 teaspoons dried oregano
• 1-1/2 teaspoons ground cumin
• 1/2 teaspoon salt

In a large skillet, saute the onion & pepper with a little cooking spray until tender. Add garlic; cook 1 minute longer. Transfer to a 5-qt. slow cooker; stir in the remaining ingredients. Cover and cook on low for 4-5 hours or until heated through.

For the meat version: Cut back this recipe to be only 2 cans of beans and 1 pepper. Add to it 2 cups of cooked ground beef, ground turkey, or shredded chicken. If using beef, you may also want to change to beef broth, but I haven't tested that version, so I can't vouch for its tastiness.

Turkey Bolognese Sauce

This is a great switch for traditional marinara sauce.  I loved the flavor - not too sweet, the creaminess and the surprise veggie.

Turkey Bolognese Sauce (adapted from Better Homes and Gardens)

• 1 lbs.  ground turkey (lean, but not the leanest, 93% worked well)
• 1  large  onion, chopped (1 cup)
• 2  medium  carrots, chopped (1 cup)
• 3  cloves  garlic, minced
• 1  cup  half-and-half or milk
• 1  cup  chicken broth
• 1  Tbsp.  red wine vinegar
• 1  28-oz. can  petite diced tomatoes (undrained)
• 1  6-oz. can  tomato paste
• 2  tsp.  Italian seasoning, crushed
• 1/2  tsp.  ground black pepper (or more to taste)

In your largest skillet brown ground turkey, onion, carrot, and garlic until meat is no longer pink, stirring occasionally. Drain off fat.

Add half-and-half. Bring to boiling. Reduce heat; simmer, uncovered, 5 minutes or until half-and-half is nearly evaporated. Stir in broth, then vinegar. Return to boiling. Reduce heat; simmer, uncovered, 15 minutes or until liquid is nearly evaporated. Stir in tomatoes, tomato paste, seasoning, and pepper. Bring to boiling. Reduce heat; simmer, uncovered, 5 minutes or until thickened.

Serve over your favorite noodles or even rice.

EXTRA STEP:  For my picky eater, I took about half of the sauce and blended it until smooth then mixed that sauce with his noodles.  I added the rest back to the original sauce and I loved it that way!  The texture of the ground sauce mixed with the creaminess of the half and half made me think of a cheesy lasagna while I was eating.

BBQ Turkey Meatloaves

Hubby and I agreed that our favorite mini meatloaf recipe is still the one from Cook Yourself Thin, however these were RAD too!  The veggies give great moisture to the leanest ground turkey and are complimented well with your favorite BBQ sauce.

It's kind of funny - they look like biscuits on the cookie sheet, but throw a little BBQ sauce on top and you get a more loafy look.

BBQ Turkey Meatloaves (adapted from allrecipes.com)

• 1 finely chopped zucchini
• 1 finely chopped onion
• 1 red, orange, or yellow bell pepper, finely chopped
• 1 pound extra lean ground turkey
• 1/2 cup uncooked couscous
•  2 egg whites
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1/2 cup barbecue sauce, or as needed

Preheat oven to 400 degrees. Place zucchini, onions, and red bell pepper into a food processor, and pulse several times until finely chopped but not liquefied. Place the vegetables into a bowl, and mix in ground turkey, couscous, egg, Worcestershire sauce, and Dijon mustard until thoroughly combined. Fill a 1/2 cup measuring cup with turkey mixture, dump out onto a cookie sheet that's been prepared with parchment paper, no-stick foil or cooking spray.
 
Bake in the preheated oven until juices run clear, about 25 minutes. Smear each loaf with BBQ sauce (amount as desired). 

Barley Chili

This wasn't a home run for me this first time. It's healthy and decent in flavor, but it lacked some depth.

Things to change:
Next time I'm adding a pepper, yellow or orange, and dropping the amount of barley to 1/2 cup.

Barley Chili (adapted from Me's Kitchen Cafe)

• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (16-ounce) can tomato sauce
• 1 3/4 cups low-sodium chicken broth
• 1 cup medium barley (not quick cooking)
• 4 cups water
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1 teaspoon dried oregano
• dash cayenne pepper (optional)
• 1 lb lean meat, cut skinless chicken breasts or ground turkey (turkey is pictured)
• 1 (15-ounce) can black beans, rinsed and drained
• 1 1/2 cups frozen corn kernels

Brown meat in large soup pot.  When cooked add all ingredients but the beans and corn.  Bring to a boil, then drop the heat to low and cook until barley is ready (about 40 minutes). Stir occasionally to avoid sticking. Add corn and beans, cook till heated through.

Crock Pot Turkey Breast

If you aren’t hosting a major feast, using your crock pot to cook a turkey breast is a simple way to get a traditional meal with way less effort on your part.  I was a little nervous to make this on Thanksgiving since I’d never tried it before and didn’t want to botch the most important food of the meal, but I was thrilled with the results.  The meat was flavorful, tender, moist, and pulled right away from the bone.

One warning note – If you like crunchy turkey skin to eat, then this method is not for you.  The skin acts as a barrier, keeping the moisture in, but remains soft and pliable throughout the cooking process.  We pulled our turkey skin off and discarded it before serving.

Crock Pot Turkey Breast

• 1 bone-in turkey breast, thawed (make sure it’s a size that will work for your slow cooker, my bird was just under 5 pounds)
• 1/4 c. butter* (I used reduced-fat margarine with great results)
• 1/2 tsp. poultry seasoning
• 2 large garlic cloves, minced
• 1/4 tsp. thyme
• 1 tsp. parsley
• 1/4 tsp. pepper
• 1 can reduced-sodium chicken broth
• 2 c. chopped celery and carrots
• 1 small onion, cut into 1/8 chunks
• 1/2 tsp. Worcestershire sauce
• 1 lemon, sliced (lemon flavor does come through, so don’t use for a more traditional flavor)

Prepare butter by adding the poultry seasoning, garlic, thyme, and parsley, mixing until well combined.  Chill until needed.  Prepare all vegetables.  Fill your crock pot with the broth, most of the carrots, celery, and onion.  Add the Worcestershire sauce and pepper. Remove turkey breast from packaging, drain excess liquids.  With your fingers, loosen the skin over the breast, then massage herbed butter under the skin until all is dispersed.  If using lemon, slide a few slices under the skin on each half.  Place remaining vegetables and lemon slices inside the rib cavity, then lower the turkey into the slow cooker (breast side up).

Cover and cook on low for 8 hours.  Let turkey stand before carving.  Drippings make a simple gravy by taking them out of the slow cooker, and simmering in a sauce pan with a mixture of 1 c. water and 1/4 flour.

*Use lactose-free butter or margarine for a dairy-free option.