Crock Pot | My Meals are on Wheels

3 Bean Buffalo Chili w/ Johnny Cakes

March 1, 2013 at 6:32 PM | Posted in beans, bison, chili, Crock Pot | 1 Comment
Tags: Buffalo, Chili, cook, McCormick, Phaseolus vulgaris, Slow cooker, Tomato paste, Turkey

Today’s Menu: 3 Bean Buffalo Chili w/ Johnny Cakes

3 Bean Buffalo Chili

A while back I purchased 3 lbs. of Wild Idea Ground Buffalo and have been waiting to use 2 lbs of it to make a Crock Pot full of 3 Bean Buffalo Chili ! Well today’s the day. I made myself an early breakfast, exercised, and then started getting everything started to make a crock pot full of 3 Bean Buffalo Chili! For dinner I made 3 Bean Buffalo Chili w/ Johnny Cakes.

I usually use Extra Lean Jennie – O ground Turkey when making my Crock Pot 3 Bean Chili but I had been wanting to use Buffalo, or Bison if you prefer, for a while now but Bison is a bit more pricier than ground Turkey. Wild Idea Buffalo had Ground Buffalo on sale so I purchased 3 lbs. of it, so I had my Ground Buffalo for the Chili! I used 2 lbs. of it to make the Chili. To make the Chili, along with the 2 lbs. of Wild Idea Ground Buffalo, I added the following; 2 Cans (6 oz.) Hunt’s Tomato Paste, 1 Can (15 oz.) Chili Beans, 1 Can (15 oz.) Kidney Beans, rinsed, 1 Can (15 oz.) Great Northern Beans, rinsed, 1/2 Cup of Water, 1 Packet McCormick Chili Mix, 1 White Onion (medium), Chopped or Minced, 1 Jalapeno Pepper, Unseeded and Chopped, 1 Tbs Minced Garlic, 1 Tbs Ground Cocoa Chili Blend (McCormick), 1/2 Tsp Ground Chipotle Chili Pepper (McCormick), 1 Tbs. Ground Roasted Cumin, 2 Tsps Ground Cinnamon, 1 Tbs of Cilantro Leaves, and 5 Dashes of Frank’s Hot Sauce or to taste. The full recipe and instructions follow at the end of the post.
I used our older stand-up Crock Pot, it’s my Mom’s and she’s had it for at least 20 years or more and it still works like it’s brand new. I lined it with Reynold’s Crock pot Liners, a must if you use a Crock Pot a lot! These liners make cooking in a Crock Pot even easier. Just put them in the Crock Pot and spray with Pam Non Stick Cooking Spray. When your food is done just empty it from the Pot and dispose of the liner. It can’t get much easier. I then browned the Buffalo in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Added all the remaining spices and ingredients except 1 can of the tomato paste and the cheese and crackers. Stirred until it was well mixed. While that was cooking I opened all 3 cans of Beans, rinsing the Kidney Beans and Great Northern Beans. I mixed all 3 cans together in a large bowl and added the 2nd can of Tomato Paste to the Beans and stirred. Then I added half of the bowl of Beans to the Crock Pot and topped it with the Buffalo and Spices mix and topping that with the rest of the Beans. Covered with the lid , and let simmer and cook, on low, for about 8 hours. About 2 hours into the cooking time your kitchen should fill up the fantastic aroma of the Chili!

The Turkey 3 Bean Chili is delicious but it can’t compare with Buffalo 3 Bean Chili! The Buffalo meat just has that sweet taste to it that makes it different from other meats, plus it’s healthier than other meats. If you’ve never had Buffalo Chili you have to try it when you can! As I’ve also said the Wild Idea Buffalo is the best Buffalo I’ve ever had, and a lot of that is how the Buffalo is raised at Wild Idea. I’ve left info all about Wild Idea Buffalo along with the web link at the bottom of the post. Along with The Chili I made a side of Johnny Cakes (Fried Cornbread). For dessert later a slice of Pillsbury Nut Quick Bread topped with a couple of scoops of Breyer’s Carb Smart Vanilla Ice Cream.

3 Bean Buffalo Chili

Ground Buffalo, Beans, and Spices

Ingredients
2 lb. Ground Wild Idea Ground Buffalo
2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (15 oz.) Chili Beans
1 Can (15 oz.) Kidney Beans, rinsed
1 Can (15 oz.) Great Northern Beans, rinsed
1/2 Cup of Water
1 Packet McCormick Chili Mix
1 White Onion (medium), Chopped or Minced
1 Jalapeno Pepper, Unseeded and Chopped
1 Tbs Minced Garlic
1 Tbs Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
1 Tbs. Ground Roasted Cumin
2 Tsps Ground Cinnamon
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
Shredded Cheese, I used Grated Dutch Gouda (Topping)
Oyster Crackers
Directions:
*Brown Buffalo in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Add all remaining spices and ingredients except 1 can of the tomato paste and the cheese and crackers.
*ADD to slow cooker and add in the remaining 1 can of tomato paste.
*COVER with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).

*Serve in bowl or mug with cheese and the oyster crackers, A Tablespoon of fat-free sour cream, or serve with some home made cornbread ears.

Wild Idea Buffalo meat is:

* Lower in calories, fat, and cholesterol than chicken or fish.
* 40% more protein than beef.
* Nutrient-dense, flavor rich, outrageously lean, and high in antioxidant Omega 3 fatty acids and vitamin E.
* 100% native grass fed – delivering 3.5x more omega-3 fatty acids than grain-fed bison.
* Red Meat That’s Good for You!

Wild Idea Buffalo is unlike any other meat company. We began with a vision of actually improving the eco-system of the Great Plains. Our buffalo are raised on the wide open spaces of South Dakota where they eat only the native grasses beneath their feet. They spend their whole lives roaming freely on thousands of acres, and never see a feedlot or slaughterhouse. The result is better lives for the bison, the restoration of over 100,000 acres of the prairie, and sweet, delicious red meat that is actually good for you. Not such a wild idea after all!
http://wildideabuffalo.com/

Johnny Cakes (My way)

Ingredients:

Pam w/ Olive Oil Non – Stick Spray
1/4 cup Extra Virgin Olive Oil
1 3/4 cups Buttermilk
2 cups Martha White Self Rising Enriched White Corn Meal Mix

Directions:

Just mix all your ingredients in a large bowl.
Spray your Pam on a Flat Griddle or large Skillet and preheat on medium low, I use the Flat Griddle.
When the Griddle is heated add your batter. You can make the Cakes any size you want from half-dollar size to regular pancake size cakes. After the bottom side turns golden brown flip over and let the other side get golden brown. Serve while warm and enjoy!

Crock Pot Pork Back Ribs w/ Potatoes Au Gratin, Green Beans, and Whole Grain Bread

February 26, 2013 at 6:24 PM | Posted in beans, Crock Pot, green tea, greenbeans, Idahoan Potato Products, ribs | Leave a comment
Tags: Barbecue, Casserole, Crock, Green Bean, Idaho, Jungle Jim, Kroger, Slow cooker

Today’s Menu: Crock Pot Pork Back Ribs w/ Potatoes Au Gratin, Green Beans, and Whole Grain Bread

Crock Pot Ribs

Rain and more rain has started here, for the next 5 days! Started the morning off with some Turkey Goetta, 1 Egg Sunnyside Up, and some lightly buttered Whole Wheat Toast. Then for lunch a Salmon Burger on a Whole grain Bun and for diner Ribs! My Mom purchased the Ribs yesterday at Kroger. She said it had been quite a while since I made any for her so as I always say, “What Mom wants Mom gets!” So I prepared Crock Pot Pork Back Ribs w/ Potatoes Au Gratin, Green Beans, and Whole Grain Bread.

I love fixing these Ribs! The night before I cut the rack in half so they fits in the Crock Pot. I then rub in JB’s Fat Boy Haugwaush BBQ Sauce and place them in Hefty Zip Lock Bag, then into the fridge to marinate all night. JB’s Fat Boy has several sauces and rubs for all meats. I’ve use them all and purchase them at a local Kroger. So back to the ribs. Next day I line my Crock Pot with a Reynolds Crock Pot Bag. Another fantastic invention! No scrubbing the Crock Pot with these after using just throw the bag away and wipe out the Crock Pot of any moisture, clean up done! I spray the bag with Pam Spray and add my ribs to the Crock Pot. I just tighten the lid, turn it on low, and I’m done. I cook them anywhere from 7 – 8 hours, I cooked these for dinner tonight for 8 hours. After about 5 hours I poured about a half bottle of the BBQ Sauce over top the ribs. The aroma through out the day is amazing! The only hard part is trying to get the ribs out whole, they’re so tender they fall apart and no knives needed, the bones just fall or pull out. Fantastic flavor, moist and tender, and very easy to prepare.

For side dishes my Mom prepared some more of the fresh Green Beans, or a Mess of Beans as she says, she had purchased from Jungle Jim’s Market and i prepared some Idahoan Au Gratin Homestyle Casserole,along with Aunt Millie’s Light Whole Grain Bread. I left the Idahoan Product info and instructions at the end of the post. For dessert a slice of baked Pillsbury Nut Quick Bread with 2 scoops of Breyer’s Carb Smart Vanilla Ice Cream.

Idahoan Au Gratin Homestyle Casserole

Product Description
There’s no better way to start a savory Au Gratin homestyle casserole than with world-famous Idaho® potatoes, which is why you’ll taste only 100% grown-in-Idaho potatoes in this rich & cheesy side. For family meals or for special occasions, this cheesy, delicious dish is sure to please.

Preparation Instruction
Oven Directions
Best for Golden Browning

PREHEAT oven to 450°F. COMBINE potatoes and sauce mix in 1 1/2 quart baking dish.
STIR in 1 1/2 cups boiling water, 3/4 cup milk, and 1 1/2 Tbsp. margarine or butter with whisk.
BAKE uncovered for 25 minutes or until top is golden brown and potatoes are tender (sauce will thicken slightly when cooling).
Remove from oven and let stand a few minutes before serving.
BAKING NOTES: To prepare 2 casseroles at once, double all ingredients, increase baking dish size accordingly, and bake about 30 min. To bake potatoes and roast meat at the same time, bake at 375°F for about 45 min; 350°F for about 50 min; or 325°F for about 60 min.

Nutrition Facts
Amount Per Serving Unprepared Prepared
Calories 100 160
Total Fat 1g* 2% 9%
Saturated Fat 0g 0% 8%
Trans Fat 0g
Cholesterol 0mg 0% 2%
Sodium 590mg 25% 28%
Total Carbohydrates 20g 7% 8%
Dietary Fiber 1g 4% 4%
Sugars 2g
Protein 2g

http://www.idahoan.com/products/retail/augratin-homestyle-casserole

Crock Pot Bison Short Ribs w/ Red Potatoes, Mini Carrots, and…

January 6, 2013 at 6:57 PM | Posted in bison, carrots, Crock Pot, potatoes | Leave a comment
Tags: Barbecue, Bison, Black pepper, Crock, Crockpot, Pork ribs, Slow cooker, White Onion

Today’s Menu: Crock Pot Bison Short Ribs w/ Red Potatoes, Mini Carrots, and Garlic Knots Bread.

Crock Pot Bison Short Ribs 008

Pork Baby Back Ribs are just flat out drooling delicious out of the Crock Pot so I thought I would try Short Ribs in the Crock Pot, Bison Short Ribs! First time I’ve tried Bison Short Ribs, I purchased them from Buffalo Gal and them froze in the freezer. After letting them thaw Saturday, before I went to bed I Seasoned them with Sea Salt and Ground Black Pepper. I then rubbed J B’s Fat Boy Haug Waush BBQ Sauce on them and placed them in a gallon size Hefty Zip Bag, I added the remaining Sauce in the bottle to the bag and sealed it and placed it in the fridge to marinate over night.

Sunday morning I quartered about a half a bag of small Red Potatoes and placed them in the bottom of the Crock Pot along with 1 large White Onion that I also cut into quarters. Not only will this serve as base for my Bison Short Ribs, so they are not sitting on the bottom of the Crock Pot, but will also add some great flavor. Then I added a 1 can of Swanson Low Sodium Beef Broth, more added flavor and to help to tenderize the Short Ribs. I then removed the Short Ribs from the fridge and the marinade and placed them on top of the Potatoes and Onion in the Crock Pot and put the lid on the Crock Pot. The rest is easy, waiting! I set the Crock Pot on Low and let them simmer for 8 hours. The Ribs came out moist and delicious! Huge difference between the Bison Short Ribs and the pork or Beef Short Ribs, the Bison is so much leaner and meatier than the others. I’ll take the Bison over the other types anytime! Lots leftover for some great sandwiches for lunch tomorrow.

Crock Pot Bison Short Ribs 004
For side dishes along with the Red Potatoes that were at the bottom of the Crock Pot I prepared some boiled Mini Carrots and baked some of the, Walmart Bakery, Savory Garlic Knot Bread. For dessert later a Jello Sugar Free Dark Chocolate Pudding.

Kitchen Hint of the Day

January 6, 2013 at 1:15 PM | Posted in Crappie, Crock Pot | Leave a comment
Tags: Beef, cook, Home, Olive oil, Soups and Stews, Stew, Tannic acid, Tea

The tannic acid in strong black tea can tenderize meat in a stew, as well as reduce the cooking time. Just add 1/2 cup strong tea to the stew when you add the other liquid. It will also give your stew a great brown color.

Crock Pot Baby Back Ribs w/ Potatoes Au Gratin, Green Beans, and Whole Grain Bread

December 30, 2012 at 6:15 PM | Posted in Crock Pot, greenbeans, Idahoan Potato Products, ribs | 2 Comments
Tags: Barbecue, Breyer, Casserole, cook, Crock, Home, Idaho, Slow cooker, Vanilla Ice

Today’s Menu: Crock Pot Baby Back Ribs w/ Potatoes Au Gratin, Green Beans, and Whiole Grain Bread

Cold outside but warmed it up on the inside! I prepared Crock Pot Baby Back Ribs w/ Potatoes Au Gratin, Green Beans, and Whole Grain Bread. I love fixing these Ribs! The night before I cut the rack in half so they fits in the Crock Pot. I then rub in JB’s Fat Boy Haugwaush BBQ Sauce and place them in Hefty Zip Lock Bag, then into the fridge to marinate all night. JB’s Fat Boy has several sauces and rubs for all meats. I’ve use them all and purchase them at a local Kroger. So back to the ribs. Next day I line my Crock Pot with a Reynolds Crock Pot Bag. Another fantastic invention! No scrubbing the Crock Pot with these after using just throw the bag away and wipe out the Crock Pot of any moisture, clean up done! I spray the bag with Pam Spray and add my ribs to the Crock Pot.

I just tighten the lid, turn it on low, and I’m done. I cook them anywhere from 7 – 8 hours, I cooked these for dinner tonight for 8 hours. After about 5 hours I poured about a half bottle of the BBQ Sauce over top the ribs. The aroma through out the day is amazing! The only hard part is trying to get the ribs out whole, they’re so tender they fall apart. No knives needed, the bones just pull out. Fantastic flavor, moist and tender, and very easy to prepare.

For side dishes i prepared a couple of cans of Del Monte Low Sodium Cut Green Beans (the family could live on Green Beans!), Idahoan Au Gratin Homestyle Casserole, and Healthy Life Whole Grain Bread. I left the Idahoan Product info and instructions at the end of the post. For dessert is the same thing we had last night, because it was so good! Breyer’s Carb Smart Vanilla Ice Cream topped with Bob Evan’s Glazed Apples.

Idahoan Au Gratin Homestyle Casserole

Preparation Instruction
Oven Directions
Best for Golden Browning

http://www.idahoan.com/products/retail/augratin-homestyle-casserole

Three Bean Turkey Chili w/ Cornbread

December 22, 2012 at 6:23 PM | Posted in beans, chili, Crock Pot, spices and herbs, turkey | 2 Comments
Tags: Banana Split, Chili pepper, Chili powder, cook, Cornbread, McCormick, Phaseolus vulgaris, Tomato paste

Today’s Menu: Three Bean Turkey Chili w/ Cornbread
Well Winter is here to stay. Not quite as windy but another cold but sunny Winter day. So like yesterday I wanted a hearty and healthy dinner that would warm you up a bit. So I prepared Three Bean Turkey Chili w/ Cornbread!

I love this Chili! Made in a Crockpot, which makes it a breeze to clean up. I just get everything prepped and ready in the morning and load the Crockpot up! I make it with Honeysuckle White Extra Lean Ground Turkey and 3 different Beans; Spicy Chili Beans, Dark Red Low Sodium Kidney Beans, and Cannellini White Beans. I add 1 Packet of McCormick Chili Mix to it and then load up the great spices on top of it; 1 Tbs Minced Garlic, 1/2 Tbs Ground Cocoa Chili Blend (McCormick), 1/2 Tsp Ground Chipotle Chili Pepper (McCormick), 1 Tsp. Ground Roasted Cumin, 1/2 Tsp Ground Cinnamon, 1 Tbs of Cilantro Leaves, and 5 Dashes (or more) of Frank’s Hot Sauce or to taste! I also add 2 small cans of Tomato Paste and 1/2 cup of Water. Cover with lid and cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours). I cooked mine on low for about 5 1/2 hors. After about 2 hours everything starts to come together and the aroma of the simmering Chili starts to fill the kitchen! Too Good!! I left the full recipe at the bottom of the post.

I also baked a small cast iron skillet of Cornbread. Cornbread and Chili are the perfect couple. I used Martha White Corn Meal Mix. I guess I use the Martha White Brand because my Mom always used it along with my Grandmother. It’s easy to fix, the instructions are on the bag. I use Egg Beaters and Extra Virgin Oil instead of Eggs and Vegetable Oil the recipe calls for. Bake at 450 degrees for about 25 minutes and you have some golden brown piping hot Cornbread! If you use a small cast iron skillet just cut the recipe in half and it comes out just right for the skillet size. For dessert a mini Banana Split. I make it with a Dole Mini Banana (that I split in half), Breyer’s Carb Smart Vanilla Ice Cream, Smuckers Sugar Free Hot Fudge Topping, and Walnut pieces.

3 Bean Turkey Chili

Ingredients:

1 lb. Honey Suckle White Extra Lean 99/1 Ground turkey
2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (15 oz.) Chili Beans
1 Can (15 oz.) Light Sodium Kidney Beans
1 Can (15 oz.) Cannellini Beans, rinsed
3/4 Cup of Water
1 Packet McCormick Chili Mix
1 Tbs Minced Garlic
1/2 Tbs Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
1/2 Tsp Ground Cinnamon
1 Tsp. Ground cumin
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
KRAFT 2% Milk Shredded Sharp Cheddar Cheese
Oyster Crackers, Reduced Fat
Directions:

*COOK turkey in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Add all remaining ingredients except 1 can of the tomato paste and the cheese and crackers.

*ADD to slow cooker and add in the remaining 1 can of tomato paste.

*COVER with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).

*Serve in bowl or mug with cheese and the oyster crackers, A Tablespoon of fat free sour cream, or serve with some home made cornbread ears.

The Martha White Corn Meal

White Self-Rising Corn Meal Mix. Self Rising White Enriched with Hot Rize®

Nutrition Facts
Serving Size 3 Tbsp (31g)
Amount per Serving
Calories 110
Calories from Fat 5
% Daily Value*
Total Fat 1g1%
Saturated Fat 0g0%
Trans Fat 0g
Sodium 440mg18%
Total Carbohydrate 22g7%
Dietary Fiber 2g6%
Protein 2g
Calcium2%Iron6%Thiamin10%Riboflavin6%Niacin6%Folic Acid15%

Crock Pot Brisket with Potatoes

December 17, 2012 at 12:47 PM | Posted in BEEF, carrots, Crock Pot, potatoes | Leave a comment
Tags: cook, Crockpot, Home, Recipe, Slow cooker, Soups and Stews, Tablespoon, Teaspoon

Crock Pot Brisket with Potatoes

I think the slow cooker was invented for meat and potatoes in mind. As they say “Set it and forget it”
Ingredients:

2 medium Potatoes, peeled and cut into 1/4-inch slices
1 fresh Beef Brisket (2-3 pounds)
1 tablespoon Canola Oil
1/2 large Onion, sliced
1 small bag Mini Carrots
2 Garlic Cloves, minced
1 can (12 ounces) Light Lager Beer
1/2 teaspoon Beef Bouillon Granules
3/4 cup Stewed Tomatoes
1/2 cup Hunt’s Tomato Paste
1/4 cup Red Wine Vinegar
3 tablespoons Splenda Brown Sugar
3 tablespoons Dijon mustard
3 tablespoons Low Sodium Soy Sauce
2 tablespoons Molasses
1/2 teaspoon Paprika
1/2 teaspoon Ground Roasted Cumin
1/4 teaspoon Sea Salt
1/8 teaspoon Pepper
1 Bay Leaf
Directions:

1) Place potatoes and carrots in a 5-qt. slow cooker. Cut brisket in
half. In a large skillet, brown beef in oil on all sides; transfer
to slow cooker. In the same pan, saute onion until tender. Add
garlic; cook 1 minute longer. Add to slow cooker.

2) Stir in beer and bouillon granules to skillet, stirring to loosen browned bits from pan; pour over meat. In a large bowl, combine the remaining ingredients; add to slow cooker.

3) Cover and cook on low for 8-10 hours or until meat and vegetables are tender. Discard bay leaf. To serve, thinly slice across the grain. Yield: 8 servings.

3 Bean Turkey Chili and Cornbread

October 31, 2012 at 5:41 PM | Posted in beans, chili, Crock Pot, ground turkey | 2 Comments
Tags: Chili powder, cook, Cornbread, Egg Beaters, McCormick, Phaseolus vulgaris, Tomato paste, Turkey

Today’s Menu: 3 Bean Turkey Chili and Cornbread

It’s a cold and windy Halloween Day around here today. Perfect weather for my nearly famous 3 Bean Turkey Chili! I’ve got 2 or 3 servings frozen yet from the last batch I made. i just unfreeze it and warm it up and I have Chili! I make it with Honeysuckle White Extra Lean Ground Turkey and 3 different Beans; Spicy Chili Beans, Dark Red Low Sodium Kidney Beans, and Great Northern White Beans. I add 1 Packet of McCormick Chili Mix to it and then load up the great spices on top of it; 1 Tbs Minced Garlic, 1 Tbs Ground Cocoa Chili Blend (McCormick), 1/2 Tsp Ground Chipotle Chili Pepper (McCormick), 1 Tsp. Ground Roasted Cumin, 1 Tbs of Cilantro Leaves, and 5 Dashes (or more) of Frank’s Hot Sauce or to taste! I also add 2 small cans of Tomato Paste and 1/2 cup of Water. COVER with lid and cook and simmer on HIGH 3 to 4 hours (or on LOW 5 to 6 hours). I cooked mine on low for about 5 1/2 hours. You’ll love the aroma as it slowly cooks. When ready I topped with just a bit of fresh grated Dutch Gouda and about 3 shakes of Frank’s Red Hot Sauce.

I also baked a small cast iron skillet of Cornbread. Cornbread and Chili are the perfect couple. I used Martha White Corn Meal Mix. It’s easy to fix, the instructions are on the bag. I use Egg Beaters and Extra Virgin Oil instead of Eggs and Vegetable Oil the recipe calls for. Bake at 450 degrees for about 25 minutes and you have some golden brown piping hot Cornbread! If you use a small cast iron skillet just cut the recipe in half and it comes out just right for the skillet size. For dessert later a slice of Pillsbury Nut Quick Bread topped with a scoop of Breyer’s Carb Smart Vanilla Ice Cream.

3 Bean Turkey Chili

Ingredients
1 lb. Ground turkey
2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (15 oz.) Chili Beans, rinsed
1 Can (15 oz.) Kidney Beans, rinsed
1 Can (15 oz.) Great Northern Beans, rinsed
1/2 Cup of Water
1 Packet McCormick Chili Mix
1 Tbs Minced Garlic
1 Tbs Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
1 Tsp. Ground Cumin
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
Shredded Cheese, I used Grated Dutch Gouda
Oyster Crackers
Directions:
*COOK turkey in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Add all remaining ingredients except 1 can of the tomato paste and the cheese and crackers.
*ADD to slow cooker and add in the remaining 1 can of tomato paste.
*COVER with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).

*Serve in bowl or mug with cheese and the oyster crackers, A Tablespoon of fat-free sour cream, or serve with some home made cornbread ears.

3 Bean Turkey Chili and Cornbread

October 14, 2012 at 6:18 PM | Posted in beans, chili, Crock Pot, diabetes, diabetes friendly, ground turkey, Kraft Cheese, spices and herbs | 3 Comments
Tags: Chili pepper, Chili powder, cook, Egg Beaters, McCormick, Phaseolus vulgaris, Tomato paste, Turkey

Today’s Menu: 3 Bean Turkey Chili and Cornbread

I had used my last 3 Bean Turkey Chili so it was time to make a new batch! I always make plenty so I can freeze several servings of it. So for dinner it was comfort food Heaven, 3 Bean Turkey Chili and Cornbread. I love this Chili! I make it with Honeysuckle White Extra Lean Ground Turkey and 3 different Beans; Spicy Chili Beans, Dark Red Low Sodium Kidney Beans, and Great Northern White Beans. I add 1 Packet of McCormick Chili Mix to it and then load up the great spices on top of it; 1 Tbs Minced Garlic, 1 Tbs Ground Cocoa Chili Blend (McCormick), 1/2 Tsp Ground Chipotle Chili Pepper (McCormick), 1 Tsp. Ground Roasted Cumin, 1 Tbs of Cilantro Leaves, and 5 Dashes (or more) of Frank’s Hot Sauce or to taste! I also add 2 small cans of Tomato Paste and 1/2 cup of Water. COVER with lid and cook and simmer on HIGH 3 to 4 hours (or on LOW 5 to 6 hours). I cooked mine on low for about 5 1/2 hours. You’ll love the aroma as it slowly cooks. When ready I topped with just a bit of fresh grated Smoked Dutch Gouda and about 3 shakes of Frank’s Red Hot Sauce.

3 Bean Turkey Chili

Ingredients

Mmmmm, smell those spices!

1 lb. Ground turkey
2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (15 oz.) Chili Beans, rinsed
1 Can (15 oz.) Kidney Beans, rinsed
1 Can (15 oz.) Great Northern Beans, rinsed
1/2 Cup of Water
1 Packet McCormick Chili Mix
1 Tbs Minced Garlic
1 Tbs Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
1 Tsp. Ground Cumin
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
Shredded Cheese, I used Grated Smoked Dutch Gouda
Oyster Crackers

Directions:
*COOK turkey in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Add all remaining ingredients except 1 can of the tomato paste and the cheese and crackers.
*ADD to slow cooker and add in the remaining 1 can of tomato paste.
*COVER with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).

*Serve in bowl or mug with cheese and the oyster crackers, A Tablespoon of fat-free sour cream, or serve with some home made cornbread ears.

Three Bean Turkey Chili w/ Cornbread

August 8, 2012 at 5:14 PM | Posted in beans, chili, Crock Pot, diabetes, diabetes friendly, ground turkey, low calorie, low carb | 2 Comments
Tags: Chili pepper, cook, Cornbread, Egg Beaters, Garlic, McCormick, Phaseolus vulgaris, Tomato paste

Today’s Menu: Three Bean Turkey Chili w/ Cornbread

I had planned on having 3 Bean Turkey Chili and went to the freezer and found out I was out of it. Having my mind set on the Chili I gathered all the ingredients and heated up my older and smaller crock pot.

I love this Chili! I make it with Honeysuckle White Extra Lean Ground Turkey and 3 different Beans; Spicy Chili Beans, Dark Red Low Sodium Kidney Beans, and Great Northern White Beans. I add 1 Packet of McCormick Chili Mix to it and then load up the great spices on top of it; 1 Tbs Minced Garlic, 1 Tbs Ground Cocoa Chili Blend (McCormick), 1/2 Tsp Ground Chipotle Chili Pepper (McCormick), 1 Tsp. Ground Roasted Cumin, 1 Tbs of Cilantro Leaves, and 5 Dashes (or more) of Frank’s Hot Sauce or to taste! I also add 2 small cans of Tomato Paste and 1/2 cup of Water. COVER with lid and cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours). I cooked mine on low for about 5 1/2 hors. After about 2 hours everything starts to come together and the aroma of the simmering Chili starts to fill the kitchen! Too Good!! I left the full recipe at the bottom of the post.

I also baked a small cast iron skillet of Cornbread. Cornbread and Chili are the perfect couple. I used Martha White Corn Meal Mix. I guess I use the Martha White Brand because my Mom always used it along with my Grandmother. It’s easy to fix, the instructions are on the bag. I use Egg Beaters and Extra Virgin Oil insted of Eggs and Vegetable Oil the recipe calls for. Bake at 450 degrees for about 25 minutes and you have some golden brown piping hot Cornbread! If you use a small cast iron skillet just cut the recipe in half and it comes out just right for the skillet size. For dessert a bowl of Del Monte No Sugar added Sliced Peaches and No Sugar Added Sliced Pears. What a meal!! Plus plenty leftover to freeze.
3 Bean Turkey Chili

Ingredients

1 lb. Ground turkey
2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (15 oz.) Chili Beans, rinsed
1 Can (15 oz.) Kidney Beans, rinsed

Spicy Chili Beans, Kidney Beans, Great Northern White Beans

1 Can (15 oz.) Great Northern Beans, rinsed
1/2 Cup of Water
1 Packet McCormick Chili Mix
1 Tbs Minced Garlic
1 Tbs Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
1 Tsp. Ground cumin
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
KRAFT 2% Milk Shredded Sharp Cheddar Cheese
Oyster Crackers, Reduced Fat
*COOK turkey in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Add all remaining ingredients except 1 can of the tomato paste and the cheese and crackers.

*ADD to slow cooker and add in the remaining 1 can of tomato paste.

*COVER with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).

*Serve in bowl or mug with cheese and the oyster crackers, A Tablespoon of fat free sour cream, or serve with some home made cornbread ears.