Leftovers – 3 Bean Turkey Chili

June 7, 2020 at 7:12 PM | Posted in beans, Bush's, chili, Jennie-O, Jennie-O Turkey Products | Leave a comment
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Today’s Menu: Leftovers – 3 Bean Turkey Chili w/ Johnny Cakes

 

 

For Breakfast this morning I had a cup of Bigelow Decaf Green Tea. 84 degrees and sunny out today. After Breakfast I did a load of laundry and then later I cleaned the house, dusted, vacuum, and cleaned the fridge and microwave. Done for the day. For Dinner tonight I got the last 2 containers of the leftover 3 Bean Turkey Chili out of the freezer and heated that up. So it’s 3 Bean Turkey Chili w/ Johnny Cakes. I’ve left a previous post for the ingredients and directions. I’ll be making a new Batch soon! I also made some Johnny Cakes to go with the Chili Take care all!

 

To make my Chili I’m using Jennie -O Lean Ground Turkey. The 3 Beans I use are 1 Can (16 oz.) Bush’s Chili Beans (Black Beans), 1 Can (16 oz.) Bush’s Chili Beans ( Kidney Beans), 1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans) drained and rinsed, Then I mix in 1 Red Onion (medium Chopped or Minced), 1 Jalapeno Pepper (Seeded and Chopped), and 3 Cloves Minced Garlic. For my spices I use 1 Packet McCormick Chili Mix, 2 Cans (6 oz.) Hunt’s Tomato Paste (2 cans), 1/2 Tsp Ground Cocoa Chili Blend (McCormick), 1/2 Tsp Ground Chipotle Chili Pepper (McCormick), 2 Tbs. Ground Roasted Cumin (McCormick), 2 tbsp Ground Cinnamon (McCormick), 1 Tbs of Cilantro Leaves (McCormick), and 5 Dashes of Frank’s Hot Sauce or to taste (I usually add a lot more dashes!). What’s good about this recipe you can use your own favorite Spices and make your own tweaks to it.

 

First thing I do is get the Crock Pot out and put in a Glad Crock Pot Liner. The Liners are incredible, just line your Crock Pot with one and spray it with Pam Cooking Spray. Now you are set to go. It makes for one easy clean up, just remove it when done and give the inside of your Crock Pot a quick wipe down and your clean up is done! On with the recipe.

 

 

I prepared the Beans and Ground Turkey last night. To prepare the Turkey, I started by browning the Jennie -O Ground Turkey. Using a large skillet sprayed with Pam Cooking Spray and 1 tablespoon of Extra Virgin Olive Oil. Preheat the skillet on medium heat. When heated I add the Ground Turkey and all the Seasonings and Tomato Paste, stirring often. When the Turkey has browned I put it in a large plastic container and on into the fridge after it had cooled a bit. Next I opened all 3 cans of Bush Beans into a large bowl and stirred until mixed. Stored them in a bowl and in the fridge also.

 

Then this morning I added everything to the Crock Pot. I also added a 1/2 cup of Water, stirred twice, and put the lid on the Crock Pot and set on low for 5-6 hours. The full recipe and list of ingredients is at the end of the post. Then sit back and enjoy the aroma, that usually starts after an hour or so of simmering! I love a thick Chili and this one works! The Jennie – O Ground Turkey combined with all those Beans and Spices is a perfect match. Served it topped with some Sargento Reduced Fat Shredded Sharp Cheddar Cheese and a couple of shakes of Frank’s Red Hot Sauce.

 

I just love the aroma of the simmering Chili, that usually starts after a couple of hours or so of simmering! I love a thick Chili and this one works! The Jennie – O Ground Turkey combined with all those Beans and Spices is a perfect match. Served it topped with some Sargento Reduced Fat Shredded Sharp Cheddar Cheese and a couple of shakes of Frank’s Red Hot Sauce. I’ll be using the Leftover Chili in a couple of different ways for the couple of days, can’t wait! Chili is even better after sitting in the fridge for a day!

 

 

To prepare Johnny Cakes all you’ll need is: Pam w/ Olive Oil Non – Stick Spray, 1/4 cup Extra Virgin Olive Oil, 1 3/4 cups Low Fat Buttermilk, and 2 cups Martha White Self Rising Enriched White Corn Meal Mix. Just mix all your 3 Bean Turkey Chili w Johnny Cakes 004ingredients in a large bowl. Spray your Pam on a Flat Top Griddle or large Skillet and preheat on medium low, I use the Flat Top 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. To serve I placed mine on a plate and topped it with my 3 Bean Chili and Shredded Cheese. And now it’s Comfort Food Heaven! Chili and Cornbread are meant to be together!

 

 

 

 

3 Bean Turkey Chili
Ingredients
1 lb. package Jennie – O Extra Lean Ground Turkey Breast
2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (16 oz.) Bush’s Chili Beans (Red Beans)
1 Can (16 oz.) Bush’s chili Beans ( Kidney Beans)
1 Can (16 oz.) Bush’s Chili Beans (Black Beans), drained and rinsed3 Bean Turkey Chili w Johnny Cakes 001
1 Packet McCormick Chili Mix
1/2 Red Onion (medium), Chopped or Minced
1 Jalapeno Pepper, Unseeded and Chopped
4 Cloves Minced Garlic
1 Tbs Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
2 Tbs. Ground Roasted Cumin
2 Tsps Ground Cinnamon
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
1/2 Cup of Water
Shredded Cheese, I use Grated Dutch Gouda or Sargento Reduced Fat Shredded Cheddar Cheese (Topping)
Oyster Crackers
Frank’s Hot Sauce or to taste.

Directions:
*Brown Turkey 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 water.
*ADD to slow cooker and add in the remaining 1 can of tomato paste and 1/2 cup of water.
*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 oyster crackers, A Tablespoon of fat-free sour cream, Chopped Onions, or serve with some home made cornbread.

 

 

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!

3 Bean Turkey Chili w/ Cheese and Tortilla Rounds

May 4, 2020 at 6:44 PM | Posted in chili, Mission Tacos, Sargento's Cheese | Leave a comment
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Today’s Menu: 3 Bean Turkey Chili w/ Cheese and Tortilla Rounds

 

 

To start my day off I toasted Thomas Light English Muffin and topped it with Smucker’s Sugar Free Black Raspberry Jam. I also had a cup of Bigelow Decaf Green Tea. Beautiful Spring Day out there, sunny and 65 degrees out! But once again we have a beautiful day today with 2 days of rain moving in tonight. Lot of rain this year. So I got a few things done here in the house and after Lunch I got the Cart, rake, weed spray, and leaf blower all out of the shed. Did some yard work and enjoyed that sunshine! I helped one of my neighbors, he was clearing some space to get his garden out. It’s been a good day! For Dinner tonight I prepared some 3 Bean Turkey Chili w/ Cheese and Tortilla Rounds.

 

I had made some of my Crock Pot 3 Bean Turkey Chili over the weekend. We had it for Dinner Saturday and I froze one container. I kept out enough for Dinner tonight. So it’s an easy dish to make tonight. I’ll need to heat up the leftover 3 Bean Turkey Chili, Frank’s Hot Sauce, Daisy Reduced Fat Sour Cream, Sargento Off the Block Sharp Cheddar Cheese, and Mission Tortilla Rounds. When making my Chili I use a Crock Pot and let it simmer all day! To make it I use; 2 – 1 lb. packages of Jennie – O Ground Turkey Breast, many Spices, 1 Packet McCormick Chili Mix, and Frank’s Hot Sauce. To reheat; I just added the Chili to a sauce pan and heated it on low, stirring often until heated through. Set aside until needed.

 

I’m serving the Chili with some Frank’s Hot Sauce, Daisy Reduced Fat Sour Cream, and Sargento Off the Block Sharp Cheddar Cheese. For the Tortilla Chips I’m using Mission Tortilla Rounds.

 

 

 

To make it I got a bowl and made a bed of the Tortilla Rounds. Topped with some of the Chili, Hot Sauce, and Cheese. I had the Sour Cream on the side of the Bowl. Fantastic Light Meal. The Mission Tortilla Rounds are excellent Chips! I love using the 3 Bean Chili as many ways as I can, its so delicious! So for Dessert later tonight I’m having a Jello Sugar Free Dark Chocolate Pudding topped with Reddi Wip Light Topping.

 

 

 

 

 

 

 

3 Bean Turkey Chili

Ingredients
1 lb. package Jennie – O Extra Lean Ground Turkey Breast
2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (16 oz.) Bush’s Chili Beans (Red Beans)
1 Can (16 oz.) Bush’s Chili Beans ( Kidney Beans)
1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans), drained and rinsed
1 Packet McCormick Chili Mix
1/2 Red Onion (medium), Chopped or Minced
1 Jalapeno Pepper, Unseeded and Chopped
4 Cloves Minced Garlic
1/2 Tsp Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
2 Tbs. Ground Roasted Cumin
2 Tsps Ground Cinnamon
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
1/2 Cup of Water
Shredded Cheese, I use Grated Dutch Gouda or Sargento Reduced Fat Shredded Cheddar Cheese (Topping)
Oyster Crackers
Frank’s Hot Sauce or to taste.

Directions:
*Brown Turkey 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 water.
*ADD to slow cooker and add in the remaining 1 can of tomato paste and 1/2 cup of water.
*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 oyster crackers, A Tablespoon of fat-free sour cream, Chopped Onions, or serve with some home made cornbread.

 

 


Mission Rounds Tortilla Chips
Round up your favorite nacho recipe and get cooking! With our Rounds Tortilla Chips in the original Brown Bag, you’ll find authentic Mexican flavor and a satisfying crispy crunch in every bite. Top these Rounds Tortilla Chips with Mission® dips and salsas or your favorite ingredients and start sharing, or keep them all for yourself.
https://www.missionfoods.com/products/rounds-tortilla-chips/

3 Bean Turkey Chili w/ Cornbread Muffins

May 2, 2020 at 6:46 PM | Posted in Bush's, chili, Jennie-O, Jennie-O Turkey Products | 3 Comments
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Today’s Menu: 3 Bean Turkey Chili w/ Cornbread Muffins

 

 

Just a cup of Bigelow Decaf Green Tea for Breakfast. Sunny and 82 degrees out! After my Tea I got my Chili in the Crock Pot to cook on low all day. Then I had to be at Kroger at 9:00 this morning to pick up an order. Got it home and I to return 1/2 the order, they gave me the wrong items! So I went back to Kroger and got a mobility cart and went in to return the items. I had my mask on, and returned the items and went ahead did some shopping. I found all the items I needed and all the items they said were out of stock. Proves the old saying true, If you want something done right do it yourself! Anyway that’s the first time I went into a store in over a month. Got the cart out back home and rode around, enjoying the beautiful weather. For Dinner tonight its my 3 Bean Turkey Chili w/ Cornbread Muffins.

To make my Chili I’m using Jennie -O Lean Ground Turkey. The 3 Beans I use are 1 Can (16 oz.) Bush’s Chili Beans (Black Beans), 1 Can (16 oz.) Bush’s Chili Beans ( Kidney Beans), 1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans) drained and rinsed, Then I mix in 1 Red Onion (medium Chopped or Minced), 1 Jalapeno Pepper (Seeded and Chopped), and 3 Cloves Minced Garlic. For my spices I use 1 Packet McCormick Chili Mix, 2 Cans (6 oz.) Hunt’s Tomato Paste (2 cans), 1/2 Tsp Ground Cocoa Chili Blend (McCormick), 1/2 Tsp Ground Chipotle Chili Pepper (McCormick), 2 Tbs. Ground Roasted Cumin (McCormick), 2 tbsp Ground Cinnamon (McCormick), 1 Tbs of Cilantro Leaves (McCormick), and 5 Dashes of Frank’s Hot Sauce or to taste (I usually add a lot more dashes!). What’s good about this recipe you can use your own favorite Spices and make your own tweaks to it.

 

First thing I do is get the Crock Pot out and put in a Glad Crock Pot Liner. The Liners are incredible, just line your Crock Pot with one and spray it with Pam Cooking Spray. Now you are set to go. It makes for one easy clean up, just remove it when done and give the inside of your Crock Pot a quick wipe down and your clean up is done! On with the recipe.

 

I prepared the Beans and Ground Turkey last night. To prepare the Turkey, I started by browning the Jennie -O Ground Turkey. Using a large skillet sprayed with Pam Cooking Spray and 1 tablespoon of Extra Virgin Olive Oil. Preheat the skillet on medium heat. When heated I add the Ground Turkey and all the Seasonings and Tomato Paste, stirring often. When the Turkey has browned I put it in a large plastic container and on into the fridge after it had cooled a bit. Next I opened all 3 cans of Bush Beans into a large bowl and stirred until mixed. Stored them in a bowl and in the fridge also.

 

Then this morning I added everything to the Crock Pot. I also added a 1/2 cup of Water, stirred twice, and put the lid on the Crock Pot and set on low for 5-6 hours. The full recipe and list of ingredients is at the end of the post. Then sit back and enjoy the aroma, that usually starts after an hour or so of simmering! I love a thick Chili and this one works! The Jennie – O Ground Turkey combined with all those Beans and Spices is a perfect match. Served it topped with some Sargento Reduced Fat Shredded Sharp Cheddar Cheese and a couple of shakes of Frank’s Red Hot Sauce.

 

I just love the aroma of the simmering Chili, that usually starts after a couple of hours or so of simmering! I love a thick Chili and this one works! The Jennie – O Ground Turkey combined with all those Beans and Spices is a perfect match. Served it topped with some Sargento Reduced Fat Shredded Sharp Cheddar Cheese and a couple of shakes of Frank’s Red Hot Sauce. I’ll be using the Leftover Chili in a couple of different ways for the couple of days, can’t wait! Chili is even better after sitting in the fridge for a day!

 

I also prepared a small batch of Cornbread Muffins. For the Corn Bread I’m using Martha White White Corn Meal. The Cornbread goes perfect with Chili! Then for Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet peach Snapple to drink.

 

 

 

 

 

 

 

 

3 Bean Turkey Chili

Ingredients
1 lb. package Jennie – O Extra Lean Ground Turkey Breast
2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (16 oz.) Bush’s Chili Beans (Red Beans)
1 Can (16 oz.) Bush’s Chili Beans ( Kidney Beans)
1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans), drained and rinsed
1 Packet McCormick Chili Mix
1/2 Red Onion (medium), Chopped or Minced
1 Jalapeno Pepper, Unseeded and Chopped
4 Cloves Minced Garlic
1/2 Tsp Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
2 Tbs. Ground Roasted Cumin
2 Tsps Ground Cinnamon
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
1/2 Cup of Water
Shredded Cheese, I use Grated Dutch Gouda or Sargento Reduced Fat Shredded Cheddar Cheese (Topping)
Oyster Crackers
Frank’s Hot Sauce or to taste.

Directions:
*Brown Turkey 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 water.
*ADD to slow cooker and add in the remaining 1 can of tomato paste and 1/2 cup of water.
*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 oyster crackers, A Tablespoon of fat-free sour cream, Chopped Onions, or serve with some home made cornbread.

It’s Chili, Chowder, or Stew Saturday – White Chili with Turkey

April 18, 2020 at 6:02 AM | Posted in chili, CooksRecipes, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday Recipe is a White Chili with Turkey. To make this week’s recipe you’ll need Cooked Turkey, Dried Navy Beans, Onion, Garlic, Green Chilies, Spices, Chicken Broth, and Shredded Monterey Jack Cheese. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

White Chili with Turkey
Cooked or leftover turkey, white beans, onions, green chiles and favorite Mexican seasonings create a tasty variation on chili. Serve with salsa, sour cream and cilantro, if desired.

Recipe Ingredients:
1 pound (about 2 1/2 cups) dried navy beans
3 tablespoons olive oil
1 cup finely chopped onion
3 cloves garlic, minced
2 (4-ounce) cans diced green chiles, drained
1 tablespoon ground cumin
1 tablespoon dried oregano leaves
1 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
9 cups chicken broth
4 cups chopped cooked turkey
1/2 teaspoon salt
1/8 teaspoon ground black pepper
3 cups shredded Monterey Jack cheese – divided use

Cooking Directions:
1 – Place beans in large saucepan or bowl. Cover with cold water. Let stand overnight. Rinse and drain beans.
2 – Heat oil in large saucepan on medium-high heat. Add onion and garlic. Cook and stir 7 minutes, or until onion is tender.
3 – Stir in chiles, cumin, oregano, cinnamon and red pepper. Cook 3 minutes more.
4 – Stir in beans and 8 cups of the chicken broth. Bring to boil on medium-high heat. Reduce heat to low. Simmer covered 2 hours, or until beans are tender. (Note: If mixture becomes too dry, add additional chicken broth.)
5 – Stir in turkey, salt, pepper and 1 1/2 cups of the cheese. Cook until cheese is melted.
6 – Ladle chili into bowls. Top with remaining cheese.
Makes 8 servings.
https://www.cooksrecipes.com/soup/white_chili_with_turkey_recipe.html

Chili and Cheese Nachos

March 16, 2020 at 6:57 PM | Posted in chili, Hormel, Nachos, Sargento's Cheese | Leave a comment
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Today’s Menu: Chili and Cheese Nachos

 

 

For Breakfast this morning a cup of Bigelow Decaf Green Tea. Mostly cloudy and 53 degrees out today. We had to take Mom’s car in to have the oil changed and also to trace down a oil leak. I followed her over to the shop and I’ll take her back when its done. Jungle Jim’s International Market is just down the road and I went in for a few items. I wore a surgical mask to be on the safe side and wipe the mobility cart down with a Lysol Wipe also, rather safe than sorry! Not much else going on. The list of people with the virus is stating to grow in Ohio now. Praying for the best for everyone! For Dinner tonight a real Comfort Food, Chili and Cheese Nachos.

 

Mom loves these Chili and Cheese Nachos, as I do too! So Nachos it is tonight! To make them I’ll need: Tostitos Multi Grain Scoops for my Chips. I love these with Salsa or just as snack by their selves, they bake and hold their shape better than most chips. For my toppings I used 1 can of Mario Sliced Black Olives, sliced up some Green Olives, Mezzetta Deli Sliced Jalapeno Peppers, Hormel Turkey Chili with Beans, a few shakes (or more) of Frank’s Red Hot Sauce, and Sargento Reduced Fat Mozzarella. Put all that together and it’s nothing but good Nachos! I especially love the Jalapenos, nice mild heat!

 

To prepare I preheated the oven at 400 degrees and sprayed a glass baking dish with Pam and layer everything in. I first opened up 2 cans of the Hormel Chili with Beans and heated them up in a sauce pan, as it was heating I added about 6 shakes of Frank’s Hot Sauce to it and mixed. After the Chili was ready I added 4 tablespoons of Chili to the baking dish, then I added my Scoops (Chips). I then added the Sliced Black Olives and Sliced Green Olives, the remainder of the Chili, Sliced Jalapeno Peppers (Love These), and then top everything the Cheese. Then just pop it in the oven 10 minutes or until the Cheese had started to melt and everything heated. We love Nachos, nothing better than a big plate of Chili Cheese Nachos! For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

Hormel Turkey w/Beans 98% Fat Free Chili

* Since 1891
* NO preservatives

Directions:
Stove top: empty chili into saucepan. Stir occasionally while heating over medium heat, about 5 minutes or until hot. Microwave: empty chili into microwaveable bowl; cover loosely. Heat for 2 To 3 minutes or until hot, stirring once. Careful. Let chili stand in microwave 1 minute and stir before serving. All microwaves And stoves vary. Times given are approximate.

Nutrition Facts
Serving Size 1 cup (247 g)
Per Serving % Daily Value*
Calories 210
Calories from Fat 27
Total Fat 3.0g 5%
Saturated Fat 1.0g 5%
Cholesterol 45 mg 15%
Sodium 1250 mg 52%
Carbohydrates 28.0g 9%
Dietary Fiber 6.0g 24%
Sugars 6.0g
Protein 17.0g
http://hormel.com/Brands/HormelChili/HormelChili/HORMEL-Chili-Turkey-with-Beans

 

Tostitos Multigrain Scoops! Tortilla Chips

Serve up a sensible snacking option with multi-grain tortilla chips at your next gathering using Tostitos Multigrain Scoops! Tortilla Chips, 10 oz. Whether its family Mexican food night or a game night with friends, there are plenty of Tostitos Multigrain Scoops! to go around with this 10-ounce bag. Make a platter or two of individual appetizers to share with guests or for a family weekend snack.

The authentic flavor of Tostitos Multigrain Scoops! Tortilla Chips, 10 oz. makes them versatile for pairing with a variety of Tostitos dips. These multigrain tortilla chips and a bowl of salsa are a perfect pair for an evening snack while watching a movie. Spruce up chips and salsa with a dollop of sour cream and some freshly chopped cilantro for a different take on the classic snack. The crunchy texture of the chips makes them a great substitute for crackers with a bowl of chili or soup.

Tostitos Multigrain Scoops! Tortilla Chips, 10 oz.:
* 10 oz. bag
* Multigrain chips
* Perfect for quick, easy appetizers
* Sturdy for scooping through layered dips
* Great for parties

Ingredients:
Ingredients: Whole White Corn, Vegetable Oil (Contains One Or More of The Following: Corn, Sunflower, Or Soybean Oil), And Salt.

Nutrition Facts
Serving Size 1 Oz
Servings Per Container 10
Amount Per Serving
Calories 60
Calories From Fat 60
% Daily Value
Total Fat 7 G 10
Saturated Fat 1 G 4
Trans Fat 0 G
Monounsaturated Fat 2 G
Cholesterol 0 Mg 0
Sodium 110 Mg 5
Total Carbohydrate 17 G 6
Dietary Fiber 2 G 7
Sugars <1 G
Protein 2 G

3 Bean Turkey Chili Mac and Cheese w/ Corn Bread

February 19, 2020 at 6:47 PM | Posted in Bush's, chili, Jennie-O, Jennie-O Turkey Products | Leave a comment
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Today’s Menu: Turkey Chili Mac and Cheese w/ Corn Bread

 

 

Just a cup of Bigeloe Decaf Green Tea for Breakfast this morning. After my Tea I headed out to Meijer for a few items, didn’t need much just wanted to get out a bit. Mostly sunny and 41 degrees out today. On the way back home I picked up Breakfast for Mom at McDonald’s. Headed back out and went to the ATM, stopped and got gas, and then took Mom’s car up and had it washed. Not a lot going on today, just did a few things around the house. For dinner tonight I prepared 3 Bean Turkey Chili Mac and Cheese w/ Corn Bread.

 

 

I had a container of my 3 Bean Turkey Chili from last night’s Dinner in the fridge. If I was making my Chili I use a Crock Pot and let it simmer all day! To make it I use; 2 – 1 lb. packages of Jennie – O Ground Turkey Breast, many Spices, 1 Packet McCormick Chili Mix, and Frank’s Hot Sauce. With toppings of Sargento Off the Block Shredded Sharp Cheddar Cheese and Oyster Crackers. I just added the leftover Chili to a sauce pan and heated it on low, stirring often until heated through. Set aside as my Pasta was cooking. For the full recipe and cooking instructions of the 3 Bean Turkey Chili just click the link, (https://beatcancer2010.wordpress.com/2020/02/18/3-bean-turkey-chili-w-cornbread-2/)

 

For my Elbow Pasta I used DereamFields Elbows. It’s tough finding Whole Grain Pastas, at least around here where I live. Used to be I could find it at most any Grocery Store. The DreamFields is all I could find at Meijer earlier. It’s 190 calories and 36 net carbs per serving, cooks up great, and good taste. Filled a large pot up 1/2 way with water and added salt. Heated the water on high until boiling and added the Pasta. Cooked it for 7 minutes.

 

 

 

When done removed it from the pot and drained. Add it back to the pot and add the heated 3 Bean Turkey Chili and mix with a large spoon, heat on low and mix well. And it’s ready to serve! You can top it with Cheese, Hot Sauce, Sour Cream, or Diced Onions. I just always use the Cheese and Hot Sauce for my toppings. To serve just grab a bowl and scoop out the amount that you want. Add your toppings, if any, and enjoy! The 3 Bean Turkey Chili works perfect with Elbow Pasta. Such a good Comfort Food Dish!

 

 

 

To go with the Chili Mac I also made a small Cast Iron Skillet of Corn Bread. For the Corn Bread I’m using Martha White White Corn Meal. First Corn Bread I’ve made in a while and it’s just as good as it always was! What a meal 3 Bean Turkey Chili Mac and Cheese w/ Corn Bread. Then for Dessert/Snack later a 100 Calorie Mini Bag of Snyder’s of Hanover Stick Pretzels and a Diet Dr. Pepper to drink.

 

 

 

 

 

 

 

 


DreamFields Elbows Pasta

Nutritious Elbow Pasta With A Traditional Taste
One of the most versatile cuts of pasta, Elbows are very well suited for soups, salads and the all American favorite macaroni and cheese, like our Healthier Mac and Cheese. Try Dreamfields elbows with Fruit & Yogurt Salad, a surprisingly delicious combination!
http://dreamfieldsfoods.com/elbows.php

3 Bean Turkey Chili w/ Cornbread Muffins

February 18, 2020 at 6:33 PM | Posted in beans, Bush's, chili, Jennie-O, Jennie-O Turkey Products, spices and herbs | 1 Comment
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Today’s Menu: 3 Bean Turkey Chili w/ Cornbread Muffins

 

 

 

Just a cup of Bigelow Decaf Green Tea for Breakfast. We had showers in the morning and cloudy later on, high of 51 degrees but dropping during the afternoon. Cleaned House, did some laundry, and made some Chili for the day! For Dinner tonight its my 3 Bean Turkey Chili w/ Cornbread Muffins.

 

 

 

 

To make my Chili I’m using Jennie -O Lean Ground Turkey. The 3 Beans I use are 1 Can (16 oz.) Bush’s Chili Beans (Black Beans), 1 Can (16 oz.) Bush’s Chili Beans ( Kidney Beans), 1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans) drained and rinsed, Then I mix in 1 Red Onion (medium Chopped or Minced), 1 Jalapeno Pepper (Seeded and Chopped), and 3 Cloves Minced Garlic. For my spices I use 1 Packet McCormick Chili Mix, 2 Cans (6 oz.) Hunt’s Tomato Paste (2 cans), 1/2 Tsp Ground Cocoa Chili Blend (McCormick), 1/2 Tsp Ground Chipotle Chili Pepper (McCormick), 2 Tbs. Ground Roasted Cumin (McCormick), 2 tbsp Ground Cinnamon (McCormick), 1 Tbs of Cilantro Leaves (McCormick), and 5 Dashes of Frank’s Hot Sauce or to taste (I usually add a lot more dashes!). What’s good about this recipe you can use your own favorite Spices and make your own tweaks to it.

First thing I do is get the Crock Pot out and put in a Glad Crock Pot Liner. The Liners are incredible, just line your Crock Pot with one and spray it with Pam Cooking Spray. Now you are set to go. It makes for one easy clean up, just remove it when done and give the inside of your Crock Pot a quick wipe down and your clean up is done! On with the recipe.

 

 

 

I prepared the Beans and Ground Turkey last night. To prepare the Turkey, I started by browning the Jennie -O Ground Turkey. Using a large skillet sprayed with Pam Cooking Spray and 1 tablespoon of Extra Virgin Olive Oil. Preheat the skillet on medium heat. When heated I add the Ground Turkey and all the Seasonings and Tomato Paste, stirring often. When the Turkey has browned I put it in a large plastic container and on into the fridge after it had cooled a bit. Next I opened all 3 cans of Bush Beans into a large bowl and stirred until mixed. Stored them in a bowl and in the fridge also.

Then this morning I added everything to the Crock Pot. I also added a 1/2 cup of Water, stirred twice, and put the lid on the Crock Pot and set on low for 5-6 hours. The full recipe and list of ingredients is at the end of the post. Then sit back and enjoy the aroma, that usually starts after an hour or so of simmering! I love a thick Chili and this one works! The Jennie – O Ground Turkey combined with all those Beans and Spices is a perfect match. Served it topped with some Sargento Reduced Fat Shredded Sharp Cheddar Cheese and a couple of shakes of Frank’s Red Hot Sauce.

 

I just love the aroma of the simmering Chili, that usually starts after a couple of hours or so of simmering! I love a thick Chili and this one works! The Jennie – O Ground Turkey combined with all those Beans and Spices is a perfect match. Served it topped with some Sargento Reduced Fat Shredded Sharp Cheddar Cheese and a couple of shakes of Frank’s Red Hot Sauce. I’ll be using the Leftover Chili in a couple of different ways for the couple of days, can’t wait! Chili is even better after sitting in the fridge for a day!

 

 

I also prepared a small batch of Cornbread Muffins. For the Corn Bread I’m using Martha White White Corn Meal. The Cornbread goes perfect with Chili! Then for Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Dr. Pepper to drink.

 

 

 

 

 

 

 

 

 

3 Bean Turkey Chili

Ingredients
1 lb. package Jennie – O Extra Lean Ground Turkey Breast
2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (16 oz.) Bush’s Chili Beans (Red Beans)
1 Can (16 oz.) Bush’s Chili Beans ( Kidney Beans)
1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans), drained and rinsed
1 Packet McCormick Chili Mix
1/2 Red Onion (medium), Chopped or Minced
1 Jalapeno Pepper, Unseeded and Chopped
4 Cloves Minced Garlic
1/2 Tsp Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
2 Tbs. Ground Roasted Cumin
2 Tsps Ground Cinnamon
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
1/2 Cup of Water
Shredded Cheese, I use Grated Dutch Gouda or Sargento Reduced Fat Shredded Cheddar Cheese (Topping)
Oyster Crackers
Frank’s Hot Sauce or to taste.

Directions:
*Brown Turkey 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 water.
*ADD to slow cooker and add in the remaining 1 can of tomato paste and 1/2 cup of water.
*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 oyster crackers, A Tablespoon of fat-free sour cream, Chopped Onions, or serve with some home made cornbread.

It’s Chili, Chowder, or Stew Saturday – Winter White Chili

December 14, 2019 at 6:02 AM | Posted in chili, CooksRecipes, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Winter White Chili. Made using Lean Ground Pork, Onion, Ground Cumin, Chili Powder, 1 can White Beans, 1 can Corn, 1 can Chicken Broth, and 1 can Diced Green Chiles. Quick and Easy Recipe for some Delicious Winter White Chili. The recipe is from the CooksRecipes website where you’ll find a huge selection of recipes to please all tastes, diets, and cuisines. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Winter White Chili

Warm up with this tasty ground pork chili. Serve with tortilla chips and a green salad on the side.

Recipe Ingredients:
1 pound lean ground pork
1 medium onion, diced
1 teaspoon ground cumin
2 teaspoons chili powder
1 (16-ounce) can white beans, drained
1 (14-ounce) can corn, drained
1 (14.5-ounce) can chicken broth
1 (4-ounce) can diced green chiles

Cooking Directions:
1 – In large saucepan, brown pork with onion, stir in cumin and chili powder; stir. Stir in remaining ingredients; bring to a boil, cover and simmer for 15 to 20 minutes, until heated through and flavors are blended.
Makes 6 servings.
https://www.cooksrecipes.com/soup/winter_white_chili_recipe.html

Skillet Turkey Chili

December 11, 2019 at 6:01 AM | Posted in chili, CooksRecipes, turkey, turkey chili | Leave a comment
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I have another Chili Recipe to pass along to every one, Skillet Turkey Chili. A delicious way to use those Turkey Leftovers! Using Turkey Leftovers, Onion, Red Bell Pepper, Jalapeño Pepper, Minced Garlic, Chili Powder, Ground Cumin, Salt, a can of Tomatoes and Green Chiles, and can of Light Red Kidney Beans. The recipe is from the CooksRecipes website which has a huge selection of recipes to please everyone! So Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Skillet Turkey Chili
Leftover turkey—when combined with beans, vegetables and spices—makes for a tasty, quick and easy chili.

Recipe Ingredients:
1 tablespoon vegetable oil
1 1/2 cups chopped onion
1 1/2 cups chopped red bell pepper
1/2 seeded jalapeño pepper, finely chopped
1 clove garlic, minced
2 1/2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
2 (14.5-ounce) can tomatoes and green chiles
1 (15.5-ounce) can light red kidney beans, drained and rinsed
2 cups chopped cooked turkey

Cooking Directions:
1 – Heat oil in skillet over medium heat. Add onion, red bell pepper, jalapeño, garlic, chili powder, cumin and salt. Cook and stir 4 to 5 minutes or until vegetables are tender.
2 – Stir in tomatoes, beans and turkey. Simmer 5 minutes longer or until heated through.
Makes 8 servings.

Tips:

Served chili topped with grated cheddar cheese, sliced ripe olives, sour cream or salsa.
For spicier version increase amount of jalapeño pepper used. Do not seed peppers.

https://www.cooksrecipes.com/soup/skillet_turkey_chili_recipe.html

Chili and Cheese Nachos

November 27, 2019 at 6:37 PM | Posted in chili, Sargento's Cheese | Leave a comment
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Today’s Menu: Chili and Cheese Nachos

 

 

For Breakfast this morning I prepared some Simply Potatoes. As they were cooking I cooked up some Meijer Cubed Ham and I fried an Egg Sunny Side Up. Made a bed of the Hash Browns, sprinkled some Sargento Off the Block Sharp Cheddar Cheese. Then topped that with the Ham and then the Egg. One of favorite Breakfast Dishes! I also had a cup of Bigelow Decaf Green Tea. Wild weather outside! The morning started off at 50 degrees but heavy wind and rain. We have wind gusts of 40 mph today! So nothing going on outside today. Cleaned the house then cleaned the fridge. Later caught up on some shows I had recorded. For Dinner tonight a real Comfort Food, Chili and Cheese Nachos.

 

 

Mom had been wanting some Chili and Cheese Nachos, me too! So Nachos it is tonight! To make them I’ll need: Tostitos Multi Grain Scoops for my Chips. I love these with Salsa or just as snack by their selves, they bake and hold their shape better than most chips. For my toppings I used 1 can of Mario Sliced Black Olives, sliced up some Green Olives, Mezzetta Deli Sliced Jalapeno Peppers, Hormel Turkey Chili with Beans, a few shakes (or more) of Frank’s Red Hot Sauce, and Sargento Reduced Fat Mozzarella. Put all that together and it’s nothing but good Nachos! Especially love the Jalapenos, nice mild heat!

 

 

To prepare I preheated the oven at 400 degrees and sprayed a glass baking dish with Pam and layer everything in. I first opened up 2 cans of the Hormel Chili with Beans and heated them up in a sauce pan, as it was heating I added about 6 shakes of Frank’s Hot Sauce to it and mixed. After the Chili was ready I added 4 tablespoons of Chili to the baking dish, then I added my Scoops (Chips). I then added the Sliced Black Olives and Sliced Green Olives, the remainder of the Chili, Sliced Jalapeno Peppers (Love These), and then top everything the Cheese. Then just pop it in the oven 10 minutes or until the Cheese had started to melt and everything heated. We love Nachos, nothing better than a big plate of Chili Cheese Nachos! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Dr. Pepper to drink.

 

 

 

 

 

Hormel: Turkey w/Beans 98% Fat Free Chili

* Since 1891
* NO preservatives

Directions:
Stove top: empty chili into saucepan. Stir occasionally while heating over medium heat, about 5 minutes or until hot. Microwave: empty chili into microwaveable bowl; cover loosely. Heat for 2 To 3 minutes or until hot, stirring once. Careful. Let chili stand in microwave 1 minute and stir before serving. All microwaves And stoves vary. Times given are approximate.

Nutrition Facts
Serving Size 1 cup (247 g)
Per Serving % Daily Value*
Calories 210
Calories from Fat 27
Total Fat 3.0g 5%
Saturated Fat 1.0g 5%
Cholesterol 45 mg 15%
Sodium 1250 mg 52%
Carbohydrates 28.0g 9%
Dietary Fiber 6.0g 24%
Sugars 6.0g
Protein 17.0g

 

Tostitos Multigrain Scoops! Tortilla Chips

Serve up a sensible snacking option with multi-grain tortilla chips at your next gathering using Tostitos Multigrain Scoops! Tortilla Chips, 10 oz. Whether its family Mexican food night or a game night with friends, there are plenty of Tostitos Multigrain Scoops! to go around with this 10-ounce bag. Make a platter or two of individual appetizers to share with guests or for a family weekend snack.

The authentic flavor of Tostitos Multigrain Scoops! Tortilla Chips, 10 oz. makes them versatile for pairing with a variety of Tostitos dips. These multigrain tortilla chips and a bowl of salsa are a perfect pair for an evening snack while watching a movie. Spruce up chips and salsa with a dollop of sour cream and some freshly chopped cilantro for a different take on the classic snack. The crunchy texture of the chips makes them a great substitute for crackers with a bowl of chili or soup.

Tostitos Multigrain Scoops! Tortilla Chips, 10 oz.:
* 10 oz. bag
* Multigrain chips
* Perfect for quick, easy appetizers
* Sturdy for scooping through layered dips
* Great for parties

Ingredients:
Ingredients: Whole White Corn, Vegetable Oil (Contains One Or More of The Following: Corn, Sunflower, Or Soybean Oil), And Salt.

Nutrition Facts
Serving Size 1 Oz
Servings Per Container 10
Amount Per Serving
Calories 60
Calories From Fat 60
% Daily Value
Total Fat 7 G 10
Saturated Fat 1 G 4
Trans Fat 0 G
Monounsaturated Fat 2 G
Cholesterol 0 Mg 0
Sodium 110 Mg 5
Total Carbohydrate 17 G 6
Dietary Fiber 2 G 7
Sugars <1 G
Protein 2 G

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