Skyline 3 Way – Chili, Spaghetti, Cheese w/ Side of Oyster Crackers

July 14, 2019 at 6:43 PM | Posted in Skyline Chili | Leave a comment
Tags: , , , , , , , ,

Today’s Menu: Skyline 3 Way – Chili, Spaghetti, Cheese w/ Side of Oyster Crackers

 


For Breakfast this morning I toasted a Thomas Light 100 Calorie Multi Grain English Muffin and topped it with a Poached Egg. Also had my morning cup of Bigelow Decaf Green Tea. Partly cloudy, 93 degrees, and humid out there today. Went to McDonald’s to pick up Breakfast for Mom. Did a load of laundry. Cleaned up and swept the shed. Then got the leaf blower out and cleaned off the deck and driveway areas. Later got the rake out and raked the front yard. There’s about 7 trees that shed the leaves this time of year and they all seem to settle in our yard! It just doesn’t seem right to have to rake leaves in Summer! For Dinner tonight I prepared some Skyline 3 Way – Chili, Spaghetti, Cheese w/ Side of Oyster Crackers.

 

 

 


I have to fast after midnight tonight, Doctor’s appointment at 7:45 in the morning. So I wanted something easy to prepare but I still wanted a hot good meal. So since I’m always in the mood for some Skyline 3 Way – Chili, Spaghetti, Cheese w/ Side of Oyster Crackers that’s what we had tonight. Nothing says comfort food more than a Skyline 3 Way! As always I used my favorite, the Skyline 3 Way – Chili, Spaghetti. It comes packaged for the microwave, a bit smaller size than what you get at a Skyline but just right for those that want a few lower calories and carbs than the normal size. It comes with Spaghetti topped with Skyline Chili. To prepare it, it couldn’t be easier!

 

 

 

It now comes in a microwavable pouch instead of microwavable bowl. Easily prepared – Just shake the pouch. Then tear the corner off to vent while cooking. Place the pouch standing upright in the microwave. Then microwave on high for 2 1/2 minutes. Let stand for 1 minute and it’s ready! And I needed this. I had not had this in a while and it really hit the spot!

 

 

 

 

 

Poured the Chili into a bowl, added a couple of shakes of Frank’s Hot Sauce, topped it with Sargento Reduced Fat Shredded Sharp Cheddar Cheese. I also had a side of Skyline Oyster Crackers. And if you’re having Oyster Crackers, then Frank’s Red Hot Sauce is a must! Just add a few drops on top of the Crackers, it’s the local way to have your Oyster Crackers. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 

 

 

 

 

Skyline Chili Spaghetti, 14oz Microwavable Pouch

It’s a great new way to enjoy the original Cincinnati favorite, Skyline Chili with spaghetti!
* Skyline Chili Spaghetti One 14oz Microwavable Pouch
* Cheese Not Included
* Cincinnati’s Famous Heats in 2 Minutes
* Also Can be Prepared on Stove top

Advertisements

It’s Chili, Chowder, or Stew Saturday – Crawfish Chili

June 15, 2019 at 6:02 AM | Posted in CooksRecipes, It's Chili Soups or Stews Saturday | Leave a comment
Tags: , , , , , , , , , ,

This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Crawfish Chili. Nothing like some Crawfish to kick up your Chili! Ground Beef, Shrimp, and Spices makeup this week’s recipe. The recipe is from one of my favorite sites, the CooksRecipes website. At the CooksRecipes website you’ll find a huge selection of recipes to please everyone so check it out today! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Crawfish Chili
Adding crawfish to the mix makes this chili as Louisianan as it gets.

Recipe Ingredients:
2 pounds ground beef
2 pounds crayfish
1 teaspoon minced garlic
2 teaspoons salt
1 tablespoon soy sauce
1 teaspoon cayenne pepper
1 teaspoon dried mint
1 tablespoon dried parsley
3 tablespoons chili powder
1 (8-ounce) can tomato sauce
1 cup dry white wine
2 cups water
1 teaspoon lemon juice
1 cup chopped onion

Cooking Directions:
* Brown ground beef in a saucepan. Add crayfish, minced garlic, salt, soy sauce, cayenne pepper, mint, dried parsley, chili powder, tomato sauce, white wine, water, lemon juice, and chopped onions. Simmer for 2 hours, or until tender.

Makes 16 servings.
https://www.cooksrecipes.com/soup/crawfish_chili_recipe.html

Skyline 3 Way – Chili, Spaghetti, Cheese w/ Side of Oyster Crackers

June 7, 2019 at 6:38 PM | Posted in Skyline Chili | Leave a comment
Tags: , , , , , , , ,

Today’s Menu: Skyline 3 Way – Chili, Spaghetti, Cheese w/ Side of Oyster Crackers

 

For Breakfast this morning I toasted a Thomas Light 100 Calorie Multi Grain English Muffin and topped it with a Poached Egg. Also fried up a couple of Jennie – O Turkey Breakfast Sausage Links along with my morning cup of Bigelow Decaf Green Tea. Cloudy, humid, and 81 degrees outside. After Breakfast I had to go pick up a prescription for Mom at Kroger. Then went o McDonald’s to pick up Breakfast for Mom. C leaned up and swept the shed. Then got the leaf blower out and cleaned off the deck and driveway areas. Later got the rake out and raked the front yard. There’s about 7 trees that shed the leaves this time of year and they all seem to settle in our yard! Anyway for Dinner tonight I prepared some Skyline 3 Way – Chili, Spaghetti, Cheese w/ Side of Oyster Crackers.

 

 

 

 

I didn’t feel like preparing a large full meal but I still wanted a hot good meal, but without a lot of effort. So since I’m always in the mood for some Skyline 3 Way – Chili, Spaghetti, Cheese w/ Side of Oyster Crackers that’s what we had tonight. Nothing says comfort food more than a Skyline 3 Way! As always I used my favorite, the Skyline 3 Way – Chili, Spaghetti. It comes packaged for the microwave, a bit smaller size than what you get at a Skyline but just right for those that want a few lower calories and carbs than the normal size. It comes with Spaghetti topped with Skyline Chili. To prepare it, it couldn’t be easier!

 

 

 

 

 

It now comes in a microwavable pouch instead of microwavable bowl. Easily prepared – Just shake the pouch. Then tear the corner off to vent while cooking. Place the pouch standing upright in the microwave. Then microwave on high for 2 1/2 minutes. Let stand for 1 minute and it’s ready! And I needed this. I had not had this in a while and it really hit the spot!

 

 

 

 

 

 

Poured the Chili into a bowl, added a couple of shakes of Frank’s Hot Sauce, topped it with Sargento Reduced Fat Shredded Sharp Cheddar Cheese. I also had a side of Skyline Oyster Crackers. And if you’re having Oyster Crackers, then Frank’s Red Hot Sauce is a must! Just add a few drops on top of the Crackers, it’s the local way to have your Oyster Crackers. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Dr. Pepper to drink.

 

 

 

 

 

 

 

Skyline Chili Spaghetti, 14oz Microwavable Pouch

It’s a great new way to enjoy the original Cincinnati favorite, Skyline Chili with spaghetti!
* Skyline Chili Spaghetti One 14oz Microwavable Pouch
* Cheese Not Included
* Cincinnati’s Famous Heats in 2 Minutes
* Also Can be Prepared on Stove top

It’s Chili, Chowder, or Stew Saturday – Spicy Pork Chili

May 25, 2019 at 6:02 AM | Posted in CooksRecipes, It's Chili Soups or Stews Saturday | 2 Comments
Tags: , , , , , , , , , ,

This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Spicy Pork Chili. Made using a Boneless Pork Loin along with Tomatoes, Kidney Beans, and Spices. The recipe is from the CooksRecipes website where you’ll find a huge selection of recipes to please all tastes, diets, and cuisines so check it out today. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Spicy Pork Chili
Warm up after a day of raking leaves or shoveling snow with this tasty pork chili. Even better the next day as leftovers. Serve with extra tortillas or warm cornbread.

Recipe Ingredients:
1 1/2 pounds boneless pork loin, cut into 1-inch cubes
1 medium onion, coarsely chopped
1 medium green pepper, coarsely chopped
1 clove garlic, minced
1 tablespoon vegetable oil
1 tablespoon all-purpose flour
2 (16-ounce) cans whole peeled tomatoes, crushed
1 (16-ounce) can red kidney beans, drained and rinsed
1 (8-ounce) can tomato sauce
3 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups shredded cheddar cheese for accompaniment (optional)
Warm flour tortillas for accompaniment (optional)

Cooking Directions:
1 – In a 4-quart Dutch oven cook pork, onion, green pepper, and garlic in hot oil until pork is browned.
2 – Stir in flour, mixing well. Add the remaining ingredients, except cheese and tortillas. Simmer, uncovered, one hour.
3 – Top each serving with some of the cheese. Serve with tortillas, if desired.
Makes 8 servings.
https://www.cooksrecipes.com/soup/spicy_pork_chili_recipe.html

One of America’s Favorites – Tortilla Chips

April 29, 2019 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
Tags: , , , , , , , , , , , ,

A plate of tortilla chips with salsa and guacamole

A tortilla chip is a snack food made from corn tortillas, which are cut into wedges and then fried—or baked (alternatively they may be discs pressed out of corn masa then fried or baked). Corn tortillas are made of corn, vegetable oil, salt and water. Although first mass-produced in Los Angeles in the late 1940s, tortilla chips were always considered to be a Mexican food, known as totopos and tostadas. Though usually made of yellow corn, they can also be made of white, blue, or red corn. Some manufacturers include many other ingredients including wheat, sugar, food coloring, and monosodium glutamate.

The triangle-shaped tortilla chip was popularized by Rebecca Webb Carranza in the 1940s as a way to make use of misshapen tortillas rejected from the automated tortilla manufacturing machine that she and her husband used at their Mexican delicatessen and tortilla factory in southwest Los Angeles. Carranza found that the discarded tortillas, cut into triangles and fried, were a popular snack, and she sold them for a dime a bag at the El Zarape Tortilla Factory. In 1994, Carranza received the Golden Tortilla award for her contribution to the Mexican food industry.

Tortilla chips are the quintessential and often complimentary appetizer in Tex-Mex and Mexican restaurants in the U.S. and elsewhere. Their popularity outside of California saw a steady rise in the late 1970s when they began to compete with corn chips, the dipping chip of choice during the first three-quarters of the 20th century. They are typically served with a dip, such as salsa, chile con queso, or guacamole. When not served with a dip, the chips are often seasoned with herbs and spices. Although they are now available worldwide, the United States is one of the main markets for tortilla chips. Commercial brand names for tortilla chips include Phileas Fogg snacks, Tostitos, Doritos, and Don Tacos (in Japan).

A more elaborate dish utilizing tortilla chips is nachos. First created circa 1943 by Ignacio “Nacho” Anaya, nachos are tortilla chips served with melted or shredded cheese, although often other toppings are added or substituted, such as meat, salsa (such as pico de gallo), refried beans, guacamole, sour cream, diced onions, olives, and pickled jalapeños. More elaborate nachos are often baked for a short period of time to warm the tortillas and melt shredded cheese.

A similar fried corn snack is the corn chip, which is not made from a tortilla, but from corn meal which has been processed into a particular shape, typically a small scoop. Fritos are an example of this. The principal difference between the corn in tortilla and corn chips is that the corn in a tortilla chip has undergone a process known as nixtamalization, which involves processing the raw corn with quicklime. Both tortilla and corn chips are referred to as “corn chips” in Australia and Oceania.

 

3 Bean Turkey Chili

March 30, 2019 at 6:37 PM | Posted in Bush's, chili, Jennie-O, Jennie-O Turkey Products, spices and herbs | Leave a comment
Tags: , , , , , , , , ,

Today’s Menu: 3 Bean Turkey Chili

 

To start my Saturday morning off I prepared a Poached Egg, heated up 2 Johnsonville Turkey Breakfast Sausage Links, toasted a Thomas Light 100% Multi Grain English Muffin. Also had my morning cup of Bigelow Decaf Green Tea. Cloudy and raining on and off all day, 61 degrees. My Sinus Headache is a bit better but still annoying. Did a couple of loads of laundry after Breakfast and went and picked up Breakfast for Mom at McDonald’s. After Lunch I cleaned the oven, microwave, and the fridge. I’m making my 3 Bean Turkey Chili for Dinner! I had prepared the Turkey and mixed the Beans last night. So this morning I had the Crock Pot set up and ready along having the Turkey and Beans. So for Dinner its my 3 Bean Turkey Chili for Dinner tonight.

 

 

 

 

As I said 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. Set it and forget it! 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.

 

 

 

 

 

I just love the aroma of the simmering Chili, 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’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 made some Cornbread Ears. It’s normal baked Cornbread but in a cast iron baking mold in the shape of Ears of Corn. I used Martha White Corn Meal Mix. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero 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 – Chicken and Sweet Potato Chili for Diabetics

March 23, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, It's Chili Soups or Stews Saturday | Leave a comment
Tags: , , , , , , , , , , , ,

This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Chicken and Sweet Potato Chili for Diabetics. Sweet Potatoes and Chicken combine to make one healthy and hearty Chili! The dish is 258 calories and 27 net carbs per serving. The recipe is from the Diabetes Self Management website which has a huge selection of Diabetic Friendly Recipes along with Diabetes Management Tips, Diabetic News, and more so be sure to check it out soon! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Chicken and Sweet Potato Chili for Diabetics

Ingredients
1 to 2 sweet potatoes, peeled and cut into 1/2-inch chunks
2 teaspoons canola oil
1 cup chopped onion
3/4 pound boneless skinless chicken breasts or chicken tenders, cut into 3/4-inch chunks*
3 cloves garlic, minced
2 teaspoons chili powder
1 can (14 1/2 ounces) diced fire-roasted tomatoes, undrained
1 can (16 ounces) no-salt-added kidney beans or pinto beans, drained
1/2 cup chipotle or jalapeño salsa

Directions
1 – Place sweet potatoes in large saucepan and add enough water to cover. Bring to a boil. Reduce heat; simmer 5 minutes or until almost tender. Drain sweet potatoes; set aside. Heat oil in large saucepan over medium heat. Add onion; cook and stir 5 minutes.

2 – Add chicken, garlic, and chili powder; cook 3 minutes, stirring frequently. Add tomatoes, beans, salsa, and sweet potatoes; bring to a boil over high heat. Reduce heat; simmer uncovered 10 minutes or until chicken is cooked through.

*This is easier to do if chicken is partially frozen.

**Note: Sweet potatoes are the star of this chili and they’re nutritional superstars, too. One sweet potato provides about two and a half times the Recommended Daily Allowance for healthy adults of vitamin A, plus fiber, potassium and vitamin C.

Yield: 4 servings.

Serving size: 1 1/2 cups per serving.

Nutrition Facts Per Serving:
Calories: 258 calories, Carbohydrates: 34 g, Protein: 27 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 49 mg, Sodium: 496 mg, Fiber: 7 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/chicken-and-sweet-potato-chili/

It’s Chili, Chowder, or Stew Saturday – Turkey and Black Bean Chili

February 23, 2019 at 6:02 AM | Posted in Bush's, It's Chili Soups or Stews Saturday, Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: , , , , , , , , , ,

This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Turkey and Black Bean Chili. A combination of two of my favorite foods, Ground Turkey and Black Beans. You’ll also need Onion, Tomatoes, and Spices. Sounds like a perfect recipe for these cold Winter Days. Enjoy and Make 2019 a Healthy One!

Turkey and Black Bean Chili
Ingredients
1 tablespoon Extra Light Olive Oil
1 Onion, diced
2 cloves Garlic, minced
1 pound Jennie – O Ground Extra Lean Turkey Breast
3 (15 ounce) cans reduced sodium Black Beans, undrained
1 (14.5 ounce) can crushed Tomatoes
1 1/2 tablespoons Chili Powder
1 teaspoon Ground Cinnamon
1 tablespoon dried Oregano
1 tablespoon dried Cilantro Leaves

Directions
* Heat the oil in a large heavy pot over medium heat; cook onion and garlic until onions are translucent. Add turkey and cook, stirring, until meat is brown. Stir in beans, tomatoes, chili powder, oregano, basil and vinegar. Reduce heat to low, cover and simmer 60 minutes or more, until flavors are well blended.

Healthy Recipes to Make with a Pound of Ground Turkey

February 20, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
Tags: , , , , , , , , , , , , , ,

From the EatingWell website its Healthy Recipes to Make with a Pound of Ground Turkey. Delicious and Healthy Recipes to Make with a Pound of Ground Turkey with recipes including; Mozzarella-Stuffed Turkey Burgers, Hawaiian Turkey Sliders, and Turkey and Brown Rice Chili. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Recipes to Make with a Pound of Ground Turkey
Start with one pound of ground turkey and let us provide inspiration for dinner. From turkey burgers to meat loaf, chilis to lettuce wraps, these healthy recipes for ground turkey are perfect for dinner tonight.

Mozzarella-Stuffed Turkey Burgers
These tasty turkey burgers, served on toasted focaccia and dressed with marinara sauce, are reminiscent of a sausage pizza. Shredded mozzarella combined with fresh basil melts beautifully inside these gems………..

Hawaiian Turkey Sliders
Grilled pineapple tops flavorful turkey burgers to give this easy slider recipe Hawaiian flair……..

Turkey and Brown Rice Chili
This hearty turkey chili recipe takes just 35 minutes to prep. While it’s cooking, you’ll have time to throw together a green salad and warm up some crusty bread to complete the meal……….

* Click the link below to get all the Healthy Recipes to Make with a Pound of Ground Turkey
http://www.eatingwell.com/recipes/23192/ingredients/meat-poultry/turkey/ground/one-pound-of-ground-turkey/slideshow/healthy-recipes-to-make-with-a-pound-of-ground-turkey/

3 Bean Turkey Chili

February 9, 2019 at 6:34 PM | Posted in beans, Bush's, chili, Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: , , , , , , , , , , ,

Today’s Menu: 3 Bean Turkey Chili

 

 

 

For Breakfast this morning I prepared French Toast and Sausage Links. For the French Toast I used Aunt Millie’s Light Whole Grain Bread, Egg Beater’s for the batter, Ground Nutmeg and Ground Cinnamon for seasoning, Log Cabin Sugar Free Maple Syrup, and I Can’t Believe It’s Not Butter. For the Sausage Links I used Johnsonville Turkey Breakfast Sausage Links. I also had my morning cup of Bigelow Decaf Green Tea. I love French Toast for Breakfast and the Log Cabin Sugar Free Maple Syrup is a perfect topper! 10 degrees this morning with a wind chill at 2 degrees! For the day it was sunny and 35 degrees. Gave Mom a hand with 2 loads of laundry. After Lunch it was house cleaning day, dusted and ran the vacuum. I also got the duster out and gave the TVs and the Computer and Computer Desk a good cleaning. All this cold weather makes me crave Chili! So I grabbed the last 2 small containers from the freezer of my 3 Bean Turkey Chili for Dinner tonight!

I had made a batch of my 3 Bean Turkey Chili and had it in the freezer. I’ve left the original post below with details of ingredients and directions. Enjoy, later!

 

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 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’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!

 

 

 

 

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.

Next Page »

Create a free website or blog at WordPress.com.
Entries and comments feeds.

Honey Homestead

My quest to grow 3 beehives into financial independence & the homestead that followed

SurreyKitchen

Living Life and Food

Eat the Vegan Rainbow

tips & tricks for plant-based home cooks

Shanice eats

Food, Music & Lifestyle journal

Tony's Fun Kitchen

Food Recipes, Good Times, Fun Conversation

Zest4Food

Savour the seasons with me on a virtual culinary journey and discover international cooking and baking recipes

vickidelbrouck

how to shop the sales and plan menus your kids will love

Green Kitchen Stories

Healthy Vegetarian Recipes.

joypassiondesire

No matter what you have been through, you can feel good again

The Wooden Skillet

- Wholesome + Healing + Real Food -

oliviagonzalez

Chef, Blogger and Food Photographer

The Literary Feast

“One cannot think well, love well, sleep well, if one has not dined well.” - Virginia Woolf

Home Cooking Heaven

Delicious, hearty, homecooked recipes

More Time at the Table

Cooking with Alyce Morgan

The Painted Apron

This WordPress.com site is about inspiration, creativity, painting & food!